Show 145, November 7, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

Welcome to our special time. We’re here with you on Saturday, Nov. 7th from 2:30 p.m. to 4:30 p.m. Back at our regular time of 10:00 a.m. to 12 Noon on November 14th.

Greetings, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Wing Lam is well-known to Southern Californians as the personable co-founder of Wahoo’s Fish Taco. He’s 3rd generation in his Family in the restaurant business. His Father emigrated from Brazil to the United States and opened his first Chinese restaurant on Balboa Island in 1970. The restaurant remains in operation. We’ll hear about this fun slice of local restaurant history from Wing Lam himself.

In Southern California small Family Farmers are finally starting to get recognition in the food world. Farmers are even getting credit on restaurant menus. Some have risen to the level of culinary celebrities. Since 1991 Crows Pass Farm has been supplying better restaurants seasonally with select fruits and vegetables. We’ll meet a genuine Family Farmer, David Barnes.

Blue Plate Oysterette is hosting two special evening events with oyster authority Rowan Jacobsen at both of their locations in Santa Monica (Nov. 18th.) and on Los Angeles’ West Third St. (Nov. 17th.) Rowan is the distinguished author of the James Beard Award-winning A Geography of Oysters – The Connoisseur’s Guide To Oyster Eating In North America. We’ll meet Rowan as well as the proprietress of Blue Plate Oysterette, Jen Morton and Culinary Operations Manager Chef Brock Kleweno.

Carmel–by-the-Sea offers the small town charm of a forested European village along with an ocean view. You can actually walk to a variety of appealing ethnic restaurants, premium wine tasting rooms, and one-of-a-kind shops and galleries. For over 60 years the place to stay has been the Hofsas House Hotel. It’s Old World hospitality at its best. Our guest is Carrie Theis who represents the 3rd generation of proud Family ownership.

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

Play

Show 145, November 7, 2015: Oyster Authority Rowan Jacobsen and Team From Blue Plate Oysterette

Rowan JacobsenBlue Plate Oysterette is hosting two special evening events with oyster authority Rowan Jacobsen at both of their locations in Santa Monica (Nov. 18th.) and on Los Angeles’ West Third St. (Nov. 17th.) Rowan is the distinguished author of the James Beard Award-winning, A Geography of Oysters – The Connoisseur’s Guide To Oyster Eating In North America.

Rowan will be there at each evening to personally provide one-on-one interaction with the oyster-loving diners. He will lead the guests through a tasting flight of 6 personally curated oysters providing commentary on each type of oyster’s background and flavor profile. Some of the featured oysters will be hard-to-find varieties. There will also be appropriate wines by-the-glass available to pair with the various oysters.

We’ll meet Rowan as well as the proprietress of Blue Plate Oysterette, Jen Morton, and Chef Brock Kleweno.

Play

Show 145, November 7, 2015: Oyster Authority Rowan Jacobsen and Team From Blue Plate Oysterette Continues…

Rowan JacobsenBlue Plate Oysterette is hosting two special oyster-tasting evening events with oyster authority Rowan Jacobsen at both of their locations in Santa Monica (Nov. 18th.) and on Los Angeles’ West Third St. (Nov. 17th.) Rowan is the distinguished author of the James Beard Award-winning A Geography of Oysters – The Connoisseur’s Guide To Oyster Eating In North America.

Rowan Jacobsen ate his first oyster when he was 12-years old and the rest is, well, history. Now, an oyster expert as well as renowned author, his love and knowledge for oysters continues to grow.

“I’m excited to partner with Blue Plate Oysterette because of their unique spin on a classic New England restaurant. It will be wonderful to showcase some of the top New England oysters, which will be at their absolute peak at that time, and then mix in a couple of West Coast oysters for contrast. I’m looking forward to visiting LA and interacting side by side with West Coaster’s who share a love of oysters.” says Rowan.

