Show 106, January 17, 2015: Troy Johnson, Food Critic, San Diego Magazine

Troy JohnsonWith live radio you really never know what’s going to happen until it does. We had Troy Johnson ready to go and then when he was on-the-air his cell phone dropped.

We tried to get him back for the balance of the segment. With a minute to go we finally did.

Troy is one of the regular judges on Food Network’s Guy’s Grocery Games. During the live segment Troy was in a caravan of cars in Northern California led by Guy Fieri (on the way to his ranch.) They are now in production of Season 3 of “Guy’s Grocery Games” produced in Santa Rosa.

While we were trying to connect with Troy we previewed Chef Gary Arabia’s upcoming segment on next Saturday’s show. The celebrity caterer to the stars has just launched the ambitious GC Marketplace on Cahuenga Blvd. W. near Universal Studios.

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Show 79, July 12, 2014: Brock Radke, Food Editor, Las Vegas Weekly

Brock Radke of Las Vegas WeeklyOur inside “Man in Las Vegas,” Brock Radke, is back with us with a report on a handful of recent major restaurant openings on The Strip. Brock is the Food Editor for Las Vegas Weekly.

Brock weighs-in on DB Brasserie at The Venetian, Yusho at the Monte Carlo, and Guy Fieri’s Vegas Kitchen & Bar @ the newly renamed LINQ Hotel & Casino. He’s also excited about the opening of Mercadito, a popular Mexican restaurant from Chicago & New York known for their variations of street tacos located off The Strip at the Red Rock Resort.

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April 12: Deep End Dining, K-Town Night Market, Provenance OC, Argot Wines, Bruce Kalman, The Shed, It’s It, Cool-A-Coo

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Chef Jet and Producer Andy preview the show.

Thoughtfully written food blogs proving genuinely useful information are seemingly ubiquitous now but they weren’t ten years ago. Happy 10th Anniversary to “Deep End Dining.”

There is a new addition to the booming Asian Night Market scene locally. A warm welcome to the first K-Town Night Market.

The most ambitious restaurant opening in the OC thus far this year is the long-awaited Provenance in Newport Beach. An impressive organic garden wraps around the perimeter of the restaurant’s spacious patio.

We’ll have a visit from a passionate young wine maker in Sonoma County who is creating limited production wines crafted his way with impressive results.

A local chef with substantial cooking credentials has opened a new, more personal restaurant in Pasadena. Chef Jet will provide the specifics.

The most famous barbeque joint in Mississippi has figured out a way to go national. Their popular sauces and marinades are now available in glass bottles at better food stores across the country.

It’s ice cream season. One of the most popular premium ice cream novelty items ever is the iconic It’s It. It’s SoCal cousin is the Cool-A-Coo. We have the scoop on both…

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

Eddie Lin of Deep End DiningEddie Lin is a larger than life food blogger. Fortunately he also knows what he’s writing about.

Ten years ago he created the always provocative Deep End Dining blog to provide a forum for his views. It’s a hit…

He is also Los Angeles Magazine’s Digest blogger.

Eddie is the author of Lonely Planet’s Extreme Cuisine. You’ve seen him on Travel Channel’s Bizarre Foods with Andrew Zimmern, Cooking Channel’s Eat Street, and as a guest judge on Bravo’s Top Chef Masters.

He’s working on a provocative new documentary about the placenta as a possible vitamin-rich, food source.

Deep End Dining…”Daring. Different. Delicious. There’s high end dining. There’s low end dining. And then there’s everything else in between. We’d like to introduce you to another level – Deep End Dining. We are diners dedicated to seeking and devouring the food uncommon, cuisine exotic and entrees less ordered. Have an open appetite and get ready to plunge into…the Deep End.”

Koreatown Night MarketNight Markets are hot right now in SoCal. It was only a matter of time before a Korean Night Market was organized.

KTown Night Market (a free event) is set for Friday, April 18th (4:00 p.m. to 12:00 a.m.) and Saturday, April 19th (2:00 p.m. to 12:00 a.m.) at the Robert F. Kennedy Community Schools in KoreaTown.

It’s a veritable buffet of great ethnic food including the best food trucks around curated by Seoul Sausage Co. (winners of Season 3 of Food Network’s “Great Food Truck Race.”

