Show 205, January 7, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer

The happiest of Happy New Year’s to all of our listeners and welcome to our first show of 2017! We promise you both an entertaining & informative new year. Hold us to it.

Andrew Gruel and his son WilliamNow a tempting preview of Saturday’s overflowing show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…Our Co-Host Chef Andrew Gruel is overseeing the official Opening Day Festivities of the new Slapfish in San Clemente. He’ll be joining us later in the show.

You know Executive Chef Ross Pangilinan from his time at Leatherby’s Café Rouge in Costa Mesa at The Segerstrom Concert Hall. He’s now launched his own ambitious venture, Mix Mix Kitchen Bar (A Globally Inspired Chef-Driven Concept) in Downtown Santa Ana. It’s an appealing, somewhat unfamiliar menu of global dishes with influences from traditional French and Italian to modern Filipino cuisines. Chef Ross is our guest.

Long-time Las Vegas journalist Brock Radke is the Managing Editor of Las Vegas Weekly. He’s our regular, always well-informed, Las Vegas insider. Brock is going to update us on Las Vegas happenings in the food sphere.

Obica, the world’s first mozzarella bar, was founded in Rome in 2004. There are now more than 16 contemporary Italian restaurants worldwide including two in Los Angeles (West Hollywood’s Sunset Strip and Century City) and one in Santa Monica. Sommelier and CEO of Obica group, Raimondo Boggia, joins us for a spirited discussion of Italian cuisine.

The epitome of a high energy and multi-disciplined executive chef, Rick Moonen, has two Las Vegas restaurants, RM Seafood (launched in 2005,) and the more recent Rx Boiler Room. It’s his own version of upstairs, downstairs. He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices. We’re going trash fishing with Chef Rick.

What’s authentic Neapolitan pizza? We’ll find out from Chef Peppe Miele, President and Director of Operations for VPN Americas, the American delegation of Associazione Vera Pizza Napoletana. The Associazione Vera Pizza Napoletana is an international organization officially established in June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza.

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017. We’ll add to the ongoing conversation about “Hospitality Included.” Also what’s hot (or cold) in beverages?

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

Play

Show 205, January 7, 2017: Executive Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas

Rick Moonen of rm seafood in Las VegasThe epitome of a high energy and multi-disciplined executive chef, Rick Moonen (a James Beard Award recipient) has two Las Vegas restaurants in Mandalay Place, RM Seafood (launched in 2005,) and the more recent Rx Boiler Room.

He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices. He encourages sampling some of the lesser know, smaller “trash fish” (sardines, anchovies) that are really delicious and represent great value.

Chef Moonen also believes in supporting local farmers. Chef Rick will tell us about his association with Desert Bloom Eco Farm. Incredible farm eggs, too.

Combining the alchemy of food and drink, Celebrity Chef Rick Moonen showcases in Rx Boiler Room his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations.

Showcasing a playful interior design that defies its new age, Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century.

We’re going trash fishing with Chef Rick.

Play

January 4: Ross Pangilinan, Brock Radke, Obica, Rick Moonen, Vera Pizza Napoletana

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana
Segment Three: Brock Radke, Managing Editor, Las Vegas Weekly
Segment Four: Raimondo Boggia, CEO & Sommelier, Obica Group
Segment Five: Executive Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas
Segment Six: Peppe Miele, President & Director of Operations, VPN Americas
Segment Seven: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Part One
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Part Two

The happiest of Happy New Year’s to all of our listeners and welcome to our first show of 2017! We promise you both an entertaining & informative new year. Hold us to it.

Now a tempting preview of Saturday’s overflowing show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…Our Co-Host Chef Andrew Gruel is overseeing the official Opening Day Festivities of the new Slapfish in San Clemente. He’ll be joining us later in the show.

You know Executive Chef Ross Pangilinan from his time at Leatherby’s Café Rouge in Costa Mesa at The Segerstrom Concert Hall. He’s now launched his own ambitious venture, Mix Mix Kitchen Bar (A Globally Inspired Chef-Driven Concept) in Downtown Santa Ana. It’s an appealing, somewhat unfamiliar menu of global dishes with influences from traditional French and Italian to modern Filipino cuisines. Chef Ross is our guest.

