Show 478, June 11, 2022: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part One

Cookbook Author Jessica Formicola

Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.”

“With helpful primers on figuring out what beef to buy, optimal cooking methods for each type of beef, and techniques for cooking beef properly, Formicola helps her readers feel confident when cooking America’s favorite meat.”

“Jessica Formicola is the creator of Savory Experiments, a trusted food and lifestyle blog. She works closely with the beef industry, frequently collaborating with the Certified Angus Beef® brand, ranchers and butchers. This collection (Beef It Up!) comes from years of experience and she’s excited to share her wisdom with home chefs across America.”

Jessica generously shares her recipes for Lemony Brussels Sprout Salad and Peanut-Beef Pad Thai from Beef It Up! with us.

Jessica Formicola is our guest with steak knife in hand.

Show 478, June 11, 2022: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part Two

Cookbook Author Jessica Formicola

Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.”

“With helpful primers on figuring out what beef to buy, optimal cooking methods for each type of beef, and techniques for cooking beef properly, Formicola helps her readers feel confident when cooking America’s favorite meat.”

“Jessica Formicola is the creator of Savory Experiments, a trusted food and lifestyle blog. She works closely with the beef industry, frequently collaborating with the Certified Angus Beef® brand, ranchers and butchers. This collection (Beef It Up!) comes from years of experience and she’s excited to share her wisdom with home chefs across America.”

Jessica generously shares her recipes for Lemony Brussels Sprout Salad and Peanut-Beef Pad Thai from Beef It Up! with us.

Jessica Formicola continues with us cast iron skillet in hand

Lemony Brussels Sprout Salad

Beef Pad Thai by Jessica Formicola

Recipe excerpt from:
Beef It Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs and More
by Jessica Formicola

Not all salads start with lettuce or traditional leafy greens. Here the base is composed of crispy roasted Brussels sprouts, red potatoes, and onions. Topped with thinly sliced skirt steak and a tangy lemon-herb vinaigrette, it can be served as a small starter or an entire entrée.

Serves 4
Prep TIme: 15 minutes Cook Time: 40 minutes

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 large red potatoes, cut into 2-inch cubes
  • 1/2 white onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 pound skirt steak
  • Kosher salt and freshly ground black pepper
  • 3–4 tablespoons freshly grated Parmesan cheese
  • Lemon Vinaigrette (recipe follows)
  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
  2. Toss together the Brussels sprouts, potatoes, onion, and oil in a medium bowl. Scrape the mixture onto the prepared baking sheet. Roast for 30 minutes, turning once halfway through cooking.
  3. Halfway through the vegetable cooking time, heat a large cast-iron pan or nonstick skillet
  4. over high heat. Season the steak with salt and pepper on both sides, then drop the steak in the pan, searing for 2 to 3 minutes on each side until just browned. Transfer to a cutting board and let rest for 3 to 4 minutes. Slice into small strips.
  5. To assemble the salad, divide the roasted vegetables and the steak evenly among serving dishes. Top each dish with some Parmesan and 1 tablespoon lemon vinaigrette.

Lemon Vinaigrette

Makes 3/4 cup

  • 1 garlic clove, minced
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh sage
  • 2 teaspoons fresh thyme
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  1. Combine the garlic, rosemary, sage, thyme, lemon zest, and lemon juice in a small food processor until mixed well. (Alternatively, finely mince the rosemary, sage, and thyme, then combine with the garlic, lemon zest, and lemon juice in a small bowl.)
  2. Add the salt, pepper, mustard, sugar, and vinegar, and mix to create a paste. Whisk in the oil until emulsified.
  3. Set the vinaigrette aside for 20 to 30 minutes to allow the flavors to develop. Store leftovers in the refrigerator for up to a week, and shake or stir well before serving.

Show 152, December 26, 2015: Robert Schueller, Resident Produce Authority, Melissa’s / World Variety Produce Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioThere is just never enough time to keep up with our always informative resident produce guru, Robert Schueller of Melissa’s World Variety Produce. We’ll pick up where we left off in his last report just before Thanksgiving.

