Show 375, May 30, 2020: Cooking Instructor Pamela Salzman with Quicker Than Quick

Pamela Salzman“From Los Angeles-based cooking instructor and author of Kitchen Matters, Pamela Salzman, comes Pamela Salzman’s Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less– a cookbook complete with quick, delicious meals and kitchen hacks that make home cooking a breeze.”

“Life, whether one works outside the home or not, is really, really busy. In a perfect world, we would write out our meal plans for the week, shop accordingly, and cook nutritious meals every day with ease. But some days, the orthodontist visit runs late, or there’s more traffic than usual, or the chicken was never defrosted. And some days, we just don’t have the energy to cook for an hour even if we have the time.”

Quicker Than Quick is the book you will reach for time and again when you need to make something quick but nutritious. In her second cookbook, Pamela shares an arsenal of cooking class-tested, family-approved, easy, healthful recipes that will have you covered through breakfast, lunch, and dinner – and almost everything can be made in thirty minutes or less.”

“These inventive sheet pan dinners, stovetop skillet meals, Instant Pot recipes, and quick versions of time-consuming comfort foods require minimal hands-on time and don’t use exotic, hard-to-find ingredients. Equally useful are the techniques and tricks that teach you great ways to hack your meals, without sacrificing quality.”

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Show 372, May 9, 2020: Mark C. Stevens – Spokesperson for Krewe of Red Bean’s Feed the Second Line

Author Mark C. StevensThe Krewe of Redbeans in New Orleans was set to hold their annual “Bean Madness” competition for the fourth straight year when COVID 19 shut down most public gatherings. Restaurants and chefs, used to competing in the tournament for the title of Best Red Beans in the city, were instead facing another challenge: the prospect of shutting down altogether for an indefinite amount of time.

Devin De Wulf, organizer of the event and founder of the Krewe of Red Beans, shifted his focus on how to help the struggling restaurants with an assist from his wife, an ER doctor at local University Medical Center. Using as inspiration the story of how a batch of cookies boosted the morale of her entire department, Devin began ordering food for the hospital staff with lingering funds from the cancelled fundraiser.

Over the progressive several weeks, based on donations and logistical support from Krewe members, this grew to supporting some 49 restaurants while feeding front line medical workers in all 15 of New Orleans major hospitals.

Feed the Second Line, a sister effort to Feed the Front Line NOLA, was announced on Friday April 24th, which would have been the second day of New Orleans’ beloved Jazz & Heritage Festival. Feed the Second Line seeks to provide food-love and employment to The City’s culture-bearers — musicians, Mardi Gras Indians, Social Aid & Pleasure Club members, artists, and other cultural figures in the New Orleans community. The initiative pairs older, more vulnerable musicians and artists with their younger counterparts to assist them with shopping for their groceries and household needs. The benefits of this program are two-fold — providing much needed groceries for free to the venerated culture-bearers of this great city, with contactless delivery to protect them from public exposure during the pandemic, while providing employment to the younger generation losing weeks, possibly months, of paying gigs.

New Orleans food writer and cookbook author Mark C. Stevens (a spokesperson for Krewe of Red Beans) joins us with the inspirational details of these grass-roots efforts.

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Show 275, May 26, 2018: Culinary Personality & Author, Amy Riolo, Editor, Quick Diabetic Recipes for Dummies

Amy RioloIf you have diabetes, knowing which foods to eat is a bit of a tricky business. That’s why the American Diabetes Association wrote Quick Diabetic Recipes For Dummies®—to answer all your food-related questions. It offers more than 100 tasty, nutritious, and easy-to-prepare recipes to keep you satisfied and healthy for life.

Chef Amy Riolo, a best-selling cookbook author and past guest with The Ultimate Mediterranean Diet Cookbook, edited the book and is the National Spokesperson for it with the American Diabetes Association. Amy is our guest.

Quick Diabetic Recipes For Dummies is the perfect guide to help you start making healthier food choices and cooking delicious diabetes-friendly recipes at home. It provides expert tips on the types of food you should keep stocked in your kitchen, advice on healthy cooking techniques, ways to lower fat, and, most importantly, information on what to eat with diabetes.