For the 1st time ever the winners of “Great Food Truck Race” from Seasons 1 to 3 (Grill ‘Em All, The Lime Truck & Seoul Sausage Co.) will all be together selling the food that made them famous nationwide.

“Our vision is for people to come and experience Korean food, Korean culture and Korean Entertainment.” Everyone is welcome!

Yong Kim of Seoul Sausage Co. and Danny Park, Operations Partner for KTown Night Market are our guests.

Cathy PavlosChef Cathy Pavlos’ Provenance – The Garden at Eastbluff in Newport Beach (Eastbluff Center) is the most anticipated restaurant opening in the OC this far this year. It’s been an anxious two years in the making…

Chef Cathy’s grandfather was a commercial farmer in Huntington Beach. She grew up eating and cooking only her grandfather’s farm raised produce, fresh fish from the docks in San Pedro, fresh fruits from family orchards in Whittier, and often proteins butchered on the farm. She spent 10-years in the local 4-H club raising horses, goats, lambs and rabbits. Her lamb and rabbits were sold commercially.

Provenance’s Mission Statement – Provenance is a neighborhood restaurant – the kind of restaurant you wish you had in your neighborhood. Our menu, with most items made in house from natural and/or organic products, is of consistently high quality and tailored to a simple as well as sophisticated taste and a moderately high budget. Our concept, anchored by our organic garden, will focus on California Cuisine and outstanding service. We will continue to grow and evolve with our customers and promote a friendly, fair, and creative work environment, while profitably providing unwavering attentive and knowledgeable service.

Provenance is already serving seven days a week. No lunch on Saturday and Sunday Farm Breakfast.

Justin Harmon of Argot WinesHow does a software engineer (and ex-chemical engineer) from Chicago find his way to Sonoma County and make the transition to becoming a serious winemaker who is respected by his peers? You’ll meet the passionate Justin Harmon and find out! His first home brew was a Cabernet made from a juice concentrate kit while still in Chicago.

He’s coming to Los Angeles on April 16th to showcase his wines @ a pop-up dinner prepared by Chef David Feau (ex-The Royce at The Langham Hotel in Pasadena) in Downtown Los Angeles organized by Learn About Wine.

Bruce Kalman on Union PasadenaBruce Kalman, who was previously the chef at the Churchill and Urbano Pizza Bar, has opened the 50-seat Union in Old Town Pasadena. It’s Kalman’s version of Northern Italian cuisine.

He’s known for making his pastas from scratch.

He’s an alum from the exclusive winner’s circle of Food Network’s “Chopped.”

His much praised polenta is from Pasadena’s Grist & Toll.

On April 13th Union debuts Sunday Family Suppers (Cena di Famiglia.) It’s three courses, including an ample platter of Italian desserts, for $39.

Brand Orrinson of the Shed BBQIf you’re from the South and love barbeque then you know the familiar catchphrase, “Get Fed at the Shed.”

It refers to The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi.

The Shed was founded in 2002 by (brothers and sister) Brad and Brooke Orrison and their parents. The original shed was 330 square feet and was built by Brad. He was all of 24 and his sister was 19. With success it expanded to 15,000 square feet over the years. The ‘cue has garnered many serious BBQ competition awards. The Shed burned down in 2011 and was quickly rebuilt retaining the quirky charm of the original.

They have been all over Food TV. Guy Fieri “discovered” them for Food Network’s “Diners Drive-Ins & Dives” and they have also been on Travel Channel’s “Man v. Food.” Most recently they even had their own reality series on Food Network.

Their proprietary BBQ Sauces and Marinades have become so popular that they have packaged them in glass bottles for national distribution. They are preservative free, have no MSG, and no added colorings or artificial flavors. This line of their business will eventually be bigger than the BBQ restaurants.

Brad and his crew (including New Orleans Chef Rene Patout) were just here exhibiting (with great flair) at the Natural Products Expo West in Anaheim. You could taste any of their fine sauces on their fabulous tri-tip!

Cool a Coo Ice Cream SandwichesWe’re talking the best in premium ice cream novelties…

In a recent “What’s Cooking with Travis and Chef Jet Tila” segment (heard on Friday morning @ 7:50 a.m. on AM 830 KLAA) the guys were discussing their favorites in ballpark eats. Travis brought up the decadent subject of It’s It and Cool-As-Coo’s. Travis became a fan of the It’s It during his college years. For Jet, Cool-A-Coos bring back memories of Dodger Stadium. We’ll explore these rich vanilla ice cream sandwich treats dipped in chocolate and topped on both sides with an oatmeal cookie. Both are made right here in California.

Both have great background stories. Unfortunately only one of them is available to enjoy outside of a Ball Park!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Show 53, December 21, 2013: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine

Troy JohnsonTroy Johnson, the Food Critic of San Diego Magazine, represents the enthusiastic new breed of youthful restaurant journalists with a point-of-view.

You perhaps remember him on Food TV from his Cooking Channel series, “Crave.” He’s also one of the regular judges on Food Network’s new Sunday evening “Guy’s (Fieri) Grocery Games.”

There is a lot happening on the San Diego restaurant scene. The big noise is that chef and restaurateur Richard Blais is leaving his base in Atlanta to open Juniper & Ivy in the Little Italy area of San Diego. It will seat 200 when open so this is an ambitious project! Chef Blais is probably best known nationally for his multiple seasons on Bravo’s “Top Chef.”

In addition to his reviews in San Diego Magazine, Troy also writes about restaurant comings and goings in San Diego County.

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December 21: Troy Johnson, Got Kosher, Aaron Fry, Susan Feniger, Brian Malarkey, Brian Malarkey,

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part One
Segment Three: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part Two
Segment Four: Alain Cohen of Got Kosher Café & Bakery, Los Angeles
Segment Five: Aaron Fry, Honeymoon Dining in Maui
Segment Six: Celebrity Chef Susan Feniger of The Border Grills and Mud Hen Tavern
Segment Seven: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part One
Segment Eight: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part Two

Update on the benefit at The Church Key on Sunday, December 8th to aid the unfortunate victims of Typhoon Haiyan in the Philippines. The evening raised $10,000 which will get into the proper hands to support the relief effort. This event came together very quickly so kudos to all involved!

What's Cooking with Jet Tila and Travis RodgersThanks for all the supportive words about “What’s Cooking with Travis and Chef Jet Tila” heard just after 7:50 a.m. on Friday morning on AM 830 KLAA as part of “The Travis Rodgers Show.” Travis is taking a well-earned Holiday break. The segment will return just after 7:50 a.m. on Friday, January 4th. The previous features are all available for your listening pleasure within the “Media” area of the “SoCal Restaurant Show” Website.

Chef Jet and Producer Andy preview the show. This week we’re sending the well-deserved love to our listeners in San Diego. Troy Johnson, the Restaurant Editor of San Diego Magazine is with us to share what’s new in San Diego. We’ll also talk with “Top Chef” alum Brian Malarkey of Enlightened Hospitality. He’s bringing one of his successful San Diego restaurant concepts to the Sunset Strip.

Troy JohnsonTroy Johnson, the Food Editor of San Diego Magazine, represents the new breed of youthful restaurant journalists with a point-of-view. It’s, fortunately, not an elitist approach and Troy aims to make restaurant-going accessible for all.

You perhaps remember him on Food TV from his Cooking Channel series, “Crave.” He’s also one of the regular judges on Food Network’s new Sunday evening “Guy’s (Fieri) Grocery Games.”

There is a lot happening on the San Diego restaurant scene. The big noise is that chef and restaurateur Richard Blais is leaving his base in Atlanta to open Juniper & Ivy in the Little Italy area of San Diego. It will seat 200 when open so this is an ambitious project! Chef Blais is probably best known nationally for his multiple seasons on Bravo’s “Top Chef.”

Celebrity Chef Brian Malarkey (of Bravo’s “Top Chef” & ABC’s “The Taste”,) a multiple concept restaurant operator in San Diego, is bringing his Herringbone concept to The Mondrian Hotel on The Sunset Strip in West Hollywood in early 2014. Troy talks about Chef Brian’s history in San Diego and what his establishments are all about. The original Herringbone is in La Jolla.

The Headquarters, a new development in Downtown San Diego with destination restaurants is creating a lot of attention. Nancy Silverton’s Pizzeria Mozza from Hollywood is one on the anchor tenants there already attracting lots of buzz. It’s the former Police Department Headquarters and there is even an original cell preserved for visitors to see.