Looking ahead Robert will also share his Top 5 Produce Trends for the New Year. You will be surprised…

Number 5 is Brussels Sprouts. Number 4 is Passion Fruit. Number 3 is Tumeric which is gaining popularity outside of the Indian community for its health benefits. Number 2 is Mini-Cucumbers previously known (and ignored) as Persian cucumbers. Topping the charts at Number 1 is Sweet Young Coconuts primarily used from their fresh coconut water.

Show 107, January 24, 2015: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, soon-to-be, Newport Beach is today’s special Guest Host.

Now a preview of today’s delightfully overflowing show

Chef Rory Herrmann (the opening chef at Thomas Keller’s Bouchon Beverly Hills) is the corporate chef for the Sprout L.A. restaurant group. Along with Santa Anita Park they have inaugurated an exclusive Saturday Guest Chef Series in the Chandelier Room there. The next date is today, January 24th, from 12 Noon to 5:00 p.m. Chef Herrmann (with a surprise guest) is live from Santa Anita with the mouth-watering details.

The OC Fair Celebrates their 125th Anniversary this Summer from July 17th to August 16th. The theme is “OC Fair – One Big Party.” To get things going the Blackmarket Bakery in Costa Mesa (celebrating their 2nd Anniversary) is hosting an OC Fair Pop-Up Party at their location at The Camp on Sunday, January 25th from 11:00 a.m. to 1:00 p.m. They are providing free sweet treats for the first 125 guests.

Chef Gary Arabia, the caterer to the stars, has operated the food and beverage operation on The Lot (previously known as Warner Brothers Hollywood) in Hollywood for 15 years. It’s also the base for his busy catering and event production firm, Global Cuisine by Gary Arabia.

Late last year Arabia launched a new venture, GC Marketplace by Gary Arabia, on Cahuenga Blvd. W. near Universal Studios. It’s a dazzling culinary destination for eating-in or grab-and-go. There are artisan food stations where the customers can interact with knowledgeable pros. There is an impressive cheese case, a charcuterie counter, smoked meats display, a pizza oven, rotisserie meats, prepared salad station, an ample dessert counter, a coffee bar, a wine bar (with an in-house sommelier) and a visually striking retail wine wall. Virtually everything is made there from scratch. That includes the croissants, breakfast pastries breads, and all the desserts. Gary Arabia joins us with an appetizing overview of GC Marketplace.

Louie’s of Mar Vista is a gem of a discovery in the Mar Vista area of Los Angeles. It’s American Bar Food A.S.A.P. (as Southern as possible.) Chef John Atkinson is the owner along with his wife Laura Develle Atkinson (who is from New Orleans.) “Louie’s of Mar Vista is an enthusiastic celebration of Southern California food and lifestyle, living in the present with an eye on the past.” They also own North End Caffe in Manhattan Beach.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. Gruel is giving one lucky person the opportunity to contribute their culinary genius to his restaurant menu with a dish named in their honor. In conjunction with the opening of Slapfish’s third Orange County location in Newport Beach on February 2nd, guests are invited to submit their own recipes for a seafood dish to be featured on the new menu. Also Chef Andrew provides us some very helpful pointers on what to look for when buying farm-raised fish.

dineL.A.’s Winter Restaurant Week is underway and continuing until February 1, 2015. Fixed price lunch and dinner menus created by acclaimed L.A. chefs (at a great value) are available from over 300 participating restaurants. Diners can enjoy lunch menus for $15, $20, or $25 or plan a night out on the town with dinner options priced at $30, $40, or $50 per person. The restaurants are in this to “Wow.” dineL.A.’s Director, Stacey Sun joins us with all the details along with Donato Poto, co-owner of Connie & Ted’s (who is participating for the first time.)

