Show 310, February 9, 2019: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully”

Kaylie MillikenWe all know, and have probably used, the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp! “Elites” fit into the picture? How reliable are their “honest” opinions?

Documentary filmmaker Kaylie Milliken was curious and spent the last four years researching and making “Billion Dollar Bully.” A wide cross section of small business people share their experiences with Yelp and their less than subtle advertising sales tactics. Particularly fascinating is the story of Chef Davide Cerretini of Botto in Northern California. He turned the tables on Yelp in the Italian way. The documentary is about to be released and you can be the judge.

Filmmaker Kaylie Milliken joins us without any filtering.

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Show 310, February 9, 2019: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Continues…

Kaylie MillikenWe all know, and have probably used, the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp! “Elites” fit into the picture? How reliable are their “honest” opinions?

“Billion Dollar Bully is an investigative documentary about Yelp that examines the claims by business owners of extortion, review manipulation and review fabrication. In this documentary you will meet business owners from across a broad spectrum, whose commonality is their allegations of Yelp’s questionable business dealings.”

“For years, Yelp has been accused of unethical business practices, all of which Yelp vehemently denies and chalks up as conspiracy theories.”

“Business owners and consumers deserve to see arguments for and against Yelp’s business tactics. After so much debate in the media, this challenging documentary is long overdue.”

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Show 310, February 9, 2019: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or

Robert SulatyckyAfter over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017.

Over the course of two days last month, teams of some of the most brilliant culinary minds from 24 countries across the world met in Lyon, France where they competed on the world stage at the esteemed Bocuse d’Or culinary competition.

On Day 1 Team USA presented to a prestigious panel of international judges their version of Suckling Veal Rack with 5 Prime Chops, featuring Roast Rack of Veal with Veal Kidney Farce & Apicius Spice Glaze / Salad Pastorale. The plated presentation was Vegetable Chartreuse with Shellfish, featuring Vegetable, Herbs, Shellfish Chartreuse and Cockle Butter.

Congrats to Team Denmark on First Place and the Gold Statue.

Chef Sulatycky, just back from Lyon, provides the concluding update on this year’s event.

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Show 310, February 9, 2019: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Continues…

Robert SulatyckyAfter over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017.

“Every two years, the heart of the Sirha trade exhibition in Lyon, France beats to the beat of the final of the prestigious Bocuse d’Or contest. After many months of preparations, twenty-four of the most promising chefs in the world experience two days of intense competition during which they will have to give their very best in order to try and win the most beautiful trophy in the world of gastronomy.”

For Team USA it’s now looking ahead to 2021. Applications will be going out in April for 2021. Finalists will then be evaluated and selected. A competition will be held late this year in Las Vegas or Napa to then select Team USA 2021 and the training will start anew in the ment’or BKB Bocuse d’Or training kitchen at CIA’s Copia campus in Napa.

Ment’or BKB welcomes your contributions in support of Team USA and young culinarians.

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Show 309, February 2, 2019: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s scrumptious 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Niman Ranch’s All -Natural premium meats aren’t sourced from just one ranch. They are a community of more than 720 small, independent family farms and ranches located in 28 states – primarily in the Midwest, Northeast and Mid-Atlantic, in states with an abundance of grain to limit their carbon footprint. Niman Ranch’s Vice President of Beef, John Tarpoff is our guest. He’s also known in restaurant circles as “The Steak Whisperer.”

Travel and food journalist Allen Cox is a life-long resident of the Northwest. He is Editor-in-Chief of Northwest Travel & Life magazine. Allen serves as Co-chair of Travel & Worlds, an annual travel writers conference held in the Northwest. Allen joins us to share a handful of favorite dining gems in the Northwest including the best of the classics as well as a selection of the new stars.

The Big Game is upon us and we’re thirsty. Time for a chat with the distinguished brewers from Golden Road Brewing Co. We’re joined by Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. Clean, crisp lagers perhaps deserve more respect. We’ll talk about it.

Bring on the gracious Southern hospitality this “Big Game” Sunday at Preux & Proper in Downtown Los Angeles. Keeping the Southern theme, as Super Bowl LIII takes place in Atlanta, Georgia, there is truly perhaps no better place or a more Southern home on the West Coast to gather for this all-American tradition. Featuring 4 TV’s, there is room for everyone to find a good seat and cheer on the two championship teams. We’re, of course, partial to our own L.A. Rams. Proprietor Joshua Kopel and Executive Chef Sammy Monsour kick off the exciting Big Game festivities for us.

We’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is ESBC The Slice and Pint. You can’t go wrong with fresh craft beer and pizza! Proprietors Rob Croxall (Founder) and Thomas Kelley tap the keg for us.

Co-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! With the monetary enticement from a major credit card company some restaurants are experimenting with going cashless. Is it really a good idea for right now? We’ll revisit this controversial subject that generates passionate opinions!

Listener note for next Saturday, February 9th. For that Saturday only we follow Anaheim Ducks Hockey from 3 to 5:00 p.m. Please join us just a bit later in the afternoon. Same salivating show…

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

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Show 309, February 2, 2019: John Tarpoff, Niman Ranch’s Vice President of Beef, “The Steak Whisperer”

John TarpoffNiman Ranch’s All Natural premium meats aren’t from just one ranch. They are a community of more than 720 small independent family farms and ranches located in 28 states – primarily in the Midwest, Northeast and Mid-Atlantic, in states with an abundance of grain to limit their carbon footprint.

Niman Ranch Beef was the core of the business when Bill Niman started his program back in 1969. Today, it has grown in volume and stature and is privy to menus in the best U.S. restaurants and stores. The pasture raised, no antibiotic or hormone, true Angus beef program utilizes only Angus genetics that are 100 percent bred, born, raised and harvested in the U.S. Niman Ranch’s beef program is fully traceable from birth to box.

Niman Ranch cattle graze on a combination of grains and grasses which are locally appropriate to their geographic location and finished with carefully selected grains to round out the flavor to produce beef that is consistently rich, tender, and well-marbeled. The beef is graded USDA Choice or Prime – the highest rankings for tenderness, juiciness and flavor.

Niman Ranch’s Vice President of Beef, John Tarpoff is our guest. He’s also known in restaurant circles as “The Steak Whisperer.” Tarpoff got started in the cattle business through the influence of his family’s packing business and ranch in the Midwest.

After receiving his degree in biology from the University of Missouri – Columbia, Tarpoff began raising his own cattle focusing on genetics and nutrition. His decision to closely maintain statistics on each animal eventually resulted in the establishment of specific practices for raising Angus breeds to grade Prime.

With this expertise, Tarpoff created Niman Ranch’s cattle raising protocols in conjunction with Temple Grandin. PhD (Colorado State University’s noted livestock welfare expert.) He continues to work with a network of dedicated ranchers and farmers to raise Certified Humane cattle that are recognized as the finest quality product in the industry.

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Show 309, February 2, 2019: Travel & Food Journalist Allen Cox, Editor-in-Chief, Northwest Travel & Life magazine

Allen CoxTravel and food journalist Allen Cox is a life-long resident of the Northwest. He is Editor-in-Chief of Northwest Travel & Life magazine. Allen serves as Co-chair of Travel & Worlds, an annual travel writers conference held in the Northwest.

He also donates his considerable expertise to participate on the Board of Directors for International Food, Wine and Travel Writers Association (IFWTWA,) and Allen has served as Vice President of that organization. His travel and food writings have appeared in dozens of regional and national publications.

Allen joins us to share some favorite dining gems in the Northwest including the best of the classics as well as a selection of the new stars. Expert to hear about Seattle’s Chef Edouardo Jordan, a dual James Beard Foundation Award-winner from last year and the “Toast of the Town.”.Also, The Willows Inn on Lummi Island, Washington.

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Show 309, February 2, 2019: Brewmaster Victor Novak, Anaheim Head Brewer Steven Torres, Golden Road Brewing Co.

Victor Novak and Steven TorresThe Big Game is upon us and we’re thirsty. Time for a chat with the distinguished brewers from Golden Road Brewing Co.

We’re joined by Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. Clean, crisp lagers perhaps deserve more respect. We’ll talk about it including Helles, Pils, Dortmunder and more…

Also, an update on their small batch experiment with Et Tu, Brut-Tea, a Brut IPA.

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Show 309, February 2, 2019: Preux & Proper’s Joshua Kopel and Chef Sammy Monsour, Downtown Los Angeles

Sammy MonsourBring on the Southern hospitality this “Big Game” Sunday at Preux & Proper in Downtown Los Angeles. Keeping the Southern theme, as Super Bowl LIII takes place in Atlanta, Georgia, there is perhaps no better place or a more Southern home on the West Coast to gather for this all-American tradition.

Featuring 4 TV’s, there is room for everyone to find a good seat and cheer on the two championing teams. We’re, of course, partial to our own L.A. Rams who played for 15 years at Angel Stadium before moving to Saint Louis.

Kickoff this Sunday Funday with Sunday Brunch served from 12:00 noon to 4:00 p.m. and stay for the epic game. Begin with a Wakey Wakey Bloody Mary prepared with bacon-infused vodka, Smog City Little Bo’ Pils, Blackstrap Worcestershire, hickory smoked black salt, sharp cheddar, pepperoni, cherry tomato and house-pickled okra.

Contemplate Executive Chef Sammy Monsour’s sweet and savory Fried Chicken & Waffles brunch special made with Mary’s Free-Range Chicken breast, buttermilk cornbread waffle, honey, pecans, and butter of course, lots of butter.

Preux & Proper wants the fun to continue “all day long” so they will be offering Happy Hour from 4:00 p.m. to 9:00 p.m. in the Barroom and the upstairs Proper Dining Hall while also shucking and serving $1 Oysters, $1 Wings and Handcrafted Pitchers of Cocktails inspired by the two competing Big Game teams ($45 each) which serve up to four guests.

If guests are still hungry for more, they can indulge in Preux & Proper’s tantalizing Southern Barroom Eats such as the Dungeness Crab Hushpuppies served with house bourbon barrel-aged green hot sauce, boil spice and charred poblano butter, or make the entire team happy with a Deep Dish Biscuit Dough Pizza like the Paulie’s Pomegranate-Habanero B.B.Q. Pork with smoked red onions and Tillamook cheddar.

Preux & Proper will be open for The Big Game on Sunday, February 3rd, 2019 for Sunday Brunch from 12:00 noon to 4:00 p.m., Happy Hour from 4:00 p.m. to 9:00 p.m., and Sunday Supper from 4:00 pm to 10:00 pm; 840 South Spring Street, Los Angeles, CA 90015; 213.896.0090.

Proprietor Joshua Kopel and Executive Chef Sammy Monsour kick off The Big Game festivities for us.

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Show 309, February 2, 2019: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley

Rob Croxall and Thomas KelleyWe’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. The craft beer from “Mayberry by the Sea” is now available all over California and also in Portland, Oregon.

They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery (and around the corner on Grand Avenue) is the family-friendly, ESBC The Slice and Pint.

It’s 18” hand-tossed or 8” x 12” pan pizza. Available by the slice, too. Also meatballs, baked garlic knots, wings, Calamari strips and salads. On opening night 170 hand-tossed pizzas were prepared, baked and served.

Expect a wide selection of 12 rotating ESBC’s styles available on tap.

“The Slice & Pint is locally focused and environmentally responsible. We partner with vendors who share the same values. We support local, independent farmers for our produce whenever possible. If we can make it in-house, we’re going to do that…simple as that.”

Proprietors Rob Croxall and Thomas Kelley tap the keg for us.

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