Show 242, September 30, 2017: Show Preview with Co-Host Andy Harris

Now an appetizing preview of Saturday, September 30th’s tantalizing 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, upon careful reflection, that’s probably a pretty good thing…

Porto’s Bakery on the Westside? For the very first time Porto’s is temporarily making a limited engagement appearance (on now through March 4, 2018) at the Annenberg Space for Photography (Century City) in the Dona Dulce Café in connection with the Cuba Is photography exhibit. Betty Porto joins us with the sweet details.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms. After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in Deepa’s Secrets – Slow Carb New Indian Cuisine. We’ll meet her.

Kenyon Paar is the seasoned General Manager of the historic Five Crowns in Corona del Mar as well as the adjacent SideDoor. Both are still refreshingly Family-owned. Upcoming is Porktoberfest and the much-anticipated, festive Holiday season activities at both establishment. Congrats to Kenyon, our guest, on her year anniversary at Five Crowns and SideDoor.

Jonathan Melendez, a C-CAP graduate, is a food photographer, blogger, cook, baker, recipe developer and the author of The Slider Effect – You Can’t Eat Just One. “Break out of that burger rut, and switch things up with sliders for breakfast, lunch or dinner.” Chef Jonathan joins us sharing all the proven tricks to true slider nirvana.

Los Angeles’ itinerary for The James Beard Foundation’s 5th Annual Taste America Los Angeles will kick off on Friday, October 6 at Vibiana with A Night of Culinary Stars, an exclusive dining event benefiting the James Beard Foundation. The evening will begin with a reception filled with cocktails and hors d’oeuvres from local chefs and restaurateurs, including Evan Funke (Felix, Venice), Justin Hilbert (Maude, Beverly Hills), Sara Kramer (Kismet, Los Angeles), Amanda Chapman and Johnny Ray Zone (Howlin’ Ray’s, Los Angeles) and David Schlosser (Shibumi, Los Angeles) as well as host chef Neal Fraser (Shibumi, Los Angeles). Afterwards, guests will be seated for an extraordinary one-night-only dinner prepared by Taste America All-Star & James Beard Award-Winner Barbara Lynch (Barbara Lynch Gruppo, Boston) along with Local Star Michael Cimarusti (Providence and Connie and Ted’s, Los Angeles) and pastry chef Shannon Swindle (Craft Los Angeles, Los Angeles). Host Chef Neal Fraser joins us with the details.

Laura Donadoni is our resident expert wine ambassador when it comes to selections from her native Italy. This time we’re talking about the wines of Lugana D.O.C. from the Lombardy region of Italy. The grape is turbiana.

What’s the recipe for a really successful wine dinner? On Oct. 12th Café del Rey in Marina del Rey is hosting a very special Wines of Italy Dinner presented by Italian wine authority Laura Donadoni. General Manager Brian Cousins and Executive Chef David Vilchez join in the conversation. We’ll learn how the menu is created and how the Italian wine pairings are conceived

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 242, September 30, 2017: Chef Neal Fraser, Redbird, JBF’s Taste America Los Angeles Benefit

Neal FraserLos Angeles’ itinerary for The James Beard Foundation’s 5th Annual Taste America Los Angeles will kick off on Friday, October 6 at Vibiana with A Night of Culinary Stars, an exclusive dining event benefiting the James Beard Foundation. The evening will begin with a reception filled with cocktails and hors d’oeuvres from local chefs and restaurateurs, including Evan Funke (Felix, Venice), Justin Hilbert (Maude, Beverly Hills), Sara Kramer (Kismet, Los Angeles), Amanda Chapman and Johnny Ray Zone (Howlin’ Ray’s, Los Angeles) and David Schlosser (Shibumi, Los Angeles) as well as host chef Neal Fraser (Redbird, Los Angeles).

Afterwards, guests will be seated for an extraordinary one-night-only dinner prepared by Taste America All-Star & James Beard Award-Winner Barbara Lynch (Barbara Lynch Gruppo, Boston) along with Local Star Michael Cimarusti (Providence and Connie and Ted’s, Los Angeles) and pastry chef Shannon Swindle (Craft Los Angeles, Los Angeles).

