Tag Archives: Gavin Kaysen

Show 487, August 13, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

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When we last spoke with culinary Team USA 2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi and Commis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.

“Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG) . Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce. The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.” Executive Chef Brendan Collins takes a break from his busy kitchens and joins us.

“TV host and do-it-yourself/lifestyle expert Maria Provenzano shows readers how to turn even life’s small moments into big celebrations, with food and crafts from scratch. Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by Maria Provenzano is filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”
Maria Provenzano is our guest with tasting spoon in hand.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chicken seems to be the current “it” protein and continuing to grow in popularity. Chef Andrew continues his conversation about the popularity of cluck and also offers some practical tips for safely handling raw chicken at home.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Program Note: We’re unusually preempted for Angels Baseball on Saturday, August 20th. We’re back with a new show on August 27th. See you then…

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Show 487, August 13, 2022: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part One

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Gavin Kaysen of the Soigne Hosptality Group

When we last spoke with culinary Team USA 2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for the Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi and Commis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.

“Head Chef Jeffery Hayashi and Commis Franco Fugel followed the Bocuse d’Or format, which gave them 5 hours and 35 minutes in which to prepare and showcase their platter interpretation of Salmon and a plated theme with quinoa. They presented their creations in front of an esteemed chef jury, including Chef Davy Tissot, Bocuse d’Or 2021 Winner and Jury President as well as Kitchen Jury Judge and Team USA’s own Bocuse d’Or 2017 Winner, Chef Matthew Peters and Tasting Jury Judge, former Team USA Bocuse d’Or 2007 competitor, Chef Gavin Kaysen.”

“Chef Kaysen, who also serves as President of Ment’or, says, “Qualifying for the Bocuse d’Or finals in January was the ultimate goal, and while we would always want to place first, we have achieved our goal. We have our eyes set on the prize in Lyon. Achieving that will take more dedication and commitment, which we are ready to give. The team is excited for the opportunity to compete on the world’s largest stage. It is an honor to be back after the past few years of distress.””

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Show 487, August 13, 2022: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part Two

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Young Yun

When we last spoke with culinary Team USA 2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for the Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi and Commis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun continue as our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA.

“Head Chef Jeffery Hayashi and Commis Franco Fugel followed the Bocuse d’Or format, which gave them 5 hours and 35 minutes in which to prepare and showcase their platter interpretation of Salmon and a plated theme with quinoa. They presented their creations in front of an esteemed chef jury, including Chef Davy Tissot, Bocuse d’Or 2021 Winner and Jury President as well as Kitchen Jury Judge and Team USA’s own Bocuse d’Or 2017 Winner, Chef Matthew Peters and Tasting Jury Judge, former Team USA Bocuse d’Or 2007 competitor, Chef Gavin Kaysen.”

“Chef Kaysen, who also serves as President of Ment’or, says, “Qualifying for the Bocuse d’Or finals in January was the ultimate goal, and while we would always want to place first, we have achieved our goal. We have our eyes set on the prize in Lyon. Achieving that will take more dedication and commitment, which we are ready to give. The team is excited for the opportunity to compete on the world’s largest stage. It is an honor to be back after the past few years of distress.””

“Bocuse d’Or is one of the most demanding global cooking competitions, and every two years, 60 countries select one of their best chefs to represent their nation. The 24 countries that will continue onward to the finals will cook in front of thousands of cheering fans hoping to bring home the gold. Team USA made history in 2017 with a historic Gold Medal win from Chef Mathew Peters. In 2015, Chef Philip Tessier placed on the podium for the first time at Bocuse d’Or, winning the silver medal.”

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August 13: Gavin Kaysen & Young Yun, Brendan Collins, Maria Provenzano

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part One
Segment Three: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part Two
Segment Four: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part One
Segment Five: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part Two
Segment Six: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part One
Segment Seven: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

When we last spoke with culinary Team USA 2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi andCommis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.

“Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG). Led by Chef/Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce. The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.” Executive Chef Brendan Collins takes a break from his busy kitchens and joins us.

