Show 152, December 26, 2015: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris

The happiest of Happy Holidays (Happy Hanukkah, Merry Christmas & Happy New Year) to all of our listeners and we’re back live with a fresh show (that’s sure to please) on January 2, 2016. Please join us often in the New Year!

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back with us by phone in the 2nd segment.

Next a mouthwatering preview of Saturday’s high-energy and appropriately festive show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Christmas Day is a difficult day to dine-out. For the most part the restaurants that are open are Chinese restaurants or restaurants located in Hotels. Executive Chef Michael Hung (ex-Faith & Flower) of Viviane Restaurant at the Avalon Beverly Hills really went the extra mile for his Christmas Day Dinner Menu. Executive Producer Andy was there and talks about the upbeat experience.

Our regular Guest Host, Chef Andrew Gruel of Slapfish, was just quoted in a front page New York Times Food Section piece, “Casting a Wider Net – Lesser-known, more sustainable fish are landing on American menus.” The article was written by Jeff Gordinier. Chef Andrew has discussed this significant trend on the show previously and we’ll revisit it.

There is just never enough time to talk with our always informative resident produce guru, Robert Schueller of Melissa’s World Variety Produce. We’ll pick up where we left off in his last report just before Thanksgiving. Looking ahead Robert will also share his Top 5 Produce Trends for the New Year. You will be surprised…

The Rose Bowl arguably has the richest history of college bowl games. It is affectionately known as “The Granddaddy of Them All” for good reason. Celebrating its 60th year of grand tradition as part of The Tournament of Roses and the Rose Bowl Game is the Lawry’s Beef Bowl. Our guests are the long time organizer (24 years) of the event for Lawry’s, Colleen Donatucci, and Todd Erickson, the author of Road to the Rose Bowl – 50 Years of Lawry’s Beef Bowl. Bring on the silver cart…

Bravo’s “Top Chef” has been an enormous hit for the emerging network. It’s now airing Season 13 which is, appropriately, all California – based. It’s also made a media star of Co-host Tom Colicchio. This season a couple of Southern California chefs are Cheftestants including the OC’s Amar Santana of Broadway by Amar Santana and the just opened Vaca in Costa Mesa. Food journalist Anne Marie Panoringan (who contributes the widely read “On the Line” chef profiles for OC Weekly) is writing an opinionated weekly recap of “Top Chef” with the emphasis on the OC perspective. We’ll talk to her about this.

It’s Champagne time. Our resident wine authority, Kyle Meyer of Wine Exchange in Santa Ana, is with us to discuss “Grower Champagne.” It’s a delightful passion at Wine Exchange.

There is still just never enough time to talk with our always informative resident produce guru, Robert Schueller of Melissa’s World Variety Produce. He’s back with a helpful, fact-filled 2nd segment this morning. Robert is profiling the current options for Variety Onions and Variety Potatoes.

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

Show 152, December 26, 2015: Chef Andrew Gruel, Co-host & Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosOur regular Guest Host, Chef Andrew Gruel of Slapfish, was just quoted in a front page New York Times Food Section piece, “Casting a Wider Net – Lesser-known, more sustainable fish are landing on American menus.” The article was written by Jeff Gordinier.

Chef Andrew has discussed this significant trend on the show previously and we’ll revisit it. Chef Andrew explains the Dock to Dish and Sea to Table programs which are somewhat equivalent to CSAs for fresh fish sourced for chefs.

Other prominent chefs including Tom Colicchio and Michael Cimarusti of Providence and Connie & Ted’s. Good company…

 

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December 26: Melissa’s Winter Produce, Lawry’s Beef Bowl, Anne Marie Panoringan, Wine Exchange, Andrew Gruel

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Dining on Christmas – Executive Producer & Co-host Andy Harris
Segment Three: Chef Andrew Gruel, Co-host & Founder, Slapfish Restaurant Group
Segment Four: Robert Schueller, Resident Produce Authority, Melissa’s / World Variety Produce Part One”
Segment Five: Lawry’s Beef Bowl – a 60 Year Traditionl
Segment Six: Anne Marie Panoringan, OC Weekly Food Writer
Segment Seven: Kyle Meyer, Co-Founder, The Wine Exchange, Santa Ana
Segment Eight: Robert Schueller, Resident Produce Authority, Melissa’s / World Variety Produce Part Two

The Happiest of Happy Holidays and all the brightest wishes for a New Year full of promise to all of our loyal listeners. We wouldn’t be here without you.

With good tidings we’re here for you during the Holidays with fresh shows on both December 26th and January 2nd. We’d love to have you join us…

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a mouthwatering preview of Saturday’s high-energy and appropriately festive show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. With us that’s probably a good thing…

Christmas Day is a difficult day to dine-out. For the most part the restaurants that are open are Chinese restaurants or restaurants located in Hotels. Executive Chef Michael Hung (ex-Faith & Flower) of Viviane Restaurant at the Avalon Beverly Hills really went the extra mile for his Christmas Day Dinner Menu. Executive Producer Andy was there and talks about the upbeat experience.