Long-time Las Vegas journalist Brock Radke is the Managing Editor of Las Vegas Weekly. He’s our regular, always well-informed, Las Vegas insider. Brock is going to update us on Las Vegas happenings in the food sphere.

Obica, the world’s first mozzarella bar, was founded in Rome in 2004. There are now more than 16 contemporary Italian restaurants worldwide including two in Los Angeles (Sunset Strip and Century City) and one in Santa Monica. Sommelier and CEO of Obica group, Raimondo Boggia, joins us for a spirited discussion of Italian cuisine.

The epitome of a high energy and multi-disciplined executive chef, Rick Moonen, has two Las Vegas restaurants, RM Seafood (launched in 2005,) and the more recent RX Boiler Room. It’s his own version of upstairs, downstairs. He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices. We’re going trash fishing with Chef Rick.

What’s authentic Neapolitan pizza? We’ll find out from Chef Peppe Miele, President and Director of Operations for VPN Americas, the American delegation of Associazione Vera Pizza Napoletana. The Associazione Vera Pizza Napoletana is an international organization officially established in June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza.

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017. We’ll add to the ongoing conversation about “Hospitality Included.” Also what’s hot (or cold) in beverages ?

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

Ross PangilinanYou know Executive Chef Ross Pangilinan from his time at Leatherby’s Café Rouge in Costa Mesa at The Segerstrom Concert Hall. He’s now launched his own ambitious venture, Mix Mix Kitchen Bar (A Globally Inspired Chef-Driven Concept) in Downtown Santa Ana.

It’s an appealing, somewhat unfamiliar menu (Dinner) of global dishes with influences from traditional French and Italian to modern Filipino cuisines. Sunday Brunch has recently been added to the menu.

“The inspiration for my menu at Mix Mix comes from both the memories I embrace from childhood and techniques I’ve learned throughout my culinary career,” commented Chef Ross Pangilinan, who has worked in Michelin-starred restaurants across France and California. “At an early age, my father instilled in me an appreciation for diversity in food; together, we explored everything from hole-in-the-wall Chinese eateries to high-end French restaurants.”

Dishes like the Filipino Ceviche and Tropical Verrine pay homage to Pangilinan’s Filipino heritage. Among his signature dishes, the Tropical Verrine is a modern interpretation of the restaurant’s namesake dish, Mix Mix, the literal translation from Halo Halo, a traditional Filipino dessert featuring a mixture of sweets.

“The dining adventures I shared with my father sparked my inspiration for cuisine at a young age,” added Pangilinan. “To this day, I draw inspiration from the meals we shared together.”

In addition to its eclectic menu of global cuisine, Mix Mix offers handcrafted libations from its craft cocktail bar. The beverage program focuses on ‘shaken & stirred’ cocktails created with house-made bitters, syrups, and infusions, as well as French wines and craft beer from around the world.

Prominent features of the new restaurant include a succulent garden wall behind the bar and in the dining room, a 6-seat ‘butcher’s block’ chef’s table that peers directly into the restaurant’s open kitchen. The reservation-only chef’s table will offer a five-course “Oui Chef” menu that evokes a dining experience for all the senses.

Chef Ross escapes from the kitchen briefly and is our in-studio guest.

Brock Radke of Las Vegas WeeklyLong-time Las Vegas journalist Brock Radke is the Managing Editor of Las Vegas Weekly. He’s our regular, always well-informed, Las Vegas insider. Brock is going to update us on Las Vegas happenings in the food sphere.

First up is revisting MGM Resorts International’s test of charging for both valet and self-parking for all of their Strip properties. Locals were initially excused from paying for self-parking and that’s now changing. Many of the other large Strip properties (including Caesars Entertainment Corp.) are now following suit.

Raimondo BoggiaObica, the world’s first mozzarella bar, was founded in Rome in 2004. There are now more than 16 contemporary Italian restaurants worldwide including two in Los Angeles (Sunset Strip and Century City) and one in Santa Monica.

Obicà is the only restaurant in Los Angeles to directly import Mozzarella di Bufala DOP (Denomination of Protected Origin) twice a week from cheese makers in Campania, southern Italy, ensuring the utmost freshness and quality. Obicà offers four kinds of mozzarella: a traditional Bufala ClassicaBufala Affumicata, which is smoked on iron nets over a hay fire, Burrata, which is sweet and creamy, and Burrata al Tartufo with black truffle.

