Show 61, February 15, 2013: Jet Tila on Manhattan Dining. (Part 2)

Ippudo Ramen in New York CityChef Jet has been in New York twice over the last two weeks and has enjoyed some standout dining adventures along the way. Jet shares the details of his meal at Chef April Boomfield’s Spotted Pig (no reservations) in the West Village. This was one of the country’s first gastropubs. It’s on three narrow levels with a different vibe for each area. It’s still a scene over ten years later.

Great burger served on a brioche bun with shoestring fries. He also loves the oysters on the half-shell and the signature deviled eggs!

Jet also visited Ippudo, a well-known Japanese ramen shop and a personal favorite. Jet craves the pork belly buns and Japanese cucumber salad,

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Show 58, January 25, 2013: Chef Jet Tila and Producer Andy Harris of “SoCal Restaurant Show.”

Republique Restaurant in Los AngelesLet’s talk food…Chef Jet and Producer Andy share some of their recent dining adventures.

Jet has experienced the much talked-about Republique with Walter Manzke and Chef Margarita Manzke behind the stoves at the former Campanile space. Andy has dined at Downtown’s Orsa & Winston, the new fine-dining spot from Josef Centeno (Bar Ama & Baco Mercat.)

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Show 49, November 23, 2013: Barbara Fairchild, past long-time Editor of Bon Appetit Magazine, food journalist, cookbook author, educator

Barbara FairchildBarbara was recently in the relatively unspoiled Sonoma County Wine Country. She shares some of her best dining experiences including the One-Star Michelin Farmhouse Inn & Restaurant in Forestville (housed in a real Farmhouse,) and the more casual Healdsburg Shed in Healdsburg.

She also reminds about the whereabouts of high profile chef, Douglas Keane. His acclaimed restaurant in Healdsburg, Cyrus, has closed. Fortunately he is still represented in Healdsburg (and Sonoma County) with the more casual Healdsburg Bar & Grill. It’s basic American comfort fare. In as tip of the hat to being located in wine country there is no corkage fee.

Barbara will join us again in December to share her recent San Francisco dining adventures.

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Show 48, November 16, 2013: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly

Linda BurumThe current issue (November) of Los Angeles Magazine is a special issue highlighting foods from around the world that are available in Los Angeles. Linda three articles are “Dumplings around the world,” Fried chicken around the world,” and “Skewers around the world.”
Linda is just back from a trip to Taipei, Taiwan where she conducted some intensive restaurant research.

Linda reports on her dining adventures there and mentions where you can get some of these same signature dishes locally.

Correction: “Lou rou fan” is braised pork over rice. In Linda’s commentary she mistakenly defined them as “Slack Season noodles.”

Din Tai Fung, known for outrageous Shanghai soup dumplings, is very popular in Taiwan. They have a well-established branch in Arcadia. They just opened at The Americana at Brand in Glendale and a restaurant in South Coast Plaza will debut in the near future.

Linda’s Notes :

“While every tourist to Taipei will hear about all the wonderful night markets (especially the unusual offerings such as blood cake, braised pig intestines and stinky tofu) so popular with T.V. hosts for their play value, I have decided to expand the idea of great food locations in Taipei. Some visitors want to sit down to eat, have a drink and relax.)

Many of the countries iconic dishes like danzai noodles, lou rou fan, braised pork over rice and three cup chicken can be found in dedicated specialty restaurants.

Just a brief mention of why Taipei has such a diverse supply of regional Chinese restaurants that have influenced the Island’s cuisine.

Early on, waves of Mainland Chinese immigrants settled there especially Funnanese and Hakka’s from southern China. But one of the biggest influences came after WWII when over a million mainlanders from all over fled during the post war revolution

Throughout the war many leaders hid out in remote spots like the Sichuan and Hunan mountains. They brought their chefs with them when they escaped to Taiwan. All this left its mark on the food and restaurants you find today and why Taiwan is known for its diversity of regional Chinese restaurants.

1) I stopped by two places that serve perhaps the most beloved dish in Taiwan: braised pork over rice (lurou fan) the first and most famous Jin Feng lu rou fan always has a line so my friends sometimes go to Ji Shan restaurant which is only 4 minute walk for Youngchun station near the famed 101 Building (more about that later) which they say is equally good. (So I talk about why dish is fabulous, what’s in it etc.)