There is just never enough time to talk with our always informative resident produce guru, Robert Schueller of Melissa’s World Variety Produce. We’ll pick up where we left off in his last report just before Thanksgiving. Looking ahead Robert will also share his Top 5 Produce Trends for the New Year. You will be surprised…

The Rose Bowl arguably has the richest history of college bowl games. It is affectionately known as “The Granddaddy of them all” for good reason. Celebrating its 60th year as part of The Tournament of Roses and the Rose Bowl Game is the Lawry’s Beef Bowl. Our guests are the long time organizer (24 years) of the event for Lawry’s, Colleen Donatucci, and Todd Erickson, the author of Road to the Rose Bowl – 50 Years of Lawry’s Beef Bowl. Bring on the silver cart…

Bravo’s “Top Chef” has been an enormous hit for the emerging network. It’s now airing Season 13 which is, appropriately, all California – based. It’s also made a star of Co-host Tom Colicchio. This season a couple of prominent Southern California chefs are Cheftestants including the OC’s Amar Santana of Broadway by Amar Santana and the just opened Vaca in Costa Mesa. Food journalist Anne Marie Panoringam (who contributes the widely read “On the Line” chef profiles for OC Weekly) is writing an opinionated weekly recap of “Top Chef” with the emphasis on the OC perspective. We’ll talk to her about this.

It’s Champagne time. Our resident wine authority, Kyle Meyer of Wine Exchange in Santa Ana, is with us to discuss the virtues of “Grower Champagne.” It’s a delightful passion at Wine Exchange.

Our regular Guest Host, Chef Andrew Gruel of Slapfish, was just quoted in a front page New York Times Food Section piece, “Casting a Wider Net – Lesser-known, more sustainable fish are landing on American menus.” The article was written by Jeff Gordinier. Chef Andrew has discussed this significant trend on the show previously and we’ll revisit it. Also more on our recent dining adventures in Las Vegas.

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

Baby Kale, Snow Pea and Winter Citrus Salad with Ginger Ranch Dressing and Puffed RiceChristmas Day is a difficult day to dine-out. For the most part the restaurants that are open are Chinese restaurants or restaurants located in Hotels. Executive Chef Michael Hung (ex-Faith & Flower) of Viviane Restaurant at the Avalon Beverly Hills really went the extra mile for his Christmas Day Dinner Menu. Executive Producer Andy was there and talks about the upbeat experience.

Andrew Gruel at the AM830 KLAA StudiosOur regular Guest Host, Chef Andrew Gruel of Slapfish, was just quoted in a front page New York Times Food Section (December 23, 2015) piece, “Casting a Wider Net – Lesser-known, more sustainable fish are landing on American menus.” Other prominent chefs including Tom Colicchio, Michael Chernow (The Meatball Shop) and Michael Cimarusti (Providence, Connie & Ted’s and Cape Seafood & Provisions.) are also sources. The article was written by Jeff Gordinier.

Chef Andrew has discussed this significant trend on the show previously and we’ll revisit it. Additionally we’ll find out what Dock to Dish means.

Also more on our recent dining adventures in Las Vegas.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioThere is just never enough time to keep up with our always informative resident produce guru, Robert Schueller of Melissa’s World Variety Produce. We’ll pick up where we left off in his last report just before Thanksgiving. Variety Onions and Variety Potatoes are on the menu.

Looking ahead Robert will also share his Top 5 Produce Trends for the New Year. Here’s a hint…Sweet Young Coconuts are Number 5. What’s Number One ? Tune-in and you’ll know. You will be surprised…’

http://www.amazon.com/Road-Rose-Bowl-Years-Lawrys/dp/1596370343The Rose Bowl arguably has the richest history of all the college bowl games. It is affectionately known as “The Granddaddy of Them All” for good reason.

Celebrating its 60th year as part of The Tournament of Roses and the Rose Bowl Game is the famous Lawry’s Beef Bowl. Our guests are the long time organizer (24 years) of the two companion events for Lawry’s, Colleen Donatucci, and Todd Erickson, the author of Road to the Rose Bowl – 50 Years of Lawry’s Beef Bowl. Bring on the silver cart…

“In 1956, a new event honoring each team was launched by the late Richard N. Frank of Lawry’s, with the approval of the Tournament of Roses. Over time, with careful attention from Frank and the Lawry’s organization and the supportive partnership of the Tournament of Roses, the Lawry’s Beef Bowl became one of the Rose Bowl’s legendary traditions.”

