Show 438, August 14, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Saso in Pasadena, (launched earlier this year) draws inspirations from three coast regions treasured by Chef/Partner Dominique Crisp: his home in Los Angeles, his upbringing in the Pacific Northwest, and his travels within Basque Country. Throughout the menu, his dedication to the slow-food movement shines with hyper-local ingredients and French-taught cooking techniques.” “At Saso, a passion for coastal cuisine is met with Dominique’s deep appreciation and understanding of farming. Born on his family’s vineyard in Wren, Oregon – raising livestock, fishing, and harvesting has always been an essential part of his life. A respect for the land, sea, and supporting those who are sustainably harvesting the bounty is an integral ethos that flows through Saso.” Chef Dom takes a break from prep in his busy kitchen to join us.

“Professional chef, TV personality and working mom of three, Katie Chin, introduces her newest cookbook, Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love! With 170 globally-inspired recipes, Katie Chin’s Global Family Cookbook, celebrates diversity and multiculturalism including Chinese, Italian, Mexican, Greek, Korean, Jewish, Thai dishes and more!  The book also includes cultural celebrations featuring Jeannie Mai and her mom The Mama Mai (Lunar New Year), Debbie Matenopoulos (Greek Easter), Nate Berkus, Jeremiah Brent and Faye Levy (Hanukkah) and Chef Jeffrey Saad (Cinco de Mayo).” (Cinco de Mayo). Chef Katie is our guest, tongs in hand.

How does one of the premier wine retailers on the West Coast, Wine Exchange, operate during the pandemic? How do the principals continue to taste and buy wine with all the restrictions? What happens to the in-store experience? Wine Exchange, based in Santa Ana by the 55 Freeway, carries premium imported wines from Europe and abroad (as well as domestic.) Typically the partners travel abroad annually to do barrel tastings that future buying decisions revolve around. How did they navigate the crazy on-again and off-again tariffs? The Wine Exchange’s Chief Operating Officer, Tristen Beamon, joins us with his informed perspective.

Celebrity Chef, Food TV Personality and Author Jet Tila needs no introduction to listeners of the “SoCal Restaurant Show.” The same holds true for Ali Tila, Jet’s wife and business partner. She is also an accomplished pastry chef and author. Their latest collaboration is as the judges (along with Chris Rivard, a Ben & Jerry’s flavor expert) on Food Network’s “Ben & Jerry’s: Clash of the Cones.” The four-episode series hosted by Molly Yeh debuts on Monday, August 16th. We’re talking about decadent ice cream, the perfect Summer treat, with Jet & Ali Tila.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… Chicken is ever popular as a practical and versatile menu item for dining at home. There are some cautions in the home kitchen in handling raw chicken. The possibility of cross-contamination without taking proper precautions is a health concern. We’ll “Ask the Chef.”

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

Play

August 14: Saso, Katie Chin, Wine Exchange, Jet & Ali Tila

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Partner Dominique Crisp, Saso, Pasadena Part One
Segment Three: Chef & Partner Dominique Crisp, Saso, Pasadena Part Two
Segment Four: Chef Katie Chin, Katie Chin’s Global Family Cookbook Part One
Segment Five: Chef Katie Chin, Katie Chin’s Global Family Cookbook Part Two
Segment Six: Tristen Beamon, Chief Operating Officer, Wine Exchange, Santa Ana
Segment Seven: Chef Jet Tila & Ali Tila, “Ben & Jerry’s : Clash of the Cones”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Saso in Pasadena, (launched earlier this year) draws inspirations from three coast regions treasured by Chef/Partner Dominique Crisp: his home in Los Angeles, his upbringing in the Pacific Northwest, and his travels within Basque Country. Throughout the menu, his dedication to the slow-food movement shines with hyper-local ingredients and French-taught cooking techniques.” “At Saso, a passion for coastal cuisine is met with Dominique’s deep appreciation and understanding of farming. Born on his family’s vineyard in Wren, Oregon – raising livestock, fishing, and harvesting has always been an essential part of his life. A respect for the land, sea, and supporting those who are sustainably harvesting the bounty is an integral ethos that flows through Saso.” Chef Dom takes a break from prep in his busy kitchen to join us.

