Show 295, October 27, 2018: Food Journalist Bill Esparza, Spokesperson for Princess Cruises

Bill EsparzaBill Esparza is winner of a James Beard award (with Lesley Bargar Suter) for his coverage of the LA taco scene in Los Angeles Magazine. Considered one of the country’s leading experts on Mexican food, the LA native previously curated the annual Tacolandia festival in Los Angeles (on hiatus) and writes about Mexican food for Los Angeles Magazine and other notable publications. He is also the author of LA Mexicano – Recipes, People & Places.

Bill is a new Princess Cruises spokesperson and their authoritative Latin America shore excursion consultant.

In Cabo at San Jose del Cabo we partook of a tour he created, Le Revolucion / Tortilla Workshop and Taco Experience with Chef Benito Molina. His famous Oyster Kung Fu Tacos were on the menu.

Bill fills us in on his new role for Princess Cruises and the upcoming opportunity to cruise with him on a Princess ship.

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Show 229, June 24, 2017: The Street Gourmet’s Bill Esparza

Bill EsparzaThe Street Gourmet, Senor Bill Esparza, is back with us with his first cookbook. Richly photographed and authentically local, L.A. Mexicano showcases L.A.’s sophisticated and diverse Mexican-food culture, from Oaxacan tlayudas to Nayarit ceviches, Alta California gastronomy to Boyle Heights burritos.

It’s got it all: recipes, insightful and inspirational profiles of chefs, bakers, restaurateurs, and vendors, and neighborhood guides that point readers to the best markets, taco trucks, restaurants, bars, and more. Part cookbook, part food journalism, and part love song to Los Angeles, it’s a definitive resource for home cooks, Mexican food lovers, and hungry Angelenos and visitors.

With a foreword by Taco USA‘s Gustavo Arellano, L.A. Mexicano shines a long-overdue light on the people behind one of the world’s most complex and delicious cuisines, in one of the world’s most exciting food cities.

Bill Esparza is winner of a James Beard award (with Lesley Bargar Suter) for his coverage of the LA taco scene in Los Angeles Magazine. Considered one of the country’s leading experts on Mexican food, the LA native curates the annual Tacolandia festival in Los Angeles and writes about Mexican food for Los Angeles Magazine and other notable publications.

Catch Bill in-person at Friends & Family on Hollywood Blvd. (5150) in Thai Town on Saturday, July 8th from Noon to 3:00 p.m. He’ll be there meeting the guests & signing copies of L.A. Mexicano. There is a strong rumor that Bill’s Grandmother’s recipe for Huevos Rancheros will be on the menu as a special that day!

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Show 177, June 25, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Journalist Brock Radke is, fortunately, no stranger to the SoCal Restaurant Show. He’s a genuine Las Vegas insider. Brock is Managing Editor of Las Vegas Weekly and has been covering Las Vegas for more than 15 years. He joins us for a long overdue update on the Las Vegas dining scene. First up is a report on The Strip.

We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even Subway sandwiches—but what does it actually mean? Now, from Los Angeles Magazine restaurant critic and multiple James Beard Award winner Patric Kuh comes FINDING THE FLAVORS WE LOST: From Bread to Bourbon, How Artisans Reclaimed American Food. It’s an insightful exploration of the cultural demand for “artisanal” foods in a world where corporate agribusiness has co-opted the very concept. Patric is our guest.

Chicago’s Steve Dolinsky is a serious food journalist with impressive credentials. He’s the recipient of an unprecedented 13 James Beard Awards for his outstanding work on TV and in radio. He’s ABC 7 TV’s (Chicago) “The Hungry Hound.” We’ll meet him.

It’s just about time for the 29th Annual Hoag Summer Classicc featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Joining us with all the edible details are Jonathan Blackford from A Restaurant (a returning participating restaurant) and the Hoag Hospital Foundations Deb McCune.

Chef Andrew Gruel recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats. He also shares his impressions of the New York dining scene as compared to the Los Angeles dining scene and the influences of social media in both market areas.

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

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Show 177, June 25, 2016: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost

Finding the Flavors we Lost by Patric KuhWe hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even Subway sandwiches—but what does it actually mean? Now, from Los Angeles Magazine restaurant critic and multiple James Beard Award winner Patric Kuh comes FINDING THE FLAVORS WE LOST: From Bread to Bourbon, How Artisans Reclaimed American Food. It’s an arresting exploration of the cultural demand for “artisanal” foods in a world where corporate agribusiness has co-opted the very concept. Patric is our guest.