2) Tu Hsiao Yueh restaurant: Danzai (or Tan Tsai) noodles (slack season noodles) and other southern Taiwanese specialties. Some think the noodle dish is so great that criminals on the lam would sneak into town at the risk of getting caught just to get a bowl. The restaurant is now run by 4th generation; more facts about dish and family

3) Tripod King hot pot restaurants
For years Taipei residents had to travel to the city of Taichung to taste the Dongbei (northeastern China) flavor of Tripod King’s hotpot. Now there are several branches in Taipei. The broth is so good people bring jars of it home (and take leftover broth from their dinner) to make more hot pot.

4) Northsea Fishing Village Seafood
Specializes in fish and seafood from around the Penghu archipelago which lies between Taiwan and mainland China. Very fresh fish, sea urchin, rock lobster from that region.—English menu.

5) Hakka-style Chinese restaurant called Chiachia. What is Hakka food like?—this place has color photos on the walls and outside to show you—yet extremely casual and inexpensive.

6) Next I’ll discuss three classic Taiwanese restaurants of different price levels and what comprises Taiwanese cuisine.

  • Sit-fun: neighborhood style
  • Shen Yeh Chain of semi-formal
  • Shen Yeh Ambiences –which as sort of semi molecular gastronomy style Taiwanese

7) Then: Badasan Aboriginal Restaurant. These people preceded the Chinese. They serve things like wild boar and pigeon and food cooked wrapped in leaves, etc.

8) If you had only one day in Taipei where would you go? (I’ll tell why the 101 Building is a foodie must). Among other things it has a Din Tai Fung which is now so famous here . (I ate the truffle dumplings there and black pork dumplings which are not served here on the regular menu.)

And of course we know they have opened in Glendale and pretty soon in South Coast Plaza in Costa Mesa.

Here in L.A. we have lots of Taiwanese spots.

The newest homestyle place is BEBE Fusion in Alhambra.”

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November 16: Seoul Sausage, Taps Fish House, Linda Burum, The Lobster, Coffee Bean & Tea Leaf, A Restaurant, Front Porch Pops

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Chris Oh and Ted Kim of Seoul Sausage Co. in West Los Angeles
Segment Three: Joe Manzella, proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim
Segment Four: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly
Segment Five: Collin Crannell, Executive Chef of The Lobster
Segment Six: Jay Isais, Senior Director of Coffee, The Coffee Bean & Tea Leaf
Segment Seven: Jon Blackford, Executive Chef of A Restaurant, Newport Beach
Segment Eight: Erin Whitcomb, POPrietor of Front Porch Pops

Chef Jet and Producer Andy preview the show.

CBTL by the Coffee Bean and Tea LeafIt’s National Espresso Day on Saturday, November 23rd. To celebrate our friends at The Coffee Bean & Tea Leaf will be featuring a Black Friday promotion.

The CBTL, the single serve beverage system from The Coffee Bean & Tea Leaf, will be part of a special promotion from November 29 through December 1, 2013. Enthusiasts can purchase one CBTL Single Serve Machine and get a second CBTL Single Serve Machine (of equal or lesser value) free!

Seoul SausageA little over a year ago those three wild & crazy, youthful Korean-Americans (Ted and Yong Kim and Chef Chris Oh) opened the Seoul Sausage Co. in Little Osaka, West Los Angeles. They are known for melding distinctive Korean flavors into American sausages. Their other signature item is the “flaming balls.” Korean Fried Chicken (KFC) with corn bread is another specialty.

Seoul Sausage Co. opened right after the three partners won Season 3 of Food Network’s “Great Food Truck Race. First prize was a cool $50,000 and the new food truck they took across the country on the series. It’s affectionately known as “Big Mama.” The “Flaming Balls” was a dish created by necessity in an intense competition on “Great Food Truck Race.”

The (always entertaining) Seoul Sausage Co. guys are with us to talk about the sweet ride that has been the last year. The lines are still out the door.

There’s more…Young, Ted, and Chef Chris also have some exciting news to share with the listening audience. It’s an exclusive…

Joe Manzella of Taps Fish House and Brewery and the CatchRestaurateur Joe Manzella is the proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim on Katella near Angel Stadium.