“TV host and do-it-yourself / lifestyle expert Maria Provenzano shows readers how to turn even life’s small moments into big celebrations, with food and crafts from scratch. Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by Maria Provenzano is filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”

Maria Provenzano is our guest with tasting spoon in hand.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chicken seems to be the current “it” protein and continuing to grow in popularity. Chef Andrew continues his conversation about the popularity of cluck and also offers some practical tips for safely handling raw chicken at home.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Gavin Kaysen of the Soigne Hosptality Group

When we last spoke with culinary Team USA 2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for the Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi and Commis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.

“Head Chef Jeffery Hayashi and Commis Franco Fugel followed the Bocuse d’Or format, which gave them 5 hours and 35 minutes in which to prepare and showcase their platter interpretation of Salmon and a plated theme with quinoa. They presented their creations in front of an esteemed chef jury, including Chef Davy Tissot, Bocuse d’Or 2021 Winner and Jury President as well as Kitchen Jury Judge and Team USA’s own Bocuse d’Or 2017 Winner, Chef Matthew Peters and Tasting Jury Judge, former Team USA Bocuse d’Or 2007 competitor, Chef Gavin Kaysen.”

Young Yun

“Chef Kaysen, who also serves as President of Ment’or, says, “Qualifying for the Bocuse d’Or finals in January was the ultimate goal, and while we would always want to place first, we have achieved our goal. We have our eyes set on the prize in Lyon. Achieving that will take more dedication and commitment, which we are ready to give. The team is excited for the opportunity to compete on the world’s largest stage. It is an honor to be back after the past few years of distress.””

“Bocuse d’Or is one of the most demanding global cooking competitions, and every two years, 60 countries select one of their best chefs to represent their nation. The 24 countries that will continue onward to the finals will cook in front of thousands of cheering fans hoping to bring home the gold. Team USA made history in 2017 with a historic Gold Medal win from Chef Mathew Peters. In 2015, Chef Philip Tessier placed on the podium for the first time at Bocuse d’Or, winning the silver medal.”

Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.

Brendan Collins of Greco Entertainment Group

“Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG). Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce. The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.”

“Dono is GEG’s newest addition to its corner hub at Wilshire and 25th in Santa Monica. The moniker was conceived in Donostia-San Sebastián, where partners Michael Greco and Brendan Collins completed their research sojourn across Spain. Dono is named in honor of St. Sebastian, continuing a GEG tradition of naming their restaurants after saints. Their original concepts, Fia and Fia Steak, are named in honor of St. Fiacre, patron saint of gardens. Dono is open for dinner Tuesdays to Sundays, happy hour ‘SaMo Siesta’ Tuesdays to Sundays and brunch Saturdays and Sundays.”

Chef Brendan Collins takes a break from his busy kitchens and joins us.

Maria Provenzano of From Scratch with Maria

“TV host and do-it-yourself / lifestyle expert Maria Provenzano shows readers how to turn even life’s small moments into big celebrations, with food and crafts from scratch.”

“Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by Maria Provenzano is filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”

“First, Maria shares the essentials of everyday celebrations, including must-haves for a well-stocked pantry and the basic supplies for craft activities anyone can do.”

“Each section of the book provides inspiration for both food and do-it-yourself (DIY) projects, so you can invest minimum time for maximum impact! Discover how fun it can be to celebrate . . .

  • Weeknight meals, so even a takeout night is memorable
  • Family, including an inspiring and nourishing breakfast before a loved one’s major presentation or important test
  • Friendship, with crafts like custom bookmarks for your reading club or wine glass tags for a girl’s night in
  • Sports, which can involve the best-ever tailgating party or a neighborhood backyard Olympics
  • Seasons, to make it even easier to feel festive all year round”

“Everyday celebrations are the foundations of memories that last a lifetime, and Maria will show you just how easy it can be!”

”Maria Provenzano is a lifestyle expert who loves inspiring others through crafting and unique recipes. She believes in all things homemade and hopes to encourage others to add a bit of creativity (and fun!) to every day. Maria is the creator of the site From Scratch with Maria.”

