Show 149, December 5, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

We’re really in the Holiday spirit on the “SoCal Restaurant Show” this week with intriguing libations and equal measures of Holiday cheer. Settle back and join us for two hours of the very best in food conversation.

Now an appetizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

It was only a matter of time…! Our friends at West Coast Prime Meats have published the perfect cookbook for the Holidays : West Coast Prime Meats Cooks – Professional Recipes for the Home Kitchen. The volume includes enticing kitchen tested recipes for BIG meat, Poultry and Seafood from the best chefs in Southern California, Las Vegas and Hawaii. In the spirit of the Holidays the proceeds benefit two important Veterans’ charities. Authors Craig and Amy Nickoloff join us.

The Museum of the America Cocktail is shaking it up once again with their provocative December 15th evening at Faith & Flower in Downtown Los Angeles. The program is “Oh, James! Imbibing 007.” From aphrodisiacs to villain concoctions, free-flowing alcohol abounds in the James Bond books and movies. Food historian Linda Civitello (our guest) guides us on the path to getting our Bond on.

They always do it B-I-G in Las Vegas. What’s billed as the culinary event of the year, Ultimo – A Weekend of Excellence, hosted by The Venetian and The Palazzo, will take culinary extravagance to new levels, December 17th through the 20th. The highlight of the festivities will be the competition to select Team USA representing the United States in the prestigious Bocuse d’Or international cooking competition in Lyon, France in early 2017. This is the Olympics of the culinary arts. Sebastien Silvestri, Vice President of Food & Beverage for The Venetian and The Palazzo is our guest.

The Five Crowns in Corona del Mar (part of the Lawry’s group of restaurants) is celebrating their 50th Anniversary this year. In the grand English tradition fine, classic cocktails have been a hallmark in their rich history. A “Mad Bar Scientist” (Amber Billiard) is now creating the cocktails. Amber joins us to share some spirited Holiday cocktails.

What’s the dining out scene like in Old Havana and Cuba? Do locals eat in restaurants? Our next guest, Tori Klein, the Director of University of Nevada Las Vegas’s (UNLV) Foundation Events was just there. We’ll get an informed perspective from someone who really knows the restaurant business. It’s, unfortunately, a lot more primitive in Cuba than you know but the long-suffering Cuban people are remarkably resilient.

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

Play

December 5: West Coast Prime Meats, Linda Civitello, Sebastien Silvestri, Five Crowns, Tori Klein

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen Part One
Segment Three: West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen Part Two
Segment Four: MOTAC’s “Oh James! Imbibing 007”
Segment Five: Ultimo – A Weekend of Excellence, Las Vegas
Segment Six: “Mad Bar Scientist Amber” at Five Crowns and SideDoor, Corona del Mar
Segment Seven: Dining in Cuba, Tori Klein, Director UNLV Foundation Events Part One
Segment Eight: Dining in Cuba, Tori Klein, Director UNLV Foundation Events Part Two

We’re really in the Holiday spirit on the “SoCal Restaurant Show” this week with intriguing libations and lots more Holiday cheer. Settle back, relax and join us for two hours of the very best in food conversation.

Now an appetizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

It was only a matter of time…! Our friends at West Coast Prime Meats have published the perfect cookbook for the Holidays : West Coast Prime Meats Cooks: Professional Recipes for the Home Kitchen. The volume includes enticing kitchen tested recipes for BIG meat, Poultry and Seafood from the best chefs in Southern California, Las Vegas and Hawaii. In the spirit of the Holidays the proceeds benefit two important Veterans’ charities. Authors Craig and Amy Nickoloff join us.

The Museum of the America Cocktail is uncorking it once again with their provocative December 15th evening at Faith & Flower in Downtown Los Angeles. The program is “Oh, James! Imbibing 007.” From aphrodisiacs to villain concoctions, free-flowing alcohol abounds in the James Bond books and movies. Food historian Linda Civitello (our guest) guides us on the path to getting our Bond on.

They always do it B-I-G in Las Vegas. What’s billed as the culinary event of the year, Ultimo – A Weekend of Excellence, hosted by The Venetian and The Palazzo, will take culinary extravagance to new levels, December 17th through the 20th. The highlight of the festivities will be the competition to select Team USA representing the United States in the prestigious Bocuse d’Or international cooking competition in Lyon, France in early 2017. This is the Olympics of the culinary arts on the world stage. Sebastien Silvestri, Vice President of Food & Beverage for The Venetian and The Palazzo, is our guest.

