Show 297, November 10, 2018: Show Preview with Co-Host Andy Harris

Now a decadent preview of this Saturday’s tantalizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Cocktails are now available at LA Rams home games at the L.A. Memorial Coliseum.

San Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook some of the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel. We’ll ride the wave with Jim.

In early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot establishment with a spectacular shaded patio, is open daily for lunch and dinner. Chef Craig escapes his busy kitchen for a chat.

Located in the heart of the Willamette Valley, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label. Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

The Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Last month Portland-based boutique ice cream maker Salt & Straw opened their first Orange County location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego. Co-Founder Kim Malek is our guest.

Aboard a luxury cruise ship dining is a paramount guest experience. The person responsible for overseeing the guest dining experience in the front-of-the house is the Maitre d’Hotel. On Princess Cruises’ Ruby Princess that is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage. There are many very special occasions to oversee. Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Program Note:
For next Saturday only, November 17th, were graciously moving aside in our usual morning slot for Notre Dame Football. No cause for alarm…We’re still with you that Saturday afternoon with a full show at the special time of 4 to 6:00 p.m. Please join us!

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 297, November 10, 2018: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson

Diestel Turkey Ranch from West Coast Prime MeatsThe Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Jay shares his perfected Family recipe for Dry-Aged Pork Rib Roast with Apple – Mustard Glaze. Jay happily cooks with is wife, Tawnya, on weekends.

Terry is talking turkey…On his Holiday menu is a clever Turkey Roulade and his version of Osso Bucco using Turkey instead of Veal.

Terry Hanks and Jay Henderson (The Meatheads) join us.

Play

November 10: Blinking Owl Distillery, Jim Kempton, Ocean at Main, Anthony King, West Coast Prime Meats, Salt & Straw, Ruby Princess

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robin & Brian Christenson, Proprietors, Blinking Owl Distillery, Santa Ana
Segment Three: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat
Segment Four:Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach
Segment Five: Winemaker Anthony King, General Manager, The Carlton Winemakers Studio, Willamette Valley
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson
Segment Seven: Kim Malek, Co-Founder, Salt & Straw Ice Cream
Segment Eight: Giorgio Pisano, Maitre d’Hotel, Princess Cruises’ Ruby Princess

Now a decadent preview of this Saturday’s tantalizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Cocktails are now available at LA Rams home games at the L.A. Memorial Coliseum.

San Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel. We’ll ride the wave with Jim.

In early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot establishment with a spectacular shaded patio, is open daily for lunch and dinner. Chef Craig escapes his busy kitchen for a chat.

Located in the heart of the Willamette Valley, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label. Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

The Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are

Both serious home cooks so they really know the territory.

Last month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego. Co-Founder Kim Malek is our guest.

Aboard a luxury cruise ship dining is a paramount guest experience. The person responsible for overseeing the guest dining experience in the front-of-the house is the Maitre d’Hotel. On Princess Cruises’ Ruby Princess that is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage. There are many very special occasions to oversee. Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Program Note:
For next Saturday only, November 17th, were graciously moving aside in our usual morning slot for Notre Dame Football. No cause for alarm…We’re still with you that Saturday afternoon with a full show at the special time of 4 to 6:00 p.m. Please join us!

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Craft Cocktails are now available at LA Rams home games served at a dedicated bar at the L.A. Memorial Coliseum.

Selections include OC Orange Mule, Tailgate Tonics, The Cocktail Kicker and Tropical Touchdown (Blinking Owl Vodka, Lime Juice, Passion Fruit Liqueur and Soda.)

Brian’s Single Barrel, First Batch Birthday Bourbon has just been released in a 150 bottle batch. We’ll find out about it. It’s been aging in barrel for 2 years!

A straight Rye Whiskey is also currently aging. It could be released anytime between now and the end of 2019. We’ll get a progress report.

Also a kitchen is soon on the menu at Blinking Owl. Art long last – food and libations. We’ll get the tempting food report from Robin.

Jim KemptonSan Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel.

