Podcasts
Segment One: Show Preview with Guest Host Kedric Francis and Producer & Co-Host Andy Harris
Segment Two: Chef Gavin Kaysen, Spoon & Stable, Minneapolis Part One
Segment Three: Chef Gavin Kaysen, Spoon & Stable, Minneapolis Part One
Segment Four: Hamid Latiff Jr., Callalloo Caribbean Kitchen, Long Beach.
Segment Five: Antonio Cagnolo, Antonello Ristorante, South Coast Plaza Village
Segment Six: Florent Marneau, Executive Chef & Co-Owner, Marche Moderne, South Coast Plaza
Segment Seven: Executive Chef Shachi Mehra, ADYA, Anaheim Packing House
Segment Eight: Craig Nickoloff, Founder of Claim Jumper
Kedric Francis, the always debonair Editor of Coast is back with us as Guest Host this morning. Now a preview of today’s abundant show…
It’s not well known outside of the local restaurant industry that the late Henry Segerstrom (the patriarch of developing South Coast Plaza in Costa Mesa) was a champion of chefs and restaurateurs. He truly enjoyed dining out. There are some great stories over the years about rising star chefs and restaurateurs being the beneficiaries of Mr. Segerstrom’s largesse. This morning we’ll hear a few of these inspiring, and revealing, stories shared by the people who actually lived them.
In the words of Chef Gavin Kaysen : “In the past year, I’ve left New York City where I had the pleasure of cooking alongside Daniel Boulud running his Café Boulud brand; opened Spoon and Stable in my hometown of Minneapolis; served as the head coach for Team USA as we won a record-breaking Second Place in the Bocuse d’Or; and led my restaurant to become a semifinalist for Best New Restaurant from the James Beard Foundation Awards. I’m looking forward to sharing the next steps of my journey with you.” Chef Gavin Kaysen joins us.
EAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th. One of the participating restaurants is Callalloo Caribbean Kitchen which made a big impression at the inaugural event’s kick-off party last year with their cravable Jerk Kitchen. Proprietor Hamid Latiff Jr. is from Trinidad and is out guest.
He likes to describe his cuisine “beach food.”
In 1977 veteran restaurateur Antonio Cagnolo (Antonello Ristorante) met Henry Segerstrom for the first time. He was the new assistant manager at the fine-dining Alfredo’s which was part of what is now the Westin South Coast Plaza. Mr. Segerstrom greatly appreciated Antonio’s gracious Italian hospitality and his innovative table-side service. A friendship blossomed. Antonio Cagnolo joins us to share the story of how Antonello Ristorante came to be at the South Coast Plaza Village in 1979 and other ventures thereafter.
The acclaimed French chef, Florent Marneau, was the opening Executive Chef for Joachim Splichal’s first restaurant in Orange County, Pinot Provence at the Westin South Coast Plaza. He attracted well-deserved raves from the critics. In the mid-2000’s Chef Florent and his wife, Amelia (a talented pastry chef in her own right) were contemplating a restaurant of their own. Henry and his son, Anton, were fans of Chef Florent from Pinot Provence and doing some private functions for the Segerstrom Family. Chef Florent is with us to share the story of how Marche Moderne at South Coast Plaza in the Penthouse was born in 2007. It’s unusual for an entrepreneurial husband-and-wife team to be given such an incredible opportunity. Their 8th Anniversary is in April.
In March, ADYA Executive Chef/Owner, Shachi Mehra, introduces four weeks of special curries in an effort to highlight India’s regional culinary styles and provide guests with a delicious, in-depth look at India’s culinary diversity. The curries feature ingredients and styles of cooking unique to each region, from coconut and curry leaves, to poppy seeds and mustard. Chef Shachi is with us to explain it all.
You never know who you may be talking to (or the future impact that casual conversation might have) as Craig Nickoloff (the Founder of Claim Jumper) found out on a breezy Fall Sunday afternoon in the late 90s at South Coast Plaza Village at the finish of a multi-day antiques’ show. The person that Craig Nickoloff inadvertently befriended was the late Henry Segerstrom’s elderly (but spry) Mother. This ultimately led to the establishment of a Claim Jumper, their flagship, at South Coast Plaza in 2003.
