Show 96, November 8, 2014: Show Preview with Producer Andy Harris

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Two 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. They also mentor and support Team USA’s participation in the prestigious Bocuse d’Or competition staged every other year in Lyon, France.

This morning we have the winner of the Ment’or Young Chef Competition held in Beverly Hills at Thomas Keller’s Bouchon Bistro as well as Chef Timothy Hollingsworth who was Team USA in the 2009 Bocuse d’Or.

The Ventura Limoncello Co. was founded in 2007 by James Carling and Manuela Zaretti-Carling. Our mission is to be the premier producer of limoncello liqueurs in the United States. We use the recipe handed down to Manuela from her Nonna in Italy. Ventura California is home to some of the most amazing lemons in the world and their peels make a world class Limoncello.” James Carling joins us this morning.

Take a full weekend culinary journey at La Quinta Resort & Spa in La Quinta with James Beard Award-Winning Chef Jimmy Schmidt of Morgan’s in The Desert from November 21st to 23rd benefiting The James Beard Foundation. It’s a multi-event weekend highlighted by a gala dinner in Morgan’s in the desert exquisitely paired with boutique California wines. Guest Chef Larry Forgione (who was mentored by James Beard) will participate in the dinner. Chef Jimmy Schmidt has all the details.

Orange County has been a hotbed of support for the craft cocktail movement for a few years now. Only recently has it offered its community and bartenders a place to find the highest quality bar tools found nowhere else in the OC, bitters, vintage glassware and classes taught by leaders in the craft cocktail movement. With the opening last year of Gabrielle Dion’s The Mixing Glass at the OC Mix at SoCo that pressing need has been answered all in one location. Gabrielle is the mastermind behind some of the most innovative and buzzed about cocktails in Orange County. The Mixing Glass offers the needed tools and education to make superb craft cocktails at home and for the trade.

The “SoCal Restaurant Show” was on assignment in Solvang and the Santa Ynez Valley this past week. One of standout restaurants in the area, and it’s tasteful and elegant, is Root 246 in Solvang. The menu has been totally redone in the last year under the direction of newly arrived Chef Seth Nelson. It’s craft based American food utilizing as much of the local bounty as possible. Even the desserts are something special without being fussy. They make their own flavored vinegars. We’ll talk with Chef Seth.

As always there are a lot of major new Fall restaurant openings in Las Vegas both on, and off, The Strip. Our inside man in Las Vegas, Brock Radke, the Food Editor of Las Vegas Weekly is back with us to bring us up-to-date.

As we discovered earlier in the week there is a lot more to Solvang than the quaint and charming recreation of a period Danish village with multiple windmills. In addition to art, history and culture there is premium wine and a variety of standout baked goods. Food and travel writer Laura Kath, a long-time resident of the area, joins us with the intriguing overview of the area and its many varied attractions. Laura is the editor-in-chief of the annual Solvang and Santa Ynez Valley Visitors Guide. Laura is also the author of San Ysidro Ranch: A Century of Legendary Hospitality.

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

Show 96, November 8, 2014: Brock Radke, Food Editor – Las Vegas Weekly

Brock Radke of Las Vegas WeeklyOur inside man in Las Vegas, Brock Radke, the greatly respected Food Editor of Las Vegas Weekly is back with us to bring us up-to-date on what new spots are worth spending your dining dollars on.

As always there are a lot of major new Fall restaurant openings in Las Vegas both on, and off, The Strip. On The Strip the chatter is about the new Border Grill in The Forum Shops at Caesars and Jose Andres’ restaurants at the SLS Las Vegas (Bazaar Meat by Jose Andres and Ku Noodle.). Off The Strip in Downtown Brock’s new favorite is rock and roll chef, Kerry Simon’s Carson Kitchen.

By the way the current issue of Las Vegas Weekly is “The dish Next Door. Our salute to the people and food that define local flavor.” Definitely worth a look.

November 8: ment’or BKB, Ventura Limoncello, Jimmy Schmidt, Gabrielle Dion, Seth Nelson, Brock Radke, Laura Kath

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: Mentor BKB Foundation’s Young Chefs Competition
Segment Three: Ventura Limoncello Co.
Segment Four: Chef Jimmy Schmidt and Morgan’s in the Desert
Segment Five: The Mixing Glass
Segment Six: Chef Seth Nelson, Root 246, Solvang
Segment Seven: Brock Radke, Food Editor – Las Vegas Weekly
Segment Eight: Laura Kath, travel journalist, Santa Ynez Valley

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Two 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. They also mentor and support Team USA’s participation in the prestigious Bocuse d’Or competition staged every other year in Lyon, France.

