Podcasts
Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Cathy Thomas, food journalist, Orange County Register and Los Angeles Register
Segment Three: Jay Isais, Senior Director, Coffee Roasting and Manufacturing, Coffee Bean and Tea Leaf
Segment Four: Chef Wolfgang Puck
Segment Five: Executive Chef Scott Brandon, Fireside Tavern, Costa Mesa
Segment Six: Chester Hastings, Cheesemonger and Chef, Joan’s on Third, Los Angeles
Segment Seven: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part One
Segment Eight: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part Two
Chef Jet and Producer Andy preview the show.
Pioneering California Celebrity Chef Wolfgang Puck with destination restaurants around the globe really needs no introduction. Among many accomplishments he cooks for the VIP guests at the Oscars every year. His new book, Wolfgang Puck Makes it Healthy : Light, Delicious Recipes and Easy Exercises for a Better Life is a true labor of love.
The Orange County Register’s award-winning food writer, Cathy Thomas, has just returned from a cruise on Cunard’s Queen Elizabeth. She shares her travel and food adventures in India and Singapore.
What’s the most exotic coffee bean in the world ? Our resident coffee expert from the Coffee Bean & Tea Leaf has the unexpected answer. It’s unusual…
The 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th. The Taco in Chief (a.k.a. “The Street Gourmet,”) Bill Esparza, serves it up.
Understanding and selecting specialty cheese can be a bit intimidating. Cheesemonger extraordinaire, Chester Hastings, to the rescue!
Fireside Tavern is an undiscovered gem of a new destination restaurant in the unlikely location of the Crowne Plaza Hotel in Costa Mesa just off the 405 Freeway. The secret is Executive Chef Scott Brandon.
All of this and lots more absolutely incredible deliciousness on Saturday’s show!
Special Note:
You’ve heard Chef Michael Puglisi (ex-Bouchon Beverly Hills) of the soon-to-be Electric City Butcher in The (upcoming) 4th Street Market in Santa Ana on the show.
On Monday, June 2nd Chef Puglisi is part of a special Chef’s Dinner at 320 Main – New American Eatery in Seal Beach.
The 6-course menu is from Chef Puglisi, Chef Jaime Carrano of 320 Main, and Chef Eddie Ruiz of Corazon y Miel. Corazon y Miel in Bell was just included in Jonathan Gold’s 101 Best Restaurants 2014 as presented in the Los Angeles Times.
Chefs Michael and Eddie also work together at the recently opened PICNIK in Old Pasadena. “These three friends are pleased to bring an amazing menu and incredible dining experience for the latest in 320 Main’s Chef’s Dinner series.”
$95 per guest including tax and gratuity.
Reservations & Information: 562.799.6246.
Cathy Thomas is the long-established food writer and former Food Editor at The Orange County Register. She has won numerous well-deserved awards for her journalism and is a good friend of chefs and restaurateurs.
Cathy Thomas was just on a short leg (12 days) of Cunard’s Queen Elizabeth’s World Cruise. She left the ship for four days on land in India traveling to the Taj Mahal. Cathy will enlighten us on luxury cruising, Indian street food, and dining at Ku De Ta, a hot restaurant in Singapore with an incredible view.
Look for Cathy’s piece on Indian Street Food in an upcoming Wednesday Food Section in the Orange County Register.
Jay (“Eye-Zay-Us”) Isais is the Senior Director, Coffee Roasting and Manufacturing, for the Coffee Bean and Teal Leaf.
The rarest coffee beans in the world (from Sumatra) must be the Kopi Luwak beans. They are “harvested” in an unusual way.
Jay explains this highly sought-after coffee oddity…
What is now known as California Cuisine never had a better day than when Celebrity Chef Wolfgang Puck opened the original Spago on The Sunset Strip in 1982. Its ambitions were modest…
Now the Wolfgang Puck Fine Dining Group has restaurants around the world with a second stronghold in Las Vegas.