Spanning almost the past hundred years, Kuh begins with the stories of countercultural “radicals” in the 1970s who taught themselves the forgotten crafts of bread, cheese, and beer-making, moving back to the development of mass-produced food and giant corporations that spurred them on, then to the present, hearkening back to how these 1970s trailblazers became the inspiration for today’s crop of young chefs and artisans.

From a cheese-making farm in Wisconsin to the Maker’s Mark distillery in Kentucky, Kuh examines how a rediscovery of the value of craft and individual effort has fueled today’s popularity and appreciation for artisanal food—and the transformations this has effected on both the restaurant menu and the dinner table.

Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves “artisanal”? Does the high cost of hand-crafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor?

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Show 177, June 25, 2016: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost. Continues..

Finding the Flavors we Lost by Patric KuhPatric Kuh, in addition to being a writer, is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written for Gourmet, Esquire, and Salon.com and is the author of two previous books, An Available Man and The Last Days of Haute Cuisine: The Coming of Age of American Restaurants.

Kuh is a winner of the James Beard Award for Writing and Literature, and has been nominated for the James Beard MFK Fisher Distinguished Writing Award and the James Beard Award for Magazine Series. He lives in Los Angeles, California with his wife and two children, where he works as a food critic for LA Magazine.

With a deeply personal emphasis on individual people and restaurants and a keen journalistic approach, FINDING THE FLAVORS WE LOST is a funny, personal exploration of what constitutes artisan food as we know it today—and what its future may be.

One of the great (relatively unknown) stories in the book is Nancy Silverton’s (Mozza) travails in perfecting her original recipes and starters for La Brea Bakery in 1988. Nancy had studied with the legendary bread bakers in France but was having difficulties back in Los Angeles adapting American flour to her French-based recipes. Also developing workable measurements for her dough batches was proving challenging. Under the most unlikely of coincidences enter retired bread baker, Izzy Cohen, Nancy’s Angel of the Starter. Izzy also taught Nancy how to make world-class bagels.

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June 25: Brock Radke, Patric Kuh, Steve Dolinsky, A Restaurant, Andrew Gruel

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Brock Radke, Managing Editor, Las Vegas Weekly
Segment Three: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost Part One
Segment Four: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost Part Two
Segment Five: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part One
Segment Six: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part Two
Segment Seven: Executive Chef Jonathan Blackford, A Restaurant, Newport Beach
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Journalist Brock Radke is no stranger to the SoCal Restaurant Show. He’s a genuine Las Vegas insider. Brock is Managing Editor of Las Vegas Weekly and has been covering Las Vegas for more than 15 years. He joins us for a long overdue update on the Las Vegas dining scene.

We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even Subway sandwiches—but what does it actually mean? Now, from Los Angeles Magazine restaurant critic and multiple James Beard Award winner Patric Kuh comes FINDING THE FLAVORS WE LOST: From Bread to Bourbon, How Artisans Reclaimed American Food. It’s a provocative exploration of the cultural demand for “artisanal” foods in a world where corporate agribusiness has co-opted the very concept. Patric is our guest.

Chicago’s Steve Dolinsky is a serious food journalist with impressive credentials. He’s the recipient of an unprecedented 13 James Beard Awards for his outstanding work on TV and in radio. He’s ABC 7 TV’s “The Hungry Hound.” We’ll meet him.

It’s just about time for the 29th Annual Hoag Summer Classic featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Joining us with all the edible details are Jonathan Blackford from A Restaurant (a returning participating restaurant) and the Hoag Hospital FoundationsDeb McCune.

Chef Andrew Gruel recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats. Chef Andrew will also talk about the Vendy Award winners as part of Tacolandia on June 11th.

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

Brock Radke of Las Vegas WeeklyJournalist Brock Radke is no stranger to the SoCal Restaurant Show. He’s a genuine Las Vegas insider.

Brock is Managing Editor of Las Vegas Weekly and has been covering Las Vegas for more than 15 years. He joins us for a long overdue update on the dynamic Las Vegas dining scene.

