Show 108, January 31, 2015: Show Preview with Producer & Co-Host Andy Harris

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Chef Andrew Gruel of Slapfish is back in the Guest Host seat on February 7th. Now a preview of today’s abundantly overstuffed show.

Vocuse D'Or Team USA wins SilverIncredible news from Lyon! For the first time ever Team USA was on the victory stand for the prestigious Bocuse d’Or International Culinary Competition held every other year. Our heartiest congratulations to our victorious Silver Medal winners, Chefs Philip Tessier and Skylar Stover (both of the French Laundry in Yountville.) We’ll be chatting with them live on Feb. 7th upon their return from France.

Phyllis Ann Marshall of FoodPower is known as the go-to “growth coach for independent restaurants.” The mission and her passion is to work side-by-side with restaurateurs to help them grow every aspect of their business – from menu and décor to service and operations. As the Founder of FoodPower, Phyllis Ann Marshall offers clients more than 40 years of experience as a culinary expert, business owner, consultant and coach in the restaurant industry. Phyllis Ann Marshall is our guest.

Lebanon, one of the oldest wine producing regions in the world, is the home to an ancient wine-grape growing area, the Bekaa Valley. The most prominent winery in Lebanon with a hard-earned international reputation is Chateau Musar. Serge Hochar is the larger-than-life personality behind Chateau Musar. Sommelier Christopher Lavin of Broadbent Selections (they represent the winery in the USA) joins us to share the incredible story of Chateau Musar.

What’s Valentine’s Day without some premium chocolates ? Certified Master Chocolatier Amy Jo (Valenza) Pedone of Valenza Chocolatier is with us to satisfy our chocolate craving. Valenza Chocolatier is an authentic Italian inspired Artisan Chocolate and Confections online and wholesale business based in Orange County at The Hood Kitchen Space in Costa Mesa. Their award-winning gourmet Bonbons, Bars and Confections are handmade from the finest local and Italian imported ingredients paired with the purest single bean origin, fair trade chocolate and no added preservatives.

Cookbook author Kristine Kidd was previously the admired food editor at Bon Appetit magazine for 20 years. Her eighth book is Gluten-Free Baking. Her childhood celiac disease resurfaced recently and this book (and the prior Weeknight Gluten Free) are a result of her glorious experimentation in the kitchen. The new book features 80 recipes that are naturally gluten-free and just as tempting and tasty as traditional baked goods.

Chef Mark Peel was the founding executive chef of the landmark Campanile in Hollywood which closed in 2012 after a long run. Now, after the announcement of Bombo, Peel’s new seafood driven space scheduled to open in March at the iconic Grand Central Market, Chef Peel is giving enthusiasts the chance to get a sneak peak of what tempting new dishes may appear on the restaurant’s debut menu with two additional Pop-Up Dinners at Rascal (known for casual American fare.) Chef Mark Peel is our guest along with Rebecca Clark, the co-owner of Rascal.

KFWE (the largest Kosher food & wine festival on the West Coast) is coming to Hollywood at the W Hollywood Hotel on Wednesday evening, February 11th. KFWE Hollywood is the sister event to KFWE London, New York and Miami – bringing world acclaimed wine and spirits to Los Angeles from France, Italy, Spain, Portugal, Israel, Argentina, Chile, New Zealand, Australia and the United States. This exclusive event features a selection of more than 300 wines as well as finely crafted spirits from across the globe. In addition, the evening will spotlight the hottest kosher cuisine on the West Coast from 7 of the most highly regarded Kosher restaurants in Southern California. It promises to be a mouthwatering parade of inspired dishes.

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

Show 108, January 31, 2015: Kristine Kidd’s Gluten-Free Baking

Kristine KiddCookbook author Kristine Kidd was previously the distinguished food editor at Bon Appetit magazine for 20 years. Her eighth book is Gluten-Free Baking.

Her childhood celiac disease resurfaced recently and this book (and the prior Weeknight Gluten Free) are a result of her glorious experimentation in the kitchen. The new book features 80 recipes that are naturally gluten-free and just as tempting and tasty as traditional baked goods.

After adopting a gluten-free diet due to an intolerance, Kristine gave up bread and many pastries because the gluten-free options were coarse, dry, and lacking in flavor. She set out to work developing recipes in her own kitchen, exploring an array of gluten-free whole grains with the goal to create treats with great flavor and texture.

She focused on slightly sweet, protein rich sorghum flour; earthy buckwheat flour; millet; oats; quinoa; and almond meal and began baking delicious breakfast pastries like scones and fresh berry muffins, holiday desserts like sweet spiced pumpkin pie, and artisanal breads like olive and sage flatbread and whole-grain walnut bread. Her personal success mastering these ingredients in the kitchen led to writing Gluten-Free Baking.

