Tag Archives: food culture

Show 31, June 15, 2013: Adam Fleischman, CEO of Umami Restaurant Group, Los Angeles Continued…

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Umami BurgerEvery Umami Burger location is different in design to capture the look and feel of the area it’s in. Every location has a signature burger.

By the end of 2013 Adam guesstimates that there will be 30 Umami Burger locations. He sees a maximum potential in the USA of perhaps 150 locations. He will only go into cities with an existing food culture.

Adam then talked about his pizza concept in Westwood, 800 Degrees. They are now serving 1,200 pizzas a day. He’s proud of the made-to-order pizzas they serve. They are going for the authentic Naples pizza certification which is the VPN Americas administered by the authentic Neapolitan pizza makers in Italy.

Money has been raised to expand the 800 Degrees pizza brand. Initial new locations will be focused in Los Angeles.

Fleischman’s newest project is a business incubator for creative food entrepreneurs. Umami Ventures will provide their expertise (and special ability to raise money) to grow exciting food concepts in partnership with the creating entrepreneurs.

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Show 19, March 2, 2013: Liz Williams, President and Director, Southern Food and Beverage Museum, New Orleans

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Liz WilliamsThe Southern Food and Beverage Museum will soon move into their new, spacious, and greatly expanded, facility in the next few months. Within the Museum is the prominent “Museum of the American Cocktail”.

In New Orleans : A Food Biography Elizabeth M. Williams, a New Orleans native, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love.

Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions.

The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature food dishes.

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March 2: New Orleans, Las Vegas and Laguna Beach foodies

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Podcasts

Segment One: Liz Williams, President and Director, Southern Food and Beverage Museum, New Orleans
Segment Two: Executive Chef Rick Moonen of rm seafood at The Shoppes at Mandalay Place in Las Vegas
Segment Three: Nancy Milby, co-founder of Laguna Beach Uncorked! An International Wine & Food Fest! and Executive Director of Laguna Culinary Arts, Inc.
Segment Four: Brock Radke, Food and Web Editor for Las Vegas Weekly
Segment Five: Jim Colombo, General Manager of Five Crowns and SideDoor in Corona del Mar
Segment Six: Dining at Urasawa in Beverly Hills and Highlights from “A Taste of Harlem in Baldwin Hills” at Post & Beam

It’s tempting food from New Orleans, Las Vegas, and Laguna Beach this week. Also a preview of an inspired Newport Beach Public Library Foundation series to teach kids about cooking.

elizabeth_m_williamsElizabeth (Liz) M. Williams is the founder and president of the Southern Food and Beverage Museum in New Orleans, which celebrates the food of the American South with exhibits, a library, archives, collections, and programming.

Her new book is New Orleans: A Food Biography.

Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature food dishes.

Rick Moonen of rm seafood in Las VegasRick Moonen of rm seafood at The Shoppes at Mandalay Place is one of those unusual celebrity chefs in Las Vegas with a namesake restaurant. Las Vegas is his home and he actually lives there.

Chef Moonen is recognized for his considerable talents in preparing seafood. He is also a pioneer in the sustainable seafood movement.

On Thursday evening, March 15th Chef Moonen will be joined by Chef Matthew Accarrino (former chef de cuisine of Restaurant RM) of SPQR in San Francisco to present a five-course, seafood lover’s meal (with wine pairings) to benefit Three Square Food Bank in Las Vegas.

Laguna Beach UncorkedThe 2nd Annual Laguna Beach Uncorked is set for Saturday, March 9th at the Laguna Beach Festival of the Arts grounds from 12:30 p.m. to 3:30 p.m. It’s an indulgent afternoon of tastings from 20 prominent Laguna Beach restaurants and 30 top wineries from around the world. Proceeds benefit CHOC Children’s Hospital in Orange County.

One of the founders of the festival, Nancy Milby, the Executive Director of Laguna Culinary Arts, Inc., will be with us to preview Laguna Beach Uncorked! An International Wine & Food Fest!

Brock Radke of Las Vegas WeeklyOur eyes and ears in Las Vegas, Brock Radke, is back with us. Brock is the Food and Web Editor for the Las Vegas Weekly there and a genuine insider.

Inspired by Bon Appetit’s newly announced 20 Most Important Restaurants in America, Brock put together his own list for Las Vegas. He joins us to discuss his picks.

Kids Cook is the first program in the new series, Making Memories for Children from the Newport Beach Public Library Foundation.

It’s a three-part culinary adventure under the expert direction of Jim Colombo, General Manager of Five Crowns in Corona del Mar. Jim is also an accomplished chef by training.

Making Memories for Children from the Newport Beach Library FoundationThe first session is on Sunday, March 10th in the garden at Five Crowns. It’s an introduction to a variety of fresh herbs, fruits and vegetables, followed by a hands-on lesson in preparing simple, delicious treats.

The program continues on March 17th and 24th.

Podcasts

Segment One: Liz Williams, President and Director, Southern Food and Beverage Museum, New Orleans”
Segment Two: Executive Chef Rick Moonen of rm seafood at The Shoppes at Mandalay Place in Las Vegas
Segment Three: Nancy Milby, co-founder of Laguna Beach Uncorked! An International Wine & Food Fest! and Executive Director of Laguna Culinary Arts, Inc.
Segment Four: Brock Radke, Food and Web Editor for Las Vegas Weekly
Segment Five: Jim Colombo, General Manager of Five Crowns and SideDoor in Corona del Mar
Segment Six: Dining at Urasawa in Beverly Hills and Highlights from “A Taste of Harlem in Baldwin Hills” at Post & Beam

Show 12, January 5, 2013: Linda Kissam, Food, Wine & Travel Journalist, First Vice President of International, Food, Wine, and Travel Writers Association

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Linda is a well-traveled, travel writer who appreciates food and wine. In 2012 she was probably on the road more days than she was home.

Linda will be part of a travel writers’ panel on Sunday afternoon, Jan. 13th on the Culinary Stage at the 8th Annual Travel & Adventure Show at the Long Beach Convention Center. Discount tickets @ the Travel and Adventure Show Website if you use Promo Code – LAMEM1

Linda shared a great tip for understanding the food culture of a new place she visits. To get a feel for the food she books herself on a food walking tour of the area. (Some of these tours are also done by van depending on the geography and the distances involved.) These tours are typically conducted by locals who really care about representing their communities properly. The restaurants are delighted to welcome new guests and aim to impress.

In the L.A. area Linda recommends Melting Pot Food Tours. Linda has previously enjoyed their excursions into Old Pasadena and East Los Angeles.

The highlight of Linda’s travels last year was a foodie foraging outing and dinner in Bellingham, Washington. The group, working with a wilderness guide, worked in a nearby forest that morning to gather edible ingredients. The collection of edibles was delivered to Ciao Thyme restaurant in Bellingham. The owner/chefs there then created a superb multi-course repast from the raw ingredients. Pretty incredible…

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