Show 155, January 16, 2016: Show Preview Executive Producer & Co-Host Andy Harris

Andy Harris and Linda Kissam at the IFWTWEA booth at the San Diego Travel and Adventure ShowThe 3rd Annual Travel & Adventure Show is at the San Diego Convention Center in Hall B this weekend, January 16th and 17th. “The SoCal Restaurant Show” is broadcasting live from the Show on Saturday morning, January 16th from 10:00 a.m. to 12 Noon. Planning your next vacation has never been easier.

We’ll be joined by knowledgeable representatives from both incredible domestic and international travel destinations. We’ll be discovering Texas, Taiwan, Catalina Island, Cajun Country Louisiana, Thailand and Ventura. Food tourism will always be part of the very tasty conversation.

In conclusion, John Golicz, CEO of Unicomm, the event’s producer, joins us with a rundown of what’s in store for the rest of the weekend in San Diego. There are upcoming Travel & Adventure Show weekends in Los Angeles and the San Francisco Bay Area.

Instagram fans, please note. Our enterprising social media coordinator, Adam Bell of dataTV, has just returned from a week of feasting in New York. He’s documented his extensive food tour of New York on our Instagram feed It’s everything from the incredible EATALY to the pinnacle of gourmet seafood fine dining at Chef Eric Ripert’s Le Bernardin.

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

Play

January 16: Live from the San Diego Travel & Adventure Show

Podcasts

Segment One: Show Preview Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Garth Blackburn, “Taste Texas” and Sub-Zero Wolf, Dallas & Houston, Texas
Segment Three: Cathy Hung, Deputy Director, Taiwan Tourism Bureau, L.A. Office
Segment Four: Collier Cook, Vice President, Activities, Santa Catalina Island Company”
Segment Five: Dona Richard, St. Martin Parish Tourist Commission, Louisiana
Segment Six: Candy Krajangsri, Marketing Officer, Tourism Authority of Thailand
Segment Seven: Suzanne Baird, Ventura Visitors & Convention Bureau
Segment Eight: John Golicz, CEO, Unicomm, The Event Producer

The 3rd Annual Travel & Adventure Show returns to the San Diego Convention Center in Hall B the weekend of January 16th and 17th. “The SoCal Restaurant Show” is broadcasting live from the Show this Saturday morning, January 16th from 10:00 a.m. to 12 Noon. Planning your next vacation has never been easier.

We’ll be joined by knowledgeable representatives from both incredible domestic and international travel destinations. We’ll be discovering Texas, Taiwan, Catalina, Cajun Country Louisiana, Thailand and Ventura. Food tourism will always be part of the tasty conversation.

In conclusion, John Golicz, CEO of Unicomm, the event’s producer, joins us with a preview of what’s in store for the rest of the weekend in San Diego. There are upcoming Travel & Adventure Show weekends in Los Angeles and the San Francisco Bay Area.

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

Garth BlackburnChef Garth Blackburn (our guest) is the Executive Chef for Taste Texas TV and Sub-Zero Wolf. He’s hosting the Taste of Travel Theater at The Travel & Adventure Show.

Born in Lubbock and raised in Houston, Chef Garth has a passion for all things Texas and that certainly includes stellar sources for seasonal ingredients. His parents’ home cooking got him started in the kitchen, and he really fell in love with food as a member of the U.S. National Cycling Team traveling and tasting his way through 30 different countries.

After graduating culinary school, he went on to cook at several acclaimed Houston restaurants, cheffed it up in catering, and also cooked full time for a star NBA family.  Currently he is Executive Chef at Sub-Zero Wolf running two state-of-the-art culinary centers in Dallas and Houston.

In addition, Chef Garth shares his passion for great Texas food sources weekdays on Taste Texas TV with his co-host Amy Kushnir.

Taiwan the Heart of Asia“Chances are if you’ve traveled to Taiwan, it’s been on business. And there’s a very good chance that you’ve hurried in and out of Taipei as fast as your business allowed. At least this was true for me until Michael, a Taiwanese business associate, invited me to his son’s wedding and to join him and his wife, May, on a trip to see more of their country. My week in Taiwan was so enriching that I was moved to share the top reasons why you are depriving yourself of an unforgettable travel and cultural experience if you don’t take time to see more of this fabulous island the next time your business takes you to Taiwan.” Renee Farrington

Taiwan is Beautiful
“It is best seen from the windows of a speeding limo,” once announced a friend upon returning from the capital. But that was long ago, and Taipei is not Taiwan. The countryside outside the dynamic capital is filled with an amazing variety of the most beautiful and dramatic scenery in Asia. In a short period of time you can go from tropical beaches and spectacular sea-skirting cliff roads to awe-inspiring mist-shrouded peaks, warm hot springs, and tranquil soul-satisfying lakes.”

