Show 231, July 8, 2017: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die

Jet Tila at Cochon 555Chef Jet Tila really needs no introduction to the audience of the “SoCal Restaurant Show.” He was the engaging Co-host of the show for its first two years and you know him from his many appearances all over Food Network including being one of only three permanent judges on Food Network’s “Cutthroat Kitchen with Alton Brown” now airing its 15th season.

Now celebrity chef and Asian cooking expert Jet Tila brings his years of experience and hard-earned knowledge together in his breakthrough first cookbook, 101 Asian Dishes You Need to Cook Before You Die. We’ll chat with Chef Jet about his signature Drunken Noodles and mastering the building-blocks of Asian cuisine for the home kitchen.

Jet has not only compiled the classic 101 Asian recipes that every home cook needs to try, he has also demystified Asian cooking and made it approachable—with simplified techniques, weeknight-friendly cook times and ingredients commonly found in most grocery stores today. Starting with the philosophy of “yum” in Asian kitchens, Jet expertly teaches everything from stocking the pantry and mastering the wok to perfecting the building-blocks of Asian cuisine.

With his guiding hand and pro tips, readers can easily recreate authentic and delicious dishes like The Last Pad Thai Recipe You’ll Ever Need, Quicker Beef Pho, crispy Vegetable and Shrimp Tempura and the life-changing Bomb-Ass Homemade Sriracha

Your chance to meet Chef Jet, enjoy the best dishes from the book, get a signed copy and support the Careers through Culinary Arts Program (C-CAP)

On Tuesday evening, July 18th James Beard Award-winning chef & restaurateur Sherry Yard is hosting a “Cocktail Party & Book-Signing” with Chef Jet Tila at Westwood’s Tuck Room Tavern to benefit Careers through Culinary Arts Program (C-CAP.) It’s a celebration of the publication of Jet’s first cookbook, 101 Asian Dishes You Need to Cook Before You Die.

Guests on July 18th are invited to savor Chef and Cutthroat Kitchen Judge Jet Tila’s delectable dishes, while sipping Champagne, Chang Beer or enjoying a signature cocktail created by Chef Sherry Yard all throughout the evening. Each guest will also go home with a signed copy of Chef Jet Tila’s inspiring new cookbook, 101 Asian Dishes You Need to Cook Before You Die, signed by the author himself

Ticket Information: COCKTAIL PARTY + BOOK SIGNING to celebrate Chef Jet Tila and benefit C-CAP will take place on Tuesday, July 18th, 2017 at The Tuck Room Tavern from 6:00 pm to 10:00 pm. Tickets are $95.00 per person and $75.00 from each ticket sold will directly benefit Careers through Culinary Arts Program (C-CAP) Los Angeles and is tax deductible. For more information or to purchase tickets directly, please visit COCKTAIL PARTY + BOOK SIGNING to celebrate Chef Jet Tila.

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Show 204, December 31, 2016: Executive Chef Sherry Yard, The Tuck Room Tavern

Sherry YardChef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is the Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston.

There is a cocktail countdown and DJ in Westwood for New Year’s Eve. Limited availabilities remain for the 2nd seating with a Midnight Champagne Toast.

Weekend Brunch includes the Brunch Box (with multiple entrée choices) and alcoholic beverage for $19.99.

For the last night of Hanukkah enjoy Chef Sherry’s Crispy Latke Fries with apple sauce and sour cream. It’s a regular feature of the Brunch menu.

Sherry Yard is our guest.

 

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Show 179, July 9, 2016: Adam Seger CCP, Corporate Sommelier / Executive Bartender, iPic Entertainment

Adam SegerGoing to the movies doesn’t have to be a lackluster experience anymore when you’re talking about premium food and beverage offerings. iPic Entertainment is redefining how people eat and drink at the movies with 13 locations Coast-to-Coast and more on the way. In Southern California there are iPic complexes in Westwood and Pasadena. The chef-driven food is created by multiple James Beard-award winning chef, Sherry Yard.

Adam Seger, the Corporate Sommelier and Executive Bartender for iPic Entertainment, is our guest. A master barman, Adam has created high profile, signature cocktails now appearing on bar menus across the country. He even has his own line of bitters and has developed proprietary spirits. Cheers.

The Tuck Room Tavern is the newly conceived destination restaurant at iPic Westwood created by Chef Sherry Yard (ex-Spago Beverly Hills.) A serious cocktail program is part of the experience.

iPic’s answer to a concession stand –features a chef-driven menu from acclaimed Chef Sherry Yard, to be delivered to guests in Premium Plus. Freshness and quality is key followed by special attention taken to craft each dish to be in-cinema friendly for guests to enjoy in a dark cinema during the movie. iPic wouldn’t forget the classics, Chef Sherry has selected an assortment of classic candies and custom treats as well as classic and gourmet popcorn flavors to satisfy your sweet, or savory, tooth. iPic Express also offers an assortment of cocktails, beer, and wine, featuring our exclusive Cocktail Shaker.

