Show 209, February 4, 2017: Team USA Vice President Chef Gavin Kaysen, Spoon and Stable, Minneapolis

Gavin kaysenWe’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

Kudos to Team USA’s Chef Mathew Peters and Commis Harrision Turone

USA’s Team USA Vice President, Gavin Kaysen, joins us now. He is the James Beard Award-winning Executive Chef/Proprietor of Spoon & Stable in Minneapolis. On the way is the new Bellecour, on downtown Wayzata’s (Minnesota) Lake Street. It’s a French bistro which is a tribute to his French chef mentors over the years including Daniel Boulud.

Chef Gavin competed previously in the Bocuse d’Or in 2007 when he was the Executive Chef of El Bizcocho (now closed) in San Diego. This was way before the support network for Team USA from ment’or BKB Foundation was in place. He was pretty much on his own

Kaysen knows Chef Paul Bocuse, and shares some wonderful stories. You’ll learn the inspiring reason of why the America flag flies at Chef Bocuse’s landmark restaurant in Lyon.

 

Play

Show 114, March 14, 2015: Chef Gavin Kaysen, Spoon & Stable, Minneapolis Continued…

Gavin kaysenIn the words of Chef Gavin Kaysen: “This is the only industry where you can go out and have a great glass of Champagne and eat a great meal, and you’re learning.”

While working as Executive Chef at El Bizcocho in San Diego, he received a considerable amount of local acclaim, as well as being recognized nationally by being named one of Food + Wine Magazine’s Best New Chefs in 2007. While working as Chef de Cuisine at Café Boulud in New York City, Gavin was 2008 recipient of the James Beard Foundation’s coveted Rising Star Award.

In 2014 Gavin returned to his hometown of Minneapolis, Minnesota to open the highly anticipated restaurant Spoon & Stable. The restaurant has earned rave reviews from local media and patrons alike. It is described as a culinary destination for food lovers in search of casual elegant dining. Last month Spoon and Stable was announced as a semifinalist for Best New Restaurant by the James Beard Foundation Awards.

Play

Show 53, December 21, 2013: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine

Troy JohnsonTroy Johnson, the Food Critic of San Diego Magazine, represents the enthusiastic new breed of youthful restaurant journalists with a point-of-view.

You perhaps remember him on Food TV from his Cooking Channel series, “Crave.” He’s also one of the regular judges on Food Network’s new Sunday evening “Guy’s (Fieri) Grocery Games.”

There is a lot happening on the San Diego restaurant scene. The big noise is that chef and restaurateur Richard Blais is leaving his base in Atlanta to open Juniper & Ivy in the Little Italy area of San Diego. It will seat 200 when open so this is an ambitious project! Chef Blais is probably best known nationally for his multiple seasons on Bravo’s “Top Chef.”

In addition to his reviews in San Diego Magazine, Troy also writes about restaurant comings and goings in San Diego County.

Play

December 21: Troy Johnson, Got Kosher, Aaron Fry, Susan Feniger, Brian Malarkey, Brian Malarkey,

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part One
Segment Three: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part Two
Segment Four: Alain Cohen of Got Kosher Café & Bakery, Los Angeles
Segment Five: Aaron Fry, Honeymoon Dining in Maui
Segment Six: Celebrity Chef Susan Feniger of The Border Grills and Mud Hen Tavern
Segment Seven: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part One
Segment Eight: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part Two

Update on the benefit at The Church Key on Sunday, December 8th to aid the unfortunate victims of Typhoon Haiyan in the Philippines. The evening raised $10,000 which will get into the proper hands to support the relief effort. This event came together very quickly so kudos to all involved!

What's Cooking with Jet Tila and Travis RodgersThanks for all the supportive words about “What’s Cooking with Travis and Chef Jet Tila” heard just after 7:50 a.m. on Friday morning on AM 830 KLAA as part of “The Travis Rodgers Show.” Travis is taking a well-earned Holiday break. The segment will return just after 7:50 a.m. on Friday, January 4th. The previous features are all available for your listening pleasure within the “Media” area of the “SoCal Restaurant Show” Website.

Chef Jet and Producer Andy preview the show. This week we’re sending the well-deserved love to our listeners in San Diego. Troy Johnson, the Restaurant Editor of San Diego Magazine is with us to share what’s new in San Diego. We’ll also talk with “Top Chef” alum Brian Malarkey of Enlightened Hospitality. He’s bringing one of his successful San Diego restaurant concepts to the Sunset Strip.

