Show 303, December 22, 2018: Wing Lam, Co-founder, Wahoo’s Fish Taco, Presenting a Dinner at The James Beard House

Wing Lam of Wahoo's Fish TacosIn early October Wahoo’s Fish Taco presented a sold-out, celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor. The outstanding boutique wines represented were Lombardi Wines (Petaluma,) and Coursey Graves Winery (Santa Rosa & representing Works & Days, too.

When I first started Wahoo’s 30 years ago, all I wanted to do was create a fun and casual place for fellow surfers to hang out and eat great food. Fast forward to today, it’s an honor and a privilege to present on behalf of Wahoo’s at The James Beard House,” said Wing Lam, co-founder of Wahoo’s Fish Taco. “To be chosen and invited to New York with my brothers is beyond what we could’ve ever imagined.”

“Chefs must be invited in order to host a dinner at The James Beard House,” adds Lam. “We spent our entire careers catering some of the world’s biggest sporting and music events. Hosting dinner at The James Beard House is a testament to our hard work, and we can’t wait to show a brand-new audience what Wahoo’s Fish Taco is all about.

Think Enchilada Duo with Polynesian Shrimp in Red Sauce and Blackened Chicken in Green Sauce with Cauliflower Rice paired with Lombardi Pinot Noir 2016.

Riding the cresting wave and joining us in-studio is Co-founder, Wing Lam

Show 142, October 17, 2015: Zov Karamardian and Culinary Director Louie Jocson of Zov’s Bistro

Zov Karamardian or Zov's in TustinProprietress Zov Karamardian and Culinary Director Chef Louie Jocson of Tustin’s Zov’s Bistro had the honor of presenting a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6th. It’s a B-I-G honor to be invited to cook at James Beard’s House and Zov is an esteemed repeater! Think Lamb Shoulder Tagine with pearl couscous risotto, pan jus, roasted carrots and ufra biber paired with St. Francis Sonoma Valley Merlot 2012. We’ll hear about this very special experience shared by a handful of Orange County chefs.

If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40th Anniversary in 2013.

On the four-course, wine-paired menu is Julia Child’s (Zov’s mentor) Inspired Beef Bourguignon En Croute with mushroom duxelles, savory puff pastry vegetable confetti and cabernet demi-glace. The wine pairing is Cakebread Two Creeks Pinot Noir, 2013.

The event is, unfortunately, sold out but do try and get on the waiting list!

Show 99, November 29, 2014: Chef Larry Forgione

Larry ForgioneChef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant his Greenwich Village restaurant, An American Place.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant in the Napa Valley open to the public.

Chef Forgione was one of the guest chefs at last weekend’s Friends of James Beard Weekend at Morgan’s in the desert at The La Quinta Resort hosted by Chef Jimmy Schmidt.