Avant Restaurant in San DiegoAfter a long run (opened in 1968) as a high-end destination restaurant of celebration El Bizcocho at the Rancho Bernardo Inn has been reborn as the more contemporary Avant. San Diego star chef Gavin Kaysen was an alum of El Bizcocho. He’s now overseeing all the Café Bouluds for Daniel Boulud in New York!

Troy notes that the Hatch Design Group worked on a $2.5 million budget to create the new space. “The mercy killing of El Bizcocho clears the way for a new era at Avant” is the title of Troy’s recent review in San Diego Magazine.

If you think Tunisian fare is the same as the foods of Morocco then you perhaps need a refresher course. No eating with the fingers or belly dancers here. It’s actually more Mediterranean and North African fare.

Alain Cohen of Got Kosher Cafe and BakeryAlain Cohen of Got Kosher Café & Bakery located in Los Angeles Borscht Belt on Pico Blvd. joins us to give a quick education. Don’t let the “Kosher” part or the name scare you. The Jews were in Tunisia before Muhammad or the rise of Islam.

The tasty Merguez sausage with harissa appetizer is house-made.

One of Got Kosher’s specialties is “Shwar-guez.” It’s their take on schwarma. It’s ground beef seasoned with their merguez sausage spices and grilled on a schwarma pit.

Tunisian Couscous is also a popular specialty. The versions are Couscous au Poulet, Couscous Masson (with braised beef and beef meatballs,) Couscous Royal ( with chicken, beef, lamb brochettes and merguez,) and Vegetarian Couscous.

They also house-bake some incredible varieties of challah

It’s Christmas / New Year’s Holiday vacation time and that means a lot of getaways to Maui. We have a mouth-watering Lahaina dining report from an informed, recent visitor.

Aaron Fry just returned from his glorious honeymoon in Maui. Aaron is a master bartender as well as a senior Board Operator right here at AM 830 KLAA. We’re turning the microphone around on him this morning.

Fleetwoods on Front StreetAaron and his new bride enjoyed a couple of visits to Fleetwood’s on Front Street in the heart of Old Lahaina. The second level of the 10,000 square foot establishment affords an incredible ocean view and there is live music nightly. The principal is Mick Fleetwood, the well-know rock drummer. When he’s not touring he spends most of his time on Maui.

Although it’s a casual setting they are equally serious about their food. The chef advisor is Scott Leibfried (who you’ll remember as one of the two sous chefs for Gordon Ramsay on Fox’s “Hell’s Kitchen.”) Chef Scott continues with the project.

Look for “Today’s Local Fish” and the 10 oz. Grilled Filet with Big Island Hamakua Mushrooms as standout dishes.

Maui Brewing Company CoCoNut PorTeRAaron is a craft beer aficionado so also on his Maui menu was a stop at the celebrated brewpub of the Maui Brewing Co. This is the most successful craft brewery in The Islands and quite a story. Their only “problem” is that they can’t keep up with demand on The Mainland. They can their most popular styles and they are available in California. One of their signature brews is their award-winning CoCoNut PorTeR. The brewpub features some seasonal styles only available on Maui.

The food is seriously good, too, and a big attraction for locals. They even make their own salad dressings. You can’t go wrong with their pizzas or the Kalua Pork Sliders.

Susan Feniger of Mud Hen TavernChef Susan Feniger of Border Grill and Food Network’s “Too Hot Tamales” fame is back with us to talk about the revamping of Susan Feniger’s Street in Hollywood. It’s been refurbished as the Mud Hen Tavern. The concept is more of a comfortable neighborhood bar and restaurant where regulars can come and hang out more than one time per week.

As with Street the Executive Chef and Partner is Kajsa Alger. Some of Street’s classic favorites remain on the menu including Kaya Toast. A rotating collection of sixteen craft beers is available on tap.

Susan enthusiastically recommends the Hangover Burger with a fried egg and bacon and the decadent Cinnamon Roll Bread Pudding for dessert. Also there are plenty of offerings for the vegetarian-inclined.

Brian MalarkeyYou know Chef Brian Malarkey from “Top Chef: Season 3, Miami” on Bravo and Season 1 of ABC’s “The Taste.” In real life he’s also a highly successful restaurateur in San Diego (and Scottsdale and Austin) with major financial backing.

