Show 278, June 23, 2018: Chef Ricardo Zarate, Rosaline in West Hollywood

Ricardo Zarate of Mo-Chica and PiccaWe chatted with Chef Ricardo Zarate recently about his new restaurant in Las Vegas, Once, located at The Palazzo Resort. His new flagship in West Hollywood on Melrose Ave. (launched last June) is Rosaline. It’s dinner and Sunday Brunch.

Here Chef Ricardo takes his guests back to his roots with a menu of classic Peruvian dishes alongside “street-food” fare updated with a California sensibility. Also a ceviche bar.

The restaurant is named after Chef Ricardo’s mother, Rosaline. It’s what he calls the “next phase of Peruvian dining.”

All the menus include vegan, vegetarian and gluten-free-options.

Chef Ricardo Zarate joins us.

 

Play

Show 274, May 19, 2018: Show Preview with Co-Host Andy Harris

Now a provocative 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 that’s probably a pretty good thing…

Creative potluck makes for inspired dinner parties. Ali Rosen (founder & host of Potluck with Ali Rosen, a television show and active website) brings it all together in her debut cookbook, BRING IT! – Tried and True Recipes for Potlucks and Casual Entertaining. We’re in the kitchen with Ali.

The Lobster (revived in 1999) is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong. Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Long Beach’s Proper’s Pickles is an unlikely local gourmet specialty food product success story. The Noori Brothers (Bijan & Pejmon) are insurance brokers. Growing up their Family pickled all the extra veggies in their home kitchen. Four years ago the Brothers perfected their recipes and starting selling at one Long Beach Farmers Markets. Today they are available at retail in Gelson’s and select Bristol Farms, and produce some 1,500 to 2,000 jars a month. We’re talking about the art of pickling with Pejmon Noori.

Chefs’ Toys is no stranger to the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs. In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to an award-winning foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Earlier this year TriMark acquired Chefs’ Toys. We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

Memorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends. The Host of Travel Channel‘s Burger Land and author of Hamburger America ( revised and updated 3rd Edition just out) has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m. It’s a two napkin affair!

Several years ago Chef Ricardo Zarate created quite a local foodie sensation with his Mo-chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food. Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas. Chef Ricardo is our guest.

Chef Andrew Gruel is back with his “Ask the Chef” commentary. Chef Andrew was a judge at C-CAP’s (Careers through Culinary Arts Program) annual scholarship competition for area High School seniors this week. On Monday the culinary scholarships will be awarded to the fortunate student winners at the annual Scholarship Breakfast at Downtown L.A.’s Jonathan Club. This is the first time Chef Andrew has participated in judging this spirited competition. We’ll get his observations.

Program Note:
Our distinguished emeritus Co-host, culinary celebrity Chef Jet Tila, debuts as Alton Brown’s Floor Reporter on the reboot of Food Network’s long-running original Iron Chef America. The launch of the 10-episode new season is Sunday night, May 20th on Food Network. Take a look at the preview trailer.

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

Play

Show 274, May 19, 2018: Chef Ricardo Zarate, Once at The Palazzo Resort, Las Vegas

Ricardo Zarate of Mo-Chica and PiccaSeveral years ago Chef Ricardo Zarate created quite a foodie sensation with his original Mo-Chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food.

Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas.

Once is a one-of-a-kind Peruvian Nikkei dining experience from Chef Ricardo Zarate. Once (on-seh), which means ’11’ in Spanish and symbolizes Ricardo Zarate’s spot in his line of 13 siblings, is inspired by the food of his native Peru.

Drawing distinct flavors from both Peru and Japan, along with the comforting dishes of Chef Ricardo Zarate’s childhood, the menu includes dishes such as Big Eye Tuna Sashimi Ceviche, with black truffle and kizami tigers milk; Arroz Chaufa, Peruvian fried rice, snow crab, yuzu aioli and crispy calamari; and Ox Tail Bibimbap, with black mint stew, tacu tacu rice, fried egg and plantains. To compliment the menu, there are 11 signature cocktails, including a Rum & Cola “slushee” machine for an irreverent, Vegas-style twist on a boozy classic.

Dinner nightly with the recently introduced Brunch on Weekends.

