Show 284, August 4, 2018: Executive Chef Mike Minor, Border Grill Las Vegas, BBQ Mexicana

Mike Minor of Truck U Barbecue in Las VegasWhen we last spoke with Chef Mike Minor last December, the Executive Chef for Mary Sue Milliken’s and Susan Feniger’s Border Grill in Las Vegas, he teased us with news that a BBQ concept was in the works. That has now launched as BBQ Mexicana, a quick service eatery located across the corridor from Border Grill at Mandalay Bay Resort and Casino. The menu was created by Mary Sue and Susan in collaboration with Chef Mike, a passionate BBQ master.

Inspired by Mary Sue and Susan’s travels to Mexico, where they fell in love with delicious barbacoa and smoked meats, the menu at BBQ Mexicana offers a variety of burritos, bowls, and salads filled with mesquite smoked chicken, pulled pork, slow smoked Texas-style brisket, and smoked tofu in addition to aguas frescas, beers and margaritas to go. BBQ Mexicana is ideal for convention attendees and those seeking a good meal on the go before continuing on to the casino, pool, convention center, or exploring Las Vegas.

Not to be missed is the Slow Smoked Brisket Burnt Ends Burrito with chipotle coleslaw, crispy potatoes, Manchego cheese and BBQ mole sauce.

Current hours are Monday through Friday from 11:00 a.m. to 4:00 p.m. with select mornings and weekends.

We pull Chef Mike away from the smoker for a meaty chat.

 

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Show 251, December 9, 2017: “Las Vegas Strong” Show Preview with Co-Host Andy Harris

Now a VIP high roller’s preview of this Saturday’s intriguing, all-Las Vegas show special. We’re going behind-the-scenes with some of Fabulous Las Vegas’ most fascinating food-related personalities. We’re with you live every Saturday morning throughout The Holidays. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Rick Moonen is one of the very few celebrity chefs with high profile restaurants in Las Vegas who actually lives in Fabulous Las Vegas. His two restaurants in The Shoppes at Mandalay Place are RM Seafood and Rx Boiler Room. Chef Rick is our guest.

Mike Minor is back as the Executive Chef of Mary Sue Milliken’s and Susan Feniger’s original Border Grill Las Vegas (launched in 1999) located by the lazy river adjacent to Mandalay Beach at the Mandalay Bay Resort on The Strip. Chef Mike is a long-time Las Vegas veteran and has a huge locals’ following. We’ll meet him.

Chef Brian Howard developed a loyal following during his tenure at Comme Ca located in The Cosmopolitan (“just the right amount of wrong.”) He’s now branched out on his own with Sparrow + Wolf located in Las Vegas’s bustling Chinatown just off The Strip on Spring Mountain Road. Chef Brian refers to his establishment as “Neighborhood Cookery & Libations.” Chef Brian joins us to talk about his first seven months of operations.

The delightfully opinionated Al Mancini took on the dream assignment for any food journalist of becoming the food reporter for The Las Vegas Review-Journal just about a year ago. He’s an unabashed fan of Fabulous Las Vegas. Al is celebrating a B-I-G Birthday this weekend and we pull him away from the festivities for a chat.

Stowe Shoemaker is the dean of the William F. Harrah College of Hospitality at the University of Nevada, Las Vegas (UNLV.) Prior to being named dean, Shoemaker served as a Lincy Professor at UNLV and the Donald Hubbs Distinguished Professor at the Conrad N. Hilton College of Hotel Administration at the University of Houston. For many years he was a member of the executive education faculty at the Cornell University School of Hotel Administration, and for a time he maintained an appointment in the Division of Diagnostic Imagery at MD Anderson Cancer Center in Houston. We’re in with The Dean.

As Senior Managing Partner of the Wolfgang Puck Fine Dining Group, Tom Kaplan has worked alongside Wolfgang Puck for nearly 36 years with his world-renowned restaurants. Tom started his lengthy association with Chef Wolfgang as Office Manager two months after the original Spago West Hollywood opened in 1982. His responsibilities include overall business management, strategic development, design, and construction supervision, and philanthropy for the company’s 28 domestic and international locations. Tom Kaplan is our guest.

The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a world-class destination in downtown Las Vegas. It presents an exciting and authentic view of the Mob’s impact on Las Vegas history and its unique imprint on America and the world. With tales so intriguing they need no embellishment, The Mob Museum reveals an insider’s look at the events and people on both sides of this continuing battle between organized crime and law enforcement. The Mob Museum’s Brenda Hengel>, Public Relations and Marketing Brand Manager, joins us.

