Show 123, May 23, 2015: Executive Chef/Proprietor Eric Greenspan of Mare and Greenspan’s Grilled Cheese

Eric GreenspanWhen we last spoke with the always on the go Celebrity Chef Eric Greenspan he was just about to compete on Food Network’s Chopped – All-Stars Tournament,” Part 1 against Madison Cowan, Brian Malarkey and Art Smith. We’ll get updated on the results of that intense cook-off.

Chef Eric was also about to launch a mysterious new seafood concept on what was previously the hidden back patio of The Foundry on Melrose. That restaurant, now open, is Mare with a focus on fresh seafood. It’s located in the back of the Melrose Umbrella Company. You enter through Greenspan’s Grilled Cheese located next door.

Mare opens on Weeknights at 5:00 p.m. On Saturday and Sunday service starts at 3:00 p.m. Reservations are accepted for groups of six, or more, guests. You can call ahead and get a feel for anticipated wait-times.

Current menu highlights are Fried Smelt with roasted lemon and Whole Branzino with fig pomegranate sauce. There is also a fun “Choose Your Own Shellfish” option (black mussels, clams or shrimp) with a “Choose Your Broth” selection (leek and white wine, tomato fennel, pistou, spicy sausage romesco, or vadouvan green apple.)

Chef Eric is with us to provide all the needed updates.

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Show 70, April 26, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

It’s the City of Beverly Hills’ 100th Birthday. It takes a mega-talented pastry chef (and his skilled team) to create and bake a massive edible cake befitting this very special occasion. 15,000 slices will be served.

Peppers are a great addition to almost any dish as they add flavor (and not just heat.) We’ll dive into the just released The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.

Anthony Bourdain has called upon Chef Jet’s considerable expertise in Thai cuisine in the past with his prior Travel Channel’s “No Reservations.” Jet discusses his recent adventures with Mr. Bourdain for the new season of CNN’s “Parts Unknown.” Hint…It’s in Las Vegas.

Chef Eric Greenspan (ex-Foundry on Melrose) is a genuine character and an accomplished chef. He’s now also the maestro of gourmet grilled cheese sandwiches!

Crave rich & decadent ice cream? There is a new super premium brand now available locally that both the chocolate and vanilla are single origin.

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

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Show 70, April 26, 2014: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese

Eric GreenspanChef Eric spoke to us from a mysterious “Family Reunion” in humid Louisiana. That might be a cover story for an activity that needs to stay secret for the moment…

Chef Eric Greenspan’s (ex-Foundry on Melrose) long in the works grilled cheese café is now open. It’s Greenspan’s Grilled Cheese located next door to the Melrose Umbrella Co, (the former Foundry location.)

Eric won the 2008 Grilled Cheese Invitational in Los Angeles which was the inspiration for the grilled cheese café. That highly-praised winning sandwich, The Champ, is on the menu. It’s a sweet & savory grilled cheese wonder with taleggio, braised short rib, and apricot spread on raisin-walnut bread.

Chef Eric is also the Chef/Owner of The Roof on Wilshire.

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Show 70, April 26, 2014: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Continues…

Eric GreenspanThe conversation continues with Chef Eric Greenspan…

Chef Eric Greenspan’s (ex-Foundry on Melrose) long in the works grilled cheese café is now open. It’s Greenspan’s Grilled Cheese located next door to the Melrose Umbrella Co, (the former Foundry location which is now an upscale tavern.)

Chef Eric graciously reveals the three cornerstones of excellence in grilled cheese sandwich making. Surprisingly it starts with “okay” bread.

The Melrose Umbrella Co. (a well-managed bar with specialty cocktails) is now in the front part of the former Foundry on Melrose space. The rear part of the space is being reformatted into a 30 to 40 seat fine dining space by Chef Eric. He promises his refreshed fine dining concept will make a big splash! Fine dining will always remain his focus. Perhaps a Fall opening…

Eric talks about his extensive portfolio of Food Television appearances. He is one of the very few chefs to “reign supreme” over an Iron Chef on Food Network’s “Iron Chef America.” He bested Iron Chef Bobby Flay in “Battle Goose !”

He participates in national pop-ups under the catchy El Nosh Latin / Jewish brand.

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April 26: Donald Wressel, Melissa’s Great Pepper Cookbook, Eric Greenspan, Choctal Ice Cream

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Guittard Chocolate Co’s Executive Chef, Donald Wressell
Segment Three: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part One
Segment Six: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part Two
Segment Seven: Michael Leb, Chief Executive Officer, Choctal Single-Origin Ice Creams
Segment Eight: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce

Chef Jet and Producer Andy preview the show.

It’s the City of Beverly Hills’ 100th Birthday. It takes a mega-talented pastry chef (and his skilled team) to create and bake a massive edible cake befitting this very special occasion. 15,000 slices will be served.

Peppers are a great addition to almost any dish as they add flavor (and not just heat.) We’ll dive into the just released The Great Pepper Cookbook : The Ultimate Guide to Choosing and Cooking with Peppers.

The Corporate Pastry Chef for the Patina Restaurant Group has an incredible story of personal achievement. He’s with us to talk about what it takes to get there.

Chef Eric Greenspan (ex-Foundry on Melrose) is a genuine character and an accomplished chef. He’s now also the maestro of gourmet grilled cheese sandwiches!