Host Chef Neal Fraser joins us with the delectable details.

Play

September 30: Porto’s Bakery, Deepa Thomas, Five Crowns, Jonathan Melendez, Neal Fraser, Laura Donadoni, Cafe del Rey

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Betty Porto, Porto’s Bakery
Segment Three: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine
Segment Four: Kenyon Paar, General Manager – Five Crowns & SideDoor, Corona del Mar
Segment Five: Chef & Food Photographer Jonathan Melendez, The Slider Effect
Segment Six: Chef Neal Fraser, Redbird, JBF’s Taste America Los Angeles Benefit
Segment Seven: Laura Donadoni, Certified Sommelier, Lugana D.O.C.
Segment Eight: Café del Rey’s GM Brian Cousins & Executive Chef David Vilchez

Now an appetizing preview of this Saturday’s tantalizing 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, upon careful reflection, that’s probably a pretty good thing…

Porto’s Bakery on the Westside? For the very first time Porto’s is temporarily making a limited engagement appearance (through early March of 2018) at the Annenberg Space for Photography (Century City) in the Dona Dulce Café in connection with the “Cuba Is” photography exhibit. Betty Porto joins us with the sweet details.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms. After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in Deepa’s Secrets – Slow Carb New Indian Cuisine. We’ll meet her.

Kenyon Paar is the seasoned General Manager of the historic Five Crowns in Corona del Mar as well as the adjacent SideDoor. Both are still refreshingly Family-owned. Upcoming is Porktoberfest and the festive Holiday season activities at both establishment. Congrats to Kenyon, our guest, on her year anniversary at Five Crowns and SideDoor.

Jonathan Melendez, a C-CAP graduate, is a food photographer, blogger, cook, baker, recipe developer and the author of The Slider Effect – You Can’t Eat Just One. “Break out of that burger rut, and switch things up with sliders for breakfast, lunch or dinner.” Chef Jonathan joins us sharing all the proven tricks to true slider nirvana.

Los Angeles’ itinerary for The James Beard Foundation’s 5th Annual Taste America Los Angeles will kick off on Friday, October 6 at Vibiana with A Night of Culinary Stars, an exclusive dining event benefiting the James Beard Foundation. The evening will begin with a reception filled with cocktails and hors d’oeuvres from local chefs and restaurateurs, including Evan Funke (Felix, Venice), Justin Hilbert (Maude, Beverly Hills), Sara Kramer (Kismet, Los Angeles), Amanda Chapman and Johnny Ray Zone (Howlin’ Ray’s, Los Angeles) and David Schlosser (Shibumi, Los Angeles) as well as host chef Neal Fraser (Redbird, Los Angeles). Afterwards, guests will be seated for an extraordinary one-night-only dinner prepared by Taste America All-Star & James Beard Award-Winner Barbara Lynch (Barbara Lynch Gruppo, Boston) along with Local Star Michael Cimarusti (Providence and Connie and Ted’s, Los Angeles) and pastry chef Shannon Swindle (Craft Los Angeles, Los Angeles). Host Chef Neal Fraser joins us with the details.

Laura Donadoni is our resident expert wine ambassador when it comes to selections from her native Italy. This time we’re talking about the wines of Lugana D.O.C. from the Lombardy region of Italy. The grape is turbiana.

What’s the recipe for a really successful wine dinner? On Oct. 12th Café del Rey in Marina del Rey is hosting a very special Wines of Italy Dinner presented by Italian wine authority Laura Donadoni. General Manager Brian Cousins and Executive Chef David Vilchez join in the conversation. We’ll learn how the menu is created and how the Italian wine pairings are conceived

All of this and heaping helpings of extra deliciousness on this week’s show!

