Show 282, July 21, 2018: Burger Authority George Motz, 3rd Edition of Hamburger America

George MotzAmerica’s foremost hamburger expert, George Motz, returns to the show. The 3rd edition of Hamburger America – A State-By-State Guide to 200 Great Burger Joints is now out. It’s completely revised and expanded. It features 50- brand new places from Coast-to-Coast to find the perfect burger.

Motz has made it his personal mission to preserve America’s hamburger heritage, and his travelogue spotlights the nation’s best roadside stands, nostalgic dinners, mon-n-pop shops, and college town favorites – all with George’s photographs and commentary throughout.

Whether you’re an armchair traveler, a serious connoisseur, or curious adventurer. Hamburger America is an essential resource for reclaiming this precious slice of Americana.

George discusses local favorites including The Apple Pan in West Los Angeles and the revival of Cassell’s Hamburgers in L.A.’s Koreatown.

 

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Show 274, May 19, 2018: Hamburger America’s George Motz on George Motz’s Burger Day at Smorgasburg LA

George MotzMemorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends.

The Host of Travel Channel‘s Burger Land and author of Hamburger America: A State-By-State Guide to 200 Great Burger Joints has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m.

Guests should expect burgers in the form of classic takes to mouthwatering modern renditions from six popup vendors, plus burger specials from Smorgasburg LA’s weekly vendors and more.

To add to the festivities Motz will be serving his famous Oklahoma Fried Onion Burger (a smashed patty with thin sliced sweet onion).

It’s definitely a two napkin affair!

Also more exciting news for burger lovers. There is a completely updated, revised and expanded 3rd Edition of Motz’s Hamburger America: A State-By-State Guide to 200 Great Burger Joints that is just out in paperback. Great addition to any culinary or travel home library.

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Show 185, August 20, 2016: Jay Henderson and Terry Hanks, West Coast Prime Meats’ “Meatheads” Part One

Bacon Blue Burger at Simmzy'sHamburgers are always a juicy topic of interest on the show. Joining us to chat about the ultimate burger and its creation are the “Meatheads” from West Coast Prime Meats, Jay Henderson and Terry Hanks. They have over 50-years of combined, hands-on experience in the meat business. I’ll have mine medium rare with dill pickles, please…

The Meatheads give us the informed 411 on how to create that better burger at home with a side order of all the insider’s tips. What are the best cuts of beef for the ultimate burger blend ? How about fat content? How do you grind your hamburger meat at home without it being a major effort?

Executive Chef Joseph Mahon of Burger Parlor in Fullerton and Orange says : “Let the meat shine. Everything else is second, third or fourth.”

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Show 185, August 20, 2016: Jay Henderson and Terry Hanks, West Coast Prime Meats’ “Meatheads” Part Two

Bacon Blue Burger at Simmzy'sHamburgers are always a juicy topic of interest on the show. Continuing with us to chat about the ultimate burger and its creation are the “Meatheads” from West Coast Prime Meats, Jay Henderson and Terry Hanks.  They have over 50-years of combined, hands-on experience in the meat business.

What’s the best cooking method for the burger; fried or grilled? How about seasoning? What’s the magic of cooking a burger in a cast iron skillet? How do you avoid that turkey burger from being dried-out?

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Show 171, May 14, 2016: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange

Joseph MahonThe Better Burger Battle is heating up again with the arrival of Fullerton’s favorite, The Burger Parlor in Old Towne Orange. You have a serious fine dining chef creating premium burgers and loving it. They even make their own homemade ketchup and ice cream for the milk shakes. Burger-meister and Chef Joseph Mahon is with us with all the juicy details.

“Often times, when customers order a hamburger in a fine-dining establishment, they wind up disappointed. Either the patty blend isn’t right or the burger lacks a sauce or the whole dish is too precious.”

“Not so with Joseph Mahon. When the fine-dining veteran introduced his hamburger at the posh Bastide in West Hollywood, the reception was so overwhelmingly positive, Mahon started penciling out his own burger business.”

The result is The Burger Parlor in Fullerton and now, Old Towne Orange.

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Show 171, May 14, 2016: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Continues…

Joseph Mahon“Initially, Chef Mahon plied his sandwiches through food trucks and then a pop-up venue. “The first six months was a laboratory, improving consistency and getting guest feedback,” he reminisces. But changes in his personal life required a permanent address. “My daughter was on the way,” Mahon reveals, adding, “I stopped seeking out the next trend – I could chase that for 25 years.” He began to ask himself, “What’s more stable?”

“The answer was Burger Parlor, a location just around the corner from the pop-up site in Fullerton.”

“No matter what the burger combination, Mahon insists, “let the meat shine. Everything else is second, third or fourth.”

Chef Mahon generously shares his recipe for the Kali Burger on Pages 148 – 149 in West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen. West Coast Prime Meats is Chef Joseph’s source for the special antibiotic-free, Nebraska Beef he uses in his burgers.

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Show 137, September 5, 2015: Dominic Palmieri, Midway Gourmet

Dominic Palmieri of Midway GourmetWe last chatted with the Midway Gourmet, Dominic Palmieri, at the beginning of the 125th Anniversary OC Fair. His standout new item at Biggy’s, located on the Midway at The OC Fair was as Bacon-Wrapped Pork Belly on a stick.

Now it’s on to the L.A. County Fair through Sept. 27th. The theme is “Mind Blowing Fun.” We’ll find out what’s on the menu for the L.A. County Fair and get the post-Fair results for Orange County’s One Big Party.”

Look for Biggy’s and Dominic’s other food booths on the RCS Midway located near the Yellow Gate at the L.A. County Fair. He even serves a popular hamburger with a tasty gluten-free bun.

