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 1: October 6, 2012: Jet Tila at Grant Achatz’s Alinea

One of the most talked-about restaurants in the United States right now is Chef Grant Achatz’s Alinea in the Lincoln Park district. Jet shares his recent 18-course dinner extravaganza there. And, yes, he felt it was worth the $210 tab per guest without wine.

Jet at Grant Achatz’s Alinea in Chicago

Recently, Jet and his wife Allison stopped in Chicago to celebrate the launch of his new establishment at Chicago and went with friends to the hottest culinary experience in the Windy City, Grant Achatz’s Alinea in the Lincoln Park section of town. Check out the photos from this amazing experience.

Aarti Sequeira

Aarti SequeiraThe “SoCal Restaurant Show” proudly welcomes Food Network’s Aarti Sequeira as the very first guest on Oct. 6th.

Aarti, a Los Angeles resident, won Season 6 of “Food Network Star” (Food Network’s most-watched series) and went on to create the popular cooking-variety series, “Aarti Party” for food Network. She also competed on “Chopped All-Stars” for her favorite charity, Central City Community Outreach.

This year she was also seen on Cooking Channel with her special, “Hidden Eats, USA.” Early next year Aarti will debut a new series for Cooking Channel.

Aarti just returned from three weeks in India, including the southwest coast where she is from.

In addition to Aarti, our own Jet Tila will be dishing out his recent gastronomic experience at Grant Achatz’s Alinea in the Lincoln Park section of Chicago, Food GPS’ Josh Lurie will look back at last Saturday’s LA Beer Float Showdown as part of the fourth annual LA Beer Week. Speaking of beer, we’ll have Ed Murphy from the Blank Theatre in Hollywood discussing their upcoming Hollywood on Tap event at the Studios at Paramount on October 20th. And Brock Radke of Las Vegas Weekly will discuss what’s new in Las Vegas restaurants both on The Strip and off. Here’s Brock’s notes from his appearance.

It’s no wonder Jet wanted to hear all about the new Bacchanal Buffet at Caesars Palace; the place is so huge, it’s hard to talk about anything else. It’s a big, beautiful buffet, but you might be shocked at how good the food tastes. Here’s what you really need to know to prep for the feast of your life:

The lines have been crazy long since Bacchanal opened last month, up to a 2-hour wait at dinner. Hit it for breakfast or lunch instead, when things move faster. Don’t get caught off guard by the prices, which have been bumped up a bit—$21.99 breakfast, $28.99 lunch, and $44.99 for dinner. Is that too spendy? I think I got my money’s worth just by demolishing the raw seafood bar. Don’t miss the dim sum and Asian soup section, both surprisingly good. Caesars actually stole a chef from Jet’s favorite Vegas ramen shop, Monta, to make sure they were doing it right. Be sure to save room for dessert, particularly the perfect individual soufflés.

As for the Nobu hotel and restaurant set for Caesars, the project got pushed a bit and is now set to open in the first quarter of 2013. So what’s next for the iconic Strip resort? Gordon Ramsay’s Pub, opening in December right off the main casino floor.


Segment One: Aarti Sequeria – Part One
Segment Two: Aarti Sequeria – Part Two
Segment Three – LA Beer Float Showdown
Segment Four – Brock Radke’s Las Vegas Weekly Roundup
Segment Five – Jet at Alinea
Segment Six – Hollywood on Tap