Show 409, January 23, 2021: Chef & Restaurateur James Trees of Al Solito Posto, Las Vegas

James Trees of Ada's and Esthers Kitchen in Las VegasWe know Chef James Trees from Esther’s Kitchen in the Arts District of Las Vegas adjacent to Downtown. It’s Chef James’ interpretation of elegant Italian comfort food. “While Chef Trees is descended from Jewish Austrian wine merchants, growing up he spent a lot of time at his best friend Alfio’s house. “I love Italian food because of Alfio and his family,” says Trees. “That’s the food I grew up eating. My mom was always working and didn’t have time to make dinner, so whenever we were hungry we went to Alfio’s house. They’d be making lasagna or braciola, and pasta – there was always pasta. That’s my comfort food.””

Trees’ latest creation is the newly opened Al Solito Posto in Trivoli Village. Al Solito Posto which translates to “At the Usual Place” is an Italian Restaurant with a focus on the classics. The dinner only menu features house-made pasta, fresh ingredients and quality seafood, steaks and chops. Think a chef-driven minestrone, chicken piccata and cioppino.

Show 391, September 19, 2020: Armen Karamardian, Zov’s Bistro, Tustin (and Irvine & Newport Coast)

Armen Karamardian of ZovsFounded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are currently serving Family Meals and Takeout Menu items curbside. Also serving guests again for dine-in at 25 per cent capacity.

Tailgating in Tustin (in the parking lot) with live music on the Café patio returns for Happy Hour and Dinner (twice a month) on Saturday, September 19th. Guests can also dine under the stars on the Café patio. Guests can order ahead from Zov’s take-out menu along with the wine and cocktail list. Because of space limitations and safety requirements reservations are required.

New from Zov’s Catering are value-priced, individual meals that are table-ready. Sealed utensils are included.

“Family support has constantly been Zov’s foundation and inspiration throughout her culinary career. Zov, in addition to her husband, Gary, her son Armen, and her daughter Taleene, have created a rare family business recipe that has taken comforting creations of the family kitchen blended with Chef Zov’s culinary artistry.”

2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.

Show 135, August 22, 2015: Executive Chef Jesse Barber, The Dudley Market, Venice

Jesse Barber of Dudley MarketAs Executive Chef at Venice’s Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years.

Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.”

“The idea is simple, bring the community we know and love the everyday luxury it deserves. Our motivation is rooted in our obsession for outstanding quality and ethics in everything we procure. Using the tastiest ingredients and through detailed preparation we strive to turn what could be a daily routine into an unforgettable experience. We’ve pulled-back the curtain by introducing our community to our growers, artisans, and wine makers, inviting everyone to participate in the conversation and enjoy the results of what we find to be a very gratifying process.”

Local is part of the intriguing wine program, too. The emphasis is on small, relatively unknown California producers of limited production organic wines.

Dudley Market is open for Breakfast, Brunch, Lunch and Dinner.

 

Show 88, September 13, 2014: Taste of Mexico

Bricia LopezBricia Lopez (Guelaguetza) is the dynamic face of contemporary Mexican restaurants in Los Angeles. She is one of the organizers of the upcoming Taste of Mexico.

The 4th Annual Taste of Mexico is on tap for Saturday, September 27th with an afternoon Farmers Market Picnic and later evening Dinner, Music, Tequila and Mezcal affair. The location is the Plaza de Culturas y Artes in Downtown Los Angeles. It’s billed as LA’s most anticipated Mexican food festival of the year. It’s a chance for L.A’s diversity of fine Mexican restaurants to shine.

The always delightful Bricia Lopez of Guelaguetza is with us with a preview.

Show 72, May 17, 2014: Owner / Chef Mark McDonald, Old Vine Café, The Camp in Costa Mesa

Mark McDonald of the Old Vine CafeSome six years ago owner/chef Mark McDonald opened the Old Vine Café hidden in The Camp in Costa Mesa. Unusually for a fine-dining establishment he serves breakfast, lunch, and dinner. Chef Mark also has a serious wine program.

It’s top quality cuisine and wine in a non-pretentious, casual atmosphere. Mark did a lot of cooking in Southern Italy and that’s reflected on the seasonally changing menu.

