Show 505, December 24, 2022: Chef Zach Scherer, Chef de Cuisine, Bello by Sandro Nardone & Bello Chef’s Table, Newport Beach Part One

Zach Scherer of the Chefs Table at Bello by Sandro Nardone

The Chef’s Table at Bello by Sandro Nardone in Newport Beach is one of the most exclusive dining experiences in Orange County. “It’s a journey with their chefs for an unforgettable meal. At Bello Chef’s Table, the culinary team combines the classical Italian approach to cooking with modern creativity and technique to create a truly unique, intimate and interactive dining experience for up to 8 people, with a single dedicated chef.”

“The Chef’s Table offers the guest a sense of place, and a slice of what Modern Italian at Bello truly is through their chefs’ eyes. The menu is hand-crafted weekly and constantly featuring a variety of items from their larder and local farms. There are no choices or substitutions, just your chef host taking you on a one of a kind culinary journey which probably couldn’t happen anywhere else.”

“The Chef’s Table experience is available Thursday through Saturday nights with as minimum of 3 days notice. It $245 per guest (plus tax and gratuity) and includes a complimentary beverage pairing.”

“Chef de Cuisine Zach Scherer orchestrates Bello Chef’s Table in concert with Bello’s owner and Executive Chef, Sandro Nardone. Zach formerly ran special events at Big Canyon Country Club and was the Chef de Cuisine at the Playground.”

“Sandro Nardone is a native Italian whose family was in the restaurant business. He trained as a chef in Italy and learned modern Italian food techniques in several of Italy’s top restaurants.”

Chef Zach Scherer is our guest with caviar and truffles in hand.

Show 505, December 24, 2022: Chef Zach Scherer, Chef de Cuisine, Bello by Sandro Nardone & Bello Chef’s Table, Newport Beach Part Two

Zach Scherer of the Chefs Table at Bello by Sandro Nardone

The Chef’s Table at Bello by Sandro Nardone in Newport Beach is one of the most exclusive dining experiences in Orange County. “It’s a journey with their chefs for an unforgettable meal. At Bello Chef’s Table, the culinary team combines the classical Italian approach to cooking with modern creativity and technique to create a truly unique, intimate and interactive dining experience for up to 8 people, with a single dedicated chef.”

“The Chef’s Table offers the guest a sense of place, and a slice of what Modern Italian at Bello truly is through their chefs’ eyes. The menu is hand-crafted weekly and constantly featuring a variety of items from their larder and local farms. There are no choices or substitutions, just your chef host taking you on a one of a kind culinary journey which probably couldn’t happen anywhere else.”

“The Chef’s Table experience is available Thursday through Saturday nights with as minimum of 3 days notice. It $245 per guest (plus tax and gratuity) and includes a complimentary beverage pairing.”

“Chef de Cuisine Zach Scherer orchestrates Bello Chef’s Table in concert with Bello’s owner and Executive Chef, Sandro Nardone. Zach formerly ran special events at Big Canyon Country Club and was the Chef de Cuisine at the Playground.”

“Sandro Nardone is a native Italian whose family was in the restaurant business. He trained as a chef in Italy and learned modern Italian food techniques in several of Italy’s top restaurants.”

Chef Zach Scherer continues with us revealing all the details of the Bello Chef’s Table experience.

Show 505, December 24, 2022: Chef Zach Scherer, Chef de Cuisine, Bello by Sandro Nardone & Bello Chef’s Table, Newport Beach Part Three

Zach Scherer of the Chefs Table at Bello by Sandro Nardone

The Chef’s Table at Bello by Sandro Nardone in Newport Beach is one of the most exclusive dining experiences in Orange County. “It’s a journey with their chefs for an unforgettable meal. At Bello Chef’s Table, the culinary team combines the classical Italian approach to cooking with modern creativity and technique to create a truly unique, intimate and interactive dining experience for up to 8 people, with a single dedicated chef.”

“The Chef’s Table offers the guest a sense of place, and a slice of what Modern Italian at Bello truly is through their chefs’ eyes. The menu is hand-crafted weekly and constantly featuring a variety of items from their larder and local farms. There are no choices or substitutions, just your chef host taking you on a one of a kind culinary journey which probably couldn’t happen anywhere else.”

“The Chef’s Table experience is available Thursday through Saturday nights with as minimum of 3 days notice. It $245 per guest (plus tax and gratuity) and includes a complimentary beverage pairing.”

“Chef de Cuisine Zach Scherer orchestrates Bello Chef’s Table in concert with Bello’s owner and Executive Chef, Sandro Nardone. Zach formerly ran special events at Big Canyon Country Club and was the Chef de Cuisine at the Playground.”

“Sandro Nardone is a native Italian whose family was in the restaurant business. He trained as a chef in Italy and learned modern Italian food techniques in several of Italy’s top restaurants.”

Chef Zach Scherer continues with us revealing all the details of the Bello Chef’s Table experience and Bello by Sandro Nardone.

