Show 179, July 9, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The 3rd Annual Brew Hee Haw Craft Beer Roundup is part of opening Weekend of the OC Fair from July 15th to 17th. Attendees will have the opportunity to enjoy unlimited tastes of more than 80 craft beers with a wide selection of styles. Trevor Walls, the Head Brewer for Pizza Port San Clemente (and a participating brewery), joins us with a thirst-quenching preview.

Ment’or BKB Foundation Chef Founders, Daniel Boulud, Thomas Keller and Jerome Bocuse hosted the 2016 Young Chef Competition at the Institute of Culinary Education (ICE) in New York on June 8th to identify up-and-coming culinary leaders. Cesar Gutierrez, Executive Sous Chef, Café Boulud, NY (and a C-CAP graduate) finished in Second Place. We’ll meet him.

The third annual Calistoga Harvest Table® event will take place on Sunday, September 11th , under the harvest moon in wine country, Calistoga, CA. In celebration of a plentiful harvest season, 14 local restaurants and 30 wineries will welcome visitors and locals to 1,000 feet of tables in the center of the city’s picturesque downtown. Calistoga’s Mayor, Chris Canning (he’s also the Executive Director of the Calistoga Chamber of Commerce), joins us with all the crave-worthy details.

Going to the movies doesn’t have to be a lackluster experience anymore when you’re talking about premium food and beverage offerings. iPic Entertainment is redefining how people eat and drink at the movies with 13 locations Coast-to-Coast and more on the way. Adam Seger, the Corporate Sommelier and Executive Bartender for iPic Entertainment, is our guest. Cheers.

Richmond, British Columbia is an incorporated city of 210,000 residents just South of Vancouver. It’s known for having some of the most authentic regional Chinese cuisine outside of China. The “SoCal Restaurant Show” was on assignment this week in Richmond B.C. Joining us to delve into the vibrant Richmond food scene is local journalist Stephanie Yuen. She is a seasoned food and travel journalist for both English and Chinese print and online publications.

OC Meets Napa and Baja on July 16th will feature wines from premier wineries in Baja and from Napa’s own Mexican American Vintner Association (MAVA). The event will also include food from top Latin OC restaurants, live music, an exclusive wine auction and a few entertaining surprises! All proceeds from the wine tasting benefit AltaMed OC Pediatrics and Breast Cancer Screenings. Owner/Executive Chef Danny Godinez of Anapalco and Amelia Ceja of Ceja Vineyards join us with the tempting preview.

With fresh fish becoming more abundant on restaurant menus you’re seeing menu descriptors like “Fish Collar” and “Fish Cheeks.” Somewhat mysterious parts of the fish head are incredibly delicious. Chef Andrew Gruel will explain what these wonderful cuts of fish are and why you should be aware of them.

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

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Show 179, July 9, 2016: Chef Cesar Gutierrez, Café Boulud, New York, ment’or BKB’s Young Chef Competition

Cesar GutierrezMent’or BKB Foundation Chef Founders, Daniel Boulud, Thomas Keller and Jerome Bocuse hosted the 2016 Young Chef Competition at the Institute of Culinary Education (ICE) in New York on June 8th to identify up-and-coming culinary leaders and provide them with the opportunity to work alongside Team USA 2017.

Cesar Gutierrez, Executive Sous Chef, Café Boulud, NY (and a C-CAP graduate) finished in Second Place. His assistant was Esther Ha also of Café Boulud. We’ll meet Chef Guitierrez.

The Young Chef competitors prepared one dish that featured one Veal Rack and Veal Sweetbreads and/or Veal Osso provided by Marcho Farms.

Chef Guitierrez will be going to Lyon, France in February of next year to stage with Team USA (Chef Mathew Peters (Per Se, NYC) and Commis Harrison Turone) competing in the Bocuse d’Or international culinary competition.

