Show 72, May 17, 2014: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author

Deborah SchneiderChef Deborah Schneider brings a wealth of knowledge and experience to her role as Executive Chef and Partner of Mexican restaurants SOL Cocina (Newport Beach & Scottsdale, AZ) and solita (Huntington Beach, CA) Schneider draws upon her rich culinary background and more than 25 years of professional cooking experience to bring the superb tastes and relaxing beach vibe of the Baja Peninsula.

Schneider’s passion for Baja was stoked by countless surf trips down the Peninsula. There, at small street stands and on pristine beaches, she discovered flavorful, healthy cuisine, rich with fresh seafood and inventive preparations that are at the heart of her restaurants.

Chef Deb has just released a second edition of her critically acclaimed first cookbook, Baja! Cooking on the Edge. It features a mixture of authentic recipes and Chef Deb’s own Baja-inspired dishes.

Baja! features more than 150 easy-to-follow recipes, peppered with fantastic stories and images that are as vibrant in color as the dishes are in flavor. Chef Deb explores these different cultural influences of Baja street food – everything from the classic Fish Tacos and Seafood Cocktels, to a wide range of inspired meat-based tacos – chicken, pork, chorizo – and fresh salsas. The uniquely Baja recipes featured includes delights like Clams in Tequila Butter, One-Pan Paella, Garlic Cilantro Steak and Chocolate-Jalapeno Truffles.

Chef Deb shares the two essential hints for preparing authentic Baja Fish Tacos.

Sol is soon coming to Playa Vista and solita will launch later this year in Santa Clarita.

May 17: Old Vine Café, Truck U Barbecue, Ruth Reichl, Sheerwater, Deborah Schneider, District Wine, Kedric Francis

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Owner / Chef Mark McDonald, Old Vine Café, The Camp in Costa Mesa
Segment Three: Chef Mike Minor of the Truck-U Barbeque rolling grill, Las Vegas
Segment Four: Ruth Reichl, New York Times bestselling author and long-time Editor of Gourmet Magazine
Segment Five: Charles “Chuck” Watson, Chef de Cuisine, Sheerwater, Hotel del Coronado, Coronado, CA
Segment Six: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author
Segment Seven: Mark Dunton, Proprietor, District Wine, Long Beach
Segment Eight: Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Chef Jet and Producer Andy preview the show.

The Old Vine Café, now in its 6th year, is a real crowd-pleaser at The Camp in Costa Mesa. Owner/Chef Mark McDonald gives us the background.

When we last visited Las Vegas Chef Mike Minor (ex-Executive Chef at Border Grill) he was just about to launch his TruckU Barbeque there. Now that his rolling grill is on the road and serving guests we’ll get the saucy update…

After you’ve been the esteemed and high-profile editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel.

The Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age. One of their casual restaurants, with an incredible ocean view, is Sheerwater. We’ll meet the chef.

Executive Chef Deborah Schneider of SOL Cocina and solita Tacos & Margaritas in Huntington Beach is a well-traveled authority on the foods of Baja. Her first cookbook Baja! Cooking on the Edge is now out in a 2nd edition.

What’s special about District Wine in Downtown Long Beach? Meet the personable proprietors Mark and Angela Dunton and you’ll know.

Our debonair, roving food and travel correspondent based in the OC, Kedric Francis, checks-in. He’s the Executive Editor of both The Orange County Register Magazine and Coast Orange County Magazine. He’s updating us on the new food market halls arriving in the OC.

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

Mark McDonald of the Old Vine CafeSome six years ago owner/chef Mark McDonald opened the Old Vine Café hidden in The Camp in Costa Mesa. Unusually for a fine-dining establishment he serves breakfast, lunch, and dinner. Chef Mark also has a serious wine program with a fun, educational component.

It’s top quality cuisine and wine in a non-pretentious, casual atmosphere. Mark did a lot of cooking in Southern Italy and that’s reflected on the seasonally changing menu.

Chef Mark really wants his guests to enjoy, and sample, new wines. His “6 for $60” wine program encourages this.

He also leads annual escorted tours to Italy in association with The Italian Culinary Institute. His next “Splendors of South Italy” tour (Calabria and Sicily) is set for March 20 to 29, 2015.

Mike Minor of Truck U Barbecue in Las VegasWhen we last visited Las Vegas Chef Mike Minor (ex-Executive Chef at Border Grill) he was just about to launch his Truck-U Barbeque there. Now that the rolling grill is on the road and serving guests we’ll get the meaty update…

The truck itself was designed by HGTV star Luca Paganico.

