Show 82, August 2, 2014: Restaurant Chef David MacLennan, James Republic, Long Beach

Dave MaclennanJames Republic, located in Downtown Long Beach, organizes one of the very best Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The proprietor of James Republic, Chef Dean James Max, developed the original concept. The restaurant’s chef, David MacLennan, joins us with the specifics.

On the Sunday morning of The Dinner Bell Supper the culinary team gathers at the Long Beach Farmers Market to search for the ideal ingredients to serve as the basis for that evenings’ family-style supper. For the guests the evening begins with market inspired cocktails and passed canapes at 4:30 p.m. At 5:00 p.m., the dinner bell rings and the guests gather at a long, communal table to enjoy California wines and a bountiful three-course menu prepared by Chefs James Dean Max, Chef David MacLennan and their team. Area guest farmers take part in the engaging dinner conversation. The idea is for former strangers to become friends over a superb meal (with a side of good conversation) without this being forced. It works…

The culinary team previews the menu specifics with the guests before everyone is seated. At the conclusion of the evening the chefs leisurely move around the table to answer questions and give cooking tips.

The August 24th dinner is sold out. Future dates are September 14th, October 26th, and November 23rd.

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Show 82, August 2, 2014: Javier Plascencia’s “From Farm and Vineyard to Your Table” Dinner

Every year in Northern Baja is the Fiestas de la Vendimina (The Harvest Festival) celebrating the bounty of wine and food in the region over a two-week period. The Festival gives thanks and celebrates the beginning of a (hoped for) bountiful grape harvest.

Javier PlascenciaOne of the premier single events is Chef Javier Plascencia’s (Tijuana’s Mision 19) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Prominent guest chefs from Southern California and Mexico are part of the culinary team. This year Ori Menashe from Bestia and Timothy Hollingsworth (The Restaurant at The Broad & ex-French Laundry chef de cuisine) will be part of Chef Javier’s high-profile guest chefs’ team.

Chef Plascencia has been featured on Food TV with both Anthony Bourdain and “Bizarre Foods’” Andrew Zimmern.

For info please contact Chef Javier’s assistant, Diana Jimenez.

Roundtrip transportation to the event is available from Romesco (Javier’s restaurant in Bonita located just South of San Diego) by luxury motor coach. Hassle-free…

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August 2: Rich Perelman, SYNEK, Slapfish Seafood, James Republic, Fiestas del la Vendimina, OC Fair, Olympic Cuisine

Podcasts

Segment One: Guest Host Richard (Rich) B. Perelman and Producer & Co-Host Andy Harris preview the show
Segment Two: Steve Young, Founder, SYNEK
Segment Three: Executive Chef Andrew Gruel, Slapfish, Huntington Beach and Laguna
Segment Four: Restaurant Chef David MacLennan, James Republic, Long Beach
Segment Five: Javier Plascencia’s “From Farm and Vineyard to Your Table” Dinner
Segment Six: Rich Perelman on The Los Angeles Olympics, 1984
Segment Seven: Bakelogy and The OC Promenade at The OC Fair
Segment Eight: Food Service for the Spectators at The Games of the Twenty-Third Olympiad, Los Angeles

Guest Host Richard (Rich) B. Perelman and Producer Andy preview the show.

It’s our salute to the 30th Anniversary of the Games of the Twenty-Third Olympiad, Los Angeles, 1984. Guest Host Rich Perelman was the youngest Vice President of the Los Angeles Olympic Organizing Committee responsible for Press Operations and the Editor-in-Chief of the Official Report after the Games. Rich explains the continuing financial legacy to youth sports in Southern California as a direct result of the incredible success of the 1984 Los Angeles Olympics.

SYNEK (a recent Kickstarter success story) is a nifty countertop draft system that serves any beer, fresh from the tap, anywhere you want it. Steve Young, based in St. Louis, MO is the Founder. His modest objective is to do for quality beer what Keurig did for single-brewed cups of coffee. With the phenomenal success of his cleverly orchestrated Kickstarter campaign he’s now well on his way…

Chef Andrew Gruel’s (of Slapfish) mission is to make quality seafood popular with everyday folks. He started with one modest food truck in 2010. It quickly expanded into four food trucks. The first Slapfish brick and mortar restaurant opened in Huntington Beach a year later. Laguna Beach recently launched and more restaurants are in the works.