Maria Provenzano is our guest with tasting spoon in hand.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chicken seems to be the current “it” protein and continuing to grow in popularity. Chef Andrew continues his conversation about the wide appeal of cluck and also offers some practical tips for safely handling raw chicken at home.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part One
Segment Three: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part Two
Segment Four: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part One
Segment Five: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part Two
Segment Six: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part One
Segment Seven: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

Show 209, February 4, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer & Chef Andrew Gruel of Slapfish Restaurant Group

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Golden Mike AwardNow an enticing preview of this Saturday’s overflowing show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

First our heartiest congratulations to our colleague, Jeane Blunt, the Assistant Production Manager here at AM 830 KLAA. She Produced The Golden Mike Award winning-segment (at the 67th Annual Golden Mike Awards Presentation) for Best Community Affairs Show (How CPR saves lives) with veteran on-air personality Tammy Trujillo.

An award-winning, handcrafted toffee, B. toffee’s “crunchy perfection of sweetness” offers, perhaps, the ultimate chocolate indulgence. (Think Valentine’s Day…) Combining only the finest, freshest, and most natural ingredients, Newport Beach local Betsy Thagard spent years of passionate experimenting to create the perfect toffee. Betsy is our guest.

John Kunkel’s (50 Eggs, Inc.) lauded Yardbird Southern Table & Bar first roosted at the Venetian Resort in Las Vegas in January of 2015. The original is in Miami. A new 50 Eggs, Inc. concept will soon open next door to Yardbird (in the former db Brasserie space) at The Venetian. John is here with all the details.

One of the early stars of Food Network, Chef Sara Moulton, is back with us. Her new book is Sara Moulton’s Home Cooking 101 – How to Make Everything Taste Better.

We gladly support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck. Chef Andrew Gruel to the rescue. We aim to please…

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual 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.

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

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Show 209, February 4, 2017: Team USA Head Coach Chef Philip Tessier, Hestan Smart Cooking Culinary Director

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Team USA wins Hold at the 2017 Bocuse D'orWe’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 Coach, Chef Philip Tessier, joins us now.

Team USA Coach Philip Tessier (who is also the Hestan Smart Cooking Culinary Director) is no stranger to the Bocuse d’Or. In 2015 he represented Team USA and was awarded the Silver Medal.

This was the first time in the (then) 28-year history of Bocuse d’Or that an American chef had been on the Victory Stand. Incredibly, only 9 points (out of a maximum of 2,000) separated Gold and Silver in 2015.

Previously from a field of 24 countries the USA had never placed higher than 6th.

 

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

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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.

 

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February 4: Gold Medalists Team USA from Bocuse d’Or, B. Toffee, Yardbird Southern Table, Sara Moulton

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Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer & Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Betsy Thagard, Founder, B. toffee, Newport Beach
Segment Three: John Kunkel, 50 Eggs, Inc & Yardbird Southern Table & Bar, The Venetian, Las Vegas
Segment Four: Chef Sara Moulton, Public Television’s “Sara’s Weeknight Meals”
Segment Five: Chef Andrew Gruel, Founder & Chief Seafood Officer, Slapfish Restaurant Group
Segment Six: Team USA Head Coach Chef Philip Tessier, Hestan Smart Cooking Culinary Director
Segment Seven: Team USA Vice President Chef Gavin Kaysen, Spoon and Stable, Minneapolis

Now an enticing preview of this Saturday’s overflowing show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

An award-winning, handcrafted toffee, B. toffee’s “crunchy perfection of sweetness” offers, perhaps, the ultimate chocolate indulgence. (Think Valentine’s Day…) Combining only the finest, freshest, and most natural ingredients, Newport Beach local Betsy Thagard spent years of passionate experimenting to create the perfect toffee. Betsy is our guest.