Chef Mark really wants his guests to enjoy, and sample, new wines. His “6 for $60” wine program encourages this.

He also leads annual escorted tours to Italy in association with The Italian Culinary Institute.

May 17: Old Vine Café, Truck U Barbecue, Ruth Reichl, Sheerwater, Deborah Schneider, District Wine, Kedric Francis

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Owner / Chef Mark McDonald, Old Vine Café, The Camp in Costa Mesa
Segment Three: Chef Mike Minor of the Truck-U Barbeque rolling grill, Las Vegas
Segment Four: Ruth Reichl, New York Times bestselling author and long-time Editor of Gourmet Magazine
Segment Five: Charles “Chuck” Watson, Chef de Cuisine, Sheerwater, Hotel del Coronado, Coronado, CA
Segment Six: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author
Segment Seven: Mark Dunton, Proprietor, District Wine, Long Beach
Segment Eight: Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Chef Jet and Producer Andy preview the show.

The Old Vine Café, now in its 6th year, is a real crowd-pleaser at The Camp in Costa Mesa. Owner/Chef Mark McDonald gives us the background.

When we last visited Las Vegas Chef Mike Minor (ex-Executive Chef at Border Grill) he was just about to launch his TruckU Barbeque there. Now that his rolling grill is on the road and serving guests we’ll get the saucy update…

After you’ve been the esteemed and high-profile editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel.

The Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age. One of their casual restaurants, with an incredible ocean view, is Sheerwater. We’ll meet the chef.

Executive Chef Deborah Schneider of SOL Cocina and solita Tacos & Margaritas in Huntington Beach is a well-traveled authority on the foods of Baja. Her first cookbook Baja! Cooking on the Edge is now out in a 2nd edition.

What’s special about District Wine in Downtown Long Beach? Meet the personable proprietors Mark and Angela Dunton and you’ll know.

Our debonair, roving food and travel correspondent based in the OC, Kedric Francis, checks-in. He’s the Executive Editor of both The Orange County Register Magazine and Coast Orange County Magazine. He’s updating us on the new food market halls arriving in the OC.

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

Mark McDonald of the Old Vine CafeSome six years ago owner/chef Mark McDonald opened the Old Vine Café hidden in The Camp in Costa Mesa. Unusually for a fine-dining establishment he serves breakfast, lunch, and dinner. Chef Mark also has a serious wine program with a fun, educational component.

It’s top quality cuisine and wine in a non-pretentious, casual atmosphere. Mark did a lot of cooking in Southern Italy and that’s reflected on the seasonally changing menu.

Chef Mark really wants his guests to enjoy, and sample, new wines. His “6 for $60” wine program encourages this.

He also leads annual escorted tours to Italy in association with The Italian Culinary Institute. His next “Splendors of South Italy” tour (Calabria and Sicily) is set for March 20 to 29, 2015.

Mike Minor of Truck U Barbecue in Las VegasWhen we last visited Las Vegas Chef Mike Minor (ex-Executive Chef at Border Grill) he was just about to launch his Truck-U Barbeque there. Now that the rolling grill is on the road and serving guests we’ll get the meaty update…

The truck itself was designed by HGTV star Luca Paganico.

Chef Mike calls it “meat candy on wheels.” It’s “urban hipster” barbecue. The food is Mexican with a Southern twist.

Look for the Short Rib Enchiladas and the Chipotle Fried Chicken. How about Maple Bacon Churros…???

Ruth ReichlAfter you’ve been the esteemed editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel. It’s Delicious! – A Novel.

“Ruth Reichl is a born storyteller. Through her restaurant reviews, where she celebrated the pleasures of a well-made meal, and her bestselling memoirs that address our universal feelings of love and loss, Reichl has achieved a special place in the hearts of hundreds of thousands of readers. Now, with this magical debut novel, she has created a sumptuous, wholly realized world that will enchant you.

Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills.

To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard. Lulu’s letters provide Billie with a richer understanding of history, and a feeling of deep connection to the young writer whose courage in the face of hardship inspires Billie to comes to terms with her fears, her big sister and her ability to open her heart to love.”

Sheerwater Restaurant at the Hotel Del CoronadoThe Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age.

One of their casual restaurants, with an incredible ocean view, is Sheerwater. The Chef de Cuisine there is Charles “Chuck” Watson.

They pride themselves on using fresh, local, sustainable seafood where possible. Think Mexican prawns and Baja scallops for starters.

All of the fish trimmings at this high volume establishment contribute to the house-specialty cioppino.

Chef Chuck is the culinary liaison at the Del for the SEA + FOOD event on Saturday afternoon, June 7th on the Windsor Lawn. It’s a one-day Pacific coast food festival to remember with delicious local seafood, BBQ from the Lil’ Del BBQ, and libations including craft beers, wines and spirits. Live retro rhythm and blues music, too.

The Alex’s Lemonade Stand Foundation to benefit childhood cancer research is the charitable beneficiary.

$100 admission includes tax, gratuities and parking. Adults only, please.

Deborah SchneiderChef Deborah Schneider brings a wealth of knowledge and experience to her role as Executive Chef and Partner of Mexican restaurants SOL Cocina (Newport Beach & Scottsdale, AZ) and solita (Huntington Beach & soon Valencia) Schneider draws upon her rich culinary background and more than 25 years of professional cooking experience to bring the superb tastes and relaxing beach vibe of the Baja Peninsula.

Schneider’s passion for Baja was stoked by countless surf trips down the Peninsula. There, at small street stands and on pristine beaches, she discovered flavorful, healthy cuisine, rich with fresh seafood and inventive preparations that are at the heart of her restaurants.

Chef Deb has just released a second edition of her critically acclaimed first cookbook, Baja! Cooking on the Edge. It features a mixture of authentic recipes and Chef Deb’s own Baja-inspired dishes. This is the book that drew Chef Deb’s (now) restaurant partners to her for the SOL Cocina project.

Baja! features more than 150 easy-to-follow recipes, peppered with fantastic stories and images that are as vibrant in color as the dishes are in flavor. Chef Deb explores these different cultural influences of Baja street food – everything from the classic Fish Tacos and Seafood Cocktels, to a wide range of inspired meat-based tacos – chicken, pork, chorizo – and fresh salsas. The uniquely Baja recipes featured includes delights like Clams in Tequila Butter, One-Pan Paella, Garlic Cilantro Steak and Chocolate-Jalapeno Truffles.

Seasoned travel journalist and wine and food writer Linda Kissam knows what makes for a good wine bar…

Angela and Mark Dutton of District WineWhat makes a great wine bar? Before I put my dollars down, I like to look inside and make sure there are really plenty of interesting bottles of wine that appear to be available by the glass and small plates of food that complement the wine promising a special evening. A good wine bar isn’t just a bar with some wine. It specializes in wine. I like a place where the owner takes a real interest in making my wine time a memorable experience.”

District Wine in Downtown Long Beach is such an establishment. They just celebrated their 4th anniversary. Angela & Mark Dunton are the welcoming proprietors.

As Linda confidently observes, “These guys know their stuff.”

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur always debonair, roving food and travel correspondent in the OC, Kedric Francis, checks-in. He’s the Executive Editor of both The Orange County Register Magazine and Coast Orange County Magazine. He’s updating us on the new food market halls arriving in the OC.

Kedric will update us on the progress of the soon-to-be 4th Street Market in Downtown Santa Ana and The Anaheim Packing District. (That includes The Packard Showroom, Farmers Park, and Packing House.)

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Owner / Chef Mark McDonald, Old Vine Café, The Camp in Costa Mesa
Segment Three: Chef Mike Minor of the Truck-U Barbeque rolling grill, Las Vegas
Segment Four: Ruth Reichl, New York Times bestselling author and long-time Editor of Gourmet Magazine
Segment Five: Charles “Chuck” Watson, Chef de Cuisine, Sheerwater, Hotel del Coronado, Coronado, CA
Segment Six: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author
Segment Seven: Mark Dunton, Proprietor, District Wine, Long Beach
Segment Eight: Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Show 71, May 3, 2014: Sherry Yard of iPic Theaters and Helms Bakery Continues…

Hemls Bakery treats from Sherry YardSherry is on a mission to change the way people eat in a movie theater. The iPic Theaters menu for Westwood even includes Helms Treats. There are premium signature cookies and even frozen novelties!