One of the distinct design elements is the chefs’ counter. Guests have front row, center views of the goings-on in the open kitchen and can interact with the engaging culinary team. Live theater of the culinary variety…

We relished the “Avocado Toast” on the Brunch menu. It’s not what you expect…It’s spicy tuna, crispy quinoa bread, avocado mousse with a Yuzu aioli.

Chef Ricardo is our guest.

 

Play

May 19: Ali Rosen, Govind Armstrong, Proper’s Pickles, Chefs’ Toys, George Motz, Ricardo Zarate

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Ali Rosen, author of bring it!
Segment Three: Executive Chef Govind Armstrong and General Manager Will Holt, The Lobster, Santa Monica
Segment Four: Pejmon Noori, Proper’s Pickles, Long Beach
Segment Five: Steve Dickler & Mike Krepistman, TriMark Chefs’ Toys
Segment Six: Hamburger America’s George Motz on George Motz’s Burger Day at Smorgasburg LA
Segment Seven: Chef Ricardo Zarate, Once at The Palazzo Resort, Las Vegas
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Now a provocative 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 that’s probably a pretty good thing…

Creative potluck makes for inspired dinner parties. Ali Rosen (founder & host of Potluck with Ali Rosen, a television show and active website) brings it all together in her debut cookbook, BRING IT! – Tried and True Recipes for Potlucks and Casual Entertaining. We’re in the kitchen with Ali.

The Lobster (revived in 1999) is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong. Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Long Beach’s Proper’s Pickles is an unlikely local gourmet specialty food product success story. The Noori Brothers (Bijan & Pejmon) are insurance brokers. Growing up their Family pickled all the extra veggies in their home kitchen. Four years ago the Brothers perfected their recipes and starting selling at one Long Beach Farmers Markets. Today they are available at retail in Gelson’s and select Bristol Farms, and produce some 1,500 to 2,000 jars a month. We’re talking about the art of pickling with Pejmon Noori.

Chefs’ Toys is no stranger to the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs. In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to a foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Last year TriMark acquired Chefs’ Toys. We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

Memorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends. The Host of Travel Channel’s Burger Land and author of Hamburger America has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m. It’s a two napkin affair!

Several years ago Chef Ricardo Zarate created quite a foodie sensation with his Mo-chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food. Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas. Chef Ricardo is our guest.

Chef Andrew Gruel is back with his “Ask the Chef” commentary. Chef Andrew was a judge at C-CAP’s (Careers through Culinary Arts Program) annual scholarship competition for area High School seniors this week. On Monday the culinary scholarships will be awarded to the fortunate student winners at the annual Scholarship Breakfast at Downtown L.A.’s Jonathan Club. This is the first time Chef Andrew has participated in judging this spirited competition. We’ll get his observations.

Creative potluck makes for inspired dinner parties. Ali Rosen (founder & host of Potluck with Ali Rosen, a television show and active website) brings it all together in her debut cookbook, BRING IT! – Tried and True Recipes for Potlucks and Casual Entertaining.

Bring It! is the ultimate source for potluck, picnic, or dinner party-worthy dishes that combine simple prep with big taste!

The word “potluck” may inspire memories of church dinners and mystery covered dishes. But today’s potlucks are essentially outsourced dinner partieswhich make gathering around a shared table a cinch. Inside Bring It!,  the reader will find dozens of impressive-looking recipes that come together easily, and are perfect for carrying to any occasion.

Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include:

  • Pimento Cheese and Crab Dip
  • Snap Pea Salad with Parmesan and Bacon
  • Pistachio and Anchovy Pasta
  • Short Ribs with Quick Pickled Shallots
  • S’mores Bars

Each recipe includes a note called “How to Bring It,” for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won’t take hours to cook, or require special ingredients. They come together easily, hold well, and travel beautifully. They’ll have you rethinking the potluck.

Ali is the founder and host of Potluck with Ali Rosen, a television show and website dedicated to sharing the best and brightest in food. Potluck airs on NYC Life and its videos have appeared on HuffPost, Edible, and People.  Potluck was nominated for an Emmy as well as two IACP awards. She is from Charleston but currently lives in New York City with her young son & husband.

We’re potlucking in the kitchen with Ali.

Chef Govind Armstrong of Post and BeamThe Lobster is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong.