Play

July 9: Pizza Port, Cesar Gutierrez, Chris Canning, iPic Entertainment, Hole in the Wall, Anapalco, Ceja Vineyards

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Trevor Walls, Head Brewer, Pizza Port San Clemente
Segment Three: Chef Cesar Gutierrez, Café Boulud, New York, ment’or BKB’s Young Chef Competition
Segment Four: Mayor Chris Canning, Calistoga Harvest Table
Segment Five: Adam Seger CCP, Corporate Sommelier / Executive Bartender, iPic Entertainment
Segment Six: Stephanie Yuen, Food & Travel Journalist, Richmond, British Columbia
Segment Seven: Amelia Ceja, Ceja Vineyards and Executive Chef Danny Godinez, Anepalco and El Mercado Modern Cuisine, Santa Ana
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The 3rd Annual Brew Hee Haw Craft Beer Roundup is part of opening Weekend of the OC Fair from July 15th to 17th. Attendees will have the opportunity to enjoy unlimited tastes of more than 80 craft beers with a wide selection of styles. Trevor Walls, the Head Brewer for Pizza Port San Clemente (and a participating brewery), joins us with a thirst-quenching preview.

Ment’or BKB Foundation Chef Founders, Daniel Boulud, Thomas Keller and Jerome Bocuse hosted the 2016 Young Chef Competition at the Institute of Culinary Education (ICE) in New York on June 8th to identify up-and-coming culinary leaders. Cesar Gutierrez, Executive Sous Chef, Café Boulud, NY (and a C-CAP graduate) finished in Second Place. We’ll meet him.

The third annual Calistoga Harvest Table® event will take place on Sunday, Sept. 11, under the harvest moon in wine country, Calistoga, CA. In celebration of a plentiful harvest season, 14 local restaurants and 30 wineries will welcome visitors and locals to 1,000 feet of tables in the center of the city’s picturesque downtown. Calistoga’s Mayor, Chris Canning (he’s also the Executive Director of the Calistoga Chamber of Commerce), joins us with all the crave-worthy details.

Going to the movies doesn’t have to be a lackluster experience anymore when you’re talking about premium food and beverage offerings. iPic Entertainment is redefining how people eat and drink at the movies with 13 locations Coast-to-Coast and more on the way. Adam Seger, the Corporate Sommelier and Executive Bartender for iPic Entertainment, is our guest. Cheers.

Richmond, British Columbia is an incorporated city of 210,000 residents just South of Vancouver. It’s known for having some of the most authentic regional Chinese cuisine outside of China. The “SoCal Restaurant Show” was on assignment this week in Richmond B.C. Joining us to delve into the vibrant Richmond food scene is local journalist Stephanie Yuen. She is a seasoned food and travel journalist for both English and Chinese print and online publications.

OC Meets Napa and Baja on July 16th will feature wines from premier wineries in Baja and from Napa’s own Mexican American Vintner Association (MAVA). The event will also include food from top Latin OC restaurants, live music, an exclusive wine auction and a few entertaining surprises! All proceeds from the wine tasting benefit AltaMed OC Pediatrics and Breast Cancer Screenings. Owner/Executive Chef Danny Godinez of Anapalco and Amelia Ceja of Ceja Vineyards join us with the preview.

With fresh fish becoming more abundant on restaurant menus you’re seeing menu descriptors like “Fish Collar” and “Fish Cheeks.” Chef Andrew Gruel will explain what these wonderful cuts of fish are and why you should be aware of them. Also food waste is a big no-no in restaurants these days. Chef Andrew will highlight what he does to turn items that were formally tossed in the garbage into practical (and tasty) menu items.

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

Trevor WallsThe 3rd Annual Brew Hee Haw Craft Beer Roundup is part of opening Weekend of the OC Fair from July 15th to 17th. Attendees will have the opportunity to enjoy unlimited tastes of more than 80 craft beers with a wide selection of styles ranging from Pale Ales, IPA’s, Stouts, Saisons, Hefeweizens and many more. The 3rd Annual Brew Hee Haw Craft Beer Roundup has moved to a new location next to the Pacific Amphitheater, offering more space and a scenic view for craft beer enthusiasts.

With the addition of a new Friday evening session, guests will have their choice of 4 tasting sessions from some of the best breweries in the country. General Admission guests will receive 3 hours of unlimited tastings and a commemorative festival glass along with music. Games and more. Each session offers a limited number of VIP passes which provides an additional, more intimate hour of tasting with rare and limited release beers, and a special VIP commemorative glass. All passes include free OC Fair admission so attendees can Come for the beer and stay for the Fair!

Trevor Walls, the Head Brewer for Pizza Port San Clemente (and a participating brewery), joins us with a thirst-quenching preview.

Cesar GutierrezMent’or BKB Foundation Chef Founders, Daniel Boulud, Thomas Keller and Jerome Bocuse hosted the 2016 Young Chef Competition at the Institute of Culinary Education (ICE) in New York on June 8th to identify up-and-coming culinary leaders and provide them with the opportunity to work alongside Team USA 2017.

Cesar Gutierrez, Executive Sous Chef, Café Boulud, NY (and a C-CAP graduate) finished in Second Place. His assistant was Esther Ha also of Café Boulud. We’ll meet Chef Guitierrez.

The Young Chef competitors prepared one dish that featured one Veal Rack and Veal Sweetbreads and/or Veal Osso provided by Marcho Farms.

Mayor Chris CanningThe third annual Calistoga Harvest Table® event will take place on Sunday, Sept. 11, under the harvest moon in wine country, Calistoga, CA. In celebration of a plentiful harvest season, 14 local restaurants and 30 wineries will welcome visitors and locals to 1,000 feet of tables in the center of the city’s picturesque downtown.

Calistoga AVA wines will be available for purchase by glass or bottle, beginning at 4:30 p.m. Dinner will be served at 6:00 p.m., beginning with a toast led by famed Chateau Montelena winemaker Bo Barrett in celebration of the Judgment of Paris 40th anniversary.

Tickets to the third annual Calistoga Harvest Table® event are limited and will go on sale July 18; prices range between $65 and $150 per person, enabling guests to enjoy the best cuisine Calistoga has to offer.

Calistoga’s Mayor, Chris Canning (he’s also the Executive Director of the Calistoga Chamber of Commerce), joins us with all the delicious details.

Adam SegerGoing to the movies doesn’t have to be a lackluster experience anymore when you’re talking about premium food and beverage offerings. iPic Entertainment is redefining how people eat and drink at the movies with 13 locations Coast-to-Coast and more on the way. Adam Seger, the Corporate Sommelier and Executive Bartender for iPic Entertainment, is our guest. Cheers.

The Tuck Room Tavern is the newly conceived destination restaurant at iPic Westwood created by James Beard Award-winning Chef Sherry Yard (ex-Spago Beverly Hills.) A serious cocktail program is part of the experience.

iPic’s answer to a concession stand –features a chef-driven menu from acclaimed Chef Sherry Yard, to be delivered to guests in Premium Plus. Freshness and quality is key followed by special attention taken to craft each dish to be in-cinema friendly for guests to enjoy in a dark cinema during the movie. iPic wouldn’t forget the classics, Chef Sherry has selected an assortment of classic candies and custom treats as well as classic and gourmet popcorn flavors to satisfy your sweet, or savory, tooth. iPic Express also offers an assortment of cocktails, beer, and wine, featuring our exclusive Cocktail Shaker.

TThe Meats at HK BBQ MasterRichmond, British Columbia is an incorporated city of 210,000 residents just South of Vancouver. 65 per cent of the population is of Asian ancestry.

It’s home to Vancouver International Airport and the iconic Richmond Olympic Oval. It’s nestled where the Pacific Ocean and the mighty Fraser River meet. Richmond is a thriving multicultural destination city offering a growing range of cultural, heritage, culinary and leisure experiences.

It’s known for having some of the most authentic regional Chinese cuisine outside of China. The “SoCal Restaurant Show” was on assignment this week in Richmond B.C.

Stephanie YuenJoining us to delve into the vibrant Richmond food scene is local journalist and doyenne of Asian cuisine, Stephanie Yuen. She is a seasoned food and travel journalist for both English and Chinese print and online publications and a food columnist for CBC Radio (North by Northwest) and Fairchild Radio AM1470.

A self-taught chef and winner of cooking awards and recipe competitions. Stephanie loves food and considers cooking as a “delicious therapy.” As a food culture ambassador she judges both prestigious food and wine competitions regularly.

