Show 65, March 15, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Heritage breed pigs are the talk of in-the-know chefs these days. We’ll meet the enterprising husband & wife couple behind Cook Pigs Ranch, a noted local producer of “farm to table heritage pigs.” You’ll also learn the intriguing story of a former Bouchon Beverly Hills chef who is soon to open an ambitious artisan butcher shop utilizing Old-World techniques in Santa Ana.

We’re journeying to San Diego where an energetic new executive chef is taking a San Diego seafood classic to a higher level with nightly changing tasting menus that are paired with boutique premium wines. The meals are, surprisingly, served with an incredible view of the bay.

We’re nuts about coffee on the “SoCal Restaurant Show.” So are our friends at the chef-driven Bruxie, the Belgian waffle sandwich guys. After a lot of research they have recently introduced their own “Bold Blend” custom crafted coffee. It’s a proprietary four-bean blend.

Los Angeles has a new food event with celebrity master chefs. It’s the All-Star Chef Classic at L.A. Live. We’ll have a preview.

High-end Tasting Menus at rarified fine-dining establishments are getting a lot of attention. Chef Jet and Producer Andy will be talking about Eater’s14 Most Expensive Tasting Menus in America.”

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

Play

March 15: Ivan Flowers, Bruxie Bold Blend Coffee, Michael Puglisi, All Star Chef Classic, Cook Pigs Ranch

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Three: Chef Kelly Mullarney, Co-Owner, Bruxie
Segment Four: Chef Michael Puglisi, Proprietor, Electric City Butcher Shop
Segment Five: Lucy Lean, Co-Producer / Executive Director, All-Star Chef Classic at L.A. Live
Segment Six: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part One
Segment Seven: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part Two
Segment Eight: Jet Tila and Andy Harris on “The 14 Most Expensive Tasting Menus in America”

Chef Jet and Producer Andy preview the show.

Heritage breed pigs are the talk of in-the-know chefs these days. We’ll meet the enterprising husband & wife couple behind Cook Pigs Ranch, a noted local producer of “farm to table heritage pigs.” You’ll also learn the intriguing story of a former Bouchon Beverly Hills chef who is soon to open an ambitious artisan butcher shop utilizing Old-World techniques in Santa Ana.

We’re journeying to San Diego where an energetic new executive chef is taking a San Diego seafood classic to a higher level with nightly changing tasting menus that are paired with boutique premium wines. The meals are, surprisingly, served with an incredible view of the bay.

We’re nuts about coffee on the “SoCal Restaurant Show.” So are our friends at the chef-driven Bruxie, the Belgian waffle sandwich guys. After a lot of research they have recently introduced their own “Bold Blend” custom crafted coffee. It’s a proprietary four-bean blend.

Los Angeles has a new food event with celebrity master chefs. It’s the All-Star Chef Classic at L.A. Live. We’ll have a preview.

High-end Tasting Menus at rarified fine-dining establishments are getting a lot of attention. Chef Jet and Producer Andy will be talking about Eater’s “14 Most Expensive Tasting Menus in America.”

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

Ivan Flowers of Top of the MarketTop of the Market, harbor-side in Downtown San Diego, is one of those classic destination restaurants where the food is actually on par with the magnificent bay view. Quite a feat…

Executive Chef Ivan Flowers in newly arrived and his worthy mission is to add to the achievements of this popular restaurant. His concept is “boat-to-table.” New to the dinner menu options is a very special seven-course tasting menu. Chef Ivan then works with their inspired and talented Sommelier, Anne Estrada, to offer carefully selected boutique wines to compliment each dish. No mass market wines in this cellar…As a package it’s an evening of memorable dining. We’ll be visiting with Chef Flowers to get all the specifics.

Bruxie Bold Blend CoffeeWe’re fans of Bruxie. These are the premium sandwich folks who use a creative version of an authentic Belgian Waffle (they developed the proprietary recipe) as the bread. The waffle is light, airy, crispy and not sweet. Since they opened their first location in a classic former burger stand in Old Towne Orange within walking distance of Chapman University they have quickly grown to a total of six company-owned restaurants! No short cuts with quality ingredients here.

Bruxie partner and noted chef, Kelly Mullarney, is truly coffee obsessed. As a side project he set out to create a chef-driven coffee experience that would be bold and complex enough to stand up to, and complement, the flavors on the Bruxie menu.

The result is The Bold Blend, a proprietary, four-bean blend of 100 percent fair trade imported coffee beans. It’s now the house blend served at all Bruxies.

Michael PuglisiMembers of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Starting this summer Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market Food & Culinary emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills.

While the build-out of 4th Street Market is going on Chef Puglisi will be honing his hand-made sausage making skills at the just opened Picnik in Old Town Pasadena in partnership with Chef Eduardo Ruiz of Corazon y Miel in Bell. Old World sausage-making traditions will be used. Every gourmet sausage served will be twisted and cased by hand.

All Star Chef ClassicThe Inaugural All-Star Chef Classic at L.A. LIVE, a never-before-seen modern food event bringing together over 25 highly acclaimed chefs from around the country for unique and interactive dining experiences, is set to launch March 21st to 23rd at L.A. Live’s Event Deck. The event is organized by culinary industry veterans and founders of Alice in Events, LLC., Lucy Lean and Krissy Lefebvre. They have partnered with AEG, owners and operators of the downtown Los Angeles Sports and Entertainment District.

The three-day event will feature master chefs cooking and collaborating in venues designed to provide guests with up-close, unique and interactive culinary experiences.

The grand finale on Sunday, March 23rd from Noon to 2:30 p.m. is “Savor the Season Presented by Melissa’s Produce.” This event will wrap up the enticing weekend with a Farmer’s Market celebration of what LA has in abundance – seasonal , fresh, local ingredients cooked up and elevated to great heights by All-Star Chefs including Wylie Dufresne, Graham Elliot, Nancy Silverton, David Myers, Vinny Dotolo, David LeFevre, Josiah Citrin, and Waylynn Lucas. The chefs will create seasonal dishes using produce from a local purveyor/farmer providing the 600 guests with a variety of tastes as well as recipe cards to prepare each dish at home.

Co-Producer/Executive Director Lucy Lean is our guest.

Cook Pigs Ranch is a proudly family-owned, farm-to-table operation with a focus on Heritage pigs. The varieties include Red Wattles, GOS, Large Blacks, Berkshires, Durocs, Tamworth, Mulefoot, and crosses of these magnificent breeds. Cooks also raises KuneKune pigs. The ranch is located in Julian, CA, in the Cleveland National Forest, about one hour East of San Diego.

Cook Pigs Ranch is not a large commercial farming / ranching business. Instead their goal is to maintain a small and boutique ranching operation which allows their pigs to free-range and grow slowly in a humane and stress-free environment.

Kryz and Mike Cook of Cook Pigs RanchKrys and Mike Cook are the co-Presidents of Cook Pigs, and they run the day-to-day operations of the ranch.

At Cook Pigs Ranch they experience all four seasons. The ranch is situated at approximately 4,200 feet in elevation. The combination of the local environment and Cook’s feed program produces a high quality product very similar to the renown Iberian Pork from Spain & Portugal.

Cook Pigs RanchAt the recent Cochon 555 stop in Los Angeles defending champion Chef Ray Garcia of FIG Restaurant at the Fairmont Miramar Hotel in Santa Monica successfully defended his title once again. He prepared & cooked a Large Black from Cooks Pig Ranch.

The Pop-Up Butcher Shop (Lindy & Grundy) @ Cochon 555 used a Berkshire from Cook Pigs Ranch.

Cook Pigs Ranch will soon have a retail facility in San Diego ( Kearny Mesa) to serve the public.

The Farm Shop at Primal Pastures in Temecula all sells Cook Pigs Ranch meats.

The Fourteen Most Expensive Tasting Menus in America by Eater NationalEater National posted an intriguing piece entitled “The 14 Most Expensive Tasting Menus In America” back on January 28th. The feature was authored by Gabe Ulla.

