Show 284, August 4, 2018: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Continue…

Robert BiebrichWe’re continuing with our mid-season report on the winning food and beverage lineup at Angel Stadium with Executive Chef Robert Biebrich. Also participating is Pastry Chef Tracy Felipe.

Time for dessert. Tracy works with a staff of 13 pastry cooks.

Tracy gives us the 411 on the ever-popular Celebration Cake.

We’re also talking Smores Parfaits and house-made Donuts with a revolving selection of tempting flavors.

Virtually all the decadent desserts are prepared in-house which is highly unusual for a sports venue. There just isn’t the space available to do the massive quantities of gelato needed in-house so it’s prepared to Halo specs by a respected artisan gelato company.

 

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Show 112, February 28, 2015: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort

Marlene MooreFor the last seven years Chef Marlene Moore has been overseeing the busy Temptations Food Court, the Poker Room, and Bingo Parlor at Pechanga Resort & Casino. The Food Court features American, Italian, Mexican, Fried Chicken, Espresso, Pastries, Bahn Mi, Hot Dogs, finished-to-order Donuts and fresh Lemonade.

The outlet names at Temptations are American Classics, Agave Mexican Delights, Pronto Italiano, Caffe Cocoa, Little Wok Asian Specialties, and Pechanga Fried Chicken.

Chef Marlene explains why her special fried chicken (prepared to order) is well-worth waiting for!

 

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Show 41, September 21, 2013: Neal Fraser, Executive Chef / Owner of bld

Neal Fraser of bld and RedbirdChef Fraser is a contestant on Bravo’s “Top Chef Masters” this season. He commented on the ups and downs he experienced as a competitor. Neal 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.”

As a contestant on “Top Chef Masters” there are no days off. It’s seven days a week in production until you’re eliminated or win. As brutal as it sounds Chef Neal commented that he would do it again if given the opportunity as he’s highly competitive by nature.

On the near horizon for Chef Neal is a bld at LAX in the United Terminal and a casual ice cream, donuts, and coffee café (ICDC) located adjacent to bld on Beverly Blvd., and guided by his wife and executive pastry chef.

Redbird, his ambitious restaurant project at Vibiana in Downtown Los Angeles in partnership with restaurateur Bill Chait, will look for a 2014 opening.

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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.

November 3rd: Daniel Nelson, Tamarind of London, OneHope Wine, BLD

Podcasts

Segment One: Daniel K. Nelson – Master Mixologist
Segment Two: Executive Chef Alfred Prasad of Tamarind of London in Newport Coast Part One
Segment Three: Executive Chef Alfred Prasad of Tamarind of London in Newport Coast Part Two
Segment Four: Tom Leahy, President of ONEHOPE Wines. Part One
Segment Five: Tom Leahy, President of ONEHOPE Wines Part Two.
Segment Six: Pastry Chef Mariah Swan of bld

The show goes global this week so be sure to give us a listen.

When a hot new restaurant opens what goes into creating the specialty cocktails that help create the buzz ? Our resident master barman, Daniel K. Nelson (Hollywood’s The Writer’s Room,) joins us to discuss his recent spirited concoctions at Wolf in Sheep’s Clothing in the former Lilly’s French Café space on Abbott Kinney Blvd. in Venice. Ask for the “Car Car.” It’s a beach casual vibe with non-traditional California market fresh fare with some Southern accents.

Outside of India the best Indian cuisine is available in London. Alfred Prasad is the executive chef of the highly-regarded Tamarind of London restaurants there. Chef Alfred Prasad of Tamarind of London in Newport BeachAt age 29 he was the youngest Indian chef (outside of India) to be awarded a prestigious Michelin Star! Chef Alfred now also oversees the elegant Tamarind of London located in the Crystal Cove Promenade in Newport Beach.

Since 2007 ONEHOPE Wine has taken cause marketing to a new plateau. ONEHOPE Wine donates an incredible 50 per cent of its profits to partner charities benefiting a variety of worthy causes. President Tom Leahy will be joining Jet to recount their incredible story! They now sell some 44,000 cases annually in 47 states!

On Saturday, Nov. 17th we’ll be broadcasting live from the “Getting Our Just Desserts” Benefit at The Art Institute of California – Los Angeles campus in Santa Monica. You “Eat Sweet and Do Good” with your ticket purchase benefiting the Careers through Culinary Arts Program reaching high school students.

Executive Pastry Chef Mariah Swan of bld on Beverly Blvd. in Los Angeles and Chef Neal Fraser’s culinary enterprises will be a participant in “GOJD” with her incredible house-prepared donuts. Wednesday night at bld is donut night showcasing a rotating selection of five of Mariah’s incredible creations. They are fried to order!

Podcasts

Segment One: Daniel K. Nelson – Master Mixologist
Segment Two: Executive Chef Alfred Prasad of Tamarind of London in Newport Coast Part One
Segment Three: Executive Chef Alfred Prasad of Tamarind of London in Newport Coast Part Two
Segment Four: Tom Leahy, President of ONEHOPE Wines. Part One
Segment Five: Tom Leahy, President of ONEHOPE Wines Part Two.
Segment Six: Pastry Chef Mariah Swan of bld