Danny Godinez of AnepalcoOC Meets Napa and Baja on July 16th will feature wines from premier wineries in Baja and from Napa’s own Mexican American Vintner Association (MAVA). The event will also include food from top Latin OC restaurants, live music, an exclusive wine auction and a few entertaining surprises!

All proceeds from the wine tasting benefit AltaMed OC Pediatrics and Breast Cancer Screenings.

Owner/Executive Chef Danny Godinez of Anapalco and Amelia Ceja of Ceja Vineyards join us with the preview.

AltaMed is a non-profit 501(c)(3) organization, its mission is to eliminate disparities in health care access and outcomes by providing superior quality health and human services through an integrated world-class delivery system for Latino, multi-ethnic and underserved communities in Southern California.

Andrew Gruel and his son WilliamWith fresh fish becoming more abundant on restaurant menus you’re seeing menu descriptors like “Fish Collar” and “Fish Cheeks.” Chef Andrew Gruel will explain what these wonderful cuts of fish are and why you should be aware of them.

Also food waste is a bid no-no in restaurants these days. Chef Andrew will highlight what he does to turn items that were formally tossed in the garbage into practical (and tasty) menu items.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Trevor Walls, Head Brewer, Pizza Port San Clemente
Segment Three: Chef Cesar Gutierrez, Café Boulud, New York, ment’or BKB’s Young Chef Competition
Segment Four: Mayor Chris Canning, Calistoga Harvest Table
Segment Five: Adam Seger CCP, Corporate Sommelier / Executive Bartender, iPic Entertainment
Segment Six: Stephanie Yuen, Food & Travel Journalist, Richmond, British Columbia
Segment Seven: Amelia Ceja, Ceja Vineyards and Executive Chef Danny Godinez, Anepalco and El Mercado Modern Cuisine, Santa Ana
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Show 114, March 14, 2015: Chef Gavin Kaysen, Spoon & Stable, Minneapolis

While we were waiting to connect with Chef Gavin in Minneapolis, Kedric explained the fascinating evolution of restaurants over the years at South Coast Plaza. There is something for every taste and price level but the accent is always on quality. No Food Court there. For instance the long-running McDonald’s was replaced last year by Din Tai Fung a favorite for Shanghai-style soup dumplings with a worshipful, foodie cult following.

Gavin kaysenIn the words of Chef Gavin Kaysen : “In the past year, I’ve left New York City where I had the pleasure of cooking alongside Daniel Boulud running his Café Boulud brand; opened Spoon and Stable in my hometown of Minneapolis; served as the head coach for Team USA as we won a record-breaking Second Place in the Bocuse d’Or; and led my restaurant to become a semifinalist for Best New Restaurant from the James Beard Foundation Awards. I’m looking forward to sharing the next steps of my journey with you.”

First we’ll chat with Gavin about his work with Team USA and Bocuse d’Or USA Foundation which is now known as men’tor BKB Foundation. Chef Gavin represented the United States at the 2007 Bocuse d’Or, a prestigious, international culinary competition hosted biennially in Lyon, France.

He was personally selected by Chefs Daniel Boulud and Thomas Keller, both men’tor BKB Foundation Directors & Founders, to serve as the Head Coach of the Bocuse d’Or USA Team in both 2013 and 2015.

Chef Gavin Kaysen joins us.

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Show 114, March 14, 2015: Chef Gavin Kaysen, Spoon & Stable, Minneapolis Continued…

Gavin kaysenIn the words of Chef Gavin Kaysen: “This is the only industry where you can go out and have a great glass of Champagne and eat a great meal, and you’re learning.”

While working as Executive Chef at El Bizcocho in San Diego, he received a considerable amount of local acclaim, as well as being recognized nationally by being named one of Food + Wine Magazine’s Best New Chefs in 2007. While working as Chef de Cuisine at Café Boulud in New York City, Gavin was 2008 recipient of the James Beard Foundation’s coveted Rising Star Award.

In 2014 Gavin returned to his hometown of Minneapolis, Minnesota to open the highly anticipated restaurant Spoon & Stable. The restaurant has earned rave reviews from local media and patrons alike. It is described as a culinary destination for food lovers in search of casual elegant dining. Last month Spoon and Stable was announced as a semifinalist for Best New Restaurant by the James Beard Foundation Awards.

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Show 53, December 21, 2013: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine

Troy JohnsonTroy Johnson, the Food Critic of San Diego Magazine, represents the enthusiastic new breed of youthful restaurant journalists with a point-of-view.

You perhaps remember him on Food TV from his Cooking Channel series, “Crave.” He’s also one of the regular judges on Food Network’s new Sunday evening “Guy’s (Fieri) Grocery Games.”

There is a lot happening on the San Diego restaurant scene. The big noise is that chef and restaurateur Richard Blais is leaving his base in Atlanta to open Juniper & Ivy in the Little Italy area of San Diego. It will seat 200 when open so this is an ambitious project! Chef Blais is probably best known nationally for his multiple seasons on Bravo’s “Top Chef.”

In addition to his reviews in San Diego Magazine, Troy also writes about restaurant comings and goings in San Diego County.

Play

December 21: Troy Johnson, Got Kosher, Aaron Fry, Susan Feniger, Brian Malarkey, Brian Malarkey,

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part One
Segment Three: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part Two
Segment Four: Alain Cohen of Got Kosher Café & Bakery, Los Angeles
Segment Five: Aaron Fry, Honeymoon Dining in Maui
Segment Six: Celebrity Chef Susan Feniger of The Border Grills and Mud Hen Tavern
Segment Seven: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part One
Segment Eight: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part Two

Update on the benefit at The Church Key on Sunday, December 8th to aid the unfortunate victims of Typhoon Haiyan in the Philippines. The evening raised $10,000 which will get into the proper hands to support the relief effort. This event came together very quickly so kudos to all involved!

What's Cooking with Jet Tila and Travis RodgersThanks for all the supportive words about “What’s Cooking with Travis and Chef Jet Tila” heard just after 7:50 a.m. on Friday morning on AM 830 KLAA as part of “The Travis Rodgers Show.” Travis is taking a well-earned Holiday break. The segment will return just after 7:50 a.m. on Friday, January 4th. The previous features are all available for your listening pleasure within the “Media” area of the “SoCal Restaurant Show” Website.

Chef Jet and Producer Andy preview the show. This week we’re sending the well-deserved love to our listeners in San Diego. Troy Johnson, the Restaurant Editor of San Diego Magazine is with us to share what’s new in San Diego. We’ll also talk with “Top Chef” alum Brian Malarkey of Enlightened Hospitality. He’s bringing one of his successful San Diego restaurant concepts to the Sunset Strip.

Troy JohnsonTroy Johnson, the Food Editor of San Diego Magazine, represents the new breed of youthful restaurant journalists with a point-of-view. It’s, fortunately, not an elitist approach and Troy aims to make restaurant-going accessible for all.

You perhaps remember him on Food TV from his Cooking Channel series, “Crave.” He’s also one of the regular judges on Food Network’s new Sunday evening “Guy’s (Fieri) Grocery Games.”

There is a lot happening on the San Diego restaurant scene. The big noise is that chef and restaurateur Richard Blais is leaving his base in Atlanta to open Juniper & Ivy in the Little Italy area of San Diego. It will seat 200 when open so this is an ambitious project! Chef Blais is probably best known nationally for his multiple seasons on Bravo’s “Top Chef.”

Celebrity Chef Brian Malarkey (of Bravo’s “Top Chef” & ABC’s “The Taste”,) a multiple concept restaurant operator in San Diego, is bringing his Herringbone concept to The Mondrian Hotel on The Sunset Strip in West Hollywood in early 2014. Troy talks about Chef Brian’s history in San Diego and what his establishments are all about. The original Herringbone is in La Jolla.

The Headquarters, a new development in Downtown San Diego with destination restaurants is creating a lot of attention. Nancy Silverton’s Pizzeria Mozza from Hollywood is one on the anchor tenants there already attracting lots of buzz. It’s the former Police Department Headquarters and there is even an original cell preserved for visitors to see.

Avant Restaurant in San DiegoAfter a long run (opened in 1968) as a high-end destination restaurant of celebration El Bizcocho at the Rancho Bernardo Inn has been reborn as the more contemporary Avant. San Diego star chef Gavin Kaysen was an alum of El Bizcocho. He’s now overseeing all the Café Bouluds for Daniel Boulud in New York!

