November 15: Noah Blom, Rick Rodgers, Simon Majumdar, Jo-Jo Doyle, Susan Feniger

Podcasts

Segment One: Show Preview with Guest Host Noah Blom
Segment Two: Thanksgiving Cooking Tips with Chef Noah Blom
Segment Three: Rick Rodgers, cookbook author and culinary instructor
Segment Four: Simon Majumdar Part One
Segment Five: Simon Majumdar Part Two
Segment Six: Executive Chef Jo-Jo Doyle, Honda Center
Segment Seven: Susan Feniger, Border Grill and Mud Hen Tavern
Segment Eight: Chef Noah Blom, ARC Restaurant Food & Libations and Shuck Oyster Bar

Chef Noah Blom, the executive chef and partner of ARC Restaurant Food & Libation, is this week’s guest host. Now a preview of today’s full show…

In his formative years Chef Noah worked in some incredible restaurants including Restaurant Daniel in Manhattan. He also opened restaurants for Laurent Tourendel. In Orange County, before he started ARC, he was part of the culinary team at Mesa. With the high pressure Thanksgiving Holiday ahead he has some great practical tips to make your Thanksgiving less stressful and more delicious.

Rick Rodgers is an award-winning cookbook author and cooking teacher and the accomplished writer of more than forty cookbooks on subjects ranging from baking to grilling, and more. Rodgers often works behind the scenes as a recipe tester, co-author, and valued consultant on cookbooks by other authors.

Just in time for the Holidays is The Big Book Of Sides – More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces and More. What’s the Thanksgiving feast without the assortment of tasty sides? Rick gives the humble side dish its due, elevating it to its proper, important place on the menu – front and center.

You know food historian Simon Majumdar as the no-nonsense judge on Food Network’s hit series, “Cutthroat Kitchen” with Alton Brown. Majumdar’s new food series, “EAT : The Story of Food” launches soon on National Geographic Channel. The show examines how food impacts societies throughout history.

The Ducks are back on the ice at Honda Center so it’s a good time to revisit Executive Chef Jo-Jo Doyle and see what is new in cravable edibles for the season. Chef Jo-Jo even has a new, full-service restaurant, Standing ‘O’ in his domain. What’s tending in various outlets for hearty appetites is the Hot Brown, the New Orleans Muffuletta, and the One Pound Meatball over Penne Pasta.

Susan Feniger is the co-executive chef and co-owner of the popular and critically acclaimed Border Grill restaurants and Truck serving modern Mexican food in Las Vegas, Santa Monica and Downtown Los Angeles.A second Border Grill location in Las Vegas is newly opened at The Forum Shops at Caesars (also the home of the pioneering Spago Las Vegas.)

One of the already talked about attractions of the new Border Grill Las Vegas is the ceviche bar. “We’re excited to offer a variety of fresh, sustainable seafood from our new ceviche and oyster bar, inspired by the flavors from our first trip to Veracruz where we tasted the most incredible ceviche,” says Susan Feniger.

Away from the Border Grill empire Feniger is also the principal of Mud Hen Tavern in Los Angeles.

At last a chance to chat with Chef Noah about ARC which is just under two-years old. After being open for all of six weeks, ARC was referred to as one of the “most important restaurants to open in America this decade” by respected food and travel journalist, Brad A. Johnson of The Orange County Register. He is the recipient of a prestigious James Beard Award for excellence in food writing.

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

Marin Howarth and Executive Chef Noah BlomIn his formative years Chef Noah worked in some incredible restaurants including Restaurant Daniel in Manhattan. He also opened restaurants for Laurent Tourendel. In Orange County, before he started ARC, he was part of the culinary team at Mesa. With the high pressure Thanksgiving Holiday ahead he has some great practical tips to make your Thanksgiving less stressful and more delicious.

Chef Noah’s wife and partner, Marin Howarth, runs the front-of-the house at ARC.

Rick RodgersRick Rodgers is an award-winning cookbook author and cooking teacher and the accomplished writer of more than forty cookbooks on subjects ranging from baking to grilling, and more. Rodgers often works behind the scenes as a recipe tester, co-author, and valued consultant on cookbooks by other authors, including Sarabeth Levine of Sarabeth’s Bakery

Rodgers has also penned corporate cookbooks for well-known clients such as Kingsford Charcoal and Sur La Table, as well as many titles for Williams-Sonoma.

Just in time for the Holidays is The Big Book of Sides – More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces and More. What’s the Thanksgiving feast without the assortment of tasty sides ? Side dishes make the meal. Rick gives the humble side dish its due, elevating it to its proper, important place on the menu – front and center.

“With 32 color photos, main course pairings for every recipe and a guide to the best cooking methods, The Big Book of Sides provides answers to the age-old question of what to serve with what, with side dishes for all seasons, celebrations, occasions and even everyday weeknight meals.”

