Show 307, January 19, 2019: Richard Binder, Proprietor, Philippe The Original

Richard BinderPhilippe the Original is doing it again (for the 9th year) with a special promotion. On Tuesday, January 22nd the first 500 people in line at 10:30 a.m. get a free 7 oz. cup of Los Angeles’ own Dolores Chili (a regular $3.25 menu item) with the purchase of a sandwich.

Each cup of chili comes just how you like it; with or without beans, and topped with shredded cheddar cheese, or onions.

The two companies have a relationship built upon time. The 1970’s is when it all began and Dolores Chili is still sold exclusively at Philippe’s. Both establishments have plenty in common being family-owned, Los Angeles-based companies. Dolores has been in business since 1954 and Philippe’s celebrated 110 years in October. Dolores and Philippe’s are run by third and fourth generation family members, respectively, and both are built on the foundation of hard work and core values that make them so enduring.

Dolores Chili is available at Philippe’s daily by the cup or bowl, with or without beans and all the fixings, and is served with a side of crackers. Some French Dip lovers even like to dip or top their sandwich with it.

Richard Binder, representing the 4th generation of Philippe’s family ownership, ladles out the meaty details for us.


Show 237, August 19, 2017: Melissa’s Corporate Chef, Ida Rodriguez. Melissa’s Hatch Chile Cookbook

Chef Ida Rodriquez of Melissas World Variety ProduceHatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of the chiles and the texture of the thick walls of the chile pod becomes lusciously rich. These unique qualities, and the pepper’s variable heat (unlike other chile peppers, Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch, New Mexico.

Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. From now through mid-September Melissa’s will be sponsoring weekend Hatch Chile Roasting parties at area supermarkets including at select Gelson’s and Bristol Farms. Check the Melissa’s website for locations, dates and times. The roasting is conveniently included in the price of the case of chiles.

Melissa’s website has lots of good information on Hatch Chiles. Recipes are there, too, including Hatch Chile Guacamole, Hatch Chile Chili and Hatch Chile Salsa.

Melissa’s Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season.


Show 199, November 26, 2016: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino

Marlene Moore at the Pechanga Microbrew Festival and Chili CookoffChef Marlene Moore is the high-energy chef at the popular Temptations Food Walk at Pechanga Resort & Casino in Temecula. She is famous for the signature Pechanga Fried Chicken.

Earlier this year she successfully defended her title as Pechanga’s Chili Champ by, again, besting eight other talented Pechanga chefs in the 8th Annual Pechanga Microbrew Fest & Chili Cook-off which was a benefit for Habitat for Humanity Inland Valley.

Her winning chili creation is “Temptation” Hearty Southern Style Chili.

Chef Moore, originally from Trinidad and Tobago, retained her title despite stiff competition from Chef Ronnel Capacia of Kelsey’s, who serves southwestern chili in his appetizer selections for lunch and dinner every day. Now in its eighth year, 1,459 people came to enjoy craft and microbrews, chili and music at the 2016 Pechanga Microbrew Festival.

We’ll catch-up with the always on-the-move Chef Marlene.

Keep in mind the “Temptation” Hearty Southern Style Chili is an inspired side dish for Holiday entertaining and the upcoming college football bowl game viewing parties in late December. The recipe is posted on our Website courtesy of Chef Marlene :

Also, by popular demand, Chef Marlene’s championship “Temptation” Hearty Southern Style Chili (with a side of Chef Marlene’s signature corn bread) will be available at American Classics in the Temptations Food Walk at Pechanga for December, January & February.

Pechanga is your Personal Chef for the Holidays. Complete Christmas dinners (Turkey or Bone-in Prime Rib) are available to go with all the trimmings. Convenient pickup on December 25th between 11:00 a.m. and 4:00 p.m. at the Hotel Valet adjacent to Blends Coffee & Wine Bar. Call (951) 770-2307. Please order by December 23rd.

We’ll catch-up with the always on-the-move Chef Marlene.


Show 184, August 13, 2016: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season Continues…

Melissa's Hatch ChilesIt’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September.

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of chiles and the texture of thick walls of the chile pod becomes lusciously rich. These unique qualities, and the peppers’ variable heat (unlike other chile peppers. Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch New Mexico.

Connoisseurs and chefs from all over the globe have adopted Hatch Chiles as a condiment of choice. Many a home cook and celebrity chef have gone further, incorporating Hatch Chiles into all kinds of superb dishes from burgers, pizzas, quiches, pancakes, milkshakes, pastries and even spiced ice cubes.

Chef Marco’s Zapien’s Salsa Grill & Taqueria in Pico Rivera really makes a celebration out of Hatch Chile season. For the 6th straight year Chef Marco Zapien is hosting an evening Hatch Chile interactive cooking demonstration, Hatch Chile Saturday parking lot roast and Hatch Chile Saturday brunch. The cooking demo is Wednesday, September 7th from 6 to 8:00 p.m. The roasting and Saturday Hatch Chile Brunch is set for September 17th. Think Hatch Chile Picadillo, and Tacos de papa con Hatch Chile.

Mouth-watering Hatch Chile recipes are available on the Melissa’s Website. Perfected recipes for Hatch Chile Guacamole, Hatch Chile Chili and Hatch Chile Salsa are all right there at the ready. The informative Melissa’s Hatch Chile Cookbook is also an excellent reference.


Show 175, June 11, 2016: Damien Stanley, Executive Sous Chef, Pechanga Resort & Casino

Danian StanleyChef Damien Stanley is the Executive Sous Chef at the Pechanga Resort & Casino. He’s responsible for creating the initial menu for the newest, full-service restaurant at Pechanga, the well-received Umi Sushi & Oyster Bar.

With his promotion Chef Stanley turned the sushi mat and chopsticks at Umi over to Kiyokuni Ikeda (ex-Morimoto.)