Obicà also serves its signature pizza, prepared with a blend of stone-ground white flour and whole wheat organic flour, cooked in the restaurant’s stone pizza oven. Obicà’s pizza dough is left to rise for a minimum of 48 hours, with no chemical yeasts, resulting in an airy and lighter texture.

All the fresh pasta are homemade and the ingredients are organic. The wine list includes an extensive array of Italian indigenous grown grapes. The design is casual with a contemporary and elegant touch. Founded in 2004 by Silvio Ursini, all of Obicà’s locations and concepts follow a straightforward philosophy of serving food that is good, clean and fair.

Sommelier and CEO of Obica group, Raimondo Boggia, joins us for a spirited discussion of Italian cuisine.

Rick Moonen of rm seafood in Las VegasThe epitome of a high energy and multi-disciplined executive chef, Rick Moonen (a James Beard Award recipient) has two Las Vegas restaurants in Mandalay Place, RM Seafood (launched in 2005,) and the more recent Rx Boiler Room.

He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices.

Chef Moonen also believes in supporting local farmers. Chef Rick will tell us about his association with Desert Bloom Eco Farm.

Combining the alchemy of food and drink, Celebrity Chef Rick Moonen showcases in Rx Boiler Room his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations.

Showcasing a playful interior design that defies its new age, Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century.

We’re going trash fishing with Chef Rick.

Peppe MieleWhat’s authentic Neapolitan pizza? We’ll find out from Chef Peppe Miele, President and Director of Operations for VPN Americas, the American delegation of Associazione Vera Pizza Napoletana.

The Associazione Vera Pizza Napoletana is an international organization officially established in June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza.

Later on, the association was officially established by the Italian government as a denomination of control (DOC), a designation that made AVPN a legal entity able to give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making.

The mission of AVPN is to promote and protect, in Italy and worldwide, the “true Neapolitan pizza”, as typical product made in accordance with the rules and guidelines described in the International Regulations Book in force since 1984, edited and registered by AVPN.

The Association is also involved in the promotion of equipment and ingredients approved for the production of the “true Neapolitan pizza” and the professionalization of the Neapolitan style pizza makers

We’re mixing the pizza dough in small batches with Chef Peppe.

Andrew and William GruelChef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017. We’ll add to the continuing conversation about “Hospitality Included.” Also, what’s hot (or cold) in beverages ?

This morning Chef Andrew is at his newest Slapfish in the Outlets at San Clemente. It’s the Official Opening Day!

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana
Segment Three: Brock Radke, Managing Editor, Las Vegas Weekly
Segment Four: Raimondo Boggia, CEO & Sommelier, Obica Group
Segment Five: Executive Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas
Segment Six: Peppe Miele, President & Director of Operations, VPN Americas
Segment Seven: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Part One
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Part Two

Show 129, July 4, 2015: Chef Johnny Church, MTO Cafes, Las Vegas

Johnny ChurchDowntown Las Vegas is not an easy market for independent restaurants. You’re competing with all the dining options available in the large Hotels and must appeal to visitors, conventioneers, and the discriminating locals. Not an easy task.

Shift Hospitality has overcome the obstacles with their highly successful MTO Café serving breakfast and lunch. They have recently opened a second branch in the Las Vegas suburb of Summerlin. It’s also open for dinner.

The MTO Cafes serve fresh comfort food in a highly personal, everyday atmosphere. The goal is to position the MTO Cafes as the locals’ neighborhood go-to.

Chef Johnny Church is the culinary talent behind MTO. Named 2014 Culinarian of the Year by the Nevada Restaurant Association, Chef Johnny is an up and coming star on the dynamic Vegas food scene. His career path has taken him through Rick Moonen’s rm Seafood & Rx Boiler Room, Charlie Palmer’s Aureole at Mandalay Bay, Andre’s at the Monte Carlo, Alize at the Top of the Palms, Paris Las Vegas’ Eiffel Tower Restaurant and the former AJ’s Steakhouse at the Hard Rock Hotel. He was part of Bradley Ogden’s opening team at Root 246 in Solvang, CA. Earlier in his career he was chef for Gordon Ramsey’s “Kitchen Nightmares.”