Situated at the corner of Ocean Boulevard and the Santa Monica Pier, The Lobster seafood restaurant is an internationally recognized dining destination that is as much a part of Santa Monica’s history as the pier itself. Originally opened in 1923, it wasn’t until dishwasher-turned-owner, Mateo Castillo took the helm in 1950 that The Lobster became the quintessential “seafood shack,” so beloved by LA residents and tourists alike throughout the 1950’s, 60’s and 70’s.

The Lobster shut its doors for several years in the 1980’s and 90’s, before again being reinvented, expanded and reopened by a family of new investors in 1999. While the original structure was incorporated into the new building’s main entrance, The Lobster as it stands today is a modernly appointed, two-story cantilevered building with glass walls and seating for hundreds.

Chef Govind Armstrong comes to The Lobster with a background that includes training in some of the most famous restaurants in the world. California-born, raised in Costa Rica, and educated in Los Angeles and Europe under culinary legends including Wolfgang Puck, Mark Peel and Susan Feniger, Chef Govind is a master of California Cuisine. As an advocate for food sustainability, Chef Govind is committed to serving dishes that are crafted with only the freshest, locally sourced, and responsibly farmed ingredients.

Chef Govind’s menu takes the seafood dishes at The Lobster in a culinary direction that is sophisticated, yet approachable. With the focus on flavor and a perfect balance of taste and texture, his dishes are updated daily to account for ingredient availability, quality and creative license.

Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Bijan and Pejmon NooriLong Beach’s Proper’s Pickles is an unlikely local gourmet specialty food product success story. The Noori Brothers (Bijan & Pejmon) are insurance brokers. Growing up their Family pickled all the extra veggies in their home kitchen. In early 2014 the Brothers perfected their recipes and starting selling at one Long Beach Farmers Markets. Today they are available at retail in Gelson’s and select Bristol Farms, and produce some 1,500 to 2,000 jars a month. We’re talking about the art of pickling with Pejmon Noori.

The two brothers had already been making pickles for a long time under the guidance of their father, who was known for pickling anything and everything. Bijan and Pejmon also have been known to venture into unknown pickling territory for a few of their best customers, including products like Pickled Sweet Maui Onion with Habanero. Even their Famous Mixed Jar uses Persian Cucumber as opposed to your traditional Pickling Cucumber.

“You will never see dry dill seed or pepper-flakes floating at the bottom of your jar, but you will see pieces of fresh dill and large cloves of fresh garlic. While most pickling companies think it is okay for their products to be kept on dry shelves for months at a time, Proper’s Pickle believes in cold storage only. Proper’s Pickle is also a very strong believer in using only natural ingredients so they can deliver the vegetables and peppers they use in their best form.”

“There is only one drawback to developing the crispiest, freshest-tasting pickles on the planet: Anyone who tries them will never again enjoy just any ole’ pickle. Anyone who has tasted a Proper’s Pickle will always crave something better. Because “We Make a Proper Pickle.””

Steve Dickler of Chefs ToysChefs’ Toys is no stranger to the listeners of the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs.

In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to a foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Last year TriMark acquired Chefs’ Toys.

“Chefs’ Toys is proud to offer time-tested and commercial kitchen approved products from the best manufacturers in the foodservice industry. We are constantly testing and searching for new products to serve our customers’ needs. You can feel confident that when you buy a product from Chefs’ Toys it has been vetted, tested, and will meet your expectations. Although our roots are firmly planted in Southern California, our customer base continues to expand nationally.”

“With the acquisition of a major restaurant design firm in 2015, Chefs’ Toys beefed up its talent pool for consulting and design. As a result, we offer complete design services for restaurants, commercial kitchens and bars. From front of house to the most complex kitchen design requirements, equipment installation, and foodservice supplies fulfillment, our staff provides turnkey solutions for the foodservice industry.”

We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

George MotzMemorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends.

The Host of Travel Channel‘s Burger Land and author of Hamburger America has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m.

Guests should expect burgers in the form of classic takes to mouthwatering modern renditions from six popup vendors, plus burger specials from Smorgasburg LA’s weekly vendors and more.

To add to the festivities Motz will be serving his famous Oklahoma Fried Onion Burger (a smashed patty with thin sliced sweet onion).

It’s definitely a two napkin affair!

