Show 446, October 9, 2021: Nicolas Eatery, Malibu, with Proprietor Nicolas Fanucci

Nicolas Fanucci of Nicolas Eatery in Malibu

Nicolas Eatery is a family-run restaurant located on Pacific Coast Highway in Malibu serving delicious food with French cooking techniques, offering brunch, lunch and dinner service. Patio seating is available.” On-site parking is available. They celebrated their 2nd Anniversary in September.

“The ingredients are fresh and organic and come from local farmers. Nicolas Eatery strives to provide their guests with the best experience. The menu is designed to allow guests to customize their orders as they please. “After all, you are the one eating it, and we are here to serve you.””

Born and raised in Cannes France, Proprietor Nicolas Fanucci grew up surrounded by his large Franco-Italian family. A lunch or a dinner at his home was always an experience. Without surprise, he entered the hospitality business in his late teens starting to work from the bottom and learn his craft from the best in the business.”

“Nicolas has worked for more than three decades in numerous landmark European and American establishments including Roger Verge’s, Le Moulin de Mougin, Chef Alain Ducasse’s Le Louis XV, Ninety Park Lane in London, La Grenouille and Le Cirque 2000 in New York City.”

Nicolas previously served as a General Manager for The French Laundry in Yountville. Most recently, Nicolas was the General Manager at Bouchon Bistro in Beverly Hills (now sadly departed.)

Nicolas Fanucci is our guest.

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Show 164, March 19, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

Angels’ Baseball is upon us. Be listening to the show for your chance to win a four-pack of ducats for Sunday, April 3rd at Angel Stadium when our Halos take on the Chicago Cubs! For all Home Games remember to purchase your tickets at the convenient Angel Stadium ticket office or online at Angels.com.

Now an enticing peek at Saturday’s provocatively decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

Applications are now available for the 3rd Annual ment’or BKB Foundation Young Chef Competition and the new Commis Competition. Mentor’s programs celebrate the young culinary talent that exists in the US and provides unique opportunities for them to be recognized on a national level. Ment’or BKB’s Executive Director, Young Yun, and Chef Philip Tessier, Silver Medalist for Team USA at the 2015 Bocuse d’Or International Culinary Competition and Coach for Team USA 2017 have all the details.

How do you keep a fine-dining establishment with an incredible Marina-view fresh after 25 years? We’ll chat with Brian Cousins, the seasoned General Manager of Café Del Rey, about how he has accomplished this impressive feat at a well-known, destination restaurant in Marina del Rey.

In November 2009, Chef Thomas Keller returned to Southern California after almost 20 years to bring his renowned Bouchon Bistro cuisine to the City of Beverly Hills. Chef Keller’s accomplished culinary team also has a sense of humor. Chef Keller’s casual restaurant in Yountville, Ad Hoc, is known for their fried chicken. By demand Monday nights at Bouchon Beverly Hills are now Ad Hoc Fried Chicken nights. Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) join us to take us behind-the-scenes.

The incredible 13th Season of Bravo’s “Top Chef” has just concluded in dramatic fashion in Las Vegas. The final showdown for the title of “Top Chef” was between Orange County’s Chef Amar Santana (Vaca and Broadway by Amar Santana) and Chef Jeremy Ford of Miami. Local food journalist, Anne Marie Panoringan (OC Weekly) has been penning an entertaining and informative weekly recap of the series all season. Anne Marie is with us with observations and commentary of Season 13th.

The story of Justin’s began when Justin Gold, a lover of the active lifestyle, moved to Boulder, Colorado in his 20’s. In order to fuel his long bike rides, Justin embarked on a mission to create new varieties of nut butter that not only packed the protein, but also tasted great. He began crafting the very first batches of his now-famous, culinary nut butters in his home kitchen. The newest addition to the Justin’s line of products is a cookbook, Justin My Kitchen – simple, delicious recipes in a nutshell. The effervescent author of the book, Julianna Abdallah, is our guest. She is also the Earned Media Manager for Justin’s.