The Five Crowns in Corona del Mar (part of the proudly family-owned Lawry’s group of restaurants) is celebrating their 50th Anniversary this year. In the grand English tradition fine, classic cocktails have been a hallmark in their rich history. A “Mad Bar Scientist” (Amber Billiard) is now creating the highly-regarded cocktails. Amber joins us to share some creative Holiday cocktails.

What’s the dining out scene like in Old Havana and Cuba? Do locals eat in restaurants? Our next guest, Tori Klein, the Director of University of Nevada Las Vegas’ (UNLV) Foundation Events was just there. We’ll get an informed perspective from someone who really knows the restaurant business. It’s, unfortunately, a lot more primitive in Cuba than you know.

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

Amy and Craig Nickoloff of West Coast Prime MeatsIt was only a matter of time…! Our friends at West Coast Prime Meats have published the perfect cookbook for the Holidays: West Coast Prime Meats Cooks: Professional Recipes for the Home Kitchen.

West Coast Prime Meats is the protein purveyor of choice to some of the top restaurants in Southern California, Las Vegas and Hawaii.

West Coast Prime Meats is the protein purveyor of choice to some of the top restaurants in Southern California, Las Vegas and Hawaii.

The volume includes enticing kitchen tested recipes for BIG meat, Poultry and Seafood from the best chefs in Southern California, Las Vegas and Hawaii. In the spirit of the Holidays the proceeds benefit two important Veteran’s charities, The Wounded Warrior Project and The Gary Sinise Foundation.

Authors Craig and Amy Nickoloff join us.

Some of the top toques from prominent restaurants in Southern California, Las Vegas and Hawaii have graciously contributed the tested recipes including ARC, Bourbon Steak, Connie & Ted’s, il Pastaio, The Musso & Frank Grill, N9NE Steak House, Loteria! Grill, Providence, Temecula Creek Inn, Valentino and Water Grill.

The book includes chef-created recipes for Beef, Burgers, Lamb, Goat, Poultry, Veal and Seafood. There are dozens of genuinely useful tips, too, including instructions on how to de-bone a Leg of Lamb. The principals of West Coast Prime Meats know meat from years of practical experience and graciously share a lot of handy secrets with the reader.

Linda CivitelloThe Museum of the America Cocktail is uncorking it once again with their provocative December 15th evening at Faith & Flower in Downtown Los Angeles. The program is “Oh, James! Imbibing 007.”

From aphrodisiacs to villain concoctions, alcohol abounds in the James Bond books and movies. Dive into bitter, sweet, rocks, and neat with food historian Linda Civitello, author of Cuisine and Culture: A History of Food and People. Whether you like your martinis shaken, stirred, or dirty, come get your Bond on with The Museum of the American Cocktail and the evening’s Drinkmaster, Edwin Osegueda of Faith & Flower.

Admission includes gourmet appetizers and dessert.

Ms. Civitello has been on the faculty of culinary schools throughout Southern California, appeared on TV and radio, and cooks professionally. You can hear her audio tour about food and art at The Getty Museum.

Ultimo A Weekend ExcellenceThey always do it B-I-G in Las Vegas. What’s billed as the culinary event of the year, Ultimo – A Weekend of Excellence, hosted by The Venetian and The Palazzo, will take culinary extravagance to new levels, December 17th through the 20th.

The highlight of the festivities will be the competition to select Team USA representing the United States in the prestigious Bocuse d’Or international cooking competition in Lyon, France in early 2017. This is the Olympics of the culinary arts. For the first time ever Team USA (Philip Tessier) was awarded the Silver Medal at the Bocuse d’Or this year.

For the third year in a row, Ultimo will celebrate the romance of Italy with lavish feasts and exceptional experiences from an A-team of award-winning chefs as it unfolds around The Venetian and The Palazzo Las Vegas.   Renowned culinary luminaries participating in the weekend will include Chefs Jérôme Bocuse, Daniel Boulud, Josiah Citrin, Shaun Hergatt, Gavin Kaysen, Thomas Keller, James Kent, Roland Passot, Philip Tessier, Ming Tsai, Richard Rosendale, and Dario Cecchini, the famed Chianti “Butcher of Panzano.”