Troy JohnsonTroy Johnson, the Food Editor of San Diego Magazine, represents the new breed of youthful restaurant journalists with a point-of-view. It’s, fortunately, not an elitist approach and Troy aims to make restaurant-going accessible for all.

You perhaps remember him on Food TV from his Cooking Channel series, “Crave.” He’s also one of the regular judges on Food Network’s new Sunday evening “Guy’s (Fieri) Grocery Games.”

There is a lot happening on the San Diego restaurant scene. The big noise is that chef and restaurateur Richard Blais is leaving his base in Atlanta to open Juniper & Ivy in the Little Italy area of San Diego. It will seat 200 when open so this is an ambitious project! Chef Blais is probably best known nationally for his multiple seasons on Bravo’s “Top Chef.”

Celebrity Chef Brian Malarkey (of Bravo’s “Top Chef” & ABC’s “The Taste”,) a multiple concept restaurant operator in San Diego, is bringing his Herringbone concept to The Mondrian Hotel on The Sunset Strip in West Hollywood in early 2014. Troy talks about Chef Brian’s history in San Diego and what his establishments are all about. The original Herringbone is in La Jolla.

The Headquarters, a new development in Downtown San Diego with destination restaurants is creating a lot of attention. Nancy Silverton’s Pizzeria Mozza from Hollywood is one on the anchor tenants there already attracting lots of buzz. It’s the former Police Department Headquarters and there is even an original cell preserved for visitors to see.

Avant Restaurant in San DiegoAfter a long run (opened in 1968) as a high-end destination restaurant of celebration El Bizcocho at the Rancho Bernardo Inn has been reborn as the more contemporary Avant. San Diego star chef Gavin Kaysen was an alum of El Bizcocho. He’s now overseeing all the Café Bouluds for Daniel Boulud in New York!

Troy notes that the Hatch Design Group worked on a $2.5 million budget to create the new space. “The mercy killing of El Bizcocho clears the way for a new era at Avant” is the title of Troy’s recent review in San Diego Magazine.

If you think Tunisian fare is the same as the foods of Morocco then you perhaps need a refresher course. No eating with the fingers or belly dancers here. It’s actually more Mediterranean and North African fare.

Alain Cohen of Got Kosher Cafe and BakeryAlain Cohen of Got Kosher Café & Bakery located in Los Angeles Borscht Belt on Pico Blvd. joins us to give a quick education. Don’t let the “Kosher” part or the name scare you. The Jews were in Tunisia before Muhammad or the rise of Islam.

The tasty Merguez sausage with harissa appetizer is house-made.

One of Got Kosher’s specialties is “Shwar-guez.” It’s their take on schwarma. It’s ground beef seasoned with their merguez sausage spices and grilled on a schwarma pit.

Tunisian Couscous is also a popular specialty. The versions are Couscous au Poulet, Couscous Masson (with braised beef and beef meatballs,) Couscous Royal ( with chicken, beef, lamb brochettes and merguez,) and Vegetarian Couscous.

They also house-bake some incredible varieties of challah

It’s Christmas / New Year’s Holiday vacation time and that means a lot of getaways to Maui. We have a mouth-watering Lahaina dining report from an informed, recent visitor.

Aaron Fry just returned from his glorious honeymoon in Maui. Aaron is a master bartender as well as a senior Board Operator right here at AM 830 KLAA. We’re turning the microphone around on him this morning.

Fleetwoods on Front StreetAaron and his new bride enjoyed a couple of visits to Fleetwood’s on Front Street in the heart of Old Lahaina. The second level of the 10,000 square foot establishment affords an incredible ocean view and there is live music nightly. The principal is Mick Fleetwood, the well-know rock drummer. When he’s not touring he spends most of his time on Maui.

Although it’s a casual setting they are equally serious about their food. The chef advisor is Scott Leibfried (who you’ll remember as one of the two sous chefs for Gordon Ramsay on Fox’s “Hell’s Kitchen.”) Chef Scott continues with the project.

Look for “Today’s Local Fish” and the 10 oz. Grilled Filet with Big Island Hamakua Mushrooms as standout dishes.