Show 498, November 5, 2022: Marco Longinotti, Chef de Cuisine, Nella Kitchen & Bar, Los Olivos Part One

Marco Longinotti of Nella Kitchen and Bar at the Fess Parker Wine Country Inn

Opened in September 2020, Nella Kitchen & Bar (the sister restaurant of S.Y. Kitchen Cucina Rustica in Santa Ynez) located adjacent to the Fess Parker Wine Country Inn in Los Olivos offers fresh, modern Cal-Italian cuisine showcasing local ingredients and focuses on ‘Roman Pinsas’. It is under the culinary direction of Executive Chef / Partner Luca Crestanelli and Chef de Cuisine, Marco Longinotti.

“Meals are served on the front porch overlooking Grand Ave in Los Olivos where guests are warmly welcomed, or in the cozy Dining Room which also has a private, handsomely appointed Wine Room that can host family seating and private parties.”

Cocktails (artfully prepared) are serious here and focused on classics and served in the Lounge with ample bar seating. Chris Hewes, formerly barman at some top LA spots (like the Library Bar at the Hollywood Roosevelt Hotel), is now pouring at Nella. He also offers a tight selection of popular zero-proof cocktails / mocktails. Consider a house specialty, Green Mile, with cucumber, lime and ginger beer. Refreshing…

Chef Marco Longinotti takes a break from his busy kitchen to join us.

Show 498, November 5, 2022: Marco Longinotti, Chef de Cuisine, Nella Kitchen & Bar, Los Olivos Part Two

Marco Longinotti of Nella Kitchen and Bar at the Fess Parker Wine Country Inn

Opened in September 2020, Nella Kitchen & Bar (the sister restaurant of S.Y. Kitchen Cucina Rustica in Santa Ynez) located adjacent to the Fess Parker Wine Country Inn in Los Olivos offers fresh, modern Cal-Italian cuisine showcasing local ingredients and focuses on ‘Roman Pinsas’. It is under the culinary direction of Executive Chef / Partner Luca Crestanelli and Chef de Cuisine, Marco Longinotti.

“Meals are served on the front porch overlooking Grand Ave in Los Olivos where guests are warmly welcomed, or in the cozy Dining Room which also has a private, handsomely appointed Wine Room that can host family seating and private parties.”

Cocktails (artfully prepared) are serious here and focused on classics and served in the Lounge with ample bar seating. Chris Hewes, formerly barman at some top LA spots (like the Library Bar at the Hollywood Roosevelt Hotel), is now pouring at Nella. He also offers a tight selection of popular zero-proof cocktails / mocktails. Consider a house specialty, Green Mile, with cucumber, lime and ginger beer. Refreshing…

Chef Marco Longinotti takes another break from his busy kitchen to continue with us.

Show 384, August 1, 2020: Farm Direct LA with Chef / Founders Scott Chacon and Tad Weyland

Tad Weyland and Scott Chacon of Farm Direct LALocal chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course, fine-dining dinner meal delivery service, Farm Direct LA. Delivery on Tuesdays. The weekly changing menu is priced at $95 and serves two guests.

Last week’s 5-course menu included Wild Line Caught Grilled Halibut with Heirloom Tomato Jam, Patty Pan Squash, and Crispy Weiser Potatoes ; Creamed Sweet Corn with Tarragon, Leek and Shallot Confit ; Market Lettuces and Grilled Artichoke with Garlic Aioli, Mint Pistou and Croutons ; Charred Cabbage with Seasonal Pepper Relish and Sherry-Juniper Gastrique ; and Weiser Melon Sorbet & Early Season Grapes.

In addition to the weekly fixed price meal there are a la carte “Provisions” on the extras menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip.

The chef-created meals are attentively prepared and safely packaged in a permitted and inspected DTLA restaurant kitchen. Delivery is complimentary within a 10-mile radius of DTLA.

We’ll meet enterprising Chefs Scott Chacon and Tad Wetland.

Show 352, December 21, 2019: Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal Part One

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series.

Al joins us with an insider’s report on best of the new restaurant openings in Las Vegas. We’ll cover The Strip as well as Downtown Las Vegas.

Al updates us on the progress of the upcoming (and long in the works) Slanted Door (Charles Phan) at the Forum Shops with Lanny Chin now apparently in place as Chef de Cuisine.

Show 349, November 30, 2019: Chef Jeffrey Hayashi, Head Chef, Team USA at 2021 Bocuse d’Or Culinary Competition

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'OrMent’or BKB foundation, based in New York, sponsors, guides and mentors Team USA which competes biennially (every 2 years) in the prestigious Bocuse d’Or international culinary competition held in Lyon, France. On November 11th at the Culinary Institute of America’s Copia campus in the Napa Valley three noteworthy finalist teams of a Head Chef & Commis competed to head Team USA 2021. Chef Jeffrey Hayashi (most recently the Chef de Cuisine at Honolulu’s Senia Restaurant) prevailed and we’ll meet him.

“The three finalist Team USA 2021 teams competed over a five hour and 35 – minute period, following the rigorous format of the actual Bocuse d’Or competition. The platter theme was Whole Chicken, from Palisades Ranch in California, and the plated theme was Ratatouille.”

“Chef Jeffery Hayashi and Commis William Barrera will now begin the rigorous journey to the Bocuse d’Or as Team USA 2021, relocating closer to the training facility at Copia in Napa, California and dedicating the next fourteen months to prepare for the 2021 competition. During this crucial training period, Ment’or will support Team USA, with the Foundation’s esteemed Chef Council continuing to play an invaluable role in mentoring them.”

“I feel very fortunate for this once in a lifetime opportunity,” shares Chef Hayashi, who previously competed for Team USA in 2019. “Any one of the competing chefs could have won. To now officially be on the road to Lyon for Bocuse d’Or is surreal, and I’m incredibly thankful for all the support.”

“Hayashi, originally from Oahu, moved to Arizona at age four and spent the bulk of his upbringing on the mainland, though visited his grandparents in Hawaii throughout his childhood. While culinary arts were not his passion in his formative years, he spent his time focused on building, art, and creating things with his hands, which led him to study architecture at Arizona State University. After realizing that architecture wasn’t his path, Hayashi serendipitously was introduced to French-Australian Chef Philippe Padovani, who had made a name for himself in Hawaii. Philippe, who had learned cooking by fire in the kitchen, encouraged Hayashi to come and work for him as an apprentice, as Padovani opened his namesake, Padovani Grill. Hayashi, who had never worked in a kitchen before but liked hand crafts, worked for Padovani as an apprentice for a year and a half before moving to Vintage Cave as a commis under Chef Chris Kajioka.

“Kajioka then convinced Hayashi to join him on the team for Chef Mourad Lahlou’s new restaurant in San Francisco, Mourad, in 2014. Hayashi worked as Executive Sous Chef at Mourad for four years, at which time the restaurant earned one Michelin star, among other awards and accolades for its Moroccan fine dining cuisine. In 2018, Hayashi headed back to Hawaii to work at Senia, the elevated Hawaiian restaurant opened in 2016 by both Kajioka and Chef Anthony Rush, where Hayashi served as the Chef de Cuisine.”

Show 323, May 11, 2019: Executive Chef / Proprietor Angelo Auriana and Proprietor Matteo Ferdinandi, The Factory Kitchen, Las Vegas Part One

Chef Angelo AurianaThe Factory Kitchen, recently launched at The Venetian Resort, is the outcome of a long-standing friendship between Restaurateur Matteo Ferdinandi and Chef Angelo Auriana. Ferdinandi and Auriana share the vision of imparting their Italian roots and memories through food and hospitality. The original trattoria, serving traditional Italian recipes, opened its doors on Oct. 24, 2013, in The Arts District, Downtown Los Angeles.

The Factory Kitchen takes its name from the street it’s located on and the former factory building complex that hosts it, but the restaurant’s soul is purely Italian.

The approachable menu at The Factory Kitchen highlights the simplicity of traditional local recipes. These recipes have been passed down from generation to generation within Italian families.

“It’s Italian cuisine at its finest run by Italians.”

Matteo, Chef Angelo, and Las Vegas Chef de Cuisine Eduardo Perez are our guests.

Show 323, May 11, 2019: Brian Kurata, General Manager, Lagasse’s Stadium, Las Vegas

Brian Kurata at Lagasse's StadiumFor the 4rd time in the show’s history we’re happily broadcasting from Lagasse’s Stadium at The Palazzo. It’s a sport’s fan’s and foodies’ paradise. Lagasse’s Stadium is the ultimate sports bar: a restaurant with stadium-seating featuring elevated game-time classics and gourmet options from Emeril Lagasse. Executing Chef Emeril’s culinary vision in the kitchen on a daily basis is long-time Chef de Cuisine, Scott Pajak.

Watch the most exciting games and biggest sporting events at Lagasse’s Stadium, the ultimate ages 21 and over sports bar and sports book in Las Vegas.

“Named “Best Sports Bar in Las Vegas” by Las Vegas Golf & Leisure, Lagasse’s Stadium combines Emeril Lagasse’s signature cuisine and kicked-up game day eats with more than 100 HD TVs including a 9 foot x 16 foot main TV, luxury boxes, plush stadium-style seating, billiard tables, and an outdoor patio just steps from the Strip.”

“Guests can listen to any game showing via the free hearTV app on their smartphone. Now, you’ll never have to choose between great food and the big game.”

Named “Best Sports Lounge” by Vegas Seven, “Best Sports Bar” by Las Vegas Review-Journal and one of the “Top Sports Bars in Las Vegas” by Yahoo! Sports and one of the “10 Best Sports Bars Across the USA” by USA Today.

Brian Kurata, the able General Manager since 2013, is our insightful Coach.