Savor a Moveable Feast at a Taiwanese Table
To its aboriginal, Chinese, Japanese, and European occupiers and immigrants over the years, one of the most compelling attractions of Taiwan has been the fertile land, producing an abundance of foods and, in more recent times, world-renowned tea. This foodstuff fecundity, enjoyed in a variety of appealing culinary styles and settings, is a source of pride for the Taiwanese and a great boon to the hungry visitor.

On the east coast we ate seafood selected from tanks at the front of a harbor-side restaurant, and in a small family-run cafe we tried a special soup recommended in posted newspaper articles supporting the claim of its healing properties. In Tainan we sat on tiny wooden stools to savor soup at the 100-year-old noodle shop called Du Siao Yue Danzai Noodles, established by a fisherman for income during the times of the year when he couldn’t fish.

At Michael’s home I relished a rich bowl of shrimp soup, one of 200 bowls his mother made for friends and relatives to pass on the good fortune of the wedding. And at the new home of the bride and groom, where they posed next to their bed in full wedding attire, I shared a cold soup of what looked like shocking-pink bubblegum balls (made from glutinous rice) to “bring sweetness to the marriage.”

Cathy Hung from the Taiwan Tourism Board joins us to Go Taiwan.

Catalina Island Chamber of Commerce and Visitor BureauThink you really know the  contemporary Catalina? Catalina is not your Grandparents quaint island vacation getaway anymore. There is everything from zip lines to back country nature tours available. Food walking tours, too. There is even a vineyard on Catalina now.

Michelle Warner, Program Manager from the Catalina Island Chamber of Commerce & Visitors Bureau joins us with the update.

St Martin's ParishCajun Country Louisiana is next on the travel menu. Joining us is Dona Degatur Richard from the St. Martin Parish Tourist Commission.

With the distinctive designations of “Gateway to the Atchafalaya Basin,” “Home of Longfellow’s Evangeline” and “The Crawfish Capital of the World,” St, Martin Parish is a place like none other. See for yourself, and experience the difference!

St. Martin Parish is located in south-central Louisiana; its parish seat is St. Martinville. It has a population of 52,160 (2010 US Census Bureau) and is 739.9 square miles in size.

Over one third of St. Martin Parish’s 52,000 inhabitants are Cajun, and the area certainly boasts large African-American, white Creole, and Creole of Color communities.

From the Bayou Teche to the Atchafalaya Basin, St. Martin Parish is a picturesque and bountiful region. Rich in agricultural, visitors are taken through sugar cane fields, low-lying swamp land, and rolling lands of beauty. Majestic live oaks, draped with moss, are scattered along roadways. Bald cypress trees and their unique stumps abound.

Tourism Authoirty of ThailandYour travel dollars go far in Thailand and the gracious hospitality there always impresses. Ben Fleming, Marketing Manager, Tourism Authority of Thailand, Los Angeles Office, is our guest for a virtual visit to Thailand.

Ben Fleming is a Marketing Manager at the Tourism Authority of Thailand (TAT) Los Angeles office. The TAT Los Angeles office is responsible for promoting travel from the United States and South America to Thailand through travel trade partnerships and consumer marketing.

Thailand’s tourism should generate 2.41 trillion Baht in revenue this year, revised upwards from an earlier projection of 2.3 trillion Baht. Of that total, 1.56 trillion Baht will come from international markets and 0.85 trillion Baht from domestic travel.

In 2015, Thailand tourism generated 2.23 trillion Baht of which 1.44 trillion Baht came from international markets and 0.79 trillion Baht from the domestic sector.

Ventura County CaliforniaGet into Ventura…

“A place that embodies a casual soul and unexpected allure, Ventura is a vibrant town that checks stress and pretense at the door. Its artistic culture, enduring history, and privileged locale is crazy-inviting, very much alive, and refreshingly human. Come here. Stay here. Love it here.”

