Show 392, September 26, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Angelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his days in Los Angeles with restaurateur Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess. It’s been a local icon of welcoming Italian dining for 30 years. Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.

The Kirsh Baking Company of Long Beach launched in May. The mail order bakery concentrates on crafting masterfully made cookies. “The founders are the husband and wife duo, Pastry Chef Uyen (Nguyen) Kirshenbaum and Jeff Kirshenbaum also a hospitality veteran. Like many who were furloughed during the Covid-19 pandemic, the Kirshenbaums are now pouring their energy into their passion, transforming what were once special-order cookies for those in the know, into a full-fledged business.” Chef Uyen’s signature cookies are available for mail order by the dozen. Chef Uyen takes a pause from mixing cookie dough to join us.

The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!” Celebrity Master of Ceremonies Billy Harris and The Rose Venice’s Partner & Executive Chef Jason Neroni join us with all the delectable details.

Our friends at Melissa’s World Variety Produce are again hauntingly clever in putting together a complete package of inspired party ideas and fun, healthy recipes to make your socially distanced Halloween celebration the ultimate ghostly gathering for both kids and adults. It all starts with Melissa’s exclusive selection of Freaky Fruits. These delicious items (exotic and tropical fruits) include Kiwano Melon, Dragon Fruit, Jackfruit, Blood Oranges, Passion Fruit, Strawberry Papaya, Pomegranates, Rambutans, Cherimoya, and Finger Limes. Our resident produce authority, Robert Schueller, (also respectfully known as the Prince of Produce) provides the fun & squishy facts on Freaky Fruits for inspired Halloween entertaining and where to find the accompanying recipes created by the talented Melissa’s Chefs.

As restaurants are slowly reopening as allowed in the various Counties of Southern California, SoCal Gas has a host of valuable services available to restaurants and foodservice operators. This assistance includes the Food Service Equipment Center located within the Energy Resource Center in Downey. Also available are Energy Savings Programs and a variety of helpful Reopening Services. Our knowledgeable guides are SoCalGas’ Carmen Oliver (Title Customer Programs) and Gina Christian (Food Service Technical Specialist & Customer Programs.) We’re cooking with gas…

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels. Will fine dining fully recover? How does the cost of real estate figure into the discussion? We continue this revealing discussion started with Chef Andrew last week.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 392, September 26, 2020: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part One

The Billy Harris“The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!”

“This exclusive evening will be Hosted by Billy Harris (Hanging with Harris, Billy Harris Dinner Series) and will commence with Master Mixologist, Charlotte Voisey as she demonstrates how to mix-shake-stir The Unusual Neroni Negroni cocktail as guests enjoy some savory snacks. This virtual Dinner At Home will continue with a special select bottle of wine, interactive cooking demo with Chef Jason Neroni, special appearance by C-CAP Co-Chair Chef Marcus Samuelsson and his Mentee Tiana Gee, previously Sous Chef at Red Rooster in Harlem and a C-CAP LA Alumna from Glendale High School 2014, dessert from Duff Goldman, and Live Musical Performance from Vonda Shepard, creating a beautiful night of laughs, libations, and a delectable dinner all to benefit C-CAP LA!”

Tickets to Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) (Two Ticket order minimum) are available now at Dinner At Home to Benefit C-CAP LA. Each pair of Tickets will include a Multi-Course Dinner from Chef Jason Neroni and The Rose Venice, Dessert from Duff Goldman, a Curated Cocktail Kit for Two, Bottle of Wine, Bottle of S.Pellegrino, and a 20-gram Tin of Black River Caviar. The Dinner At Home Dinner Pick-up will be available between 2:00 pm and 4:00 pm on Saturday, October 10th, 2020 at The Rose Venice or Dinner Delivery is available for $30 within twenty miles of the restaurant when selected with Ticket purchase.

Celebrity Master of Ceremonies Billy Harris and The Rose’s Partner & Executive Chef Jason Neroni join us providing all the delectable details.

Play

Show 392, September 26, 2020: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part Two

Jason Neroni“The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!”

