Show 305, January 5, 2019: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s decadent 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

We love to share inspiring family entrepreneurial success stories especially when coupled with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is family matriarch Gretchen Shoemaker (a youthful 80-years young,) who is our guest.

Eric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon. Eric is with us to pull the cork on Hamacher Wines.

Time to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month in (January 29 & 30) Lyon, France. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen. Chef Robert joins us with an update on the long road to Lyon.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

Established in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house- made sausages and much more. On Saturday, January 12th Huntington Meats is joining forces with rojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles. Huntington Meats’ head butcher, Jon Escobedo , is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 305, January 5, 2019: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition

Robert SulatyckyTime to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month (January 29 & 30) in Lyon, France. Team USA is defending “The Gold” from the 2017 competition. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen.

Chef Robert Sulatycky has a long history with the Bocuse d’Or. Representing Canada in 1999, he placed fourth and was awarded the “Prix Viande,” or best meat prize. He has since mentored both Canadian and American chef candidates and was honored to be a member of the international jury for the 2007 and 2013 editions of the competition. He also served as Assistant Coach for Bocuse d’Or Team USA 2017, who won the first-ever gold medal for the United States.

Based on the draw Team USA will compete on the first day, January 29th.

Chef Robert rejoins us continuing his update on the long road to Lyon.

Play

Show 305, January 5, 2019: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Continues…

Robert SulatyckyChef Robert Sulatycky is the Head Coach for Team USA 2019 in the Bocuse d’Or International Culinary Competition. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen.

Chef Sulatycky has helmed the kitchens of the Four Seasons hotels in Toronto and Chicago. He also simultaneously led the culinary teams at the Beverly Hills Hotel and Hotel Bel-Air, where he had the pleasure of cooking for notable Hollywood celebrities.

He is once again working with the Four Seasons group, developing a restaurant and dining concept for the new Four Seasons Private Residents in Los Angeles adjacent to The Four Seasons Los Angeles at Beverly Hills.

Chef Sulatycky is the President and Co-Founder if iQKitchen Inc., a technology company that has developed simple and intuitive app-based solutions to many of the basic challenges that chefs face in the kitchen.

Chef Robert rejoins us continuing his update on the long road to Lyon for Team USA 2019.

Play

January 5: Georgia’s Restaurant, Hamacher Wines, Bocuse d’Or Preview, Adam Bell, Huntington Meats & Sausages

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Gretchen Shoemaker – Georgia’s Restaurant, Anaheim Packing House
Segment Three: Winemaker Eric Hamacher, Hamacher Wines, Beaverton, Oregon
Segment Four: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part One
Segment Five: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”
Segment Seven: Jon Escobedo, Head Butcher, Huntington Meats & Sausages, Original Farmers Market, Los Angeles
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef”

Now a tantalizing preview of this Saturday’s decadent 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

We love to share inspiring Family entrepreneurial success stories along with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is Gretchen Shoemaker, who is our guest.

Eric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon. Eric is with us to pull the cork on Hamacher Wines.

Time to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month in January 29 & 30) Lyon, France. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen. Chef Robert joins us with an update on the long road to Lyon.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

Established in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house- made sausages and much more. On Saturday, January 12th Huntington Meats is joining forces with Trojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles. Huntington Meats’ head butcher, John Escobedo, is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Gretchen ShoemakerWe love to share inspiring Family entrepreneurial success stories along with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is Gretchen Shoemaker, who is our guest.

Gretchen tells the story of her life through the comfort foods she learned to make with her grandma, that she raised her daughters on, that served in her successful catering business, and that she has shared with family and friends throughout the years. When Gretchen’s daughter, Nika, and son-in-law, Marlon, opened Georgia’s at the Anaheim Packing House in 2014, they were intent on spreading her story of survival, community, and tradition through her food.

Today, you can find Gretchen at the restaurant, greeting guests with her warm welcome and keeping a watchful eye on the kitchen, which serves her specialties, including Chicken & Waffles, Blackened Chicken Pasta, Jambalaya, and Louisiana Tilapia & Shrimp. Georgia’s popular Plates include her signature Herb-Seasoned, Cornmeal-Crusted Buttermilk Fried Chicken; Hand-Tossed, Pan-Fried Smothered Pork Chops; Farm-Raised, Creole Seasoned, Cornmeal-Crusted Fried Catfish; Half Rack of Slow-Roasted St. Louis BBQ Ribs; and grilled-to-order 1855 Black Angus Choice Tri-Tip.

Eric HamacherEric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon.