Umi means “sea” in Japanese. On the extensive menu are sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and so much more.

Chef Stanley held the Pechanga chili crown for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview for us of the nine chef-created chilies in competition for 2016.

Chef Stanley will also give us a hint about the two new full-service restaurants which will be part of the current, in-the-works expansion. One will be a poolside bar and grill adjacent to the new Las Vegas-style resort pool deck.



Show 175, June 11, 2016: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino

Ronnell Capacia at the Pechanga Microbrew Festival and Chili CookoffRonnell Capacia is the chef at Kelsey’s – Great Food & Drinks at Pechanga Resort and Casino. Last year his chili creation was the runner-up.

For 2016 he’s back with a new recipe. All we know for sure is that the revised creation uses Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe. We’re sure there will be a side of house-prepared corn bread, too. We’ll learn a bit more in our chat with Chef Capacia.

The revamped Kelsey’s is an all-American pub with a fine flair for hand-cut, barbequed meats and an outstanding, rotating selection of premium craft beers.

Kelsey’s restaurant is named after C.E. Kelsey, a progressive U.S. Bureau of Indian Affairs agent assigned to work with and address concerns of California tribes in the early 1900’s. In 1907, the U.S, government purchased 235 acres (with a sustainable water source) to be added to the Pechanga Tribe’s land. This came to be known as the Kelsey tract on which nearly 100 years later, Pechanga Resort & Casino would be built.



Chef Marlene’s Chili Original Temptation Hearty Southern Style Chili Recipe

Southwest Syle Chili Recipe by Marlene Moore of Temptation Food Court at Pechanga Casino ResortIngredients:
5 pounds ground beef
4 cup diced onion
1 cup diced green bell pepper
1 cup diced red bell pepper
5 cloves garlic, minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can pinto beans with liquid
¼ teaspoon paprika
¼ teaspoon oregano
¼ cup oil
1 arbol chili pepper (roasted & crushed)
1 California Anaheim chili pepper (roasted & crushed)

Sprinkle of: dark chili powder, cayenne powder, onion powder, ground black pepper and cumin

Salt to taste

Place the oil in a skillet until hot, and sauté the garlic, onions, green & red bell pepper 
Place the beef in the skillet over medium heat, and cook until evenly brown
Place the tomato puree, kidney beans, and pinto beans. Season with paprika, oregano and the Roaster chili Heat & salt to taste. (If you like it spicier you can add more roasted chili heat…)
Cover and slow cook for 8 hours on Low.

Garnish: Optional 

  1. Pico De Gallo
  2. Mixed Cheese
  3. Diced Green Onions
  4. Sour Cream
  5. Fried Fresh Japanese Chili on top
  6. With a dash of Roaster Chili Heat

Show 124, May 30, 2015: Pechanga Resort & Casino’s Executive Sous Chef, Damian Stanley

Danian StanleyWe’re previewing the 7th Annual Pechanga Microbrew Festival and Chili Cookoff.

On June 6th microbreweries, craft beer makers and brew pubs from throughout Southern California and beyond will descend on Pechanga Resort & Casino in Temecula for the 7th Annual Pechanga Microbrew Festival and Chili Cookoff from 1 to 5:00 p.m. in the Pechanga Grand Ballroom.

Microbrew Festival tickets are $50.00. Guests receive a two ounce souvenir glass to sample unlimited beer tastings. Designated driver tickets are available for $30.00. Both ticket levels let attendees taste all chili and other gourmet food samples, take in live music by two bands including iconic bassist Lee Rocker of The Stray Cats, and an extensive silent auction. Guests must be 21 or older to attend. For tickets or more information, visit or call 877.711.2946.

In addition to the craft beer samples the talented Pechanga chefs are preparing eight varieties of their crowd-pleasing, house-made chili for all the guests to enjoy. The chefs are all competing for the coveted fan favorite award.

Damian Stanley the Executive Sous Chef at the Pechanga Resort & Casino is our guest providing all the tasty and thirst-satisfying details.

He’ll also talk about his own signature recipe for Black Bean Chili con Carne, Poblano Rajas with crispy pork and Shishito peppers. He’s the esteemed defending Pechanga Chili Cookoff champ.

Chef Damien has graciously shared his award-winning chili recipe with us. It’s posted on the SoCal Restaurant Show’s website.


Black Bean Chili Con Carne, Poblano Rajas with Crispy Pork and Shishito Peppers

Pechanga Chili CookoffUmi Sushi & Oyster Bar at Pechanga Casino & Resort
Chef Damian Stanley’s Chili Recipe (makes 6 servings)

Carnitas prepared 1lb (cooked pork shoulder)
Ground beef 1lb
Onions diced ½ yellow onion
Garlic minced fresh 1 tbsp
Bay Leaves 2 ea
Cumin Ground 1 tsp
Chili powder 2 tbsp
Aji Panca Paste (optional) 1 tbsp
Tabasco Sauce (to taste)
Worchestshire Sauce (1 dash)
Stewed tomatoes (3) 14.5 ounce cans​
1 Roasted Poblano pepper cut into strips
Shishito Peppers (no stem)
Salt and pepper (to taste)
Green or Red Bell Pepper diced 1 ea
Beans (Ranch Style) Pinto (2) 15 ounce cans
Beans Black Beans (1) 15 ounce can
Chicken Base 2 tsp
Sapporo Beer (1 can)
Vegetable oil 2 tbsp
Water 1 cup

Brown the meat in the oil. Add the onions, black pepper, and bay leaves until onions are soft. Add remaining ingredients, bring to a boil then reduce heat to a simmer, approx. 45min. Add the beans with liquid last, so that the beans do not overcook. Adjust seasoning, serve hot.