Show 448, October 23, 2021: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part One

Jonathan Bardzik

“Now a popular chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.)”

“This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer. More than a collection of recipes, Simple Summer: a recipe for joy and connection allows you to indulge in rich lessons of joy and connection from Jonathan’s TedX Talk and keynote speeches while learning how to work with seasonal produce and increase your culinary skills. It is the perfect “recipe” for any great gathering — from boozy brunches and afternoons poolside, to shared plates at summer celebrations.”

“Simple Summer: a recipe for joy and connection offers 40 versatile and easy to recreate recipes along with the inspiring stories and abundant joy that Jonathan is known for. Each one is accompanied with whimsical and refreshing beverage pairings and curated music playlists. With this book as your guide, you’ll be able to prepare mouthwatering meals just like those featured on the “Jonathan’s Kitchen: Seasons to Taste” TV Series, (8 episodes) available on Revry, all season long.”

Jonathan Bardzik is our guest with a whisk at the ready.

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Show 448, October 23, 2021: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part Two

Jonathan Bardzik

“Now a celebrated chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.)”

Delightfully unexpected yet comforting and satisfying, the recipes themselves are as inspiring as the book’s heartwarming stories. Health-conscious food enthusiasts, home gardeners, and farm market fans alike will find inspiration and exciting new ways to make the most of summer’s bounty. These are the recipes you’ll want to appear on your table all summer long. From easy dinners at home to vacations in the mountains, at the beach or in your backyard. Simple Summer: a recipe for joy and connection brings both the starting cook and the experienced gourmet fresh, accessible and innovative ideas and techniques for making your simple summer all you want it to be.”

“The host of Revry Channel’s 8 episode “Jonathan’s Kitchen: Seasons to Taste,” Jonathan Bardzik is a cook, author, and storyteller based in Washington, DC. Self-trained with more than 20 years of experience, Jonathan is inspired by the seasonal, local ingredients he grew up with and finds today at local farmers’ markets. Jonathan’s professional culinary career began in 2011 with weekly cooking demonstrations at DC’s historic Eastern Market. Since then, Jonathan has made more than 900 live appearances at venues across the country, including the U.S. Department of Agriculture and the National Geographic Museum, as well as countless virtual events for both corporate clients and private parties alike. He is a popular keynote speaker and has appeared on the TedX stage.”

Jonathan continues with us spatula in hand.

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Show 438, August 14, 2021: Chef Jet Tila & Ali Tila, “Ben & Jerry’s: Clash of the Cones”

Jet Tila at Cochon 555

Celebrity Chef, Food TV Personality and Author Jet Tila needs no introduction to listeners of the “SoCal Restaurant Show.” The same holds true for Ali Tila, Jet’s wife and business partner. She is also an accomplished pastry chef and cookbook author.

Their latest collaboration is as the esteemed judges (along with Chris Rivard, a Ben & Jerry’s flavor expert) on Food Network’s “Ben & Jerry’s: Clash of the Cones.” The four-episode limited series hosted by Molly Yeh debuts on Monday, August 16th.

“Six ice cream masters from across the country have been hand-picked for a once in a lifetime opportunity: to create an original Ben & Jerry’s ice cream flavor of their own.”

“Over four episodes, host Molly Yeh challenges the ice cream makers to capture the essence of a celebrity or pop culture icon in a new and innovative ice cream flavor, inspired by the direction given from the celebrity themselves.”

Chef Jet and Ali also update us on the status of their new Thai cookbook (101 Thai Dishes You Need To Cook Before You Die) set to launch in January of 2022. Available for pre-order on Amazon.

Chef Jet and Ali Tila are our guests.

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Show 432, July 3, 2021: Ericka Sanchez with Aguas Frescas & Paletas

Ericka Sanchez of Nibbles and Feasts

“Creator of the award-winning website Nibbles and Feasts, Ericka Sanchez delivers a refreshing take on Mexican drinks and popsicles, just in time for Summer in her new cookbook, Aguas Frescas & Paletas – Refreshing Mexican Beverages and Frozen Treats, Traditional and Reimagined. Aguas Frescas and Paletas highlights 40 amazing treats that use less sugar than the traditional recipes, and adds unique flavor twists into the mix alongside nostalgia-inducing classics.”

“Ranging from familiar flavors like horchata and lime to more unique combinations like Hibiscus & Spiced Orange, Mint Blackberry, and Avocado Coconut the recipes in Aguas Frescas & Paletas use refreshing, simple ingredients that can be found at your local supermarket.”

“Ericka Sanchez is a recipe developer, food stylist, and the creator of the award-winning culinary website nibblesandfeasts.com. Ericka’s cooking style is inspired by her life as a bicultural Latina living in California and her cherished memories in the kitchen with her grandmother and mother in Mexico. Ericka was born in Torreón Coahuila, Mexico, and immigrated with her family to El Paso, Texas, at eight years old.”

Ericka has graciously shared her recipe for Mango & Chamoy Pops with us. It’s in the “Recipes” area of the SoCal Restaurant Show’s Website.

Ericka Sanchez joins us Mango & Chamoy Pop in hand.

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Show 426, May 22, 2021: Valerie Rice, Lush Life – Food & Drinks from the Garden Part One

Valerie Rice of Lush Life and Eat Drink Garden

“Guided by the seasons and nurtured by the California sunshine, cook and gardener Valerie Rice has created a book that puts the joy back into cooking. With her signature no-fuss style and cocktail always in hand, Valerie has developed a collection of recipes, organized by season for stunning main dishes, sides, salads, soups, and desserts in her debut book, Lush Life: Food & Drinks from the Garden (Prospect Park Books) that also includes cocktails, garden planning & tips, and wine commentary from award-winning sommelier and winemaker Rajat Parr, a frequent guest at her table.”

“In her Foreword to the book, James Beard Award-Winning Chef Suzanne Goin writes, “…Whoever came up with the title Lush Life has hit the nail directly on the head. But it’s not just the beautiful setting, the glorious garden, or the flavorful and captivating food and drink—the lushness stems from Valerie’s heart and soul. Her passion for gardening, cooking, and entertaining is a triumvirate of riches to be enjoyed by anyone who finds themselves fortunate enough to be welcomed into her home. This passion and love for ingredients…and the art of time around the table are Valerie’s magic, and she has captured that spirit and meticulously passed it on in these pages.””

“Chef Suzanne Goin and Caroline Styne (The Lucques Group) welcome their friend Valerie Rice, to a.o.c. to celebrate the publication of her new book, Lush Life: Food & Drinks from the Garden. The Lush Life Dinner will be held at a.o.c. in Los Angeles on Tuesday, May 25, 2021, from 5:00 p.m. – 10:00 p.m. Valerie will be joined by James Beard Foundation award-winning Winemaker and Sommelier Rajat Parr, who curated the wine pairings for the dinner (and her cookbook), and both will be available to meet guests and sign cookbooks.”

“Suzanne, who contributed the foreword to the book, created a menu from the spring and summer chapters of the book, showcasing the best of the season. The four-course dinner begins with Zucchini Feta Fritters with Tahini Yogurt Sauce and Radish Tartine with Dill Butter. Next is a course of Ridgeback Prawn Chopped Salad with Spicy Thousand Island and a California Halibut Ceviche with Guacamole and Tortilla Chips.”

“For the main course, guests may choose from the vegetarian Blistered Asparagus with Pistachios, Green Garlic and Chives, plus Grilled King Trumpet Mushrooms with Sherry Marinade and Green Garden Rice, or Orange-Marinated Tri-Tip with Chimichurri & Padron Peppers and Crispy Ghee-Fried Potatoes with Fresh Bay Aïoli.”

“Finish with an Apricot Amaretto Torte with White Chocolate-Lemon Verbena Ice Cream for dessert.”

Valerie Rice is our guest to turn the pages of Lush Life for us.