James Republic in Long Beach orchestrates one of the very best, honest Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The restaurant’s chef, David MacLennan, joins us with the specifics.

Every year in Northern Baja is the Fiestas del la Vendimina celebrating the bounty of wine and food in the region over a two-week period. One of the best single events is Chef Javier Plascencia’s (Tijuana’s Mision 16) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Time to hit the OC Fair in its final week. We’ll hear about Bakeology and all the tasty culinary events in the OC Promenade Building. Also the winning Fair Food item!

As part of our tribute to the Los Angeles Olympics we’ll also be looking back at the food served to the spectators. Surprisingly there was lots more variety to the offerings than plain boiled hot dogs and bagged chips. Innovations in food for 1984 are now part of guest expectations in 2014!

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

Synek SystemSYNEK (a recent Kickstarter success story) is a nifty countertop draft system that serves any beer, fresh from the tap, anywhere you want it. Steve Young, based in St. Louis, MO is the Founder. His modest objective is to do for quality beer what Keurig did for single-brewed cups of coffee. As a result of the inspired, oversubscribed Kickstarter campaign he’s well on his way…

“In 2013, Steve Young started to take notice of the craft beer industry as a stock market analyst. He wanted to know how the craft beer industry was making these great strides and what risk factors could cause it to become a “bubble” like the industry saw in the 1990s.”

He knew the industry was growing with thousands of amazing brands created every week. However, to his surprise, every brewer he spoke with complained about the exact same issue : “We make amazing beer, but we can’t get it into our customers’ homes and make money at the same time. If there was a way to create a growler that maintained our beer’s quality longer than two days, it would change everything.”

“Steve was so moved by the brewers’ intense frustration that he quit his job to assemble the best beer engineering team in the world and implement a solution to this beer packaging epidemic.”

Andrew GruelFood trucks have proven to be a worthwhile testing ground for innovative food concepts. A great example is the fast growing Slapfish with a limited service, fast-casual restaurant in Huntington Beach located in a strip center. A new Laguna Beach location (across Pacific Coast Highway from the beach) launched earlier in the Summer.

The partners started with one modest food truck serving the OC in 2009. By 2011 they had four trucks serving both Los Angeles and Orange Counties.

Executive Chef (and co-founder) Andrew Gruel is with us to fill us in on the Slapfish tale. New locations both in the United States (airports, too) and the Middle East are on the way.

They like to characterize Slapfish as a modern seafood shack. It’s a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors.

Dave MaclennanJames Republic, located in Downtown Long Beach, organizes one of the very best Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The proprietor of James Republic, Chef Dean James Max, developed the original concept. The restaurant’s chef, David MacLennan, joins us with the specifics.

On the Sunday morning of The Dinner Bell Supper the culinary team gathers at the Long Beach Farmers Market to search for the ideal ingredients to serve as the basis for that evenings’ family-style supper. For the guests the evening begins with market inspired cocktails and passed canapes at 4:30 p.m. At 5:00 p.m., the dinner bell rings and the guests gather at a long, communal table to enjoy California wines and a bountiful three-course menu prepared by Chefs James Dean Max, Chef David MacLennan and their team. Area guest farmers take part in the engaging dinner conversation. The idea is for former strangers to become friends over a superb meal (with a side of good conversation) without this being forced.

The August 24th dinner is sold out. Future dates are September 14th, October 26th, and November 23rd.

Every year in Northern Baja is the Fiestas de la Vendimina (The Harvest Festival) celebrating the bounty of wine and food in the region over a two-week period. The Festival gives thanks and celebrates the beginning of a (hoped for) bountiful grape harvest.

Javier PlascenciaOne of the best single events is Chef Javier Plascencia’s (Tijuana’s Mision 19) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Prominent guest chefs from Southern California and Mexico are part of the culinary team. This year Ori Menashe from Bestia and Timothy Hollingsworth (The Restaurant at The Broad & ex-French Laundry chef de cuisine ) will be part of Chef Javier’s high-profile guest chefs’ team.

