Show 180, July 16, 2016: Burger Authority and filmmaker George Motz, The Great American Burger Book Part One

George MotzGeorge Motz is an Emmy Award-winning filmmaker, founder of the Food Film Festival, and author of the well-received Hamburger America. He’s a well-traveled “accidental” burger authority with impeccable credentials. Motz’s newest offering is The Great American Burger Book – How to Make Authentic Regional Hamburgers at Home. The Foreward is by Travel Channel’s Chef Andrew Zimmern.

The Great American Burger Book is the first book to showcase a wide range of regional hamburger styles and cooking methods. Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country.

Each colorful chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography (George snapped many of the images) to help you create unique variations on America’s favorite dish in your own home.

George puts his well-used spatula down briefly to join us with the juicy details.

 

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Show 180, July 16, 2016: Burger Authority and filmmaker George Motz, The Great American Burger Book Part Two

George MotzBurger authority George Motz, author of the new Great American Burger Book – How to Make Authentic Regional Hamburgers At Home, continues…

Before George embarks on his cross-country regional burger tour in The Great American Burger Book he shares the recipes for “The Basics.” These include The Griddle-Smashed Classic Cheeseburger, The Flame-Grilled Burger, The Thick Pub Classic Burger and The Patty Melt.

Did you know The Pastrami Burger started right here in Southern California? It’s now a Regional Favorite in Utah. It’s the Greek Connection…Perhaps George will explain.

Chef Andrew gets the 411 on The Jersey Burger from his home State. It’s the addition of the Taylor pork roll to the burger which puts this in the league of World Class. The recipe (plus color photos) are in the book.

George Motz, Emmy Award–winning filmmaker and founder of the Food Film Festival, is also the author of Hamburger America and was hailed by the New York Times as a leading authority on hamburgers. His media credits include hosting Burger Land and Made in America (Travel Channel), and he has been a guest on Inside Edition, CBS, CNN, Fox News, and PBS, among others. He lives in Brooklyn.

 

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Show 127, June 20, 2015: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris

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

Now a tantalizing preview of Saturday’s high octane show. With any luck we will always leave you hungry and thirsty. In our case, that’s a good thing…

Chef David Guas (Bayou Bakery, Coffee Bar & Eatery, Arlington, Virginia, Arlington, Virginia & Washington DC) knows how to get your grill going with the publication of Grill Nation – 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro. You know him as the host of Travel Channel’s “American Grilled.” We’re going to master the flame with Chef David Guas.

L.A Beer Week, produced by the Los Angeles County Brewers Guild, is set for L.A. and environs from June 20th to 28th, 2015. For one thirst-quenching week local breweries, bars, restaurants and other hospitable venues host a wide variety of events celebrating the culture of craft beer in the L.A. area. The festival kickoff is scheduled for Saturday afternoon, June 20th in Exposition Park. Beer journalist Tomm Carroll of Celebrator Beer News and Beer Paper L.A. along with Thomas Kelley of El Segundo Brewing Co. join us with an effervescent preview.

Restaurants in tree-lined Claremont, CA are preparing for the third annual “Claremont Restaurant Week” set for July 10 – 19, 2015. The annual Midsummer Night’s Dine will run for 10 days, including two weekends, to encourage Southern California foodies to stay overnight at one of Claremont’s five distinctive hotel properties. Sal Medina of Packing House Wine Merchants in the restored College Heights Lemon Packing House in Claremont will provide us with the tempting overview.

Italian-American character actor Steve Schirripa is best known for his role as Bobby Baccalieri on HBO’s “The Soprano’s.” He’s also a serious home cook. Taking his mother’s recipe for pasta sauce he created a line of popular sauces including Marinara, Tomato Basil and Arrabiata in the Steve Schirripa’s Uncle Steve’s Italian Specialties line. The premium pasta sauces are each hand-crafted with organic whole, imported Italian peeled tomatoes, fresh onions, extra virgin olive oil, fresh garlic, sea salt and spices.

Orange County’s 37th annual “A Taste of Greece” festival will be held on June 26-28 at St. Paul’s Greek Orthodox Church in Irvine. More than 12,000 guests are expected to attend the three-day festival, which will feature traditional Greek cuisine, wine tasting, live music, authentic Greek dancing with lessons and boutique booths reminiscent of the Plaka, a well-known picturesque historical neighborhood of Athens. The long-time volunteer pastry chef, Kathy Gabriel, who oversees the time-consuming preparation of thousands of incredible Greek pastries for the Festival is our guest.

