When we last spoke with culinary Team USA2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi and Commis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.
“Donoin Santa Monicais the third restaurant from Greco Entertainment Group (GEG) . Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce. The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.” Executive Chef Brendan Collins takes a break from his busy kitchens and joins us.
“TV host and do-it-yourself/lifestyle expert Maria Provenzano shows readers how to turn even life’s small moments into big celebrations, with food and crafts from scratch. Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by MariaProvenzano is filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.” Maria Provenzano is our guest with tasting spoon in hand.
“TV host and do-it-yourself / lifestyle expert Maria Provenzano shows readers how to turn even life’s small moments into big celebrations, with food and crafts from scratch.”
“Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by MariaProvenzanois filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”
“First, Maria shares the essentials of everyday celebrations, including must-haves for a well-stocked pantry and the basic supplies for craft activities anyone can do.”
“Each section of the book provides inspiration for both food and do-it-yourself (DIY) projects, so you can invest minimum time for maximum impact! Discover how fun it can be to celebrate . . .
Weeknight meals, so even a takeout night is memorable
Family, including an inspiring and nourishing breakfast before a loved one’s major presentation or important test
Friendship, with crafts like custom bookmarks for your reading club or wine glass tags for a girl’s night in
Sports, which can involve the best-ever tailgating party or a neighborhood backyard Olympics
Seasons, to make it even easier to feel festive all year round”
“Everyday celebrations are the foundations of memories that last a lifetime, and Maria will show you just how easy it can be!”
”Maria Provenzano is a lifestyle expert who loves inspiring others through crafting and unique recipes. She believes in all things homemade and hopes to encourage others to add a bit of creativity (and fun!) to every day. Maria is the creator of the site From Scratch with Maria.”
“Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by MariaProvenzanois filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”
“First, Maria shares the essentials of everyday celebrations, including must-haves for a well-stocked pantry and the basic supplies for craft activities anyone can do.”
“Each section of the book provides inspiration for both food and do-it-yourself (DIY) projects, so you can invest minimum time for maximum impact!”
“Everyday celebrations are the foundations of memories that last a lifetime, and Maria will show you just how easy it can be!”
”Maria Provenzano is a lifestyle expert who loves inspiring others through crafting and unique recipes. She believes in all things homemade and hopes to encourage others to add a bit of creativity (and fun!) to every day. Maria is the creator of the site From Scratch with Maria.”
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
When we last spoke with culinary Team USA2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi andCommis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.
“Dono in Santa Monicais the third restaurant from Greco Entertainment Group (GEG). Led by Chef/Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce. The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.” Executive Chef Brendan Collins takes a break from his busy kitchens and joins us.
“TV host and do-it-yourself / lifestyle expert Maria Provenzano shows readers how to turn even life’s small moments into big celebrations, with food and crafts from scratch. Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by MariaProvenzano is filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”
Maria Provenzano is our guest with tasting spoon in hand.
Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chicken seems to be the current “it” protein and continuing to grow in popularity. Chef Andrew continues his conversation about the popularity of cluck and also offers some practical tips for safely handling raw chicken at home.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
When we last spoke with culinary Team USA2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for the Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi and Commis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.
“Head Chef Jeffery Hayashi and Commis Franco Fugel followed the Bocuse d’Or format, which gave them 5 hours and 35 minutes in which to prepare and showcase their platter interpretation of Salmon and a plated theme with quinoa. They presented their creations in front of an esteemed chef jury, including Chef Davy Tissot, Bocuse d’Or 2021 Winner and Jury President as well as Kitchen Jury Judge and Team USA’s own Bocuse d’Or 2017 Winner, Chef Matthew Peters and Tasting Jury Judge, former Team USA Bocuse d’Or 2007 competitor, Chef Gavin Kaysen.”
“Chef Kaysen, who also serves as President of Ment’or, says, “Qualifying for the Bocuse d’Or finals in January was the ultimate goal, and while we would always want to place first, we have achieved our goal. We have our eyes set on the prize in Lyon. Achieving that will take more dedication and commitment, which we are ready to give. The team is excited for the opportunity to compete on the world’s largest stage. It is an honor to be back after the past few years of distress.””
