Show 211, February 18, 2017: Show Preview with Andy Harris & Chef Andrew Gruel

Now an enticing preview of this Saturday’s abundant show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Chef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed indefinitely. Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim. Organizer Judy Walker of Golden Rule Charity joins us with the specifics.

You have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk among Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks. We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.

The newly opened 4th & Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines. Proprietor Dan Tapia is our guest.

This past week the 2017 James Beard Foundation Awards Restaurant and Chef Semifinalists were announced. Congratulations to all the deserving California Semifinalists. On March 15th The Foundation will announce the Final Nominations in all categories at a breakfast press conference at a.o.c restaurant in Los Angeles. This is the first time in the 27-year history of The Awards that the Final Nominations will be announced in Los Angeles.

Our own Chef Andrew Gruel is known to be pretty handy in the kitchen. Today it’s the debut of “Mastering Kitchen Science 101” sharing practical, little known tips and tricks to use in the home kitchen.

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the seemingly impossible – Gold in Lyon. Team USA’s Bocuse d’Or champion Chef Mathew Peters (ex-per se) and Team USA’s backer, ment’or BKB Foundation (represented by Executive Director Young Yun), join us to savor this tremendous achievement for the culinary arts in the United States.

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

 

Play

Show 211, February 18, 2017: Young Yun, Executive Director, ment’or BKB Foundation

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon.

Young Yun“We knew the world was watching ever since Chef Philip Tessier made the podium for the first time in 2015, and expectations were very high for Team USA this year. Nine years ago, our Founding Chefs Boulud, Keller and Bocuse, made a promise to Monsieur Paul Bocuse that we would win Gold and we are so proud of this team for realizing his dream. They carried quite a weight on their shoulders and carried it with exemplary grace, strength, and leadership.” – Young Yun

Team USA’s primary backer and inspiration, ment’or BKB Foundation (represented by Executive Director Young Yun), joins us to savor this tremendous achievement for the culinary arts in the United States and also discuss the other programs ment’or sponsors and organizes to encourage young culinary talent and the Team USA competitors of the future.

Congratulations Team USA 2017!

Go Team USA 2019 !

Play

February 18: Anaheim White House, Fuggles & Warlock Craftworks, 4th & Olive, Mathew Peters and Young Yun

Podcasts

Segment One: Show Preview with Andy Harris & Chef Andrew Gruel
Segment Two: Judy Walker, Golden Rule Charity – Benefit for Chef Bruno Serato, Anaheim White House, Anaheim
Segment Three: Glen Hutton, Co-Owner, Fuggles & Warlock Craftworks, Richmond, B.C.
Segment Four: Dan Tapia, Proprietor, 4th and Olive Restaurant, Long Beach
Segment Five: James Beard Foundation Awards – Announcement of Restaurant and Chef Semifinalists
Segment Six: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Chef Mathew Peters, Gold Medalist, Team USA, 2017 Bocuse d’Or International Culinary Competition
Segment Eight: Young Yun, Executive Director, ment’or BKB Foundation

Now an enticing preview of this Saturday’s  abundant show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Chef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed. Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim. Organizer Judy Walker of Golden Rule Charity joins us with the specifics.

You have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk among Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks. We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.

The newly opened 4th and Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines. Proprietor Dan Tapia is our guest.

Our own Chef Andrew Gruel is known to be pretty handy in the kitchen. Today it’s “Mastering Kitchen Science 101” sharing little known tips and tricks to use in the home kitchen.

If you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics. One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating this much talked about area.

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years.  Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Bocuse d’Or champion Chef Mathew Peters and Team USA’s backer, ment’or BKB Foundation (represented by Executive Director Young Yun), join us to savor this tremendous achievement for the culinary arts in the United States.

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

Bruno SeratoChef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed. It’s going to take time and over $1 million to restore. Insurance will not cover it all.

Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim.

VIP is from 5 to 8:00 p.m. with wine and beer included is a $75 donation.

General Admission is from 6 to 8:00 p.m. and is a $50 donation.

“The Anaheim White House restaurant has been severely damaged in a fire and will close indefinitely. The 1909 Colonial-style mansion was converted into a restaurant now owned by Chef Bruno Serato, who feeds pasta each night to 2,000 at-risk, disadvantaged children from the restaurant’s kitchen. He has done so for more than a decade.”

“Bruno is an Italian immigrant who came to the U.S. with $50 in his pocket and through hard work saved the money to open his restaurant 30 years ago. Bruno is known worldwide for feeding the children, finding housing for their families and helping at-risk youth land jobs in the hospitality field. He even mortgaged his own home during the recession to keep his charity work going.”

Organizer Judy Walker of Golden Rule Charity joins us with the specifics.

Glen HuttonYou have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk of Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks.

“We try to invent styles, and nothing is done true to style”

The friendly Tasting Room at The Brewery also offers a variety of satisfying local street food specialties including samosas (beef, chicken and vegetable) and a cheese & onion pie.