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceDon’t miss Guest Host Chef Andrew Gruel’s new restaurant makeover series, “Say It To My Face” on FYI. An original episode is aired every Thursday evening with an encore episode thereafter. Check your local listings. On-line food reviewers confront restaurateurs with the shortcomings of their establishments. It’s then up to Chef Andrew and his colleague, Chef Anthony Dispensa, to coach the chef and restaurateur to achieve a much higher level of guest satisfaction when the on-line reviews return for another look! Sometimes it’s tough-love…

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June 20: David Guas, LA Beer Week, Packing House Wine Merchants, Steve Schrippa, OC Greek Festival

Podcasts

Segment One: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Chef-Owner David Guas, Bayou Bakery, Coffee Bar & Eatery Part One
Segment Three: Chef-Owner David Guas, Bayou Bakery, Coffee Bar & Eatery Part Two
Segment Four: L.A. Beer Week Preview
Segment Five: Claremont Restaurant Week Preview with Sal Medina, Packing House Wines
Segment Six: Steve Schirripa, Uncle Steve’s Italian Specialties Part One
Segment Seven: Steve Schirripa, Uncle Steve’s Italian Specialties Part Two
Segment Eight: 37th Annual “A Taste of Greece” in Irvine

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

Now a tantalizing preview of Saturday’s high octane show. With any luck we will always leave you incredibly hungry and thirsty. In our case, that’s a good thing…

Chef David Guas (Bayou Bakery, Coffee Bar & Eatery, Arlington, Virginia) knows how to get your grill going with the publication of Grill Nation – 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro. You know him as the host of Travel Channel’s “American Grilled.”

We’re going to master the flame with Chef David Guas.

L.A Beer Week, produced by the Los Angeles County Brewers Guild, is set for L.A. and environs from June 20th to 28th, 2015. For one thirst-quenching week local breweries, bars, restaurants and other hospitable venues host a wide variety of events celebrating the culture of craft beer in the L.A. area. The festival kickoff is scheduled for Saturday afternoon, June 20th in Exposition Park. Beer journalist Tomm Carroll of Celebrator Beer News and Beer Paper L.A. along with Thomas Kelley of El Segundo Brewing Co. joins us with a preview.

Restaurants in tree-lined Claremont, CA are preparing for the third annual “Claremont Restaurant Week” set for July 10 – 19, 2015. The annual Midsummer Night’s Dine will run for 10 days, including two weekends, to encourage Southern California foodies to stay overnight at one of Claremont’s five distinctive hotel properties. Sal Medina of Packing House Wine Merchants in the restored College Heights Lemon Packing House in Claremont will provide us with the tempting overview.

Italian-American character actor Steve Schrippa is probably best known for his role as Bobby Baccalieri on HBO’s “The Soprano’s.” He’s also a serious home cook. Taking his mother’s recipe for pasta sauce he artfully created a portfolio of popular sauces including Marinara, Tomato Basil and Arrabiata in the Steve Schirripa’s Uncle Steve’s Italian Specialties line. The pasta sauces are each hand-crafted with organic whole, imported Italian peeled tomatoes, fresh onions, extra virgin olive oil, fresh garlic, sea salt and spices.

Orange County’s 37th annual “A Taste of Greece” festival will be held on June 26-28 at St. Paul’s Greek Orthodox Church in Irvine. More than 12,000 guests are expected to attend the three-day festival, which will feature traditional Greek cuisine, wine tasting, live music, authentic Greek dancing with lessons and boutique booths reminiscent of the Plaka, a well-known picturesque historical neighborhood of Athens. The long-time volunteer pastry chef, Kathy Gabriel, who oversees the time-consuming preparation of thousands of incredible Greek pastries for the Festival is our guest.

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

Chef David GuasChef David Guas (Bayou Bakery, Coffee Bar & Eatery, Arlington, Virginia) knows how to get your grill going with the publication of Grill Nation – 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro. You know him as the host of Travel Channel’s “American Grilled.”

Chef Guas knows how to get your grill going, and once that fire is roaring, he expertly demystifies the complexities of outdoor cooking by offering pit-proven tips and techniques and step-by-step instructions for every skill level. After mastering the basics, get the grill fired up and discover in Grill Nation a crowd-pleasing collection of recipes ranging from grilled mains – beef, pork, chicken, fish and game – to fired-up sides, salads, and even desserts.

“Armed with this collection, home cooks everywhere will now have the tools, tips, and recipes to become a grill master in their very own backyard. Written with broad knowledge and a masterful eye, and illustrated throughout with more than 125 luscious color photographs, Grill Nation delivers delectable dishes that are sure to inspire grilling year-round.”