 

January 31: FoodPower, Chateau Musar, Valenza Chocolatier, Kristine Kidd, Mark Peel, Kosher Food & Wine

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: “Restaurant Coach” Phyllis Ann Marshall, FoodPower
Segment Four: Amy Jo Pedone, Valenza Chocolatier Part One
Segment Five: Amy Jo Pedone, Valenza Chocolatier Part Two
Segment Six: Kristine Kidd’s Gluten-Free Baking
Segment Seven: Chef Mark Peel and Rascal
Segment Eight: KFWE (Kosher Food & Wine Experience) Hollywood 2015

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Chef Andrew Gruel of Slapfish is back in the Guest Host seat on February 7th. Now a preview of today’s abundantly overstuffed show.

Vocuse D'Or Team USA wins SilverIncredible news from Lyon! For the first time ever Team USA was on the victory stand for the prestigious Bocuse d’Or International Culinary Competition held every other year. Our heartiest congratulations to our victorious Silver Medal winners, Chefs Philip Tessier and Skylar Stover (both of the French Laundry in Yountville.) We’ll be chatting with them live on Feb. 7th upon their return from France.

Phyllis Ann Marshall of FoodPower is known as the go-to “growth coach for independent restaurants.” The mission and her passion is to work side-by-side with restaurateurs to help them grow every aspect of their business – from menu and décor to service and operations. As the Founder of FoodPower, Phyllis Ann Marshall offers clients more than 40 years of experience as a culinary expert, business owner, consultant and coach in the restaurant industry. Phyllis Ann Marshall is our guest.

Lebanon, one of the oldest wine producing regions in the world, is the home to an ancient wine-grape growing area, the Bekaa Valley. The most prominent winery in Lebanon with a hard-earned international reputation is Chateau Musar. Serge Hochar is the larger-than-life personality behind Chateau Musar. Sommelier Christopher Lavin of Broadbent Selections (they represent the winery in the USA) joins us to share the incredible story of Chateau Musar.

What’s Valentine’s Day without some premium chocolates ? Certified Master Chocolatier Amy Jo (Valenza) Pedone of Valenza Chocolatier is with us to satisfy our chocolate craving. Valenza Chocolatier is an authentic Italian inspired Artisan Chocolate and Confections online and wholesale business based in Orange County at The Hood Kitchen Space in Costa Mesa. Their award-winning gourmet Bonbons, Bars and Confections are handmade from the finest local and Italian imported ingredients paired with the purest single bean origin, fair trade chocolate and no added preservatives.

Cookbook author Kristine Kidd was previously the admired food editor at Bon Appetit magazine for 20 years. Her eighth book is Gluten-Free Baking. Her childhood celiac disease resurfaced recently and this book (and the prior Weeknight Gluten Free) are a result of her glorious experimentation in the kitchen. The new book features 80 recipes that are naturally gluten-free and just as tempting and tasty as traditional baked goods.

Chef Mark Peel was the founding executive chef of the landmark Campanile in Hollywood which closed in 2012 after a long run. Now, after the announcement of Bombo, Peel’s new seafood driven space scheduled to open in March at the iconic Grand Central Market, Chef Peel is giving enthusiasts the chance to get a sneak peak of what tempting new dishes may appear on the restaurant’s debut menu with two additional Pop-Up Dinners at Rascal (known for casual American fare.) Chef Mark Peel is our guest along with Rebecca Clark, the co-owner of Rascal.

KFWE (the largest Kosher food & wine festival on the West Coast) is coming to Hollywood at the W Hollywood Hotel on Wednesday evening, February 11th. KFWE Hollywood is the sister event to KFWE London, New York and Miami – bringing world acclaimed wine and spirits to Los Angeles from France, Italy, Spain, Portugal, Israel, Argentina, Chile, New Zealand, Australia and the United States. This exclusive event features a selection of more than 300 wines as well as finely crafted spirits from across the globe. In addition, the evening will spotlight the hottest kosher cuisine on the West Coast from 7 of the most highly regarded Kosher restaurants in Southern California. It promises to be a mouthwatering parade of inspired dishes.

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

Phyllis Ann MarshallPhyllis Ann Marshall of FoodPower is known as the go-to “growth coach for independent restaurants.” The mission and her passion is to work side-by-side with restaurateurs to help them grow every aspect of their business – from menu and décor to service and operations. As the Founder of FoodPower, Phyllis Ann Marshall offers clients more than 40 years of experience as a culinary expert, business owner, consultant and coach in the restaurant industry.

