Show 83, August 9, 2014: Food GPS Fried Chicken Festival, Chinatown

Joshua Lurie of Food GPSJosh Lurie of Food GPS is at it again with delectable food and beverage events. The 3rd Annual Food GPS Fried Chicken Festival Presented by Bolthouse Farms is set for Sunday afternoon, August 17th in Chinatown’s historic Central Plaza. Hours are 4:00 p.m. to 7:00 p.m.

This all-inclusive, chef-focused event includes some of L.A.’s best chefs preparing unique fried chicken dishes and complimentary sides. Additionally, there are an array of delicious desserts (Valerie Confections) and beverages.

Participating chef Jesse Furman (Free Range LA) and Josh Lurie of Food GPS preview the Festival.

Just added to the lineup are Chef Jimmy Shaw of Torta Co. with a Milanesa de Pollo and Chef Eric Greenspan of Greenspan’s Grilled Cheese.

Play

August 9: Jimmy Shaw, FoodGPS, Richard Foss, AlXimia Vino Elemental Winery, CremaCafe, David and Lesley Jacobs Solmonson, Golden Foodies

Podcasts

Segment One: Guest Host Chef Jimmy Shaw and Producer & Co-Host Andy Harris preview the show
Segment Two: Chef Jimmy Shaw of Loteria! Grill and The Torta Co.
Segment Three: Food GPS Fried Chicken Festival, Chinatown
Segment Four: Food Historian & Author Richard Foss
Segment Five: Manuel Alvarez of AlXimia Vino Elemental Winery
Segment Six: Tarit Tanjasiri of CremaCafe & Bakery
Segment Seven: The 12 Bottle Bar
Segment Eight: The Golden Foodies

Guest Host Chef Jimmy Shaw of Loteria! Grill restaurants and Producer Andy preview the show.

Chef Jimmy Shaw of Loteria! Grill is with us. He brought the rich Mexican Street Food of his native Mexico City to Los Angeles. Keep in mind that Los Angeles is the 2nd largest Mexican City in the World. It all started in 2002 with a modest stand in the Original Farmers Market at Third and Fairfax in Los Angeles.

Chef Jimmy Shaw educates us on the ample Mexican sandwich, The Torta. He also talks about stocking Mexican ingredients in your home pantry.

Josh Lurie of Food GPS is at it again with delectable food and beverage events. The 3rd Annual Food GPS Fried Chicken Festival is set for Sunday afternoon, August 17th in Chinatown’s historic Central Plaza.

The Museum of the American Cocktail (based in New Orleans at the Southern Food & Beverage Museum) is presenting an evening of cocktails, food, and entertainment featuring (the always entertaining) culinary historian and author Richard Foss on August 18th at 6:30 p.m. at Roxanne’s Lounge in Long Beach. The presentation is : “Dry With a Twist: A Liquid Lesson in How Prohibition Changed America.”

One of the most important wine regions in Mexico is the Valle de Guadalupe located about an hour and one-half South of Tijuana. The best of these wines are slowly finding their way North to Southern California. Manuel Alvarez of AlXimia Vino Elemental winery joins us from the Valle de Guadalupe with his Family’s story.

Tarit Tanjasiri is the baker/proprietor of the revered CremaCafe in Seal Beach. It started as a small breakfast and lunch spot. Tarit couldn’t source a bread for his sandwiches that satisfied him so he added an adjacent production bakery. We’ll meet him.

“A new kind of cocktail book, The 12 Bottle Bar, distills the craft cocktail movement for the home bar. Irresistibly uncomplicated, just 12 bottles create over 200 distinct and seasonal cocktails, including beer and wine cocktails.” The husband-and-wife authors are with us.

Orange County’s answer to the prestigious, red carpet awards shows is The Golden Foodies. Voting has started for this year in the first group of categories and the public is invited to vote for their favorite restaurants and related categories. Good luck to all…

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

Jimmy Shaw of Loteria Grill and Torta CompanyChef Jimmy Shaw of Loteria! Grill is with us. He brought the rich Mexican Street Food of his native Mexico City to Los Angeles. Keep in mind that Los Angeles is the 2nd largest Mexican City in the World. It all started in 2002 with a modest stand in the Original Farmers Market at Third and Fairfax in Los Angeles.