Professional chef, TV personality and working mom of three, Katie Chin, introduces her newest cookbook, Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love! With 170 globally-inspired recipes, Katie Chin’s Global Family Cookbook, celebrates diversity and multiculturalism including Chinese, Italian, Mexican, Greek, Korean, Jewish, Thai dishes and more! The book also includes cultural celebrations featuring Jeannie Mai and her mom The Mama Mai (Lunar New Year), Debbie Matenopoulos (Greek Easter), Nate Berkus, Jeremiah Brent and Faye Levy (Hanukkah) and Chef Jeffrey Saad (Cinco de Mayo). Chef Katie is our guest, tongs in hand.

How does one of the premier wine retailers on the West Coast, Wine Exchange, operate during the pandemic? How do the principals continue to taste and buy wine with all the restrictions? What happens to the in-store experience? Wine Exchange, based in Santa Ana by the 55 Freeway, carries premium imported wines from Europe and abroad. Typically the partners travel abroad annually to do barrel tastings that future buying decisions revolve around. How did they navigate the crazy on-again and off-again tariffs? The Wine Exchange’s Chief Operating Officer, Tristen Beamon, joins us with his informed perspective.

Celebrity Chef, Food TV Personality and Author Jet Tila needs no introduction to listeners of the “SoCal Restaurant Show.” The same holds true for Ali Tila, Jet’s wife and business partner. She is also an accomplished pastry chef and author. Their latest collaboration is as the judges (along with Chris Rivard, a Ben & Jerry’s flavor expert) on Food Network’s “Ben & Jerry’s : Clash of the Cones.” The four-episode series hosted by Molly Yeh debuts on Monday, August 16th. We’re talking about decadent ice cream, the perfect Summer treat, with Jet & Ali Tila.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… Chicken is ever popular as a practical and versatile menu item for dining at home. There are some cautions in the home kitchen in handling raw chicken. The possibility of cross-contamination without taking proper precautions is a health concern. We’ll “Ask the Chef.”

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

Dominique Crisp of Saso

Saso in Pasadena, (launched earlier this year) draws inspirations from three coast regions treasured by Chef Dominique Crisp: his home in Los Angeles, his upbringing in the Pacific Northwest, and his travels within Basque Country. Throughout the menu, his dedication to the slow-food movement shines with hyper-local ingredients and French-taught cooking techniques. Previously he helmed the kitchens at the beloved seafood restaurants, L&E Oyster Bar in Silver Lake, CA and Blue Plate Oysterette in Santa Monica, CA.”

“At Saso, a passion for coastal cuisine is met with Dominique’s deep appreciation and understanding of farming. Born on his family’s vineyard in Wren, Oregon – raising livestock, fishing, and harvesting has always been an essential part of his life. A respect for the land, sea, and supporting those who are sustainably harvesting the bounty is an integral ethos that flows through Saso.”

“I want coastal cuisine from Baja to Alaska to shine by showcasing farmers, fishermen and butchers we work with,” says Dominique Crisp. “We need to reconnect with food as much as we need to reconnect with each other.”

“Dominique’s goal is to emphasize the relationships he’s built with artisanal purveyors to continually develop Saso’s narrative. Not entirely a “Basque restaurant,” Saso aims to bring the energetic nature of Basque Country dining to Los Angeles with a foundation of sustainable Pacific coastal cuisine.”

“Diners can expect rotating local whole fish options, a variety of niche oysters, dramatic bar creations, flaming Spanish coffees, and an extensive reserve wine list sourced from all over the globe.”

A charcoal Josper oven imported from Barcelona gives life to dishes such as a Navarra-style Bone-in Wagyu Tomahawk and Alaskan Mussels with fennel, charred leek, and chistorra. The ‘Rolls Royce of charcoal ovens,’ the Josper features a unique enclosed-bbq design, which offers varied levels of heat and char for a distinct wood-fired flavor without sacrificing moisture.

“Saso’s bar program features a wine list highlighting rare txakolinas from the Basque Country alongside natural wines from Lumos Wine Company (the vineyard where Dominique was born). Guests are in for a spectacular happy hour with top notch imported ciders, wine and beers on draught along with a blend of classic and signature cocktails drawing inspiration from Los Angeles to Portland to San Sebastián.”

“Housed in the century-old Pasadena Playhouse, Saso’s dining room and lounge area add a contemporary touch to the building’s historic architecture, including a large-scale, custom 40ft mural from renowned LA-based artist Tim Biskup.”

On the patio diners can enjoy a breezy, socially distanced meal in a courtyard shared with the Pasadena Playhouse, adorned with string lights and an ornate water fountain.

Chef Dom takes a break from prep in his busy kitchen to join us.

Katie Chin

Professional chef, TV personality and working mom of three, Katie Chin, introduces her newest cookbook, Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love! With 170 globally-inspired recipes, Katie Chin’s Global Family Cookbook,celebrates diversity and multiculturalism including Chinese, Italian, Mexican, Greek, Korean, Jewish, Thai dishes and more! The book also includes cultural celebrations featuring Jeannie Mai and her mom The Mama Mai (Lunar New Year), Debbie Matenopoulos (Greek Easter), Nate Berkus, Jeremiah Brent and Faye Levy (Hanukkah) and Chef Jeffrey Saad (Cinco de Mayo).”

“Everyday family-favorite recipes include: · Thai Curry Meatball Subs · Mexican Chimichurri Burgers · Chinese Sesame Peanut Noodles · Chicken Tikka Masala Pizza · Miso Deviled Eggs, and more.”

“Katie learned to cook alongside her mother (Restaurateur Leeann Chin) and it’s an experience she now loves to share with her daughter. She hopes to inspire other families to have fun in the kitchen together with these recipes.”

“Katie Chin co-hosted the national PBS cooking series “Double Happiness,” has been a guest judge on Food Network’s “Iron Chef America” and appeared as a contestant on “Cutthroat Kitchen” and “Beat Bobby Flay.” Recently, Katie and her kids teamed up for the online series “Cooped Up Cooking with Katie” — meant to inspire people stuck at home during COVID-19 to get creative in the kitchen. She is the author of Everyday Thai Cooking and Katie Chin’s Everyday Chinese Cookbook and the Culinary Ambassador for The National Pediatric Cancer Foundation.”

Chef Katie Chin joins us.

Tristan Beamon of the Wine Exchange

“In 2015 Steve and Craig Zanotti (the original founders of Wine Exchange in 1982,) Tristen Beamon and Kyle Meyer came full circle with the Best Wines Group purchase of Wine Exchange and winex.com. The team, back together again, have now created their idea of the perfect wine sales and education platform including their state-of-the-art website, brand new wine showroom, irreverent but timely daily missives, a healthy social media following with over 500,000 views on their YouTube channel, The Extract, a progressive Pre-Arrivals offering system and, of course, those same rock-bottom prices.”

How does one of the premier wine retailers on the West Coast operate (and survive) during the pandemic? How do the principals continue to taste and buy with all the restrictions? How does the guest experience in-store evolve? Wine Exchange carries premium wines from Europe and abroad. Typically the partners travel abroad annually to do barrel tastings that key buying decisions revolve around. How did they navigate the crazy on-again and off-again tariffs?

The Wine Exchange’s Chief Operating Officer, Tristen Beamon, joins us with his informed perspective.

Jet Tila at Cochon 555

Celebrity Chef, Food TV Personality and Author Jet Tila needs no introduction to listeners of the “SoCal Restaurant Show.” The same holds true for Ali Tila, Jet’s wife and business partner. She is also an accomplished pastry chef and cookbook author.

Their latest collaboration is as the esteemed judges (along with Chris Rivard, a Ben & Jerry’s flavor expert) on Food Network’s “Ben & Jerry’s: Clash of the Cones.” The four-episode limited series hosted by Molly Yeh debuts on Monday, August 16th.

“Six ice cream masters from across the country have been hand-picked for a once in a lifetime opportunity: to create an original Ben & Jerry’s ice cream flavor of their own.”

“Over four episodes, host Molly Yeh challenges the ice cream makers to capture the essence of a celebrity or pop culture icon in a new and innovative ice cream flavor, inspired by the direction given from the celebrity themselves.”

Chef Jet and Ali will also update us on the status of their new Thai cookbook set to launch in January.

Chef Jet and Ali Tila are our guests.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery with the new concerns about the Delta variant. Genuine concerns remain…

Chicken is ever popular as a practical and versatile menu item for dining at home. There are some cautions in the home kitchen in handling raw chicken. Cross-contamination without proper precautions is a genuine health concern. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Partner Dominique Crisp, Saso, Pasadena Part One
Segment Three: Chef & Partner Dominique Crisp, Saso, Pasadena Part Two
Segment Four: Chef Katie Chin, Katie Chin’s Global Family Cookbook Part One
Segment Five: Chef Katie Chin, Katie Chin’s Global Family Cookbook Part Two
Segment Six: Tristen Beamon, Chief Operating Officer, Wine Exchange, Santa Ana
Segment Seven: Chef Jet Tila & Ali Tila, “Ben & Jerry’s : Clash of the Cones”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 326, June 1, 2019: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s tantalizing 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 13th Greater Palm Springs Restaurant Week (GPSRW) is a 10-day dining event which began Friday, May 31st and continues through Sunday, June 9th. GPSRW is a special opportunity to treat the dining guest to a new restaurant, a new menu or an old favorite at a special value. Joining us with all the salivating details is Chef Albert Gonzalez of Eight4Nine Restaurant & Lounge (a participating restaurant) and Joyce Kiehl the Director of Communications for Greater Palm Springs Convention & Visitors Bureau.

We were intrigued with the nifty Spin Label technology on a 12 oz. plastic water bottle we saw at their booth at the recent Natural Products Expo West at the Anaheim Convention Center. SpinLabel™ Technologies, Inc. is a Florida based company dedicated to building and licensing its unique labeling technology that grows brand value by engaging current and prospective customers in the shopping corridor and at home. Principal Mike Neubauer is our guest providing all the details.

Chef Jet Tila and his accomplished pastry chef wife, Ali, are back with us to chat about their exciting, practical 2nd cookbook, 101 Epic Dishes: Recipes That Teach You How to Make the Classics Even More Delicious. 101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches – all the while whipping up some delicious dishes.

Acclaimed mixologist/bar chef Matthew Biancaniello creates adventurous cocktail experiences. He formulates cocktails based on farm-fresh and unique, organic ingredients. Never working off a set cocktail menu, Biancaniello visits at least five different local farmers markets a week to source his ingredients, which inspire his imaginative cocktails. This is the Art of Omakase, honoring how the customer and bartender create a special experience together. We’re artfully shaking the cocktail shaker with bar chef Matthew.

The Underground at Downtown Las Vegas’ The Mob Museum, is an extensive, interactive Prohibition history exhibition featuring a working distillery, brewery and speakeasy. Entirely re-envisioning the typical museum exhibition experience, The Underground takes visitors on an uncommonly vivid journey back in time. Situated discreetly in the basement of the Museum, The Underground encompasses 2,814 square feet appointed with luxurious, Art Deco design motifs. Our spirited guide is The Underground’s Head Distiller, Cole Miller.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road (Arlington, VA) where he is in the process of opening new Slapfish restaurants. We’re continuing “Ask the Chef” responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

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

Play

June 1: Greater Palm Springs Restaurant Week, SpinLabel, Jet and Ali Tila, Matthew Biancaniello, The Mob Museum

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview with Eight4Nine Restaurant
Segment Three: Spin Label Technologies – a Discovery from Natural Products Expo West
Segment Four: Chef Jet & Ali Tila with 101 Epic Dishes Part One
Segment Five: Chef Jet & Ali Tila with 101 Epic Dishes Part Two
Segment Six: Bar Chef / Master Mixologist Matthew Biancaniello
Segment Seven: Cole Miller, Head Distiller, The Underground at The Mob Museum, Las Vegas
Segment Eight: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”

Now a tempting preview of this Saturday’s tantalizing 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 13th Greater Palm Springs Restaurant Week (GPSRW) is a 10-day dining event beginning Friday, May 31st and continuing through Sunday, June 9th. GPSRW is a special opportunity to treat the guest to a new restaurant, a new menu or an old favorite at a special value. Joining us with all the salivating details is Chef Albert Gonzalez of Eight4Nine Restaurant & Lounge (a participating restaurant) and Joyce Kiehl the Director of Communications for Greater Palm Springs Convention & Visitors Bureau.

We were intrigued with the nifty Spin Label technology on a 12 oz. plastic water bottle we saw at their booth at the recent Natural Products Expo West at the Anaheim Convention Center. SpinLabel™ Technologies, Inc. is a Florida based company dedicated to building and licensing its unique labeling technology that grows brand value by engaging current and prospective customers in the shopping corridor and at home. Principal Mike Neubauer is our guest providing all the details.

Chef Jet Tila and his accomplished pastry chef wife, Ali, are back with us to chat about their exciting, practical 2nd cookbook, 101 Epic Dishes : Recipes That Teach You How to Make the Classics Even More Delicious. 101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches – all the while whipping up some delicious dishes.

Acclaimed mixologist Matthew Biancaniello creates adventurous cocktail experiences. He formulates cocktails based on farm-fresh and unique, organic ingredients. Never working off a set cocktail menu, Biancaniello visits at least five different local farmers markets a week to source his ingredients, which inspire his imaginative cocktails. This is the Art of Omakase, honoring how the customer and bartender create a special experience together. We’re artfully shaking the cocktail shaker with bar chef Matthew.

The Underground at Downtown Las Vegas’ The Mob Museum, is an extensive, interactive Prohibition history exhibition featuring a working distillery, brewery and speakeasy. Entirely re-envisioning the typical museum exhibition experience, The Underground takes visitors on an uncommonly vivid journey back in time. Situated discreetly in the basement of the Museum, The Underground encompasses 2,814 square feet appointed with luxurious, Art Deco design motifs. Our spirited guide is The Underground’s Head Distiller, Cole Miller.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening multiple new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

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

Joyce Kiehl of the Greater Palm Springs Convention & Visitors BureauThe 13th Greater Palm Springs Restaurant Week (GPSRW) is a 10-day dining event beginning Friday, May 31st and continuing through Sunday, June 9th. GPSRW is a special opportunity to treat the guest to a new restaurant, a new menu or an old favorite at a special value.

Greater Palm Springs Restaurant Week is a fantastic way to immerse yourself in all the unique local cuisine that this foodie oasis has to offer. Unlike many food and wine festivals, no passes or tickets are required to dine out during Restaurant Week, making it accessible to everyone wanting to attend.

The set-up goes like this: there will be over 100 restaurants from all over the oasis (ranging from Palm Springs to Indio) that will be providing special fixed prices for lunch and dinner. There is no set venue, as diners simply select their favorite participating restaurant and dine out for a day (or more).

Reservations can be made online on the Greater Palm Springs Restaurant Week website. For every online reservation made, a donation will be made to FIND Food Bank in Indio. The special prices that participating restaurants are offering for Restaurant Week diners are two-plus lunch items for fixed prices of $15, $20, and $25 and gourmet dining options of three-plus items for $29, $39, and $49.

Joining us with all the salivating details is Chef Albert Gonzalez of Eight4Nine Restaurant & Lounge (a participating restaurant) and Joyce Kiehl the Director of Communications for Greater Palm Springs Convention & Visitors Bureau.

Mike Neubauer of SpinLabel TechnologiesWe were intrigued with the nifty Spin Label technology on a 12 oz. plastic water bottle we saw at their booth at the recent Natural Products Expo West at the Anaheim Convention Center.

SpinLabel™ Technologies, Inc. is a Florida based company dedicated to building and licensing its unique labeling technology that grows brand value by engaging current and prospective customers in the shopping corridor and at home.

“SpinLabel’s proprietary, patented label technology enables a spinning label (an outer label over an inner label) to almost double the valuable messaging space on a container.  SpinLabel is aligned with top label manufacturers globally to facilitate easy integration into most types of existing consumer food product packaging.”

Principal Mike Neubauer is our guest providing all the “graphic” details.

Jet Tila and a heritage pig at Cochon 555 in 2013Chef Jet Tila and his accomplished pastry chef wife & culinary educator, Ali, are back with us to chat about their exciting, practical 2nd cookbook, 101 Epic Dishes: Recipes That Teach You How to Make the Classics Even More Delicious. The Foreword is by Celebrity Chef & Food Network star Bobby Flay.

“Here’s the truth: making food worth savoring and showing off isn’t as difficult as you like to think it is. All it really takes is a solid foundation of cooking techniques, and lucky for you, celebrity chef and self-proclaimed Mr. Miyagi, Jet Tila (collaborating with Ali Tila) is ready to pass all his know-how on to you.”

The cooking Tilas have carefully selected the most essential recipes that pull double duty by tasting delicious and teaching you foundational cooking skills that will easily transfer to other cooking endeavors. Mastering perfect pan-roasted rib-eye steak means both that your dinner is going to be delicious and that you are ready to season and sear other cuts of meat like a pro. Southwestern BBQ and ranch chicken salad helps you build must-have knife skills, and crumbly apple pie will arm you with the ability to make the perfect flaky pie dough that can be used in countless other desserts.

101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches – all the while whipping up some delicious dishes.

“Every recipe and skill you need to be a great cook.”

Cookbook Author Ali TilaSome featured recipes in 101 EPIC DISHES include:

-BEEF: Perfect Pan-Roasted Rib-Eye Steak; Shortcut Korean BBQ Short Ribs Worth Showing Off; Thick and Creamy Irish Beer Beef Stew

-CHICKEN & POULTRY: Old-School Shake and Fry Buttermilk Fried Chicken; Tender and Crispy Duck Confit; Better-Than-Takeout Orange Chicken

-SEAFOOD: Fried Fish Tacos with Chipotle Crema; Garlicky Lemony Shrimp Scampi; Crispy-Skin Salmon with Lemon-Caper Yogurt Sauce

-RICE, PASTA & PIZZA: Not-as-Hard-as-You-Think Risotto; Perfect-Every-Time Pizza Dough and Pepperoni Pizza; Classic Spaghetti Carbonara

-EGGS & BREAKFAST COOKERY: The Ultimate Bacon and Egg Breakfast Sandwich; Jet’s Famous Fried Chicken and Waffles; Ali’s Coconut Chia Pudding with Almonds and Fresh Berries

-DESSERTS: Grasshopper Brownie Bars; Da Bomb Budino (Italian Salted Caramel Pudding); Burnt Milk Ice Cream

-AND MUCH MORE including Vegetables; Salad and Soup; Sandwiches, Dips and Spreads and Pork!

Celebrity Mixologist Matthew BiancanielloAcclaimed mixologist Matthew Biancaniello creates adventurous cocktail experiences. He formulates cocktails based on farm-fresh and unique, organic ingredients. Never working off a set cocktail menu, Biancaniello visits at least five different local farmers markets a week to source his ingredients, which inspire his imaginative cocktails. This is the Art of Omakase, honoring how the customer and bartender create a special experience together.

Matthew Biancaniello, the former cocktail chef for the Hollywood Roosevelt Hotel’s famous Library Bar, is creating cocktails the world has never tasted before. Going beyond the quotidian Whiskey Sour or Tom Collins, Biancaniello is mixing it up with imaginative drinks such as “The Heirloom Tomato Mojito”, a twenty-five-year-aged balsamic vinegar and strawberry libation named “The Last Tango in Modena,” and a fresh arugula-infused “Roquette.”

We’re artfully shaking the cocktail shaker with bar chef Matthew. He’s currently doing a Limited Residency at The Library Bar at The Hollywood Roosevelt on Tuesday & Wednesday evenings from 6:00 p.m. to Midnight through June 26th.

Mixologist Cole MillerThe Underground at Downtown Las Vegas’ The Mob Museum, is an extensive, interactive Prohibition history exhibition featuring a working distillery, brewery and speakeasy. Entirely re-envisioning the typical museum exhibition experience, The Underground takes visitors on an uncommonly vivid journey back in time. Situated discreetly in the basement of the Museum, The Underground encompasses 2,814 square feet appointed with luxurious, Art Deco design motifs.

Guests of The Underground are encouraged to ponder the time when consuming alcohol was not only a criminal act, but also bred secret watering holes–some of which became the most glamorous places to be.

Numerous exhibits and artifacts found in the distillery and speakeasy add depth and context to the experience. Exhibits and artifacts on display bring to life the essence of a time that saw organized crime syndicates grow richer and more powerful than ever before, while giving rise to great cultural and societal change.

A Distillery Tour and Tastings are also available at The Underground. (A ticket is required.) Sampling a variety of distilled spirits is part of the experience. Participants will have the opportunity to explore The Underground, learn about Prohibition and its impact on a variety of liquor. As part of the experience guests w are educated on the historical origins of Prohibition and gain insights into the drinking culture that existed before the 1920s era.

The Tasting Experience includes moonshine, vodka and The Underground’s ginger infusion. The tour encourages visitors to develop an appreciation for the flavor of genuine, corn-mash moonshine.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. With the Summer grilling season on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Increasing in popularity is imitation seafood made from edible plant-based ingredients. Some of these items are truly tasty. Really…Chef Andrew will scope this growing product line out for us. Nothing fishy about it…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview with Eight4Nine Restaurant
Segment Three: Spin Label Technologies – a Discovery from Natural Products Expo West
Segment Four: Chef Jet & Ali Tila with 101 Epic Dishes Part One
Segment Five: Chef Jet & Ali Tila with 101 Epic Dishes Part Two
Segment Six: Bar Chef / Master Mixologist Matthew Biancaniello
Segment Seven: Cole Miller, Head Distiller, The Underground at The Mob Museum, Las Vegas
Segment Eight: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”