“Eventually it was noted (and promoted) that the teams consuming the largest amounts of prime rib seemed to be winning on the playing field as well. A tongue-in-cheek item titled “Correct Steer,’ in the January 11, 1965 issue of Sports Illustrated claimed that “roast beef is better than tea leaves, crystal balls and fortune cookies” in predicting the Rose Bowl victor.”

Top Chef on BravoBravo’s “Top Chef” has been an enormous hit for the emerging network. It’s now airing Season 13 which is, appropriately, all California – based. It’s also made a star of Co-host Tom Colicchio.

This new season a couple of Southern California chefs are Cheftestants including the OC’s Amar Santana of Broadway by Amar Santana and the just opened Vaca in Costa Mesa.

Food journalist Anne Marie Panoringan (who contributes the widely read “On the Line” chef profiles for OC Weekly) is writing an opinionated weekly recap of “Top Chef” with the emphasis on the OC perspective. We’ll talk to her about this.

On everyone’s mind is how far Chef Amar goes. Episode 4 has aired and Chef Amar is showing very well!

Kyle Meyer of Wine ExchangeIt’s that celebratory time of year when our thoughts turn to Champagne. Our resident wine authority, Kyle Meyer of Wine Exchange in Santa Ana, is with us to pop the cork on “Grower Champagne.” It’s a delightful passion at Wine Exchange.

“This has been a passion of ours for probably a decade. We love all kinds of Champagne. But the majority of the Champagne produced comes from large, almost industrial producers who make ‘mass quantities’. The secret to the ‘big boys’ success? Marketing and consistency. The marketing part is simply awareness…the art of making people believe that one’s particular bubbly is the best and most prestigious. Usually that also involves heavy promotions, ‘boots on the ground’ out in the marketplace, ice buckets, and heavy discounts to high profile restaurants and clubs. All of these things fall on the ‘brand awareness’ side.”

“The beauty of grower Champagne is the fact that these individual artisan producers can be a lot more ‘individualistic’. They are not concerned with selling millions of cases to the public at large. The grapes for these individual cuvees come from a single village or cluster of villages that have their own unique character by virtue of their locations. This is the element of terroir, which is kind of like a ‘bonus’ or extra something that you won’t necessarily find in the large house cross regional blends.”

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Dining on Christmas – Executive Producer & Co-host Andy Harris
Segment Three: Chef Andrew Gruel, Co-host & Founder, Slapfish Restaurant Group
Segment Four: Robert Schueller, Resident Produce Authority, Melissa’s / World Variety Produce Part One”
Segment Five: Lawry’s Beef Bowl – a 60 Year Traditionl
Segment Six: Anne Marie Panoringan, OC Weekly Food Writer
Segment Seven: Kyle Meyer, Co-Founder, The Wine Exchange, Santa Ana
Segment Eight: Robert Schueller, Resident Produce Authority, Melissa’s / World Variety Produce Part Two

Show 109, February 7, 2015: Executive Chef Eric Samaniego, Little Sparrow Café

Eric SamaniegoEric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014. It’s only 42 seats.

If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. Chef Eric credits Brad Johnson’s coverage of Little Sparrow in the “Orange County Register” in attracting the initial attention of the producers of “Best New Restaurant.”

Despite not having any formal restaurant background, married owners of Little Sparrow, Bruce Marsh and Naseem Aflakian, opened the restaurant with financial help from Kickstarter.

They are proud of their guest-friendly boutique wine program where serious effort is given to matching appropriate wines with Chef Eric’s cuisine. On Wednesday nights all full bottles of wine are priced at half-off, and there is no corkage on Tuesday, Wednesday and Thursday nights.

With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25th. In this first round they compete against Chef Gabe Thompson and L’Apicio, located in Manhattan’s East Village.

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Show 87, September 6, 2014: LA Loves Alex’s Lemonade

Caroline StyneThe 5th Annual L.A. Loves Alex’s Lemonade culinary cookout returns this year on Saturday, September 20th. When it comes to having the most impressive roster of nationally-known celebrity chefs cooking locally for charity this Benefit is the clear standout. It’s hosted by Chef Suzanne Goin, her business partner Caroline Styne (Lucques, A.O.C., Tavern) along with Chef David Lentz (The Hungry Cat.)

The new location is Wilson Plaza at UCLA in Westwood.

The 5th Annual Benefit invites food and wine lovers from all corners of the globe for an afternoon of fantastic fare, cocktails for a cause, children’s activities, silent and live auctions, and a whole lot more. The incredible chef brigade includes big name cooks ranging from Giada De Laurentiis to Tom Colicchio.

“We can only describe what happens each year as magical. To see all of these talented people who happily come together for such a worthy cause is incredibly gratifying. The bonus is to witness everyone having a great time with the best food, wine and spirits and even see kids at play, all in the name of Alex Scott,” said Caroline Styne.