Number 14 is Daniel in New York with a price tag of $567 for two guests. It gets progressively more expensive on the way up to Number 1 which carries a lofty $1,160 tab for two. Ouch…

Chef Jet and Producer Andy have been fortunate enough to experience a handful of these incredible dining spectaculars. We’ll paint the rarified picture…It’s not for everyone. Forgive us.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Three: Chef Kelly Mullarney, Co-Owner, Bruxie
Segment Four: Chef Michael Puglisi, Proprietor, Electric City Butcher Shop
Segment Five: Lucy Lean, Co-Producer / Executive Director, All-Star Chef Classic at L.A. Live
Segment Six: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part One
Segment Seven: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part Two
Segment Eight: Jet Tila and Andy Harris on “The 14 Most Expensive Tasting Menus in America”

Show 63, March 1, 2013: Jet Tila reporting on Cochon 555 Los Angeles

The COCHON U.S. Tour events serve as a link to preserving heritage breed pigs by promoting breed diversity in communities nationwide. The coast-to-coast tour connects ranchers raising heritage breeds with top chefs known for whole animal utilization.

Jet Tila at Cochon 555The Los Angeles stop of the Cochon 555 tour was Sunday, Feb. 23rd at the Fairmont Miramar Hotel in Santa Monica. Five Chefs worked with five heritage pigs in an intense competition. Chef Ray Garcia of Fig Restaurant was the defending champion.

Our own Chef Jet Tila was a judge. He also cooked the heritage pig for the After Party (Cochon Late Night Asian Speakeasy.) The heritage pig was a Kune Kune (they like to feed on grass) from Rainbow Ranch Farm.

Jet will report on this year’s “Epic Heritage Pork Event.”

Play

Show 62, February 22, 2013: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Jet Tila and a heritage pig at Cochon 555 in 2013Remember the L.A. tour stop of Cochon USA is Sunday, February 23rd at The Fairmont Miramar Hotel in Santa Monica from 4 to 8:00 p.m. Ray Garcia of Fig Restaurant is the host chef (and the defending Prince of Pork.) It’s a celebration of heritage pork raised on family farms. Our own Jet Tila will be there cooking an additional late-night heritage pig (a Kune Kune) for the After-Party.

UNLV in Las Vegas has the most respected hospitality management program in the West. The Dean of the William F. Harrah College of Hotel Administration there joins us to profile the prestigious program. Unusual cuts of beef are finding their way onto fine dining restaurants menus. We’ll be speaking with a meat expert to better understand these cuts. A coffee authority is with us to talk about the current trends in roasting coffee. You’ll also hear about a relatively new contemporary Mediterranean/Italian restaurant in Beverly Hills with an energetic young chef in the kitchen and an exciting pastry chef with impressive credentials. Orange County Restaurant Week launches February 23rd. We’ll have a preview with the GM of one of the classic participating restaurants. Also on the menu is an award-winning and high profile food truck (with an edge) that graduated to opening an even more successful brick and mortar location in an unexpected location.

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

Play

February 22: UNLV, Coffee Bean, Five Crowns, West Coast Prime Meats, Grill ‘em All Burgers, DOMA Beverly Hills

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Stowe Shoemaker, Dean, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas
Segment Three: Jay Isais, Senior Director, Coffee Roasting & Manufacturing, Coffee Bean & Tea Leaf
Segment Four: Jim Colombo, General Manager, Five Crowns and SideDoor, Corona del Mar
Segment Five: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Six: Ryan Harkins, Executive Chef & Co-owner, Grill ‘em All Burgers
Segment Seven: Executive Chef Dustin J. Trani, DOMA Beverly Hills
Segment Eight: Jet Tila with your questions and his answers

Chef Jet and Producer Andy preview the show.

Jet Tila and a heritage pig at Cochon 555 in 2013Remember the L.A. tour stop of Cochon USA is Sunday, February 23rd at The Fairmont Miramar Hotel in Santa Monica from 4 to 8:00 p.m. Ray Garcia of Fig Restaurant is the host chef. It’s a celebration of heritage pork raised on family farms. Our own Jet Tila will be there cooking an additional late-night heritage pig for the After-Party.

