Show 384, August 1, 2020: Farm Direct LA with Chef / Founders Scott Chacon and Tad Weyland

Tad Weyland and Scott Chacon of Farm Direct LALocal chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course, fine-dining dinner meal delivery service, Farm Direct LA. Delivery on Tuesdays. The weekly changing menu is priced at $95 and serves two guests.

Last week’s 5-course menu included Wild Line Caught Grilled Halibut with Heirloom Tomato Jam, Patty Pan Squash, and Crispy Weiser Potatoes ; Creamed Sweet Corn with Tarragon, Leek and Shallot Confit ; Market Lettuces and Grilled Artichoke with Garlic Aioli, Mint Pistou and Croutons ; Charred Cabbage with Seasonal Pepper Relish and Sherry-Juniper Gastrique ; and Weiser Melon Sorbet & Early Season Grapes.

In addition to the weekly fixed price meal there are a la carte “Provisions” on the extras menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip.

The chef-created meals are attentively prepared and safely packaged in a permitted and inspected DTLA restaurant kitchen. Delivery is complimentary within a 10-mile radius of DTLA.

We’ll meet enterprising Chefs Scott Chacon and Tad Wetland.

Play

Show 375, May 30, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now as dine-in slowly returns at greatly reduced capacity restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it every week without the enthusiastic encouragement of the foodie community.

“Under the umbrella of Palm Springs Preferred Small Hotels Palm Springs is home to almost 80 extraordinary small boutique hotels of exceptional architectural & cultural diversity. From quaint inns and quietly secluded bungalows to hip and modern poolside-hangouts, they cater to the spectrum of Palm Springs travelers’ tastes. Whether you want to disappear for a couple of days, or dive into the Palm Springs adventure of a lifetime, the visionary hoteliers make it their mission to get to know their guests and create a memorable stay in this distinctly fashionable desert oasis.” With the boutique hotels in Palm Springs poised to reopen and again welcome guests we’re joined by Kimberli Munkres and hotelier and restaurateur Karina Castenda.

Food Network’s Chef Jet Tila is well-known to the “SoCal Restaurant Show’s” listeners. He co-hosted (and co-created) the show for the first 2 years. You’ve seen him on “Iron Chef America” as Alton Brown’s well-informed Floor Reporter, “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Beat Bobby Flay” and many more shows. “Ready Jet Cook – How to Make Pad Thai with Jet Tila” airing on FoodNetwork.com and YouTube was nominated for a prestigious James Beard Foundation Award this year. The series “Ready Jet Cook” is also up for a Daytime Emmy Award. Season 2 of “Ready Jet Cook” is in preproduction. We’re back in the kitchen with Chef Jet.

It’s hard to believe but until fairly recently Hitching Post Wines (made famous in the Oscar-winning 2004 feature motion picture, “Sideways,”) never had a tasting room. That all changed for the better in August of 2018 when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with the bonus of lunch service delivered from Hitching Post 2) adjacent to Chef Ostini’s prominent Hitching Post 2 Restaurant in Buellton. The Tasting Room is still temporarily on hiatus but Hitching Post 2 has reopened for pick-up and delivery. Hitching Post Wine packages To-Go available, too. We nudge Chef Frank away from his Santa Maria style BBQ grill (lunch is on) to share the details.

“From Los Angeles-based cooking instructor and author of Kitchen Matters, Pamela Salzman, comes Pamela Salzman’s Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less – a cookbook complete with quick, delicious meals and kitchen hacks that make home cooking a breeze. This is the book you will reach for time and again when you need to make something quick but nutritious. Pamela shares an arsenal of cooking class-tested, family-approved, easy, healthful recipes that will have you covered through breakfast, lunch, and dinner – and almost everything can be made in thirty minutes or less.” Pamela Salzman is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is starting to come back but with a lot of new rules. Take-out / delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Takeout packaging is now of concern. Is it finally becoming more green and recyclable? How about affordability ? We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 375, May 30, 2020: Chef Jet Tila Part One

Jet Tila and a heritage pig at Cochon 555 in 2013Food Network’s Chef Jet Tila is well-known to the “SoCal Restaurant Show’s” listeners. He co-hosted (and co-created) the radio show for the initial 2 years. You’ve seen him on “Iron Chef America” as Alton Brown’s well-informed Floor Reporter, “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Beat Bobby Flay” and more popular shows.

