Show 139, September 26, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

Greetings, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside this morning a bit early for Notre Dame football at 11:30 a.m.

Cooking authority Amelia Saltsman wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest tile is The Seasonal Jewish Kitchen – A Fresh Take On Tradition. Amelia joins us with all the tasty facts on her new book.

Executive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam, and cooked at one of the most prestigious charity funds-raisers in Las Vegas. We’ll catch-up with the always on the move Chef Eric.

DANCIN Vineyards (Medford, Oregon) is a lush, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. Dan Marca is our guest.

In three years. Seoul Sausage Company has become the premier force behind cutting edge Korean BBQ in Los Angeles.  What began as a tiny catering company run out of their apartment kitchen, Seoul Sausage is now a multi-faceted culinary enterprise comprised of an acclaimed restaurant in West LA’s “Little Osaka” neighborhood, two food trucks, a customized grilling Scion and an in-demand catering company. Newly opened is a Downtown L.A. location in Little Tokyo with an expanded menu and a full bar. Co-founder Ted Kim joins us with a fiery update.

What is the role of a sommelier in a restaurant ? It’s certainly changing…Is the person a friend or a foe ? How do you really know? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

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

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Show 139, September 26, 2015: Executive Chef Eric Klein of Wolfgang Puck’s Spago Las Vegas

Eric KleinExecutive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam on a 7-day Northeast Canada Discovery voyage, and been at-the-stoves with Wolfgang Puck as the host chef at one of the most prestigious annual charity funds-raisers in Las Vegas.

We’ll chat about his incredible five-course, farm-to-table lunch Chef Eric cooked on the fly in Bar Harbor, Maine at The Looking Glass Restaurant there with Host Chef Matt McPherson. The Chefs had never cooked together previously. The Captain of the ms Maasdam was one of the fortunate attendees.

Last week Chef Eric was the host chef for Chef Wolfgang Puck’s 3rd annual “Sip & Savor” benefit at Spago Las Vegas. It benefits Keep Memory Alive.

It’s a mix-and-mingle, wine-and-dine event which gave the guests the opportunity to indulge in an interactive culinary affair sampling the signature cuisine of each of Puck’s six Las Vegas restaurants, paired with a number of Chef Puck’s favorite wines.

We’ll catch-up with Chef Eric. He’s at the Saturday morning Downtown Summerlin Farmers Market. Spago Las Vegas is selling limited-production artisan bread there (baked in their own kitchen) as part of their local community outreach.

 

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September 26: Amelia Saltsman, Spago Las Vegas, Dancin Vineyards, Seoul Sausage, Wine Exchange

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Amelia Saltsman and The Seasonal Jewish Kitchen
Segment Three: Executive Chef Eric Klein of Wolfgang Puck’s Spago Las Vegas
Segment Four: DANCIN Vineyards, Co & Proprietor Dan Marca
Segment Five: Seoul Sausage Co. and Co-Founder Ted Kim
Segment Six: Kyle Meyer, Co-proprietor, The Wine Exchange

Greetings, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside this morning a bit early for Notre Dame football at 11:30 a.m.

Cooking authority  wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest tile is The Seasonal Jewish Kitchen – A Fresh Take On Tradition. Amelia joins us with all the tasty facts on her new book.

Executive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam, and been the lead working chef at one of the most prestigious annual charity funds-raisers in Las Vegas. We’ll catch-up with the always on the move Chef Eric.

DANCIN Vineyards (Medford, Oregon) is a lush, hillside, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. Dan Marca is our guest.

In three years. Seoul Sausage Company has become the premier force behind cutting edge Korean BBQ in Los Angeles.  What began as a tiny catering company run out of their apartment kitchen, Seoul Sausage is now a multi-faceted culinary enterprise comprised of an acclaimed restaurant in West LA’s “Little Osaka” neighborhood, two food trucks, a customized grilling Scion and an in-demand catering company. Newly opened is a full-service Downtown L.A. location in Little Tokyo with an expanded menu and a full bar. Co-founder Ted Kim joins us with a fiery update.

What is the role of a sommelier in a restaurant? It’s certainly changing…Is the person a guest’s friend or a foe ? How do you really know? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

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

Amelia SaltsmanSanta Monica-based cooking authority and culinary personality Amelia Saltsman wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest title is The Seasonal Jewish Kitchen – A Fresh Take On Tradition.

