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”

Show 290, September 15, 2018: Show Preview with Co-Host Andy Harris

Program Note for next Saturday, September 22nd:
Please join us at the special time of 1 to 3:00 p.m. for Saturday afternoon, Sept. 22nd only right before the Angels Game.

Now a decadent preview of Saturday afternoon’s engaging show at the special time of 4 to 5:00 p.m. Yes, we’re stuffing 2-hours of mouthwatering content into a single hour. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Taco Rosa, Chef Ivan Calderon’s upscale Mexican restaurant in Newport Beach, will host its 6th Annual “Battle of the Tequileros” on Sunday, September 23rd from 4-8 p.m. Bringing together 26+ different tequila and mezcal brands, the celebratory event will benefit Operation of Hope Worldwide, a local non-profit providing free, life-changing surgeries and health care for children and adults in under-served areas of the world. Chef Ivan pulls the cork on all the details for us.

Journalist Rich Manning has been writing about the art and business of food, drink, travel and lifestyle pursuits since 2004. While his profession has enabled him to humbly enjoy some remarkably exquisite epicurean adventures, he will always find great joy in the simple pleasures that a perfectly cooked hamburger and a dark, creamy stout routinely bring. He is well represented in the new Fall issue of Saute’ magazine as well as on their blog. We’ll chat about what’s new on the food & libation menu with Rich.

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

Play

Show 290, September 15, 2018: Food, Travel, Drink and Lifestyle Journalist Rich Manning

Rich ManningRich Manning has been writing about food, drink, travel and other lifestyle topics since 2004. As a freelance writer, he’s worked with several different publications and businesses, and has written everything from restaurant reviews and feature articles to ad copy and website content. Current and previous publications include Gayot, Tasting Panel, Somm Journal, Sauté, Clever Root, and Dining Out.

He’s also operated his own website, The Lazy Hunter, since 2017. A Southern California resident and an enthusiastic foodie, he enjoys exploring the diverse nature and multi-cultural influences of his local dining scene and will pretty much try anything at least once. However, he remains a sucker for a really good burger, and thoroughly enjoys eating dinner at home with his wife and two daughters.

In the new Fall issue of Saute’ Rich Manning is represented with the celebrity chef interview (Gadgets), “101 Asian Dishes You Need to Cook Before You Die With Jet Tila – Celebrity Chef Jet Tila continues to go at full-speed.” 

The (already) very successful cookbook works as a fun coffee table keepsake but is really a useful volume designed to actually cook from courtesy of an accomplished cooking teacher. Chef Jet promises every recipe has been tested in a home kitchen.

Rich joins us in-studio to chat about what’s new on his food & libation menu.

Play

September 15: Ivan Calderon of Taco Rosa and Journalist Rich Manning

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Ivan Calderon, Taco Rosa, 6th Annual Battle of the Tequileros
Segment Three: Food, Travel, Drink and Lifestyle Journalist Rich Manning Part One
Segment Four: Food, Travel, Drink and Lifestyle Journalist Rich Manning Part Two

Program Note for next Saturday, September 22nd:
We’re stepping aside for Fighting Irish Football in our regular a.m. time slot. Please catch us instead a bit later in the day from 1:00 p.m. to 3:00 p.m. Don’t miss us…

Now a decadent preview of this Saturday afternoon’s engaging show at the special time of 4 to 5:00 p.m. Yes, we’re going to stuff 2-hours of mouthwatering content into a single hour. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Taco Rosa, Chef Ivan Calderon’s upscale Mexican restaurant in Newport Beach, will host its 6th Annual “Battle of the Tequileros” on Sunday, September 23rd from 4-8 p.m. Bringing together 26+ different tequila and mezcal brands, the celebratory event will benefit Operation of Hope Worldwide, a local non-profit providing free, life-changing surgeries and health care for children and adults in under-served areas of the world. Chef Ivan pulls the cork on all the details for us.

Journalist Rich Manning has been writing about the art and business of food, drink, travel and lifestyle pursuits since 2004. While his profession has enabled him to humbly enjoy some remarkably exquisite epicurean adventures, he will always find great joy in the simple pleasures that a perfectly cooked hamburger and a dark, creamy stout routinely bring. He is well represented in the new Fall issue of Saute’ magazine as well as on their blog. We’ll chat about what’s new on the food & libation menu with Rich.

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

Ivan CalderonTaco Rosa, Chef Ivan Calderon’s upscale Mexican restaurant in Newport Beach, will host its 6th Annual “Battle of the Tequileros” on Sunday, September 23rd from 4-8 p.m. Bringing together 26+ different tequila and mezcal brands, the celebratory event will benefit Operation of Hope Worldwide, a local non-profit providing free, life-changing surgeries and health care for children and adults in under-served areas of the world, while creating a self-sustaining program of hope through education.

As the most diverse tequila tasting in Southern California, the event gives guests an unparalleled opportunity to experience the unique nuances between a variety of tequilas and mezcals. Guests can also enjoy tray-passed tapas-style bites from the Taco Rosa kitchen, exciting giveaways, and a silent auction. A panel of esteemed judges will determine winners in three categories: Best Añejo and Best Reposado; while guests will have the opportunity to cast votes for Best Margarita and Best Booth Presentation.

“Over the past six years, we have seen tremendous growth with Battle of the Tequileros and this year, we are proud to partner with Operation of Hope Worldwide an organization whose global reach has impacted, and even saved the lives of thousands of people throughout the developing world,” comments Chef Ivan Calderon of Taco Rosa.