Chef Plascencia has been featured on Food TV with both Anthony Bourdain and “Bizarre Foods’” Andrew Zimmern.

For info please contact Chef Javier’s assistant, Diana Jimenez.

Rich PerelmanIt’s our salute to the 30th Anniversary of the Games of the Twenty-Third Olympiad, Los Angeles,1984. Our Guest Host, Rich Perelman, was the youngest Vice President of the Los Angeles Olympic Organizing Committee responsible for Press Operations and the Editor-in-Chief of the Official Report after the Games. Rich explains the continuing financial legacy to youth sports in Southern California as a direct result of the incredible success of the 1984 Los Angeles Olympics.

Every Olympic Organizing Committee is mandated by the International Olympic Committee to document their Games in the Official report. It’s two volumes. One volume is a comprehensive recipe on how the Games were produced with some analysis. The other volume is the complete results and photos.

Rich Perelman was the Editor-in-Chief of the Official Report for the Los Angeles Games. The finished, two-volume report is 1,552 pages and weighs in at 38 lbs ! A full-time staff of 25 was responsible for the effort on a budget of some $4.33 million.

Rachel Klemek of Blackmarket Bakery and the CampTime to hit the OC Fair in Costa Mesa in its final week. Food is always front row center!

We’ll hear about Bakeology and all the other tasty culinary events in the OC Promenade Building.

Rachel Klemek of the award-winning Blackmarket Bakery in Costa Mesa is programming Bakeology at the Fair. Rachel and her staff are mixing, kneading, whipping and blending at the Bakeology exhibit in the Culinary Arts Building (The OC Promenade) at the Fair.

Also with us is the Fair’s Communications Director ,Robin Wachner. Robin will fill us in on all the Culinary activities in the OC Promenade Building.

We’ll also talk about the top vendor food item at this year’s Fair. 70 entrants competed and there was one big winner! Unbelievably it’s not even deep-fried!

Vegetarian PitaWe’re back to the 1984 Los Angeles Olympics and now talking about the food for the spectators.

Peter Ueberroth, the architect of The Games, wanted there to be more variety and freshness in the food available for purchase by the spectators at the Los Angeles Olympics than typically found in sports facilities of the day.

While common today 30 years ago it was unusual to see some of these items. Fresh fruit cups were on the menu as well as yogurt. Among the fresh sandwiches on the menu was the choice of a Vegetarian Pita. In addition to the usual ice cream novelties there was a place for natural Frozen Fruit Bars.

Food and beverage sales for the 16 days totaled over $11 million dollars. 5.8 million guests were served!

Podcasts

Segment One: Guest Host Richard (Rich) B. Perelman and Producer & Co-Host Andy Harris preview the show
Segment Two: Steve Young, Founder, SYNEK
Segment Three: Executive Chef Andrew Gruel, Slapfish, Huntington Beach and Laguna
Segment Four: Restaurant Chef David MacLennan, James Republic, Long Beach
Segment Five: Javier Plascencia’s “From Farm and Vineyard to Your Table” Dinner
Segment Six: Rich Perelman on The Los Angeles Olympics, 1984
Segment Seven: Bakelogy and The OC Promenade at The OC Fair
Segment Eight: Food Service for the Spectators at The Games of the Twenty-Third Olympiad, Los Angeles

Show 46, November 2, 2013: Chef Merrin-Mae, winning cheftestant, Food Network’s “Cutthroat Kitchen”

Merrin Mae FuentebellaChef Merrin-Mae is a cheftestant on the first season of Food Network’s high pressure “Cutthroat Kitchen” hosted by Alton Brown. Her episode is entitled “Kiss My Grits” and was first aired on October 6th.

The level of competition was particularly intense and the sabotages were devilish. Chef Merrin-Mae made us proud in SoCal (she is a local) and she won the episode. One of the other cheftestants was a “Chopped” winner and was eliminated after the first round!

She currently works at Alma with executive chef Ari Taymor. When she did the show she was part of the culinary team at Sotto.