After pushing for several years and finally succeeding to change Oregon state law to enable multiple winery licensing in one facility, Eric with his wife, Luisa Ponzi (Ponzi Vineyards) and partners Ned and Kristen Lumpkin, co-founded The Carlton Winemakers Studio in 2002. The Studio was the first of its kind and operated as a multi-winery facility designed to enable small, high-end wineries and boutique, artisanal producers to share space and expertise.

With the bountiful 2014 harvest and the seams stretching at the studio, Eric moved himself out. With the “Reopening” of Hamacher Wines at the original Ponzi Historical Estate, Eric was able to launch his first tasting room dedicated to showcasing his wines directly to appreciative wine lovers.

Today, Eric’s production of artisan Pinot Noir and Chardonnay at Hamacher Wines is just shy of 2,000 cases annually, possibly Oregon’s slowest growing winery.

Eric is with us to pull the cork on Hamacher Wines.

Robert SulatyckyTime to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month (January 29 & 30) in Lyon, France. Team USA is defending “The Gold” from the 2017 competition. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen.

Chef Robert Sulatycky has a long history with the Bocuse d’Or. Representing Canada in 1999, he placed fourth and was awarded the “Prix Viande,” or best meat prize. He has since mentored both Canadian and American chef candidates and was honored to be a member of the international jury for the 2007 and 2013 editions of the competition. He also served as Assistant Coach for Bocuse d’Or Team USA 2017, who won the first-ever gold medal for the United States.

Chef Sulatycky has helmed the kitchens of the Four Seasons hotels in Toronto and Chicago. He also simultaneously led the culinary teams at the Beverly Hills Hotel and Hotel Bel-Air, where he had the pleasure of cooking for notable Hollywood celebrities.

He is once again working with the Four Seasons group, developing a restaurant and dining concept for the new Four Seasons Private Residents in Los Angeles adjacent to The Four Seasons Los Angeles at Beverly Hills.

Chef Sulatycky is the President and Co-Founder if iQKitchen Inc., a technology company that has developed simple and intuitive app-based solutions to many of the basic challenges that chefs face in the kitchen.

Chef Robert rejoins us continuing his update on the long road to Lyon.

Adam BellAdam Bell is one of the talented people at-work behind- the-scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably handling the Social Media.

He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

John EscobedoEstablished in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house made sausages and much more.

On Saturday, January 12th Huntington Meats is joining forces with Trojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles.

The lunch will feature a custom built Tomahawk Crown Roast weighing over 80 lbs. and a 70 lbs. Steamship Round Roast both created by Huntington Meats head butcher John Escobedo. Due to the size of the roasts, smoking and grilling will begin the day prior with the Tomahawk Roast going on the grill on the roof at 4:00 a.m. the morning of the event.

Owned and operated by Jim Cascone since 2000, Huntington Meats proudly offers the finest quality product at reasonable prices presented with friendly service.

Huntington Meats head butcher, Jon Escobedo, is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Gretchen Shoemaker – Georgia’s Restaurant, Anaheim Packing House
Segment Three: Winemaker Eric Hamacher, Hamacher Wines, Beaverton, Oregon
Segment Four: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part One
Segment Five: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”
Segment Seven: Jon Escobedo, Head Butcher, Huntington Meats & Sausages, Original Farmers Market, Los Angeles
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef”

Show 302, December 15, 2018: Chef Ian P. Cairns, Winner of ment’or BKB’s Young Chef Competition

Ian CairnsWe’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held in the new Hospitality Hall on the campus of the University of Nevada, Las Vegas.

The seven Candidates developed a unique recipe based on the selected protein for the competition which was one, whole Bone-In Lamb Saddle provided by Pure Bred. Each Young Chef candidate had a hand-picked assistant helping them during the competition. They had 2 hours and 35 minutes to cook and plate 10 tasting-size portions of the dish for the chef judges.

The celebrated Chef Jury included Paul Bartolotta, Gavin Kaysen, Timothy Hollingsworth, Hawaii’s Michelle Karr-Ueoka and Philip Tessier (Silver medalist for Team USA at 2015 Bocuse d’Or.)

The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.)

Our guest, Ian P. Cairns is the talented and poised winner of the Young Chef Competition. He was sponsored by Chef Josiah Citrin of Melisse in Santa Monica. Ian has also cooked at The French Laundry.

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Show 299, November 24, 2018: Restaurateur & Chef Josiah Citrin

Josiah CitrinTwo-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse & Charcoal,) has launched Openaire, a poolside oasis of green at the center of the Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd.