Chef Johnny is a big fan of the Intuitive Forager, Kerry Clasby, who is the cornerstone of the award-winning Las Vegas Farmers Markets.

MTO’s Chef-Partner Johnny Church is our guest.

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Show 64, March 8, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Let’s talk pure chocolate indulgence. We’ll be previewing the Big Island Chocolate Festival. Then it’s time for a trip to the Ninth Island for a Las Vegas dining update. Brock Radke, our Las Vegas insider, brings us up-to-date. There is a new Neapolitan pizzeria in town that’s generating long lines. The co-founder & executive chef provides the tasty details.

You’ve probably never tasted farm-raised fish like this unless you’ve dined at a Rick Moonen restaurant in Las Vegas or at The Meadowood Restaurant. A purveyor to the best restaurants is now serving home chefs with fresh fish on a very limited basis. There is an incredible craft brewery success story in Maui and you’ll hear all about it. They actually package their premium beer in cans!

Organic fruits and vegetables are top of the mind. Our resident produce expert, Robert Schueller (The Pastor of Produce) from Melissa’s, is back with an informative update.

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

Play

Show 64, March 8, 2014: Michael Passmore, Fish Farmer, Passmore Ranch

Michael Passmore of Passmore RanchThe always colorful Michael Passmore is a fish farmer in Northern California.

Passmore Ranch is a premium freshwater, sustainable fish ranch in California. They started modestly by selling live fish at Northern California farmers’ markets, and their quality and service quickly made them a premier purveyor for top restaurants and Michelin-starred chefs throughout the State and country.

They offer the freshest fish, aged, sized and delivered to order, almost as if chefs were pointing and saying, “I’ll take that one.” They continue to build new partnerships with some of the country’s best chefs, including renowned restaurateur Rick Moonen, three-star Michelin chef Christopher Kostow, Napa pioneer Cindy Pawlcyn, and Dallas chef and “Top Chef” Season 10 contestant John Tesar.

Passmore Ranch offers premium freshwater white sturgeon, black bass, striped bass, catfish, silver carp and trout, plus prized caviar. Most are available in any form a chef would like – live, filleted, special cuts and everything in between – coming straight, as the Passmore crew says, “fresh from our ranch to your kitchen.”

Play

Show 64, March 8, 2014: Michael Passmore, Fish Farmer, Passmore Ranch Continues…

Michael Passmore speaks about the launch of Provisions. “Home Chefs, we’re very excited to bring you our fish and produce, fresh from our ranch to your kitchen just like we do with Michelin starred, James Beard awarded, and just plain great chefs in restaurants around the country.”

Rick Moonen of rm seafood in Las VegasMichael is joined by Chef Rick Moonen of rm Seafood and Rx Boiler Room in Las Vegas. Sustainable seafood is his specialty. Chef Moonen was at Passmore Ranch curing a batch of American caviar. He explains the process.

Play

March 8: Brock Radke, Maui Brewing, Big Island Chocolate Festival, 800 Degress Pizzeria, Passmore Ranch, Robert Schueller

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Brock Radke, Food Editor, Las Vegas Weekly
Segment Three: Garrett Marrero, founder, Maui Brewing Co.
Segment Four: Farsheed Bonakdar, President, Kona Cacao Association
Segment Five: Executive Chef Anthony Carron, co-founder, 800 Degrees Neapolitan Pizzeria
Segment Six: Michael Passmore, Fish Farmer, Passmore Ranch Part One
Segment Seven: Michael Passmore, Fish Farmer, Passmore Ranch Part Two
Segment Eight: Robert Schueller, Produce Authority, Melissa’s / World Variety Produce, Inc.

Chef Jet and Producer Andy preview the show.

Let’s talk pure chocolate indulgence. We’ll be previewing the Big Island Chocolate Festival. Then it’s time for a Las Vegas dining update. Brock Radke, our Las Vegas insider, brings us up-to-date. There is a new Neapolitan pizzeria in town that’s generating long lines. The co-founder & executive chef provides the tasty details.

