Show 244, October 14, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowNow a tempting preview of Saturday October 14th’s properly decadent & celebratory show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

It’s our special 5th Anniversary Show. Pop the Champagne corks. Thanks so much for being part of our audience and joining in the festivities. The show is live from the state-of- the art Test / Demonstration Kitchen at Melissa’s World Variety Produce’s Vernon complex. We’ll encore some great guests from the past 5 years and also look to the future.

Robert Schueller of Melissa’s is our resident authority on all things fruits and vegetables. If it’s legally grown (or imported) in the United States and Robert doesn’t know about it then it probably doesn’t exist!

Today it’s the best of the season including Melissa’s Dutch Yellow Potatoes, Pearl Onions, Dragon Apples, Winter Crunch Grapes, Steamed Beets and Lentils. Also, Melissa’s new and expanding line of Clean Snax.

Over the past decade at The Winery Restaurant & Wine Bar, Partners JC Clow, William Lewis and Chef Yvon Goetz have created quite a stir by successfully pairing chef-driven, contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin and on the Bay in Newport Beach, The Winery was named “Restaurant of the Year” by the Orange County Concierge Association in its first year in business. The 3rd location of The Winery Restaurant will launch before year’s end in La Jolla in Westfield UTC. Restaurateur and Managing Partner JC Clow, the master of welcoming service and gracious hospitality, is our guest.

Celebrity Chef Jet Tila (Food Network’s “Cutthroat Kitchen with Alton Brown”) was the original Co-host of the “SoCal Restaurant Show” in late 2012, 2013 and 2014. His new cookbook which is already generating a wok-ful of deserved praise is 101 Asian Dishes You Need To Cook Before You Die. Just launched is Jet’s new 5-part video series on Facebook, Authentically Asian with Jet Tila. Just this last week Chef Jet earned a new certified Guinness World Record for creating the largest California Roll done with students at SUNY Purchase College. Jet joins us.

Food journalist Cathy Thomas has been the highly-regarded food columnist for the Orange County Register for over 26 years. Most of that time was as the greatly respected Food Editor. In addition to that she is the online columnist for Orange Coast Magazine where you can view many of her entertaining and informative cooking videos featuring area and celebrity chefs. She also is the author of the well-received, first three Melissa’s cookbooks which remain valued reference guides. We get Cathy away from the cutting board for a chat.

Tess Masters is an actor, presenter, cook, lifestyle personality, and author of The Blender Girl, The Blender Girl Smoothies, The Perfect Blend,, and creator of The Blender Girl Smoothies app with Random House. She shares her enthusiasm for healthy living at theblendergirl.com. We’ll meet her.

Tom Fraker, a Melissa’s Corporate Chef and the manager of the Melissa’s Corporate Test Kitchen, came to cooking late as a second career. He spends a great deal of time creating practical & tested recipes that can be prepared in the home kitchen with ease. As a high-profile Melissa’s representative he participates in special events, trade shows, and culinary functions throughout the country. We’ll chat with Chef Tom about choosing and cooking with peppers.

Chef Andrew Gruel rejoins us after launching the first Slapfish in New Mexico in Albuquerque. Chef Andrew and Lauren dine out often with their young son, William. We’ll get Chef Andrew’s thoughts about managing young kids in restaurants and what the parents’ responsibilities are.

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

Play

Show 244, October 14, 2017: Tom Fraker, Melissa’s Corporate Chef & Test Kitchen Manager

Melissa's Produce Tom Fraker at the SoCal Restaurant Show 5th Anniversary BuffetTom Fraker, a Melissa’s Corporate Chef and the manager of the Melissa’s Corporate Test Kitchen, came to cooking late as a second career. He was the oldest student in his class at the California School of Culinary Arts Le Cordon Bleu and was the recipient of a lot of teasing.

As a high-profile Melissa’s representative he participates in special events, trade shows, and culinary functions throughout the country. He also creates many of the great, tested recipes on the genuinely useful Melissa’s Website that are designed to be easy-to-prepare winners in home kitchens.

We’ll chat with Chef Tom about choosing and cooking with peppers. We’ll be highlighting recipes from Melissa’s The Great Pepper Cookbook – The Ultimate Guide to Choosing and Cooking with Peppers. On the menu are items like Crab Stuffed Cucumber Cups, Devlish Deviled Eggs, Brussels and Kale Sprouts Salad, Potato and Cauliflower Bake, Pollo en Crema, Chile-Lime-Jackfruit Puffs and Apple Cinnamon-Chile Crumb Cake.