Ventura’s dining scene thrives thanks to Artisan chefs setting up eateries that celebrate California’s abundance of fresh local seafood, produce and eclectic fare. With wine country in their backyard, acres and acres of fresh crops grown locally, and multi-cultural influences, it’s no wonder Ventura and its restaurants have been popping up in publications like Gourmet, Sunset and Westways.

Suzanne Baird with the Ventura Visitors & Convention Bureau is out guide.

Travel and Adventure ShowWe’re live at in Booth 222 (IFWTWA) at the 3rd Annual Travel & Adventure Show at the San Diego Convention Center. The show continues on Sunday in Hall B from 11:00 a.m. to 4:00 p.m.

This year’s event features a larger expo hall, with more travel destinations and expanded content and seminars. America’s favorite Travel Show series is sure to spark your wanderlust. Consider it the trip you take before your trip!

The Travel & Adventure Show matches travel enthusiasts with the top travel providers from around the globe to craft custom experiences that turn your ordinary get-aways into extraordinary vacations creating lasting memories for years to come. From Mammoth Lakes to Malaysia, Fiji to Florida, you will browse a huge variety of travel providers, and experience culture-rich demonstrations from your dream destinations.

Interact with thousands of domestic and international destinations and travel experts that can help you plan your next vacation, customize your trip, and give you the expert, inside knowledge you need to “travel like a local”.

John Golicz, CEO of Unicomm, the event’s producer, joins us with a tempting preview of what’s in store for the rest of the Weekend.

The Travel & Adventure Show is in Los Angeles (Long Beach Convention Center) on February 27th and 28th and then travels north to the San Francisco Bay Area on March 5th & 6th.

Podcasts

Segment One: Show Preview Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Garth Blackburn, “Taste Texas” and Sub-Zero Wolf, Dallas & Houston, Texas
Segment Three: Cathy Hung, Deputy Director, Taiwan Tourism Bureau, L.A. Office
Segment Four: Collier Cook, Vice President, Activities, Santa Catalina Island Company”
Segment Five: Dona Richard, St. Martin Parish Tourist Commission, Louisiana
Segment Six: Candy Krajangsri, Marketing Officer, Tourism Authority of Thailand
Segment Seven: Suzanne Baird, Ventura Visitors & Convention Bureau
Segment Eight: John Golicz, CEO, Unicomm, The Event Producer

Show 90, September 27, 2014: LUCKYRICE Night Market at The Cosmopolitan

Luckyrice Night MarketDanielle Chang, the founder of the series of LUCKYRICE Night Markets staged across the country, is back with us to preview the upcoming Las Vegas evening at The Cosmopolitan Las Vegas set for Saturday, October 4th.

In 2014 LUCKYRICE has already visited New York, Los Angeles, and San Francisco.

“The LUCKYRICE Night Market at The Cosmopolitan of Las Vegas brings the flavors and sensations of Asian markets from Taiwan to Thailand to the Boulevard Pool. Join celebrity chefs from across the U.S. and Las Vegas as we recreate the celebratory chaos and delicious energy of the quintessential Asian night market experience with a distinctly cosmopolitan flavor.”

Play

Show 81, July 26, 2014: Founder Danielle Chang, LUCKYRICE Los Angeles continues…

Luckyrice Night MarketLUCKYRICE Founder Danielle Chang is an award-winning media entrepreneur. Prior to launching LUCKYRICE in 2010, she was CEO of Vivienne Tam, a fashion company. Danielle has also worked for Goldman Sachs, The New York Times, and as a Professor of Contemporary Art History. Born in Taiwan, Danielle created LUCKYRICE to share her life-long affinity for Asian cuisine and lifestyle.

Our own Chef Jet Tila is preparing a five spice pork belly taco for LUCKYRICE Los Angeles.

Danielle is finishing the manuscript for her eagerly anticipated first cookbook. It’s inspired by her many years of experience working with both Asian and non-Asian chefs who are cooking Asian specialties.

LUCKYRICE Las Vegas is set for the pool deck at The Cosmopolitan on October 16th.

