Show 246, November 4, 2017: Chefs Cody Taylor & Jiyeon Lee, Heirloom Market BBQ, Atlanta

Jiyeon Lee and Cody TaylorEarlier in the year we introduced you to the pride of southern BBQ, the Heirloom Market BBQ in Atlanta established in 2010. The youthful owner/chefs are Cody Taylor and Jiyeon Lee. They are prominently featured in the “Smokehouse Stories and Recipes” section of Matt Moore’s The South’s Best Butts – Pitmaster Secrets for Southern Barbecue Perfection.

Atlanta Magazine has consistently recognized them as one of the “50 Best Restaurants in Atlanta.” Quite an honor for a modest establishment which is housed in 720 sq. ft. and is essentially to-go because much the limited patio seating is stand up.

Chef Jiyeon is Korean so one of the available winning sauces is KB Sauce (Korean BBQ Sauce) with a dash of sweet heat. It’s mouthwatering American BBQ with an unintentional Korean influence.

Pork is the house specialty here but all the meats are worthy of deserved praise. Don’t miss the unusual Kimchi Slaw, a happy accident.

Executive Producer Andy Harris recently made the pilgrimage to Heirloom. It really was as good as Matt promised and an experience to see during their lunch rush.

Chefs Cody and Jiyeon are our guests.

 

Play

Show 225, May 27, 2017: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Thanks for joining us for Memorial Day Weekend.

Now an alluring preview of Saturday’s packed Memorial Day Weekend 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…

Long-time Santa Monica restaurateur Chef Geraldine Gilliland is represented there on Main Street with Lula Cocina and Finn McCool’s. The Lula Cocina Cookbook has just been released in paperback. Proceeds benefit Gerri’s 501 (c) 3 animal rescue agency. We’ll meet her.

The Pechanga Resort & Casino in Temecula wine country is hosting its 9th Annual Microbrew Festival & Chili Cook-Off on Saturday, June 10th from 1 to 5:00 p.m. 100s of different styles of craft beer will be conveniently available for the tasting. Pechanga’s executive chef, Duane Owen, joins us with a thirst-quenching preview.

Tarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach. His booming wholesale business has recently expanded into a new production facility in Irvine. Crema Artisan Bakery is now suppling their baked goods to all the Portola Coffee Roasters locations. We’ll break bread (hopefully a Kouign-Amann pastry) with Tarit.

It’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. Is bag-in-a-box wine worthy of purchase? We ask Kyle for his informed opinion. Rose’ has improved in quality and gaining popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts.

It’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue. Matt joins us.

Pickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees. Our own Chef Andrew offers pickled veggies at his new Butterleaf as well as at Two Birds and Slapfish. We’ll get all the tips and hints from Chef Andrew .

All of this and generous heaping helpings of extra Memorial Day Holiday Weekend deliciousness on this week’s show!

Play

Show 225, May 27, 2017: Matt Moore, “The Quintessential Southern Cook” and author of The South’s Best Butts – Pitmaster Secrets

Matt MooreIt’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue. He is also the author of the well-received, A Southern Gentleman’s Kitchen.

Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pitmasters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee.

The Smokehouse Stories and Recipes section alone from 12 pitmasters throughout the South is worth buying the book for. For instance, The husband and wife team (Cody & Jiyeon) at Atlanta’s incredibly popular Heirloom Market BBQ (housed in just 720 square feet) creates traffic jams on the surrounding streets for their Korean accented ‘cue !

While pork butt is the star here (according to Matt, “True Southern BBQ has one and only one common denominator : pig.”) , the book includes almost every rub, sauce, and grilling technique for the sought after cut. The South’s Best Butt’s also features everything from Smoked Turkey Sandwiches to Pork Belly Tonkatsu Ramen to Fried Banana Pudding and all of the starters, sides, and desserts in between within its 150 plus recipes.

The son of a cattleman and a grandson of a butcher, Matt Moore is the quintessential Southern cook.

Matt joins us.

Play

May 27: Geraldine Gilliland, Pechanga Microbrew Festival, Creme Café, Wine Exchange, Matt Moore

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef & Restaurateur, Geraldine Gilliland, Santa Monica
Segment Three: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula
Segment Four: Restaurateur & Artisan Baker Tarit Tanjasiri, Crema Café and Crema Artisan Bakery, Seal Beach and Irvine
Segment Five: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Six: Matt Moore, “The Quintessential Southern Cook” and author of The South’s Best Butts – Pitmaster Secrets
Segment Seven: Chef Andrew Gruel’s Tutorial on Pickled Vegetables
Segment Eight: Chef Andrew Gruel on the National Restaurant Association’s Trade Show in Chicago

We have a Family 4-Pack of Halo tickets for Sunday June 4th versus the Minnesota Twins to award to one lucky listener. Be alert…

Now an alluring preview of this Saturday’s packed Memorial Day Weekend 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…

Long-time Santa Monica restaurateur Chef Geraldine Gilliland is represented there on Main Street with Lula Cocina and Finn McCool’s. The Lula Cocina Cookbook has just been released in paperback. Proceeds benefit Gerri’s 501 (c) 3 animal rescue agency. We’ll meet her.

The Pechanga Resort & Casino in Temecula wine country is hosting its 9th Annual Microbrew Festival & Chili Cook-Off on Saturday, June 10th from 1 to 5:00 p.m. 100s of different styles of craft beer will be conveniently available for the tasting. Pechanga’s executive chef, Duane Owen, joins us with a thirst-quenching preview.

Tarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach. His booming wholesale business has recently expanded into a new production facility in Irvine. Crema Café is now suppling their baked goods to the Portola Coffee Roasters. We’ll break bread (hopefully a Kouign-Amann) with Tarit.

It’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. Is bag-in-a-box wine worthy of purchase? We’ll ask Kyle. Rose has improved in quality and gaining popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts.

It’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue. Matt joins us.

Pickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees. Our own Chef Andrew offers pickled veggies at his new Butterleaf. We’ll get all the tips and hints from Chef Andrew.

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

Geraldine GilliliandLong-time Santa Monica restaurateur Chef Geraldine Gilliland is represented there on Main Street with Lula Cocina and Finn McCool’s. The Lula Cocina Cookbook has just been released in paperback. Proceeds benefit Gerri’s 501 (c) 3 animal rescue agency. We’ll meet her.

With The Lula Cocina Cookbook – My favorite Recipes, from Mexico to Malibu, chef, author and accomplished restaurateur Geraldine Gilliland takes you on a fun, easy to read tour of her favorite recipes from Mexico, all the way to her hilltop Ranch in Malibu.

Learn not only her best recipes, but how to put your own spin on them to create your own signature dishes…all while helping a great cause.

“All proceeds from this book will go to benefit the non-profit, Chiquita’s Friends,” I founded that is dedicated to helping abused, neglected and abandoned dogs in and around the Southern California area. We have rescued and successfully placed over 1,000 dogs in loving homes with the help of this network of allies in the fight against animal negligence and abuse.” Geraldine Gilliland

Duane Owen of Pechanga Casino and ResortIf you’ve been wanting to try out the burgeoning Southern California craft brew scene, this June in Temecula is your chance. Craft beer makers throughout Southern California and beyond will all come together in Temecula Wine Country for a festival in support of Habitat for Humanity. The 9thAnnual Pechanga Microbrew Festival and Chili Cook-off is Saturday, June 10, from 1 – 5 p.m. inside the Pechanga Resort & Casino Grand Ballroom.

Beer enthusiasts can taste unlimited samples of craft and small production brews from San Diego, Riverside, San Bernardino, Los Angeles and Orange counties, as well as selections from Northern California, the Midwest and even the East Coast. Ticket holders also can enjoy limitless tastes of eight varieties of homemade chili, fired up by the award-winning chefs at Pechanga Resort & Casino. Pechanga chefs go head-to-head each year to determine the AAA Four Diamond property’s best chili maker.

In addition to sampling some of the best craft beers and chili varieties and enjoying live music, the 9th Annual Pechanga Microbrew Festival features a silent auction with prizes including getaway stays, golf outings, sports memorabilia, fine wine and beer gift baskets, and much more. Proceeds from the event support Habitat for Humanity Inland Valley programs including homebuilding, free Healthy Homes and Financial Wellness workshops, neighborhood revitalization, and home improvement on behalf of veterans.

VIP festival tickets are available and are a great choice for guests who seek a more intimate environment to taste and appreciate the more than 100 beers and chili varieties on hand. VIP tickets are $65 and allow pass holders an early entry at 12 p.m. instead of 1 p.m. for general admission.

General admission Pechanga Microbrew Festival tickets are $50. Guests receive a two-ounce souvenir glass to sample unlimited beer tastings. Designated driver tickets are available for $30. Both ticket levels allow guests to indulge in the homemade chili and other gourmet food samples, enjoy live music by San Diego’s Safety Orange and participate in the extensive silent auction.

Guests must be 21 or older to attend. For tickets or for more information, visit Pechanga’s website or call (877) 711-2946.

Pechanga’s executive chef, Duane Owen, joins us with a thirst-quenching preview.

Tarit TanjasiriTarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach. His booming wholesale business has recently expanded into a new production facility in Irvine. Crema Café is now supplying their baked goods to the Portola Coffee Roasters.

“The Crema Cafe is a European-inspired restaurant and bakery in beautiful downtown Seal Beach, California. We serve breakfast and lunch 7 days a week. Our menu offers classic favorites and delicious new alternatives. From our famous sweet and savory crepes to our tempting pastries, hearty sandwiches and fresh salads, we offer a variety of breakfast and lunch choices.”

“Our Artisan Bakery offers a full range of fresh-baked goods. We use the finest ingredients like real butter and wholesome grains. Our assortment of handcrafted breads includes our signature 7-grain Crema Multigrain bread, sourdough and raisin pecan. You can also indulge your sweet tooth with our enticing array of cookies, muffins, scones, sweet croissants, and macarons— baked to perfection.”

We’ll break bread (hopefully a Kouign-Amann) with Tarit.

Kyle Meyer of Wine Exchanget’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange.

Is bag-in-a-box wine worthy of purchase? We’ll ask Kyle.

Rose has improved in quality and is gaining popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts.

Matt MooreIt’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue.

Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pitmasters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee.

While pork butt is the star here (according to Matt, “True Southern BBQ has one and only one common denominator : pig.”) , the book includes almost every rub, sauce, and grilling technique for the sought after cut. The South’s Best Butt’s also features everything from Smoked Turkey Sandwiches to Pork Belly Tonkatsu Ramen to Fried Banana Pudding and all of the starters, sides, and desserts in between within its 150 plus recipes.

The son of a cattleman and a grandson of a butcher, Matt Moore is the quintessential Southern cook.

Matt joins us.

Andrew Gruel and his son WilliamPickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees.

Our own Chef Andrew offers pickled veggies at his new Butterleaf in Irvine. We’ll get all the snappy tips and hints from Chef Andrew.

Chef Andrew was just in Chicago around the National Restaurant Association’s annual gathering. He was the recipient of industry honors as well as was a guest speaker on some high-profile industry/trade panels. We’ll hear all about it.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef & Restaurateur, Geraldine Gilliland, Santa Monica
Segment Three: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula
Segment Four: Restaurateur & Artisan Baker Tarit Tanjasiri, Crema Café and Crema Artisan Bakery, Seal Beach and Irvine
Segment Five: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Six: Matt Moore, “The Quintessential Southern Cook” and author of The South’s Best Butts – Pitmaster Secrets
Segment Seven: Chef Andrew Gruel’s Tutorial on Pickled Vegetables
Segment Eight: Chef Andrew Gruel on the National Restaurant Association’s Trade Show in Chicago