The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Highlights at dinner include Tagliatelle Duck Ragout with Pistachio, and Pecorino and Suckling Pig with Ginger Rice & XO sauce. Chef Josiah graciously credits Chef Steve Samson (Rossoblu) with the inspiration for the Duck Ragout Tagliatelle.

The lunch menu offers a fun section of “Hotel Classics” and an unusual Tuna Katsu Sandwich with Napa Cabbage Slaw and Black Garlic Katsu Sauce. A dessert highlight is an impressive Dark Chocolate Cake with Salted Coffee Ice Cream and Dulce De Leche sauce.

Simply, Openaire is a celebration of indoor / outdoor living at the center of the melting-pot that is LA. Josiah’s Executive Chef at Openaire is Richard Archuleta (ex-The Waldorf Astoria Beverly Hills.)

Chef Josiah (Culinary Council Member for ment’or BKB Foundation) is hosting a special benefit dinner at Melisse on Sunday, December 2nd to support Team USA 2019 on their Road To Lyon” at the Bocuse d’Or international culinary competition. Joining him are guest chefs Tim Hollingsworth, Walter Manzke, Ari Rosenson, Nyesha Arrington and Brooke Williamson.

Chef Josiah joins us.

Play

Show 272, May 5, 2018: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of Saturday’s appropriately satiating 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 probably a pretty good thing…

It’s Cinco de Mayo (our favorite created holiday to, of course, encourage responsible imbibing) so our thoughts are certainly on festively appropriate food and craft beer. Just across the street from us at Angel Stadium is the new Golden Road Pub OC. We’ll see what tasty morsels Executive Chef Henry Tran (ex-TAPS) has on the menu. We guarantee you won’t go thirsty there either!

We’re going to start referring to Celebrity Chef Susan Feniger as “The Festival Queen.” She is back with us this morning previewing her events for the ongoing Los Angeles Times Food Bowl including “Plant Power – The No Beast Feast – An All-Star Chef Celebration of Vegetable Cuisine” on Saturday, May 19th at Coral Tree Plaza at Border Grill Downtown LA.

Crustacean Beverly Hills, the 20-year old, award-winning restaurant from House of AN hospitality group, reopened in March following an eight-month-long, $10 million dollar ambitious redesign and reconcepting. It now houses two high-end restaurants. House of An’s Elizabeth An joins us with the stylish details.

A new quality burger concept (originating in New York in 2015) Black Tap Craft Burgers & Beer is on its way to an eagerly anticipated West Coast launch at Downtown Disney. Meanwhile you can experience Black Tap Craft Burgers & Beer at The Venetian in Las Vegas. Think perfectly outrageous shakes, too. They are also part of Vegas Uncork’d festivities on Saturday evening, May 12th. We’ll meet Founder Joe Isidori, a 3rd generation chef.

The respected food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. For this year’s James Beard Foundation Media Awards in New York (held on April 27th) he was again nominated for outstanding “TV Segment.” The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 7th. Steve will report on the outcome of the Media Awards and preview the 2018 James Beard Foundation Awards Gala.

Our culinary Team USA 2019 was in Mexico City on April 12th & 13th competing in The Bocuse d’Or America’s selection semi-finals leading up to the Bocuse d’Or International Culinary Competition in Lyon in January of 2019. Five of the 11 countries represented won the right to compete in the Lyon finals. Head Coach for Team USA 2019 Chef Robert Sulatycky and Culinary Council member Chef Paul Bartolotta join us with the outcome. Time to proudly wave the flag…

“Ask the Chef” with our own Chef Andrew Gruel is back.

Barramundi is appearing on high-end restaurant menus and available at better seafood retailers. For the uninitiated it’s both delicious, eco-friendly and well-managed. It’s a member of the sea bass family. Chef Andrew will give us all the needed 411.

All of this and much more deliciousness on today’s overflowing show!

Play

Show 272, May 5, 2018: Team USA’s Chef Robert Sulatycky and Chef Paul Bartolotta

Paul BartolottaOur culinary Team USA 2019 was in Mexico City on April 12th & 13th competing in The Bocuse d’Or America’s selection semi-finals leading up to the Bocuse d’Or International Culinary Competition in Lyon in late January of 2019. Five of the 11 countries represented won the right to compete in the Lyon finals.

Team USA (Chef Matthew Kirkley and Commis Mimi Chen) prepared Chilean Salmon Roulade and Suckling Pig Presented Three Ways.