“This exclusive evening will be Hosted by Billy Harris (Hanging with Harris, Billy Harris Dinner Series) and will commence with Master Mixologist, Charlotte Voisey as she demonstrates how to mix-shake-stir The Unusual Neroni Negroni cocktail as guests enjoy some savory snacks. This virtual Dinner At Home will continue with a special select bottle of wine, interactive cooking demo with Chef Jason Neroni, special appearance by C-CAP Co-Chair Chef Marcus Samuelsson and his Mentee Tiana Gee, previously Sous Chef at Red Rooster in Harlem and a C-CAP LA Alumna from Glendale High School 2014, dessert from Duff Goldman, and Live Musical Performance from Vonda Shepard, creating a beautiful night of laughs, libations, and a delectable dinner all to benefit C-CAP LA!”

Tickets to Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) (Two Ticket order minimum) are available now at Dinner At Home to Benefit C-CAP LA. Each pair of Tickets will include a Multi-Course Dinner from Chef Jason Neroni and The Rose Venice, Dessert from Duff Goldman, a Curated Cocktail Kit for Two, Bottle of Wine, Bottle of S.Pellegrino, and a 20-gram Tin of Black River Caviar. The Dinner At Home Dinner Pick-up will be available between 2:00 pm and 4:00 pm on Saturday, October 10th, 2020 at The Rose Venice or Dinner Delivery is available for $30 within twenty miles of the restaurant when selected with Ticket purchase.

Celebrity Master of Ceremonies Billy Harris and The Rose’s Executive Chef Jason Neroni continue with us providing an added helping of all the delectable details.

Play

September 26: Tra Di Noi, Kirsh Baking Company, Billy Harris, Jason Neroni, Melissa’s Freaky Fruits, SoCal Gas

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Enrico Glaudo of Tra di Noi in Malibu
Segment Three: Pastry Chef & Proprietress Uyen Kirshenbaum, Kirsh Baking Co., Long Beach
Segment Four: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part One
Segment Five: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part Two
Segment Six: Produce Expert Robert Schueller of Melissa’s on Halloween Entertaining
Segment Seven: SoCal Gas Co’s services to Restaurants & Foodservice Operators
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Angelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess. Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.

The Kirsh Baking Company of Long Beach launched in May. The mail order bakery concentrates on crafting masterfully made cookies. The founders are the husband and wife duo, Pastry Chef Uyen (Nguyen) Kirshenbaum and Jeff Kirshenbaum also a hospitality veteran. Like many who were furloughed during the Covid-19 pandemic, the Kirshenbaums are now pouring their energy into their passion, transforming what were once special-order cookies for those in the know, into a full-fledged business. Chef Uyen’s signature cookies are available for mail order by the dozen. Chef Uyen takes a pause from mixing cookie dough to join us.

The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!” Celebrity Master of Ceremonies Billy Harris and The Rose Venice’s Partner & Executive Chef Jason Neroni join us with all the delectable details. 

Our friends at Melissa’s World Variety Produce are again hauntingly clever in putting together a complete package of inspired party ideas and fun, healthy recipes to make your socially distanced Halloween celebration the ultimate ghostly gathering. It all starts with Melissa’s exclusive selection of Freaky Fruits. These delicious items (exotic and tropical fruits) include Kiwano Melon, Dragon Fruit, Jackfruit, Blood Oranges, Passion Fruit, Strawberry Papaya, Pomegranates, Rambutans, Cherimoya, and Finger lines. Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) provides the fun & squishy facts on Freaky Fruits for inspired Halloween entertaining and where to find the accompanying recipes created by the inspired Melissa’s Chefs.

As restaurants are slowly reopening as allowed in the various Counties of Southern California, SoCal Gas has a host of valuable services available to restaurants and foodservice operators. This assistance includes the Food Service Equipment Center located within the Energy Resource Center in Downey. Also available are Energy Savings Programs and a variety of helpful Reopening Services. Our knowledgeable guides are SoCalGas’ Carmen Oliver (Title Customer Programs) and Gina Christian (Food Service Technical Specialist & Customer Programs.) We’re cooking with gas…

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other changes in eating out at all levels. Will fine dining fully recover? We continue this informative discussion started with Chef Andrew last week.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Enrico Glaudo of Tra Di NoiAngelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his long tenure with Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess.

Tra di Noi literally means “between us”.