Finding the Flavors we Lost by Patric KuhWe hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even Subway sandwiches—but what does it actually mean? Now, from Los Angeles Magazine restaurant critic and multiple James Beard Award winner Patric Kuh comes FINDING THE FLAVORS WE LOST: From Bread to Bourbon, How Artisans Reclaimed American Food. It’s an arresting exploration of the cultural demand for “artisanal” foods in a world where corporate agribusiness has co-opted the very concept. Patric is our guest.

Spanning almost the past hundred years, Kuh begins with the stories of countercultural “radicals” in the 1970s who taught themselves the forgotten crafts of bread, cheese, and beer-making, moving back to the development of mass-produced food and giant corporations that spurred them on, then to the present, hearkening back to how these 1970s trailblazers became the inspiration for today’s crop of young chefs and artisans. From a cheese-making farm in Wisconsin to the Maker’s Mark distillery in Kentucky, Kuh examines how a rediscovery of the value of craft and individual effort has fueled today’s popularity and appreciation for artisanal food—and the transformations this has effected on both the restaurant menu and the dinner table.

Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves “artisanal”? Does the high cost of hand-crafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor?

Patric Kuh, in addition to being a writer, is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written for Gourmet, Esquire, and Salon.com and is the author of two previous books, An Available Man and The Last Days of Haute Cuisine: The Coming of Age of American Restaurants.

Kuh is a winner of the James Beard Award for Writing and Literature, and has been nominated for the James Beard MFK Fisher Distinguished Writing Award and the James Beard Award for Magazine Series. He lives in Los Angeles, California with his wife and two children, where he works as a food critic for LA Magazine.

With a deeply personal emphasis on individual people and restaurants and a keen journalistic approach, FINDING THE FLAVORS WE LOST is a funny, personal exploration of what constitutes artisan food as we know it today—and what its future may be.

Steve Dolinsky and Andreew GruelChicago’s Steve Dolinsky is a serious food journalist with impressive credentials. He’s the recipient of an unprecedented 13 James Beard Awards for his outstanding work on TV and in radio. He’s ABC7 Chicago’s TV’s “The Hungry Hound.” We’ll meet him.

“Growing up in a kosher home in St. Cloud, Minnesota isn’t exactly the ideal foundation for a professional food reporter, but it wasn’t until I was a teenager, introduced to the “Australian Women’s Home Weekly” series of illustrated Thai and Chinese cookbooks by my Tasmanian sister-in-law, that I realized how wonderful the pleasures of the table could be. In college, at the University of Wisconsin, I continued seeking out everything I couldn’t (or simply wasn’t able to) have as a kid: Turkish kebabs; Thai noodles; falafel, and yes, even pork.”

“But when I graduated in 1990, yearning to find new flavors and taste new things, there was no such thing as a TV food reporter. All of the food professionals I looked up to – Reichl, Richman, Apple – were in print. So I took my broadcast degree to towns like Escanaba, Michigan and Davenport, Iowa, and learned how to become a general assignment news reporter, always stoking that love of food by cooking out of magazines and making hour-long trips to track down a little Thai joint or Mexican taqueria.”

“The Tribune’s 24-hour newschannel – CLTV – brought me to Chicago in 1992. I logged a few more years of news reporting, then caught a break in ‘95, when our station launched “Good Eating,” a weekly, 30- minute program mirroring the Tribune’s food section. As Producer and Host, I churned out 52 shows a year for eight years, garnering six James Beard Awards along the way for Best TV Cooking Show.”

“Freelance radio work followed – first with WBEZ, our local NPR affiliate, then with Public Radio International’s “The World,” and six more Beard Awards followed. I’ve also written food features and reviews for publications like The Chicago Reader, CS Magazine and the Chicago Tribune.”

“In 2003, I moved to ABC 7, Chicago’s #1 news station, where I now file two original reports each week, under the moniker “The Hungry Hound.” I still continue to file stories for PRI’s The World and have become a part-time travel writer, filing stories for the Travel sections in both The Chicago Tribune and The Globe and Mail (Canada’s national paper).”

“In 2014, Chicago chef/restaurateur Rick Bayless and I launched The Feed Podcast, covering the world of food from our professional perspectives. Every show is full of different segments, some from Chicago and others from far-flung places around the world we both travel to. In its first year, the show won a Beard Award for Best Podcast (that’s #13 if you’re keeping score).”

