Show 142, October 17, 2015: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi

Posted on October 19, 2015 by Adam Bell

C-CAP has organized a celebratory dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden and Members’ Dining Room on Tuesday evening, Oct. 20^th under the direction of their acclaimed Executive Chef, Jason McClain. It’s rare for non-members to have the opportunity to experience the culinary excellence of The Jonathan Club.

C-CAP’s Lisa Fontanesi and Executive Chef Jason McClain join us with the mouthwatering specifics.

Show 142, October 17, 2015: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Continues…

Posted on October 19, 2015 by Adam Bell

Join in C-CAP’s dinner benefit celebration of the founding of the Mitzie Cutler Scholarship fund to provide high school students in the L.A. area with the opportunity to attend culinary college and/or postsecondary school.

The toast to Mitzie’s 20 plus years of service to C-CAP features hors d’oeuvres and dinner from the Jonathan Club’s own distinguished Executive Chef Jason McClain and star C-CAP L.A. Alumni, along with premium wine, beer and spirits.

The C-CAP alum culinary team includes Chef Raymond Alvarez of Toca Madera and Chef Dustin Trani of Doma in Beverly Hills. Celebrity mixologist Devon Espinosa of The Church Key in West Hollywood will be serving his signature creation for the evening, “THE MITZIE.”

Extra special thanks to Chef McClain and the management of The Jonathan Club for their continued generosity to C-CAP. There are a lot of worthy causes out there. The SoCal Restaurant Show salutes you for going the extra-mile, year-round to support the important programs of C-CAP L.A. and their mission for encouraging careers in the culinary arts.

October 17: Fosselman’s, YULEAT Festival, Celebrate The Craft, Zov’s, Balboa Bay Resort, C-CAP

Posted on October 15, 2015 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy HarrisJohn Terlato, Terlato Wine Group
Segment Two: John Fosselman, Fosselman’s Ice Cream, Alhambra
Segment Three: Quebec Street Food Association and Montreal’s Festival YULEAT
Segment Four: Celebrate the Craft Festival – Lodge at Torrey Pines
Segment Five: Zov Karamardian and Culinary Director Louie Jocson of Zov’s Bistro
Segment Six: A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend
Segment Seven: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part One
Segment Eight: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part Two

Good morning, 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…

October 3^rd was the Third Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to the original co-host, Chef Jet Tila for getting the show launched and sticking around for almost two years when he really didn’t have the time to do so. A tip of the toque to Chef Andrew Gruel for becoming our permanent Guest Host for the last year. Chef Andrew is back in studio on Oct. 24^th. Also we wouldn’t be on the air without our two gracious Presenting Sponsors, Melissa’s World Variety Produce and West Coast Prime Meats. We’re grateful for your loyalty and continued support.

One of the foremost and most influential restaurateurs in New York is eliminating tipping. He’s starting the rollout of this ambitious program with his two-Michelin star restaurant located in a prestigious art museum. What do you think ?

FoodBeast’s inaugural OOZE FEST in Santa Ana was a gooey mess. That’s all good…We’ll find out which edible was the “People’s Choice” favorite as well as the “Best in Craft Beer.”

Fosselman’s Ice Cream Co. “Using the finest ingredients available to make the most delicious ice cream” has been a local favorite since 1919. The ice cream is still handmade in small batches in Alhambra. Fosselman’s has just introduced a flavor line of soft serve ice cream for restaurants. Co-owner John Fosselman joins us with all the decadent details.

Gourmet food trucks are the norm in California these days but the evolution (and legalization) in Montreal and Quebec Province, Canada was a much more recent development. Quality trucks there now prepare such eye-popping delicacies as foie gras poutine which is an incredible item ! The co-founders of the very organized Quebec (Canada) Street Food Association (Guy Vincent Melo & Gaelle Cerf) are with us to report on the recent developments. They also coordinated the food at the recent YULEAT Festival over Labor Day Weekend at the Old Port of Montreal.

The 13^th Annual Celebrate The Craft Festival is coming to The Lodge at Torrey Pines on Sunday, October 25^th from 11:30 p.m. to 3:00 p.m. A star collection of local chefs, farmers, ranchers, vintners and brewers come together for an eagerly anticipated annual celebration of the very best of California’s culinary offerings. Executive Chef Jeff Jackson of The Lodge at Torrey Pines has the tempting preview.

Proprietress & Matriarch Zov Karamardian and Culinary Director Louie Jocson of Tustin’s Zov’s Bistro presented a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6^th. We’ll hear about this very special experience. If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21^st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40^th Anniversary in 2013.

This Weekend (Oct. 16^th, 17^th & 18^th) is A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend. This all happens at the waterfront Balboa Bay Resort in Newport Beach. The beer-loving public is invited to attend the three events. Newly appointed Balboa Bay Resort Executive Chef Rachel Haggstrom is our guest to preview the Weekend. Cheers!

The Careers through Culinary Arts Program (C-CAP) provides culinary training and scholarship opportunities for at-risk high school students interested in pursuing careers in the culinary arts. For some 20 years Mitzie Cutler has directed the Southern California program. She has recently transitioned to volunteer status working on special projects. C-CAP has organized a dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden on Tuesday evening, Oct. 20^th under the direction of their acclaimed Executive Chef, Jason McClain. C-CAP’s Lisa Fontanesi and Executive Chef Jason McClain join us with the mouthwatering specifics.

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

Fosselman’s has just introduced a flavor line of soft serve ice cream for restaurants. The line extension was done in association with Dog Haus, based in Pasadena. Fosselman’s soft serve and milkshakes will now be available in all Dog Haus locations.

“As a Pasadena-based restaurant, we’ve always had a deep respect for local businesses in our community like Fosselman’s that are as committed to quality as we are at Dog Haus,” observes Dog Haus partner Hagop Giragossian.

Co-owner John Fosselman joins us with all the sinfully rich details.

The co-founders of the very organized Quebec (Canada) Street Food Association (Guy Vincent Melo & Gaelle Cerf) are with us to report on the recent developments. They also coordinated the food elements at the recent YULEAT Festival over Labor Day Weekend at the Old Port of Montreal. The very best of Quebec’s food trucks were serving their signature items there. A truck was even baking pizzas to order from a wood-burning oven!

Gaelle is a partner in the pioneering food truck, Grumman 78. This was the first food truck in Montreal. They specialize in street tacos using soft tortillas. The inspiration came as a result of the partners 2010 visit to Cabo San Lucas.

The 13^th Annual Celebrate The Craft Festival is coming to The Lodge at Torrey Pines on Sunday, October 25^th from 11:30 p.m. to 3:00 p.m. A star collection of local chefs, farmers, ranchers, vintners and brewers come together for an eagerly anticipated annual celebration of the very best of California’s culinary offerings.

Participating area chefs include Jason Knibb of Nine-Ten, Javier Plascencia of Bracero, and Carl Schroeder of Market Restaurant.

Executive Chef Jeff Jackson of The Lodge at Torrey Pines has the preview.

Chef Jackson oversees the culinary concept and menu development at the 170-room California Craftsman style property, which features a signature restaurant, A.R. Valentien, two loungers and a casual restaurant, The Grill, as well as meeting and banquet facilities.

Proprietress Zov Karamardian and Culinary Director Chef Louie Jocson of Tustin’s Zov’s Bistro had the honor of presenting a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6^th. It’s a B-I-G honor to be invited to cook at James Beard’s House and Zov is an esteemed repeater! Think Lamb Shoulder Tagine with pearl couscous risotto, pan jus, roasted carrots and ufra biber paired with St. Francis Sonoma Valley Merlot 2012. We’ll hear about this very special experience.

If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21^st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40^th Anniversary in 2013.

On the four-course, wine-paired menu is Julia Child’s (Zov’s mentor) Inspired Beef Bourguignon En Croute with mushroom duxelles, savory puff pastry vegetable confetti and cabernet demi-glace. The wine pairing is Cakebread Two Creeks Pinot Noir, 2013.

Reservations are needed.

A & O’s 1^st Annual Craft Brew Fest Weekend consists of a Friday evening Ballast Point 5-course Dinner, a Saturday afternoon Beer Garden Festival from Noon until 3:00 p.m. and a Beer for Breakfast Brunch on Sunday from 9:00 a.m. to Noon.

Newly appointed Balboa Bay Resort Executive Chef Rachel Haggstrom is our guest to preview the Weekend. Cheers!

C-CAP has organized a celebratory dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden on Tuesday evening, Oct. 20^th under the direction of their acclaimed Executive Chef, Jason McClain. It’s rare for non-members to have the opportunity to experience the culinary excellence of The Jonathan Club.

C-CAP’s Lisa Fontanesi and Executive Chef Jason McClain join us with the mouthwatering specifics.

Podcasts

Show 109, February 7, 2015: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris

Posted on February 10, 2015 by Adam Bell

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and now, Newport Beach is today’s special Guest Host.

Now a preview of today’s delightfully overflowing show

Chinese New Year is February 19^th to March 5^th, 2015. It’s the Year of the Sheep (often called the Year of the Goat or the Ram.) During China’s most colorful and important holiday, foods take on special symbolic meanings. Fruits and vegetables are also healthy and delicious. Our resident produce expert, Robert Schueller of Melissa’s, joins us with a tasty overview of fruits and vegetables which are part of Chinese New Year. He’ll also tell us where to find some inspired Martin Yan recipes to prepare at home to celebrate Chinese New Year.

Eric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014. If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25^th.

When we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training. 24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. This is a giant first for Team USA. Their previous top finish was sixth. Congratulations to Team USA on a stunning achievement. Chef Tessier is our guest.

Chef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. Their main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sands in Santa Monica. A social club at this level needs to have outstanding food and beverage as an amenity for their discerning members. Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say he’s responsible for “the best restaurant in Downtown that no one knows about.” One small example of his commitment to quality is his urban rooftop garden located on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu.

Julie Margolin is the Honda Center’s busy Director of Food & Beverage Services. Over 500 employees are part of the food and beverage operations there. Honda Center is one of the few facilities in the country who runs their own food and beverage operations. It’s a massive undertaking and costly. This was done strictly to improve the quality of the food and beverage program there. She works alongside Honda Center’s Executive Chef, Jo-Jo Doyle. Julie joins us to talk about what’s new for the current season including the menu in Standing “O”.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods. Chef Andrew will weigh-in on this and also speak about sustainability.

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

Show 109, February 7, 2015: Executive Chef Jason McClain, Jonathan Club

Posted on February 10, 2015 by Adam Bell

Chef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. He’s been an executive chef with The Four Seasons, the exec at Pechanga Resort & Casino, and has owned his own restaurants.

The Jonathan Club’s main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sand in Santa Monica. A prestigious social club at this level needs to have outstanding food and beverage as an amenity for their discerning members.

Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say (with a dash of humor) he’s responsible for “the best restaurant in Downtown that no one knows about.”

One small example of his commitment to quality is his urban rooftop garden positioned on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu. All the fruits and vegetables find their way onto the Club’s menu. This represents over $100,000 in produce annually. It helps that Chef Jason’s father is a retired landscape architect and could creatively bring the rooftop garden project in on a modest budget.

February 7: Andrew Gruel, Bocuse D’or USA, Melissa’s Produce, Little Sparrow, Jonathan Club, Honda Center

Posted on February 5, 2015 by Adam Bell

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s, Chinese New Year Fruits & Vegetables
Segment Three: Executive Chef Eric Samaniego, Little Sparrow Café
Segment Four: Chef Philip Tessier, Team USA & The French Laundry Part One
Segment Five: Chef Philip Tessier, Team USA & The French Laundry Part Two
Segment Six: Executive Chef Jason McClain, Jonathan Club
Segment Seven: Julie Margolin, Director of Food & Beverage Services, Honda Center
Segment Eight: Slapfish Chef/Owner Andrew Gruel

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and now, Newport Beach is today’s special Guest Host.

Now a preview of today’s delightfully overflowing show

Chinese New Year is February 19^th to March 5^th, 2015. It’s the Year of the Sheep (often called the Year of the Goat or the Ram.) During China’s most colorful and important holiday, foods take on special symbolic meanings. Fruits and vegetables are also healthy and delicious. Our resident produce expert, Robert Schueller of Melissa’s, joins us with a tasty overview of the fruits and vegetables which are part of Chinese New Year. He’ll also tell us where to find some great Martin Yan recipes to prepare at home to celebrate Chinese New Year.

Eric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow the recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014. If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25^th.

Chef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. Their main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sand in Santa Monica. A social club at this level needs to have outstanding food and beverage as an amenity for their discerning members. Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say he’s responsible for “the best restaurant in Downtown that no one knows about.” One small example of his commitment to quality is his urban rooftop garden located on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. Andrew will announce the name and description of the winning dish created for the opening in Newport Beach. The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods. Chef Andrew will weigh-in on this debate.

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

Our resident produce expert, Robert Schueller of Melissa’s / World Variety Produce, joins us with a tasty overview of fruits and vegetables which are part of Chinese New Year. For example symbolic citrus includes Buddha’s Hand (happiness, longevity, good fortune,) Kumquats (gold, good fortune,) Mandarins (wealth,) Oranges (wealth, good fortune, gold,) Pummelos (abundance, prosperity,) and Tangerines (luck.)

He’ll also tell us where to find some easy-to-prepare Martin Yan recipes to enjoy at home to celebrate Chinese New Year.

Eric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The fare is original versions of regional and seasonal French and California cuisine. The menu changes often. Dinner nightly (except Sunday and Monday) from 5:00 p.m. and Sunday Brunch.

The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014.

If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including “Top Chef’s” Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25^th.

24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. Team USA competed on January 27^th. This is a giant first for Team USA. Their previous top finish was sixth.

Congratulations to Team USA on a stunning achievement. Chef Philip Tessier, just back from Lyon, Paris and New York is our very special guest.

24 teams of the most gifted culinary minds from across the world competed in the Bocuse d’Or Culinary Competition (the culinary Olympics) in Lyon last week and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. Team USA competed on January 27^th. This is a giant first for Team USA. Their previous top finish was sixth.

Their stunning meat platter was Barrel-Oak Roasted Guinea Hen. Some of the garnishes were French Laundry garden blossoms and herbs. The gorgeous fish plate showcased Brioche-Crusted Brown Trout Pave with American caviar, tartelette of crisped skin, garden dill, celery branch “Farci,” celery root puree, compressed apples, brown butter emulsion, and smoked mushroom consomme. Both the meat platter and the fish plate were designed by the lauded Martin Kastner.

“Chef Tessier is an outstanding representation of the talent we have in the United States, and we’re incredibly proud that, for the first time in our history of competing in the Bocuse d’Or, we placed on the podium,” says Thomas Keller, president of ment’or. “From the start, we were confident that he would successfully lead Team USA, and have thoroughly enjoyed mentoring him through this incredibly rigorous training process. American cuisine has significantly progressed in recent history, and Chef Tessier’s talent is an example of the strides we are making in our field. Out hope is that America continues to support our endeavors to showcase what great chefs and cuisine we have in the United States.”

Julie Margolin is the Honda Center’s busy Director of Food & Beverage Services. Before joining Honda Center Margolin was with Levy Restaurants as part of the opening team at Barclays Center in Brooklyn.

Over 500 employees are part of the food and beverage operations there. Honda Center is one of the few facilities in the country who runs their own food and beverage operations. It’s a massive undertaking and costly. This was done strictly to improve the quality of the food and beverage program there.

She works alongside Honda Center’s Executive Chef, Jo-Jo Doyle. Julie joins us to talk about what’s new for the current season including the menu in Standing “O”. Also there is a newly opened Wahoo’s Fish Taco at Honda Center. They are a new franchisee of Wahoo’s.

The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods. Chef Andrew will weigh-in on this.