Show 349, November 30, 2019: Show Preview with Co-Host Andy Harris

It’s great to be back after being preempted by Notre Dame Football the last two weeks. Sorry about that and we do greatly appreciate being missed! The good news is that there are no further interruptions through year’s end.

Now an intriguing preview of Saturday’s craveable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully 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. Truly couldn’t do it without you.

Ment’or BKB foundation, based in New York, sponsors, promotes and guides Team USA which competes biennially (every 2 years) in the prestigious Bocuse d’Or international culinary competition held in Lyon, France. On November 11th at the Culinary Institute of America’s Copia campus in the Napa Valley three noteworthy finalist teams of a Head Chef & Commis competed to head Team USA 2021. Chef Jeffrey Hayashi (most recently the Chef de Cuisine at Honolulu’s Senia Restaurant) prevailed and we’ll meet him.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group was in New York last weekend as a Judge in the Oyster Sucking Championship as part of the 2nd Annual All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood Grill. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

“Andrew and Annedria Beckham arrived in the Chehalem Mountains, Oregon in 2005 with the dream of purchasing land to build a studio for Andrew’s art. Immersed in the contagious passion of their pioneering neighbors and fascinated by the incredible potential beneath the surface of their high-elevation site, they started a vineyard row by row, coming home from their day jobs to plant vines all night, raising three children all the while. In 2009 they made their first wine.” Andrew Beckham pulls the cork on the unusual Beckham Estate Vineyard for us.

Hollywood producer McG and restaurateur Jordan Otterbein, River Jetty Restaurant Group partners known for acclaimed A Restaurant and A Market in Newport Beach, California, debuted their new Corona del Mar dining conceptCdM in early March. It’s dinner nightly and is already immensely popular. Corporate Executive Chef Jonathan Blackford’s creative American menu highlights unique, hand selected ingredients in each of his flavorful dishes, drawing influence from America’s melting pot of cuisines. We spirit Chef Jonathan out of his busy kitchen for an update.

Newly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor, and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar adjacent to the pool. We’ll meet Executive Chef John Taube, who oversees the ample culinary portfolio.

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

Play

Show 349, November 30, 2019: Chef Jeffrey Hayashi, Head Chef, Team USA at 2021 Bocuse d’Or Culinary Competition

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'OrMent’or BKB foundation, based in New York, sponsors, guides and mentors Team USA which competes biennially (every 2 years) in the prestigious Bocuse d’Or international culinary competition held in Lyon, France. On November 11th at the Culinary Institute of America’s Copia campus in the Napa Valley three noteworthy finalist teams of a Head Chef & Commis competed to head Team USA 2021. Chef Jeffrey Hayashi (most recently the Chef de Cuisine at Honolulu’s Senia Restaurant) prevailed and we’ll meet him.

“The three finalist Team USA 2021 teams competed over a five hour and 35 – minute period, following the rigorous format of the actual Bocuse d’Or competition. The platter theme was Whole Chicken, from Palisades Ranch in California, and the plated theme was Ratatouille.”

“Chef Jeffery Hayashi and Commis William Barrera will now begin the rigorous journey to the Bocuse d’Or as Team USA 2021, relocating closer to the training facility at Copia in Napa, California and dedicating the next fourteen months to prepare for the 2021 competition. During this crucial training period, Ment’or will support Team USA, with the Foundation’s esteemed Chef Council continuing to play an invaluable role in mentoring them.”

“I feel very fortunate for this once in a lifetime opportunity,” shares Chef Hayashi, who previously competed for Team USA in 2019. “Any one of the competing chefs could have won. To now officially be on the road to Lyon for Bocuse d’Or is surreal, and I’m incredibly thankful for all the support.”

