Show 213, March 4, 2017: Show Preview with Co-Host Andy Harris

Team USA wins Hold at the 2017 Bocuse D'orWe have been enthusiastically following the incredible “Road to Lyon” for Team USA in the prestigious Bocuse d’Or International Culinary Competition since Chef Mathew Peters (formerly with Thomas Keller’s per se) and his Commis, Harrison Turone, reigned supreme in a fierce cooking competition at The Venetian Resort in Las Vegas in December 2015 to win the honor of representing Team USA in 2017 sat the Bocuse d’Or . For the first time in the 30- year history of the biannual Bocuse d’Or, Team USA took the coveted First Place Gold Statue in late January in Lyon.

You can join in an exclusive, well-deserved salute to our proud Team USA at a reception of specialty cocktails and canapes at Chef Walter Manzke’s (member of the ment’or BKB Culinay Council) Republique in Los Angeles on Monday evening, March 13th from 7 to 9:30 p.m. Both Chefs Mathew and Harrison will be there as well as the prized Gold Statue. Tickets are available right here. See you there!

Now an appetizing preview of this Saturday’s fully-loaded show. It’s 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…

L.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with rare & unusual recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played. Author, chef, culinary instructor and Certified Culinary Professional George Geary is our guest.

Chef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community know as Surf City USA. Chef Dino’s flagship is the recently expanded Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Laurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of rotating craft beers. We’ll meet them.

Cochon 555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.) Chef Bruce is our guest along with Cochon 555’s Communications Director Robert McKeown.

The 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

San Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment. Executive Creative Chef Katy Smith is our guest.

Our Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store. How do you know your poke and sushi is really fresh ? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

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

Play

Show 213, March 4, 2017: Laurel Tavern, Hermosa Beach

Roger HayotLaurel Tavern, an American Gastropub, is new in Hermosa Beach. It’s a promising addition to the Hermosa Beach dining scene.

The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of 24 rotating craft beers on tap.

It’s a youthful vibe with moderate prices. You order at The Bar and a friendly server brings you your libations and food.

Weekend Brunch includes specialties like Lemon Ricotta Stuffed French Toast and Mohawk Smoked Bacon.

Dinner specialties are the Sausage Board with bratwurst, apple & smoked gouda sausage, andouille sausage and accompaniments, and Smoked Chicken Salad with mahon cheese, marcona almonds, piquillio peppers, mushrooms, chickpeas and pickled red onion.

Even the French Fries are standouts with seasoned, and garlic parmesan variations.

The ample bar program includes an international “Build Your Own Mule” option.

We’ll meet both Chef Roger and GM Lee.

 

Play

March 4: George Geary, Dino Ferraro, Laurel Tavern, Cochon555, FirkFest, Puesto

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef George Geary, Author of L.A.’s Legendary Restaurants
Segment Three: Executive Chef / Restaurateur Dino Ferraro, Capone’s Cucina, Huntington Beach
Segment Four: Laurel Tavern, Hermosa Beach
Segment Five: Executive Chef Bruce Kalman, Union & Cochon 555 L.A. Competitor
Segment Six: Greg Nagel, Founder, FirkFest Caskaway
Segment Seven: Katy Smith, Executive Creative Chef, Puesto, Irvine’s Los Olivos Marketplace
Segment Eight: Executive Chef Andrew Gruel, Slapfish Restaurant Group

Team USA wins Hold at the 2017 Bocuse D'orWe have been enthusiastically following the incredible “Road to Lyon” for Team USA in the prestigious Bocuse d’Or International Culinary Competition since Chef Mathew Peters (formerly with Thomas Keller’s per se) and his Commis, Harrison Turone, reigned supreme in a fierce cooking competition at The Venetian Resort in Las Vegas in December 2015 to win the honor of representing Team USA in 2017 sat the Bocuse d’Or . For the first time in the 30- year history of the biannual Bocuse d’Or, Team USA took the coveted First Place Gold Statue in late January in Lyon.

You can join in an exclusive, well-deserved salute to our proud Team USA at a reception of specialty cocktails and canapes at Chef Walter Manzke’s (member of the ment’or BKB Culinay Council) Republique in Los Angeles on Monday evening, March 13th from 7 to 9:30 p.m. Both Chefs Mathew and Harrison will be there as well as the prized Gold Statue. Tickets are available right here. See you there!