New for 2017 is Mesa’s (Costa Mesa) Chef’s Tables which will occur every Tuesday evening. Each month will host a unique musical inspiration and theme. Instead of only having one shot at experiencing Chef Niki Starr’s specialty menu, guests will have multiple opportunities to attend, and at a lower price. Chef Niki joins us with a preview of the February menu.

John Kunkel’s (50 Eggs, Inc.) lauded Yardbird Southern Table & Bar landed at the Venetian Resort in Las Vegas in January of 2015. The original is in Miami. A new 50 Eggs, Inc. concept will soon open next door to Yardbird (in the former db Brasserie space) at The Venetian. John is here with all the details.

One of the early stars of Food Network, Chef Sara Mouton, is back with us. Her new book is Sara Moutlton’s Home Cooking 101 – How to Make Everything Taste Better.

We support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck. Chef Andrew Gruel to the rescue. We aim to please…

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual 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.

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

Betsy ThagardAn award-winning, handcrafted toffee, B. toffee’s “crunchy perfection of sweetness” offers the ultimate indulgence. (Think Valentine’s Day…) Combining only the finest, freshest, and most natural ingredients, Newport Beach local Betsy Thagard spent years of passionate experimenting to create the perfect toffee. At first she only shared it with friends as an anxiously anticipated Holiday Gift. Now it’s thoughtfully available to us all.

Today, B. toffee is growing nationwide with premiere placement at the country’s most noted gourmet markets and specialty stores. B. toffee is recognized as a superior quality product with its sophisticated, sleek packaging being described as a “crunchy perfection of sweetness” and has also taken a bite out of the corporate, and party favor market.

Most recently B. toffee received top GOLD honors for “Top Toffee” and “Best Packaging” by the Taste Awards in San Francisco, CA. Also awarded the “Official Toffee” at The Golden Foodie Awards-the highest Culinary Foodie Awards in Orange County, CA.

Demand has increased to the point where B. toffee has recently relocated to a much larger production and packaging facility. The product is still attentively made and packaged by hand in small batches.

“Sharing my B. toffee product with the world has been a dream come true, and I am so proud and honored by the partnerships developed over the past year,” said Thagard.  “The move to the new facility will allow B. toffee to continue to grow, and, in turn, dedicate more resources to a project close to my heart, the B. Giving Initiative, which, in conjunction with local charities, allows for B. toffee to impact the community in a positive way.”

Betsy is our guest.

John KunkelJohn Kunkel’s (50 Eggs, Inc.) lauded Yardbird Southern Table & Bar landed at the Venetian Resort in Las Vegas in January of 2015. The original is in Miami. The motto is “Southern from Scratch,” a modern take on Southern fare.

Founded by John Kunkel, 50 Eggs, Inc. is a multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. Named Restaurant Hospitality Magazine’s “Coolest Multi-Concept Companies in the Land”, 50 Eggs, Inc. owns and operates the James Beard-nominated and award winning Yardbird Southern Table & Bar in Miami and Las Vegas, Swine Southern Table & Bar in Miami, and Spring Chicken in South Beach, Coral Gables, Fort Lauderdale, and the Miami International Airport.

50 Eggs, Inc. will open its first international location in 2017, Yardbird Southern Table & Bar at Singapore’s Marina Bay Sands. The brand’s first Latin concept, CHICA, will open at the Venetian Las Vegas in 2017 (in the former db Brasserie space). The menu is from acclaimed chef, Lorena Garcia.

John is here with all the details.

Sara MoultonChef Sara Moulton was one of the first breakout stars of the then embryonic Food Network and is currently the host of Public Television’s “Sara’s Weeknight Meals.” She is also the author of the Associated Press column “Kitchen Wise.”

Her newest cookbook is the ambitious, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better.

Not just a collection of wonderful recipes, HOME COOKING 101 is a teaching manual aimed at the home cook. The recipes will indeed make it easier to put dinner on the table on a weeknight, but, as Sara notes in her introduction, “more important is that each recipe specifically demonstrates a tip or method that can make you a better and more confident cook while also teaching you to make your dishes taste better.”

