Show 61, February 15, 2013: Jet Tila on Manhattan Dining. (Part 2)

Ippudo Ramen in New York CityChef Jet has been in New York twice over the last two weeks and has enjoyed some standout dining adventures along the way. Jet shares the details of his meal at Chef April Boomfield’s Spotted Pig (no reservations) in the West Village. This was one of the country’s first gastropubs. It’s on three narrow levels with a different vibe for each area. It’s still a scene over ten years later.

Great burger served on a brioche bun with shoestring fries. He also loves the oysters on the half-shell and the signature deviled eggs!

Jet also visited Ippudo, a well-known Japanese ramen shop and a personal favorite. Jet craves the pork belly buns and Japanese cucumber salad,

Play

February 15: Rick Bayless, Top Round Roast Beef, Cochon 555, OC Restaurant Week, Grill on the Alley

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jamie Tiampo and Chef Steven Fretz, partners, Top Round Roast Beef
Segment Three: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Part One
Segment Four: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Part Two
Segment Five: Brady Lowe, Founder & Lord of Pork, Cochon 555
Segment Six: Executive Chef Jason Montelibano, Chapter One: The Modern Local, Santa Ana
Segment Seven: Bob Spivak, President, CEO, and Co-Founder, Grill Concepts, Inc.
Segment Eight: Jet Tila on Manhattan Dining. (Part 2)

Chef Jet and Producer Andy preview the show.

Chef jet Tila and Alton BrownFood Network’s “Cutthroat Kitchen” with host Alton Brown is back on Sunday nights for Season 2. Our own Chef Jet Tila is the most frequently appearing solo judge on this tough competition show that requires strategy as well as cooking chops. Look for Jet’s new episodes starting in February.

Thanks to all of our generous listeners who attended Chef Carla Hall’s Culinary Concert to benefit The James Beard Foundation at Zov’s Bistro in Tustin on Feb. 9th. Carla and guest MC Sherry Yard had the group thoroughly entertained with Carla’s demo of her Swamp Thing recipe which is from her new cookbook. It’s a braised pork shoulder in a smoked pork and corn broth.

America’s own master Mexican cooking authority, Rick Bayless of Topolobampo and Frontera Grill, is with us. He’s the menu-maker for the fashionable new Red O restaurant in Fashion Island in Newport Beach. It’s the 30th Anniversary of the legendary Grill on The Alley in Beverly Hills. We’ll celebrate with the founder. Cochon 555, a pork spectacular, returns to Santa Monica this month. We’ll tell you all about it. How about a fast food stand serving quality roast beef sandwiches using the very best ingredients? It’s run by fine dining chefs! Orange County Restaurant Week launches February 23rd. We’ll have a preview with one of the colorful participating executive chefs.

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

Top Round Roast BeefTop Round Roast Beef opened in the extensively remodeled space of a former donut shop at the busy corner of Olympic Blvd. and La Brea Avenue last June. The theme is top quality roast beef sandwiches where the beef is sliced to order. On the menu is a variety of quality roast beef sandwiches served on a butter-toasted bun with natural au jus. The beef is impressively sliced to order. Also on the small menu are curly French fries cooked in beef fat for maximum flavor, milkshakes and St. Louis frozen custard.

The owners have impressive culinary credentials from places including Red Medicine, 800 Degrees, and Curtis Stone’s restaurants.

Restaurant investor Jamie Tiampo (who is also the owner of See Food Media in New York) joins us along with Chef Steven Fretz (previously executive chef for Curtis Stone’s restaurant group) to explain the concept.

Rick BaylessWhen it comes to possessing a vast knowledge of the regional cooking of the various states in Mexico the recognized “el jefe” in the United States is Chicago’s Rick Bayless. Locally he’s probably best known for the PBS’s series “Mexico – One Plate at a Time” (now starting its 9th award-winning season) and from Bravo’s “Top Chef Masters.” In Chicago he’s a local culinary celebrity for his highly popular restaurants including River North’s Topolobampo and Frontera Grill.

Chef Bayless has created the menu for the recently opened, and much talked about, highly designed Red O in Fashion Island, Newport Beach. It’s basically his contemporary take on Oaxacan fare and other culinary regions of Mexico.

Certain dishes are exclusive to Fashion Island and the tequila list includes 100 selections.

Chef Bayless offers tips for preparing the perfect guacamole.

The new season of his hit PBS series takers us to Oaxaca, one of his favorite culinary regions in Mexico. We’ll see the “Day of the Dead” celebration Oaxaca-style.

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

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

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

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

Over 100 restaurants are part of Orange County Restaurant Week.

One of the featured restaurants is Santa Ana’s Chapter One: The Modern Local. Chef Jason Montelibano (aka Chef Chicken Wing) joins us to talk about his menu. Given his Filipino ancestry he’s incorporated a few contemporary Filipino touches into his menu.

Chef Jason won Riveria Magazine’s “To Live and Dine” chefs’ challenge event @ SoCo last year with his Lamb & Gnocchi dish.

