Show 539, August 19, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Ment’or, founded bychefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year. Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors. Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity. From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020. Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate Americanand Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack. You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”  
“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing, leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors D’oeuvres (think Polynesian Chicken & Hatch Chile Meatballs with Tree Ripe Mango Cous Cous) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m. Chef Yvon is our guest with a basket of freshly roasted Hatch Peppers in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised and sourced salmon that you can still enjoy on your table and in restaurants.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 539, August 19, 2023: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation

Thomas Keller and Young Yun of the Ment'or BKB Foundation

Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year.

“Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors.”

“Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA proudly returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

“After the selection, the team trains full time in Napa, California during the course of a year, guided by a head coach, assistant coaches, advisors, and a designer. Throughout their training, the team receives feedback from their advisors and the Board via various tastings and coaching sessions.”

Team USA 2025 will be selected at the National Selection on Sunday, September 3, 2023 at The Culinary Institute of America at Copia campus in Napa, California.” The competition is open to the public and tickets are available.

Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

August 19: Thomas Keller, Rick Airline, Yvette Marquez-Sharpnack, Yvon Goetz

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation
Segment Three: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part One
Segment Four: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part Two
Segment Five: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part One
Segment Six: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part Two
Segment Seven: Partner & Executive Chef Yvon Goetz, The Winery Restaurant – Hatch Chile Roasting and Toasting Afternoon
Segment Eight: Chef and Co-Host Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year. Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors. Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon.Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity. From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020. Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

“Muy Bueno Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate American
and Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack. You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing, leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors D’oeuvres (think Polynesian Chicken & Hatch Chile Meatballs with Tree Ripe Mango Cous Cous) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m. Chef Yvon is our guest with a basket of freshly roasted Hatch Peppers in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy on your table and in restaurants.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Thomas Keller and Young Yun of the Ment'or BKB Foundation

Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year.

“Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors.”

“Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA proudly returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

“After the selection, the team trains full time in Napa, California during the course of a year, guided by a head coach, assistant coaches, advisors, and a designer. Throughout their training, the team receives feedback from their advisors and the Board via various tastings and coaching sessions.”

Team USA 2025 will be selected at the National Selection on Sunday, September 3, 2023 at The Culinary Institute of America at Copia campus in Napa, California.”

Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Rick Arline of the City Club Los Angeles

“Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity.”

“From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020.”

Cabernet Franc, the Loire region’s leading red varietal, is generally made into single-varietal wines. “They are crystal-clear and luminous in color, ranging from candy pink to raspberry, with aromatic finesse that is perceptible on the nose. On the palate, they express marked notes of ripe red berries (strawberries, raspberries and red currants) and tropical fruits. Their mellow smoothness mixes with their luscious indulgent character.”

Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

Yvette Marquez-Sharpnack of Muy Bueno

Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate American
and Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack.”

“You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

“With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno FIESTAS turns every day into a celebration.”

“The 100 plus recipes include a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts.”

“Yvette Marquez-Sharpnack is a mother, wife, author, graphic designer, food blogger, vlogger, and recipe developer based in Denver, Colorado. She was raised in El Paso, Texas and draws culinary inspiration from her grandmother’s old-world northern Mexican recipes and her mother’s comforting south of the border home-style dishes.”

Yvette Marquez-Sharpnack joins us with masa at the ready.

Yvon Goetz of the Winery Restaurant and Bar

“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing and leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors d’oeuvres (think Hatch Chile & Duck Confit Banh Mi with Green Keitt Mango) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m.

Chef Yvon joins us with a basket of freshly roasted Hatch Chiles at the ready.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

We all typically enjoy fresh salmon as a standard seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy without reservation on your home table and in restaurants.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation
Segment Three: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part One
Segment Four: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part Two
Segment Five: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part One
Segment Six: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part Two
Segment Seven: Partner & Executive Chef Yvon Goetz, The Winery Restaurant – Hatch Chile Roasting and Toasting Afternoon
Segment Eight: Chef and Co-Host Andrew Gruel with “Ask the Chef”

Show 487, August 13, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

When we last spoke with culinary Team USA 2023 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.

Dono in Santa Monica is 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 Maria Provenzano 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!