Betty Porto in front of the Porto's Bakery Bread RackPorto’s Bakery on the Westside? For the very first time Porto’s is temporarily making a limited engagement appearance (through early March of 2018) at the Annenberg Space for Photography (Century City) in the Dona Dulce Café in connection with the Cuba Is photography exhibit. The coffee is from F. Gavina & Sons.

Open 11am-5pm, Wednesday through Sunday, Doña Dulce immerses guests in a Havana-inspired space that temporarily transports visitors to the Caribbean island nation with a taste of authentic Cuban delights.

Sweets
Milk ‘n Berries
Cappuccino Mousse
Mango Mousse
Taste of Cuba (1 guava cheese roll, 2 cheese rolls)
Havana Kiss (1 chocolate besito, 1 hazelnut besito, 1 raspberry besito and coconut glaze)

Beverages
Café Cubano
Cortadito
Café con Leche
Brewed Coffee – House Blend

Betty Porto joins us with the sweet details.

Deepa ThomasUpon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and drew from her grandfather’s Ayurvedic wisdoms (“When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use.”).

After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is fully documented in Deepa’s Secrets – Slow Carb New Indian Cuisine.

Part Indian cookbook, diet guide, kitchen companion, and memoir, Deepa’s Secrets introduces breakthrough slow carb and gut-healing recipes that are simple and healthy without sacrificing their rich South Asian flavors. To demystify an “exotic” cuisine, Thomas provides step-by-step instructions with ingredient substitutions (all ghee-free!), shortcuts, and secret techniques that will make New Indian easy, everyday fare. Beautifully photographed with menu plans, kitchen wisdom, and scientific commentary, Deepa’s Secrets includes East-to-West recipes.

A journey from old traditions to modern Indian cooking with deliciously simple and gut-healing recipes that leave you feeling fulfilled—rather than full.

A graduate of Delhi University with degrees in journalism and political science, Deepa Thomas moved to the US and, in 1985, founded Deepa Textiles. After 21 years and 23 design awards, the company has been credited with transforming the $10 billion a year contract furniture industry.

We’ll meet Deepa.

Kenyon PaarKenyon Paar is the seasoned General Manager of the historic Five Crowns in Corona del Mar as well as the adjacent SideDoor. Both are still refreshingly Family-owned. Upcoming is Porktoberfest and the festive Holiday season activities at both establishments. A great seasonal tradition…

The ever-popular SideDoor Cheese Takeovers continue the third Wednesday of each month through January.

On October 18th the 6th annual Porktoberfest returns to the Five Crowns Greenhouse and Garden. A 6-course meal from Executive Chef Anthony Endy will be paired with Firestone Walker beers and hosted by Co-Founder David Walker, himself.

Congrats to Kenyon, our guest, on her year anniversary at Five Crowns and SideDoor.

Jonathan Melendez Jonathan Melendez, a C-CAP graduate, is a food photographer, blogger, cook, baker, recipe developer and the author of The Slider Effect – You Can’t Eat Just One. “Break out of that burger rut, and switch things up with sliders for breakfast, lunch or dinner.”

“Way better than a cupcake, sliders are delicious and fun—you can’t eat just one. They are the perfect bite that can be served as an appetizer, tapa, entrée, side, or midnight snackIndulge in the awesome world of sliders and mini sandwiches through 75 omnivorous and vegetarian recipes, complete with homemade breads, buns, and sauces. These are that are more than just your usual mini burgers.”

“The ingredient and flavor combinations that can fit between two buns are limitless. The Slider Effect focuses on these amazing small bites, featuring the best recipes and 60 delicious photographs designed to turn you into a slider pro. The four main chapters focus on meat, poultry, seafood, and vegetarian sliders, and there is something for everyone.”

