Show 193, October 15, 2016: Thomas O’Keefe, C.E.C, Executive Chef, Los Angeles Airport Marriott

Thomas O'KeefeWhen it comes to excitement in food and beverage a large, transient hotel property designed for the business traveler located near Los Angeles International Airport with 985 rooms probably wouldn’t be top of the mind. That assumption would be a mistake as Executive Chef Thomas O’Keefe of the LA Airport Marriott will reveal.

This is a busy Marriott airport property (55,000 square feet of meeting space) that Chef Thomas has made a destination for locals to dine at, too. His three full-service restaurants are JW’s Steakhouse, Latitude 33 (3 meals a day), and Champions Sports Bar. Chef Thomas makes it a point to buy locally when he can.

The beef at JW’s is local premium, true natural, from Brandt Farms. It’s corn fed beef, sustainably raised without hormones or antibiotics. Chef Thomas and his attentive front-of-the-house team built the business of JW’s by pleasing guests one table at a time and giving the locals a reason to come back.

Also all the LAX Airport Marriott restaurants are guest friendly when it comes to parking which can be a hassle around LAX. Diners get 3-hours of free parking with a restaurant validation.

We’ll get an unusual behind-the-scenes look at the kitchen happenings at the L.A. Airport Marriott.

 

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Show 95, November 1, 2014: Chef Ben Ford

Chef Ben Ford at the KLAA StudiosChef Ben Ford officially earned his cooking credentials working at some of the country’s most established restaurants including the iconic Chez Panisse in Berkeley. He now oversees a growing collection of Ford’s Filling Station restaurants. The original Culver City restaurant will soon relocate to the JW Marriott at L.A. Live in Downtown Los Angeles and there is a branch at LAX.

In 2012 he won the prestigious Cochon 555 – L.A. top award for snout-to-tail cooking with dishes like pork belly Benedict with soft poached egg, Fresno chili and bacon hollandaise.

His impressive cookbook, Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, focuses not only on bringing people together to eat good, sustainable organic food, but gathering lots, and lots, of people together to enjoy sumptuous feasts. Tapping into his childhood outdoor feasting memories, the book features step-by-step illustrated instructions for nine original menus with meals like a box-roasted spring lamb for 40, and a Cedar-planked Wild Sturgeon for 40 to 50 hungry guests.

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June 14: Ben Ford, Kuniko Yagi, Barbara Fairchild, Providence 9th anniversary, Belle Chevre

Podcasts

Segment One: Guest Host Kedric Francis and Producer Andy preview the show
Segment Two: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com
Segment Three: Donato Poto, co-owner, Providence, Hollywood, CA
Segment Four: Tasia Malakasis, Proprietress & Cheesemaker – Belle Chevre, Goat Cheese from Alabama
Segment Five: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA Part One
Segment Six: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA Part Two
Segment Seven: Executive Chef Kuniko Yagi, Hinoki & The Bird, Century City
Segment Eight: Guest Host Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Guest Host Kedric Francis and Producer Andy preview the show.

Barbara Fairchild, the well-traveled Restaurant & Travel Editor for grapecollective.com, is back with us to share some inspired and practical travel tips. Also a profile of a big deal celebrity chef restaurant in London.

It’s the 9th Anniversary of Chef Michael Cimarusti’s and Donato Poto’s Providence in Hollywood. The Los Angeles Times’ restaurant critic, Jonathan Gold, recently named them the Number 1 establishment in his annual listing of the “101 Best Restaurants – 2014.”

One of the foremost goat cheeses available in the United States, Belle Chevre, is made in a tiny town located in northern Alabama. It’s quite a success story!

You’ve seen Chef Ben Ford on Andrew Zimmern’s “Bizarre Foods America” on Travel Channel and are probably familiar with his landmark Culver City Gastropub, Ford’s Filling Station. His new book is Taming The Feast: Ben Ford’s Field Guide To Adventurous Cooking.

Hinoki & The Bird, hidden in a luxury high rise condo tower in Century City, features pan-Asian cooking. We’ll meet executive chef Kuniko Yagi.

Guest Host Kedric Francis has been doing some traveling up the Central Coast. Some inspired dining and lodging tips are on the way.

