Show 147, November 21, 2015: John Healy, Morgan’s in the Desert, La Quinta Resort

James Beard Foundation Epicurian WeekendAn amazing weekend of Celebrity Chefs, great food and fantastic wines is coming to the La Quinta Resort and Club in La Quinta, CA. on December 4th and 5th. It’s a James Beard Foundation Celebrity Chef Tour event. The host chefs are James Beard Award-winner Jimmy Schmidt and Chef Brian Recor of Morgan’s in the Desert.

Participating chefs include Richard Blais of Juniper & Ivy in San Diego, Pete Eshelman of Joseph Decuis (rancher) in Roanoke, IN, James Beard Foundation Award-Winner Larry Forgione of The Culinary Institute of America at Greystone in St. Helena, CA, James Beard Award Winner Mary Sue Milliken of Border Grill in Los Angeles, Santa Monica and Las Vegas and Suzanne Tracht of Jar in Los Angeles. Also distinguished winemakers Mike Grgich of Grgich Hill Estate Winery and Barbara and Bruce Neyers of Neyers Winery in St. Helena.

Friday December 4th is the Rustic Dinner Under the Stars in a date palm grove ($125 per guest) and Saturday, December 5th is the Celebrity Chef Tour Gala ($195.) Both of these great culinary evenings are about at capacity so please plan accordingly.

John Healy, the General Manager of Morgan’s in the Desert (and a long-time associate of Chef Schmidt,) joins us with all the tantalizing details.

Play

Show 99, November 29, 2014: Show Preview with Producer Andy Harris

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Solvang has five traditional Danish bakeries turning out their cravable specialties. As it turns out each also has a standout creation which is their signature. For the Solvang Bakery (now a Family affair) it’s gingerbread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays. Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat.

Melissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability. Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

In Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years. Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Robert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Chef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant open to the public.

Chef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants. Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

You can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn you be treated to his acclaimed “Breakfast Experience.” It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

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

Play

Show 99, November 29, 2014: Chef Larry Forgione

Larry ForgioneChef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant his Greenwich Village restaurant, An American Place.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant in the Napa Valley open to the public.

Chef Forgione was one of the guest chefs at last weekend’s Friends of James Beard Weekend at Morgan’s in the desert at The La Quinta Resort hosted by Chef Jimmy Schmidt.

Play

November 29: Solvang Bakery, Melissa’s Produce, Hans Rockenwagner, Larry Forgione, Pechanga Casino, Inn at Europa Village

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: The Solvang Bakery
Segment Three: Corporate Chef Ida Rodriguez, Melissa’s Produce
Segment Four: Chef & Baker Hans Rockenwagner
Segment Five: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Six: Chef Larry Forgione
Segment Seven: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Eight: Executive Chef & Innkeeper Dean Thomas

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Solvang has five traditional Danish bakeries turning out their cravable specialties. As it turns out each also has a standout creation which is their signature. For the Solvang Bakery (now a Family affair) it’s gingerbread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays. Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat.

Melissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability. Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

In Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years. Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Robert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Chef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies : Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant open to the public.

Chef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants. Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

You can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn you be treated to his acclaimed “Breakfast Experience.” It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

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

Solvang has five traditional Danish bakeries turning out their cravable specialties including the famous butter cookies sold by the tub. As it turns out each also has a standout creation which is their signature.

Susan Halmes of Solvang BakeryFor the Solvang Bakery (now a Family affair with the 2nd generation involved) it’s gingerbread and jalapeno chile cheese bread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays.

Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat. From there it’s (1) cup (packed) love of family…

Chef Ida Rodriquez of Melissas World Variety ProduceMelissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability.

Since the DYP is available twelve months of the year, the consistency of this year-round supply is what this cookbook celebrates. There are 154 recipes, grouped according to the four seasons of the year, incorporating the fresh harvests of the day to enhance, support and combine with the DYP.

The Dutch Yellow Potato is grown exclusively for Melissa’s by their grower-partner in the Magic Valley region of Southern Idaho. DYPs remain dense and moist when cooked. The variety also cooks a lot quicker than other kinds of potatoes. The naturally small and uniform size of the Dutch Yellow is another characteristic that makes the variety a useful culinary tool.

Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

Hans RockenwagnerIn Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years.

Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Rockenwagner was born and raised in Germany, trained as a chef in Germany and Switzerland, and at the mere age of twenty-two moved to the U.S. to run the kitchen at Chicago’s famed Le Perroquet. Three years later, he opened Rockenwagner in Venice, quickly winning national acclaim for his fresh, inventive California take on the German classics of his youth.

Robert Schueller of Melissa's World Variety ProduceRobert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Sweet Limes are thought to be a cross between Mexican limes and sweet lemons. Melissa’s Sweet Limes are extremely sweet when ripe and without the citric acid. These sweet and delicious limes are very aromatic and juicy.

Larry ForgioneChef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant in the Napa Valley open to the public.

Chef Forgione was one of the guest chefs at last weekend’s Friends of James Beard Weekend at Morgan’s in the desert at The La Quinta Resort hosted by Chef Jimmy Schmidt.

Duane Owen of Pechanga Casino and ResortChef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants.

Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse. He also discusses the success of the new UMI Sushi & Oyster Bar which opened in December of last year as part of the hotel lobby renovation.

Dean ThomasYou can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn (10 comfortable rooms) you be treated to his acclaimed “Breakfast Experience.”

It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: The Solvang Bakery
Segment Three: Corporate Chef Ida Rodriguez, Melissa’s Produce
Segment Four: Chef & Baker Hans Rockenwagner
Segment Five: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Six: Chef Larry Forgione
Segment Seven: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Eight: Executive Chef & Innkeeper Dean Thomas

Show 96, November 8, 2014: Chef Jimmy Schmidt and Morgan’s in the Desert

Jimmy SchmidtTake a full weekend culinary journey at La Quinta Resort & Spa in La Quinta with James Beard Award-Winning Chef Jimmy Schmidt of Morgan’s in The Desert from November 21st to 23rd benefiting The James Beard Foundation. It’s a multi-event weekend of celebration highlighted by a gala dinner in Morgan’s in the desert exquisitely paired with boutique California wines. Guest Chef Larry Forgione (who was mentored by James Beard) will participate in the dinner.

Friday evening, November 21st is the decadent kick-off to the festive weekend with a farmers market reception at La Quinta Resort’s palm tree grove at Morgan House, celebrating the roots of Morgan’s in the Desert.

Saturday evening brings a spectacular gala featuring a 5-course dinner prepared by James Beard Award-winning Chef Jimmy Schmidt and his special guest chef, Larry Forgione.

This impressive culinary celebration concludes with a remarkable Sunday Brunch including a one-hour Q&A with Chef Schmidt regarding the future of food in Americas.

Chef Jimmy Schmidt is with us with all the delectable details.

Play