“In the Meat chapter you’ll find recipes for Grilled Steak and Potato Sliders as well as Mediterranean Lamb Sliders. The Poultry chapter will introduce you to Buttermilk Fried Chicken and Waffle Sliders, Turkey-Bacon BLT Avocado Sliders, and Chicken Curry Sliders. The Seafood chapter ranges from Fish and Chips Sliders to Shrimp Fajita Sliders. And in the Vegetarian chapter you’ll find tiny buns filled with ingredients like roasted beets, eggplant, polenta, and black beans. If you feel like making your own rolls, there are recipes ranging from biscuits to challah and from waffle to pretzel buns. And what slider would not be complete without a dab of Cilantro, Lime, and Green Chile Aioli or Arugula Pumpkin Seed Pesto on top? There is no end to what you can make work in a slider.”

Chef Jonathan joins us to share all his proven tricks to true slider nirvana.

Neal FraserLos Angeles’ itinerary for The James Beard Foundation’s 5th Annual Taste America Los Angeles will kick off on Friday, October 6 at Vibiana with A Night of Culinary Stars, an exclusive dining event benefiting the James Beard Foundation. The evening will begin with a reception filled with cocktails and hors d’oeuvres from local chefs and restaurateurs, including Evan Funke (Felix, Venice), Justin Hilbert (Maude, Beverly Hills), Sara Kramer (Kismet, Los Angeles), Amanda Chapman and Johnny Ray Zone (Howlin’ Ray’s, Los Angeles) and David Schlosser (Shibumi, Los Angeles) as well as host chef Neal Fraser (Redbird, Los Angeles).

Afterwards, guests will be seated for an extraordinary one-night-only dinner prepared by Taste America All-Star & James Beard Award-Winner Barbara Lynch (Barbara Lynch Gruppo, Boston) along with Local Star Michael Cimarusti (Providence and Connie and Ted’s, Los Angeles) and pastry chef Shannon Swindle (Craft Los Angeles, Los Angeles).

Host Chef Neal Fraser joins us with the delectable details.

Laura DonadoniLaura Donadoni is our expert wine ambassador when it comes to selections from her native Italy. This time we’re talking about the wines of Lugana D.O.C. from the Lombardy region of Italy.

“Lugana is the name of the magical land nestled within the ancient Quadrilateral defense system of the Lake Garda region. The Lugana wine region encompasses two provinces (Brescia and Verona) and two regions (Lombardy and Veneto) in the morainic plain south of Lake Garda. Its unique qualities originate from the beneficial microclimate of the lake, the local clay soil, and a particular variety of grapes named “turbiana” that make it full-bodied, age worthy, and grant it a floral and citrus bouquet.”

Brian CousinsWhat’s the recipe for a really successful wine dinner? On Oct. 12th Café del Rey in Marina del Rey is hosting a very special Wines of Italy Dinner presented by Italian wine authority Laura Donadoni.

The evening starts festively with flat bread with smoked sundried tomato, buffalo mozzarella and basil paired with Franciacorta, Ca’del Bosco, Brut, Cuvee Prestige. Just desserts is honey oregano goat cheese ice cream with a pistachio cranberry biscotti martched with Vernaccia di Serrapetrona, Spumante, Dolce.

General Manager Brian Cousins and Executive Chef David Vilchez join in the conversation. We’ll learn how the menu is created and how the Italian wine pairings are conceived.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Betty Porto, Porto’s Bakery
Segment Three: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine
Segment Four: Kenyon Paar, General Manager – Five Crowns & SideDoor, Corona del Mar
Segment Five: Chef & Food Photographer Jonathan Melendez, The Slider Effect
Segment Six: Chef Neal Fraser, Redbird, JBF’s Taste America Los Angeles Benefit
Segment Seven: Laura Donadoni, Certified Sommelier, Lugana D.O.C.
Segment Eight: Café del Rey’s GM Brian Cousins & Executive Chef David Vilchez

Show 188, September 10, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s special Guest Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a pleasantly tempting preview of Saturday’s ample 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…

“Today’s top-flight University chefs are likely to be as savvy and competitive as their independent restaurant peers. Eric Ernest, the accomplished fine-dining chef who has headed University of Southern California Hospitality since 2012, knows this all too well.” Chef Eric is also USC Hospitality’s Associate Director of Purchasing, Logistics & Special Projects. He’s our guest.