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Show 41, September 21, 2013: Steve Samson and Zach Pollack, Co-Executive Chefs / Partners, Sotto Restaurant

Steve Samson and Zach Pollack of SottoSteve Samson and Zach Pollack are the Executive Chefs and co-owners of Sotto near Century City in Los Angeles. They have an incredible wood-burning pizza oven that is from Sicily that was installed by Italian craftsmen. Orange County foodies remember them as the well-received opening culinary team for highly-regarded Pizzeria Ortica.

In-mid-August they were the only Los Angeles chefs to be invited by Chef Javier Plascencia (the Wolfgang Puck of Northern Baja) to join with acclaimed San Diego chefs to prepare a seven-course, wine-paired meal at Chef Javier’s ranch, Finca Altozano, located in the Guadalupe Valley, Mexico’s premier wine region. Each course was matched with an appropriate Baja wine from the local region. This was one event as part of a bigger annual, week-long vintners’ festival.

Steve’s and Zach’s dish was a beautiful, rustic spit-roasted lamb loin with Summer vegetables from the legendary Chino Farms in Rancho Santa Fe.

Restaurateur Javier Plascencia has Romesco in Bonita (right near the border) in the United States, and multiple restaurants in Tijuana including Mision 19 and Caesar’s Restaurante Bar (where the original Caesar Salad was created.)

Play

September 21: Thai Food Fest preview with Susan Feniger, Kajsa Alger, David LeFevre

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Paul Greive, Farmer & Founder, Primal Pastures, Temecula Part One
Segment Three: Paul Greive, Farmer & Founder, Primal Pastures, Temecula Part Two
Segment Four: Executive Chef David LeFevre of Fishing with Dynamite
Segment Five: Celebrity Chef Susan Feniger, Proprietress of Susan Feniger’s Street
Segment Six: Kajsa (Sasha) Alger, Executive Chef and Partner, Susan Feniger’s Street
Segment Seven: Steve Samson and Zach Pollack, Co-Executive Chefs / Partners, Sotto Restaurant
Segment Eight: Neal Fraser, Executive Chef / Owner of bld

Host Jet Tila and Producer Andy Harris preview the show.

Thai 2013 Food FestivalMark Sunday afternoon, September 29th on your calendar. Our very own Jet Tila is hosting the Thai 2013 Food Festival at Paramount Pictures Studios in the heart of Hollywood. It starts at 3:00 p.m.

Celebrity chefs from around the country and outstanding local Thai chefs will be there presenting their signature dishes for the guests to sample and enjoy. Entertainment will include music, Thai dancers and fruit carving.

VIP and Regular Tickets are now on sale!

Primal Pastures“Farmer Paul” Greive, the co-founder with his in-laws, of Primal Pastures in Temecula is with us. Primal Pastures is a pastured, “beyond organic and sustainable” livestock farm.

They just funded an amazing Kickstarter campaign to bankroll their expansion. The goal was to raise $40,000. Instead they realized $57,810.

They have recently leased over 200 acres of pastureland to expand.

“Our vision is to establish a “permaculture” – a system that effectively models the natural ecosystem with many varieties of plants and animals acting in synergy with one another on one farm. There are beautiful things that happen when cattle and sheep are incorporated with chickens, turkeys, and ducks.”

Chef David LeFevre of M.B. Post in Manhattan BeachExecutive Chef David LeFevre (ex-Water Grill) of the acclaimed Manhattan Beach Post and Fishing with Dynamite joins us.

Fishing with Dynamite in Manhattan Beach is his latest venture. It’s only 40 seats. The oyster bar is already enormously popular. They will serve some 300 to 700 oysters on a given day.

Chef LeFevre will be participating in the upcoming Thai Food Festival. He previews his dish for September 29th.

Susan Feniger of Border Grill and Susan Feniger's StreetSusan Feniger of Susan Feniger’s Street and Border Grill fame needs no introduction to listeners of the “SoCal Restaurant Show.” She was also one of the early super stars of Food Network with her business partner Mary Sue Milliken in the long running “Too Hot Tamales” series.

Susan Feniger’s Street will be a featured restaurant in the upcoming Thai Food Festival.