Ready Jet Cook – How to Make Pad Thai with Jet Tila” airing on FoodNetwork.com and YouTube was nominated for a prestigious James Beard Foundation Award this year. The series “Ready Jet Cook” is also up for a Daytime Emmy Award. Jet will bring us up-to-date on the plans for Season 2 of “Ready Jet Cook.”

Chef Jet is about to launch an unusual 4-part interactive cooking class series for charity on the Zoom platform.

He’s also creating new dishes for Pei Wei. The first creation is Spicy Thai Basil Cashew Chicken.

We’re in the kitchen with Chef Jet.

Play

Show 375, May 30, 2020: Chef Jet Tila Part Two

Jet Tila and a heritage pig at Cochon 555 in 2013Food Network’s Chef Jet Tila is well-known to the “SoCal Restaurant Show’s” listeners. He was the co-host of the radio show for the first 2 years. You’ve seen him on “Iron Chef America” as Alton Brown’s well-informed Floor Reporter, “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Beat Bobby Flay” and more shows.

Ready Jet Cook – How to Make Pad Thai with Jet Tila” airing on FoodNetwork.com and YouTube was nominated for a prestigious James Beard Foundation Award this year. The series “Ready Jet Cook” is also up for a Daytime Emmy Award. Jet will bring us up-to-date on the plans for Season 2 of “Ready Jet Cook.”

Chef Jet is about to launch an unusual interactive cooking class series for charity on the Zoom platform. He’s also creating new dishes for Pei Wei.

A third cookbook featuring the flavors of Thailand is in the works for Chef Jet. We’ll get a preview.

We’re back in the kitchen with Chef Jet for another bite.

Play

May 30: Jet Tila, Palm Springs Preferred Small Hotels, Hitching Post 2, Pamela Salzman

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Palm Springs Preferred Small Hotels with Kimberli Munkres and Hotelier Karina Castenda Part One
Segment Three: Palm Springs Preferred Small Hotels with Kimberli Munkres and Hotelier Karina Castenda Part Two
Segment Four: Chef Jet Tila Part One
Segment Five: Chef Jet Tila Part Two
Segment Six: Chef Frank Ostini of Hitching Post 2 Restaurant & Hitching Post Wines
Segment Seven: Cooking Instructor Pamela Salzman with Quicker Than Quick
Segment Eight: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now as dine-in slowly returns at greatly reduced capacity restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it every week without the enthusiastic encouragement of the foodie community.

“Under the umbrella of Palm Springs Preferred Small Hotels Palm Springs is home to almost 80 extraordinary small boutique hotels of exceptional architectural & cultural diversity. From quaint inns and quietly secluded bungalows to hip and modern poolside-hangouts, they cater to the spectrum of Palm Springs travelers’ tastes. Whether you want to disappear for a couple of days, or dive into the Palm Springs adventure of a lifetime, the visionary hoteliers make it their mission to get to know their guests and create a memorable stay in this distinctly fashionable desert oasis.” With the boutique hotels in Palm Springs poised to reopen and again welcome guests we’re joined by Kimberli Munkres and hotelier and restaurateur Karina Castenda.

Food Network’s Chef Jet Tila is well-known to the “SoCal Restaurant Show’s” listeners. He co-hosted the show for the first 2 years. You’ve seen him on “Iron Chef America” as Alton Brown’s well-informed Floor Reporter, “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Beat Bobby Flay” and many more shows. “Ready Jet Cook – How to Make Pad Thai with Jet Tila” airing on FoodNetwork.com and YouTube was nominated for a prestigious James Beard Foundation Award this year. The series “Ready Jet Cook” is also up for a Daytime Emmy Award. We’re back in the kitchen with Chef Jet.

It’s hard to believe but until fairly recently Hitching Post Wines (made famous in the Oscar-winning 2004 feature motion picture, “Sideways,”) never had a tasting room. That all changed for the better in August of 2018 when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with the bonus of lunch service delivered from Hitching Post 2) adjacent to Chef Ostini’s prominent Hitching Post 2 Restaurant in Buellton. The Tasting Room is still on hiatus but Hitching Post 2 has reopened for pick-up and delivery. Hitching Post Wine packages To-Go available, too. We nudge Chef Frank away from his Santa Maria style BBQ grill to share the details.