We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.

Dan Tapia and barman John Putman of 4th an d Olive in Long BeachThe newly opened 4th and Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines.

Unique to the restaurant industry, disabled veterans were actively recruited to staff 4th and Olive, resulting in a 50% make up of current employees. Tapia, a proud Navy veteran and recovering quadriplegic himself who was injured during a stint in the Navy and currently uses a cane, is committed to creating jobs for other disabled vets that are having difficulty finding employment because of their physical challenges. The layout of the restaurant and kitchen were designed with these challenges in mind.

“The 4th and Olive team is excited to serve authentic Alsatian style food to food lovers in Long Beach,” Tapia said. “Along with our great menu and friendly service, my personal goal is to bring attention to the challenges other disabled vets face when they are willing and capable of doing just as good a job as an able-bodied person.”

Weekend Brunch is served Saturday and Sunday, 10am – 3pm. The restaurant is open for dinner 4:30 – 10pm Monday through Thursday and 4:30 – 11pm Friday and Saturday.

Proprietor Dan Tapia is our guest.

Andrew and William GruelOur own Chef Andrew Gruel is thought to be pretty handy in the kitchen. Today it’s “Mastering Kitchen Science 101” sharing little known tips and tricks to use in the home kitchen.

Did you know you can use baking soda to tenderize meat?

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years.  Late last month Team USA achieved the impossible – Gold in Lyon.

Mathew Peters“On January 25, 2017, Team USA 2017 was the first American team to win Gold at the Bocuse d’Or!  This is an extraordinary accomplishment and words cannot adequately express how proud we are of Chef Mathew Peters, Commis Harrison Turone and Head Coach Philip Tessier. This historic win would not have been possible without our designer, Martin Kastner, and his team from Crucial Detail. We would also like to extend our congratulations to all of the teams who competed this year – it was an incredible display of culinary excellence.”

Team USA’s Bocuse d’Or world champion, Chef Mathew Peters,  joins us to savor this tremendous achievement for the culinary arts in the United States.

Young Yun“We knew the world was watching ever since Chef Philip Tessier made the podium for the first time in 2015, and expectations were very high for Team USA this year. Nine years ago, our Founding Chefs Boulud, Keller and Bocuse, made a promise to Monsieur Paul Bocuse that we would win Gold and we are so proud of this team for realizing his dream. They carried quite a weight on their shoulders and carried it with exemplary grace, strength, and leadership.” – Young Yun

Team USA’s primary backer and inspiration, ment’or BKB Foundation (represented by Executive Director Young Yun), joins us to savor this tremendous achievement for the culinary arts in the United States.

Podcasts

Segment One: Show Preview with Andy Harris & Chef Andrew Gruel
Segment Two: Judy Walker, Golden Rule Charity – Benefit for Chef Bruno Serato, Anaheim White House, Anaheim
Segment Three: Glen Hutton, Co-Owner, Fuggles & Warlock Craftworks, Richmond, B.C.
Segment Four: Dan Tapia, Proprietor, 4th and Olive Restaurant, Long Beach
Segment Five: James Beard Foundation Awards – Announcement of Restaurant and Chef Semifinalists
Segment Six: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Chef Mathew Peters, Gold Medalist, Team USA, 2017 Bocuse d’Or International Culinary Competition
Segment Eight: Young Yun, Executive Director, ment’or BKB Foundation

Show 201, December 10, 2016: Young Yun, Executive Director, Mentor BKB Foundation

Young YunYoung Yun is the Executive Director of the Ment’or BKB Foundation in New York, a charitable beneficiary of Ultimo Weekend. Ment’or is a leading nonprofit organization devoted to INSPIRING CULINARY EXCELLENCE in young professionals and preserving the traditions and quality of cuisine in America.

“Our aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships and access to a Culinary Council of established mentors.”

Will get an update from Young on the Foundation’s busy year supporting Team USA for the upcoming Bocuse d’Or International Culinary Challenge in Lyon and Ment’or’s Young Chef and Commis Competition.

Ment’or is a charitable beneficiary of Ultimo – A Weekend of Excellence.

Play

December 10: Live from Lagasse’s Stadium at the Palazzo Las Vegas

Podcasts

Segment One: Daniel and Georges Daou, DAOU Vineyards & Winery
Segment Two: Young Yun, Executive Director, Mentor BKB Foundation
Segment Three: Mourad Lahlou, Owner / Chef, Mourad and Aziza, San Francisco
Segment Four: Paul Bartolotta, Executive Chef / Proprietor, The Bartolotta Restaurants
Segment Five: Chef Ming Tsai, Blue Ginger, Blue Dragon and Public Television’s “Simply Ming”
Segment Six: Emma Bengtsson, Executive Chef, Aquavit, New York
Segment Seven: Chef Curtis Stone, Maude in Beverly Hills & Gwen in Hollywood
Segment Eight: Chef Scott Pajak, Chef de Cuisine, Lagasse’s Stadium, The Palazzo Resort, Las Vegas

Ultimo A Weekend ExcellenceWe’re in fabulous Las Vegas on Saturday coming to you from the radio studio at Lagasse’s Stadium at The Palazzo on the fabled Strip.