This morning we have the winner of the Ment’or Young Chef Competition held in Beverly Hills at Thomas Keller’s Bouchon Bistro as well as Chef Timothy Hollingsworth who was Team USA in the 2009 Bocuse d’Or.

The Ventura Limoncello Co. was founded in 2007 by James Carling and Manuela Zaretti-Carling. Our mission is to be the premier producer of limoncello liqueurs in the United States. We use the recipe handed down to Manuela from her Nonna in Italy. Ventura California is home to some of the most amazing lemons in the world and their peels make a world class Limoncello.” James Carling joins us this morning.

Take a full weekend culinary journey at La Quinta Resort & Spa in La Quinta with James Beard Award-Winning Chef Jimmy Schmidt of Morgan’s in The Desert from November 21st to 23rd benefiting The James Beard Foundation. It’s a multi-event weekend highlighted by a gala dinner in Morgan’s in the desert exquisitely paired with boutique California wines. Guest Chef Larry Forgione (who was mentored by James Beard) will participate in the dinner. Chef Jimmy Schmidt has all the details.

Orange County has been a hotbed of support for the craft cocktail movement for a few years now. Only recently has it offered its community and bartenders a place to find the highest quality bar tools found nowhere else in the OC, bitters, vintage glassware and classes taught by leaders in the craft cocktail movement. With the opening last year of Gabrielle Dion’s The Mixing Glass at the OC Mix at SoCo that pressing need has been answered all in one location. Gabrielle is the mastermind behind some of the most innovative and buzzed about cocktails in Orange County. The Mixing Glass offers the needed tools and education to make superb craft cocktails at home and for the trade.

The “SoCal Restaurant Show” was on assignment in Solvang and the Santa Ynez Valley this past week. One of standout restaurants in the area, and it’s tasteful and elegant, is Root 246 in Solvang. The menu has been totally redone in the last year under the direction of newly arrived Chef Seth Nelson. It’s craft based American food utilizing as much of the local bounty as possible. Even the desserts are something special without being fussy. They make their own flavored vinegars. We’ll talk with Chef Seth.

As always there are a lot of major new Fall restaurant openings in Las Vegas both on, and off, The Strip. Our inside man in Las Vegas, Brock Radke, the Food Editor of Las Vegas Weekly is back with us to bring us up-to-date.

As we discovered earlier in the week there is a lot more to Solvang than the quaint and charming recreation of a period Danish village with multiple windmills. In addition to art, history and culture there is premium wine and a variety of standout baked goods. Food and travel writer Laura Kath, a long-time resident of the area, joins us with the intriguing overview of the area and its many varied attractions. Laura is the editor-in-chief of the annual Solvang and Santa Ynez Valley Visitors Guide. Laura is also the author of San Ysidro Ranch : A Century of Legendary Hospitality.

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

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 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.

James Carling of Ventura Limoncello CompanyThe Ventura Limoncello Co. was founded in 2007 by James Carling and Manuela Zaretti-Carling. Our mission is to be the premier producer of limoncello liqueurs in the United States. We use the recipe handed down to Manuela from her Nonna in Italy. Ventura California is home to some of the most amazing lemons in the world and their peels make a world class Limoncello.”

“Ventura Limoncello celebrates the rich tradition of Italy while embracing the adventurous style of Californians. Like all things Italian, Ventura Limoncello radiates passion and pleasure. We are pleased to now offer three award-winning, artisan, handcrafted liqueurs : Ventura Limoncello Originale, Ventura Limonmcello Crema and Ventura Orangecello Blood Orange.”

“Our tantalizing, all-natural limoncello infusions bring together our generation-honed recipe with locally grown fruit. We use only carefully selected lemon varietals, grown in the protected valleys and rolling hills of Ventura County.”

James Carling joins us this morning.