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Show 174, June 4, 2016: Museum of the American Cocktail’s Dale “King Cocktail” DeGroff and Philip Dobard

Dale DeGroffThree superstar cocktailians: Dale DeGroff, Gaz Regan, and Adam Seger, share the stories behind cocktails they created and named when The Museum of the American Cocktail (MOTAC) presents its next Los Angeles seminar, Cocktail Genesis & the Language of Libations,” Tuesday, June 14, 2016 @ 6:30 p.m. at Executive Chef Sherry Yard’s newest fine dining destination, The Tuck Room at iPic Theaters Westwood. Properly shaking the libations for us are MOTAC’s creator, Dale DeGroff and MOTAC’s Philip Dobard.

Ever wonder how a new cocktail is created? What goes into it: base spirit(s), modifiers, and garnish? And then how it’s named? Well, on June 14 MOTAC brings together three living legends, one of them, Dale DeGroff, aka “King Cocktail,” a James Beard Foundation Award Winner and Who’s Who Inductee, to tell the origin stories of five signature cocktails they themselves created, and why they carry the names so synonymous with their creators.

Come pass a rich evening of storytelling and drinking, all while enjoying a spread of gourmet appetizers courtesy of dual James Beard Foundation Award Winner, Sherry Yard.

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Show 173, May 28, 2016: Stan’s Donuts & Coffee

Stan and Ina Berman and Rich LabriolaFor over 52 years Stan Berman has baked some of the world’s best donuts at Stan’s Corner Donut Shop in Westwood located across from UCLA. Now it had grown to the Midwest with the addition of 6 busy Stan’s Donuts & Coffee cafes in Chicago and nearby suburbs. Two new stores, including a high-profile unit on Chicago’s Magnificent Mile on N. Michigan Ave., debuted on Saturday, May 21st.

Second generation Chicago restaurateur and baker Rich Labriola is the proud architect of the expansion. We’ll meet him and talk crullers and premium coffee.

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Show 119, April 25, 2015: Chef Jet Tila

Jet Tila and a heritage pig at Cochon 555 in 2013Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. Jet is the most-used permanent solo judge on Food Network’s Cutthroat Kitchen with host Alton Brown.

Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

Jet’s heat is “All-Stars Tournament : Part 4” where there is just one more spot in the Grand Finale up for grabs. Competing with Chef Jet are Rocco DiSpiritio, Fabio Viviani and Lee Anne Wong. “The All-Stars open the appetizer baskets and find a succulent seafood and an Asian pastry. In the entrée round, the chefs will need to get creative in order to cook a perfect piece of beef in time. And some fish-shaped snacks meet crystals that pop in the dessert round.”

Sherry Yard (ex-Spago) is the Culinary Director for iPic Theaters. She has just started a celebrity guest chef series there. In May Chef Jet will have a signature menu item available at the iPics in Westwood and Pasadena. It’s Tuna on Crispy Rice Cake. The beverage pairing is a Tokyo Iced Tea with jasmine tea-infused vodka, balsam, Riesling, and honey-pineapple-yuzu-lychee salsa.

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Show 71, May 3, 2014: Sherry Yard of iPic Theaters and Helms Bakery

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

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

She has just stepped into the newly created position of Corporate Vice President of Culinary Direction for iPic Theaters. Their new state-of-the-art Westwood complex has just opened. Gourmet, restaurant quality food from locally-sourced ingredients is now on the menu for the luxury movie viewing experience.

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

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Show 71, May 3, 2014: Sherry Yard of iPic Theaters and Helms Bakery Continues…

Hemls Bakery treats from Sherry YardSherry is on a mission to change the way people eat in a movie theater. The iPic Theaters menu for Westwood even includes Helms Treats. There are premium signature cookies and even frozen novelties!

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

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

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

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

Podcasts

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

Chef Jet and Producer Andy preview the show.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

His grilled octopus is a standout.

Ramen Tuesday is at the bar.

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

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

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

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

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

Nan is also starting to offer baking classes.

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

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

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

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

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

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

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

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

Podcasts

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

Show 64, March 8, 2014: Executive Chef Anthony Carron, co-founder, 800 Degrees Neapolitan Pizzeria

Anthony Carron of 800 Degrees PizzaChef Anthony Carron is the creative force behind 800 Degrees Neapolitan Pizzeria which is growing rapidly with a devoted following. His background is in fine-dining with Michael Mina. It started in Westwood in 2011. A “To-Go” branch was added in Westwood. Santa Monica and LAX recently opened. Las Vegas, Pasadena, Hollywood, and New York are on the horizon.

It’s thin crust pizza that follows the traditions established in Naples. What’s really different is that once you choose your toppings the pizza is then flash-cooked for about a minute in a wood-burning over at 800 degrees!

“800 Degrees strives to honor the tradition of classic Neapolitan pizza where the integrity of handcrafted ingredients is paramount. We use natural grown California tomatoes, our mozzarella is made for us every day right here in L.A., and our crust is crafted in house from only Italian flour, wild yeast, sea salt and filtered water.”

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