There is a companion Cheat Sheet that goes along with the book. Go to the Dummies site and type Quick Diabetic Recipes For Dummies Cheat Sheet in the Search box.

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Show 135, August 22, 2015: Susan Herrmann Loomis, author and cooking instructor

Susan Herrmann LoomisAward-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France. This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create. Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients.

She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.

After reading In a French Kitchen, the reader will be immediately enveloped in warmth and good smells, which will make you hungry and eager to get in front of the stove. There is much inside this book to help you along. And as Susan says, “Cooking like the French, in a French Kitchen, is the shortest route to happiness, warmth, pleasure, and delicious times.”

Susan is a France-based (Normandy), award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

She offers cooking classes in both Paris and Louviers.

 

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Show 100, December 6, 2014: Dorie Greenspan

Dorie GreenspanWith her groundbreaking bestseller, Around My French Table, renowned cookbook author and baker Dorie Greenspan changed the way Americans view French Food. Now in BAKING CHEZ MOI: Recipes from My Paris Home to Your Home Anywhere, she explores the captivating world of French desserts, bringing together a charmingly uncomplicated combination of contemporary recipes that emphasize the French knack for elegant simplicity.”

“A little over five years ago, Dorie set out to observe and write about some of the best French pastry chefs behind the world’s most accomplished desserts – those towering architectural confections that are as much art as food. She went in search of what she called her “Ph.D. in pastry.”

“However, it didn’t take her long to recognize that she was continually drawn to the simplest sweets – those of daily life – the home-baked cakes, tarts, pastries, and cookies we all crave every day. BAKING CHEZ MOI is the culmination of all of Dorie’s discoveries, an irresistible collection of radically simple desserts inspired by years of travel through France. Incorporating the country’s traditions, specialties, and seasonal ingredients as well as the recipes shared by talented home bakers and pastry chefs.

Dorie Greenspan joins us from Manhattan.

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Show 100, December 6, 2014: Dorie Greenspan Continues…

Custardy Apple SquaresDorie is on a mission to encourage Home Bakers in their kitchens. Her gateway recipe which she suggests a starting home baker tackles first is her foolproof “Custardy Apple Squares.” The ingredients are typically already in the home pantry. The recipe is now available for the taking via the “Blog” tab accessible from the Home Page of the “SoCal Restaurant Show’s” Website.

Dorie observes about BAKING CHEZ MOI, “Over the years, as the recipes and stories accumulated, as I made the cakes and cookies, tarts, pastries, and desserts in France, remade them in America, and shared them with friends on both sides of the ocean, I realized that though I hadn’t written the book I’d originally set out to, I’d written one that taught me just as much.”

“In 2006 Dorie’s Baking From My Home to yours was published. Shortly after the book was available an online baking club, Tuesdays with Dorie, was formed so that members could bake their way through the book and learn from it and each other. The group finished the book’s 300 plus recipes and is now deep into Baking with Julia.”

“Around My French Table is filled with stories of French life and more than 300 recipes for the elbows-on-the-table food that my friends and I are making in France today. Another online group, French Fridays with Dorie, was formed and the members – they come from all over the world – are cooking like mad. Soon they will be baking their way through BAKING CHEZ MOI”

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Show 97, November 15, 2014: Rick Rodgers, cookbook author and culinary instructor

Rick RodgersRick Rodgers is an award-winning cookbook author and cooking teacher and the accomplished writer of more than forty cookbooks on subjects ranging from baking to grilling, and more. Rodgers often works behind the scenes as a recipe tester, co-author, and valued consultant on cookbooks by other authors, including Sarabeth Levine of Sarabeth’s Bakery

Rodgers has also penned corporate cookbooks for well-known clients such as Kingsford Charcoal and Sur La Table, as well as many titles for Williams-Sonoma.

Just in time for the Holidays is The Big Book of Sides – More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces and More. What’s the Thanksgiving feast without the assortment of tasty sides? Side dishes make the meal. Rick gives the humble side dish its due, elevating it to its proper, important place on the menu – front and center.

“With 32 color photos, main course pairings for every recipe and a guide to the best cooking methods, The Big Book of Sides provides answers to the age-old question of what to serve with what, with side dishes for all seasons, celebrations, occasions and even everyday weeknight meals.”

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Show 71, May 3, 2014: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com, editor, writer, speaker and consultant

Barbara FairchildIt’s a pleasure to welcome food journalist Barbara Fairchild back to the show. She is an editor, writer, speaker and consultant. She was the long-time Editor of Bon Appetit Magazine before the publication relocated to New York.

Her newest position is Restaurant & Travel Editor for grapecollective.com.

Based on her recent travels Barbara has restaurant finds for us from both London and Paris.

Bistro Bellet in the 10th Arrondissement is Barbara’s pick for Paris. The Chef is Francois Chenel (ex-Chez Michel.) It’s an emerging area for better restaurants. It’s two levels of prix fixe menus with lots of choices within each category. Price is highly reasonable for the quality of the cuisine.

For London its chef, restaurateur, and cookbook author Yotam Ottolenghi’s Nopi. It’s tasty Middle-Eastern influenced fare with great atmosphere. It’s all a la carte. It’s expensive but no worse on the wallet than the best in Los Angeles and Orange Counties…

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May 3: Sherry Yard, Jesse Barber, Nan Kohler, Barbara Fairchild, Yvon Goetz

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Sherry Yard of iPic Theaters and Helms Bakery Part One
Segment Three: Sherry Yard of iPic Theaters and Helms Bakery Part Two
Segment Four: Executive Chef Jesse Barber of Barnyard Venice
Segment Five: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part One
Segment Six: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part Two
Segment Seven: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com, editor, writer, speaker and consultant
Segment Eight: Chef Yvon Goetz, Chef & Partner, The Winery Restaurant & Wine Bar, Tustin and Newport Beach

Chef Jet and Producer Andy preview the show.

Multiple James Beard Award-winning Pastry Chef Sherry Yard is familiar to the listening audience of the “SoCal Restaurant Show.” Her work-in-progress is the ambitious revival of the Helms Bakery in Los Angeles on the border with Culver City.

She will tell us all about her exciting new position as Corporate Vice President of the Culinary Division of iPic Theaters. Watching a movie on the big screen should be a deluxe experience with food to match !

There is a relatively new hidden gem of a very personal farm-to-table restaurant in Venice. That’s Barnyard Venice. Come hungry and prepare to be pleasantly surprised and also well-taken care of.

Nan Kohler, the Managing Partner of Grist & Toll – An Urban Flour Mill, is back for an encore. This time she’ll also be speaking about gluten-free.

Barbara Fairchild, the well-traveled Restaurant & Travel Editor for grapecollective.com is back with us to share some inspired restaurant finds from her recent travels both in Europe and in The States.

The Winery Restaurant & Wine Bar in Tustin has a new location on the Bay in Newport Beach. It’s a “wow” of a spot!

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

Sherry YardRenowned pastry chef and best-selling cookbook author Sherry Yard spent close to 20 years with Wolfgang Puck. She also has been awarded two prestigious James Beard Foundation Awards! On May 5th in New York City Sherry is being inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. It’s an elite group…

In late 2012 she left Spago to realize a dream project with Sang Yoon. That’s the reopening (and revamping) of the fondly remembered Helms Bakery in Los Angeles on the border of Culver City.

She has just stepped into the newly created position of Corporate Vice President of Culinary Direction for iPic Theaters.

Their new state-of-the-art Westwood complex has just opened. Locally-sourced gourmet food is now on the menu for the luxury movie viewing experience.

She also somehow finds the time to actively serve on both the National and L.A. Boards of the Careers through Culinary Arts Program. (C-CAP.)

The iPic Theaters menu for Westwood even includes Helms Treats. There are premium signature cookies and even frozen novelties!

On the ground floor there is an Italian restaurant (Tanzy) open to the public for lunch and dinner.

Sherry Yard was on hand Sunday, April 25th on Rodeo Dr. in Beverly Hills to observe the cutting of Chef Donald Wressell’s breathtaking birthday cake for the 100th Anniversary of the City of Beverly Hills. Chef Donald is the corporate chef for Guittard Chocolate Co. Sherry has created incredible desserts for the Oscars and was truly impressed with the incredible results. 15,000 slices of deliciousness were served!

Adding a needed basement to the Helms Bakery (where there was none before) has delayed the project. Sherry is now looking at a 2015 launch.

Jesse Barber of Barnyard VeniceBarnyard Venice (opened in 2012) is a bit of a find housed in an old cottage on Pacific Avenue. It’s rustic and comfortable.

Chef Jesse Barber, an alum of the kitchen at Tasting Kitchen, is the menu-maker. Earlier in his career he worked with Thomas Keller at both The French Laundry and Bouchon. He’s put together an ever changing menu with an emphasis on local ingredients. He’s a regular at the Santa Monica Farmers Markets and that’s the basis for his menu which changes almost daily.

His grilled octopus is a standout.

Ramen Tuesday is at the bar.

Nan KohlerNan Kohler is the Managing Partner of Grist & Toll – An urban Flour Mill in Pasadena. She has extensive background in baking.

Nan discusses her take on celiac disease and the growing need for gluten-free products.

On Sunday, May 4th Chef Bruce Kalman of Pasadena’s Union is cooking a dinner in conjunction with Grist & Toll. Union uses many of their products including their polenta which is a favorite of Chef Jet’s.

Chef Kalman will incorporate Grist & Toll’s whole-grain milled fresh flours into five courses. The price is $85 per guest.

Nan explains how the flours produced by Grist & Toll differ from the commercial enriched flour that goes into plain white bread. A lot of the nutritional value is surprisingly lost with the processing of conventional enriched flour.

Nan is also starting to offer baking classes.

Barbara FairchildIt’s a pleasure to welcome food journalist Barbara Fairchild back to the show. She is an editor, writer, speaker and consultant. She was the long-time Editor of Bon Appetit Magazine before the publication relocated to New York.

Her newest position is Restaurant & Travel Editor for grapecollective.com.

Based on her recent travels Barbara has restaurant finds for us from both London and Paris.

Yvon Goetz of the Winery Restaurant and BarThe Winery Restaurant & Bar at the District in Tustin has created quite a splash over the last six years. All that was missing was an ocean view.

Newly arrived on the Bay in Newport Beach is the 2nd location for The Winery Restaurant & Wine Bar. Partner/ Executive Chef Yvon Goetz is overseeing the kitchen here, too. It’s dinner only at present. Lunch will be coming on the weekends. Chef Yvon is our guest.

The new Winery brings the same distinctive experience as its flagship location in The District in Tustin. This one strives to make the guest feel like they have been transported to a relaxing getaway in Napa or Sonoma. This escape features ocean views from the second-story dining room and breathtaking bar.

The menu here is a bit more seafood centric. Some of the fish (Opah, Ono, and Mahi Mahi) +is flown in from Hawaii daily.

“The major difference with this location will be the stunning views of the waterfront and boat access. We anticipate endless possibilities, with something to suit every palate,” said JC Clow, Managing Partner of The Winery Restaurant & Wine Bar. Three private docks are available for guests to arrive via the Marina.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Sherry Yard of iPic Theaters and Helms Bakery Part One
Segment Three: Sherry Yard of iPic Theaters and Helms Bakery Part Two
Segment Four: Executive Chef Jesse Barber of Barnyard Venice
Segment Five: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part One
Segment Six: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part Two
Segment Seven: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com, editor, writer, speaker and consultant
Segment Eight: Chef Yvon Goetz, Chef & Partner, The Winery Restaurant & Wine Bar, Tustin and Newport Beach

Show 66, March 22, 2014: Kevin West, journalist, cookbook author, home preserving expert

Kevin WestKevin West is a respected writer, cookbook author and hobbyist-turned professional-canner. His first cookbook (published last year) was, Saving the Season: a cook’s guide to home canning, pickling, and preserving.

He’s also part of the team suggesting the appealing new food enterprises at the historic Grand Central Market in Downtown Los Angeles, opened in 1917. Already there (and making an impression) are Valerie Confections, Horse Thief BBQ, G&B Coffee, Eggslut, DTLA Cheese, and Sticky Rice.

On the way are Wexler’s Deli, The Oyster Gourmet, Olio Pizzeria, and Berlin Currywurst. Also opening soon is Belcampo Meat Co., a full-service butcher shop featuring organic, grass-fed meats.

It’s important to know that the popular ethnic food stalls that have been the backbone of the Market for years will remain.

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