Now Jim is sharing his vibrantly colorful, flavorful, and healthful collection of recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he’s experienced – from Tahiti to Hawaii, the Basque Country to Indonesia, California to Mexico, Peru to Morocco, and beyond.

Jim Kempton is a lifelong surfer, cook, and writer. He has been the editor and publisher of Surfer magazine; the director of Quiksilver’s Crossing Project, a boat that searched the world for the best surf breaks; the director of media for Billabong; and the owner of the former Margarita’s Village, an award-winning regional Mexican restaurant in San Clemente, California. The San Clemente resident is currently president of the California Surf Museum, as well as a surf-industry consultant.

We’ll ride the wave with Jim.

Craig StrongIn early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location in a classic 40s Spanish revival building is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot eatery with a spectacular shaded patio, is open daily for lunch and dinner.

After nearly 25 years of working at luxury hotels and resorts around the globe, Strong has come full circle to his native Southern California roots with the opening of Ocean at Main. From growing up in San Diego and cooking with produce from the family garden, this chef/owner is now sharing his Coastal California cuisine with the Laguna Beach community he has embraced for the last 10 years.

“Everything from its name, Ocean at Main, to the last drop of a favorite California wine is designed to provide guests with the quintessential Southern California dining experience. Here, Chef Craig Strong continues his devotion to sourcing the finest products available from local purveyors and suppliers as he creates approachable contemporary Coastal California cuisine and a convivial ambiance to please the nearby community and beyond.”

“I want to cook for our guests the way I cook for my family and friends at home. At Ocean at Main, I will celebrate the diversity, freshness and healthy lifestyle of Southern California. We will procure our ingredients from the local farmers and meat, seafood and specialty vendors whom I have been working and collaborating with for years. Coaxing the true flavors from exceptional products is always my goal.” Chef Craig Strong

Chef Craig escapes his busy kitchen for a chat.

Anthony KingLocated in the heart of the Willamette Valley in the charming wine-village of Carlton, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label.

GM Anthony King came to the Carlton Winemakers Studio in 2015, after eight years as winemaker at Lemelson Vineyards, with the express intent to continue to learn his craft. “The Studio offers a rare opportunity to continue to challenge your own assumptions, see fruit from across the Valley and beyond, and work alongside some of the best winemakers in the world.” he explains.

“Ratio is not intended for growth. It is small and will continue to remain so. It is a conduit for King’s ongoing attempt to understand and hone his ability to express the place and make wines that are both individual and worthy of praise within the context of wines from anywhere in the world.”

Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

Diestel Turkey Ranch from West Coast Prime MeatsThe Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Terry Hanks and Jay Henderson (The Meatheads) join us.

Kim MalekLast month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego.

“Our story is part luck, part strategy and part love (for ice cream, family, local foods, and other stuff we can’t mention here). I (Kim) have been wanting to open an ice cream scoop shop since 1996. I thought it would be nice to have a local spot where you could run into your neighbors, celebrate with your family, reward yourself…whatever! And I love exploring fun, interesting new flavors. After toiling away in safe mode working for several amazing Fortune 500 businesses, I moved back to Portland for love and found the window of opportunity and support that I’d been lacking to jump start my idea.”

“In the meantime, my cousin Tyler had been studying in China and traveling in Asia. He completed his business degree and had just announced to the family that he was going to enroll in Culinary School. I actually saw a posting on Facebook that he was considering moving to Portland and phoned him up…not even knowing about his plans! We traded stories and updated each other – coming to realize we are on similar paths by coincidence. Next thing I knew, I was getting reports from Tyler regarding ice cream tests he was running with his friends and family as tasters. He had a million ideas and wanted to join me in this crazy idea. How could I resist? He literally dropped what he was doing, loaded up his car and drove to Portland from Seattle to start work as our head ice cream maker the very next day. I would probably be somewhere rocking back and forth in a corner without him. He’s amazingly talented, super smart, hard-working, and quite possibly the nicest person ever.”