The Grill on the Alley30 years ago dining history was made in Beverly Hills (a tough city for restaurant longevity) with the launch of The Grill on the Alley which is better known as The Grill. It soon evolved into a high profile business destination for lunch for the power brokers of Hollywood. Where your table was signified your status in the Entertainment Business. At night it became a destination for affluent locals with a very loyal following. Unusually for the time pretentiousness was never part of the gameplan. It also was the start of a significant restaurant company with three successful concepts.

Grill Concepts, Inc. continues to flourish to this day. Public School is the newest concept (with a sense of humor) with locations in Downtown Los Angeles, Culver City and Thousand Oaks. Northern California is next and more locations on the horizon. It’s a bar & restaurant gathering spot.

Founder Bob Spivak, a second generation restaurateur with a love for the hospitality business, joins us to share the fascinating story.

“We are so fortunate to have been in business for 30 years,” President, CEO, and Co-Founder Bob Spivak said. “In the ever changing restaurant industry, we are proud to say that we were vintage before it was trendy. And we will continue to maintain the tradition of exceptional service and timeless cuisine that guests have come to count on.”

Ippudo Ramen in New York CityChef Jet has been in New York twice over the last two weeks and has enjoyed some standout dining adventures along the way. Jet shares the details of his meal at Chef April Boomfield’s Spotted Pig (no reservations) in the West Village. This was one of the country’s first gastropubs. It’s still a scene over ten years later.

Jet also visited Ippudo, a well-known Japanese ramen shop and a personal favorite.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jamie Tiampo and Chef Steven Fretz, partners, Top Round Roast Beef
Segment Three: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Part One
Segment Four: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Part Two
Segment Five: Brady Lowe, Founder & Lord of Pork, Cochon 555
Segment Six: Executive Chef Jason Montelibano, Chapter One: The Modern Local, Santa Ana
Segment Seven: Bob Spivak, President, CEO, and Co-Founder, Grill Concepts, Inc.
Segment Eight: Jet Tila on Manhattan Dining. (Part 2)

Show 60, February 8, 2013: Jet Tila on Manhattan Dining

Le BernardinChef Jet has been in New York twice over the last two weeks and has enjoyed some standout dining adventures along the way. Jet shares the details of his truly exquisite meal at the classic Le Bernardin. It’s expertly prepared French seafood from Chef Eric Ripert at a very high level. Chef Ripert was actually in the dining room touching tables during Jet’s visit.

Jet also visited Ippudo, a well-known Japanese ramen shop.

Play

February 8: Caroline Styne, San Antonio Winery, Andrew Gruel, Brad A. Johnson, Paul Gstrein, Linda Kissam

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder
Segment Three: Allan Stark, San Antonio Winery, Los Angeles
Segment Four: Andrew Gruel, Executive Chef & Partner, Slapfish
Segment Five: Brad A. Johnson, Restaurant Critic, Orange County Register
Segment Six: Paul Gstrein, Executive Chef, Bayside Restaurant
Segment Seven: Linda Kissam, Food, Wine & Travel Journalist, 1st Vice President, IFWTWA
Segment Eight: Jet Tila on Manhattan Dining

Chef Jet and Producer Andy preview the show.

Valentine’s Day is next week so get moving and don’t panic. It falls on a Friday this year. Friday is an especially tough day for restaurants due to Valentine’s Day anxiety so if you want to be a bit more relaxed make your plans for Saturday or Sunday instead. Still the Valentine’s Day orbit but a bit less crazed for the restaurant. You’ll definitely have better service…

Chef jet Tila and Alton BrownFood Network’s “Cutthroat Kitchen” with host Alton Brown is back on Sunday nights for Season 2. Our own Chef Jet Tila is the most frequently appearing solo judge on this tough competition show that requires strategy as well as cooking chops. Look for Jet’s new episodes starting in February.

It’s the Winter Olympics in Sochi and a classic Newport Beach restaurant is serving a special Olympics-themed menu for the duration. We’ll go inside the menu with the creative executive chef. Caroline Styne is the partner and Wine Director (with Chef Suzanne Goin) in Lucques, A.O.C. and Tavern in West Hollywood and Los Angeles. We’ll talk with her and get insight on how you keep a firmly established and growing restaurant group fresh for the dining public. We’ll also hear the story of Slapfish which started as a modest food truck and now is a growing international empire. Did you know there is an emerging wine region in Northern Baja? You’ll learn about a promising winery in the Guadalupe Valley founded by Italians. Brad A. Johnson, the restaurant critic for The Orange County Register, joins us to talk about letter grades for restaurants. We’ll also have a visit with travel journalist Linda Kissam, who was recently in Spain touring the wineries representing the 50 best Cavas produced there.

All of that and lots more incredible deliciousness on the “SoCal Restaurant Show.”

Caroline StyneCaroline Styne had an extensive background in specialty food products, catering, and restaurant management before partnering with Chef Suzanne Goin to open Lucques in 1988. In December of 2002, Goin & Styne opened their second restaurant, A.O.C., where the concept of small plates and fifty wines by the glass was born out of their shared passion for going out and sampling a variety of appetizers and intriguing wines. A.O.C. relocated to the face-lifted former Orso space about a mile West on 3rd Street in late 2012. Styne is the Wine Director for all the restaurants.

Tavern, in Brentwood, followed in May of 2009. It offers fine dining all day along with The Larder which has gourmet prepared foods and packaged goods. There is a new Larder at Burton Way in the luxury 8500 Burton Way Apartments on the border of L.A. and Beverly Hills as well as at LAX.

Styne contributed the helpful wine notes to Suzanne’s The A.O.C. Cookbook.

“And because wine and cheese are at the heart of A.O.C. there are two exciting additions. Caroline Styne presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well – showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine.”

LA Cetto WinesDid you know there is a burgeoning wine industry in Mexico? Finally some of these affordable wines are finding their way into the United States. Shouldn’t a fine Mexican restaurant also offer premium Mexican wines?

One of the premier grape growing areas of Mexico is in the Guadalupe Valley (and adjacent valleys) located in Northern Baja California. It has the rural feel of the flat areas of Sonoma County from 40 years ago.

The predecessor wine interests of L.A. Cetto were established in Baja by Italians in the late 1920s. In 1960 L.A. Cetto acquired their first vineyards in the Guadalupe Valley. Today they have some 2,500 acres in the Valley under the stewardship of the 3rd generation of the Baja-based Cetto Family. They are the largest producer of table wines in Mexico.

L.A’s own San Antonio Winery (dating to 1917) is the distributor of L.A. Cetto wines in Southern California. Allan Stark, a 25-year veteran of San Antonio Winery joins us to tell the L.A. Cetto story and discuss some of their premium reserve wines including Nebbiolo, Chardonnay, and a Brut Sparkling wine.

Andrew GruelFood trucks have proven to be a worthwhile testing ground for innovative food concepts. A great example is Slapfish with a limited service, fast-casual restaurant in Huntington Beach located in a strip center. A new Laguna Beach location will launch later this year.

The partners started with one food truck serving the OC in 2009. By 2011 they had three trucks serving both Los Angeles and Orange Counties.

Executive Chef Andrew Gruel is with us to fill us in on the Slapfish tale. They have just signed a franchise agreement to open 75 full service restaurants in the Middle East over the next 5 to 7 years.

They like to characterize Slapfish as a modern seafood shack. It’s a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors.

Letter Grades at RestaurantsLast month The Orange County Register’s James Beard Award-winning restaurant critic, Brad A. Johnson, was looking to review a Newport Beach restaurant. Instead all of the members of his dining group came down with severe cases of food poisoning. When Brad checked the Health Department records of this restaurant he was surprised to learn that they had received a serious violation on each of their previous inspections since they opened two years ago.

Brad is with us to discuss his campaign for Orange County restaurants to receive Letter Grades as a result of their Health Department inspections as is practice in Los Angeles County and other areas of California.

The Winter Olympics in Sochi is underway. Russia is on peoples’ minds.

Paul Gstrein of Bayside RestaurantPaul Gstrein, the long-time (Austria-born) executive chef at Bayside Restaurant in Newport Beach has been inspired by Russia, too. For the duration of the Games Paul will be featuring Russian dishes as appetizers, entrees, and even desserts. How about Beef Short Rib Borscht and Berkshire Pork Tenderloin Stroganoff?

Please note that not every appetizer or entrée on the special Russian menu will be available each night.

Linda KissamThe very well-traveled Linda Kissam is a respected food, wine, and travel writer who is on the go most of the time. She serves as the 1st Vice President of the International Food, Wine and Travel Writers Association. She is also an author and the Global Wine & Travel Editor-at-Large for Luxe Beat Magazine.

Late last year Linda was invited to Spain to tour the Penedes wine region, the heart of cava sparkling wine production. Her mission was to taste and evaluate 50 fine cavas over an intensive five day period. Linda shares the highlights of this very special experience with us.

Le BernardinChef Jet has been in New York twice over the last two weeks and has enjoyed some standout dining adventures along the way. Jet shares the details of his truly exquisite meal at the classic Le Bernardin. It’s expertly prepared French seafood from Chef Eric Ripert at a very high level.

Jet also visited Ippudo, a well-known Japanese ramen shop.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder
Segment Three: Allan Stark, San Antonio Winery, Los Angeles
Segment Four: Andrew Gruel, Executive Chef & Partner, Slapfish
Segment Five: Brad A. Johnson, Restaurant Critic, Orange County Register
Segment Six: Paul Gstrein, Executive Chef, Bayside Restaurant
Segment Seven: Linda Kissam, Food, Wine & Travel Journalist, 1st Vice President, IFWTWA
Segment Eight: Jet Tila on Manhattan Dining