Play

September 6: Andrew Gruel, Carolyne Styne, McConnell’s Ice Cream, Michelle Winner, Melissa’s Produce, Geeta Bansal, 12 Bottle Bar

Podcasts

Segment One: Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris preview the show
Segment Two: LA Loves Alex’s Lemonade
Segment Three: McConnell’s Fine Ice Cream
Segment Four: Travel Writer Michelle Winner, President, IFWTWA
Segment Five: Corporate Chef Ida Rodriguez, Melissa’s Produce
Segment Six: Executive Chef Andrew Gruel
Segment Seven: Chef Geeta Bansal of Clay Oven
Segment Eight: The 12 Bottle Bar

Guest Host Executive Chef Andrew Gruel, CEO of Slapfish Restaurant Group and Producer Andy Harris preview the show.

The 5th Annual L.A. Loves Alex’s Lemonade culinary cookout returns this year on Saturday, September 20th. When it comes to having the most impressive roster of nationally-known celebrity chefs cooking locally for charity this Benefit is the clear standout. It’s hosted by Chef Suzanne Goin, her business partner Caroline Styne (Lucques, A.O.C., Tavern) along with Chef David Lentz (The Hungry Cat.)

McConnell’s Fine Ice Cream is a 70-year old iconic brand of super premium ice cream which is still based where it was founded in Santa Barbara. Michael Palmer (winemaker) and his wife Eva Ein (chef) purchased this heritage brand in 2012. A McConnell’s scoop shop recently opened in the Grand Central Market in Downtown Los Angeles.

Food, wine & travel writer Michelle Winner is the President of the International Food, Wine & Travel Writers Association (IFWTWA.). She will be talking to us from Hawaii. Over Labor Day Weekend she was part of the Kaanapali Fresh – A Culinary Experience on Maui and right now she is in the middle of the 4th Annual Hawaii Food & Wine Festival on Oahu.

Ida Rodriguez is the long-time Corporate Chef for Melissa’s / World Variety Produce. Until the end of the month it’s Hatch Chile season. Over Labor Day Weekend Chef Ida was in Hatch, New Mexico for the annual Hatch Chile Festival. It gets crazy there. Chef Ida is with us to give us the flavorful report.

Executive Chef Andrew Gruel is CEO of Slapfish Restaurant Group with locations in Huntington Beach, Laguna, Dubai, and soon – Newport Beach. Chef Andrew is a guest judge on Food Network’s upcoming “Food Truck Face-Off” series, was a participant on Sept. 5th at OC Weekly’s 11th Annual Decadence 2014 Tasting Event, and has a new video our explaining the secrets of preparing Slapfish’s Clobster Roll to the Orange County Register’s distinguished food writer, Cathy Thomas.

It’s a singular honor as a chef & restaurateur to be invited to prepare and present a meal at The James Beard Foundation in New York. Chef Geeta Bansal of Clay Oven has that distinct honor on September 27th. On Monday, Sept. 15th Clay Oven will be previewing that same grand five-course, wine-paired menu for a small group of lucky locals. Not one to miss…

David Solmonson and Lesley Jacobs Solmonson have penned a new kind of cocktail book, The 12 Bottle Bar. Just twelve bottles create over 200 distinct and seasonal cocktails, including beer and wine cocktails. When we first interviewed the Solmonsons we ran out of time before we could discuss the clever “Acknowledgements” section of their book. We’ll resume the conversation…

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

Caroline StyneThe 5th Annual L.A. Loves Alex’s Lemonade culinary cookout returns this year on Saturday, September 20th. When it comes to having the most impressive roster of nationally-known celebrity chefs cooking locally for charity this Benefit is the clear standout. It’s hosted by Chef Suzanne Goin, her business partner Caroline Styne (Lucques, A.O.C., Tavern) along with Chef David Lentz (The Hungry Cat.)

The new location is Wilson Plaza at UCLA in Westwood.

The 5th Annual Benefit invites food and wine lovers from all corners of the globe for an afternoon of fantastic fare, cocktails for a cause, children’s activities, silent and live auctions, and a whole lot more. The incredible chef brigade includes big name cooks ranging from Giada De Laurentiis to Tom Colicchio.

Michael PalmerMcConnell’s Fine Ice Cream is a 70-year old iconic brand of super premium ice cream which is still based where it was founded in Santa Barbara. Michael Palmer (winemaker) and his wife Eva Ein (chef) purchased this heritage brand in 2012. A McConnell’s scoop shop recently opened in the Grand Central Market in Downtown Los Angeles.

The late Jim McCoy owned McConnell’s from 1963 until he needed to sell the business due to ill health in 2012. It was very important to him that this be maintained as a family business based in Santa Barbara.That was his legacy.

75 per cent of McConnell’s ingredients come from within 60 miles of Santa Barbara.

Food, wine & travel writer Michelle Winner is the President of the International Food, Wine & Travel Writers Association (IFWTWA.). She will be talking to us from Hawaii.