Tom created most of the recipes for Melissa’s The Great Pepper Cookbook – The Ultimate Guide to Choosing and Cooking with Peppers. These were all represented on the buffet in the Melissa’s Test Kitchen for the audience to enjoy at the 5th Anniversary celebration of the “SoCal Restaurant Show.”

Play

October 14: SoCal Restaurant Show’s 5th Anniversary!

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Robert Schueller, Melissa’s Prince of Produce
Segment Three: JC Clow, Founding Managing Partner, The Winery Restaurant & Wine Bar
Segment Four: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die
Segment Five: Food Journalist & Author Cathy Thomas
Segment Six: Tess Masters, The Blender Girl
Segment Seven: Tom Fraker, Melissa’s Corporate Chef & Test Kitchen Manager
Segment Eight: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

Now a tempting preview of this Saturday’s properly decadent & celebratory show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowIt’s our special 5th Anniversary Show. Pop the Champagne corks. Thanks so much for being part of our audience and joining in the festivities. The show is live from the state-of- the-art Test / Demonstration Kitchen at Melissa’s World Variety Produce’s Vernon complex. We’ll encore some great guests from the past 5 years and also look to the future.

Robert Schueller of Melissa’s is our resident authority on all things fruits and vegetables. If it’s legally grown (or imported) in the United States and Robert doesn’t know about it then it probably doesn’t exist!

Today it’s the best of the season including Melissa’s Dutch Yellow Potatoes, Pearl Onions, Dragon Apples, Winter Crunch Grapes, Steamed Beets and Lentils. Also, Melissa’s new and expanding line of Clean Snax.

Over the past decade at The Winery Restaurant & Wine Bar, Partners JC Clow, William Lewis and Chef Yvon Goetz have created quite a stir by successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin and on the Bay in Newport Beach, The Winery was named “Restaurant of the Year” by the Orange County Concierge Association in its first year in business. The 3rd location of The Winery Restaurant will launch before year’s end in La Jolla in Westfield UTC. Restaurateur and Managing Partner JC Clow, the master of welcoming service, is our guest.

Celebrity Chef Jet Tila (Food Network’s “Cutthroat Kitchen with Alton Brown”) was the original Co-host of the “SoCal Restaurant Show” in 2012 and 2013. His new cookbook which is already generating a wok-ful of deserved praise is 101 Asian Dishes You Need To Cook Before You Die. Just launched is Jet’s new video series on Facebook, Authentically Asian with Jet Tila. Jet joins us.

Cathy Thomas has been the highly-regarded food columnist for the Orange County Register for over 26 years. Most of that time was as Food Editor. In addition to that she is the online columnist for Orange Coast Magazine where you can view many of her entertaining and informative cooking videos featuring area and celebrity chefs. We get Cathy away from the cutting board for a chat.

Tess Masters is an actor, presenter, cook, lifestyle personality, and author of The Blender Girl, The Blender Girl Smoothies, The Perfect Blend, and creator of The Blender Girl Smoothies app with Random House. She shares her enthusiasm for healthy living at theblendergirl.com.  We’ll meet her.

Tom Fraker, a Melissa’s Corporate Chef and the manager of the Melissa’s Corporate Test Kitchen, came to cooking late as a second career.  As a high-profile Melissa’s representative he participates in special events, trade shows, and culinary functions throughout the country. We’ll chat with Chef Tom about choosing and cooking with peppers.

Chef Andrew Gruel rejoins us after launching the first Slapfish in New Mexico in Albuquerque. Chef Andrew and Lauren dine out often with their young son, William. We’ll get Chef Andrew’s thoughts about managing young kids in restaurants and what the parents’ responsibilities are.

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioRobert Schueller of Melissa’s is our resident authority on all things fruits and vegetables. If it’s legally grown (or imported) in the United States and Robert doesn’t know about it then it probably doesn’t exist!

This morning it’s the best of the season including Melissa’s Dutch Yellow Potatoes, Pearl Onions, Green Dragon Apples, Winter Crunch Grapes, Steamed Beets and Lentils. Also, Melissa’s new and expanding line of Clean Snax.

“Dutch Yellow Potatoes from Idaho are considered waxy as they remain dense and moist when cooked. The DYP also cooks a lot quicker than other kinds of potatoes. It is also the only potato variety that is not light sensitive, so it does not turn a greenish hue when exposed to light for an extended length of time.”