Rowan shares some practical wine-pairing tips with oysters. On wine does not work as the perfect match for every oyster variety. In the book he has “seven rules” for oyster wines.

Play

November 7: Wing Lam, Crows Pass Farm, Blue Plate Oysterette, Hofsas House Hotel

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Wing Lam, Co-Founder, Wahoo’s Fish Taco
Segment Three: David Barnes, Co-Founder, Crows Pass Farm, Temecula Part One
Segment Four: David Barnes, Co-Founder, Crows Pass Farm, Temecula Part Two
Segment Five: Oyster Authority Rowan Jacobsen and Team From Blue Plate Oysterette Part One
Segment Six: Oyster Authority Rowan Jacobsen and Team From Blue Plate Oysterette Part Two
Segment Seven: Hofsas House (Carmel) Proprietress Carrie Theis Part One
Segment Eight: Hofsas House (Carmel) Proprietress Carrie Theis Part Two

Welcome to our special time. We’re here with you on Saturday, Nov. 7th from 2:30 p.m. to 4:30 p.m. Back at our regular time of 10:00 a.m. to 12 Noon on November 14th.

Greetings, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Wing Lam is well-known to Southern Californians as the personable co-founder of Wahoo’s Fish Taco. He’s 3rd generation in his Family in the restaurant business. His Father emigrated from Brazil to the United States and opened his first Chinese restaurant on Balboa Island in 1970. The restaurant remains in operation. We’ll hear about this fun slice of local restaurant history from Wing Lam himself.

In Southern California small Family Farmers are finally starting to get well-deserved recognition in the food world. Farmers are even getting billing on restaurant menus. Some have even risen to the level of culinary celebrities. Since 1991 Crows Pass Farm has been supplying better restaurants seasonally with select fruits and vegetables. We’ll meet Family Farmers, David and Tina Barnes.

Blue Plate Oysterette is hosting two special evening events with oyster authority Rowan Jacobsen at both of their locations in Santa Monica (Nov. 18th.) and on Los Angeles’ West Third St. (Nov. 17th.) Rowan is the distinguished author of the James Beard Award-winning, A Geography of Oysters – The Connoisseur’s Guide To Oyster Eating In North America. We’ll meet Rowan as well as the proprietress of Blue Plate Oysterette, Jen Morton.

Carmel–by-the-Sea offers the small town charm of a forested European village and an ocean view. You can actually walk to a variety of appealing ethnic restaurants, premium wine tasting rooms, and one-of-a-kind shops and galleries. For over 60 years the place to stay has been the Hofsas House Hotel. It’s Old World hospitality at its best. Our guest is Carrie Theis who represents the 3rd generation of proud Family ownership.

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

Wing Lam of Wahoo's Fish TacosWing Lam is well-known to Southern Californians as the personable co-founder of Wahoo’s Fish Taco. You’ve probably seen him in his long-running Ford Transit Connect truck commercial.

He’s 3rd generation in his Family in the restaurant business. His Father emigrated from Brazil to the United States and opened his first Chinese restaurant on Balboa Island in 1970. Wing worked there initially as a busboy with very little capacity for understanding English. He grew up in Brazil speaking Portuguese.

The Newport Beach restaurant, New Shanghai Pine Garden, remains in operation and the property is still owned by Wing’s father, Mr. Lee. He lives nearby so he pops in regularly.

Shanghai Pine Garden serves Mandarin and Cantonese-style dishes at surprisingly affordable prices. It’s a satisfying throwback to another era but lucky for the discriminating residents of Balboa Island.

Fun Fact…Mr. Lee’s Hot Sauce (a tribute to Wing’s Dad) is on the menu at Wahoo’s.

We’ll hear about this upbeat slice of local restaurant history from Wing Lam himself.

Dave and Tina Barnes of Crows Pass FarmIn Southern California small, Family Farmers are finally starting to get recognition in the food world. Farmers are now even receiving credit on restaurant menus. Some have risen to the level of culinary celebrities. Since 1991 Crows Pass Farm has been supplying better restaurants seasonally with select fruits and vegetables. It’s a certified organic farm.