Maui Brewing Company CoCoNut PorTeRAaron is a craft beer aficionado so also on his Maui menu was a stop at the celebrated brewpub of the Maui Brewing Co. This is the most successful craft brewery in The Islands and quite a story. Their only “problem” is that they can’t keep up with demand on The Mainland. They can their most popular styles and they are available in California. One of their signature brews is their award-winning CoCoNut PorTeR. The brewpub features some seasonal styles only available on Maui.

The food is seriously good, too, and a big attraction for locals. They even make their own salad dressings. You can’t go wrong with their pizzas or the Kalua Pork Sliders.

Susan Feniger of Mud Hen TavernChef Susan Feniger of Border Grill and Food Network’s “Too Hot Tamales” fame is back with us to talk about the revamping of Susan Feniger’s Street in Hollywood. It’s been refurbished as the Mud Hen Tavern. The concept is more of a comfortable neighborhood bar and restaurant where regulars can come and hang out more than one time per week.

As with Street the Executive Chef and Partner is Kajsa Alger. Some of Street’s classic favorites remain on the menu including Kaya Toast. A rotating collection of sixteen craft beers is available on tap.

Susan enthusiastically recommends the Hangover Burger with a fried egg and bacon and the decadent Cinnamon Roll Bread Pudding for dessert. Also there are plenty of offerings for the vegetarian-inclined.

Brian MalarkeyYou know Chef Brian Malarkey from “Top Chef: Season 3, Miami” on Bravo and Season 1 of ABC’s “The Taste.” In real life he’s also a highly successful restaurateur in San Diego (and Scottsdale and Austin) with major financial backing.

In a bold move he’s bringing an expanded Herringbone (La Jolla) to The Mondrian on the fabled Sunset Strip in January. After a major gut-rehab it’s replacing the pricey Asia de Cuba at this hip & happening boutique luxury hotel. The panoramic 180 degree view from the restaurant toward the coast, now improved, is pretty spectacular. He’s responsible for all foodservice at The Hotel including in-room dining and functions.

The food is Herringbone’s own “Fish Meats Field” cuisine. A favorite is Pork Belly with wood roasted sunchokes, manila clams, and calvados and green apple jus.

Executive Chef Brian Mararkey of Enlightened Hospitality Group encores for a second segment. His growing collection of restaurants, with a San Diego base, includes Searsucker, Herringbone (La Jolla and January opening in West Hollywood,) Gabardine, and Green Acre.

Chef Brian has cooked in Los Angeles previously. Very early in his professional career he was in the kitchen at Michel Richard’s Citrus.

Chef Brian very honestly explains how he paid his dues during his 20s and 30s before becoming the executive chef at The Oceanaire Seafood Room in San Diego. That eventually led to his casting on Bravo’s “Top Chef.” He’s surprised that so many young people graduating from culinary schools think they can just walk into being celebrities on food TV without a proper foundation.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part One
Segment Three: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part Two
Segment Four: Alain Cohen of Got Kosher Café & Bakery, Los Angeles
Segment Five: Aaron Fry, Honeymoon Dining in Maui
Segment Six: Celebrity Chef Susan Feniger of The Border Grills and Mud Hen Tavern
Segment Seven: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part One
Segment Eight: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part Two

Show 50, November 30, 2013: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud

Gavin kaysenGavin Kaysen is the greatly respected Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach and Toronto.

He put previously San Diego on the national culinary map during his much-praised tenure at El Bizcocho at the Rancho Bernardo Inn. Fortunately for us he finds his way back to SoCal periodically to cook at very special fundraisers.

In his spare time he’s the Head Coach for Bocuse d’Or Team USA 2015. Chef Gavin has completed in this prestigious International Culinary Olympics and explains what the level of competition is all about. It’s a year, plus, of rigorous practice. The competition itself is two very intensive days and 24 countries complete. He’s been associated with the American efforts for the Bocuse d’Or for some nine years.

Chef Gavin accurately describes it as the World Series, Stanley Cup and Super Bowl of professional cooking. It’s every two years in Lyon, France.

Go Team USA in 2015!

Play

November 30, Suzanne Goin, Griffin Hammond, Robert Wemischner, Pascal Olhats, Gavin Kaysen, David LeFevre

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite

We hope you’re all enjoying the extended Thanksgiving Weekend. Remember to give us a listen along the way on Saturday morning…

As we complete our 14th month on the air with the “SoCal Restaurant Show” with Jet Tila we want to again thank our loyal listeners and sponsors for their enthusiasm and support. We wouldn’t be here without you and we never forget that.

