Show 246, November 4, 2017: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s mouthwatering 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…

Earlier in the year we introduced you to the pride of southern BBQ, the Heirloom Market BBQ in Atlanta. The youthful owner/ chefs are Cody Taylor and Jiyeon Lee. They are featured in the “Smokehouse Stories and Recipes” section of Matt Moore’s The South’s Best Butts – Pitmaster Secrets for Southern Barbecue Perfection.

Executive Producer Andy Harris recently made the pilgrimage to Heirloom. It was as good as Matt promised and an experience. Chefs Cody and Jiyeon are our guests.

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) in early October with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we continue our coverage of the best of Roswell with a chat with Chris Nelson, the new Executive Director of the 120,000 member Chattahoochee Nature Center.

The much-honored Ranch Restaurant in Anaheim was the recipient this year of The Golden Foodie Award for the Best Entrée in Orange County. That is Executive Chef Michael Rossi’s signature Cowboy Ribeye. That’s a 58oz. bone-in rib chop with Grafton Farms white cheddar scalloped potatoes and Sauce Bordelaise. Oh yea…We’ll get Chef Michael out of the kitchen to chat about the extraordinary project that is The Ranch Restaurant.

Salt & Straw Ice Cream is a family-run, chef-driven ice cream company with kitchens and scoop shops in Portland, San Francisco and Los Angeles that partners with local artisans, producers and farmers to serve unusually creative and absolutely delicious ice cream. Co-Founder and Head Ice Cream Maker Tyler Malek is our guest.

2017 marks twenty-three years of the Festival Gourmet International in Puerto Vallarta. In 1995 Chefs Thierry Blouet and Heinz Reize came up with the idea of ​​promoting and elevating the culinary level of this region to competitive international standards, interacting with new methods and the creativity of highly qualified Chefs from around the globe. The goal of this 10-day, great party was to strengthen the gastronomy of Puerto Vallarta as an exemplary showcase and to promote the destination through the excellence of the good table. Chef Thierry Blouet joins us from his sister Café des Artistes in Los Cabos.

Raise a Glass For Wine Country Benefit

Long Beach’s Chianina Steakhouse and Michael’s On Naples Ristorante are joining together the evening of Wednesday, November 15th to raise money to support the Sonoma County Resilience Fund and The Napa Valley Community Disaster Relief Fund. The only expense deduction from the $175 ticket price is for the servers’ gratuity. All other monies are being donated so you know your dollars are really going to support the relief effort! For Tickets to this event, you can order here or also from here.

Bocuse d’Or Team USA Update

Team USA wins Hold at the 2017 Bocuse D'orEarlier in the year in Lyon, France Team USA led by Chef Mathew Peters earned the Gold statue in the prestigious, biannual Bocuse d’Or International Culinary Competition. It was a proud first for USA in the long history of the Bocuse d’Or.

In Las Vegas on Thursday, November 9th at The Palazzo Ballroom at the Palazzo & Venetian Resorts in Las Vegas 3 chefs will compete for the right to represent Team USA 2019 in Lyon. It’s an all-day event and spectator tickets are available. The day before in Las Vegas is the 2017 Ment’or Young Chef & Commis Competitions. Also a fun spectator event.

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

Play

November 4: Heirloom Market BBQ, Chattahoochee Nature Center, Michael Rossi, Salt & Straw, Thierry Blouet

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chefs Cody Taylor & Jiyeon Lee, Heirloom Market BBQ, Atlanta
Segment Three: Chris Nelson, Executive Director, Chattahooche Nature Center, Roswell, GA
Segment Four: Executive Chef Michael Rossi, The Ranch Restaurant
Segment Five: Tyler Malek, Co-Founder & Head Ice Cream Maker, Salt & Straw Ice Cream
Segment Six: Chef Thierry Blouet, Café des Artistes, Festival Gourmet International, Puerto Vallarta

Now an enticing preview of this Saturday’s mouthwatering 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…

Earlier in the year we introduced you to the pride of southern BBQ, the Heirloom Market BBQ in Atlanta. The youthful owner/ chefs are Cody Taylor and Jiyeon Lee. They are featured in the “Smokehouse Stories and Recipes” section of Matt Moore’s The South’s Best Butts – Pitmaster Secrets for Southern Barbecue Perfection.

Executive Producer Andy Harris recently made the pilgrimage to Heirloom. It was as good as Matt promised and an experience. Chefs Cody and Jiyeon are our guests.

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) in early October with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we continue our coverage of the best of Roswell with a chat with Chris Nelson, the new Executive Director of the 120,000 member Chattahoochee Nature Center.