Ricardo Zarate of Mo-Chica and PiccaSeveral years ago Chef Ricardo Zarate created quite a foodie sensation with his original Mo-Chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food.

Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas.

Once is a one-of-a-kind Peruvian Nikkei dining experience from Chef Ricardo Zarate. Once (on-seh), which means ’11’ in Spanish and symbolizes Ricardo Zarate’s spot in his line of 13 siblings, is inspired by the food of his native Peru.

Drawing distinct flavors from both Peru and Japan, along with the comforting dishes of Chef Ricardo Zarate’s childhood, the menu includes dishes such as Big Eye Tuna Sashimi Ceviche, with black truffle and kizami tigers milk; Arroz Chaufa, Peruvian fried rice, snow crab, yuzu aioli and crispy calamari; and Ox Tail Bibimbap, with black mint stew, tacu tacu rice, fried egg and plantains. To compliment the menu, there are 11 signature cocktails, including a Rum & Cola “slushee” machine for an irreverent, Vegas-style twist on a boozy classic.

Dinner nightly with the recently introduced Brunch on Weekends.

Andrew Gruel and his son WilliamChef Andrew Gruel is back with his Ask the Chef commentary. Chef Andrew was a judge this week at C-CAP’s (Careers through Culinary Arts Program) annual scholarship competition for at-risk area High School seniors.

On Monday the culinary scholarships will be awarded to the fortunate student winners at the annual Scholarship Awards Breakfast at Downtown L.A.’s Jonathan Club. This is the first time Chef Andrew has participated in judging this spirited competition. We’ll get his observations.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Ali Rosen, author of bring it!
Segment Three: Executive Chef Govind Armstrong and General Manager Will Holt, The Lobster, Santa Monica
Segment Four: Pejmon Noori, Proper’s Pickles, Long Beach
Segment Five: Steve Dickler & Mike Krepistman, TriMark Chefs’ Toys
Segment Six: Hamburger America’s George Motz on George Motz’s Burger Day at Smorgasburg LA
Segment Seven: Chef Ricardo Zarate, Once at The Palazzo Resort, Las Vegas
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Show 273, May 12, 2018: Show Preview with Co-Host Andy Harris

Now a sinful preview of this Saturday’s appropriately decadent show. We’re in fabulous Las Vegas…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…

Vegas Uncork'dWe’re live from Lagasse’s Stadium at The Palazzo Resort for today’s special show. It’s Vegas Uncork’d Weekend here and the mega-star celebrity chefs with high-profile restaurants in Sin City are in town for the four days of extensive festivities.

As part of the first evening of Vegas Uncorked The Chefs of Thomas Keller Present a French Soiree”. It sold out right away. The two lead chefs are Chef de Cuisine Josh Crain of Bouchon Las Vegas and Chef de Cuisine Matt Alba of Ad Hoc and Addendum in Yountville, CA. Chef Josh joins us.

Morels French Steakhouse & Bistro at The Palazzo skillfully merges classic steakhouse with innovative and unique culinary techniques. It’s all enhanced by more than 60 wines-by-the-glass and more than 400 varieties of French and California wine-by-the-bottle. Our guest is Lou Hirsch, the General Manager, known in Vegas for his gracious hospitality.

John Kunkel, owner and founder of 50 Eggs Inc.’s newest concept Chica Las Vegas at The Venetian delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program. Crafted by celebrity Latina chef Lorena Garcia, the diverse menu draws inspiration from classic renditions and provides guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico, and Argentina, among many more. Chef Lorena pops out of the busy Chica kitchen to chat.

Veteran Las Vegas insider and widely-followed food journalist Al Mancini works alongside The Las Vegas Review-Journal’s long-time restaurant critic Heidi Knapp Rinella. As a Staff Writer he covers the burgeoning food scene in Las Vegas both in the print and online versions of the daily newspaper. Al also posts food & libation related videos. We pull him away from the Vegas Uncork’d festivities for an update.

Juyoung Kang is the lead bartender at The Dorsey at The Venetian. She was the Nevada Restaurant Association’s Bartender of the Year in 2015. For Vegas Uncork’d she stars in Saturday afternoon’s “Behind the Bar: Learn the Craft of Cocktailing with Masters of the Bar at The Venetian & The Palazzo.” We’re shaking craft cocktails with Juyoung.