There are lots of Thai items on the regular Street menu.

The dish they are showcasing at the festival is Khao Gee, a Northeastern Thai snack.

Kajsa Alger of Susan Feniger's StreetKajsa Alger is the executive chef and partner for Susan Feniger’s Street.

As a teenager she snuck into the kitchen at CITY restaurant to begin an informal apprenticeship. That was the start of her long association with Susan and Mary Sue. She eventually rose to the post of Corporate Chef for all of Mary Sue and Susan’s restaurants.

She was on the Street project since the inception. There was months of intense recipe testing before the opening in 2009.

Kajsa is particularly proud of the Saturday and Sunday brunch menu they are offering until the end of the month. It’s an “All You Can Eat” small plate brunch with breakfast items as well as sandwiches and salads. It’s a modest $25 per guest and for an additional $15 you can partake of bottomless sparkling cocktails.

Steve Samson and Zach Pollack of SottoSteve Samson and Zach Pollack are the Executive Chefs and co-owners of Sotto near Century City in Los Angeles. They have an incredible wood-burning pizza oven that is from Sicily that was installed by Italian craftsmen. Orange County foodies remember them as the opening culinary team for highly-regarded Pizzeria Ortica.

In-mid-August they were the only Los Angeles chefs to be invited by Chef Javier Plascencia (the Wolfgang Puck of Northern Baja) to join with acclaimed San Diego chefs to prepare a seven-course, wine-paired meal at Chef Javier’s ranch, Finca Altozano, located in the Guadalupe Valley, Mexico’s premier wine region. Each course was matched with an appropriate Baja wine from the local region. This was one event as part of a bigger annual vintners’ festival.

Steve’s and Zach’s dish was a beautiful spit-roasted lamb loin.

Restaurateur Javier Plascencia has Romesco in Bonita in the United States and multiple restaurants in Tijuana including Mision 19 and Caesar’s Restaurante Bar (where the original Caesar Salad was created.)

Neal Fraser of bld and RedbirdExecutive Chef Neal Fraser of bld joins us.

Chef Fraser is a contestant on Bravo’s “Top Chef Masters” this season. He comments on the ups and downs he experienced as a competitor. He observed that it’s a lot harder than he anticipated. That’s significant given that he previously bested an Iron Chef on Food Network’s “Iron Chef America”.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Paul Greive, Farmer & Founder, Primal Pastures, Temecula Part One
Segment Three: Paul Greive, Farmer & Founder, Primal Pastures, Temecula Part Two
Segment Four: Executive Chef David LeFevre of Fishing with Dynamite
Segment Five: Celebrity Chef Susan Feniger, Proprietress of Susan Feniger’s Street
Segment Six: Kajsa (Sasha) Alger, Executive Chef and Partner, Susan Feniger’s Street
Segment Seven: Steve Samson and Zach Pollack, Co-Executive Chefs / Partners, Sotto Restaurant
Segment Eight: Neal Fraser, Executive Chef / Owner of bld

On the horizon for Chef Neal is a bld at LAX in the United Terminal and a casual ice cream, donuts, and coffee café.

June 22: Sotto, Cochon 555, Tal Ronnen

Podcasts

Segment One: On the Road with Chef Jet and Producer Andy
Segment Two: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles Part One
Segment Three: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles Part Two
Segment Four: Brady Lowe, creator of the Cochon 555 National Tour
Segment Five: Chef Tal Ronnen of Crossroads in West Hollywood Part One
Segment Six: Chef Tal Ronnen of Crossroads in West Hollywood Part Two

Chef jet Tila and Alton BrownThis past week Chef Jet has been part of an influential food conference along with a number of standout food luminaries at UMass Amherst in Massachusetts. Jet will give us some of the highlights.

Producer Andy will preview one of the biggest ethnic food festivals happening this weekend in Orange County.

We’ll also answer some e-mail inquiries.

Steve Samson and Zach Pollack of SottoSotto on Pico Blvd. in West Los Angeles just East of Century City is the dream restaurant of American chefs Steve Samson and Zach Pollack who are both obsessed (in the best possible way) with all things Italy. Samson is the skilled executive chef and Pollack is the gifted pizzaiolo, and the food represents the fare of Southern Italy.

Steve Samson is known to Angelenos as one of the respected executive chefs in the rich history of Piero Selvaggio’s Valentino in Santa Monica. In early 2009 Samson and Pollack created the well-received Pizzeria Ortica in Costa Mesa’s performing arts district near South Coast Plaza for David Myers.

Brady Lowe of Cochon 555We’ve been following the Cochon 555 national tour since their stop in Los Angeles on Sunday, May 5th at House of Blues in West Hollywood. Our own Chef Jet Tila headed one of the five competing teams creating dishes from a whole heritage pig. Each culinary team provided tastes for the 400 attendees who were then part of the final judging.

The ten regional winners met at the Aspen Food & Wine Festival last Sunday for the final showdown, The Grand Cochon. Among the finalists was Chef Ray Garcia of Fig in Santa Monica, the supreme porker from the Los Angeles competition.

Cochon founder, Brady Lowe, based in Atlanta, joins us with the final report of this year’s results.

Tal Ronnen of Crossroads KitchenTal Ronnen is the go-to vegan chef cooking in the United States. He opened his first Los Angeles area restaurant, Crossroads, back in March. It’s at the corner of Melrose and Sweetzer Avenue in West Hollywood. The food is fine-dining vegan with Mediterranean-style small plates in a highly designed space.

“I just can’t do the throw some vegetables and a starch on a plate thing,” Ronen once said in a Los Angeles Times profile. “That’s the problem with most vegan dishes. It’s a Portobello mushroom cap, or pasta primavera, and when you’re finished with dinner you have to hit the drive-through. You have to give people something that will satisfy them”

Chef Ronnen also contributed to the original menu for LYFE Kitchen which launched earlier in the year in Culver City.

His reputation is such that in early 2011 when very particular casino resort mogul Steve Wynn wanted to add vegan dishes to all of his acclaimed restaurants at both Wynn Las Vegas and Encore the plum assignment went to Chef Ronnen.

Podcasts

Segment One: On the Road with Chef Jet and Producer Andy
Segment Two: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles Part One
Segment Three: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles Part Two
Segment Four: Brady Lowe, creator of the Cochon 555 National Tour
Segment Five: Chef Tal Ronnen of Crossroads in West Hollywood Part One
Segment Six: Chef Tal Ronnen of Crossroads in West Hollywood Part Two

Show 26, April 27, 2013: Brewmaster Victor Novak of TAPS Fish House & Brewery in Downtown Brea

Victor Novak of Taps Fish House and Brewery in BreaOn Saturday, April 27th from Noon to 3:00 p.m. TAPS hosted their first Annual Craft Beer Festival benefit showcasing the brews of 34 of California’s finest craft breweries. The culinary team at TAPS created ample stations of international street food to pair with the beers.

Victor had over a decade of brewing experience before becoming part of the opening team at TAPS in 1999. He has recipes for some 50 to 55 European ales and lagers and annually TAPS brews up to 31 styles.

TAPS brews about 1,700 kegs annually and the craft beer is so popular that it’s served on tap at other fine restaurants in Southern California, too.

There is also a sister TAPS restaurant in Corona where on-site brewing is also on the menu.

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Show 20, March 9, 2013: Jason Quinn, Executive Chef and Owner of Playground & Playground 2.0 in Santa Ana Part One

Jason Quinn of the Lime Truck and Playground DTSAChef Jason first came to national attention as the chef/partner of OC’s The Lime Truck, winner of Season 2 of Food Network’s “Great Food Truck Race.”

In November of 2011 he launched Playground in the redevelopment area of downtown Santa Ana. It’s a casual place with serious food and a great selection of craft beers on tap.

The menu changes daily based on what fresh ingredients Jason and his culinary team can source. The staff is young and highly enthusiastic about being a part of Playground.

It’s dinner only with brunch on Sunday. Closed on Monday.