Accordingly, the book’s first chapter is a compact and handy rulebook entitled “The Ten Basics of Good Home Cooking.” It advises the home cook as follows:

  • Shake hands with your stove
  • Buy a good knife
  • Get organized
  • Follow the recipe exactly the first time you make it
  • Dispense with mise en place
  • Reach for the salt
  • Balance flavors
  • Build umami
  • Use all your senses
  • Don’t waste food

As for the recipes, there are 150 of them—all new and accompanied by photographs that illustrate, step-by-step, the book’s key techniques. The book also boasts guest recipes from a stellar cast of some of Sara’s favorite chefs and cookbook authors, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young.

In sum, Sara writes, “The goal of this book is two-fold: to sharpen your sense of taste and to provide you with a raft of time-tested techniques that I hope will become second nature to you.”

We’re back in the kitchen with Chef Sara.

Andrew Gruel at the AM830 KLAA StudiosWe gladly support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck.

Chef Andrew Gruel to the rescue. He’s about to open Two Birds…

We aim to please…

Team USA wins Hold at the 2017 Bocuse D'orWe’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 Coach, Chef Philip Tessier, joins us in the 1st Segment.

USA’s Team USA Vice President, Gavin Kaysen, joins us in thre 2nd Segment. He is the James Beard Award-winning Executive Chef/Proprietor of Spoon & Stable in Minneapolis.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer & Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Betsy Thagard, Founder, B. toffee, Newport Beach
Segment Three: John Kunkel, 50 Eggs, Inc & Yardbird Southern Table & Bar, The Venetian, Las Vegas
Segment Four: Chef Sara Moulton, Public Television’s “Sara’s Weeknight Meals”
Segment Five: Chef Andrew Gruel, Founder & Chief Seafood Officer, Slapfish Restaurant Group
Segment Six: Team USA Head Coach Chef Philip Tessier, Hestan Smart Cooking Culinary Director
Segment Seven: Team USA Vice President Chef Gavin Kaysen, Spoon and Stable, Minneapolis

Show 149, December 5, 2015: Ultimo – A Weekend of Excellence, Las Vegas

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Ultimo A Weekend ExcellenceThey always do it B-I-G in Las Vegas. What’s billed as the culinary event of the year, Ultimo – A Weekend of Excellence, hosted by The Venetian and The Palazzo, will take culinary extravagance to new levels, December 17th through the 20th.

The highlight of the festivities will be the competition to select Team USA representing the United States in the prestigious Bocuse d’Or international cooking competition in Lyon, France in early 2017. This is the Olympics of the culinary arts. For the first time ever Team USA (Chef Philip Tessier and Commis Skyler Stover) was awarded the Silver Medal at the Bocuse d’Or this year. Chef Tessier will be part of Ultimo Weekend.

For the third year in a row, Ultimo will celebrate the romance of Italy with lavish feasts and exceptional experiences from an A-team of award-winning chefs as it unfolds around The Venetian and The Palazzo Las Vegas. Renowned culinary luminaries participating in the weekend will include Chefs Jérôme Bocuse, Daniel Boulud, Josiah Citrin, Shaun Hergatt, Gavin Kaysen, Thomas Keller, James Kent, Roland Passot, Philip Tessier, Ming Tsai, Richard Rosendale, and Dario Cecchini, the famed Chianti “Butcher of Panzano.”

“This will be, without a doubt, the most spectacular gathering of world-renowned chefs in Las Vegas,” said Sebastien Silvestri, vice president of food & beverage for The Venetian and The Palazzo.  “For the culinary enthusiast, this will be a weekend to remember.”

This exceptional winter weekend will feature the return of The Venetian’s Grand Banquet, a landmark collaboration between several of the world’s best culinarians including Chefs Keller, Tessier, Hergatt and Tsai.

Sebastien Silvestri, Vice President of Food & Beverage for The Venetian and The Palazzo is our guest.