Troy notes that the Hatch Design Group worked on a $2.5 million budget to create the new space. “The mercy killing of El Bizcocho clears the way for a new era at Avant” is the title of Troy’s recent review in San Diego Magazine.

If you think Tunisian fare is the same as the foods of Morocco then you perhaps need a refresher course. No eating with the fingers or belly dancers here. It’s actually more Mediterranean and North African fare.

Alain Cohen of Got Kosher Cafe and BakeryAlain Cohen of Got Kosher Café & Bakery located in Los Angeles Borscht Belt on Pico Blvd. joins us to give a quick education. Don’t let the “Kosher” part or the name scare you. The Jews were in Tunisia before Muhammad or the rise of Islam.

The tasty Merguez sausage with harissa appetizer is house-made.

One of Got Kosher’s specialties is “Shwar-guez.” It’s their take on schwarma. It’s ground beef seasoned with their merguez sausage spices and grilled on a schwarma pit.

Tunisian Couscous is also a popular specialty. The versions are Couscous au Poulet, Couscous Masson (with braised beef and beef meatballs,) Couscous Royal ( with chicken, beef, lamb brochettes and merguez,) and Vegetarian Couscous.

They also house-bake some incredible varieties of challah

It’s Christmas / New Year’s Holiday vacation time and that means a lot of getaways to Maui. We have a mouth-watering Lahaina dining report from an informed, recent visitor.

Aaron Fry just returned from his glorious honeymoon in Maui. Aaron is a master bartender as well as a senior Board Operator right here at AM 830 KLAA. We’re turning the microphone around on him this morning.

Fleetwoods on Front StreetAaron and his new bride enjoyed a couple of visits to Fleetwood’s on Front Street in the heart of Old Lahaina. The second level of the 10,000 square foot establishment affords an incredible ocean view and there is live music nightly. The principal is Mick Fleetwood, the well-know rock drummer. When he’s not touring he spends most of his time on Maui.

Although it’s a casual setting they are equally serious about their food. The chef advisor is Scott Leibfried (who you’ll remember as one of the two sous chefs for Gordon Ramsay on Fox’s “Hell’s Kitchen.”) Chef Scott continues with the project.

Look for “Today’s Local Fish” and the 10 oz. Grilled Filet with Big Island Hamakua Mushrooms as standout dishes.

Maui Brewing Company CoCoNut PorTeRAaron is a craft beer aficionado so also on his Maui menu was a stop at the celebrated brewpub of the Maui Brewing Co. This is the most successful craft brewery in The Islands and quite a story. Their only “problem” is that they can’t keep up with demand on The Mainland. They can their most popular styles and they are available in California. One of their signature brews is their award-winning CoCoNut PorTeR. The brewpub features some seasonal styles only available on Maui.

The food is seriously good, too, and a big attraction for locals. They even make their own salad dressings. You can’t go wrong with their pizzas or the Kalua Pork Sliders.

Susan Feniger of Mud Hen TavernChef Susan Feniger of Border Grill and Food Network’s “Too Hot Tamales” fame is back with us to talk about the revamping of Susan Feniger’s Street in Hollywood. It’s been refurbished as the Mud Hen Tavern. The concept is more of a comfortable neighborhood bar and restaurant where regulars can come and hang out more than one time per week.

As with Street the Executive Chef and Partner is Kajsa Alger. Some of Street’s classic favorites remain on the menu including Kaya Toast. A rotating collection of sixteen craft beers is available on tap.

Susan enthusiastically recommends the Hangover Burger with a fried egg and bacon and the decadent Cinnamon Roll Bread Pudding for dessert. Also there are plenty of offerings for the vegetarian-inclined.

Brian MalarkeyYou know Chef Brian Malarkey from “Top Chef: Season 3, Miami” on Bravo and Season 1 of ABC’s “The Taste.” In real life he’s also a highly successful restaurateur in San Diego (and Scottsdale and Austin) with major financial backing.