Joe is also a lifelong sandwich fan and a history buff. He’s traveled the country researching regional favorites. Working with his executive chef he’s launched the “Famous 50” sandwich program. Each week a different regional favorite is showcased at both TAPS in Brea and The Catch in Anaheim. Thus far the Famous 50 has included favorites including lobster roll, Mama Manzella’s meatball sub, muffuletta, Chicago Italian Beef, and the Cubano.

According to Manzella to reach true sandwich nirvana five critical points must be met. He shares them with us on the show. One clue…All his bread comes from star baker Dean Kim at the OC Baking Co. in Orange.

Linda BurumLinda Burum is a well-known food journalist who currently contributes to Los Angeles Magazine and LA Weekly.

Linda is just back from a trip to Taipei, Taiwan where she did a bit of restaurant research.

Linda reports on her dining adventures there and mentions where you can get some of these same signature dishes locally.

Executive Chef Colin Crannell of the Lobster in Santa MonicaThe guests still think of Executive Chef Collin Crannell of The Lobster in Santa Monica as the “new” chef even though he’s been there four years. He has serious fine dining background going back to Joachim Splichal’s Patina and luxury hotels.

Of course he’s a lobster specialist. There is even a lobster ravioli on the menu with Santa Monica farmer’s market vegetables. He also does some pretty wonderful thinks with steak.

Chef Crannell impresses with soup, too.

The Lobster is located at the top of the entrance to the historic Santa Monica Pier. It’s an incredible ocean view. The restaurant proudly defies the notion that if you offer a great view you can probably get away with serving mediocre food.

It’s National Espresso Day on Saturday, November 23rd.

Jay Isais of the Coffee Bean and Tea LeafJay Isais, Senior Director of Coffee for The Coffee Bean & Tea Leaf joins us to chat about creating the perfect cup of espresso. There is a lot more to this than you may imagine.

To get you into the Holiday Spirit our friends at The Coffee Bean & Tea Leaf will be featuring a Black Friday promotion.

The CBTL, the single serve beverage system from The Coffee Bean & Tea Leaf, will be part of a special promotion from November 29 through December 1, 2013. Enthusiasts can purchase one CBTL Single Serve Machine and get a second CBTL Single Serve Machine (of equal or lesser value) free!

Jon Blackford of A RestaurantWhat is now the popular A Restaurant on Pacific Coast Highway in Newport Beach is a classic dining spot dating back to 1926. A few years ago new, local ownership completely restored the place to its current ageless steakhouse atmosphere. It’s handsome with a very popular bar.

Jon Blackford is the executive chef. His charge is to continue to serve great steaks but also elevate the rest of the menu. Believe it or not he loves market fresh vegetables and amazes with beets.

He impresses with creative charcuterie and cheese plates and house-made grilled sausages.

Erin Whitcomb of Front Porch PopsErin Whitcomb’s Front Porch Pops were the hit of the Orange International Street Fair in Old Town Orange over Labor Day Weekend. They were being enjoyed everywhere on the Festival site. The pops are handmade in small batches.

Tangy Lemon Cream was the first frozen novelty sold back in 2010.

Erin’s Pop Philosophy:

  • We use real fruit and fresh dairy to make our pops.
  • Our pops are handcrafted by our staff using our own recipes.
  • You’ll never find artificial colors, flavors, or high–fructose corn syrup in our pops. Ever.
  • We use locally grown, organic produce whenever we can. We sell our pops at farmer’s markets and take great pride in saying, “The plums from that farmer over there are in this popsicle right here!”

New to the line (and just in time for the Holidays) are small batch pies. The crust is hand-rolled.

A colleague described him as “passionate, dedicated, creative, stubborn, tough, great vision, and healthy.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Chris Oh and Ted Kim of Seoul Sausage Co. in West Los Angeles
Segment Three: Joe Manzella, proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim
Segment Four: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly
Segment Five: Collin Crannell, Executive Chef of The Lobster
Segment Six: Jay Isais, Senior Director of Coffee, The Coffee Bean & Tea Leaf
Segment Seven: Jon Blackford, Executive Chef of A Restaurant, Newport Beach
Segment Eight: Erin Whitcomb, POPrietor of Front Porch Pops

September 28: Patchwork Show Edible Edition, Coffee Bean, Savor the Central Coast, Mad Hungry Woman

Host Jet Tila and Producer Andy Harris preview the show.

Patchwork Show Edible EditionOn Saturday October 5th “The SoCal Restaurant Show” will be broadcasting live from the Patchwork Show – Edible Edition at SoCo in Costa Mesa from 10 to Noon.

Patchwork Edible is an annual creative food summit bringing visionary chefs, authors, bloggers, handmade craft vendors and food artisans together with attendees for a comprehensive weekend of eating, learning, tasting and shopping.

Chef Jet Tila host of the SoCal Restaurant ShowHost Jet Tila talks about some of his recent (and upcoming) dining adventures of note.

Listeners’ have often asked what it is like to be married to a chef. Is it as glamorous as depicted on Food Television?

Inspired by noted Las Vegas food journalist Al Mancini’s piece on the subject (“Late for dinner: Being the spouse of a chef is often lonely.”) Chef Jet and his wife, Allison, discuss the reality of being married to a chef.

As Food Network’s Guy Fieri says, “This is the real deal.”

Delilah SnellPatchwork Show: Edible Edition producers Delilah Snell and Nicole Stevenson join us to preview the first-ever Patchwork Show: Edible Edition at SoCo in Costa Mesa the Weekend of Oct. 5th and 6th.

This free, Weekend festival will showcase the flourishing artisan food movement in SoCal through an interactive experience filled with baking programs, food trucks, restaurant pop-ups, book signings, beer and wine gardens, samples and more!

The whole family – not just foodies – will enjoy the hands-on activities from DIY workshops to educational panels hosted by award-winning chefs to handmade products for sale from more than 90 food artisans and modern handmade businesses.

Born and brewed in SoCal in 1963, The Coffee Bean & Tea Leaf is the oldest and largest privately-held specialty coffee and tea retailer in the United States.

CBTL Trade Up Your CupOn Sunday, Sept. 29th coffee drinkers are invited to Angel Stadium of Anaheim to celebrate National Coffee Day at Trade Up Your Cup, the 2nd annual event hosted by CBTL, the Single Serve Beverage System by The Coffee Bean & Tea Leaf.

Guests can exchange any electric coffeemaker with a cord, for a brand new CBTL Americano Machine. The event runs from 8:00 a.m. to 2:00 p.m.

In celebration of National Coffee Day, bottomless coffee will be served for guests in line from 6:00 a.m. until 8:00 a.m.

Kedric Francis of Coast Magazine and the Orange County Register MagazineKedric Francis, our ace travel correspondent, is the Executive Editor of both Coast Magazine and The Orange County Register Magazine.

This weekend Kedric is at the ever-popular Sunset Magazine Savor The Central Coast Festival in San Luis Obispo County. The main event site is the Santa Margarita Ranch.

It’s tasting, sipping, and, of course, indulging.

Michael Voltaggio, the chef/owner of ink. and ink.sack is the featured celebrity chef.

Kedric provides an on-the-scene report.

Maui HawaiiAloha…

Two of the most popular areas of Maui for visitors are Lahaina and Kapalua.

One of our valued AM 830 KLAA correspondents just returned from his honeymoon in Maui.

We’ll chat with him about his best meals in Maui in a variety of price-ranges.

Anita Lau of Diary of a Mad Hungry WomanAnita Lau, “Diary of The Mad Hungry Woman” of blogosphere fame, joins us.

This morning Anita shares with us a tasty San Diego restaurant find that offers a menu of mixed nationalities.

July 13: Mary Sue Milliken, Bill Chait, Anita Lau, Jet Tila on Sushi

Podcasts

Segment One: Dining discoveries of the week with Chef Jet and Producer Andy
Segment Two: Restaurant Impresario Bill Chait Part One
Segment Three: Restaurant Impresario Bill Chait Part Two
Segment Four: Mary Sue Milliken, Executive Chef & Partner of Border Grill
Segment Five: Anita Lau, creator of the Mad Hungry Woman Blog
Segment Six: Chef Jet Tila with “Sushi 411.”

Previews of potential dining adventures…

Khao Soi at Spicy Thai BBQChef Jet somewhat reluctantly shares his recommendation for Northern Thai food in Los Angeles. It’s a small place with 15 seats but worth seeking out. Their signature dish is khao soi.