Chef Mike calls it “meat candy on wheels.” It’s “urban hipster” barbecue. The food is Mexican with a Southern twist.

Look for the Short Rib Enchiladas and the Chipotle Fried Chicken. How about Maple Bacon Churros…???

Ruth ReichlAfter you’ve been the esteemed editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel. It’s Delicious! – A Novel.

“Ruth Reichl is a born storyteller. Through her restaurant reviews, where she celebrated the pleasures of a well-made meal, and her bestselling memoirs that address our universal feelings of love and loss, Reichl has achieved a special place in the hearts of hundreds of thousands of readers. Now, with this magical debut novel, she has created a sumptuous, wholly realized world that will enchant you.

Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills.

To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard. Lulu’s letters provide Billie with a richer understanding of history, and a feeling of deep connection to the young writer whose courage in the face of hardship inspires Billie to comes to terms with her fears, her big sister and her ability to open her heart to love.”

Sheerwater Restaurant at the Hotel Del CoronadoThe Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age.

One of their casual restaurants, with an incredible ocean view, is Sheerwater. The Chef de Cuisine there is Charles “Chuck” Watson.

They pride themselves on using fresh, local, sustainable seafood where possible. Think Mexican prawns and Baja scallops for starters.

All of the fish trimmings at this high volume establishment contribute to the house-specialty cioppino.

Chef Chuck is the culinary liaison at the Del for the SEA + FOOD event on Saturday afternoon, June 7th on the Windsor Lawn. It’s a one-day Pacific coast food festival to remember with delicious local seafood, BBQ from the Lil’ Del BBQ, and libations including craft beers, wines and spirits. Live retro rhythm and blues music, too.

The Alex’s Lemonade Stand Foundation to benefit childhood cancer research is the charitable beneficiary.

$100 admission includes tax, gratuities and parking. Adults only, please.

Deborah SchneiderChef Deborah Schneider brings a wealth of knowledge and experience to her role as Executive Chef and Partner of Mexican restaurants SOL Cocina (Newport Beach & Scottsdale, AZ) and solita (Huntington Beach & soon Valencia) Schneider draws upon her rich culinary background and more than 25 years of professional cooking experience to bring the superb tastes and relaxing beach vibe of the Baja Peninsula.

Schneider’s passion for Baja was stoked by countless surf trips down the Peninsula. There, at small street stands and on pristine beaches, she discovered flavorful, healthy cuisine, rich with fresh seafood and inventive preparations that are at the heart of her restaurants.

Chef Deb has just released a second edition of her critically acclaimed first cookbook, Baja! Cooking on the Edge. It features a mixture of authentic recipes and Chef Deb’s own Baja-inspired dishes. This is the book that drew Chef Deb’s (now) restaurant partners to her for the SOL Cocina project.

Baja! features more than 150 easy-to-follow recipes, peppered with fantastic stories and images that are as vibrant in color as the dishes are in flavor. Chef Deb explores these different cultural influences of Baja street food – everything from the classic Fish Tacos and Seafood Cocktels, to a wide range of inspired meat-based tacos – chicken, pork, chorizo – and fresh salsas. The uniquely Baja recipes featured includes delights like Clams in Tequila Butter, One-Pan Paella, Garlic Cilantro Steak and Chocolate-Jalapeno Truffles.

Seasoned travel journalist and wine and food writer Linda Kissam knows what makes for a good wine bar…

Angela and Mark Dutton of District WineWhat makes a great wine bar? Before I put my dollars down, I like to look inside and make sure there are really plenty of interesting bottles of wine that appear to be available by the glass and small plates of food that complement the wine promising a special evening. A good wine bar isn’t just a bar with some wine. It specializes in wine. I like a place where the owner takes a real interest in making my wine time a memorable experience.”

District Wine in Downtown Long Beach is such an establishment. They just celebrated their 4th anniversary. Angela & Mark Dunton are the welcoming proprietors.

As Linda confidently observes, “These guys know their stuff.”

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur always debonair, roving food and travel correspondent in the OC, Kedric Francis, checks-in. He’s the Executive Editor of both The Orange County Register Magazine and Coast Orange County Magazine. He’s updating us on the new food market halls arriving in the OC.