You’ve probably never tasted farm-raised fish like this unless you’ve dined at a Rick Moonen restaurant or at The Meadowood Restaurant. A purveyor to the best restaurants is now serving home chefs with fresh fish on a very limited basis. There is an incredible craft brewery success story in Maui and you’ll hear all about it. They actually package their premium beer in cans! Organic fruits and vegetables are top of the mind. Our resident produce expert, Robert Schueller (The Pastor of Produce) from Melissa’s, is back with an informative update.

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

Brock Radke of Las Vegas WeeklyBrock Radke is our “in the know” guy in Las Vegas. He’s the respected Food editor for Las Vegas Weekly.

Brock brings us up-to-date on the Vegas dining scene. We’ll find out about the soon to open Linq on The Strip, the 411 on Giada De Laurentiis’ first restaurant in Las Vegas, and a collection of enticing new restaurants in Las Vegas’ Chinatown.

Garett Marrero of Maui Brewing CompanyMaui Brewing Co., founded by Garrett Marrero, is a craft brewery based in Maui, HI. As the largest authentic Hawaiian brewery, it currently has one brewery in Lahaina, and one brewpub in Kahana that creates more than 40 different styles on a rotating basis. In 2005 Maui Brewing Co. produced 400 barrels from the single brewpub and expanded into an additional brewery location in 2007, producing a little over 20,000 barrels in 2013.

MBC has remained consistent in the vision, “Handcrafted Ales & Lagers Brewed with Aloha.” The beers have been recognized worldwide for quality and innovation winning more than 100 medals in a short history. MBC was one of the first craft brewers to package their products in recyclable aluminum cans.

MBC is currently in construction to move production to a state-of-the-art brewery in Kihei.

It’s the only Hawaiian brewery with product available in the continental United States where the beer is actually brewed, and packaged, in Hawaii.

BIg Island Chocolate FestivalThe alluring, rich taste of chocolate, in both its sweet and savory forms, is showcased at the 3rd Annual Big Island Chocolate Festival, May 2 to 3 at the Fairmont Orchid, Hawaii. Headlining the event is “Mr. Chocolate,” Jacques Torres, Food Network celebrity and acclaimed pastry chef from New York. Also appearing is Donald Wressell of Guittard and Derek Poirier of Valrhona USA.

“The Big Island Chocolate Festival is a fantasyland of chocolate.” Says Kona Cacao Association President Farsheed Bonakdar (Bone-ak-dar.) “It inspires our chefs, encourages our island farmers to grow cacao and shows our chocolatiers that chocolate can be a viable business.” Farsheed Bonakdar of KCA is our guest.

Anthony Carron of 800 Degrees PizzaChef Anthony Carron is the creative force behind 800 Degrees Neapolitan Pizzeria which is growing rapidly with a devoted following. His background is in fine-dining. It started in Westwood in 2011. A “To-Go” branch was added in Westwood. Santa Monica recently opened. Las Vegas, Pasadena, Hollywood, and New York are on the horizon.

It’s thin crust pizza that follows the traditions established in Naples. What’s really different is that once you choose your toppings the pizza is then flash-cooked for about a minute in a wood-burning over at 800 degrees!

“800 Degrees strives to honor the tradition of classic Neapolitan pizza where the integrity of handcrafted ingredients is paramount. We use natural grown California tomatoes, our mozzarella is made for us every day right here in L.A., and our crust is crafted in house from only Italian flour, wild yeast, sea salt and filtered water.”

Michael Passmore of Passmore RanchThe always colorful Michael Passmore is a fish farmer in Northern California.

Passmore Ranch is a premium freshwater, sustainable fish ranch in California. They started modestly by selling live fish at Northern California farmers’ markets, and their quality and service quickly made them a premier purveyor for top restaurants and Michelin-starred chefs throughout the State and country.

They offer the freshest fish, aged, sized and delivered to order, almost as if chefs were pointing and saying, “I’ll take that one.” They continue to build new partnerships with some of the country’s best chefs, including renowned restaurateur Rick Moonen, three-star Michelin chef Christopher Kostow, Napa pioneer Cindy Pawlcyn, and Dallas chef and “Top Chef” Season 10 contestant John Tesar.