Over Labor Day Weekend Michelle was part of the Kaanapali Fresh – A Culinary Experience on Maui and right now she is in the middle of the 4th Annual Hawaii Food & Wine Festival on Oahu.

The Hawaii Food & Wine Festival event Michelle attended Thursday evening was the sold out “A Lucky Modern Buddha Belly” at The Modern Honolulu. The event put a spotlight on Hawaii’s unique location as a culinary hub of the Pacific where East Meets West. 14 esteemed chefs (including Iron Chef Masaharu Morimoto) showcased dishes inspired by the Lucky Buddha who is known for happiness, plenitude, and wisdom of contentment.

Chef Ida Rodriquez of Melissas World Variety ProduceIda Rodriguez is the long-time Corporate Chef for Melissa’s / World Variety Produce. Until the end of the month it’s still Hatch Chile season.

Over Labor Day Weekend Chef Ida was in Hatch, New Mexico as a participant for the annual Hatch Chile Festival. It gets really crazy there. Chef Ida joins us to give us the flavorful chile report.

Weekend Hatch chile roasting continue through this month at select supermarkets. Check the Melissa’s website for the schedule, times, and locations.

Andrew GruelExecutive Chef Andrew Gruel is CEO of Slapfish Restaurant Group with locations in Huntington Beach, Laguna, Dubai, and soon – Newport Beach.

Chef Andrew is a guest judge on Food Network’s upcoming “Food Truck Face-Off” series, was a participant on Sept. 5th at OC Weekly’s 11th Annual Decadence 2014 Tasting Event, and has a new video out explaining the secrets of preparing Slapfish’s Clobster Roll to the Orange County Register’s distinguished food writer, Cathy Thomas.

Geeta Bansal of Clay Oven in IrvineIt’s a singular honor as a chef & restaurateur to be invited to prepare and present a meal at The James Beard Foundation in New York. Wolfgang Puck was the very first chef to do so.

Chef Geeta Bansal of Clay Oven has that distinct honor on Saturday evening, September 27th. On Monday, Sept. 15th Clay Oven will be previewing that same grand five-course, wine-paired menu for a small group of lucky locals. Not one to miss…

At Clay Oven, chef/owner Geeta Bansal updates traditional Indian recipes with modern culinary techniques and vibrant California bounty. Incorporating the changing colors, flavors, and aromas of each season into her rotating menus, she honors Ayurvedic principles while bringing haute Indian cuisine to the forefront of Southern California’s dining landscape.

David and Lesley Jacobs SolmonsonDavid Solmonson and Lesley Jacobs Solmonson have penned a new kind of cocktail book, The 12 Bottle Bar. Just twelve bottles create over 200 distinct and seasonal cocktails, including beer and wine cocktails. When we first interviewed the Solmonsons we ran out of time before we could discuss the clever “Acknowledgements” section of their book. We’ll resume the conversation…

On Saturday, September 13th at 10:30 a.m. the Solmonsons will present “Sin and the Silver Screen: The Age of the Hollywood Nightclub.” It’s a free program in the Mark Taper Auditorium at the Los Angeles Central Library.

To celebrate the release of The 12 Bottle Bar the Solmonsons will lead two Los Angeles-based barhops in September (Sept. 7th ) and October (Oct.5th.,) each one stopping at three bars over one evening. Each event includes one spirit-focused mini-cocktail at each location, appetizers/small plates, a copy of The 12 Bottle Bar book, and more!

Podcasts

Segment One: Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris preview the show
Segment Two: LA Loves Alex’s Lemonade
Segment Three: McConnell’s Fine Ice Cream
Segment Four: Travel Writer Michelle Winner, President, IFWTWA
Segment Five: Corporate Chef Ida Rodriguez, Melissa’s Produce
Segment Six: Executive Chef Andrew Gruel
Segment Seven: Chef Geeta Bansal of Clay Oven
Segment Eight: The 12 Bottle Bar

Show 68, April 5, 2014: Show 68, April 5, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

The Inaugural Grilled Cheese Festival & Competition featuring the best of the OC’s chefs is coming. We’ll have the details on how you can attend.

Would you believe a stone flour mill in Pasadena? It’s a passion project for the two partners who are selling flour from grain sourced from local growers. That’s a great example of the locavore movement!

We last visited with Chef Duskie Estes of Zazu Kitchen + Farm & Black Pig Meat Co. right before they opened their spacious new restaurant at The Barlow in Sebastopol (Sonoma County) last year. We have an update…

You can’t have a classic bar without gin. We have a fascinating tutorial from the local expert affiliated with the Museum of the American Cocktail.

The gateway to the Sonoma County Wine Country for foodies is Relish Culinary Tours located right off the town square in Healdsburg. They offer cooking classes, private parties, culinary tours and creative catering. We’ll hear about what’s on their menu for Spring & Summer.

A Los Angeles fine dining chef who has cooked at Tom Colicchio’s Craft in Century City is a deliman at heart. He’s about to open a Jewish deli in Downtown Los Angeles featuring his premium, house cured meats.

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

Play

April 5: OC Baking Co., Grist & Toll, Duskie Estes, Lesley Jacobs Solmonson, Relish Culinary Adventures, Micah Wexler

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Master Baker Dean Kim, OC Baking Co
Segment Three: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill
Segment Four: Duskie Estes, Executive Chef and Co-Owner, Zazu Kitchen + Farm, The Barlow
Segment Five: Lesley Jacobs Solmonson, author of Gin: A Global History
Segment Six: Donna del Rey, Relish Culinary Adventurers, Healdsburg, CA
Segment Seven: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part One
Segment Eight: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part Two

Chef Jet and Producer Andy preview the show.

The Inaugural Grilled Cheese Festival & Competition featuring the best of the OC’s chefs is coming. We’ll have the details on how you can attend.

Would you believe a stone flour mill in Pasadena? It’s a passion project for the two partners who are selling flour from grain sourced from local growers. That’s a great example of the locavore movement!

We last visited with Chef Duskie Estes of Zazu Kitchen + Farm & Black Pig Meat Co. right before they opened their spacious new restaurant at The Barlow in Sebastopol (Sonoma County) last year. We have an update…

You can’t have a classic bar without gin. We have a fascinating tutorial from the local expert affiliated with the Museum of the American Cocktail.

The gateway to the Sonoma County Wine Country for foodies is Relish Culinary Tours located right off the town square in Healdsburg. They offer cooking classes, private parties, culinary tours and creative catering. We’ll hear about what’s on their menu for Spring & Summer.

A Los Angeles fine dining chef who has cooked at Tom Colicchio’s Craft in Century City is a deliman at heart. He’s about to open a Jewish deli in Downtown Los Angeles featuring his premium, house cured meats.

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

The Big Cheese Grilled Cheese CompetitionIn celebration of National Grilled Cheese Month in April, OC Baking Co. and Provisions Market in Orange will join forces to host The Big Cheese, Orange County’s first grilled cheese festival and competition. OC Baking Co. Master Baker Dean Kim will supply locally produced freshly baked bread to top OC chefs competing for the title of “The Big Cheese” on Monday, April 14th from 6 to 8:00 p.m. at Provisions Market in Orange.

“The Chef community in Orange County is a tight knit one with many talented individuals I’m proud to call my friends,” commented Chef Greg Daniels, who oversees the kitchens at Haven Gastropub in Orange and Pasadena, as well as taco asylum in Costa Mesa. “Grilled Cheese is something we can all relate to and, thanks to OC Baking Co.’s support, this event is a way for us to get together for a lighthearted competition.”

Nan KohlerSerious home baker Nan Kohler and her business partner (Marti Noxon) have recently opened (December) Grist & Toll, an Urban flour mill in Pasadena. They are selling flour milled on the site from grain sourced from local growers.

The attractive blond wood stone mill from Austria is visible through a window and is the real star of the show.

They sell flour to home bakers as well as select restaurants including Union Restaurant in Pasadena.

Baking classes are on the way.

Chef Duskie Estes and Salumist John Stewart of Zazu Kitchen and FarmWhen we first met Sonoma County-based Chef Duskie Estes last Spring when she was about to move Zazu Kitchen + Farm from Santa Rosa into an incredible space at The Barlow in Sebastopol. It’s now located on the grounds of a long-closed Gravenstein apple processing facility. Some of the tin clad warehouse buildings remain and have been artfully repurposed. The rest of the complex duplicates that rustic look.

Duskie and her husband, John Stewart, are the King & Queen of Porc from the Grand Cochon competition in 2011. They also operate the Black Pig Meat Co.

Most of the mains change nightly at Zazu. A signature starter is the “I (heart) Pigstrami. John cures the pork for this little sandwich served on artisan rye with sauerkraut and house-made Guinness mustard.

Saturday and Sunday brunch is a major attraction here. At brunch the “can’t miss” item is the “As seen on TV” maple glazed donut with bacon jimmies. Outrageous…

Also popular is the king + queen of pork bacon-in-the-batter waffle with bacon toffee and house-made espresso gelato.

Lesley Jacobs SolmonsonThe Museum of the American Cocktail (based in New Orleans) is kicking off their “Touring the Cocktail Series” in Los Angeles with Lesley Jacobs Solmonson, the author of Gin: A Global History. She also is the food and cocktail columnist at LA Weekly. The provocative program is “A History of Gin in Five Cocktails.”

Gin is the undisputed king of cocktail spirits. Built upon a neutral spirit base, great gin is a symphony of juniper, spices, botanicals, and citrus.

