Show 245, October 21, 2017: Show Preview with Co-Host Andy Harris

Now a salivating preview of this Saturday’s, October 21st’s, ample 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…

Executive Producer Andy Harris was in Roswell, GA (an incorporated City of 95,000 in the greater Atlanta area with a lot of living Civil War history) earlier this month with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we start our coverage of the best of Roswell with a chat with restaurateur Ryan Pernice, the founder of Table & Main restaurant, a locals’ favorite.

Soaring 950 feet above 5th Street in downtown Los Angeles, high atop the U.S. Bank Tower, 71Above celebrates the diversity of culture and landscape in the City of Angels. Proprietor Emil Eyvazoff’s (Takami Sushi & Robata Restaurant and Elevate Lounge) key team is acclaimed Chef Vartan Abgaryan (Cliff’s Edge) and General Manager Alex Hasbany. Chef Abgaryan’s menus offer a contemporary, modern American cuisine that references the ethnic makeup and cultural traditions of the sprawling metropolis. Emil Eyvazoff joins us.

Benjies New York Deli, Restaurant & Avenue K Bar in Santa Ana has been operating as a two-generation family owned New York -style deli originated by Stan Weinstein in 1967 and still operated today by Stan’s son and daughter-in-law, Lloyd & Noriko Weinstein. On October 6th they celebrated their 50th anniversary of continuous service. The Weinstein’s strive to maintain the family-oriented-style, quality restaurant created by Stan, while keeping up with modern trends in dining. Benjies offers the truly New York style deli experience in Orange County, California—large portions, fresh products and an extensive array of menu items—mouth-watering pastrami on rye, and soul-warming Matzo Ball soup to absolutely decadent desserts. 2nd generation deli-maven Lloyd Weinstein is our guest.

October is National Pasta Month and Chef Bruce Kalman and his crew are celebrating all month long at Pasadena’s Union Restaurant by raising money for American Red Cross – Disaster Relief Efforts in Puerto Rico, Texas & Florida aka #pastaforthepeople. Each week in October Chef Kalman has highlighted one of his signature pasta dishes off his menu. When the featured pasta is ordered a portion of the proceeds from that dish will go to support disaster relief efforts in Puerto Rico, Texas & Florida via the American Red Cross. Chef Bruce is also part of the Grand Central Market’s 100th Birthday Celebration on Friday, October 27th. We’ll get Chef Bruce away from the pasta cooker for a chat.

Co-host, Chef Andrew Gruel, joins us from the road with an informative “Ask the Chef” segment.

Program Note for October 28th. We graciously stepping aside for Cal Golden Bears Football (UC Berkeley). Cal is playing Colorado in Boulder at Folsom Field. We’ll be back on Saturday morning, November 4th at the usual 10:00 a.m. start with our regular tasty shenanigans.

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

Play

Show 245, October 21, 2017: Chef Bruce Kalman, Union and Knead & Co

Bruce Kalman on Union PasadenaOctober is National Pasta Month and Chef Bruce Kalman and his crew are celebrating all month long at Pasadena’s Union Restaurant by raising money for American Red Cross – Disaster Relief Efforts in Puerto Rico, Texas & Florida aka #pastaforthepeople.

Each week in October Chef Kalman has highlighted one of his signature pasta dishes off his menu. When the featured pasta is ordered a portion of the proceeds from that dish will go to support disaster relief efforts in Puerto Rico, Texas & Florida via the American Red Cross.

For the concluding week of October 22nd to 31st the featured dish is Tagliatelle with pork ragu, Grana Padano and gremolata.

Chef Bruce is also part of the Grand Central Market’s 100th Birthday Celebration on Friday, October 27th. He operates Knead & Co. pasta bar + market there.

We’ll get Chef Bruce away from the pasta cooker for a chat.

Play

Show 245, October 21, 2017: Chef Bruce Kalman, Union and Knead & Co Continues…

Bruce Kalman on Union PasadenaChef Bruce Kalman of Union and Knead & Co. pasta bar + market will compete on Season 15 of Bravo’s Top Chef” which launches on Thursday evening, December 7th.