Marshall’s expertise comes from owning and running restaurants of all sizes, themes and locations coast to coast. As Phyllis Ann says : “You don’t fully understand the restaurant industry until you’ve carried the keys.”

“Independents (restaurants) are the soul of the foodservice industry. They are the source of new ideas. They are the guardians of regional cuisines. Without them, the world of restaurants would be very boring,” she says.

Phyllis Ann Marshall is our guest.

Chateau MusarLebanon, one of the oldest wine producing regions in the world, is the home to an ancient wine-grape growing area, the Bekaa Valley. There is 6,000 years of winemaking tradition in the Country. The most prominent winery in Lebanon with a hard-earned international reputation is Chateau Musar. Serge Hochar is the larger-than-life personality behind Chateau Musar.

Chateau Musar, founded by Serge’s father, was established back in 1930. Hochar revived the winery and traveled over the globe promoting the wines. The success of Chateau Musar aided in the establishment of the contemporary wine industry in Lebanon. He skillfully guided and grew the winery through a turbulent decade of civil war in Lebanon.

Eric Asimov (The New York Times greatly respected wine writer) points out in a recent piece on Chateau Musar that when the civil war ended in 1990 there were five wineries operating in Lebanon. By 2104 there were almost 50.

Sommelier Christopher Lavin of Broadbent Selections (they represent the winery in the USA) joins us to share the incredible story of Chateau Musar.

Amy Jo PedoneWhat’s Valentine’s Day without some premium chocolates ? Certified Master Chocolatier Amy Jo (Valenza) Pedone of Valenza Chocolatier is with us to satisfy our chocolate craving.

Valenza Chocolatier is an authentic Italian inspired Artisan Chocolate and Confections online and wholesale business based in Orange County at The Hood Kitchen Space in Costa Mesa. Their award-winning gourmet Bonbons, Bars and Confections are handmade from the finest local and Italian imported ingredients paired with the purest single bean origin, fair trade chocolate and no added preservatives.

“Valenza Chocolatier aspires to create a brief escape from “life” with each savory taste of True Amore infused into every decadent creation.”

It’s no surprise that Valenza Chocolatier has created an exclusive Valentine’s Day Collection with many appealing options.

“I love deeply, I cherish all the little things, and I adore many people – these are just a few of the ways I express some of my greatest passions. My Valentine’s Day Collection is an expression of how beloved my passions are, and it’s only fitting that the meaning of my name (Amy) also means beloved,” confides Amy Jo.

Valenza Chocolatier’s The Valentine’s Day Collection (including full descriptions and pricing) is available online through ValenzaChocolatier.com.

Kristine KiddCookbook author Kristine Kidd was previously the distinguished food editor at Bon Appetit magazine for 20 years. Her eighth book is Gluten-Free Baking.

Her childhood celiac disease resurfaced recently and this book (and the prior Weeknight Gluten Free) are a result of her glorious experimentation in the kitchen. The new book features 80 recipes that are naturally gluten-free and just as tempting and tasty as traditional baked goods.

After adopting a gluten-free diet due to an intolerance, Kristine gave up bread and many pastries because the gluten-free options were coarse, dry, and lacking in flavor. She set out to work developing recipes in her own kitchen, exploring an array of gluten-free whole grains with the goal to create treats with great flavor and texture.

Mark PeelChef Mark Peel was the founding executive chef of the landmark Campanile in Hollywood which closed in 2012 after a long run. Now, after the announcement of Bombo, Peel’s new seafood driven space scheduled to open in March at the iconic Grand Central Market in Downtown Los Angeles, Chef Peel is giving enthusiasts the chance to get a sneak peak of what tempting new dishes may appear on the restaurant’s debut menu with two additional Pop-Up Dinners at Rascal (known for casual American fare.)

“Mark is a really wonderful guy, and it has been an amazing experience to have a Chef of his caliber working alongside our very own Chef,” says Rebecca Clark, who Co-owns Rascal with her husband, Sandy. The Clarks’ have both worked in the hospitality industry for a very long time and had met Peel in passing years ago. Peel’s true relationship with Rascal developed when he began frequenting the restaurant with his family, quickly becoming one of their neighborhood regulars.

The final Pop-Up Dinner Menu in this encore series from Chef Mark at Rascal is Tuesday February 3rd from 5:00 p.m. to 10:00 p.m. Reservations are suggested.

Chef Mark Peel is our guest along with Rebecca Clark, the co-owner of Rascal.