“We have chosen this name because we feel and believe in a casual, friendly and homey atmosphere. The decor is warm and romantic. Our cooking style is just as you would find in the Italian countryside.”

“Tra di Noi’s extensive menu features an appealing variety of classic Italian dishes prepared from the finest, freshest ingredients available. All of the pastas are handmade daily. Known for their own special flair in the creation of traditional “cucina autentica,” including a sumptuous selection of pastas, superb crudo, unique salads and delicious seasonal specialties.”

A percentage of Tra di Noi’s produce is from Thorn Family Farm which is a local farm in Malibu. The restaurant also supports the Malibu Farmers Market and Malibu Olive Oil Company.

Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.

Uyen and Jeff Kirshenbaum of Kirsh Baking CompanyThe Kirsh Baking Company of Long Beach launched in May. The mail order bakery concentrates on creating masterfully made cookies. The founders are the husband and wife duo, Pastry Chef Uyen (Nguyen) Kirshenbaum and Jeff Kirshenbaum also a hospitality veteran. Like many who were furloughed during the Covid-19 pandemic, the Kirshenbaums are now pouring their energy into their passion, transforming what were once special-order cookies for those in the know, into a full-fledged business. Chef Uyen’s signature cookies are available for mail order by the dozen.

The line of “Jeff’s Cookies” are a tribute to Chef Uyen’s painstaking efforts to create the perfect gluten and dairy free cookie for her husband. Although she reveled in the reactions of friends, family and other chefs who were shocked to learn her Double Chocolate Chip cookies were dairy and gluten free, the secret is out now! Cookies are carefully packaged by the dozen in beautiful gift boxes.

The Classics line of fresh-baked cookie flavors includes Salted Chocolate Chip, Snickerdoodle, PB Chocolate, Vanilla Lavender and Lemon Poppy.

“Chef Uyen Kirshenbaum’s career in pastry began with training at the internationally acclaimed culinary institute, Ecole Lenotre in Paris and includes such celebrated establishments as Patisserie Gaulupeau in Versailles, Tom Colicchio’s Craftsteak in Las Vegas, and Guy Savoy‘s first American restaurant at Caesar’s Palace. Chey Uyen became the first female Pastry Chef to lead Savoy’s team, and the restaurant garnered Two Michelin Stars in its first year. In 2015 Chef Uyen joined the team at Chef David LeFevre’s trio of Manhattan Beach restaurants as Executive Pastry Chef of The Arthur J, Manhattan Beach Post and Fishing with Dynamite.”

Chef Uyen takes a pause from mixing cookie dough to join us.

The Billy Harris“The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!”

“This exclusive evening will be Hosted by Billy Harris (Hanging with Harris, Billy Harris Dinner Series) and will commence with Master Mixologist, Charlotte Voisey as she demonstrates how to mix-shake-stir The Unusual Neroni Negroni cocktail as guests enjoy some savory snacks. This virtual Dinner At Home will continue with a special select bottle of wine, interactive cooking demo with Chef Jason Neroni, special appearance by C-CAP Co-Chair Chef Marcus Samuelsson and his Mentee Tiana Gee, previously Sous Chef at Red Rooster in Harlem and C-CAP LA Alumna from Glendale High School 2014, dessert from Duff Goldman, and Live Musical Performance from Vonda Shepard, creating a beautiful night of laughs, libations, and a delectable dinner all to benefit C-CAP LA!”

Jason NeroniTickets to Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) (Two Ticket order minimum) are available now at Dinner At Home to Benefit C-CAP LA. Each pair of Tickets will include a Multi-Course Dinner from Chef Jason Neroni and The Rose VeniceDessert from Duff Goldman, a Curated Cocktail Kit for Two, Bottle of WineBottle of S.Pellegrino, and a 20-gram Tin of Black River Caviar. The Dinner At Home Dinner Pick-up will be available between 2:00 pm and 4:00 pm on Saturday, October 10th, 2020 at The Rose Venice or Dinner Delivery is available for $30 within twenty miles of the restaurant when selected with Ticket purchase.