Carlito Jocson is the long-time Executive Chef, Vice President and Managing Partner of Yard House. With lightening speed he revamped the entire menu of the original Yard House in Long Beach right before they opened in 1996. It’s been a wild ride ever since for the last 20 years. They now have 65 busy locations across the country in 13 states. Chef Carlito joins us with this absolutely incredible success story.

Pizzeria Ortica, the well-respected Italian restaurant (launched in 2009) located across from South Coast Plaza in Costa Mesa, has added an artfully crafted Sunday brunch to its already well-received lunch and dinner service. Executive Chef Justin Miller (who has been in the kitchen since the beginning) joins us in-studio to share the inviting details.

The 4thannual James Beard Foundation’s Taste America®, is The Foundation’s celebrated national culinary tour. Taste America is bringing together world-class chefs in ten U.S. cities, including the launch in Los Angeles on September 23rd at Vibiana, where Taste America All-Star Chef and James Beard Award-winner Scott Conant (ImperoCaffè, New York) will collaborate with Local Star Curtis Stone (Gwen and Maude) and Pastry Chef Hedy Goldsmith (Sweet Hedy) to create a one-of-a-kind, four-course dining experience. This special partnering of culinary greats will also feature a tasting reception. Bruce Kalman (Union & Knead & Co.) is one of the high-profile chefs preparing the food for the dazzling tasting reception. He’s our guest.

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

Please note…We graciously moved to the sidelines for Fighting Irish Football today at 11:30 a.m.

Play

Show 188, September 10, 2016: Executive Chef Bruce Kalman, Union & James Beard Foundation’s Taste America, Los Angeles

Bruce Kalman on Union PasadenaThe 4thannual James Beard Foundation’s Taste America®, is The Foundation’s national culinary tour. Taste America is bringing together world-class chefs in ten U.S. cities, including the launch in Los Angeles on September 23rd at Vibiana, where Taste America All-Star Chef and James Beard Award-winner Scott Conant (ImperoCaffè, New York) will collaborate with Local Star Curtis Stone (Gwen) and Pastry Chef Hedy Goldsmith (Sweet Hedy) to create a one-of-a-kind, four-course dining experience.

This special partnering of culinary greats will also feature a tasting reception, where Host Chef Neal Fraser (Redbird), Nyesha Arrington (Leona), Josef Centeno (Orsa & Winston), Jeremy Fox (Rustic Canyon), and Bruce Kalman (Union) will dazzle guests with their individual culinary styles.

On Saturday, September 24th is a day of free culinary events from 10:00 a.m. to 3:00 p.m. at Sur la Table in Westwood. Highlights are a cooking demo and book signing with James Beard Foundation Award Winner Scott Conant (Impero Caffe) and a Noon cooking demo and book signing with James Beard Foundation Award Winner Suzanne Goin (Lucques, AOC, and The Tavern.)

Bruce Kalman (Union & Knead & Co.) is one of the chefs preparing the food for the dazzling tasting reception. He’s our guest.

Play

September 10: USC Hospitality, Yard House, Pizzeria Ortica, Bruce Kalman

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Executive Chef Eric Ernest, USC Hospitality Part 1
Segment Three: Executive Chef Eric Ernest, USC Hospitality Part 2
Segment Four: Carlito Jocson, Corporate Executive Chef & Managing Partner, Yard House Restaurants
Segment Five: Justin Miller, Executive Chef, Pizzeria Ortica, Costa Mesa
Segment Six: Executive Chef Bruce Kalman, Union & James Beard Foundation’s Taste America, Los Angeles

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s special Guest Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a pleasantly tempting preview of Saturday’s ample 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…

“Today’s top-flight University chefs are likely to be as savvy and competitive as their independent restaurant peers. Eric Ernest, the accomplished fine-dining chef who has headed University of Southern California Hospitality since 2012, knows this all too well.” Chef Eric is also USC Hospitality’s Associate Director of Purchasing, Logistics & Special Projects. He’s our guest.