In The Seasonal Jewish Kitchen Amelia traces the delicious thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability. Guided by the Jewish lunar calendar, she divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year’s natural cycles.

Amelia draws on her own rich food history to bring the reader a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From her Iraqi grandmother’s kitchri—red lentils melted into rice with garlic slow-cooked to sweetness—to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake, Amelia’s game-changing approach is sure to win over a new generation of cooks.

You’ll find naturally vegan dishes, Middle Eastern fare, and new ways to use Old-World ingredients—buckwheat, home-cured herring, and gribenes—in fresh, modern meals. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking.

Whether you’re Jewish or not, observant or not, Ashkenazic or Sephardic, this yearlong culinary journey through the Diaspora will have you saying, “This is Jewish food? Who knew?”

Amelia joins us with all the incredibly delectable facts on her new book.

Eric KleinExecutive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam on a 7-day Northeast Canada Discovery voyage, and been at-the-stoves with Wolfgang Puck as the host chef at one of the most prestigious annual charity funds-raisers in Las Vegas.

Last week Chef Eric was the host chef for Chef Wolfgang Puck’s 3rd annual “Sip & Savor” benefit at Spago Las Vegas. It benefits Keep Memory Alive.

It’s a mix-and-mingle, wine-and-dine event which gave the guests the opportunity to indulge in an interactive culinary affair sampling the signature cuisine of each of Puck’s six Las Vegas restaurants, paired with a number of Chef Puck’s favorite wines.

We’ll catch-up with Chef Eric.

Dan MarcaDANCIN Vineyards (Medford, Oregon) is a lush, Tuscan Italian-esque vineyard estate known for award-winning Pinot Noir and Chardonnay where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca.

The Marcas take only one thing more seriously than hospitality – growing Pinot Noir and Chardonnay grapes of exceptional quality and making premium wine that expresses the terroir of their special site while spotlighting the grape’s essential character.

“Our recent expansion allows us to use our estate’s natural topography for a gravity flow system that cuts out the need for pumps. We can get the wine from barrel to bottling with minimal agitation which is integral for great Pinot Noir because its delicate flavor is easily damaged” says owner Dan Marca.

Dan Marca is our guest.

Ted Kim of Seoul SausageIn three years. Seoul Sausage Company has become the premier force behind cutting edge Korean BBQ in Los Angeles. What began as a tiny catering company run out of their apartment kitchen, Seoul Sausage is now a multi-faceted culinary enterprise comprised of an acclaimed fast-casual restaurant in West LA’s “Little Osaka” neighborhood, two food trucks, a customized grilling scion and an in-demand catering company.

Newly opened is a full-service Downtown L.A. location in Little Tokyo with an expanded menu and a full bar. Think Vinny’s Fried Chicken Sandwich with Adobo marinated chicken, honey habanero slaw, aioli and served on a brioche bun. On the Adult Beverage side of the menu is the Seoul Sista with rum, lime juice, pineapple juice, and matcha coconut cream.

Founded by brothers Ted and Yong Kim alongside Chef Chris Oh, Seoul Sausage Company broke onto the public’s awareness when they won Season 3 of The Great Food Truck Race, Food Network’s second highest rated show. Now, food celebrities including Alton Brown, Giada De Laurentis, Bobby Flay and Simon Majumdar frequent their store during TV shoots to munch on their favorite dishes.

Co-founder Ted Kim joins us with a fiery update.

Kyle Meyer of Wine ExchangeWhat is the role of a sommelier in a restaurant? It’s certainly changing…Is the person a friend or a foe to the guest? How do you really know?

Can a sommelier work his way up with experience or is it a requirement to be certified by one of the Wine World’s governing bodies? Who creates the wine lists that you see at restaurants?

Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Amelia Saltsman and The Seasonal Jewish Kitchen
Segment Three: Executive Chef Eric Klein of Wolfgang Puck’s Spago Las Vegas
Segment Four: DANCIN Vineyards, Co & Proprietor Dan Marca
Segment Five: Seoul Sausage Co. and Co-Founder Ted Kim
Segment Six: Kyle Meyer, Co-proprietor, The Wine Exchange

Show 94, October 25, 2014: Show Preview with Producer Andy Harris

Producer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s show…

Often dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest faces chefs from 24 countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

AKASHA, in the historic Hull Building, is one of the pioneering restaurants in the revival of Downtown Culver City. The restaurant debuted in early 2008. It’s a contemporary restaurant, bar and café with patio seating, too, featuring New American cooking representing the creative vision of Executive Chef, Caterer, & Proprietress Akasha Richmond. We’ll hear about Chef Akasha’s newest venture.

It’s time to catch-up with the iconic Five Crowns and Side Door in Corona del Mar. The restaurant is a charming replica of one of England’s oldest country inns. The adjscent side door is a gastropub with its own identity. The Holidays are always a special time there and General Manager Jim Colombo will give us a preview of all the special Holiday happenings.

The “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is the ms Zaandam’s Executive Chef, Orly Obierna. He’s responsible for a kitchen staff of 90 who work in shifts around-the-clock.

A year ago on the show you met Cris Peterson and Tom Gordon of The Pepper Project. The Pepper Project is a not-for-profit enterprise devoted to introducing the unique products of Cambodia to the United States. Pepper from the Kampot region of southwestern Cambodia is their primary offering. A fully stocked Pepper Project retail store with one-of-a-kind items opens this Weekend in Orange.

Zov’s which started in Tustin in 1987 is growing again. This week they launched the prototype of Zov’s Kitchen & Bar located at 1801 E. Katella Ave within walking distance of both Honda Center and Angel Stadium. Veteran OC General Manager Kevin Hall is at the door. Many new items are on this menu including “Who Gives a Shitake Pitza” with rotisserie chicken, shitake mushrooms, basil puree, goat cheese, and olives and cooked in a deck oven. Chief Executive Office Armen Karamardian (representing the 2nd generation of proud Family Ownership) is with us to walk us through.

Did you know there are truly wonderful Italian sparkling wines that you don’t see much of in the United States ? These sparkling wines should not be confused with Prosecco which is actually a grape variety. Our resident wine expert, Kyle Meyer of Best Wines in Santa Ana, gives us the needed 411.

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

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Show 94, October 25, 2014: Executive Chef Orly Obierna of the ms Zaandam

Orly ObiernaThe “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. Today the ship is at sea with a Port of Call tomorrow at Coquimbo (La Serena.)

This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is the ms Zaandam’s veteran Executive Chef, Orly Obierna. He’s responsible for a kitchen staff of 90 who work in shifts around-the-clock.

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Show 93, October 18, 2014: Guest Host Chef Andrew Gruel and Andy Harris

Today’s Guest Host is Executive Chef Andrew Gruel of the growing Slapfish empire.

Guest Host Chef Andrew Gruel and “SoCal Restaurant Show’s” Producer, Andy Harris, preview the show.

Vancouver, British Columbia is a wonderful food town. The Fairmont Waterfront in downtown Vancouver also has a reputation for culinary excellence. Their new destination restaurant for breakfast, lunch, and dinner is ARC. Their motto is, “Life is Complicated, Good Food Shouldn’t Be.” We’ll get all the 411…

The “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is HAL’s Master Chef Rudi Sodamin who also serves as Chairman of their celebrated Culinary Council.

The Careers through Culinary Art Program’s (C-CAP) Sweet & Savory Spectacular benefit is Sunday afternoon, Oct. 19th at the Art Institute of California Los Angeles campus in Santa Monica. C-CAP Advisory Board member Eric Boardman previews the event. Eric is an accomplished Food Television personality and producer.

The classic Venice Whaler (dating from 1944) located across from the beach in Venice has a new look and attitude. Specialty handcrafted cocktails are on the menu as well as “upscale dive-bar” cuisine created by Executive Chef Nick Liberato.

The creative forces behind the KTOWN Night Market are at it again. Their inaugural Halloween Food Fest comes to Koreatown for two days on October 25th and 26th. The Seoul Sausage Co. partners (winners of Food Network’s Great Food Truck Race Season 3) are “curating” the selection of diverse food outlets.

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

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Show 93, October 18, 2014: Master Chef Rudi Sodamin, Holland America Line

Rudi SodaminThe “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile.

(Today the ship is at sea and then calling on Manta, Ecuador tomorrow.)

This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is HAL’s Master Chef Rudi Sodamin who also serves as Chairman of their celebrated Culinary Council. (Australian Chef Mark Best is the newest member.)