All of this and heaping helpings of extra deliciousness on this week’s show!

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Show 251, December 9, 2017: Chef Mike Minor, Border Grill Mandalay Bay, Las Vegas

Mike Minor of Border Grill in Las VegasMike Minor is back as the Executive Chef of Mary Sue Milliken’s and Susan Feniger’s original Border Grill Las Vegas (launched in 1999) located by the lazy river adjacent to Mandalay Beach at the Mandalay Bay Resort on The Strip. Chef Mike grew up in Las Vegas and has a huge locals’ following. We’ll meet him.

This Border Grill is known for their incredible Weekend, all-you-can-enjoy brunch with everything cooked to order. There is also bottomless sparkling wine. Talk about indulgent…It’s Vegas, baby !

Ironically, it was a French restaurant where Chefs Mary Sue Milliken and Susan Feniger first tasted authentic Latin flavors. While guests were dining on escargot out front, in the back of the house Mary Sue and Susan were discovering the home cooking of Oaxaca and the Yucatan at staff meals prepared by their fellow cooks from Mexico. Unlike anything they had ever tasted in Mexican restaurants in the United States, the dishes were as varied and complex as the French fare the chefs were serving out front.

In 1985, Mary Sue and Susan packed a VW bug and took a road trip far south of the Mexican border. Never setting foot in a “fine restaurant,” they learned the recipes and techniques of market vendors and home cooks, from street corners in downtown Mexico City to back road family barbecues and taco stands along the beach. When they returned they opened Border Grill and “applied the same intelligence,” noted Los Angeles Magazine, “to green corn tamales and cactus-paddle tacos that other chefs might to a lobe of foie gras.” Border Grill quickly established a new standard for gourmet Mexican fare.

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Show 251, December 9, 2017: Celebrity Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas

Rick Moonen of rm seafood in Las VegasRick Moonen is one of the very few celebrity chefs with high profile restaurants in Las Vegas who actually lives in Fabulous Las Vegas. His two restaurants in The Shoppes at Mandalay Place are RM Seafood and Rx Boiler Room.

Since opening RM Seafood at The Shoppes at Mandalay Place in 2005, Master Chef Rick Moonen brings his expertise to The Strip by offering a unique dining experience with a thoughtful selection of seafood through his delectable dishes. Renowned for his passionate views on sustainable seafood, Chef Moonen creates an experience that features a vast array of flavor combinations designed to exemplify the natural qualities of fresh ingredients. Along with abundant offerings from the sea, the menu includes Wagyu beef, lamb, salads and other unique items such as seared foie gras and chicken san daniele.

Combining the alchemy of food and drink, Chef Rick Moonen’s Rx Boiler Room showcases his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations. Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century.

Chef Rick is our guest.

 

 

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December 9: #VegasStrong: A Tribute to Las Vegas Culinary Excellence

Podcasts

Segment One: “Las Vegas Strong” Show Preview with Co-Host Andy Harris
Segment Two: Celebrity Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas
Segment Three: Chef Mike Minor, Border Grill Mandalay Bay, Las Vegas
Segment Four: Chef / Owner Brian Howard, Sparrow + Wolf, Chinatown, Las Vegas
Segment Five: Food Journalist Al Mancini, Las Vegas Review-Journal
Segment Six: Dean Stowe Shoemaker, William F. Harrah College of Hospitality, UNLV
Segment Seven: Tom Kaplan, Senior Managing Partner, Wolfgang Puck Fine Dining Group
Segment Eight: Brenda Hengel, Public Relations and Marketing Brand Manager, The Mob Museum, Las Vegas

Now an intriguing preview of this Saturday’s overflowing show. It’s our very special Las Vegas Strong! show. Keep in mind we’re with you live every Saturday morning throughout The Holidays. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Rick Moonen is one of the very few celebrity chefs with high profile restaurants in Las Vegas who actually lives in Fabulous Las Vegas. His two restaurants in The Shoppes at Mandalay Place are RM Seafood and RX Boiler Room. Chef Rick is our guest.

Mike Minor is the Executive Chef of Mary Sue Milliken’s and Susan Feniger’s original Border Grill Las Vegas (launched in 1999) located by the lazy river adjacent to Mandalay Beach at the Mandalay Bay Resort on The Strip. Chef Mike grew up in Las Vegas and has a huge locals’ following. We’ll meet him.

