Show 546, October 7, 2023: Callum Moughan, Roving Bar Manager, Princess Cruises

Callum Moughan of Princess Cruises

Part of the cruising experience is enjoying carefully crafted specialty libations along the way. Callum Moughan is a roving Bar Manager. He moves from ship to ship ensuring the bar service and hospitality at all outlets meets Princess’ high standards. Continuous training to maintain those high standards is also part of Callum’s responsibilities.

Good Spirits® At Sea is the spot aboard Discovery Princess where every drink is an experience and tells a story, connecting you to those around you and regional flavors around the world. Based on Good Spirits, the popular TV series that traveled to far-away destinations in search of local ingredients for original cocktails, the lively bar is the perfect place to explore new drinks. Princess’ onboard mixologist immerses you in the culture of your chosen destination as he crafts your cocktail.”

“Princess’ expert Mixologist, Rob Floyd, has refreshed the cocktail menus across the entire Princess fleet using his unique blend of knowledge, technique and flair for storytelling. Exclusive cocktails from the master himself join guest favorites with locally inspired flavors to create moments remembered long beyond the last day of the voyage.”

Callum Moughan joins us with cocktail shaker in hand.

Show 332, July 13, 2019: Fable & Spirit, Newport Beach with Sommelier Ali Coyle

Sommelier Ali CoyleAdding to the growing culinary scene that can be found in and around Newport Beach’s Lido Marina, Fable & Spirit launched in June on the Newport Peninsula. The restaurant is the 3rd in the region for husband-and-wife team Darren and Jean Coyle, who previously brought Dublin 4 Gastropub and Wineworks for Everyone to Orange County. Their newest establishment celebrates the Spirit and heritage of the Irish people, and the setting will share the many Fairytales (Fables) of Mythological Ireland, complete with heroes, queens and goddesses.

Fable & Spirit is a true Coyle Family affair. Daughter, Ali, is the Sommelier and son, Drew, is the Director of Spirits.

“The wine program is of note, with a forward- thinking ideology that presents a list with more than just popular wineries, but also lesser-known quality wines. Ali first became intrigued by the world of wine at the age of 17, when her parents opened Wineworks for Everyone.”

“Drew’s rich bar program focuses on an extensive selection of whiskeys, gins and spirits, and liqueurs to present serious cocktails. These complement the bar’s more colorful creations, including the pretty-in-pink ‘Friends In High Places’ with Ford’s Gin, Pomp & Whimsy, raspberry syrup, lemon, lavender water and egg white; the Celtic green ‘Morrigan’s Dream’ with Hendrick’s Gin, pressed celery, pineapple, and chartreuse; and a carrot-orange libation, playfully named ‘Hares Looking at You’, with Wheatley Vodka, Canton Ginger, pressed carrot, lemon and basil.”

“As important as locally sourced, fresh ingredients are to our kitchen, they are equally important to a perfectly designed cocktail,” emphasizes Drew. “Everything but the spirit is hand squeezed, pressed, or infused in-house daily.”

Ali Coyle join the conversation about Fable & Spirit touching on both the bar program as well as the carefully selected wine options.

Show 224, May 20, 2017: Al Mancini, Staff Writer, Las Vegas Review-Journal

Al ManciniJournalist Al Mancini is well-known in Las Vegas hospitality circles and beyond. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the definitive Las Vegas dining guideEating Las Vegas – The 50 Essential Restaurants. He recently joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat. We’ll meet him>.

Al discovered his passion for food while living in New York City, where he attended law school by day, tended bar and made pizza at the infamous punk club CBGB by night, and explored the Big Apple’s dynamic dining scene during every spare moment in between.

Show 165, March 26, 2016: Executive Chef Gerry Kent, PUBlic 74, San Juan Capistrano

Gerry KentPUBlic 74 opened quietly in San Juan Capistrano last year. On the menu are unusual libations and substantial pub food presented in a rustic gastropub setting. This is from the same team who created the popular PUBlic House in Old Town Temecula in 2008. They are pioneers in pairing menu items with distinctive, food-friendly craft beers.

With ambiance designed to be industrial, relaxing, and rustic, PUBlic 74 features Edison light bulbs, reclaimed wood, and corrugated metal ceilings. The dining area and bar are full of varied details to offer patrons a true gastropub feel and experience. With two flatscreen televisions and private seating arrangements for up to 30 individuals, PUBlic 74 welcomes a wide variety of clientele. Its family friendly focus can be seen in its menu “For the Littles.”

They also offer select tables and booths to offer patrons the chance to enjoy the ambience of the dining room in close proximity to the bar and kitchen.

House specialties include the Destructed Chicken Pot Pie. It’s an herb grilled chicken breast atop sautéed Spring vegetables.

Partner, Founder and Executive Chef Gerry Kent is our guest.

Show 143, October 24, 2015: Food Historian Richard Foss

Richard FossCulinary Historian Richard Foss is also the California Curator for both The Southern Food & Beverage Museum (home of The Museum of the American Cocktail) and Pacific Food & Beverage. His new book is Food in Air and Space: The Surprising History of Food and Drink in The Skies. There was a time when dining in the sky was actually a true gourmet experience.

Richard shares the stories of the first libations in the air as well as the first meals. He also explains why airline food morphed from extraordinary to dull. In part this was motivated by one executive’s observation about leftover olives on salads. This then became the motivation for budget cutting on food costs along with deregulation…Oops!

The always colorful Richard Foss is our guest.

Show 103, December 27, 2014: David Solmonson and Lesley Jacobs Solmonson, The 12 Bottle Bar

David and Lesley Jacobs SolmonsonOpinionated cocktail authorities David Solmonson and Lesley Jacobs Solmonson are back with us with inspired advice on New Year’s Eve libations. They are the authors of The 12 Bottle BarA Dozen Bottles. Hundreds Of Cocktails. A New Way To Drink.

The Solmonsons are going to discuss how to get the hosts out from behind the bar on New Year’s Eve so they can enjoy their own party. We’re perhaps thinking of a spirited punch and champagne cocktail bar.

Show 75, June 7, 2014: Brock Kleweno, Executive Chef and General Manager, Yamashiro Hollywood

Brock Kleweno of YamashiroBrock Kleweno (Kla-ve-no) is both the executive chef and GM of Yamashiro Hollywood. Their ever-popular Thursday Night Farmers Market has returned through September 4th. It operates from 5 to 9:00 p.m.

Yamashiro’s Pagoda Bar will be open for libations and light fare each week.

The Farmers Market also marks the seasonal return of Chef Brock’s famous tacos! They are the darlings of restaurant critics.

June 7: Leo Maurelli III, StarChefs, Brock Kleweno, Piero Salvaggio, Jimmy Shaw, Peter Serantoni

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Leo Maurelli III of Central, Montgomery, Alabama
Segment Three: The StarChefs Rising Stars Revue, Los Angeles
Segment Four: Brock Kleweno, Executive Chef and General Manager, Yamashiro Hollywood
Segment Five: Restaurateur Piero Selvaggio, Valentino, Santa Monica, CA
Segment Six: Chef Jimmy Shaw, Loteria Grill! – “600 Years of Mexican Wine.”
Segment Seven: Negroni Week. Chef Peter Serantoni of Brunos in Brea
Segment Eight: Host Jet Tila

Chef Jet and Producer Andy preview the show.

Central located in the heart of Montgomery, Alabama’s vibrant Downtown entertainment district is a true gem of an American find.

The engaging executive chef with an easy-going manner sets the tone for the place.

The StarChefs Rising Stars Revue is coming to Los Angeles on June 12th. It celebrates Los Angeles’ brightest culinary talent.

Brock Kleweno (Kla-ve-no) is both the executive chef and GM of the historic Yamshiro Hollywood. Their ever-popular Thursday Night Farmers Market has returned through September 4th.

Piero Selvaggio’s Valentino in Santa Monica is celebrating its 41st year. Piero and Executive Chef Nico Chessa have introduced a nightly changing special Italian tasting menu there at the Vin Bar.

Loteria Grill! is celebrating 6 centuries of Mexican Wine with the introduction of a broader selection of fine wines from Northern Baja on their list.

The Negroni is a classic Italian cocktail originating in Florence Italy. It’s Negroni week in the United States and charities are the beneficiaries.

Jet has been doing some top-tier dining in Las Vegas at Raku and L’Atelier de Joel Robuchon. Producer Andy experienced one of the top restaurants in Tijuana.

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

Leo Maurelli IIICentral, located in the heart of Montgomery, Alabama’s Downtown entertainment district, is a true American restaurant highlighting local and seasonal ingredients. The locally owned establishment offers wood-fired dishes in a restored 1890s warehouse space boasting exposed brick, flickering gas lanterns and a bustling open kitchen,

In the main dining room 16-foot ceilings, spectacular overhead lighting, a central bar comprised of reclaimed wood all overlook Montgomery’s downtown Alley.

Chef Leo Maurelli, III is the Executive Chef of Central Restaurant. He is a native of the Republic of Panama and shares his unique multicultural take on traditional Southern dishes and cuisine.

Chef Leo is the recipient of many honors including the 2011 Chef of The Year awarded by the Alabama Restaurant & Hospitality Alliance.

Chef Leo is an avid supporter of local farmers, cheese makers, craft beer producers and artisans. He is an advocate for healthy sustainable food consumption and has partnered with EATSouth Farm to not only cook with fresh ingredients, directly from the local farm, but also serve as an ambassador in the community promoting healthy lifestyles through education and sustainable food production.

StarChefs Rising Stars Los AngelesThe StarChefs Rising Stars Revue is coming to Los Angeles on June 12th at Vibiana in Downtown Los Angeles. It celebrates Los Angeles’ brightest culinary talent.

The VIP Host Chef is Neal Fraser of the soon-to-be Redbird at Vibiana.

Antoinette Bruno, CEO and Editor-in-Chief of StarChefs.com joins us to preview the awards. Rising Star Award Winners David Rodriguez of Providence and Chef Atsushi Takatsuki of MB Post are also our guests.

Brock Kleweno of YamashiroBrock Kleweno (Kla-ve-no) is both the executive chef and GM of Yamashiro Hollywood. Their ever-popular Thursday Night Farmers Market has returned through September 4th. It operates from 5 to 9:00 p.m.

Yamashiro’s Pagoda Bar will be open for libations and light fare each week.

The Farmers Market also marks the seasonal return of Chef Brock’s famous tacos! They are the darlings of restaurant critics.

Piero Salvaggio of Valentino Santa MonicaLegendary Los Angeles restaurateur and gracious host Piero Selvaggio has overseen Valentino on Santa Monica for some 41 years. His elegant Vin Bar at Valentino was one of the first wine bars in Los Angeles.

Piero, along with his Executive Chef, Nico Chessa, have developed the Il Quadrifoglio menu. It’s an Italian-style bento box of four seasonal dishes for $25.00. The quartet of dishes changes nightly and is designed for both its visual and flavor balance.

Valentino is renowned for its use of exceptional Italian products which are showcased in the menus: specially selected Colatura di Alici, 24- Months Aged Prosciutto de Parma, Cerignoli Olives and Bottarga, among others.

Selections from Pierro Selvagio’s legendary wine cellar and Valentino’s extraordinary desserts may be ordered separately. Availability for the Vin Bar at Valentino is on a first come basis and does not require reservations. Quadrifoglia at the Vin Bar is available Tuesday through Sundays from 5:00 p.m. to closing.

Selvaggio and Chessa designed the menu for casual dining at a great price. “We wanted to be able to offer a value where our guests can drop in for an informal meal,” states Selvaggio. “It’s wonderful to be able to taste all four of these dishes for under $30.”

Jimmy Shaw of Loteria Grill and Torta CompanyChef Jimmy Shaw of Loteria Grill! fame (Original Farmers Market, Hollywood, Studio City, Santa Monica, Westlake Village and Fig at 7th) has just presented two nights celebrating “600 Years of Mexican Wine” with an 8-course seated dinner in Hollywood and then a stand-up street food and wine evening in Santa Monica.

His celebrated guest chef was Javier Plascencia of Northern Baja. His flagship restaurant in Tijuana is Mision 19. According to The New York Times, “He brings a flair for dramatic presentation, an appreciation for Tijuana’s street foods deep flavors and a binational approach to farm-to-table cooking.”

Loteria Grill! Hollywood, Santa Monica, and Studio City now feature an expanded selection of Northern Baja’s best wines.

More quality Mexican restaurants should offer a selection of Mexican wines.

Peter SerantoniCelebrating authentic Italian cuisine while raising a glass to a good cause has never been easier. From June 2nd to 8th, Brunos Trattoria in Brea will be participating in the nationwide Negroni Week, presented by Campari and Imbibe Magazine. A portion of the proceeds from every Negroni sold at Brunos during this time will benefit The Mobile Closet , a local organization which helps the community by distributing clothing and blankets to people in need.

Let’s root Brunos on…By the end of the week if Brunos comes out as the top fundraiser in the nation, Compari will donate an additional $10,000 to The Mobile Closet.

“The Negroni is a classic Italian cocktail, originating in Florence, Italy. Staying true to the heart and quality of Brunos’ beverage program, the Negroni at Brunos utilizes premium Italian spirits and liqueurs to create an authentic, memorable experience.”

Co-Owner and Chef Peter Serantoni is our guest. Brunos Trattoria is named after his father and mentor, Papa Bruno.

Jet Tila and Giada De LaurentiisIt’s been an unusually memorable week of dining out for Jet and Producer Andy.

Jet has been in Las Vegas taking in the opening of Giada De LaurentiisGiada restaurant at The Cromwell on The Strip, Raku, and L‘Atelier de Joel Robuchon at the MGM Grand.

Producer Andy dined at the acclaimed Mision 19 in Tijuana.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Leo Maurelli III of Central, Montgomery, Alabama
Segment Three: The StarChefs Rising Stars Revue, Los Angeles
Segment Four: Brock Kleweno, Executive Chef and General Manager, Yamashiro Hollywood
Segment Five: Restaurateur Piero Selvaggio, Valentino, Santa Monica, CA
Segment Six: Chef Jimmy Shaw, Loteria Grill! – “600 Years of Mexican Wine.”
Segment Seven: Negroni Week. Chef Peter Serantoni of Brunos in Brea
Segment Eight: Host Jet Tila

We’ll paint the picture…

Show 74, May 31, 2014: Executive Chef Scott Brandon, Fireside Tavern, Costa Mesa

Scott Brandon of Fireside TavernFireside Tavern is an undiscovered gem of a new destination restaurant in the unlikely location of the Crowne Plaza Hotel in Costa Mesa just off the 405 Freeway. The secret is Executive Chef Scott Brandon.

Chef Scott’s credits include Oysters in Corona del Mar, Crow Bar and Kitchen in Corona del Mar, and LinX in Old Towne Orange.

It’s located just South of South Coast Plaza.

The space is inviting, comfortable and there is an outside patio with lots of shade.

There is a great Happy Hour menu served daily from 3 to 6:00 p.m. and then again from 10 to midnight. Lots of fun & appealing food selections and libations priced at a good value.

“Fireside is an American gastropub, offering a contemporary menu of upscale tavern fare for lunch and dinner. Fireside features a menu of freshly sourced meat, seafood and cheese, along with a bar menu of small plates. The bar serves an array of American wines, craft draft beer, and signature cocktails.”

Breakfast is a buffet served from 6 to 9:00 a.m.

Fireside is a property of Sentinel Restaurant and Hospitality Group. Executive Chef Rainer Schwarz (ex-Patina Restaurant Group) is a partner.

Show 72, May 17, 2014: Charles “Chuck” Watson, Chef de Cuisine, Sheerwater, Hotel del Coronado, Coronado, CA

Sheerwater Restaurant at the Hotel Del CoronadoThe Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age.

One of their casual restaurants, with an incredible ocean view, is Sheerwater. The Chef de Cuisine there is Charles “Chuck” Watson.

They pride themselves on using fresh, local, sustainable seafood where possible. Think Mexican prawns and Baja scallops for starters.

All of the fish trimmings at this high volume establishment contribute to the house-specialty cioppino.

Chef Chuck is the culinary liaison at the Del for the SEA + FOOD event on Saturday afternoon, June 7th on the Windsor Lawn. It’s a one-day Pacific coast food festival to remember with delicious local seafood, BBQ from the Lil’ Del BBQ, and libations including craft beers, wines and spirits. Live spirits rhythm and blues music, too.

The Alex’s Lemonade Stand Foundation to benefit childhood cancer research is the charitable beneficiary.

$100 admission includes tax, gratuities and parking. Adults only, please.
Pet friendly.