Jimmy SchmidtTake a full weekend culinary journey at La Quinta Resort & Spa in La Quinta with James Beard Award-Winning Chef Jimmy Schmidt of Morgan’s in The Desert from November 21st to 23rd benefiting The James Beard Foundation. It’s a multi-event weekend of celebration highlighted by a gala dinner in Morgan’s in the desert exquisitely paired with boutique California wines. Guest Chef Larry Forgione (who was mentored by James Beard) will participate in the dinner.

Friday evening, November 21st is the decadent kick-off to the festive weekend with a farmers market reception at La Quinta Resort’s palm tree grove at Morgan House, celebrating the roots of Morgan’s in the Desert.

Saturday evening brings a spectacular gala featuring a 5-course dinner prepared by James Beard Award-winning Chef Jimmy Schmidt and his special guest chef, Larry Forgione.

This impressive culinary celebration concludes with a remarkable Sunday Brunch including a one-hour Q&A with Chef Schmidt regarding the future of food in Americas.

Gabrielle Dion of the Mixing GlassOrange County has been a hotbed of support for the craft cocktail movement for a few years now. Only recently has it offered its community and bartenders a place to find the highest quality bar tools found nowhere else in the OC, bitters, vintage glassware and classes taught by leaders in the craft cocktail movement. With the opening last year of Gabrielle Dion’s The Mixing Glass at the OC Mix at SoCo that pressing need has been answered, all under one roof.

Gabrielle is the mastermind behind some of the most innovative and buzzed about cocktails in Orange County. The Mixing Glass offers the needed tools and education to make superb craft cocktails at home and for the trade.

The Mixing Glass also hosts regular classes ranging from how to make homemade ingredients for cocktails, as well as bar mechanics, and Mixology 101. Look for Holiday Cocktails 101 on Thursday, November 20th from 7 to 9:00 p.m.

Seth NelsonThe “SoCal Restaurant Show” was on assignment in Solvang and the Santa Ynez Valley this past week. One of standout restaurants in the area, and it’s tasteful and elegant, is Root 246 in Solvang. The menu has been totally redone in the last year under the direction of newly arrived Chef Seth Nelson.

It’s craft based American food utilizing as much of the local bounty as possible. Even the desserts are something special without being fussy. They make their own flavored vinegars. There is an intimate 4-seat chef’s table right in the kitchen.

There is also a serious libation program. Available at Root 246 is one of the most extensive collections of local wines available in the area. They also pride themselves on the whiskey labels and choices for craft beers. It’s a standout cocktail program.

Root 246 is owned by the Santa Ynez Band of Chumash Indians.

We’ll chat with Chef Seth.

Brock Radke of Las Vegas WeeklyAs always there are a lot of major new Fall restaurant openings in Las Vegas both on, and off, The Strip. On The Strip the chatter is about the new Border Grill in The Forum Shops at Caesars and Jose Andres’ restaurants at the SLS Las Vegas. Off The Strip in Summerlin the buzz is about restaurateur Elizabeth Blau’s and Chef Kim Cantweenwalla’s Made LV in Tivoli Village and the Wolfgang Puck Bar & Grill.

Our inside man in Las Vegas, Brock Radke, the greatly respected Food Editor of Las Vegas Weekly is back with us to bring us up-to-date on what new spots are worth spending your dining dollars on.

Laura Kath of Mariah MarketingAs we discovered earlier in the week there is a lot more to Solvang than the quaint and charming recreation of a period Danish village with multiple windmills. In addition to art, history and culture there is premium wine and a variety of standout baked goods. Intertwined in the rich history of the area are the Santa Ynez Band of Chumash Indians, the Spanish Missionaries, and the Danes.

Food and travel writer Laura Kath, a long-time resident of the area, joins us with the intriguing overview of the area and it’s many varied attractions. Laura is the editor-in-chief of the annual Solvang and Santa Ynez Valley Visitors Guide. Laura is also the author of San Ysidro Ranch: A Century of Legendary Hospitality.

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: Mentor BKB Foundation’s Young Chefs Competition
Segment Three: Ventura Limoncello Co.
Segment Four: Chef Jimmy Schmidt and Morgan’s in the Desert
Segment Five: The Mixing Glass
Segment Six: Chef Seth Nelson, Root 246, Solvang
Segment Seven: Brock Radke, Food Editor – Las Vegas Weekly
Segment Eight: Laura Kath, travel journalist, Santa Ynez Valley

Show 79, July 12, 2014: Show 79, July 12, 2014: Host Jet Tila and Producer Andy Harris preview the show

Jet Tila and Producer Andy Harris preview the show.