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Show 426, May 22, 2021: Valerie Rice, Lush Life – Food & Drinks from the Garden Part Two

Valerie Rice of Lush Life and Eat Drink Garden

“Eat and drink what’s in season and you’ll never grow bored, your menus will be less complicated, and everything will taste better. That’s Valerie Rice’s (Santa Barbara-based) motto, and it’s guided her to become an accomplished gardener, cook, and cocktail maker, three talents that—along with her charm and no-fuss style—have made her EatDrinkGarden Instagram and blog a hit. In Lush Life: Food & Drinks from the Garden, Valerie brings together her favorite seasonal recipes for entertaining, family meals, snacks, and so much more, including cocktail recipes and wine advice. Rigorously home tested and gorgeously photographed by Gemma and Andrew Ingalls, Lush Life is a California dream of a cookbook that will inspire readers to grow their own, cook it fresh, and pour a luscious beverage.”

“Chef Suzanne Goin and Caroline Styne (The Lucques Group) welcome their friend Valerie Rice, to a.o.c. to celebrate the publication of her new book, Lush Life: Food & Drinks from the Garden. The Lush Life Dinner will be held at a.o.c. in Los Angeles on Tuesday, May 25, 2021, from 5:00 p.m. – 10:00 p.m. Valerie will be joined by James Beard Foundation award-winning Winemaker and Sommelier Rajat Parr, who curated the wine pairings for the dinner (and her cookbook), and both will be available to meet guests and sign cookbooks.”

“For the main course, guests may choose from the vegetarian Blistered Asparagus with Pistachios, Green Garlic and Chives, plus Grilled King Trumpet Mushrooms with Sherry Marinade and Green Garden Rice, or Orange-Marinated Tri-Tip with Chimichurri & Padron Peppers and Crispy Ghee-Fried Potatoes with Fresh Bay Aïoli.”

“Finish with an Apricot Amaretto Torte with White Chocolate-Lemon Verbena Ice Cream for dessert.”

Valerie Rice continues with us turning the pages of Lush Life for us.

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Show 411, February 6, 2021: Author & Wellness Blogger Nancy Chen, 101 Amazing Uses for Cinnamon

Cookbook Author Nancy Chen

“Everyone loves a good cinnamon roll, but did you know cinnamon can help your hair grow longer and stronger? In in food journalist’s Nancy Lin Chen’s, 101 Amazing Uses for Cinnamon, discover the many ways this simple spice can improve your health, your home, and of course, your food. From improving memory to aiding digestion to supporting a healthy garden, add some spice to your life with cinnamon.”

Nancy Chen is a wellness blogger, content creator, and fitness instructor with a family background in herbal medicine. She’s known for creating easy-to-follow recipes and giving effective health and lifestyle guidance on her blog, Nourish by Nancy.”

Nancy shares with us the recipes for Cabbage & Sticky Rice Cake Stir Fry “Chao Nian Gao” with Chinese Chili Oil and the Five Spice Old Fashioned with a cinnamon stick garnish.

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Show 407, January 9, 2021: Carly Knowles, MS, RDN & LD with The Nutritionist’s Kitchen Part One

Dietiican and Nutritionist Carly KnowlesThe Nutritionist’s Kitchen – Transform your diet and discover the healing power of whole foods by Dietitian Nutritionist Carly Knowles, MS, RDN, LD is for everyone who aspires to live a healthy, balanced life without depriving themselves of the joy that comes with eating sweet, savory, salty, crunchy, creamy flavorful food. The ultimate guide to healthy meals that utilize healing benefits of whole foods and the latest science-backed nutritional guidelines.”

“After visiting a remote village in Peru, Carly knew she wanted to dedicate herself to learning everything she could about the science of diet and nutrition and share her knowledge with everyone. So, after getting her Master of Science degree in Nutrition from Bastyr University, she worked as a clinical dietitian and taught cooking classes in community kitchens.”

“An avid writer and recipe tester inspired by the concept of cooking nutritious and delicious whole foods, she wrote her book, Nutritionist’s Kitchen, with the idea that “everyone deserves to have a nutritionist in their kitchen.””

Carly graciously shares with us two recipes from the book including Broccoli Salad with Pickled Cranberries and Herb Yogurt Dressing (a personal favorite) and Cultured Key Lime Cashew Yogurt (a probiotic-rich vegan yogurt.) “Broccoli is one of the most nutrient-dense vegetables out there.”

We’re in the kitchen with Carly Knowles focusing on food as medicine.