For the 3rd time in the show’s history we’re happily broadcasting from Lagasse’s Stadium at The Palazzo. It’s a sport’s fan’s and foodies’ paradise. Lagasse’s Stadium is the ultimate sports bar: a restaurant with stadium-seating featuring elevated game-time classics and gourmet options from Emeril Lagasse. Robert DeLillo, the Executive Sous Chef for Exec Scott Pajak is our guest.

Thomas Keller’s Bouchon Las Vegas is a truly special dining experience. General Manager Aaron Pannell who is responsible for managing all aspects of the restaurant and related Bouchon Bakery joins us.

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

Play

Show 273, May 12, 2018: Lou Hirsch, General Manager, Morels French Steakhouse & Bistro at The Palazzo Resort

Lou HirschMorels French Steakhouse & Bistro at The Palazzo skillfully merges classic steakhouse with innovative and unique culinary techniques. Highlights include an iced seafood bar and a cheese and charcuterie bar with more than 60 farmhouse and artisanal cheeses from around the world with handmade salamis and meats.

It’s all enhanced by more than 60 wines-by-the-glass and more than 400 varieties of French and California wine-by-the-bottle.

With both wet-and dry-aged steaks as well as a sinful array of desserts, the Las Vegas steakhouse menu also includes a myriad of tasty and colorful handcrafted cocktails that Thrillist says distinguishes Morels as one of the “40 best steak restaurants in Las Vegas.” Outdoor patio seating provides stunning views of the Las Vegas Strip.

Because they don’t have a “Celebrity Chef” in the kitchen they work extra hard to welcome their guests. It’s a discovery “hidden” in plain sight by the Front Desk at The Palazzo.

Our guest is Lou Hirsch, the General Manager, known for in Vegas gracious hospitality.

Play

Show 273, May 12, 2018: Executive Sous Chef Robert DeLillo, Lagasse’s Stadium at The Palazzo

Robert DeLilloFor the 3rd time in the show’s history we’re happily broadcasting from Lagasse’s Stadium at The Palazzo. It’s a sport’s fan’s and foodies’ paradise. Lagasse’s Stadium is the ultimate sports bar: a restaurant with stadium-seating featuring elevated game-time classics and gourmet options from Emeril Lagasse.

Lagasse’s Stadium combines Emeril Lagasse’s signature cuisine and kicked-up game day eats with more than 100 HD TVs including a 9 foot x 16 foot main TV, luxury boxes, plush stadium-style seating, billiard tables, and an expanded 1,800 square foot outdoor patio just steps from the Strip.

The expansion Vegas Golden Knights are the unlikely sports darlings of this hockey season. They are now, unbelievably, well on their way towards possibly competing for the coveted Stanley Cup. There are also Golden Knights specials on the Lagasse Stadium menu. Think Golden Tater Puffs. It’s “Poutine Style” tots topped with savory brown gravy, shredded beef brisket and Pepper Jack cheese.

Robert DeLillo, the Executive Sous Chef for Exec Scott Pajak is our guest.

Play

May 12: Live from Vegas Uncork’d and Lagasse’s Stadium

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Josh Crain, Chef de Cuisine, Bouchon Las Vegas
Segment Three: Lou Hirsch, General Manager, Morels French Steakhouse & Bistro at The Palazzo Resort
Segment Four: Miami’s Lorena Garcia, Executive Chef, Chica at The Venetian Resort
Segment Five: Al Mancini, Staff Writer, Las Vegas Review-Journal
Segment Six: Celebrity Mixologist Juyoung Kang, Head Bartender, The Dorsey at The Venetian
Segment Seven: Executive Sous Chef Robert DeLillo, Lagasse’s Stadium at The Palazzo
Segment Eight: Aaron Pannell, General Manager, Bouchon Las Vegas and Bouchon Bakery

Now a sinful preview of this Saturday’s appropriately decadent show. We’re in fabulous Las Vegas…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…

Vegas Uncork'dWe’re live from Lagasse’s Stadium at The Palazzo Resort for today’s special show. It’s Vegas Uncork’d Weekend here and the mega-star celebrity chefs with high-profile restaurants in Sin City are in town for the four days of extensive festivities.