“This will be, without a doubt, the most spectacular gathering of world-renowned chefs in Las Vegas,” said Sebastien Silvestri, vice president of food & beverage for The Venetian and The Palazzo.  “For the culinary enthusiast, this will be a weekend to remember.”

This exceptional winter weekend will feature the return of The Venetian’s Grand Banquet, a landmark collaboration between several of the world’s best culinarians including Chefs Keller, Tessier, Hergatt and Tsai.

Sebastien Silvestri, Vice President of Food & Beverage for The Venetian and The Palazzo is our guest.

Amber Billiard of the Five CrownsThe Five Crowns in Corona del Mar (part of the proudly family-owned Lawry’s group of restaurants) is celebrating their 50th Anniversary this year. In the grand English tradition fine, classic cocktails have been a hallmark in their rich history. The libations at The Five Crowns remain top-shelf.

A “Mad Bar Scientist” (Amber Billiard) is now creating the cocktails. Amber joins us to share some creative Holiday cocktails.

She will be sharing her signature recipe for the Gin-based Sugar Plum Fairy.

Tori KleinWhat’s the dining out scene like in Old Havana and Cuba? Do locals eat in restaurants? Our next guest, Tori Klein, the Director of University of Nevada Las Vegas’s (UNLV) Foundation Events was just there. We’ll get an informed perspective from someone who really knows the restaurant business. It’s, unfortunately, a lot more primitive in Cuba than you know.

Locals can’t afford to even eat in the Government-owned establishments unless they have access to tourists and their American dollars. Privately owned restaurants need to buy their supplies on the black market due to shortages.

Tori Klein is the Director of University of Nevada Las Vegas’s (UNLV) Foundation Events.

The William F. Harrah College of Hotel Administration at UNLV is consistently ranked as one of the top college hospitality programs in the country. Their faculty members are internationally known experts. The programs mix the right amount of classroom and work experience. UNLV students are well prepared upon graduation to enter the job market, and the alumni are distinguishing themselves in their careers.

With more than 150,000 hotel rooms, Las Vegas is the ideal living laboratory for the study of hospitality in all its facets.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen Part One
Segment Three: West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen Part Two
Segment Four: MOTAC’s “Oh James! Imbibing 007”
Segment Five: Ultimo – A Weekend of Excellence, Las Vegas
Segment Six: “Mad Bar Scientist Amber” at Five Crowns and SideDoor, Corona del Mar
Segment Seven: Dining in Cuba, Tori Klein, Director UNLV Foundation Events Part One
Segment Eight: Dining in Cuba, Tori Klein, Director UNLV Foundation Events Part Two

July 26: Mark Andlebradt. LuckyRice, Patty’s Pizza, Melissa’s Produce, Zach Pollack

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas
Segment Three: Founder Danielle Chang, LUCKYRICE Los Angeles Part One
Segment Four: Founder Danielle Chang, LUCKYRICE Los Angeles Part Two
Segment Five: Founder Patty Phillips and Bridget Baskin, Patty’s Gourmet Pizza
Segment Six: Robert Schueller, Melissa’s World Variety Produce
Segment Seven: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part One
Segment Eight: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part Two

Jet Tila and Producer Andy preview the show.

After 15 successful years in Las Vegas at The Grand Canal Shoppes at The Venetian, Wolfgang Puck’s Postrio was due for a culinary facelift and some new energy. Enter new Executive Chef Mark Andlebradt (An-dell-Brat) who has created a new market-driven menu more in the style of the original Postrio in San Francisco.

LUCKYRICE Fest comes to Hollywood for their third annual event in Los Angeles. It’s night market-style Asian cuisine and cocktails. Founder Danielle Chang joins us.

Back in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides a range of products for commercial clients in over 30 states.

What fruits and vegetables are coming into season right now and tasting delicious ? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

You know executive chef and revered pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

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

Mark Andlebradt“After 15 successful years of serving Las Vegas, Wolfgang Puck’s Postrio is proud to announce a new, refined concept and market-driven menu led by newly appointed Executive Chef Mark Andlebradt. (An-dell-Brat) Postrio has dropped the “Bar & Grill” moniker and now focuses on seasonal, new American cuisine with global influences that can be enjoyed on the “indoor” patio overlooking the Carnivale atmosphere of St. Mark’s Square or in the intimate main dining room. Award-winning Chef Wolfgang Puck and Executive Chef Andelbradt’s diverse menu features wood-oven baked pizzas, handmade pastas, enticing entrees, outstanding steaks and fish from the mesquite grill, and much more.