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

Barbara FairchildBarbara Fairchild, the well-traveled Restaurant & Travel Editor for grapecollective.com, is back with us to share some inspired and practical travel tips. Also a mini-profile of dining at Gordon Ramsay in London.

Food journalist Barbara Fairchild is an editor, writer, speaker and sought-after consultant. She was the long-time Editor of Bon Appetit Magazine before the publication relocated to New York.

Providence RestaurantCelebrate nine years of Providence

“June marks our ninth anniversary at Providence and we are on…well…Cloud 9! We would like to take this opportunity to thank you, our loyal guests, for your enduring support. “We feel so fortunate to be part of the ever-evolving Los Angeles food scene. At times, I look back and can’t believe it’s been nearly a decade. It feels like we just opened yesterday!”, says consummate host and co-owner of Providence, Donato Poto. In honor of this auspicious occasion, Providence is providing some incentive for you to celebrate along with us. Beginning on our May 28th reopening, we are offering our four-course tasting menu for $80 a person, during the entire month of June. We look forward to celebrating with you!”

The Los Angeles Times‘ restaurant critic, Jonathan Gold, recently ranked Providence as the Number One Restaurant in the annual Jonathan Gold’s 101 Best Restaurants 2014.

Providence was closed last month for about two weeks for a freshening of the dining rooms. The patio located off the main dining room was enclosed.

Tasia MalakasisAmerica’ most-awarded goat cheese, Belle Chevre, is lovingly made in small batches in the tiny hamlet of Elkmont, Alabama. It’s all hand-work.

Meet cheesemaker and proprietress, Tasia Malakasis

There is even an award-winning Belle Chevre cheesecake !

Goats’ milk is the most consumed milk on the planet.

Ben Ford of Ford's Filling StationYou’ve seen Chef Ben Ford on Andrew Zimmern’s “Bizarre Foods America” on Travel Channel and are probably familiar with his landmark Culver City Gastropub, Ford’s Filling Station. His new book is Taming The Feast: Ben Ford’s Field Guide To Adventurous Cooking.

The mantra of the book is: “Cook Big. Play with Fire. Get your Hands Dirty.”
“Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions – a whole pig roast, paella for eighty, burgers for the block. Now, in Taming The Feast (Atria Books), Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiasts in this complete guide to outdoor grilling, smoking, and roasting. It even includes creative recipes to make use of the leftovers you’re sure to have.”

“From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Taming The Feast includes easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard.”

Kuniko Yagi of Hinoki and the BirdHinoki & the Bird is an imaginative dining concept that pushes modern California cooking to vibrant new bounds. Taking cues from travels through the Silk Road, the restaurant serves as a colorful kaleidoscope where bright flavors, a healthy sensibility, and technique harmoniously collide. The Milo Garcia-designed indoor/outdoor space is housed on the ground floor of Related Companies’ luxury condominium tower, The Century.”

The Executive Chef of Hinoki & the Bird is Kuniko Yagi. Previously she was the sous chef at Sona and Executive Chef of Comme Ca in West Hollywood. She had no formal culinary training but the artistic drive was always with her.

In preparation for the opening of Hinoki & the Bird she traveled and conducted research in many of Japan’s top-rated Michelin–starred restaurants.

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur always debonair man about Orange County, Kedric Francis, did a little recent vacation swing down the Central Coast. Kedric spotlights the notable food and accommodations. Also some breaking OC restaurant news…

Podcasts

Segment One: Guest Host Kedric Francis and Producer Andy preview the show
Segment Two: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com
Segment Three: Donato Poto, co-owner, Providence, Hollywood, CA
Segment Four: Tasia Malakasis, Proprietress & Cheesemaker – Belle Chevre, Goat Cheese from Alabama
Segment Five: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA Part One
Segment Six: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA Part Two
Segment Seven: Executive Chef Kuniko Yagi, Hinoki & The Bird, Century City
Segment Eight: Guest Host Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Show 64, March 8, 2014: Executive Chef Anthony Carron, co-founder, 800 Degrees Neapolitan Pizzeria

Anthony Carron of 800 Degrees PizzaChef Anthony Carron is the creative force behind 800 Degrees Neapolitan Pizzeria which is growing rapidly with a devoted following. His background is in fine-dining with Michael Mina. It started in Westwood in 2011. A “To-Go” branch was added in Westwood. Santa Monica and LAX recently opened. Las Vegas, Pasadena, Hollywood, and New York are on the horizon.

It’s thin crust pizza that follows the traditions established in Naples. What’s really different is that once you choose your toppings the pizza is then flash-cooked for about a minute in a wood-burning over at 800 degrees!

“800 Degrees strives to honor the tradition of classic Neapolitan pizza where the integrity of handcrafted ingredients is paramount. We use natural grown California tomatoes, our mozzarella is made for us every day right here in L.A., and our crust is crafted in house from only Italian flour, wild yeast, sea salt and filtered water.”

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Show 60, February 8, 2013: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder

Caroline StyneCaroline Styne had an extensive background in specialty food products, catering, and restaurant management before partnering with Chef Suzanne Goin to open Lucques in 1988. In December of 2002, Goin & Styne opened their second restaurant, A.O.C., where the concept of small plates and fifty wines by the glass was born out of their shared passion for going out and sampling a variety of appetizers and intriguing wines. A.O.C. relocated to the face-lifted former Orso space about a mile West on 3rd Street in late 2012. Styne is the Wine Director for all the restaurants.

Tavern, in Brentwood, followed in May of 2009. It offers fine dining all day along with The Larder which has gourmet prepared foods and packaged goods. There is a new Larder at Burton Way in the luxury 8500 Burton Way Apartments on the border of L.A. and Beverly Hills as well as at LAX.

Styne contributed the helpful wine notes to Suzanne’s The A.O.C. Cookbook.

“And because wine and cheese are at the heart of A.O.C. there are two exciting additions. Caroline Styne presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well – showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine.”

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Show 56, January 11, 2013: Jimmy Shaw, Founder and Executive Chef, Loteria! Grill Continues…

Two Loteria! Grills will be coming soon to Los Angeles International Airport (LAX.)

Torta CompanyChef Jimmy provides us with the rich history of the Mexican sandwich and what is correct as far as bread is concerned. The bread needs to be crunchy on the outside and pillowy soft inside.

Torta Company will offer both traditional and contemporary sandwich variations. There will definitely be appealing vegetarian options, too, including a wild mushroom tinga.

Look for pulled pork, batter-fried snapper in a Veracruz tomato sauce, and turkey in mole. Also on the menu will be Chef Jimmy’s clever spin on a tuna torta.

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January 11: Jimmy Shaw, Paul Bartolotta, Kedric Francis, Jessica Gelt, Walter Manzke

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jimmy Shaw, Founder and Executive Chef, Loteria! Grill Part One
Segment Three: Jimmy Shaw, Founder and Executive Chef, Loteria! Grill Part Two
Segment Four: Executive Chef Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas Part One
Segment Five: Executive Chef Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas Part Two
Segment Six: Kedric Francis, Executive Editor, Orange County Register Magazine, Coast Magazine
Segment Seven: Jessica Gelt, Staff Writer, Los Angeles Times
Segment Eight: Walter Manzke, Executive Chef & Proprietor, Rebublique

What's Cooking with Travis Rodgers and Jet TIla on AM830When you put our delightfully food obsessed morning show host, Travis Rodgers, together with Chef Jet Tila you know you’re going away entertained but really hungry. Be sure to catch their weekly feature, “What’s Cooking with Travis and Chef Jet Tila,” at 7:50 a.m. every Friday morning on AM 830 KLAA. It’s a feast for the ears…

Chef Jet and Producer Andy preview the show.

If you crave authentic regional Mexican cuisine then you’ll want to hear Jimmy Shaw, the founder of Loteria! Grill. How about an award-winning celebrity chef from Chicago who was enticed by Steve Wynn to pull up stakes and move his family to Las Vegas so he could helm Mr. Wynn’s signature Italian seafood restaurant? That’s a story…You’ll also meet the executive chef and owner behind the hottest restaurant opening in Hollywood last year. It’s even located in a totally renovated historical building built by Charlie Chaplin.

All of that and lots more deliciousness on the “SoCal Restaurant Show.”

Jimmy Shaw of Loteria Grill and Torta CompanyWhen it comes to authentic regional Mexican cuisine few are as knowledgeable as Jimmy Shaw, the founder and executive chef of the popular Loteria! Grill Restaurants. He was born and raised in Mexico City

He started modestly with a graphically-interesting stand in a great location at The Original Farmers Market at Third & Fairfax. The locals were wowed. Since then full-service restaurants in Hollywood, Studio City, Santa Monica and Westlake Village have been added. Any moment now Downtown Los Angeles will launch at FIGat7th.

Next to Loteria! Downtown will be a new gourmet sandwich shop Jimmy is doing with his brother, Andrew. It’s the Torta Company.

Two Loteria! Grills will be coming soon to Los Angeles International Airport (LAX.)
Chef Jimmy provides us with the rich history of the Mexican sandwich and what is correct as far as bread is concerned. The bread needs to be crunchy on the outside and pillowy soft inside.

Torta Company will offer both traditional and contemporary sandwich variations. There will definitely be appealing vegetarian options, too, including a wild mushroom tinga.

Look for pulled pork, batter-fried snapper in a Veracruz tomato sauce, and turkey in mole. Also on the menu will be Chef Jimmy’s clever spin on a tuna torta.

Paul BartolottaPaul Bartolotta is one of the rarified, distinguished James Beard Award winning chefs who has an incredible destination restaurant at Wynn Las Vegas.

His Bartollota Ristorante di Mare opened with the hotel back in 2005 and is one of the most successful fine dining restaurants at the property.

It just underwent a multimillion dollar renovation because Steve Wynn thought it was time…Chef Paul observed that the facelift alone cost more than the opening cost of many restaurants!

Paul was one of the most acclaimed chefs in Chicago (Spiaggia) when Mr. Wynn came calling. With his Bartolotta Restaurants firm he operates a number of busy restaurants in Milwaukee. Paul recounts the humorous story of Mr. Wynn’s charming pursuit of Paul to head the restaurant at Wynn Las Vegas. Understand at the time (2004) Paul was based in Chicago with his Family. One of Mr. Wynn’s requirements was that each of his celebrity chefs at Wynn Las Vegas actually reside in Las Vegas.

There is lots more to this fascinating story so Chef Paul Bartolotta of Bartolotta Ristorante di Mare at Wynn Las Vegas continues with us.

The concept of the elegant restaurant is serving the very best of Mediterranean seafood flown in fresh daily from Italy and simply prepared. There is also a live program. Spiny lobsters from Sicily, in season, are in live tanks in the kitchen!

The servers expertly debone the fish at tableside. It’s not unusual to see Paul on the floor touching tables and explaining his dishes.

This is what veteran Las Vegas restaurant journalist Max Jacobson has said about Bartolotta Ristorante di Mare : “The chef is both a fanatic and masterful technician, so expect perfection.”

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur favorite debonair man about Orange County, Kedric Francis, is back with us for a dining report from his recent stay in Cancun. Kedric is the well-traveled Executive Editor of both Coast Magazine and The Orange County Register Magazine.

Kedric stayed at the 274 room, all-suite, Nizuc Resort & Spa in Cancun secluded a bit away from the tourist zone on a cove. It’s on the grounds of the former presidential retreat. Lots of water…

There are six tempting dining options there so Kedric opted to never leave the property during his visit.

Ni is the Peruvian restaurant. Kedric particularly enjoyed their ceviches.

Indochine is an Asian-fusion spot. Recommended is the sushi and deep-fried Grouper.

Of course they need to have a wonderful Mexican restaurant. That’s Ramona overlooking the beach. It’s modern versions of regional recipes using local produce and spices.

Los Angeles Times Travel ShowThe 16th Annual Los Angeles Times Travel show returns to the West Hall of the L.A. Convention Center on January 18 & 19. Los Angeles Times Staff Writer, Jessica Gelt, is with us to preview her activities at the show.

Gelt has written extensively about food, nightlife, entertainment and travel for The Times. She sometimes combines a few different beats within one entertaining story.

She is moderating two sessions of the same panel, “On the Road : Traveling for Music & Festivals” both days at Noon on the LA Times Stage.

Jessica also shared some insider tips about finding the best food at the Coachella Valley Music and Arts Festival. It helps to have VIP access…

Walter ManzkeOne of the most eagerly awaited restaurant openings of 2013 was Republique in Hollywood located on the site of the former trendsetting Campanile which opened in 1989. The architecturally significant building goes back to 1929 when it was constructed as Charlie Chaplin’s offices.

The project is owned by the husband and wife chef team of Walter Manzke and Margarita Manzke along with restaurant impresario Bill Chait. Chef Walter is well-know to L.A. foodies from his time at Patina, Bastide and Church and State. Chef Walter joins us to talk about the first month of operation.

The cuisine is contemporary French with an oyster bar up front. Chef Walter’s particular pride is what comes out of the wood burning oven and rotisserie.

Recently opened is the bakery café for breakfast, brunch and lunch on the go.

The restaurant is still not fully open. It’s expanding service in stages.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jimmy Shaw, Founder and Executive Chef, Loteria! Grill Part One
Segment Three: Jimmy Shaw, Founder and Executive Chef, Loteria! Grill Part Two
Segment Four: Executive Chef Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas Part One
Segment Five: Executive Chef Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas Part Two
Segment Six: Kedric Francis, Executive Editor, Orange County Register Magazine, Coast Magazine
Segment Seven: Jessica Gelt, Staff Writer, Los Angeles Times
Segment Eight: Walter Manzke, Executive Chef & Proprietor, Rebublique

Show 50, November 30, 2013: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern

Suzanne GoinChef & Restaurateur Suzanne Goin is true culinary royalty in Los Angeles. She has just published her second cookbook, the A.O.C. Cookbook. It was a two year process as she actually does the writing.

Suzanne, a Los Angeles native, is the recipient of the prestigious James Beard Award for Outstanding Chef: California (2006) and is a multiple past nominee. She worked for Alice Waters at Chez Panisse earlier in her career. Closer to home her final position at Campanile (now closed) in Hollywood (before going out on her own) was as executive chef.

Suzanne partnered with sommelier, Caroline Styne, to open Lucques in West Hollywood in 1998. That was followed by A.O.C. in 2002. Next was Tavern and The Larder in Brentwood. The President has dined at Tavern. The newest Larder is The Larder on Burton Way on the ground floor of the luxury apartment building from the developer of The Grove.

A new Larder is soon to open in January at The Tom Bradley International Terminal at Los Angeles International Airport.

A goal of the new cookbook is to make vegetables delicious and, in our opinion, Suzanne handily succeeds. A.O.C., a personal favorite of Chef Jet’s, is all about what’s fresh right now. That’s Suzanne’s daily inspiration.

Suzanne is also influenced by the flavors of Mexico and India.

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November 30, Suzanne Goin, Griffin Hammond, Robert Wemischner, Pascal Olhats, Gavin Kaysen, David LeFevre

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite

We hope you’re all enjoying the extended Thanksgiving Weekend. Remember to give us a listen along the way on Saturday morning…

As we complete our 14th month on the air with the “SoCal Restaurant Show” with Jet Tila we want to again thank our loyal listeners and sponsors for their enthusiasm and support. We wouldn’t be here without you and we never forget that.

Thanks to positive listener feedback Jet has a new segment on Friday morning. Be sure to tune in Friday mornings at 7:50 a.m. for “What’s Cooking with Travis and Chef Jet Tila” on the “Travis Rodgers Show.” Jet talks with Travis about food and cooking from the dude’s perspective. It’s on the lighter side and you won’t hear this AM 830 KLAA exclusive feature elsewhere.

Chef Jet and Producer Andy preview the show.

Suzanne GoinChef & Restaurateur Suzanne Goin is true culinary royalty in Los Angeles. She has just published her second cookbook, the A.O.C. Cookbook. It was a two year process.

Suzanne is the recipient of the James Beard Award for Outstanding Chef: California (2006) and is a multiple past nominee. She worked for Alice Waters at Chez Panisse earlier in her career. Her final position at Campanile (now closed) in Hollywood (before going out on her own) was as executive chef.

Suzanne partnered with sommelier, Caroline Styne, to open Lucques in West Hollywood in 1998. That was followed by A.O.C. in 2002. Next was Tavern and The Larder in Brentwood. The President has dined at Tavern.

A new Larder is soon to open in January at The Tom Bradley International Terminal at Los Angeles International Airport.

A.O.C. CookbookSuzanne talks about cooking with seasonal vegetables and how that passion of hers found its way into the A.O.C. Cookbook.

She feels it’s very important to balance flavors which you only learn by tasting.

All the recipes in the cookbook were tested in a home kitchen by an enthusiastic home cook.

Suzanne’s long-time business partner, Caroline Styne, has wonderfully informative wine notes that go with each recipe in the book.

A.O.C. (the restaurant) has recently moved a mile West to the old Orso location on W. Third Street across from Cedars-Sinai Medical Center. Suzanne shares how the move came about.

Griffin HammondGriffin Hammond is a respected documentary filmmaker. He’s just completed his fascinating film on Sriracha. This documentary has taken him to Southern California on multiple occasions and even to Thailand where Sriracha originated. In Thailand the people are amazed that Sriracha is a popular condiment in the United States.

Griffin financed this unusual documentary via an incredibly successful Kickstarter campaign that was actually oversubscribed.

Robert WemischnerChef Instructor Robert Wemischner is a mainstay in the Baking Department at L.A. Trade Tech in Downtown Los Angeles. He’s also an accomplished pastry chef and author. The Dessert Architect is his most recent title.

Chef Bob shares his holiday dessert ideas for using fresh pomegranates, persimmons, and (the underappreciated) quince.

Pascal OlhatsThe Dean of French Chefs in Orange County is the ever charming Pascal Olhats of the Pascal Epicerie in Newport Beach. This is located next door to the site of his long-running Traditions by Pascal fine dining restaurant which he sold last year. Pascal originally came to Orange County in 1984 to open Hotel Le Meridian in Newport Beach. The property is now the Fairmont Newport Beach. Earlier in his career he worked for Master Chef Paul Bocuse (a French culinary legend) in Lyon.

In Newport Beach Pascal also operates Brasserie Pascal in Fashion Island and Café Jardin.

Pascal talks about a new fundraising effort he’s putting together to benefit the Orange County Food Bank.

How the French celebrate the Christmas meal is also part of the conversation.

Gavin kaysenGavin Kaysen is the greatly respected Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach and Toronto.

He put previously San Diego on the national culinary map during his much-praised tenure at El Bizcocho at the Rancho Bernardo Inn. Fortunately for us he finds his way back to SoCal periodically to cook at fundraisers.

In his spare time he’s the Head Coach for Bocuse d’Or Team USA 2015. Chef Gavin has completed in this prestigious International Culinary Olympics and explains what the level of competition is all about. It’s a year of rigorous practice. Go Team USA in 2015!

Charlie TrotterEarlier in the month the food world lost Chef Charlie Trotter who was the first superstar celebrity chef in Chicago and influenced a network of young chefs. Charlie Trotter’s (the restaurant) on W. Armitage was known to foodies around the world for his innovative tasting menus and brilliant wine cellar.

Our own David LeFevre, the executive chef & partner of both MB Post and Fishing with Dynamite in Manhattan Beach worked for Charlie over a period of ten years in a couple of stints. David joins us to share memories of the real Charlie Trotter. Fortunately his legacy will live on.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite

Show 41, September 21, 2013: Celebrity Chef Susan Feniger, Proprietress of Susan Feniger’s Street

Susan Feniger of StreetSusan Feniger of Susan Feniger’s Street in Hollywood and Border Grill (Los Angeles, Santa Monica and Las Vegas) fame needs no introduction to listeners of the “SoCal Restaurant Show.” She was also one of the early super stars of Food Network with her business partner Mary Sue Milliken in the long running “Too Hot Tamales” series.

Susan Feniger’s Street will be a featured restaurant in the upcoming Thai Food Festival.

There are lots of Thai items on the regular Street menu.

The dish they are showcasing at the festival is Khao Gee, a Northeastern Thai snack.

A new Border Grill, with a full bar, has just debuted in the revitalized, and greatly expanded, Bradley International Terminal at LAX.

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