Chef Brian Howard developed a loyal following during his tenure at Comme Ca located in The Cosmopolitan. He’s now branched out on his own with Sparrow + Wolf located in Las Vegas’s bustling Chinatown just Off The Strip on Spring Mountain Road. Chef Brian refers to his establishment as “Neighborhood Cookery & Libations.” Chef Brian joins us to talk about his first seven months of operations.

The delightfully opinionated Al Mancini took on the dream assignment for any food journalist of becoming the food reporter for The Las Vegas Review-Journal just about a year ago. He’s an unabashed fan of Fabulous Las Vegas. Al is celebrating a B-I-G Birthday this weekend and we pull him away from the festivities for a chat.

Stowe Shoemaker is the dean of the William F. Harrah College of Hospitality at the University of Nevada, Las Vegas (UNLV.) Prior to being named dean, Shoemaker served as a Lincy Professor at UNLV and the Donald Hubbs Distinguished Professor at the Conrad N. Hilton College of Hotel Administration at the University of Houston. For many years he was a member of the executive education faculty at the Cornell University School of Hotel Administration, and for a time he maintained an appointment in the Division of Diagnostic Imagery at MD Anderson Cancer Center in Houston. We’re in with The Dean.

As Senior Managing Partner of the Wolfgang Puck Fine Dining Group, Tom Kaplan has worked alongside Wolfgang Puck for nearly 36 years with his world-renowned restaurants. Tom started his lengthy association with Chef Wolfgang as Office Manager two months after the original Spago West Hollywood opened in 1982. His responsibilities include overall business management, strategic development, design, and construction supervision, and philanthropy for the company’s 28 domestic and international locations. Tom Kaplan is our guest.

The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a world-class destination in downtown Las Vegas. It presents an exciting and authentic view of the Mob’s impact on Las Vegas history and its unique imprint on America and the world. With tales so intriguing they need no embellishment, The Mob Museum reveals an insider’s look at the events and people on both sides of this continuing battle between organized crime and law enforcement. The Mob Museum’s Brenda Hengel, Public Relations and Marketing Brand Manager, joins us.

All of this and heaping helpings of extra deliciousness on this week’s show!

Rick Moonen of rm seafood in Las VegasRick Moonen is one of the very few celebrity chefs with high profile restaurants in Las Vegas who actually lives in Fabulous Las Vegas. His two restaurants in The Shoppes at Mandalay Place are RM Seafood and Rx Boiler Room.

Since opening RM Seafood at The Shoppes at Mandalay Place in 2005, Master Chef Rick Moonen brings his expertise to The Strip by offering a unique dining experience with a thoughtful selection of seafood through his delectable dishes. Renowned for his passionate views on sustainable seafood, Chef Moonen creates an experience that features a vast array of flavor combinations designed to exemplify the natural qualities of fresh ingredients. Along with abundant offerings from the sea, the menu includes Wagyu beef, lamb, salads and other unique items such as seared foie gras and chicken san daniele.

Combining the alchemy of food and drink, Chef Rick Moonen’s Rx Boiler Room showcases his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations. Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century.

Chef Rick is our guest.

Mike Minor of Border Grill in Las VegasMike Minor is the Executive Chef of Mary Sue Milliken’s and Susan Feniger’s original Border Grill Las Vegas (launched in 1999) located by the lazy river adjacent to Mandalay Beach at the Mandalay Bay Resort on The Strip. Chef Mike grew up in Las Vegas and has a huge locals’ following. We’ll meet him.

Ironically, it was a French restaurant where Chefs Mary Sue Milliken and Susan Feniger first tasted authentic Latin flavors. While guests were dining on escargot out front, in the back of the house Mary Sue and Susan were discovering the home cooking of Oaxaca and the Yucatan at staff meals prepared by their fellow cooks from Mexico. Unlike anything they had ever tasted in Mexican restaurants in the United States, the dishes were as varied and complex as the French fare the chefs were serving out front.

In 1985, Mary Sue and Susan packed a VW bug and took a road trip far south of the Mexican border. Never setting foot in a “fine restaurant,” they learned the recipes and techniques of market vendors and home cooks, from street corners in downtown Mexico City to back road family barbecues and taco stands along the beach. When they returned they opened Border Grill and “applied the same intelligence,” noted Los Angeles Magazine, “to green corn tamales and cactus-paddle tacos that other chefs might to a lobe of foie gras.” Border Grill quickly established a new standard for gourmet Mexican fare.

Brian Howard of Comme Ca in Las VegasChef Brian Howard developed a loyal following during his tenure at Comme Ca located in The Cosmopolitan. He’s now branched out on his own with Sparrow + Wolf located in Las Vegas’s bustling Chinatown just Off The Strip on Spring Mountain Road. Chef Brian refers to his establishment as “Neighborhood Cookery & Libations.”

Chef Brian Howard’ Sparrow + Wolf boasts cuisine from the heart using a modern hand. It features American cookery influenced by the culturally diverse neighborhoods of Chef Brian’s travels, classic training and Midwestern roots.

Throughout his 17-year culinary career in Las Vegas, star Chef Brian Howard earned his stripes working with some of the most popular restaurants on The Strip. He has gained the utmost respect from his colleagues and the city’s most prestigious food writers, including one who referred to Howard as “The Most Ambitious Chef in Las Vegas.” The culinary field is known as a profession of passion, and Howard is a bold example of that premise, having believed since he was 10 years old that cooking is in his blood.

Chef Brian attributes his varied influences to being surrounded by talented people, childhood memories, and his continuous hunger for learning new things every day. “I’ve always had a fight and desire in me to never give up, no matter how rocky the road,” says Howard.  “Perseverance has gotten me to where I am today and now I just want to create something for the people of Las Vegas, a city that has been good to me. I want to create food that I’d like to eat.”

Chef Brian joins us to talk about his first seven months of operations.

Al ManciniThe delightfully opinionated Al Mancini took on the dream assignment for any food journalist of becoming the food reporter for The Las Vegas Review-Journal just about a year ago. He’s an unabashed fan of Fabulous Las Vegas. He also faithfully covers the happenings in the revived Downtown Las Vegas including the vibrant restaurant scene there.

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.

Previously Al has written extensively about food and dining for numerous local, Las Vegas lifestyle publications. He is the co-creator of Eating Las Vegas – The 50 Essential Restaurants guidebook which launched with the 2011 Edition.

Al is celebrating a B-I-G Birthday this weekend and we pull him away from the festivities for a chat.

Stowe Shoemaker is the Dean of the William F Harrah College of Hotel Administration at University of Nevada Las VegasStowe Shoemaker is the dean of the William F. Harrah College of Hospitality at the University of Nevada, Las Vegas (UNLV.) Prior to being named dean, Shoemaker served as a Lincy Professor at UNLV and the Donald Hubbs Distinguished Professor at the Conrad N. Hilton College of Hotel Administration at the University of Houston. For many years he was a member of the executive education faculty at the Cornell University School of Hotel Administration, and for a time he maintained an appointment in the Division of Diagnostic Imagery at MD Anderson Cancer Center in Houston.

Located in the heart of the hotel, gaming and tourism industries, UNLV’s William F. Harrah College of Hospitality is uniquely positioned to offer students the real-world skills they need to succeed in the dynamic field of hospitality.

Hospitality Hall, The College’s new $59 million, 93,500 square-foot building, will welcome students next year. Hospitality Hall will provide the setting and the resources students need to learn the fast-paced, ever changing world of hospitality. With faculty guidance and industry partnerships, Hospitality Hall will help set a new standard of excellence in hospitality education.

We’re in with The Dean.

Tom KaplanAs Senior Managing Partner of the Wolfgang Puck Fine Dining Group, Tom Kaplan has worked alongside Wolfgang Puck for nearly 36 years with his world-renowned restaurants. Tom started his lengthy association with Chef Wolfgang as Office Manager two months after the original Spago West Hollywood opened in 1982. His responsibilities include overall business management, strategic development, design, and construction supervision, and philanthropy for the company’s 28 domestic and international locations.

Since 1982, Puck and Kaplan have grown the company from several individual restaurants into a collection of restaurants known as the Wolfgang Puck Fine Dining Group. Primary brands include Spago, CUT, re/Asian Cuisine, and the Wolfgang Puck Bar & Grill. Over the years Kaplan has nurtured key strategic partnerships with luxury hotel brands and major casinos such as the Four Seasons, Dorchester Collection, MGM Resorts International and Las Vegas Sands.

The big Wolfgang Puck Las Vegas news is that after 25 years Spago Las Vegas, in 2018, will move to the former Olives location at The Bellagio, regarded as one of the best restaurant locations in Las Vegas.

Tom Kaplan is our guest.

Brenda HengelThe Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a world-class destination in downtown Las Vegas. It presents an exciting and authentic view of the Mob’s impact on Las Vegas history and its unique imprint on America and the world. With tales so intriguing they need no embellishment, The Mob Museum reveals an insider’s look at the events and people on both sides of this continuing battle between organized crime and law enforcement.

