Show 531, June 24, 2023: Executive Chef Alfonso Curti of Trattoria Uliveto, Orcutt, CA

Alfonso Curti of Trattoria Uliveto

We apologize for being a little late in connecting with Chef Curti. He must have been on Italian time…

“Proprietor and Chef Alfonso Curti has assembled an outstanding menu of fine Italian dishes, an extensive wine list, specialty cocktails, and original desserts, which he is offering in the cozy elegance of the Trattoria Uliveto Italian Restaurant, located in the quaint town of Old Orcutt near Santa Maria, California. Join him in the celebration of authentic Italian cuisine paired with some of the finest wines available. Trattoria Uliveto also offers catering services for wedding receptions and banquets and daily Family Meals to go.” Trattoria Uliveto is open for lunch as well as dinner. Closed on Sunday and Monday.

“Business owner and restaurant afficionado Jim Spallino together with Alfonso Curti, former executive chef of Grappolo” in Santa Ynez, have a winning combination for Orcutt’s next big thing: a local Italian trattoria. Both Spallino and Curti have dreamed of having a restaurant of their own and when the opportunity to take on the Wine Cottage Bistro presented itself….they jumped!”

“Curti, a native Calabrian, moved to California from Italy a little over ten years ago and made a name for himself working at his family’s restaurant in Santa Ynez during that time. His culinary career began as a young teenager where he worked in a family bakery and later he served in the Italian Army as a Chef for troops. Perhaps his greatest teachers were his Nonna and Mamma where he learned the heart of Italian cooking.”

Chef Alfonso Curti takes a break from his busy kitchen to join us.

Show 392, September 26, 2020: Chef Enrico Glaudo of Tra di Noi in Malibu

Enrico Glaudo of Tra Di NoiAngelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his long tenure with Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess. It’s been a popular local icon of welcoming Italian hospitality and dining for 30 years. The proprietor is highly visible interacting with guests, many of whom dine there multiple times a week.

Tra di Noi literally means “between us”.

“We have chosen this name because we feel and believe in a casual, friendly and homey atmosphere. The decor is warm and romantic. Our cooking style is just as you would find in the Italian countryside.”

“Tra di Noi’s extensive menu features an appealing variety of classic Italian dishes prepared from the finest, freshest ingredients available. All of the pastas are handmade daily. Known for their own special flair in the creation of traditional “cucina autentica,” including a sumptuous selection of pastas, superb crudo, unique salads and delicious seasonal specialties.”

A percentage of Tra di Noi’s produce is from Thorn Family Farm which is a local farm in Malibu. The restaurant also supports the Malibu Farmers Market and Malibu Olive Oil Company.

Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.

Show 333, July 20, 2019: Executive Chef Chris Feldmeier, Love & Salt, Manhattan Beach

Chris Feldmeier of Love and SaltLove and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex-Moruno) is behind the stoves.

Christopher Feldmeier began cooking as a child when he simply asked his mother to make breakfast. She replied by saying, “I will buy you anything you want to cook, but you are going to make it yourself.” That first breakfast sparked a passion and adoration for cooking, which grew into an undeniable desire to learn more.

“Searching for a more dynamic culinary landscape after culinary school and time in the San Diego fine-dining scene, Feldmeier relocated to Los Angeles and began working at the former Campanile restaurant. He quickly moved into a Sous Chef position, spending four years working collaboratively with seminal Los Angeles chefs Nancy Silverton and Mark Peel at the legendary establishment. During his tenure at Campanile, Feldmeier met his wife, James Beard award-winning pastry chef Dahlia Narvaez, as well as his future business partner David Rosoff.”

In 2007, Feldmeier left Campanile to join Silverton, Narvaez and Rosoff in opening the Michelin-starred Osteria Mozza. Feldmeier served as the Chef de Cuisine of this award-winning institution and consultant to Eataly until his departure in 2013 to pursue his own concept with Rosoff. After becoming immersed in Spanish culture and its gastronomic implications, in January of 2016, Feldmeier and Rosoff opened Moruno at The Original Farmers Market. Early on, the highly accoladed spot received a 3-star review from LA Weekly food critic Besha Rodell while former New York Times Food Critic and Gourmet Magazine editor-in-chief Ruth Reichl praised Feldmeier’s food as “spectacular”. In October of 2016, Moruno unfortunately closed.