Open Sesame, serving authentic Lebanese food since 1999, is an incredible success story. They have recently opened a new location in Los Angeles just East of CBS Television City.

Our inside “Man in Las Vegas,” Brock Radke, is back with us with a report on a handful of recent major restaurant openings on The Strip. Brock is the Food Editor for Las Vegas Weekly.

The Mad Hungry Woman blogger, Anita Lau, returns with a commentary on a San Diego restaurant favorite (Rakiraki.) She also shares her experience of being a guest judge on Fox’s “Hell’s Kitchen.”

Seth Makowsky of the Makowsky Restaurant Group recently relocated to Los Angeles from Orlando. He specializes in restructuring, advancing and creating restaurant companies.

Food and travel journalist Roger Paige is also known as The Focused Traveler. His day job is as Administrative Director of the International Food, Wine and Travel Writers Association. Roger reports on some of his recent road adventures including a visit to the Jack Daniels Distillery in Lynchburg, TN.

Our own Jet Tila has just launched his YouTube Channel, “Jet Fuel.” He has a preview of what to expect.

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

Show 79, July 12, 2014: Brock Radke, Food Editor, Las Vegas Weekly

Brock Radke of Las Vegas WeeklyOur inside “Man in Las Vegas,” Brock Radke, is back with us with a report on a handful of recent major restaurant openings on The Strip. Brock is the Food Editor for Las Vegas Weekly.

Brock weighs-in on DB Brasserie at The Venetian, Yusho at the Monte Carlo, and Guy Fieri’s Vegas Kitchen & Bar @ the newly renamed LINQ Hotel & Casino. He’s also excited about the opening of Mercadito, a popular Mexican restaurant from Chicago & New York known for their variations of street tacos located off The Strip at the Red Rock Resort.

July 12: Open Sesame, Brock Radke, Mad Hungry Woman, Seth Makowsky, Roger Paige

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Ali Koblessi, Founder & Owner of Open Sesame Part One
Segment Three: Ali Koblessi, Founder & Owner of Open Sesame Part Two
Segment Four: Brock Radke, Food Editor, Las Vegas Weekly
Segment Five: Anita Lau, The Mad Hungry Woman blogger
Segment Six: Seth Makowsky, Makowsky Restaurant Group
Segment Seven: Roger Paige, The Focused Traveler & Administrative Director of IFWTWA
Segment Eight: Jet Tila and the “JetFuel” Channel on YouTube

Jet Tila and Producer Andy Harris preview the show.

Open Sesame, serving authentic Lebanese food since 1999, is an incredible success story. They have recently opened a new location in Los Angeles just East of CBS Television City.

Our inside “Man in Las Vegas,” Brock Radke, is back with us with a report on a handful of recent major restaurant openings on The Strip. Brock is the Food Editor for Las Vegas Weekly.

The Mad Hungry Woman blogger, Anita Lau, returns with a commentary on a San Diego restaurant favorite (Rakiraki.) She also shares her experience of being a guest judge on Fox’s “Hell’s Kitchen.”

Seth Makowsky of the Makowsky Restaurant Group recently relocated to Los Angeles from Orlando. He specializes in restructuring, advancing and creating restaurant companies.

Food and travel journalist Roger Paige is also known as The Focused Traveler. His day job is as Administrative Director of the International Food, Wine and Travel Writers Association. Roger reports on some of his recent road adventures including a visit to the Jack Daniels Distillery in Lynchburg, TN.

Our own Jet Tila has just launched his You Tube Channel, “Jet Fuel.” He has a preview of what to expect.

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

Open Sesame GrillOpen Sesame, a contemporary Lebanese restaurant serving authentic cuisine, recently opened its doors at 7458 Beverly Blvd. in the space that was the original Hatfield’s. The original Open Sesame launched in Belmont Shore in 1999 and has expanded three times in that location since then. There are still waits at lunch. It’s a true destination.

The restaurant offers an extensive menu, including Lunch Specials Monday through Friday from 11:00 a.m., to 4:00 p.m. There are Weekend Specials on Friday, Saturday and Sunday.

The scratch kitchen features an array of vegan, vegetarian, and gluten-free dishes along with beef, lamb and chicken specialties. Beverly Blvd. has a full bar.

Founder and Owner Ali Koblessi is our guest,

Ali Kobeissi of Open Sesame GrillFrom Proprietor Ali Kobeissi

“We’re fanatical about our scratch kitchen and the foods and flavors we produce. Food fills our thoughts between meals. We spend our free time studying the nutritional value of our authentic recipes handed down from our ancient forefathers. We combine spices and herbs, hone our knife skills, dissect wines and spirits, and prepare ourselves for the next time you sit at our table.

For the last 15 years our customers’ word of mouth has been our best advertising.”

The Beverly Blvd. location has a full bar.

Brock Radke of Las Vegas WeeklyOur inside “Man in Las Vegas,” Brock Radke, is back with us with a report on a handful of recent major restaurant openings on The Strip. Brock is the Food Editor for Las Vegas Weekly.

Brock weighs-in on DB Brasserie at The Venetian, Yusho at the Monte Carlo, and Giada at The Cromwell. He’s also excited about the opening of Mercadito, a popular Mexican restaurant from Chicago known for their variations of street tacos located off The Strip at the Red Rock Resort.

Anita Lau of Diary of a Mad Hungry WomanThe Mad Hungry Woman blogger, Anita Lau, returns with a profile of a San Diego restaurant favorite, Rakiraki. “If I had to sum this eatery up in a sentence, it would be “love at first bite.”

“There is no doubt this is my favorite ramen spot in Southern California.”

Anita also shares her experience of being a guest judge on Fox’s “Hell’s Kitchen.” The episode aired June 19th. She is an unabashed Gordon Ramsay fan.

Seth Makowsky of Makowsky Restaurant GroupSeth Makowsky of the Makowsky Restaurant Group recently relocated to Los Angeles from Orlando. He specializes in restructuring, advancing and creating restaurant companies.

He is also a member of The Culinary Council for three square food bank in Las Vegas.

Along the way he’s been mentored by Robert Earl (Earl of Sandwich and Planet Hollywood) and Andrew Cherng (Panda Express with some 2,000 units.) He started his hospitality career with Coca-Cola in Atlanta and then moved on to Orlando.

Seth shares some valuable insights on what he does for multiple-unit restaurants.

Roger Paige of the Focused TravelerFood and travel journalist Roger Paige is also known as The Focused Traveler. His day job is as Administrative Director of the International Food, Wine and Travel Writers Association.

Roger reports on some of his recent road adventures including a visit to the historic Jack Daniels Distillery in Lynchburg, TN. Be cautioned that this is anything but the expected tourist trap.

Roger also profiles the iconic Midpoint Café (previously known as the Adrian Café) in Adrian, Texas. It’s at the midpoint between Santa Monica & Chicago on the historic Route 66. It served as the inspiration for Flo’s V-8 Cafe in Radiator Springs in Pixar’s “Cars.” All the food is scratch cooking…

Jet Fuel with Chef Jet TIlaOur own Chef Jet Tila has launched his YouTube Channel, “JetFuel.” There is a new video posted each Thursday for your viewing pleasure.

It’s the intriguing world of food from the inside out.

There are recipes, food tips, and engaging celebrity chef interviews. It’s all editorial content.

This week is Jet’s recipe for an incredibly delicious potato salad with bacon and egg. It uses no mayo so it’s a bit lighter than the usual mayonnaise-laden version. The secret is the creamy baby Dutch yellow potatoes.

Go to youtube.com and search for “Jet Tila.” You can also subscribe to the JetFuel YouTube Channel.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Ali Koblessi, Founder & Owner of Open Sesame Part One
Segment Three: Ali Koblessi, Founder & Owner of Open Sesame Part Two
Segment Four: Brock Radke, Food Editor, Las Vegas Weekly
Segment Five: Anita Lau, The Mad Hungry Woman blogger
Segment Six: Seth Makowsky, Makowsky Restaurant Group
Segment Seven: Roger Paige, The Focused Traveler & Administrative Director of IFWTWA
Segment Eight: Jet Tila and the “JetFuel” Channel on YouTube

Show 64, March 8, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Let’s talk pure chocolate indulgence. We’ll be previewing the Big Island Chocolate Festival. Then it’s time for a trip to the Ninth Island for a Las Vegas dining update. Brock Radke, our Las Vegas insider, brings us up-to-date. There is a new Neapolitan pizzeria in town that’s generating long lines. The co-founder & executive chef provides the tasty details.

You’ve probably never tasted farm-raised fish like this unless you’ve dined at a Rick Moonen restaurant in Las Vegas or at The Meadowood Restaurant. A purveyor to the best restaurants is now serving home chefs with fresh fish on a very limited basis. There is an incredible craft brewery success story in Maui and you’ll hear all about it. They actually package their premium beer in cans!

Organic fruits and vegetables are top of the mind. Our resident produce expert, Robert Schueller (The Pastor of Produce) from Melissa’s, is back with an informative update.

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

Show 64, March 8, 2014: Brock Radke, Food Editor, Las Vegas Weekly

Brock Radke of Las Vegas WeeklyBrock Radke is our “in the know” guy in Las Vegas. He’s the respected Food editor for Las Vegas Weekly.

Brock brings us up-to-date on the Vegas dining scene. We’ll find out about the soon to open Linq on The Strip, the 411 on Giada De Laurentiis’ first restaurant in Las Vegas, and a collection of enticing new restaurants in Las Vegas’ Chinatown.

March 8: Brock Radke, Maui Brewing, Big Island Chocolate Festival, 800 Degress Pizzeria, Passmore Ranch, Robert Schueller

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Brock Radke, Food Editor, Las Vegas Weekly
Segment Three: Garrett Marrero, founder, Maui Brewing Co.
Segment Four: Farsheed Bonakdar, President, Kona Cacao Association
Segment Five: Executive Chef Anthony Carron, co-founder, 800 Degrees Neapolitan Pizzeria
Segment Six: Michael Passmore, Fish Farmer, Passmore Ranch Part One
Segment Seven: Michael Passmore, Fish Farmer, Passmore Ranch Part Two
Segment Eight: Robert Schueller, Produce Authority, Melissa’s / World Variety Produce, Inc.

Chef Jet and Producer Andy preview the show.

Let’s talk pure chocolate indulgence. We’ll be previewing the Big Island Chocolate Festival. Then it’s time for a Las Vegas dining update. Brock Radke, our Las Vegas insider, brings us up-to-date. There is a new Neapolitan pizzeria in town that’s generating long lines. The co-founder & executive chef provides the tasty details.

You’ve probably never tasted farm-raised fish like this unless you’ve dined at a Rick Moonen restaurant or at The Meadowood Restaurant. A purveyor to the best restaurants is now serving home chefs with fresh fish on a very limited basis. There is an incredible craft brewery success story in Maui and you’ll hear all about it. They actually package their premium beer in cans! Organic fruits and vegetables are top of the mind. Our resident produce expert, Robert Schueller (The Pastor of Produce) from Melissa’s, is back with an informative update.

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

Brock Radke of Las Vegas WeeklyBrock Radke is our “in the know” guy in Las Vegas. He’s the respected Food editor for Las Vegas Weekly.

Brock brings us up-to-date on the Vegas dining scene. We’ll find out about the soon to open Linq on The Strip, the 411 on Giada De Laurentiis’ first restaurant in Las Vegas, and a collection of enticing new restaurants in Las Vegas’ Chinatown.

Garett Marrero of Maui Brewing CompanyMaui Brewing Co., founded by Garrett Marrero, is a craft brewery based in Maui, HI. As the largest authentic Hawaiian brewery, it currently has one brewery in Lahaina, and one brewpub in Kahana that creates more than 40 different styles on a rotating basis. In 2005 Maui Brewing Co. produced 400 barrels from the single brewpub and expanded into an additional brewery location in 2007, producing a little over 20,000 barrels in 2013.

MBC has remained consistent in the vision, “Handcrafted Ales & Lagers Brewed with Aloha.” The beers have been recognized worldwide for quality and innovation winning more than 100 medals in a short history. MBC was one of the first craft brewers to package their products in recyclable aluminum cans.

MBC is currently in construction to move production to a state-of-the-art brewery in Kihei.

It’s the only Hawaiian brewery with product available in the continental United States where the beer is actually brewed, and packaged, in Hawaii.