This year, as in many previous years, Crows Pass Farm was selected to be a participant in the 13th Annual Celebrate the Craft at The Lodge at Torrey Pines in La Jolla. They also are a produce supplier to The Lodge at Torrey Pines.

Other high profile restaurants that Crows Pass Farm supplies include NineTen, 1500 Ocean at Hotel Del Coronado, Delicias, Herringbone, and Rancho Las Palmas Resort in Rancho Mirage.

We’ll meet Family Farmers, David and Tina Barnes.

Crows Pass Farm is owned and operated by David and Tina Barnes. It’s located in the heart of Southern California’s Wine Country in Temecula, CA. Named for the crows that pass over each autumn evening as they travel between vineyards to roost, the farm began in 1991 with a fistful of strawberry plants, a few carrots, peas and a dependable truck.

The Barnes’ learned the ropes participating in Southland farmer’s markets where they came to specialize in chef-direct relationships. They still are part of the Temecula Farmers Market in Old Town on Saturday from 8:00 a.m. to 1:00 p.m.

Crows Pass Farm produces year-round crops with seasonal specialties on their 40-acres. Favorites include apples, figs and stone fruit. Highly seasonal items prized during their short season are strawberries, asparagus and mulberries. They have been growing organically since the beginning, with flavor as their top priority.

The temperate climate of Southern California affords Crows Pass the opportunity to produce crops year-round. The Temecula Valley is fortunate to benefit from its proximity to both the desert and the ocean which create long, sunny days with cooling ocean breezes.

They are able to utilize this ideal climate in accordance with each season’s distinctive opportunities. Neighboring horse ranches deliver The Farm’s building block of compost that they carefully develop to create a living soil to nourish the plants and combat pests.

Rowan JacobsenBlue Plate Oysterette is hosting two special evening events with oyster authority Rowan Jacobsen at both of their locations in Santa Monica (Nov. 18th.) and on Los Angeles’ West Third St. (Nov. 17th.) Rowan is the distinguished author of the James Beard Award-winning, A Geography of Oysters – The Connoisseur’s Guide To Oyster Eating In North America.

Rowan will be there at each evening to personally provide one-on-one interaction with the oyster-loving diners. He will lead the guests through a tasting flight of 6 personally curated oysters providing commentary on each type of oyster’s background and flavor profile.

We’ll meet Rowan as well as the proprietress of Blue Plate Oysterette, Jen Morton, and Chef Brock Kleweno.

Jeniifer Morton of Blue PlateBlue Plate Oysterette is hosting two special oyster-tasting evening events with oyster authority Rowan Jacobsen at both of their locations in Santa Monica (Nov. 18th.) and on Los Angeles’ West Third St. (Nov. 17th.) Rowan is the distinguished author of the James Beard Award-winning A Geography of Oysters – The Connoisseur’s Guide To Oyster Eating In North America.

Rowan Jacobsen ate his first oyster when he was 12-years old and the rest is, well, history. Now, an oyster expert as well as renowned author, his love and knowledge for oysters continues to grow.

“I’m excited to partner with Blue Plate Oysterette because of their unique spin on a classic New England restaurant. It will be wonderful to showcase some of the top New England oysters, which will be at their absolute peak at that time, and then mix in a couple of West Coast oysters for contrast. I’m looking forward to visiting LA and interacting side by side with West Coaster’s who share a love of oysters.” says Rowan.

Carrie TheisCarmel–by-the-Sea offers the small town charm of a forested European village with an ocean view. You can actually walk to a variety of appealing ethnic restaurants, premium wine tasting rooms, and one-of-a-kind shops and galleries.

