Show 108, January 31, 2015: Show Preview with Producer & Co-Host Andy Harris

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Chef Andrew Gruel of Slapfish is back in the Guest Host seat on February 7th. Now a preview of today’s abundantly overstuffed show.

Vocuse D'Or Team USA wins SilverIncredible news from Lyon! For the first time ever Team USA was on the victory stand for the prestigious Bocuse d’Or International Culinary Competition held every other year. Our heartiest congratulations to our victorious Silver Medal winners, Chefs Philip Tessier and Skylar Stover (both of the French Laundry in Yountville.) We’ll be chatting with them live on Feb. 7th upon their return from France.

Phyllis Ann Marshall of FoodPower is known as the go-to “growth coach for independent restaurants.” The mission and her passion is to work side-by-side with restaurateurs to help them grow every aspect of their business – from menu and décor to service and operations. As the Founder of FoodPower, Phyllis Ann Marshall offers clients more than 40 years of experience as a culinary expert, business owner, consultant and coach in the restaurant industry. Phyllis Ann Marshall is our guest.

Lebanon, one of the oldest wine producing regions in the world, is the home to an ancient wine-grape growing area, the Bekaa Valley. The most prominent winery in Lebanon with a hard-earned international reputation is Chateau Musar. Serge Hochar is the larger-than-life personality behind Chateau Musar. Sommelier Christopher Lavin of Broadbent Selections (they represent the winery in the USA) joins us to share the incredible story of Chateau Musar.

What’s Valentine’s Day without some premium chocolates ? Certified Master Chocolatier Amy Jo (Valenza) Pedone of Valenza Chocolatier is with us to satisfy our chocolate craving. Valenza Chocolatier is an authentic Italian inspired Artisan Chocolate and Confections online and wholesale business based in Orange County at The Hood Kitchen Space in Costa Mesa. Their award-winning gourmet Bonbons, Bars and Confections are handmade from the finest local and Italian imported ingredients paired with the purest single bean origin, fair trade chocolate and no added preservatives.

Cookbook author Kristine Kidd was previously the admired food editor at Bon Appetit magazine for 20 years. Her eighth book is Gluten-Free Baking. Her childhood celiac disease resurfaced recently and this book (and the prior Weeknight Gluten Free) are a result of her glorious experimentation in the kitchen. The new book features 80 recipes that are naturally gluten-free and just as tempting and tasty as traditional baked goods.

Chef Mark Peel was the founding executive chef of the landmark Campanile in Hollywood which closed in 2012 after a long run. Now, after the announcement of Bombo, Peel’s new seafood driven space scheduled to open in March at the iconic Grand Central Market, Chef Peel is giving enthusiasts the chance to get a sneak peak of what tempting new dishes may appear on the restaurant’s debut menu with two additional Pop-Up Dinners at Rascal (known for casual American fare.) Chef Mark Peel is our guest along with Rebecca Clark, the co-owner of Rascal.

KFWE (the largest Kosher food & wine festival on the West Coast) is coming to Hollywood at the W Hollywood Hotel on Wednesday evening, February 11th. KFWE Hollywood is the sister event to KFWE London, New York and Miami – bringing world acclaimed wine and spirits to Los Angeles from France, Italy, Spain, Portugal, Israel, Argentina, Chile, New Zealand, Australia and the United States. This exclusive event features a selection of more than 300 wines as well as finely crafted spirits from across the globe. In addition, the evening will spotlight the hottest kosher cuisine on the West Coast from 7 of the most highly regarded Kosher restaurants in Southern California. It promises to be a mouthwatering parade of inspired dishes.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 108, January 31, 2015: Chef Mark Peel and Rascal

Mark PeelChef Mark Peel was the founding executive chef of the landmark Campanile in Hollywood which closed in 2012 after a long run. He was also the opening chef for Wolfgang Puck’s original Spago in West Hollywood.

Now, after the announcement of Bombo, Peel’s new seafood driven space scheduled to open in March at the iconic Grand Central Market, Chef Peel is giving enthusiasts the chance to get a sneak peak of what tempting new dishes may appear on the restaurant’s debut menu with two additional Pop-Up Dinners at Rascal (known for casual American fare.) Look for the steamed clams and pork sausage with roasted onion, chick peas, lobster broth and flax seed rice.

“Mark is a really wonderful guy, and it has been an amazing experience to have a Chef of his caliber working alongside our very own Chef,” says Rebecca Clark, who Co-owns Rascal with her husband, Sandy. The Clarks’ have both worked in the hospitality industry for a very long time and had met Peel in passing years ago. Peel’s true relationship with Rascal developed when he began frequenting the restaurant with his family, quickly becoming one of their neighborhood regulars.

The final Pop-Up Dinner Menu in this encore series from Chef Mark at Rascal is Tuesday February 3rd from 5:00 p.m. to 10:00 p.m. Reservations are suggested.

Chef Mark Peel is our guest along with Rebecca Clark, the co-owner of Rascal.