The much-honored Ranch Restaurant in Anaheim was the recipient this year of The Golden Foodie Award for the Best Entrée in Orange County. That is Executive Chef Michael Rossi’s signature Cowboy Ribeye. That’s a 58oz. bone-in rib chop with Grafton Farms white cheddar scalloped potatoes and Sauce Bordelaise. Oh yea…We’ll get Chef Michael out of the kitchen to chat about the extraordinary project that is The Ranch Restaurant.

Salt & Straw Ice Cream is a family-run, chef-driven ice cream company with kitchens and scoop shops in Portland, San Francisco and Los Angeles that partners with local artisans, producers and farmers to serve unusually creative and absolutely delicious ice cream. Co-Founder and Head Ice Cream Maker Tyler Malek is our guest.

Each ice cream is handmade in small batches using only all-natural cream from local farms in each city. Flavors showcase the best local, organic and sustainable ingredients from Oregon and Southern California farmers and artisans as well as imported flavors from small hand-picked farms from around the world. The company started in Portland, OR serving eight flavors from an ice cream cart in May of 2011. Scoops of handmade, small batch ice creams, sundaes, milkshakes and floats as well as pints to go are available at each shop with an ice cream sommelier of sorts who will gladly take you through a tasting of all the flavors.

2017 marks twenty-three years of the Festival Gourmet International in Puerto Vallarta. In 1995 Chefs Thierry Blouet and Heinz Reize came up with the idea of ​​promoting and raising up the culinary level of this region to competitive international standards, interacting with new methods and creativity of highly qualified Chefs from around the globe. The goal of this 10-day, great party was to strengthen the gastronomy of Puerto Vallarta as an exemplary showcase and to promote the destination through the excellence of the good table. Chef Thierry Blouet joins us from his Café des Artistes in Puerto Vallarta.

Bocuse d’Or Team USA Update

Team USA wins Hold at the 2017 Bocuse D'orEarlier in the year in Lyon, France Team USA led by Chef Mathew Peters earned the Gold statue in the prestigious, biannual Bocuse d’Or International Culinary Competition. It was a proud first for USA in the long history of the Bocuse d’Or.

In Las Vegas on Thursday, November 9th at The Palazzo Ballroom at the Palazzo & Venetian Resorts in Las Vegas 3 chefs will compete for the right to represent Team USA 2019 in Lyon. It’s an all-day event and spectator tickets are available. The day before in Las Vegas is the 2017 Ment’or Young Chef & Commis Competitions. Also a spectator event.

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

Jiyeon Lee and Cody TaylorEarlier in the year we introduced you to the pride of southern BBQ, the Heirloom Market BBQ in Atlanta established in 2010. The youthful owner/chefs are Cody Taylor and Jiyeon Lee. They are prominently featured in the “Smokehouse Stories and Recipes” section of Matt Moore’s The South’s Best Butts – Pitmaster Secrets for Southern Barbecue Perfection.

Atlanta Magazine has consistently recognized them as one of the “50 Best Restaurants in Atlanta.” Quite an honor for a modest establishment which is housed in 720 sq. ft. and is essentially to-go because much the limited patio seating is stand up.

Chef Jiyeon is Korean so one of the available winning sauces is KB Sauce (Korean BBQ Sauce) with a dash of sweet heat. It’s mouthwatering American BBQ with an unintentional Korean influence.

Pork is the house specialty here but all the meats are worthy of deserved praise. Don’t miss the unusual Kimchi Slaw.

Executive Producer Andy Harris recently made the pilgrimage to Heirloom. It really was as good as Matt promised and an experience to see during the lunch rush.

Chefs Cody and Jiyeon are our guests.

Chris NelsonExecutive 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) in early October with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we continue our coverage of the best of Roswell with a chat with Chris Nelson, the new Executive Director of the 120,000 member Chattahoochee Nature Center founded in 1976 by local citizens.

CNC is the oldest and largest private, non-profit natural science learning center in the Southeast. This environmental sanctuary encompasses 30 species of native wildlife and 127 acres of native plants and gardens.

Follow the “Wildlife Walk” to view beaver and native birds of prey including owls, hawks and bald eagles. Hike the woodland trails or wander the boardwalk. Visit the gardens, and explore the Discovery Center. A true nature-lover’s paradise.

One of the most noteworthy efforts at the Chattahoochee Nature Center is The Unity Garden. It was established in April 2010 with a generous grant from Kaiser Permanente. The quarter-acre garden has three goals: Production, Donation, and Education.

The Unity Garden grows fresh vegetables, fruits, and herbs. The Unity Garden uses sustainable gardening practices, found and recycled resources, and focuses on producing healthy plants in healthy soil. The garden is tended by a garden coordinator, as well as dedicated individual volunteers. Most of the fresh produce grown in the Unity Garden is donated to the food pantry at North Fulton Community Charities. CNC delivers fresh vegetables and greens once or twice a week. The Unity Garden is in year-round production. To date, CNC has delivered over 27,000 pounds of fresh produce.

Michael Rossi of the Ranch Restaurant and SaloonThe much-honored Ranch Restaurant in Anaheim was the recipient this year of The Golden Foodie Award for the Best Entrée in Orange County. That is Executive Chef Michael Rossi’s signature Cowboy Ribeye. That’s a 58oz. bone-in rib chop with Grafton Farms white cheddar scalloped potatoes and Sauce Bordelaise. Oh yea…

The Ranch Restaurant & Saloon is an upscale fine dining and country music establishment located on the ground floor of Extron Electronics corporate headquarters in Anaheim. It also offers a luxurious private dining and events center on the sixth floor of the same building. A personal vision and dream of Extron President and Owner Andrew Edwards, THE RANCH comprises a rustic yet elegantly styled restaurant based on regional American cuisine and fine wines.

THE RANCH delivers a notable combination of a quality culinary experience with a seasonally driven menu emphasizing the best local ingredients. Many of the fresh fruits and vegetables used on the menu (and at the bar) are grown on The Ranch’s own farm in Orange.

We’ll get Chef Michael out of the busy kitchen to chat about the extraordinary project that is The Ranch Restaurant.

Tyler MalekSalt & Straw Ice Cream is a family-run, chef-driven ice cream company with kitchens and scoop shops in Portland, San Francisco and Los Angeles (5 locations in the L.A. area) that partners with local artisans, producers and farmers to serve unusually creative and absolutely delicious ice cream. Co-Founder and Head Ice Cream Maker Tyler Malek is our guest.

Each ice cream is handmade in small batches using only all-natural cream from local farms in each city. Flavors showcase the best local, organic and sustainable ingredients from Oregon and Southern California farmers and artisans as well as imported flavors from small hand-picked farms from around the world.

The company started in Portland, OR serving eight flavors from an ice cream cart in May of 2011. Scoops of handmade, small batch ice creams, sundaes, milkshakes and floats as well as pints to go are available at each shop with an ice cream sommelier of sorts who will gladly take you through a tasting of all the flavors.

“LOVE AND PASSION – THE SALT AND PEPPER TO TASTE GOOD!”

Thierry Blouet2017 marks twenty-three years of the Festival Gourmet International in Puerto Vallarta featuring the talent and creations of over 30 chefs. In 1995 Chefs Thierry Blouet and Heinz Reize came up with the idea of ​​promoting and raising up the culinary level of this region to competitive international standards, interacting with new methods and creativity of highly qualified Chefs from around the globe. Over 500,000 gourmet food fans have attended over the years along with close to 600 participating celebrity chefs.

The goal of this 10-day, great party was to strengthen the gastronomy of Puerto Vallarta as an exemplary showcase and to promote the destination through the excellence of the good table.

It’s a full schedule of culinary activities including chef tastings events, culinary safaris, seasonal tastings and themed nights offering distinct dishes from cities from around the world. Distinguished restaurants from Puerto Vallarta’s different zones will be participating.

In addition to all the special events every night of the 10-day Festival is the Gourmet Dine Around.” Each night each of the 27 participating Puerto Vallarta restaurants and hotels serve a special menu offering creations and delicacies crafted by the respective guest chef.

“The SoCal Restaurant Show” will be broadcasting live from Puerto Vallarta’s Festival Gourmet International on Saturday morning, November 19th from 10:00 a.m. to 11:30 a.m. PT.

Chef Thierry Blouet joins us from his flagship Café des Artistes in Puerto Vallarta.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chefs Cody Taylor & Jiyeon Lee, Heirloom Market BBQ, Atlanta
Segment Three: Chris Nelson, Executive Director, Chattahooche Nature Center, Roswell, GA
Segment Four: Executive Chef Michael Rossi, The Ranch Restaurant
Segment Five: Tyler Malek, Co-Founder & Head Ice Cream Maker, Salt & Straw Ice Cream
Segment Six: Chef Thierry Blouet, Café des Artistes, Festival Gourmet International, Puerto Vallarta

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