Show 138, September 12, 2015: ment’or BKB Foundation’s 2015 Young Chef Competitions

philip-tessierThe ment’or BKB Foundation debuted its 2015 Young Chef Competition Series in Los Angeles on Sept. 27th at Bouchon Beverly Hills. Other upcoming dates will be in Chicago, Houston and New York City. Four chefs between the ages of 22 to 27 compete on a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. The team placing second receives $5,000.

Culinary greats from the distinguished ment’or Culinary Council are on hand in each city to judge the competition, a ticked event with all the proceeds hoping to support the Foundation. In Los Angeles Alan Wong (Alan Wong’s) flew in all the way in from Honolulu to be a judge!

Skylar Stover, the Commis for Team USA at the 2015 Bocuse d’Or International Culinary Competition in Lyon, was the winner at Bouchon Beverly Hills. The next leg of the competition is Chicago on Sept. 17th.

Culinary Council member Chef Philip Tessier, formerly the Executive Sous Chef of The French Laundry in Yountville is our guest. Chef Philip is also the Team USA Head Coach for the 2017 Bocuse d’Or international culinary competition. Chef Philip was the Silver Statue Winner for Bocuse d’Or Team USA in 2015. This was a prestigious first for the United States.

Show 109, February 7, 2015: Chef Philip Tessier, Team USA & The French Laundry

Bocuse D'Or Team USA wins SilverWhen we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training.

24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. This is a giant first for Team USA. Their previous top finish was sixth.

Congratulations to Team USA on a stunning achievement. Chef Tessier is our guest.

The non-profit ment’or BKB Foundation created by Jerome Bocuse, Daniel Boulud and Thomas Keller supports Team USA with funding and coaching support. It also aims to inspire excellence in young culinary professionals and to preserve the traditions and quality of classic cuisine in America. Donations are graciously accepted.

Show 107, January 24, 2015: Chefs Rory Herrmann and Timothy Hollingsworth of Sprout L.A.

Rory HerrmannChef Rory Herrmann (the opening chef at Thomas Keller’s Bouchon Beverly Hills) is the Director of Culinary for the Sprout L.A. restaurant group (Properties include Republique, Bestia, and the newly launched Barrel & Ashes.) Along with Santa Anita Park they have inaugurated an exclusive Saturday Guest Chef Series in the Chandelier Room there. This is a ticketed event.

The next date is today, Saturday, Jan. 24th from 12 Noon to 5:00 p.m. The guest chefs for this Saturday are Rory Herrmann and Timothy Hollingworth, the former chef de cuisine at The French Laundry. On the extensive menu is the Raw Bar with oysters, sweet gulf shrimp and wild sea bass ceviche as well as barbecue specialties from Barrel & Ashes. The craft cocktails for the afternoon are by noted mixologist Julian Cox.

The next Guest Chef Series afternoon is Saturday, February 7th from Noon to 5:00 p.m.

Chef Herrmann and Chef Timothy Hollingsworth are live from Santa Anita with the scrumptious details.

Show 1055, January 10, 2015: Show Preview with Producer & Co-Host Andy Harris

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s highly caloric (but virtually guilt-free) show

Foie GrasFoie gras, a fine-dining delicacy, has been missed in California restaurants since 2012. A Federal judicial ruling now permits foie gras produced outside of California to be served in restaurants again. We’ll have a tantalizing update with Chef Kris Morningstar of Terrine in Los Angeles…On Monday, Jan. 12th he served a special multi-course “Welcome Back” foie gras menu starting with a foie gras terrine.

The first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot adjacent to The Park at the foot of New York-New York Hotel & Casino. Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

Chef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour, two-part cooking challenge in front of thousands of cheering fans. Team USA joins us on the road to Lyon.

Chef Neal Fraser (bld and Fritzi Dog) and his wife and business partner, Amy Knoll Fraser, have had their eye on Downtown Los Angeles since before they closed Grace in the Fairfax District in 2009. Their first move was to become one of the official caterers for Vibiana, the home of L.A.’s former historic Catholic Cathedral (Cathedral of Saint Vibiana) dating back to 1876 and now a busy special events space. Eventually they moved their catering kitchen to the site and became the official solo caterers for the facility. Redbird (a partnership with restaurateur Bill Chait) is their new, eagerly anticipated “New American” fine-dining space located on one floor of the former Rectory building (built in the late 1930s.) Amy Knoll Fraser is our guest.

First-time cookbook authors and cookware experts Logan Levant (ex- Buttercake Bakery) and Hilary Hattenbach have penned The Kitchen Decoded – Tools, Tricks, and Recipes for Great Food. The handy new book unravels the mystery of home kitchen equipment and saves the home cook countless hours. The Kitchen Decoded takes the mystery and intimidation out of gadgets and shows how proper cookware can actually streamline the cooking process. Co-author Logan Levant is our helpful guide.

Members of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market food emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills. On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market.

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

Show 105, January 10, 2015: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team

Philip Tessier and Skylar StoverChef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour cooking challenge in front of thousands of cheering fans.

Leading the rigorous training program – which requires the level of dedication seen in professional athletes – is Team USA Head Coach (and former Bocuse d’Or competitor) Chef Gavin Kaysen (ex-Café Boulud, New York.) Alongside Kaysen will be Coaches Chef Grant Achatz (Alienea and Next, Chicago, IL), Chef Gabriel Kreuther (formerly of The Modern, New York, NY), and Chef Richard Rosendale (formerly of The Greenbrier, White Sulphur Springs, WV and the 2013 Bocuse d’Or competitor for the USA), as well as The Foundation’s (ment’or BKB Foundation) Board of Directors, Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.

A contribution of any size to support Team USA in Lyon is greatly appreciated by their support group, ment’or BKB Foundation.

Team USA 2015 joins us on the road to Lyon.

Show 105, January 10, 2015: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Continues…

Skyler Stover and Philip Tessier oif Bocuse  D'Or Team USA2015 Bocuse d’Or Team USA continues with Chef Philip Tessier and his Commis Skylar Stover, both of The French Laundry in Yountville…

The ment’or BKB Foundation’s Board of Directors and Management selected Tessier and Stover to compete based on their dedication to the craft, experience working in precise and innovative kitchens, technical expertise, and their steadfast desire to place USA on the podium in 2015.

“I’ve followed the Bocuse d’Or closely for years, and was inspired to apply after my trip to watch the competition in Lyon in January of 2013,” says Tessier. “It was there I realized that the Bocuse d’Or is not an individual competition – it is in the strength of the team that success and victory lie. It’s not just about preparing the dishes; it’s about impacting the perception of American chefs and our country on the worldwide stage. I want to unite the US in that common goal.”

Tessier currently sereves as Executive Sous Chef at The French Laundry. Stover is currently the Chef de Partie at The French Laundry.

The chefs hope to dine at Bocuse (L’Auberge du Pont de Collonges) while in Lyon in addition to a private dinner at the American Embassy in Paris.

A contribution of any size to support Team USA in Lyon is greatly appreciated by their support group, ment’or BKB Foundation.

Team USA will be back with us on Saturday morning, Feb. 7th to share their experience in Lyon.

Go TEAM USA!

January 10: Kris Morningstar on the return of Foie Gras, Shake Shack, French Laundry, Redbird, The Kitchen Decoded, Electric City Butcher

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Mark Rosati, Culinary Director, Shake Shack Part One
Segment Three: Mark Rosati, Culinary Director, Shake Shack Part Two
Segment Four: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part One
Segment Five: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part Two
Segment Six: Amy Knoll Fraser, Redbird at Vibiana
Segment Seven: Logan Levant, author, The Kitchen Decoded
Segment Eight: Chef Michael Puglisi, Electric City Butcher Shop

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s highly caloric (but virtually guilt-free) show

Foie GrasFoie gras, a fine-dining delicacy, has been missed in California restaurants since 2012. A judicial ruling now permits foie gras produced outside of California to be served in restaurants again. We’ll have a tantalizing update…

The first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot adjacent to The Park at the foot of New York-New York Hotel & Casino. Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

Chef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour, two-part cooking challenge in front of thousands of cheering fans. Team USA joins us on the road to Lyon.

Chef Neal Fraser (bld and Fritzi Dog) and his wife and business partner, Amy Knowl Fraser, have had their eye on Downtown Los Angeles since before they closed Grace in the Fairfax District in 2009. Their first move was to become one of the official caterers for Vibiana, the home of L.A.’s former historic Catholic Cathedral (Cathedral of Saint Vibiana) dating back to 1876 and now a busy special events space.

Eventually they moved their catering kitchen to the site and became the official solo caterers for the facility. Redbird (a partnership with restaurateur Bill Chait) is their new, eagerly anticipated “New American” fine-dining space located on one floor of the former Rectory building (built in the early 1940’s.) Amy Knoll Fraser is our guest.

First-time cookbook authors and cookware experts Logan Levant (ex- Buttercake Bakery) and Hilary Hattenbach have penned The Kitchen Decoded – Tools, Tricks, and Recipes for Great Food. The handy new book unravels the mystery of home kitchen equipment and saves the home cook countless hours. The Kitchen Decoded takes the mystery and intimidation out of gadgets and shows how proper cookware can actually streamline the cooking process. Co-author Logan Levant is our helpful guide.

Members of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills. On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market.

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

Mark Rosati of Shake ShackThe first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot with lots of foot traffic adjacent to The Park at the foot of New York-New York Hotel & Casino.

Founded by famed restaurateur Danny Meyer’s Union Square Hospitality Group (USHG), Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for 100 per cent all-natural Angus beef burgers, grilled-crisp flat-top hot dogs, fresh-made frozen custard, crinkle cut fries, craft beer and wine, and more. It’s a fun, lively, fine-casual restaurant with widespread appeal.

Since the original Shack opened in 2004 in NYC’s Madison Square Park, it now has multiple locations across the U.S., including New York City, Chicago, Philadelphia, Boston, Atlanta, Miami, Washington, DC, and international locations including London, Istanbul, Dubai, and others.

Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

The Las Vegas Shack features an expansive outdoor patio prominently overlooking The Strip. Capturing the essence and origins of Shake Shack, which was born in New York City’s Madison Square Park in 2004, the restaurant will also neighbor a future park environment developed by MGM Resorts International. The Park, the first of its kind on the Las Vegas Strip, will feature dining pavilions and performance spaces complemented by areas for quiet relaxation.

In addition to all the Shack favorites, the Las Vegas menu celebrates the glitz and over-the-top energy of the city with exclusive menu items. The Las Vegas Shack’s location-specific frozen custard concretes include: All Shook Up (vanilla frozen custard and chocolate toffee bits blended with a slice of banana peanut butter cheesecake from local bakery Gimme Some Sugar) and Jackpot (vanilla frozen custard, Belgian waffles, strawberry puree, marshmallow sauce and rainbow sprinkles.)

Philip Tessier and Skylar StoverChef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour cooking challenge in front of thousands of cheering fans.

Leading the rigorous training program – which requires the level of dedication seen in professional athletes – is Team USA Head Coach (and former Bocuse d’Or competitor) Chef Gavin Kaysen (ex-Café Boulud, New York.) Alongside Kaysen will be Coaches Chef Grant Achatz (Alienea and Next, Chicago, IL), Chef Gabriel Kreuther (formerly of The Modern, New York, NY), and Chef Richard Rosendale (formerly of The Greenbrier, White Sulphur Springs, WV and the 2013 Bocuse d’Or competitor for the USA), as well as The Foundation’s (ment’or BKB Foundation) Board of Directors, Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Team USA 2015 joins us on the road to Lyon.

Skyler Stover and Philip Tessier oif Bocuse  D'Or Team USAThe ment’or BKB Foundation’s Board of Directors and Management selected Tessier and Stover to compete based on their dedication to the craft, experience working in precise and innovative kitchens, technical expertise, and their steadfast desire to place USA on the podium in 2015.

“I’ve followed the Bocuse d’Or closely for years, and was inspired to apply after my trip to watch the competition in Lyon in January of 2013,” says Tessier. “It was there I realized that the Bocuse d’Or is not an individual competition – it is in the strength of the team that success and victory lie. It’s not just about preparing the dishes; it’s about impacting the perception of American chefs and our country on the worldwide stage. I want to unite the US in that common goal.”

Tessier currently sereves as Executive Sous Chef at The French Laundry. Stover is currently the Chef de Partie at The French Laundry.

Neal and Amy Knoll FraserChef Neal Fraser (bld and Fritzi Dog at the Original Farmers Market) and his wife and business partner, Amy Knoll Fraser, have had their eye on Downtown Los Angeles since before they closed Grace in the Fairfax District in 2009. Their first move was to become one of the official caterers for Vibiana, the home of L.A.’s former historic Catholic Cathedral (Cathedral of Saint Vibiana) dating back to 1876 and now a busy special events and performing arts space.

Eventually they moved their catering kitchen to the site and became the official solo caterers for the facility. Redbird (a partnership with restaurateur Bill Chait) is their new, eagerly anticipated “New American” fine-dining space located on one floor of the former Rectory building (built in the early 1940’s.) The space has been artfully restored and renovated keeping as many of the distinctive historical elements intact as possible.

The main dining room is actually a cleverly designed atrium space that has been weatherized for all-season indoor dining. The appealing long bar is actually two-sided. One side faces the dining area and the other side (with a marble bar) fronts the entrance reception area and lounge. It’s dinner only for the moment with lunch and brunch to follow soon.

The entrance (and valet parking drop) is located on the Second St. side of the building.

Amy Knoll Fraser is our guest.

Logan LevantFirst-time cookbook authors and cookware experts Logan Levant (ex-Buttercake Bakery) and Hilary Hattenbach have penned The Kitchen Decoded – Tools, Tricks, and Recipes for Great Food. The handy new book unravels the mystery of home kitchen equipment and saves the home cook countless hours.

The Kitchen Decoded takes the mystery and intimidation out of gadgets and shows how proper cookware can actually streamline the cooking process. The key lies in breaking down the best tools for each task.

Chapters are organized by gadget, and each tool is paired accordingly with instructions and an arsenal of time-tested recipes. Featured equipment ranges from high end tools like the KitchenAid stand mixer to low-tech gadgets like the Microplane and cookie sheets.

Logan Levant, owner of Los Angeles’ famous Buttercake Bakery (now departed) for ten years, spent countless hours showing friends how to use the kitchen tools they received as gifts. With a self-taught passion for cooking and baking, Levant’s tasty recipes made Buttercake the go-to bakery on Los Angeles’ Westside for a decade.

Co-author Logan Levant is our helpful guide.

Michael PuglisiMembers of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market food emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills.

On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market. Puglisi is a nose-to-tail chef. One special course will be braised lamb tongues.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Mark Rosati, Culinary Director, Shake Shack Part One
Segment Three: Mark Rosati, Culinary Director, Shake Shack Part Two
Segment Four: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part One
Segment Five: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part Two
Segment Six: Amy Knoll Fraser, Redbird at Vibiana
Segment Seven: Logan Levant, author, The Kitchen Decoded
Segment Eight: Chef Michael Puglisi, Electric City Butcher Shop

Show 103, December 27, 2014: Chef Richard Rosendale

Richard Rosendale of the Greenbrier Resort in Sulphur Springs West VirginiaWe last spoke with Chef Richard Rosendale just after he returned from competing in the international Bocuse d’Or culinary competition in early 2013. At the time he was the executive chef of iconic The Greenbier (White Sulfur Springs, WV.)

Since then he’s gone out on his own and can be seen Saturday mornings on CBSRecipe Rehab.” His new catering company will serve Washington, D.C. in 2015.

He’s also a coach for Team USA for the upcoming Bocuse d’Or competition in Lyon on January 24, 2015. We talked with Richard about Team USA’s (Chef Philip Tessier and Commis Skylar Stover of The French Laundry) chances for 2015 and what it takes to compete on the world stage in this prestigious and rigorous international competition (24 countries competing) known as the “Olympics of Cooking.” It’s an intense five and a half hour cooking challenge with thousands of cheering fans watching.

Chef Richard also highlighted his volunteer work as a member of the Culinary Council for the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) It’s a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. Its Board of Directors includes Chefs Jerome Bocuse (Paul’s son,) Thomas Keller and Daniel Boulud.

Show 94, October 25, 2014: ment’or BKB Foundation

Young YunOften dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest pits chefs from 24 countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) The Foundation was created in 2008 by Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

“The goal of the Foundation is to give back and to acknowledge, inspire, and mentor the next generation of chefs,” notes Executive Director Yun. “For now, we are primarily focused on those in the kitchen, but the long-term goal is to facilitate successful careers in all aspects of the culinary world, from the front of the house to operations.”

Chef Philip Tessier and his Commis Skylar Stover of The French Laundry in Yountville, CA are going for the gold in Lyon in January 2015 as the Bocuse d’Or USA Team.

On Thursday, October 30th at Bouchon Beverly Hills four promising young chefs from Yountville, CA; New Orleans, LA; Tacoma, WA and Orem, Utah will compete in a rigorous cooking competition to earn coveted stageries at some of the nation’s most well-respected restaurants. Designed to recognize outstanding young professionals in America, ment’or Young Chefs Competition series is spearheaded by Board of Directors members Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Show 82, August 2, 2014: Javier Plascencia’s “From Farm and Vineyard to Your Table” Dinner

Every year in Northern Baja is the Fiestas de la Vendimina (The Harvest Festival) celebrating the bounty of wine and food in the region over a two-week period. The Festival gives thanks and celebrates the beginning of a (hoped for) bountiful grape harvest.

Javier PlascenciaOne of the premier single events is Chef Javier Plascencia’s (Tijuana’s Mision 19) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Prominent guest chefs from Southern California and Mexico are part of the culinary team. This year Ori Menashe from Bestia and Timothy Hollingsworth (The Restaurant at The Broad & ex-French Laundry chef de cuisine) will be part of Chef Javier’s high-profile guest chefs’ team.

Chef Plascencia has been featured on Food TV with both Anthony Bourdain and “Bizarre Foods’” Andrew Zimmern.

For info please contact Chef Javier’s assistant, Diana Jimenez.

Roundtrip transportation to the event is available from Romesco (Javier’s restaurant in Bonita located just South of San Diego) by luxury motor coach. Hassle-free…