With his passion for culinary innovation, Feldmeier subsequently partnered with the Gabriele Family to begin conceptualizing the next iteration of Guy’s beloved Redondo Beach restaurant, Zazou which re-opened as Gabi James in April 2018 boasting a menu featuring Spanish and Coastal French cuisine infused with California soul.

In September 2018, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach while continuing his involvement with Gabi James. In this role, Feldmeier works closely with Love & Salt owner Sylvie Gabriele to bring their shared vision for the Italian-inspired menu to life.

We now chat with Chef Chris Feldmeier about the enhancements in the menu.

Show 332, July 13, 2019: Chef Davide Cerretini, Botto Bistro, Richmond, CA, -“The One-Star Chef”

Chef Davide CerretiniChef Davide Cerretini is the Chef / Co-Proprietor of the modest (10 tables) Botto Bistro in Richmond, CA. In 2014 he discontinued a modest advertising effort on Yelp that clearly wasn’t bringing in new business and things suddenly turned highly negative on his Yelp page. Curious… Meanwhile the hugely aggressive sales staff at Yelp was relentless in pursuing him to resume advertising.

This is all engagingly explained by Chef Davide in the new documentary on Yelp, “Billion Dollar Bully.” Chef Davide details the unlikely story of how he eventually creatively turned the tables on Yelp.…As the “One Star Chef” business at Botto Bistro actually couldn’t be better…

“For five long years, we have refused service to their supporters (Yelp), mocked their users and made profit out of their arrogance, using their forum as we please without their permission. All while having a blast.”

“We made the world laugh at them, a small Italian restaurant sticking it to what they thought was the god of the online review sites. But we have no gods to worship here, just pizza and a bad Italian attitude. After all, it was not such a great idea try to extort the Italians and now they know.” – Chef Davide Cerretini

Show 86, August 30, 2014: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show

Kedric Francis and Andy HarrisGuest Host Kedric Francis of The Orange County Register Magazine & Coast Orange County Magazine and Producer Andy Harris preview the show.

The always debonair Kedric Francis, our dashing man about Orange County, is the Executive Editor of both publications.

You’ll remember the always opinionated Chef Shirley Chung (Las Vegas – based) as a finalist in Season 11 of Bravo’s “Top Chef” in New Orleans. She is opening a modern Chinese restaurant in Irvine at the end of September.

It’s the Orange International Street Fair in Old Towne Orange this Labor Day Weekend. In the center of the action in a restored historic bungalow on W. Chapman is Wahoo’s Fish Taco. Co-founder Wing Lam joins us to discuss what’s new at Wahoo’s.

The Palm Restaurant, known for classic steakhouse fare, has been an institution in West Hollywood since its launch in 1975. That location is closing at the end of September. In early November a new, 6,000 square foot Palm will begin welcoming guests in Beverly Hills.

Chef-comedienne Nadia G. is widely known as the creator and host of Nadia G’s Bitchin’ Kitchen,” a brand defining series for Cooking Channel and the first ever online show to successfully transition from the internet to primetime. Her new primetime Cooking Channel series is Bite This.” The always unpredictable Nadia G. is our guest.

Brad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register. Brad is back with us this week to talk about sushi and his favorites in both Los Angeles and Orange Counties. He’ll also preview an intriguing piece he’s writing for the Orange County Register Magazine on the new wave of Italian restaurants.

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

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

Show 86, August 30, 2014: Brad A. Johnson, Restaurant Critic, Orange County and Los Angeles Registers

Shunka Sushi in Costa MesaBrad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register.

Brad is back with us this week to discuss sushi and his favorites places to enjoy the preparation in both Los Angeles and Orange Counties. His undiscovered gem in the OC is Shunka Sushi in Costa Mesa.

“Most of these (fish listed on chalkboard @ Shunka Sushi) will be fish you’ve never heard of , fish that you will rarely see in sushi bars in America – all flown in daily (except Sunday) from Japan.”

He’ll also preview an intriguing piece he’s writing for the Orange County Register Magazine on the new wave of Italian restaurants.