Play

July 26: Mark Andlebradt. LuckyRice, Patty’s Pizza, Melissa’s Produce, Zach Pollack

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas
Segment Three: Founder Danielle Chang, LUCKYRICE Los Angeles Part One
Segment Four: Founder Danielle Chang, LUCKYRICE Los Angeles Part Two
Segment Five: Founder Patty Phillips and Bridget Baskin, Patty’s Gourmet Pizza
Segment Six: Robert Schueller, Melissa’s World Variety Produce
Segment Seven: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part One
Segment Eight: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part Two

Jet Tila and Producer Andy preview the show.

After 15 successful years in Las Vegas at The Grand Canal Shoppes at The Venetian, Wolfgang Puck’s Postrio was due for a culinary facelift and some new energy. Enter new Executive Chef Mark Andlebradt (An-dell-Brat) who has created a new market-driven menu more in the style of the original Postrio in San Francisco.

LUCKYRICE Fest comes to Hollywood for their third annual event in Los Angeles. It’s night market-style Asian cuisine and cocktails. Founder Danielle Chang joins us.

Back in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides a range of products for commercial clients in over 30 states.

What fruits and vegetables are coming into season right now and tasting delicious ? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

You know executive chef and revered pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

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

Mark Andlebradt“After 15 successful years of serving Las Vegas, Wolfgang Puck’s Postrio is proud to announce a new, refined concept and market-driven menu led by newly appointed Executive Chef Mark Andlebradt. (An-dell-Brat) Postrio has dropped the “Bar & Grill” moniker and now focuses on seasonal, new American cuisine with global influences that can be enjoyed on the “indoor” patio overlooking the Carnivale atmosphere of St. Mark’s Square or in the intimate main dining room. Award-winning Chef Wolfgang Puck and Executive Chef Andelbradt’s diverse menu features wood-oven baked pizzas, handmade pastas, enticing entrees, outstanding steaks and fish from the mesquite grill, and much more.

This is a big space with 20,000 square feet. Banquets are an important component of their business.

Recent special: 32 ounce braised veal shank. Designed to be shared but many guests ordered it for one!

Weekend brunch is served from 11:00 a.m. to 3:00 p.m. on Saturday and Sunday. A guest favorite is the Cinnamon Pecan Roll with maple glaze.

Chef Andelbradt has held high positions through various prestigious kitchens including Brasserie T and Tru on Chicago with Rick Tramonto and Gale Gand; Daniel in New York with Daniel Boulud; Morimoto in both Philadelphia and New York with “Iron Chef” Masaharu Moritoto; and Tao in Las Vegas.

Postrio Las Vegas is located inside The Grand Canal Shoppes at The Venetian Las Vegas.

Luckyrice Night Market“Hosted by Sang Yoon (Father’s Office, Lukshon, and Bravo’s “Top Chef Masters”), the third annual, LUCKYRICE Fest is moving to Hollywood and taking over Create Nightclub for an evening of innovative and traditional Asian-styled dishes paired with cocktails from L.A.’s brightest star chefs and mixologists. Ticket proceeds benefit CAAM, Center for Asian American Media. This unusual smorgasbord of Asian culinary treats features our picks (LUCKYRICE’s) from L.A.’s hot Asian culinary culture – Eat, Drink and Get LUCKY.”

Sang Yoon’s Lukshon is preparing Sichuan Dumplings with Kurobuta pork, spicy Ma’La vinaigrette, sesame, and peanuts.

Founder Danielle Chang is our guest.

LUCKYRICE Founder Danielle Chang is an award-winning media entrepreneur. Prior to launching LUCKYRICE in 2010, she was CEO of Vivienne Tam, a fashion company. Danielle has also worked for Goldman Sachs, The New York Times, and as a Professor of Contemporary Art History. Born in Taiwan, Danielle created LUCKYRICE to share her life-long affinity for Asian cuisine and lifestyle.

Our own Chef Jet Tila is preparing a five spice pork belly taco.

Pizza is a $30 billion dollar industry in the United States…

Patty Phillips of Pattys PizzaBack in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides products for commercial clients in over 30 states.

Patty’s Pizza products have won industry awards for exceptional flavor and dependability. In addition, Patty’s “Take & Bake” pizza concept and innovative dough formulations have earned Patty’s critical acclaim from the toughest California restaurant critics.