We’re here for the 4th annual Ultimo: Le Grand Voyage, The Venetian’s and The Palazzo’s ultra-extravagant, dream food and wine weekend for 140 discriminating foodies. It’s so anticipated the food, wine and libation spectacular always sells out within a couple of days of being announced.

On to a tasty preview of Saturday’s show…

Ultimo: Le Grand Voyage shouts out for incredible wines. Each year The Grand Banquet is the stellar dining experience of the Weekend festivities with courses prepared by big-name celebrity chefs. Brothers Daniel and Georges Daou of DAOU Vineyards and Winery in Paso Robles will debut their Patrimony Cabernet Sauvignon at The Grand Banquet. We’ll uncork it with them.

Young Yun is the Executive Director of the Ment’or BKB Foundation in New York, a charitable beneficiary of Ultimo Weekend. Ment’or is a leading nonprofit organization devoted to INSPIRING CULINARY EXCELLENCE in young professionals and preserving the traditions and quality of cuisine in America. Will get an update from Young on the Foundation’s busy year.

Considered by many as the pioneer of modern Moroccan cuisine in the United States, the James Beard award-nominated Mourad Lahlou (San Francisco’s Aziza and Mourad) never envisioned becoming a world-famous chef. Chef Mourad is one of the celebrity chefs preparing a course for The Grand Banquet of Ultimo Weekend at The Venetian. He’ll lift the lid on the tagine for us.

Paul Bartolotta of The Bartolotta Restaurants is a two-time, James Beard Award-winner for culinary excellence. He’s best known in Las Vegas for creating the memorable Bartolotta Ristorante di Mare at Wynn Las Vegas in 2005 which redefined high end Italian cuisine with seafood as its center. (Chef Paul is no longer associated with the renamed and repositioned restaurant as of the end of 2015.) Paul is our guest.

The Boston area’s Ming Tsai is one of the distinguished, high-profile, celebrity chefs preparing Ultimo Weekend’s Grand Banquet at the Venetian. You know Chef Ming from Food TV including his long-running acclaimed series for Public Television, “Simply Ming.” His popular restaurants in the greater Boston area are the long-running Blue Ginger and the more recent, Blue Dragon. We’ll meet him.

Aquavit, a landmark New York-based fine dining establishment featuring the cuisine of Sweden is a classic. In the Spring of 2014 their former Pastry Chef, Emma Bengtsson, was unusually elevated to the Executive Chef there post by proprietor Hakan Swahn. We’ll hear Emma’s incredible story.

Melbourne-born Chef Curtis Stone now resides in Los Angeles. In addition to being all over Food TV (“Kitchen Inferno” and the upcoming “My Kitchen Rules” on Fox), Chef Curtis has the intimate Maude in Beverly Hills and Gwen (also a butcher shop) in Hollywood. Chef Curtis, also a participating chef in The Grand Banquet, joins us.

Scott Pajak is the Chef de Cuisine at the high-volume Lagasse’s Stadium at The Palazzo. He’s been with Emeril Lagasse since 2002 and was promoted to his current position in May of 2011. Bring on the kicked-up wings and we’ll talk hearty tailgate fare (and more) with Chef Scott.

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

Daniel DaouUltimo: Le Grand Voyage calls for incredible wines. Each year The Grand Banquet is the stellar dining experience of the Weekend festivities with courses prepared by huge celebrity chefs. Brothers Daniel and Georges Daou of DAOU Vineyards and Winery in Paso Robles will debut their Patrimony Cabernet Sauvignon at The Grand Banquet. We’ll chat with them.

DAOU Estate Collection wines are made from the finest vineyard blocks on Daou Mountain and aged extensively in hand-selected custom-crafted, new French oak barrels. These wines showcase the visionary talent of Winemaker Daniel Daou, and embody DAOU’s mission to produce first-growth Cabernet Sauvignon from the unrivaled terroir of DAOU Mountain.

DAOU Reserve Collection wines are made from premium fruit sourced from DAOU Mountain as well as select Paso Robles vineyards. Throughout the growing season, Daniel Daou is actively involved in the management of these vineyards to ensure the highest quality. These wines are distinguished by signature qualities of grace and structure.

Young YunYoung Yun is the Executive Director of the Ment’or BKB Foundation in New York, a charitable beneficiary of Ultimo Weekend. Ment’or is a leading nonprofit organization devoted to INSPIRING CULINARY EXCELLENCE in young professionals and preserving the traditions and quality of cuisine in America.

“Our aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships and access to a Culinary Council of established mentors.”

Will get an update from Young on the Foundation’s busy year supporting Team USA for the upcoming Bocuse d’Or International Culinary Challenge in Lyon and Ment’or’s Young Chef and Commis Competition.

Mourad LahlouConsidered by many as the pioneer of modern Moroccan cuisine in the United States, the James Beard award-nominated Mourad Lahlou (San Francisco’s Aziza and Mourad) never envisioned becoming a world-famous chef. Chef Mourad is one of the celebrity chefs preparing a course for The Grand Banquet of Ultimo Weekend at The Venetian. He’ll lift the lid on the tagine for us.

The Marrakesh native immigrated to the United States when he was 20 years old to pursue a master’s degree in economics. Missing his country’s cuisine, Lahlou taught himself how to recreate versions of his favorite Moroccan dishes with local ingredients using his own inventive techniques. Most of the lessons he learned about food came from his mother, who cooked traditional Moroccan recipes, and grandfather, who took him to the markets.

Chef Mourad’s strikingly modern reinventions of traditional Moroccan dishes are all about showcasing the great flavors of his native cuisine in ways that harmonize with the fresh, local, artisanal ingredients available in Northern California. “I’m not sure I would even call it a Moroccan restaurant anymore,” he says. Like his jet-black tattoos, Lahlou’s food and restaurants reveal a very personal story, one rooted both in San Francisco and abroad, and recount the memories that have inspired his life’s work.

Paul BartolottaPaul Bartolotta of The Bartolotta Restaurants is a two-time, James Beard Award-winner for culinary excellence. He’s best known in Las Vegas for creating the memorable Bartolotta Ristorante di Mare at Wynn Las Vegas in 2005 which redefined high end Italian cuisine with seafood as its center. (Chef Paul is no longer associated with the renamed and repositioned restaurant as of the end of 2015.)

Joe and Paul Bartolotta grew up in a traditional Italian family in Wauwatosa, Wisconsin. Along with siblings, Maria and Felicia, they enjoyed large gatherings centered around unbelievably good food and plenty of love. In 1993, Joe and Paul collaborated to realize their dream of creating signature restaurants in Milwaukee. Paying homage to the family name, Ristorante Bartolotta opened in March of 1993. Embracing the culinary concept of “cucina rustica,” the restaurant offers simple, traditional Italian dishes using the freshest ingredients available.

In 1995, the company opened a second restaurant: Bartolotta’s Lake Park Bistro, a spacious, brasserie-style restaurant, focusing on casual and authentic French cuisine. After Lake Park Bistro earned a four-star review, Joe became Milwaukee’s first “eight-star general,” a restaurateur with two top-rated restaurants to his name. Lake Park Bistro was recognized in 2008 when Executive Chef Adam Siegel won the coveted James Beard Award for Best Chef Midwest.

Over the next two decades, The Bartolotta Restaurants added a variety of fine dining and casual concepts to its portfolio. Joe, Paul and The Bartolotta Restaurants family will continue to grow their lineup of distinguished Southeastern Wisconsin venues and look forward to potential expansion throughout the Midwest.

Chef Paul is our guest.

Ming TsaiThe Boston area’s Ming Tsai is one of the distinguished, high-profile, celebrity chefs preparing Ultimo Weekend’s Grand Banquet at the Venetian. You know Chef Ming from Food TV including his long-running acclaimed series for Public Television, Simply Ming.” His popular restaurants in the greater Boston area are the long-running Blue Ginger and the more recent, Blue Dragon. We’ll meet him.

“Ming’s love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. His experience also taught him about restaurant operations and the art of making customers happy.”

“Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale Universityearning his degree in Mechanical Engineering. During this time, Ming spent his summers attending Le Cordon Bleu cooking school and apprenticing at area restaurants in Paris. After graduating from Yale, Ming moved to Paris and trained under renowned Pastry Chef Pierre Herme and then on to Osaka with Sushi Master Kobayashi.”

Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing.

Emma BengtssonAquavit, a landmark New York-based fine dining establishment featuring the cuisine of Sweden is a classic. In the Spring of 2014 their former Pastry Chef, Emma Bengtsson, was unusually elevated to the Executive Chef post there by proprietor Hakan Swahn.

Former Aquavit Executive Chef Marcus Jernmark recruited Bengtsson in 2010 to join the restaurant as Pastry Chef. Bengtsson quickly became known for her creative interpretations of classic Scandinavian desserts, as well as establishing a new bread program. Her style was reflective of the region’s penchant for local products, progressive techniques, and continuing traditions; and it was well received, as Aquavit was recognized with one star in the Michelin Guide New York City in 2013 and 2014.

Håkan Swahn, the owner of Aquavit, saw talent and fresh perspective in Chef Bengtsson’s skillset and offered her the role of Executive Chef in spring 2014. She accepted the job, and since then has injected the critically acclaimed menu with her personal style and experience.

In October of 2015, her work garnered a second Michelin Star for Aquavit, making her the second female chef in the U.S. to run a two-star kitchen and the first ever Swedish female chef to do so.

We’ll hear Emma’s incredible story.

Curtis StoneMelbourne-born Chef Curtis Stone now resides in Los Angeles. In addition to being all over Food TV (“Kitchen Inferno” and the upcoming “My Kitchen Rules” on FOX), Chef Curtis has the intimate Maude in Beverly Hills and Gwen (also a butcher shop) in Hollywood.

“My mum and granny taught me everything I know about food and cooking. My mum, Lozza, is a great cook, in particular a phenomenal baker, and I would watch her every move while she baked. I am very partial to her corn and bacon muffins so she makes these for me whenever I visit. I still call on her regularly for advice when I’m developing recipes – thanks Lozza!”

Curtis Stone is also the author of six cookbooks. The most recent title is Good Food, Good Life.

Chef Curtis, also a participating chef in The Grand Banquet, joins us.

Scott PajakScott Pajak is the Chef de Cuisine at the high volume Lagasse’s Stadium at The Palazzo. It sets the standard for Sports Bars in Sin City. He’s been with Emeril Lagasse since 2002 and was promoted to his current position in May of 2011.

Growing up in Lancaster, NY, Scott Pajak could often be found in the kitchen – cooking chicken noodle soup and sauces with his grandparents, or helping his dad tend the grill and savoring the smoky aroma of barbecue.

While studying at UNLV, he worked in numerous restaurants around Las Vegas, including Planet Hollywood, New York New York Casino and TPC Country Club, where he prepared meals for participants on the PGA Tour.

In 2002, Pajak entered the kitchen at Emeril Lagasse’s seafood eatery Emeril’s New Orleans Fish House as a line cook. Over the next 9 years, he would work in nearly every position in Lagasse’s kitchen, from saucier to butcher, eventually rising to the post of sous chef. He helped write the restaurant’s daily menus and showed off his creativity as he cooked for guests at the chef’s kitchen table.

Bring on the kicked-up wings and we’ll talk hearty tailgate food (and more) with Chef Scott.

Podcasts

Segment One: Daniel and Georges Daou, DAOU Vineyards & Winery
Segment Two: Young Yun, Executive Director, Mentor BKB Foundation
Segment Three: Mourad Lahlou, Owner / Chef, Mourad and Aziza, San Francisco
Segment Four: Paul Bartolotta, Executive Chef / Proprietor, The Bartolotta Restaurants
Segment Five: Chef Ming Tsai, Blue Ginger, Blue Dragon and Public Television’s “Simply Ming”
Segment Six: Emma Bengtsson, Executive Chef, Aquavit, New York
Segment Seven: Chef Curtis Stone, Maude in Beverly Hills & Gwen in Hollywood
Segment Eight: Chef Scott Pajak, Chef de Cuisine, Lagasse’s Stadium, The Palazzo Resort, Las Vegas

Show 164, March 19, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

Angels’ Baseball is upon us. Be listening to the show for your chance to win a four-pack of ducats for Sunday, April 3rd at Angel Stadium when our Halos take on the Chicago Cubs! For all Home Games remember to purchase your tickets at the convenient Angel Stadium ticket office or online at Angels.com.

Now an enticing peek at Saturday’s provocatively decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

Applications are now available for the 3rd Annual ment’or BKB Foundation Young Chef Competition and the new Commis Competition. Mentor’s programs celebrate the young culinary talent that exists in the US and provides unique opportunities for them to be recognized on a national level. Ment’or BKB’s Executive Director, Young Yun, and Chef Philip Tessier, Silver Medalist for Team USA at the 2015 Bocuse d’Or International Culinary Competition and Coach for Team USA 2017 have all the details.

How do you keep a fine-dining establishment with an incredible Marina-view fresh after 25 years? We’ll chat with Brian Cousins, the seasoned General Manager of Café Del Rey, about how he has accomplished this impressive feat at a well-known, destination restaurant in Marina del Rey.

In November 2009, Chef Thomas Keller returned to Southern California after almost 20 years to bring his renowned Bouchon Bistro cuisine to the City of Beverly Hills. Chef Keller’s accomplished culinary team also has a sense of humor. Chef Keller’s casual restaurant in Yountville, Ad Hoc, is known for their fried chicken. By demand Monday nights at Bouchon Beverly Hills are now Ad Hoc Fried Chicken nights. Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) join us to take us behind-the-scenes.

The incredible 13th Season of Bravo’s “Top Chef” has just concluded in dramatic fashion in Las Vegas. The final showdown for the title of “Top Chef” was between Orange County’s Chef Amar Santana (Vaca and Broadway by Amar Santana) and Chef Jeremy Ford of Miami. Local food journalist, Anne Marie Panoringan (OC Weekly) has been penning an entertaining and informative weekly recap of the series all season. Anne Marie is with us with observations and commentary of Season 13th.

The story of Justin’s began when Justin Gold, a lover of the active lifestyle, moved to Boulder, Colorado in his 20’s. In order to fuel his long bike rides, Justin embarked on a mission to create new varieties of nut butter that not only packed the protein, but also tasted great. He began crafting the very first batches of his now-famous, culinary nut butters in his home kitchen. The newest addition to the Justin’s line of products is a cookbook, Justin My Kitchen – simple, delicious recipes in a nutshell. The effervescent author of the book, Julianna Abdallah, is our guest. She is also the Earned Media Manager for Justin’s.

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

Play

Show 164, March 19, 2016: ment’or BKB Foundation’s Young Chef Competition

Philip TessierApplications are now available for the 3rd Annual ment’or BKB Foundation Young Chef Competition and the new Commis Competition. Mentor’s programs celebrate the young culinary talent that exists in the US and provides unique opportunities for them to be recognized on a national level.

The Young Chef Competitions launched in 2014 to recognize outstanding young chefs throughout the country. Selected candidates and their Commis will compete in the 2 hour and 35minute live cooking competition with judges scoring on taste, presentation and kitchen organization.

This year, ment’or will host one competition in New York City with six selected candidates. Ment’or cofounder and Chairman, Chef Daniel Boulud says, “Every year, we see the talent and pool of young chefs grow. It is gratifying to note that our Young Chef participants have not only honed their skills and craftsmanship, but stay connected to our culinary network and pass on their knowledge to the next generation of upcoming chefs.”

Young YunCandidates of both the Young Chef Competition and the Commis competition will be paired with mentors from the Foundation’s Culinary Council or previous Bocuse d’Or Team USA representatives to guide them throughout their training. Winners will have the choice of a cash prize or the coveted opportunity to work with Team USA as they train for the upcoming January 2017 Bocuse d’Or competition in Lyon, France.

Applications are now available through Thursday, April 7, 2016. Applications and additional details about the ment’or Young Chef and Commis Competitions can be found on the ment’or BKB Website.

Ment’or BKB’s Executive Director, Young Yun, and Chef Philip Tessier, Silver Medalist for Team USA at the 2015 Bocuse d’Or International Culinary Competition and Coach for Team USA 2017 have all the details.

Play

March 19: Young Yun, Philip Tessier, Café Del Rey, Bouchon BIstro, Anne Marie Panoringan, Justin’s Nut Butter, Andrew Gruel

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: ment’or BKB Foundation’s Young Chef Competition
Segment Three: Brian Cousins, General Manager, Café Del Rey
Segment Four: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part One
Segment Five: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part Two
Segment Six: Food Journalist Anne Marie Panoringan
Segment Seven: Julianna Abdallah, Earned Media Manager, Justin’s Part One
Segment Eight: Julianna Abdallah, Earned Media Manager, Justin’s Part Two

The new season of Angels’ Baseball is upon us. Be listening to the show for your chance to win a four-pack of ducats for Sunday, April 3rd at Angel Stadium when our Halos take on the Chicago Cubs! For all Home Games remember to purchase your tickets at the convenient Angel Stadium ticket office or online at Angels.com.

Now an enticing peek at Saturday’s provocatively decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

Applications are now available for the 3rd Annual ment’or BKB Foundation Young Chef Competition and the new Commis Competition. Mentor’s programs celebrate the young culinary talent that exists in the US and provides unique opportunities for them to be recognized on a national level. Ment’or BKB’s Executive Director, Young Yun, and Chef Philip Tessier, Silver Medalist for Team USA at the 2015 Bocuse d’Or International Culinary Competition and Coach for Team USA 2017 have all the details.

How do you keep a fine-dining establishment with an incredible Marina-view fresh after 25 years? We’ll chat with Brian Cousins, the seasoned General Manager of Café Del Rey, about how he has accomplished this impressive feat at a well-known, destination restaurant in Marina del Rey with a long history.

In November 2009, Chef Thomas Keller returned to Southern California after almost 20 years to bring his renowned Bouchon Bistro cuisine to the City of Beverly Hills. Chef Keller’s accomplished culinary team also has a sense of humor. Chef Keller’s casual restaurant in Yountville, Ad Hoc, is known for their fried chicken. By guest demand Monday nights at Bouchon Beverly Hills are Ad Hoc Fried Chicken nights. Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) join us to take us behind-the-scenes.

The incredible 13th Season of Bravo’s “Top Chef” has just concluded in dramatic fashion in Las Vegas. The final showdown for the title of “Top Chef” was between Orange County’s Chef Amar Santana (Vaca and Broadway by Amar Santana) and Chef Jeremy Ford of Miami. Local food journalist, Anne Marie Panoringan (OC Weekly) has been penning an entertaining weekly recap of the series all season long. Anne Marie is with us to share observations and commentary of Season 13th.

The story of Justin’s began when Justin Gold, a lover of the active lifestyle, moved to Boulder, Colorado in his 20’s. In order to fuel his long bike rides, Justin embarked on a mission to create new varieties of nut butter that not only packed the protein, but also tasted great. He began crafting the very first batches of his now-famous, culinary nut butters in his home kitchen. The newest addition to the Justin’s appealing line of products is a cookbook, Justin My Kitchen – simple, delicious recipes in a nutshell. The effervescent author of the book, Julianna Abdallah, is our guest. She is also the Earned Media Manager fur Justin’s.

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

Philip TessierApplications are now available for the 3rd Annual ment’or BKB Foundation Young Chef Competition and the new Commis Competition. Mentor’s programs celebrate the young culinary talent that exists in the US and provides unique opportunities for them to be recognized on a national level.

The Young Chef Competitions launched in 2014 to recognize outstanding young chefs throughout the country. Selected candidates and their Commis will compete in the 2 hour and 35 minute live cooking competition with judges scoring on taste, presentation and kitchen organization.

This year, ment’or will host one competition in New York City with six selected candidates. Ment’or cofounder and Chairman, Chef Daniel Boulud says, “Every year, we see the talent and pool of young chefs grow. It is gratifying to note that our Young Chef participants have not only honed their skills and craftsmanship, but stay connected to our culinary network and pass on their knowledge to the next generation of upcoming chefs.”

Young YunCandidates of both the Young Chef Competition and the Commis competition will be paired with mentors from the Foundation’s culinary council or previous Bocuse d’Or Team USA representatives to guide them throughout their training. Winners will have the choice of a cash prize or the coveted opportunity to work with Team USA as they train for the upcoming January 2017 Bocuse d’Or competition in Lyon, France.

Applications are now available through Thursday, April 7, 2016. Applications and additional details about the ment’or Young Chef and Commis Competitions can be found on the ment’or BKB Website.

Ment’or BKB’s Executive Director, Young Yun, and Chef Philip Tessier, Silver Medalist for Team USA at the 2015 Bocuse d’Or International Culinary Competition and Coach for Team USA 2017 have all the details.

Brian CousinsHow do you keep a fine-dining establishment with an incredible Marina-view fresh after 25 years? We’ll chat with Brian Cousins, the seasoned General Manager of Café Del Rey, about how he has accomplished this impressive feat at a well-known, wine-centric destination restaurant in Marina del Rey.

Executive Chef David Vilchez is new to the kitchen at Café Del Rey. He moved South to the Marina from sister establishment, Napa Valley Grille in Westwood.

Fortunately this contemporary, marina-view establishment defies the convention that having a great view is an excuse for serving mediocre food.

“Cuisine inspired by the coastal towns of the Mediterranean. Intuitive service and a beautiful seaside setting. The food is about discovery: the freshest fish, fire grilled steaks, roasted free-range poultry, citrus, olives and market fresh vegetables all bursting with flavor. The luscious desserts, sophisticated cocktails and wine complete your journey.”

David HandsIn November 2009, Chef Thomas Keller returned to Southern California after almost 20 years to bring his renowned Bouchon Bistro cuisine from Yountville to the City of Beverly Hills. Chef Keller’s accomplished culinary team also has a sense of humor. Chef Keller’s casual restaurant in Yountville, Ad Hoc, is known for their fried chicken. By guest demand Monday nights at Bouchon Beverly Hills are now Ad Hoc Fried Chicken nights.

The restaurant, located just two blocks from the famed Rodeo Drive and situated adjacent to the beautiful Beverly Canon Gardens, offers guests both the grandeur of a soaring interior space designed by the award-winning firm of Adam D. Tihany or the tranquility of an urban oasis with its second floor terrace overlooking the gardens. Like Chef Keller’s earlier incarnations of classic French dining, Bouchon Bistro features a classic mosaic floor, a magnificent pewter bar, antique light fixtures and hand-painted murals by renowned French artist Paulin Paris throughout the restaurant.

Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) join us for a look behind-the-scenes.

Katie HaganWhelchelBouchon’s quintessential bistro fare changes with the seasons but though their presentation may change, some of Chef Keller’s favorite dishes remain as fixtures on the menu throughout the year: roast chicken, steak frites, croque madame, pot de crème and lemon tart as well as an extensive raw bar.

In addition to a comprehensive wine list and range of hand-crafted cocktails, Bouchon Bistro presents a unique “Vin de Carafe” program that highlights one-of-a-kind wines from some of southern California’s outstanding wine producers.

Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) continue our look behind-the-scenes.

Top Chef on BravoThe incredible 13th Season of Bravo’s “Top Chef” culinary challenge series has just concluded in dramatic fashion in Las Vegas. The final showdown for the title of “Top Chef” was between Orange County’s Chef Amar Santana (Vaca and Broadway by Amar Santana) and Chef Jeremy Ford, the Chef de Cuisine at Miami’s Matador Room by Jean-George. The winning cheftestant takes home a cool $125,000 and a feature in Food and Wine magazine.

Local food journalist, Anne Marie Panoringan (OC Weekly) has been penning an entertaining weekly recap of the series all season. Anne Marie provides us with observations and commentary of Season 13th.

Justin Gold The story of Justin’s began when Justin Gold, a lover of the active lifestyle, moved to Boulder, Colorado in his 20’s. In order to fuel his long bike rides, Justin embarked on a mission to create new varieties of nut butter that not only packed the protein, but also tasted great.

He began crafting the very first batches of his now-famous, culinary nut butters in his home kitchen.

Justin’s family and friends encouraged him to start selling his nut butter at the Boulder Farmers’ Market. With the help of mentors and extensive research at Colorado University’s Leeds School of Business, he developed his first business plan. The jars of nut butter, filled with passion, were an instant hit at the Farmers’ Market.

Justin used this success as leverage to convince select retailers to allow him to stock their shelves and demo the nut butters in store. As a one-man operation, he tirelessly overcame one challenge after another and slowly the business grew.

The newest addition to the Justin’s expanding line of products is a fun lifestyle cookbook, Justin My Kitchen – simple, delicious recipes in a nutshell. The effervescent author of the book, Julianna Abdallah, is our guest. She is also the Earned Media Manager fur Justin’s.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: ment’or BKB Foundation’s Young Chef Competition
Segment Three: Brian Cousins, General Manager, Café Del Rey
Segment Four: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part One
Segment Five: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part Two
Segment Six: Food Journalist Anne Marie Panoringan
Segment Seven: Julianna Abdallah, Earned Media Manager, Justin’s Part One
Segment Eight: Julianna Abdallah, Earned Media Manager, Justin’s Part Two

Show 163, March 12, 2016: Chef Josiah Citrin, Melisse, and Young Yun, Executive Director, ment’or BKB Foundation

Josiah CitrinOn Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocuse d’Or Team USA.

There is also a premium wine-pairing option package (6 wines) available (generously donated by the Spire Collection.)

Reservations can be made via OpenTable or by calling 310.395.0881.

Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

Play

Show 151, December 19, 2015: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris

The happiest of Happy Holidays to all of our listeners and we’re back live with a fresh show (that’s sure to please) on December 26th,

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, soon, Brea, is back as today’s special Guest Host.

Ultimo A Weekend ExcellenceGuest Host Chef Andrew Gruel and Executive Producer and Co-Host Andy Harris are in fabulous Las Vegas for the Team USA 2017 Selection for The Bocuse d’Or, the world’s most rigorous international culinary competition. This is all part of ULTIMO, a lavish weekend of culinary events at The Venetian and The Palazzo.

Team USA is guided and funded by the ment’or BKB Foundation that inspires excellence in young culinary professionals. The President is Thomas Keller (The French Laundry, Per Se, Bouchon and Bouchon Bakery.) The day-to-day operations of ment’or BKB are overseen by Young Yun, the Executive Director. Young is with us to profile the good works of ment’or BKB and explain what’s in store for the future.

Earlier in the year Chef Philip Tessier (ex-French Laundry) led Team USA to the Silver Trophy at the Bocuse d’Or in Lyon. This is the highest ranking ever for Team USA. For 2017 Chef Tessier is Head Coach for Team USA and was a judge this week for the Team USA 2017 National Selection. Chef Phil is our guest.

Meat Platter from Matthew Peters at the Team USA selection for the Bocuse d'OrIt was an intense competition to select Team USA 2017. It was a four hour and 35 minute marathon for each team. There was a separate judging panel for the fish dish and the meat platter. The Chef Jury members’ decision was for Chef Mathew Peters, Executive Sous Chef, Per Se, NYC. His commis is Harrison Turone. Chef Mathew will lead Team USA for 2017 and train intensively for the next year! Chef Mathew Peters joins us.

Chef James Kent led Team USA 2011 for the Bocuse d’Or. He’s a Competition Captain for Team USA 2017 and a member of the ment’or BKB Culinary Council. Chef Kent is the Executive Chef of the acclaimed NoMad in New York City. We’ll meet him.

Chef Andrew and Producer Andy have been doing some dining in Las Vegas. Chef Andrew shares some of his Strip favorites and Andy provides his views on two spots within The Venetian and Palazzo.

Memento Mori winery (Napa Valley) is one of the small, exclusive cult boutique producers showcased at Ultimo Weekend. Their 100 per cent Cabernet Sauvignon was poured at the Ultimo Grand Banquet. The Winery’s premium Cabernet grapes come from highly regarded vineyards in St. Helena and Oakville. Co-founder Adam Craun is our guest. As always there is an intriguing story here…

We’re broadcasting from Lagasse’s Stadium at The Palazzo. The chef de cuisine here is Scott Pajak. We’ll visit with Chef Scott and learn why this isn’t you average sports bar and is actually a preferred destination for discerning Las Vegas locals as well as visitors.

Airing the show from Las Vegas at Lagasse’s Stadium at The Palazzo requires the support of dozens of individuals. An extra special tip of the toque to The Venetian and The Palazzo (Sebastien Silvestri, Vice President, Food & Beverage and Claudine Grant, Public Relations Manager) and ment’or BKB Foundation (Young Yun, Executive Director and Jaimie Chew, Director of Communications & Events.)

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

Play