“The Bocuse d’Or is about promoting local and traditional gastronomy, but also revealing young Chefs from all countries in the world. The candidates invest tremendous time and energy in the preparation for the contest, in the national and continental selections, to promote their culinary legacy and win their ticket to go to the Finale that can change their lives and careers.”

Head Coach for Team USA 2019 Chef Robert Sulatycky and Culinary Council member Chef Paul Bartolotta join us with the outcome from Mexico City. Time to proudly wave the flag…

Play

May 5: Golden Road Pub OC, Susan Feniger, Crustacean Beverly Hills, Black Tap Craft Burgers & Beer, Steve Dolinsky, Robert Sulatycky, Paul Bartolotta

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Henry Tran, Golden Road Pub OC, Anaheim
Segment Three: Celebrity Chef Susan Feniger, Border Grill, Los Angeles & Las Vegas
Segment Four: Elizabeth An, House of An, Crustacean Beverly Hills
Segment Five: Chef Joe Isidori, Black Tap Craft Burgers & Beer, Las Vegas
Segment Six: Food TV’s Steve Dolinsky, “The Hungry Hound”, ABC 7 TV, Chicago
Segment Seven: Team USA’s Chef Robert Sulatycky and Chef Paul Bartolotta
Segment Eight: Chef Andrew Gruel, Slapfish & Raw Bar by Slapfish

We’re back on The Mainland…

Now a tantalizing preview of this Saturday’s appropriately satiating 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 probably a pretty good thing…

It’s Cinco de Mayo (our favorite created holiday to encourage responsible imbibing) so our thoughts are certainly on festively appropriate food and craft beer. Just across the street from us at Angel Stadium is the new Golden Road Pub OC. We’ll see what tasty morsels Executive Chef Henry Tran (ex-TAPS) has on the menu. We guarantee you won’t go thirsty there either!

We’re going to start referring to Celebrity Chef Susan Feniger as “The Festival Queen.” She is back with us previewing her events for the ongoing Los Angeles Times Food Bowl including “Plant Power – The No Beast Feast – An All-Star Chef Celebration of Vegetable Cuisine” on Saturday, May 19th at Coral Tree Plaza at Border Grill Downtown LA.

Crustacean Beverly Hills, the 20-year old, award-winning restaurant from House of AN hospitality group, reopened in March following an eight-month-long, $10 million dollar ambitious redesign and reconcepting. It now houses two high-end restaurants. House of An’s Elizabeth An joins us with the stylish details.

A new quality burger concept (originating in New York in 2015) Black Tap Craft Burgers & Beer is on its way to an eagerly anticipated West Coast launch at Downtown Disney. Meanwhile you can experience Black Tap Craft Burgers & Beer at The Venetian in Las Vegas. Think perfectly outrageous shakes, too. They are also part of Vegas Uncorked festivities on Saturday evening, May 12th. We’ll meet Founder Joe Isidori, a 3rd generation chef.

Food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. For this year’s James Beard Foundation Media Awards in New York (held on April 27th) he was again nominated for outstanding “TV Segment.” The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 7th. Steve will report on the outcome of the Media Awards and preview the 2018 James Beard Foundation Awards Gala.

Our culinary Team USA 2019 was in Mexico City on April 12th & 13th competing in The Bocuse d’Or America’s selection semi-finals leading up to the Bocuse d’Or International Culinary Competition in Lyon in early 2019. Five of the 11 countries represented won the right to compete in the Lyon finals. Head Coach for Team USA 2019 Chef Robert Sulatycky and Culinary Council member Chef Paul Bartolotta join us with the outcome. Time to proudly wave the flag…

“Ask the Chef” with our own Chef Andrew Gruel is back.
Barramundi is appearing on high-end restaurant menus and available at better seafood retailers. For the uninitiated it’s both delicious, eco-friendly and well-managed. It’s a member of the sea bass family. Chef Andrew will give us all the needed 411.

Henry TranIt’s Cinco de Mayo (our favorite created holiday to encourage responsible imbibing) so our thoughts are certainly on festively appropriate food and craft beer. Just across the street from us at Angel Stadium is the new Golden Road Pub OC.

We’ll see what tasty morsels Executive Chef Henry Tran (ex-TAPS) has on the menu. We guarantee you won’t go thirsty there either!

Thankfully this is not typical pub grub served at Golden Road. You’ll initially come for the incredible craft beer selection (40 rotating selections on tap) but the food is destination-worthy, too. Chef Henry comes from TAPS and The Catch so he knows his way around a menu. Surprisingly there are many Vegan options, too.