Melissa’s new CLEAN SNAX® comes in seven tasty mixes: Almond, Pumpkin Seed, Coconut, Quinoa, Cranberry, Carrot Cake, and Matcha.

Each convenient clamshell package contains 5-6 servings of delicious bite-sized squares that are packed with nutrient-dense ingredients like chia and flax seeds, nuts and more.

They are the perfect snack for kids and adults that satisfy both sweet and salty cravings in deliciously healthy nuggets of natural flavors

All CLEAN SNAX® mixes are vegetarian, gluten free, low-fat, low-sodium and contain no artificial ingredients.

JC Clow of the Winery Restaurant and BarOver the past decade at The Winery Restaurant & Wine Bar, Partners JC Clow, William Lewis and Chef Yvon Goetz have created quite a stir by successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin and on the Bay in Newport Beach, The Winery was named “Restaurant of the Year” by the Orange County Concierge Association in its first year in business.

The 3rd location of The Winery Restaurant will launch before year’s end in La Jolla in Westfield UTC. The restaurant menu will focus on contemporary California regional cuisine at its finest, with Executive Chef & Partner Yvon Goetz directing a team that delivers a culinary experience straight from the Wine Country.

At The Winery La Jolla, Chef Goetz’s menu will feature wild game and USDA Prime steaks, as well as Pacific Rim flavorings, such as fresh line-caught Opah, Mong Chong, Ono & Mahi Mahi flown in daily from Hawaii.  Tying the expansive wine list into the menu, Chef Goetz will feature numerous wine-infused ingredients into many of his signature dishes.

“At The Winery Restaurant & Wine Bar, we pride ourselves on really focusing on our guest experience. Our third location to open in La Jolla will have the same level of service, with highly skilled Chefs to orchestrate a warm and passionate menu created by our award-winning Chef Yvon Goetz, and a team of Certified Sommeliers to oversee an incredible wine program,” explained JC Clow, Founding Partner of The Winery Restaurant & Wine Bar. “It’s exciting to join a group of retailers that are among the best in their respective fields. We anticipate endless possibilities, with something to suit every palate.”

Restaurateur and Managing Partner JC Clow is our guest.

Chef Ida Rodriquez of Melissa's World Variety Produce and Jet TilaCelebrity Chef Jet Tila (Food Network’s “Cutthroat Kitchen with Alton Brown”) was the original Co-host of the “SoCal Restaurant Show” in 2012 and 2013. His new cookbook which is already generating a wok-ful of deserved praise is 101 Asian Dishes You Need To Cook Before You Die. Just launched is Jet’s new video series on Facebook, Authentically Asian with Jet Tila. Episode one is “PHOnomenal Adventure” and Episode Two is “Korean BBQ” with Chef Chris Oh.

Jet also holds numerous Guinness World Records for creating unusual, large format foods. Earlier this week he guided students at SUNY Purchase College to set a new World Record for the longest California Roll. It was measured at 504 feet. 300 pounds of sushi rice and 650 sheets of Nori…!

Chef Jet joins us.

Cathy ThomasCathy Thomas has been the highly-regarded food columnist for the Orange County Register for over 26 years. Most of that time was as Food Editor. In addition to that she is the online columnist for Orange Coast Magazine where you can view many of her entertaining and informative cooking videos featuring area and celebrity chefs.

“My first book was published in 2006, “Melissa’s Great Book of Produce” (Wiley, $29.95, 2006 written for Melissa’s World Variety Produce, the LA-Based company that is the nation’s largest distributor of specialty and organic produce). My second book is “Melissa’s Everyday Cooking with Organic Produce” (Wiley, $29.95). The book has received fantastic reviews. Emeril plugged the book on Good Morning America, naming it as one of the top ten cookbooks for the season. My third book, “50 Best Plants on the Planet (Chronicle, $29.95) explores the fifty most nutrient dense fruits and vegetables that grow on earth. The recipes are easy and delicious.”

“Because I’ve studied with chefs across America, Europe and Asia, I have a passion for ethnic cuisines. I love to embrace new flavors, new aromas and new techniques. When it comes to cooking and eating, there is always something new to experience.”

We’ll pull Cathy away from the cutting board for a chat.

Tess MastersTess Masters is an actor, presenter, cook, lifestyle personality, and author of The Blender Girl, The Blender Girl Smoothies, The Perfect Blend, and creator of The Blender Girl Smoothies app with Random House. She shares her enthusiasm for healthy living at theblendergirl.com.