We’re going to master the flame with Chef David Guas.

“A grill’s natural habitat is a backyard filled with loved ones. It evokes feelings of comfort and togetherness in the multi-sensory experience it provides: The rich aromas that fill the air in wispy gray clouds of smoke and crackling sizzle of meat hitting the hot grill. Some of my happiest memories growing up involve cooking on the grill and with family, whether it was prepping hamburger meat with my Mom in the kitchen; then watching my Dad experiment with seasonings by adding a pinch here and there. There is no other cooking method as interactive and as fully absorbing. And don’t limit your cooking on the grill to the only centerpiece of the meal. You can also use it to add a smoky flavor and ineffable taste to greens, vegetables and fruits. In this book, I share many of my dearest stories, weaved in with my favorite grilling recipes and basic tips.” – David Guas

LA Beer WeekL.A Beer Week, produced by the Los Angeles County Brewers Guild, is set for L.A. and environs from June 20th to 28th, 2015. For one thirst-quenching week local breweries, bars, restaurants and other hospitable venues host a wide variety of events celebrating the culture of craft beer in the greater L.A. area.

The festival kickoff is scheduled for Saturday afternoon, June 20th in Exposition Park. It’s the flagship event for a week’s worth of great events staged all throughout the City of Angels.

L.A. Beer Week was founded in 2009 by a group of dedicated beer enthusiasts and community members. L.A. Beer Week is now organized by the Los Angeles County Brewers Guild; a 25+ brewery strong, non-profit organization dedicated to fostering the culture of #LAbeer.

L.A. Brewers Kickoff on Saturday, June 20th in Exposition Park will feature 75+ breweries, live music and entertainment, a wide selection of food trucks, educational panel discussions, a VIP private area and more. General Admission includes a commemorative tasting glass and samples of over 200 different types of beer, cider and home-brewed sodas. A portion of the proceeds will benefit L.A. Kitchen.

Beer journalist Tomm Carroll of Celebrator Beer News and Beer Paper L.A. along with Thomas Kelley of El Segundo Brewing Co. join us with a preview.

Sal MedinaRestaurants in lush, tree-lined Claremont, CA (known as “The City of Trees”) are preparing for the third annual “Claremont Restaurant Week” set for July 10 – 19, 2015. The annual Midsummer Night’s Dine will run for 10 days, including two weekends, to encourage Southern California foodies to stay overnight at one of Claremont’s five distinctive hotel properties.

You have to love Claremont. The first thing you notice is no parking meters and lots of City-owned parking lots. Their theme is “Take the Time to Exhale.” Why not…?

Many of the featured restaurants are located within the 12 city blocks of Claremont Village. There is also a convenient Metrolink station adjacent to The Village.

Claremont Restaurant Week, presented by the Claremont Chamber of Commerce in partnership with Discover Claremont, is expected to feature more than two dozen participating restaurants offering prix fixe lunch and dinner menus that will showcase favorite local dishes and inspired summer seasonal specials. Last year, Claremont chefs highlighted locally grown vegetables, farm-raised beef and fresh fish selections in menu specials priced from $10 for lunch and $20 – $40 for dinner.

Sal Medina of Packing House Wine Merchants in the restored College Heights Lemon Packing House in Claremont will provide us with the tempting overview.

Steve SchirripaItalian-American character actor Steve Schrripa is best known for his role as Bobby Baccalieri on HBO’s “The Sopranos.” He’s also a serious home cook.

Taking his mother’s recipe for pasta sauce he created a collection of popular sauces including Marinara, Tomato Basil and Arrabiata in the Steve Schirripa’s Uncle Steve’s Italian Specialties line. The pasta sauces are each hand-crafted with organic whole, imported Italian peeled tomatoes, fresh onions, extra virgin olive oil, fresh garlic, sea salt and spices. They are slow-simmered for six hours before bottling.

In the L.A. area they are available at Gelson’s with other retailers on the way.

“Growing up in Brooklyn, Sunday was the day you would wake up to the aroma of tomatoes, garlic and olive oil simmering on Mom’s stove as she prepared the sauce for Sunday dinner. My fondest memories are from those day, my Italian heritage and the comfort of family that I wish to share.” – Steve Schirripa

Spaghetti and Meatballs with Uncle Steve's Marinara Sauce and a bottle of Fat Tire BeerItalian-American character actor Steve Schrripa is best known for his role as Bobby Baccalieri on HBO’s “The Sopranos.” He’s also a serious home cook. Taking his mother’s recipe for pasta sauce he created a collection of popular sauces including Marinara, Tomato Basil and Arrabiata in the Steve Schirripa’s Uncle Steve’s Italian Specialties line. The pasta sauces are each hand-crafted with organic whole, imported Italian peeled tomatoes, fresh onions, extra virgin olive oil, fresh garlic, sea salt and spices.