Carlito Jocson is the long-time Executive Chef and Managing Partner of Yard House. He revamped the entire menu of the original Yard House in Long Beach right before they opened in 1996. It’s been a wild ride ever since for the last 20 years. They now have 65 busy locations across the country in 13 states. Chef Carlito joins us with this absolutely incredible success story.

Pizzeria Ortica, the well-respected Italian restaurant (launched in 2009) located across from South Coast Plaza in Costa Mesa, has added an artfully crafted Sunday brunch to its already well-received lunch and dinner service. Executive Chef Justin Miller (who has been in the kitchen since the beginning) joins us in-studio to share the inviting details.

The 4thannual James Beard Foundation’s Taste America®, is The Foundation’s celebrated national culinary tour. Taste America is bringing together world-class chefs in ten U.S. cities, including the launch in Los Angeles on September 23rd at Vibiana, where Taste America All-Star Chef and James Beard Award-winner Scott Conant (ImperoCaffè, New York) will collaborate with Local Star Curtis Stone (Gwen and Maude) and Pastry Chef Hedy Goldsmith (Sweet Hedy) to create a one-of-a-kind, four-course dining experience. This special partnering of culinary greats will also feature a tasting reception. Bruce Kalman (Union & Knead & Co.) is one of the high-profile chefs preparing the food for the dazzling tasting reception. He’s our guest.

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

Please note…We graciously move to the sidelines for Fighting Irish Football on Saturday at 11:30 a.m.

Eric Ernest“Today’s top-flight University chefs are likely to be as savvy and competitive as their independent restaurant peers. Eric Ernest, the accomplished fine-dining chef who has headed University of Southern California Hospitality since 2012, knows this all too well.”

USC Hospitality operated 44 food and beverage venues on the University Park Campus, Health Sciences Center Campus, as well as two off-campus venues. It also provides creative full-service catering.

“Ernest and his team of up to 40 chefs turn out about 10,000 meals daily between students, faculty, the hospital, the hotel, the Coliseum and special events. So the pressure is on to produce and produce well.” “The question is not how do we fit their needs?” “Instead of what do they want, it’s what do they not know exists that they can’t live without?” Ernest insists.

Chef Eric is also USC Hospitality’s Associate Director of Purchasing, Logistics & Special Projects. He’s our guest.

“USC really offers top-notch hospitality. That, paired with the executive team and the leadership team, makes (the department) amazing, top to bottom,” Ernest observes.

“We view roasting a carrot with the same attention as making foie gras. We apply modern technique to everything, across the board, to create the best USC experience,” he continues.

With 44 outlets and 44 different menus to fill daily, it’s essential to plan ahead, Ernest stresses. “Good enough isn’t good enough. Our department answers to every single person who walks on the campus,” he promises.

Chef Eric is also proud of USC Hospitality’s Teaching Garden. It’s an unusual collaboration with LA Urban Farms, LA & SF Specialty and Chefs to End Hunger.

Carlito JocsonCarlito Jocson is the long-time Executive Chef and Managing Partner of Yard House. He revamped the entire menu of the original Yard House in Long Beach right before they opened in 1996. It’s been a wild ride for the last 20 years. They now have 65 busy locations across the country in 13 states.

What do Fried Gnocchi with Spicy Sausage, Crab Scampi Pasta and an All-Day Breakfast Sandwich have in common? They’re just a few of the new items that Chef Carlito and Yard House will introduce to its menu on September 12. The restaurant, known for its menu of American favorites and 100-plus taps of beer, will introduce a half-dozen new entrees to its menu, which will be available through January 15, 2017.

“As summer starts to wind down, and we head into the cooler months, it’s natural for the palate to gravitate towards heartier fare,” notes Chef Carlito Jocson. “Our Lobster Mac N Cheese, which has appeared on some of our special menus over the years, like Valentine’s Day or the holidays, is one we’re bringing back because it’s so popular. And, for the first time in our nearly 20-year history, we’re adding a breakfast sandwich.”

