Show 115, March 21, 2015: Show Preview with Guest Host Chef Louie Jocson and Producer & Co-Host Andy Harris

Louie JocsonOne of the OC’s best and brightest, youthful culinary talents, Chef Louie Jocson, joins us this morning as Guest Host. He’s the new Directory of Culinary Operations for the growing Zov’s family of restaurants. Now a preview of today’s over-stuffed show…

Cochon 555, probably the country’s most talked about culinary competition returns to Los Angeles on March 29, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. Brady Lowe, the founder of Cochon 555, joins us with the pork-a-licious details.

Spring is here so the time is right to get an overview of the highlights in Spring produce. Our favorite produce savant, Robert Schueller, of Melissa’s World Variety Produce is with us to share what’s fresh from the fields. We’ll be talking about Kale, Kumquats, Rhubarb and Ojai Pixie Tangerines with a few cooking tips added for good measure.

Look who is turning 50 this year! 2015 marks the 50-year legacy of memorable dining at Five Crowns in Corona del Mar. To celebrate, the Lawry’s family and Executive Chef Steve Kling have unveiled a brand new menu and beverage program unlike any other menu this fabled establishment has offered in it’s 50-year history. It’s not your Grandparents’ Five Crowns anymore (although they are still most welcome.) General Manager Jim Colombo (who is also a chef by training) and resident Mad Bar Scientist Amber join us with a tempting overview of the enhancements.

Top of the Market located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego. Chef Ivan is our guest highlighting the addition of the new Spring ingredients.

EAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th. One of the participating restaurants is the newly opened Panxa Cocina. It’s in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez (ex-ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination. Chef Art is with us for the menu highlights.

Finally a chance to chat with Guest Host Chef Louie Jocson, the new Director of Culinary Operations for the growing Family of Zov’s restaurants. Chef Louie most recently created the highly regarded Red Table in Huntington Beach, a locals’ favorite. He sold his interest to his former partners to join Zov’s. Earlier in his career he was the Co-Executive Chef of the highly regarded Antonello’s in South Coast Plaza Villagee.

We’re stepping aside for Ducks Hockey on Saturday morning, March 28th. (The Ducks are facing-off against the New York Islanders in Uniondale, Long Island.) We’ll be back, as usual, with the “SoCal Restaurant Show” on Saturday morning, April 4th at 10:00 a.m. Chef Andrew Gruel of Slapfish returns as Guest Host.

 

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

Play

Show 115, March 21, 2015: Executive Chef Ivan Flowers, Top of the Market, San Diego

Ivan Flowers of Top of the MarketTop of the Market, located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego.

One of the house specialties is Oregon Dungeness Crab Cioppino. It has mussels, clams, prawns, fish, scallops and linguini in an herb wine tomato broth.

Arriving for the Spring Menu are Wild Salmon, Alaskan Halibut, White Seabass and Rockfish.

Chef Ivan is part of a new Food TV series, 3 Chefs, 1 City” that will launch in the U.S. later this year. In the San Diego episode Chef Ivan is joined by chefs Trey Foshee (George’s at the Cove) and Bernard Guillas (Marine Room & La Jolla Beach & Tennis Club.)

Chef Ivan is our guest highlighting the addition of the new Spring ingredients.

Play

March 21: Louie Jocson, Cochon 555, Melissa’s Produce, Five Crowns, Top of the Market, Panxa Cocina

Podcasts

Segment One: Show Preview with Guest Host Chef Louie Jocson and Producer & Co-Host Andy Harris
Segment Two: Brady Lowe, Cochon 555
Segment Three: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Four: General Manager Jim Colombo and Mad Bar Scientist Amber, Five Crowns Part One
Segment Five: General Manager Jim Colombo and Mad Bar Scientist Amber, Five Crowns Part Two
Segment Six: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Seven: Chef Arthur Gonzalez, Panxa Cocina
Segment Eight: Chef Louie Jocson, Zov’s Bistro

One of the OC’s best and brightest, youthful culinary talents, Chef Louie Jocson, joins us this morning as Guest Host. He’s the new Directory of Culinary Operations for the growing Zov’s family of restaurants. Now a preview of today’s over-stuffed show…

Cochon 555, the country’s most talked about culinary competition returns to Los Angeles on March 29, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. Brady Lowe, the founder of Cochon 555, joins us with the pork-a-licious details.

Spring is here so the time is right to get an overview of the highlights in Spring produce. Our favorite produce savant, Robert Schueller, of Melissa’s World Variety Produce is with us to share what’s fresh from the fields. We’ll be talking about Kale, Kumquats, Rhubarb and Ojai Pixie Tangerines with a few cooking tips added for good measure.

Look who is turning 50 this year! 2015 marks the 50-year legacy of dining at Five Crowns in Corona del Mar. To celebrate, the Lawry’s family and Executive Chef Steve Kling have unveiled a brand new menu and beverage program unlike any other menu this fabled establishment has offered in its 50-year history. It’s absolutely not your Grandparents’ Five Crowns anymore (although they are still most welcome.) General Manager Jim Colombo (who is also a chef by training) and resident “Mad Bar Scientist Amber” join us with a tempting overview of the enhancements.

Top of the Market, located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego. Chef Ivan is our guest highlighting the addition of the new Spring ingredients.

EAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th. One of the participating restaurants is the newly opened Panxa Cocina. It’s in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez (ex-ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination. Chef Art is with us for the menu highlights.

Finally a chance to chat with Guest Host Chef Louie Jocson, the new Director of Culinary Operations for the growing Family of Zov’s restaurants. Chef Louie most recently created the highly regarded Red Table in Huntington Beach, a locals’ favorite. He sold his interest to his former partners to join Zov’s. Earlier in his career he was the Co-Executive Chef of the highly regarded Antonello’s in South Coast Plaza Village.

Blue Ribbon Cupcake ChallengeThe 3rd Annual Blue Ribbon Culinary Cupcake Challenge 2015 is March 22nd from 1 to 4:00 p.m. at the Grand Ballroom of the Pechanga Resort & Casino in Temecula. Professional and amateur bakers will compete for cash prizes, category awards and Temecula’s “People’s Choice Award.” Admission, including tastings, is a modest $25.00 per guest. The charitable beneficiary is Rancho Damacitas Children & Family Services.

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

 

 

Brady Lowe of Cochon 555Cochon 555, the country’s most talked about culinary competition returns to Los Angeles on March 29, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. The tour is aligned with the modern-day good food movement – notable chefs, barrier-breaking women, artist-like butchers, spirited bartenders, top winemakers, brewers, distillers and brazen pastry talent working together to prepare an epic feast celebrating responsible family farming.

This culinary experience features five top chefs in a one-of-a-kind culinary competition featuring over 36 dishes prepared from locally-raised whole heritage breed pigs with virtually endless wine, brews and spirits. This year’s competing chefs include Tony DiSalvo of CAST at the Viceroy Santa Monica – The Official Host & Hotel, Ricardo Zarate of Chef Zarate, Walter Manzke of Republique, Kris Morningstar of Terinne, and Steven Fretz of The Church Key. The five chefs, champions of whole hog utilization, will prepare a maximum of six dishes each with hopes to win voters from a crowd of hungry gourmands and celebrated judges.

Brady Lowe, the founder of Cochon 555, joins us with all the pork-a-licious details.

Robert Schueller of Melissa's World Variety ProduceSpring is here so the time is right to get an authoritative overview of the highlights in Spring produce. Our favorite produce savant, Robert Schueller, of Melissa’s World Variety Produce is with us to share what’s really fresh from the fields.

We’ll be talking about Kale, Kumquats, Rhubarb and Ojai Pixie Tangerines with a few practical cooking tips added for good measure.

Jim ColomboLook who is turning 50 this year! 2015 marks the 50-year legacy of dining at Five Crowns in Corona del Mar.

To celebrate, the Lawry’s family and newly promoted Executive Chef Steve Kling have unveiled a brand new menu and beverage program unlike any other menu this fabled establishment has offered in its 50-year history. It’s not your Grandparents’ Five Crowns anymore (although they are still most welcome.)

The refreshed menu presents nearly three times the culinary selections of past menus including a broad array of starters, main dishes, new family-style options and seafood selections. It breaks guests out of the expected course structure of fine dining. The fare pays homage to some of the Five Crowns heritage items, but with a modern twist. The new menu and beverage program are only the beginning of exciting Five Crowns at 50 announcements expected throughout the year.

There is also some quiet conversation about a “rediscovered” hidden speakeasy.

General Manager Jim Colombo (who is also a chef by training) and resident “Mad Bar Scientist Amber” join us with a tempting overview of the creative enhancements.

The Five Crowns General Manager, Jim Colombo (who is also a chef by training) and resident “Mad Bar Scientist Amber” continue with their tempting overview of the creative enhancements to the restaurant to celebrate their 50th Anniversary in Corona del Mar.

There is lots more than the wonderful Lawry’s prime rib on the menu these days!

Ivan Flowers of Top of the MarketTop of the Market, located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego.

One of the house specialties is Oregon Dungeness Crab Cioppino. It has mussels, clams, prawns, fish, scallops and linguini in an herb wine tomato broth.

Arriving for the Spring Menu are Wild Salmon, Alaskan Halibut, White Seabass and Rockfish.

Chef Ivan is our guest highlighting the addition of the new Spring ingredients.

Arthur GonzalezEAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th. One of the participating restaurants is the newly opened Panxa Cocina. It’s in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez (ex-ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination with accents from Mexico and South America, too. Look for distinctive, seasonal Hatch chiles (from Hatch, NM) as a key ingredient.

“In Latin, “panxa” (pronounced “pan-zah”) means “belly” which is fitting because at Panxa Cocina, your belly will always be naturally filled with love, flavors and wonderful food.”

“Panxa reflects a youthful exuberance of timeless, beautiful Latin culture, fresh ingredients home-grown, exciting foods and flavors hand-crafted with love, home comfort, family and friends, tequila and other exciting drinks and so much more.”

Chef Art is with us for the menu highlights.

Louie JocsonFinally a chance to chat with Guest Host Chef Louie Jocson, the new Director of Culinary Operations for the growing Family of Zov’s restaurants. Chef Louie most recently created the highly regarded Red Table in Huntington Beach, a locals’ favorite. He sold his interest to his former partners right before joining Zov’s.

Chef Louie has come full circle with Zov Karamardian. He started his career in the restaurant business at age 15 washing dishes and helping in the kitchen at Zov’s Bistro before enrolling in culinary school in San Francisco (California Culinary Academy) and working his way up the ranks at many of Orange County’s top restaurants in the ensuring years. As it happens Zov wrote the needed Letter of Recommendation for Louie to be accepted to culinary school.

Earlier in his career he was the Co-Executive Chef of the highly regarded Antonello’s in South Coast Plaza Village.

Podcasts

Segment One: Show Preview with Guest Host Chef Louie Jocson and Producer & Co-Host Andy Harris
Segment Two: Brady Lowe, Cochon 555
Segment Three: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Four: General Manager Jim Colombo and Mad Bar Scientist Amber, Five Crowns Part One
Segment Five: General Manager Jim Colombo and Mad Bar Scientist Amber, Five Crowns Part Two
Segment Six: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Seven: Chef Arthur Gonzalez, Panxa Cocina
Segment Eight: Chef Louie Jocson, Zov’s Bistro

Show 65, March 15, 2014: Executive Chef Ivan Flowers, Top of the Market, San Diego

Ivan Flowers of Top of the MarketTop of the Market, harbor-side in Downtown San Diego, is one of those classic destination restaurants where the food is actually on par with the magnificent bay view. Quite a feat…

Executive Chef Ivan Flowers in newly arrived and his worthy mission is to add to the achievements of this popular restaurant. His concept is “boat-to-table.” New to the dinner menu options is a very special seven-course tasting menu. Chef Ivan then works with their inspired and talented Sommelier, Anne Estrada, to offer carefully selected boutique wines to compliment each dish. No mass market wines in this cellar…As a package it’s an evening of memorable dining. We’ll be visiting with Chef Flowers to get all the specifics.

Play

March 15: Ivan Flowers, Bruxie Bold Blend Coffee, Michael Puglisi, All Star Chef Classic, Cook Pigs Ranch

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Three: Chef Kelly Mullarney, Co-Owner, Bruxie
Segment Four: Chef Michael Puglisi, Proprietor, Electric City Butcher Shop
Segment Five: Lucy Lean, Co-Producer / Executive Director, All-Star Chef Classic at L.A. Live
Segment Six: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part One
Segment Seven: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part Two
Segment Eight: Jet Tila and Andy Harris on “The 14 Most Expensive Tasting Menus in America”

Chef Jet and Producer Andy preview the show.

Heritage breed pigs are the talk of in-the-know chefs these days. We’ll meet the enterprising husband & wife couple behind Cook Pigs Ranch, a noted local producer of “farm to table heritage pigs.” You’ll also learn the intriguing story of a former Bouchon Beverly Hills chef who is soon to open an ambitious artisan butcher shop utilizing Old-World techniques in Santa Ana.

We’re journeying to San Diego where an energetic new executive chef is taking a San Diego seafood classic to a higher level with nightly changing tasting menus that are paired with boutique premium wines. The meals are, surprisingly, served with an incredible view of the bay.

We’re nuts about coffee on the “SoCal Restaurant Show.” So are our friends at the chef-driven Bruxie, the Belgian waffle sandwich guys. After a lot of research they have recently introduced their own “Bold Blend” custom crafted coffee. It’s a proprietary four-bean blend.

Los Angeles has a new food event with celebrity master chefs. It’s the All-Star Chef Classic at L.A. Live. We’ll have a preview.

High-end Tasting Menus at rarified fine-dining establishments are getting a lot of attention. Chef Jet and Producer Andy will be talking about Eater’s “14 Most Expensive Tasting Menus in America.”

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

Ivan Flowers of Top of the MarketTop of the Market, harbor-side in Downtown San Diego, is one of those classic destination restaurants where the food is actually on par with the magnificent bay view. Quite a feat…

Executive Chef Ivan Flowers in newly arrived and his worthy mission is to add to the achievements of this popular restaurant. His concept is “boat-to-table.” New to the dinner menu options is a very special seven-course tasting menu. Chef Ivan then works with their inspired and talented Sommelier, Anne Estrada, to offer carefully selected boutique wines to compliment each dish. No mass market wines in this cellar…As a package it’s an evening of memorable dining. We’ll be visiting with Chef Flowers to get all the specifics.

Bruxie Bold Blend CoffeeWe’re fans of Bruxie. These are the premium sandwich folks who use a creative version of an authentic Belgian Waffle (they developed the proprietary recipe) as the bread. The waffle is light, airy, crispy and not sweet. Since they opened their first location in a classic former burger stand in Old Towne Orange within walking distance of Chapman University they have quickly grown to a total of six company-owned restaurants! No short cuts with quality ingredients here.

Bruxie partner and noted chef, Kelly Mullarney, is truly coffee obsessed. As a side project he set out to create a chef-driven coffee experience that would be bold and complex enough to stand up to, and complement, the flavors on the Bruxie menu.

The result is The Bold Blend, a proprietary, four-bean blend of 100 percent fair trade imported coffee beans. It’s now the house blend served at all Bruxies.

Michael PuglisiMembers of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Starting this summer Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market Food & Culinary emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills.

While the build-out of 4th Street Market is going on Chef Puglisi will be honing his hand-made sausage making skills at the just opened Picnik in Old Town Pasadena in partnership with Chef Eduardo Ruiz of Corazon y Miel in Bell. Old World sausage-making traditions will be used. Every gourmet sausage served will be twisted and cased by hand.

All Star Chef ClassicThe Inaugural All-Star Chef Classic at L.A. LIVE, a never-before-seen modern food event bringing together over 25 highly acclaimed chefs from around the country for unique and interactive dining experiences, is set to launch March 21st to 23rd at L.A. Live’s Event Deck. The event is organized by culinary industry veterans and founders of Alice in Events, LLC., Lucy Lean and Krissy Lefebvre. They have partnered with AEG, owners and operators of the downtown Los Angeles Sports and Entertainment District.

The three-day event will feature master chefs cooking and collaborating in venues designed to provide guests with up-close, unique and interactive culinary experiences.

The grand finale on Sunday, March 23rd from Noon to 2:30 p.m. is “Savor the Season Presented by Melissa’s Produce.” This event will wrap up the enticing weekend with a Farmer’s Market celebration of what LA has in abundance – seasonal , fresh, local ingredients cooked up and elevated to great heights by All-Star Chefs including Wylie Dufresne, Graham Elliot, Nancy Silverton, David Myers, Vinny Dotolo, David LeFevre, Josiah Citrin, and Waylynn Lucas. The chefs will create seasonal dishes using produce from a local purveyor/farmer providing the 600 guests with a variety of tastes as well as recipe cards to prepare each dish at home.

Co-Producer/Executive Director Lucy Lean is our guest.

Cook Pigs Ranch is a proudly family-owned, farm-to-table operation with a focus on Heritage pigs. The varieties include Red Wattles, GOS, Large Blacks, Berkshires, Durocs, Tamworth, Mulefoot, and crosses of these magnificent breeds. Cooks also raises KuneKune pigs. The ranch is located in Julian, CA, in the Cleveland National Forest, about one hour East of San Diego.

Cook Pigs Ranch is not a large commercial farming / ranching business. Instead their goal is to maintain a small and boutique ranching operation which allows their pigs to free-range and grow slowly in a humane and stress-free environment.

Kryz and Mike Cook of Cook Pigs RanchKrys and Mike Cook are the co-Presidents of Cook Pigs, and they run the day-to-day operations of the ranch.

At Cook Pigs Ranch they experience all four seasons. The ranch is situated at approximately 4,200 feet in elevation. The combination of the local environment and Cook’s feed program produces a high quality product very similar to the renown Iberian Pork from Spain & Portugal.

Cook Pigs RanchAt the recent Cochon 555 stop in Los Angeles defending champion Chef Ray Garcia of FIG Restaurant at the Fairmont Miramar Hotel in Santa Monica successfully defended his title once again. He prepared & cooked a Large Black from Cooks Pig Ranch.

The Pop-Up Butcher Shop (Lindy & Grundy) @ Cochon 555 used a Berkshire from Cook Pigs Ranch.

Cook Pigs Ranch will soon have a retail facility in San Diego ( Kearny Mesa) to serve the public.

The Farm Shop at Primal Pastures in Temecula all sells Cook Pigs Ranch meats.

The Fourteen Most Expensive Tasting Menus in America by Eater NationalEater National posted an intriguing piece entitled “The 14 Most Expensive Tasting Menus In America” back on January 28th. The feature was authored by Gabe Ulla.

Number 14 is Daniel in New York with a price tag of $567 for two guests. It gets progressively more expensive on the way up to Number 1 which carries a lofty $1,160 tab for two. Ouch…

Chef Jet and Producer Andy have been fortunate enough to experience a handful of these incredible dining spectaculars. We’ll paint the rarified picture…It’s not for everyone. Forgive us.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Three: Chef Kelly Mullarney, Co-Owner, Bruxie
Segment Four: Chef Michael Puglisi, Proprietor, Electric City Butcher Shop
Segment Five: Lucy Lean, Co-Producer / Executive Director, All-Star Chef Classic at L.A. Live
Segment Six: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part One
Segment Seven: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part Two
Segment Eight: Jet Tila and Andy Harris on “The 14 Most Expensive Tasting Menus in America”