Schirripa is also the author of The New York Times bestseller, A Goomba’s Guide to Life. This humorous book includes chapters on growing up in Brooklyn, great Goomba’s in History, Goomba recipes and Goomba’s Do’s and Don’ts.

Steve had a popular TV series in 2007, “Steve Schirripa’s Hungry.” In the episodes Steve visits New York City restaurants and homes of various guests including an Italian grandmother’s for cooking lessons from the pros. “What’s round and very popular? If you’re talking about me you’re only partially right. I’m talking about the meatball. I’m Steve Schirripa and I’m hungry,” proclaims Schirripa at the start of one episode dedicated to the art of the Italian meatball.

A Taste of Greece in IrvineOrange County’s 37th annual “A Taste of Greece” festival will be held on June 26-28 at St. Paul’s Greek Orthodox Church in Irvine. More than 12,000 guests are expected to attend the three-day festival, which will feature traditional Greek cuisine, wine tasting, live music, authentic Greek dancing with lessons and boutique booths reminiscent of the Plaka, a well-known picturesque historical neighborhood of Athens.

Among the exquisite pastries available expect Loukoumathes (Greek doughnut holes), traditional Baklava and Galaktoboureko (milk pie).

“As Orange County’s largest Greek Orthodox congregation, we are delighted to host a festival that offers an opportunity for the community to experience authentic Greek dining, wine, music, dancing and entertainment,” said Father Steven Tsichlis, St. Paul’s Greek Orthodox Priest. “This year’s festival, our 37th annual, will offer something for everyone with a variety of Greek-themed activities, and tours of the Church to view the beautiful sanctuary that contains Christian artwork done in mosaic patterned after ancient prototypes that are unique in Orange County.”

The long-time volunteer pastry chef, Kathy Gabriel, who oversees the time-consuming preparation of thousands of incredible Greek pastries for the Festival is our guest.

Podcasts

Segment One: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Chef-Owner David Guas, Bayou Bakery, Coffee Bar & Eatery Part One
Segment Three: Chef-Owner David Guas, Bayou Bakery, Coffee Bar & Eatery Part Two
Segment Four: L.A. Beer Week Preview
Segment Five: Claremont Restaurant Week Preview with Sal Medina, Packing House Wines
Segment Six: Steve Schirripa, Uncle Steve’s Italian Specialties Part One
Segment Seven: Steve Schirripa, Uncle Steve’s Italian Specialties Part Two
Segment Eight: 37th Annual “A Taste of Greece” in Irvine

Show 76, June 14, 2014: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA

Ben Ford of Ford's Filling StationYou’ve seen Chef Ben Ford on Andrew Zimmern’s “Bizarre Foods America” on Travel Channel and are probably familiar with his landmark Culver City Gastropub, Ford’s Filling Station. His new book is Taming The Feast: Ben Ford’s Field Guide To Adventurous Cooking.

The mantra of the book is: “Cook Big. Play with Fire. Get your Hands Dirty.”

“Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions – a whole pig roast, paella for eighty, burgers for the block. Now, in Taming The Feast (Atria Books), Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiasts in this complete guide to outdoor grilling, smoking, and roasting. It even includes creative recipes to make use of the leftovers you’re sure to have.”

“From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Taming The Feast includes easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard.”

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June 14: Ben Ford, Kuniko Yagi, Barbara Fairchild, Providence 9th anniversary, Belle Chevre

Podcasts

Segment One: Guest Host Kedric Francis and Producer Andy preview the show
Segment Two: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com
Segment Three: Donato Poto, co-owner, Providence, Hollywood, CA
Segment Four: Tasia Malakasis, Proprietress & Cheesemaker – Belle Chevre, Goat Cheese from Alabama
Segment Five: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA Part One
Segment Six: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA Part Two
Segment Seven: Executive Chef Kuniko Yagi, Hinoki & The Bird, Century City
Segment Eight: Guest Host Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Guest Host Kedric Francis and Producer Andy preview the show.

Barbara Fairchild, the well-traveled Restaurant & Travel Editor for grapecollective.com, is back with us to share some inspired and practical travel tips. Also a profile of a big deal celebrity chef restaurant in London.

It’s the 9th Anniversary of Chef Michael Cimarusti’s and Donato Poto’s Providence in Hollywood. The Los Angeles Times’ restaurant critic, Jonathan Gold, recently named them the Number 1 establishment in his annual listing of the “101 Best Restaurants – 2014.”