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

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

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

Show 71, May 3, 2014: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena

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

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

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

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

Show 62, February 22, 2013: Jim Colombo, General Manager, Five Crowns and SideDoor, Corona del Mar

Orange County Restaurant WeekThe OC’s most anticipated, and delicious, dining event, Orange County Restaurant Week, returns from February 23rd to March 1st. Diners will have the opportunity to enjoy the wide spectrum of dining options in the County at special prices for prix-fixe menus for both lunch and dinner. Over 100 restaurants are part of Orange County Restaurant Week.

The iconic Five Crowns, a Corona del Mar landmark, is one of the participating restaurants. General Manager Jim Colombo (also a chef by background and training) joins us to preview his special menu. The prime rib is still incredible but there are a lot more worthy choices, too.

Also on their OC Restaurant Week menu are pan-roasted barramundi and house-made pappardelle.

February 22: UNLV, Coffee Bean, Five Crowns, West Coast Prime Meats, Grill ‘em All Burgers, DOMA Beverly Hills

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Stowe Shoemaker, Dean, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas
Segment Three: Jay Isais, Senior Director, Coffee Roasting & Manufacturing, Coffee Bean & Tea Leaf
Segment Four: Jim Colombo, General Manager, Five Crowns and SideDoor, Corona del Mar
Segment Five: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Six: Ryan Harkins, Executive Chef & Co-owner, Grill ‘em All Burgers
Segment Seven: Executive Chef Dustin J. Trani, DOMA Beverly Hills
Segment Eight: Jet Tila with your questions and his answers

Chef Jet and Producer Andy preview the show.

Jet Tila and a heritage pig at Cochon 555 in 2013Remember the L.A. tour stop of Cochon USA is Sunday, February 23rd at The Fairmont Miramar Hotel in Santa Monica from 4 to 8:00 p.m. Ray Garcia of Fig Restaurant is the host chef. It’s a celebration of heritage pork raised on family farms. Our own Jet Tila will be there cooking an additional late-night heritage pig for the After-Party.

UNLV in Las Vegas has the most respected hospitality management program in the West. The Dean of the William F. Harrah College of Hotel Administration there joins us to profile the prestigious program. Unusual cuts of beef are finding their way onto fine dining restaurants menus. We’ll be speaking with a meat expert to better understand these cuts. A coffee authority is with us to talk about the current trends in roasting coffee. You’ll also hear about a relatively new contemporary Mediterranean/Italian restaurant in Beverly Hills with an energetic young chef in the kitchen and an exciting pastry chef with impressive credentials. Orange County Restaurant Week launches February 23rd. We’ll have a preview with the GM of one of the classic participating restaurants. Also on the menu is an award-winning and high profile food truck (with an edge) that graduated to opening an even more successful brick and mortar location in an unexpected location.

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

Stowe Shoemaker is the Dean of the William F Harrah College of Hotel Administration at University of Nevada Las VegasThe most distinguished hospitality and restaurant management program in the West is the William F. Harrah College of Hotel Administration at UNLV in Las Vegas. Stowe Shoemaker (a Cornell University School of Hotel Administration alum) is the Dean. Before joining UNLV, Dean Shoemaker spent 19 years as an educator at Cornell. Food Network’s Guy Fieri is a graduate of UNLV’s program.

Las Vegas serves as one of the world’s largest hospitality and tourism laboratories. The school provides valuable internships and mentors. The hospitality-management bachelor’s-degree program provides a broad educational approach to a career in the hospitality industry.
Students can select a concentration in gaming management, meetings and conventions, professional golf management, or restaurant management.

The school is ranked #4 in the world by the Journal of Hospitality & Tourism Research.

Jay Isais of the Coffee Bean and Tea LeafWe had such a great response to the Coffee Bean & Tea Leaf’s Jay Isais ( eye-zay-us) from last year that we’ve invited him back to share another steaming cup of brew. This time the discussion is on the roasting of coffee beans and how that impacts flavor. Jay is the Senior Director, Coffee Roasting & Manufacturing for the Coffee Bean & Tea Leaf.

Jay also provides insight into the three major coffee growing areas of the world and what the flavor profile of the resulting coffee is.

Orange County Restaurant WeekThe OC’s most anticipated, and delicious, dining event, Orange County Restaurant Week, returns from February 23rd to March 1st. Diners will have the opportunity to enjoy the wide spectrum of dining options in the County at special prices for prix-fixe menus for both lunch and dinner.

Over 100 restaurants are part of Orange County Restaurant Week.

The iconic Five Crowns, a Corona del Mar landmark, is one of the participating restaurants. General Manager Jim Colombo (also a chef by background and training) joins us to preview his special menu.

West Coast Prime MeatsWest Coast Prime Meats really knows the meat business as only an insider can. Most of their seasoned, senior executives have an extensive background in the restaurant business or are master butchers. If fact West Coast’s key master butcher has more than 30 years experience in the field.

Dave Wicker, WCPM’s Vice President of Sales & Marketing and Managing Partner, is with us to talk beef. What’s prime beef? An explanation of the process of aging of beef is on the menu. We’ll discuss previously uncommon cuts which are now attracting attention including the Teres Major and the Flat Iron Steak.

Ryan Hankins of Gril Em All BurgersOne of the very first “better burger” food trucks in Los Angeles County, Grill ‘em All Burgers, rolled onto the scene in 2009. As unusual as it sounds it was a heavy metal devotee’s take on the ample burger meal. The founders are Chef Ryan Harkins (a Cleveland native) and Matt Chernus, a former professional wrestler.

The stars were in alignment for them as they were inexplicably cast for the first season of Food Network’s cross-country “Great Food Truck Race.” This was the only season where the competitors were required to have actual food truck experience.

Although the Grill ‘em All guys were on the threshold of elimination on multiple episodes (and expected by the Producers to be out in the early going) they scrappily hung in there and came out on top at the conclusion of the high octane finale in New York! Once the season aired business was such that they needed to secure a second truck.

The gameplan was always to eventually move into the right (affordable) brick and mortar location. That happened last January (2013) when they opened in the Renaissance Theater Plaza in Alhambra in a former (failed) chain 50s diner location. Chef Ryan and Matt have made an odd location work. Grill ‘em All had lines down the block for their anniversary celebration last month. Nights and Weekends are their really busy times.

Future plans include a second location. Down the road Chef Ryan’s goal is to open a burger restaurant in his hometown of Cleveland where the dining scene is now really happening.

The remaining Grill ‘em All truck will soon be back in action for private events.

Dustin TraniDoma Beverly Hills opened rather quietly at 362 N. Camden Dr. in Beverly Hills in 2012. The address is well-known as the long-standing former home of Prego.

What’s creating a lot of excitement there with foodies is the young executive chef, Dustin Trani. He’s all of 29 years-old. He has worked at a Michelin starred restaurant in Italy, cooked at the Oriental Hotel in Bangkok, and was chosen by the Governor to represent California in a prestigious national seafood competition in New Orleans.

He’s a 4th generation Los Angeles area Italian chef who started working at age 11 in his family’s restaurant, J. Trani’s, in San Pedro which opened in 1925. He’s also a C-CAP alum. His food is contemporary Mediterranean/Italian with an emphasis on seafood.

His talented pastry chef is Marissa Sharon previously at Scott Conant’s Scarpetta in Beverly Hills. Her mini-cannoli are a real standout.

KnivesWe get questions…

Chef Jet responds to an assortment of inquiries from the overflowing e-mailbag. Jet talks about safety concerns with raw chicken, the selection process for proper knives in the home kitchen, and the quality of frozen fish.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Stowe Shoemaker, Dean, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas
Segment Three: Jay Isais, Senior Director, Coffee Roasting & Manufacturing, Coffee Bean & Tea Leaf
Segment Four: Jim Colombo, General Manager, Five Crowns and SideDoor, Corona del Mar
Segment Five: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Six: Ryan Harkins, Executive Chef & Co-owner, Grill ‘em All Burgers
Segment Seven: Executive Chef Dustin J. Trani, DOMA Beverly Hills
Segment Eight: Jet Tila with your questions and his answers