Chef Puck was the first Chef to cook a meal at New York’s famed James Beard House. He is also the recipient of multiple James Beard Foundation Awards.
Another high-profile division, Wolfgang Puck Catering, provides the food for the Annual Governors Ball for the Academy of Motion Picture Arts and Sciences. Wolfgang is better known internationally than many of the celebrities who he graciously serves !
Another unit, Wolfgang Puck Worldwide, Inc. franchises casual Wolfgang Puck restaurants, licenses consumer products, is involved in book publishing, television and internet programming, and other licensing and merchandising efforts.
Wolfgang Puck’s most recent book, Wolfgang Puck Makes It Healthy – Light, Delicious Recipes and Easy Exercises for a Better Life is a personal project for him.
In the words of Chef Wolfgang Puck :
“I never, ever expected to write this book. If you had suggested to me ten years ago, or even five, that my next book would focus on healthy recipes and fitness, I would’ve said you didn’t know me very well.
I have figured out where I can modify ingredients to make a healthier dish. And today I can eat all my favorite foods without overeating anything.
I feel good because of the combination of eating well and exercising I’ve developed. Now I want to help you achieve the same goal, to feel healthy and happy, with plenty of energy to do the things you love to do.”
Fireside Tavern is an undiscovered gem of a new destination restaurant in the unlikely location of the Crowne Plaza Hotel in Costa Mesa just off the 405 Freeway. The secret is Executive Chef Scott Brandon.
Chef Scott’s credits include Oysters in Corona del Mar, Crow Bar and Kitchen in Corona del Mar, and LinX in Old Towne Orange.
It’s located just South of South Coast Plaza.
The space is inviting and there is an outside patio with lots of shade.
There is a great Happy Hour menu served daily from 3 to 6:00 p.m. and then again from 10 to midnight. Lots of fun & appealing food selections and libations priced at a good value.
“Fireside is an American gastropub, offering a contemporary menu of upscale tavern fare for lunch and dinner. Fireside features a menu of freshly sourced meat, seafood and cheese, along with a bar menu of small plates. The bar serves an array of American wines, craft draft beer, and signature cocktails.”
Cheesemonger (and Chef) Chester Hastings of Joan’s on Third in Los Angeles literally wrote the book on enjoying cheese. His latest title is The Cheesemonger’s Seasons – Recipes for Enjoying Cheese with Ripe Fruits and Vegetables. His first cheese book was the well-reviewed, The Cheesemonger’s Kitchen.
The Cheesemonger’s Season contains ninety amazing cheese-centric recipes, from appetizers to desserts, all of them simple, and each one showcasing the absolute best of what the season has to offer.
When Chester started at Joan’s over 12 years ago they carried seven varieties of cheese. Today they stock over 100 varieties of domestic and imported cheeses.
The 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th at El Pueblo De Los Angeles. The hours are 3 to 7:00 p.m.
The Taco in Chief, Bill Esparza (a.k.a. “The Street Gourmet,”) serves it up.
It’s 40 plus taco vendors, the Tequila Tasting Experience, and live Mariachi entertainment.
Bill previews the incredible taco creations of a number of the chefs participating in LA Weekly’s Tacolandia. The best tacos on food trucks, too…
The 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th at El Pueblo De Los Angeles. The hours are 3 to 7:00 p.m.
Podcasts
Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Cathy Thomas, food journalist, Orange County Register and Los Angeles Register
Segment Three: Jay Isais, Senior Director, Coffee Roasting and Manufacturing, Coffee Bean and Tea Leaf
Segment Four: Chef Wolfgang Puck
Segment Five: Executive Chef Scott Brandon, Fireside Tavern, Costa Mesa
Segment Six: Chester Hastings, Cheesemonger and Chef, Joan’s on Third, Los Angeles
Segment Seven: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part One
Segment Eight: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part Two
Since 1931