Tickets for the 21-and-over event are priced at $75 and offer guests all-inclusive access to tequila and mezcal cocktails and samples. Tickets can be purchased by calling 949.720.0980 or online here.

Chef Ivan pulls the cork on all the details for us.

Rich ManningJournalist Rich Manning has been writing about the art and business of food, drink, travel and lifestyle pursuits since 2004. While his profession has enabled him to humbly enjoy some remarkably exquisite epicurean adventures, he will always find great joy in the simple pleasures that a perfectly cooked hamburger and a dark, creamy stout routinely bring. He is well represented in the new Fall issue of Saute’ magazine as well as on their blog. Rich is also the Orange County Editor for Gayot – The Guide to the Good Life.

In the new Fall issue of Saute’ Rich Manning is represented with the celebrity chef interview (Gadgets), “101 Asian Dishes You Need to Cook Before You Die With Jet Tila – Celebrity Chef Jet Tila continues to go at full-speed.”

Rich joins us in-studio to chat about what’s new on his food & libation menu.

Wine country of note in Texas? You bet…For Saute’s blog Rich contributed an in-depth piece on his recent wine wanderings in Texas Hill Country, Texas Hill Country Features Texas-Sized Vintner Delights.

You’ll be pleasantly surprised at the quality of the wines he sampled. Are Texas Roses perhaps better than California’s ? We’ll let Rich explain…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Ivan Calderon, Taco Rosa, 6th Annual Battle of the Tequileros
Segment Three: Food, Travel, Drink and Lifestyle Journalist Rich Manning Part One
Segment Four: Food, Travel, Drink and Lifestyle Journalist Rich Manning Part Two

Show 278, June 23, 2018: Chef Colin Fukunaga, FukuBurger, Las Vegas

Colin FukunagaWhen it comes to award-winning burgers for the true enthusiast the place to go in Las Vegas is FukuBurger. They have their original rolling grill food truck on the road (now mainly used for special events & catering) as well as a bricks-and-mortar location in Chinatown. They were recently in L.A. at the Sunday Smorgasburg LA as the invited guest of noted burger authority, George Motz (Hamburger America – A State-By-State Guide to 200 Great Burger Joints.)

Our emeritus Co-Host, Chef Jet Tila, is a big fan of Fukuburger’s Tamago. Chef Jet even profiled it on Food Network’s “Guilty Pleasures.” It’s an all-beef Fukupatty topped with a fried runny egg, furikake, crispy onion strings, and finished with house-prepared teriyaki sauce and wasabi mayo.

A 2nd brick-and-mortar FukuBurger will soon launch is Vegas.

We’re flipping a Tamago Burger with Co-Founder Colin Fukunaga.

Play

Show 274, May 19, 2018: Show Preview with Co-Host Andy Harris

Now a provocative 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…

Creative potluck makes for inspired dinner parties. Ali Rosen (founder & host of Potluck with Ali Rosen, a television show and active website) brings it all together in her debut cookbook, BRING IT! – Tried and True Recipes for Potlucks and Casual Entertaining. We’re in the kitchen with Ali.

The Lobster (revived in 1999) is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong. Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Long Beach’s Proper’s Pickles is an unlikely local gourmet specialty food product success story. The Noori Brothers (Bijan & Pejmon) are insurance brokers. Growing up their Family pickled all the extra veggies in their home kitchen. Four years ago the Brothers perfected their recipes and starting selling at one Long Beach Farmers Markets. Today they are available at retail in Gelson’s and select Bristol Farms, and produce some 1,500 to 2,000 jars a month. We’re talking about the art of pickling with Pejmon Noori.

Chefs’ Toys is no stranger to the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs. In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to an award-winning foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Earlier this year TriMark acquired Chefs’ Toys. We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

Memorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends. The Host of Travel Channel‘s Burger Land and author of Hamburger America ( revised and updated 3rd Edition just out) has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m. It’s a two napkin affair!

Several years ago Chef Ricardo Zarate created quite a local foodie sensation with his Mo-chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food. Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas. Chef Ricardo is our guest.

Chef Andrew Gruel is back with his “Ask the Chef” commentary. Chef Andrew was a judge at C-CAP’s (Careers through Culinary Arts Program) annual scholarship competition for area High School seniors this week. On Monday the culinary scholarships will be awarded to the fortunate student winners at the annual Scholarship Breakfast at Downtown L.A.’s Jonathan Club. This is the first time Chef Andrew has participated in judging this spirited competition. We’ll get his observations.

Program Note:
Our distinguished emeritus Co-host, culinary celebrity Chef Jet Tila, debuts as Alton Brown’s Floor Reporter on the reboot of Food Network’s long-running original Iron Chef America. The launch of the 10-episode new season is Sunday night, May 20th on Food Network. Take a look at the preview trailer.

All of this and much more absolute deliciousness on today’s overflowing show!

Play

Show 268, April 7, 2018: Show Preview with Co-Host Andy Harris

Now an irresistible preview of this Saturday’s flavor-packed 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand- new show.

Pic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest with area C-CAP (Careers through Culinary Arts) high school students. The winning recipe was created by Savannah Wilkinson and Katherine Gonzales who are Seniors at Rio Mesa High School in Oxnard. Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi,

Orange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands. We’ll meet her.

There are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting player sensation Shohei Ohtani. Also, the Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd. Executive Chef Robert Biebrich briefly escapes his busy kitchens to bring us up-to-date

For 3 plus years Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network. He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder. Farley joins us in-studio.

We’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest along with a major announcement of emeritus host Chef Jet’s Tila’s new Food TV adventure.

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

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