For over 60 years the place to stay has been the Hofsas House Hotel. It’s Old World hospitality at its best. The magic of Germany is showcased in the 38 one-of-a-kind, spacious European rooms, many with ocean views, overlooking the pines in the quaint village of Carmel-by-the-Sea.

Our guest is Carrie Theis, who represents the 3rd generation of proud Family ownership. She is also on the City Council in Carmel.

One of the charms of Carmel is the ability to park and then walk to the wide sandy beach, ethnic restaurants with character, one-of-a-kind shops and galleries, and wine tasting rooms.

Not to be missed is the Carmel Wine Walk, a wine aficionados dream. The ongoing tour is a self-paced, self guided visit to the 14 tasting rooms in the 1×1 square mile of Carmel-by-the-Sea. The Wine Tasting Passport provides a “Wine Walk Flight” of up to 4, 1-oz. pours at the guest’s choice of any 9 of the 14 tasting rooms. Wine Walk Passports are available at the Carmel Chamber of Commerce Visitor Center.

Next to one of the featured Wine Walk Tasting Rooms in Carmel Plaza is one of the most renown cheese shops in California, The Cheese Shop. Their selection and high level of customer service surely impress!

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Wing Lam, Co-Founder, Wahoo’s Fish Taco
Segment Three: David Barnes, Co-Founder, Crows Pass Farm, Temecula Part One
Segment Four: David Barnes, Co-Founder, Crows Pass Farm, Temecula Part Two
Segment Five: Oyster Authority Rowan Jacobsen and Team From Blue Plate Oysterette Part One
Segment Six: Oyster Authority Rowan Jacobsen and Team From Blue Plate Oysterette Part Two
Segment Seven: Hofsas House (Carmel) Proprietress Carrie Theis Part One
Segment Eight: Hofsas House (Carmel) Proprietress Carrie Theis Part Two

Show 75, June 7, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Central located in the heart of Montgomery, Alabama’s vibrant Downtown entertainment district is a true gem of an American find.

The engaging executive chef with an easy-going manner sets the tone for the place.

The StarChefs Rising Stars Revue is coming to Los Angeles on June 12th. It celebrates Los Angeles’ brightest culinary talent.

Brock Kleweno (Kla-ve-no) is both the executive chef and GM of the historic Yamshiro Hollywood. Their ever-popular Thursday Night Farmers Market has returned through September 4th.

Piero Selvaggio’s Valentino in Santa Monica is celebrating its 41st year. Piero and Executive Chef Nico Chessa have introduced a nightly changing special Italian tasting menu there at the Vin Bar.

Loteria Grill! is celebrating 6 centuries of Mexican Wine with the introduction of a broader selection of fine wines from Northern Baja on their list.

The Negroni is a classic Italian cocktail originating in Florence Italy. It’s Negroni week in the United States and charities are the beneficiaries.

Jet has been doing some top-tier dining in Las Vegas at Raku and L’Atelier de Joel Robuchon. He also caught a pre-opening party at Giada at The Cromwell boutique luxury hotel.

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

Play

Show 75, June 7, 2014: Brock Kleweno, Executive Chef and General Manager, Yamashiro Hollywood

Brock Kleweno of YamashiroBrock Kleweno (Kla-ve-no) is both the executive chef and GM of Yamashiro Hollywood. Their ever-popular Thursday Night Farmers Market has returned through September 4th. It operates from 5 to 9:00 p.m.

Yamashiro’s Pagoda Bar will be open for libations and light fare each week.

The Farmers Market also marks the seasonal return of Chef Brock’s famous tacos! They are the darlings of restaurant critics.

Play

June 7: Leo Maurelli III, StarChefs, Brock Kleweno, Piero Salvaggio, Jimmy Shaw, Peter Serantoni

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Leo Maurelli III of Central, Montgomery, Alabama
Segment Three: The StarChefs Rising Stars Revue, Los Angeles
Segment Four: Brock Kleweno, Executive Chef and General Manager, Yamashiro Hollywood
Segment Five: Restaurateur Piero Selvaggio, Valentino, Santa Monica, CA
Segment Six: Chef Jimmy Shaw, Loteria Grill! – “600 Years of Mexican Wine.”
Segment Seven: Negroni Week. Chef Peter Serantoni of Brunos in Brea
Segment Eight: Host Jet Tila

Chef Jet and Producer Andy preview the show.