Crave rich & decadent ice cream? There is a new super premium brand now available locally that both the chocolate and vanilla are single origin.

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

Donald WressellTwenty five years ago Donald Wressell was then the highly regarded executive pastry chef at The Four Seasons Los Angeles at Beverly Hills. Chef Donald was responsible for the production of everything from the fresh, buttery croissants to eye-popping wedding cakes. He created a stunning edible birthday cake for Beverly Hills’ Diamond Jubilee celebration. It was a miniature of Beverly Hills’ iconic City Hall. The rest of the cake was 100 sheet cakes. 10,000 slices were served!

It’s now the 100th Birthday of Beverly Hills. Chef Donald is now the executive chef for the Guittard Chocolate Co. How do you possibly top yourself?

For the Century Celebration festivities in addition to the 9-foot tall, 8-foot wide replica of Beverly Hills City Hall there is a miniature replica of Rodeo Dr. with edible shopping bags containing items sold on Rodeo Drive. Talk about artistry…

The cake will weigh some 4,000 pounds and serve 15,000 celebrants. It’s a dark chocolate cake with 150 layers with dark chocolate filling and a white chocolate buttercream frosting.

Look for the cake @ 3:30 p.m. on Sunday, April 27th in front of the Luxe Hotel Rodeo Drive in the 300 N. block.

It’s all part of Taste Beverly Hills that afternoon.

Robert Schueller of Melissa's World Variety ProduceOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Fresh and dried peppers are a key ingredient in many cuisines around the world and they have gained popularity here in the U.S. recently thanks to the culinary world’s embracement of the vast variety of peppers. Beyond jalapenos, home cooks are now looking to learn more about these flavorful fruits, not just for their heat level, but to cook beyond their comfort zone.

This highly visual and engaging book shows readers how simple it is to use 37 different varieties of peppers.

Robert Schueller, Melissa’s resident produce authority, is our guest.

Carlos EnriquezWhat does it take to become the Corporate Pastry Chef at the highly thought of Patina Restaurant Group? Chef Carlos Enriquez, who learned the basics of pastry in his parents Los Angeles bakery, joins us to explain. It takes more than hard work…

Chef Carlos was part of the opening team of the Paris Hotel on The Strip in Las Vegas. He then moved to Colorado to serve as Executive Pastry Chef for Sky Goble at the Brown Palace Hotel in Denver. A year later, Enriquez joined Goble at the Ahwahnee Resort in Yosemite National Park. In 2006 Chef Carlos returned to Las Vegas and worked as Assistant Pastry Chef at the Hard Rock Hotel and Casino, and later at Alex Restaurant at Wynn Las Vegas. He was Executive Pastry Chef at Café del Rey in Marina del Rey before joining the Patina Restaurant Group as Corporate Pastry Chef in 2012.

Eric GreenspanChef Eric Greenspan’s (ex-Foundry on Melrose) long in the works grilled cheese café is now open. It’s Greenspan’s Grilled Cheese located next door to the Melrose Umbrella Co, (the former Foundry location.)

Eric won the 2008 Grilled Cheese Invitational in Los Angeles which was the inspiration for the grilled cheese café.

Chef Eric is also the Chef/Owner of The Roof on Wilshire.

Eric talks about his extensive portfolio of Food Television appearances. He is one of the very few chefs to “reign supreme” over an Iron Chef on Food Network’s “Iron Chef America.” He bested Iron Chef Bobby Flay!

He participates in national pop-ups under the catchy El Nosh Latin / Jewish brand.

Choctal Single Origin Ice CreamIt’s ice cream weather. New to SoCal is Choctal – Single-origin Ice Creams. The premium flavors are properly rich and decadent as the name suggests. Michael Leb, Chief Executive Officer, is our guest with all the sinful details.

“Indulgent treats sustainably sourced from the world’s finest indigenous sources.”

“Choctal ice cream is decidedly different because we highlight the different flavor profiles by using:

  • Single-origin chocolate or vanilla from rainforests across the globe.
  • All natural base; no artificial additives.
  • Gluten-free, egg free recipes.
  • Less air for more density.”

Tom FrakerOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Keep in mind that cooking with peppers is about adding flavor to food. It’s way beyond just adding heat.

Chef and Melissa’s Test Kitchen Director Tom Fraker is our guest. He tested, and retested, each and every recipe in the book using equipment found in home kitchens.

There is a difference in preparing and using chiles in their fresh and dry forms. Chef Tom will be our informed guide in understanding the nuances.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Guittard Chocolate Co’s Executive Chef, Donald Wressell
Segment Three: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part One
Segment Six: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part Two
Segment Seven: Michael Leb, Chief Executive Officer, Choctal Single-Origin Ice Creams
Segment Eight: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce

Show 5: November 10, 2012: Executive Chef Eric Greenspan Part One

Chef Eric first previewed his upcoming grilled cheese sandwich emporium, Greenspan’s Grilled Cheese which will be located next door to his Melrose flagship. Chef Eric has serious credentials in the art of grilled cheese sandwich making. In 2008 he won top honors at L.A.’s well-known Grilled Cheese Invitational, a serious competition.

Next Eric gave the background of why he was willing to return to competition in Food Network’s “Next Iron Chef: Redemption” and how Episode 1 was not exactly as promised. Did we say grasshoppers…?

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