“We’re hoping to create the kind of company that’s fun to support, work for, and partner with. We’re about building strong local community – both in the neighborhoods where we do business and by purchasing as many local products as possible (to keep our money in Oregon and help create stronger local economies).”

Co-Founder Kim Malek is our guest.

Giorgio PisanoAboard a luxury cruise ship dining is a paramount part of the guest experience. The person responsible for overseeing the guest dining experience in all the dining rooms aboard ship is the Maitre d’Hotel.

On Princess CruisesRuby Princess that individual is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage.

Giorgio was born in a beautiful, small village in the South of Italy, Pizzo Calabro. His first posting with Princess was on the Island Princess (original) in 1976 as a Buffet Steward. He spent his vacations working in hotels in and around Italy. His eagerness for learning and achievement helped him move very quickly through the ranks until he was appointed to the position of Maitre d’Hotel in 1992.

Giorgio was elected to launch the largest ship in the world in 1995, the Sun Princess, making him the youngest Maitre d’Hotel on the biggest ship in the world at the time.

Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robin & Brian Christenson, Proprietors, Blinking Owl Distillery, Santa Ana
Segment Three: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat
Segment Four:Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach
Segment Five: Winemaker Anthony King, General Manager, The Carlton Winemakers Studio, Willamette Valley
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson
Segment Seven: Kim Malek, Co-Founder, Salt & Straw Ice Cream
Segment Eight: Giorgio Pisano, Maitre d’Hotel, Princess Cruises’ Ruby Princess

Show 296, November 3, 2018: Chef Andrew Gruel, Chef’s Tips for Stress-Free Holiday Entertaining, Part 1

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoThe Holidays are fast approaching and it’s time for the return of our Ask the Chef” segment with our own resident cooking authority, Chef Andrew Gruel. Chef Andrew provides a bevy of his always reliable best tips for stress-free Holiday entertaining. There is much more than turkey on the Holiday table…

To brine or not to brine that is perhaps the Thanksgiving question? How do you get all the parts of the turkey to cook evenly?

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Show 296, November 3, 2018: Chef Andrew Gruel, Chef’s Tips for Stress-Free Holiday Entertaining, Part 2

Andrew and William GruelThe Holidays are fast approaching and it’s the continuation of our Ask the Chef” segment with our own resident cooking authority, Chef Andrew Gruel. Chef Andrew resume providing a bevy of his always reliable best tips for stress-free Holiday entertaining.

Chef Andrew covers tips for defrosting a frozen turkey. How do you work seafood onto the Holiday table? Being creative with the sides…What’s for dessert?

Play

Show 199, November 26, 2016: Chef Andrew Gruel of Slapfish Restaurant Group – Holiday Entertaining

Andrew and William GruelChef Andrew Gruel thankfully rescued us from potential Thanksgiving kitchen disasters with reliable information from a real, working chef.

Now it’s on to December Holiday entertaining and the stakes are equally high. Is the Boss and spouse perhaps coming over for a Holiday Party?

Chef Andrew has more practical and inspired Holiday cooking tips aplenty to share…

A great suggestion is to serve your Holiday meal courses Family-style instead of individually plating every course. It’s more interactive for the guests and saves time and space. Keep your guests involved.

For inspiration please take a look at Chef Andrew’s Facebook Live presentation on preparing stuffing. As you might guess there could be a seafood ingredient in the stuffing. It’s “Talking Thanksgiving Stuffing.”

The video also highlights his December Slapfish program of “giving back” benefiting the grass-roots Bracken’s Kitchen. Nothing more worthy at Holiday time than getting local people in need (children, too) fed nourishing food.

 

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Show 49, November 23, 2013: Bruno Serato, chef/proprietor of Anaheim White House

Bruno Serato of the Anaheim White HouseThe ever gracious Bruno Serato is the highly visible owner and culinary force behind the Anaheim White House. The restaurant is housed in a stately mansion, a historical national landmark, dating back to 1909. It has the look of an Italian villa. Bruno has been the keeper of the flame there since 1987. This year the menu was enhanced to offer premium steaks, too. Bruno likes to now characterize the establishment as an “Italian Steak House.”