Five signature gin cocktails will be available for sampling that evening. It’s set for Monday, April 7th at Dominick’s Restaurant in West Hollywood.

Donna del Rey of Relish Culinary AdventuresWhen it comes to providing the welcoming gateway for discriminating foodies to the Sonoma County Wine Country no one does it better than the hard-working Donna del Rey of Relish Culinary Adventures in Healdsburg. Relish offers cooking classes, private parties, distinctive culinary tours, and creative catering.

Recently Donna and her crew provided support for the Artisan Cheese Festival.

For the ultimate experience they offer “Relish Sonoma County,” a 3-Day Culinary Adventure of Sonoma County.

Coming up on June 21st is a hands-on Culinary Birds cooking class with Chef John Ash.

Micah WexlerChef Micah Wexler was born and raised in Los Angeles and always had aspirations to be a chef. At age 15, Wexler’s first job was working with legendary Italian Chef, Gino Angelini, at Vincenti in Brentwood.

In 2011 Wexler opened Mezze Restaurant as Chef/Co-owner. Mezze was named one of the Top New Restaurants that year by Los Angeles Magazine and was one of Jonathan Gold’s Essential 99 restaurants.

Next month Wexler will open his newest concept, Wexler’s Deli, in Downtown Los Angeles’ iconic Grand Central Market. Wexler’s Deli aims to take the traditional deli back to its roots and provide a place of community, pride, familiarity, and quality.

The menu will feature traditional favorites of corned beef, pastrami, salmon, and sturgeon, all cured and smoked in-house. All condiments will be house-made.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Master Baker Dean Kim, OC Baking Co
Segment Three: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill
Segment Four: Duskie Estes, Executive Chef and Co-Owner, Zazu Kitchen + Farm, The Barlow
Segment Five: Lesley Jacobs Solmonson, author of Gin: A Global History
Segment Six: Donna del Rey, Relish Culinary Adventurers, Healdsburg, CA
Segment Seven: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part One
Segment Eight: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part Two

Show 66, March 22, 2014: Executive Chef Josh Severson, Selanne Steak Tavern

Josh SeversonWe’re revisiting the new Selanne Steak Tavern in Laguna Beach. It’s less than a half-year old but is already attracting loyal repeat diners from the highly discriminating neighborhood. Our guest is Executive Chef Joshua Severson.

Josh talks about the Chef’s Signature Lord Stanley Cut 32 ounce steak. It’s Australian Wagyu. It’s a big hit with Teemu’s professional sports friends.

Chef Josh previously spent time with celebrity chef Tom Colicchio at CraftSteak in Las Vegas at The MGM Grand.

Play

March 22: Brooke Williamson, Selanne Steak Tavern, Grand Central Market, Eat LBC, Food Network 20th Anniversary, Blue Bottle Coffee

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Brooke Williamson, Hudson House, The Tripel and soon, Playa Provisions
Segment Three: Executive Chef Josh Severson, Selanne Steak Tavern
Segment Four: Kevin West, journalist, cookbook author, home preserving expert
Segment Five: Elizabeth Borsting and Terri Henry, Co-Producers, EAT LBC – Long Beach Restaurant Week
Segment Six: Eric Boardman, Food & Travel TV Producer, On-Camera Host & Personality, and Writer
Segment Seven: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Eight: James Freeman, Founder & CEO, Blue Bottle Coffee

Chef Jet and Producer Andy preview the show.

Chef Brooke Williamson of Hudson House and The Tripel is back with us. Her latest venture, Playa Provisions, is about to debut. In Laguna Beach we’re checking in with Executive Chef Josh Severson at the booming Selanne Steak Tavern.

The Grand Central Market in Downtown Los Angeles is the grandfather of food halls in the area. Exciting things are going on there with the arrival of distinctive new food businesses. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th.

The Food Network celebrated its 20th Anniversary last year. That’s a lot of history. We’ll be talking about the early days of FN with one of their original show hosts.

Also on the menu is another information segment with our resident meat expert. We’ll discuss wet and dry aging and other meaty matters.

The hit of the just concluded Natural Products Expo West in Anaheim was a new cold-brewed coffee from Blue Bottle Coffee. The founder of Blue Bottle Coffee is with us to explain.

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

Brooke Williamson of Hudson House and TripelChef Brooke Williamson’s entire life has always been about food. With chef-husband Nick Roberts she now owns Hudson House in Redondo Beach and The Tripel in Playa Del Rey. Both are popular neighborhood spots. Soon to launch is their latest venture, Playa Provisions.

Chef Brooke has earned a Level 1 accreditation from The Court of Master Sommeliers.

Chef Brooke gained a national following on Bravo’s “Top Chef – Season 10” were she finished as a runner up. There is a strong rumor she will be part of Celebrity Cruises’ “Top Chef at Sea,” 7-day voyage to Alaska on August 15th out of Seattle.

Josh SeversonWe’re revisiting the new Selanne Steak Tavern in Laguna Beach. It’s less than a half-year old but is already attracting loyal repeat diners from the highly discriminating neighborhood. Our guest is Executive Chef Joshua Severson.

Chef Josh previously spent time with celebrity chef Tom Colicchio at CraftSteak in Las Vegas at The MGM Grand.

There is a lot more than juicy steaks on the Selanne Steak Tavern menu.

Kevin WestKevin West is a respected writer, cookbook author and hobbyist-turned professional-canner. His first cookbook (published last year) was, Saving the Season: a cook’s guide to home canning, pickling, and preserving.

He’s also part of the team suggesting the appealing new food enterprises at the historic Grand Central Market in Downtown Los Angeles, opened in 1917. Already there (and making an impression) are Valerie Confections, Horse Thief BBQ, G&B Coffee, Eggslut, DTLA Cheese, and Sticky Rice.

On the way are Wexler’s Deli, The Oyster Gourmet, Olio Pizzeria, and Berlin Currywurst. Also opening soon is Belcampo Meat Co., a full-service butcher shop featuring organic, grass-fed meats.

Eat LBC Long Beach Restaurant WeekOver 50 Long Beach restaurants are participating in EAT LBC – Long Beach Restaurant Week, the city’s first-ever Restaurant Week. The dates are March 30th through April 5th.

Several prominent Long Beach neighborhoods are represented including Downtown, East Village, Downtown Waterfront, Belmont Shore, Belmont Heights, the PCH Corridor and East Anaheim/Zafaria District. In addition to their regular menu, each restaurant will offer a special three-course menu during Restaurant Week which includes an appetizer, entrée and dessert for $26 at casual eateries, and $38 at fine dining establishments. Tax and gratuity are additional.

Restaurants participate in restaurant weeks to persuade first-time guests to return. You see restaurants at their very best and the menus are value priced.

Co-producers Elizabeth Borsting and Terri Henry join us to preview Restaurant Week.

Clearly The Food Network which celebrated it’s 20th Anniversary last year has had a major influence on American popular opinion. They had to create a 2nd channel, “The Cooking Channel,” to accommodate all the potential sponsors who wanted to be represented. It’s now actually cool to talk about food and cook. Dudes share recipes…Chefs have become huge celebrities. Wolfgang Puck is better known World Wide than a lot of film and TV celebrities.

Eric BoardmanFood Network started modestly and with tight budgets. Our guest, Eric Boardman, was there in the early days. In 1999 he was the host of the popular series “Calling All Cooks.” The concept was the host going into the guest’s home kitchen where they make (with the series host) a recipe they are famous for in their immediate social circles, family or community. A lot were shot in Southern California but some exotic locations were used, too. The guests were talented home cooks.

West Coast Prime MeatsWest Coast Prime Meats really knows the meat business as only an insider can. Most of their seasoned, senior executives have an extensive background in the restaurant business or are master butchers. If fact West Coast’s key master butcher has more than 30 years experience in the field.

Dave Wicker, WCPM’s Vice President of Sales & Marketing and Managing Partner, is back with us to talk beef. We’ll talk about wet and dry aging and the cuts of steak. We’ll also weigh-in on whether having the bone-in on a steak adds moré flavor once it’s cooked.

James Freeman of Blue Bottle CoffeeBlue Bottle Coffee is a sensation for coffee lovers in San Francisco and New York. They are soon to arrive locally in Venice on Abbot Kinney Blvd. and in Culver City.

Blue Bottle Coffee was a big hit at the recently concluded Natural Products Expo West @ the Anaheim Convention Center. They were there to introduce their newest product, Cold Brewed New Orleans Iced Coffee packaged in a mini milk carton. It was one of the biggest hits at the show and the talk of the floor!

Founder and CEO James Freeman is with us to provide the background. He was actually at the show pouring samples!

Blue Bottle Coffee – New Orleans Iced Coffee. Blended with chicory, cane sugar & Clover Organic Milk.

“Near the beginning of the 19th Century, the French brought chicory-infused coffee to New Orleans. Two hundred years later we crafted our own organic, cold—brewed version for our farmers market stand, adding cane sugar and whole milk. We hope you enjoy it as much as we do.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Brooke Williamson, Hudson House, The Tripel and soon, Playa Provisions
Segment Three: Executive Chef Josh Severson, Selanne Steak Tavern
Segment Four: Kevin West, journalist, cookbook author, home preserving expert
Segment Five: Elizabeth Borsting and Terri Henry, Co-Producers, EAT LBC – Long Beach Restaurant Week
Segment Six: Eric Boardman, Food & Travel TV Producer, On-Camera Host & Personality, and Writer
Segment Seven: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Eight: James Freeman, Founder & CEO, Blue Bottle Coffee