May 3: Sherry Yard, Jesse Barber, Nan Kohler, Barbara Fairchild, Yvon Goetz

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Sherry Yard of iPic Theaters and Helms Bakery Part One
Segment Three: Sherry Yard of iPic Theaters and Helms Bakery Part Two
Segment Four: Executive Chef Jesse Barber of Barnyard Venice
Segment Five: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part One
Segment Six: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part Two
Segment Seven: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com, editor, writer, speaker and consultant
Segment Eight: Chef Yvon Goetz, Chef & Partner, The Winery Restaurant & Wine Bar, Tustin and Newport Beach

Chef Jet and Producer Andy preview the show.

Multiple James Beard Award-winning Pastry Chef Sherry Yard is familiar to the listening audience of the “SoCal Restaurant Show.” Her work-in-progress is the ambitious revival of the Helms Bakery in Los Angeles on the border with Culver City.

She will tell us all about her exciting new position as Corporate Vice President of the Culinary Division of iPic Theaters. Watching a movie on the big screen should be a deluxe experience with food to match !

There is a relatively new hidden gem of a very personal farm-to-table restaurant in Venice. That’s Barnyard Venice. Come hungry and prepare to be pleasantly surprised and also well-taken care of.

Nan Kohler, the Managing Partner of Grist & Toll – An Urban Flour Mill, is back for an encore. This time she’ll also be speaking about gluten-free.

Barbara Fairchild, the well-traveled Restaurant & Travel Editor for grapecollective.com is back with us to share some inspired restaurant finds from her recent travels both in Europe and in The States.

The Winery Restaurant & Wine Bar in Tustin has a new location on the Bay in Newport Beach. It’s a “wow” of a spot!

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

Sherry YardRenowned pastry chef and best-selling cookbook author Sherry Yard spent close to 20 years with Wolfgang Puck. She also has been awarded two prestigious James Beard Foundation Awards! On May 5th in New York City Sherry is being inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. It’s an elite group…

In late 2012 she left Spago to realize a dream project with Sang Yoon. That’s the reopening (and revamping) of the fondly remembered Helms Bakery in Los Angeles on the border of Culver City.

She has just stepped into the newly created position of Corporate Vice President of Culinary Direction for iPic Theaters.

Their new state-of-the-art Westwood complex has just opened. Locally-sourced gourmet food is now on the menu for the luxury movie viewing experience.

She also somehow finds the time to actively serve on both the National and L.A. Boards of the Careers through Culinary Arts Program. (C-CAP.)

The iPic Theaters menu for Westwood even includes Helms Treats. There are premium signature cookies and even frozen novelties!

On the ground floor there is an Italian restaurant (Tanzy) open to the public for lunch and dinner.

Sherry Yard was on hand Sunday, April 25th on Rodeo Dr. in Beverly Hills to observe the cutting of Chef Donald Wressell’s breathtaking birthday cake for the 100th Anniversary of the City of Beverly Hills. Chef Donald is the corporate chef for Guittard Chocolate Co. Sherry has created incredible desserts for the Oscars and was truly impressed with the incredible results. 15,000 slices of deliciousness were served!

Adding a needed basement to the Helms Bakery (where there was none before) has delayed the project. Sherry is now looking at a 2015 launch.

Jesse Barber of Barnyard VeniceBarnyard Venice (opened in 2012) is a bit of a find housed in an old cottage on Pacific Avenue. It’s rustic and comfortable.

Chef Jesse Barber, an alum of the kitchen at Tasting Kitchen, is the menu-maker. Earlier in his career he worked with Thomas Keller at both The French Laundry and Bouchon. He’s put together an ever changing menu with an emphasis on local ingredients. He’s a regular at the Santa Monica Farmers Markets and that’s the basis for his menu which changes almost daily.

His grilled octopus is a standout.

Ramen Tuesday is at the bar.

Nan KohlerNan Kohler is the Managing Partner of Grist & Toll – An urban Flour Mill in Pasadena. She has extensive background in baking.

Nan discusses her take on celiac disease and the growing need for gluten-free products.

On Sunday, May 4th Chef Bruce Kalman of Pasadena’s Union is cooking a dinner in conjunction with Grist & Toll. Union uses many of their products including their polenta which is a favorite of Chef Jet’s.

Chef Kalman will incorporate Grist & Toll’s whole-grain milled fresh flours into five courses. The price is $85 per guest.

Nan explains how the flours produced by Grist & Toll differ from the commercial enriched flour that goes into plain white bread. A lot of the nutritional value is surprisingly lost with the processing of conventional enriched flour.

Nan is also starting to offer baking classes.

Barbara FairchildIt’s a pleasure to welcome food journalist Barbara Fairchild back to the show. She is an editor, writer, speaker and consultant. She was the long-time Editor of Bon Appetit Magazine before the publication relocated to New York.

Her newest position is Restaurant & Travel Editor for grapecollective.com.

Based on her recent travels Barbara has restaurant finds for us from both London and Paris.

Yvon Goetz of the Winery Restaurant and BarThe Winery Restaurant & Bar at the District in Tustin has created quite a splash over the last six years. All that was missing was an ocean view.

Newly arrived on the Bay in Newport Beach is the 2nd location for The Winery Restaurant & Wine Bar. Partner/ Executive Chef Yvon Goetz is overseeing the kitchen here, too. It’s dinner only at present. Lunch will be coming on the weekends. Chef Yvon is our guest.

The new Winery brings the same distinctive experience as its flagship location in The District in Tustin. This one strives to make the guest feel like they have been transported to a relaxing getaway in Napa or Sonoma. This escape features ocean views from the second-story dining room and breathtaking bar.

The menu here is a bit more seafood centric. Some of the fish (Opah, Ono, and Mahi Mahi) +is flown in from Hawaii daily.

“The major difference with this location will be the stunning views of the waterfront and boat access. We anticipate endless possibilities, with something to suit every palate,” said JC Clow, Managing Partner of The Winery Restaurant & Wine Bar. Three private docks are available for guests to arrive via the Marina.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Sherry Yard of iPic Theaters and Helms Bakery Part One
Segment Three: Sherry Yard of iPic Theaters and Helms Bakery Part Two
Segment Four: Executive Chef Jesse Barber of Barnyard Venice
Segment Five: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part One
Segment Six: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part Two
Segment Seven: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com, editor, writer, speaker and consultant
Segment Eight: Chef Yvon Goetz, Chef & Partner, The Winery Restaurant & Wine Bar, Tustin and Newport Beach

Show 69, April 12, 2014: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA

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 popular pastas from scratch by hand.

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.

Chef Bruce is a big believer in featuring what’s in season. That’s when fresh ingredients are at their peak.

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

Take a look at Union’s Facebook page for appealing photos of the food.

Play

Show 68, April 5, 2014: Show 68, April 5, 2014: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill

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

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

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

Baking classes are on the way.

Play

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

Podcasts

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

Chef Jet and Producer Andy preview the show.

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

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

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

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

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

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

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

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

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

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

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

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

Baking classes are on the way.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Podcasts

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