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

January 24: Andrew Gruel, Rory Herrmann, Blackmarket Bakery, Gary Arabia, Louie’s of Mar Vista, Donato Poto

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Chefs Rory Herrmann and Timothy Hollingsworth of Sprout L.A.
Segment Three: Blackmarket Bakery’s Rachel Klemek
Segment Four: Chef Gary Arabia of the GC Marketplace Part One
Segment Five: Chef Gary Arabia of the GC Marketplace Part Two
Segment Six: Louie’s of Mar Vista
Segment Seven: Chef Andrew Gruel of Slapfish
Segment Eight: Dine L.A.

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, soon-to-be, Newport Beach is today’s special Guest Host.

Now a preview of today’s delightfully overflowing show

Chef Rory Herrmann (the opening chef at Thomas Keller’s Bouchon Beverly Hills) is the corporate chef for the Sprout L.A. restaurant group. Along with Santa Anita Park they have inaugurated an exclusive Saturday Guest Chef Series in the Chandelier Room there.

The next date is today from 12 Noon to 5:00 p.m. Chef Herrmann is live from Santa Anita with the mouth-watering details.

The OC Fair celebrates their 125th Anniversary this Summer from July 17th to August 16th. The theme is “OC Fair – One Big Party.” To get things going the Blackmarket Bakery in Costa Mesa (celebrating their 2nd Anniversary) is hosting an OC Fair Pop-Up Party at their location at The Camp on Sunday, January 25th from 11:00 a.m. to 1:00 p.m. They are providing free sweet treats for the first 125 guests.

Chef Gary Arabia, the caterer to the stars, has operated the food and beverage operation on The Lot (previously known as Warner Brothers Hollywood) in Hollywood for 15 years. It’s also the base for his busy catering and event production firm, Global Cuisine by Gary Arabia.

Late last year Arabia launched a new venture, GC Marketplace by Gary Arabia, on Cahuenga Blvd. W. near Universal Studios. It’s a dazzling culinary destination for eating-in or grab-and-go. There are artisan food stations where the customers can interact with knowledgeable pros. There is an impressive cheese case, a charcuterie counter, smoked meats display, a pizza oven, rotisserie meats, prepared salad station, an ample dessert counter, a coffee bar, a wine bar (with an in-house sommelier) and a visually striking retail wine wall. Virtually everything is made there from scratch. That includes the croissants, breakfast pastries, breads, and all the desserts. Gary Arabia joins us with an appetizing overview of GC Marketplace.

Louie’s of Mar Vista is a gem of a discovery in the Mar Vista area of Los Angeles. It’s American Bar Food A.S.A.P. (as Southern as possible.) Chef John Atkinson is the owner along with his wife Laura Develle Atkinson (who is from New Orleans.) “Louie’s of Mar Vista is an enthusiastic celebration of Southern California food and lifestyle, living in the present with an eye on the past.” They also own North End Caffe in Manhattan Beach.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. Gruel is giving one lucky person the opportunity to contribute their culinary genius to his restaurant menu with a dish named in their honor. In conjunction with the opening of Slapfish’s third Orange County location in Newport Beach on February 2nd, guests are invited to submit their own recipes for a seafood dish to be featured on the new menu.

dineL.A.’s Winter Restaurant Week is underway and continuing until February 1, 2015. Fixed price lunch and dinner menus created by acclaimed L.A. chefs (representing a great value) are available from over 300 participating restaurants. Diners can enjoy lunch menus for $15, $20, or $25 or plan a night out on the town with dinner options priced at $30, $40, or $50 per person. The restaurants are in this to “Wow” regulars and new guests alike. dineL.A.’s Director, Stacey Sun joins us with all the details along with Donato Poto, co-owner of Connie & Ted’s (who is participating for the first time.)

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

Rory HerrmannChef Rory Herrmann (the opening chef at Thomas Keller’s Bouchon Beverly Hills) is the corporate chef for the Sprout L.A. restaurant group. Along with Santa Anita Park they have inaugurated an exclusive Saturday Guest Chef Series in the Chandelier Room there. This is a ticketed event.