“Hayashi, originally from Oahu, moved to Arizona at age four and spent the bulk of his upbringing on the mainland, though visited his grandparents in Hawaii throughout his childhood. While culinary arts were not his passion in his formative years, he spent his time focused on building, art, and creating things with his hands, which led him to study architecture at Arizona State University. After realizing that architecture wasn’t his path, Hayashi serendipitously was introduced to French-Australian Chef Philippe Padovani, who had made a name for himself in Hawaii. Philippe, who had learned cooking by fire in the kitchen, encouraged Hayashi to come and work for him as an apprentice, as Padovani opened his namesake, Padovani Grill. Hayashi, who had never worked in a kitchen before but liked hand crafts, worked for Padovani as an apprentice for a year and a half before moving to Vintage Cave as a commis under Chef Chris Kajioka.

“Kajioka then convinced Hayashi to join him on the team for Chef Mourad Lahlou’s new restaurant in San Francisco, Mourad, in 2014. Hayashi worked as Executive Sous Chef at Mourad for four years, at which time the restaurant earned one Michelin star, among other awards and accolades for its Moroccan fine dining cuisine. In 2018, Hayashi headed back to Hawaii to work at Senia, the elevated Hawaiian restaurant opened in 2016 by both Kajioka and Chef Anthony Rush, where Hayashi served as the Chef de Cuisine.”

Play

November 30: Jeffrey Hayashi, Beckham Estate Vineyard, Jonathan Blackford, John Taube

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jeffrey Hayashi, Head Chef, Team USA at 2021 Bocuse d’Or Culinary Competition
Segment Three: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”
Segment Four: Winemaker and Ceramicist Andrew Beckham, Beckham Estate Vineyard, Sherwood, OR
Segment Five: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part One
Segment Six: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part Two
Segment Seven: Executive Chef John Taube, The Hoxton DTLA Part One
Segment Eight: Executive Chef John Taube, The Hoxton DTLA Part Two

It’s great to be back after being preempted by Notre Dame Football the last two weeks. Sorry about that and we do greatly appreciate being missed! The good news is that there are no further interruptions through year’s end.

Now an intriguing preview of this Saturday’s craveable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully 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. Truly couldn’t do it without you.

Ment’or BKB foundation, based in New York, sponsors and guides Team USA which competes biennially (every 2 years) in the prestigious Bocuse d’Or international culinary competition held in Lyon, France. On November 18th at the Culinary Institute of America’s Copia campus in the Napa Valley three noteworthy finalist teams of a Head Chef & Commis competed to head Team USA 2021. Chef Jeffrey Hayashi (most recently the Chef de Cuisine at Honolulu’s Senia Restaurant) prevailed and we’ll meet him.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group was in New York last weekend as a Judge in the Oyster Sucking Championship as part of the first ever All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood Grill. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

“Andrew and Annedria Beckham arrived in the Chehalem Mountains, Oregon in 2005 with the dream of purchasing land to build a studio for Andrew’s art. Immersed in the contagious passion of their pioneering neighbors and fascinated by the incredible potential beneath the surface of their high-elevation site, they started a vineyard row by row, coming home from their day jobs to plant vines all night, raising three children all the while. In 2009 they made their first wine.” Andrew Beckham pulls the cork on the unusual Beckham Estate Vineyard for us.

Hollywood producer McG and restaurateur Jordan Otterbein, River Jetty Restaurant Group partners known for acclaimed A Restaurant and A Market in Newport Beach, California, debuted their new Corona del Mar dining concept, CdM in early March. It’s dinner nightly and is already immensely popular. Corporate Executive Chef Jonathan Blackford’s creative American menu highlights unique, hand selected ingredients in each of his flavorful dishes, drawing influence from America’s melting pot of cuisines. We spirit Chef Jonathan out of his busy kitchen for an update.

Newly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor, and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar adjacent to the pool. We’ll meet Executive Chef John Taube, who oversees the ample culinary portfolio.

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

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'OrMent’or BKB foundation, based in New York, sponsors Team USA which competes biennially (every 2 years) in the prestigious Bocuse d’Or international culinary competition held in Lyon, France. On November 18th at the Culinary Institute of America’s Copia campus in the Napa Valley three noteworthy finalist teams of a Head Chef & Commis competed to head Team USA 2021. Chef Jeffrey Hayashi (most recently the Chef de Cuisine at Honolulu’s Senia Restaurant) prevailed and we’ll meet him.