Patty’s Pizza has worked rigorously to create a par (partially) baked frozen pizza formulation that does not require the heart of industrial level ovens, yet is still able to be frozen, topped, and used in a wide variety of applications. Ultimately, this has led to the development of a new line of pizza products designed to meet the diverse needs of Patty’s ever-growing client list.

The first prominent executive chef to endorse Patty’s Pizza was Roger Pigozzi (now at UCLA) who was then executive chef at The Biltmore Hotel in Downtown Los Angeles.

Robert Schueller of Melissa's World Variety ProduceWhat fruits and vegetables are coming into season right now and tasting delicious? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

New Mexico Hatch Chiles season starts first week of August.  First local roastings will be Aug. 2- Sept. 20th approx.

The following items are now coming into season and tasting great!:

Melissa’s Muscato (red, green, black), champagne grapes, Witch Finger, Niabells, Cotton Candy and Thomcords Grapes…

Other mention-able worthy fruits:  Figs (brown Turkey, Black Mission, Tiger), Masumoto Peaches, Lychees, Organic Plum Bites, and how about those cute Watermelon Cucumbers, too.

Getting into the peak of the Heirloom Tomatoes, or general tomato season too…

Zach PollackYou know executive chef and pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

“While Sotto’s early vision was mostly Southern Italian, Pollack expands his reach here. “It’s not as regionally specific, but more loosely inspired by the different regions of Italy,” says Pollack. “It’s really my interpretation of these dishes, so it makes sense for Los Angeles, a city that doesn’t take itself too seriously.” You’ll find small and large plates, seasonal salads and handmade pastas, sometimes using grains from Pasadena’s Grist & Toll flour mill.” (Credit to Lesley Balla of Zagat)

Sotto is part of Dine LA for Dinner. $35 prix fixe menu.

Concludes Sunday, July 27th.

Second Course is choice of: Lamb spezzatino (lemon, egg semolina,) Rigatoni (chicken liver ragu, maitake,) or Margarita pizza.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas
Segment Three: Founder Danielle Chang, LUCKYRICE Los Angeles Part One
Segment Four: Founder Danielle Chang, LUCKYRICE Los Angeles Part Two
Segment Five: Founder Patty Phillips and Bridget Baskin, Patty’s Gourmet Pizza
Segment Six: Robert Schueller, Melissa’s World Variety Produce
Segment Seven: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part One
Segment Eight: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part Two

Show 48, November 16, 2013: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly

Linda BurumThe current issue (November) of Los Angeles Magazine is a special issue highlighting foods from around the world that are available in Los Angeles. Linda three articles are “Dumplings around the world,” Fried chicken around the world,” and “Skewers around the world.”
Linda is just back from a trip to Taipei, Taiwan where she conducted some intensive restaurant research.

Linda reports on her dining adventures there and mentions where you can get some of these same signature dishes locally.

Correction: “Lou rou fan” is braised pork over rice. In Linda’s commentary she mistakenly defined them as “Slack Season noodles.”

Din Tai Fung, known for outrageous Shanghai soup dumplings, is very popular in Taiwan. They have a well-established branch in Arcadia. They just opened at The Americana at Brand in Glendale and a restaurant in South Coast Plaza will debut in the near future.

Linda’s Notes :

“While every tourist to Taipei will hear about all the wonderful night markets (especially the unusual offerings such as blood cake, braised pig intestines and stinky tofu) so popular with T.V. hosts for their play value, I have decided to expand the idea of great food locations in Taipei. Some visitors want to sit down to eat, have a drink and relax.)

Many of the countries iconic dishes like danzai noodles, lou rou fan, braised pork over rice and three cup chicken can be found in dedicated specialty restaurants.

Just a brief mention of why Taipei has such a diverse supply of regional Chinese restaurants that have influenced the Island’s cuisine.

Early on, waves of Mainland Chinese immigrants settled there especially Funnanese and Hakka’s from southern China. But one of the biggest influences came after WWII when over a million mainlanders from all over fled during the post war revolution

Throughout the war many leaders hid out in remote spots like the Sichuan and Hunan mountains. They brought their chefs with them when they escaped to Taiwan. All this left its mark on the food and restaurants you find today and why Taiwan is known for its diversity of regional Chinese restaurants.

1) I stopped by two places that serve perhaps the most beloved dish in Taiwan: braised pork over rice (lurou fan) the first and most famous Jin Feng lu rou fan always has a line so my friends sometimes go to Ji Shan restaurant which is only 4 minute walk for Youngchun station near the famed 101 Building (more about that later) which they say is equally good. (So I talk about why dish is fabulous, what’s in it etc.)