UNLV in Las Vegas has the most respected hospitality management program in the West. The Dean of the William F. Harrah College of Hotel Administration there joins us to profile the prestigious program. Unusual cuts of beef are finding their way onto fine dining restaurants menus. We’ll be speaking with a meat expert to better understand these cuts. A coffee authority is with us to talk about the current trends in roasting coffee. You’ll also hear about a relatively new contemporary Mediterranean/Italian restaurant in Beverly Hills with an energetic young chef in the kitchen and an exciting pastry chef with impressive credentials. Orange County Restaurant Week launches February 23rd. We’ll have a preview with the GM of one of the classic participating restaurants. Also on the menu is an award-winning and high profile food truck (with an edge) that graduated to opening an even more successful brick and mortar location in an unexpected location.

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

Stowe Shoemaker is the Dean of the William F Harrah College of Hotel Administration at University of Nevada Las VegasThe most distinguished hospitality and restaurant management program in the West is the William F. Harrah College of Hotel Administration at UNLV in Las Vegas. Stowe Shoemaker (a Cornell University School of Hotel Administration alum) is the Dean. Before joining UNLV, Dean Shoemaker spent 19 years as an educator at Cornell. Food Network’s Guy Fieri is a graduate of UNLV’s program.

Las Vegas serves as one of the world’s largest hospitality and tourism laboratories. The school provides valuable internships and mentors. The hospitality-management bachelor’s-degree program provides a broad educational approach to a career in the hospitality industry.
Students can select a concentration in gaming management, meetings and conventions, professional golf management, or restaurant management.

The school is ranked #4 in the world by the Journal of Hospitality & Tourism Research.

Jay Isais of the Coffee Bean and Tea LeafWe had such a great response to the Coffee Bean & Tea Leaf’s Jay Isais ( eye-zay-us) from last year that we’ve invited him back to share another steaming cup of brew. This time the discussion is on the roasting of coffee beans and how that impacts flavor. Jay is the Senior Director, Coffee Roasting & Manufacturing for the Coffee Bean & Tea Leaf.

Jay also provides insight into the three major coffee growing areas of the world and what the flavor profile of the resulting coffee is.

Orange County Restaurant WeekThe OC’s most anticipated, and delicious, dining event, Orange County Restaurant Week, returns from February 23rd to March 1st. Diners will have the opportunity to enjoy the wide spectrum of dining options in the County at special prices for prix-fixe menus for both lunch and dinner.

Over 100 restaurants are part of Orange County Restaurant Week.

The iconic Five Crowns, a Corona del Mar landmark, is one of the participating restaurants. General Manager Jim Colombo (also a chef by background and training) joins us to preview his special menu.

West Coast Prime MeatsWest Coast Prime Meats really knows the meat business as only an insider can. Most of their seasoned, senior executives have an extensive background in the restaurant business or are master butchers. If fact West Coast’s key master butcher has more than 30 years experience in the field.

Dave Wicker, WCPM’s Vice President of Sales & Marketing and Managing Partner, is with us to talk beef. What’s prime beef? An explanation of the process of aging of beef is on the menu. We’ll discuss previously uncommon cuts which are now attracting attention including the Teres Major and the Flat Iron Steak.

Ryan Hankins of Gril Em All BurgersOne of the very first “better burger” food trucks in Los Angeles County, Grill ‘em All Burgers, rolled onto the scene in 2009. As unusual as it sounds it was a heavy metal devotee’s take on the ample burger meal. The founders are Chef Ryan Harkins (a Cleveland native) and Matt Chernus, a former professional wrestler.

The stars were in alignment for them as they were inexplicably cast for the first season of Food Network’s cross-country “Great Food Truck Race.” This was the only season where the competitors were required to have actual food truck experience.

Although the Grill ‘em All guys were on the threshold of elimination on multiple episodes (and expected by the Producers to be out in the early going) they scrappily hung in there and came out on top at the conclusion of the high octane finale in New York! Once the season aired business was such that they needed to secure a second truck.

The gameplan was always to eventually move into the right (affordable) brick and mortar location. That happened last January (2013) when they opened in the Renaissance Theater Plaza in Alhambra in a former (failed) chain 50s diner location. Chef Ryan and Matt have made an odd location work. Grill ‘em All had lines down the block for their anniversary celebration last month. Nights and Weekends are their really busy times.