Play

February 9: Average Betty, Andrew Sutton, Jet Tila, Rachel Klemek

Podcasts

Segment One: Sara O’Donnell of You Tube’s “Average Betty” Part One
Segment Two: Sara O’Donnell of You Tube’s “Average Betty” Part Two
Segment Three: Andrew Sutton, Executive Chef of Napa Rose at Disney’s Grand Californian Hotel, Anaheim
Segment Four: Jet Tila and Average Betty
Segment Five: Rachel Klemek of Blackmarket Bakery at The Camp in Costa Mesa, and Irvine Part One
Segment Six: Rachel Klemek of Blackmarket Bakery at The Camp in Costa Mesa, and Irvine Part Two

It takes equal measures of moxie, talent, and preparedness to break out on YouTube. We’ll talk to their culinary star, and she can really cook. What’s it like to prepare a meal at The James Beard House (the Carnegie Hall of cooking) in Manhattan? We’ll find out from a high-profile Orange County chef who was just there…

Jet has been cooking up and down the West Coast this week from the legendary studio commissary at Paramount Pictures in Hollywood to the campus of OSU in Corvallis, Oregon. He’ll share a few of his observations from the road. Finally, Orange County’s rebel baker is in-studio. What a story of tenacity she has to share with us!

Average Betty Sara O'DonnellSara O’Donnell of Average Betty has conquered YouTube with her series of humorous and highly entertaining shorts on cooking. YouTube has been so impressed with her work that she was chosen to go through their coveted training program. As a result of her success she was given high value equipment to increase the production values in her segments!

She makes it look easy but it requires talent, a point-of-view and a lot of advance preparation.

Sara is with us to give us the background on the unlikely success story that is Average Betty!

Andrew Sutton of Disney's Grand Californian Resort and SpaOne of the most distinct honors a chef can have in the United States is to be invited to prepare and cook a multi-course meal at The James Beard Foundation in Manhattan for a group of highly discriminating diners. James Beard is considered the “Father of American Gastronomy” by many pillars of the contemporary food world.

Andrew Sutton, the founding executive chef of the stellar Napa Rose at Disney’s Grand Californian Hotel in Anaheim, was at the Beard House on January 30th as part of the (mostly Orange County-based) culinary team cooking the “Salmon Seduction” evening. Andy will share that special experience with us and it’s not the first time he’s been there.

Chinese New Year has had Jet on the road this past week. Monday and Tuesday he was the celebrity guest chef at the commissary at Paramount Studios in Hollywood with his Chinese New Year menu as the featured lunch special. The menu changed daily and continued for the week.

Jet Tila at Oregon State UniversityOn Thursday Jet was in Corvallis on the campus of Oregon State University. Again, he was the celebrity guest chef in residence to celebrate Chinese New Year. He taught cooking classes for the students as well as conducted some entertaining demos. His Chinese New Year menu was featured on campus as a special celebration for Thursday evening.

Jet will share highlights from the road along with some dining intell, too…

Rachel Klemek of Blackmarket Bakery and the CampOn the show it’s a joy to share local food success stories. Saturday we’ll meet the amazing Rachel Klemek of Blackmarket Bakery in Irvine and at The Camp in Costa Mesa. In 2004 she started out with a small production bakery for wholesale customers in a hidden location in an industrial park in Irvine. Word-of-mouth for her creations grew quickly. Aficionados swoon over her cakes, decadent pastries, and fresh breads. Rachel’s signature Marche Noir Cabernet brownies are pretty incredible, too.

Her first planned retail location at The Camp actually debuted in early January but Rachel is having the Grand Opening celebration on Monday, February 11th from 5:30 p.m. to 7:30 p.m. 15 per cent of all sales during the festivities will be donated to Share Our Selves.

Podcasts

Segment One: Sara O’Donnell of You Tube’s “Average Betty” Part One
Segment Two: Sara O’Donnell of You Tube’s “Average Betty” Part Two
Segment Three: Andrew Sutton, Executive Chef of Napa Rose at Disney’s Grand Californian Hotel, Anaheim
Segment Four: Jet Tila and Average Betty
Segment Five: Rachel Klemek of Blackmarket Bakery at The Camp in Costa Mesa, and Irvine Part One
Segment Six: Rachel Klemek of Blackmarket Bakery at The Camp in Costa Mesa, and Irvine Part Two