Now an appetizing preview of this Saturday’s fully-loaded show. It’s 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…

L.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with coveted recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played. Author, chef, culinary instructor and Certified Culinary Professional George Geary is our guest.

Chef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community know as Surf City USA. Chef Dino’s flagship is Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Laurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of rotating craft beers. We’ll meet them.

Cochon555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.) Chef Bruce is our guest along with Cochon 555’s Communications Director Robert McKeown. 

The 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

San Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment. Executive Creative Chef Katy Smith is our guest.

Our Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store. How do you know your poke and sushi is really fresh ? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

George GearyL.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with coveted recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played.

Author George Geary leads you into the glamorous restaurants inhabited by the stars through a lively narrative filled with colorful anecdotes and illustrated with vintage photographs, historic menus, and timeless ephemera. Over 100 iconic recipes for entrees, appetizers, desserts, and vintage drinks are included, and all are updated for today’s cook and kitchen.

While many people have heard the story of Elizabeth Taylor requesting that Chasen’s famous chili be flown to her on the set of Cleopatra in Rome, L.A.’s Legendary Restaurants offers facts and trivia that aren’t as well known to the general public, such as Bob Hope’s favorite place to enjoy a hot fudge sundae after the Academy Awards, the restaurant where part of a table was sawed off to accommodate a pregnant Lana Turner, and the pharmacy where composer Harold Arlen wrote “Over the Rainbow” for The Wizard of Oz.

The glamour of the golden age of drive-ins, drugstores, nightclubs, and hotels are also honored. What book on L.A. restaurants would be complete without tales of ice cream sundaes at C.C. Brown’s, cafeteria-style meals at Clifton’s, a late-night breakfast at Ben Frank’s, or a mai tai at Don the Beachcomber?

Author, chef and Certified Culinary Professional George Geary is our guest.

Dino FerraroChef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community. Chef Dino’s flagship is Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Capone’s Pasta and Pizza opened in Westminster in 1997. It was at this location that Dino expanded his repertoire and added specials to the standard menu. Customers were hooked on Dino’s ability to transform everyday ingredients into culinary works of art and became regulars.

He sold Capone’s Pasta and Pizza in 2000 and moved to Huntington Beach where he opened Capone’s Cucina with a goal of creating a more gourmet dining experience. In 2002, Dino hired friend and fellow chef, Francois Lieutaud to create a unique paring of French and Italian cuisine. The combination made for an old world European feel and customers loved the larger selection of dishes. Capone’s remodeled and expanded into the space next door late last year.

Dino and Francois rejoined again and started Mona Lisa Cucina with a large variety of gourmet pasta’s and pizza’s to serve the Huntington Beach community. From their early experiments with simple, basic foods grew an appreciation for the sensuality of texture, presentation and fragrance.

The newest addition to Chef Dino’s family of restaurants is The Black Trumpet. This establishment specializes in Mediterranean tapas, small plates that bring the guest the flavors of Italy, France, Greece and Morocco.

Roger HayotLaurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of craft beers.

It’s a youthful vibe with moderate prices. You order at The Bar and a friendly server brings you your libations and food.

Weekend Brunch includes specialties like Lemon Ricotta Stuffed French Toast and Mohawk Smoked Bacon.

Dinner specialties are the Sausage Board with bratwurst, apple & smoked gouda sausage, andouille sausage and accompaniments, and Smoked Chicken Salad with mahon cheese, marcona almonds, piquillio peppers, mushrooms, chickpeas and pickled red onion.

The ample bar program includes an international “Build Your Own Mule” option.

We’ll meet both Chef Roger and GM Lee.

Bruce Kalman on Union PasadenaCochon555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing local chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.)

At the center of Cochon555 is a cook-off featuring five chefs cooking five whole, heritage breed pigs with innovative techniques and bold flavor profiles. One week before the event, the five competing chefs receive a 200-pound heritage breed pig from a local farmer. They are each tasked to create and present a “Judge’s Plate” of 6 dishes scored on categories such as utilization; cooking techniques; and overall flavor. The winner from each city is crowned the “Prince of Porc,” and given a place at Cochon’s national championship, Grand Cochon, to be held in Chicago during October 2017. This year, Chef Larry Monaco of Viceroy Santa Monica’s CAST Restaurant will lead the judging.