This is a big space with 20,000 square feet. Banquets are an important component of their business.

Recent special: 32 ounce braised veal shank. Designed to be shared but many guests ordered it for one!

Weekend brunch is served from 11:00 a.m. to 3:00 p.m. on Saturday and Sunday. A guest favorite is the Cinnamon Pecan Roll with maple glaze.

Chef Andelbradt has held high positions through various prestigious kitchens including Brasserie T and Tru on Chicago with Rick Tramonto and Gale Gand; Daniel in New York with Daniel Boulud; Morimoto in both Philadelphia and New York with “Iron Chef” Masaharu Moritoto; and Tao in Las Vegas.

Postrio Las Vegas is located inside The Grand Canal Shoppes at The Venetian Las Vegas.

Luckyrice Night Market“Hosted by Sang Yoon (Father’s Office, Lukshon, and Bravo’s “Top Chef Masters”), the third annual, LUCKYRICE Fest is moving to Hollywood and taking over Create Nightclub for an evening of innovative and traditional Asian-styled dishes paired with cocktails from L.A.’s brightest star chefs and mixologists. Ticket proceeds benefit CAAM, Center for Asian American Media. This unusual smorgasbord of Asian culinary treats features our picks (LUCKYRICE’s) from L.A.’s hot Asian culinary culture – Eat, Drink and Get LUCKY.”

Sang Yoon’s Lukshon is preparing Sichuan Dumplings with Kurobuta pork, spicy Ma’La vinaigrette, sesame, and peanuts.

Founder Danielle Chang is our guest.

LUCKYRICE Founder Danielle Chang is an award-winning media entrepreneur. Prior to launching LUCKYRICE in 2010, she was CEO of Vivienne Tam, a fashion company. Danielle has also worked for Goldman Sachs, The New York Times, and as a Professor of Contemporary Art History. Born in Taiwan, Danielle created LUCKYRICE to share her life-long affinity for Asian cuisine and lifestyle.

Our own Chef Jet Tila is preparing a five spice pork belly taco.

Pizza is a $30 billion dollar industry in the United States…

Patty Phillips of Pattys PizzaBack in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides products for commercial clients in over 30 states.

Patty’s Pizza products have won industry awards for exceptional flavor and dependability. In addition, Patty’s “Take & Bake” pizza concept and innovative dough formulations have earned Patty’s critical acclaim from the toughest California restaurant critics.

Patty’s Pizza has worked rigorously to create a par (partially) baked frozen pizza formulation that does not require the heart of industrial level ovens, yet is still able to be frozen, topped, and used in a wide variety of applications. Ultimately, this has led to the development of a new line of pizza products designed to meet the diverse needs of Patty’s ever-growing client list.

The first prominent executive chef to endorse Patty’s Pizza was Roger Pigozzi (now at UCLA) who was then executive chef at The Biltmore Hotel in Downtown Los Angeles.

Robert Schueller of Melissa's World Variety ProduceWhat fruits and vegetables are coming into season right now and tasting delicious? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

New Mexico Hatch Chiles season starts first week of August.  First local roastings will be Aug. 2- Sept. 20th approx.

The following items are now coming into season and tasting great!:

Melissa’s Muscato (red, green, black), champagne grapes, Witch Finger, Niabells, Cotton Candy and Thomcords Grapes…

Other mention-able worthy fruits:  Figs (brown Turkey, Black Mission, Tiger), Masumoto Peaches, Lychees, Organic Plum Bites, and how about those cute Watermelon Cucumbers, too.

Getting into the peak of the Heirloom Tomatoes, or general tomato season too…

Zach PollackYou know executive chef and pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

“While Sotto’s early vision was mostly Southern Italian, Pollack expands his reach here. “It’s not as regionally specific, but more loosely inspired by the different regions of Italy,” says Pollack. “It’s really my interpretation of these dishes, so it makes sense for Los Angeles, a city that doesn’t take itself too seriously.” You’ll find small and large plates, seasonal salads and handmade pastas, sometimes using grains from Pasadena’s Grist & Toll flour mill.” (Credit to Lesley Balla of Zagat)

Sotto is part of Dine LA for Dinner. $35 prix fixe menu.

Concludes Sunday, July 27th.