The Holidays are Bruno’s favorite time of the year as he fund-raises to benefit the Caterina’s Club’s Motel Kids. December marks his annual toy drive to collect gifts for some 2,000 Motel Kids. Every night Bruno feeds 500 hungry kids.

It all starts with the 26th Annual Christmas Tree Lighting Ceremony and Dinner at the Anaheim White House on Sunday, November 24th. It always sells out so make your plans accordingly. There is real snow on the ground…

Bruno has just introduced a new 3-course Sunday Brunch Menu with free-flowing Champagne at the Anaheim White House.

The Anaheim White House offers 12 private dining rooms so it’s an ideal spot for Holiday entertaining and business meetings.

Play

November 3: Barbara Fairchild, Merrin-Mae Fuentebella, Jason Kessler, Anita Lau, Elizabeth Whitt, Josiah Citrin, Matt Bencivenga

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Barbara Fairchild, food journalist, cookbook author, educator, and consultant
Segment Three: Chef Merrin-Mae, winning cheftestant, Food Network’s “Cutthroat Kitchen”
Segment Four: Jason Kessler, food journalist
Segment Five: Anita Lau of the Mad Hungry Woman blog”
Segment Six: Chef Instructor Elizabeth Whitt
Segment Seven: Josiah Citrin, Chef/Proprietor of Melisse
Segment Eight: Matt Bencivenga, executive chef and partner of the Wolfgang Puck Catering Company

Jet Tila with Ben McKee of Imagine Dragons at Life is Beautiful Festival in Las VegasThanks to all of our loyal & enthusiastic listeners who were part of the audience for Jet’s Saturday afternoon cooking demo with Ben McKee of The Imagine Dragons at the Life Is Beautiful food and music festival in Downtown Las Vegas. It was standing room only for the demo in the Chefs On Stage East tent.

Jet and Andy preview the show. We have everything from a snapshot on where to dine now in New York to what it takes to prepare and serve gourmet food to the demanding VIPs at the Breeder’s Cup at Santa Anita. Also we’ll get the behind-the-scenes with a winning chef from Food Network’s new hit series “Cutthroat Kitchen” hosted by Alton Brown. Jet is one of the regular judges for the first season.

Barbara FairchildBarbara Fairchild is a respected food journalist, cookbook author, consultant, and educator. She is best known to us as the long-time former editor of Bon Appetit Magazine when they were based in Los Angeles.

This summer she taught a course in the Arthur L. Canter Journalism Institute at the prestigious New York University. Barbara tells us all about that as well as provides us with some great Manhattan dining suggestions ranging from a deli find to fine dining Italian and a comfortable celebrity chef restaurant that’s really worth going to.

Merrin Mae FuentebellaChef Merrin-Mae is a cheftestant on the first season of Food Network’s high pressure “Cutthroat Kitchen” hosted by Alton Brown. Her episode is entitled “Kiss My Grits” and was first aired on October 6th.

The level of competition was particularly intense and the sabotages were devilish. Chef Merrin-Mae made us proud in SoCal (she is a local) and she won the episode. One of the other cheftestants was a “Chopped” winner and was eliminated after the first round!

She currently works at Alma with executive chef Ari Taymor. When she did the show she was part of the culinary team at Sotto.

The latest fad diet that is getting a lot of attention is the Paleo Diet (also known as the caveman diet.)

Jason Kessler of Food RepublicFood journalist Jason Kessler of Food Republic and Bon Appetit was actually on the diet for 40 days and shares his experience with us. Jason’s observation is that because the diet is so restrictive you can drop some weight rather quickly. The severely limiting factor is that it gets monotonous rather fast.

San Diego, we haven’t forgotten you.

anita-lauAnita Lau of the Mad Hungry Woman blog is with us with a San Diego dining discovery. Anita was a nominee for a Golden Foodie award in Journalism this year.