Future plans include a second location. Down the road Chef Ryan’s goal is to open a burger restaurant in his hometown of Cleveland where the dining scene is now really happening.

The remaining Grill ‘em All truck will soon be back in action for private events.

Dustin TraniDoma Beverly Hills opened rather quietly at 362 N. Camden Dr. in Beverly Hills in 2012. The address is well-known as the long-standing former home of Prego.

What’s creating a lot of excitement there with foodies is the young executive chef, Dustin Trani. He’s all of 29 years-old. He has worked at a Michelin starred restaurant in Italy, cooked at the Oriental Hotel in Bangkok, and was chosen by the Governor to represent California in a prestigious national seafood competition in New Orleans.

He’s a 4th generation Los Angeles area Italian chef who started working at age 11 in his family’s restaurant, J. Trani’s, in San Pedro which opened in 1925. He’s also a C-CAP alum. His food is contemporary Mediterranean/Italian with an emphasis on seafood.

His talented pastry chef is Marissa Sharon previously at Scott Conant’s Scarpetta in Beverly Hills. Her mini-cannoli are a real standout.

KnivesWe get questions…

Chef Jet responds to an assortment of inquiries from the overflowing e-mailbag. Jet talks about safety concerns with raw chicken, the selection process for proper knives in the home kitchen, and the quality of frozen fish.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Stowe Shoemaker, Dean, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas
Segment Three: Jay Isais, Senior Director, Coffee Roasting & Manufacturing, Coffee Bean & Tea Leaf
Segment Four: Jim Colombo, General Manager, Five Crowns and SideDoor, Corona del Mar
Segment Five: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Six: Ryan Harkins, Executive Chef & Co-owner, Grill ‘em All Burgers
Segment Seven: Executive Chef Dustin J. Trani, DOMA Beverly Hills
Segment Eight: Jet Tila with your questions and his answers

Show 61, February 15, 2013: Brady Lowe, Founder & Lord of Pork, Cochon 555

Brady Lowe of Cochon 555Cochon 555 (a celebration of heritage pork) returns to Los Angeles on its 2014 cross-country tour at The Fairmont Miramar Hotel on Sunday afternoon, February 23rd. Over 11 tons of heritage pork raised by family farms will be served across the country in the nose-to-tail touring culinary competition.

2014’s competing chefs include Host Chef Ray Garcia of Fig Restaurant, Christian Page of Short Order, Jason Neve of B&B Ristorante, Ray England of Craft, and Brian Howard of Comme Ca. Each chef prepares a maximum of six dishes created from one whole heritage pig.

Our own Jet Tila will be preparing an additional late-night sixth pig for the After Party.

Play

Show 32, June 22, 2013: Brady Lowe, creator of the Cochon 555 National Tour

Brady Lowe of Cochon 555On May 5th at House of Blues in West Hollywood Chef Jet was one of five chefs chosen to compete in the 5th anniversary tour stop in L.A. as part of the ten city national competition of Cochon 555. Each accomplished chef needed to create at least three standout dishes using representative parts of a whole heritage pig. Each chef also prepared 400 tasting portions for the guests. In a spirited competition Ray Garcia of Fig in Santa Monica was the top porker for Los Angeles.

The finals, The Grand Cochon competition, was part of the Sunday closing events at the Aspen Food & Wine Festival on June 9th. The 10 regional winners were pitted against each other and a Prince or Princess of Pork was crowned.

More Cochon events are scheduled for the balance of the year. Look for Cochon Island in Hawaii in September and the All-Star Cochon in Downtown Las Vegas on October 20th

Play

June 22: Sotto, Cochon 555, Tal Ronnen

Podcasts

Segment One: On the Road with Chef Jet and Producer Andy
Segment Two: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles Part One
Segment Three: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles Part Two
Segment Four: Brady Lowe, creator of the Cochon 555 National Tour
Segment Five: Chef Tal Ronnen of Crossroads in West Hollywood Part One
Segment Six: Chef Tal Ronnen of Crossroads in West Hollywood Part Two

Chef jet Tila and Alton BrownThis past week Chef Jet has been part of an influential food conference along with a number of standout food luminaries at UMass Amherst in Massachusetts. Jet will give us some of the highlights.