Second Course is choice of: Lamb spezzatino (lemon, egg semolina,) Rigatoni (chicken liver ragu, maitake,) or Margarita pizza.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas
Segment Three: Founder Danielle Chang, LUCKYRICE Los Angeles Part One
Segment Four: Founder Danielle Chang, LUCKYRICE Los Angeles Part Two
Segment Five: Founder Patty Phillips and Bridget Baskin, Patty’s Gourmet Pizza
Segment Six: Robert Schueller, Melissa’s World Variety Produce
Segment Seven: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part One
Segment Eight: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part Two

April 13: Zov’s, Bacon Bash, Hamburger America, Valentino Las Vegas, Linda Burum

Podcasts

Segment One: Zov Karamardian of the original Zov’s Bistro in Tustin
Segment Two: Amy Jurist of Amy’s Culinary Adventures
Segment Three: George Motz, Emmy Award-winning filmmaker, author, journalist and burger expert
Segment Four: Luciano Pellegrini, Executive Chef / Partner of Valentino Las Vegas in The Venetian
Segment Five: Linda Burum, Food Journalist. Contributes to L.A. Weekly, Los Angeles Magazine, Los Angeles Times and other prominent publications Part One
Segment Six: Linda Burum, Food Journalist. Contributes to L.A. Weekly, Los Angeles Magazine, Los Angeles Times and other prominent publications Part Two

We’re very international this week. It’s a dash of Morocco with an insight on the world of secret dining. Then we talk juicy burgers followed by a touch of elegant dining in Las Vegas. Finally it’s a taste of India in our own backyard.

Zov Karamardian or Zov's in TustinFirst it’s the “best bite of the week” with Chef Jet and Producer Andy. Thereafter it’s Zov of Zov’s Bistro in Tustin previewing her upcoming author lunch with Kitty Morse. Ms. Morse is a native of Morocco and returns there often. Her latest title is, Mint Tea and Minarets: A Banquet of Moroccan Memories.

 

 

Amy Jurist of Amy's Culinary AdventuresIf you have confidence in the chef, underground dinners can be a lot of fun. Chef Amy Jurist (also an accomplished caterer) has been organizing these unusual one night only events for 7 years under the banner of the Decadent Underground Dinner Club. Up next for her is “The Bacon Bash” evening. (It’s the 5th Annual…)

 

George MotzIt’s un-American not to appreciate a juicy hamburger hot off the grill.Television host, author, Emmy award-winning filmmaker, and burger expert, George Motz certainly agrees. His passion for burgers initially resulted in the award-winning documentary, “Hamburger America.” The success of the film inspired George to then pen a state-by-state guide to burgers also titled Hamburger America.

Now George has an original series for Travel Channel, “Burger Land”. George takes the views on a road trip across America offering his expert take on the nation’s top burgers in various regions of the country. The first city visited is Los Angeles and it’s more than the obvious spots!

Luciano Pellegrini of Valentino Las VegasLuciano Pellegrini is the founding executive chef at Valentino Las Vegas located in The Venetian hotel. For 14 years this fine Italian restaurant has been earning rave reviews. Chef Luciano is one of the few James Beard award-winning chefs who actually lives in Las Vegas and cooks in his restaurant. He won his coveted Beard Award for Valentino Las Vegas!

Chef Luciano will be sharing some Valentino Las Vegas news.

Linda Burum is an accomplished food journalist known for her attention to the details. You’ve seen her engaging work in Los Angeles Magazine, The Los Angeles Times and LA Weekly.

Among the cuisines that Linda has extensively researched are the regional cuisines of India. Linda will be sharing her food knowledge of our own Little India on Pioneer Blvd. in Artesia.

Podcasts

Segment One: Zov Karamardian of the original Zov’s Bistro in Tustin
Segment Two: Amy Jurist of Amy’s Culinary Adventures
Segment Three: George Motz, Emmy Award-winning filmmaker, author, journalist and burger expert
Segment Four: Luciano Pellegrini, Executive Chef / Partner of Valentino Las Vegas in The Venetian
Segment Five: Linda Burum, Food Journalist. Contributes to L.A. Weekly, Los Angeles Magazine, Los Angeles Times and other prominent publications Part One
Segment Six: Linda Burum, Food Journalist. Contributes to L.A. Weekly, Los Angeles Magazine, Los Angeles Times and other prominent publications Part Two