True stories of Mob history are brought to life in a bold and contemporary style via engaging exhibits and multi-sensory experiences. The Mob Museum puts the visitor in the middle of the action through high-tech theater presentations, iconic one-of-a-kind artifacts and interactive, themed environments. The Mob Museum was ranked #20 out of 25 Top U.S. Museums in 2017 by TripAdvisor.

The Mob Museum features a variety of interactive exhibits, films and high-tech audio-visual displays that are periodically updated to reflect new information and acquisitions. Exhibits examine in great depth such topics as how organized crime persists today; how the Mob is perceived and portrayed in pop culture; how the battle against the Mob was fought with focus on important historic and law enforcement victories; an examination of Mob violence, corruption, conspiracy and murder; notable mobsters and Mob busters; an in-depth look at Las Vegas as the ultimate “open city” that attracted mobsters and how organized crime operated “the skim” inside casinos; and a historic timeline on the birth and evolution of organized crime with a look at its geographic “families” from around the globe.

The centerpiece exhibit of the Museum is the courtroom where the proceedings of the United States Senate Special Committee to Investigate Crime in Interstate Commerce occurred in Las Vegas in 1950. Led by U.S. Senator Estes Kefauver, the hearings sought to expose organized crime.

The Mob Museum’s Brenda Hengel, Public Relations and Marketing Brand Manager, joins us.

Podcasts

Segment One: “Las Vegas Strong” Show Preview with Co-Host Andy Harris
Segment Two: Celebrity Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas
Segment Three: Chef Mike Minor, Border Grill Mandalay Bay, Las Vegas
Segment Four: Chef / Owner Brian Howard, Sparrow + Wolf, Chinatown, Las Vegas
Segment Five: Food Journalist Al Mancini, Las Vegas Review-Journal
Segment Six: Dean Stowe Shoemaker, William F. Harrah College of Hospitality, UNLV
Segment Seven: Tom Kaplan, Senior Managing Partner, Wolfgang Puck Fine Dining Group
Segment Eight: Brenda Hengel, Public Relations and Marketing Brand Manager, The Mob Museum, Las Vegas

Show 67, March 29, 2014: Executive Chef Mike Minor, Truck U Barbeque Truck, Las Vegas

Mike Minor of Truck U Barbecue in Las VegasWell-known Executive Chef Mike Minor, a resident of Las Vegas since the age of 5, was the face of Border Grill Las Vegas at Mandalay Bay for almost 10 years.

Late last year he departed to work on a very personal project. That’s the just-about-to launch (April 5th.) Truck U Barbecue. (truck.) ‘Cue, with some tasty accents from Mexico, is his thing.

Play

March 29: Vine Restaurant & Bar, Spaghettini, Carla Hall, Truck U Barbecue, DOMA, Angels Baseball ballpark cuisine

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Managing Partner Russ Bendel, Vine Restaurant & Bar, San Clemente
Segment Three: Cary Hardwick, Co-Owner & Co-Managing Partner, Spaghettini Fine Dining & Entertainment, Seal Beach
Segment Four: Celebrity Chef Carla Hall, co-host of ABC’s daytimer, “The Chew.”
Segment Five: Executive Chef Mike Minor, Truck U Barbeque Truck, Las Vegas
Segment Six: Pastry Chef Marissa Sharon, DOMA Beverly Hills
Segment Seven: Executive Chef Gretchen Beaumarchais, Angel Stadium, Anaheim, and Jaisun Ihm, Director of Premium Services, Legends
Segment Eight: Chef Jet Tila and Producer Andy Harris, “SoCal Restaurant Show”

Chef Jet and Producer Andy preview the show.

The effervescent Chef Carla Hall, the co-host of ABC’s “The Chew” has a new book out, Carla’s Comfort Foods – Favorite Dishes from Around the World.

Angel Stadium has a real executive chef in the kitchen and she is with us to discuss all the enhancements at The Big A for baseball season! San Clemente is becoming a popular dining destination. We’ll chat with the proprietor of one of the pioneering restaurants there featuring farm-to-table food.

You don’t expect a long-serving executive chef at a high profile restaurant located on The Strip in Las Vegas in a fancy luxury hotel to give it all up to run a food truck. We’ll talk to the credentialed chef who is doing just that.

Doma, in Beverly Hills, is still generating a lot of buzz a year after opening. Part of the credit goes to their talented pastry chef who is our guest. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th. The co-owner of Spaghettini in Seal Beach joins us.