One of the foremost goat cheeses available in the United States, Belle Chevre, is made in a tiny town located in northern Alabama. It’s quite a success story!

You’ve seen Chef Ben Ford on Andrew Zimmern’s “Bizarre Foods America” on Travel Channel and are probably familiar with his landmark Culver City Gastropub, Ford’s Filling Station. His new book is Taming The Feast: Ben Ford’s Field Guide To Adventurous Cooking.

Hinoki & The Bird, hidden in a luxury high rise condo tower in Century City, features pan-Asian cooking. We’ll meet executive chef Kuniko Yagi.

Guest Host Kedric Francis has been doing some traveling up the Central Coast. Some inspired dining and lodging tips are on the way.

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

Barbara FairchildBarbara Fairchild, the well-traveled Restaurant & Travel Editor for grapecollective.com, is back with us to share some inspired and practical travel tips. Also a mini-profile of dining at Gordon Ramsay in London.

Food journalist Barbara Fairchild is an editor, writer, speaker and sought-after consultant. She was the long-time Editor of Bon Appetit Magazine before the publication relocated to New York.

Providence RestaurantCelebrate nine years of Providence

“June marks our ninth anniversary at Providence and we are on…well…Cloud 9! We would like to take this opportunity to thank you, our loyal guests, for your enduring support. “We feel so fortunate to be part of the ever-evolving Los Angeles food scene. At times, I look back and can’t believe it’s been nearly a decade. It feels like we just opened yesterday!”, says consummate host and co-owner of Providence, Donato Poto. In honor of this auspicious occasion, Providence is providing some incentive for you to celebrate along with us. Beginning on our May 28th reopening, we are offering our four-course tasting menu for $80 a person, during the entire month of June. We look forward to celebrating with you!”

The Los Angeles Times‘ restaurant critic, Jonathan Gold, recently ranked Providence as the Number One Restaurant in the annual Jonathan Gold’s 101 Best Restaurants 2014.

Providence was closed last month for about two weeks for a freshening of the dining rooms. The patio located off the main dining room was enclosed.

Tasia MalakasisAmerica’ most-awarded goat cheese, Belle Chevre, is lovingly made in small batches in the tiny hamlet of Elkmont, Alabama. It’s all hand-work.

Meet cheesemaker and proprietress, Tasia Malakasis

There is even an award-winning Belle Chevre cheesecake !

Goats’ milk is the most consumed milk on the planet.

Ben Ford of Ford's Filling StationYou’ve seen Chef Ben Ford on Andrew Zimmern’s “Bizarre Foods America” on Travel Channel and are probably familiar with his landmark Culver City Gastropub, Ford’s Filling Station. His new book is Taming The Feast: Ben Ford’s Field Guide To Adventurous Cooking.

The mantra of the book is: “Cook Big. Play with Fire. Get your Hands Dirty.”
“Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions – a whole pig roast, paella for eighty, burgers for the block. Now, in Taming The Feast (Atria Books), Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiasts in this complete guide to outdoor grilling, smoking, and roasting. It even includes creative recipes to make use of the leftovers you’re sure to have.”

“From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Taming The Feast includes easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard.”

Kuniko Yagi of Hinoki and the BirdHinoki & the Bird is an imaginative dining concept that pushes modern California cooking to vibrant new bounds. Taking cues from travels through the Silk Road, the restaurant serves as a colorful kaleidoscope where bright flavors, a healthy sensibility, and technique harmoniously collide. The Milo Garcia-designed indoor/outdoor space is housed on the ground floor of Related Companies’ luxury condominium tower, The Century.”

The Executive Chef of Hinoki & the Bird is Kuniko Yagi. Previously she was the sous chef at Sona and Executive Chef of Comme Ca in West Hollywood. She had no formal culinary training but the artistic drive was always with her.

In preparation for the opening of Hinoki & the Bird she traveled and conducted research in many of Japan’s top-rated Michelin–starred restaurants.

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur always debonair man about Orange County, Kedric Francis, did a little recent vacation swing down the Central Coast. Kedric spotlights the notable food and accommodations. Also some breaking OC restaurant news…

Podcasts

Segment One: Guest Host Kedric Francis and Producer Andy preview the show
Segment Two: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com
Segment Three: Donato Poto, co-owner, Providence, Hollywood, CA
Segment Four: Tasia Malakasis, Proprietress & Cheesemaker – Belle Chevre, Goat Cheese from Alabama
Segment Five: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA Part One
Segment Six: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA Part Two
Segment Seven: Executive Chef Kuniko Yagi, Hinoki & The Bird, Century City
Segment Eight: Guest Host Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Show 70, April 26, 2014: Chef Jet Tila

Jet Tila and a heritage pig at Cochon 555 in 2013Anthony Bourdain has called upon Chef Jet’s expertise in Thai cuisine in the past with Travel Channel’s “No Reservations.” Mr. Bourdain’s new series is “Parts Unknown” for CNN just starting its 3rd Season on Sunday evenings. The second episode of the new season of “Parts Unknown” (April 20th air date) was Las Vegas.