“More recently, I’ve begun curating and leading highly specialized culinary experiences, including international tours, and am also now consulting on the food and beverage program for The Hotel San Felipe in Panama City, Panama.”

“I show up as an occasional judge or contributor on “Iron Chef America” (now out of production) and “Unique Eats,” and serve as one of the 27 Regional Academy Chairs for “The World’s 50 Best Restaurants.” I even do some media training outside of Chicago for chefs, sommeliers and mixologists. Best part of the job? Getting paid to eat. Toughest part? Keeping it off. See you at the gym.”

Jon Blackford of A RestaurantIt’s just about time for the 29th Annual Hoag Summer Classic featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Last year’s event raised a cool $135,000.

Joining us with all the edible details are Jonathan Blackford from A Restaurant (a multi-year returning participating restaurant) and the Hoag Hospital Foundations Deb McCune.

Thanks in large part to philanthropy, Hoag has become one of the nation’s finest health care systems and serves a diverse and growing population. Hoag Hospital Foundation, the philanthropic arm of Hoag (a separate 501(c)(3) corporation), is an integral partner in Hoag’s vision to become a trusted and nationally recognized health care leader.

Under the direction of a volunteer Board of Directors, the Foundation launched Hoag Promise, Our Campaign to Lead, Innovate & Transform with a goal of $627 million by 2020. Comprehensive in the truest sense of the word, the Hoag Promise campaign encompasses every institute, center and specialty area of Hoag and includes programs, innovation opportunities, research, technology, facilities and staff to drive Hoag’s continued clinical leadership, innovative spirit and transformative potential.

Andrew Gruel and his son WilliamChef Andrew Gruel has recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats.

Chef Andrew will also talk about the Vendy Award winners as part of Tacolandia on June 11th. He was a first time participant.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Brock Radke, Managing Editor, Las Vegas Weekly
Segment Three: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost Part One
Segment Four: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost Part Two
Segment Five: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part One
Segment Six: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part Two
Segment Seven: Executive Chef Jonathan Blackford, A Restaurant, Newport Beach
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Show 170, May 7, 2016: Bill Esparza, Street Gourmet, Tacolandia

Bill EsparzaA preview of Tacolandia with Bill Esparza.

Congrats to Bill on his prestigious James Beard Foundation Award for best “Food Coverage in a General Interest Publication” which he shares with his L.A. Magazine Editor, Lesley Bargar Suter. This was for their 14-page “Taco City” spread in L.A. Magazine last year.

LA Weekly presents Tacolandia 2016 on Saturday afternoon, June 11th from 3 to 7:00 p.m. at El Pueblo de Los Angeles in DTLA. The fourth annual gourmet taco festival will feature more than 100 top taco vendors curated by the World’s First Tacorazzo, Bill Esparza. Taquerias from as far away as London, England participate. All restaurants have tasty samples of their signature gourmet tacos for all to enjoy.

Complete with live mariachi music, cash bars with beer, wine and cocktails as well as awards for best tacos in various categories presented by The Vendys, Tacolandia 2016 will be LA Weekly’s largest event of the year and one not to be missed. This event is for guests 21 years of age and older.

Some VIP tickets are still available. This event usually sells out so buy your tickets now.

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Show 169, April 30, 2016: Proprietor / Executive Chef Steve Samson, Sotto, Los Angeles

Steve Samson of SottoChef Steve Samson’s Sotto located just East of Century City recently celebrated it’s 5th Anniversary. In recognition of the occasion there was a renovation. Chef Steve is with us with an update. He also has a new restaurant on the horizon, Rossoblu, in Downtown Los Angeles

At Sotto expect an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh house-made pastas and Neapolitan pizza cooked in an artisan wood burning oven.

The wine program has been called “one of the most interesting lists” in Los Angeles by the Los Angeles Times and “one of the best places to drink Italian wine in LA” by Los Angeles Magazine.

The food at Sotto is complemented by a fresh, seasonally relevant cocktail program with a strong background in the classics and the utilization of lesser known Italian liqueurs.

Chef Steve is very proud that as part of the renovation he was finally able to make room in the kitchen for a suitable gelato maker. Gelato is now on the dessert menu at Sotto!

Rossoblu, located in Downtown’s vibrant Fashion District, hopes to launch before year’s end. The menu with be a tribute to the foods of his Mother who is from Bologna in Northern Italy.

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Show 69, April 12, 2014: Food blogger Eddie Lin of Deep End Dining

Eddie Lin of Deep End DiningEddie Lin is a larger than life food blogger. Fortunately he also knows what he’s writing about.

Ten years ago he created the always provocative Deep End Dining blog to provide a forum for his views. It’s a hit…

He is also Los Angeles Magazine’s Digest blogger.

Eddie is the author of Lonely Planet’s Extreme Cuisine. You’ve seen him on Travel Channel’s Bizarre Foods with Andrew Zimmern, Cooking Channel’s Eat Street, and as a guest judge on Bravo’s Top Chef Masters.

His working philosophy is one man’s “Yuck” is perhaps another’s “Yum.”

He’s putting together a sure-to-be-talked-about new documentary about the placenta as a possible vitamin-rich, food source. In some cultures it’s believed to have mystical restorative properties… Even “Bizarre Foods America’s” (Travel Channel) Andrew Zimmern is impressed.

Deep End Dining…”Daring. Different. Delicious. There’s high end dining. There’s low end dining. And then there’s everything else in between. We’d like to introduce you to another level – Deep End Dining. We are diners dedicated to seeking and devouring the food uncommon, cuisine exotic and entrees less ordered. Have an open appetite and get ready to plunge into…the Deep End.”

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April 12: Deep End Dining, K-Town Night Market, Provenance OC, Argot Wines, Bruce Kalman, The Shed, It’s It, Cool-A-Coo

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Chef Jet and Producer Andy preview the show.

Thoughtfully written food blogs proving genuinely useful information are seemingly ubiquitous now but they weren’t ten years ago. Happy 10th Anniversary to “Deep End Dining.”

There is a new addition to the booming Asian Night Market scene locally. A warm welcome to the first K-Town Night Market.

The most ambitious restaurant opening in the OC thus far this year is the long-awaited Provenance in Newport Beach. An impressive organic garden wraps around the perimeter of the restaurant’s spacious patio.

We’ll have a visit from a passionate young wine maker in Sonoma County who is creating limited production wines crafted his way with impressive results.

A local chef with substantial cooking credentials has opened a new, more personal restaurant in Pasadena. Chef Jet will provide the specifics.

The most famous barbeque joint in Mississippi has figured out a way to go national. Their popular sauces and marinades are now available in glass bottles at better food stores across the country.

It’s ice cream season. One of the most popular premium ice cream novelty items ever is the iconic It’s It. It’s SoCal cousin is the Cool-A-Coo. We have the scoop on both…

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

Eddie Lin of Deep End DiningEddie Lin is a larger than life food blogger. Fortunately he also knows what he’s writing about.

Ten years ago he created the always provocative Deep End Dining blog to provide a forum for his views. It’s a hit…

He is also Los Angeles Magazine’s Digest blogger.

Eddie is the author of Lonely Planet’s Extreme Cuisine. You’ve seen him on Travel Channel’s Bizarre Foods with Andrew Zimmern, Cooking Channel’s Eat Street, and as a guest judge on Bravo’s Top Chef Masters.

He’s working on a provocative new documentary about the placenta as a possible vitamin-rich, food source.

Deep End Dining…”Daring. Different. Delicious. There’s high end dining. There’s low end dining. And then there’s everything else in between. We’d like to introduce you to another level – Deep End Dining. We are diners dedicated to seeking and devouring the food uncommon, cuisine exotic and entrees less ordered. Have an open appetite and get ready to plunge into…the Deep End.”

Koreatown Night MarketNight Markets are hot right now in SoCal. It was only a matter of time before a Korean Night Market was organized.

KTown Night Market (a free event) is set for Friday, April 18th (4:00 p.m. to 12:00 a.m.) and Saturday, April 19th (2:00 p.m. to 12:00 a.m.) at the Robert F. Kennedy Community Schools in KoreaTown.

It’s a veritable buffet of great ethnic food including the best food trucks around curated by Seoul Sausage Co. (winners of Season 3 of Food Network’s “Great Food Truck Race.”

For the 1st time ever the winners of “Great Food Truck Race” from Seasons 1 to 3 (Grill ‘Em All, The Lime Truck & Seoul Sausage Co.) will all be together selling the food that made them famous nationwide.

“Our vision is for people to come and experience Korean food, Korean culture and Korean Entertainment.” Everyone is welcome!

Yong Kim of Seoul Sausage Co. and Danny Park, Operations Partner for KTown Night Market are our guests.

Cathy PavlosChef Cathy Pavlos’ Provenance – The Garden at Eastbluff in Newport Beach (Eastbluff Center) is the most anticipated restaurant opening in the OC this far this year. It’s been an anxious two years in the making…

Chef Cathy’s grandfather was a commercial farmer in Huntington Beach. She grew up eating and cooking only her grandfather’s farm raised produce, fresh fish from the docks in San Pedro, fresh fruits from family orchards in Whittier, and often proteins butchered on the farm. She spent 10-years in the local 4-H club raising horses, goats, lambs and rabbits. Her lamb and rabbits were sold commercially.

Provenance’s Mission Statement – Provenance is a neighborhood restaurant – the kind of restaurant you wish you had in your neighborhood. Our menu, with most items made in house from natural and/or organic products, is of consistently high quality and tailored to a simple as well as sophisticated taste and a moderately high budget. Our concept, anchored by our organic garden, will focus on California Cuisine and outstanding service. We will continue to grow and evolve with our customers and promote a friendly, fair, and creative work environment, while profitably providing unwavering attentive and knowledgeable service.

Provenance is already serving seven days a week. No lunch on Saturday and Sunday Farm Breakfast.

Justin Harmon of Argot WinesHow does a software engineer (and ex-chemical engineer) from Chicago find his way to Sonoma County and make the transition to becoming a serious winemaker who is respected by his peers? You’ll meet the passionate Justin Harmon and find out! His first home brew was a Cabernet made from a juice concentrate kit while still in Chicago.

He’s coming to Los Angeles on April 16th to showcase his wines @ a pop-up dinner prepared by Chef David Feau (ex-The Royce at The Langham Hotel in Pasadena) in Downtown Los Angeles organized by Learn About Wine.

Bruce Kalman on Union PasadenaBruce Kalman, who was previously the chef at the Churchill and Urbano Pizza Bar, has opened the 50-seat Union in Old Town Pasadena. It’s Kalman’s version of Northern Italian cuisine.

He’s known for making his pastas from scratch.

He’s an alum from the exclusive winner’s circle of Food Network’s “Chopped.”

His much praised polenta is from Pasadena’s Grist & Toll.

On April 13th Union debuts Sunday Family Suppers (Cena di Famiglia.) It’s three courses, including an ample platter of Italian desserts, for $39.

Brand Orrinson of the Shed BBQIf you’re from the South and love barbeque then you know the familiar catchphrase, “Get Fed at the Shed.”

It refers to The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi.

The Shed was founded in 2002 by (brothers and sister) Brad and Brooke Orrison and their parents. The original shed was 330 square feet and was built by Brad. He was all of 24 and his sister was 19. With success it expanded to 15,000 square feet over the years. The ‘cue has garnered many serious BBQ competition awards. The Shed burned down in 2011 and was quickly rebuilt retaining the quirky charm of the original.

They have been all over Food TV. Guy Fieri “discovered” them for Food Network’s “Diners Drive-Ins & Dives” and they have also been on Travel Channel’s “Man v. Food.” Most recently they even had their own reality series on Food Network.

Their proprietary BBQ Sauces and Marinades have become so popular that they have packaged them in glass bottles for national distribution. They are preservative free, have no MSG, and no added colorings or artificial flavors. This line of their business will eventually be bigger than the BBQ restaurants.

Brad and his crew (including New Orleans Chef Rene Patout) were just here exhibiting (with great flair) at the Natural Products Expo West in Anaheim. You could taste any of their fine sauces on their fabulous tri-tip!

Cool a Coo Ice Cream SandwichesWe’re talking the best in premium ice cream novelties…

In a recent “What’s Cooking with Travis and Chef Jet Tila” segment (heard on Friday morning @ 7:50 a.m. on AM 830 KLAA) the guys were discussing their favorites in ballpark eats. Travis brought up the decadent subject of It’s It and Cool-As-Coo’s. Travis became a fan of the It’s It during his college years. For Jet, Cool-A-Coos bring back memories of Dodger Stadium. We’ll explore these rich vanilla ice cream sandwich treats dipped in chocolate and topped on both sides with an oatmeal cookie. Both are made right here in California.

Both have great background stories. Unfortunately only one of them is available to enjoy outside of a Ball Park!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo