Show 254, December 30, 2017: Show Preview with Co-Host Andy Harris

Now a festive preview of Saturday’s properly decadent eve of New Year’s Eve 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… Keep in mind we’re here with you live every Saturday morning throughout The Holidays and beyond.

In the holiday spirit we’re journeying back to sunny Puerto Vallarta, Jalisco, Mexico. The area is the home of the potent, distilled Racilla from the green agave plant, a distant cousin of the better-known Tequila. Raicilla expert and festival producer Edgar Cisneros is our well-informed guide.

Year anniversaries in the turbulent, fine-dining restaurant business are an occasion to be celebrated. A salute to owner/Chef Ross Pangilinan (ex-Leatherby’s Café Rouge in the Segerstrom Center for The Arts in Costa Mesa) who just celebrated the 1st Anniversary of downtown Santa Ana’s Mix Mix Kitchen Bar. Chef Ross pops out of his open kitchen for a welcome chat.

Fruits and vegetables are delightfully moving to the center of the plate in more and more restaurants. Chefs are intrigued with the possibilities. What produce items were hot in 2017 based on actual sales? What’s now trending for 2018? Did you know Jackfruit is one of the most visible fruits on the internet? Our resident Prince of Produce, the esteemed Robert Schueller of Melissa’s World Variety Produce, joins us with all the delicious and farm-fresh intel.

Husband-and-wife team, Chef Noah and Marín von Blöm, have introduced ARC PIZZA HOUSE, featuring a menu of unique wood-fired pizzas, at Costa Mesa’s South Coast Collection (3321 Hyland Avenue, Suite G). This new concept is an extension of acclaimed restaurant, ARC, and is located in the space formerly occupied by Restaurant Marin, which will be relocating to a new home on the Newport Beach Peninsula in early 2018, when the von Blöms’ DirtySexyHappiness Hospitality Group will debut a new culinary concept including a bakery and butcher shop. Chef Noah and Marin are our guests.

What’s new or on the horizon in the world of wine for the New Year? What impact will the tragic fires in the Northern California wine regions of Napa and Sonoma have on the California Wine Industry? Oddly the USA has a much lower per capita consumption of wine than the European Countries. Where is that trend going? Are there still wine bargains available on premium imported wines? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with the needed insight.

Our dynamic Co-Host, Chef Andrew Gruel, connects from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining headed? What impact will the increase in minimum wage have on California eateries? This is Part 2 of his conversation continued from last week.

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

Play

Show 254, December 30, 2017: Kyle Meyer, Wine Exchange, Santa Ana

Kyle Meyer of Wine ExchangeWhat’s new or on the horizon of significance in the world of wine for the New Year? What impact will the tragic fires in the Northern California wine regions of Napa and Sonoma have on the California Wine Industry?

Oddly the USA has a much lower per capita consumption of wine than the European Countries. Where is that trend going? Where is pricing moving on domestic wines as well as imports?

What are the emerging countries to watch where the quality wines now represent a great value for the money?

Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with the needed insight.

Play

December 30: Edgar Cisneros, Ross Pangilinan, Melissa’s Winter Produce, ARC Pizza House, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Raicilla Expert & Festival Producer, Edgar Cisneros, Puerto Vallarta, Jalisco, Mexico
Segment Three: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana
Segment Four: Melissa’s Robert Schueller (a.k.a “The Prince of Produce”) Part One
Segment Five: Melissa’s Robert Schueller (a.k.a “The Prince of Produce”) Part Two
Segment Six: Chef Noah & Marin von Blöm, ARC Pizza House, South Coast Collection
Segment Seven: Kyle Meyer, Wine Exchange, Santa Ana
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Now a festive preview of this Saturday’s properly decadent eve of New Year’s Eve 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… Keep in mind we’re here with you live every Saturday morning throughout The Holidays and beyond.

In the holiday spirit we’re journeying back to sunny Puerto Vallarta, Jalisco, Mexico. The area is the home of the potent, distilled Racilla from the green agave plant, a distant cousin of the better-known Tequila. Raicilla expert Edgar Cisneros is our well-informed guide.

Year anniversaries in the turbulent, fine-dining restaurant business are an occasion to be celebrated. A salute to owner/Chef Ross Pangilinan (ex-Leatherby’s Café Rouge in the Segerstrom Center for The Arts in Costa Mesa) who just celebrated the 1st Anniversary of downtown Santa Ana’s Mix Mix Kitchen Bar. Chef Ross pops out of his open kitchen for a welcome chat.

Fruits and vegetables are delightfully moving to the center of the plate in more and more restaurants. Chef are intrigued with the possibilities. What produce items were hot in 2017 ? What’s now trending for 2018? Did you know Jackfruit is one of the most visible fruits on the internet? Our resident Prince of Produce, the esteemed Robert Schueller of Melissa’s World Variety Produce, joins us with all the delicious and farm-fresh intel.

Husband-and-wife team, Chef Noah and Marín von Blöm, have introduced ARC PIZZA HOUSE, featuring a menu of unique wood-fired pizzas, at Costa Mesa’s South Coast Collection (3321 Hyland Avenue, Suite G). This new concept is an extension of acclaimed restaurant, ARC, and is located in the space formerly occupied by Restaurant Marin, which will be relocating to a new home on the Newport Beach Peninsula in early 2018, when the von Blöms’ DirtySexyHappiness Hospitality Group will debut a new culinary concept. Chef Noah and Marin are our guests.

What’s new or on the horizon in the world of wine for the New Year ? What impact will the tragic fires in the Northern California wine regions of Napa and Sonoma have on the California Wine Industry? Oddly the USA has a much lower per capita consumption of wine than the European Countries. Where is that trend going? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with the needed insight.

Our dynamic Co-Host, Chef Andrew Gruel, connects from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining headed? This is Part 2 of his conversation continued from last week.

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

Edgar CisnerosIn the holiday spirit we’re journeying back to sunny Puerto Vallarta, Jalisco, Mexico. The area is the home of the potent, distilled Racilla from the green agave plant, a distant cousin of the better-known Tequila.

Raicilla is the local spirit of Puerto Vallarta and is prepared nearby in the towns of San Sebastian del Oeste and El Tuito. Tequila and Raicilla tastings can be done at most restaurants and haciendas around Puerto Vallarta.

Raicilla types :

  • Blanco: when it hasn’t been kept in oak barrels
  • Joven (Young): less than one year in oak barrels.
  • Reposado: Between 1 and 2 years in oak barrels
  • Añejo: More than 2 years in oak barrels.

Raicilla expert Edgar Cisneros is our well-informed guide.

Ross PangilinanYear anniversaries in the turbulent, fine-dining restaurant business are occasions to be celebrated. A salute to owner/Chef Ross Pangilinan (ex-Leatherby’s Café Rouge in the Segerstrom Center for The Arts in Costa Mesa) who just observed the 1st Anniversary of downtown Santa Ana’s Mix Mix Kitchen Bar.

When it comes to owning a restaurant, there’s no such thing as smooth sailing. That being said, it seems as though we’ve had something to celebrate since the day we first opened our doors,” comments Chef Ross Pangilinan who received a nomination for Chef of the Year at the 2017 Golden Foodie Awards. “I am honored by the support of the Orange County community, grateful for the dedication of my team, and could not be more excited to see what new celebrations Year 2 will bring.”

An Orange County native, Ross Pangilinan discovered his passion for cuisine at a young age. Adventurous dining experiences he shared with his father and cooking shows like Frugal Gourmethave influenced his global palate and helped define his career as a chef.

After high school, Pangilinan enrolled at Le Cordon Bleu in Pasadena. Excelling in his courses, he went on to work at various Southern California restaurants and in France for the two-Michelin-starred Les Trois Marche.

At the age of 21, Patina Restaurant Group recognized Pangilinan’s skills and offered him his first sous chef position at Pinot Provence in 2005. After two years, he returned to France to work in the Michelin-starred Regis restaurant where he strengthened his culinary technique and back of the house operations.

His sous chef position at the flagship Patina at the Walt Disney Concert Hall helped earn the restaurant its Michelin star in 2007. A year after various successes, including opening the modern Italian restaurant Sinatra within Encore at the Wynn in Las Vegas, Pangilinan returned to Patina Restaurant Group in 2009 as Executive Chef at Leatherby’s Café Rouge, where he led the culinary team for 7 years.

Now he proudly presents, Mix Mix, his global dining concept exemplifying the techniques and traditions formed throughout his culinary journey.

Chef Ross pops out of his open kitchen for a welcome chat.

Melissa's Robert Schueller at the SoCal Restaurant Show 5th AnniversaryFruits and vegetables are delightfully moving to the center of the plate in more and more restaurants. Chef are intrigued with the possibilities. What produce items were hot in 2017? What’s now trending for 2018? Did you know Jackfruit is one of the most visible fruits on the internet?

Our resident Prince of Produce, the esteemed Robert Schueller of Melissa’s World Variety Produce, joins us with all the delicious and farm-fresh intel.

Kiwano Melon is one of the Top 10 specialty produce items for 2017 based on sales. Once grown only in New Zealand, Melissa’s Kiwano Melons are now grown in California as well. Consumers are drawn to these intriguing, yet versatile tropical fruits whose look easily captures attention. The spiky, orange colored shells of Kiwano Melons encase a soft, succulent bright green flesh. Melissa’s Kiwano Melons are mild in flavor and similar in taste to juicy, seed-filled cucumbers. Once peeled, Melissa’s Kiwano Melons can be tossed in fresh fruit salads or served as a garnish with roasted meats.

Melissa’s Jackfruit is the world’s largest tree fruit, averaging between 15 and 33 pounds per fruit. This large fruit grows directly out of the trunk or branches. The exterior of the Jackfruit is covered with spiny, knobby bumps and is green in color.

Jackfruit can also be enjoyed unripe, cooked in various recipes. The flesh of the Jackfruit can be used in desserts, as well. The many seeds in the Jackfruit are sensational when roasted, similar to a chestnut in flavor.

Our resident Prince of Produce, the esteemed Robert Schueller of Melissa’s World Variety Produce, now continues with all the delicious and farm-fresh intel.

Marin Howarth and Executive Chef Noah BlomHusband-and-wife team, Chef Noah and Marín von Blömhave introduced ARC PIZZA HOUSE, featuring a menu of unique wood-fired pizzas, at Costa Mesa’s South Coast Collection (3321 Hyland Avenue, Suite G).

This new concept is an extension of acclaimed restaurant, ARC, and is located in the space formerly occupied by Restaurant Marin, which will be relocating to a new home on the Newport Beach Peninsula in early 2018, when the von Blöms’ DirtySexyHappiness Hospitality Group will debut a new culinary concept.

Chef Noah Blöm brings his signature style to create 8 unique pizzas. Offerings range from The House Pizza Pie with housemade sausage, pepper and mushroom, and The Cheeeeseee Pizza with queso fresco, mozzarella, parmesan and goat cheeses, to the more adventurous Roasted Duck Pizza with romesco, olives and goat cheese, and the Shortrib Pizza with bleu cheese, fresno chiles, basil and parmesan.

The menu, offered from 11 a.m. to 11 p.m. daily, also features three salad offerings with a Chopped Salad with roasted chicken, Chef’s Salad with smoked salmon, and refreshing Strawberry Salad. Diners also have access to ARC’s lunch and dinner dishes.

Chef Noah and Marin are our guests.

Kyle Meyer of Wine ExchangeWhat’s new or on the horizon of significance in the world of wine for the New Year? What impact will the tragic fires in the Northern California wine regions of Napa and Sonoma have on the California Wine Industry? Oddly the USA has a much lower per capita consumption of wine than the European Countries. Where is that trend going? Where is pricing moving on domestic wines as well as imports?

Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with the needed insight.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur dynamic Co-Host, Chef Andrew Gruel, connects from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining now headed?

This is Part 2 of his intriguing conversation continued from last week.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Raicilla Expert & Festival Producer, Edgar Cisneros, Puerto Vallarta, Jalisco, Mexico
Segment Three: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana
Segment Four: Melissa’s Robert Schueller (a.k.a “The Prince of Produce”) Part One
Segment Five: Melissa’s Robert Schueller (a.k.a “The Prince of Produce”) Part Two
Segment Six: Chef Noah & Marin von Blöm, ARC Pizza House, South Coast Collection
Segment Seven: Kyle Meyer, Wine Exchange, Santa Ana
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Show 247, November 11, 2017: Show Preview with Co-Host Andy Harris

Now a salivating preview of this Saturday’s ample 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…

Executive Chef Jason Fullilove is back in a real restaurant space, Barbara Jean Los Angeles, with elevated American Soul Food. He’s a bit hidden on the back patio of Melrose Avenue’s Melrose Umbrella Co. It’s dinner nightly and Brunch on Weekends. We’ll catch up with the peripatetic Chef Jason.

Food and travel journalist Robyn Eckhardt brings dishes from Istanbul and eastern Turkey to the home cook in ISTANBUL AND BEYOND: EXPLORING TURKEY’S DIVERSE CUISINES. With over 150 recipes, stories about places, people and ingredients, and lush on-location photography, ISTANBUL AND BEYOND takes readers on an unforgettable culinary journey from Turkey’s cosmopolitan cultural capital to its lesser known eastern regions. Food and travel journalist Robyn Eckhardt, now based in Italy, is our guest.

We’ve actively followed (since 2014,) and reported on, Team USA in their long pursuit of winning a place on the medals stand for the biannual Bocuse d’Or International Culinary Competition. Team USA 2015 headed by Chef Philip Tessier took the Silver Medal (just missing the Gold) and Team USA 2017 headed by Chef Mathew Peters earned the Gold in 2017, an incredible first for Team USA. Team USA 2019 was just selected in a fierce competition on Thursday, Nov. 9th at The Venetian Resort in Las Vegas. We’ll talk to the winning chef, Matthew Kirkley of COI, San Francisco, who will now train with his Commis (Mimi Chen, Line Cook, COI) for the next year, and then helm Team USA 2019 in Lyon. Also in on the conversation is Chef Robert Sulatycky, Head Coach, Team USA 2019.

Executive Chef Todd Sicolo supervises all of the varied dining options at the new InterContinental Los Angeles Downtown Hotel at Wilshire Grand Center with 889 rooms. This is all located on the top floors of the tallest building West of Chicago. Dining options range from Spire 73, a rooftop lounge with breathtaking views, to La Boucherie on 71, an elegant steakhouse with a French accent. Chef Todd is our guest.

Stressed about preparing the Thanksgiving feast for your extended family? Pause…Take a breath…Chef Andrew Gruel to the rescue. Chef Andrew offers his practical chef’s tips for a stress-free, Thanksgiving celebration.

It’s typically a conundrum in selecting the wines for the Thanksgiving feast that really pair well with all the diverse trimmings. You can’t always please all palates but you give it a go. Our resident wine expert, Kyle Meyer of Wine Exchange, joins us with his informed perspective. Cheers!

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

Play

Show 247, November 11, 2017: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana

Kyle Meyer of Wine ExchangeIt’s typically a conundrum in selecting the wines for the Thanksgiving feast that really pair well with all the diverse trimmings. You can’t always please all palates but you give it a go.

Kyle suggests that sparkling wines carry deliciously through the entire Thanksgiving feast. Don’t forget Prosecco and Sparkling Shiraz from Australia. Other thoughts include a half-dry Riesling, a California or Oregon Pinot Noir, and French Beaujolais.

Our upbeat resident wine expert, Kyle Meyer of Wine Exchange, joins us with his accessible, informed perspective. Cheers!

Play

November 11: Jason Fullilove, Robyn Eckhardt, Team USA Bocuse D’Or, Todd Sicolo, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Jason Fullilove, Barbara Jean, Los Angeles
Segment Three: Travel Journalist Robyn Eckhardt, Istanbul and Beyond: Exploring Turkey’s Diverse Cuisines Part One
Segment Four: Travel Journalist Robyn Eckhardt, Istanbul and Beyond: Exploring Turkey’s Diverse Cuisines Part Two
Segment Five: Executive Chef Matthew Kirkley, COI, San Francisco & Chef Robert Sulatycky, Head Coach, Team USA 2019
Segment Six: Executive Chef Todd Sicolo, InterContinental Los Angeles Downtown Hotel
Segment Seven: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf
Segment Eight: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana

Now a salivating preview of this Saturday’s ample 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…

Executive Chef Jason Fullilove is back in a real restaurant space, Barbara Jean Los Angeles, with elevated American Soul Food. He’s a bit hidden on the back patio of Melrose Avenue’s Melrose Umbrella Co. It’s dinner nightly and Brunch on Weekends. We’ll catch up with the peripatetic Chef Jason.

Food and travel journalist Robyn Eckhardt brings dishes from Istanbul and eastern Turkey to the home cook in ISTANBUL AND BEYOND: EXPLORING TURKEY’S DIVERSE CUISINES. With over 150 recipes, stories about places, people and ingredients, and lush on-location photography, ISTANBUL AND BEYOND takes readers on an unforgettable culinary journey from Turkey’s cosmopolitan cultural capital to its lesser known eastern regions. Food and travel journalist Robyn Eckhardt, now based in Italy, is our guest.

We’ve actively followed (since 2014,) and reported on, Team USA in their long pursuit of winning a place on the medals stand for the biannual Bocuse d’Or International Culinary Competition. Team USA 2015 headed by Chef Philip Tessier took the Silver Medal (just missing the Gold) and Team USA 2017 headed by Chef Mathew Peters earned the Gold in 2017, an incredible first for Team USA. Team USA 2019 was just selected in a fierce competition on Thursday, Nov. 9th at The Palazzo Resort in Las Vegas. We’ll talk to the winning chef who will now train with his Commis for the next year, and then helm Team USA 2019 in Lyon.

Executive Chef Todd Sicolo supervises all of the varied dining options at the new InterContinental Los Angeles Downtown Hotel at Wilshire Grand with 889 rooms. This is all located on the top floors of the tallest building West of Chicago. Dining options range from Spire 73, a rooftop lounge with breathtaking views, to La Boucherie on 71, an elegant steakhouse with a French accent. Chef Todd is our guest.

Stressed about preparing the Thanksgiving feast for your extended family? Pause…Take a breath…Chef Andrew Gruel to the rescue. Chef Andrew offers his practical chef’s tips for a stress-free, Thanksgiving celebration.

It’s typically a conundrum in selecting the wines for the Thanksgiving feast that really pair well with all the diverse trimmings. You can’t always please all palates but you give it a go. Our resident wine expert, Kyle Meyer of Wine Exchange, joins us with his informed perspective. Cheers!

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

Jason FulliloveExecutive Chef Jason Fullilove is back in a real restaurant space, Barbara Jean Los Angeles with elevated American Soul Food. He’s a bit hidden on the back patio of Melrose Avenue’s Melrose Umbrella Co. It’s dinner nightly and Brunch on Weekends.

He also oversees the Bar Bites menu at the adjacent Melrose Umbrella Co.

“Barbara Jean Restaurant is a celebration of American Soul Food. A cuisine that is imbued with the many cultures that make up this vast and diverse country. With a focus on the roots of African American cooking, it’s nutritional foundation and original applications: meats | offal | ancient grains | vegetables | fermentation | with a modern flair a presentation.”

Chef Jason has been a regular fan favorite on the Los Angeles dining scene. He also helmed a dinner series called RED at the Los Angeles County Museum of Art (LACMA) that garnered national attention. At RED he created tasting menus and course meals directly inspired by current art exhibits, live readings and the films of Stanley Kubrick and Danny Boyle.

We’ll catch up with the peripatetic Chef Jason.

Robyn EckhardtFood and travel journalist Robyn Eckhardt brings dishes from Istanbul and eastern Turkey to the home cook in ISTANBUL AND BEYOND: EXPLORING TURKEY’S DIVERSE CUISINES. With over 125 recipes, stories about places, people and ingredients, and lush on-location photography, ISTANBUL AND BEYOND takes readers on an unforgettable culinary journey from Turkey’s cosmopolitan cultural capital to its lesser known eastern regions.

The culmination of Eckhardt and photographer David Hagerman’s two-decade-long passion for Turkey, its people and its food, and the result of over sixteen months of research in Istanbul and eastern Turkey, ISTANBUL AND BEYOND takes readers beyond kebab, doner, and baklava to introduce the dishes of Turkey’s distinct regional cuisines. From the Mediterranean province of Hatay to the Black Sea, and from north-central Anatolia to provinces bordering Georgia, Armenia, Iran and Iraq, Eckhardt has assembled a broad collection of dishes – many of which will be new even to those familiar with Turkish food – that are sure to entice readers into the kitchen.

Robyn Eckhardt is an American food and travel journalist specializing in Asia, Turkey and Europe. Her words and recipes have appeared in the New York Times, Saveur, Wall Street Journal, The Economist, Food & Wine, Travel+Leisure and other publications. She is co-publisher, with photographer David Hagerman, of the award-winning food blog EatingAsia. After 20 years in Asia she recently moved to Piemonte, Italy, where she lives with her husband, photographer David Hagerman, and a small menagerie of cats and dogs.

Food and travel journalist Robyn Eckhardt is our guest.

“Turkey touches four bodies of water and shares borders with Bulgaria, Greece, Syria, Iraq, Iran, Azerbaijan, Armenia, and Georgia…This results in not a nation united by one cuisine, but an array of culinary regions that make it one of the most gastronomically complex countries anywhere.” – Robyn Eckhardt

There is so much more to Turkish food than kebabs and baklava. Dishes like Green Olive Salad with Pomegranate Molasses, Kurdish-style Pot-Roasted Chicken & Onions, and Fava & Bulgar Stuffed Grape Leaves in Tomato Sauce prove just that. In Instanbul & Beyond – Exploring the Diverse Cuisines of Turkey, Robyn Eckhardt brings you the most extensive Turkish cookbook to date with a broad collection of 150 easy-to-follow recipes taken from the home cooks, farmers, fishermen, and bakers native to Turkey, all tested for the American home kitchen. Most of these recipes have never been published before in English.

Eckhardt and travel photographer husband, David Hagerman, have been collecting these recipes over the past twenty years and have traveled over 21,000 kilometers along the backroads of Turkey, documenting regional cuisines and life in the villages and cities, farms, and high pastures of the lesser-known provinces.

Matthew KirkleyWe’ve actively followed (since 2014,) and reported on, Team USA in their long pursuit of winning a place on the medals stand for the biannual Bocuse d’Or International Culinary Competition. Team USA 2015 headed by Chef Philip Tessier took the Silver Medal (just missing the Gold) and Team USA 2017 headed by Chef Mathew Peters earned the Gold in 2017, an incredible first for Team USA.

Team USA 2019 was just selected in a fierce competition on Thursday, Nov. 9th at The Palazzo Resort in Las Vegas. The three competing chef candidates are Ben Grupe, Elaia & Olio, St. Louis, MO; Jeffrey Hayashi, Mourad, San Francisco, CA; and Matthew Kirkley, COI, San Francisco, CA.

We’ll talk to the winning chef to head Team USA 2019 who will now train with his Commis for the next year, and then helm Team USA 2019 in Lyon.

The Ment’or Young Chef & Commis Competitions were held on November 8, 2017 in Las Vegas and featured five young chef teams and six Commis candidates who competed in the kitchen of University of Nevada, Las Vegas. The Winners from each competition will choose from a cash prize or the unique opportunity to train alongside Bocuse d’Or Team USA 2019.

Todd SicoloExecutive Chef Todd Sicolo supervises all of the varied dining options at the new InterContinental Los Angeles Downtown Hotel at Wilshire Grand with 889 rooms. This is all located on the top floors of the tallest building West of Chicago. Dining options range from Spire 73, a rooftop lounge with breathtaking views, to La Boucherie on 71, an elegant steakhouse with a French accent.

The dining options :
-Spire 73 – Perched atop InterContinental Los Angeles Downtown’s 73rd floor is Spire 73, the tallest open-air bar in the Western Hemisphere. This rooftop lounge offers breathtaking views of the entire City, chic fire pits, signature cocktails and a wide selection of whiskey. Culinary expressions are on the menu rivaling the view.

-La Boucherie on 71 – An elegant steakhouse with a French accent, featuring discreet, intimate private dining and VIP booths with floor to ceiling privacy screens that offer panoramic views of the L.A. skyline to accommodate discerning guests.

-Lobby Lounge – Located on the 70th floor of the InterContinental Los Angeles Downtown, the Lobby Lounge offers guests an upscale lounge experience with a vodka bar at night, serving light snacks, burgers and sandwiches.

-Dekkadance – Located on the 69th floor, it offers a unique farm-to-fork international marketplace. It’s a well-thought-out, contemporary adaptation of the traditional buffet. Dekkadance is an eclectic dining experience for Breakfast, Lunch and Dinner featuring interactive cooking stations where guests can consult the chefs and watch their selection being prepared. On the expansive menu are Mediterranean style pizzas, paninis and an impressive array of tempting desserts.

-Sora – Sora is an intimate sushi and omakase restaurant offering a refined menu of fresh cut sushi and prepared dishes presented on the unusual sky view conveyor belt. Also located on the 69th floor, Sora features an extensive selection of the finest Japanese whiskies.

Andrew and William GruelStressed about preparing the Thanksgiving feast for your extended family ? Pause…Take a breath…

Chef Andrew Gruel to the rescue. Chef Andrew offers his practical chef’s tips for a stress-free, Thanksgiving celebration.

 

Kyle Meyer of Wine ExchangeIt’s typically a conundrum in selecting the wines for the Thanksgiving feast that really pair well with all the diverse trimmings. You can’t always please all palates but you give it a go.

Don’t forget sparkling wines can carry throughout the meal. Strong fruit needs to be part of the equation, too. California calling…

Our upbeat resident wine expert, Kyle Meyer of Wine Exchange, joins us with his accessible, informed perspective. Cheers!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Jason Fullilove, Barbara Jean, Los Angeles
Segment Three: Travel Journalist Robyn Eckhardt, Istanbul and Beyond: Exploring Turkey’s Diverse Cuisines Part One
Segment Four: Travel Journalist Robyn Eckhardt, Istanbul and Beyond: Exploring Turkey’s Diverse Cuisines Part Two
Segment Five: Executive Chef Matthew Kirkley, COI, San Francisco & Chef Robert Sulatycky, Head Coach, Team USA 2019
Segment Six: Executive Chef Todd Sicolo, InterContinental Los Angeles Downtown Hotel
Segment Seven: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf
Segment Eight: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana

Show 241, September 16, 2017: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Now a mouthwatering preview of this Saturday’s delectable 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…

Program Note: We’re unusually preempted by a just rescheduled Angel game in Houston on Saturday morning, September 23rd. Go Halos…We’ll see you thereafter on Saturday morning, September 30th at 10:00 a.m. as usual!

Andrew Gruel at the AM830 KLAA StudiosCongrats to our own, Chef Andrew Gruel. Regular contributor to the OC Weekly, Anne Marie Panoringan, published a piece on Sept. 13th entitled Sexy Mothercluckers: Here’s the Best Fried Chicken at OC Food Halls.” Among her top five praiseworthy clucks is Chef Andrew’s Mac & Cheese Fried Chicken Burrito at Two Birds at Trade in Irvine. It’s an off-menu item. Just ask for it…

Chris Bianco is the chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto, all located in Phoenix, Arizona. He also produces a lineup of organic tomatoes, Bianco DiNapoli, and early next year will open an eagerly anticipated restaurant (Tartine Manufactory) in Downtown Los Angeles in ROW DTLA, a collaboration with his friend and founder of San Francisco’s Tartine Bakery, Chad Robertson. His impressive new cookbook is Bianco : Pizza, Pasta and Other Food I Like. We’ll meet him.

Pier del Sol on Sunday, Oct. 8th from 10:00 a.m. to 2:00 p.m. is an exciting and unique day of fun on the historic Santa Monica Pier and Pacific Park. At the only culinary festival fused with a backyard private Amusement Park experience, attendees can enjoy an exclusive VIP brunch featuring mouthwatering tastings from over 35 of L.A.’s top Chefs and restaurants, entertainment, music, arts & crafts, games, and unlimited rides at Pacific Park. All proceeds from this annual event benefit the athletes of Special Olympic Southern California. Special Olympics Southern California’s Maureen Barclift and supporting restaurateur Peter Garland of Beverly Hills’ Porta Via are our guests.

Forty years ago, Catalina Offshore Products owner Dave Rudie spent most of his days diving for sea urchins and seaweed in the kelp beds of Catalina Island, selling his harvest right off his boat. Eventually he opened a small processing facility in San Diego, making local deliveries throughout the region and later exporting to Japan. Catalina Offshore Products has since grown steadily into one of the region’s premier seafood purveyors and one of the largest seafood buyers in San Diego. Tirelessly passionate about seafood, Catalina Offshore Products fishmonger, Tommy Gomes, is our guest.

One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in the Long Beach community. The fourth annual CANstruction® Long Beach competition benefiting Food Finders will be held in the Landmark Square Building lobby on September 21st starting at 8am. CANstruction® participants will design and build unique structures made entirely out of canned goods. This year’s theme is “Rock-CAN-Roll”, and participating teams may depict music in any way they want. Chandra Johnston representing participant Kamus + Keller Interiors / Architecture provides the 411.

The Corkage Fee in restaurants is always a subject of spirited conversation. What is really reasonable? There is a real cost to the restaurant (and lost revenue) when a guest brings in their own wine. Hospitality comes into play, too. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list? One of our resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the subject.

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

Play

September 16: Chris Bianco, Pier del Sol, Catalina Offshore Products, CANstruction Long Beach, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Chris Bianco, Pizzeria Bianco, Bianco: Pizza, Pasta, and Other Food I Like.
Segment Three: Special Olympics Southern California’s Pier del Sol Benefit
Segment Four: Catalina Offshore Products 40th Anniversary
Segment Five: 4th Annual CANstruction Long Beach, Landmark Square Building Lobby
Segment Six: Corkage in Restaurants, Kyle Meyer, Wine Exchange

Now a mouthwatering preview of this Saturday’s delectable 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…

Program Note: We’re unusually preempted by a just rescheduled Angel game in Houston on Saturday morning, September 23rd. Go Halos…We’ll see you thereafter on Saturday morning, September 30th at 10:00 a.m. as usual!

Chris Bianco is the chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto, all located in Phoenix, Arizona. He also produces a lineup of organic tomatoes, Bianco DiNapoli, and early next year will open an eagerly anticipated restaurant (Tartine Manufactory) in Downtown Los Angeles in ROW DTLA, a collaboration with his friend and founder of San Francisco’s Tartine Bakery, Chad Robertson. His impressive new cookbook is Bianco : Pizza, Pasta and Other Food I Like. We’ll meet him.

Pier del Sol on Sunday, Oct. 8th from 10:00 a.m. to 2:00 p.m. is an exciting and unique day of fun on the historic Santa Monica Pier and Pacific Park. At the only culinary festival fused with a backyard private Amusement Park experience, attendees can enjoy an exclusive VIP brunch featuring mouthwatering tastings from over 35 of L.A.’s top Chefs and restaurants, entertainment, music, arts & crafts, games, and unlimited rides at Pacific Park. All proceeds from this annual event benefit the athletes of Special Olympic Southern California. Special Olympics Southern California’s Maureen Barclift and restaurateur Peter Garland of Beverly Hills’ Porta Via are our guests.

Forty years ago, Catalina Offshore Products owner Dave Rudie spent most of his days diving for sea urchins and seaweed in the kelp beds of Catalina Island, selling his harvest right off his boat. Eventually he opened a small processing facility in San Diego, making local deliveries throughout the region and later exporting to Japan. Catalina Offshore Products has since grown steadily into one of the region’s premier seafood purveyors and one of the largest seafood buyers in San Diego. Tirelessly passionate about seafood, Catalina Offshore Products fishmonger, Tommy Gomes, is our guest.

One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in the Long Beach community. The fourth annual CANstruction® Long Beach competition benefiting Food Finders will be held in the Landmark Square Building lobby on September 21st starting at 8am. CANstruction® participants will design and build unique structures made entirely out of canned goods. This year’s theme is “Rock-CAN-Roll”, and participating teams may depict music in any way they want. Chandra Johnston representing participant Kamus + Keller Interiors / Architecture provides the 411.

The Corkage Fee in restaurants is always a subject of spirited conversation. What is really reasonable? There is a cost to the restaurant (and lost revenue) when a guest brings in their own wine. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list? One of our resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the subject.

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

Chris BiancoChris Bianco is the chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto, all located in Phoenix, Arizona. He also produces a lineup of organic tomatoes, Bianco DiNapoli, and early next year will open an eagerly anticipated restaurant (Tartine Manufactory) project with many components in Downtown Los Angeles in ROW DTLA, a collaboration with his friend and founder of San Francisco’s Tartine Bakery, Chad Robertson.

Bianco won the James Beard Award for Best Chef Southwest in 2003 and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs.

His new cookbook is Bianco: Pizza, Pasta and Other Food I Like. “The book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind-the-scenes. Also, a new array of big plates showcased at Chef Chris’ highly regarded restaurants.”

We’ll meet him.

Peter GarlandPier del Sol on Sunday, Oct. 8th from 10:00 a.m. to 2:00 p.m. is an exciting and unique day of fun on the historic Santa Monica Pier and Pacific Park. At the only culinary festival fused with a backyard private Amusement Park experience, attendees can enjoy an exclusive VIP brunch featuring mouthwatering tastings from over 35 of L.A.’s top Chefs and restaurants, entertainment, music, arts & crafts, games, and unlimited rides at Pacific Park. All proceeds from this annual event benefit the athletes of Special Olympic Southern California.

This year’s theme is “Oktoberfest,” where a beach top VIP Beer & Wine Garden will enhance your culinary palette!

Love the food at Pier del Sol? To celebrate 20 years of food, fun, and sun on the pier, SOSC published Cuisine del Sol in 2016, a souvenir cookbook featuring 28 chefs with recipes and stories who have supported the event. Think Michael Cimarusti, Neal Fraser and David LeFevre for starters…This is your chance to create the recipes of these culinary masterminds!

Special Olympics Southern California’s Maureen Barclift and restaurateur Peter Garland of Beverly Hills’ Porta Via are our guests.

Tommy GomesForty years ago, Catalina Offshore Products owner Dave Rudie spent most of his days diving for sea urchins and seaweed in the kelp beds of Catalina Island, selling his harvest right off his boat. Eventually he opened a small processing facility in San Diego, making local deliveries throughout the region and later exporting to Japan. Catalina Offshore Products has since grown steadily into one of the region’s premier seafood purveyors and one of the largest seafood buyers in San Diego.

Catalina’s Choice Solid Pack Tuna in Olive Oil (new product) features U.S. hook-and-line bigeye and yellowfin, both also referred to as “ahi”.

This premium, responsibly harvested tuna is wild caught in the Eastern Pacific by U.S. fishing vessels, landed in San Diego and processed and packed in the USA. Hand-cut and cooked once, it is all natural, with no additives or preservatives.

Though Catalina Offshore Products fresh, local, sustainably sourced tuna has always been a big seller, canning any unsold product enables them to ensure the precious resource is even more well-managed. Additionally, it celebrates San Diego’s beloved history. The city was once known as the “Tuna Capital of the World”!

Tirelessly passionate about seafood, Catalina Offshore Products resident fishmonger, Tommy Gomes, is our guest.

Canstruction Long BeachOne of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in the Long Beach community. The fourth annual CANstruction® Long Beach competition benefiting Food Finders will be held in the Landmark Square Building lobby on September 21st starting at 8am. CANstruction® participants will design and build unique structures made entirely out of canned goods. This year’s theme is “Rock-CAN-Roll”, and participating teams may depict music in any way they want.

The completed structures will be on display to the public from September 21st through October 1st. Visitors are encouraged to bring canned goods to the Landmark Square Building lobby to be used as “votes” for their favorite structure by placing the cans in Food Finders supplied bins next to each structure resulting in a “People’s Choice” award. Additional awards including “Structural Ingenuity”, “Best Use of Labels”, “Most Cans”, “Best Meal” and “Juror’s Favorite”, will be chosen by a panel of local judges following the exhibition.

“Food Finders is excited to be the beneficiary of the fourth annual Long Beach CANstruction”, said Patti Larson, Executive Director of Food Finders. “Last year’s event generated a 28,000 pound donation of canned goods, and this unique event will continue to heighten awareness of food insecurity in our community and will play an important role in helping to feed those in need in our own backyard.”

“Our five talented teams have spent months designing their entries and are allowed only 12 hours to meticulously stack and color-coordinate their cans into ingenious feats of design”, added Terri Henry of terri henry marketing LLC, who organizes the event. “The ultimate donation of thousands of cans of food to feed the hungry in our community makes it all worthwhile to the teams.”

Chandra Johnston, representing 2nd time Long Beach CANstruction® participant Kamus + Keller Interiors / Architecture, provides the 411.

Kyle Meyer of Wine ExchangeThe Corkage Fee charged in restaurants is always a subject of spirited conversation. What is really reasonable that’s equitable to both the guest and restaurant? There is a real cost to the restaurant (and lost revenue) when a guest brings in their own wine. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list regardless of the corkage fee? What’s proper etiquette ?

One of our worldly resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the weighty subject.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Chris Bianco, Pizzeria Bianco, Bianco: Pizza, Pasta, and Other Food I Like.
Segment Three: Special Olympics Southern California’s Pier del Sol Benefit
Segment Four: Catalina Offshore Products 40th Anniversary
Segment Five: 4th Annual CANstruction Long Beach, Landmark Square Building Lobby
Segment Six: Corkage in Restaurants, Kyle Meyer, Wine Exchange

Show 237, August 19, 2017: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s bubbling over 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…

Travel journalists and chefs Phyllis Hinz and Lamont Mackay have taken on a new life chapter as the well-traveled, “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

Time to pull the cork on another installment of accessible wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange. What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines. Also, the new Spanish and Italian whites matched with seafood. A myriad of appealing possibilities…

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles. Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. Their Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season. Chef Ida grew up with Hatch Chiles.

Santa Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

Our always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah. We’ll reel him in from the kitchen for a visit.

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

Play

Show 237, August 19, 2017: Kyle Meyer, Wine Exchange, Wine Pairing Wisdom

Kyle Meyer of Wine ExchangeTime to pull the cork on another installment of accessible and genuinely useful wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange.

What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines. Perhaps a bone-dry Riesling.

Also, the new Spanish and Italian whites from, perhaps, unfamiliar grape varieties matched with seafood. Think Chenin Blanc, Albarino and Vermentino…A myriad of appealing possibilities…

 

Play