Show 54, December 28, 2013: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part One

A Hollywood landmark, Yamashiro, celebrates their 100th birthday in 2014. If you haven’t been there in awhile it’s time to perhaps take another look.

Brock Kleweno of YamashiroBrock Kleweno, the energetic Executive Chef and General Manager, joins us to talk about the rich history of the spot and the new commitment to fine dining in a relaxed atmosphere. There is lots more than fresh sushi to merit your attention here.

If you think Yamashiro Hollywood is the spot to just take out-of-town guests for a classic cocktail and the view you may just want to change your opinion after listening to Chef Brock.

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Show 39, August 17, 2013: Gabriel Dion, Bar Manager at Broadway by Amar Santana, Laguna Beach

Moscow MuleThe rich history of the classic Moscow Mule Cocktail.

The Moscow Mule is a classic cocktail created in the Golden Age of Hollywood at the fabled Cock ‘n Bull restaurant on The Sunset Strip. Every Hollywood star of the period frequented the place because nobody was bothered. They were known for good food, potent libations, and a festive atmosphere.

The Mule is vodka, ginger beer, and lime juice and served in a chilled copper mug. It’s particularly refreshing. The secret is to use a premium quality, spicy ginger beer.

An excellent contemporary version is proudly served locally at Broadway by Amar Santana in Laguna Beach. Bar Manager Gabriel Dion was with us to
profile their distinctive Moscow Mule.

It’s so popular with the regulars at Broadway that it’s not even listed on the cocktail menu. The restaurant is modest in size and on a busy night they will serve some 50 Moscow Mules in the proper, chilled copper mug.

The twist is that they concoct their own ginger beer on-site for the cocktail using fresh ginger. The from-scratch base is brewed in small batches, carbonated overnight, and then dispensed from a keg using a draft beer tap.

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August 17: Adam Perry Lang, Lawry’s The Prime Rib, Lemonade, Moscow Mules, Angels / Ducks Catering

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Executive Chef Gretchen Beaumarchais, Angel Stadium for ARAMARK
Segment Three: Alan Jackson, Chef/Proprietor of Lemonade Part One
Segment Four: Alan Jackson, Chef/Proprietor of Lemonade Part Two
Segment Five: Gina Doyle, General Manager of Lawry’s The Prime Rib in Beverly Hills
Segment Six: Chef Adam Perry Lang
Segment Seven: Gabriel Dion, Bar Manager at Broadway by Amar Santana, Laguna Beach
Segment Eight: Kedric Francis, Executive Editor of Coast Magazine and Orange County Register Magazine

Please join us each week at our new starting time of 10:00 a.m.

Jet and Producer Andy previewed the show now in it’s 11th month on AM 830 KLAA. Thanks to all of our loyal listeners for your support! We love your positive feedback.

On August 24th we’ll be broadcasting from the new Bristol Farms store at 3105 Wilshire Blvd. in Santa Monica from 10:00 a.m. until 12 Noon. Melissa’s will be there roasting Hatch Chiles. They will also be sampling the best creations from the Melissa’s Hatch Chile Cookbook.

Bristol Farms will also be sampling their propriety Hatch Chile creations from Bristol Kitchens in the store.

Gretchen BeaumarchaisGretchen Beaumarchais, the executive chef for ARAMARK at Angel Stadium, is with us. Chef Gretchen is well-known in Anaheim from her long tenure at Honda Center. Fortunately for the Angels and their loyal fans she moved across the street to Angel Stadium this season.

She is responsible for all foodservice at the facility including the Knothole and Diamond Clubs. Chef Gretchen also feeds the media. One of her first assignments this season was revamping the menu at the Knothole Club which is available to stadium guests with a ticket.

A little known fact is that the facilities are available for meetings and conferences when the Angels are on the road. Chef Gretchen also has created the well-received reception meals for weddings at The Stadium.

Chef Gretchen characterizes her food as “clean, seasonal, straightforward, tasty, and delicious.”

Alan Jackson of LemonadeChef Alan Jackson has an extensive background in fine dining and high profile event catering. In 2008 he opened his first Lemonade in West Hollywood. Downtown Los Angeles followed within days. He characterizes it as a modern cafeteria serving Southern California comfort food.

The concept has caught on quickly. The 11th location, the first in Orange County, will launch next week in Fashion Island in Newport Beach. Fashion Island will have a wood burning oven for roasting vegetables and flatbreads and a rotisserie for preparing whole roast rib-eye, leg of lamb and chicken. It will be a destination for dinner.

On National Lemonade Day, Tuesday, August 20th, Lemonade will donate all proceeds of lemonade sold at all of their locations to The Painted Turtle. The Painted Turtle is a non-profit dedicated to providing life-changing camp experiences for children with serious medical conditions.

In late October The Lemonade Cookbook will be released It was written by Alan Jackson and award-winning cookbook author JoAnn Cianciulli.

Gina Doyle of Lawty's The Prime RibLawry’s The Prime Rib is celebrating the 75th Anniversary of the original restaurant on Restaurant Row in Beverly Hills this year. Gina Doyle, the General Manager, is with us to talk about this memorable landmark operation that is still proudly family-owned.