Play

January 31: FoodPower, Chateau Musar, Valenza Chocolatier, Kristine Kidd, Mark Peel, Kosher Food & Wine

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: “Restaurant Coach” Phyllis Ann Marshall, FoodPower
Segment Four: Amy Jo Pedone, Valenza Chocolatier Part One
Segment Five: Amy Jo Pedone, Valenza Chocolatier Part Two
Segment Six: Kristine Kidd’s Gluten-Free Baking
Segment Seven: Chef Mark Peel and Rascal
Segment Eight: KFWE (Kosher Food & Wine Experience) Hollywood 2015

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Chef Andrew Gruel of Slapfish is back in the Guest Host seat on February 7th. Now a preview of today’s abundantly overstuffed show.

Vocuse D'Or Team USA wins SilverIncredible news from Lyon! For the first time ever Team USA was on the victory stand for the prestigious Bocuse d’Or International Culinary Competition held every other year. Our heartiest congratulations to our victorious Silver Medal winners, Chefs Philip Tessier and Skylar Stover (both of the French Laundry in Yountville.) We’ll be chatting with them live on Feb. 7th upon their return from France.

Phyllis Ann Marshall of FoodPower is known as the go-to “growth coach for independent restaurants.” The mission and her passion is to work side-by-side with restaurateurs to help them grow every aspect of their business – from menu and décor to service and operations. As the Founder of FoodPower, Phyllis Ann Marshall offers clients more than 40 years of experience as a culinary expert, business owner, consultant and coach in the restaurant industry. Phyllis Ann Marshall is our guest.

Lebanon, one of the oldest wine producing regions in the world, is the home to an ancient wine-grape growing area, the Bekaa Valley. The most prominent winery in Lebanon with a hard-earned international reputation is Chateau Musar. Serge Hochar is the larger-than-life personality behind Chateau Musar. Sommelier Christopher Lavin of Broadbent Selections (they represent the winery in the USA) joins us to share the incredible story of Chateau Musar.

What’s Valentine’s Day without some premium chocolates ? Certified Master Chocolatier Amy Jo (Valenza) Pedone of Valenza Chocolatier is with us to satisfy our chocolate craving. Valenza Chocolatier is an authentic Italian inspired Artisan Chocolate and Confections online and wholesale business based in Orange County at The Hood Kitchen Space in Costa Mesa. Their award-winning gourmet Bonbons, Bars and Confections are handmade from the finest local and Italian imported ingredients paired with the purest single bean origin, fair trade chocolate and no added preservatives.

Cookbook author Kristine Kidd was previously the admired food editor at Bon Appetit magazine for 20 years. Her eighth book is Gluten-Free Baking. Her childhood celiac disease resurfaced recently and this book (and the prior Weeknight Gluten Free) are a result of her glorious experimentation in the kitchen. The new book features 80 recipes that are naturally gluten-free and just as tempting and tasty as traditional baked goods.

Chef Mark Peel was the founding executive chef of the landmark Campanile in Hollywood which closed in 2012 after a long run. Now, after the announcement of Bombo, Peel’s new seafood driven space scheduled to open in March at the iconic Grand Central Market, Chef Peel is giving enthusiasts the chance to get a sneak peak of what tempting new dishes may appear on the restaurant’s debut menu with two additional Pop-Up Dinners at Rascal (known for casual American fare.) Chef Mark Peel is our guest along with Rebecca Clark, the co-owner of Rascal.

KFWE (the largest Kosher food & wine festival on the West Coast) is coming to Hollywood at the W Hollywood Hotel on Wednesday evening, February 11th. KFWE Hollywood is the sister event to KFWE London, New York and Miami – bringing world acclaimed wine and spirits to Los Angeles from France, Italy, Spain, Portugal, Israel, Argentina, Chile, New Zealand, Australia and the United States. This exclusive event features a selection of more than 300 wines as well as finely crafted spirits from across the globe. In addition, the evening will spotlight the hottest kosher cuisine on the West Coast from 7 of the most highly regarded Kosher restaurants in Southern California. It promises to be a mouthwatering parade of inspired dishes.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Phyllis Ann MarshallPhyllis Ann Marshall of FoodPower is known as the go-to “growth coach for independent restaurants.” The mission and her passion is to work side-by-side with restaurateurs to help them grow every aspect of their business – from menu and décor to service and operations. As the Founder of FoodPower, Phyllis Ann Marshall offers clients more than 40 years of experience as a culinary expert, business owner, consultant and coach in the restaurant industry.

Marshall’s expertise comes from owning and running restaurants of all sizes, themes and locations coast to coast. As Phyllis Ann says : “You don’t fully understand the restaurant industry until you’ve carried the keys.”

“Independents (restaurants) are the soul of the foodservice industry. They are the source of new ideas. They are the guardians of regional cuisines. Without them, the world of restaurants would be very boring,” she says.

Phyllis Ann Marshall is our guest.

Chateau MusarLebanon, one of the oldest wine producing regions in the world, is the home to an ancient wine-grape growing area, the Bekaa Valley. There is 6,000 years of winemaking tradition in the Country. The most prominent winery in Lebanon with a hard-earned international reputation is Chateau Musar. Serge Hochar is the larger-than-life personality behind Chateau Musar.