BIg Island Chocolate FestivalThe alluring, rich taste of chocolate, in both its sweet and savory forms, is showcased at the 3rd Annual Big Island Chocolate Festival, May 2 to 3 at the Fairmont Orchid, Hawaii. Headlining the event is “Mr. Chocolate,” Jacques Torres, Food Network celebrity and acclaimed pastry chef from New York. Also appearing is Donald Wressell of Guittard and Derek Poirier of Valrhona USA.

“The Big Island Chocolate Festival is a fantasyland of chocolate.” Says Kona Cacao Association President Farsheed Bonakdar (Bone-ak-dar.) “It inspires our chefs, encourages our island farmers to grow cacao and shows our chocolatiers that chocolate can be a viable business.” Farsheed Bonakdar of KCA is our guest.

Anthony Carron of 800 Degrees PizzaChef Anthony Carron is the creative force behind 800 Degrees Neapolitan Pizzeria which is growing rapidly with a devoted following. His background is in fine-dining. It started in Westwood in 2011. A “To-Go” branch was added in Westwood. Santa Monica recently opened. Las Vegas, Pasadena, Hollywood, and New York are on the horizon.

It’s thin crust pizza that follows the traditions established in Naples. What’s really different is that once you choose your toppings the pizza is then flash-cooked for about a minute in a wood-burning over at 800 degrees!

“800 Degrees strives to honor the tradition of classic Neapolitan pizza where the integrity of handcrafted ingredients is paramount. We use natural grown California tomatoes, our mozzarella is made for us every day right here in L.A., and our crust is crafted in house from only Italian flour, wild yeast, sea salt and filtered water.”

Michael Passmore of Passmore RanchThe always colorful Michael Passmore is a fish farmer in Northern California.

Passmore Ranch is a premium freshwater, sustainable fish ranch in California. They started modestly by selling live fish at Northern California farmers’ markets, and their quality and service quickly made them a premier purveyor for top restaurants and Michelin-starred chefs throughout the State and country.

They offer the freshest fish, aged, sized and delivered to order, almost as if chefs were pointing and saying, “I’ll take that one.” They continue to build new partnerships with some of the country’s best chefs, including renowned restaurateur Rick Moonen, three-star Michelin chef Christopher Kostow, Napa pioneer Cindy Pawlcyn, and Dallas chef and “Top Chef” Season 10 contestant John Tesar.

Passmore Ranch offers premium freshwater white sturgeon, black bass, striped bass, catfish, silver carp and trout, plus prized caviar. Most are available in any form a chef would like – live, filleted, special cuts and everything in between – coming straight, as the Passmore crew says, “fresh from our ranch to your kitchen.”

Michael Passmore speaks about the launch of Provisions. “Home Chefs, we’re very excited to bring you our fish and produce, fresh from our ranch to your kitchen just like we do with Michelin starred, James Beard awarded, and just plain great chefs in restaurants around the country.”

Rick Moonen of rm seafood in Las VegasMichael is joined by Chef Rick Moonen of rm Seafood and Rx Boiler Room in Las Vegas. Sustainable seafood is his specialty. Chef Moonen was at Passmore Ranch curing a batch of American caviar. He explains the process.

Organic fruits and vegetables are getting a lot of attention these days. With the fresh concern about GMOs in food, certified organic fruits and vegetables are, by definition, free of GMOs.

Robert Schueller of Melissa's World Variety ProduceOur resident produce expert, Robert Schueller of Melissa’s World Variety Produce, is back with us to discuss what’s new in organics. Melissa’s is the largest variety supplier of fresh organic produce in the USA. They have been distributing organic produce for over 16 years.

What’s hot? All varieties of organic Kale are at the top of the sales charts currently.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Brock Radke, Food Editor, Las Vegas Weekly
Segment Three: Garrett Marrero, founder, Maui Brewing Co.
Segment Four: Farsheed Bonakdar, President, Kona Cacao Association
Segment Five: Executive Chef Anthony Carron, co-founder, 800 Degrees Neapolitan Pizzeria
Segment Six: Michael Passmore, Fish Farmer, Passmore Ranch Part One
Segment Seven: Michael Passmore, Fish Farmer, Passmore Ranch Part Two
Segment Eight: Robert Schueller, Produce Authority, Melissa’s / World Variety Produce, Inc.

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