The Emmy and James Beard Award-winning series will follow 15 diverse chefs from across the country as they battle it out for the coveted title amid the breathtaking landscapes and thriving culinary scenes in Denver, Boulder, Telluride and Aspen. Host Padma Lakshmi, head judge Tom Colicchio return to the judges table alongside Gail Simmons and Graham Elliot.

For a sneak peek, visit the Bravo’s Top Chef site.

Born and raised in northern New Jersey, Bruce Kalman has spent almost his entire life working in kitchens. His culinary career began at a local pizzeria owned by a family friend, where he fell in love with fresh ingredients and the beat of the kitchen. He attended a small hands-on culinary program at Hudson County Community College in Jersey City, NJ, where he began to hone his skills and perfect his simple approach to great food.

Bruce has since traveled the United States, working in New York City with David Burke at Park Ave Cafe, and in Chicago with Paul Bartalotta at Spiaggia. His executive chef stints span the nation from Chicago (Okno, Green Dolphin Street and Coco Pazzo) to Santa Fe, NM (Il Piatto) and Phoenix, AZ (Chelsea’s Kitchen).

Play

October 21: Table & Main, 71Above, Benjie’s New York Deli, Bruce Kalman

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Ryan Pernice, Table & Main and RO Hospitality
Segment Three: Restaurateur Emil Eyvazoff, 71Above, DTLA Part One
Segment Four: Restaurateur Emil Eyvazoff, 71Above, DTLA Part Two
Segment Five: Lloyd Weinstein, Proprietor, Benjies N.Y. Deli, Restaurant & Avenue K Bar, Santa Ana
Segment Six: Chef Bruce Kalman, Union and Knead & Co Part One
Segment Seven: Chef Bruce Kalman, Union and Knead & Co Part Two
Segment Eight: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

Now a salivating preview of this Saturday’s ample 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…

Executive Producer Andy Harris was in Roswell, GA (an incorporated City of 95,000 in the greater Atlanta area with a lot of living Civil War history) earlier this month with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we start our coverage of the best of Roswell with a chat with restaurateur Ryan Pernice, the founder of Table & Main restaurant, a locals’ favorite.

Soaring 950 feet above 5th Street in downtown Los Angeles, high atop the U.S. Bank Tower, 71Above celebrates the diversity of culture and landscape in the City of Angels. Proprietor Emil Eyvazoff’s key team is acclaimed Chef Vartan Abgaryan and General Manager Alex Hasbany. Chef Abgaryan’s menus offer a contemporary, modern American cuisine that references the ethnic makeup and cultural traditions of the sprawling metropolis. Emil Eyvazoff joins us.

Benjies New York Deli, Restaurant & Avenue K Bar in Santa Ana has been operating as a two-generation family owned New York style deli originated by Stan Weinstein in 1967 and still operated today by Stan’s son and daughter-in-law, Lloyd & Noriko Weinstein. On October 6th they celebrated their 50th anniversary of continuous service. The Weinstein’s strive to maintain the family-oriented-style, quality restaurant created by Stan, while keeping up with modern trends in dining. Benjies offers the truly New York style deli experience in Orange County, California—large portions, fresh products and an extensive array of menu items—mouth-watering pastrami on rye, and soul-warming Matzo Ball soup to absolutely decadent desserts. 2nd generation deli-maven Lloyd Weinstein is our guest.

October is National Pasta Month and Chef Bruce Kalman and his crew are celebrating all month long at Pasadena’s Union restaurant by raising money for American Red Cross – Disaster Relief Efforts in Puerto Rico, Texas & Florida aka #pastaforthepeople. Each week in October Chef Kalman has highlighted one of his signature pasta dishes off his menu. When the featured pasta is ordered a portion of the proceeds from that dish will go to support disaster relief efforts in Puerto Rico, Texas & Florida via the American Red Cross. Chef Bruce is also part of the Grand Central Market’s 100th Birthday Celebration on Friday, October 27th. We’ll get Chef Bruce away from the pasta cooker for a chat.

Co-host, Chef Andrew Gruel, joins us from the road with an informative “Ask the Chef” segment.

Program Note for October 28th. We graciously stepping aside for Cal Golden Bears Football (UC Berkeley). Cal is playing Colorado in Boulder at Folsom Field. We’ll be back on Saturday morning, November 4th at the usual 10:00 a.m. start with our regular tasty shenanigans.

