Show 115, March 21, 2015: Show Preview with Guest Host Chef Louie Jocson and Producer & Co-Host Andy Harris

Louie JocsonOne of the OC’s best and brightest, youthful culinary talents, Chef Louie Jocson, joins us this morning as Guest Host. He’s the new Directory of Culinary Operations for the growing Zov’s family of restaurants. Now a preview of today’s over-stuffed show…

Cochon 555, probably the country’s most talked about culinary competition returns to Los Angeles on March 29, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. Brady Lowe, the founder of Cochon 555, joins us with the pork-a-licious details.

Spring is here so the time is right to get an overview of the highlights in Spring produce. Our favorite produce savant, Robert Schueller, of Melissa’s World Variety Produce is with us to share what’s fresh from the fields. We’ll be talking about Kale, Kumquats, Rhubarb and Ojai Pixie Tangerines with a few cooking tips added for good measure.

Look who is turning 50 this year! 2015 marks the 50-year legacy of memorable dining at Five Crowns in Corona del Mar. To celebrate, the Lawry’s family and Executive Chef Steve Kling have unveiled a brand new menu and beverage program unlike any other menu this fabled establishment has offered in it’s 50-year history. It’s not your Grandparents’ Five Crowns anymore (although they are still most welcome.) General Manager Jim Colombo (who is also a chef by training) and resident Mad Bar Scientist Amber join us with a tempting overview of the enhancements.

Top of the Market located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego. Chef Ivan is our guest highlighting the addition of the new Spring ingredients.

EAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th. One of the participating restaurants is the newly opened Panxa Cocina. It’s in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez (ex-ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination. Chef Art is with us for the menu highlights.

Finally a chance to chat with Guest Host Chef Louie Jocson, the new Director of Culinary Operations for the growing Family of Zov’s restaurants. Chef Louie most recently created the highly regarded Red Table in Huntington Beach, a locals’ favorite. He sold his interest to his former partners to join Zov’s. Earlier in his career he was the Co-Executive Chef of the highly regarded Antonello’s in South Coast Plaza Villagee.

We’re stepping aside for Ducks Hockey on Saturday morning, March 28th. (The Ducks are facing-off against the New York Islanders in Uniondale, Long Island.) We’ll be back, as usual, with the “SoCal Restaurant Show” on Saturday morning, April 4th at 10:00 a.m. Chef Andrew Gruel of Slapfish returns as Guest Host.

 

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

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Show 52, December 14, 2013: Leo Fenn, Director of Operations, Selanne Steak Tavern, Laguna Beach

Sellanne Steak TavernIf you’re a hockey fan then you know Teemu Selanne, The Anaheim Ducks forward and ice hockey icon. Sadly for his legion of fans this is his last season as a pro.

Teemu loves fine dining and it was only a matter of time before he opened a destination restaurant (with his business partner Kevin Pratt) in Orange County where he resides. The result is the newly launched Selanne Steak Tavern on the site of the former French 75, a historic restaurant location in Laguna Beach. It’s a sophisticated steakhouse, and lots more, with a real chef, dedicated pastry chef (ask about the monkey bread dessert,) and a top-flight wine program orchestrated by Leo Fenn, the Director of Operations.

Leo is a recognized authority on rare and cult wines but makes it all approachable for the guest. Leo is with us to provide all the tempting 411 on Selanne Steak Tavern.

When Teemu Selanne is not on the road he will be very visible at the restaurant.

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Show 44, October 19, 2013: Chef Jo-Jo Doyle, executive chef, The Honda Center, Anaheim, CA

Jo Jo DoyleOur neighbor to the North, across E. Katella Ave., is the Honda Center, home of Ducks hockey. Earlier in the year they took the highly unusual step of bringing all of their food service in-house to have better quality control of all the food and beverage served there.

The new executive chef supervising everything from hot dogs to the gourmet food going into the luxury boxes is Jo-Jo Doyle. You met him on Saturday’s show. He was most recently overseeing the entire operation at Churchill Downs home of the famous Kentucky Derby.

Chef Doyle is now responsible for managing all food and beverage offerings at Honda Center including the spectacular new Grand Terrace (a 15,000 square foot indoor/outdoor entertainment space,) Jack Daniel’s Old No. 7 Club restaurant and bar, concessions and catering.

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October 19: Daniel Boulud, Andy Ricker, Sriracha Festival, Honda Center Catering

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Daniel Boulud, executive chef & global restaurateur based in New York
Segment Three: Daniel Boulud, executive chef & global restaurateur based in New York Part Two
Segment Four: Chef Jo-Jo Doyle, executive chef, The Honda Center, Anaheim, CA
Segment Five: The L.A. Sriracha Festival, Sunday, October 27th
Segment Six: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part One
Segment Seven: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part Two
Segment Eight: Jet and Allison Tila (Mrs. Jet Tila)

Host Jet Tila and Producer Andy Harris preview the show.

Marche Moderne in South Coast Plaza Costa MesaDon’t forget Marche Moderne’s (South Coast Plaza) upcoming “The Pig Head To Toe 3.0” for one week only! The dinner showcases Executive Chef Florent Marneau’s modern interpretation of a fall classic – choucroute – (sauerkraut) and a celebration of pork in nine different ways. The seasonal menu, priced at $30 per guest, will be available at dinner only from October 22 to 29. Plan ahead…

Daniel BouludWhen it comes to true French chef royalty the revered leader in New York is everyone’s favorite Frenchman, Daniel Boulud. His Three Michelin starred flagship restaurant, Daniel, is celebrating its 20th year of culinary excellence.

His newest cookbook, DANIEL: My French Cuisine, was two years in the making and is the perfect gift book for food-lovers for the Holidays. There are 125 spectacular photos of Boulud’s food and Daniel restaurant.

The book has 75 signature recipes plus an additional 12 recipes Chef Boulud prepares for his friends, at home, on more casual occasions. He actually lives above the restaurant in the proud European tradition of owner/chefs.

Food journalist Bill Buford is also a contributor to the handsome coffee table book. He has pieces on the origin and preparation of ten iconic French dishes.

Chef Boulud is making a rare appearance in Los Angeles next week supporting the release of the cookbook.

On October 23rd he’ll be at Hotel Bel-Air cooking a sumptuous five course dinner with Wolfgang Puck.

On Thursday, Oct. 24th at Noon, Chef Daniel will be signing copies of DANIEL: My French Cuisine at Whole Foods at 6350 W. 3rd St. in Los Angeles across the street from the Original Farmers Market at 3rd and Fairfax.

Finally that evening he will be in conversation with the notable Los Angeles Times restaurant critic, Jonathan Gold, at the William Turner Gallery at Bergamot Station Arts Center in Santa Monica. The talk is at 8:00 p.m. with an earlier reception running from 6:30 to 7:30 p.m. There are reserved as well as General Admission seats.

Our neighbor to the North, across E. Katella Ave., is the Honda Center, home of Ducks hockey. Earlier in the year they took the highly unusual step of bringing all of their food service in-house to have better quality control of all the food and beverage served there.

Jo Jo DoyleThe new executive chef supervising everything from hot dogs to the gourmet food going into the luxury boxes is Jo-Jo Doyle. You’ll meet him on Saturday’s show. He was most recently overseeing the entire operation at Churchill Downs home of the famous Kentucky Derby.

Chef Doyle is now responsible for managing all food and beverage offerings at Honda Center including the spectacular new Grand Terrace (a 15,000 square foot indoor/outdoor entertainment space,) Jack Daniel’s Old No. 7 Club restaurant and bar, concessions and catering.

LA Sriracha FestivalWith the growing popularity of Sriracha in Southern California as a condiment you just knew it had to happen. On Sunday, October 27th from 3 to 6:00 p.m. in Downtown Los Angeles the curtain will go up on the first annual L.A. Sriracha Festival.

The chef driven food festival is organized by Food GPS’s Josh Lurie and food journalist Randy Clemens. Randy has written two well-received books on Sriracha. His latest is The Veggie-Lovers Sriracha Cookbook.

Josh and Randy join us to take the green cap off the familiar Sriracha bottle and drizzle out all the spicy details.

Multiple stations will allow guests to savor a variety of Sriracha themed dishes, including desserts. Local craft beer, cocktails and sodas will be there to help temper the heat.

The impressive chefs’ line-up includes Neal Fraser, Eric Greenspan, and Ernesto Uchimura of Plan Check Kitchen.

Andy Ricker of Pok PokSurprisingly, Chef Andy Ricker is not from Thailand but as an accomplished restaurateur he’s found great success recreating the flavors of Northern Thailand which he really fell in love with during an extensive visit in 1992. He started with a modest restaurant in Portland, Oregon and his growing empire now extends to Brooklyn.

The original Pok Pok in Portland because a must-stop destination for visiting foodies after being profiled on Food Network’s “Diners Drive-ins and Dives.” In 2011 Andy was bestowed the honor of “Best Chef – Northwest” from The James Beard Foundation.

Just out from Ten Speed Press is Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand. Particularly helpful are the writings on what differentiates the various regions of Thai cuisine. The book also contains suggestions for complete menus using the various recipes.

“Pok Pok” is a Thai reference to the sound heard from a mortar and pestle when you are grinding food in it.

On to the recipes…

Chef Ricker shares his signature recipe for chicken wings which is more Vietnamese than Thai. He also talks about the famed papaya salad and provides tips on how to properly prepare it. In Thailand there are some hundred variations of this popular dish.

Chef Jet Tila host of the SoCal Restaurant ShowWhen Jet’s wife, Allison, is out socially the question she hears the most is, “What’s it like being married to a prominent chef ?” The expectation is that it’s either chef-prepared gourmet meals nightly or dining out at the very best restaurants. Not exactly…

Inspired by award-winning food journalist Al Mancini’s provocative piece for Las Vegas CityLife ( “Late for dinner : Being the spouse of a chef is often lonely”) Jet and Ali paint the real picture. No violins please…It’s far from glamorous but the good news is that Allison really wouldn’t trade places with anyone!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Daniel Boulud, executive chef & global restaurateur based in New York
Segment Three: Daniel Boulud, executive chef & global restaurateur based in New York Part Two
Segment Four: Chef Jo-Jo Doyle, executive chef, The Honda Center, Anaheim, CA
Segment Five: The L.A. Sriracha Festival, Sunday, October 27th
Segment Six: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part One
Segment Seven: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part Two
Segment Eight: Jet and Allison Tila (Mrs. Jet Tila)

Show 39, August 17, 2013: Executive Chef Gretchen Beaumarchais, Angel Stadium for ARAMARK

Gretchen BeaumarchaisGretchen Beaumarchais, the executive chef for ARAMARK at Angel Stadium, was with us. Chef Gretchen is well-known in Anaheim from her long tenure at Honda Center. Fortunately for the Angels and their loyal fans she moved across the street to Angel Stadium this season.

She is responsible for all foodservice at the facility including the Knothole and Diamond Clubs. Chef Gretchen also feeds the media. One of her first assignments this season was revamping the menu at the Knothole Club which is available to stadium guests with a ticket.

A little known fact is that the facilities are available for meetings and conferences when the Angels are on the road. Chef Gretchen also has created the well-received reception meals for weddings at The Stadium.

Chef Gretchen characterizes her food as “clean, seasonal, straightforward, tasty, and delicious.”

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