Chateau Musar, founded by Serge’s father, was established back in 1930. Hochar revived the winery and traveled over the globe promoting the wines. The success of Chateau Musar aided in the establishment of the contemporary wine industry in Lebanon. He skillfully guided and grew the winery through a turbulent decade of civil war in Lebanon.

Eric Asimov (The New York Times greatly respected wine writer) points out in a recent piece on Chateau Musar that when the civil war ended in 1990 there were five wineries operating in Lebanon. By 2104 there were almost 50.

Sommelier Christopher Lavin of Broadbent Selections (they represent the winery in the USA) joins us to share the incredible story of Chateau Musar.

Amy Jo PedoneWhat’s Valentine’s Day without some premium chocolates ? Certified Master Chocolatier Amy Jo (Valenza) Pedone of Valenza Chocolatier is with us to satisfy our chocolate craving.

Valenza Chocolatier is an authentic Italian inspired Artisan Chocolate and Confections online and wholesale business based in Orange County at The Hood Kitchen Space in Costa Mesa. Their award-winning gourmet Bonbons, Bars and Confections are handmade from the finest local and Italian imported ingredients paired with the purest single bean origin, fair trade chocolate and no added preservatives.

“Valenza Chocolatier aspires to create a brief escape from “life” with each savory taste of True Amore infused into every decadent creation.”

It’s no surprise that Valenza Chocolatier has created an exclusive Valentine’s Day Collection with many appealing options.

“I love deeply, I cherish all the little things, and I adore many people – these are just a few of the ways I express some of my greatest passions. My Valentine’s Day Collection is an expression of how beloved my passions are, and it’s only fitting that the meaning of my name (Amy) also means beloved,” confides Amy Jo.

Valenza Chocolatier’s The Valentine’s Day Collection (including full descriptions and pricing) is available online through ValenzaChocolatier.com.

Kristine KiddCookbook author Kristine Kidd was previously the distinguished food editor at Bon Appetit magazine for 20 years. Her eighth book is Gluten-Free Baking.

Her childhood celiac disease resurfaced recently and this book (and the prior Weeknight Gluten Free) are a result of her glorious experimentation in the kitchen. The new book features 80 recipes that are naturally gluten-free and just as tempting and tasty as traditional baked goods.

After adopting a gluten-free diet due to an intolerance, Kristine gave up bread and many pastries because the gluten-free options were coarse, dry, and lacking in flavor. She set out to work developing recipes in her own kitchen, exploring an array of gluten-free whole grains with the goal to create treats with great flavor and texture.

Mark PeelChef Mark Peel was the founding executive chef of the landmark Campanile in Hollywood which closed in 2012 after a long run. Now, after the announcement of Bombo, Peel’s new seafood driven space scheduled to open in March at the iconic Grand Central Market in Downtown Los Angeles, Chef Peel is giving enthusiasts the chance to get a sneak peak of what tempting new dishes may appear on the restaurant’s debut menu with two additional Pop-Up Dinners at Rascal (known for casual American fare.)

“Mark is a really wonderful guy, and it has been an amazing experience to have a Chef of his caliber working alongside our very own Chef,” says Rebecca Clark, who Co-owns Rascal with her husband, Sandy. The Clarks’ have both worked in the hospitality industry for a very long time and had met Peel in passing years ago. Peel’s true relationship with Rascal developed when he began frequenting the restaurant with his family, quickly becoming one of their neighborhood regulars.

The final Pop-Up Dinner Menu in this encore series from Chef Mark at Rascal is Tuesday February 3rd from 5:00 p.m. to 10:00 p.m. Reservations are suggested.

Chef Mark Peel is our guest along with Rebecca Clark, the co-owner of Rascal.

KFWE Kosher Food and Wine Experience 2015KFWE (the largest Kosher food & wine festival on the West Coast) is coming to Hollywood at the W Hollywood Hotel on Wednesday evening, February 11th. KFWE Hollywood is the sister event to KFWE London, New York and Miami – bringing world acclaimed wine and spirits to Los Angeles from France, Italy, Spain, Portugal, Israel, Argentina, Chile, New Zealand, Australia and the United States.

This exclusive event with both General Admission and VIP tickets available features a selection of more than 300 wines as well as finely crafted spirits from across the globe. In addition, the evening will spotlight the hottest kosher cuisine on the West Coast from 7 of the most highly regarded Kosher restaurants in Southern California. It promises to be a mouthwatering parade of inspired dishes.

David Whittemore, the Marketing and Public Relations Director of Herzog Wine Cellar joins us with all the details. Herzog is the producer of KFWE.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: “Restaurant Coach” Phyllis Ann Marshall, FoodPower
Segment Four: Amy Jo Pedone, Valenza Chocolatier Part One
Segment Five: Amy Jo Pedone, Valenza Chocolatier Part Two
Segment Six: Kristine Kidd’s Gluten-Free Baking
Segment Seven: Chef Mark Peel and Rascal
Segment Eight: KFWE (Kosher Food & Wine Experience) Hollywood 2015