In a bold move he’s bringing an expanded Herringbone (La Jolla) to The Mondrian on the fabled Sunset Strip in January. After a major gut-rehab it’s replacing the pricey Asia de Cuba at this hip & happening boutique luxury hotel. The panoramic 180 degree view from the restaurant toward the coast, now improved, is pretty spectacular. He’s responsible for all foodservice at The Hotel including in-room dining and functions.

The food is Herringbone’s own “Fish Meats Field” cuisine. A favorite is Pork Belly with wood roasted sunchokes, manila clams, and calvados and green apple jus.

Executive Chef Brian Mararkey of Enlightened Hospitality Group encores for a second segment. His growing collection of restaurants, with a San Diego base, includes Searsucker, Herringbone (La Jolla and January opening in West Hollywood,) Gabardine, and Green Acre.

Chef Brian has cooked in Los Angeles previously. Very early in his professional career he was in the kitchen at Michel Richard’s Citrus.

Chef Brian very honestly explains how he paid his dues during his 20s and 30s before becoming the executive chef at The Oceanaire Seafood Room in San Diego. That eventually led to his casting on Bravo’s “Top Chef.” He’s surprised that so many young people graduating from culinary schools think they can just walk into being celebrities on food TV without a proper foundation.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part One
Segment Three: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part Two
Segment Four: Alain Cohen of Got Kosher Café & Bakery, Los Angeles
Segment Five: Aaron Fry, Honeymoon Dining in Maui
Segment Six: Celebrity Chef Susan Feniger of The Border Grills and Mud Hen Tavern
Segment Seven: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part One
Segment Eight: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part Two

Show 50, November 30, 2013: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud

Gavin kaysenGavin Kaysen is the greatly respected Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach and Toronto.

He put previously San Diego on the national culinary map during his much-praised tenure at El Bizcocho at the Rancho Bernardo Inn. Fortunately for us he finds his way back to SoCal periodically to cook at very special fundraisers.

In his spare time he’s the Head Coach for Bocuse d’Or Team USA 2015. Chef Gavin has completed in this prestigious International Culinary Olympics and explains what the level of competition is all about. It’s a year, plus, of rigorous practice. The competition itself is two very intensive days and 24 countries complete. He’s been associated with the American efforts for the Bocuse d’Or for some nine years.

Chef Gavin accurately describes it as the World Series, Stanley Cup and Super Bowl of professional cooking. It’s every two years in Lyon, France.

Go Team USA in 2015!

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November 30, Suzanne Goin, Griffin Hammond, Robert Wemischner, Pascal Olhats, Gavin Kaysen, David LeFevre

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite

We hope you’re all enjoying the extended Thanksgiving Weekend. Remember to give us a listen along the way on Saturday morning…

As we complete our 14th month on the air with the “SoCal Restaurant Show” with Jet Tila we want to again thank our loyal listeners and sponsors for their enthusiasm and support. We wouldn’t be here without you and we never forget that.

Thanks to positive listener feedback Jet has a new segment on Friday morning. Be sure to tune in Friday mornings at 7:50 a.m. for “What’s Cooking with Travis and Chef Jet Tila” on the “Travis Rodgers Show.” Jet talks with Travis about food and cooking from the dude’s perspective. It’s on the lighter side and you won’t hear this AM 830 KLAA exclusive feature elsewhere.

Chef Jet and Producer Andy preview the show.

Suzanne GoinChef & Restaurateur Suzanne Goin is true culinary royalty in Los Angeles. She has just published her second cookbook, the A.O.C. Cookbook. It was a two year process.

Suzanne is the recipient of the James Beard Award for Outstanding Chef: California (2006) and is a multiple past nominee. She worked for Alice Waters at Chez Panisse earlier in her career. Her final position at Campanile (now closed) in Hollywood (before going out on her own) was as executive chef.

Suzanne partnered with sommelier, Caroline Styne, to open Lucques in West Hollywood in 1998. That was followed by A.O.C. in 2002. Next was Tavern and The Larder in Brentwood. The President has dined at Tavern.

A new Larder is soon to open in January at The Tom Bradley International Terminal at Los Angeles International Airport.

A.O.C. CookbookSuzanne talks about cooking with seasonal vegetables and how that passion of hers found its way into the A.O.C. Cookbook.

She feels it’s very important to balance flavors which you only learn by tasting.