Kedric will update us on the progress of the soon-to-be 4th Street Market in Downtown Santa Ana and The Anaheim Packing District. (That includes The Packard Showroom, Farmers Park, and Packing House.)

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Owner / Chef Mark McDonald, Old Vine Café, The Camp in Costa Mesa
Segment Three: Chef Mike Minor of the Truck-U Barbeque rolling grill, Las Vegas
Segment Four: Ruth Reichl, New York Times bestselling author and long-time Editor of Gourmet Magazine
Segment Five: Charles “Chuck” Watson, Chef de Cuisine, Sheerwater, Hotel del Coronado, Coronado, CA
Segment Six: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author
Segment Seven: Mark Dunton, Proprietor, District Wine, Long Beach
Segment Eight: Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Show 69, April 12, 2014: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Cool a Coo Ice Cream SandwichesWe’re talking the best in classic, premium ice cream novelties…

In a recent “What’s Cooking with Travis and Chef Jet Tila” segment (heard on Friday morning @ 7:50 a.m. on AM 830 KLAA) the guys were discussing their favorites in ballpark eats. Travis brought up the decadent subject of It’s It and Cool-As-Coo’s. Travis became a fan of the It’s It during his college years. For Jet, Cool-A-Coos bring back memories of Dodger Stadium. We’ll explore these rich vanilla ice cream sandwich treats dipped in chocolate and topped on both sides with an oatmeal cookie. Both are made right here in California.

Both have great background stories. Unfortunately only one of them is available to enjoy outside of a Ball Park! Maybe that can change…

April 12: Deep End Dining, K-Town Night Market, Provenance OC, Argot Wines, Bruce Kalman, The Shed, It’s It, Cool-A-Coo

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Chef Jet and Producer Andy preview the show.

Thoughtfully written food blogs proving genuinely useful information are seemingly ubiquitous now but they weren’t ten years ago. Happy 10th Anniversary to “Deep End Dining.”

There is a new addition to the booming Asian Night Market scene locally. A warm welcome to the first K-Town Night Market.

The most ambitious restaurant opening in the OC thus far this year is the long-awaited Provenance in Newport Beach. An impressive organic garden wraps around the perimeter of the restaurant’s spacious patio.

We’ll have a visit from a passionate young wine maker in Sonoma County who is creating limited production wines crafted his way with impressive results.

A local chef with substantial cooking credentials has opened a new, more personal restaurant in Pasadena. Chef Jet will provide the specifics.

The most famous barbeque joint in Mississippi has figured out a way to go national. Their popular sauces and marinades are now available in glass bottles at better food stores across the country.

It’s ice cream season. One of the most popular premium ice cream novelty items ever is the iconic It’s It. It’s SoCal cousin is the Cool-A-Coo. We have the scoop on both…

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

Eddie Lin of Deep End DiningEddie Lin is a larger than life food blogger. Fortunately he also knows what he’s writing about.

Ten years ago he created the always provocative Deep End Dining blog to provide a forum for his views. It’s a hit…

He is also Los Angeles Magazine’s Digest blogger.

Eddie is the author of Lonely Planet’s Extreme Cuisine. You’ve seen him on Travel Channel’s Bizarre Foods with Andrew Zimmern, Cooking Channel’s Eat Street, and as a guest judge on Bravo’s Top Chef Masters.

He’s working on a provocative new documentary about the placenta as a possible vitamin-rich, food source.

Deep End Dining…”Daring. Different. Delicious. There’s high end dining. There’s low end dining. And then there’s everything else in between. We’d like to introduce you to another level – Deep End Dining. We are diners dedicated to seeking and devouring the food uncommon, cuisine exotic and entrees less ordered. Have an open appetite and get ready to plunge into…the Deep End.”

Koreatown Night MarketNight Markets are hot right now in SoCal. It was only a matter of time before a Korean Night Market was organized.

KTown Night Market (a free event) is set for Friday, April 18th (4:00 p.m. to 12:00 a.m.) and Saturday, April 19th (2:00 p.m. to 12:00 a.m.) at the Robert F. Kennedy Community Schools in KoreaTown.

It’s a veritable buffet of great ethnic food including the best food trucks around curated by Seoul Sausage Co. (winners of Season 3 of Food Network’s “Great Food Truck Race.”

For the 1st time ever the winners of “Great Food Truck Race” from Seasons 1 to 3 (Grill ‘Em All, The Lime Truck & Seoul Sausage Co.) will all be together selling the food that made them famous nationwide.