August 30: Kedric Francis, Shirley Chung, Wing Lam, The Palm, Nadia G, Brad A. Johnson, Haven Gastropub

Podcasts

Segment One: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show
Segment Two: Executive Chef Shirley Chung of TWENTY Eight
Segment Three: Wing Lam, Wahoo’s Fish Taco
Segment Four: Bruce Bozzi, Jr., of the Palm
Segment Five: Cooking Channel’s Chef Nadia G. Part One
Segment Six: Cooking Channel’s Chef Nadia G. Part Two
Segment Seven: Brad A. Johnson, Restaurant Critic, Orange County and Los Angeles Registers
Segment Eight: Executive Chef Greg Daniels, Haven Gastropub and Provisions, Orange

Kedric Francis and Andy HarrisGuest Host Kedric Francis of The Orange County Register Magazine & Coast Orange County Magazine and Producer Andy Harris preview the show.

The always debonair Kedric Francis, our dashing man about Orange County, is the Executive Editor of both publications.

You’ll remember the always opinionated Chef Shirley Chung (Las Vegas – based) as a finalist in Season 11 of Bravo’s “Top Chef.” She is opening a modern Chinese restaurant in Irvine at the end of September.

It’s the Orange International Street Fair in Old Towne Orange this Labor Day Weekend. In the center of the action in a restored bungalow on W. Chapman is Wahoo’s Fish Taco. Co-founder Wing Lam joins us to discuss what’s new at Wahoo’s.

The Palm Restaurant, known for classic steakhouse fare, has been an institution in West Hollywood since its launch in 1975. That location is closing at the end of September. In early November a new, 6,000 square foot Palm will begin welcoming guests in Beverly Hills.

Chef-comedienne Nadia G. is widely known as the creator and host of “Nadia G’s Bitchin’ Kitchen,” a brand defining series for Cooking Channel and the first ever online show to successfully transition from the internet to primetime. Her new primetime Cooking Channel series is “Bite This.” The always unpredictable Nadia G. is our guest.

Brad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register. Brad is back with us this week to talk about sushi and his favorites in both Los Angeles and Orange Counties. He’ll also preview an intriguing piece he’s writing for the Orange County Register Magazine on the new wave of Italian restaurants.

Five 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.

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

Shirley ChungYou’ll remember the always opinionated Chef Shirley Chung (Las Vegas – based) as a finalist in Season 11 of Bravo’s “Top Chef.”

Prior to her ride to fame on “Top Chef” she held the Executive Chef position at China Poblano by Jose Andres at The Cosmopolitan.

Chef Shirley is opening a modern Chinese restaurant in Irvine at the end of September. “I like my cuisine to tell a story,” commented Chef Shirley, who has developed the innovative menu of sharable plates for TWENTY EIGHT. “My inspiration for this menu is reflective of my childhood years in Beijing, my past experiences, and my travels, all of which have inspired me to push the envelope.”

“In addition to the menu of modern Chinese specialties, diners can look forward to an enticing Dim Sum and Small Plates menu, a full bar with a focus on craft cocktails, and private dining options for both large and small gatherings.”

Wing Lam of Wahoo's Fish TacosIt’s the Orange International Street Fair in Old Towne Orange this Labor Day Weekend. In the center of the action on W. Chapman is Wahoo’s Fish Taco. Co-founder Wing Lam joins us to discuss what’s new at Wahoo’s.

Raymond Martin is the new executive chef for Wahoo’s. New on the menu are Street Tacos, a Kale Kai Salad, and Wahoo’s Wings.

Opening soon is a long-in-the-works Wahoo’s location at Honda Center.

The Palm Beverly HillsThe iconic Palm Restaurant in West Hollywood will close and lock its doors for the last time on September 30th after almost 40 years. The better news is that their new 6,000 square foot restaurant seating 185 guests will debut at in Beverly Hills at 267 N. Canon Dr. in early November.

“Serving its classic steakhouse cuisine and generous “Palm-size” portions since 1975, The Palm in West Hollywood is equally famous for the caricatures of its celebrity customers and the entertainment industry power players that adorn its walls.”

“This Palm has been here for almost 40 years, and while we are sad to leave our home on Santa Monica Blvd., we are excited to be opening a new Palm just a few minutes away in Beverly Hills,” said Bruce Bozzi, Jr., great-grandson of Pio Bozzi, who, with John Ganzi, co-founded The Palm in 1926. “Through four generations, we have followed a simple recipe for success that focuses on making our guests feel that they belong at The Palm. We look forward to continuing that tradition in our new location.”

Nadia GChef-comedienne Nadia G. is widely known as the creator and host of Nadia G’s Bitchin’ Kitchen,” a brand defining series for Cooking Channel and the first ever online show to successfully transition from the internet to primetime. She also hosts an original online design series, “Sick Kitchens,” and is the author of two bestselling cookbooks.

Her new primetime Cooking Channel series is Bite This.” It’s a fusion of food, travel and comedy following Nadia as she travels the nation featuring the coolest chefs and finding hidden gems and signature flavors in each city – from Los Angeles to Harlem and the Bronx, to Louisville to Nashville, Chicago and more.

The always unpredictable Nadia G. is our guest.

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

Photography by Brad A JohnsonBrad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register.

Brad is back with us this week to discuss sushi and his favorites places to enjoy the preparation in both Los Angeles and Orange Counties. He’ll also preview an intriguing piece he’s writing for the Orange County Register Magazine on the new wave of Italian restaurants.

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. It hasn’t stopped…

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 ?).

Podcasts

Segment One: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show
Segment Two: Executive Chef Shirley Chung of TWENTY Eight
Segment Three: Wing Lam, Wahoo’s Fish Taco
Segment Four: Bruce Bozzi, Jr., of the Palm
Segment Five: Cooking Channel’s Chef Nadia G. Part One
Segment Six: Cooking Channel’s Chef Nadia G. Part Two
Segment Seven: Brad A. Johnson, Restaurant Critic, Orange County and Los Angeles Registers
Segment Eight: Executive Chef Greg Daniels, Haven Gastropub and Provisions, Orange

Show 71, May 3, 2014: Sherry Yard of iPic Theaters and Helms Bakery Continues…

Hemls Bakery treats from Sherry YardSherry is on a mission to change the way people eat in a movie theater. The iPic Theaters menu for Westwood even includes Helms Treats. There are premium signature cookies and even frozen novelties!

On the ground floor there is an Italian restaurant (Tanzy) open to the public for lunch and dinner.

Sherry Yard was on hand Sunday, April 25th on Rodeo Dr. in Beverly Hills to observe the cutting of Chef Donald Wressell’s breathtaking birthday cake for the 100th Anniversary of the City of Beverly Hills. Chef Donald is the corporate chef for Guittard Chocolate Co. Sherry has created incredible desserts for the Oscars and was truly impressed with the incredible results. 15,000 slices of deliciousness were served!

Adding a needed basement to the Helms Bakery (where there was none before) has delayed the project. Sherry is now looking at a 2015 launch.

May 3: Sherry Yard, Jesse Barber, Nan Kohler, Barbara Fairchild, Yvon Goetz

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Sherry Yard of iPic Theaters and Helms Bakery Part One
Segment Three: Sherry Yard of iPic Theaters and Helms Bakery Part Two
Segment Four: Executive Chef Jesse Barber of Barnyard Venice
Segment Five: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part One
Segment Six: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part Two
Segment Seven: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com, editor, writer, speaker and consultant
Segment Eight: Chef Yvon Goetz, Chef & Partner, The Winery Restaurant & Wine Bar, Tustin and Newport Beach

Chef Jet and Producer Andy preview the show.

Multiple James Beard Award-winning Pastry Chef Sherry Yard is familiar to the listening audience of the “SoCal Restaurant Show.” Her work-in-progress is the ambitious revival of the Helms Bakery in Los Angeles on the border with Culver City.

She will tell us all about her exciting new position as Corporate Vice President of the Culinary Division of iPic Theaters. Watching a movie on the big screen should be a deluxe experience with food to match !

There is a relatively new hidden gem of a very personal farm-to-table restaurant in Venice. That’s Barnyard Venice. Come hungry and prepare to be pleasantly surprised and also well-taken care of.

Nan Kohler, the Managing Partner of Grist & Toll – An Urban Flour Mill, is back for an encore. This time she’ll also be speaking about gluten-free.

Barbara Fairchild, the well-traveled Restaurant & Travel Editor for grapecollective.com is back with us to share some inspired restaurant finds from her recent travels both in Europe and in The States.

The Winery Restaurant & Wine Bar in Tustin has a new location on the Bay in Newport Beach. It’s a “wow” of a spot!

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

Sherry YardRenowned pastry chef and best-selling cookbook author Sherry Yard spent close to 20 years with Wolfgang Puck. She also has been awarded two prestigious James Beard Foundation Awards! On May 5th in New York City Sherry is being inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. It’s an elite group…

In late 2012 she left Spago to realize a dream project with Sang Yoon. That’s the reopening (and revamping) of the fondly remembered Helms Bakery in Los Angeles on the border of Culver City.