“From Los Angeles-based cooking instructor and author of Kitchen Matters, Pamela Salzman, comes Pamela Salzman’s Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less – a cookbook complete with quick, delicious meals and kitchen hacks that make home cooking a breeze. This is the book you will reach for time and again when you need to make something quick but nutritious. Pamela shares an arsenal of cooking class-tested, family-approved, easy, healthful recipes that will have you covered through breakfast, lunch, and dinner – and almost everything can be made in thirty minutes or less.” Pamela Salzman is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is starting to come back but with a lot of new rules. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Takeout packaging is now of concern. Is it finally becoming more green and recyclable? How about affordability ? We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Kimberli Munkres of Palm Springs Preferred Small Hotels“Under the cooling umbrella of Palm Springs Preferred Small Hotels Palm Springs is home to almost 80 extraordinary small boutique hotels of exceptional architectural & cultural diversity. “From quaint inns and quietly secluded bungalows to hip and modern poolside-hangouts, they cater to the spectrum of Palm Springs travelers’ tastes. Whether you want to disappear for a couple of days, or dive into the Palm Springs adventure of a lifetime, the visionary hoteliers make it their mission to get to know their guests and create a memorable stay in this distinctly fashionable desert oasis.”

“And as Palm Springs locals, they have dedicated themselves to creating a home away from home for each guest, infused with a sense of community.”

With the boutique hotels in Palm Springs poised to reopen and again welcome guests we’re joined by Kimberli Munkres and hotelier and restaurateur Karina Castenda.

Karina Castenda of Los Arboles HotelKarina Castenda is part of the family who owns Los Arboles Hotel (a Palm Springs Preferred Small Hotel) and the pair of El Mirasol Mexican restaurants. The original (and still operating) El Mirasol opened in 1985.

“A charming, historic boutique Palm Springs resort and home to the iconic El Mirasol Mexican Restaurant and bar, Los Arboles Hotel features 21 well-appointed rooms, heated pool, Jacuzzi, room service and is located walking distance from downtown shopping, dining, and nightlife.”

Jet Tila and a heritage pig at Cochon 555 in 2013Food Network’s Chef Jet Tila is well-known to the “SoCal Restaurant Show’s” listeners. He was the co-host of the radio show for the initial 2 years. You’ve seen him on “Iron Chef America” as Alton Brown’s well-informed Floor Reporter, “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Beat Bobby Flay” and more shows.

Ready Jet Cook – How to Make Pad Thai with Jet Tila” airing on FoodNetwork.com and YouTube was nominated for a prestigious James Beard Foundation Award this year. The series “Ready Jet Cook” is also up for a Daytime Emmy Award.

Chef Jet is about to launch an unusual interactive cooking class series for charity on the Zoom platform. He’s also creating new dishes for Pei Wei.

A third cookbook is in the works for Chef Jet. We’ll get a preview.

We’re in the kitchen with Chef Jet.

Frank Ostini of Hitching Post IIIt’s hard to believe but until fairly recently Hitching Post Wines (made famous in the Oscar-winning 2004 feature motion picture, “Sideways,”) never had a tasting room. That all changed for the better in August of 2018 when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with the bonus of lunch service delivered from Hitching Post 2) adjacent to Chef Ostini’s prominent Hitching Post 2 Restaurant in Buellton. The Tasting Room is still on hiatus but Hitching Post 2 has reopened for pick-up and delivery. Hitching Post Wine packages available, too.

“The Hitching Post 2 blends traditional Santa Maria Barbecue with eclectic local ingredients and award -winning wines for an exciting cuisine that is uniquely its own.”

Chef Frank has put together an impressive Take Home Dinner for Four (Hitching Post BBQ Box) that is delivered to Los Angeles (pick-up at Mar Vista Restaurant every other Tuesday) via Los Alamos Delivers. It includes 1 lb. Prime Top Sirloin Steak, 1 lb. Natural Pork Back Ribs, ½ BBQ’d Fresh Natural Chicken and sides of BBQ’d Baked Potatoes, Rice Pilaf, Assorted Vegetables, Roots Farm Green Salad, Garlic Bread and Salsa. Comes chilled and ready to re-warm at home.