Passmore Ranch offers premium freshwater white sturgeon, black bass, striped bass, catfish, silver carp and trout, plus prized caviar. Most are available in any form a chef would like – live, filleted, special cuts and everything in between – coming straight, as the Passmore crew says, “fresh from our ranch to your kitchen.”

Michael Passmore speaks about the launch of Provisions. “Home Chefs, we’re very excited to bring you our fish and produce, fresh from our ranch to your kitchen just like we do with Michelin starred, James Beard awarded, and just plain great chefs in restaurants around the country.”

Rick Moonen of rm seafood in Las VegasMichael is joined by Chef Rick Moonen of rm Seafood and Rx Boiler Room in Las Vegas. Sustainable seafood is his specialty. Chef Moonen was at Passmore Ranch curing a batch of American caviar. He explains the process.

Organic fruits and vegetables are getting a lot of attention these days. With the fresh concern about GMOs in food, certified organic fruits and vegetables are, by definition, free of GMOs.

Robert Schueller of Melissa's World Variety ProduceOur resident produce expert, Robert Schueller of Melissa’s World Variety Produce, is back with us to discuss what’s new in organics. Melissa’s is the largest variety supplier of fresh organic produce in the USA. They have been distributing organic produce for over 16 years.

What’s hot? All varieties of organic Kale are at the top of the sales charts currently.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Brock Radke, Food Editor, Las Vegas Weekly
Segment Three: Garrett Marrero, founder, Maui Brewing Co.
Segment Four: Farsheed Bonakdar, President, Kona Cacao Association
Segment Five: Executive Chef Anthony Carron, co-founder, 800 Degrees Neapolitan Pizzeria
Segment Six: Michael Passmore, Fish Farmer, Passmore Ranch Part One
Segment Seven: Michael Passmore, Fish Farmer, Passmore Ranch Part Two
Segment Eight: Robert Schueller, Produce Authority, Melissa’s / World Variety Produce, Inc.

Show 58, January 25, 2013: Al Mancini, Las Vegas-based food journalist and co-author of Eating Las Vegas guidebook for 2011, 2012, and 2013

Max JacobsonMax Jacobson is a serious food journalist who relocated to Las Vegas from Southern California in 1999 to cover the burgeoning dining scene there. Southern Californians remember his coverage of the Orange County dining scene for The Los Angeles Times. He is currently Vegas Seven’s restaurant critic. His colleagues have great respect for him.

Two days before Christmas 2013, Jacobson was struck by a hit-and-run driver while he was in a crosswalk. He sustained severe brain trauma from the accident. He remains hospitalized in serious condition and his prognosis is uncertain.

Chefs to the Max benefit for Max Jacobson at RX Boiler RoomIn true hospitality industry fashion a group of prominent, celebrity chefs have joined together to launch the Chefs to the Max fundraising series to assist with Max Jacobson’s horrendous medical expenses.

The first dinner was January 19th at Chef Rick Moonen’s Rx Boiler Room at Mandalay Place on the Las Vegas Strip. The evening raised an impressive $275,799.

Fellow Las Vegas-based food journalist, Al Mancini, joins us to talk about the Chefs to the Max benefits and working with Max. Al and Max collaborated (with a third Las Vegas-based restaurant writer) on the three editions of the very popular Las Vegas dining guidebook series, Eating Las Vegas.

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January 25: South Coast Collection, Carla Hall, Roger Havot, Sanford D’Amoto, Chefs to the Max

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Anais Tangie, Marketing Coordinator, SoCo and The Mix
Segment Three: Chef Carla Hall, ABC’s “The Chew,” “Bravo’s “Top Chef ,” and Carla Hall Petit Cookies
Segment Four: Roger Hayot, Executive Chef, J. Nichols Kitchen Part One
Segment Five: Roger Hayot, Executive Chef, J. Nichols Kitchen Part Two
Segment Six: Sanford D’Amato, founder and former Executive Chef of the award-winning Sanford restaurant, Milwaukee, WI
Segment Seven: Al Mancini, Las Vegas-based food journalist and co-author of Eating Las Vegas guidebook for 2011, 2012, and 2013
Segment Eight: Chef Jet Tila and Producer Andy Harris of “SoCal Restaurant Show”

Chef Jet and Producer Andy preview the show.