Instead of Avocado Toast look for Fried Avocado Tacos with corn slaw, black beans, shaved cabbage, tomatillo salsa and chipotle cream. How about Duck Confit Fries?

From the sea the IPA Steamed Prince Edward Island Mussels with Vietnamese sausage in a yuzu burre blanc is a standout.

Susan Feniger of Mud Hen TavernWe’re going to start referring to Celebrity Chef Susan Feniger as “The Festival Queen.” She is back with us previewing her events for the ongoing Los Angeles Times Food Bowl including “Plant Power – The No Beast Feast – An All-Star Chef Celebration of Vegetable Cuisine” on Saturday, May 19th (5:30 p.m. VIP / 6:30 p.m. GA) at Coral Tree Plaza at Border Grill Downtown LA.

For LA Times Food Bowl, Susan Feniger and Mary Sue Milliken will host Plant Power, the No Beast Feast, a garden party focusing on the region’s bountiful produce. On the upper plaza of Border Grill in downtown Los Angeles, guests will be treated to a variety of signature bites and an interactive dessert bar at this al fresco strolling event.Featuring an international lineup of prominent chefs, this seasonal, vegetarian and vegan extravaganza will showcase innovative vegetable-driven cuisine paired with fine wines, beers and handcrafted cocktails from female winemakers, brewers and distillers.

Besides Milliken and Feniger, participating chefs include cookbook author Nadine Redzepi (Noma), Monique Fiso of New Zealand (Hiakai), Akasha Richmond (Akasha), Antonia Lofaso (Scopa Italian Roots), April Bloomfield (Hearth & Hound), Brooke Williamson (Playa Provisions), Dahlia Narvaez (Mozza), Dakota Weiss (Sweetfin Poké), Jazz Singsanong (Jitlada), Niki Nakayama (n/naka), Nyesha Arrington (Native Santa Monica), Roxana Jullapat (Friends & Family), Sara Kramer and Sarah Hymanson (Kismet), Sherry Yard (iPic Theaters), Shirley Chung (Ms. Chi), Tanya Holland (Brown Sugar Kitchen), Valerie Gordon (Valerie Confections), and more.

Proceeds from the event will be donated to Girls Inc. and the James Beard Foundation Women’s Leadership Programs to support the advancement of young girls and the empowerment of women in the hospitality industry.

Elizabeth AnCrustacean Beverly Hills, the 20-year old, award-winning restaurant from House of AN hospitality group, reopened in March following an eight-month-long, $10 million dollar ambitious redesign and reconcepting. It now houses two high-end restaurants. House of An’s Elizabeth An joins us with the stylish details.

Crustacean launched its new lunch service this week. Lunch service is available Tuesday – Friday from 11:30 AM – 2:30 PM. Some of the new and notable lunch menu items are the BAHN MI (all served with house made potato crisp and Yuzu crème fraîche) and NOODLES & RICE (three varieties of pho, including a VEGAN option, and those XO cognac noodles) sections.

Crustacean will be open exclusively for Mother’s Day brunch service on Sunday, May 13 from 11:30 AM – 3 PM.  The restaurant is not usually open for brunch on weekends but the “mother of fusion” cuisine, Chef Helene An wants to treat fellow mothers with her famous fare on this extra special day.  The menu will be the full dinner menu, which includes the An family iconic Secret Kitchen dishes garlic noodles and garlic roasted crab.

Joe IsidoriA new quality burger concept (originating in New York in 2015) Black Tap Craft Burgers & Beer is on its way to an eagerly anticipated West Coast launch at Downtown Disney. Meanwhile you can experience Black Tap Craft Burgers & Beer at The Venetian in Las Vegas. Think perfectly outrageous shakes, too.

They are also part of Vegas Uncork’d festivities on Saturday evening, May 12th.

“Kick it late night at Black Tap Craft Burgers & Beer for a night of burgers, beats, and of course, shakes on Saturday evening, May 12th., Join Chef/Owner Joe Isidori and chow down on Black Tap’s award-winning craft burgers, and for one-time-only, create your very own CrazyShake™ milkshake. With a curated list of specialty “Vegas Uncork’d” ingredients, guests can let their imagination and taste buds go wild with a custom shake. For those ready to show their talents, there’ll be a lip-sync battle to wow the crowds with your favorite 80s pop and 90s hip hop, including special prizes! Attendees will sample mouthwatering snacks, burgers, and signature cocktails with a live DJ spinning tunes to keep the vibes pumping.”

We’ll meet Founder & Chef Joe Isidori, a 3rd generation chef.

Steve Dolinsky and Andreew GruelRespected food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. For this year’s James Beard Foundation Media Awards in New York (held on April 27th) he was again nominated for outstanding “TV Segment.”

The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 7th. Steve will report on the outcome of the Media Awards and preview the 2018 James Beard Foundation Awards Gala.

The James Beard Award-winning The Feed Podcast is a collaboration between Chicago Chef/Restaurateur Rick Bayless (Frontera Grill, Topolobampo, Xoco, Leña Brava) and 13-time James Beard Award winning food journalist Steve Dolinsky.

“They’ve known each other for 20 years, and have always craved a food program on the radio that included great sound. Sadly, there was none, so in January, 2014, they launched The Feed Podcast. The show jumps all over the globe – wherever their jobs take them – since Rick also hosts the Public Television series “Mexico: One Plate at a Time,” and Steve also writes for the Travel sections of the Chicago Tribune and The Globe and Mail in Canada.”

“Each show tackles a different subject: wine, spirits, food trends or audio postcards from foreign cities, but some also tackle issues like seafood sustainability and the ability of some diners to “buy” reservations at restaurants. The more evocative side of their reporting comes through in on-the-road shows where either Steve or Rick describe how a particular dish is made (Korean fried chicken, ramen, croissants) then devour it with pleasure as they describe what they’re tasting.”

Paul BartolottaOur culinary Team USA 2019 was in Mexico City on April 12th & 13th competing in The Bocuse d’Or America’s selection semi-finals leading up to the Bocuse d’Or International Culinary Competition in Lyon in late January of 2019. Five of the 11 countries represented won the right to compete in the Lyon finals.

Team USA (Chef Matthew Kirkley and Commis Mimi Chen) prepared Chilean Salmon Roulade and Suckling Pig Presented Three Ways.

“The Bocuse d’Or is about promoting local and traditional gastronomy, but also revealing young Chefs from all countries in the world. The candidates invest tremendous time and energy in the preparation for the contest, in the national and continental selections, to promote their culinary legacy and win their ticket to go to the Finale that can change their lives and careers.”

Head Coach for Team USA 2019 Chef Robert Sulatycky and Culinary Council member Chef Paul Bartolotta join us with the outcome from Mexico City. Time to proudly wave the flag…

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino“Ask the Chef” with our own Chef Andrew Gruel is back.

Barramundi is appearing on high-end restaurant menus and available at better seafood retailers.

For the uninitiated it’s both delicious, eco-friendly and well-managed. It’s a member of the sea bass family.

Chef Andrew will give us all the needed 411.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Henry Tran, Golden Road Pub OC, Anaheim
Segment Three: Celebrity Chef Susan Feniger, Border Grill, Los Angeles & Las Vegas
Segment Four: Elizabeth An, House of An, Crustacean Beverly Hills
Segment Five: Chef Joe Isidori, Black Tap Craft Burgers & Beer, Las Vegas
Segment Six: Food TV’s Steve Dolinsky, “The Hungry Hound”, ABC 7 TV, Chicago
Segment Seven: Team USA’s Chef Robert Sulatycky and Chef Paul Bartolotta
Segment Eight: Chef Andrew Gruel, Slapfish & Raw Bar by Slapfish

Show 252, December 16, 2017: Chef Mimi Chen, Commis, Team USA 2019, Bocuse d’Or International Culinary Competition

Mimi ChenIn our continuing coverage of the biannual Bocuse d’Or International Culinary Competition and Team USA 2019’s pursuit of defending the Gold for America we’ll meet Team USA 2019’s newly selected Commis, Chef Mimi Chen formerly a Line Cook at Daniel Patterson’s highly regarded COI in San Francisco.

On November 9th in The Palazzo Ballroom at The Venetian / Palazzo Resorts in Fabulous Las Vegas the spirited competition for the Team to proudly represent Team USA 2019 (under the aegis of the sponsoring Ment’or BKB Foundation) was held. Each finalist team had 5 hours and 35 minutes to prepare an exquisite meat recipe (Snake River Farms American Wagyu Whole Bone-In Rib Roast) presented on a platter as well as a Norwegian Seafood Steelhead Trout creation individually plated. Mimi was the Commis for the victorious team headed by Executive Chef Matthew Kirkley, ex-COI.

Both Chefs Matthew and Mimi will now train intensively in Napa, CA for the next year in preparation for the Bocuse d’Or in Lyon.

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