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

Ryan PerniceExecutive Producer Andy Harris was in Roswell, GA (an incorporated City of 95,000 in the greater Atlanta area with a lot of living history from the Civil War) earlier this month with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we start our coverage of the best of Roswell with a chat with restaurateur Ryan Pernice, the founder of Table & Main restaurant, a true locals’ favorite.

A simple, seasonal, and Southern dining experience, Table & Main offers a place for people to come and enjoy themselves at a cozy restored homestead on lively Canton Street in Roswell, Georgia. Diners enjoy quality dishes evocative of the South and home-style cooking like Chef Woody Back’s famous fried chicken that some patrons argue rivals grandma’s recipe. Table & Main proudly promotes itself as the place to get your bourbon on Canton Street with its well-stocked bourbon bar and beautiful patio where partakers can relax, surrender their troubles, and enjoy the hospitality and attention of the restaurant.

“Founded by Ryan Pernice, RO Hospitality opened its first restaurant, Table & Main, in Roswell, GA in 2011 with a clear, confident vision of becoming the neighborhood’s adopted clubhouse. We’re proud of our progress towards achieving that goal, being tremendously fortunate to work with amazing people as we hone our community focus at two additional concepts: Osteria Mattone and Coalition Food and Beverage. Our team relies on five major characteristics to nurture the tradition of excellent hospitality our restaurants represent: Warmth, Optimism, Ownership, Conviction, and Loyalty. With those key traits uplifting our Cuisine, Service & Story, we will create such positive experiences for our guests that they will seek to make us a part of their daily lives.”

Emil EyvazoffSoaring 950 feet above 5th Street in downtown Los Angeles, high atop the U.S. Bank Tower, 71Above celebrates the diversity of culture and landscape in the City of Angels. Proprietor Emil Eyvazoff’s key team is acclaimed Chef Vartan Abgaryan and General Manager Alex Hasbany. Chef Abgaryan’s menus offer a contemporary, modern American cuisine that references the ethnic makeup and cultural traditions of the sprawling metropolis. Emil Eyvazoff joins us.

71Above diners revel in extraordinary unobstructed scenery, expanding for miles in all directions.  Tag Front partnered with SageGlass Company to create a seamless view protected from the elements by technological engineering that automatically darken and lightens the glass panes surrounding the restaurant, offering shading in the light of day, while magically lightening as dusk and nightfall arrive.

Upon entering the restaurant from the lobby of the US Bank Tower, guests arrive on the 71st floor in a centralized enclosed area that dramatically expands outward as the full restaurant and views are revealed. Tag Front references the geography of the landscape below, as well as the flight patterns above through the use of various design motifs.  The 71Above logo on the front entrance floor extends outward in every direction, landing at table tops capped by a compass, alongside artistic directionals beautifully positioned on mirrored partitions that highlight the closest local, and farthest international destinations.

The structural layout of the space affords an unusual mix of seating options, including “quieter dining” for private events or those that prefer to be outside the noise and bustle of the busy restaurant; the chef’s tables, which offer up-close views into the open kitchen; the lively main dining room and the robust atmosphere of the adjoining bar and lounge. Guest may opt to select their preferred dining atmosphere during the TOCK reservations process.

Guests will discover an extensive mixology program in the bar and lounge areas, as well as curated cocktail selections designed to pair with each course of the dining experience.

Chef Abgaryan offers a dining journey that includes a two-course lunch ($35.00 pp), three-course dinner ($75.00 pp), guided chef’s tasting menus, along with curated wine and cocktail parings ($45.00 pp).  Each menu offering concludes with an array of extraordinary dessert offerings by Executive Pastry Chef Gregory Baumgartner.

Emil Eyvazoff is a native of Los Angeles and among the pioneers in the renaissance of Downtown. Eyvazoff began in Downtown’s hospitality and nightlife scene in 2004 with the development of Takami Sushi & Robata Restaurant and Elevate Lounge.  Eyvazoff was approached by the ownership of the U.S. Bank Tower in 2013 to develop a unique restaurant concept for the 71st floor. Over the next three years, 71Above was born.  Passionate about food and wine, Eyvazoff belongs to several societies, including the Chevaliers du Tastevin and Commanderie de Bordeaux.