Chef jet Tila and Alton BrownFood Network’s “Cutthroat Kitchen” with host Alton Brown is back on Sunday nights for Season 2. Our own Chef Jet Tila is the most frequently appearing solo judge on this tough competition show that requires strategy as well as cooking chops. Look for Jet’s new episodes starting in February.

On Friday morning, January 31st catch Chef Jet on NBC’s “Today Show” in the 9:00 a.m. hour PST. He’s sharing his recipe for Peking Duck Sliders for Chinese New Year and The Big Game!

ABC’s “The Chew’s,” Carla Hall, is back with us talking about the very special Culinary Concert she is doing at Zov’s Bistro in Tustin on Sunday, February 9th to benefit the scholarship fund of The James Beard Foundation. “Hootie Hoo”…You’ll meet Sandy D’Amato, a kid from Milwaukee, who grew up to become one of the most outstanding chefs in America. Chef Roger Hayot joins us. You may not know his name but you really should. In the 90s Chef Roger had one of the most acclaimed restaurants in L.A. Now he’s quietly making waves again at a hidden gem of a neighborhood place in Marina del Rey.

All of that and lots more incredible deliciousness on the “SoCal Restaurant Show.”

The first Saturday of last October we were live at South Coast Collection (SoCo) and The Mix in Costa Mesa for the first Patchwork Show: Edible Edition.

Anais TangieWe showcased the growing collection of outstanding boutique food businesses and restaurants there. The SoCo and Mix’s Marketing Coordinator, Anais Tangie, joins us to talk about the new additions and what’s soon on the way. Think handcrafted artisanal chocolates and also a one-of-kind cocktail education and tools-of-the-trade store owned by a master bartender…

Carla HallFood fans know Chef Carla Hall as the “Hootie Hoo” lady and fan favorite from multiple seasons of Bravo’s “Top Chef.” She is now the co-host of ABC’s daytime lifestyle series, “The Chew.” Last month “The Chew” celebrated their 500th episode and the show continues to gain in popularity. Carla also is the author of Cooking with Love: Comfort Food That Hugs You, newly available in paperback.

Carla is being honored by Zov Karamardian of Zov’s Bistro in Tustin at her Culinary Concert to benefit the James Beard Foundation on Sunday, February 9th.

That Sunday Carla and Zov will conduct a highly entertaining, interactive cooking class for the guests followed by a lavish lunch. Carla will be available to sign copies of her book and interact with the guests. It all starts at Noon.

Pastry Chef to the Stars and a multiple James Beard Award-winner, Sherry Yard, is the celebrity MC.

For more info and to make reservations please call 714.838.8855 ext. 21

Carla is represented in Saveur’s 100 which is the current January/February issue. Item 13 on the list is Carla’s suggestion of Lemon Olive Oil.

Roger Hayot of J. Nichols KitchenIn 1987 the Authentic Café opened on Beverly Blvd. near CBS’s Television City in the Fairfax District of Los Angeles. It was the inspiration of Chef Roger Hayot who was mentored by his prior employer, David Overton, the creator of The Cheesecake Factory. It was initially a small place and from Day 1 they had lines of patient guests out the door…Eventually they expanded into the space next-door to accommodate the strong demand.

Roger’s always intriguing menu was inspired by the cuisines of the American Southwest, Latin America, Asia, and the Mediterranean. He used authentic global ingredients which was unusual at the time. Thai fish sauce was one of his regular ingredients. The exotic appeal of his cooking was always balanced by its hominess.

He had the honor of cooking at The James Beard Foundation in New York.

There is a new chapter to Chef Roger Hayot’s inspirational cooking story in Los Angeles so we continue.

Mezze Plate at J. Nichols KitchenIn 2012 Roger moved into the Executive Chef position at J Nichols Kitchen in Marina del Rey. This originally opened as Nichols Family Restaurant in 1974 as a friendly, neighborhood coffee shop with reasonable prices and big portions. When the founders’ son and daughter took over the operation they faced a dilemma. The retail center they were in was about to undergo a major renovation (and upscaling) and their clientele was aging and the younger crowd wasn’t patronizing them. The Nichols made the tough decision to remodel and reposition themselves as a destination neighborhood restaurant with more serious food and no snootiness. That’s a major transition…

The first 6 months of the new concept was a bit rocky. The seniors didn’t like the new menu or pricing and the Millennials thought it was still a coffee shop. A lot of guest confusion…Chef Roger joined the team in progress with the mission of improving the food and consistency. Over the last 18 months that has happened and the successful transition accomplished! A great turnaround story…

Virtually everything is now made from scratch from the pizza dough (3-day process) to the fruit preserves served at breakfast. Chef Roger takes the time to make his own biscuits (very popular) as well as flavorful premium sausages. He has his own smoker. All the desserts are house-prepared. The novel Greek Yogurt Cheesecake is perhaps Chef Roger’s tribute to The Cheesecake Factory. It’s light, has a graham cracker crust, crushed pistachios, and a honey drizzle. Yum…

Sanford D'AmotoGood Stock: Life on Low Simmer was written by Sanford “Sandy” D’Amato, one of America’s most respected chefs and restaurateurs. It is a special memoir of a life in cooking that weaves more than 80 recipes and both personal and food photos in a beautiful and engaging way.

Chef D’Amato tells his life story in brief episodes that are keyed to more than 80 of this James Beard Award-winning chef’s favorite recipes.

Sanford, the restaurant D’Amato opened in his native Milwaukee in 1989 (in the space that once housed his grandfather’s grocery store,) has long been one of the highest rated restaurants in America.

D’Amato and his wife, Angie, currently split their time between Milwaukee and their mini-farm in Hatfield, MA, where they are preparing to open a cooking school (also called Good Stock.)

If you really want to understand what it takes to be a successful, career executive chef this is the book for you. It’s also highly entertaining and a fascinating read. Chef Sandy’s encounters with the legendary Julia Child over the years are priceless.

Max JacobsonMax Jacobson is a serious food journalist who relocated to Las Vegas from Southern California in 1999 to cover the burgeoning dining scene there. Southern Californians remember his coverage of the Orange County dining scene for The Los Angeles Times. He is currently Vegas Seven’s restaurant critic. His colleagues have great respect for him.

Two days before Christmas 2013, Jacobson was struck by a hit-and-run driver while he was in a crosswalk. He sustained severe brain trauma from the accident. He remains hospitalized in serious condition and his prognosis is uncertain.

Chefs to the Max benefit for Max Jacobson at RX Boiler RoomIn true hospitality industry fashion a group of prominent, celebrity chefs have joined together to launch the Chefs to the Max fundraising series to assist with Max Jacobson’s horrendous medical expenses.

The first dinner was January 19th at Chef Rick Moonen’s Rx Boiler Room at Mandalay Place on the Las Vegas Strip. The evening raised an impressive $275,799.

Fellow Las Vegas-based food journalist, Al Mancini, joins us to talk about the Chefs to the Max benefits and working with Max. Al and Max collaborated (with a third Las Vegas-based restaurant writer) on the three editions of the very popular Las Vegas dining guidebook series, Eating Las Vegas.

Republique Restaurant in Los AngelesLet’s talk food…Chef Jet and Producer Andy share some of their recent dining adventures.

Jet has experienced the much talked-about Republique with Walter Manzke and Chef Margarita Manzke behind the stoves at the former Campanile space. Andy has dined at Downtown’s Orsa & Winston, the new fine-dining spot from Josef Centeno (Bar Ama & Baco Mercat.)

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Anais Tangie, Marketing Coordinator, SoCo and The Mix
Segment Three: Chef Carla Hall, ABC’s “The Chew,” “Bravo’s “Top Chef ,” and Carla Hall Petit Cookies
Segment Four: Roger Hayot, Executive Chef, J. Nichols Kitchen Part One
Segment Five: Roger Hayot, Executive Chef, J. Nichols Kitchen Part Two
Segment Six: Sanford D’Amato, founder and former Executive Chef of the award-winning Sanford restaurant, Milwaukee, WI
Segment Seven: Al Mancini, Las Vegas-based food journalist and co-author of Eating Las Vegas guidebook for 2011, 2012, and 2013
Segment Eight: Chef Jet Tila and Producer Andy Harris of “SoCal Restaurant Show”