The next date is Saturday, Jan. 24th from 12 Noon to 5:00 p.m. The guest chefs for this Saturday are Rory Herrmann and Timothy Hollingworth, the former chef de cuisine at The French Laundry. The craft cocktails for the afternoon are by noted mixologist Julian Cox.

The next Guest Chef Series afternoon is Saturday, February 7th from Noon to 5:00 p.m.

Chef Herrmann is live from Santa Anita with the scrumptious details.

Rachel Klemek of Blackmarket Bakery and the CampThe OC Fair Celebrates their 125th Anniversary this Summer from July 17th to August 16th. The theme is “OC Fair – One Big Party.” To get things going the Blackmarket Bakery in Costa Mesa (celebrating their 2nd Anniversary) is hosting an OC Fair Pop-Up Party at their location at The Camp in Costa Mesa on Sunday, January 25th from 11:00 a.m. to 1:00 p.m. They are providing free sweet treats for the first 125 guests.

Proprietress & Baker Rachel Klemek has all the decadent details.

Gary ArabiaChef Gary Arabia, the long-established caterer to the stars, has operated the food and beverage operation on The Lot (previously known as Warner Brothers Hollywood) in Hollywood for 15 years. It’s also the base for his busy catering and event production firm, Global Cuisine by Gary Arabia.

Late last year Arabia launched a new venture, GC Marketplace by Gary Arabia, on Cahuenga Blvd. W. near Universal Studios. It’s a dazzling culinary destination for eating-in or grab-and-go. There are artisan food stations where the customers can interact with knowledgeable pros.

There is an impressive domestic and imported cheese case, a charcuterie counter with premium Jamon Iberico from Spain, smoked meats display, a pizza oven, rotisserie meats, prepared salad station, an ample dessert counter, an upscale coffee bar, a wine bar (with an in-house sommelier and 12 wines on “tap” dispensed from a Cruvinet) and a visually striking retail wine wall.

Virtually everything is made there from scratch. That includes the buttery croissants, breakfast pastries, breads, and all the decadent desserts.

Gary Arabia joins us with an appetizing overview of GC Marketplace.

Global Cuisine is the only restaurant on a working studio lot where the public can dine for breakfast or lunch. An advance reservation is needed.

Arabia’s latest venture is the impressive and ambitious GC Marketplace. It’s a gourmet specialty food store and restaurant all under one roof. One of the attractions is a 12-seat marble Chef’s Table located in the intimate kitchen.

“GC Marketplace is 30 years in the making,” observes Arabia. “The concept is a culmination of everything I love and the vision was to create a luxury shop, with the finest products and ingredients available. A place where people can come together to dine, grab something quick to go, or gather all the items they may need to create the perfect occasion at home.”

John AtkinsonLouie’s of Mar Vista is a true gem of a discovery in the Mar Vista area of Los Angeles located in a former butcher shop. (The renovation was an exhausting 5 years.) It’s American Bar Food A.S.A.P. (as Southern as possible.) Think Kalua Pig Monte Cristo Egg Roll with 12-hour roast pork shoulder, ham, swiss, cabbage and bang bang sauce. Chef John Atkinson is the owner along with his wife Laura Develle Atkinson (who is from New Orleans.)

Laura designed the interior of Louie’s of Mar Vista. A long bar dominates the North end of the space. Visualize teak, Carrara marble, and brass fixtures.

“Louie’s of Mar Vista is an enthusiastic celebration of Southern California food and lifestyle, living in the present with an eye on the past.” The Mar Vista Sunday Farmers’ Market takes place just outside their door. For Louie’s it’s a great source for fresh, local ingredients. They serve brunch on Saturday and Sunday from 11:00 a.m.

They also own the very busy North End Caffe in Manhattan Beach which was featured in a frequently repeated episode of Guy Fieri’s “Diners, Drive-Ins and Dives” on Food Network.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. You can also see him as a regular judge on the first season of Food Network’s “Food Truck Face Off.”

Gruel is giving one lucky person the opportunity to contribute their culinary genius to his restaurant menu with a dish named in their honor.

Chef Gruel will select three finalists and the public will vote for their favorite dish via social media to select a winner prior to the opening.

In conjunction with the opening of Slapfish’s third Orange County location in Newport Beach on February 2nd, guests are invited to submit their own recipes for a seafood dish to be featured on the new menu. One winner will have their dish on the menu for two months at the Newport Beach location and will be able to eat it for free each time they go to the restaurant.

Donato PotodineL.A.’s Winter Restaurant Week is underway and continuing until February 1, 2015. Fixed price lunch and dinner menus created by acclaimed L.A. chefs (at a great value) are available from over 300 participating restaurants. Diners can enjoy lunch menus for $15, $20, or $25 or plan a night out on the town with dinner options priced at $30, $40, or $50 per person. The restaurants are in this to “Wow” potential new guests and existing regulars. dineL.A.’s Director, Stacey Sun joins us with all the details.

Also with us is restaurateur Donato Poto, co-owner of Connie & Ted’s (who is participating for the first time.) The always gracious Poto is known among his colleagues as one of the most personable front-of-the-house personalities working in California. Among the entrée possibilities on Connie and Ted’s dineL.A. dinner menu is Ed’s Portugese Fish Stew with hake, manila clams, mussels and linguica sausage.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Chefs Rory Herrmann and Timothy Hollingsworth of Sprout L.A.
Segment Three: Blackmarket Bakery’s Rachel Klemek
Segment Four: Chef Gary Arabia of the GC Marketplace Part One
Segment Five: Chef Gary Arabia of the GC Marketplace Part Two
Segment Six: Louie’s of Mar Vista
Segment Seven: Chef Andrew Gruel of Slapfish
Segment Eight: Dine L.A.

Show 73, May 24, 2014: Host Jet Tila and Producer Andy Harris

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 Vibiana 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.

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 60, February 8, 2013: Paul Gstrein, Executive Chef, Bayside Restaurant

The Winter Olympics in Sochi is underway. Russia is on peoples’ minds.

Paul Gstrein of Bayside RestaurantPaul Gstrein, the long-time (Austria-born) executive chef at Bayside Restaurant in Newport Beach has been inspired by Russia, too. For the duration of the Games Paul will be featuring Russian dishes as appetizers, entrees, and even desserts. How about Beef Short Rib Borscht and Berkshire Pork Tenderloin Stroganoff?

Thus far the most ordered appetizer is the Russian Oyster Shooter with vodka, tomato, and horseradish. On the entrée side the big winner is Beef Short Rib Borscht with Russian fingerling potatoes, beets, bacon and Brussels sprouts.

Please note that not every appetizer or entrée on the special Russian menu will be available each night.

Show 12, January 5, 2013: Cathy Thomas, long-time, award-winning Food Journalist for The Orange County Register and best-selling author (Continued…)

Melissa's 50 Best Plants on the Planet CookbookCathy’s new book in hardcover is Melissa’s 50 Best Plants On The Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes. It’s from Chronicle Books.

This is a wonderful reference volume which shows the reader how to properly prepare and enjoy the delicious fruits and vegetables profiled with ease.

This isn’t a diet book. It’s just great info about how to enjoy more satisfying fruits and vegetables in your diet and simply feel better.

Many of the recipes use meat. There is also a vegetarian option included at the end of each recipe.

The hard-cover book features beautiful full page color photos of the produce items along with thoroughly tested recipes and loads of tips. Each recipe was tested by the Melissa’s culinary team of chefs in their own modern test/research kitchen.

Cathy highlighted Brussels Sprouts which are quite tasty when not overcooked. Her preferred cooking method is pan-searing them and then a gentle steaming to complete the process.

The book is available exclusively on-line at Melissa’s World Variety Produce’s website. Select Bristol Farms stores and Mother’s Markets also have the hardcover edition available. In the Spring a soft cover version (with French flaps) will be available.