There are now Loteria! Grill restaurants in Hollywood, Studio, City, Westlake Village, Santa Monica and Downtown at Fig at 7th.

“Lotería! Grill has grown from the open-air stall at the Farmers Market to become a nationally renowned group of restaurants that offer a casually elegant, fun and relaxed atmosphere in which to enjoy everything from a refreshing agua fresca or margarita to award-winning, delicious regional specialties and slowly cooked guisos served with handmade corn tortillas.  Favorites like the Chicharrón de Queso, and the Probaditas, a mini-taco sampler of our signature guisos, have their guests coming back frequently for more.”

Chef Jimmy Shaw educates us on the ample Mexican sandwich, the Torta. He also talks about stocking Mexican ingredients as part of your regular home pantry.

Joshua Lurie of Food GPSJosh Lurie of Food GPS is at it again with delectable food and beverage events. The 3rd Annual Food GPS Fried Chicken Festival Presented by Bolthouse Farms is set for Sunday afternoon, August 17th in Chinatown’s historic Central Plaza. Hours are 4:00 p.m. to 7:00 p.m.

This all-inclusive, chef-focused event includes some of L.A.’s best chefs preparing unique fried chicken dishes and complimentary sides. Additionally, there are an array of delicious desserts (Valerie Confections) and beverages.

Participating chef Jesse Furman (Free Range LA) and Josh Lurie of Food GPS preview the Festival.

Dry with a Twist: A Liquid Lesson in How Prohibition Changed AmericaThe Exhibition Room at Roxanne’s Cocktail Lounge & Latin Grill, Long Beach’s “hidden speakeasy,” hosts the next edition of Touring the Cocktail: MOTAC Los Angeles, a liquid lesson in how Prohibition changed America. Come out for an evening of culture and cocktails, costumes and music! Dress as a flapper, bootlegger, moonshiner, or temperance crusader (no hatchets please, ladies). There will be prizes for the best costume, giveaways, and more!

Whether you were a regular tippler or never let a drop of alcohol past your lips, Prohibition affected every American’s life. Dining options, dating habits, vacation choices, and perhaps most infamously, the attitude of citizens toward law enforcement, were forever altered by the temperance movement’s short-lived crowning achievement. Even so, most Americans don’t really understand who we were before that great experiment, how Prohibition came to pass, and the ways in which the period reverberates to this day.

Historian Richard Foss, author of “Rum: A Global History,” transports participants to a world of temperance terrorists and flappers, moonshiners and smugglers, and ordinary citizens who just wanted a drink and would get it by any means necessary. Drinkmaster David Valiante executes a menu of five period cocktails, illustrating the ways in which America’s palate for drinks has changed.  (Don’t worry, bathtub gin will not appear on the menu, but some delightful and largely forgotten beverages will make a glorious reappearance.) A light dinner of savory specialties from Roxanne’s Latin Grill is included in the price of admission.

Tickets are $40 in advance, $35 for members of SoFAB/MOTAC and the USBG. Tickets at the door are $50 (subject to availability.)

Manuel Alvarez of AlXimia Vino ElementalOne of the most important (and historic) wine regions in Mexico is the Valle de Guadalupe located about an hour and one-half South of Tijuana. The best of these wines are slowly finding their way North to Southern California. Manuel Alvarez of AlXimia Vino Elemental winery joins us from the Valle de Guadalupe with his Family’s story.

Wine tasting and tours are available to visitors at this architecturally significant winery.

“AlXimia is a wine-making project born from the meeting of the senses and the world, with special attention to the earth, the plant, the fruit and its benefits. We are trying to understand, use and preserve nature.