“The three finalist Team USA 2021 teams competed over a five hour and 35 – minute period, following the rigorous format of the actual Bocuse d’Or competition. The platter theme was Whole Chicken, from Palisades Ranch in California, and the plated theme was Ratatouille.”

“Chef Jeffery Hayashi and Commis William Barrera will now begin the rigorous journey to the Bocuse d’Or as Team USA 2021, relocating closer to the training facility at Copia in Napa, California and dedicating the next fourteen months to prepare for the 2021 competition. During this crucial training period, Ment’or will support Team USA, with the Foundation’s esteemed Chef Council continuing to play an invaluable role in mentoring them.”

“I feel very fortunate for this once in a lifetime opportunity,” shares Chef Hayashi, who previously competed for Team USA in 2019. “Any one of the competing chefs could have won. To now officially be on the road to Lyon for Bocuse d’Or is surreal, and I’m incredibly thankful for all the support.”

“Hayashi, originally from Oahu, moved to Arizona at age four and spent the bulk of his upbringing on the mainland, though visited his grandparents in Hawaii throughout his childhood. While culinary arts were not his passion in his formative years, he spent his time focused on building, art, and creating things with his hands, which led him to study architecture at Arizona State University. After realizing that architecture wasn’t his path, Hayashi serendipitously was introduced to French-Australian Chef Philippe Padovani, who had made a name for himself in Hawaii. Philippe, who had learned cooking by fire in the kitchen, encouraged Hayashi to come and work for him as an apprentice, as Padovani opened his namesake, Padovani Grill. Hayashi, who had never worked in a kitchen before but liked hand crafts, worked for Padovani as an apprentice for a year and a half before moving to Vintage Cave as a commis under Chef Chris Kajioka. Kajioka then convinced Hayashi to join him on the team for Chef Mourad Lahlou’s new restaurant in San Francisco, Mourad, in 2014. Hayashi worked as Executive Sous Chef at Mourad for four years, at which time the restaurant earned one Michelin star, among other awards and accolades for its Moroccan fine dining cuisine. In 2018, Hayashi headed back to Hawaii to work at Senia, the elevated Hawaiian restaurant opened in 2016 by both Kajioka and Chef Anthony Rush, where Hayashi served as the Chef de Cuisine.”

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 was in New York last weekend as a Judge in the Oyster Shucking Championship as part of the first ever All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood Grill. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

The capacity crowd of 250 guests had the unusual opportunity to sniff, sip and slurp eighteen varieties of both West & East Coast Canadian Oysters.

First Place was awarded to Jose Valdesz of Empire Oyster.

Andrew Beckham of Backham Estate VIneyards“Andrew and Annedria Beckham arrived in the Chehalem Mountains, Oregon in 2005 with the dream of purchasing land to build a studio for Andrew’s art. Immersed in the contagious passion of their pioneering neighbors and fascinated by the incredible potential beneath the surface of their high-elevation site, they started a vineyard row by row, coming home from their day jobs to plant vines all night, raising three children all the while. In 2009 they made their first wine.”

“In 2012 their winemaking truly found its voice with the introduction of Andrew’s handmade amphora (clay pot) as unique aging vessels, used in conjunction with organic farming and low-intervention practices that they believe reflect their vineyard best.”

Beckham Estate Vineyards’ traditional, barrel aged wines carry the Beckham Estate label. Andrew’s amphora wines are under the moniker of A.D. Beckham (“creta” pinot noir, “50/50” noir/gris and pinot gris.)

Winemaker Andrew Beckham joins us to pull the cork on Beckham Estate Vineyard for us.

Jonathan Blackford of A Restaurant and CDM RestaurantHollywood producer McG and restaurateur Jordan Otterbein, River Jetty Restaurant Group partners known for acclaimed A Restaurant and A Market in Newport Beach, California, debuted their new Corona del Mar dining concept, CdM in early March. It’s dinner nightly and is already, consistently, a tough reservation. Corporate Executive Chef Jonathan Blackford’s creative American menu highlights unique, hand selected ingredients in each of his flavorful dishes, drawing influence from America’s melting pot of cuisines.

Think house-baked Parker House Rolls with whipped A5 tallow and Roasted Lamb Ribs with garam masala, Greek yogurt and cucumber salad.

Larger plates include Mangalitsa Pork Chop with potato pancakes, celery root puree and Hungarian braised red cabbage.

A hidden feature of CdM is “Under CdM.” It’s a speakeasy style room located downstairs from the CdM Restaurant. The cocktail list there (under the direction of Bar Manager Ravin Buzzell) is distinct from the cocktail program at the restaurant. The full CdM menu is now available at Under CdM.

Newly debuted above CdM is “The Apartment,” a private event space that can accommodate up to 20 seated guests. It, conveniently, has its own separate entrance.

We spirit Chef Jonathan out of his busy kitchen for an update.

John Taube of Sibling Rival at the Hoxton DTLANewly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant with an open kitchen located on the ground floor and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar (daily Happy Hour specials) adjacent to the pool.

All rooms are cleverly designed to make the most of the space, and all come with the same Hox Perks including free fast WiFi, free daily calls to anywhere in the world, coffee, tea, water and milk, and a light breakfast bag delivered to your room.

Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (serving an already popular Weekend Brunch) and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the separate daytime Pilot Bar adjacent to the pool featuring a daily Happy Hour from 3 to 6:00 p.m..

Sibling Rival brings to life the timeless rivalries of weekday vs. weekend diet and East Coast vs. West Coast through innovative takes on Californian classics, served in an all-day, elevated diner setting. From quinoa bowls and fresh-pressed juices to togarashi chicken sandwiches and innovative cocktails, Sibling Rival lets guests choose their own adventure and give into whichever voice on their shoulder is most tempting.” Happy Hour Daily from 3 to 6:00 p.m.

“Pilot is a rooftop restaurant and bar inspired by the coast of the Mediterranean, situated atop The Hoxton, Downtown L.A. The menu is centered around live-fire cooking and features fresh, locally sourced seafood, seasonal vegetables, and more. Led by Executive Chef John Taube IV, in partnership with Sunday Hospitality, the dining experience is interactive with fun takes on tableside preparation and multiple large format dishes meant to be shared like the whole wood-fired fish for two. A signature dish is the Grand Aioli — a platter of the guests’ choice of vegetables and raw bar selections paired with aioli prepared to-order. Cocktails are made for warm weather drinking and presented in Sunday Hospitality’s signature whimsical and playful style, featuring Gin and Tonic variations.”

“Pilot’s airy indoor/outdoor atmosphere, designed by Ennismore Design Studio, is punctuated by bright pops of color throughout and anchored by a large display of fresh seafood and vegetables presented over ice. The restaurant extends out to the pool deck where a separate food and drink menu can be enjoyed alongside views of the Los Angeles skyline.”

“Pilot is named in tribute to The Hoxton, Downtown L.A. rooftop’s cameo in the 1921 film “Stranger than Fiction” where it served as the launch pad from which stuntman Frank Clarke and pilot Wally Timm flew their plane.”

We’ll meet Executive Chef John Taube, who oversees the ample, in-house culinary portfolio.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jeffrey Hayashi, Head Chef, Team USA at 2021 Bocuse d’Or Culinary Competition
Segment Three: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”
Segment Four: Winemaker and Ceramicist Andrew Beckham, Beckham Estate Vineyard, Sherwood, OR
Segment Five: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part One
Segment Six: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part Two
Segment Seven: Executive Chef John Taube, The Hoxton DTLA Part One
Segment Eight: Executive Chef John Taube, The Hoxton DTLA Part Two

Show 310, February 9, 2019: Show Preview with Co-Host Andy Harris

Now an appetizing preview of this Saturday’s mouthwatering 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Harley Laguna Beach is the newest project for Chef Greg Daniels (ex-Haven Gastropub.) It’s focused on creative, seasonal menus backed up by real hospitality. It’s Dinner only for the moment with Brunch on the horizon. Chef Greg joins us with the delectable details.

The Tesse West Hollywood creative team has rebranded the adjacent Fred Segal Café on the Sunset Strip as the more casual Tesse Café & Bakery with weekday lunch service. Distinctive desserts from partner Sally Camacho Mueller, pastry chef extraordinaire. Managing Partner & wine guru Jordan Ogron (Boutellier) has all tasty the details.

We all know the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp “Elites” fit into the picture? How reliable are their opinions? Documentary filmmaker Kaylie Milliken was curious and spent the last four years researching and making “Billion Dollar Bully.” The documentary is about to be released and you can be the judge for yourself on Yelp. Filmmaker Kaylie Milliken joins us without any filtering.

After over a year of intensive training, Team USA, comprised of Chef Matthew KirkleyCommis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or.. Team USA was defending the Gold statue from 2017. Chef Sulatycky, just back from Lyon, provides the concluding update on this year’s prestigious event.

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

Play

Show 310, February 9, 2019: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or

Robert SulatyckyAfter over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017.

Over the course of two days last month, teams of some of the most brilliant culinary minds from 24 countries across the world met in Lyon, France where they competed on the world stage at the esteemed Bocuse d’Or culinary competition.

On Day 1 Team USA presented to a prestigious panel of international judges their version of Suckling Veal Rack with 5 Prime Chops, featuring Roast Rack of Veal with Veal Kidney Farce & Apicius Spice Glaze / Salad Pastorale. The plated presentation was Vegetable Chartreuse with Shellfish, featuring Vegetable, Herbs, Shellfish Chartreuse and Cockle Butter.

Congrats to Team Denmark on First Place and the Gold Statue.

Chef Sulatycky, just back from Lyon, provides the concluding update on this year’s event.

Play

Show 310, February 9, 2019: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Continues…

Robert SulatyckyAfter over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017.

“Every two years, the heart of the Sirha trade exhibition in Lyon, France beats to the beat of the final of the prestigious Bocuse d’Or contest. After many months of preparations, twenty-four of the most promising chefs in the world experience two days of intense competition during which they will have to give their very best in order to try and win the most beautiful trophy in the world of gastronomy.”

For Team USA it’s now looking ahead to 2021. Applications will be going out in April for 2021. Finalists will then be evaluated and selected. A competition will be held late this year in Las Vegas or Napa to then select Team USA 2021 and the training will start anew in the ment’or BKB Bocuse d’Or training kitchen at CIA’s Copia campus in Napa.

Ment’or BKB welcomes your contributions in support of Team USA and young culinarians.

Play

February 9: Greg Daniels, Tesse, Yelp’s Billion Dollar Bully, Robert Sulatycky

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Proprietor Greg Daniels, Harley Laguna Beach
Segment Three: Jordan Ogron, Managing Partner, Tesse, Tesse Café & Bakery, Boutellier, Sunset Strip, West Hollywood
Segment Four: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Part One
Segment Five: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Part Two
Segment Six: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Part One
Segment Seven: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Part Two

Listener note for this Saturday, February 9th. For this Saturday only we follow Anaheim Ducks Hockey from 3 to 5:00 p.m. Please join us just a bit later in the afternoon. Same salivating show…

Now an appetizing preview of this Saturday’s mouthwatering 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Harley Laguna Beach is the newest project for Chef Greg Daniels (ex-Haven Gastropub.) It’s focused on creative, seasonal menus backed up by real hospitality. It’s Dinner only for the moment with Brunch on the horizon. Chef Greg joins us with the delectable details.

The Tesse West Hollywood creative team has rebranded the adjacent Fred Segal Café on the Sunset Strip as the more casual Tesse Café & Bakery with weekday lunch service. Distinctive desserts from partner Sally Camacho Mueller, pastry chef extraordinaire. Managing Partner & wine guru Jordan Ogron (Boutellier) has all tasty the details.

We all know the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp “Elites” fit into the picture? How reliable are their opinions? Documentary filmmaker Kaylie Milliken was curious and spent the last four years researching and making “Billion Dollar Bully.” The documentary is about to be released and you can be the judge on Yelp. Filmmaker Kaylie Milliken joins us without any filtering.

After over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017. Chef Sulatycky, just back from Lyon, provides the final update on this year’s prestigious event.

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

Greg Daniels of Haven GastropubHarley Laguna Beach is the newest project for Chef Greg Daniels (ex-Haven Gastropub.) It’s focused on creative, seasonal menus backed up by real hospitality. It’s Dinner only for the moment with Brunch on the horizon.

“This mission is demonstrated in all aspects of the project, from Daniels’ collaboration with local food producers to find the best and freshest meat, seafood and vegetables in the area, to welcoming diners into the space, to carefully crafting and preparing the food, to a renewed focus on giving guests the best overall restaurant experience they’ve had in a long time.”

“Chef Daniels earned his culinary arts degree from Le Cordon Bleu in 2005. After which, Chef Daniels worked his way up in the kitchens of Pascal in Newport Beach and Napa Rose in Anaheim before he took a turn at restaurant consulting; this resulted with him becoming Executive Chef and partner at Haven Gastropub in Orange for nine years. Under Chef Daniels’ guidance, Haven Gastropub became a popular destination in Orange County and beyond, and both the restaurant and Chef Daniels earned awards for the work that he and his team performed. Chef Daniels also developed and opened the Taco Asylum concept, and Provisions Market, a bottle shop in Old Towne Orange.”

“Chef Daniels is a proponent of the farm to table movement and changes his menus frequently to reflect what’s freshest and best of season. He does this all with an eye towards sustainability and creating innovative cuisine.”

Chef Greg joins us with the delectable details.

Jordan OgronThe Tesse West Hollywood creative team has rebranded and transformed the adjacent Fred Segal Café on the Sunset Strip as the more casual Tesse Café & Bakery with weekday lunch service. Distinctive desserts from partner Sally Camacho Mueller, pastry chef extraordinaire.

“After opening Tesse Restaurant last summer, and introducing Weekend Brunch last Fall, chefs Raphael Francois and Sally Camacho Mueller are excited to introduce an all new Lunch Menu and debut Tesse Café & Bakery. (formerly Fred Segal Café) Open daily from 8am to 6pm, there will be a selection of housemade pastries, coffee, tea, wine and beer available to order at the counter. Monday through Friday, a full lunch menu will be offered from 11:00 a.m. to 3:00 p.m. including salads, hot sandwiches, pastas and entrees as well as plated desserts.”

“Chef Raphael has developed a menu with lighter fare such as a Shaved Fennel Salad with Citrus, Spinach and Chickpeas and Local Seabass Ceviche with Passion Fruit, Cucumber, Mirin & Celery, to heartier dishes like Croque Monsieur Classique, or Steak Frites with Skirt Steak, Pesto, Watercress and Duck Fat Fries. Desserts include Chocolate Hazelnut Profiteroles and Lemon Meringue Tart.”

Managing Partner & wine guru Jordan Ogron (Boutellier) has all the tasty details.

Kaylie MillikenWe all know, and have probably used, the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp! “Elites” fit into the picture? How reliable are their “honest” opinions?

Documentary filmmaker Kaylie Milliken was curious and spent the last four years researching and making “Billion Dollar Bully.” The documentary is about to be released and you can be the judge.

Filmmaker Kaylie Milliken joins us without any filtering.

“Billion Dollar Bully is an investigative documentary about Yelp that examines the claims by business owners of extortion, review manipulation and review fabrication. In this documentary you will meet business owners from across a broad spectrum, whose commonality is their allegations of Yelp’s questionable business dealings.”

“For years, Yelp has been accused of unethical business practices, all of which Yelp vehemently denies and chalks up as conspiracy theories.”

“Business owners and consumers deserve to see arguments for and against Yelp’s business tactics. After so much debate in the media, this challenging documentary is long overdue.”

Robert SulatyckyAfter over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017.

Over the course of two days last month, teams of some of the most brilliant culinary minds from 24 countries across the world met in Lyon, France where they competed on the world stage at the esteemed Bocuse d’Or culinary competition.

On Day 1 Team USA presented to a prestigious panel of international judges their version of Suckling Veal Rack with 5 Prime Chops, featuring Roast Rack of Veal with Veal Kidney Farce & Apicius Spice Glaze / Salad Pastorale. The plated presentation was Vegetable Chartreuse with Shellfish, featuring Vegetable, Herbs, Shellfish Chartreuse and Cockle Butter.

Congrats to Team Denmark on First Place and the Gold Statue.

Chef Sulatycky, just back from Lyon, provides the final update on this year’s event.

“Every two years, the heart of the Sirha trade exhibition in Lyon, France beats to the beat of the final of the prestigious Bocuse d’Or contest. After many months of preparations, twenty-four of the most promising chefs in the world experience two days of intense competition during which they will have to give their very best in order to try and win the most beautiful trophy in the world of gastronomy.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Proprietor Greg Daniels, Harley Laguna Beach
Segment Three: Jordan Ogron, Managing Partner, Tesse, Tesse Café & Bakery, Boutellier, Sunset Strip, West Hollywood
Segment Four: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Part One
Segment Five: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Part Two
Segment Six: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Part One
Segment Seven: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Part Two

Show 305, January 5, 2019: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition

Robert SulatyckyTime to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month (January 29 & 30) in Lyon, France. Team USA is defending “The Gold” from the 2017 competition. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen.

Chef Robert Sulatycky has a long history with the Bocuse d’Or. Representing Canada in 1999, he placed fourth and was awarded the “Prix Viande,” or best meat prize. He has since mentored both Canadian and American chef candidates and was honored to be a member of the international jury for the 2007 and 2013 editions of the competition. He also served as Assistant Coach for Bocuse d’Or Team USA 2017, who won the first-ever gold medal for the United States.

Based on the draw Team USA will compete on the first day, January 29th.

Chef Robert rejoins us continuing his update on the long road to Lyon.

Play

Show 305, January 5, 2019: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Continues…

Robert SulatyckyChef Robert Sulatycky is the Head Coach for Team USA 2019 in the Bocuse d’Or International Culinary Competition. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen.

Chef Sulatycky has helmed the kitchens of the Four Seasons hotels in Toronto and Chicago. He also simultaneously led the culinary teams at the Beverly Hills Hotel and Hotel Bel-Air, where he had the pleasure of cooking for notable Hollywood celebrities.

He is once again working with the Four Seasons group, developing a restaurant and dining concept for the new Four Seasons Private Residents in Los Angeles adjacent to The Four Seasons Los Angeles at Beverly Hills.

Chef Sulatycky is the President and Co-Founder if iQKitchen Inc., a technology company that has developed simple and intuitive app-based solutions to many of the basic challenges that chefs face in the kitchen.

Chef Robert rejoins us continuing his update on the long road to Lyon for Team USA 2019.

Play

Show 302, December 15, 2018: Chef Ian P. Cairns, Winner of ment’or BKB’s Young Chef Competition

Ian CairnsWe’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held in the new Hospitality Hall on the campus of the University of Nevada, Las Vegas.

The seven Candidates developed a unique recipe based on the selected protein for the competition which was one, whole Bone-In Lamb Saddle provided by Pure Bred. Each Young Chef candidate had a hand-picked assistant helping them during the competition. They had 2 hours and 35 minutes to cook and plate 10 tasting-size portions of the dish for the chef judges.

The celebrated Chef Jury included Paul Bartolotta, Gavin Kaysen, Timothy Hollingsworth, Hawaii’s Michelle Karr-Ueoka and Philip Tessier (Silver medalist for Team USA at 2015 Bocuse d’Or.)

The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.)

Our guest, Ian P. Cairns is the talented and poised winner of the Young Chef Competition. He was sponsored by Chef Josiah Citrin of Melisse in Santa Monica. Ian has also cooked at The French Laundry.

Play