Central located in the heart of Montgomery, Alabama’s vibrant Downtown entertainment district is a true gem of an American find.

The engaging executive chef with an easy-going manner sets the tone for the place.

The StarChefs Rising Stars Revue is coming to Los Angeles on June 12th. It celebrates Los Angeles’ brightest culinary talent.

Brock Kleweno (Kla-ve-no) is both the executive chef and GM of the historic Yamshiro Hollywood. Their ever-popular Thursday Night Farmers Market has returned through September 4th.

Piero Selvaggio’s Valentino in Santa Monica is celebrating its 41st year. Piero and Executive Chef Nico Chessa have introduced a nightly changing special Italian tasting menu there at the Vin Bar.

Loteria Grill! is celebrating 6 centuries of Mexican Wine with the introduction of a broader selection of fine wines from Northern Baja on their list.

The Negroni is a classic Italian cocktail originating in Florence Italy. It’s Negroni week in the United States and charities are the beneficiaries.

Jet has been doing some top-tier dining in Las Vegas at Raku and L’Atelier de Joel Robuchon. Producer Andy experienced one of the top restaurants in Tijuana.

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

Leo Maurelli IIICentral, located in the heart of Montgomery, Alabama’s Downtown entertainment district, is a true American restaurant highlighting local and seasonal ingredients. The locally owned establishment offers wood-fired dishes in a restored 1890s warehouse space boasting exposed brick, flickering gas lanterns and a bustling open kitchen,

In the main dining room 16-foot ceilings, spectacular overhead lighting, a central bar comprised of reclaimed wood all overlook Montgomery’s downtown Alley.

Chef Leo Maurelli, III is the Executive Chef of Central Restaurant. He is a native of the Republic of Panama and shares his unique multicultural take on traditional Southern dishes and cuisine.

Chef Leo is the recipient of many honors including the 2011 Chef of The Year awarded by the Alabama Restaurant & Hospitality Alliance.

Chef Leo is an avid supporter of local farmers, cheese makers, craft beer producers and artisans. He is an advocate for healthy sustainable food consumption and has partnered with EATSouth Farm to not only cook with fresh ingredients, directly from the local farm, but also serve as an ambassador in the community promoting healthy lifestyles through education and sustainable food production.

StarChefs Rising Stars Los AngelesThe StarChefs Rising Stars Revue is coming to Los Angeles on June 12th at Vibiana in Downtown Los Angeles. It celebrates Los Angeles’ brightest culinary talent.

The VIP Host Chef is Neal Fraser of the soon-to-be Redbird at Vibiana.

Antoinette Bruno, CEO and Editor-in-Chief of StarChefs.com joins us to preview the awards. Rising Star Award Winners David Rodriguez of Providence and Chef Atsushi Takatsuki of MB Post are also our guests.

Brock Kleweno of YamashiroBrock Kleweno (Kla-ve-no) is both the executive chef and GM of Yamashiro Hollywood. Their ever-popular Thursday Night Farmers Market has returned through September 4th. It operates from 5 to 9:00 p.m.

Yamashiro’s Pagoda Bar will be open for libations and light fare each week.

The Farmers Market also marks the seasonal return of Chef Brock’s famous tacos! They are the darlings of restaurant critics.

Piero Salvaggio of Valentino Santa MonicaLegendary Los Angeles restaurateur and gracious host Piero Selvaggio has overseen Valentino on Santa Monica for some 41 years. His elegant Vin Bar at Valentino was one of the first wine bars in Los Angeles.

Piero, along with his Executive Chef, Nico Chessa, have developed the Il Quadrifoglio menu. It’s an Italian-style bento box of four seasonal dishes for $25.00. The quartet of dishes changes nightly and is designed for both its visual and flavor balance.

Valentino is renowned for its use of exceptional Italian products which are showcased in the menus: specially selected Colatura di Alici, 24- Months Aged Prosciutto de Parma, Cerignoli Olives and Bottarga, among others.

Selections from Pierro Selvagio’s legendary wine cellar and Valentino’s extraordinary desserts may be ordered separately. Availability for the Vin Bar at Valentino is on a first come basis and does not require reservations. Quadrifoglia at the Vin Bar is available Tuesday through Sundays from 5:00 p.m. to closing.

Selvaggio and Chessa designed the menu for casual dining at a great price. “We wanted to be able to offer a value where our guests can drop in for an informal meal,” states Selvaggio. “It’s wonderful to be able to taste all four of these dishes for under $30.”

Jimmy Shaw of Loteria Grill and Torta CompanyChef Jimmy Shaw of Loteria Grill! fame (Original Farmers Market, Hollywood, Studio City, Santa Monica, Westlake Village and Fig at 7th) has just presented two nights celebrating “600 Years of Mexican Wine” with an 8-course seated dinner in Hollywood and then a stand-up street food and wine evening in Santa Monica.

His celebrated guest chef was Javier Plascencia of Northern Baja. His flagship restaurant in Tijuana is Mision 19. According to The New York Times, “He brings a flair for dramatic presentation, an appreciation for Tijuana’s street foods deep flavors and a binational approach to farm-to-table cooking.”

Loteria Grill! Hollywood, Santa Monica, and Studio City now feature an expanded selection of Northern Baja’s best wines.

More quality Mexican restaurants should offer a selection of Mexican wines.

Peter SerantoniCelebrating authentic Italian cuisine while raising a glass to a good cause has never been easier. From June 2nd to 8th, Brunos Trattoria in Brea will be participating in the nationwide Negroni Week, presented by Campari and Imbibe Magazine. A portion of the proceeds from every Negroni sold at Brunos during this time will benefit The Mobile Closet , a local organization which helps the community by distributing clothing and blankets to people in need.

Let’s root Brunos on…By the end of the week if Brunos comes out as the top fundraiser in the nation, Compari will donate an additional $10,000 to The Mobile Closet.

“The Negroni is a classic Italian cocktail, originating in Florence, Italy. Staying true to the heart and quality of Brunos’ beverage program, the Negroni at Brunos utilizes premium Italian spirits and liqueurs to create an authentic, memorable experience.”

Co-Owner and Chef Peter Serantoni is our guest. Brunos Trattoria is named after his father and mentor, Papa Bruno.

Jet Tila and Giada De LaurentiisIt’s been an unusually memorable week of dining out for Jet and Producer Andy.

Jet has been in Las Vegas taking in the opening of Giada De LaurentiisGiada restaurant at The Cromwell on The Strip, Raku, and L‘Atelier de Joel Robuchon at the MGM Grand.

Producer Andy dined at the acclaimed Mision 19 in Tijuana.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Leo Maurelli III of Central, Montgomery, Alabama
Segment Three: The StarChefs Rising Stars Revue, Los Angeles
Segment Four: Brock Kleweno, Executive Chef and General Manager, Yamashiro Hollywood
Segment Five: Restaurateur Piero Selvaggio, Valentino, Santa Monica, CA
Segment Six: Chef Jimmy Shaw, Loteria Grill! – “600 Years of Mexican Wine.”
Segment Seven: Negroni Week. Chef Peter Serantoni of Brunos in Brea
Segment Eight: Host Jet Tila

We’ll paint the picture…

Show 54, December 28, 2013: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part One

A Hollywood landmark, Yamashiro, celebrates their 100th birthday in 2014. If you haven’t been there in awhile it’s time to perhaps take another look.