Producer Andy will preview one of the biggest ethnic food festivals happening this weekend in Orange County.

We’ll also answer some e-mail inquiries.

Steve Samson and Zach Pollack of SottoSotto on Pico Blvd. in West Los Angeles just East of Century City is the dream restaurant of American chefs Steve Samson and Zach Pollack who are both obsessed (in the best possible way) with all things Italy. Samson is the skilled executive chef and Pollack is the gifted pizzaiolo, and the food represents the fare of Southern Italy.

Steve Samson is known to Angelenos as one of the respected executive chefs in the rich history of Piero Selvaggio’s Valentino in Santa Monica. In early 2009 Samson and Pollack created the well-received Pizzeria Ortica in Costa Mesa’s performing arts district near South Coast Plaza for David Myers.

Brady Lowe of Cochon 555We’ve been following the Cochon 555 national tour since their stop in Los Angeles on Sunday, May 5th at House of Blues in West Hollywood. Our own Chef Jet Tila headed one of the five competing teams creating dishes from a whole heritage pig. Each culinary team provided tastes for the 400 attendees who were then part of the final judging.

The ten regional winners met at the Aspen Food & Wine Festival last Sunday for the final showdown, The Grand Cochon. Among the finalists was Chef Ray Garcia of Fig in Santa Monica, the supreme porker from the Los Angeles competition.

Cochon founder, Brady Lowe, based in Atlanta, joins us with the final report of this year’s results.

Tal Ronnen of Crossroads KitchenTal Ronnen is the go-to vegan chef cooking in the United States. He opened his first Los Angeles area restaurant, Crossroads, back in March. It’s at the corner of Melrose and Sweetzer Avenue in West Hollywood. The food is fine-dining vegan with Mediterranean-style small plates in a highly designed space.

“I just can’t do the throw some vegetables and a starch on a plate thing,” Ronen once said in a Los Angeles Times profile. “That’s the problem with most vegan dishes. It’s a Portobello mushroom cap, or pasta primavera, and when you’re finished with dinner you have to hit the drive-through. You have to give people something that will satisfy them”

Chef Ronnen also contributed to the original menu for LYFE Kitchen which launched earlier in the year in Culver City.

His reputation is such that in early 2011 when very particular casino resort mogul Steve Wynn wanted to add vegan dishes to all of his acclaimed restaurants at both Wynn Las Vegas and Encore the plum assignment went to Chef Ronnen.

Podcasts

Segment One: On the Road with Chef Jet and Producer Andy
Segment Two: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles Part One
Segment Three: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles Part Two
Segment Four: Brady Lowe, creator of the Cochon 555 National Tour
Segment Five: Chef Tal Ronnen of Crossroads in West Hollywood Part One
Segment Six: Chef Tal Ronnen of Crossroads in West Hollywood Part Two

May 11: Cochon 555, Jenn Stoker, Kedric Francis, Vic Vegas, Brandon Boudet

Podcasts

Segment One: Chef Jet Tila
Segment Two: Chef Jennifer Stoker the Chicago-based author of She Cooks, She Scores: The Steamy Stories Behind the Recipes
Segment Three: Kedric Francis, Executive Editor of Coast (monthly) as well as the co-founding editor of the new OC Register Magazine (appearing twice monthly with the Monday edition of the Orange County Register.) Part One
Segment Four: Kedric Francis, Executive Editor of Coast (monthly) as well as the co-founding editor of the new OC Register Magazine (appearing twice monthly with the Monday edition of the Orange County Register.) Part Two
Segment Five: Chef Vic Vegas, chef/proprietor of Vic’s restaurant in Anthem, NV, a suburb of Henderson
Segment Six: Chef Brandon Boudet, Executive chef and co-proprietor of Dominick’s, Little Dom’s and Tom Bergin’s

Incredible food with a lot of variety is on the menu for this week. It’s pork, a taste of Chicago, a dine-around in the OC, crawfish broil with New Orleans seasoning and inspiration, and yummy Venezuelan food hidden in plain sight in Las Vegas! Bring it on…

Chef Jet Tila host of the SoCal Restaurant ShowLast Sunday our own Chef Jet competed as one of five esteemed teams in the highly competitive Los Angeles stop of the 5th Anniversary tour of Cochon 555. It’s intense…

Each selected chef was tasked with creating five original dishes using all parts of a Heritage pig. The winner was decided by a team of 20 judges and the votes of the 400 pork-loving attendees.