Jet will be talking about his trip to Cornell University and creating a giant edible sushi roll for Cornell Dining while Producer Andy shares a dining gem of a casual neighborhood spot in Venice.

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

Russ BendelThere is an exciting restaurant resurgence going on in San Clemente right now. Some wags are even calling it the new Laguna Beach. One of the pioneering, chef-driven restaurants there, Vine Restaurant & Bar, has a new proprietor. A former chef (Jared Cook) has returned (as a partner) to oversee the farm-to-table menu. Second generation restaurateur Russ Bendel is our guest.

EAT LBC – Long Beach Restaurant Week is March 30th to April 5th. It’s your chance to enjoy a three-course meal at 52 of the best, and most diverse, restaurants in Long Beach priced at a real value. The restaurants are all aiming to wow all of their new guests during EAT LBC. All the restaurants involved and their menus are listed on their website. Make your reservations now…

Cary Hardwick of SpaghettiniOne of the participating restaurants is Spaghettini in Seal Beach, a local classic for their food and music program since 1988. Cary Hardwick, co-owner and co-managing partner, joins us to talk about his menu for EAT LBC – Long Beach Restaurant Week and their new project in Beverly Hills.

Food fans know Chef Carla Hall as the “Hootie Hoo” lady and fan favorite from multiple seasons of Bravo’s “Top Chef.” She is now the co-host of ABC’s daytime lifestyle series, “The Chew.” Recently “The Chew” celebrated their 500th episode and the show continues to gain in popularity. Carla also is the author of Cooking with Love: Comfort Food That Hugs You, newly available in paperback.

Carla HallCarla’s newest cookbook is Carla’s Comfort Foods – Favorite Dishes from Around the World (on-sale April 1, 2014.) It’s a brand new collection of 130 recipes that embody the universal appeal of all kinds of comfort food.

Inspired by Carla’s love of family suppers and international flavors, this cookbook offers a mouthwatering variety of foods from around the world together with heartfelt stories of connecting with people through food. Each section of the book offers a brief description of a foundation recipe followed by some international variations.

Hall is a true believer that, “If you’re not in a good mood, the only thing you should make is a restaurant reservation.”

Carla is in Los Angeles on book tour on Sunday, April 13th. She is at Sur La Table @ The Original Farmers Market @ Noon and then @ USC for the LA Times Festival of Books @ 3:30 p.m.

Mike Minor of Truck U Barbecue in Las VegasExecutive Chef Mike Minor, a resident of Las Vegas since the age of 5, was the face of Border Grill Las Vegas at Mandalay Bay for almost 10 years.

Late last year he departed to work on a very personal project. That’s the just-about-to launch (April 5th.) Truck U Barbecue. ‘Cue, with some accents from Mexico, is his thing.

Marissa SharonPastry Chef Marissa Sharon opened Doma in Beverly Hills in 2012 with Executive Chef Dustin Trani. She previously was in the pastry department at Chef Scott Conant’s highly regarded Scarpetta at Montage Beverly Hills.

Her cannolis are truly outstanding and she also makes most of the pasta used at the restaurant.

DOMA is considered one of the finest new restaurants in L.A. – in the grand European tradition but with a sleek and modern twist.

DOMA is hosting a special “Dinner Party Series” evening to benefit C-CAP on Monday evening, April 7th @ 6:30 p.m.

Gretchen BeaumarchaisThe Angels Home opener is Monday evening, March 31st.

Executive Chef Gretchen Beaumarchais of Angel Stadium joins us to talk about all the enhancements for 2014. The food and beverage is now under the direction of Legends.

Jaisun (Jason) Ihm (Director of Premium Services) joins Chef Getchen.

There is now an in-house pastry chef (from the St. Regis, Monarch Beach) for 2014. All baked goods & sweets are now baked in-house. Bread is from OC Baking Co.

New grilled cheese sandwiches & smoked meats.

New emphasis on local craft beers.

The Diamond Club has been remodeled and the menu revamped.

Halo at Angel Stadium (above The Diamond Club) is the new premium seating sports entertainment experience with globally inspired dining.

Jet has been visiting at Cornell University’s Cornell Dining Services (a giant sushi roll) and Producer Andy has been dining in Venice. We’ll talk about it…

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Managing Partner Russ Bendel, Vine Restaurant & Bar, San Clemente
Segment Three: Cary Hardwick, Co-Owner & Co-Managing Partner, Spaghettini Fine Dining & Entertainment, Seal Beach
Segment Four: Celebrity Chef Carla Hall, co-host of ABC’s daytimer, “The Chew.”
Segment Five: Executive Chef Mike Minor, Truck U Barbeque Truck, Las Vegas
Segment Six: Pastry Chef Marissa Sharon, DOMA Beverly Hills
Segment Seven: Executive Chef Gretchen Beaumarchais, Angel Stadium, Anaheim, and Jaisun Ihm, Director of Premium Services, Legends
Segment Eight: Chef Jet Tila and Producer Andy Harris, “SoCal Restaurant Show”

Show 45, October 26, 2013: Mary Sue Milliken, Founder and Co-Owner of Border Grill Las Vegas

Mary Sue Milliken of Border GrillChef, restaurateur, cookbook author and food television star, Mary Sue Milliken, really needs no introduction to the show. Her “Two Hot Tamales” series for Food Network which she did with her business partner, Susan Feniger, was one of the early hit series for the network. More recently she competed on Bravo’s “Top Chef Masters.”

One of the most successful Border Grills is located in Las Vegas at Mandalay Bay Hotel on The Strip. It opened with the Hotel. There are strong rumors about a new Border Grill opening next year further north on The Strip.

Mary Sue and Susan were on the Chef on Stage East at 1:45 p.m. on Saturday at Life is Beautiful.

The familiar Border Grill food truck was one of the attractions in the Heineken Art of Beer Draught Pavilion.

Play

Show 45, October 26, 2013: Rick Moonen, owner/chef of Rx Boiler Room and rm seafood at the Shoppes at Mandalay Place in Las Vegas

Rick Moonen of rm seafood in Las VegasAn acclaimed former New York chef, known as a seafood master, has really taken to living in Las Vegas. We’re talking about Chef Rick Moonen.

His latest creation is Rx Boiler Room in the Shoppes at Mandalay Place (on the upper level.) The decor is over the top but our Las Vegas food expert, Brock Radke, Food Editor of Las Vegas Weekly, recommends the menu. Highlights include bacon-wrapped pork belly and “fish tacos” which are actually kampachi tartare presented in crunchy/crisp taro root shells. There is a serious cocktail program at Rx.

Chef Rick also revealed what he’s doing on both Saturday and Sunday at “Life is Beautiful.” His famous Moon’N Doggie (shrimp hot dog) was a big hit in the Culinary Village.

Play

October 26: Life is Beautiful Festival from Las Vegas

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Mary Sue Milliken, Founder and Co-Owner of Border Grill Las Vegas
Segment Three: Kent Bearden, Craft Beer & Spirits Specialist for Wirtz Beverage Nevada
Segment Four: Oscar Goodman, immediate past Mayor (three terms) of Las Vegas
Segment Five: Penn Jillette of Penn & Teller fame
Segment Six: Elizabeth Blau of Blau & Associates in Las Vegas
Segment Seven: Jonathan Waxman, owner/chef of Barbuto in New York City
Segment Eight: Rick Moonen, owner/chef of Rx Boiler Room and rm seafood at the Shoppes at Mandalay Place in Las Vegas

Life is Beautiful FestivalYou’ve been asking for it so here it is….Our first Las Vegas Special!

Jet is in Las Vegas this Weekend as a participant in the giant “Life Is Beautiful” Festival using an event area encompassing 15-blocks of Downtown Las Vegas. The storied El Cortez Hotel and several popular new restaurants are actually part of the Festival area.

Something like this on the scale that it represents has never really been tried before…Unusually the food and beverage component shares the spotlight with the music.

The biggest names in the culinary world like Tom Colicchio will all be there. Some will be performing cooking demos at the Chefs on Stage area and others serving up their signature dishes in the Culinary Village.

Saturday afternoon at 4:45 p.m. Jet is on the Chefs On Stage East with of Ben McKee of Imagine Dragons.

Jet is also in the Culinary Village with a Chef Jet tasting station. Say hello if you’re in the neighborhood…

Mary Sue Milliken of Border GrillChef, restaurateur, and food television star, Mary Sue Milliken, really needs no introduction to the show. Her “Two Hot Tamales” series for Food Network which she did with her business partner, Susan Feniger, was one of the early hit series for the network. More recently she competed on Bravo’s “Top Chef Masters.”

One of the most successful Border Grills is located in Las Vegas at Mandalay Bay Hotel on The Strip.

Mary Sue and Susan are on the Chef on Stage East at 1:45 p.m. on Saturday at Life is Beautiful.

Kent Bearden of Wirtz Beverage Group NevadaCraft beer, premium wines, and fine spirits are well represented at Life is Beautiful. In fact the center of the spirited action will be at the Alchemy Gardens and the related Flight Tastings area (6th St. & Ogden Ave.) at the Festival. The Gardens will showcase the beverages of 18 distinguished craft breweries, 18 quality wineries, and 18 spirits entities.

Craft Beer and Spirits Specialist Kent Bearden of Wirtz Beverage Nevada is with us to provide all the thirst-quenching details. He’s a Cicerone (certified beer specialist) and Certified Specialist of Spirits.

Oscars Goodman former mayor of Las VegasOscar Goodman is the immediate past Mayor of Las Vegas. During his three terms as Mayor he liked to refer to himself as the “Happiest Mayor in the World.” He proudly drinks at least one gin martini a day and on official business he used to travel with two gorgeous Las Vegas Showgirls with one on each arm. His wife, Carolyn, the current Mayor approves.

Oscar is with us to discuss his leadership role in reawaking Downtown Las Vegas, his new autobiography, and his upscale steakhouse at The Plaza in Downtown.

When it comes to big city Mayors in the USA Mr. Goodman is surely a colorful original. Mayor Goodman current serves as the official Goodwill Ambassador for Las Vegas.

Jet Tila and Penn JilletteIn the world of stage magicians there is no enduring act quite like Penn & Teller. Las Vegas is the ideal base for these two performing vets. Their home, since 2003, is at The Rio just off The Strip.

He’s also a musician. Penn plays the upright bass.

What the general public doesn’t know is that Penn Jillette is an accomplished home cook. Jet has been cooking with him recently and Penn will be our very special guest.

Elizabeth Blau of Blau and AssociatesElizabeth Blau shattered the glass ceiling with female food & beverage executives in Las Vegas some 15 years ago working with Steve Wynn at The Bellagio recruiting high profile celebrity chefs to headline the restaurants there. It created the much-copied template for the future of big deal restaurants on The Strip.

Currently she is the Founder and CEO of Blau and Associates with her husband Chef Kim Canteenwalla. They provide food service consulting at the top level for highly discriminating, and demanding, clients.

Their personal restaurant projects in Las Vegas include Society Café at Encore at Wynn Las Vegas, Honey Salt in Summerlin for the locals, and the newly opened Buddy V’s Ristorante (with TLC’s “Cake Boss” Buddy Vaslastro) located in the Grand Canal Shoppes at The Venetian with a western facing view of the famed Las Vegas Strip.

Jonathan WaxmanHe’s affectionately known as the Obi Wan Kanobi of chefs because of his practical, no-nonsense approach to cooking and we’re talking about the Manhattan-based Jonathan Waxman of Barbuto in the West Village. You’ve seen him competing on Bravo’s “Top Chef Masters” and Food Network’s “Iron Chef America.” His most recent cookbook is Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics by Jonathan Waxman and Tom Colicchio (Apr 5, 2011.) The roasted chicken recipe as served at Barbuto is a classic.

We have great affection for him in California for his early years with Alice Waters at Chez Panisse and as a recognized pioneer of California cuisine.

He’s in Las Vegas for “Life is Beautiful” Festival and will be honored Friday night at the kick-off dinner, “Grill and Guitars,” with a menu prepared by celebrity chefs.

Rick Moonen of rm seafood in Las VegasAn acclaimed former New York chef, know as a seafood master, has really taken to living in Las Vegas. We’re talking about Chef Rick Moonen.

His latest creation is Rx Boiler Room in the Shoppes at Mandalay Place (on the upper level.) The decor is over the top but our Las Vegas food expert, Brock Radke, Food Editor of Las Vegas Weekly, recommends the menu. Highlights include bacon-wrapped pork belly and “fish tacos” which are actually kampachi tartare presented in crunchy/crisp taro root shells. There is a serious cocktail program at Rx.

Chef Rick will also chat about what he’s doing on both Saturday and Sunday at “Life is Beautiful.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Mary Sue Milliken, Founder and Co-Owner of Border Grill Las Vegas
Segment Three: Kent Bearden, Craft Beer & Spirits Specialist for Wirtz Beverage Nevada
Segment Four: Oscar Goodman, immediate past Mayor (three terms) of Las Vegas
Segment Five: Penn Jillette of Penn & Teller fame
Segment Six: Elizabeth Blau of Blau & Associates in Las Vegas
Segment Seven: Jonathan Waxman, owner/chef of Barbuto in New York City
Segment Eight: Rick Moonen, owner/chef of Rx Boiler Room and rm seafood at the Shoppes at Mandalay Place in Las Vegas