Brock Kleweno of YamashiroBrock Kleweno, the energetic Executive Chef and General Manager, joins us to talk about the rich history of the spot and the new commitment to fine dining in a relaxed atmosphere. There is lots more than fresh sushi to merit your attention here.

If you think Yamashiro Hollywood is the spot to just take out-of-town guests for a classic cocktail and the view you may just want to change your opinion after listening to Chef Brock.

Play

Show 54, December 28, 2013: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part Two

Yamashiro Farmers MarketChef Brock personally does a lot of sourcing of his menu ingredients at the area Farmers Markets and actually operates a nighttime Farmers Market @ Yamashiro. May will mark their 5th year of hosting a Farmers Market there on Thursday evenings which has become quite a popular destination on its own drawing some 800 to 1,000 guests each Thursday night during the season.

One of Chef Brock’s signatures dishes is a Wagyu beef steak cooked at a very high temperature on a salt rock and presented with flair at the table. It finishes cooking at the table. Other standouts are the ceviche prepared with local sustainable fish and his take on Hawaiian poke based on a native Hawaiian’s family recipe.

They are also serious about the bar at Yamashiro. They prepare all the classic cocktails with style plus contemporary libations. They have some fun with the Manhattan as well as a fresh take on the Anniversary Mai Tai (which was originally created in California.) They also do a standout version of the classic Moscow Mule served in the proper chilled copper mug which actually originated in Hollywood!

The oldest structure on the property (over 600 years old) is the Pagoda Bar which was brought over from Japan. It’s located right below the main entrance to Yamashiro and offers its own incredible view during the warm weather operating season of April through September. In addition to the libations there is a small plates menu.

Play

December 28: Top Food Trends for 2014, Solita Tacos and Margaritas, Yamashiro, Brock Radke, The Winery

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Deborah Schneider, Executive Chef & Partner, solita tacos & margaritas
Segment Three: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part One
Segment Four: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part Two
Segment Five: Brock Radke, Food Editor, Las Vegas Weekly
Segment Six: Food Trends for 2014 Part One
Segment Seven: Food Trends for 2014 Part Two
Segment Eight: JC Clow, Managing Partner, The Winery Restaurant & Wine Bar

Good news…No long lines and absolutely nothing to take back on this Saturday’s show. It’s just incredibly tasty entertainment for the ears with the usual assortment of great guests.

Chef Jet and Producer Andy preview the show. This week we’re taking a look back and also looking forward to 2014. Hollywood, millions of redevelopment dollars later, is again a dining and entertainment hot spot and we’re chatting with the energetic Executive Chef of the historic Yamashiro about what’s new on the menu there. Our ultimate Las Vegas insider, Brock Radke, is with us talking about his favorite new restaurants of the year. What’s trending in food for 2014? Chef Jet and Producer Andy share their revealing thoughts.

Happy New Year to all and wishing our loyal listeners all the very best in dining adventures in 2014! Get out there…

Deborah SchneiderExecutive Chef Deborah Schneider is the acclaimed author of five well-received cookbooks (a sixth is on the way) and a partner in the highly regarded SOL Mexican Cocina on the Bay in Newport Beach (and in Scottsdale.) Over the years she has become the go-to authority on the cuisine and libations of Baja California and, more recently, other culinary regions of Mexico. One of her specialties is the tasty street food of Baja. Do I hear Street Tacos?

Newly opened this week is Chef Deb’s latest venture, solita tacos & margaritas, facing a pocket park and fountain in Huntington Beach’s Bella Terra Center. It’s a neighborhood-casual Mexican spot with an authentic food experience representing the most appreciated culinary aspects from the coast of Baja and other culinary regions of Mexico Chef Deb has visited and researched extensively.

“What makes solita so unique is that we incorporated a wood grill like so many we have enjoyed in Mexico, and created a menu around it that offers fresh, simple preparations made with seasonal ingredients,” explains Chef Deb.