Baja California is wine country, and wines are, in our view, the product of the transmutation of the four natural elements:

  • the earth that nourishes and gives rise to the vineyards
  • the scarce water that is vital in the Valle de Guadalupe
  • the fresh air that comes from the sea and
  • the fire in the form of the heat from the sun, providing the freshness and warmth needed to ripen the grapes and give them the adequate acidity, while at the same time generating the energy needed for the process
  • When you assemble these 4 elements, the space (or ether) becomes the fifth element that makes possible their existence.

AlXimia is a family business focused on the work of the sensible. It is a group born at home, amidst the respect for the environment, in the tradition of teaching and knowledge transfer. AlXimia travels through the wine trail manifested in a free and existential thinking against the structured and accurate scientific thought process, daring to innovate.  Started by a mathematician turned winemaker, this amazing winery was built by an innovative architect, the mathematician-winemaker and his astronomer father.”

Tarit TanjasiriTarit Tanjasiri is the consumed baker/proprietor of the revered CremaCafe & Artisan Bakery in Seal Beach. It started eight years ago as a small breakfast and lunch spot. Tarit couldn’t source a bread for his sandwiches that satisfied him so two years ago he added an adjacent production bakery. It’s the café on one side and the bakery on the other. We’ll meet him.

Tarit’s Kouign Amann was one of the OC Weekly’s “100 Favorite Dishes of 2014.”

According to Anne Marie Panoringan of the OC Weekly : “Per Tarit, a Kouign Amann is a pastry from the Brittany region of France. It’s often considered more of a cake than a pastry, although Crema utilizes croissant dough for their version. Layers of butter, dough, sugar and a bit of sea salt are formed. Shaped to resemble a blooming rose, it is then placed in the deck oven to bake. Sweetness and density are much higher in France, and they come in many more sizes, shapes and filling flavors.”

David and Lesley Jacobs Solmonson“A new kind of cocktail book, The 12 Bottle Bar, distills the craft cocktail movement for the home bar. Irresistibly uncomplicated, just 12 bottles create over 200 distinct and seasonal cocktails, including beer and wine cocktails.”

David Solmonson and Lesley Jacobs Solmonson, the husband-and-wife authors (and noted cocktail enthusiasts) are with us.

“We’re living in the midst of a cocktail renaissance – artisanal cocktails. Celebrity mixologists, drink menus that outshine wine lists and feature ingredients as fresh and complex as the most sought after meals. Just as home cooks have looked to popular restaurants and chefs for new recipes, imbibers want to bring the magic of a local speakeasy straight to the living room.”

Golden Foodie AwardsOrange County’s answer to the prestigious, red carpet awards shows is The Golden Foodies. Voting has started for this year in the first group of categories and the public is invited to vote for their favorite restaurants and related categories. There are two more weeks of voting cycles…

Winners are chosen by the people. It’s a People’s Choice Food Awards. The Golden Foodie Awards Gala at The Fairmont in Newport Beach is Saturday evening, September 28th. Good luck to all…

Voting concludes on August 9th for the categories of : Mexican, Vegetarian, Pizza, Beer, American Cuisine, Burger, Cocktail, and Best Food Talk Radio Show.

The Founder of The Golden Foodies, Pamela Waitt, and J.C. Clow of The Winery Newport Beach join us. It’s been announced that J.C.’s The Winery Newport Beach has been nominated (one of three nominees in the category) for Best New Restaurant.

Podcasts

Segment One: Guest Host Chef Jimmy Shaw and Producer & Co-Host Andy Harris preview the show
Segment Two: Chef Jimmy Shaw of Loteria! Grill and The Torta Co.
Segment Three: Food GPS Fried Chicken Festival, Chinatown
Segment Four: Food Historian & Author Richard Foss
Segment Five: Manuel Alvarez of AlXimia Vino Elemental Winery
Segment Six: Tarit Tanjasiri of CremaCafe & Bakery
Segment Seven: The 12 Bottle Bar
Segment Eight: The Golden Foodies

Show 66, March 22, 2014: Kevin West, journalist, cookbook author, home preserving expert

Kevin WestKevin West is a respected writer, cookbook author and hobbyist-turned professional-canner. His first cookbook (published last year) was, Saving the Season: a cook’s guide to home canning, pickling, and preserving.