The 3rd Annual Blue Ribbon Culinary Cupcake Challenge 2015 is March 22nd from 1 to 4:00 p.m. at the Grand Ballroom of the Pechanga Resort & Casino in Temecula. Professional and amateur bakers will compete for cash prizes, category awards and Temecula’s “People’s Choice Award.” Admission, including tastings, is a modest $25.00 per guest. The charitable beneficiary is Rancho Damacitas Children & Family Services.
All of this and lots more absolutely incredible deliciousness on Saturday’s show!
In the words of Chef Gavin Kaysen : “In the past year, I’ve left New York City where I had the pleasure of cooking alongside Daniel Boulud running his Café Boulud brand; opened Spoon and Stable in my hometown of Minneapolis; served as the head coach for Team USA as we won a record-breaking Second Place in the Bocuse d’Or; and led my restaurant to become a semifinalist for Best New Restaurant from the James Beard Foundation Awards. I’m looking forward to sharing the next steps of my journey with you.”
First we’ll chat with Gavin about his work with Team USA and Bocuse d’Or USA Foundation which is now known as men’tor BKB Foundation. Chef Gavin represented the United States at the 2007 Bocuse d’Or, a prestigious, international culinary competition hosted biennially in Lyon, France.
He was personally selected by Chefs Daniel Boulud and Thomas Keller, both men’tor BKB Foundation Directors & Founders, to serve as the Head Coach of the Bocuse d’Or USA Team in both 2013 and 2015.
In the words of Chef Gavin Kaysen: “This is the only industry where you can go out and have a great glass of Champagne and eat a great meal, and you’re learning.”
While working as Executive Chef at El Bizcocho in San Diego, he received a considerable amount of local acclaim, as well as being recognized nationally by being named one of Food + Wine Magazine’s Best New Chefs in 2007. While working as Chef de Cuisine at Café Boulud in New York City, Gavin was 2008 recipient of the James Beard Foundation’s coveted Rising Star Award.
In 2014 Gavin returned to his hometown of Minneapolis, Minnesota to open the highly anticipated restaurant Spoon & Stable. The restaurant has earned rave reviews from local media and patrons alike. It is described as a culinary destination for food lovers in search of casual elegant dining. Last month Spoon and Stable was announced as a semifinalist for Best New Restaurant by the James Beard Foundation Awards.
Chef Gavin Kaysen joins us.
EAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th.
One of the participating restaurants is Callalloo Caribbean Kitchen which made a big impression at the inaugural event’s kick-off party last year with their cravable Jerk Kitchen. Proprietor Hamid Latiff Jr. is from Trinidad and is out guest.
He likes to describe his cuisine “beach food.”
Callaloo Caribbean Kitchen specializes in Southern Caribbean delicacies including Jerk Chicken, Stewed Oxtails, Curry Goat, and Roti. They even bake in-house their own Coconut and Banana Breads. Lunch specials daily and they also offer a good-sized function room.
On Facebook you can find then at Callaloo Caribbean Kitchen.
In 1977 veteran restaurateur Antonio Cagnolo (Antonello Ristorante) met Henry Segerstrom for the first time. He was the new assistant manager at the fine-dining Alfredo’s (managed by a German) which was part of what is now the Westin South Coast Plaza. Mr. Segerstrom greatly appreciated Antonio’s gracious Italian hospitality and his innovative table-side service. A friendship blossomed.
A native of Northwestern Italy, Antonio Cagnolo has emerged as a dynamic force in the field of dining having received honor after honor for his many contributions both in and out of culinary circles. Most recently Antonello has debuted its version of an enoteca room (wine library) called the Enoteca Lounge.
Cagnolo also owns several nearby South Coast Plaza establishments that have proven to be favorites of the critics and public, alike. Nello Cucina is located at the entrance of South Coast Plaza north of Bear Street. The Italian restaurant specializes in steaks, pasta and pizza from an authentic brick oven. Across the street, at the center of the bustling South Coast Plaza, sits Quattro Café, a 104-seat dining establishment featuring specialty pasta dishes and entree selections. The casual coffee destination, Antonello Expresso Bar, offers a wide variety of gourmet coffee drinks as well as baked goods and sandwiches.
Antonio Cagnolo joins us to share the story of how Antonello Ristorante came to be at the South Coast Plaza Village in 1979 and other ventures thereafter.
The acclaimed French chef, Florent Marneau, was the opening Executive Chef for Joachim Splichal’s first restaurant in Orange County, Pinot Provence at the Westin South Coast Plaza. He attracted well-deserved raves from the critics. In the mid-2000’s Chef Florent and his wife, Amelia (a talented pastry chef in her own right) were contemplating a restaurant of their own.
Henry and his son, Anton, were fans of Chef Florent from Pinot Provence and doing some memorable private functions for the Segerstrom Family.
Chef Florent is with us to share the story of how Marche Moderne at South Coast Plaza in the Penthouse was born in 2007. It’s unusual for an entrepreneurial husband-and-wife team with modest resources to be given such an incredible opportunity. Their 8th Anniversary is in April.
Marche Moderne, which opened in 2007, has been described as “probably the best bistro in Southern California” in the Los Angeles Times by S. Irene Virbila; was crowned best restaurant in the OC by Orange County Register restaurant Critic Brad A. Johnson; and named in the Los Angeles Times 2014 “101 Best Restaurants” by Pulitzer Prize-winning restaurant journalist Jonathan Gold. The Marneaus combine a passion for market-inspired ingredients and classic French cooking techniques with modern touches at their enduringly popular restaurant.
In March, ADYA Executive Chef/Owner, Shachi Mehra, introduces four weeks of special curries in an effort to highlight India’s regional culinary styles and provide guests with a delicious, in-depth look at India’s culinary diversity. The curries will feature ingredients and styles of cooking unique to each region, from coconut and curry leaves, to poppy seeds and mustard.
“Curry, in simplest terms, is a mix of spices – the composition of these spices varies greatly among the regional cuisines native to India,” commented Chef Shachi, whose diverse menu of fresh Indian flavors features a variety of traditional curries. “As curries become increasingly popular, diners are beginning to realize that curry isn’t just Chicken Tikka Masala. My goal is to provide my guests with a better understanding of the defining factors of the different types of curries one can find in Indian regional cooking.”
Chef Shachi is with us to explain it all.
You never know who you may be talking to (or the future impact that casual conversation might have) as Craig Nickoloff (the Founder of Claim Jumper) found out on a breezy Fall Sunday afternoon in the late 90s at South Coast Plaza Village at the finish of a multi-day antiques’ show.
The person that Craig Nickoloff inadvertently befriended was the late Henry Segerstrom’s elderly (but spry) Mother. This ultimately led to the establishment of a Claim Jumper, their flagship (store Number 33,) at South Coast Plaza in 2003.
Nickoloff sold Claim Jumper in 2005. He didn’t stay “retired” for very long. Today he’s the Co-Founder and Co-Owner of the wildly successful Connie & Ted’s in West Hollywood along with partners Chef Michael Cimarusti and Donato Poto.) He’s also the Managing Partner of West Coast Prime Meats which supplies proteins to quality restaurants in California, Nevada, and Hawaii. He’s also associated with his son, Nick, in the growing Nick’s Restaurant Group (Nick’s and South of Nick’s.)
Podcasts
Segment One: Show Preview with Guest Host Kedric Francis and Producer & Co-Host Andy Harris
Segment Two: Chef Gavin Kaysen, Spoon & Stable, Minneapolis Part One
Segment Three: Chef Gavin Kaysen, Spoon & Stable, Minneapolis Part One
Segment Four: Hamid Latiff Jr., Callalloo Caribbean Kitchen, Long Beach.
Segment Five: Antonio Cagnolo, Antonello Ristorante, South Coast Plaza Village
Segment Six: Florent Marneau, Executive Chef & Co-Owner, Marche Moderne, South Coast Plaza
Segment Seven: Executive Chef Shachi Mehra, ADYA, Anaheim Packing House
Segment Eight: Craig Nickoloff, Founder of Claim Jumper
This past week the 2017 James Beard Foundation Awards Restaurant and Chef Semifinalists were announced. Congratulations to all the California Semifinalists. On March 15th The Foundation will announce the Final Nominations in all categories at a breakfast press conference at a.o.c restaurant in Los Angeles. This is the first time in the 27-year history of The Awards that the Final Nominations will be announced in Los Angeles.
Soliste