Show 109, February 7, 2015: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris

Andrew GruelExecutive 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 overflowing show

Chinese New Year is February 19th to March 5th, 2015. It’s the Year of the Sheep (often called the Year of the Goat or the Ram.) During China’s most colorful and important holiday, foods take on special symbolic meanings. Fruits and vegetables are also healthy and delicious. Our resident produce expert, Robert Schueller of Melissa’s, joins us with a tasty overview of fruits and vegetables which are part of Chinese New Year. He’ll also tell us where to find some inspired Martin Yan recipes to prepare at home to celebrate Chinese New Year.

Eric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014. If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25th.

When we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training. 24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. This is a giant first for Team USA. Their previous top finish was sixth. Congratulations to Team USA on a stunning achievement. Chef Tessier is our guest.

Chef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. Their main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sands in Santa Monica. A social club at this level needs to have outstanding food and beverage as an amenity for their discerning members. Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say he’s responsible for “the best restaurant in Downtown that no one knows about.” One small example of his commitment to quality is his urban rooftop garden located on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu.

Julie Margolin is the Honda Center’s busy Director of Food & Beverage Services. Over 500 employees are part of the food and beverage operations there. Honda Center is one of the few facilities in the country who runs their own food and beverage operations. It’s a massive undertaking and costly. This was done strictly to improve the quality of the food and beverage program there. She works alongside Honda Center’s Executive Chef, Jo-Jo Doyle. Julie joins us to talk about what’s new for the current season including the menu in Standing “O”.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods. Chef Andrew will weigh-in on this and also speak about sustainability.

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

Play

February 7: Andrew Gruel, Bocuse D’or USA, Melissa’s Produce, Little Sparrow, Jonathan Club, Honda Center

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s, Chinese New Year Fruits & Vegetables
Segment Three: Executive Chef Eric Samaniego, Little Sparrow Café
Segment Four: Chef Philip Tessier, Team USA & The French Laundry Part One
Segment Five: Chef Philip Tessier, Team USA & The French Laundry Part Two
Segment Six: Executive Chef Jason McClain, Jonathan Club
Segment Seven: Julie Margolin, Director of Food & Beverage Services, Honda Center
Segment Eight: Slapfish Chef/Owner Andrew Gruel

Andrew GruelExecutive 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 overflowing show

Chinese New Year is February 19th to March 5th, 2015. It’s the Year of the Sheep (often called the Year of the Goat or the Ram.) During China’s most colorful and important holiday, foods take on special symbolic meanings. Fruits and vegetables are also healthy and delicious. Our resident produce expert, Robert Schueller of Melissa’s, joins us with a tasty overview of the fruits and vegetables which are part of Chinese New Year. He’ll also tell us where to find some great Martin Yan recipes to prepare at home to celebrate Chinese New Year.

Eric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow the recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014. If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25th.

When we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training. 24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. This is a giant first for Team USA. Their previous top finish was sixth. Congratulations to Team USA on a stunning achievement. Chef Philip Tessier is our guest.

Chef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. Their main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sand in Santa Monica. A social club at this level needs to have outstanding food and beverage as an amenity for their discerning members. Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say he’s responsible for “the best restaurant in Downtown that no one knows about.” One small example of his commitment to quality is his urban rooftop garden located on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu.

Julie Margolin is the Honda Center’s busy Director of Food & Beverage Services. Over 500 employees are part of the food and beverage operations there. Honda Center is one of the few facilities in the country who runs their own food and beverage operations. It’s a massive undertaking and costly. This was done strictly to improve the quality of the food and beverage program there. She works alongside Honda Center’s Executive Chef, Jo-Jo Doyle. Julie joins us to talk about what’s new for the current season including the menu in Standing “O”.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. Andrew will announce the name and description of the winning dish created for the opening in Newport Beach. The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods. Chef Andrew will weigh-in on this debate.

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

Robert Schueller of Melissa's World Variety ProduceChinese New Year is February 19th to March 5th, 2015. It’s the Year of the Sheep (often called the Year of the Goat or the Ram.) During China’s most colorful and important holiday, foods take on special symbolic meanings. Fruits and vegetables are also healthy and delicious.

