Show 565, February 17, 2024: Co-Proprietor & Executive Chef Macks Collins, Piccalilli, Culver City Part One

Macks Collins of Piccalilli

Piccalilli located on the busy corner of Culver Blvd. and Bagley Ave. in downtown Culver City is a cozy restaurant and bar (including a lush front patio) with shareable plates that take inspiration from Asia and the American South. The dinner menu is designed around local and seasonal ingredients with a focus on preservation, pickling, and freshness. The bar serves spirit forward pre-prohibition cocktails, local beer, and a small carefully selected wine list. The decor (artfully designed by Preen) has colors of lush green and purple, bright with open garage doors, centered around a beautiful U-shaped bar filled with local spirits.”

Think Thai Chicken Katsu with Jidori Chicken, Thai Bird Chili, Aromatics, Chicken Fat and Pineapple Achar, and, on the cocktail side, Bangtao Tea with Blue Ice Potato Vodka, Sweetened Thai Tea and Coconut Cream.

“Macks Collins is the Chef & Owner of restaurant Piccalilli in Culver City. A South Carolina native, Collins’ childhood dream of becoming a chef began after watching his idols, Martin Yan, Justin Wilson, and Julia Child cook on PBS. His professional career began when he stepped into a restaurant kitchen at age 16.”

Chef Macks Collins takes a break from his busy kitchen to join us with tongs in hand.

Show 565, February 17, 2024: Co-Proprietor & Executive Chef Macks Collins, Piccalilli, Culver City Part Two

Macks Collins of Piccalilli

Piccalilli located on the busy corner of Culver Blvd. and Bagley Ave. in downtown Culver City is a cozy restaurant and bar (including a lush front patio) with shareable plates that take inspiration from Asia and the American South. The dinner menu is designed around local and seasonal ingredients with a focus on preservation, pickling, and freshness. The bar serves spirit forward pre-prohibition cocktails, local beer, and a small carefully selected wine list. The decor (artfully designed by Preen) has colors of lush green and purple, bright with open garage doors, centered around a beautiful U-shaped bar filled with local spirits.”

Macks Collins is the Chef & Owner of restaurant Piccalilli in Culver City. A South Carolina native, Collins’ childhood dream of becoming a chef began after watching his idols, Martin Yan, Justin Wilson, and Julia Child cook on PBS. His professional career began when he stepped into a restaurant kitchen at age 16.”

Chef Macks Collins takes a 2nd break from his busy kitchen to continue with us.

Show 299, November 24, 2018: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration

Carla HallWe’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine.

In Carla Hall’s Soul Food, the big-hearted chef and television celebrity traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.

From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of.

“Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.”

“To really return to my roots, I knew I had to go back home. I had to travel the route so many African-Americans did before me, so I took a Southern Road trip with my writer, Genevieve; and photographer, Gabriele.” – Carla Hall

“Along the way, we shared meals and stories with African-American farmers, chefs, cooks, legends. On farms, at markets, in restaurants, at home. Always breaking bread at the welcome table. And we traveled through time.” – Carla Hall

We’re cooking in the Southern kitchen with Carla.

 

March 2: New Orleans, Las Vegas and Laguna Beach foodies

Podcasts

Segment One: Liz Williams, President and Director, Southern Food and Beverage Museum, New Orleans
Segment Two: Executive Chef Rick Moonen of rm seafood at The Shoppes at Mandalay Place in Las Vegas
Segment Three: Nancy Milby, co-founder of Laguna Beach Uncorked! An International Wine & Food Fest! and Executive Director of Laguna Culinary Arts, Inc.
Segment Four: Brock Radke, Food and Web Editor for Las Vegas Weekly
Segment Five: Jim Colombo, General Manager of Five Crowns and SideDoor in Corona del Mar
Segment Six: Dining at Urasawa in Beverly Hills and Highlights from “A Taste of Harlem in Baldwin Hills” at Post & Beam

It’s tempting food from New Orleans, Las Vegas, and Laguna Beach this week. Also a preview of an inspired Newport Beach Public Library Foundation series to teach kids about cooking.

elizabeth_m_williamsElizabeth (Liz) M. Williams is the founder and president of the Southern Food and Beverage Museum in New Orleans, which celebrates the food of the American South with exhibits, a library, archives, collections, and programming.

Her new book is New Orleans: A Food Biography.

Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature food dishes.

Rick Moonen of rm seafood in Las VegasRick Moonen of rm seafood at The Shoppes at Mandalay Place is one of those unusual celebrity chefs in Las Vegas with a namesake restaurant. Las Vegas is his home and he actually lives there.

Chef Moonen is recognized for his considerable talents in preparing seafood. He is also a pioneer in the sustainable seafood movement.

On Thursday evening, March 15th Chef Moonen will be joined by Chef Matthew Accarrino (former chef de cuisine of Restaurant RM) of SPQR in San Francisco to present a five-course, seafood lover’s meal (with wine pairings) to benefit Three Square Food Bank in Las Vegas.

Laguna Beach UncorkedThe 2nd Annual Laguna Beach Uncorked is set for Saturday, March 9th at the Laguna Beach Festival of the Arts grounds from 12:30 p.m. to 3:30 p.m. It’s an indulgent afternoon of tastings from 20 prominent Laguna Beach restaurants and 30 top wineries from around the world. Proceeds benefit CHOC Children’s Hospital in Orange County.

One of the founders of the festival, Nancy Milby, the Executive Director of Laguna Culinary Arts, Inc., will be with us to preview Laguna Beach Uncorked! An International Wine & Food Fest!

Brock Radke of Las Vegas WeeklyOur eyes and ears in Las Vegas, Brock Radke, is back with us. Brock is the Food and Web Editor for the Las Vegas Weekly there and a genuine insider.

Inspired by Bon Appetit’s newly announced 20 Most Important Restaurants in America, Brock put together his own list for Las Vegas. He joins us to discuss his picks.

Kids Cook is the first program in the new series, Making Memories for Children from the Newport Beach Public Library Foundation.

It’s a three-part culinary adventure under the expert direction of Jim Colombo, General Manager of Five Crowns in Corona del Mar. Jim is also an accomplished chef by training.

Making Memories for Children from the Newport Beach Library FoundationThe first session is on Sunday, March 10th in the garden at Five Crowns. It’s an introduction to a variety of fresh herbs, fruits and vegetables, followed by a hands-on lesson in preparing simple, delicious treats.

The program continues on March 17th and 24th.

Podcasts

Segment One: Liz Williams, President and Director, Southern Food and Beverage Museum, New Orleans”
Segment Two: Executive Chef Rick Moonen of rm seafood at The Shoppes at Mandalay Place in Las Vegas
Segment Three: Nancy Milby, co-founder of Laguna Beach Uncorked! An International Wine & Food Fest! and Executive Director of Laguna Culinary Arts, Inc.
Segment Four: Brock Radke, Food and Web Editor for Las Vegas Weekly
Segment Five: Jim Colombo, General Manager of Five Crowns and SideDoor in Corona del Mar
Segment Six: Dining at Urasawa in Beverly Hills and Highlights from “A Taste of Harlem in Baldwin Hills” at Post & Beam