Show 117, April 11, 2015: Food Network’s Chef Aarti Sequeira

Aarti Sequeira“My first cookbook, Aarti Paarti: An American Kitchen with an Indian Soul is a love letter to both the flavors of my youth as an Indian girl growing up in the Middle East…and the flavors that embrace me in my new home here in the States”

“I’ll walk you through 101 recipes, some simplified versions of Indian classics like Chicken Tikka Masala, Raita and Naan…and some that show you how to use these same Indian spices to create exciting spins on American favorites like Kebab Sliders with Tamarind Chutney, Masala Shrimp and Grits, and Lemon Indian Donuts (Gulab Jamun) with Chamomile-Cardamom Syrup.”

“Each recipe is accompanied by swoon-worthy photos by Matt Armendariz, as well as stories (and photos) from my childhood”

Food Network’s Aarti Sequeira is our guest. She will be doing a cooking demo and book-signing at next weekend’s Los Angeles Times Festival of Books at USC on Saturday afternoon, April 18th at 2:00 p.m. She invites all listeners to stop-by and say hello.

Show 117, April 11, 2015: Food Network’s Chef Aarti Sequeira continues…

Aarti SequeiraChef Aarti’s first cookbook is Aarti Paarti – An American Kitchen with an Indian Soul. The foreword is by Food Network’s Ree Drummond of The Pioneer Woman Cooks fame.

Ree Drummond, from the Foreward:

“Aarti regards food, she will tell you, not simply as nourishment. It is her lifeblood – the source of her lifelong memories, the thing that excites her, the force that propels her forward. Those of us who also love both cooking and eating can certainly relate, but there’s something about Aarti’s appreciation for food’s textures, colors and flavors that flat-out inspires me.”

This collection of Aarti’s memories and over 100 recipes will make cooking with traditional Indian and Middle Eastern flavors easy and fun for any reader. Wonderfully evocative stories at the beginning of each chapter relate how a woman who was an outsider experienced many cultures and cuisines. But it is the food in Aarti’s life that keeps her close to her roots as she explores new culinary and cultural destinations.

AArti will be doing a cooking demo and book-signing at next weekend’s Los Angeles Times Festival of Books at USC on Saturday afternoon, April 18th at 2:00 p.m. She invites all listeners to stop-by and say hello.

April 11: Andrew Gruel, National Grilled Cheese Month, Karen Page, Andrew Dornenburg, Big Island Chocolate Festival, Aarti Sequeira

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Artisan Baker Dean Kim – “The Big Cheese” Competition
Segment Three: Karen Page – The Vegetarian Flavor Bible Part One
Segment Four: Karen Page – The Vegetarian Flavor Bible Part Two
Segment Five: Big Island Chocolate Festival
Segment Six: Food Network’s Chef Aarti Sequeira Part One
Segment Seven: Food Network’s Chef Aarti Sequeira Part Two
Segment Eight: Executive Chef Andrew Gruel, Slapfish

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

Now a preview of today’s delightfully fully-leaded and content-rich show.

In celebration of National Grilled Cheese Month in April Provisions Market (Chef Greg Daniels) and OC Baking Company (Dean Kim) will join forces to once again host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Greg Daniels and his fellow Orange County Chefs will compete for the title of “The Big Cheese” on Monday, April 20th from 6 p.m. to 8 p.m. at Provisions Market. All proceeds from this year’s event will be donated to You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange community.

Two-time James Beard Award-winning author Karen Page revolutionized the way both professional chefs and home cooks think about and create new dishes – based on compatible flavors instead of recipes – with her bestseller, The Flavor Bible, which Forbes named as one of the ten best cookbooks of the past century. Now Page brings the same innovative approach to plant-based cooking with The Vegetarian Flavor Bible. Photographs are by Andrew Dornenburg (Karen’s husband.) Karen Page is our guest along with Andrew Dornenburg.