“Bocuse d’Or is one of the most demanding global cooking competitions, and every two years, 60 countries select one of their best chefs to represent their nation. The 24 countries that will continue onward to the finals will cook in front of thousands of cheering fans hoping to bring home the gold. Team USA made history in 2017 with a historic Gold Medal win from Chef Mathew Peters. In 2015, Chef Philip Tessier placed on the podium for the first time at Bocuse d’Or, winning the silver medal.”
Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.
“Donoin Santa Monicais the third restaurant from Greco Entertainment Group (GEG). Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce. The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.”
“Dono is GEG’s newest addition to its corner hub at Wilshire and 25th in Santa Monica. The moniker was conceived in Donostia-San Sebastián, where partners Michael Greco and Brendan Collins completed their research sojourn across Spain. Dono is named in honor of St. Sebastian, continuing a GEG tradition of naming their restaurants after saints. Their original concepts, Fiaand Fia Steak, are named in honor of St. Fiacre, patron saint of gardens. Dono is open for dinner Tuesdays to Sundays, happy hour ‘SaMo Siesta’ Tuesdays to Sundays and brunch Saturdays and Sundays.”
Chef Brendan Collins takes a break from his busy kitchens and joins us.
“TV host and do-it-yourself / lifestyle expert Maria Provenzano shows readers how to turn even life’s small moments into big celebrations, with food and crafts from scratch.”
“Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by MariaProvenzanois filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”
“First, Maria shares the essentials of everyday celebrations, including must-haves for a well-stocked pantry and the basic supplies for craft activities anyone can do.”
“Each section of the book provides inspiration for both food and do-it-yourself (DIY) projects, so you can invest minimum time for maximum impact! Discover how fun it can be to celebrate . . .
Weeknight meals, so even a takeout night is memorable
Family, including an inspiring and nourishing breakfast before a loved one’s major presentation or important test
Friendship, with crafts like custom bookmarks for your reading club or wine glass tags for a girl’s night in
Sports, which can involve the best-ever tailgating party or a neighborhood backyard Olympics
Seasons, to make it even easier to feel festive all year round”
“Everyday celebrations are the foundations of memories that last a lifetime, and Maria will show you just how easy it can be!”
”Maria Provenzano is a lifestyle expert who loves inspiring others through crafting and unique recipes. She believes in all things homemade and hopes to encourage others to add a bit of creativity (and fun!) to every day. Maria is the creator of the site From Scratch with Maria.”
Maria Provenzano is our guest with tasting spoon in hand.
Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
Chicken seems to be the current “it” protein and continuing to grow in popularity. Chef Andrew continues his conversation about the wide appeal of cluck and also offers some practical tips for safely handling raw chicken at home.
Place the pine nuts in a shallow skillet over medium heat, tossing/stirring frequently. Toast until the nuts are fragrant and slightly brown. Be careful—this can happen quickly. Allow the pine nuts to cool. Place the Parmesan cheese, basil, cooled pine nuts, lemon zest, lemon juice, and garlic cloves into a food processor. Process all of the ingredients together for about 15 seconds. With the mixer running slowly, pour in the olive oil. Add salt and pepper to taste. Process again to mix. If the pesto is too thick, add more olive oil. Store in the refrigerator in a sealed container for up to 5 days.
Cut the grapefruit and oranges by cutting off the outer peel and the pith. Cut the fruit into about 1/4 to 1/2-inch pieces, or segment the grapefruit and the oranges by using a knife to cut off the peel, then use a small sharp knife to cut between each segment to remove the pieces of the fruit. Whichever way you prefer. Place the burrata onto a platter and use your hands to break it up into smaller pieces around the platter. Place the cut grapefruit and oranges around the burrata. Sprinkle the mint and basil over citrus and burrata. Place the edible flowers around the platter. Lightly drizzle olive oil and honey over the top and then sprinkle with sea salt and pepper to taste. Adjust the flavors and add more of anything you like.