Our resident produce expert, Robert Schueller of Melissa’s / World Variety Produce, joins us with a tasty overview of fruits and vegetables which are part of Chinese New Year. For example symbolic citrus includes Buddha’s Hand (happiness, longevity, good fortune,) Kumquats (gold, good fortune,) Mandarins (wealth,) Oranges (wealth, good fortune, gold,) Pummelos (abundance, prosperity,) and Tangerines (luck.)

He’ll also tell us where to find some easy-to-prepare Martin Yan recipes to enjoy at home to celebrate Chinese New Year.

Eric SamaniegoEric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The fare is original versions of regional and seasonal French and California cuisine. The menu changes often. Dinner nightly (except Sunday and Monday) from 5:00 p.m. and Sunday Brunch.

The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014.

If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including “Top Chef’s” Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25th.

Bocuse D'Or Team USA wins SilverWhen we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training.

24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. Team USA competed on January 27th. This is a giant first for Team USA. Their previous top finish was sixth.

Congratulations to Team USA on a stunning achievement. Chef Philip Tessier, just back from Lyon, Paris and New York is our very special guest.

24 teams of the most gifted culinary minds from across the world competed in the Bocuse d’Or Culinary Competition (the culinary Olympics) in Lyon last week and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. Team USA competed on January 27th. This is a giant first for Team USA. Their previous top finish was sixth.

Barrel-Oak Roasted Guinea Hen from Team USA at the Bocuse D'orTheir stunning meat platter was Barrel-Oak Roasted Guinea Hen. Some of the garnishes were French Laundry garden blossoms and herbs. The gorgeous fish plate showcased Brioche-Crusted Brown Trout Pave with American caviar, tartelette of crisped skin, garden dill, celery branch “Farci,” celery root puree, compressed apples, brown butter emulsion, and smoked mushroom consomme. Both the meat platter and the fish plate were designed by the lauded Martin Kastner.

“Chef Tessier is an outstanding representation of the talent we have in the United States, and we’re incredibly proud that, for the first time in our history of competing in the Bocuse d’Or, we placed on the podium,” says Thomas Keller, president of ment’or. “From the start, we were confident that he would successfully lead Team USA, and have thoroughly enjoyed mentoring him through this incredibly rigorous training process. American cuisine has significantly progressed in recent history, and Chef Tessier’s talent is an example of the strides we are making in our field. Out hope is that America continues to support our endeavors to showcase what great chefs and cuisine we have in the United States.”

Jason McClain of the Jonathan ClubChef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. He’s been an executive chef with The Four Seasons, the exec at Pechanga Resort & Casino, and has owned his own restaurants.

The Jonathan Club’s main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sand in Santa Monica. A prestigious social club at this level needs to have outstanding food and beverage as an amenity for their discerning members.

Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say (with a dash of humor) he’s responsible for “the best restaurant in Downtown that no one knows about.”

One small example of his commitment to quality is his urban rooftop garden positioned on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu. All the fruits and vegetables find their way onto the Club’s menu. This represents over $100,000 in produce annually. It helps that Chef Jason’s father is a retired landscape architect and could creatively bring the rooftop garden project in on a modest budget.

Standing O at Honda CenterJulie Margolin is the Honda Center’s busy Director of Food & Beverage Services. Before joining Honda Center Margolin was with Levy Restaurants as part of the opening team at Barclays Center in Brooklyn.

Over 500 employees are part of the food and beverage operations there. Honda Center is one of the few facilities in the country who runs their own food and beverage operations. It’s a massive undertaking and costly. This was done strictly to improve the quality of the food and beverage program there.

She works alongside Honda Center’s Executive Chef, Jo-Jo Doyle. Julie joins us to talk about what’s new for the current season including the menu in Standing “O”. Also there is a newly opened Wahoo’s Fish Taco at Honda Center. They are a new franchisee of Wahoo’s.

Slapfish Fish and ChipsWe now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. Andrew will announce the name and description of the winning dish created for the opening in Newport Beach. It’s soon on the menu there.

The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods. Chef Andrew will weigh-in on this.

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s, Chinese New Year Fruits & Vegetables
Segment Three: Executive Chef Eric Samaniego, Little Sparrow Café
Segment Four: Chef Philip Tessier, Team USA & The French Laundry Part One
Segment Five: Chef Philip Tessier, Team USA & The French Laundry Part Two
Segment Six: Executive Chef Jason McClain, Jonathan Club
Segment Seven: Julie Margolin, Director of Food & Beverage Services, Honda Center
Segment Eight: Slapfish Chef/Owner Andrew Gruel

Show 73, May 24, 2014: Chef Daniel Boulud, New York City, Las Vegas and The World Continues…

db brasserie in Las Vegasdb Brasserie boasts a wine list of approximately 300 international selections, curated by Boulud’s group Wine Director Daniel Johnnes and db Brasserie Sommelier Devin Zendel.

The list pays tribute to the glories of American Wine, which are presented in three categories : PIONEERS ‘the first to prove the quality of American terroir’; NEW FRONTIER ‘young wineries inspired by their old-world counterparts’; and CLASSICS ‘next generation American winemaking, classics in their own right’.

The spacious restaurant seats 280 diners, including two private dining rooms, as well as a casual bar and lounge.

Located at the start of Restaurant Row (in the former Valentino Las Vegas space,) just off the casino floor, db Brasserie is accessible from both The Venetian and Palazzo.

Later in the Summer Chef Boulud will be opening a new restaurant (DBGB) in Washington, DC. It’s a return, of sorts, for him to the Nation’s Capital where he started in America.

Chef Boulud is The Chairman of Bocuse d’Or USA (Thomas Keller is the President) supporting Team USA in the prestigious international culinary competition which is the Bocuse d’Or held in Lyon every other year. Daniel explains why this is very important to the American culinary community. The next competition in Lyon is set for January 27 & 28th in 2015.

Play

May 24: Celebrity Cruises, Daniel Boulud, John Shelton, Bill Chait, Carlos Enriquez

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef and VP of Food & Beverage Operations John Suley, Celebrity Cruises
Segment Three: Chef Daniel Boulud, New York City, Las Vegas and The World Part One
Segment Four: Chef Daniel Boulud, New York City, Las Vegas and The World Part Two
Segment Five: Executive Chef John Shelton, Hotel del Coronado, Coronado, CA
Segment Six: Bill Chait, Los Angeles-based Restaurant Impresario Part One
Segment Seven: Bill Chait, Los Angeles-based Restaurant Impresario Part Two
Segment Eight: Carlos Enriquez, Corporate Pastry Chef, Patina Restaurant Group

Chef Jet and Producer Andy preview the show.

Celebrity Cruises is launching their first-ever land-based wine and food festival on May 31st in the Orange County Great Park. Celebrity’s executive chef is with us with the full details. It’s a benefit for charity.

Chef Daniel Boulud has returned to Las Vegas with the opening of db Brasserie at The Venetian Hotel on Las Vegas fabled Strip. His chef de cuisine there is David Middleton. Chef Boulud joins us to share what’s on the menu.

The Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents luxury from another age. Last week we met the chef at their casual, seafood-centric, ocean-view restaurant, Sheerwater. This week it’s a conversation with Chef John Shelton, the executive chef overseeing all of Hotel del Coronado.

Restaurant impresario Bill Chait is responsible for some of the most successful and high profile restaurant openings in L.A. His most recent effort is Republique with acclaimed Chef Walter Manzke. Next up is Redbird at the old Vibiana cathedral in Downtown and the eagerly anticipated restaurant in Eli Broad’s upcoming contemporary art museum.

The Corporate Pastry Chef for the Patina Restaurant Group, Carlos Enriquez, has an incredible story of personal achievement. He’s with us to talk about what it takes to get there.

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

Special Note…

50 Best Plants On The Planet – The most Nutrient-Dense Fruits and Vegetables, in 150 Delicious RecipesA good friend of the show’s, Cathy Thomas, the long-time food writer for the Orange County Register, is hosting a special dinner at Bayside Restaurant in Newport Beach on Thursday, May 29th. It’s celebrating her third book, 50 Best Plants On The Planet – The most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes.

Executive Chef Paul Gstrein will prepare a special four-course meal for the occasion. Most of the dishes will be prepared from Cathy’s favorite recipes in the book.

The main course is Pistachio Crusted Free Range Chicken Breast with Farro “Risotto,” Brussels Sprouts “Two Ways,” and Bing Cherry “Agro Dolce.”

Cathy will be there for the entire evening chitchatting with the guests. She will also sign books.

You can make a reservation for anytime between 6 and 9:00 p.m. For reservations please call 949.721.1222. It’s a modest $45 per person. Specify the “Cathy Thomas Dinner” when you call.

John Suley of Celebrity CruisesCelebrity Cruises ships are easily recognized with their iconic “X.”

On May 31st the 2014 Celebrity Cruises Great Wine Festival featuring more than 30 exceptional wineries, fine cuisine, a silent auction and opportunity drawing, and musical entertainment launches. This event will take place at the Orange County Great Park, the first great metropolitan park of the 21st century, located in the heart of Orange County.

It’s a benefit for Legal Aid of Orange County.

Featured restaurants include Montage Laguna Beach, Clay Oven, Slapfish, and James Republic. John Suley, Celebrity’s Executive Chef and VP of Food & Beverage Operations will be there with a tasting station, too. He is our guest.

For libations look for Cakebread, Jordan, JUSTIN, Grgich Hills, Alaskan Brewing Co., Pyramid Brewing, and many others.

Daniel BouludAcclaimed Chef Daniel Boulud has returned to Las Vegas with the opening of db Brasserie at The Venetian. His executive chef there is David Middleton (ex-Marche Bacchus.) (Daniel previously had a restaurant (the now closed Daniel Boulud Brasserie) at Wynn Las Vegas.)

The restaurant, which Boulud calls his “ideal brasserie,” is an updated version of the French Brasserie, with contemporary twists and international appeal.

“Like me, the brasserie was born in France but has traveled the world,” says Boulud. “I wanted to create a menu with my favorite French dishes, charcuterie, shellfish – all the brasserie staples – and international flavors from my travels that are a bit exotic and transporting.”

Reservations can be made at 702.430.1235.

db brasserie in Las Vegasdb Brasserie boasts a wine list of approximately 300 international selections, curated by Boulud’s group Wine Director Daniel Johnnes and db Brasserie Sommelier Devin Zendel.

The list pays tribute to the glories of American Wine, which are presented in three categories : PIONEERS ‘the first to prove the quality of American terroir’; NEW FRONTIER ‘young wineries inspired by their old-world counterparts’; and CLASSICS ‘next generation American winemaking, classics in their own right’.

The spacious restaurant seats 280 diners, including two private dining rooms, as well as a casual bar and lounge.

Located at the start of Restaurant Row (in the former Valentino Las Vegas space,) just off the casino floor, db Brasserie is accessible from both The Venetian and Palazzo.

Later in the Summer Chef Boulud will be opening a new restaurant in Washington, DC.

Chef Boulud is The Chairman of Bocuse d’Or USA supporting Team USA in the prestigious international culinary competition which is the Bocuse d’Or held in Lyon every other year. Daniel explains why this is very important to the American culinary community. The next competition in Lyon is set for January 27 & 28th in 2015.

John Shelton of Hotel del CoronadoThe Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents luxury from another age.

Executive Chef John Shelton who oversees all the food and beverage operation at The Del is our guest. He also loves to fish.

Restaurants at the Del range from the fine-dining 1500 OCEAN to the award-winning Sunday Brunch spectacular buffet served in the historic and architecturally significant Crown Room.

June is Culinary Craftsman Month at Sunday Brunch. Local exceptional food products will be featured.

Bill ChaitRestaurant impresario Bill Chait is responsible for some of the most successful and high profile restaurant openings in L.A. His most recent effort is Republique with acclaimed Chef Walter Manzke.

Next up is Redbird with Chef Neal Fraser (BLD) at the old Vibiana cathedral’s rectory in Downtown.

Bestia Restaurant in the Los Angeles Arts DistrictAlso the eagerly anticipated 6,000 square foot restaurant in Eli Broad’s upcoming contemporary art museum in Downtown. Timothy Hollingsworth (ex-chef de cuisine at the French Laundry) is at the culinary helm. Rory Herrmann, formerly the opening chef de cuisine at Thomas Keller’s Bouchon Beverly Hills is also a part of the project. Hermann is the Director of Culinary Operations for Chait’s Sprout Restaurant Group.

Bill explains how his company is evolving (a catering division is in the plans) and how he approaches projects.

Many new ventures with high profile chefs are in the pipeline. Bill’s culinary partners in Bestia (Ori Menashe and Genevieve Gergis) have a new concept in the works for Downtown’s Arts District.

Carlos EnriquezWhat does it take to become the Corporate Pastry Chef at the highly thought of Patina Restaurant Group? Chef Carlos Enriquez, who learned the basics of pastry in his parents Los Angeles bakery, joins us to explain. It takes more than hard work…

Chef Carlos was part of the opening team of the Paris Hotel on The Strip in Las Vegas. He then moved to Colorado to serve as Executive Pastry Chef for Sky Goble at the Brown Palace Hotel in Denver. A year later, Enriquez joined Goble at the Ahwahnee Resort in Yosemite National Park. In 2006 Chef Carlos returned to Las Vegas and worked as Assistant Pastry Chef at the Hard Rock Hotel and Casino, and later at Alex Restaurant at Wynn Las Vegas. He was Executive Pastry Chef at Café del Rey in Marina del Rey before joining the Patina Restaurant Group as Corporate Pastry Chef in 2012.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef and VP of Food & Beverage Operations John Suley, Celebrity Cruises
Segment Three: Chef Daniel Boulud, New York City, Las Vegas and The World Part One
Segment Four: Chef Daniel Boulud, New York City, Las Vegas and The World Part Two
Segment Five: Executive Chef John Shelton, Hotel del Coronado, Coronado, CA
Segment Six: Bill Chait, Los Angeles-based Restaurant Impresario Part One
Segment Seven: Bill Chait, Los Angeles-based Restaurant Impresario Part Two
Segment Eight: Carlos Enriquez, Corporate Pastry Chef, Patina Restaurant Group

Show 18, February 23, 2013: Richard Rosendale, Executive Chef and Director of Food & Beverage, The Greenbrier, West Virginia &amp Bocuse d’Or USA Captain 2013

Richard Rosendale of the Greenbrier Resort in Sulphur Springs West VirginiaChef Rosendale represented the United States late last month at the Bocuse d’Or culinary competition in Lyon, France. It’s held every other year and is considered the pinnacle of international cooking competitions. The chefs have an intense five-and-one half hours to prepare a dazzling meat platter and a plated fish course which is then judged by an international panel of respected chefs.

Chef Rosendale and his commis, Corey Siegel, spent a year training every day for this prestigious competition. A duplicate of their kitchen in Lyon was created at The Greenbrier to practice in.

Team USA had a sizeable rooting section cheering them on in Lyon. Thomas Keller is the Bocuse d’Or USA foundation’s President and he was in Lyon, too. USA placed a respectable 7th Place which was in the upper third of the competitors.
Congratulations to Chef Rosendale for an incredible effort!

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Show 8, December 8, 2012: Thomas Keller of The Thomas Keller Restaurant Group

Chef Thomas Keller of Bouchon, per se and French LaundryChef Keller is just completing an ambitious national book tour in support of Bouchon Bakery (written with his executive pastry chef, Sebastien Rouxel.) Thomas Keller was gracious enough to spend a few minutes with us to discuss the extraordinary new cookbook (his 5th,) The French Laundry in Yountville where it all started, and the Bocuse d’Or International Culinary Competition held every other year in Lyon, France. Thomas is currently President of Bocuse d’Or USA and is committed (long-term) to bettering the competitive standing of Team USA in this prestigious competition. The US competitor for the Bocuse d’Or 2013 is Richard Rosendale, executive chef of The Greenbrier in White Sulphur Springs, West Virginia.

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