All the recipes in the cookbook were tested in a home kitchen by an enthusiastic home cook.

Suzanne’s long-time business partner, Caroline Styne, has wonderfully informative wine notes that go with each recipe in the book.

A.O.C. (the restaurant) has recently moved a mile West to the old Orso location on W. Third Street across from Cedars-Sinai Medical Center. Suzanne shares how the move came about.

Griffin HammondGriffin Hammond is a respected documentary filmmaker. He’s just completed his fascinating film on Sriracha. This documentary has taken him to Southern California on multiple occasions and even to Thailand where Sriracha originated. In Thailand the people are amazed that Sriracha is a popular condiment in the United States.

Griffin financed this unusual documentary via an incredibly successful Kickstarter campaign that was actually oversubscribed.

Robert WemischnerChef Instructor Robert Wemischner is a mainstay in the Baking Department at L.A. Trade Tech in Downtown Los Angeles. He’s also an accomplished pastry chef and author. The Dessert Architect is his most recent title.

Chef Bob shares his holiday dessert ideas for using fresh pomegranates, persimmons, and (the underappreciated) quince.

Pascal OlhatsThe Dean of French Chefs in Orange County is the ever charming Pascal Olhats of the Pascal Epicerie in Newport Beach. This is located next door to the site of his long-running Traditions by Pascal fine dining restaurant which he sold last year. Pascal originally came to Orange County in 1984 to open Hotel Le Meridian in Newport Beach. The property is now the Fairmont Newport Beach. Earlier in his career he worked for Master Chef Paul Bocuse (a French culinary legend) in Lyon.

In Newport Beach Pascal also operates Brasserie Pascal in Fashion Island and Café Jardin.

Pascal talks about a new fundraising effort he’s putting together to benefit the Orange County Food Bank.

How the French celebrate the Christmas meal is also part of the conversation.

Gavin kaysenGavin Kaysen is the greatly respected Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach and Toronto.

He put previously San Diego on the national culinary map during his much-praised tenure at El Bizcocho at the Rancho Bernardo Inn. Fortunately for us he finds his way back to SoCal periodically to cook at fundraisers.

In his spare time he’s the Head Coach for Bocuse d’Or Team USA 2015. Chef Gavin has completed in this prestigious International Culinary Olympics and explains what the level of competition is all about. It’s a year of rigorous practice. Go Team USA in 2015!

Charlie TrotterEarlier in the month the food world lost Chef Charlie Trotter who was the first superstar celebrity chef in Chicago and influenced a network of young chefs. Charlie Trotter’s (the restaurant) on W. Armitage was known to foodies around the world for his innovative tasting menus and brilliant wine cellar.

Our own David LeFevre, the executive chef & partner of both MB Post and Fishing with Dynamite in Manhattan Beach worked for Charlie over a period of ten years in a couple of stints. David joins us to share memories of the real Charlie Trotter. Fortunately his legacy will live on.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite

Show 46, November 2, 2013: Josiah Citrin, Chef/Proprietor of Melisse

Josiah CitrinFifteen years ago when fine-dining restaurants located outside of the protective umbrella of luxury hotels were at a low ebb in Los Angeles Chef Josiah Citrin sold his stake in a very popular Santa Monica dinner house and went out on his own to open a ultra-luxe, destination, freestanding, fine-dining, contemporary French restaurant with California accents. That was the start of Melisse. All these years later it still impresses.

Josiah is a new member of the Bocuse d’Or USA Foundation’s prestigious Culinary Council. On November 10th Josiah and five other culinary superstars will join forces to cook an extraordinary six course repast at Melisse in Santa Monica to raise funds for The Foundation. Two different levels of wine-pairings are available for a supplement.

The esteemed group of chefs includes Gavin Kaysen, the Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach, and Toronto. He has previously represented the USA in the Bocuse d’Or culinary competition. For reservations please call 310.395.0881.

The Bocuse d’Or USA Foundation, established in 2008, is a non-profit organization led by a Board of Directors of renowned chefs Daniel Boulud, Thomas Keller and Jerome Bocuse (Paul’s son.) The Foundation is devoted to recruiting, training, and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon, France every two years. Think of it as the Olympics of the culinary world…

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