 

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Show 114, March 14, 2015: Show Preview with Guest Host Kedric Francis and Producer & Co-Host Andy Harris

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Kedric Francis and Andy HarrisKedric Francis, the always debonair Editor of Coast Magazine (an Orange County Register property) is the Guest Host today.

Now a preview of today’s abundant show…

It’s not well known outside of the local restaurant industry that the late Henry Segerstrom (the patriarch of developing South Coast Plaza in Costa Mesa) was a champion of chefs and restaurateurs. He truly enjoyed dining out. There are some memorable stories over the years about rising star chefs and restaurateurs being the beneficiaries of Mr. Segerstrom’s largesse. This morning we’ll hear a few of these inspiring, and revealing, stories shared by the people who actually lived them.

In the words of Chef Gavin Kaysen: “In the past year, I’ve left New York City where I had the pleasure of cooking alongside Daniel Boulud running his Café Boulud brand; opened Spoon and Stable in my hometown of Minneapolis; served as the head coach for Team USA as we won a record-breaking Second Place in the Bocuse d’Or; and led my restaurant to become a semifinalist for Best New Restaurant from the James Beard Foundation Awards. I’m looking forward to sharing the next steps of my journey with you.” Chef Gavin Kaysen joins us.

EAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th. One of the participating restaurants is Callalloo Caribbean Kitchen which made a big impression at the inaugural event’s kick-off party last year with their cravable Jerk Chicken. Proprietor Hamid Latiff Jr. is from Trinidad and is out guest.

He likes to describe his cuisine “beach food.”

In 1977 veteran restaurateur Antonio Cagnolo (Antonello Ristorante) met Henry Segerstrom for the first time. He was the new assistant manager at the fine-dining Alfredo’s which was part of what is now the Westin South Coast Plaza. Mr. Segerstrom greatly appreciated Antonio’s gracious Italian hospitality and his innovative table-side service. A friendship blossomed. Antonio Cagnolo joins us to share the story of how Antonello Ristorante came to be at the South Coast Plaza Village in 1979 and other ventures thereafter.

The acclaimed French chef, Florent Marneau, was the opening Executive Chef for Joachim Splichal’s first restaurant in Orange County, Pinot Provence at the Westin South Coast Plaza. He attracted deserved raves from the critics. In the mid-2000’s Chef Florent and his wife, Amelia (a talented pastry chef in her own right) were contemplating a restaurant of their own. Henry and his son, Anton, were fans of Chef Florent from Pinot Provence and doing some private functions for the Segerstrom Family. Chef Florent is with us to share the story of how Marche Moderne at South Coast Plaza in the Penthouse was born in 2007. It’s unusual for an entrepreneurial husband-and-wife team to be given such an incredible opportunity. Their 8th Anniversary is in April.

In March, ADYA Executive Chef/Owner, Shachi Mehra, will introduce four weeks of special curries in an effort to highlight India’s regional culinary styles and provide guests with a delicious, in-depth look at India’s culinary diversity. The curries will feature ingredients and styles of cooking unique to each region, from coconut and curry leaves, to poppy seeds and mustard. Chef Shachi is with us to explain it all.

You never know who you may be talking to (or the future impact that casual conversation might have) as Craig Nickoloff (the Founder of Claim Jumper) found out on a breezy Fall Sunday afternoon in the late 90s at South Coast Plaza Village at the finish of a multi-day antiques’ show. The person that Craig Nickoloff inadvertently befriended was the late Henry Segerstrom’s elderly (but spry) Mother. This ultimately led to the establishment of a Claim Jumper, their flagship, at South Coast Plaza in 2003.

Blue Ribbon Cupcake ChallengeThe 3rd Annual Blue Ribbon Culinary Cupcake Challenge 2015 is March 22nd from 1 to 4:00 p.m. at the Grand Ballroom of the Pechanga Resort & Casino in Temecula. Professional and amateur bakers will compete for cash prizes, category awards and Temecula’s “People’s Choice Award.” Admission, including tastings, is a modest $25.00 per guest. The charitable beneficiary is Rancho Damacitas Children & Family Services.

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

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