Jet was tabbed by Anthony Bourdain to give him the insider’s tour of the menu at Lotus of Siam. This is one of the most critically-acclaimed Thai restaurants in the United States. Jet points out to have the best experience there you really need to know what to order from a very large menu.

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April 12: Deep End Dining, K-Town Night Market, Provenance OC, Argot Wines, Bruce Kalman, The Shed, It’s It, Cool-A-Coo

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Chef Jet and Producer Andy preview the show.

Thoughtfully written food blogs proving genuinely useful information are seemingly ubiquitous now but they weren’t ten years ago. Happy 10th Anniversary to “Deep End Dining.”

There is a new addition to the booming Asian Night Market scene locally. A warm welcome to the first K-Town Night Market.

The most ambitious restaurant opening in the OC thus far this year is the long-awaited Provenance in Newport Beach. An impressive organic garden wraps around the perimeter of the restaurant’s spacious patio.

We’ll have a visit from a passionate young wine maker in Sonoma County who is creating limited production wines crafted his way with impressive results.

A local chef with substantial cooking credentials has opened a new, more personal restaurant in Pasadena. Chef Jet will provide the specifics.

The most famous barbeque joint in Mississippi has figured out a way to go national. Their popular sauces and marinades are now available in glass bottles at better food stores across the country.

It’s ice cream season. One of the most popular premium ice cream novelty items ever is the iconic It’s It. It’s SoCal cousin is the Cool-A-Coo. We have the scoop on both…

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

Eddie Lin of Deep End DiningEddie Lin is a larger than life food blogger. Fortunately he also knows what he’s writing about.

Ten years ago he created the always provocative Deep End Dining blog to provide a forum for his views. It’s a hit…

He is also Los Angeles Magazine’s Digest blogger.

Eddie is the author of Lonely Planet’s Extreme Cuisine. You’ve seen him on Travel Channel’s Bizarre Foods with Andrew Zimmern, Cooking Channel’s Eat Street, and as a guest judge on Bravo’s Top Chef Masters.

He’s working on a provocative new documentary about the placenta as a possible vitamin-rich, food source.

Deep End Dining…”Daring. Different. Delicious. There’s high end dining. There’s low end dining. And then there’s everything else in between. We’d like to introduce you to another level – Deep End Dining. We are diners dedicated to seeking and devouring the food uncommon, cuisine exotic and entrees less ordered. Have an open appetite and get ready to plunge into…the Deep End.”

Koreatown Night MarketNight Markets are hot right now in SoCal. It was only a matter of time before a Korean Night Market was organized.

KTown Night Market (a free event) is set for Friday, April 18th (4:00 p.m. to 12:00 a.m.) and Saturday, April 19th (2:00 p.m. to 12:00 a.m.) at the Robert F. Kennedy Community Schools in KoreaTown.

It’s a veritable buffet of great ethnic food including the best food trucks around curated by Seoul Sausage Co. (winners of Season 3 of Food Network’s “Great Food Truck Race.”

For the 1st time ever the winners of “Great Food Truck Race” from Seasons 1 to 3 (Grill ‘Em All, The Lime Truck & Seoul Sausage Co.) will all be together selling the food that made them famous nationwide.

“Our vision is for people to come and experience Korean food, Korean culture and Korean Entertainment.” Everyone is welcome!

Yong Kim of Seoul Sausage Co. and Danny Park, Operations Partner for KTown Night Market are our guests.

Cathy PavlosChef Cathy Pavlos’ Provenance – The Garden at Eastbluff in Newport Beach (Eastbluff Center) is the most anticipated restaurant opening in the OC this far this year. It’s been an anxious two years in the making…

Chef Cathy’s grandfather was a commercial farmer in Huntington Beach. She grew up eating and cooking only her grandfather’s farm raised produce, fresh fish from the docks in San Pedro, fresh fruits from family orchards in Whittier, and often proteins butchered on the farm. She spent 10-years in the local 4-H club raising horses, goats, lambs and rabbits. Her lamb and rabbits were sold commercially.