As part of the first evening of Vegas Uncork’d “The Chefs of Thomas Keller Present a French Soiree”. It sold out right away. The two lead chefs are Chef de Cuisine Josh Crain of Bouchon Las Vegas and Chef de Cuisine Matt Alba of Ad Hoc and Addendum in Yountville, CA. Chef Josh joins us.

Morels French Steakhouse & Bistro at The Palazzo skillfully merges classic steakhouse with innovative and unique culinary techniques. It’s all enhanced by more than 60 wines-by-the-glass and more than 400 varieties of French and California wine-by-the-bottle. Our guest is Lou Hirsch, the General Manager, known in Vegas for his gracious hospitality.

John Kunkel, owner and founder of 50 Eggs Inc.’s newest concept Chica Las Vegas at The Venetian delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program. Crafted by celebrity Latina chef Lorena Garcia, the diverse menu draws inspiration from classic renditions and provides guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico, and Argentina, among many more. Chef Lorena pops out of the busy Chica kitchen to chat.

Juyoung Kang is the lead bartender at The Dorsey at The Venetian. She was the Nevada Restaurant Association’s Bartender of the Year in 2015. For Vegas Uncork’d she is starring in Saturday afternoon’s “Behind the Bar: Learn the Craft of Cocktailing with Masters of the Bar at The Venetian & The Palazzo.” We’re shaking craft cocktails with Juyoung.

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 this Saturday evening, May 12th. We’ll chat with Founder Joe Isidori, a 3rd generation chef.

For the 3rd time in the show’s history we’re happily broadcasting from Lagasse’s Stadium at The Palazzo. It’s a sport’s fan’s and foodies’ paradise. Lagasse’s Stadium is the ultimate sports bar: a restaurant with stadium-seating featuring elevated game-time classics and gourmet options from Emeril Lagasse. Robert DeLillo, the Executive Sous Chef for Exec Scott Pajak is our guest.

Thomas Keller’s Bouchon Las Vegas is a truly special dining experience. General Manager Aaron Pannell who is responsible for managing all aspects of the restaurant and related Bouchon Bakery joins us.

Josh CrainAs part of the first evening of Vegas Uncork’d The Chefs of Thomas Keller Present a French Soiree”. It sold out right away. The two lead chefs are Chef de Cuisine Josh Crain of Bouchon Las Vegas and Chef de Cuisine Matt Alba of Ad Hoc and Addendum in Yountville, CA. Chef Josh joins us.

“Tucked away in the Venezia Tower sits Bouchon by Thomas Keller, a chef whose French cuisine has won almost every award possible: Michelin Stars, James Beard Foundation, and what Anthony Bourdain called “the best restaurant, ever.” Now you don’t have to go to French Laundry in Yountville to taste his genius — a modern take on French cuisine. Sunday brunch is the standout here, set in the sunlit bustling bistro or al fresco on the patio. An oyster bar that begins at 3 p.m. is the perfect setting for an afternoon with a bottle of rosé poolside. Of all the French restaurants Las Vegas offers, Bouchon is at the top of the must-visit list.”

Having worked so long at the original Bouchon in Yountville, Chef Josh brings to Bouchon Las Vegas an understanding of the restaurant’s sensibility and the importance of making time for meals to be a special occasion.

Louis HirschMorels French Steakhouse & Bistro at The Palazzo skillfully merges classic steakhouse with innovative and unique culinary techniques.

Highlights include an iced seafood bar and a cheese and charcuterie bar with more than 60 farmhouse and artisanal cheeses from around the world with handmade salamis and meats.

It’s all enhanced by more than 60 wines-by-the-glass and more than 400 varieties of French and California wine-by-the-bottle.

With both wet-and dry-aged steaks as well as a sinful array of desserts, the Las Vegas steakhouse menu also includes a myriad of tasty and colorful handcrafted cocktails that Thrillist says distinguishes Morels as one of the “40 best steak restaurants in Las Vegas.” Outdoor patio seating provides stunning views of the Las Vegas Strip.

Our guest is Lou Hirsch, the General Manager, known for in Vegas gracious hospitality.

Lorena GarciaJohn Kunkel, owner and founder of 50 Eggs Inc.’s newest concept Chica Las Vegas at The Venetian delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program.

Crafted by celebrity Latina chef Lorena Garcia, the diverse menu draws inspiration from classic renditions and provides guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico, and Argentina, among many more.

Boasting the first Latina chef on the Las Vegas Strip, Chica promises to delight its diners with an astounding array of amazing dishes. Each and every bit of culturally unique food finds its pedigree equally in the homes of Peru or El Salvador as it does in the top restaurants of Mexico or Argentina.

The home cooking that is enjoyed by the people of Central and South America finds a home here in Chef Garcia’s kitchen, enhanced and made even more vibrant for Chica. Latin Fusion cuisine is Chef Garcia’s forte, and it shows: appetizers, main courses, desserts, and even the libations are specially crafted for their heritage and made to fit the modern, dynamic venue of Chica.

Chef Lorena pops out of the busy Chica kitchen to chat.

Juyoung KangJuyoung Kang is the high-profile lead bartender at The Dorsey at The Venetian. She was the Nevada Restaurant Association’s Bartender of the Year in 2015. For Vegas Uncork’d she is starring in Saturday afternoon’s “Behind the Bar: Learn the Craft of Cocktailing with Masters of the Bar at The Venetian & The Palazzo.”

Stunning design and true cocktail culture have found a memorable new home in The Dorsey. At The Dorsey old school service standards and superb cocktail craft live within a thoughtfully designed enclave of warmth, ease, and comfort.

The Dorsey is bold and versatile. Drop by for effortless conversation with cocktail classics or settle in for the evening, to make new acquaintances, over shareable craft punch bowls. “The Penicillin” is a signature favorite, identified by The New York Times as one of eleven essential drinks of the modern cocktail revival.

Stop by later in the night and experience live curated music by renowned DJs who spin old school classics and newer tunes that fit the vibe.

We’re shaking craft cocktails with Juyoung.

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.

Robert DeLilloFor the 3rd time in the show’s history we’re happily broadcasting from Lagasse’s Stadium at The Palazzo. It’s a sport’s fan’s and foodies’ paradise. Lagasse’s Stadium is the ultimate sports bar: a restaurant with stadium-seating featuring elevated game-time classics and gourmet options from Emeril Lagasse.

Lagasse’s Stadium combines Emeril Lagasse’s signature cuisine and kicked-up game day eats with more than 100 HD TVs including a 9 foot x 16 foot main TV, luxury boxes, plush stadium-style seating, billiard tables, and an expanded 1,800 square foot outdoor patio just steps from the Strip.

The expansion Vegas Golden Knights are the unlikely sports darlings of this hockey season. They are now, unbelievably, well on their way towards possibly competing for the coveted Stanley Cup. There are also Golden Knights specials on the Lagasse Stadium menu.

Robert DeLillo, the Executive Sous Chef for Exec Scott Pajak is our guest.

Aaron PannellThomas Keller’s Bouchon Las Vegas is a truly special dining experience. General Manager Aaron Pannell who is responsible for managing all aspects of the restaurant and related Bouchon Bakery joins us.

It’s a spectacular location for Weekend brunch on the lushly landscaped patio looking over the rooftop pool in the Venezia tower.

Known for its artisanal breads and traditional French desserts, Bouchon Bakery (2 locations at The Venetian) offers handmade viennoiserie, confections, pastries, tarts and cookies, as well as sandwiches and salads made in-house daily.

Espresso drinks and coffee custom-blended by Chef Keller’s longtime partner Equator Coffees & Teas, are offered year-round.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Josh Crain, Chef de Cuisine, Bouchon Las Vegas
Segment Three: Lou Hirsch, General Manager, Morels French Steakhouse & Bistro at The Palazzo Resort
Segment Four: Miami’s Lorena Garcia, Executive Chef, Chica at The Venetian Resort
Segment Five: Al Mancini, Staff Writer, Las Vegas Review-Journal
Segment Six: Celebrity Mixologist Juyoung Kang, Head Bartender, The Dorsey at The Venetian
Segment Seven: Executive Sous Chef Robert DeLillo, Lagasse’s Stadium at The Palazzo
Segment Eight: Aaron Pannell, General Manager, Bouchon Las Vegas and Bouchon Bakery

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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Show 205, January 7, 2017: Brock Radke, Managing Editor, Las Vegas Weekly

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

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

Also lots of noteworthy new restaurants (and a “new cocktail standard”) at The Venetian Resort / The Palazzo Resort. Brock fills us in.

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