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

Play

Show 164, March 19, 2016: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part One

David HandsIn November 2009, Chef Thomas Keller returned to Southern California after almost 20 years to bring his renowned Bouchon Bistro cuisine from Yountville to the City of Beverly Hills. Chef Keller’s accomplished culinary team also has a sense of humor. Chef Keller’s casual restaurant in Yountville, Ad Hoc, is known for their fried chicken. By guest demand Monday nights at Bouchon Beverly Hills are now Ad Hoc Fried Chicken nights.

The restaurant, located just two blocks from the famed Rodeo Drive and situated adjacent to the beautiful Beverly Canon Gardens, offers guests both the grandeur of a soaring interior space designed by the award-winning firm of Adam D. Tihany or the tranquility of an urban oasis with its second floor terrace overlooking the gardens. Like Chef Keller’s earlier incarnations of classic French dining, Bouchon Bistro features a classic mosaic floor, a magnificent pewter bar, antique light fixtures and hand-painted murals by renowned French artist Paulin Paris throughout the restaurant.

Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) join us for a look behind-the-scenes.

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Show 164, March 19, 2016: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part Two

Katie HaganWhelchelBouchon’s quintessential bistro fare changes with the seasons but though their presentation may change, some of Chef Keller’s favorite dishes remain as fixtures on the menu throughout the year: roast chicken, steak frites, croque madame, pot de crème and lemon tart as well as an extensive raw bar.

In addition to a comprehensive wine list and range of hand-crafted cocktails, Bouchon Bistro presents a unique “Vin de Carafe” program that highlights one-of-a-kind wines from some of southern California’s outstanding wine producers.

Monday nights, by popular demand, are now ad hoc Fried Chicken nights. The chicken is brined for 12 hours in an herb-lemon brine.

The incredible sides like braised collard greens and cornbread with honey butter change with the seasons. Chef Katie is from the South and was the Chef de Cuisine at ad hoc in Yountville where the recipe originated so the signature Buttermilk Fried Chicken is a preparation that’s second nature to her. On Monday nights in addition to table service a lot of fried chicken leaves the restaurant in special packaging “To-Go.”

For the last three years Bouchon has been part of the high profile Vanity Fair Post Oscar bash in Beverly Hills. Of all the edibles Bouchon serves at the exclusive, by-invitation-only affair the ad hoc Buttermilk Fried Chicken is the single most popular.

Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) continue with us for a deeper look behind-the-scenes.

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March 19: Young Yun, Philip Tessier, Café Del Rey, Bouchon BIstro, Anne Marie Panoringan, Justin’s Nut Butter, Andrew Gruel

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: ment’or BKB Foundation’s Young Chef Competition
Segment Three: Brian Cousins, General Manager, Café Del Rey
Segment Four: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part One
Segment Five: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part Two
Segment Six: Food Journalist Anne Marie Panoringan
Segment Seven: Julianna Abdallah, Earned Media Manager, Justin’s Part One
Segment Eight: Julianna Abdallah, Earned Media Manager, Justin’s Part Two

The new season of Angels’ Baseball is upon us. Be listening to the show for your chance to win a four-pack of ducats for Sunday, April 3rd at Angel Stadium when our Halos take on the Chicago Cubs! For all Home Games remember to purchase your tickets at the convenient Angel Stadium ticket office or online at Angels.com.

Now an enticing peek at Saturday’s provocatively decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

Applications are now available for the 3rd Annual ment’or BKB Foundation Young Chef Competition and the new Commis Competition. Mentor’s programs celebrate the young culinary talent that exists in the US and provides unique opportunities for them to be recognized on a national level. Ment’or BKB’s Executive Director, Young Yun, and Chef Philip Tessier, Silver Medalist for Team USA at the 2015 Bocuse d’Or International Culinary Competition and Coach for Team USA 2017 have all the details.

How do you keep a fine-dining establishment with an incredible Marina-view fresh after 25 years? We’ll chat with Brian Cousins, the seasoned General Manager of Café Del Rey, about how he has accomplished this impressive feat at a well-known, destination restaurant in Marina del Rey with a long history.

In November 2009, Chef Thomas Keller returned to Southern California after almost 20 years to bring his renowned Bouchon Bistro cuisine to the City of Beverly Hills. Chef Keller’s accomplished culinary team also has a sense of humor. Chef Keller’s casual restaurant in Yountville, Ad Hoc, is known for their fried chicken. By guest demand Monday nights at Bouchon Beverly Hills are Ad Hoc Fried Chicken nights. Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) join us to take us behind-the-scenes.