We nudge Chef Frank away from his Santa Maria style BBQ grill to share the details.

Pamela Salzman“From Los Angeles-based cooking instructor and author of Kitchen Matters, Pamela Salzman, comes Pamela Salzman’s Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less– a cookbook complete with quick, delicious meals and kitchen hacks that make home cooking a breeze.”

“Life, whether one works outside the home or not, is really, really busy. In a perfect world, we would write out our meal plans for the week, shop accordingly, and cook nutritious meals every day with ease. But some days, the orthodontist visit runs late, or there’s more traffic than usual, or the chicken was never defrosted. And some days, we just don’t have the energy to cook for an hour even if we have the time.”

Quicker Than Quick is the book you will reach for time and again when you need to make something quick but nutritious. In her second cookbook, Pamela shares an arsenal of cooking class-tested, family-approved, easy, healthful recipes that will have you covered through breakfast, lunch, and dinner – and almost everything can be made in thirty minutes or less.”

“These inventive sheet pan dinners, stovetop skillet meals, Instant Pot recipes, and quick versions of time-consuming comfort foods require minimal hands-on time and don’t use exotic, hard-to-find ingredients. Equally useful are the techniques and tricks that teach you great ways to hack your meals, without sacrificing quality.”

Chef Andrew Gruel savoring a New Jersey style PizzaOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants as dine-in now slowly returns. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Takeout packaging is now of concern because its everywhere. Is it finally becoming more green and recyclable? How about affordability? We’ll “Ask the Chef.”

Slapfish is hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.

Kids eat free at Slapfish, too, when their parents order Takeout.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Palm Springs Preferred Small Hotels with Kimberli Munkres and Hotelier Karina Castenda Part One
Segment Three: Palm Springs Preferred Small Hotels with Kimberli Munkres and Hotelier Karina Castenda Part Two
Segment Four: Chef Jet Tila Part One
Segment Five: Chef Jet Tila Part Two
Segment Six: Chef Frank Ostini of Hitching Post 2 Restaurant & Hitching Post Wines
Segment Seven: Cooking Instructor Pamela Salzman with Quicker Than Quick
Segment Eight: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

Show 333, July 20, 2019: Stu and The Kids Flavors of Asia Food Fest Fundraiser

Stuart Skversky of Stu and the KidsThe 6th annual Stu and The Kids Flavors of Asia Food Fest Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky with the help of his friends, returns to Vibiana in Downtown Los Angeles on Sunday, August 4, 2019. The event is a rare chance to experience original dishes created by Los Angeles’ Asian-food-loving chefs expressed through Far East influences and personal styles that have impressed guests since the inception of the event in 2014. All of the proceeds from this event are used towards scholarships for university education to help underserved and orphaned Hill Tribe kids in Chiang Mai, Thailand.

“In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and rising-star chef, made a dramatic life change by giving up a promising culinary career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Don Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these at-risk Hill Tribe kids following their graduation, he founded Stu and The Kids to better prepare them for adulthood, help them get into a university or technical college and give them the tools for an independent future. Funds raised go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education.”

Neal Fraser of Redbird“Now in their ninth year of fundraising throughout the world, Stu and The Kids has raised over $658,000 for the charity, including last year’s astounding record of $164,000 accumulated from the Los Angeles festival, in addition to fundraising on the east coast and online donations during 2018. Stu and The Kids supervises thirty-six kids, including sixteen that received 4-year scholarships in 2018 to support education and jobs in accounting, business management, in-home elder care, cooking and fashion and textiles and two with continuing 2-year master degree programs. The charity hopes to increase the awards to twenty more four-year university scholarships in the coming year.”

VIP ticket purchasers will have early entrance at 2:30 p.m. to meet and chat with the chefs and receive a Stu and The Kids tote bag filled with special gifts including a signed copy of Jet Tila‘s new cookbook, 101 Epic Dishes, a collectible Stu and the Kids baseball hat and much more.

Chef Stu and Host Chef Neal Fraser of Redbird and Vibiana crack the coconut for us.