Provenance’s Mission Statement – Provenance is a neighborhood restaurant – the kind of restaurant you wish you had in your neighborhood. Our menu, with most items made in house from natural and/or organic products, is of consistently high quality and tailored to a simple as well as sophisticated taste and a moderately high budget. Our concept, anchored by our organic garden, will focus on California Cuisine and outstanding service. We will continue to grow and evolve with our customers and promote a friendly, fair, and creative work environment, while profitably providing unwavering attentive and knowledgeable service.

Provenance is already serving seven days a week. No lunch on Saturday and Sunday Farm Breakfast.

Justin Harmon of Argot WinesHow does a software engineer (and ex-chemical engineer) from Chicago find his way to Sonoma County and make the transition to becoming a serious winemaker who is respected by his peers? You’ll meet the passionate Justin Harmon and find out! His first home brew was a Cabernet made from a juice concentrate kit while still in Chicago.

He’s coming to Los Angeles on April 16th to showcase his wines @ a pop-up dinner prepared by Chef David Feau (ex-The Royce at The Langham Hotel in Pasadena) in Downtown Los Angeles organized by Learn About Wine.

Bruce Kalman on Union PasadenaBruce Kalman, who was previously the chef at the Churchill and Urbano Pizza Bar, has opened the 50-seat Union in Old Town Pasadena. It’s Kalman’s version of Northern Italian cuisine.

He’s known for making his pastas from scratch.

He’s an alum from the exclusive winner’s circle of Food Network’s “Chopped.”

His much praised polenta is from Pasadena’s Grist & Toll.

On April 13th Union debuts Sunday Family Suppers (Cena di Famiglia.) It’s three courses, including an ample platter of Italian desserts, for $39.

Brand Orrinson of the Shed BBQIf you’re from the South and love barbeque then you know the familiar catchphrase, “Get Fed at the Shed.”

It refers to The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi.

The Shed was founded in 2002 by (brothers and sister) Brad and Brooke Orrison and their parents. The original shed was 330 square feet and was built by Brad. He was all of 24 and his sister was 19. With success it expanded to 15,000 square feet over the years. The ‘cue has garnered many serious BBQ competition awards. The Shed burned down in 2011 and was quickly rebuilt retaining the quirky charm of the original.

They have been all over Food TV. Guy Fieri “discovered” them for Food Network’s “Diners Drive-Ins & Dives” and they have also been on Travel Channel’s “Man v. Food.” Most recently they even had their own reality series on Food Network.

Their proprietary BBQ Sauces and Marinades have become so popular that they have packaged them in glass bottles for national distribution. They are preservative free, have no MSG, and no added colorings or artificial flavors. This line of their business will eventually be bigger than the BBQ restaurants.

Brad and his crew (including New Orleans Chef Rene Patout) were just here exhibiting (with great flair) at the Natural Products Expo West in Anaheim. You could taste any of their fine sauces on their fabulous tri-tip!

Cool a Coo Ice Cream SandwichesWe’re talking the best in premium ice cream novelties…

In a recent “What’s Cooking with Travis and Chef Jet Tila” segment (heard on Friday morning @ 7:50 a.m. on AM 830 KLAA) the guys were discussing their favorites in ballpark eats. Travis brought up the decadent subject of It’s It and Cool-As-Coo’s. Travis became a fan of the It’s It during his college years. For Jet, Cool-A-Coos bring back memories of Dodger Stadium. We’ll explore these rich vanilla ice cream sandwich treats dipped in chocolate and topped on both sides with an oatmeal cookie. Both are made right here in California.

Both have great background stories. Unfortunately only one of them is available to enjoy outside of a Ball Park!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Show 29, May 18, 2013: Bill Esparza, the “Mexican Food Maestro” and authority on the food of Baja California

Bill EsperanzaBill Esparza was inspired to begin his extensive field research into the foods of Tijuana and Northern Baja from the writings of food journalist Barbara Hansen, the long-time Food Section staff writer for the Los Angeles Times. Currently she contributes to the “Squid Ink” Blog as part of LA Weekly.

Bill also leads escorted food tours of Tijuana and Northern Baja for journalists and the public alike. He’s given advice to Travel Channel’s Andrew Zimmern, among other notables.

On Sunday, June 23rd he’s hosting LA Weekly’s TacoLAndia Tacofest from Noon to 5:00 p.m. on the parking lot of the Hollywood Palladium. Celebrated taco makers from some thirty restaurants from as far away as Ensenada will be serving their tasty creations.

Regular admission is a bargain at $20 per guest. VIP which includes tastings of libations at the hosted bar is $40.00.