Producer Andy highlights Marche Moderne’s (Penthouse @ South Coast Plaza) annual Bouillabaisse festival running nightly until July 18th. It’s an authentic Marseillaise-bouillabaisse with all the fish flown in from the South of France. Spoil yourself with the very best and a glass of Rose! Reservations are a must…

If you dine-out in Los Angeles you’ve no doubt heard of Rivera and Bestia in Downtown Los Angeles. You probably also know the Italian favorite Sotto and the Peruvian-flavored, Picca located just East of Century City. How about Short Order and Short Cake at the Original Farmers Market at Third & Fairfax?

Bill ChaitWhat you probably don’t know is that all of these popular, chef-driven restaurants are ventures put together by low key restaurant impresario, Bill Chait. Bill joins us to discuss how he has created a string of successful, and enduring, restaurants (done on a budget) with talented celebrity chefs in a very tough business environment.

In the pipeline for Chait are Chef Walter Manzke’s Republique in the former Campanile space on La Brea Avenue and Neal Fraser’s Redbird in the former Vibiana Cathedral space in Downtown Los Angeles.

Mary Sue Milliken of Border GrillOn Monday, July 22nd at 6:30 p.m. at Border Grill Las Vegas Mary Sue Milliken, Susan Feniger, and Border Grill Executive Chef Mike Minor are teaming up with Chef Rick Moonen of rm seafood and Chefs Collaborative to host a Trash Fish Dinner. The cocktail reception and dinner will feature tasty alternatives to the seafood we love and, unfortunately, eat too much of. Understand the fish is delicious…

Mary Sue Milliken joins us to preview the fun evening with a purpose.

Time for Fair Food!

Krispy Kreme Sloppy Joe from Chicken CharliesThe OC Fair is on through August 11th! Mad Hungry Woman blogger, Anita Lau, is with us to discuss what extreme foods are new at the Fair for 2013. She will actually be judging some Fair food contests during the event.

Fair food vendor, Chicken Charlie’s, always is always out there with fab fried food items. Eagerly anticipated is his new Krispy Kreme Sloppy Joe’s and Bacon A-Fair’s Wild Boar on a stick (an OC Fair exclusive.)

According to the Orange County Register’s Nancy Luna, Chicken Charlie sold 50,000 deep-fried Twinkies last year at the Fair!

Other Chicken Charlie highlights are a deep-fried bacon pickle and a waffle dog.

SushiDo you crave sushi but feel somewhat compromised about proper manners and ordering technique in a sushi restaurant? When do you use the ginger, soy sauce, and wasabi? Is omakase (“trust the chef”) the best way to go? If you sit at the sushi bar how do you convey respect to the sushi chefs?

Listeners to the “SoCal Restaurant Show” are in luck. When he was helming Wazuzu at Encore Las Vegas, Jet had some of the most highly regarded sushi in Las Vegas on his menu. Backing it all up was in-house master sushi chef (and his highly trained team.) He will give us the 411 on ordering, and enjoying, sushi.

Podcasts

Segment One: Dining discoveries of the week with Chef Jet and Producer Andy
Segment Two: Restaurant Impresario Bill Chait Part One
Segment Three: Restaurant Impresario Bill Chait Part Two
Segment Four: Mary Sue Milliken, Executive Chef & Partner of Border Grill
Segment Five: Anita Lau, creator of the Mad Hungry Woman Blog
Segment Six: Chef Jet Tila with “Sushi 411.”

Show 23, March 30, 2013: Barbara Fairchild, former long-time editor of Bon Appetit magazine. Educator, speaker and hospitality industry consultant

Barbara FairchildBarbara just returned from a trip to Rome and Venice.

She first recounted her dining adventures in Rome. A favorite was Costanza.

She recommends the “Eat Rome” App for solid suggestions on all manner of restaurants and hotel recommendations. The author, Elizabeth Minchilli, is an American journalist living in Italy. She contributed articles to Bon Appetit during Barbara’s long tenure there.

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March 30: Scott Slater, Graham Elliot, Brooke Williamson, Barbara Fairchild

Podcasts

Segment One: Chef Jet Tila
Segment Two: Executive Chef Brad Lyons and Erika DiProfio of Slater’s 50/50
Segment Three: Celebrity Chef Graham Elliot
Segment Four: Chef Brooke Williamson of The Tripel in Playa del Rey and Hudson House in Redondo Beach
Segment Five: Barbara Fairchild, former long-time editor of Bon Appetit magazine. Educator, speaker and hospitality industry consultant Part One
Segment Six: Barbara Fairchild, former long-time editor of Bon Appetit magazine. Educator, speaker and hospitality industry consultant Part Two

Easter and Passover greetings to all.

It’s a tasty buffet this week. We’re going from big juicy burgers and craft beer to dining with one of Chicago’s best celebrity chefs…From there it’s a conversation with our own, delightful, local “Top Chef” cheftestant. Finally it’s a trip to Venice and Rome for a sampling of their culinary delights!

Jet has been in Dallas all week so he’ll graciously share some of his dining adventures. Also, a bit of area restaurant news to report.

Scott Slater of Slater's 50/50We’re all on the quest for a great burger. So was Scott Slater when he teamed up with college buddy and chef Brad Lyons to launch the first Slater’s 50/50 in Anaheim Hills in 2009. Bacon is the key…

An impressive selection of craft beer (always changing) on tap is also a popular attraction. Since the success of Anaheim Hills busy locations have been added in Huntington Beach, San Diego, Pasadena and, most recently, Lake Forest.

On April 6th in Lake Forest Slater’s 50/50 will present the 1st Backyard Brewfest. It’s an outdoor tasting event with 15 different breweries and a sampling of Slater’s 50/50 most popular menu items. It’s a benefit for the Pediatric Children’s Research Foundation.

Graham ElliotCelebrity Chef Graham Elliot hails from Chicagoland where he has graham elliott, a well-known, Two-Star Michelin ranked restaurant. He’s perhaps more familiar to Angelenos as the sympathetic judge on Fox TV’s “MasterChef” series now in production on their 4th season.

On April 8th and 9th Chef Graham will be at W. Third Street’s Son of a Gun in Los Angeles cooking a 5-course tasting menu paired with regional wines selected by graham elliott sommelier, Jamie Kluz. Joining Chef Elliott in the kitchen will be Sous Chef John Slack and Director of Operations/Corporate Chef Merlin Verrier.

Brooke Williamson of Hudson House and TripelBrooke Williamson, the youthful co-owner of Hudson House in Redondo Beach and The Tripel in Playa del Rey represented Southern California masterfully in the just-concluded Season 10 of Bravo’s “Top Chef”. Brooke will talk to us about the two-part Season Finale which was shot in front of a live audience!

Chef Brooke has just been added to “Top Chef: The Cruise” aboard the Celebrity Constellation sailing from Miami with stops in Key West and Cozumel before returning to Miami. Those dates are April 11th to 15th.

Barbara FairchildOur International Travel Correspondent, Barbara Fairchild (former editor of Bon Appetit magazine and current hospitality consultant, teacher, speaker, and journalist), has just returned from Venice and Rome.

Barbara is going to reveal the dining highlights of her culinary journey in Rome and Venice. It’s perhaps the next best thing to actually having been there…

Barbara is on Facebook and Twitter.

Podcasts

Segment One: Chef Jet Tila
Segment Two: Executive Chef Brad Lyons and Erika DiProfio of Slater’s 50/50
Segment Three: Celebrity Chef Graham Elliot
Segment Four: Chef Brooke Williamson of The Tripel in Playa del Rey and Hudson House in Redondo Beach
Segment Five: Barbara Fairchild, former long-time editor of Bon Appetit magazine. Educator, speaker and hospitality industry consultant Part One
Segment Six: Barbara Fairchild, former long-time editor of Bon Appetit magazine. Educator, speaker and hospitality industry consultant Part Two

February 2: Andrew Zimmern, Leah DiBernardo, Ti Adelaide Martin, Tony DiSalvo, Jason Kessler

Podcasts

Segment One: Andrew Zimmern of Travel Channel’s “Bizarre Foods America”
Segment Two: Leah DiBernardo, Executive Chef & Co-Owner of E.A.T. (Extraordinary Artisan Table) in Temecula and head (as a volunteer) of the Slow Food Temecula Valley convivium
Segment Three: Ti Adelaide Martin, New Orleans restaurateur, co-owner of Commander’s Palace, Café Adelaide and the Swizzle Stick Bar, and SoBou
Segment Four: Tony DiSalvo, Executive Chef of Whist and the Viceroy Santa Monica
Segment Five: Jason Kessler, food writer, Food Republic and Bon Appetit Part One
Segment Six: Jason Kessler, food writer, Food Republic and Bon Appetit Part Part Two

Travel Channel’s biggest star and celebrity chef is with us live to kick off the show.

From there it’s genuine farm-to-table dining supplied by artisan purveyors in Temecula.

Super Bowl mania is residing in New Orleans this weekend and we’ll be chatting with a veteran New Orleans restaurateur (actually NOLA restaurant royalty) who will give us the real insider’s view of the goings-on in the City.

Then it’s on to the Noodle Bowl Festival in Santa Monica.

There is an ultra-premium dining experience available to a few select diners each evening at The Bazaar by Jose Andres and we’ll hear all about it.

Finally some intell on new restaurants (and a few veteran ones) making waves on the Los Angeles dining scene.

Andrew Zimmern (2 time James Beard Award-winner) has taken Travel Channel, and the country, by storm with his engaging and highly entertaining food travels. Andrew is with us live (from New Orleans) to talk about the new season of “Bizarre Foods America” (debuting February 11th) which begins in Washington, D.C.

Restaurateur & Chef Leah DiBernardo of E.A.T. (Extraordinary Artisan Table)Temecula is a large, fast-growing bedroom community adjacent to a rural agricultural area in Riverside County. It’s well known for wine grapes but a number of dedicated family farmers grow fruits (lots of citrus) and vegetables there for restaurants.

Restaurateur & Chef Leah DiBernardo of E.A.T. (Extraordinary Artisan Table) is the head of Slow Food Temecula Valley and an articulate champion of the local artisan food movement. Leah joins us to talk about the inspiring mission of Slow Food Temecula Valley and the year anniversary of her gourmet take-out shop, E.A.T. which also caters.

Ti Adelaide MartinIt’s Super Bowl madness in New Orleans. Also Mardi Gras time there leading up to Fat Tuesday.

If there is restaurant royalty in New Orleans it’s embodied by the legendary Brennan Family.

Ti Adelaide Martin (a 2nd generation member of the Brennan Restaurant Family) joins us to talk about the food aspects of Super Bowl. Ti co-owns Commander’s Palace, Café Adelaide and the Swizzle Stick Bar, and the newest, SoBou in the French Quarter.

Tony DiSalvo of Whist at the Viceroy Santa MonicaTony DiSalvo is executive chef at Whist at The Viceroy Santa Monica.

Chef Tony is hosting the Noodle Bowl Festival at The Viceroy on Sunday, February 10th from 4 to 7 p.m. to celebrate the Lunar New Year. Chef DiSalvo is serving kimchi sujebi, a traditional Korean noodle soup made with from-scratch dough.

Last Monday Chef DiSalvo was part of a group of celebrity chefs presenting a 6-course meal at the Abigaile in Hermosa Beach.

Food writer Jason Kessler (Food Republic and Bon Appetit Magazine) is back with us to profile some new dining adventures in Los Angeles.

First is a chronicle of dining at Saam at The Bazaar by Jose Andres. This is a very expensive, 22-couse tasting menu experience that is served in an exclusive private club setting.

From there Jason takes us on a verbal dine-around of some new (or revamped) area hot spots worthy of your attention.

Podcasts

Segment One: Andrew Zimmern of Travel Channel’s “Bizarre Foods America”
Segment Two: Leah DiBernardo, Executive Chef & Co-Owner of E.A.T. (Extraordinary Artisan Table) in Temecula and head (as a volunteer) of the Slow Food Temecula Valley convivium
Segment Three: Ti Adelaide Martin, New Orleans restaurateur, co-owner of Commander’s Palace, Café Adelaide and the Swizzle Stick Bar, and SoBou
Segment Four: Tony DiSalvo, Executive Chef of Whist and the Viceroy Santa Monica
Segment Five: Jason Kessler, food writer, Food Republic and Bon Appetit Part One
Segment Six: Jason Kessler, food writer, Food Republic and Bon Appetit Part Part Two