In a bold move he’s bringing an expanded Herringbone (La Jolla) to The Mondrian on the fabled Sunset Strip in January. After a major gut-rehab it’s replacing the pricey Asia de Cuba at this hip & happening boutique luxury hotel. The panoramic 180 degree view from the restaurant toward the coast, now improved, is pretty spectacular. He’s responsible for all foodservice at The Hotel including in-room dining and functions.

The food is Herringbone’s own “Fish Meats Field” cuisine. A favorite is Pork Belly with wood roasted sunchokes, manila clams, and calvados and green apple jus.

Executive Chef Brian Mararkey of Enlightened Hospitality Group encores for a second segment. His growing collection of restaurants, with a San Diego base, includes Searsucker, Herringbone (La Jolla and January opening in West Hollywood,) Gabardine, and Green Acre.

Chef Brian has cooked in Los Angeles previously. Very early in his professional career he was in the kitchen at Michel Richard’s Citrus.

Chef Brian very honestly explains how he paid his dues during his 20s and 30s before becoming the executive chef at The Oceanaire Seafood Room in San Diego. That eventually led to his casting on Bravo’s “Top Chef.” He’s surprised that so many young people graduating from culinary schools think they can just walk into being celebrities on food TV without a proper foundation.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part One
Segment Three: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part Two
Segment Four: Alain Cohen of Got Kosher Café & Bakery, Los Angeles
Segment Five: Aaron Fry, Honeymoon Dining in Maui
Segment Six: Celebrity Chef Susan Feniger of The Border Grills and Mud Hen Tavern
Segment Seven: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part One
Segment Eight: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part Two

Show 17, February 16, 2013: Dean McDermott, Actor, “The Gourmet Dad, and contestant on Season 2 of Food Network’s “Rachael vs. Guy Celebrity Cook-off.”

Dean McDermottSince Dean’s initial visit on the show he advanced to the finale competing against singer Carnie Wilson of Team Rachael for the $50,000 grand prize awarded to their favorite charity. There were more than a few speed bumps along the way to the finale.

Dean readily admits he has a tendency to over-cook.

His dessert was a rich, grilled pound cake with macerated berries. One of the judges, one of the most acclaimed pastry chefs in the country, Nancy Silverton, had high praise for this creation.

In the end, by one vote, Dean won the competition and $50,000 for Miracle Babies. Well done, Dean…

Since the competition he’s done Paula Dean’s Food Network show and will soon be in an episode of “Guy’s (Fieri) Big Bite.”

His first cookbook is in the writing stage and he hopes to do a pop-up dinner with Chef Jet in the coming months.

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February 16: Marcus Samuelsson, Dean McDermott, Chick Marshall, Nyesha Arrington, Greg Daniels, Brian Howard

Podcasts

Segment One: Dean McDermott, Actor, “The Gourmet Dad, and contestant on Season 2 of Food Network’s “Rachael vs. Guy Celebrity Cook-off”
Segment Two: Chick Marshall of Mr. Stox Restaurant, Anaheim
Segment Three: Marcus Samuelsson of Red Rooster and Ginny’s Supper Club in Harlem. Author of Yes, Chef, his biography
Segment Four: Nyesha Arrrington the Executive Chef of The Wilshire in Santa Monica
Segment Five: Greg Daniels – Executive Chef & Partner of Haven Gastropub in Orange and Old Pasadena
Segment Six: Brian Howard, Executive Chef of Comme Ca by David Myers in the Cosmopolitan Las Vegas

We’re honored to have one of the food world’s most prominent celebrity chefs with us to talk about an upcoming visit to Los Angeles. We’ll also be catching up with the results of a Food Network competition series and talking with an important Orange County chef as well as a Los Angeles celebrity chef with new ventures. Another feature is saying good-bye to an OC fine dining institution.

Dean McDermottWhen we left him six weeks ago, actor, reality TV star, and “Gourmet Dad,” Dean McDermott, was competing for “Team Guy” on Food Network’s “Rachael vs. Guy (Fieri) – Celebrity Cook-Off.”

The finale of “Rachael vs. Guy” on February 10th pitted singer and TV host Carnie Wilson of Team Rachael against Dean McDermott of Team Guy. The winner is to be awarded $50,000 for their charity of choice.

Dean joins us to share the results of the finale and what’s next for him.

Chick Marshall of Mr. Stox in AnaheimChick Marshall is one of the long-time, co-owners of the highly regarded OC fine dining institution, Mr. Stox, located near Angel Stadium. His partners are his brother, Ron, and Ron’s wife, Debbie. One of their trademarks is an extensive wine cellar of some 15,000 bottles, one of the largest in Orange County.

Mr. Stox launched in 1968 and the Marshall’s acquired the restaurant in 1977. Many of their loyal employees have been with them more than 20 years.

The Marshalls have decided to retire and March 15, 2013 will be the last dinner service for Mr. Stox. It’s a bittersweet transition for the regulars. Fortunately the Marshalls own their land which has been sold for residential and commercial development (combined with adjacent parcels.)

Marcus SamuelssonMarcus Samuelsson has cooked around the world but has settled into Harlem, New York as his home base. He owns the hugely successful Red Rooster and Ginny’s Supper Club there. Marcus has prepared State Dinners for President Obama as well as is the recipient of many prestigious culinary awards. Last year his very revealing autobiography, Yes, Chef, was published which should be required reading for every aspiring culinarian.

Marcus proudly serves on the National Board of the Careers through Culinary Arts Program (C-CAP) which provides foodservice training and career opportunities for underserved youth. Every year hundreds of thousands of dollars in culinary scholarships are awarded to deserving high school graduates in key cities across the USA to pursue careers in the culinary arts.

On Tuesday evening, February 26th Marcus Samuelsson will be joining forces with Chef Govind Armstrong to present “A Taste of Harlem” at Govind’s restaurant, Post & Beam, located in Baldwin Hills. The menu is reimagined soul classics. A portion of the proceeds will be donated to C-CAP Los Angeles.

Tickets are $140 per guest and the evening is very close to capacity.

For reservations : atasteofharlem.brownpapertickets.com

Nyesha Arrington of WilshireIn 2011 Nyesha Arrington (mentored by Melisse’s Josiah Citrin) became the executive chef of the (already established) The Wilshire in Santa Monica. Unusually, she won the coveted position in an intense cook-off on the first season of Food Network’s “Chef Hunter”.

She was also a popular cheftestant on Bravo’sTop Chef: Texas.”

The food has never been better at The Wilshire and Chef Arrington is a big supporter of the nearby Santa Monica Farmers Market.

Greg Daniels of Haven GastropubGreg Daniels is the well respected executive chef for the busy Haven Gastropubs in Orange and Old Pasadena. It’s innovative pub-grub fare that’s elevated. They feature a great beer list and now brew their own proprietary line of seasonal craft beers.

An Orange County craft brewer of note established & operated a well-stocked gourmet specialty food shop directly across the street from the original Haven Gastropub in Orange. They recently decided they just didn’t have the time available to properly maintain (the brewery is expanding) it so it was going to close. Haven Gastropub came to the rescue and their revamped food emporium, Provisions, will now be supervised by Chef Daniels. Happy ending for all…

Comme Ca is well-known, highly successful French bistro in West Hollywood so it was no surprise when owner/chef David Myers opened a branch in the Cosmopolitan in Las Vegas.

What is very surprising is that instead of bringing in a chef de cuisine to simply execute David’s established recipes he recruited a young executive chef with imagination who has expanded the concept with his own creations for Las Vegas. He has an unusual amount of creative freedom in the kitchen.

Brian Howard of Comme Ca in Las VegasExecutive Chef Brian Howard will join us to talk about the freedom he has been given and why this has made the spot the most highly regarded French bistro in Las Vegas.

Great specialty cocktails, too.

Podcasts

Segment One: Dean McDermott, Actor, “The Gourmet Dad, and contestant on Season 2 of Food Network’s “Rachael vs. Guy Celebrity Cook-off”
Segment Two: Chick Marshall of Mr. Stox Restaurant, Anaheim
Segment Three: Marcus Samuelsson of Red Rooster and Ginny’s Supper Club in Harlem. Author of Yes, Chef, his biography
Segment Four: Nyesha Arrrington the Executive Chef of The Wilshire in Santa Monica
Segment Five: Greg Daniels – Executive Chef & Partner of Haven Gastropub in Orange and Old Pasadena
Segment Six: Brian Howard, Executive Chef of Comme Ca by David Myers in the Cosmopolitan Las Vegas