Gina has the honor of being the first female GM in the company at The Tam O’Shanter Inn and now at the flagship Lawry’s The Prime Rib in Beverly Hills. All of the employees at the restaurants are known as co-workers but Gina started as a server at Lawry’s.

Change at Lawry’s doesn’t come easily, or taken lightly, but a new menu item was introduced this month. It’s the first new entrée in some two decades! It’s a grilled Lawry’s Ribeye Steak! Every Ribeye is grilled to order. The steak is served with Scallop Potatoes and Crispy Fried Onions.

Adam Perry Lang BBQ at Jimmy Kimmel Live studios in HollywoodAdam Perry Lang is a well-known fine-dining chef from New York. Along the way he developed a fascination with grilling meats and serious BBQ. Until Sept. 5th on Tuesday, Wednesday, and Thursday from 11 a.m. to 3:00 p.m. Chef Lang is in back of the “Jimmy Kimmel Live” Theater in Hollywood serving his award-winning grilled meats at his Back Lot BBQ.

He’s working off a 45-foot trailer housing his custom BBQ, a chimney, and smoker.

His best-selling BBQ cookbook, Serious Barbecue, is finally back in print. It’s also for sale at the Back Lot BBQ. If you buy it there Chef Lang will autograph it for you.

Moscow MuleThe Moscow Mule is a classic cocktail created in the Golden Age of Hollywood at the fabled Cock ‘n Bull restaurant on The Sunset Strip. Every Hollywood star of the period frequented the place because nobody was bothered. They were known for good food, potent libations, and a festive atmosphere.

The Mule is vodka, ginger beer, and lime juice and served in a chilled copper mug. It’s particularly refreshing. The secret is to use a premium quality, spicy ginger beer.

An excellent contemporary version is proudly served locally at Broadway by Amar Santana in Laguna Beach. Bar Manager Gabriel Dion is with us to
profile their distinctive Moscow Mule.

It’s so popular with the regulars at Broadway that it’s not even listed on the cocktail menu. The restaurant is modest in size and on a busy night they will serve some 50 Moscow Mules in the proper, chilled copper mug.

The twist is that they concoct their own ginger beer on-site for the cocktail using fresh ginger. The from-scratch base is brewed in small batches, carbonated overnight, and then dispensed from a keg using a draft beer tap.

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur regular roving travel correspondent, Kedric Francis, joins us. Kedric is the debonair Executive Editor of both Coast Magazine and The Orange County Register Magazine.

A hot button issue in dining is the advisability of kids in fine-dining restaurants. Is it ever appropriate to restrict guests in a restaurant to adults? Is it even right for the restaurateur to make this call? Kedric and Chef Jet get into a roundtable discussion on this. How do you feel ?

Are special Children’s menus in restaurants a good thing? That’s discussed, too.

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Executive Chef Gretchen Beaumarchais, Angel Stadium for ARAMARK
Segment Three: Alan Jackson, Chef/Proprietor of Lemonade Part One
Segment Four: Alan Jackson, Chef/Proprietor of Lemonade Part Two
Segment Five: Gina Doyle, General Manager of Lawry’s The Prime Rib in Beverly Hills
Segment Six: Chef Adam Perry Lang
Segment Seven: Gabriel Dion, Bar Manager at Broadway by Amar Santana, Laguna Beach
Segment Eight: Kedric Francis, Executive Editor of Coast Magazine and Orange County Register Magazine

Show 33, June 29, 2013: Tony Abou-Ganim, The Modern Mixologist

The Modern Mixologist Tony Abou-GanimTony is based in the classic cocktail capital of America, b. When it comes to being the ultimate master bartender (and part magician) Tony is the recognized go-to guy on the national scene. When Food Network’s “Iron Chef America” needs a star mixologist they use Tony in the episode!

When Steve Wynn built his enduring masterpiece, the Bellagio, the ultimate destination resort of modern Las Vegas, Tony created the ambitious, trend-setting bar program for the entire project and trained the staff.

Tony is talking about summer cocktails. He takes us through the creation of a special daiquiri made with fresh bing cherry infused rum as the base.

His favorite spirit is Campari (the Italian aperitif) and his favorite cocktail is the Negroni.

Just out is Tony’s signature line of custom specialized bar tools.

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Show 33, June 29, 2013: Tony Abou-Ganim, The Modern Mixologist Continued…

The Modern Mixologist Tony Abou-GanimOn our return Tony went through the steps in mixing the perfect Negrino.

He also emphasized the importance of the proper glassware and hard, clear ice in creating truly great cocktails. Ice is often overlooked and that ultimately creates problems with presentation and possible dilution.

On Tuesday, July 2nd Tony Abou-Ganim is a guest on NBC’s “Today Show.” He’s going to be sharing “do it yourself” cocktails for the 4th of July.

On August 16th, Abou-Ganim is going to be in Los Angeles for the “All Hands on Deck” cocktail tour for National Rum Day. Over the course of the evening’s program Abou-Ganim will explore with the guests the modern mixology applications of Shellback Caribbean Rum.

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