The bar takes an equally fresh approach to traditional Mexican libations. All margaritas are made with 100 per cent blue agave tequilas and the fruit used is all fresh. The only sweetener in the beverages is agave.

A Hollywood landmark, Yamashiro, celebrates their 100th birthday in 2014. If you haven’t been there in awhile it’s time to perhaps take another look.

Brock Kleweno of YamashiroBrock Kleweno, the energetic Executive Chef and General Manager, joins us to talk about the rich history of the spot and the new commitment to fine dining in a relaxed atmosphere. There is lots more than fresh sushi to merit your attention here.

If you think Yamashiro Hollywood is the spot to just take out-of-town guests for a classic cocktail and the view you may just want to change your opinion after listening to Chef Brock.

Chef Brock personally does a lot of sourcing of his menu ingredients at the area Farmers Markets and actually operates a nighttime Farmers Market @ Yamashiro. May will mark their 5th year of hosting a Farmers Market there on Thursday evenings which has become quite a popular destination on its own drawing some 800 to 1,000 guests each Thursday night during the season.

One of Chef Brock’s signatures dishes is a Wagyu beef steak cooked at a very high temperature on a salt rock and presented with flair at the table. It finishes cooking at the table. Other standouts are the ceviche prepared with local sustainable fish and his take on Hawaiian poke.

They are also serious about the bar at Yamashiro. They prepare all the classic cocktails with style plus contemporary libations. They have some fun with the Manhattan as well as a fresh take on the Mai Tai (which was originally created in California.) They also do a standout version of the classic Moscow Mule served in the proper chilled copper mug which actually originated in Hollywood!

Brock Radke of Las Vegas WeeklyIf you’re looking for action New Year’s Eve then Las Vegas is always a festive party with real fireworks. Our insider in Las Vegas, Brock Radke, joins us to talk about the newly launched Container Park development in Downtown (with unusual shops and restaurants) along with a couple of suggestions for great New Year’s Eve dining. Brock is the Food Editor for Las Vegas Weekly.

Catch Brock’s special year-end column in Las Vegas Weekly on-line naming his 13 best new restaurants in Las Vegas for 2013. The intriguing selections are both on and off The Strip!

Chef Jet Tila host of the SoCal Restaurant ShowThinking about Food Trends for 2014 ? We have…Just for fun Chef Jet and Producer Andy have put together their lists of Top Trends in Food for the New Year.

Each developed their list without consulting the other. Also the items will not be discussed between Chef Jet and Producer Andy before air. That’s live radio…I’m sure there will be a few surprises.

 

 

 

JC Clow of the Winery Restaurant and BarJC Clow is the standout Managing Partner of The Winery Restaurant and Wine Bar in the District in Tustin. 2014 will mark their 7th year of operation.

The Orange County Concierge Association has just awarded them the distinction of “Restaurant of the Year.” The news is actually more significant than that. This is the 3rd time in six years that this prestigious award has been earned by them ! That’s a wow.

If you’re looking for a non-stuffy, sophisticated and elegant New Year’s Eve celebration The Winery has two seatings that are reasonably priced and designed for the comfort of the guests. The Winery’s goal on New Year’s eve is never to pack the house!

The second seating is a four course menu from Chef Yvon, live entertainment and party favors.

JC caps 2013 off by updating us on the new Winery Restaurant and Wine Bar coming to Newport Beach by Valentine’s Day in 2014. It’s right on the Bay.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Deborah Schneider, Executive Chef & Partner, solita tacos & margaritas
Segment Three: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part One
Segment Four: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part Two
Segment Five: Brock Radke, Food Editor, Las Vegas Weekly
Segment Six: Food Trends for 2014 Part One
Segment Seven: Food Trends for 2014 Part Two
Segment Eight: JC Clow, Managing Partner, The Winery Restaurant & Wine Bar