Lloyd WeinsteinBenjies New York Deli, Restaurant & Avenue K Bar in Santa Ana has been operating as a two-generation family owned New York-style deli originated by Stan Weinstein in 1967 and still operated today by Stan’s son and daughter-in-law, Lloyd & Noriko Weinstein. On October 6th they celebrated their 50th anniversary of continuous service.

The Weinstein’s strive to maintain the family-oriented-style, quality restaurant created by Stan, while keeping up with modern trends in dining. Benjies offers the truly New York style deli experience in Orange County, California—large portions, fresh products and an extensive array of menu items—mouth-watering pastrami on rye, and soul-warming Matzo Ball soup to absolutely decadent desserts.

Added in the last 18 months is the Avenue K Bar with a modern stylish atmosphere. On the menu are a broad selection of ice cold craft beers on tap and specialty cocktails. Also available in Avenue K is Benjies’ full menu along with a standout Happy Hour appetizer and cocktail Menu served from 3 p.m. to 7 p.m. With multiple HD, wall-mounted large-screen televisions placed strategically around the room it’s a great spot to enjoy college and pro football as well as Anaheim Ducks Hockey.

2nd generation deli-maven Lloyd Weinstein is our guest.

Bruce Kalman on Union PasadenaOctober is National Pasta Month and Chef Bruce Kalman and his crew are celebrating all month long at Pasadena’s Union Restaurant by raising money for American Red Cross – Disaster Relief Efforts in Puerto Rico, Texas & Florida aka #pastaforthepeople.

Each week in October Chef Kalman has highlighted one of his signature pasta dishes off his menu. When the featured pasta is ordered a portion of the proceeds from that dish will go to support disaster relief efforts in Puerto Rico, Texas & Florida via the American Red Cross.

For the concluding week of October 22nd to 31st the featured dish is Tagliatelle with pork ragu, Grana Padano and gremolata.

Chef Bruce is also part of the Grand Central Market’s 100th Birthday Celebration on Friday, October 27th. He operates Knead & Co. pasta bar + market there.

We’ll get Chef Bruce away from the pasta cooker for a chat.

Chef Bruce Kalman of Union and Knead & Co. pasta bar + market will compete on Season 15 of Bravo’s Top Chef” which launches on Thursday evening, December 7th.

The Emmy and James Beard Award-winning series will follow 15 diverse chefs from across the country as they battle it out for the coveted title amid the breathtaking landscapes and thriving culinary scenes in Denver, Boulder, Telluride and Aspen. Host Padma Lakshmi, head judge Tom Colicchio return to the judges table alongside Gail Simmons and Graham Elliot.

For a sneak peek, visit the Bravo’s Top Chef site.

Born and raised in northern New Jersey, Bruce Kalman has spent almost his entire life working in kitchens. His culinary career began at a local pizzeria owned by a family friend, where he fell in love with fresh ingredients and the beat of the kitchen. He attended a small hands-on culinary program at Hudson County Community College in Jersey City, NJ, where he began to hone his skills and perfect his simple approach to great food.

Bruce has since traveled the United States, working in New York City with David Burke at Park Ave Cafe, and in Chicago with Paul Bartalotta at Spiaggia. His executive chef stints span the nation from Chicago (Okno, Green Dolphin Street and Coco Pazzo) to Santa Fe, NM (Il Piatto) and Phoenix, AZ (Chelsea’s Kitchen).

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowCo-host, Chef Andrew Gruel, joins us from the road with an informative “Ask the Chef” segment.

Last week Anthony Bourdain of CNN’s “Parts Unknown” gave an exclusive interview to Business Insider with Chef Danny Bowien. Along the way Bourdain provided an epic rant on his dislike of Yelp! We’ll get Chef Andrew’s informed perspective.