Celebrity Master of Ceremonies Billy Harris and The Rose’s Partner & Chef Jason Neroni join us providing all the delectable details.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur friends at Melissa’s World Variety Produce are again hauntingly clever in putting together a complete package of inspired party ideas and fun, healthy recipes to make your socially distanced Halloween celebration the ultimate ghostly gathering.

It all starts with Melissa’s exclusive selection of Freaky Fruits. These delicious items (exotic and tropical fruits) include Kiwano Melon, Dragon Fruit, Jackfruit, Blood Oranges, Passion Fruit, Strawberry Papaya, Pomegranates, Rambutans, Cherimoya, and Finger Limes.

The Melissa’s chefs have created a fiendishly clever collection of hauntingly delicious recipes for your Halloween entertaining. Don’t miss the Freaky Fruit Salad and the Dragon Egg Stew punch with cactus pears, apple cider, and rambutans.

All the easy-to-follow recipes and tips are @ melissas.com.

Our resident produce authority Robert Schueller (also known as the Prince of Produce) provides the fun & squishy facts on Freaky Fruits for inspired Halloween entertaining.

Gina Christian of SoCal GasAs restaurants are slowly reopening as allowed in the various Counties of Southern California, SoCal Gas has a host of valuable services available to restaurants and foodservice operators. This assistance includes the Food Service Equipment Center located within the Energy Resource Center in Downey. Also available are Energy Savings Programs and a variety of helpful Reopening Services.

“The Food Service Equipment Center, located at the Energy Resource Center in Downey, is a state-of-the-art kitchen and a great resource for any commercial foodservice customer. SoCalGas’ FSEC is the largest test kitchen for natural gas fired equipment in the country. You can attend webinars, learn about energy-efficient equipment and which equipment qualifies for a rebate.”

Our knowledgeable guides are SoCalGas’ Carmen Oliver (Title Customer Programs) and Gina Christian (Food Service Technical Specialist & Customer Programs.)

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels. Will fine dining fully recover? We continue this informative discussion started with Chef Andrew last week.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Enrico Glaudo of Tra di Noi in Malibu
Segment Three: Pastry Chef & Proprietress Uyen Kirshenbaum, Kirsh Baking Co., Long Beach
Segment Four: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part One
Segment Five: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part Two
Segment Six: Produce Expert Robert Schueller of Melissa’s on Halloween Entertaining
Segment Seven: SoCal Gas Co’s services to Restaurants & Foodservice Operators
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 373, May 16, 2020: Chef Monti Carlo with C-CAP Scholarship Recipient Emerson Majano

The Monti Carlo of Everyday FoodLed by chef, author and restaurateur Marcus Samuelsson as national board co-chair, Careers through Culinary Arts Program (C-CAP,) celebrating its 30th Anniversary, transforms the lives of underserved high school students and young people locally by helping them pursue their culinary dreams. C-CAP prepares these talented young adults for college, and for careers in the restaurant and hospitality industry.

This year Los Angeles awarded $430,131 in scholarships to 34 deserving high school students. Joining us is Food TV’s Chef Monti Carlo (a “Friend of C-CAP”) and college scholarship recipients Emerson Majano, a member of the Senior Class at Santee Education Complex. Chef Monti has an extra surprise for Emerson.

Founded in 1990 by culinary educator and cookbook author Richard Grausman, C-CAP impacts over 17,500 students a year nationally. Countless C-CAP alumni work throughout the country and are guiding the future leaders of the culinary and hospitality industry.

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Show 373, May 16, 2020: Chef Monti Carlo with C-CAP Scholarship Recipient Morena Hernandez

The Monti Carlo of Everyday FoodLed by chef, author and restaurateur Marcus Samuelsson as national board co-chair, Careers through Culinary Arts Program (C-CAP,) celebrating its 30th Anniversary, transforms the lives of underserved high school students and young people locally by helping them pursue their culinary dreams. C-CAP prepares these talented young adults for college, and for careers in the restaurant and hospitality industry.

This year Los Angeles awarded $430,131 in scholarships to 34 deserving high school students. Joining us is Food TV’s Chef Monti Carlo (a “Friend of C-CAP”) and college scholarship recipients Morena Hernandez, a distinguished Senior at Los Angeles High School. Chef Monti has an extra surprise for Morena.

Founded in 1990 by culinary educator and cookbook author Richard Grausman, C-CAP impacts over 17,500 students a year nationally. Countless C-CAP alumni work throughout the country and are guiding the future leaders of the culinary and hospitality industry.

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Show 169, April 30, 2016: C-CAP Founder Richard Grausman and President Susan Robbins

Richard Grausman and Susan Robbins of C-CAPCareers through Culinary Arts Program (C-CAP) is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. On May 2nd is the C-CAP Los Angeles’ Scholarship Awards Breakfast. Our guests are Richard Grausman, Founder & Chairman Emeritus of C-CAP and Susan Robbins, President, C-CAP.

Since its inception in 1990, C-CAP has awarded over $46 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms. Through C-CAP’s efforts, a large percentage of its students find rewarding careers in the foodservice and hospitality industry with many alumni, now graduates of top culinary schools working in leading restaurants and hotels throughout the country.

C-CAP was founded by Richard Grausman, renowned cookbook author and culinary educator. Its President is Susan Robbins, and its Board of Directors is led by award-winning chef, restaurateur and author Marcus Samuelsson and Mark Weiss, Chief Investment Officer of RFR Holding LLC. C-CAP works with over 16,000 students nationwide.

In 2015-2016 academic year, C-CAP Los Angeles served 3,200 students in 22 schools statewide.  In 2015, C-CAP awarded over $625,000 in scholarships to students from many school districts across the state.

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Show 29, May 18, 2013: Marcus Samuelsson, chef / proprietor of Red Rooster and Ginny’s Supper Club in Harlem

Marcus Samuelsson and Andy Harris at a Taste of Harlem in Baldwin HillsChef Marcus just got off a plane flight to Chicago before going on the air with us and we’re most grateful to him for extending himself to be available for this interview.

Last year Marcus Samuelsson published his inspiring memoir, Yes, Chef: A Memoir. He’s in his early 40s so to have enough of substance to share with readers at this youthful age is pretty special. Readers of the book will quickly realize that he’s lived a couple of lifetimes already and there is surely lots more of substance in his future.

The book is brutally honest about the “left turns” on Chef Marcus’ path to the runaway success he is today. All of that life experience has made him an even stronger person. Marcus feels you learn more from your mistakes if you really take them to heart.

Marcus attributes the women in his life to providing him the most inspiration. These ladies include his late Ethiopian birth mother, his Swedish mother (by adoption,) and his Swedish grandmother who encouraged his early interest in cooking.

Earlier this month at a black-tie ceremony at Lincoln Center in New York Yes, Chef was awarded the James Beard Award for “Writing and Literature”. Congratulations to Marcus Samuelsson!

The paperback edition of Yes, Chef from Random House Trade Paperbacks has just been released. For all aspiring young culinarians this book is a graduate degree in what it really takes to learn the craft and the dues you need to pay along the way.

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May 18: Sherry Yard, Craig Strong, Bill Esparza, Martin Blin, Marcus Samuelsson

Podcasts

Segment One: Pastry Chef Sherry Yard
Segment Two: Craig Strong, executive chef of Studio at Montage Laguna Beach
Segment Three: Bill Esparza, the “Mexican Food Maestro” and authority on the food of Baja California
Segment Four: Marius Blin, executive chef of Sofitel Los Angeles and president of Club Culinaire of Southern California
Segment Five: Pastry Chef Sherry Yard, Celebrity Chef discusses the new Helms Bakery
Segment Six: Marcus Samuelsson, chef / proprietor of Red Rooster and Ginny’s Supper Club in Harlem

Sherry YardSpecial treat for this Saturday’s show. Pastry princess Sherry Yard is guest hosting the “SoCal Restaurant Show.” She was Wolfgang Puck’s long-time pastry chef until departing after the Oscars this year to embark on a restaurant project of her own.

Sherry Yard is a multiple James Beard Award-winner for both the pastry arts as well as writing. These coveted medallions are the Oscars of the food world! Sherry was just in New York for the annual Beard Awards presented at Lincoln Center. Sherry will tell us what it’s like to be backstage and onstage in Manhattan during the Beard Awards.

Chef Craig StrongCraig Strong is the executive chef of Studio at Montage Laguna Beach. This is one of Orange County’s elite fine-dining destinations. It’s housed in its own architecturally distinctive building on the luscious grounds of Montage and the added bonus is the view of The Pacific.

On Sunday, June 3rd Chef Strong and his team are again hosting the annual Share Our Strength – Taste of the Nation benefit in Studio and the adjacent grounds. It’s a refined walk-around wine and food tasting afternoon with incredible tastes from some of the most high profile chefs in the country. Alan Wong from Alan Wong’s in Honolulu is one of the distinguished visiting chefs. Chef Alan cooks for the President at Alan Wong’s when he visits Honolulu. Also Chef Brooke Williamson of Hudson House in Redondo Beach. She was the runner- up in this season’s “Top Chef” series on Bravo!

Bill EsperanzaSaxophonist Bill Esparza has been dubbed the “Mexican Food Maestro.” As a hobby he’s developed an expertise (now a bustling 2nd career) in the foods of Baja California and the other culinary regions of Mexico. He leads escorted food tours there for journalists and food fans alike. He’s even given advice to Travel Channel’s Andrew Zimmern.

On Sunday, June 23rd he’s hosting LA Weekly’s Tacolandia Tacofest from Noon to 5:00 p.m. on the parking lot of the Hollywood Palladium.

33rd Annual Picnic de ChefsWhen a group of accomplished French chefs get together to cook guaranteed fun is always on the menu. The 33rd Annual Picnic des Chefs will be held on Sunday, June 2, 2013 at Vasa Park in Agoura Hills. This picnic is organized annually by the Club Culinaire of Southern California to benefit area charities.

On hand will be food tasting stations from 20 area restaurants complimented by premium wines from 20 wineries.

Chef Martin Blin the executive chef of Sofitel Los Angeles (across from the Beverly Center) and the President of the group joins us with all the appetizing details.

Back to our conversation with Sherry Yard.

Her new venture is the reimagined Helms Bakery (under construction) in partnership with Sang Yoon of Father’s Office and Lukshon. This will be on the site of the original Helms Bakery, an iconic food landmark and brand established in 1931 (with home delivery) which sadly closed in 1969.

Marcus Samuelsson and Andy Harris at a Taste of Harlem in Baldwin HillsMarcus Samuelsson of Red Rooster and Ginny’s Supper Club in Harlem really needs no introduction. Among his many achievements he orchestrated the menu for President Obama’s first State Dinner at the White House during his initial term.

His excellent memoirs, Yes, Chef, is now in paperback. It just earned a James Beard Award. It’s a must read for any young person contemplating a career in the culinary arts. Chef Marcus is brutally honest in recounting his achievements and failures on the lengthy path to the major success he now is.

Podcasts

Segment One: Pastry Chef Sherry Yard
Segment Two: Craig Strong, executive chef of Studio at Montage Laguna Beach
Segment Three: Bill Esparza, the “Mexican Food Maestro” and authority on the food of Baja California
Segment Four: Marius Blin, executive chef of Sofitel Los Angeles and president of Club Culinaire of Southern California
Segment Five: Pastry Chef Sherry Yard, Celebrity Chef discusses the new Helms Bakery
Segment Six: Marcus Samuelsson, chef / proprietor of Red Rooster and Ginny’s Supper Club in Harlem

Show 19, March 2, 2013: Dining at Urasawa in Beverly Hills and Highlights from “A Taste of Harlem in Baldwin Hills” at Post & Beam

Urasawa serves only very expensive omakase feasts and every course is prepared by master Japanese chef Hiro Urasawa. Jet shares his thoughts on the rarified experience of dining there.

Marcus Samuelsson and Andy Harris at a Taste of Harlem in Baldwin HillsSuper chef Marcus Samuelsson was in town on Feb. 26 to prepare a collaborative dinner with Chef Govind Armstrong (“A Taste of Harlem in Baldwin Hills”) at his Post & Beam in Baldwin Hills to benefit C-CAP. Interest was so strong that the dinner, served Family-style, was sold out two weeks before the event. An after party was added and many prominent area chefs came by to say hello to Marcus.

Menu standouts included Crawfish Beignets, Fried Yard Bird, and Black Eye Peas with Roasted Yams & Bacon.

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