Anita’s find is Ristorante Kaz. This is an intriguing Japanese Italian fusion cuisine spot. Anita’s favorite bite was an angel hair pasta dish with creamy sea urchin with spinach and salmon roe.

Elizabeth WhittFeeling ambitious in the kitchen…? Time to get a running start on holiday cooking and entertaining. Our superstar chef instructor, Elizabeth Whitt, of www.ChefElizabeth.com is with us again to get those holiday preparations pointed in the right direction with relative ease.

Pumpkin is in this year. Chef Elizabeth has both a savory and sweet recipe to add to your holiday collection. First up is an incredible Pumpkin Risotto with a fresh baking pumpkin or butternut squash. For dessert there is a not too sweet Pumpkin Cheesecake. Yum….!

When Chef Jet has his own culinary questions he turns Le Cordon Bleu, Paris-trained to Chef Elizabeth. She has a series of popular holiday classes coming up that always sell out early. On November 7th she has “Make-Ahead Holiday Side Dishes” from 11:00 a.m. to 1:30 p.m. and “Holiday Pies and Desserts” the same day from 6:30 p.m. to 9:00 p.m.

Then on December 5th its her most popular class, “Appetizers and Hors D’oeuvres,” from 6:30 p.m. to 9:00 p.m.

All classes are at the Cypress Community Center in Cypress.

Josiah CitrinFifteen years ago when fine-dining restaurants located outside of the protective umbrella of luxury hotels were at a low ebb in Los Angeles Chef Josiah Citrin sold his stake in a very popular Santa Monica dinner house and went out on his own to open a ultra-luxe, destination, freestanding, fine-dining, contemporary French restaurant with California accents. That was the start of Melisse. All these years later it still impresses.

Josiah is a new member of the Bocuse d’Or USA Foundation’s prestigious Culinary Council. On November 10th Josiah and five other culinary superstars will join forces to cook an extraordinary six course repast at Melisse in Santa Monica to raise funds for The Foundation. Two different levels of wine-pairings are available for a supplement.

The esteemed group of chefs includes Gavin Kaysen, the Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach, and Toronto. He has previously represented the USA in the Bocuse d’Or culinary competition. For reservations please call 310.395.0881.

The Bocuse d’Or USA Foundation, established in 2008, is a non-profit organization led by a Board of Directors of renowned chefs Daniel Boulud, Thomas Keller and Jerome Bocuse (Paul’s son.) The Foundation is devoted to recruiting, training, and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon, France every two years. Think of it as the Olympics of the culinary world…

The 2013 Breeder’s Cup, horse racing’s premier international event, returns to storied Santa Anita Park on November 1st and 2nd.

Matt BencivengaWolfgang Puck Catering (they cater the annual Governors Ball for The Oscars) has been selected to serve it’s fine-dining, seasonal cuisine to some 5,000 demanding VIP attendees. Wolfgang Puck Catering’s cuisine will be served in the Trackside Marquee, Frontrunner, Sierra Vista, Trophy Lounge and the Chandelier Room.

Founding Executive Chef and Partner (of Wolfgang Puck Catering) Matt Bencivenga joins us to talk about the challenges of maintaining Spago quality at large events. It takes a lot of skill, planning, and an army of chefs.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Barbara Fairchild, food journalist, cookbook author, educator, and consultant
Segment Three: Chef Merrin-Mae, winning cheftestant, Food Network’s “Cutthroat Kitchen”
Segment Four: Jason Kessler, food journalist
Segment Five: Anita Lau of the Mad Hungry Woman blog”
Segment Six: Chef Instructor Elizabeth Whitt
Segment Seven: Josiah Citrin, Chef/Proprietor of Melisse
Segment Eight: Matt Bencivenga, executive chef and partner of the Wolfgang Puck Catering Company

December 22: Holiday Party Planning Special

Podcasts

Segment One: Jet Tila, William Lewis (Sommelier and Managing Partner @ The Winery Restaurant and Wine Bar in Tustin,) and Elizabeth Whitt, Chef Instructor and pastry master, deluxe.
Segment Two: American Style Maven Nathan Turner
Segment Three: Cathy Thomas, Food Writer for the Orange County Register
Segment Four: Roberta Koz Wilson of Cookies For A Koz
Segment Five: Jacqueline Canter of Canter’s Deli
Segment Six: (Chef) Jeffrey Frederick, VP of Food & Beverage for Caesars Entertainment in Las Vegas

There are still ladles more of Holiday Cheer to serve on the “SoCal Restaurant Show” so please make us part of your Saturday morning.