Simon MajumdarYou know food historian Simon Majumdar as the no-nonsense judge on Food Network’s hit series, “Cutthroat Kitchen” with Alton Brown. Majumdar’s new food series, “EAT: The Story of Food” launches soon on National Geographic Channel. The show examines how food impacts societies throughout history.

“This is a wonderful way to look at the world because it’s so universal.” Majumdar said. “As I’ve travelled around the world I’ve seen how much food impacts every society and every period in history, and how much it impacts the world we live in today”

“Traveling around the United States over the past year, I saw that it’s a country that finds lots of ways to argue with each other – over religion, guns, politics, you name it. But once you have a meal with someone in their home, it becomes a different equation. I always say it’s hard to have an argument with someone when you have a mouthful of ribs. I think if we all are together, we’d probably have a better society.”

Majumdar is the author of “Eat My Globe” and “Eating For Brittan.” His new book, “Fed White and Blue,” is scheduled for release in 2015.

It’s just been announced that Simon Majumdar will be the new master of ceremonies for the 2015 Golden Foodie Awards at the Fairmont Newport Beach hotel on September 27, 2015.

“For far too long, Orange County has been the neglected middle child of the Southern California food world. Now, however, it has emerged from the shadow of its larger siblings, Los Angeles and San Diego to be recognized for the variety and quality of its vibrant dining scene, and the energy, enthusiasm and skill of those who work in its many restaurants and bars,” Majumdar says.”

Jo Jo DoyleThe Ducks are back on the ice at Honda Center so it’s a good time to revisit Executive Chef Jo-Jo Doyle and see what is new in cravable edibles for the season. Chef Jo-Jo even has a new, full-service restaurant, Standing ‘O’ in his growing domain .

What’s tending in various outlets for hearty appetites is the Hot Brown, the New Orleans Muffuletta, and the One Pound Meatball over Penne Pasta.

An eagerly anticipated (and long in the works) Wahoo’s Fish Taco outlet is also new for the season.

As of July 2013 Honda Center (unusually) took its food and beverage operations in-house. This is a direction that only a very small number of arenas have taken on.

Chef Doyle assisted with the development of the division including menus, procedures and culture. Bringing with him over 15 years of experience, Chef Doyle is responsible for managing all food and beverage offerings at Honda Center. Prior to Honda Center he served as Executive Chef at the legendary Churchill Downs.

Susan Feniger of Mud Hen TavernSusan Feniger is the co-executive chef and co-owner of the popular and critically acclaimed Border Grill restaurants and Truck serving modern Mexican food in Las Vegas, Santa Monica and Downtown Los Angeles.

A second Border Grill location in Las Vegas is newly opened at The Forum Shops at Caesars (also the home of the pioneering Spago Las Vegas.)

One of the already talked about attractions of the new Border Grill Las Vegas is the ceviche bar. “We’re excited to offer a variety of fresh, sustainable seafood from our new ceviche and oyster bar, inspired by the flavors from our first trip to Veracruz where we tasted the most incredible ceviche,” says Susan Feniger.

Away from the Border Grill empire Feniger is also the principal of Mud Hen Tavern in Los Angeles.

Susan and her business partner, Mary Sue Milliken, were early pioneers of Food Network with the long-running series, “Too Hot Tamales.” They have also authored five cookbooks including Cooking with Too Hot Tamales. Active members of the community, both play leading roles in Share Our Strength and the Scleroderma Research Foundation.

Noah BlomFinally a chance to chat with Chef Noah about ARC which is just under two-years old. Their provocative tagline is : “Dirty. Sexy. Happiness.”

After being open for all of six weeks, ARC was referred to as one of the “most important restaurants to open in America this decade” by respected food and travel journalist, Brad A. Johnson of The Orange County Register. He is the recipient of a prestigious James Beard Award for excellence in food writing.

Earlier in the year the OC Register Magazine (February 4th) awarded Chef Noah the accolade of “Chef of the Year”

“ARC’s culinary focus is on flame, flavor and finesse – every item is crafted over an open fire in a kitchen where there is nowhere to hide,” explained Noah Blom. “Our goal is to embrace the lost love of simplicity, while satiating the guest with classic dishes that focus on fresh, farmed and vibrant ingredients.”

Podcasts

Segment One: Show Preview with Guest Host Noah Blom
Segment Two: Thanksgiving Cooking Tips with Chef Noah Blom
Segment Three: Rick Rodgers, cookbook author and culinary instructor
Segment Four: Simon Majumdar Part One
Segment Five: Simon Majumdar Part Two
Segment Six: Executive Chef Jo-Jo Doyle, Honda Center
Segment Seven: Susan Feniger, Border Grill and Mud Hen Tavern
Segment Eight: Chef Noah Blom, ARC Restaurant Food & Libations and Shuck Oyster Bar