Craving chocolate ? Who doesn’t ? The fourth annual Big Island Chocolate Festival (Hawaii) delivers with an array of fun, elegant and taste-tempting activities, seminars and culinary adventures May 7th to 9th. Most of the chocolately goodness will be offered at The Fairmont Orchid, Hawaii, but three new events take place at Kona farms. Hawaii is the only state in the United States that can grow cacao. Farsheed Bonakdar, the President of the Kona Cacao Association and acclaimed chocolatier and pastry chef Donald Wressell of Guittard Chocolate Company join us with a preview.

“My first cookbook, Aarti Paarti : An American Kitchen with an Indian Soul is a love letter to both the flavors of my youth as an Indian girl growing up in the Middle East…and the flavors that embrace me in my new home here in the States” “I’ll walk you through 101 recipes, some simplified versions of Indian classics…and some that show you how to use these same Indian spices to create exciting spins on American favorites. Food Network’s Aarti Sequeira is our guest. She will be doing a cooking demo and book-signing at next weekend’s Los Angeles Times Festival of Books at USC.

Finally a chance to chat with Guest Host Chef Andrew Gruel of Slapfish. He’ll share some useful tips about selecting and preparing lobster. This is a conversation started on last week’s show. Chef Andrew will also advise us on what parts of the lobster are best for use in some familiar dishes. We’ll also talk about what is an authentic lobster roll. They are seemingly appearing on menus everywhere.

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

The Big Cheese Grilled Cheese CompetitionIn celebration of National Grilled Cheese Month in April Provisions Market (Chef Greg Daniels) and OC Baking Company (Dean Kim) will join forces to once again host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Greg Daniels and his fellow Orange County Chefs will compete for the title of “The Big Cheese” on Monday, April 20th from 6 p.m. to 8 p.m. at Provisions Market. All proceeds from this year’s event will be donated to You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange community.

OC Baking Company Master Baker Dean Kim will supply locally produced, freshly baked bread to the competing chefs. The competitors will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

This year, the professional chefs will be joined by one ProAm competitor who will be selected by event organizers in an Instagram contest. To enter, the public must create and present an original grilled cheese creation on Instagram and use the hashtag #thebigcheese2015 by Thursday, April 16th. The winning entry will be announced Friday, April 17th and the ProAm contender for “The Big Cheese” will participate in the festival on Monday, April 20th.

Artisan Baker Dean Kim of the OC Baking Company joins us with all the needed 411.

Karen Page and Andrew DornenburgTwo-time James Beard Award-winning author Karen Page revolutionized the way both professional chefs and home cooks think about and create new dishes – based on compatible flavors instead of recipes – with her bestseller, The Flavor Bible, which Forbes named as one of the ten best cookbooks of the past century. Now Page brings the same innovative approach to plant-based cooking with The Vegetarian Flavor Bible. Photographs are by Andrew Dornenburg (Karen’s husband.)

For the first time in history, per-capita consumption of meat in America has fallen for five consecutive years, with predictions of continuing declines. Vegetarianism and veganism are emerging from the margins and into the mainstream, as 54 percent of Americans now wish to decrease or eliminate meat from their diets. While people have chosen to adopt meatless diets throughout history for a variety of reasons – from ethics to economy to personal and planetary well-being – this book suggests a new reason for doing so: maximizing flavor, which is too often masked by meat-based stocks or butter and cream.

Karen Page is our guest along with Andrew Dornenburg.

After losing members of her family to cancer, the author – an established culinary professional – was shocked to learn that the number-one cause of death in America is nutritionally controllable diseases such as cancer, heart disease, and diabetes. A lifelong omnivore who grew up eating meat “two and often three times a day,” Page was motivated by nutrition studies to experiment with vegetarianism. She eventually eliminated meat from her diet, losing digestive aches and pains and more than twenty pounds in the process, while gaining new vitality and even joy – and she pours here newfound passion into this book.

BIg Island Chocolate FestivalCraving chocolate? Who doesn’t? The fourth annual Big Island Chocolate Festival (Hawaii) delivers with an array of fun, elegant and taste-tempting activities, seminars and culinary adventures May 7th to 9th. Most of the chocolatey goodness will be offered at The Fairmont Orchid, Hawaii, but three new events take place at Kona farms. Hawaii is the only state in the United States that can grow cacao.

On Saturday, May 9th the 3-days of chocolate fun at The Big Island Chocolate Festival culminates from 5:30 p.m. to 9:00 p.m. in the Fairmont’s Grand Ballroom for the festival gala. Attendees can enjoy both savory and sweet chocolate cuisine created by top Island chefs, chocolatiers and confectioners while voting for their favorite culinary station. Diners can also visit the “all you can enjoy” mole and salad bars. Chef Donald Wressell of Guittard Chocolate Company will be demonstrating the fine art of chocolate sculpting.

Presented by the Kona Cacao Association (KCA), event proceeds benefit the “Equip the Kitchens” campaign for the future Hawaii Community College-Palamanui and a capital campaign to build a community kitchen at the Waldorf-inspired Kona Pacific Public Charter School in Kealakekua.

Farsheed Bonakdar, the President of the Kona Cacao Association and acclaimed chocolatier and pastry chef Donald Wressell of Guittard Chocolate Company join us with a tempting preview.

“My first cookbook, Aarti Paarti: An American Kitchen with an Indian Soul is a love letter to both the flavors of my youth as an Indian girl growing up in the Middle East…and the flavors that embrace me in my new home here in the States”

“I’ll walk you through 101 recipes, some simplified versions of Indian classics like Chicken Tikka Masala, Raita and Naan…and some that show you how to use these same Indian spices to create exciting spins on American favorites like Kebab Sliders with Tamarind Chutney, Masala Shrimp and Grits, and Lemon Indian Donuts (Gulab Jamun) with Chamomile-Cardamom Syrup.”

“Each recipe is accompanied by swoon-worthy photos by Matt Armendariz, as well as stories (and photos) from my childhood”

Aarti SequeiraFood Network’s Aarti Sequeira is our guest. She will be doing a cooking demo and book-signing at next weekend’s Los Angeles Times Festival of Books at USC on Saturday afternoon, April 18th at 2:00 p.m.

Chef Aarti’s first cookbook is Aarti Paarti – An American Kitchen with an Indian Soul. The foreword is by Food Network’s Ree Drummond of The Pioneer Woman Cooks fame.

This collection of Aarti’s memories and over 100 recipes will make cooking with traditional Indian and Middle Eastern flavors easy and fun for any reader. Wonderfully evocative stories at the beginning of each chapter relate how a woman who was an outsider experienced many cultures and cuisines. But it is the food in Aarti’s life that keeps her close to her roots as she explores new culinary and cultural destinations.

Andrew GruelFinally a chance to chat with our patient Guest Host Chef Andrew Gruel of Slapfish. He really knows seafood.

Chef Andrew will share some useful tips about selecting and preparing lobster. It’s easier to enjoy than its reputation. Chef Andrew will also advise us on what parts of the lobster are best for use in some familiar dishes. This is the continuation of a conversation Chef Andrew started last week.

Lobster Rolls are appearing on a lot of restaurant menus. Everyone, of course, has the “best.” Chef Andrew will give us some background on this delicacy. He grew up on the East Coast where this craveable sandwich originated.

Chef Andrew is the co-host of FYI’s new restaurant makeover series, “Say It To My Face!” It premiers Saturday night, May 9th.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Artisan Baker Dean Kim – “The Big Cheese” Competition
Segment Three: Karen Page – The Vegetarian Flavor Bible Part One
Segment Four: Karen Page – The Vegetarian Flavor Bible Part Two
Segment Five: Big Island Chocolate Festival
Segment Six: Food Network’s Chef Aarti Sequeira Part One
Segment Seven: Food Network’s Chef Aarti Sequeira Part Two
Segment Eight: Executive Chef Andrew Gruel, Slapfish

Show 21, March 16, 2013: Chef Aarti Sequeira, Star of Cooking Channel’s “Taste in Translation” and “Drop 5LBS. with Good Housekeeping”

Aarti SequeiraAarti Sequeira came to national prominence on food television when she won Food Network’s “Food Network Star” series for Season 6. She was the clear audience favorite. Aarti ably guest hosted the show today because Jet was on assignment in New York.

Aarti’s big news is that she is well along with the manuscript for her first book which is a combination of inspirational memoir and cookbook. It’s set for publication in Autumn of 2014.

Taste in Translation” can be seen on Friday evenings on Cooking Channel and “Drop 5 LBS with Good Housekeeping” is aired on Saturday morning on Cooking Channel.

Show 6: November 17, 2012: Chef Duff Goldman of Charm City Cakes West and Cakemix. Food Network’s “Ace of Cakes”

Duff shared a great story about Aarti Sequeira who co-hosted the show.

Duff was one of the judges on Aarti’s first episode of “Next Food Network Star” which was on the famous Santa Monica Pier. After the judging Duff commented to the Food Network brass that they shouldn’t bother with the remaining episodes because Aarti was his clear choice as the obvious winner. Turns out Duff was right. Aarti went on to be the “Next Food Network Star” !

At “Getting Our Just Desserts” Duff created cupcakes (as featured @ Cakemix) and also painted colorful original graffiti art works on the patio with food themes for the Silent Auction.

Aarti Sequeira

Aarti SequeiraThe “SoCal Restaurant Show” proudly welcomes Food Network’s Aarti Sequeira as the very first guest on Oct. 6th.

Aarti, a Los Angeles resident, won Season 6 of “Food Network Star” (Food Network’s most-watched series) and went on to create the popular cooking-variety series, “Aarti Party” for food Network. She also competed on “Chopped All-Stars” for her favorite charity, Central City Community Outreach.

This year she was also seen on Cooking Channel with her special, “Hidden Eats, USA.” Early next year Aarti will debut a new series for Cooking Channel.

Aarti just returned from three weeks in India, including the southwest coast where she is from.

In addition to Aarti, our own Jet Tila will be dishing out his recent gastronomic experience at Grant Achatz’s Alinea in the Lincoln Park section of Chicago, Food GPS’ Josh Lurie will look back at last Saturday’s LA Beer Float Showdown as part of the fourth annual LA Beer Week. Speaking of beer, we’ll have Ed Murphy from the Blank Theatre in Hollywood discussing their upcoming Hollywood on Tap event at the Studios at Paramount on October 20th. And Brock Radke of Las Vegas Weekly will discuss what’s new in Las Vegas restaurants both on The Strip and off. Here’s Brock’s notes from his appearance.

It’s no wonder Jet wanted to hear all about the new Bacchanal Buffet at Caesars Palace; the place is so huge, it’s hard to talk about anything else. It’s a big, beautiful buffet, but you might be shocked at how good the food tastes. Here’s what you really need to know to prep for the feast of your life:

The lines have been crazy long since Bacchanal opened last month, up to a 2-hour wait at dinner. Hit it for breakfast or lunch instead, when things move faster. Don’t get caught off guard by the prices, which have been bumped up a bit—$21.99 breakfast, $28.99 lunch, and $44.99 for dinner. Is that too spendy? I think I got my money’s worth just by demolishing the raw seafood bar. Don’t miss the dim sum and Asian soup section, both surprisingly good. Caesars actually stole a chef from Jet’s favorite Vegas ramen shop, Monta, to make sure they were doing it right. Be sure to save room for dessert, particularly the perfect individual soufflés.

As for the Nobu hotel and restaurant set for Caesars, the project got pushed a bit and is now set to open in the first quarter of 2013. So what’s next for the iconic Strip resort? Gordon Ramsay’s Pub, opening in December right off the main casino floor.

Podcasts:

Segment One: Aarti Sequeria – Part One
Segment Two: Aarti Sequeria – Part Two
Segment Three – LA Beer Float Showdown
Segment Four – Brock Radke’s Las Vegas Weekly Roundup
Segment Five – Jet at Alinea
Segment Six – Hollywood on Tap