Last Saturday we were happy to step aside early for the Angels’ big press conference to introduce slugger Josh Hamilton so on Dec. 22nd we’ll pick up our Holiday Entertaining special.

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinChef Instructor Elizabeth Whitt (also an accomplished pastry chef) and sommelier and Managing Partner of The Winery Restaurant & Wine Bar, William Lewis, encore to discuss incredible Holiday desserts. Sir William will also give us the 411 on ice wines.

We’re pleased to welcome American style maven Nathan Turner to the show. Perhaps you saw him on the “Today Show” on December 20th. Nathan will be sharing his tips on decorating the Holiday Table. His new book is Nathan Turner’s American Style : Classic Design & Effortless Entertaining. (Abrams.)

Cathy Thomas, the award-winning food writer for The Orange County Register has enthusiastically chronicled the food scene in Orange County for over twenty years. Cathy joins us to discuss The Register’s newly enhanced Food Section and her recent travels in Kauai.

Melissa's 50 Best Plants on the Planet CookbookCathy will be back with us on January 5th to fill us in on her newly published third book, Melissa’s 50 Best Plants On The Planet – The Most Nutrient –Dense Fruits and Vegetables, in 150 Delicious Recipes. Gift editions are available exclusively at Melissa’s World Variety Produce site.

It’s Holiday Time and what more thoughtful gift than absolutely delicious chocolate chip cookies baked in small batches! The big plus is that each sale benefits The Starlight Children’s Foundation.

Roberta Koz Wilson (jazz saxophone great Dave Koz’s sister) of Cookies for a Koz joins us to share the inspirational story. The cookies are a tribute to their late mother, Audrey, who created the original cookie recipe. The truth is that these famous cookies opened a lot of doors for Dave in his early days as a struggling musician!

Canter's Delicatessen in the Fairfax District of Los AngelesSince 1931 Canter’s Delicatessen has been serving the deli obsessed and the satisfied guests keep returning. In 1948 they moved from Boyle Heights to their current location on N. Fairfax Ave. in Los Angeles. They were one of the first late-hour hangs.

Canter’s is slow to change (and proud of it) but the 4th generation of the Canter Family has listened to their guests and implemented a series of menu changes to better serve the contemporary customer.

4th generation family spokesperson, Jacqueline Canter, is our guest to explain it all. (She is also affectionately known as the Bagel Queen.)

“The SoCal Restaurant Show” was on assignment in Las Vegas earlier this week. We covered the exclusive Friends of James Beard Benefit at Gordon Ramsay Steak at The Paris Las Vegas where Chef Ramsay himself was the star attraction. It was quite a spectacular! By year’s end Chef Ramsay will be overseeing three busy restaurants on the Las Vegas Strip! Look out Wolfgang Puck.

We’ll also report on some worthwhile dining adventures off The Strip.

Podcasts

Segment One: Jet Tila, William Lewis (Sommelier and Managing Partner @ The Winery Restaurant and Wine Bar in Tustin,) and Elizabeth Whitt, Chef Instructor and pastry master, deluxe.
Segment Two: American Style Maven Nathan Turner
Segment Three: Cathy Thomas, Food Writer for the Orange County Register
Segment Four: Roberta Koz Wilson of Cookies For A Koz
Segment Five: Jacqueline Canter of Canter’s Deli
Segment Six: (Chef) Jeffrey Frederick, VP of Food & Beverage for Caesars Entertainment in Las Vegas