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Show 407, January 9, 2021: Carly Knowles, MS, RDN & LD with The Nutritionist’s Kitchen Part Two

Dietiican and Nutritionist Carly KnowlesThe Nutritionist’s Kitchen – Transform your diet and discover the healing power of whole foods by Dietitian Nutritionist Carly Knowles, MS, RDN, LD is for everyone who aspires to live a healthy, balanced life without depriving themselves of the joy that comes with eating sweet, savory, salty, crunchy, creamy flavorful food. The ultimate guide to healthy meals that utilize healing benefits of whole foods and the latest science-backed nutritional guidelines.”

“After visiting a remote village in Peru, Carly knew she wanted to dedicate herself to learning everything she could about the science of diet and nutrition and share her knowledge with everyone. So, after getting her Master of Science degree in Nutrition from Bastyr University, she worked as a clinical dietitian and taught cooking classes in community kitchens.”

“An avid writer and recipe tester inspired by the concept of cooking nutritious and delicious whole foods, she wrote her book, Nutritionist’s Kitchen, with the idea that “everyone deserves to have a nutritionist in their kitchen.””

The Nutritionist’s Kitchen is both an approachable, science-based guide to support optimal health and wellness through everyday meals and a cookbook filled with mouthwatering recipes. Throughout the book are simple charts like How to Understand Intuitive and Seasonal Changes in Nature and Identify Our Own Personal Climate (page 61-62) to sidebars such as The Difference between Pickled and Fermented Foods (page 47) and The Best Way to Consume Flaxseeds (page 79).”

“With more than 60 seasonal, restorative recipes like Buckwheat Breakfast Porridge with Cranberry Chia Compote (Winter) and Sweet Cornmeal Pancakes with Vanilla Roasted Peaches (Summer) to Spicy Sriracha Mung Bean Bowl with Pickled Daikon and Carrots (Spring) and Mirin and Miso Glazed Cod (Autumn) to Whole Wheat Apple Galettes with Salted Honey and Dark Chocolate Banana Bread with Toasted Almonds (Autumn and Winter). Also included are recipes for all seasons (Ghee, Golden Turmeric Paste, Plain Whole Milk Yogurt …) and primers on nutrient dense foods and how to shop for and prepare ingredients like beans and sea vegetables.”

Carly graciously shares with us two recipes from the book including Broccoli Salad with Pickled Cranberries and Herb Yogurt Dressing (a personal favorite) and Cultured Key Lime Cashew Yogurt (a probiotic-rich vegan yogurt.) “Broccoli is one of the most nutrient-dense vegetables out there.”

We’re back in the kitchen with Carly Knowles continuing the conversation on focusing on food as medicine.

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Show 403, December 12, 2020: Laura Theodore – “The Jazzy Vegetarian” with Vegan-Ease

Cookbook Author Laura Theodore“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 gorgeous, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.”

Laura Theodore’s Vegan-Ease is for those cooks who think that plant-based recipes take too much time to prepare, are too expensive, or require exotic, hard-to-find ingredients. Based on her experiences leaving the food mecca that is New York City for the wilds of rural New Jersey, vegan chef and television host Laura Theodore created the concept of “vegan-ease” to show how anyone in this country can easily – and economically – create delicious plant-based meals that will be embraced by any foodie, whether omnivore, vegetarian, or vegan.”

“Featuring recipes like the “Hungry Guy” Burger with Baked Steak Fries, Not-So-Crabby Cakes, Mac ’n Peas with Creamy Butternut Squash Sauce, Peanut-Butter Chocolate Mousse, Maple-Raisin-Date Truffles, and Lemon “Buttermilk” Cake, Laura Theodore’s Vegan-Ease offers every home cook an easy, fresh approach to compassionate, mindful – and healthy! – eating.”

For the Holidays, Laura graciously shares with us her recipe for Butternut Squash Stuffed with Apples and Cranberries from the “Stress-Free Holiday Recipes” Chapter.

In addition you can also watch Laura preparing Butternut Squash Stuffed with Apples and Cranberries.along with all of the other Vegan-Ease – An Easy Guide to Enjoying a Plant Based Diet recipe videos.

We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

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