Play

Show 326, June 1, 2019: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s tantalizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 13th Greater Palm Springs Restaurant Week (GPSRW) is a 10-day dining event which began Friday, May 31st and continues through Sunday, June 9th. GPSRW is a special opportunity to treat the dining guest to a new restaurant, a new menu or an old favorite at a special value. Joining us with all the salivating details is Chef Albert Gonzalez of Eight4Nine Restaurant & Lounge (a participating restaurant) and Joyce Kiehl the Director of Communications for Greater Palm Springs Convention & Visitors Bureau.

We were intrigued with the nifty Spin Label technology on a 12 oz. plastic water bottle we saw at their booth at the recent Natural Products Expo West at the Anaheim Convention Center. SpinLabel™ Technologies, Inc. is a Florida based company dedicated to building and licensing its unique labeling technology that grows brand value by engaging current and prospective customers in the shopping corridor and at home. Principal Mike Neubauer is our guest providing all the details.

Chef Jet Tila and his accomplished pastry chef wife, Ali, are back with us to chat about their exciting, practical 2nd cookbook, 101 Epic Dishes: Recipes That Teach You How to Make the Classics Even More Delicious. 101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches – all the while whipping up some delicious dishes.

Acclaimed mixologist/bar chef Matthew Biancaniello creates adventurous cocktail experiences. He formulates cocktails based on farm-fresh and unique, organic ingredients. Never working off a set cocktail menu, Biancaniello visits at least five different local farmers markets a week to source his ingredients, which inspire his imaginative cocktails. This is the Art of Omakase, honoring how the customer and bartender create a special experience together. We’re artfully shaking the cocktail shaker with bar chef Matthew.

The Underground at Downtown Las Vegas’ The Mob Museum, is an extensive, interactive Prohibition history exhibition featuring a working distillery, brewery and speakeasy. Entirely re-envisioning the typical museum exhibition experience, The Underground takes visitors on an uncommonly vivid journey back in time. Situated discreetly in the basement of the Museum, The Underground encompasses 2,814 square feet appointed with luxurious, Art Deco design motifs. Our spirited guide is The Underground’s Head Distiller, Cole Miller.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road (Arlington, VA) where he is in the process of opening new Slapfish restaurants. We’re continuing “Ask the Chef” responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 326, June 1, 2019: Chef Jet & Ali Tila with 101 Epic Dishes Part One

Jet Tila and a heritage pig at Cochon 555 in 2013Chef Jet Tila and his accomplished pastry chef wife & culinary educator, Ali, are back with us to chat about their exciting, practical 2nd cookbook, 101 Epic Dishes: Recipes That Teach You How to Make the Classics Even More Delicious. The Foreword is unusually authored by Celebrity Chef & Food Network star Bobby Flay.

“Here’s the truth: making food worth savoring and showing off isn’t as difficult as you like to think it is. All it really takes is a solid foundation of cooking techniques, and lucky for you, celebrity chef and self-proclaimed Mr. Miyagi, Jet Tila (collaborating with Ali Tila) is ready to pass all his know-how on to you.”

The cooking Tilas have carefully selected the most essential recipes that pull double duty by tasting delicious and teaching you foundational cooking skills that will easily transfer to other cooking endeavors. Mastering perfect pan-roasted rib-eye steak means both that your dinner is going to be delicious and that you are ready to season and sear other cuts of meat like a pro. Southwestern BBQ and ranch chicken salad helps you build must-have knife skills, and crumbly apple pie will arm you with the ability to make the perfect flaky pie dough that can be used in countless other desserts.

101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches – all the while whipping up some delicious dishes.

“Every recipe and skill you need to be a great cook.”

Meet Chef Jet & Ali Tila (The Cooking Tilas) at Vroman’s Bookstore in Pasadena on Saturday afternoon, June 22nd at 3:00 p.m. Jet and Ali will be there presenting and demonstrating recipes from 101 Epic Dishes.

Play

Show 326, June 1, 2019: Chef Jet & Ali Tila with 101 Epic Dishes Part Two

Cookbook Author Ali TilaChef Jet Tila and his accomplished pastry chef wife & culinary educator, Ali, are back with us to chat about their exciting, practical 2nd cookbook, 101 Epic Dishes: Recipes That Teach You How to Make the Classics Even More Delicious. The Foreword is by Celebrity Chef & Food Network star Bobby Flay.

Some featured recipes in 101 EPIC DISHES include:

-BEEF: Perfect Pan-Roasted Rib-Eye Steak; Shortcut Korean BBQ Short Ribs Worth Showing Off; Thick and Creamy Irish Beer Beef Stew

-CHICKEN & POULTRY: Old-School Shake and Fry Buttermilk Fried Chicken; Tender and Crispy Duck Confit; Better-Than-Takeout Orange Chicken

-SEAFOOD: Fried Fish Tacos with Chipotle Crema; Garlicky Lemony Shrimp Scampi; Crispy-Skin Salmon with Lemon-Caper Yogurt Sauce

-RICE, PASTA & PIZZA: Not-as-Hard-as-You-Think Risotto; Perfect-Every-Time Pizza Dough and Pepperoni Pizza; Classic Spaghetti Carbonara

-EGGS & BREAKFAST COOKERY: The Ultimate Bacon and Egg Breakfast Sandwich; Jet’s Famous Fried Chicken and Waffles; Ali’s Coconut Chia Pudding with Almonds and Fresh Berries

-DESSERTS: Grasshopper Brownie Bars; Da Bomb Budino (Italian Salted Caramel Pudding); Burnt Milk Ice Cream

-AND MUCH MORE including Vegetables; Salad and Soup; Sandwiches, Dips and Spreads and Pork!

Meet Chef Jet & Ali Tila (The Cooking Tilas) at Vroman’s Bookstore in Pasadena on Saturday afternoon, June 22nd at 3:00 p.m. Jet and Ali will be there presenting and demonstrating recipes from 101 Epic Dishes.

Play

June 1: Greater Palm Springs Restaurant Week, SpinLabel, Jet and Ali Tila, Matthew Biancaniello, The Mob Museum

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview with Eight4Nine Restaurant
Segment Three: Spin Label Technologies – a Discovery from Natural Products Expo West
Segment Four: Chef Jet & Ali Tila with 101 Epic Dishes Part One
Segment Five: Chef Jet & Ali Tila with 101 Epic Dishes Part Two
Segment Six: Bar Chef / Master Mixologist Matthew Biancaniello
Segment Seven: Cole Miller, Head Distiller, The Underground at The Mob Museum, Las Vegas
Segment Eight: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”

Now a tempting preview of this Saturday’s tantalizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 13th Greater Palm Springs Restaurant Week (GPSRW) is a 10-day dining event beginning Friday, May 31st and continuing through Sunday, June 9th. GPSRW is a special opportunity to treat the guest to a new restaurant, a new menu or an old favorite at a special value. Joining us with all the salivating details is Chef Albert Gonzalez of Eight4Nine Restaurant & Lounge (a participating restaurant) and Joyce Kiehl the Director of Communications for Greater Palm Springs Convention & Visitors Bureau.

We were intrigued with the nifty Spin Label technology on a 12 oz. plastic water bottle we saw at their booth at the recent Natural Products Expo West at the Anaheim Convention Center. SpinLabel™ Technologies, Inc. is a Florida based company dedicated to building and licensing its unique labeling technology that grows brand value by engaging current and prospective customers in the shopping corridor and at home. Principal Mike Neubauer is our guest providing all the details.

Chef Jet Tila and his accomplished pastry chef wife, Ali, are back with us to chat about their exciting, practical 2nd cookbook, 101 Epic Dishes : Recipes That Teach You How to Make the Classics Even More Delicious. 101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches – all the while whipping up some delicious dishes.

Acclaimed mixologist Matthew Biancaniello creates adventurous cocktail experiences. He formulates cocktails based on farm-fresh and unique, organic ingredients. Never working off a set cocktail menu, Biancaniello visits at least five different local farmers markets a week to source his ingredients, which inspire his imaginative cocktails. This is the Art of Omakase, honoring how the customer and bartender create a special experience together. We’re artfully shaking the cocktail shaker with bar chef Matthew.