“Our vision is for people to come and experience Korean food, Korean culture and Korean Entertainment.” Everyone is welcome!

Yong Kim of Seoul Sausage Co. and Danny Park, Operations Partner for KTown Night Market are our guests.

Cathy PavlosChef Cathy Pavlos’ Provenance – The Garden at Eastbluff in Newport Beach (Eastbluff Center) is the most anticipated restaurant opening in the OC this far this year. It’s been an anxious two years in the making…

Chef Cathy’s grandfather was a commercial farmer in Huntington Beach. She grew up eating and cooking only her grandfather’s farm raised produce, fresh fish from the docks in San Pedro, fresh fruits from family orchards in Whittier, and often proteins butchered on the farm. She spent 10-years in the local 4-H club raising horses, goats, lambs and rabbits. Her lamb and rabbits were sold commercially.

Provenance’s Mission Statement – Provenance is a neighborhood restaurant – the kind of restaurant you wish you had in your neighborhood. Our menu, with most items made in house from natural and/or organic products, is of consistently high quality and tailored to a simple as well as sophisticated taste and a moderately high budget. Our concept, anchored by our organic garden, will focus on California Cuisine and outstanding service. We will continue to grow and evolve with our customers and promote a friendly, fair, and creative work environment, while profitably providing unwavering attentive and knowledgeable service.

Provenance is already serving seven days a week. No lunch on Saturday and Sunday Farm Breakfast.

Justin Harmon of Argot WinesHow does a software engineer (and ex-chemical engineer) from Chicago find his way to Sonoma County and make the transition to becoming a serious winemaker who is respected by his peers? You’ll meet the passionate Justin Harmon and find out! His first home brew was a Cabernet made from a juice concentrate kit while still in Chicago.

He’s coming to Los Angeles on April 16th to showcase his wines @ a pop-up dinner prepared by Chef David Feau (ex-The Royce at The Langham Hotel in Pasadena) in Downtown Los Angeles organized by Learn About Wine.

Bruce Kalman on Union PasadenaBruce Kalman, who was previously the chef at the Churchill and Urbano Pizza Bar, has opened the 50-seat Union in Old Town Pasadena. It’s Kalman’s version of Northern Italian cuisine.

He’s known for making his pastas from scratch.

He’s an alum from the exclusive winner’s circle of Food Network’s “Chopped.”

His much praised polenta is from Pasadena’s Grist & Toll.

On April 13th Union debuts Sunday Family Suppers (Cena di Famiglia.) It’s three courses, including an ample platter of Italian desserts, for $39.

Brand Orrinson of the Shed BBQIf you’re from the South and love barbeque then you know the familiar catchphrase, “Get Fed at the Shed.”

It refers to The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi.

The Shed was founded in 2002 by (brothers and sister) Brad and Brooke Orrison and their parents. The original shed was 330 square feet and was built by Brad. He was all of 24 and his sister was 19. With success it expanded to 15,000 square feet over the years. The ‘cue has garnered many serious BBQ competition awards. The Shed burned down in 2011 and was quickly rebuilt retaining the quirky charm of the original.

They have been all over Food TV. Guy Fieri “discovered” them for Food Network’s “Diners Drive-Ins & Dives” and they have also been on Travel Channel’s “Man v. Food.” Most recently they even had their own reality series on Food Network.

Their proprietary BBQ Sauces and Marinades have become so popular that they have packaged them in glass bottles for national distribution. They are preservative free, have no MSG, and no added colorings or artificial flavors. This line of their business will eventually be bigger than the BBQ restaurants.

Brad and his crew (including New Orleans Chef Rene Patout) were just here exhibiting (with great flair) at the Natural Products Expo West in Anaheim. You could taste any of their fine sauces on their fabulous tri-tip!

Cool a Coo Ice Cream SandwichesWe’re talking the best in premium ice cream novelties…

In a recent “What’s Cooking with Travis and Chef Jet Tila” segment (heard on Friday morning @ 7:50 a.m. on AM 830 KLAA) the guys were discussing their favorites in ballpark eats. Travis brought up the decadent subject of It’s It and Cool-As-Coo’s. Travis became a fan of the It’s It during his college years. For Jet, Cool-A-Coos bring back memories of Dodger Stadium. We’ll explore these rich vanilla ice cream sandwich treats dipped in chocolate and topped on both sides with an oatmeal cookie. Both are made right here in California.

Both have great background stories. Unfortunately only one of them is available to enjoy outside of a Ball Park!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Show 65, March 15, 2014: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian

Kryz and Mike Cook of Cook Pigs RanchCook Pigs Ranch is a proudly family-owned, farm-to-table operation with a focus on Heritage pigs. The varieties include Red Wattles, GOS, Large Blacks, Berkshires, Durocs, Tamworth, Mulefoot, and crosses of these magnificent breeds. Cooks also raises KuneKune pigs. The ranch is located in Julian, CA, in the Cleveland National Forest, about one hour East of San Diego.

Cook Pigs Ranch is not a large commercial farming / ranching business. Instead their goal is to maintain a small and boutique ranching operation which allows their pigs to free-range and grow slowly in a humane and stress-free environment.

Krys and Mike Cook are the co-Presidents of Cook Pigs, and they run the day-to-day operations of the ranch.

March 15: Ivan Flowers, Bruxie Bold Blend Coffee, Michael Puglisi, All Star Chef Classic, Cook Pigs Ranch

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Three: Chef Kelly Mullarney, Co-Owner, Bruxie
Segment Four: Chef Michael Puglisi, Proprietor, Electric City Butcher Shop
Segment Five: Lucy Lean, Co-Producer / Executive Director, All-Star Chef Classic at L.A. Live
Segment Six: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part One
Segment Seven: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part Two
Segment Eight: Jet Tila and Andy Harris on “The 14 Most Expensive Tasting Menus in America”

Chef Jet and Producer Andy preview the show.

Heritage breed pigs are the talk of in-the-know chefs these days. We’ll meet the enterprising husband & wife couple behind Cook Pigs Ranch, a noted local producer of “farm to table heritage pigs.” You’ll also learn the intriguing story of a former Bouchon Beverly Hills chef who is soon to open an ambitious artisan butcher shop utilizing Old-World techniques in Santa Ana.

We’re journeying to San Diego where an energetic new executive chef is taking a San Diego seafood classic to a higher level with nightly changing tasting menus that are paired with boutique premium wines. The meals are, surprisingly, served with an incredible view of the bay.

We’re nuts about coffee on the “SoCal Restaurant Show.” So are our friends at the chef-driven Bruxie, the Belgian waffle sandwich guys. After a lot of research they have recently introduced their own “Bold Blend” custom crafted coffee. It’s a proprietary four-bean blend.

Los Angeles has a new food event with celebrity master chefs. It’s the All-Star Chef Classic at L.A. Live. We’ll have a preview.

High-end Tasting Menus at rarified fine-dining establishments are getting a lot of attention. Chef Jet and Producer Andy will be talking about Eater’s “14 Most Expensive Tasting Menus in America.”

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

Ivan Flowers of Top of the MarketTop of the Market, harbor-side in Downtown San Diego, is one of those classic destination restaurants where the food is actually on par with the magnificent bay view. Quite a feat…

Executive Chef Ivan Flowers in newly arrived and his worthy mission is to add to the achievements of this popular restaurant. His concept is “boat-to-table.” New to the dinner menu options is a very special seven-course tasting menu. Chef Ivan then works with their inspired and talented Sommelier, Anne Estrada, to offer carefully selected boutique wines to compliment each dish. No mass market wines in this cellar…As a package it’s an evening of memorable dining. We’ll be visiting with Chef Flowers to get all the specifics.

Bruxie Bold Blend CoffeeWe’re fans of Bruxie. These are the premium sandwich folks who use a creative version of an authentic Belgian Waffle (they developed the proprietary recipe) as the bread. The waffle is light, airy, crispy and not sweet. Since they opened their first location in a classic former burger stand in Old Towne Orange within walking distance of Chapman University they have quickly grown to a total of six company-owned restaurants! No short cuts with quality ingredients here.

Bruxie partner and noted chef, Kelly Mullarney, is truly coffee obsessed. As a side project he set out to create a chef-driven coffee experience that would be bold and complex enough to stand up to, and complement, the flavors on the Bruxie menu.

The result is The Bold Blend, a proprietary, four-bean blend of 100 percent fair trade imported coffee beans. It’s now the house blend served at all Bruxies.

Michael PuglisiMembers of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Starting this summer Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market Food & Culinary emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills.

While the build-out of 4th Street Market is going on Chef Puglisi will be honing his hand-made sausage making skills at the just opened Picnik in Old Town Pasadena in partnership with Chef Eduardo Ruiz of Corazon y Miel in Bell. Old World sausage-making traditions will be used. Every gourmet sausage served will be twisted and cased by hand.

All Star Chef ClassicThe Inaugural All-Star Chef Classic at L.A. LIVE, a never-before-seen modern food event bringing together over 25 highly acclaimed chefs from around the country for unique and interactive dining experiences, is set to launch March 21st to 23rd at L.A. Live’s Event Deck. The event is organized by culinary industry veterans and founders of Alice in Events, LLC., Lucy Lean and Krissy Lefebvre. They have partnered with AEG, owners and operators of the downtown Los Angeles Sports and Entertainment District.

The three-day event will feature master chefs cooking and collaborating in venues designed to provide guests with up-close, unique and interactive culinary experiences.

The grand finale on Sunday, March 23rd from Noon to 2:30 p.m. is “Savor the Season Presented by Melissa’s Produce.” This event will wrap up the enticing weekend with a Farmer’s Market celebration of what LA has in abundance – seasonal , fresh, local ingredients cooked up and elevated to great heights by All-Star Chefs including Wylie Dufresne, Graham Elliot, Nancy Silverton, David Myers, Vinny Dotolo, David LeFevre, Josiah Citrin, and Waylynn Lucas. The chefs will create seasonal dishes using produce from a local purveyor/farmer providing the 600 guests with a variety of tastes as well as recipe cards to prepare each dish at home.

Co-Producer/Executive Director Lucy Lean is our guest.

Cook Pigs Ranch is a proudly family-owned, farm-to-table operation with a focus on Heritage pigs. The varieties include Red Wattles, GOS, Large Blacks, Berkshires, Durocs, Tamworth, Mulefoot, and crosses of these magnificent breeds. Cooks also raises KuneKune pigs. The ranch is located in Julian, CA, in the Cleveland National Forest, about one hour East of San Diego.

Cook Pigs Ranch is not a large commercial farming / ranching business. Instead their goal is to maintain a small and boutique ranching operation which allows their pigs to free-range and grow slowly in a humane and stress-free environment.

Kryz and Mike Cook of Cook Pigs RanchKrys and Mike Cook are the co-Presidents of Cook Pigs, and they run the day-to-day operations of the ranch.

At Cook Pigs Ranch they experience all four seasons. The ranch is situated at approximately 4,200 feet in elevation. The combination of the local environment and Cook’s feed program produces a high quality product very similar to the renown Iberian Pork from Spain & Portugal.

Cook Pigs RanchAt the recent Cochon 555 stop in Los Angeles defending champion Chef Ray Garcia of FIG Restaurant at the Fairmont Miramar Hotel in Santa Monica successfully defended his title once again. He prepared & cooked a Large Black from Cooks Pig Ranch.

The Pop-Up Butcher Shop (Lindy & Grundy) @ Cochon 555 used a Berkshire from Cook Pigs Ranch.

Cook Pigs Ranch will soon have a retail facility in San Diego ( Kearny Mesa) to serve the public.

The Farm Shop at Primal Pastures in Temecula all sells Cook Pigs Ranch meats.

The Fourteen Most Expensive Tasting Menus in America by Eater NationalEater National posted an intriguing piece entitled “The 14 Most Expensive Tasting Menus In America” back on January 28th. The feature was authored by Gabe Ulla.

Number 14 is Daniel in New York with a price tag of $567 for two guests. It gets progressively more expensive on the way up to Number 1 which carries a lofty $1,160 tab for two. Ouch…

Chef Jet and Producer Andy have been fortunate enough to experience a handful of these incredible dining spectaculars. We’ll paint the rarified picture…It’s not for everyone. Forgive us.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Three: Chef Kelly Mullarney, Co-Owner, Bruxie
Segment Four: Chef Michael Puglisi, Proprietor, Electric City Butcher Shop
Segment Five: Lucy Lean, Co-Producer / Executive Director, All-Star Chef Classic at L.A. Live
Segment Six: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part One
Segment Seven: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part Two
Segment Eight: Jet Tila and Andy Harris on “The 14 Most Expensive Tasting Menus in America”

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.

Show 62, February 22, 2013: Executive Chef Dustin J. Trani, DOMA Beverly Hills

Dustin TraniDoma Beverly Hills opened rather quietly at 362 N. Camden Dr. in Beverly Hills in 2012. The address is well-known as the long-standing former home of Prego.

What’s creating a lot of excitement there with foodies is the young executive chef, Dustin Trani. He’s all of 29 years-old. He has worked at a Michelin starred restaurant in Italy, cooked at the Oriental Hotel in Bangkok, and was chosen by the Governor to represent California in a prestigious national seafood competition in New Orleans.

He’s a 4th generation Los Angeles area Italian chef who started working at age 11 in his family’s restaurant, J. Trani’s, in San Pedro which opened in 1925. He’s also a C-CAP alum (Careers through Culinary Arts Program in High School.) His food is contemporary Mediterranean/Italian with an emphasis on seafood.

His talented pastry chef is Marissa Sharon previously at Scott Conant’s Scarpetta in Beverly Hills. Her mini-cannoli is a real standout.

February 22: UNLV, Coffee Bean, Five Crowns, West Coast Prime Meats, Grill ‘em All Burgers, DOMA Beverly Hills

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Stowe Shoemaker, Dean, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas
Segment Three: Jay Isais, Senior Director, Coffee Roasting & Manufacturing, Coffee Bean & Tea Leaf
Segment Four: Jim Colombo, General Manager, Five Crowns and SideDoor, Corona del Mar
Segment Five: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Six: Ryan Harkins, Executive Chef & Co-owner, Grill ‘em All Burgers
Segment Seven: Executive Chef Dustin J. Trani, DOMA Beverly Hills
Segment Eight: Jet Tila with your questions and his answers

Chef Jet and Producer Andy preview the show.

Jet Tila and a heritage pig at Cochon 555 in 2013Remember the L.A. tour stop of Cochon USA is Sunday, February 23rd at The Fairmont Miramar Hotel in Santa Monica from 4 to 8:00 p.m. Ray Garcia of Fig Restaurant is the host chef. It’s a celebration of heritage pork raised on family farms. Our own Jet Tila will be there cooking an additional late-night heritage pig for the After-Party.

UNLV in Las Vegas has the most respected hospitality management program in the West. The Dean of the William F. Harrah College of Hotel Administration there joins us to profile the prestigious program. Unusual cuts of beef are finding their way onto fine dining restaurants menus. We’ll be speaking with a meat expert to better understand these cuts. A coffee authority is with us to talk about the current trends in roasting coffee. You’ll also hear about a relatively new contemporary Mediterranean/Italian restaurant in Beverly Hills with an energetic young chef in the kitchen and an exciting pastry chef with impressive credentials. Orange County Restaurant Week launches February 23rd. We’ll have a preview with the GM of one of the classic participating restaurants. Also on the menu is an award-winning and high profile food truck (with an edge) that graduated to opening an even more successful brick and mortar location in an unexpected location.

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

Stowe Shoemaker is the Dean of the William F Harrah College of Hotel Administration at University of Nevada Las VegasThe most distinguished hospitality and restaurant management program in the West is the William F. Harrah College of Hotel Administration at UNLV in Las Vegas. Stowe Shoemaker (a Cornell University School of Hotel Administration alum) is the Dean. Before joining UNLV, Dean Shoemaker spent 19 years as an educator at Cornell. Food Network’s Guy Fieri is a graduate of UNLV’s program.

Las Vegas serves as one of the world’s largest hospitality and tourism laboratories. The school provides valuable internships and mentors. The hospitality-management bachelor’s-degree program provides a broad educational approach to a career in the hospitality industry.
Students can select a concentration in gaming management, meetings and conventions, professional golf management, or restaurant management.

The school is ranked #4 in the world by the Journal of Hospitality & Tourism Research.

Jay Isais of the Coffee Bean and Tea LeafWe had such a great response to the Coffee Bean & Tea Leaf’s Jay Isais ( eye-zay-us) from last year that we’ve invited him back to share another steaming cup of brew. This time the discussion is on the roasting of coffee beans and how that impacts flavor. Jay is the Senior Director, Coffee Roasting & Manufacturing for the Coffee Bean & Tea Leaf.

Jay also provides insight into the three major coffee growing areas of the world and what the flavor profile of the resulting coffee is.

Orange County Restaurant WeekThe OC’s most anticipated, and delicious, dining event, Orange County Restaurant Week, returns from February 23rd to March 1st. Diners will have the opportunity to enjoy the wide spectrum of dining options in the County at special prices for prix-fixe menus for both lunch and dinner.

Over 100 restaurants are part of Orange County Restaurant Week.

The iconic Five Crowns, a Corona del Mar landmark, is one of the participating restaurants. General Manager Jim Colombo (also a chef by background and training) joins us to preview his special menu.

West Coast Prime MeatsWest Coast Prime Meats really knows the meat business as only an insider can. Most of their seasoned, senior executives have an extensive background in the restaurant business or are master butchers. If fact West Coast’s key master butcher has more than 30 years experience in the field.

Dave Wicker, WCPM’s Vice President of Sales & Marketing and Managing Partner, is with us to talk beef. What’s prime beef? An explanation of the process of aging of beef is on the menu. We’ll discuss previously uncommon cuts which are now attracting attention including the Teres Major and the Flat Iron Steak.

Ryan Hankins of Gril Em All BurgersOne of the very first “better burger” food trucks in Los Angeles County, Grill ‘em All Burgers, rolled onto the scene in 2009. As unusual as it sounds it was a heavy metal devotee’s take on the ample burger meal. The founders are Chef Ryan Harkins (a Cleveland native) and Matt Chernus, a former professional wrestler.

The stars were in alignment for them as they were inexplicably cast for the first season of Food Network’s cross-country “Great Food Truck Race.” This was the only season where the competitors were required to have actual food truck experience.

Although the Grill ‘em All guys were on the threshold of elimination on multiple episodes (and expected by the Producers to be out in the early going) they scrappily hung in there and came out on top at the conclusion of the high octane finale in New York! Once the season aired business was such that they needed to secure a second truck.

The gameplan was always to eventually move into the right (affordable) brick and mortar location. That happened last January (2013) when they opened in the Renaissance Theater Plaza in Alhambra in a former (failed) chain 50s diner location. Chef Ryan and Matt have made an odd location work. Grill ‘em All had lines down the block for their anniversary celebration last month. Nights and Weekends are their really busy times.

Future plans include a second location. Down the road Chef Ryan’s goal is to open a burger restaurant in his hometown of Cleveland where the dining scene is now really happening.

The remaining Grill ‘em All truck will soon be back in action for private events.

Dustin TraniDoma Beverly Hills opened rather quietly at 362 N. Camden Dr. in Beverly Hills in 2012. The address is well-known as the long-standing former home of Prego.

What’s creating a lot of excitement there with foodies is the young executive chef, Dustin Trani. He’s all of 29 years-old. He has worked at a Michelin starred restaurant in Italy, cooked at the Oriental Hotel in Bangkok, and was chosen by the Governor to represent California in a prestigious national seafood competition in New Orleans.

He’s a 4th generation Los Angeles area Italian chef who started working at age 11 in his family’s restaurant, J. Trani’s, in San Pedro which opened in 1925. He’s also a C-CAP alum. His food is contemporary Mediterranean/Italian with an emphasis on seafood.

His talented pastry chef is Marissa Sharon previously at Scott Conant’s Scarpetta in Beverly Hills. Her mini-cannoli are a real standout.

KnivesWe get questions…

Chef Jet responds to an assortment of inquiries from the overflowing e-mailbag. Jet talks about safety concerns with raw chicken, the selection process for proper knives in the home kitchen, and the quality of frozen fish.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Stowe Shoemaker, Dean, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas
Segment Three: Jay Isais, Senior Director, Coffee Roasting & Manufacturing, Coffee Bean & Tea Leaf
Segment Four: Jim Colombo, General Manager, Five Crowns and SideDoor, Corona del Mar
Segment Five: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Six: Ryan Harkins, Executive Chef & Co-owner, Grill ‘em All Burgers
Segment Seven: Executive Chef Dustin J. Trani, DOMA Beverly Hills
Segment Eight: Jet Tila with your questions and his answers

Show 60, February 8, 2013: Brad A. Johnson, Restaurant Critic, Orange County Register

Letter Grades at RestaurantsLast month The Orange County Register’s James Beard Award-winning restaurant critic, Brad A. Johnson, was looking to review a Newport Beach restaurant. Instead all of the members of his dining group came down with severe cases of food poisoning. When Brad checked the Orange County Health Department records of this restaurant he was surprised to learn that they had received a serious violation on each of their previous inspections since they opened two years ago.

Brad is with us to discuss his campaign for Orange County restaurants to receive Letter Grades as a result of their Health Department inspections as is practice in Los Angeles County and other areas of California.