“In the third installment of The Blender Girl cookbook series (The Perfect Blend – 100 Blender Recipes to Energize and Revitalize), Tess serves up 100 smoothies, tonics, soups, salads, appetizers, snacks, main dishes, desserts, and condiments to help you lead a vibrant, healthy life, and have fun.”

“Anchored to a master list of nutrient-dense ingredients, each of the twelve chapters addresses specific health goals, such as gaining energy, optimizing protein intake, boosting immunity, losing weight, and reducing inflammation. Tess lists the foods that can help you stay in optimal health, and shares a few top-line takeaways for each of them-practical information on their health benefits, and how to prepare, blend, and cook them for amazing textures and tastes.”

“There are three optional boosters listed for each recipe that enhance flavor and/or nutrition. I’ve chosen them to work separately or together, so you can supplement any base recipe with one, two, or all three. The food is functional and geared toward flexibility, so you can tailor the recipes to your own taste and requirements to find your perfect blend.”

We’ll meet her.

Tom FrakerTom Fraker, a Melissa’s Corporate Chef and the manager of the Melissa’s Corporate Test Kitchen, came to cooking late as a second career.  He was the oldest student in his class at the California School of Culinary Arts Le Cordon Bleu and was the recipient of a lot of teasing.

As a high-profile Melissa’s representative he participates in special events, trade shows, and culinary functions throughout the country.

We’ll chat with Chef Tom about choosing and cooking with peppers.

We’ll be highlighting recipes from Melissa’s The Great Pepper Cookbook – The Ultimate Guide to Choosing and Cooking with Peppers. On the menu are items like Crab Stuffed Cucumber Cups, Devlish Deviled Eggs, Potato and Cauliflower Bake, Chile-Lime -Jackfruit Puffs and Apple Cinnamon-Chile Crumb Cake.

Andrew Gruel and Andy Harris celebrating the fourth anniversary of the SoCal Restaurant Show at SideDoor in Corona del MarChef Andrew Gruel rejoins us after launching the first Slapfish in New Mexico in Albuquerque.

Chef Andrew and Lauren dine out often with their young son, William. We’ll get Chef Andrew’s informed thoughts about managing young kids in restaurants and what the parents’ responsibilities are.

Both Slapfish and Butterleaf are part of Saturday afternoon’s Oozefest 3 (cheese festival of epic proportions) at Main Place Mall in Santa Ana. Slapfish is bringing back the Lobsticle with queso dip, a signature item from the original food truck.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Robert Schueller, Melissa’s Prince of Produce
Segment Three: JC Clow, Founding Managing Partner, The Winery Restaurant & Wine Bar
Segment Four: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die
Segment Five: Food Journalist & Author Cathy Thomas
Segment Six: Tess Masters, The Blender Girl
Segment Seven: Tom Fraker, Melissa’s Corporate Chef & Test Kitchen Manager
Segment Eight: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

Show 133, August 1, 2015: Chef Carla Hall

Carla HallABC’s “The Chew’s” Chef Carla Hall is, fortunately, no stranger to the show. She is a Daytime Emmy Award-winning chef and best-selling cookbook author.

Hall is a true believer that, “If you’re not in a good mood. The only thing you should make is a reservation.”

Last Saturday (July 25th.) Chef Carla was the honoree at the James Beard Foundation’s Chefs & Champagne benefit in The Hamptons. In New York this is always the annual culinary highlight of the Summer. It’s held on the grounds of the Wolffer Estate Vineyard in Sagaponack. In addition to free-flowing Champagne over 40 celebrated chefs (including Chefs Tom Fraker and Marco Zapien from Melissa’s) served their own delectable creations.

A silent auction at Chefs & Champagne consisting of fine-dining experiences, wines and spirits, cookware, and culinary travel packages raised a record-breaking amount of over $75,000 to support the James Beard Foundation’s mission and educational programs, including culinary student scholarships and the organization’s annual food conference on sustainability, public health, and nutrition.

In June she was part of First Lady Michelle Obama’s Presidential Delegation to the World Expo in Milan and the USA Pavilion. The Delegation toured the USA Pavilion which showcases American leadership on global food security and development issues, innovation, climate change and sustainability, and nutrition and health.

Play

Grilled Salsa Salad

Melissa's Grilled Salsa Saladby Chef Tom Fraker
Melissa’s World Variety Produce

Sweet and savory, this delicious salad is perfect for those summer months when the grill is always fired up.