Thanks to positive listener feedback Jet has a new segment on Friday morning. Be sure to tune in Friday mornings at 7:50 a.m. for “What’s Cooking with Travis and Chef Jet Tila” on the “Travis Rodgers Show.” Jet talks with Travis about food and cooking from the dude’s perspective. It’s on the lighter side and you won’t hear this AM 830 KLAA exclusive feature elsewhere.

Chef Jet and Producer Andy preview the show.

Suzanne GoinChef & Restaurateur Suzanne Goin is true culinary royalty in Los Angeles. She has just published her second cookbook, the A.O.C. Cookbook. It was a two year process.

Suzanne is the recipient of the James Beard Award for Outstanding Chef: California (2006) and is a multiple past nominee. She worked for Alice Waters at Chez Panisse earlier in her career. Her final position at Campanile (now closed) in Hollywood (before going out on her own) was as executive chef.

Suzanne partnered with sommelier, Caroline Styne, to open Lucques in West Hollywood in 1998. That was followed by A.O.C. in 2002. Next was Tavern and The Larder in Brentwood. The President has dined at Tavern.

A new Larder is soon to open in January at The Tom Bradley International Terminal at Los Angeles International Airport.

A.O.C. CookbookSuzanne talks about cooking with seasonal vegetables and how that passion of hers found its way into the A.O.C. Cookbook.

She feels it’s very important to balance flavors which you only learn by tasting.

All the recipes in the cookbook were tested in a home kitchen by an enthusiastic home cook.

Suzanne’s long-time business partner, Caroline Styne, has wonderfully informative wine notes that go with each recipe in the book.

A.O.C. (the restaurant) has recently moved a mile West to the old Orso location on W. Third Street across from Cedars-Sinai Medical Center. Suzanne shares how the move came about.

Griffin HammondGriffin Hammond is a respected documentary filmmaker. He’s just completed his fascinating film on Sriracha. This documentary has taken him to Southern California on multiple occasions and even to Thailand where Sriracha originated. In Thailand the people are amazed that Sriracha is a popular condiment in the United States.

Griffin financed this unusual documentary via an incredibly successful Kickstarter campaign that was actually oversubscribed.

Robert WemischnerChef Instructor Robert Wemischner is a mainstay in the Baking Department at L.A. Trade Tech in Downtown Los Angeles. He’s also an accomplished pastry chef and author. The Dessert Architect is his most recent title.

Chef Bob shares his holiday dessert ideas for using fresh pomegranates, persimmons, and (the underappreciated) quince.

Pascal OlhatsThe Dean of French Chefs in Orange County is the ever charming Pascal Olhats of the Pascal Epicerie in Newport Beach. This is located next door to the site of his long-running Traditions by Pascal fine dining restaurant which he sold last year. Pascal originally came to Orange County in 1984 to open Hotel Le Meridian in Newport Beach. The property is now the Fairmont Newport Beach. Earlier in his career he worked for Master Chef Paul Bocuse (a French culinary legend) in Lyon.

In Newport Beach Pascal also operates Brasserie Pascal in Fashion Island and Café Jardin.

Pascal talks about a new fundraising effort he’s putting together to benefit the Orange County Food Bank.

How the French celebrate the Christmas meal is also part of the conversation.

Gavin kaysenGavin Kaysen is the greatly respected Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach and Toronto.

He put previously San Diego on the national culinary map during his much-praised tenure at El Bizcocho at the Rancho Bernardo Inn. Fortunately for us he finds his way back to SoCal periodically to cook at fundraisers.

In his spare time he’s the Head Coach for Bocuse d’Or Team USA 2015. Chef Gavin has completed in this prestigious International Culinary Olympics and explains what the level of competition is all about. It’s a year of rigorous practice. Go Team USA in 2015!

Charlie TrotterEarlier in the month the food world lost Chef Charlie Trotter who was the first superstar celebrity chef in Chicago and influenced a network of young chefs. Charlie Trotter’s (the restaurant) on W. Armitage was known to foodies around the world for his innovative tasting menus and brilliant wine cellar.

Our own David LeFevre, the executive chef & partner of both MB Post and Fishing with Dynamite in Manhattan Beach worked for Charlie over a period of ten years in a couple of stints. David joins us to share memories of the real Charlie Trotter. Fortunately his legacy will live on.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite