Show 366, March 28, 2020: Ojai Pixie Tangerines with Melissa’s Michelle Grow

Michelle Grow of Melissa's World Variety ProduceIt’s now Ojai Pixie Tangerine season through May. “They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack!”

“Delicious in flavor and easy-to-eat, what more can these tangerines offer you? Well, how about their healthy goodness? Like all other citrus, these tangerines are loaded with Vitamin C, antioxidants and other essential nutrients which help maintain immunity and a healthy circulatory system. Remember, eating fruits such as tangerines and vegetables instead of higher fat and higher calories foods are a key part of maintaining a healthy diet with no-guilt.”

Ojai Pixie Tangerine recipes (with a guarantee of deliciousness) are available on Melissa’s website. Think Streamed Baby Beet & Pixie Tangerine Salad with Cumin Vinaigrette and Ojai Pixie Julius Drink for a sweet finish.

Melissa’s resident Pixie Tangerine expert, Michelle Grow, peels the 411 on Ojai Pixie Tangerines for us.

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Show 359, February 8, 2020: Food Journalist Jamie Schler with Orange Appeal – Savory & Sweet

Cookbook Author Jamie SchlerJamie Schler is an award-winning writer specializing in food and culture, her stories inspired by her multicultural family and 35 years living between France and Italy, completely immersed in the culture. After years spent working in high-end gastronomic tourism and as an interpreter at a prestigious Parisian cooking school, and having married into a deeply traditional French family, Jamie has become an expert on French cuisine. Her writing focuses on more than just the recipes; she delves into the history of French cooking and individual dishes, the stories, traditions, and the daily family, cultural, and social rituals behind the food.”

“For her first cookbook, Orange Appeal – Savory & Sweet, Jamie returned to her native Florida and her lifelong passion for the most versatile fruit of the citrus family, the extraordinary orange.”

“Jamie’s lifelong connection to the orange runs deep: she grew up on Florida’s Space Coast, the narrow strip of land sandwiched between the Atlantic Ocean and the Indian River, surrounded by the world-famous Indian River citrus groves. She grew up eating oranges daily, lots and lots of oranges; she sometimes feels like she has orange juice running through her veins. Devoting an entire cookbook to the orange allowed her to explore it in all of its forms, navels, juice, blood, bitter varieties, using the whole fruit, the flesh, the zest, juice, rind, the orange in powder form, marmalade, liqueur, orange flower water in innovative ways, from feature ingredient to essential flavoring.”:

“She has created a collection of more than 70 sunny, sophisticated, and comforting recipes, both savory and sweet, accessible to cooks of every level of experience and knowhow, offering the kind of recipes that she prepares for her own family and friends everyday, and drawing from the many cultures that fill her home and her kitchen.”

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Show 185, August 20, 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, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Co-Host. In May in Chicago during the National Restaurant Association’s annual conclave 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…

Journalist Brock Radke is our well-connected Las Vegas insider. He’s the Managing Editor of Las Vegas Weekly and has been reporting on the dynamic Las Vegas scene for 15 years. He’s back with his regular dining update.

Warren Schwartz is a prominent fine-dining chef. Foodies probably know him best for his long tenure as the Executive Chef of the landmark Saddle Peak Lodge in Malibu Canyon. His new venture is Magpies Softserve in Silverlake in partnership with his wife, Rose, an accomplished pastry chef.

Hamburgers are always a juicy topic of interest on the show. Joining us to chat about the ultimate burger and its creation are the “Meatheads” from West Coast Prime Meats, Jay Henderson and Terry Hanks. They have over 50-years of combined hands-on experience in the business! I’ll have mine medium rare, please…

If you think churrascaria fare (Brazilian BBQ) is all there is to the food of Brazil kindly think again. With the Rio Olympics in their last week it’s time for an education on Brazilian fare. Joining us is the founder of Pampas Grill (Original Farmers Market and Culver City,) Francisco Carvalho.

In the late 80s one of the most prominent chef pioneers in Los Angeles was Michel Richard of Citrus. He was an amiable, larger-than-life culinary personality. Sadly he left us on August 13th. Russ Parsons (the former, long-time Food Editor at The Los Angeles Times) knew him well. Russ joins us for a remembrance.

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

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Show 185, August 20, 2016: Remembering Chef Michel Richard with Food Journalist & Author, Russ Parsons

Michel RichardIn the late 80s one of the most prominent chef – pioneers in Los Angeles was Michel Richard of Citrus. He was an amiable, larger-than-life culinary personality. Sadly he left us on August 13th.

Chef Michel opened a branch of Citronelle in Georgetown in 1993 and became a prominent figure on the Washington, D.C. culinary scene. It was his later home base.

Russ Parsons (the former, long-time Food Editor at The Los Angeles Times) knew him well. Russ joins us for a remembrance.

Russ Parsons and Michel RichardFrom Russ Parsons in the Los Angeles Times, November 1, 2006 :

“Every cook has his chef — someone they look up to above all others — and for almost 20 years (and even beyond, it turns out), Michel has been mine. I am not alone in this. He is regarded by his peers as a chef’s chef–an endless and generous source of new ideas and techniques. When Thomas Keller wrote his foreword to Michel’s new book, Happy in the Kitchen,” he titled it “Why Didn’t I Think of That?””

“It has been my terrific fortune to know a lot of really talented chefs over the years. Some have a wonderful innate sense of flavor. Some have a jeweler’s eye when it comes to presentation. Some can play technical tricks that make you gasp. Michel combines all three along with wit and intelligence.”

“I used to tease Michel that if someone told him he was the best chef in Los Angeles, he’d ask, “What about California?” If they said California, he’d ask, “What about the United States?” And so on. Even if someone told him he was the best chef in the world, he’d ask, “What if there are restaurants on other planets?””

In closing Russ observes that Chef Michel’s Happy in the Kitchen stands the test of time. It’s a beautiful book with gorgeous photos. He enthusiastically recommends it for every home cook’s library.

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August 20: Brock Radke, Warren Schwartz, West Coast Prime Meats, Pampas Grill, Memories of Michel Richard

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Brock Radke, Managing Editor, Las Vegas Weekly Part One
Segment Three: Brock Radke, Managing Editor, Las Vegas Weekly Part Two
Segment Four: Chef Warren Schwartz, Magpies Softserve, Silver Lake
Segment Five: Jay Henderson and Terry Hanks, West Coast Prime Meats’ “Meatheads” Part One
Segment Six: Jay Henderson and Terry Hanks, West Coast Prime Meats’ “Meatheads” Part Two
Segment Seven: Francisco Carvalho, Pampas Grill Churrascaria, Original Farmers Market and Culver City
Segment Eight: Remembering Chef Michel Richard with Food Journalist & Author, Russ Parsons

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Co-Host. In May in Chicago during the National Restaurant Association’s annual conclave 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…

Journalist Brock Radke is our well-connected Las Vegas insider. He’s the Managing Editor of Las Vegas Weekly and has been reporting on the dynamic Las Vegas scene for 15 years. He’s back with his regular dining update.

Warren Schwartz is a prominent fine-dining chef. Foodies probably know him best for his long tenure as the Executive Chef of the landmark Saddle Peak Lodge in Malibu Canyon. His new venture is Magpies Softserve in Silverlake in partnership with his wife, Rose, an accomplished pastry chef.

Hamburgers are always a juicy topic of interest on the show. Joining us to chat about the ultimate burger and its creation are the “Meatheads” from West Coast Prime Meats, Jay Henderson and Terry Hanks. I’ll have mine medium rare, please…

If you think churrascaria fare (Brazilian BBQ) is all there is to the food of Brazil kindly think again. With the Rio Olympics in their last week it’s time for an education on Brazilian fare. Joining us is the founder of Pampas Grill (Original Farmers Market and Culver City,) Francisco Carvalho.

In the late 80s one of the most prominent chef pioneers in Los Angeles was Michel Richard of Citrus. He was an amiable, larger-than-life culinary personality. Sadly he left us on August 13th. Russ Parsons (the former, long-time Food Editor at The Los Angeles Times) knew him well. Russ joins us for a remembrance.

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

Brock Radke of Las Vegas WeeklyJournalist Brock Radke is our well-connected Las Vegas insider. He’s the Managing Editor of Las Vegas Weekly and has been reporting on the dynamic Las Vegas scene for 15 years. He’s back with his regular dining update.

We’ll get updated on Downtown Las Vegas restaurant happenings, celebrate the 50th Anniversary of Caesars Palace, and talk about a pioneering chef’s sad restaurant closing.

Warren ScwartzWarren Schwartz is a prominent fine-dining chef. Foodies probably know him best for his long tenure as the Executive Chef of the landmark Saddle Peak Lodge in Malibu Canyon. His new venture is Magpies Softserve in Silverlake in partnership with his wife, Rose, an accomplished pastry chef.

“Magpies Softserve is a scratch recipe soft serve dessert shop. We make our soft serve mix and all toppings in house. We wanted to expand the flavors of typical soft serve ice cream from the traditional vanilla and chocolate by creating flavors of soft serve that bring us back to our childhood, flavors that inspired us to become chefs.”

“We love ice cream. Opening a dessert shop has always been a dream of ours. This idea came to us while we were on a family vacation in Palm Desert, when for nostalgia sake, we decided to go into a Dairy Queen. As we were licking our cone, we came up with the idea at the same time. “Let’s do a chef-y Dairy Queen” and the idea was born. We would have all-scratch soft serve recipes with life inspired flavors and we would make all toppings in-house. We would create flavors that we grew up with and represent us.”

Rose is Korean American, born and raised in South Florida, and Warren is a true Valley Californian. Between the two of us, we came up with flavors that can really tell a story. From a Horchata (non dairy), to a Cortadito, a sweetened Cuban espresso to Yuzu Honey, a traditional Korean tea that is unique to the American palate. We had a lot of fun creating flavors that are authentic to us.”

Bacon Blue Burger at Simmzy'sHamburgers are always a juicy topic of interest on the show. Joining us to chat about the ultimate burger and its creation are the “Meatheads” from West Coast Prime Meats, Jay Henderson and Terry Hanks. I’ll have mine medium rare with dill pickles, please…

The Meatheads will give us the informed 411 on how to create that better burger at home with a side order of all the insider’s tips. What are the best cuts of beef for the ultimate burger blend? How do you grind your hamburger meat at home without it being a major effort?

What’s the best cooking method for the burger; fried or grilled? How about seasoning? How do you avoid that turkey burger from being dried-out?

Francisco Carvalho of Pampas GrillIf you think churrascaria fare (Brazilian BBQ) is all there is to the food of Brazil kindly think again. With the Rio Olympics in their last week it’s time for a broader education on Brazilian fare. Joining us is the founder of Pampas Grill (Original Farmers Market and Culver City,) Francisco Carvalho.

Think caipirinhas, Feijoada, Farofa, and cheese bread besides the familiar Picanha cut…

Michel RichardIn the late 80s one of the most prominent chef pioneers in Los Angeles was Michel Richard of Citrus. He was an amiable, larger-than-life culinary personality. Sadly he left us on August 13th.

Chef Michel opened Citronelle in Georgetown in 1993 and became a prominent figure on the Washington, D.C. culinary scene. It was his later home base.

Russ Parsons (the former, long-time Food Editor at The Los Angeles Times) knew him well. Russ joins us for a remembrance.

Russ Parsons and Michel RichardFrom Russ Parsons in the Los Angeles Times, November 1, 2006 :

“Every cook has his chef — someone they look up to above all others — and for almost 20 years (and even beyond, it turns out), Michel has been mine. I am not alone in this. He is regarded by his peers as a chef’s chef–an endless and generous source of new ideas and techniques. When Thomas Keller wrote his foreword to Michel’s new book, Happy in the Kitchen,” he titled it “Why Didn’t I Think of That?””

“It has been my terrific fortune to know a lot of really talented chefs over the years. Some have a wonderful innate sense of flavor. Some have a jeweler’s eye when it comes to presentation. Some can play technical tricks that make you gasp. Michel combines all three along with wit and intelligence.”

“I used to tease Michel that if someone told him he was the best chef in Los Angeles, he’d ask, “What about California?” If they said California, he’d ask, “What about the United States?” And so on. Even if someone told him he was the best chef in the world, he’d ask, “What if there are restaurants on other planets?””

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Brock Radke, Managing Editor, Las Vegas Weekly Part One
Segment Three: Brock Radke, Managing Editor, Las Vegas Weekly Part Two
Segment Four: Chef Warren Schwartz, Magpies Softserve, Silver Lake
Segment Five: Jay Henderson and Terry Hanks, West Coast Prime Meats’ “Meatheads” Part One
Segment Six: Jay Henderson and Terry Hanks, West Coast Prime Meats’ “Meatheads” Part Two
Segment Seven: Francisco Carvalho, Pampas Grill Churrascaria, Original Farmers Market and Culver City
Segment Eight: Remembering Chef Michel Richard with Food Journalist & Author, Russ Parsons

Show 106, January 17, 2015: Chef / Proprietor Alain Giraud, Maison Giraud

Alain GiraudMaison Giraud in Pacific Palisades opened its doors in 2011. The unpretentious restaurant and bakery reflect the life and experiences of master French Chef Alain Giraud (ex-Michel Richard’s Citrus.) Chef Giraud welcomes his guests to dine on fine French food in a friendly, family setting.

You can see him every Wednesday morning shopping at The Santa Monica Farmers Market where he is a long-time and familiar fixture. Giraud arrived in Los Angeles in 1988 and joined Michel Richard at Citrus as Chef de Cuisine. Together they elevated Citrus to the ranks of the country’s most celebrated restaurants.

Since then Alain has been the executive chef at Lavande, a fondly remembered French Provencal restaurant at the Loews Santa Monica Beach Hotel. He was the opening executive chef in 2002 at the high profile and much written-about Bastide on Melrose Place in West Hollywood. Before opening Maison Giraud, Alain was the opening executive chef at Anisette, an ambitious French brasserie located in the landmark Clocktower Building in Santa Monica.

Maison Giraud hosts a gourmet oyster bar on the first Thursday of each month conducted by Master Ecailler Christophe Happillion. On the fourth Thursday of each month is the Four Star Dinner (7-courses) showcasing the talents of a prominent Guest Chef.

Foie gras is back on the menu at Maison Giraud.

Chef Alain Giraud is our guest.

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Show 99, November 29, 2014: Produce Guru Robert Schueller, Melissa’s / World Variety Produce

Robert Schueller of Melissa's World Variety ProduceRobert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Sweet Limes are thought to be a cross between Mexican limes and sweet lemons. Melissa’s Sweet Limes are extremely sweet when ripe and without the citric acid. These sweet and delicious limes are very aromatic and juicy.

Robert also talks about preparing Hibiscus Tea. It has a pleasantly flowery aroma with a fruity-tart flavor, reminiscent of cranberry. Very refreshing…

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Show 68, April 5, 2014: Lesley Jacobs Solmonson, author of Gin: A Global History

Lesley Jacobs SolmonsonThe Museum of the American Cocktail (based in New Orleans) is kicking off their “Touring the Cocktail Series” in Los Angeles with Lesley Jacobs Solmonson, the author of Gin: A Global History. She also is the food and cocktail columnist at LA Weekly. The provocative program is “A History of Gin in Five Cocktails.”

Gin is the undisputed king of cocktail spirits. Built upon a neutral spirit base, great gin is a symphony of juniper, spices, botanicals, and citrus.

Five signature gin cocktails will be available for sampling that evening. It’s set for Monday, April 7th at Dominick’s Restaurant in West Hollywood.

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April 5: OC Baking Co., Grist & Toll, Duskie Estes, Lesley Jacobs Solmonson, Relish Culinary Adventures, Micah Wexler

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Master Baker Dean Kim, OC Baking Co
Segment Three: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill
Segment Four: Duskie Estes, Executive Chef and Co-Owner, Zazu Kitchen + Farm, The Barlow
Segment Five: Lesley Jacobs Solmonson, author of Gin: A Global History
Segment Six: Donna del Rey, Relish Culinary Adventurers, Healdsburg, CA
Segment Seven: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part One
Segment Eight: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part Two

Chef Jet and Producer Andy preview the show.

The Inaugural Grilled Cheese Festival & Competition featuring the best of the OC’s chefs is coming. We’ll have the details on how you can attend.

Would you believe a stone flour mill in Pasadena? It’s a passion project for the two partners who are selling flour from grain sourced from local growers. That’s a great example of the locavore movement!

We last visited with Chef Duskie Estes of Zazu Kitchen + Farm & Black Pig Meat Co. right before they opened their spacious new restaurant at The Barlow in Sebastopol (Sonoma County) last year. We have an update…

You can’t have a classic bar without gin. We have a fascinating tutorial from the local expert affiliated with the Museum of the American Cocktail.

The gateway to the Sonoma County Wine Country for foodies is Relish Culinary Tours located right off the town square in Healdsburg. They offer cooking classes, private parties, culinary tours and creative catering. We’ll hear about what’s on their menu for Spring & Summer.

A Los Angeles fine dining chef who has cooked at Tom Colicchio’s Craft in Century City is a deliman at heart. He’s about to open a Jewish deli in Downtown Los Angeles featuring his premium, house cured meats.

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

The Big Cheese Grilled Cheese CompetitionIn celebration of National Grilled Cheese Month in April, OC Baking Co. and Provisions Market in Orange will join forces to host The Big Cheese, Orange County’s first grilled cheese festival and competition. OC Baking Co. Master Baker Dean Kim will supply locally produced freshly baked bread to top OC chefs competing for the title of “The Big Cheese” on Monday, April 14th from 6 to 8:00 p.m. at Provisions Market in Orange.

“The Chef community in Orange County is a tight knit one with many talented individuals I’m proud to call my friends,” commented Chef Greg Daniels, who oversees the kitchens at Haven Gastropub in Orange and Pasadena, as well as taco asylum in Costa Mesa. “Grilled Cheese is something we can all relate to and, thanks to OC Baking Co.’s support, this event is a way for us to get together for a lighthearted competition.”

Nan KohlerSerious home baker Nan Kohler and her business partner (Marti Noxon) have recently opened (December) Grist & Toll, an Urban flour mill in Pasadena. They are selling flour milled on the site from grain sourced from local growers.

The attractive blond wood stone mill from Austria is visible through a window and is the real star of the show.

They sell flour to home bakers as well as select restaurants including Union Restaurant in Pasadena.

Baking classes are on the way.

Chef Duskie Estes and Salumist John Stewart of Zazu Kitchen and FarmWhen we first met Sonoma County-based Chef Duskie Estes last Spring when she was about to move Zazu Kitchen + Farm from Santa Rosa into an incredible space at The Barlow in Sebastopol. It’s now located on the grounds of a long-closed Gravenstein apple processing facility. Some of the tin clad warehouse buildings remain and have been artfully repurposed. The rest of the complex duplicates that rustic look.

Duskie and her husband, John Stewart, are the King & Queen of Porc from the Grand Cochon competition in 2011. They also operate the Black Pig Meat Co.

Most of the mains change nightly at Zazu. A signature starter is the “I (heart) Pigstrami. John cures the pork for this little sandwich served on artisan rye with sauerkraut and house-made Guinness mustard.

Saturday and Sunday brunch is a major attraction here. At brunch the “can’t miss” item is the “As seen on TV” maple glazed donut with bacon jimmies. Outrageous…

Also popular is the king + queen of pork bacon-in-the-batter waffle with bacon toffee and house-made espresso gelato.

Lesley Jacobs SolmonsonThe Museum of the American Cocktail (based in New Orleans) is kicking off their “Touring the Cocktail Series” in Los Angeles with Lesley Jacobs Solmonson, the author of Gin: A Global History. She also is the food and cocktail columnist at LA Weekly. The provocative program is “A History of Gin in Five Cocktails.”

Gin is the undisputed king of cocktail spirits. Built upon a neutral spirit base, great gin is a symphony of juniper, spices, botanicals, and citrus.

Five signature gin cocktails will be available for sampling that evening. It’s set for Monday, April 7th at Dominick’s Restaurant in West Hollywood.

Donna del Rey of Relish Culinary AdventuresWhen it comes to providing the welcoming gateway for discriminating foodies to the Sonoma County Wine Country no one does it better than the hard-working Donna del Rey of Relish Culinary Adventures in Healdsburg. Relish offers cooking classes, private parties, distinctive culinary tours, and creative catering.

Recently Donna and her crew provided support for the Artisan Cheese Festival.

For the ultimate experience they offer “Relish Sonoma County,” a 3-Day Culinary Adventure of Sonoma County.

Coming up on June 21st is a hands-on Culinary Birds cooking class with Chef John Ash.

Micah WexlerChef Micah Wexler was born and raised in Los Angeles and always had aspirations to be a chef. At age 15, Wexler’s first job was working with legendary Italian Chef, Gino Angelini, at Vincenti in Brentwood.

In 2011 Wexler opened Mezze Restaurant as Chef/Co-owner. Mezze was named one of the Top New Restaurants that year by Los Angeles Magazine and was one of Jonathan Gold’s Essential 99 restaurants.

Next month Wexler will open his newest concept, Wexler’s Deli, in Downtown Los Angeles’ iconic Grand Central Market. Wexler’s Deli aims to take the traditional deli back to its roots and provide a place of community, pride, familiarity, and quality.

The menu will feature traditional favorites of corned beef, pastrami, salmon, and sturgeon, all cured and smoked in-house. All condiments will be house-made.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Master Baker Dean Kim, OC Baking Co
Segment Three: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill
Segment Four: Duskie Estes, Executive Chef and Co-Owner, Zazu Kitchen + Farm, The Barlow
Segment Five: Lesley Jacobs Solmonson, author of Gin: A Global History
Segment Six: Donna del Rey, Relish Culinary Adventurers, Healdsburg, CA
Segment Seven: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part One
Segment Eight: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part Two

Show 53, December 21, 2013: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Continues…

Herringbone in La Jolla and West HollywoodExecutive 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.” After his success on “Top Chef” he stayed at Oceanaire for another 18 months before going out on his own.

He’s surprised that so many young people graduating from culinary schools today think they can just walk into being celebrities on food TV without a proper culinary foundation and a lot of luck.

He also talks about the practical value of public relations as it applies to building a chef’s brand.

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