The Underground at Downtown Las Vegas’ The Mob Museum, is an extensive, interactive Prohibition history exhibition featuring a working distillery, brewery and speakeasy. Entirely re-envisioning the typical museum exhibition experience, The Underground takes visitors on an uncommonly vivid journey back in time. Situated discreetly in the basement of the Museum, The Underground encompasses 2,814 square feet appointed with luxurious, Art Deco design motifs. Our spirited guide is The Underground’s Head Distiller, Cole Miller.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening multiple new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Joyce Kiehl of the Greater Palm Springs Convention & Visitors BureauThe 13th Greater Palm Springs Restaurant Week (GPSRW) is a 10-day dining event beginning Friday, May 31st and continuing through Sunday, June 9th. GPSRW is a special opportunity to treat the guest to a new restaurant, a new menu or an old favorite at a special value.

Greater Palm Springs Restaurant Week is a fantastic way to immerse yourself in all the unique local cuisine that this foodie oasis has to offer. Unlike many food and wine festivals, no passes or tickets are required to dine out during Restaurant Week, making it accessible to everyone wanting to attend.

The set-up goes like this: there will be over 100 restaurants from all over the oasis (ranging from Palm Springs to Indio) that will be providing special fixed prices for lunch and dinner. There is no set venue, as diners simply select their favorite participating restaurant and dine out for a day (or more).

Reservations can be made online on the Greater Palm Springs Restaurant Week website. For every online reservation made, a donation will be made to FIND Food Bank in Indio. The special prices that participating restaurants are offering for Restaurant Week diners are two-plus lunch items for fixed prices of $15, $20, and $25 and gourmet dining options of three-plus items for $29, $39, and $49.

Joining us with all the salivating details is Chef Albert Gonzalez of Eight4Nine Restaurant & Lounge (a participating restaurant) and Joyce Kiehl the Director of Communications for Greater Palm Springs Convention & Visitors Bureau.

Mike Neubauer of SpinLabel TechnologiesWe were intrigued with the nifty Spin Label technology on a 12 oz. plastic water bottle we saw at their booth at the recent Natural Products Expo West at the Anaheim Convention Center.

SpinLabel™ Technologies, Inc. is a Florida based company dedicated to building and licensing its unique labeling technology that grows brand value by engaging current and prospective customers in the shopping corridor and at home.

“SpinLabel’s proprietary, patented label technology enables a spinning label (an outer label over an inner label) to almost double the valuable messaging space on a container.  SpinLabel is aligned with top label manufacturers globally to facilitate easy integration into most types of existing consumer food product packaging.”

Principal Mike Neubauer is our guest providing all the “graphic” details.

Jet Tila and a heritage pig at Cochon 555 in 2013Chef Jet Tila and his accomplished pastry chef wife & culinary educator, Ali, are back with us to chat about their exciting, practical 2nd cookbook, 101 Epic Dishes: Recipes That Teach You How to Make the Classics Even More Delicious. The Foreword is by Celebrity Chef & Food Network star Bobby Flay.

“Here’s the truth: making food worth savoring and showing off isn’t as difficult as you like to think it is. All it really takes is a solid foundation of cooking techniques, and lucky for you, celebrity chef and self-proclaimed Mr. Miyagi, Jet Tila (collaborating with Ali Tila) is ready to pass all his know-how on to you.”

The cooking Tilas have carefully selected the most essential recipes that pull double duty by tasting delicious and teaching you foundational cooking skills that will easily transfer to other cooking endeavors. Mastering perfect pan-roasted rib-eye steak means both that your dinner is going to be delicious and that you are ready to season and sear other cuts of meat like a pro. Southwestern BBQ and ranch chicken salad helps you build must-have knife skills, and crumbly apple pie will arm you with the ability to make the perfect flaky pie dough that can be used in countless other desserts.

101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches – all the while whipping up some delicious dishes.

“Every recipe and skill you need to be a great cook.”

Cookbook Author Ali TilaSome featured recipes in 101 EPIC DISHES include:

-BEEF: Perfect Pan-Roasted Rib-Eye Steak; Shortcut Korean BBQ Short Ribs Worth Showing Off; Thick and Creamy Irish Beer Beef Stew

-CHICKEN & POULTRY: Old-School Shake and Fry Buttermilk Fried Chicken; Tender and Crispy Duck Confit; Better-Than-Takeout Orange Chicken

-SEAFOOD: Fried Fish Tacos with Chipotle Crema; Garlicky Lemony Shrimp Scampi; Crispy-Skin Salmon with Lemon-Caper Yogurt Sauce

-RICE, PASTA & PIZZA: Not-as-Hard-as-You-Think Risotto; Perfect-Every-Time Pizza Dough and Pepperoni Pizza; Classic Spaghetti Carbonara

-EGGS & BREAKFAST COOKERY: The Ultimate Bacon and Egg Breakfast Sandwich; Jet’s Famous Fried Chicken and Waffles; Ali’s Coconut Chia Pudding with Almonds and Fresh Berries

-DESSERTS: Grasshopper Brownie Bars; Da Bomb Budino (Italian Salted Caramel Pudding); Burnt Milk Ice Cream

-AND MUCH MORE including Vegetables; Salad and Soup; Sandwiches, Dips and Spreads and Pork!

Celebrity Mixologist Matthew BiancanielloAcclaimed mixologist Matthew Biancaniello creates adventurous cocktail experiences. He formulates cocktails based on farm-fresh and unique, organic ingredients. Never working off a set cocktail menu, Biancaniello visits at least five different local farmers markets a week to source his ingredients, which inspire his imaginative cocktails. This is the Art of Omakase, honoring how the customer and bartender create a special experience together.

Matthew Biancaniello, the former cocktail chef for the Hollywood Roosevelt Hotel’s famous Library Bar, is creating cocktails the world has never tasted before. Going beyond the quotidian Whiskey Sour or Tom Collins, Biancaniello is mixing it up with imaginative drinks such as “The Heirloom Tomato Mojito”, a twenty-five-year-aged balsamic vinegar and strawberry libation named “The Last Tango in Modena,” and a fresh arugula-infused “Roquette.”

We’re artfully shaking the cocktail shaker with bar chef Matthew. He’s currently doing a Limited Residency at The Library Bar at The Hollywood Roosevelt on Tuesday & Wednesday evenings from 6:00 p.m. to Midnight through June 26th.

Mixologist Cole MillerThe Underground at Downtown Las Vegas’ The Mob Museum, is an extensive, interactive Prohibition history exhibition featuring a working distillery, brewery and speakeasy. Entirely re-envisioning the typical museum exhibition experience, The Underground takes visitors on an uncommonly vivid journey back in time. Situated discreetly in the basement of the Museum, The Underground encompasses 2,814 square feet appointed with luxurious, Art Deco design motifs.

Guests of The Underground are encouraged to ponder the time when consuming alcohol was not only a criminal act, but also bred secret watering holes–some of which became the most glamorous places to be.

Numerous exhibits and artifacts found in the distillery and speakeasy add depth and context to the experience. Exhibits and artifacts on display bring to life the essence of a time that saw organized crime syndicates grow richer and more powerful than ever before, while giving rise to great cultural and societal change.

A Distillery Tour and Tastings are also available at The Underground. (A ticket is required.) Sampling a variety of distilled spirits is part of the experience. Participants will have the opportunity to explore The Underground, learn about Prohibition and its impact on a variety of liquor. As part of the experience guests w are educated on the historical origins of Prohibition and gain insights into the drinking culture that existed before the 1920s era.

The Tasting Experience includes moonshine, vodka and The Underground’s ginger infusion. The tour encourages visitors to develop an appreciation for the flavor of genuine, corn-mash moonshine.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. With the Summer grilling season on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Increasing in popularity is imitation seafood made from edible plant-based ingredients. Some of these items are truly tasty. Really…Chef Andrew will scope this growing product line out for us. Nothing fishy about it…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview with Eight4Nine Restaurant
Segment Three: Spin Label Technologies – a Discovery from Natural Products Expo West
Segment Four: Chef Jet & Ali Tila with 101 Epic Dishes Part One
Segment Five: Chef Jet & Ali Tila with 101 Epic Dishes Part Two
Segment Six: Bar Chef / Master Mixologist Matthew Biancaniello
Segment Seven: Cole Miller, Head Distiller, The Underground at The Mob Museum, Las Vegas
Segment Eight: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”