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

Yamashiro Farmers MarketChef Brock personally does a lot of sourcing of his menu ingredients at the area Farmers Markets and actually operates a nighttime Farmers Market @ Yamashiro. May will mark their 5th year of hosting a Farmers Market there on Thursday evenings which has become quite a popular destination on its own drawing some 800 to 1,000 guests each Thursday night during the season.

One of Chef Brock’s signatures dishes is a Wagyu beef steak cooked at a very high temperature on a salt rock and presented with flair at the table. It finishes cooking at the table. Other standouts are the ceviche prepared with local sustainable fish and his take on Hawaiian poke based on a native Hawaiian’s family recipe.

They are also serious about the bar at Yamashiro. They prepare all the classic cocktails with style plus contemporary libations. They have some fun with the Manhattan as well as a fresh take on the Anniversary Mai Tai (which was originally created in California.) They also do a standout version of the classic Moscow Mule served in the proper chilled copper mug which actually originated in Hollywood!

The oldest structure on the property (over 600 years old) is the Pagoda Bar which was brought over from Japan. It’s located right below the main entrance to Yamashiro and offers its own incredible view during the warm weather operating season of April through September. In addition to the libations there is a small plates menu.

December 28: Top Food Trends for 2014, Solita Tacos and Margaritas, Yamashiro, Brock Radke, The Winery

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Deborah Schneider, Executive Chef & Partner, solita tacos & margaritas
Segment Three: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part One
Segment Four: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part Two
Segment Five: Brock Radke, Food Editor, Las Vegas Weekly
Segment Six: Food Trends for 2014 Part One
Segment Seven: Food Trends for 2014 Part Two
Segment Eight: JC Clow, Managing Partner, The Winery Restaurant & Wine Bar

Good news…No long lines and absolutely nothing to take back on this Saturday’s show. It’s just incredibly tasty entertainment for the ears with the usual assortment of great guests.

Chef Jet and Producer Andy preview the show. This week we’re taking a look back and also looking forward to 2014. Hollywood, millions of redevelopment dollars later, is again a dining and entertainment hot spot and we’re chatting with the energetic Executive Chef of the historic Yamashiro about what’s new on the menu there. Our ultimate Las Vegas insider, Brock Radke, is with us talking about his favorite new restaurants of the year. What’s trending in food for 2014? Chef Jet and Producer Andy share their revealing thoughts.

Happy New Year to all and wishing our loyal listeners all the very best in dining adventures in 2014! Get out there…

Deborah SchneiderExecutive Chef Deborah Schneider is the acclaimed author of five well-received cookbooks (a sixth is on the way) and a partner in the highly regarded SOL Mexican Cocina on the Bay in Newport Beach (and in Scottsdale.) Over the years she has become the go-to authority on the cuisine and libations of Baja California and, more recently, other culinary regions of Mexico. One of her specialties is the tasty street food of Baja. Do I hear Street Tacos?

Newly opened this week is Chef Deb’s latest venture, solita tacos & margaritas, facing a pocket park and fountain in Huntington Beach’s Bella Terra Center. It’s a neighborhood-casual Mexican spot with an authentic food experience representing the most appreciated culinary aspects from the coast of Baja and other culinary regions of Mexico Chef Deb has visited and researched extensively.

“What makes solita so unique is that we incorporated a wood grill like so many we have enjoyed in Mexico, and created a menu around it that offers fresh, simple preparations made with seasonal ingredients,” explains Chef Deb.

The bar takes an equally fresh approach to traditional Mexican libations. All margaritas are made with 100 per cent blue agave tequilas and the fruit used is all fresh. The only sweetener in the beverages is agave.

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.

Chef Brock personally does a lot of sourcing of his menu ingredients at the area Farmers Markets and actually operates a nighttime Farmers Market @ Yamashiro. May will mark their 5th year of hosting a Farmers Market there on Thursday evenings which has become quite a popular destination on its own drawing some 800 to 1,000 guests each Thursday night during the season.

One of Chef Brock’s signatures dishes is a Wagyu beef steak cooked at a very high temperature on a salt rock and presented with flair at the table. It finishes cooking at the table. Other standouts are the ceviche prepared with local sustainable fish and his take on Hawaiian poke.

They are also serious about the bar at Yamashiro. They prepare all the classic cocktails with style plus contemporary libations. They have some fun with the Manhattan as well as a fresh take on the Mai Tai (which was originally created in California.) They also do a standout version of the classic Moscow Mule served in the proper chilled copper mug which actually originated in Hollywood!

Brock Radke of Las Vegas WeeklyIf you’re looking for action New Year’s Eve then Las Vegas is always a festive party with real fireworks. Our insider in Las Vegas, Brock Radke, joins us to talk about the newly launched Container Park development in Downtown (with unusual shops and restaurants) along with a couple of suggestions for great New Year’s Eve dining. Brock is the Food Editor for Las Vegas Weekly.

Catch Brock’s special year-end column in Las Vegas Weekly on-line naming his 13 best new restaurants in Las Vegas for 2013. The intriguing selections are both on and off The Strip!

Chef Jet Tila host of the SoCal Restaurant ShowThinking about Food Trends for 2014 ? We have…Just for fun Chef Jet and Producer Andy have put together their lists of Top Trends in Food for the New Year.

Each developed their list without consulting the other. Also the items will not be discussed between Chef Jet and Producer Andy before air. That’s live radio…I’m sure there will be a few surprises.

 

 

 

JC Clow of the Winery Restaurant and BarJC Clow is the standout Managing Partner of The Winery Restaurant and Wine Bar in the District in Tustin. 2014 will mark their 7th year of operation.

The Orange County Concierge Association has just awarded them the distinction of “Restaurant of the Year.” The news is actually more significant than that. This is the 3rd time in six years that this prestigious award has been earned by them ! That’s a wow.

If you’re looking for a non-stuffy, sophisticated and elegant New Year’s Eve celebration The Winery has two seatings that are reasonably priced and designed for the comfort of the guests. The Winery’s goal on New Year’s eve is never to pack the house!

The second seating is a four course menu from Chef Yvon, live entertainment and party favors.

JC caps 2013 off by updating us on the new Winery Restaurant and Wine Bar coming to Newport Beach by Valentine’s Day in 2014. It’s right on the Bay.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Deborah Schneider, Executive Chef & Partner, solita tacos & margaritas
Segment Three: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part One
Segment Four: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part Two
Segment Five: Brock Radke, Food Editor, Las Vegas Weekly
Segment Six: Food Trends for 2014 Part One
Segment Seven: Food Trends for 2014 Part Two
Segment Eight: JC Clow, Managing Partner, The Winery Restaurant & Wine Bar

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