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Show 86, August 30, 2014: Cooking Channel’s Chef Nadia G. Continues…

Nadia GiosiaCooking Channel’s breakout star Nadia G. (chef-comedienne) continues for a second segment.

“Nadia G. rocked your kitchen, now it’s time to rock your city! We’re hitting the road, G-style.” The first city visited for Bite This was Los Angeles.

“First up : Badmaash – An outrageous Indian-fusion Poutine with Chicken Tikka at this downright bad ass downtown gastropub.”

“Next up, the freshest and tastiest Lobster Roll you can find West of the Rockies at Blue Plate Oysterette in Santa Monica.”

“Finally, the G and the crew is off to Father’s Office where they’ll meet Chef Sang Yoon and taste the Office Burger – a burger so good that it was names “best burger in the world.” Just don’t make the mistake of asking Chef Sang for ketchup with your Office Burger.

PSST. Insider info : They’ll also unveil for the first time EVER Sang Yoon’s latest tasty creation : The Patricia Melt.”

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Show 86, August 30, 2014: Executive Chef Greg Daniels, Haven Gastropub and Provisions, Orange

Greg Daniels of Haven GastropubFive years ago Haven Gastropub opened on S. Glassell St. in Old Towne Orange during the Orange International Street Festival. That Festival attracts some 500,000 guests for the three-days. Executive Chef Greg Daniels is with us to talk about their five-year anniversary.

Thursday, September 4th marks the actual 5-Year anniversary. Within minutes of the original opening guests were 3-deep at the long bar. Fortunately for Chef Greg and his partners It hasn’t stopped since…

On Thursday, September 4th Haven Gastropub will be celebrating with one of their most impressive line-ups of craft beers on tap to date. There will be specials on signature items throughout the day. ($5 Haven Burgers, anyone ?). Check their Facebook Page for all the details.

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April 13: Zov’s, Bacon Bash, Hamburger America, Valentino Las Vegas, Linda Burum

Podcasts

Segment One: Zov Karamardian of the original Zov’s Bistro in Tustin
Segment Two: Amy Jurist of Amy’s Culinary Adventures
Segment Three: George Motz, Emmy Award-winning filmmaker, author, journalist and burger expert
Segment Four: Luciano Pellegrini, Executive Chef / Partner of Valentino Las Vegas in The Venetian
Segment Five: Linda Burum, Food Journalist. Contributes to L.A. Weekly, Los Angeles Magazine, Los Angeles Times and other prominent publications Part One
Segment Six: Linda Burum, Food Journalist. Contributes to L.A. Weekly, Los Angeles Magazine, Los Angeles Times and other prominent publications Part Two

We’re very international this week. It’s a dash of Morocco with an insight on the world of secret dining. Then we talk juicy burgers followed by a touch of elegant dining in Las Vegas. Finally it’s a taste of India in our own backyard.

Zov Karamardian or Zov's in TustinFirst it’s the “best bite of the week” with Chef Jet and Producer Andy. Thereafter it’s Zov of Zov’s Bistro in Tustin previewing her upcoming author lunch with Kitty Morse. Ms. Morse is a native of Morocco and returns there often. Her latest title is, Mint Tea and Minarets: A Banquet of Moroccan Memories.

 

 

Amy Jurist of Amy's Culinary AdventuresIf you have confidence in the chef, underground dinners can be a lot of fun. Chef Amy Jurist (also an accomplished caterer) has been organizing these unusual one night only events for 7 years under the banner of the Decadent Underground Dinner Club. Up next for her is “The Bacon Bash” evening. (It’s the 5th Annual…)

 

George MotzIt’s un-American not to appreciate a juicy hamburger hot off the grill.Television host, author, Emmy award-winning filmmaker, and burger expert, George Motz certainly agrees. His passion for burgers initially resulted in the award-winning documentary, “Hamburger America.” The success of the film inspired George to then pen a state-by-state guide to burgers also titled Hamburger America.

Now George has an original series for Travel Channel, “Burger Land”. George takes the views on a road trip across America offering his expert take on the nation’s top burgers in various regions of the country. The first city visited is Los Angeles and it’s more than the obvious spots!

Luciano Pellegrini of Valentino Las VegasLuciano Pellegrini is the founding executive chef at Valentino Las Vegas located in The Venetian hotel. For 14 years this fine Italian restaurant has been earning rave reviews. Chef Luciano is one of the few James Beard award-winning chefs who actually lives in Las Vegas and cooks in his restaurant. He won his coveted Beard Award for Valentino Las Vegas!

Chef Luciano will be sharing some Valentino Las Vegas news.

Linda Burum is an accomplished food journalist known for her attention to the details. You’ve seen her engaging work in Los Angeles Magazine, The Los Angeles Times and LA Weekly.

Among the cuisines that Linda has extensively researched are the regional cuisines of India. Linda will be sharing her food knowledge of our own Little India on Pioneer Blvd. in Artesia.

Podcasts

Segment One: Zov Karamardian of the original Zov’s Bistro in Tustin
Segment Two: Amy Jurist of Amy’s Culinary Adventures
Segment Three: George Motz, Emmy Award-winning filmmaker, author, journalist and burger expert
Segment Four: Luciano Pellegrini, Executive Chef / Partner of Valentino Las Vegas in The Venetian
Segment Five: Linda Burum, Food Journalist. Contributes to L.A. Weekly, Los Angeles Magazine, Los Angeles Times and other prominent publications Part One
Segment Six: Linda Burum, Food Journalist. Contributes to L.A. Weekly, Los Angeles Magazine, Los Angeles Times and other prominent publications Part Two