Jocson added that as a chef he studies food culture behaviors rather than trends, which helps drive his decision on what he feels needs to be added to the menu.

“I’m out a lot, and I observe what types of food people are seeking out,” added Jocson. “When I’m in Downtown L.A. late at night and there is a line halfway around the block at a chef-driven kiosk for a simple egg sandwich, I immediately start experimenting in the kitchen to create an egg sandwich for Yard House to answer that call for our guests.”

Chef Jocson also noted that, while Italian and Mexican fare have always been dining staples they’re both experiencing a resurgence among diners.

Chef Carlito joins us with this absolutely incredible success story.

Justin MillerPizzeria Ortica, the well-respected Italian restaurant (launched in 2009) located across from South Coast Plaza in Costa Mesa, has added an artfully crafted Sunday Brunch to its already well-received lunch and dinner service.

The simple, but inspired a la carte menu is available Sundays from 11 a.m.-2 p.m. Pizzeria Ortica experimented with serving brunch on Father’s Day which proved popular and resulted in guests requesting that it be available weekly. Chef Justin Miller’s new menu features small plates, “eggs and such,” and pizzas, with prices ranging from $6-$16.

Innovative cocktails, crafted by award-winning beverage director Joel Caruso, include The Vegetarian—a bloody Mary with housemade mix and pickled vegetables; The Pescatarian, a tequila or gin version with house shrimp stock, and a POG (Hawaiian juice blend of passionfruit, orange and guava) spritzer.

Guests are greeted at the table with a basket of complimentary morning buns, flaky and stuffed with tomato conserva and Parmigiano, the creation of talented sous chef Colleen Flynn. Squash-blossoms filled with lemon ricotta; heirloom tomato-rubbed toast with prosciutto di Parma; and pork belly, braised and sliced with agrodolce, are among the starters.

“With brunch becoming so popular, the abundance of residential complexes within walking distance and Sunday matinees at Segerstrom Center for the Arts and South Coast Rep, it makes total sense to introduce brunch here,” said Jason Scarborough, Pizzeria Ortica’s general manager.

Executive Chef Justin Miller (who has been in the kitchen since the beginning) joins us in-studio to share the inviting details.

Bruce Kalman on Union PasadenaThe 4thannual James Beard Foundation’s Taste America®, is The Foundation’s national culinary tour. Taste America is bringing together world-class chefs in ten U.S. cities, including the launch in Los Angeles on September 23rd at Vibiana, where Taste America All-Star Chef and James Beard Award-winner Scott Conant (ImperoCaffè, New York) will collaborate with Local Star Curtis Stone (Gwen)and Pastry Chef Hedy Goldsmith (Sweet Hedy) to create a one-of-a-kind, four-course dining experience.

This special partnering of culinary greats will also feature a tasting reception, where Host Chef Neal Fraser (Redbird), Nyesha Arrington (Leona), Josef Centeno (Orsa & Winston), Jeremy Fox (Rustic Canyon), and Bruce Kalman (Union) will dazzle guests with their individual culinary styles.

On Saturday, September 24th is a day of free culinary events from 10:00 a.m. to 3:00 p.m. at Sur la Table in Westwood. Highlights are a cooking demo and book signing with James Beard Foundation Award Winner Scott Conant (Impero Caffe) and a Noon cooking demo and book signing with James Beard Foundation Award Winner Suzanne Goin (Lucques, AOC, and The Tavern.)

Bruce Kalman (Union & Knead & Co.) is one of the chefs preparing the food for the dazzling tasting reception. He’s our guest.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Executive Chef Eric Ernest, USC Hospitality Part 1
Segment Three: Executive Chef Eric Ernest, USC Hospitality Part 2
Segment Four: Carlito Jocson, Corporate Executive Chef & Managing Partner, Yard House Restaurants
Segment Five: Justin Miller, Executive Chef, Pizzeria Ortica, Costa Mesa
Segment Six: Executive Chef Bruce Kalman, Union & James Beard Foundation’s Taste America, Los Angeles