The winning Los Angeles team now moves on to the National Finals in Aspen on June 16th as part of the celebrated Aspen Food & Wine Classic.

Jet will share his ringside observations on the competition.

 

 

Jenn StokerChef Jenn Stoker is a Chicago-based personal chef and graduate of the prestigious Culinary Institute of America in Hyde Park.

Along the way she has perfected some fun recipes and interesting relationships. She has put all of this into her book, She Cooks, She Scores: A Satisfying Collection of Tastes and Tales.

Here’s what a reviewer had to say : “This accomplished chef and author has combined her talents and life experiences to bring us along her life journey with an inside look at her passion for cooking, life, and love.”

“Most Cookbooks are technical and without any flavor. Chef Jenn breaks it down as if you are in the kitchen with her. She doesn’t stop there! She turns the heat up a little with recipes that were inspired by ex-boyfriends! Mamma Mia!“

Perceptive journalist and veteran editor Kedric Francis has been on the Orange County scene for seventeen years. He is currently the Executive Editor of Coast (monthly) as well as the co-founding editor of the new OC Register Magazine. Previously he was the founding editor-in-chief of Riviera as well as Riviera San Diego.

Kedric is going to share his perspective on the dining out scene in Orange County as compared to dining out in Los Angeles County. He’s also discussing the differences he notes in restaurant criticism in each area.

It’s voting time for the best restaurants section in the OC Register’s annual Best of OC publication. Reader/public voting is on now through the end of May.

Vic VegasMany of you may remember the name Vic Vegas from a recent season of the popular Food Network series, Food Network Star. Vic originally looked like a weird MMA fighter turned chef, but it turned out he’s really a Mama’s Boy from Jersey with some great Italian recipes.

Fast forward two years, and now Vic has his own restaurant, aptly titled Vic’s, in the Las Vegas suburb of Anthem, Nevada. It’s only been open two months and it already has a great following.

Vic will share his experiences of opening the new restaurant, what’s on the menu and what he thinks about the upcoming season of Food Network Star, about to hit the airwaves in just a couple of weeks.

Brandon Boudet of Dominick’s, Little Dom’s and Tom Bergin’sNew Orleans native, Chef Brandon Boudet, is the co-owner of Dominick’s, Little Dom’s and Tom Bergin’s.

On Saturday, May 18th and May 25th from Noon to 4:00 p.n. Chef Boudet is holding his 4th Annual Crawfish Boil on the patio at Dominick’s. It’s 300 pounds of fresh Louisiana crawfish cooked at each event!

It’s a real taste of New Orleans in Los Angeles!

Also on the menu are Boudet’s New Orleans specialties including Po’ Boys and Crawfish Boiled Artichokes with Remoulade. For dessert there are New Orleans Sno Balls.

Podcasts

Segment One: Chef Jet Tila
Segment Two: Chef Jennifer Stoker the Chicago-based author of She Cooks, She Scores: The Steamy Stories Behind the Recipes
Segment Three: Kedric Francis, Executive Editor of Coast (monthly) as well as the co-founding editor of the new OC Register Magazine (appearing twice monthly with the Monday edition of the Orange County Register.) Part One
Segment Four: Kedric Francis, Executive Editor of Coast (monthly) as well as the co-founding editor of the new OC Register Magazine (appearing twice monthly with the Monday edition of the Orange County Register.) Part Two
Segment Five: Chef Vic Vegas, chef/proprietor of Vic’s restaurant in Anthem, NV, a suburb of Henderson
Segment Six: Chef Brandon Boudet, Executive chef and co-proprietor of Dominick’s, Little Dom’s and Tom Bergin’s