Chef Andrew Gruel connects with us by phone this week after launching the first Slapfish in New Mexico in Albuquerque.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Ryan Pernice, Table & Main and RO Hospitality
Segment Three: Restaurateur Emil Eyvazoff, 71Above, DTLA Part One
Segment Four: Restaurateur Emil Eyvazoff, 71Above, DTLA Part Two
Segment Five: Lloyd Weinstein, Proprietor, Benjies N.Y. Deli, Restaurant & Avenue K Bar, Santa Ana
Segment Six: Chef Bruce Kalman, Union and Knead & Co Part One
Segment Seven: Chef Bruce Kalman, Union and Knead & Co Part Two
Segment Eight: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

Show 188, September 10, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s special Guest Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a pleasantly tempting preview of Saturday’s ample show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

“Today’s top-flight University chefs are likely to be as savvy and competitive as their independent restaurant peers. Eric Ernest, the accomplished fine-dining chef who has headed University of Southern California Hospitality since 2012, knows this all too well.” Chef Eric is also USC Hospitality’s Associate Director of Purchasing, Logistics & Special Projects. He’s our guest.

Carlito Jocson is the long-time Executive Chef, Vice President and Managing Partner of Yard House. With lightening speed he revamped the entire menu of the original Yard House in Long Beach right before they opened in 1996. It’s been a wild ride ever since for the last 20 years. They now have 65 busy locations across the country in 13 states. Chef Carlito joins us with this absolutely incredible success story.

Pizzeria Ortica, the well-respected Italian restaurant (launched in 2009) located across from South Coast Plaza in Costa Mesa, has added an artfully crafted Sunday brunch to its already well-received lunch and dinner service. Executive Chef Justin Miller (who has been in the kitchen since the beginning) joins us in-studio to share the inviting details.

The 4thannual James Beard Foundation’s Taste America®, is The Foundation’s celebrated national culinary tour. Taste America is bringing together world-class chefs in ten U.S. cities, including the launch in Los Angeles on September 23rd at Vibiana, where Taste America All-Star Chef and James Beard Award-winner Scott Conant (ImperoCaffè, New York) will collaborate with Local Star Curtis Stone (Gwen and Maude) and Pastry Chef Hedy Goldsmith (Sweet Hedy) to create a one-of-a-kind, four-course dining experience. This special partnering of culinary greats will also feature a tasting reception. Bruce Kalman (Union & Knead & Co.) is one of the high-profile chefs preparing the food for the dazzling tasting reception. He’s our guest.

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

Please note…We graciously moved to the sidelines for Fighting Irish Football today at 11:30 a.m.

Play

Show 188, September 10, 2016: Executive Chef Bruce Kalman, Union & James Beard Foundation’s Taste America, Los Angeles

Bruce Kalman on Union PasadenaThe 4thannual James Beard Foundation’s Taste America®, is The Foundation’s national culinary tour. Taste America is bringing together world-class chefs in ten U.S. cities, including the launch in Los Angeles on September 23rd at Vibiana, where Taste America All-Star Chef and James Beard Award-winner Scott Conant (ImperoCaffè, New York) will collaborate with Local Star Curtis Stone (Gwen) and Pastry Chef Hedy Goldsmith (Sweet Hedy) to create a one-of-a-kind, four-course dining experience.

This special partnering of culinary greats will also feature a tasting reception, where Host Chef Neal Fraser (Redbird), Nyesha Arrington (Leona), Josef Centeno (Orsa & Winston), Jeremy Fox (Rustic Canyon), and Bruce Kalman (Union) will dazzle guests with their individual culinary styles.

On Saturday, September 24th is a day of free culinary events from 10:00 a.m. to 3:00 p.m. at Sur la Table in Westwood. Highlights are a cooking demo and book signing with James Beard Foundation Award Winner Scott Conant (Impero Caffe) and a Noon cooking demo and book signing with James Beard Foundation Award Winner Suzanne Goin (Lucques, AOC, and The Tavern.)

Bruce Kalman (Union & Knead & Co.) is one of the chefs preparing the food for the dazzling tasting reception. He’s our guest.

Play

September 10: USC Hospitality, Yard House, Pizzeria Ortica, Bruce Kalman

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Executive Chef Eric Ernest, USC Hospitality Part 1
Segment Three: Executive Chef Eric Ernest, USC Hospitality Part 2
Segment Four: Carlito Jocson, Corporate Executive Chef & Managing Partner, Yard House Restaurants
Segment Five: Justin Miller, Executive Chef, Pizzeria Ortica, Costa Mesa
Segment Six: Executive Chef Bruce Kalman, Union & James Beard Foundation’s Taste America, Los Angeles

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s special Guest Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a pleasantly tempting preview of Saturday’s ample show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

“Today’s top-flight University chefs are likely to be as savvy and competitive as their independent restaurant peers. Eric Ernest, the accomplished fine-dining chef who has headed University of Southern California Hospitality since 2012, knows this all too well.” Chef Eric is also USC Hospitality’s Associate Director of Purchasing, Logistics & Special Projects. He’s our guest.