Program Note: We’re unusually preempted for Angels Baseball on Saturday, August 20th. We’re back with a new show on August 27th. See you then…

Show 487, August 13, 2022: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part One

Gavin Kaysen of the Soigne Hosptality Group

When we last spoke with culinary Team USA 2023 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.””

Show 487, August 13, 2022: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part Two

Young Yun

When we last spoke with culinary Team USA 2023 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 continue as our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA.

“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.”

August 13: Gavin Kaysen & Young Yun, Brendan Collins, Maria Provenzano

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part One
Segment Three: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part Two
Segment Four: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part One
Segment Five: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part Two
Segment Six: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part One
Segment Seven: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

When we last spoke with culinary Team USA 2023 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 Monica is 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 Maria Provenzano 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!

Gavin Kaysen of the Soigne Hosptality Group

When we last spoke with culinary Team USA 2023 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.”

Young Yun

“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.

Brendan Collins of Greco Entertainment Group

Dono in Santa Monica is 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, Fia and 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.

Maria Provenzano of From Scratch with Maria

“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 Maria Provenzano 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.”

“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.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part One
Segment Three: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part Two
Segment Four: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part One
Segment Five: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part Two
Segment Six: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part One
Segment Seven: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

Show 483, July 16, 2022: OC Fair Preview with Evy Young, Agricultural Education and Culinary Arts Supervisor (Part Two) and Team USA’s Finish at Bocuse d’Or Americas Selection

Evy Young of the OC Fair

The beloved OC Fair is back in Costa Mesa from July 15th through August 14th. for “Feel the Sunshine.” If you love to cook or love to eat, this is the place to meet! “Culinary Arts is again taking center stage at the 2022 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (Every evening there’s a great band to provide music.)”

The OC Fair’s long-time Agriculture Education and Culinary Arts Supervisor, Evy Young, continues as our knowledgeable guide to all the delights in the OC Promenade and the happenings in Centennial Farm.

Team USA (Head Chef Jeffery Hayashi and Commis Franco Fugel) competed in Santiago, Chile, last Thursday in the Bocuse d’Or Americas Selection vying to be one of the five teams of eight participating to be able to move on to the bi-annual Bocuse d’Or in Lyon France in January of 2023.

Team USA had 5 hours and 35 minutes (following the Bocuse d’Or format) to prepare and showcase their elaborate platter interpretation of Salmon and a plated vegetarian theme with quinoa. Team USA was awarded First Place for their considerable effort and moves on to Lyon in January.

Congratulations Team USA!

Show 481, July 2, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Happy (and safe) 4th of July Weekend!

Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022.  To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind.” Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.

“Since 2008 it has been a key mission for the Ment’or BKB Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon.  The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.” Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky. The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon. Taking a short break to join us from the intensive practice sessions at the Ment’or Training Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m. Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.

“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen, to the Las Vegas valley. Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule.” Producer Jolene Mannina joins us from Vegas Test Kitchen.

Chef Andrew Gruel has some exciting personal business news in his “Ask the Chef” segment. Chef Andrew and his wife, Lauren, have amicably sold their interest in Slapfish (founded ten years ago) to their former Houston-based partners. Next up is the creation of a new restaurant management enterprise. First is a launch of a fresh seafood restaurant and full bar with table service in the former Fish Camp location on Pacific Coast Highway in Huntington Beach. Look for a September opening. Also, the Big Parm NJ-style, fast-casual pizza concept will be expanding and Chef Andrew’s popular Two Birds chicken restaurant will reopen in a new location.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 481, July 2, 2022: Team USA 2023 with Head Coach Chef Robert Sulatycky and Head Chef Jeffrey Hayashi

Robert Sulatycky, Head Coach of Team USA

“Since 2008 it has been a key mission for the Ment’or BKB Foundation based in New York to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'Or

Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky.

The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon.

If Team USA advances from Santiago (nothing is for-sure) then in January 2023, Team USA travels to Lyon, France to compete in the prestigious Bocuse d’Or competition, fighting for a spot on the podium and the world’s culinary stage.

Taking a short break to join us from the intensive on-going practice sessions at the Ment’or Training Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.