Communal feasting is an integral part of the Cochon555 culinary fabric. Beyond the 30 chef-competitor dishes – all told, some 1,500-plus pounds of heritage pork from family farms – guests can sample beef tartare with the wines of Antica Napa Valley; farmhouse cheeses; a pop-up bakery featuring La Brea; a Reserve Salami Snack Bar from Creminelli and Divina paired with wines from Nielson; a ramen noodle soup bar paired with the racy wines from Wines of Germany; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring Sabatino truffle butter, foie gras, and more; wines from Twomey and Silver Oak Cellars paired with bites prepared by Chef Dominic Orsini and an innovative take on classic pastry presented by Perfect Puree of Napa Valley.

Tickets for general admission start at $125; VIP tickets (early admission + exclusive sommelier and cocktail competition tastings) are $200; and BESPOKE tickets $400 (includes a multi-course charity dinner prepared by 3 celebrity chefs on Saturday night; super early admission + exclusive private tasting and tour of Somm-Selected wines and the Barkeep competition by a Cochon555 director on Sunday; and a donation to Piggy Bank charity). You can purchase tickets right here.

Chef Bruce Kalman is our guest along with Cochon 555’s Communications Director, Robert McKeown. 

Greg NagelThe 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. It’s beers, food and all-Tiki-themed décor.

“Looking at the previous three Firkfest events, I saw a common denominator: tropical-style beers seemed to stand out. As a huge cocktail nerd that loves Tiki culture, it’s time for the area’s craft brewers to come together, throw on some grass skirts, and make something truly unique,” says founder, organizer, and local beer writer Greg Nagel, @OCBeerBlog.

Food vendors include Tiki-style slider restaurant Hatch and the Iron Press bringing pulled-pork fries and sliders, Adya: Fresh Indian Flavors is bringing tropical Kebab and nacho-like pineapple chaat, and Salt & Ash from P-town is coming up with a pork Musubi-like dish (tbd).

Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

Katy SmithSan Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment.

Puesto’s menu encourages guests to mix and match from an offering of specialty tacos such as the Filet Mignon Taco with crispy melted cheese, avocado & spicy pistachio serrano salsaChicken Al Pastor Taco with crispy melted cheese, hibiscus & chipotle tinga, avocado & piña habanero pico, vegetarian options such as the Zucchini & Cactus Taco with crispy melted cheese, zucchini, corn, tomato, cactus, avocado & cilantro-tomatillo, and sustainable seafood options like the Tamarindo Shrimp Tacos with crispy tamarindo-chile shrimp nestled in guacamole & cilantro. All of Puesto’s salsas are made from scratch using local ingredients, with tortillas made in-house using organic, non-GMO, blue corn masa sourced from local purveyor, Kernel of Truth.

Puesto’s extensive beverage program offers nearly 50 kinds of tequila and mezcal, 12 local and Mexican beers on draft, six wines on tap and specialty cocktails made with freshly squeezed juices and house-made liqueurs and sodas. Popular libations include the Puesto Perfect Margarita with blue agave reposado tequila, lime & agave nectarEl Mezcalito with Vida mezcal, Guanabana, tamarindo, lime & charred orange and La Rosita with house-made strawberry-cilantro infused vodka, lemon & cane sugar.

Puesto’s Executive Creative Chef Katy Smith is our guest.

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store.

How do you know if your poke and sushi are really fresh? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef George Geary, Author of L.A.’s Legendary Restaurants
Segment Three: Executive Chef / Restaurateur Dino Ferraro, Capone’s Cucina, Huntington Beach
Segment Four: Laurel Tavern, Hermosa Beach
Segment Five: Executive Chef Bruce Kalman, Union & Cochon 555 L.A. Competitor
Segment Six: Greg Nagel, Founder, FirkFest Caskaway
Segment Seven: Katy Smith, Executive Creative Chef, Puesto, Irvine’s Los Olivos Marketplace
Segment Eight: Executive Chef Andrew Gruel, Slapfish Restaurant Group

Show 58, January 25, 2013: Host Jet Tila and Producer Andy Harris

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.”

Play

Show 58, January 25, 2013: Roger Hayot, Executive Chef, J. Nichols Kitchen

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.

Play

Show 58, January 25, 2013: Roger Hayot, Executive Chef, J. Nichols Kitchen Continues…

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…

Play

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”