KFWE Kosher Food and Wine Experience 2015KFWE (the largest Kosher food & wine festival on the West Coast) is coming to Hollywood at the W Hollywood Hotel on Wednesday evening, February 11th. KFWE Hollywood is the sister event to KFWE London, New York and Miami – bringing world acclaimed wine and spirits to Los Angeles from France, Italy, Spain, Portugal, Israel, Argentina, Chile, New Zealand, Australia and the United States.

This exclusive event with both General Admission and VIP tickets available features a selection of more than 300 wines as well as finely crafted spirits from across the globe. In addition, the evening will spotlight the hottest kosher cuisine on the West Coast from 7 of the most highly regarded Kosher restaurants in Southern California. It promises to be a mouthwatering parade of inspired dishes.

David Whittemore, the Marketing and Public Relations Director of Herzog Wine Cellar joins us with all the details. Herzog is the producer of KFWE.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: “Restaurant Coach” Phyllis Ann Marshall, FoodPower
Segment Four: Amy Jo Pedone, Valenza Chocolatier Part One
Segment Five: Amy Jo Pedone, Valenza Chocolatier Part Two
Segment Six: Kristine Kidd’s Gluten-Free Baking
Segment Seven: Chef Mark Peel and Rascal
Segment Eight: KFWE (Kosher Food & Wine Experience) Hollywood 2015

Show 43, October 12, 2013: Kristine Kidd, author of Williams–Sonoma Weeknight Gluten Free

Kristine KiddRegular, long-time readers of Bon Appetit Magazine will remember Kristine Kidd as the veteran Food Editor.

She is now the food editor for the Monterey Bay Aquarium’s Seafood Watch website as well as a busy cookbook author.

Her newly released seventh cookbook is Weeknight Gluten Free. This title is particularly important to Kristine as her childhood celiac disease resurfaced recently.

Kristine is a serious home cook. She prepares fresh meals at home almost every night. Her emphasis with the book is serving quick, flavor-packed meals which are free of wheat, rye, and barley.

On Wednesday, October 23rd Kristine Kidd will be part of a “Zov’s Lunch and Learn” program at Zov’s Bistro in Tustin. Kristine will be explaining how to prepare delicious meals that are gluten free.

Lunch will be on the menu, too. The entrée is Grilled Lemongrass Chicken with Ginger Rice, Braised Kale and Grilled Roasted Tomatoes. It’s a modest $25 per guest and seating is limited. Make your plans now because it will reach capacity quickly.

October 12: Lindy & Grundy, Duskie Estes, Kristine Kidd, Brock Radke, Greg Daniels, Hawaiian Tropical Fruit

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Erika Nakamura, master butcher, chef, and co-owner of Lindy & Grundy Meats
Segment Three: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Onw
Segment Four: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Two
Segment Five: Kristine Kidd, author of Williams–Sonoma Weeknight Gluten Free
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Chef Greg Daniels of The Haven Collective
Segment Eight: Ken Love, President of the Hawaii Tropical Fruit Growers

Host Jet Tila and Producer Andy Harris preview the show.

Jet discusses the highlights of the Luckyrice Festival Night Market held last Saturday at the Cosmopolitan Hotel on The Strip in Las Vegas. Jet served some 1,100 portions to the enthusiastic guests.

Andy reviews the highlights of the Patchwork Show – Edible Edition at SoCo and The OC Mart Mix in Costa Mesa last Weekend. The show broadcast live from the South Coast Collection.

Erika Nakamura of Lindy and Grundy MeatsThe classic, full-service neighborhood butcher shop is alive, well, and prospering at Lindy & Grundy Meats in the Fairfax District of Los Angeles. Artisan butcher Erika Nakamura (half of the Lindy & Grundy team along with Amelia Posada) is with us to fill us in. Erika is a classically trained chef.

All of their premium meats are from humanely treated, grass fed animals and 100 per cent locally produced and sustainable. The partners only source meat from farms they have visited. They even inspect the harvesting facility where the animal is processed. They offer an alternative to commercial farming.

Lindy and Grundy hosts classes for true meat enthusiasts.

Chef Duskie Estes and Salumist John Stewart of Zazu Kitchen and FarmOne of the most exciting chef teams operating in the Sonoma County wine country is Chef Duskie Estes and Salumist John Stewart (wife & husband) who are the proprietors of the new zazu kitchen + farm located at The Barlow (a former apple juice processing facility) in Sebastopol. Some of the vegetables used at the restaurant are actually grown in large tubs on the restaurant’s patio. They were mentored by pioneering Seattle chef/restaurateur Tom Douglas before relocating to Sonoma County to go off on their own.

The original zazu restaurant (part of a former chicken coop) was founded in Santa Rosa in 2001. It was located in a rustic roadhouse way out of town surrounded by farms and vineyards. If a local didn’t tell you about it you’d probably never know it was there. Their regulars include some of the most distinguished winemakers in Sonoma County. The eclectic wine list includes reserve selections that you just don’t see outside of the private stash of the wineries.

Duskie and John were living farm-to-table long before that became a marketing buzzword for chefs. They raise their own chicken and ducks to provide the eggs for their fresh pasta and their praise-worthy gelati.

Duskie Estes of the new zazu kitchen + farm in Sebastopol stays with us.

John Stewart learned the art of curing meats from Mario Batali’s father who has a highly-praised salumi business in Seattle. Visitors to zazu can watch John cure his acclaimed Black Pig Meat Co.’s bacon and salumi right there.

Zazu even has an experienced organic farmer on staff. He supervises the three spots of zazu’s soil including the MacBryde Farm where John and Duskie live with their children. The Farm is home to zazu’s chickens, ducks, turkeys, heritage wattle pigs, sheep, rabbits, goats and more.

Kristine Kidd Loyal readers of Bon Appetit Magazine will remember Kristine Kidd as the long-time Food Editor.

She is now the food editor for the Monterey Bay Aquarium’s Seafood Watch website as well as a busy cookbook author.

Her newly released seventh cookbook is Weeknight Gluten Free. This title is particularly important to Kristine as her childhood celiac disease resurfaced recently.

Kristine is a serious home cook. She prepares fresh meals at home almost every night.

On Wednesday, October 23rd Kristine Kidd will be part of a “Zov’s Lunch and Learn” program at Zov’s Bistro in Tustin. Kristine will be explaining how to prepare delicious meals that are gluten free.

Lunch will be on the menu, too. The entrée is Grilled Lemongrass Chicken with Ginger Rice, Braised Kale and Grilled Roasted Tomatoes. It’s a modest $25 per guest and seating is limited. Make your plans now because it will reach capacity quickly.

Brock Radke of Las Vegas WeeklyIn Las Vegas it’s who you know and the “SoCal Restaurant Show” is lucky to have Brock Radke as our insider on the ground in Las Vegas. Brock is the Food Editor of Las Vegas Weekly and joins us regularly to clue us in on what’s happening on the dynamic Las Vegas dining scene.

This morning Brock is giving us the 411 on Tom Colicchio’s Heritage Steak at The Mirage and Rick Moonen’s Rx Boiler Room at The Shops at Mandalay Bay. Brock recommends both new additions to The Strip’s dining choices.

We’re proud to be part of the hospitality industry as chefs and restaurateurs are some of the most generous folks we know. When there is a worthy cause they are there in a flash with food and support…

Greg Daniels of Haven GastropubWe know Chef Greg Daniels from the two Haven Gastropubs (Orange and Pasadena,) taco asylum and Provisions Market. From October 16th to 25th Chef Greg has assembled a group of distinguished OC chefs to raise money for children who suffer from Severe Acute Malnutrition (SAM) worldwide. It’s all under the playful banner of “PB&J for Good.”

Participating chefs will put their creative spin on the traditional PB&J as a special menu offering. Each will donate a portion of the proceeds from the sale of every PB&J dish to benefit StopSAM.org, a fundraising arm for Severe Acute Malnutrition.

Besides Haven Gastropub some of the high profile restaurants participating include ARC, Broadway by Amar Santana, Little Sparrow, LUCCA, and The Winery Restaurant & Wine Bar.

The State of Hawaii has some of the most fertile agricultural land in the United States yet, in recent years, this dirt hasn’t been used for agriculture. Sadly they need to import most of their fruits and vegetables from the Mainland.

Sharwil AvacadoOn the Big Island of Hawaii, for example, over 200 varieties of avocados grow. The pearl of the group is the Sharwil. It’s creamy with a rich buttery flavor, and prized by local chefs.

Surprisingly until very recently the USDA wouldn’t allow the Sharwil to be imported into the lower 48 states. This is a real shame because the seasons of the Sharwil match the seasons of availability for imported avocados from Mexico. Wouldn’t you want to enjoy a made in the USA fruit which also supports our economy ?

Ken Love, the President of the Hawaii Tropical Fruit Growers, joins us from The Big Island to explain what has changed…It’s a baby step.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Erika Nakamura, master butcher, chef, and co-owner of Lindy & Grundy Meats
Segment Three: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Onw
Segment Four: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Two
Segment Five: Kristine Kidd, author of Williams–Sonoma Weeknight Gluten Free
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Chef Greg Daniels of The Haven Collective
Segment Eight: Ken Love, President of the Hawaii Tropical Fruit Growers