He’s also part of the team suggesting the appealing new food enterprises at the historic Grand Central Market in Downtown Los Angeles, opened in 1917. Already there (and making an impression) are Valerie Confections, Horse Thief BBQ, G&B Coffee, Eggslut, DTLA Cheese, and Sticky Rice.

On the way are Wexler’s Deli, The Oyster Gourmet, Olio Pizzeria, and Berlin Currywurst. Also opening soon is Belcampo Meat Co., a full-service butcher shop featuring organic, grass-fed meats.

It’s important to know that the popular ethnic food stalls that have been the backbone of the Market for years will remain.

Play

March 22: Brooke Williamson, Selanne Steak Tavern, Grand Central Market, Eat LBC, Food Network 20th Anniversary, Blue Bottle Coffee

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Brooke Williamson, Hudson House, The Tripel and soon, Playa Provisions
Segment Three: Executive Chef Josh Severson, Selanne Steak Tavern
Segment Four: Kevin West, journalist, cookbook author, home preserving expert
Segment Five: Elizabeth Borsting and Terri Henry, Co-Producers, EAT LBC – Long Beach Restaurant Week
Segment Six: Eric Boardman, Food & Travel TV Producer, On-Camera Host & Personality, and Writer
Segment Seven: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Eight: James Freeman, Founder & CEO, Blue Bottle Coffee

Chef Jet and Producer Andy preview the show.

Chef Brooke Williamson of Hudson House and The Tripel is back with us. Her latest venture, Playa Provisions, is about to debut. In Laguna Beach we’re checking in with Executive Chef Josh Severson at the booming Selanne Steak Tavern.

The Grand Central Market in Downtown Los Angeles is the grandfather of food halls in the area. Exciting things are going on there with the arrival of distinctive new food businesses. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th.

The Food Network celebrated its 20th Anniversary last year. That’s a lot of history. We’ll be talking about the early days of FN with one of their original show hosts.

Also on the menu is another information segment with our resident meat expert. We’ll discuss wet and dry aging and other meaty matters.

The hit of the just concluded Natural Products Expo West in Anaheim was a new cold-brewed coffee from Blue Bottle Coffee. The founder of Blue Bottle Coffee is with us to explain.

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

Brooke Williamson of Hudson House and TripelChef Brooke Williamson’s entire life has always been about food. With chef-husband Nick Roberts she now owns Hudson House in Redondo Beach and The Tripel in Playa Del Rey. Both are popular neighborhood spots. Soon to launch is their latest venture, Playa Provisions.

Chef Brooke has earned a Level 1 accreditation from The Court of Master Sommeliers.

Chef Brooke gained a national following on Bravo’s “Top Chef – Season 10” were she finished as a runner up. There is a strong rumor she will be part of Celebrity Cruises’ “Top Chef at Sea,” 7-day voyage to Alaska on August 15th out of Seattle.

Josh SeversonWe’re revisiting the new Selanne Steak Tavern in Laguna Beach. It’s less than a half-year old but is already attracting loyal repeat diners from the highly discriminating neighborhood. Our guest is Executive Chef Joshua Severson.

Chef Josh previously spent time with celebrity chef Tom Colicchio at CraftSteak in Las Vegas at The MGM Grand.

There is a lot more than juicy steaks on the Selanne Steak Tavern menu.

Kevin WestKevin West is a respected writer, cookbook author and hobbyist-turned professional-canner. His first cookbook (published last year) was, Saving the Season: a cook’s guide to home canning, pickling, and preserving.

He’s also part of the team suggesting the appealing new food enterprises at the historic Grand Central Market in Downtown Los Angeles, opened in 1917. Already there (and making an impression) are Valerie Confections, Horse Thief BBQ, G&B Coffee, Eggslut, DTLA Cheese, and Sticky Rice.

On the way are Wexler’s Deli, The Oyster Gourmet, Olio Pizzeria, and Berlin Currywurst. Also opening soon is Belcampo Meat Co., a full-service butcher shop featuring organic, grass-fed meats.

Eat LBC Long Beach Restaurant WeekOver 50 Long Beach restaurants are participating in EAT LBC – Long Beach Restaurant Week, the city’s first-ever Restaurant Week. The dates are March 30th through April 5th.

Several prominent Long Beach neighborhoods are represented including Downtown, East Village, Downtown Waterfront, Belmont Shore, Belmont Heights, the PCH Corridor and East Anaheim/Zafaria District. In addition to their regular menu, each restaurant will offer a special three-course menu during Restaurant Week which includes an appetizer, entrée and dessert for $26 at casual eateries, and $38 at fine dining establishments. Tax and gratuity are additional.

Restaurants participate in restaurant weeks to persuade first-time guests to return. You see restaurants at their very best and the menus are value priced.

Co-producers Elizabeth Borsting and Terri Henry join us to preview Restaurant Week.

Clearly The Food Network which celebrated it’s 20th Anniversary last year has had a major influence on American popular opinion. They had to create a 2nd channel, “The Cooking Channel,” to accommodate all the potential sponsors who wanted to be represented. It’s now actually cool to talk about food and cook. Dudes share recipes…Chefs have become huge celebrities. Wolfgang Puck is better known World Wide than a lot of film and TV celebrities.

Eric BoardmanFood Network started modestly and with tight budgets. Our guest, Eric Boardman, was there in the early days. In 1999 he was the host of the popular series “Calling All Cooks.” The concept was the host going into the guest’s home kitchen where they make (with the series host) a recipe they are famous for in their immediate social circles, family or community. A lot were shot in Southern California but some exotic locations were used, too. The guests were talented home cooks.

West Coast Prime MeatsWest Coast Prime Meats really knows the meat business as only an insider can. Most of their seasoned, senior executives have an extensive background in the restaurant business or are master butchers. If fact West Coast’s key master butcher has more than 30 years experience in the field.

Dave Wicker, WCPM’s Vice President of Sales & Marketing and Managing Partner, is back with us to talk beef. We’ll talk about wet and dry aging and the cuts of steak. We’ll also weigh-in on whether having the bone-in on a steak adds moré flavor once it’s cooked.

James Freeman of Blue Bottle CoffeeBlue Bottle Coffee is a sensation for coffee lovers in San Francisco and New York. They are soon to arrive locally in Venice on Abbot Kinney Blvd. and in Culver City.

Blue Bottle Coffee was a big hit at the recently concluded Natural Products Expo West @ the Anaheim Convention Center. They were there to introduce their newest product, Cold Brewed New Orleans Iced Coffee packaged in a mini milk carton. It was one of the biggest hits at the show and the talk of the floor!

Founder and CEO James Freeman is with us to provide the background. He was actually at the show pouring samples!

Blue Bottle Coffee – New Orleans Iced Coffee. Blended with chicory, cane sugar & Clover Organic Milk.

“Near the beginning of the 19th Century, the French brought chicory-infused coffee to New Orleans. Two hundred years later we crafted our own organic, cold—brewed version for our farmers market stand, adding cane sugar and whole milk. We hope you enjoy it as much as we do.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Brooke Williamson, Hudson House, The Tripel and soon, Playa Provisions
Segment Three: Executive Chef Josh Severson, Selanne Steak Tavern
Segment Four: Kevin West, journalist, cookbook author, home preserving expert
Segment Five: Elizabeth Borsting and Terri Henry, Co-Producers, EAT LBC – Long Beach Restaurant Week
Segment Six: Eric Boardman, Food & Travel TV Producer, On-Camera Host & Personality, and Writer
Segment Seven: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Eight: James Freeman, Founder & CEO, Blue Bottle Coffee

Show 34, July 6, 2013: Valerie Gordon of Valerie Confections

Valerie Gordon of Valerie ConfectionsValerie Gordon of Valerie Confections burst on the local foodie scene with her cravable line of chocolate-dipped toffees in 2004. The response has been terrific and the line has greatly expanded over the years. Her quality products now include chocolates, a line of petis fours, handmade preserves, cakes, pastries, and even a catering division.

Valerie has developed a sub-specialty of recreating the classic desserts of fondly remembered, but long-ago departed, iconic local restaurants. The original Brown Derby’s grapefruit cake is just one memorable example.

Valerie Confections latest project is their new Coffee Shop & Bakery located at the historic Grand Central Market in Downtown Los Angeles. It’s open Monday through Friday only from 9:00 a.m. to 4:00 p.m. There are breakfast and lunch specials daily and the classic desserts are available by the slice, too.

Play

July 6: Sherry Yard, Sriracha Movie, Gustavo Arrelamo, Evan Funke, Valerie Confections

Podcasts

Segment One: On the Town with Chef Jet, Sherry Yard, and Producer Andy
Segment Two: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part One
Segment Three: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part Two
Segment Four: Gustavo Arellano, Editor of OC Weekly and author of Taco USA: How Mexican Foods Conquered America
Segment Five: Chef Evan Funke, executive chef & proprietor, Bucato Restaurant
Segment Six: Valerie Gordon, Valerie Confections

Time to talk of recent dining adventures …

Sherry YardPastry princess, Sherry Yard, the recipient of two James Beard Awards, joins us in-studio. She was celebrity chef Wolfgang Puck’s high-profile dessert guru for 20 years and is now out on her own with an ambitious project at The Helms Bakery complex in Los Angeles (on the border with Culver City.)

We’ll also answer some e-mail inquiries.

Sriracha MovieIt’s the Sriracha wars and the heat is on !

If you think Sriracha is simply the locally produced, fiery sauce with the red rooster on the label you need to know the real story. It’s actually Thai hot sauce named after the seaside town of Si Racha. It’s as popular as ketchup on the Southeast Asian table.

Documentary filmmaker Griffin Hammond will join us to talk about the Sriracha documentary he’s working on. It’s partially funded by an ongoing KickStarter campaign that’s already oversubscribed! He’ll be joined by local food writer Randy Clemens who is the author of two cookbooks on Sriracha. Newly released is The Veggie-Lover’s Sriracha Cookbook from Ten Speed Press.

Gustavo Arellano of Ask a MexicanOur favorite all-star, “Ask a Mexican,” Gustavo Arellano, returns to give us more practical insight on Mexican ingredients and their history. He’s also the editor of OC Weekly.

Today we’re talking tortillas. Why is a burrito made with flour tortillas? On the other hand why are enchiladas prepared with corn tortillas. What is right for a hard or soft-shelled taco? We’re confused…

I need a cerveza…

Evan Funke of Bucato Restaurant Chef Evan Funke generated a lot of interest at Rustic Canyon as the opening chef when it opened a few years back in Santa Monica. Now Evan is about to debut Bucato Restaurant on Washington Blvd. in Culver City in the former iconic Beacon Laundry Building which is part of the larger Helms Bakery complex. With Bucato he is Executive Chef and Proprietor.

During construction Chef Evan has been operating a food truck. The rave item is his porchetta sandwich. Bucato will be modern Italian.

Valerie Gordon of Valerie ConfectionsValerie Gordon of Valerie Confections burst on the local foodie scene with her cravable line of chocolate-dipped toffees in 2004. The response has been terrific and the line has greatly expanded over the years. Her quality products now include chocolates, a line of petis fours, handmade preserves, cakes, pastries, and even a catering division.

Valerie has developed a sub-specialty of recreating the classic desserts of fondly remembered, but long-ago departed, iconic local restaurants. The original Brown Derby’s grapefruit cake is just one memorable example.

Valerie Confections latest project is their new Coffee Shop & Bakery located at the historic Grand Central Market in Downtown Los Angeles.

Podcasts

Segment One: On the Town with Chef Jet, Sherry Yard, and Producer Andy
Segment Two: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part One
Segment Three: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part Two
Segment Four: Gustavo Arellano, Editor of OC Weekly and author of Taco USA: How Mexican Foods Conquered America
Segment Five: Chef Evan Funke, executive chef & proprietor, Bucato Restaurant
Segment Six: Valerie Gordon, Valerie Confections