Show 151, December 19, 2015: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris

The happiest of Happy Holidays to all of our listeners and we’re back live with a fresh show (that’s sure to please) on December 26th,

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, soon, Brea, is back as today’s special Guest Host.

Ultimo A Weekend ExcellenceGuest Host Chef Andrew Gruel and Executive Producer and Co-Host Andy Harris are in fabulous Las Vegas for the Team USA 2017 Selection for The Bocuse d’Or, the world’s most rigorous international culinary competition. This is all part of ULTIMO, a lavish weekend of culinary events at The Venetian and The Palazzo.

Team USA is guided and funded by the ment’or BKB Foundation that inspires excellence in young culinary professionals. The President is Thomas Keller (The French Laundry, Per Se, Bouchon and Bouchon Bakery.) The day-to-day operations of ment’or BKB are overseen by Young Yun, the Executive Director. Young is with us to profile the good works of ment’or BKB and explain what’s in store for the future.

Earlier in the year Chef Philip Tessier (ex-French Laundry) led Team USA to the Silver Trophy at the Bocuse d’Or in Lyon. This is the highest ranking ever for Team USA. For 2017 Chef Tessier is Head Coach for Team USA and was a judge this week for the Team USA 2017 National Selection. Chef Phil is our guest.

Meat Platter from Matthew Peters at the Team USA selection for the Bocuse d'OrIt was an intense competition to select Team USA 2017. It was a four hour and 35 minute marathon for each team. There was a separate judging panel for the fish dish and the meat platter. The Chef Jury members’ decision was for Chef Mathew Peters, Executive Sous Chef, Per Se, NYC. His commis is Harrison Turone. Chef Mathew will lead Team USA for 2017 and train intensively for the next year! Chef Mathew Peters joins us.

Chef James Kent led Team USA 2011 for the Bocuse d’Or. He’s a Competition Captain for Team USA 2017 and a member of the ment’or BKB Culinary Council. Chef Kent is the Executive Chef of the acclaimed NoMad in New York City. We’ll meet him.

Chef Andrew and Producer Andy have been doing some dining in Las Vegas. Chef Andrew shares some of his Strip favorites and Andy provides his views on two spots within The Venetian and Palazzo.

Memento Mori winery (Napa Valley) is one of the small, exclusive cult boutique producers showcased at Ultimo Weekend. Their 100 per cent Cabernet Sauvignon was poured at the Ultimo Grand Banquet. The Winery’s premium Cabernet grapes come from highly regarded vineyards in St. Helena and Oakville. Co-founder Adam Craun is our guest. As always there is an intriguing story here…

We’re broadcasting from Lagasse’s Stadium at The Palazzo. The chef de cuisine here is Scott Pajak. We’ll visit with Chef Scott and learn why this isn’t you average sports bar and is actually a preferred destination for discerning Las Vegas locals as well as visitors.

Airing the show from Las Vegas at Lagasse’s Stadium at The Palazzo requires the support of dozens of individuals. An extra special tip of the toque to The Venetian and The Palazzo (Sebastien Silvestri, Vice President, Food & Beverage and Claudine Grant, Public Relations Manager) and ment’or BKB Foundation (Young Yun, Executive Director and Jaimie Chew, Director of Communications & Events.)

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

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December 19: Live from Lagasse’s Stadium and the Venetian in Las Vegas

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Young Yun, Executive Director, ment’or BKB Foundation
Segment Three: Chef Philip Tessier, Head Coach, Team USA 2017, Hestan Culinary Director
Segment Four: Chef Mathew Peters, Executive Sous Chef, Per Se, NY, Team USA 2017”
Segment Five: Chef James Kent, Executive Chef, NoMad, NYC, ment’or BKB Culinary Council
Segment Six: Scott Pajack, Chef de Cuisine, Lagasse’s Stadium, The Palazzo, Las Vegas
Segment Seven: Chef Andrew Gruel and Producer Andy Harris on Las Vegas Dining
Segment Eight: Adam Craun, Co-Founder, Memento Mori

Guest Host Chef Andrew Gruel and Executive Producer and Co-Host Andy Harris are in fabulous Las Vegas for the Team USA 2017 Selection for The Bocuse d’Or, the world’s most rigorous international culinary competition. This is all part of ULTIMO, a lavish weekend of culinary events at The Venetian and The Palazzo.

Thomas Keller and Young Yun of the Ment'or BKB FoundationTeam USA is guided and funded by the ment’or BKB Foundation that inspires excellence in young culinary professionals. The President is Thomas Keller (The French Laundry, Per Se, Bouchon and Bouchon Bakery.) Chef Keller joins us for an exclusive interview.

The day-to-day operations of ment’or BKB are overseen by Young Yun, the Executive Director. Young will be with us to profile the good works of ment’or BKB and explain what’s in store for the future.

Philip TessierEarlier in the year Chef Philip Tessier (ex-French Laundry) led Team USA to the Silver Trophy at the Bocuse d’Or in Lyon. This is the highest ranking ever for Team USA. For 2017 Chef Tessier is Head Coach for Team USA and was a judge this week for the Team USA 2017 National Selection. Chef Phil is our guest.

 

Mathew PetersIt was an intense competition to select Team USA 2017. It was a four hour and 35 minute marathon for each team. There was a separate judging panel for the fish dish and the meat platter. The Chef Jury members’ decision was for Chef Mathew Peters, Executive Sous Chef, Per Se, NYC. His commis is Harrison Turone.  Chef Mathew will lead Team USA for 2017 and train intensively for the next year! Chef Mathew Peters joins us.

James KentChef James Kent led Team USA 2011 for the Bocuse d’Or. He’s a Competition Captain for Team USA 2017. Chef Kent is the Executive Chef of the acclaimed NoMad in New York City. We’ll meet him.

Memento Mori winery (Napa Valley) is one of the small, exclusive boutique producers showcased at Ultimo Weekend. Their 100 per cent Cabernet Sauvignon will be poured at the Ultimo Grand Banquet. The Winery’s premium Cabernet grapes come from highly regarded vineyards in St. Helena and Oakville. Co-founder Adam Craun is our guest.

Scott PajakWe’re broadcasting from Lagasse’s Stadium at The Palazzo. The chef de cuisine here is Scott Pajak. We’ll visit with Chef Scott and learn why thus isn’t you average sports bar.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Young Yun, Executive Director, ment’or BKB Foundation
Segment Three: Chef Philip Tessier, Head Coach, Team USA 2017, Hestan Culinary Director
Segment Four: Chef Mathew Peters, Executive Sous Chef, Per Se, NY, Team USA 2017”
Segment Five: Chef James Kent, Executive Chef, NoMad, NYC, ment’or BKB Culinary Council
Segment Six: Scott Pajack, Chef de Cuisine, Lagasse’s Stadium, The Palazzo, Las Vegas
Segment Seven: Chef Andrew Gruel and Producer Andy Harris on Las Vegas Dining
Segment Eight: Adam Craun, Co-Founder, Memento Mori

Show 149, December 5, 2015: Ultimo – A Weekend of Excellence, Las Vegas

Ultimo A Weekend ExcellenceThey always do it B-I-G in Las Vegas. What’s billed as the culinary event of the year, Ultimo – A Weekend of Excellence, hosted by The Venetian and The Palazzo, will take culinary extravagance to new levels, December 17th through the 20th.

The highlight of the festivities will be the competition to select Team USA representing the United States in the prestigious Bocuse d’Or international cooking competition in Lyon, France in early 2017. This is the Olympics of the culinary arts. For the first time ever Team USA (Chef Philip Tessier and Commis Skyler Stover) was awarded the Silver Medal at the Bocuse d’Or this year. Chef Tessier will be part of Ultimo Weekend.

For the third year in a row, Ultimo will celebrate the romance of Italy with lavish feasts and exceptional experiences from an A-team of award-winning chefs as it unfolds around The Venetian and The Palazzo Las Vegas. Renowned culinary luminaries participating in the weekend will include Chefs Jérôme Bocuse, Daniel Boulud, Josiah Citrin, Shaun Hergatt, Gavin Kaysen, Thomas Keller, James Kent, Roland Passot, Philip Tessier, Ming Tsai, Richard Rosendale, and Dario Cecchini, the famed Chianti “Butcher of Panzano.”

“This will be, without a doubt, the most spectacular gathering of world-renowned chefs in Las Vegas,” said Sebastien Silvestri, vice president of food & beverage for The Venetian and The Palazzo.  “For the culinary enthusiast, this will be a weekend to remember.”

This exceptional winter weekend will feature the return of The Venetian’s Grand Banquet, a landmark collaboration between several of the world’s best culinarians including Chefs Keller, Tessier, Hergatt and Tsai.

Sebastien Silvestri, Vice President of Food & Beverage for The Venetian and The Palazzo is our guest.

 

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