6 large Roma tomatoes, halved lengthwise and seeded

limes, halved
garlic cloves, peeled
2 large avocados, halved lengthwise and pitted
1 large mango, halved lengthwise and seeded (do not peel)
sweet onion, thickly sliced
Extra-virgin olive oil
1/4 cup chopped fresh cilantro
15 dried tepin chile peppers, ground
Salt
1 head butter lettuce

Melissa's Great Pepper CookbookPreheat grill to medium heat. Brush tomato and next 5 ingredients (through onion) with oil. Place fruits and vegetables on grill rack; grill, rotating halfway through grilling to achieve even grill marks, about 3 to 5 minutes. Set limes aside.

Peel and finely dice remaining grilled fruits and vegetables. In a bowl, combine fruits and vegetables, cilantro , and chile; toss together. Squeeze in lime juice; sprinkle with salt to taste. Serve with butter lettuce leaves.

Recipe from The Great Pepper Cookbook

Show 70, April 26, 2014: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.

Robert Schueller of Melissa's World Variety ProduceOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Fresh and dried peppers are a key ingredient in many cuisines around the world and they have gained popularity here in the U.S. recently thanks to the culinary world’s embracement of the vast variety of peppers. Beyond jalapenos, home cooks are now looking to learn more about these flavorful fruits, not just for their heat level, but to cook beyond their comfort zone.

This highly visual and engaging book shows readers how simple it is to use 37 different varieties of peppers.

In the “Fun Facts” area peppers are actually a fruit because they have seeds. The hottest part of the pepper is the veins followed by the seeds.

Part of the Melissa’s team responsible for creating Melissa’s “The Great Pepper Cookbook” will be hosting a lunch and presentation at Zov’s Bistro in Tustin at 11:30 a.m. on Wednesday, May 7th. Executive Chef Ida Rodriguez, Test Kitchen Director Chef Tom Fraker and Robert Schueller (The Prince of Produce) will provide commentary and recipe tutorials.

The three-course lunch will feature recipes from the book. It’s a modest $25 per guest and reservations are essential.

Play

Show 70, April 26, 2014: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce

Tom FrakerOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Keep in mind that cooking with peppers is about adding flavor to food. It’s way beyond just adding heat.

Chef and Melissa’s Test Kitchen Director Tom Fraker is our guest. He tested, and retested, each and every recipe in the book using equipment found in home kitchens. He also developed many of the recipes in the book including the wonderful version of the classic Albondigas Soup using fresh Poblano peppers.

There is a difference in preparing and using chiles in their fresh and dry forms. Chef Tom will be our well-informed guide in understanding the nuances.

Part of the Melissa’s team responsible for creating Melissa’s “The Great Pepper Cookbook” will be hosting a lunch and presentation at Zov’s Bistro in Tustin at 11:30 a.m. on Wednesday, May 7th. Executive Chef Ida Rodriguez, Test Kitchen Director Chef Tom Fraker and Robert Schueller (The Prince of Produce) will provide commentary and recipe tutorials.

The three-course lunch will feature recipes from the book. It’s a modest $25 per guest and reservations are essential.

Play

April 26: Donald Wressel, Melissa’s Great Pepper Cookbook, Eric Greenspan, Choctal Ice Cream

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Guittard Chocolate Co’s Executive Chef, Donald Wressell
Segment Three: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part One
Segment Six: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part Two
Segment Seven: Michael Leb, Chief Executive Officer, Choctal Single-Origin Ice Creams
Segment Eight: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce

Chef Jet and Producer Andy preview the show.

It’s the City of Beverly Hills’ 100th Birthday. It takes a mega-talented pastry chef (and his skilled team) to create and bake a massive edible cake befitting this very special occasion. 15,000 slices will be served.

Peppers are a great addition to almost any dish as they add flavor (and not just heat.) We’ll dive into the just released The Great Pepper Cookbook : The Ultimate Guide to Choosing and Cooking with Peppers.

The Corporate Pastry Chef for the Patina Restaurant Group has an incredible story of personal achievement. He’s with us to talk about what it takes to get there.

Chef Eric Greenspan (ex-Foundry on Melrose) is a genuine character and an accomplished chef. He’s now also the maestro of gourmet grilled cheese sandwiches!

Crave rich & decadent ice cream? There is a new super premium brand now available locally that both the chocolate and vanilla are single origin.