The incredible 13th Season of Bravo’s “Top Chef” has just concluded in dramatic fashion in Las Vegas. The final showdown for the title of “Top Chef” was between Orange County’s Chef Amar Santana (Vaca and Broadway by Amar Santana) and Chef Jeremy Ford of Miami. Local food journalist, Anne Marie Panoringan (OC Weekly) has been penning an entertaining weekly recap of the series all season long. Anne Marie is with us to share observations and commentary of Season 13th.

The story of Justin’s began when Justin Gold, a lover of the active lifestyle, moved to Boulder, Colorado in his 20’s. In order to fuel his long bike rides, Justin embarked on a mission to create new varieties of nut butter that not only packed the protein, but also tasted great. He began crafting the very first batches of his now-famous, culinary nut butters in his home kitchen. The newest addition to the Justin’s appealing line of products is a cookbook, Justin My Kitchen – simple, delicious recipes in a nutshell. The effervescent author of the book, Julianna Abdallah, is our guest. She is also the Earned Media Manager fur Justin’s.

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

Philip TessierApplications are now available for the 3rd Annual ment’or BKB Foundation Young Chef Competition and the new Commis Competition. Mentor’s programs celebrate the young culinary talent that exists in the US and provides unique opportunities for them to be recognized on a national level.

The Young Chef Competitions launched in 2014 to recognize outstanding young chefs throughout the country. Selected candidates and their Commis will compete in the 2 hour and 35 minute live cooking competition with judges scoring on taste, presentation and kitchen organization.

This year, ment’or will host one competition in New York City with six selected candidates. Ment’or cofounder and Chairman, Chef Daniel Boulud says, “Every year, we see the talent and pool of young chefs grow. It is gratifying to note that our Young Chef participants have not only honed their skills and craftsmanship, but stay connected to our culinary network and pass on their knowledge to the next generation of upcoming chefs.”

Young YunCandidates of both the Young Chef Competition and the Commis competition will be paired with mentors from the Foundation’s culinary council or previous Bocuse d’Or Team USA representatives to guide them throughout their training. Winners will have the choice of a cash prize or the coveted opportunity to work with Team USA as they train for the upcoming January 2017 Bocuse d’Or competition in Lyon, France.

Applications are now available through Thursday, April 7, 2016. Applications and additional details about the ment’or Young Chef and Commis Competitions can be found on the ment’or BKB Website.

Ment’or BKB’s Executive Director, Young Yun, and Chef Philip Tessier, Silver Medalist for Team USA at the 2015 Bocuse d’Or International Culinary Competition and Coach for Team USA 2017 have all the details.

Brian CousinsHow do you keep a fine-dining establishment with an incredible Marina-view fresh after 25 years? We’ll chat with Brian Cousins, the seasoned General Manager of Café Del Rey, about how he has accomplished this impressive feat at a well-known, wine-centric destination restaurant in Marina del Rey.

Executive Chef David Vilchez is new to the kitchen at Café Del Rey. He moved South to the Marina from sister establishment, Napa Valley Grille in Westwood.

Fortunately this contemporary, marina-view establishment defies the convention that having a great view is an excuse for serving mediocre food.

“Cuisine inspired by the coastal towns of the Mediterranean. Intuitive service and a beautiful seaside setting. The food is about discovery: the freshest fish, fire grilled steaks, roasted free-range poultry, citrus, olives and market fresh vegetables all bursting with flavor. The luscious desserts, sophisticated cocktails and wine complete your journey.”

David HandsIn November 2009, Chef Thomas Keller returned to Southern California after almost 20 years to bring his renowned Bouchon Bistro cuisine from Yountville to the City of Beverly Hills. Chef Keller’s accomplished culinary team also has a sense of humor. Chef Keller’s casual restaurant in Yountville, Ad Hoc, is known for their fried chicken. By guest demand Monday nights at Bouchon Beverly Hills are now Ad Hoc Fried Chicken nights.

The restaurant, located just two blocks from the famed Rodeo Drive and situated adjacent to the beautiful Beverly Canon Gardens, offers guests both the grandeur of a soaring interior space designed by the award-winning firm of Adam D. Tihany or the tranquility of an urban oasis with its second floor terrace overlooking the gardens. Like Chef Keller’s earlier incarnations of classic French dining, Bouchon Bistro features a classic mosaic floor, a magnificent pewter bar, antique light fixtures and hand-painted murals by renowned French artist Paulin Paris throughout the restaurant.

Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) join us for a look behind-the-scenes.

Katie HaganWhelchelBouchon’s quintessential bistro fare changes with the seasons but though their presentation may change, some of Chef Keller’s favorite dishes remain as fixtures on the menu throughout the year: roast chicken, steak frites, croque madame, pot de crème and lemon tart as well as an extensive raw bar.

In addition to a comprehensive wine list and range of hand-crafted cocktails, Bouchon Bistro presents a unique “Vin de Carafe” program that highlights one-of-a-kind wines from some of southern California’s outstanding wine producers.

Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) continue our look behind-the-scenes.

Top Chef on BravoThe incredible 13th Season of Bravo’s “Top Chef” culinary challenge series has just concluded in dramatic fashion in Las Vegas. The final showdown for the title of “Top Chef” was between Orange County’s Chef Amar Santana (Vaca and Broadway by Amar Santana) and Chef Jeremy Ford, the Chef de Cuisine at Miami’s Matador Room by Jean-George. The winning cheftestant takes home a cool $125,000 and a feature in Food and Wine magazine.

Local food journalist, Anne Marie Panoringan (OC Weekly) has been penning an entertaining weekly recap of the series all season. Anne Marie provides us with observations and commentary of Season 13th.

Justin Gold The story of Justin’s began when Justin Gold, a lover of the active lifestyle, moved to Boulder, Colorado in his 20’s. In order to fuel his long bike rides, Justin embarked on a mission to create new varieties of nut butter that not only packed the protein, but also tasted great.

He began crafting the very first batches of his now-famous, culinary nut butters in his home kitchen.

Justin’s family and friends encouraged him to start selling his nut butter at the Boulder Farmers’ Market. With the help of mentors and extensive research at Colorado University’s Leeds School of Business, he developed his first business plan. The jars of nut butter, filled with passion, were an instant hit at the Farmers’ Market.

Justin used this success as leverage to convince select retailers to allow him to stock their shelves and demo the nut butters in store. As a one-man operation, he tirelessly overcame one challenge after another and slowly the business grew.

The newest addition to the Justin’s expanding line of products is a fun lifestyle cookbook, Justin My Kitchen – simple, delicious recipes in a nutshell. The effervescent author of the book, Julianna Abdallah, is our guest. She is also the Earned Media Manager fur Justin’s.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: ment’or BKB Foundation’s Young Chef Competition
Segment Three: Brian Cousins, General Manager, Café Del Rey
Segment Four: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part One
Segment Five: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part Two
Segment Six: Food Journalist Anne Marie Panoringan
Segment Seven: Julianna Abdallah, Earned Media Manager, Justin’s Part One
Segment Eight: Julianna Abdallah, Earned Media Manager, Justin’s Part Two

Show 96, November 8, 2014: Mentor BKB Foundation’s Young Chefs Competition

Mentor KBK Young Chef Competition winner Lyn Wells with Thomas KellerTwo weeks ago we introduced you to the ment’or BKB Foundation (previously known as The Bocuse d’Or USA Foundation) and their Executive Director, Young Yun. The mission of the nonprofit Foundation is to inspire culinary excellence in young professionals and to preserve the traditions and quality of classic cuisine in America. The founders are Chefs Jerome Bocuse (Paul’s son,) Daniel Boulud and Thomas Keller.

They also mentor and support Team USA’s participation in the Bocuse d’Or competition staged every other year in Lyon, France. The Bocuse d’Or is considered to be the world’s most prestigious and rigorous cooking competition. The standards and traditions set by Bocuse d’Or have served as a model for ment’or BKB in building their Young Chef Competitions.

Lyn WellsThis morning we have the winner of the Ment’or Young Chef Competition, Lyn Wells of Canyon Park Café, held recently in Beverly Hills at Thomas Keller’s Bouchon Bistro as well as Chef Timothy Hollingsworth who was Team USA with his Commis) in the 2009 Bocuse d’Or. Timothy will be the executive chef and partner of the ambitious restaurant that will open next Fall as part of The Broad contemporary art museum located on Grand Avenue in Downtown Los Angeles.

Chef Lyn’s award is a dream three-month stagiaire (internship) at one of America’s premier fine-dining establishments. This is worth $15,000. She will have her choice of some amazing possibilities. We’ll continue to follow Lyn’s progress.

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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 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.

Play

December 8: Thomas Keller, Wild Things Seafood, Scott Conant, Chef Race Champion

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier

Wild Things Seafood in FullertonWe’re broadcasting live this morning from the Wild Things Seafood plant in Fullerton. (Easy to get to via the Freeways.) It’s there BIG annual Holiday sale. The highest quality seafood and steaks are available at very special prices. If you’re there during our broadcast between 10:30 a.m. and Noon you’ll get an extra $10 off your order!

The festivities include informative cooking demos, tastings, AM 830 KLAA giveaways, and great recipes.

(866) 360-FISH (3474) for directions.

Chef Jet has an extensive background in seafood and is an accomplished amateur angler. He’ll be talking Seafood 411 basics to get the conversation going.

Chef Thomas Keller of Bouchon, per se and French LaundryWe’re thrilled to welcome Thomas Keller to the show. He’s probably the most talked about chef in the country. His restaurants, The French Laundry, per se, and Bouchon (the original in Yountville, the Napa Valley,) have earned an impressive 7 Michelin Stars!

Chef Keller is just completing an extensive book tour in support of The Bouchon Bakery Cookbook.

On Monday evening, December 10th he’s signing books at Williams-Sonoma in Beverly Hills. On the evening of December 11th he’s encoring in Orange County at the Williams-Sonoma in South Coast Plaza.

Jeff Moore is the President of International Pacific Seafoods (the corporate parent of Wild Things Seafood.) He’s a recognized authority on all things seafood including responsible and sustainable practices. He’s much in demand nationally as a highly articulate speaker representing the Industry. He also teaches food service suppliers how to merchandise seafood to their own customers.

Jeff will be joining us to tell you what you need to know about the recent headline stories regarding the mislabeling of seafood products at the retail level.

Oysters Rockefeller is a classic celebratory Holiday dish which originated at the legendary Antoine’s in New Orleans which opened in 1840. New Orleans native Gisele Perez who writes for OKRA, the official magazine of the Southern Food and Beverage Museum, revisited the classic Oysters Rockefeller at Antoine’s last spring and will share her thoughts.

New Orleans food writer Tom Fitzmorris (Hungry Town, A Culinary History of New Orleans) has developed a well-researched replica recipe for Antoine’s Oysters Rockefeller because Antoine’s keeps the original under wraps as a carefully protected Family secret. Gisele reports it took him 50 tries to match the flavor of the Antoine’s recipe. An Antoine’s insider regards the Fitzmorris recipe as “embarrassingly close” to the genuine menu item as served at Antoine’s!

“The Feast of the Seven Fishes” is a classic Italian and Italian-American tradition for Christmas Eve dinner.

Scott Conant of Scarpetta and Food NetworkCelebrity chef Scott Conant of Food Network’s “Chopped” and “24 Hour Restaurant Battle” joins us from Las Vegas to discuss this delightful tradition.

Conant’s flagship restaurant in Manhattan is Scarpetta but way out West we know him for the Scarpetta at The Montage Beverly Hills and a Scarpetta in the Cosmopolitan in Las Vegas as well as D.O.C.G. Enoteca, a wine bar.

We’ve been following “Chef Race: U.K. vs. U.S.” since it’s debut on BBC America on Oct. 2nd. 16 chefs (half Brits & half Americans) competed in difficult challenges along the way as they raced across the country from Santa Monica to New York. At the end one chef was left standing and was awarded a cool $100,000 for the effort. Jamie Oliver, “The Naked Chef,” himself executive produced the series.

That winning chef was Newport Beach’s own, Stan Frazier, who is a drummer in the rock band Sugar Ray. He also has an ownership interest in A Restaurant on Pacific Coast Highway in Newport Beach. He was clearly the wild card contestant. Stan will be our guest. Go USA!

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier