Show 18, February 23, 2013: Richard Rosendale, Executive Chef and Director of Food & Beverage, The Greenbrier, West Virginia &amp Bocuse d’Or USA Captain 2013

Richard Rosendale of the Greenbrier Resort in Sulphur Springs West VirginiaChef Rosendale represented the United States late last month at the Bocuse d’Or culinary competition in Lyon, France. It’s held every other year and is considered the pinnacle of international cooking competitions. The chefs have an intense five-and-one half hours to prepare a dazzling meat platter and a plated fish course which is then judged by an international panel of respected chefs.

Chef Rosendale and his commis, Corey Siegel, spent a year training every day for this prestigious competition. A duplicate of their kitchen in Lyon was created at The Greenbrier to practice in.

Team USA had a sizeable rooting section cheering them on in Lyon. Thomas Keller is the Bocuse d’Or USA foundation’s President and he was in Lyon, too. USA placed a respectable 7th Place which was in the upper third of the competitors.
Congratulations to Chef Rosendale for an incredible effort!

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February 23: Richard Rosendale, Daniel Shemtob, Govind Armstrong, OC Restaurant Week

Podcasts

Segment One: Richard Rosendale, Executive Chef and Director of Food & Beverage, The Greenbrier, West Virginia & Bocuse d’Or USA Captain 2013”
Segment Two: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village, Part One
Segment Three: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village, Part Two
Segment Four: Govind Armstrong the Executive Chef and Co-Owner of Post & Beam in Baldwin Hills
Segment Five: Orange County Restaurant Week, February 24th to March 2nd, Part One
Segment Six: Orange County Restaurant Week, February 24th to March 2nd, Part Two

We’re all over these great United States today with celebrated chefs, a local food entrepreneur, and bargain dining at extraordinary restaurants in Orange County for the next week.

Richard Rosendale of the Greenbrier Resort in Sulphur Springs West VirginiaWhen we spoke with Thomas Keller back in December he was giving us the background on the talented American chef representing the USA in the prestigious Bocuse d’Or culinary competition in Lyon, France in late January. That distinguished chef is Richard Rosendale, the executive chef of the historic Greenbrier Resort in West Virginia.

Chef Rosendale is with us this morning to share the extraordinary experience of competing in the Bocuse d’Or on the international stage. If you think “Chopped” is tough wait until you hear what is required for this intense international competition! The winner comes as close to achieving perfection in the culinary arts as humanly possible…

Daniel ShemtobYou’ve no doubt heard about The Lime Truck, one of Orange County’s pioneering gourmet food trucks. Perhaps you’ve even enjoyed one of their Ultimate Tacos. It’s been so successful that there are now three of them on the road in Orange and Los Angeles Counties. The food is both original and tasty.

The fame of The Lime Truck is now national. In a spirited competition The Lime Truck deftly maneuvered it’s way across the USA on Food Network’s “Great Food Truck Race” (Season 2) and crossed the finish line first. That earned young food entrepreneur Daniel Shemtob and his colleagues a $50,000 cash prize.

Last year Daniel debuted his first bricks and mortar spot in Westwood Village. TLT Food has an expanded menu and a thoughtful collection of craft beers and boutique wines. You’ll actually see Daniel there regularly cooking!

Chef Govind Armstrong of Post and BeamOn Tuesday evening, February 26th super chef Marcus Samuelsson will be joining forces with Chef Govind Armstrong (Table 8) to present “A Taste of Harlem” at Govind’s new restaurant, Post & Beam, located in Baldwin Hills. The menu is reimagined soul classics. A portion of the proceeds will be donated to C-CAP Los Angeles.

Unfortunately the dinner reached capacity some two weeks ago. The good news is that an After Party benefiting C-CAP has been added so foodies will have a chance to meet Chef Marcus and Chef Armstrong and enjoy some good music.

Chef Govind Armstrong will be with us to talk about the festivities and how to obtain a coveted ticket for the After Party.

orange_county_restaurant_weekOrange County Restaurant Week (The 5th Annual) starts on Sunday and it’s your chance to experience Orange County’s best for lunch and dinner at very consumer-friendly special pricing! Yes, it’s a real bargain. The 2013 OC Restaurant Week will be held Sunday, February 24th through Saturday, March 2nd.

Explains Pamela Waitt, president of the OC Restaurant Association, “This year’s five-year anniversary will serve as a grand celebration as restaurants offer the best menus and ensure that diners will be presented with a truly special weeklong celebration. After all, the goal is for everyone involved to have fun!”

Executive Chef Roy Hendrickson of Zimzala Restaurant & Bar at The Shorebreak Hotel in Huntington Beach and proprietress/restaurateur Nancy Wilhelm and Executive Chef Rayne Frey of Tabu Grill in Laguna Beach will all be in-studio to reveal their ambitious menu creations for OC Restaurant Week.

Podcasts

Segment One: Richard Rosendale, Executive Chef and Director of Food & Beverage, The Greenbrier, West Virginia & Bocuse d’Or USA Captain 2013”
Segment Two: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village, Part One
Segment Three: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village, Part Two
Segment Four: Govind Armstrong the Executive Chef and Co-Owner of Post & Beam in Baldwin Hills
Segment Five: Orange County Restaurant Week, February 24th to March 2nd, Part One
Segment Six: Orange County Restaurant Week, February 24th to March 2nd, Part Two

Show 8, December 8, 2012: Thomas Keller of The Thomas Keller Restaurant Group

Chef Thomas Keller of Bouchon, per se and French LaundryChef Keller is just completing an ambitious national book tour in support of Bouchon Bakery (written with his executive pastry chef, Sebastien Rouxel.) Thomas Keller was gracious enough to spend a few minutes with us to discuss the extraordinary new cookbook (his 5th,) The French Laundry in Yountville where it all started, and the Bocuse d’Or International Culinary Competition held every other year in Lyon, France. Thomas is currently President of Bocuse d’Or USA and is committed (long-term) to bettering the competitive standing of Team USA in this prestigious competition. The US competitor for the Bocuse d’Or 2013 is Richard Rosendale, executive chef of The Greenbrier in White Sulphur Springs, West Virginia.

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