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

Donald WressellTwenty five years ago Donald Wressell was then the highly regarded executive pastry chef at The Four Seasons Los Angeles at Beverly Hills. Chef Donald was responsible for the production of everything from the fresh, buttery croissants to eye-popping wedding cakes. He created a stunning edible birthday cake for Beverly Hills’ Diamond Jubilee celebration. It was a miniature of Beverly Hills’ iconic City Hall. The rest of the cake was 100 sheet cakes. 10,000 slices were served!

It’s now the 100th Birthday of Beverly Hills. Chef Donald is now the executive chef for the Guittard Chocolate Co. How do you possibly top yourself?

For the Century Celebration festivities in addition to the 9-foot tall, 8-foot wide replica of Beverly Hills City Hall there is a miniature replica of Rodeo Dr. with edible shopping bags containing items sold on Rodeo Drive. Talk about artistry…

The cake will weigh some 4,000 pounds and serve 15,000 celebrants. It’s a dark chocolate cake with 150 layers with dark chocolate filling and a white chocolate buttercream frosting.

Look for the cake @ 3:30 p.m. on Sunday, April 27th in front of the Luxe Hotel Rodeo Drive in the 300 N. block.

It’s all part of Taste Beverly Hills that afternoon.

Robert Schueller of Melissa's World Variety ProduceOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Fresh and dried peppers are a key ingredient in many cuisines around the world and they have gained popularity here in the U.S. recently thanks to the culinary world’s embracement of the vast variety of peppers. Beyond jalapenos, home cooks are now looking to learn more about these flavorful fruits, not just for their heat level, but to cook beyond their comfort zone.

This highly visual and engaging book shows readers how simple it is to use 37 different varieties of peppers.

Robert Schueller, Melissa’s resident produce authority, is our guest.

Carlos EnriquezWhat does it take to become the Corporate Pastry Chef at the highly thought of Patina Restaurant Group? Chef Carlos Enriquez, who learned the basics of pastry in his parents Los Angeles bakery, joins us to explain. It takes more than hard work…

Chef Carlos was part of the opening team of the Paris Hotel on The Strip in Las Vegas. He then moved to Colorado to serve as Executive Pastry Chef for Sky Goble at the Brown Palace Hotel in Denver. A year later, Enriquez joined Goble at the Ahwahnee Resort in Yosemite National Park. In 2006 Chef Carlos returned to Las Vegas and worked as Assistant Pastry Chef at the Hard Rock Hotel and Casino, and later at Alex Restaurant at Wynn Las Vegas. He was Executive Pastry Chef at Café del Rey in Marina del Rey before joining the Patina Restaurant Group as Corporate Pastry Chef in 2012.

Eric GreenspanChef Eric Greenspan’s (ex-Foundry on Melrose) long in the works grilled cheese café is now open. It’s Greenspan’s Grilled Cheese located next door to the Melrose Umbrella Co, (the former Foundry location.)

Eric won the 2008 Grilled Cheese Invitational in Los Angeles which was the inspiration for the grilled cheese café.

Chef Eric is also the Chef/Owner of The Roof on Wilshire.

Eric talks about his extensive portfolio of Food Television appearances. He is one of the very few chefs to “reign supreme” over an Iron Chef on Food Network’s “Iron Chef America.” He bested Iron Chef Bobby Flay!

He participates in national pop-ups under the catchy El Nosh Latin / Jewish brand.

Choctal Single Origin Ice CreamIt’s ice cream weather. New to SoCal is Choctal – Single-origin Ice Creams. The premium flavors are properly rich and decadent as the name suggests. Michael Leb, Chief Executive Officer, is our guest with all the sinful details.

“Indulgent treats sustainably sourced from the world’s finest indigenous sources.”

“Choctal ice cream is decidedly different because we highlight the different flavor profiles by using:

  • Single-origin chocolate or vanilla from rainforests across the globe.
  • All natural base; no artificial additives.
  • Gluten-free, egg free recipes.
  • Less air for more density.”

Tom FrakerOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Keep in mind that cooking with peppers is about adding flavor to food. It’s way beyond just adding heat.

Chef and Melissa’s Test Kitchen Director Tom Fraker is our guest. He tested, and retested, each and every recipe in the book using equipment found in home kitchens.

There is a difference in preparing and using chiles in their fresh and dry forms. Chef Tom will be our informed guide in understanding the nuances.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Guittard Chocolate Co’s Executive Chef, Donald Wressell
Segment Three: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part One
Segment Six: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part Two
Segment Seven: Michael Leb, Chief Executive Officer, Choctal Single-Origin Ice Creams
Segment Eight: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce