Show 80, July 19, 2014: Tomas Estes, Mexico’s Tequila Ambassador to Europe

Tomas EstesThe Museum of the American Cocktail is hosting one of their special “Touring the Cocktail” evenings at Guelaguetza Restaurante on July 23rd. It’s a tequila appreciation evening with Oaxacan food tastes. Tomas Estes, Mexico’s official Tequila Ambassador to Europe has the details for us. He is also the author of The Tequila Ambassador.

Tomas Estes, London resident, native Angeleno, acclaimed restaurateur, and Mexico’s “Official Tequila Ambassador to Europe,” issues participants a passport to the world of tequila and takes them on a behind-the-scenes tour of agave spirits. Josh Goldman, Co-Founder of Soigné Group, a portfolio of 12 Los Angeles-area craft cocktail bars and restaurants, executes a drink menu that demonstrates tequila’s range and versatility.

A sampling of savory specialties from the authentic Oaxacan kitchen of Koreatown’s Restaurante Guelaguetza are included in the price of admission. Come taste why Pulitzer Prize-winning Los Angeles Times food critic Jonathan Gold says “Guelaguetza is the best Oaxacan restaurant in the country.”

Tickets are $45 in advance, $40 for MOTAC/SoFAB and USBG Members, and $50 at the door.

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July 19: Bestia, ADYA, Allan Karl, Spencer’s on the Mountain, Tomas Estes

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chefs Ori Menashe and Chef Genevieve Gergis of Bestia, Los Angeles Part One
Segment Three: Chefs Ori Menashe and Chef Genevieve Gergis of Bestia, Los Angeles Part Two
Segment Four: Chef Shachi Mehra, ADYA – Fresh Indian Flavors, Anaheim
Segment Five: Allan Karl – Author of Forks: A Quest For Culture, Cuisine and Connection Part One
Segment Six: Allan Karl – Author of Forks: A Quest For Culture, Cuisine and Connection Part Two
Segment Seven: Executive Chef Eric Wadlund, Spencer’s Restaurant at The Mountain, Palm Springs
Segment Eight: Tomas Estes, Mexico’s Tequila Ambassador to Europe

Jet Tila and Producer Andy preview the show.

Bestia, which launched in late 2012 in a secluded location in the former warehouse district of Downtown Los Angeles (now known as the Arts District,) has been a high-profile foodie destination since the beginning. Meet the husband and wife team of Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis and you’ll understand why.

Chef Shachi Mehra is well-known to Orange County diners as the opening chef for the fine-dining Tamarind of London in Newport Coast. Now Chef Shachi has branched out on her own and launched the more accessible ADYA in the Anaheim Packing House. It’s a reflection of modern India cuisine revolving around fresh, sustainable ingredients, simply prepared, in a casual setting.

Why would anyone sell nearly everything he owns, then pack up and travel for three years – alone – on a motorcycle? Meet world traveler and adventurer, Allan Karl, the author of Forks: A Quest For Culture, Cuisine And Connection. The standout book documents his 62,000 mile journey through 35 countries on 5 continents as well as provides authentic local recipes.

Spencer’s Restaurant at The Mountain is consistently one of the most popular and favorably reviewed restaurants in the greater Palm Springs area. Since 2008 the secret has been the culinary talents of Executive Chef Eric Wadlund in the kitchen.

The Museum of the American Cocktail is hosting one of their special “Touring the Cocktail” evenings at Guelaguetza Restaurante on July 23rd. It’s a tequila appreciation evening with Oaxacan food tastes. Tomas Estes, Mexico’s official Tequila Ambassador to Europe has the details.

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

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaBestia, which launched in late 2012 in a secluded location in the former warehouse district of Downtown Los Angeles (now known as the Arts District,) has been a high-profile foodie destination since the very beginning. Meet the husband and wife team of Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis and you’ll better understand why.

Restaurant impresario Bill Chait is a partner.

The food is multi-regional Italian.

“The overall industrial feel of Bestia, couplled with the passion, hard work and talent of Chef Ori and Chef Genevieve make Bestia an honest Mom and Pop restaurant (with character) built to last.”

Charcuterie and Cured Meats at Bestia“Chef Ori maintains an aggressive house-cured meats program with over 60 different forms of charcuterie for Bestia. Bestia means “Beast” in Italian. He is also responsible for raising his own yeast culture which he uses to bake Bestia’s sourdough Pain au Levain, used as toast ubiquitously on the menu, as well as for the pizza dough, which rises and falls over a 24-hour cycle prior to being composed as a Napolitana pizza. It’s then baked in the Acunto (wood burning) oven at 900 degrees.”

‘On the dolci side of the menu, Chef Genevieve is preparing a plethora of desserts from scratch using the finest raw ingredients such as acquarello rice for her al dente rice pudding served with perfectly ripened in-season fruit or her earthy, nutty, chestnut flour zeppole served with house-made coffee gelato and cream. In addition Chef Genevieve was partially responsible for the design of Bestia. She re-furbished oil drum spouts converting them into lighting fixtures.”

Shachi MehraChef Shachi Mehra is well-known to Orange County diners as the opening chef for the fine-dining Tamarind of London in Newport Coast. Now Chef Shachi has branched out on her own and launched the more accessible ADYA in the Anaheim Packing House. It’s a reflection of modern India cuisine revolving around fresh, sustainable ingredients, simply prepared, in a casual setting.

Earlier in her career Chef Shachi was mentored by pioneering Indian Chef Floyd Cardoz in Manhattan. She worked at both Tabla and Bread Bar eventually rising to the position of Head Cook at Bread Bar.

“With ADYA, I present an Indian experience that will allow those who are both familiar and less experienced with Indian cuisine to embark on a delicious, unique culinary journey that emphasizes fresh ingredients and pronounced flavors,” commented Chef Shachi, who blends Western and Indian cultures to create artful dishes that successfully marry tradition with modernity. “The casual setting of ADYA makes it inviting and accommodating to a wide range of guests who seek out the rich experiences that Indian cuisine has to offer.”

Allan KarlWhy would anyone of sound mind sell nearly everything he owns (including a premium wine collection with cult California labels,) then pack up and travel for three years – alone – on a motorcycle? Meet world traveler and adventurer, Allan Karl, the author of Forks: A Quest For Culture, Cuisine And Connection. The standout book documents his incredible 62,000 mile journey through 35 countries on 5 continents over three years as well as provides authentic local recipes.

Getting the beautiful coffee table book published was an additional three-year odyssey of its own that became a Kickstarter case study..

From Allan: “Through the pages of this book, I share not only incredible adventures, I share the powerful gift of human connection – often made over good food and drink. Readers can experience the world as I did by traveling through each country, meeting the people and their unique cultures, and tasting their food.”

“As I traveled it occurred to me how important is the ritual of sharing food and how much we learn when we take the time to connect and share a meal with strangers or good friends alike.”

Forks: A Quest For Culture, Cuisine And Connections by Allan KarlForks: A Quest For Culture, Cuisine And Connections is an oversized, coffee-table art-book with more than 700 photos, stories of adventure and survival and global local food.”

For two years Allan struggled to find a publisher willing to take on this unusual and ambitious book project. They couldn’t pigeonhole it…Finally he turned to Kickstarter to raise the needed initial funds to self publish. He raised almost twice his initial goal for a total of $44,994

After three years on the road Allan truly believes the Irish Proverb: “There are no strangers, only friends you haven’t met.”

Eric WadlundSpencer’s Restaurant at The Mountain is consistently one of the most popular and favorably reviewed restaurants in the greater Palm Springs area. Since 2008 the secret has been the culinary talents of Executive Chef Eric Wadlund in the kitchen. Their relaxing Sunday Brunch is top of the mind with the locals.

“Featuring Four Star American Cuisine with a French – Pacific Rim Influence in a casually elegant atmosphere.”

The restaurant’s outdoor patios and the striking indoor dining area create an extremely inviting visual experience.

Chef Eric was just four when he whipped up his first culinary delight: doughnuts. His father owned a bakery and taught him the tricks of the trade, and, most of all, to love food and cooking.

By the way, he’s cooked for the President, too.

Tomas EstesThe Museum of the American Cocktail is hosting one of their special “Touring the Cocktail” evenings at Guelaguetza Restaurante on July 23rd. It’s a tequila appreciation evening with Oaxacan food tastes. Tomas Estes, Mexico’s official Tequila Ambassador to Europe has the details for us.

Tomas Estes, London resident, native Angeleno, acclaimed restaurateur, and Mexico’s “Official Tequila Ambassador to Europe,” issues participants a passport to the world of tequila and takes them on a behind-the-scenes tour of agave spirits. Josh Goldman, Co-Founder of Soigné Group, a portfolio of 12 Los Angeles-area craft cocktail bars and restaurants, executes a drink menu that demonstrates tequila’s range and versatility.

A sampling of savory specialties from the authentic Oaxacan kitchen of Koreatown’s Restaurante Guelaguetza are included in the price of admission. Come taste why Pulitzer Prize-winning Los Angeles Times food critic Jonathan Gold says “Guelaguetza is the best Oaxacan restaurant in the country.”

Tickets are $45 in advance, $40 for MOTAC/SoFAB and USBG Members, and $50 at the door.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chefs Ori Menashe and Chef Genevieve Gergis of Bestia, Los Angeles Part One
Segment Three: Chefs Ori Menashe and Chef Genevieve Gergis of Bestia, Los Angeles Part Two
Segment Four: Chef Shachi Mehra, ADYA – Fresh Indian Flavors, Anaheim
Segment Five: Allan Karl – Author of Forks: A Quest For Culture, Cuisine and Connection Part One
Segment Six: Allan Karl – Author of Forks: A Quest For Culture, Cuisine and Connection Part Two
Segment Seven: Executive Chef Eric Wadlund, Spencer’s Restaurant at The Mountain, Palm Springs
Segment Eight: Tomas Estes, Mexico’s Tequila Ambassador to Europe

March 30: Scott Slater, Graham Elliot, Brooke Williamson, Barbara Fairchild

Podcasts

Segment One: Chef Jet Tila
Segment Two: Executive Chef Brad Lyons and Erika DiProfio of Slater’s 50/50
Segment Three: Celebrity Chef Graham Elliot
Segment Four: Chef Brooke Williamson of The Tripel in Playa del Rey and Hudson House in Redondo Beach
Segment Five: Barbara Fairchild, former long-time editor of Bon Appetit magazine. Educator, speaker and hospitality industry consultant Part One
Segment Six: Barbara Fairchild, former long-time editor of Bon Appetit magazine. Educator, speaker and hospitality industry consultant Part Two

Easter and Passover greetings to all.

It’s a tasty buffet this week. We’re going from big juicy burgers and craft beer to dining with one of Chicago’s best celebrity chefs…From there it’s a conversation with our own, delightful, local “Top Chef” cheftestant. Finally it’s a trip to Venice and Rome for a sampling of their culinary delights!

Jet has been in Dallas all week so he’ll graciously share some of his dining adventures. Also, a bit of area restaurant news to report.

Scott Slater of Slater's 50/50We’re all on the quest for a great burger. So was Scott Slater when he teamed up with college buddy and chef Brad Lyons to launch the first Slater’s 50/50 in Anaheim Hills in 2009. Bacon is the key…

An impressive selection of craft beer (always changing) on tap is also a popular attraction. Since the success of Anaheim Hills busy locations have been added in Huntington Beach, San Diego, Pasadena and, most recently, Lake Forest.

On April 6th in Lake Forest Slater’s 50/50 will present the 1st Backyard Brewfest. It’s an outdoor tasting event with 15 different breweries and a sampling of Slater’s 50/50 most popular menu items. It’s a benefit for the Pediatric Children’s Research Foundation.

Graham ElliotCelebrity Chef Graham Elliot hails from Chicagoland where he has graham elliott, a well-known, Two-Star Michelin ranked restaurant. He’s perhaps more familiar to Angelenos as the sympathetic judge on Fox TV’s “MasterChef” series now in production on their 4th season.

On April 8th and 9th Chef Graham will be at W. Third Street’s Son of a Gun in Los Angeles cooking a 5-course tasting menu paired with regional wines selected by graham elliott sommelier, Jamie Kluz. Joining Chef Elliott in the kitchen will be Sous Chef John Slack and Director of Operations/Corporate Chef Merlin Verrier.

Brooke Williamson of Hudson House and TripelBrooke Williamson, the youthful co-owner of Hudson House in Redondo Beach and The Tripel in Playa del Rey represented Southern California masterfully in the just-concluded Season 10 of Bravo’s “Top Chef”. Brooke will talk to us about the two-part Season Finale which was shot in front of a live audience!

Chef Brooke has just been added to “Top Chef: The Cruise” aboard the Celebrity Constellation sailing from Miami with stops in Key West and Cozumel before returning to Miami. Those dates are April 11th to 15th.

Barbara FairchildOur International Travel Correspondent, Barbara Fairchild (former editor of Bon Appetit magazine and current hospitality consultant, teacher, speaker, and journalist), has just returned from Venice and Rome.

Barbara is going to reveal the dining highlights of her culinary journey in Rome and Venice. It’s perhaps the next best thing to actually having been there…

Barbara is on Facebook and Twitter.

Podcasts

Segment One: Chef Jet Tila
Segment Two: Executive Chef Brad Lyons and Erika DiProfio of Slater’s 50/50
Segment Three: Celebrity Chef Graham Elliot
Segment Four: Chef Brooke Williamson of The Tripel in Playa del Rey and Hudson House in Redondo Beach
Segment Five: Barbara Fairchild, former long-time editor of Bon Appetit magazine. Educator, speaker and hospitality industry consultant Part One
Segment Six: Barbara Fairchild, former long-time editor of Bon Appetit magazine. Educator, speaker and hospitality industry consultant Part Two

Show 13, January 12, 2013: Chef Javier Plascencia of Mision 19, Tijuana’s superstar celebrity chef and culinary goodwill ambassador for the food and wines of Northern Baja.

Javier PlascenciaOn Monday evening at Romesco in Bonita, CA  Chef Javier and, his colleagues, the brightest culinary stars of N. Baja are presenting a multi-course meal to benefit the San Diego Chapter of The American Institute of Wine and Food.

Two of Baja’s most acclaimed winemakers will also be there to present their wines with the meal. This includes Hugo D’Acosta who is known as the Robert Mondavi of Mexico as well as Philip Gregory (a former Angeleno) of Vena Cava in Valle de Guadalupe.

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