In his formative years Chef Noah worked in some incredible restaurants including Restaurant Daniel in Manhattan. He also opened restaurants for Laurent Tourendel. In Orange County, before he started ARC, he was part of the culinary team at Mesa. With the high pressure Thanksgiving Holiday ahead he has some great practical tips to make your Thanksgiving less stressful and more delicious.
Rick Rodgers is an award-winning cookbook author and cooking teacher and the accomplished writer of more than forty cookbooks on subjects ranging from baking to grilling, and more. Rodgers often works behind the scenes as a recipe tester, co-author, and valued consultant on cookbooks by other authors.
Just in time for the Holidays is The Big Book of Sides – More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces and More. What’s the Thanksgiving feast without the assortment of tasty sides? Rick gives the humble side dish its due, elevating it to its proper, important place on the menu – front and center.
You know food historian Simon Majumdar as the no-nonsense judge on Food Network’s hit series, “Cutthroat Kitchen” with Alton Brown. Majumdar’s new food series, “EAT: The Story of Food” launches Nov. 21st on National Geographic Channel. The show examines how food impacts societies throughout history.
The Ducks are back on the ice at Honda Center so it’s a good time to revisit Executive Chef Jo-Jo Doyle and see what is new in cravable edibles for the season. Chef Jo-Jo even has a new, full-service restaurant, Standing ‘O’ in his domain . What’s tending in various outlets for hearty appetites is the Hot Brown, the New Orleans Muffuletta, and the One Pound Meatball over Penne Pasta.
Susan Feniger is the co-executive chef and co-owner (along with Mary Sue Milliken) of the popular and critically acclaimed Border Grill restaurants and Truck serving modern Mexican food in Las Vegas, Santa Monica and Downtown Los Angeles. A second Border Grill location in Las Vegas is newly opened at The Forum Shops at Caesars (also the home of the pioneering Spago Las Vegas.)
One of the already talked about attractions of the new Border Grill Las Vegas is the ceviche & oyster bar. “We’re excited to offer a variety of fresh, sustainable seafood from our new ceviche and oyster bar, inspired by the flavors from our first trip to Veracruz where we tasted the most incredible ceviche,” says Susan Feniger.
Away from the Border Grill empire Feniger is also the principal of Mud Hen Tavern in Los Angeles.
At last a chance to chat with Chef Noah about ARC which is just under two-years old. After being open for all of six weeks, ARC was referred to as one of the “most important restaurants to open in America this decade” by respected food and travel journalist, Brad A. Johnson of The Orange County Register. Johnson is the recipient of a prestigious James Beard Award for excellence in food writing. Also in its first year ARC was honored with the Golden Foodie Award for Best New Restaurant.
All of this and lots more absolutely incredible deliciousness on Saturday’s show!