Carlito Jocson is the long-time Executive Chef and Managing Partner of Yard House. He revamped the entire menu of the original Yard House in Long Beach right before they opened in 1996. It’s been a wild ride ever since for the last 20 years. They now have 65 busy locations across the country in 13 states. Chef Carlito joins us with this absolutely incredible success story.

Pizzeria Ortica, the well-respected Italian restaurant (launched in 2009) located across from South Coast Plaza in Costa Mesa, has added an artfully crafted Sunday brunch to its already well-received lunch and dinner service. Executive Chef Justin Miller (who has been in the kitchen since the beginning) joins us in-studio to share the inviting details.

The 4thannual James Beard Foundation’s Taste America®, is The Foundation’s celebrated national culinary tour. Taste America is bringing together world-class chefs in ten U.S. cities, including the launch in Los Angeles on September 23rd at Vibiana, where Taste America All-Star Chef and James Beard Award-winner Scott Conant (ImperoCaffè, New York) will collaborate with Local Star Curtis Stone (Gwen and Maude) and Pastry Chef Hedy Goldsmith (Sweet Hedy) to create a one-of-a-kind, four-course dining experience. This special partnering of culinary greats will also feature a tasting reception. Bruce Kalman (Union & Knead & Co.) is one of the high-profile chefs preparing the food for the dazzling tasting reception. He’s our guest.

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

Please note…We graciously move to the sidelines for Fighting Irish Football on Saturday at 11:30 a.m.

Eric Ernest“Today’s top-flight University chefs are likely to be as savvy and competitive as their independent restaurant peers. Eric Ernest, the accomplished fine-dining chef who has headed University of Southern California Hospitality since 2012, knows this all too well.”

USC Hospitality operated 44 food and beverage venues on the University Park Campus, Health Sciences Center Campus, as well as two off-campus venues. It also provides creative full-service catering.

“Ernest and his team of up to 40 chefs turn out about 10,000 meals daily between students, faculty, the hospital, the hotel, the Coliseum and special events. So the pressure is on to produce and produce well.” “The question is not how do we fit their needs?” “Instead of what do they want, it’s what do they not know exists that they can’t live without?” Ernest insists.

Chef Eric is also USC Hospitality’s Associate Director of Purchasing, Logistics & Special Projects. He’s our guest.

“USC really offers top-notch hospitality. That, paired with the executive team and the leadership team, makes (the department) amazing, top to bottom,” Ernest observes.

“We view roasting a carrot with the same attention as making foie gras. We apply modern technique to everything, across the board, to create the best USC experience,” he continues.

With 44 outlets and 44 different menus to fill daily, it’s essential to plan ahead, Ernest stresses. “Good enough isn’t good enough. Our department answers to every single person who walks on the campus,” he promises.

Chef Eric is also proud of USC Hospitality’s Teaching Garden. It’s an unusual collaboration with LA Urban Farms, LA & SF Specialty and Chefs to End Hunger.

Carlito JocsonCarlito Jocson is the long-time Executive Chef and Managing Partner of Yard House. He revamped the entire menu of the original Yard House in Long Beach right before they opened in 1996. It’s been a wild ride for the last 20 years. They now have 65 busy locations across the country in 13 states.

What do Fried Gnocchi with Spicy Sausage, Crab Scampi Pasta and an All-Day Breakfast Sandwich have in common? They’re just a few of the new items that Chef Carlito and Yard House will introduce to its menu on September 12. The restaurant, known for its menu of American favorites and 100-plus taps of beer, will introduce a half-dozen new entrees to its menu, which will be available through January 15, 2017.