An internationally respected food authority with 30 years of hospitality and cruise industry experience, Chef Rudi is perhaps the most highly decorated chef working on the world’s oceans. He is considered one of the hospitality industries most innovative and peripatetic chefs.

Chef Rudi has authored 13 cookbooks including his most recent, Holland America Line’s Appetizer’s (Rizzoli, June 2012.) Chef Rudi’s books can be found on Amazon.com and in bookstores everywhere.

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Show 92, October 11, 2014: Guest Host Kedric Francis & Producer & Co-Host Andy Harris preview the show

Our always debonair “Man About Orange County,” Kedric Francis, is the Executive Editor of both The Orange County Register Magazine and Coast Magazine.

If you’re under 50 don’t be fooled. There is plenty to do (and thoroughly enjoy) on a luxury cruise ship as a relaxing vacation option. The “SoCal Restaurant Show” was aboard Holland America Line’s ms Zaandam last week on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. Over the next few weeks we’ll be giving you an exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard.

A key manager aboard the ms Zaandam is the Hotel Director. He’s basically responsible for everything other than moving, navigating, and maintaining the ship. He actually supervises more of the 615 crew members aboard than the Captain!

Selanne Steak Tavern in Laguna Beach debuted with a splash about a year ago. It’s been a really great inaugural year. At the recent Golden Foodie Awards Selanne was the recipient of “Best New Restaurant” (an award decided by peers) and the people’s choice award (decided by popular vote)for “Best Steak.”

Everyone remembers Vince Ferragamo as the popular former quarterback of the L.A. Rams. What you probably don’t know is that Vince is a gentleman wine-maker in Orange County and a certified sommelier. He grows Sangiovese and Cabernet grapes on property in Orange Park Acres.

We’re continuing our report on the recent Hawaii Food & Wine Festival based on Oahu. Food, wine and travel writer Michelle Winner encores with Chef Mark “Gooch” Noguci of Lunchbox in Oahu.

Chef Holly Jivin of The Bazaar by Jose Andres at the SLS Hotel at Beverly Hills has just been promoted to Chef de Cuisine. She has been part of The Bazaar’s culinary team since the restaurant’s opening. Chef Holly also oversees SAAM, the intimate (and very exclusive) chef’s tasting room located within The Bazaar.

Fine wine as an accompaniment is a big part of enjoying a superb meal at one of the many dining choices aboard Holland America Line’s ms Zaandam. Cellar Master Rod is the gracious public face of the extensive wine and spirits program on the ship. He also provides entertaining wine education programs for the passengers including an interactive Blind Wine Tasting event. His motto is that good wine doesn’t need to be expensive.

The Museum of the American Cocktail (MOTAC) presents “Cocktails for Peat’s Sake! Scotching the Single-Malt Taboo,” the next edition of Touring the Cocktail:MOTAC Los Angeles. The seminar takes place on Monday, Oct. 20th at 6:30 p.m. at The Three Clubs in Hollywood. The evening is hosted by cocktail expert Michael J. Neff.

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

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Show 92, October 11, 2014: Rene Tuinman, Hotel Director, ms Zaandam

ms Zaandam by Holland AmericaThe “SoCal Restaurant Show” was aboard Holland America Line’s ms Zaandam last week on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. Over the next few weeks we’ll be giving you an exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard.

A key manager aboard the ms Zaandam is the Hotel Director. He’s basically responsible for everything other than moving, navigating, and maintaining the ship. He actually supervises more of the 615 crew members aboard than the Captain! Think of a luxury hotel General Manager who also oversees the preparation and serving of over 8,000 meals per day ranging from the casual to fine-dining.

Rene is also responsible for housekeeping, the cabin attendants and Shore Excursions.

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Show 92, October 11, 2014: Cellar Master Rod, ms Zaandam

Cellar Master RodFine wine as an accompaniment is a big part of enjoying a superb meal at one of the many dining choices aboard Holland America Line’s ms Zaandam. Cellar Master Rod is the gracious public face of the extensive wine and spirits program on the ship. He also provides entertaining and informative wine education programs for the passengers (done with humor) including an interactive Blind Wine Tasting event featuring five wines.

His motto is that good wine doesn’t need to be expensive. No wine snobbery here…

Cellar Master Rod’s basic wine cellar is 9,000 bottles. He sells some 400 to 600 bottles of wine every day aboard ship. He does a good job in showcasing unusual wines from countries that the ship calls on.

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