Play

May 18: Sherry Yard, Craig Strong, Bill Esparza, Martin Blin, Marcus Samuelsson

Podcasts

Segment One: Pastry Chef Sherry Yard
Segment Two: Craig Strong, executive chef of Studio at Montage Laguna Beach
Segment Three: Bill Esparza, the “Mexican Food Maestro” and authority on the food of Baja California
Segment Four: Marius Blin, executive chef of Sofitel Los Angeles and president of Club Culinaire of Southern California
Segment Five: Pastry Chef Sherry Yard, Celebrity Chef discusses the new Helms Bakery
Segment Six: Marcus Samuelsson, chef / proprietor of Red Rooster and Ginny’s Supper Club in Harlem

Sherry YardSpecial treat for this Saturday’s show. Pastry princess Sherry Yard is guest hosting the “SoCal Restaurant Show.” She was Wolfgang Puck’s long-time pastry chef until departing after the Oscars this year to embark on a restaurant project of her own.

Sherry Yard is a multiple James Beard Award-winner for both the pastry arts as well as writing. These coveted medallions are the Oscars of the food world! Sherry was just in New York for the annual Beard Awards presented at Lincoln Center. Sherry will tell us what it’s like to be backstage and onstage in Manhattan during the Beard Awards.

Chef Craig StrongCraig Strong is the executive chef of Studio at Montage Laguna Beach. This is one of Orange County’s elite fine-dining destinations. It’s housed in its own architecturally distinctive building on the luscious grounds of Montage and the added bonus is the view of The Pacific.

On Sunday, June 3rd Chef Strong and his team are again hosting the annual Share Our Strength – Taste of the Nation benefit in Studio and the adjacent grounds. It’s a refined walk-around wine and food tasting afternoon with incredible tastes from some of the most high profile chefs in the country. Alan Wong from Alan Wong’s in Honolulu is one of the distinguished visiting chefs. Chef Alan cooks for the President at Alan Wong’s when he visits Honolulu. Also Chef Brooke Williamson of Hudson House in Redondo Beach. She was the runner- up in this season’s “Top Chef” series on Bravo!

Bill EsperanzaSaxophonist Bill Esparza has been dubbed the “Mexican Food Maestro.” As a hobby he’s developed an expertise (now a bustling 2nd career) in the foods of Baja California and the other culinary regions of Mexico. He leads escorted food tours there for journalists and food fans alike. He’s even given advice to Travel Channel’s Andrew Zimmern.

On Sunday, June 23rd he’s hosting LA Weekly’s Tacolandia Tacofest from Noon to 5:00 p.m. on the parking lot of the Hollywood Palladium.

33rd Annual Picnic de ChefsWhen a group of accomplished French chefs get together to cook guaranteed fun is always on the menu. The 33rd Annual Picnic des Chefs will be held on Sunday, June 2, 2013 at Vasa Park in Agoura Hills. This picnic is organized annually by the Club Culinaire of Southern California to benefit area charities.

On hand will be food tasting stations from 20 area restaurants complimented by premium wines from 20 wineries.

Chef Martin Blin the executive chef of Sofitel Los Angeles (across from the Beverly Center) and the President of the group joins us with all the appetizing details.

Back to our conversation with Sherry Yard.

Her new venture is the reimagined Helms Bakery (under construction) in partnership with Sang Yoon of Father’s Office and Lukshon. This will be on the site of the original Helms Bakery, an iconic food landmark and brand established in 1931 (with home delivery) which sadly closed in 1969.

Marcus Samuelsson and Andy Harris at a Taste of Harlem in Baldwin HillsMarcus Samuelsson of Red Rooster and Ginny’s Supper Club in Harlem really needs no introduction. Among his many achievements he orchestrated the menu for President Obama’s first State Dinner at the White House during his initial term.

His excellent memoirs, Yes, Chef, is now in paperback. It just earned a James Beard Award. It’s a must read for any young person contemplating a career in the culinary arts. Chef Marcus is brutally honest in recounting his achievements and failures on the lengthy path to the major success he now is.

Podcasts

Segment One: Pastry Chef Sherry Yard
Segment Two: Craig Strong, executive chef of Studio at Montage Laguna Beach
Segment Three: Bill Esparza, the “Mexican Food Maestro” and authority on the food of Baja California
Segment Four: Marius Blin, executive chef of Sofitel Los Angeles and president of Club Culinaire of Southern California
Segment Five: Pastry Chef Sherry Yard, Celebrity Chef discusses the new Helms Bakery
Segment Six: Marcus Samuelsson, chef / proprietor of Red Rooster and Ginny’s Supper Club in Harlem