She has just stepped into the newly created position of Corporate Vice President of Culinary Direction for iPic Theaters.

Their new state-of-the-art Westwood complex has just opened. Locally-sourced gourmet food is now on the menu for the luxury movie viewing experience.

She also somehow finds the time to actively serve on both the National and L.A. Boards of the Careers through Culinary Arts Program. (C-CAP.)

The iPic Theaters menu for Westwood even includes Helms Treats. There are premium signature cookies and even frozen novelties!

On the ground floor there is an Italian restaurant (Tanzy) open to the public for lunch and dinner.

Sherry Yard was on hand Sunday, April 25th on Rodeo Dr. in Beverly Hills to observe the cutting of Chef Donald Wressell’s breathtaking birthday cake for the 100th Anniversary of the City of Beverly Hills. Chef Donald is the corporate chef for Guittard Chocolate Co. Sherry has created incredible desserts for the Oscars and was truly impressed with the incredible results. 15,000 slices of deliciousness were served!

Adding a needed basement to the Helms Bakery (where there was none before) has delayed the project. Sherry is now looking at a 2015 launch.

Jesse Barber of Barnyard VeniceBarnyard Venice (opened in 2012) is a bit of a find housed in an old cottage on Pacific Avenue. It’s rustic and comfortable.

Chef Jesse Barber, an alum of the kitchen at Tasting Kitchen, is the menu-maker. Earlier in his career he worked with Thomas Keller at both The French Laundry and Bouchon. He’s put together an ever changing menu with an emphasis on local ingredients. He’s a regular at the Santa Monica Farmers Markets and that’s the basis for his menu which changes almost daily.

His grilled octopus is a standout.

Ramen Tuesday is at the bar.

Nan KohlerNan Kohler is the Managing Partner of Grist & Toll – An urban Flour Mill in Pasadena. She has extensive background in baking.

Nan discusses her take on celiac disease and the growing need for gluten-free products.

On Sunday, May 4th Chef Bruce Kalman of Pasadena’s Union is cooking a dinner in conjunction with Grist & Toll. Union uses many of their products including their polenta which is a favorite of Chef Jet’s.

Chef Kalman will incorporate Grist & Toll’s whole-grain milled fresh flours into five courses. The price is $85 per guest.

Nan explains how the flours produced by Grist & Toll differ from the commercial enriched flour that goes into plain white bread. A lot of the nutritional value is surprisingly lost with the processing of conventional enriched flour.

Nan is also starting to offer baking classes.

Barbara FairchildIt’s a pleasure to welcome food journalist Barbara Fairchild back to the show. She is an editor, writer, speaker and consultant. She was the long-time Editor of Bon Appetit Magazine before the publication relocated to New York.

Her newest position is Restaurant & Travel Editor for grapecollective.com.

Based on her recent travels Barbara has restaurant finds for us from both London and Paris.

Yvon Goetz of the Winery Restaurant and BarThe Winery Restaurant & Bar at the District in Tustin has created quite a splash over the last six years. All that was missing was an ocean view.

Newly arrived on the Bay in Newport Beach is the 2nd location for The Winery Restaurant & Wine Bar. Partner/ Executive Chef Yvon Goetz is overseeing the kitchen here, too. It’s dinner only at present. Lunch will be coming on the weekends. Chef Yvon is our guest.

The new Winery brings the same distinctive experience as its flagship location in The District in Tustin. This one strives to make the guest feel like they have been transported to a relaxing getaway in Napa or Sonoma. This escape features ocean views from the second-story dining room and breathtaking bar.

The menu here is a bit more seafood centric. Some of the fish (Opah, Ono, and Mahi Mahi) +is flown in from Hawaii daily.

“The major difference with this location will be the stunning views of the waterfront and boat access. We anticipate endless possibilities, with something to suit every palate,” said JC Clow, Managing Partner of The Winery Restaurant & Wine Bar. Three private docks are available for guests to arrive via the Marina.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Sherry Yard of iPic Theaters and Helms Bakery Part One
Segment Three: Sherry Yard of iPic Theaters and Helms Bakery Part Two
Segment Four: Executive Chef Jesse Barber of Barnyard Venice
Segment Five: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part One
Segment Six: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part Two
Segment Seven: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com, editor, writer, speaker and consultant
Segment Eight: Chef Yvon Goetz, Chef & Partner, The Winery Restaurant & Wine Bar, Tustin and Newport Beach

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!