Show 427, May 29, 2021: Executive Chef Kenneth Williams, Agua Caliente Resort Casino Spa Rancho Mirage Part One

Kenneth Williams of Aqua Caliente Resort Casino Spa

Executive Chef Kenneth Williams is an American Culinary Federation Certified Executive Chef and graduate of the Culinary Institute of America, Hyde Park, New York, Chef Ken brings a wealth of professional expertise to overseeing Agua Caliente Resort Rancho Mirage’s diverse dining options. Early in his career, Chef Ken worked at the prestigious Four Seasons hotel luxury properties in Newport Beach and Beverly Hills, where he learned the essentials of five-star and five-diamond food service. He then was associated with Wolfgang Puck Catering, assisting in ultra-high-end catering events that included the Academy Awards Governor’s Ball.”

“Chef Ken has served as a progressive professional chef for corporate gaming, food management companies, and tribal gaming from Las Vegas to the mid-south and throughout California. In Las Vegas he worked in culinary operations on a large scale at Mirage Resorts and was involved in the opening of the Bellagio, a Forbes Five-Star and AAA Five-Diamond property. Prior to joining Agua Caliente Resort Casino Spa Rancho Mirage in February of 2019, Chef Ken was Executive Chef of theme park operations at Universal Studios Hollywood.”

“Chef Ken believes in utilizing the best, highest quality products, and he considers it a part of his job to inspire and educate his culinary staff to produce delicious dining experiences on a consistent basis. His arrival at Agua Caliente Resort Casino Spa Rancho Mirage (in early 2019) coincided with the opening of 360 Sports, with its full-service dining and bar menu options, and the property’s new dining marketplace, The District, offering an array of regional cuisines from Mexican to a selection of Asian and delicatessen foods. These new eateries joined the existing, casual Waters Café, and the fine-dining flagship, The Steakhouse (Dinner & Sunday Brunch.)”

Chef Ken joins us tongs securely in hand.

Play

Show 427, May 29, 2021: Executive Chef Kenneth Williams, Agua Caliente Resort Casino Spa Rancho Mirage Part Two

Kenneth Williams of Aqua Caliente Resort Casino Spa

“Executive Chef Kenneth Williams is an American Culinary Federation Certified Executive Chef and graduate of the Culinary Institute of America, Hyde Park, New York, Chef Ken brings a wealth of professional expertise to overseeing Agua Caliente Resort Rancho Mirage’s diverse dining options. Early in his career, Chef Ken worked at the prestigious Four Seasons hotel luxury properties in Newport Beach and Beverly Hills, where he learned the essentials of five-star and five-diamond food service. He then was associated with Wolfgang Puck Catering, assisting in ultra-high-end catering events that included the Academy Awards Governor’s Ball.”

“Chef Ken has served as a progressive professional chef for corporate gaming, food management companies, and tribal gaming from Las Vegas to the mid-south and throughout California. In Las Vegas he worked in culinary operations on a large scale at Mirage Resorts and was involved in the opening of the Bellagio, a Forbes Five-Star and AAA Five-Diamond property. Prior to joining Agua Caliente Resort Casino Spa Rancho Mirage in February of 2019, Chef Ken was Executive Chef of theme park operations at Universal Studios Hollywood.”

“Chef Ken believes in utilizing the best, highest quality products, and he considers it a part of his job to inspire and educate his culinary staff to produce delicious dining experiences on a consistent basis. His arrival at Agua Caliente Resort Casino Spa Rancho Mirage (in early 2019) coincided with the opening of 360 Sports, with its full-service dining and bar menu options, and the property’s new dining marketplace, The District, offering an array of regional cuisines from Mexican to a selection of Asian and delicatessen foods. These new eateries joined the existing, casual Waters Café, and the fine-dining flagship, The Steakhouse (Dinner & Sunday Brunch.)”

Chef Ken continues with us tongs securely in hand.

Play

June 29: Kedric Francis, Tony Abou-Ganim, Thornton Winery

Podcasts

Segment One: On the Road with Chef Jet and Producer Andy
Segment Two: Kedric Francis, Executive Editor of Coast Magazine Part One
Segment Three: Tony Abou-Ganim, The Modern Mixologist Part One
Segment Four: Tony Abou-Ganim, The Modern Mixologist Part Two
Segment Five: Kedric Francis, Executive Editor of Coast Magazine Part Two
Segment Six: David Vergari, Winemaker at Thornton Winery in Temecula

Time to talk dining…

Providence RestaurantChef Jet celebrated Father’s Day at Providence in Los Angeles. This is celebrity chef Michael Cimarusti’s (ex-Water Grill) much-praised, fine-dining seafood restaurant. In addition to the expected great seafood non-stuffy, attentive service is part of the experience. There is also a very deep wine list and an outstanding bar. Jet talks about his meal there and why this is such a popular special occasion establishment.

We’ll also answer some e-mail inquiries.

Kedric Francis of Coast Magazine and the Orange County Register MagazineMr. Suave himself, Kedric Francis, is back with us. He’s the Executive Editor of Coast Magazine and co-founding editor of the revamped OC Register Magazine.

Kedric is in-studio talking about local travel opportunities for Summer. He’s got some inspired ideas for traveling on the rails and previews the new attractions at The Disneyland Resort. It’s all child-friendly, too.

The Modern Mixologist Tony Abou-GanimWe’re delighted to welcome The Modern Mixologist, Tony Abou-Ganim, to the show. He’s a master barman and part magician. Tony is based in Las Vegas. He created the entire bar program (nothing short of spectacular) for the opening of Steve Wynn’s  original Bellagio, the trend-setting casino resort of it’s time.

Tony will share his inspirations for Summer cocktails and the importance of quality ice. It really makes the difference in a properly-prepared cocktail!

The Modern Mixologist also previews his new line of custom-designed bar tools.

Man about Orange County, Kedric Francis encores for another segment. This time he’s  chatting about the just-released June Restaurant Issue of Coast.

One feature profiles up and coming areas where there are pockets of distinctive dining places. Downtown Santa Ana is one of these spotlighted dining neighborhoods.

The most interesting piece, we think, is on the best restaurants in Orange County located in the worst spots. What a fun idea…

A truly underappreciated local wine country destination is the Temecula Valley. It’s 90 minutes, or less, from most areas of Orange County. It’s probably best known as the location of the Pechanga Casino Resort (largest Indian casino & hotel property in the West) but there is lots more out there.

Thornton Winery in TemeculaWhen you cross Butterfield Stage Road going East on Rancho California Road you hit the picturesque, and delightfully rural,  wine country. The first winery property you pass is the eye-catching Thornton Winery celebrating their 25th anniversary of proud family ownership in 2013. They are especially known for their premium California sparkling wines but also produce a  distinctive line of still wines under the stewardship of winemaker David Vergari.

Since the beginning Thornton has staged a highly regarded summer Champagne Jazz Series at the winery showcasing renowned contemporary jazz artists. Dave Koz performed two concerts there last weekend. It’s a superb environment to enjoy a concert in. You can also sip wine and enjoy a three-course seated dinner in the concert area.

Podcasts

Segment One: On the Road with Chef Jet and Producer Andy
Segment Two: Kedric Francis, Executive Editor of Coast Magazine Part One
Segment Three: Tony Abou-Ganim, The Modern Mixologist Part One
Segment Four: Tony Abou-Ganim, The Modern Mixologist Part Two
Segment Five: Kedric Francis, Executive Editor of Coast Magazine Part Two
Segment Six: David Vergari, Winemaker at Thornton Winery in Temecula

June 22: Sotto, Cochon 555, Tal Ronnen

Podcasts

Segment One: On the Road with Chef Jet and Producer Andy
Segment Two: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles Part One
Segment Three: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles Part Two
Segment Four: Brady Lowe, creator of the Cochon 555 National Tour
Segment Five: Chef Tal Ronnen of Crossroads in West Hollywood Part One
Segment Six: Chef Tal Ronnen of Crossroads in West Hollywood Part Two

Chef jet Tila and Alton BrownThis past week Chef Jet has been part of an influential food conference along with a number of standout food luminaries at UMass Amherst in Massachusetts. Jet will give us some of the highlights.

Producer Andy will preview one of the biggest ethnic food festivals happening this weekend in Orange County.

We’ll also answer some e-mail inquiries.

Steve Samson and Zach Pollack of SottoSotto on Pico Blvd. in West Los Angeles just East of Century City is the dream restaurant of American chefs Steve Samson and Zach Pollack who are both obsessed (in the best possible way) with all things Italy. Samson is the skilled executive chef and Pollack is the gifted pizzaiolo, and the food represents the fare of Southern Italy.

Steve Samson is known to Angelenos as one of the respected executive chefs in the rich history of Piero Selvaggio’s Valentino in Santa Monica. In early 2009 Samson and Pollack created the well-received Pizzeria Ortica in Costa Mesa’s performing arts district near South Coast Plaza for David Myers.

Brady Lowe of Cochon 555We’ve been following the Cochon 555 national tour since their stop in Los Angeles on Sunday, May 5th at House of Blues in West Hollywood. Our own Chef Jet Tila headed one of the five competing teams creating dishes from a whole heritage pig. Each culinary team provided tastes for the 400 attendees who were then part of the final judging.

The ten regional winners met at the Aspen Food & Wine Festival last Sunday for the final showdown, The Grand Cochon. Among the finalists was Chef Ray Garcia of Fig in Santa Monica, the supreme porker from the Los Angeles competition.

Cochon founder, Brady Lowe, based in Atlanta, joins us with the final report of this year’s results.

Tal Ronnen of Crossroads KitchenTal Ronnen is the go-to vegan chef cooking in the United States. He opened his first Los Angeles area restaurant, Crossroads, back in March. It’s at the corner of Melrose and Sweetzer Avenue in West Hollywood. The food is fine-dining vegan with Mediterranean-style small plates in a highly designed space.

“I just can’t do the throw some vegetables and a starch on a plate thing,” Ronen once said in a Los Angeles Times profile. “That’s the problem with most vegan dishes. It’s a Portobello mushroom cap, or pasta primavera, and when you’re finished with dinner you have to hit the drive-through. You have to give people something that will satisfy them”

Chef Ronnen also contributed to the original menu for LYFE Kitchen which launched earlier in the year in Culver City.

His reputation is such that in early 2011 when very particular casino resort mogul Steve Wynn wanted to add vegan dishes to all of his acclaimed restaurants at both Wynn Las Vegas and Encore the plum assignment went to Chef Ronnen.

Podcasts

Segment One: On the Road with Chef Jet and Producer Andy
Segment Two: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles Part One
Segment Three: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles Part Two
Segment Four: Brady Lowe, creator of the Cochon 555 National Tour
Segment Five: Chef Tal Ronnen of Crossroads in West Hollywood Part One
Segment Six: Chef Tal Ronnen of Crossroads in West Hollywood Part Two