“As summer starts to wind down, and we head into the cooler months, it’s natural for the palate to gravitate towards heartier fare,” notes Chef Carlito Jocson. “Our Lobster Mac N Cheese, which has appeared on some of our special menus over the years, like Valentine’s Day or the holidays, is one we’re bringing back because it’s so popular. And, for the first time in our nearly 20-year history, we’re adding a breakfast sandwich.”

Jocson added that as a chef he studies food culture behaviors rather than trends, which helps drive his decision on what he feels needs to be added to the menu.

“I’m out a lot, and I observe what types of food people are seeking out,” added Jocson. “When I’m in Downtown L.A. late at night and there is a line halfway around the block at a chef-driven kiosk for a simple egg sandwich, I immediately start experimenting in the kitchen to create an egg sandwich for Yard House to answer that call for our guests.”

Chef Jocson also noted that, while Italian and Mexican fare have always been dining staples they’re both experiencing a resurgence among diners.

Chef Carlito joins us with this absolutely incredible success story.

Justin MillerPizzeria Ortica, the well-respected Italian restaurant (launched in 2009) located across from South Coast Plaza in Costa Mesa, has added an artfully crafted Sunday Brunch to its already well-received lunch and dinner service.

The simple, but inspired a la carte menu is available Sundays from 11 a.m.-2 p.m. Pizzeria Ortica experimented with serving brunch on Father’s Day which proved popular and resulted in guests requesting that it be available weekly. Chef Justin Miller’s new menu features small plates, “eggs and such,” and pizzas, with prices ranging from $6-$16.

Innovative cocktails, crafted by award-winning beverage director Joel Caruso, include The Vegetarian—a bloody Mary with housemade mix and pickled vegetables; The Pescatarian, a tequila or gin version with house shrimp stock, and a POG (Hawaiian juice blend of passionfruit, orange and guava) spritzer.

Guests are greeted at the table with a basket of complimentary morning buns, flaky and stuffed with tomato conserva and Parmigiano, the creation of talented sous chef Colleen Flynn. Squash-blossoms filled with lemon ricotta; heirloom tomato-rubbed toast with prosciutto di Parma; and pork belly, braised and sliced with agrodolce, are among the starters.

“With brunch becoming so popular, the abundance of residential complexes within walking distance and Sunday matinees at Segerstrom Center for the Arts and South Coast Rep, it makes total sense to introduce brunch here,” said Jason Scarborough, Pizzeria Ortica’s general manager.

Executive Chef Justin Miller (who has been in the kitchen since the beginning) joins us in-studio to share the inviting details.

Bruce Kalman on Union PasadenaThe 4thannual James Beard Foundation’s Taste America®, is The Foundation’s national culinary tour. Taste America is bringing together world-class chefs in ten U.S. cities, including the launch in Los Angeles on September 23rd at Vibiana, where Taste America All-Star Chef and James Beard Award-winner Scott Conant (ImperoCaffè, New York) will collaborate with Local Star Curtis Stone (Gwen)and Pastry Chef Hedy Goldsmith (Sweet Hedy) to create a one-of-a-kind, four-course dining experience.

This special partnering of culinary greats will also feature a tasting reception, where Host Chef Neal Fraser (Redbird), Nyesha Arrington (Leona), Josef Centeno (Orsa & Winston), Jeremy Fox (Rustic Canyon), and Bruce Kalman (Union) will dazzle guests with their individual culinary styles.

On Saturday, September 24th is a day of free culinary events from 10:00 a.m. to 3:00 p.m. at Sur la Table in Westwood. Highlights are a cooking demo and book signing with James Beard Foundation Award Winner Scott Conant (Impero Caffe) and a Noon cooking demo and book signing with James Beard Foundation Award Winner Suzanne Goin (Lucques, AOC, and The Tavern.)

Bruce Kalman (Union & Knead & Co.) is one of the chefs preparing the food for the dazzling tasting reception. He’s our guest.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Executive Chef Eric Ernest, USC Hospitality Part 1
Segment Three: Executive Chef Eric Ernest, USC Hospitality Part 2
Segment Four: Carlito Jocson, Corporate Executive Chef & Managing Partner, Yard House Restaurants
Segment Five: Justin Miller, Executive Chef, Pizzeria Ortica, Costa Mesa
Segment Six: Executive Chef Bruce Kalman, Union & James Beard Foundation’s Taste America, Los Angeles

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