2) Tu Hsiao Yueh restaurant: Danzai (or Tan Tsai) noodles (slack season noodles) and other southern Taiwanese specialties. Some think the noodle dish is so great that criminals on the lam would sneak into town at the risk of getting caught just to get a bowl. The restaurant is now run by 4th generation; more facts about dish and family

3) Tripod King hot pot restaurants
For years Taipei residents had to travel to the city of Taichung to taste the Dongbei (northeastern China) flavor of Tripod King’s hotpot. Now there are several branches in Taipei. The broth is so good people bring jars of it home (and take leftover broth from their dinner) to make more hot pot.

4) Northsea Fishing Village Seafood
Specializes in fish and seafood from around the Penghu archipelago which lies between Taiwan and mainland China. Very fresh fish, sea urchin, rock lobster from that region.—English menu.

5) Hakka-style Chinese restaurant called Chiachia. What is Hakka food like?—this place has color photos on the walls and outside to show you—yet extremely casual and inexpensive.

6) Next I’ll discuss three classic Taiwanese restaurants of different price levels and what comprises Taiwanese cuisine.

  • Sit-fun: neighborhood style
  • Shen Yeh Chain of semi-formal
  • Shen Yeh Ambiences –which as sort of semi molecular gastronomy style Taiwanese

7) Then: Badasan Aboriginal Restaurant. These people preceded the Chinese. They serve things like wild boar and pigeon and food cooked wrapped in leaves, etc.

8) If you had only one day in Taipei where would you go? (I’ll tell why the 101 Building is a foodie must). Among other things it has a Din Tai Fung which is now so famous here . (I ate the truffle dumplings there and black pork dumplings which are not served here on the regular menu.)

And of course we know they have opened in Glendale and pretty soon in South Coast Plaza in Costa Mesa.

Here in L.A. we have lots of Taiwanese spots.

The newest homestyle place is BEBE Fusion in Alhambra.”

Play

November 16: Seoul Sausage, Taps Fish House, Linda Burum, The Lobster, Coffee Bean & Tea Leaf, A Restaurant, Front Porch Pops

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Chris Oh and Ted Kim of Seoul Sausage Co. in West Los Angeles
Segment Three: Joe Manzella, proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim
Segment Four: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly
Segment Five: Collin Crannell, Executive Chef of The Lobster
Segment Six: Jay Isais, Senior Director of Coffee, The Coffee Bean & Tea Leaf
Segment Seven: Jon Blackford, Executive Chef of A Restaurant, Newport Beach
Segment Eight: Erin Whitcomb, POPrietor of Front Porch Pops

Chef Jet and Producer Andy preview the show.

CBTL by the Coffee Bean and Tea LeafIt’s National Espresso Day on Saturday, November 23rd. To celebrate our friends at The Coffee Bean & Tea Leaf will be featuring a Black Friday promotion.

The CBTL, the single serve beverage system from The Coffee Bean & Tea Leaf, will be part of a special promotion from November 29 through December 1, 2013. Enthusiasts can purchase one CBTL Single Serve Machine and get a second CBTL Single Serve Machine (of equal or lesser value) free!

Seoul SausageA little over a year ago those three wild & crazy, youthful Korean-Americans (Ted and Yong Kim and Chef Chris Oh) opened the Seoul Sausage Co. in Little Osaka, West Los Angeles. They are known for melding distinctive Korean flavors into American sausages. Their other signature item is the “flaming balls.” Korean Fried Chicken (KFC) with corn bread is another specialty.

Seoul Sausage Co. opened right after the three partners won Season 3 of Food Network’s “Great Food Truck Race. First prize was a cool $50,000 and the new food truck they took across the country on the series. It’s affectionately known as “Big Mama.” The “Flaming Balls” was a dish created by necessity in an intense competition on “Great Food Truck Race.”

The (always entertaining) Seoul Sausage Co. guys are with us to talk about the sweet ride that has been the last year. The lines are still out the door.

There’s more…Young, Ted, and Chef Chris also have some exciting news to share with the listening audience. It’s an exclusive…

Joe Manzella of Taps Fish House and Brewery and the CatchRestaurateur Joe Manzella is the proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim on Katella near Angel Stadium.

Joe is also a lifelong sandwich fan and a history buff. He’s traveled the country researching regional favorites. Working with his executive chef he’s launched the “Famous 50” sandwich program. Each week a different regional favorite is showcased at both TAPS in Brea and The Catch in Anaheim. Thus far the Famous 50 has included favorites including lobster roll, Mama Manzella’s meatball sub, muffuletta, Chicago Italian Beef, and the Cubano.

According to Manzella to reach true sandwich nirvana five critical points must be met. He shares them with us on the show. One clue…All his bread comes from star baker Dean Kim at the OC Baking Co. in Orange.

Linda BurumLinda Burum is a well-known food journalist who currently contributes to Los Angeles Magazine and LA Weekly.

Linda is just back from a trip to Taipei, Taiwan where she did a bit of restaurant research.

Linda reports on her dining adventures there and mentions where you can get some of these same signature dishes locally.

Executive Chef Colin Crannell of the Lobster in Santa MonicaThe guests still think of Executive Chef Collin Crannell of The Lobster in Santa Monica as the “new” chef even though he’s been there four years. He has serious fine dining background going back to Joachim Splichal’s Patina and luxury hotels.

Of course he’s a lobster specialist. There is even a lobster ravioli on the menu with Santa Monica farmer’s market vegetables. He also does some pretty wonderful thinks with steak.

Chef Crannell impresses with soup, too.

The Lobster is located at the top of the entrance to the historic Santa Monica Pier. It’s an incredible ocean view. The restaurant proudly defies the notion that if you offer a great view you can probably get away with serving mediocre food.

It’s National Espresso Day on Saturday, November 23rd.

Jay Isais of the Coffee Bean and Tea LeafJay Isais, Senior Director of Coffee for The Coffee Bean & Tea Leaf joins us to chat about creating the perfect cup of espresso. There is a lot more to this than you may imagine.

To get you into the Holiday Spirit our friends at The Coffee Bean & Tea Leaf will be featuring a Black Friday promotion.

The CBTL, the single serve beverage system from The Coffee Bean & Tea Leaf, will be part of a special promotion from November 29 through December 1, 2013. Enthusiasts can purchase one CBTL Single Serve Machine and get a second CBTL Single Serve Machine (of equal or lesser value) free!

Jon Blackford of A RestaurantWhat is now the popular A Restaurant on Pacific Coast Highway in Newport Beach is a classic dining spot dating back to 1926. A few years ago new, local ownership completely restored the place to its current ageless steakhouse atmosphere. It’s handsome with a very popular bar.

Jon Blackford is the executive chef. His charge is to continue to serve great steaks but also elevate the rest of the menu. Believe it or not he loves market fresh vegetables and amazes with beets.

He impresses with creative charcuterie and cheese plates and house-made grilled sausages.

Erin Whitcomb of Front Porch PopsErin Whitcomb’s Front Porch Pops were the hit of the Orange International Street Fair in Old Town Orange over Labor Day Weekend. They were being enjoyed everywhere on the Festival site. The pops are handmade in small batches.

Tangy Lemon Cream was the first frozen novelty sold back in 2010.

Erin’s Pop Philosophy:

  • We use real fruit and fresh dairy to make our pops.
  • Our pops are handcrafted by our staff using our own recipes.
  • You’ll never find artificial colors, flavors, or high–fructose corn syrup in our pops. Ever.
  • We use locally grown, organic produce whenever we can. We sell our pops at farmer’s markets and take great pride in saying, “The plums from that farmer over there are in this popsicle right here!”

New to the line (and just in time for the Holidays) are small batch pies. The crust is hand-rolled.

A colleague described him as “passionate, dedicated, creative, stubborn, tough, great vision, and healthy.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Chris Oh and Ted Kim of Seoul Sausage Co. in West Los Angeles
Segment Three: Joe Manzella, proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim
Segment Four: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly
Segment Five: Collin Crannell, Executive Chef of The Lobster
Segment Six: Jay Isais, Senior Director of Coffee, The Coffee Bean & Tea Leaf
Segment Seven: Jon Blackford, Executive Chef of A Restaurant, Newport Beach
Segment Eight: Erin Whitcomb, POPrietor of Front Porch Pops