Show 79, July 12, 2014: Brock Radke, Food Editor, Las Vegas Weekly

Brock Radke of Las Vegas WeeklyOur inside “Man in Las Vegas,” Brock Radke, is back with us with a report on a handful of recent major restaurant openings on The Strip. Brock is the Food Editor for Las Vegas Weekly.

Brock weighs-in on DB Brasserie at The Venetian, Yusho at the Monte Carlo, and Guy Fieri’s Vegas Kitchen & Bar @ the newly renamed LINQ Hotel & Casino. He’s also excited about the opening of Mercadito, a popular Mexican restaurant from Chicago & New York known for their variations of street tacos located off The Strip at the Red Rock Resort.

July 12: Open Sesame, Brock Radke, Mad Hungry Woman, Seth Makowsky, Roger Paige

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Ali Koblessi, Founder & Owner of Open Sesame Part One
Segment Three: Ali Koblessi, Founder & Owner of Open Sesame Part Two
Segment Four: Brock Radke, Food Editor, Las Vegas Weekly
Segment Five: Anita Lau, The Mad Hungry Woman blogger
Segment Six: Seth Makowsky, Makowsky Restaurant Group
Segment Seven: Roger Paige, The Focused Traveler & Administrative Director of IFWTWA
Segment Eight: Jet Tila and the “JetFuel” Channel on YouTube

Jet Tila and Producer Andy Harris preview the show.

Open Sesame, serving authentic Lebanese food since 1999, is an incredible success story. They have recently opened a new location in Los Angeles just East of CBS Television City.

Our inside “Man in Las Vegas,” Brock Radke, is back with us with a report on a handful of recent major restaurant openings on The Strip. Brock is the Food Editor for Las Vegas Weekly.

The Mad Hungry Woman blogger, Anita Lau, returns with a commentary on a San Diego restaurant favorite (Rakiraki.) She also shares her experience of being a guest judge on Fox’s “Hell’s Kitchen.”

Seth Makowsky of the Makowsky Restaurant Group recently relocated to Los Angeles from Orlando. He specializes in restructuring, advancing and creating restaurant companies.

Food and travel journalist Roger Paige is also known as The Focused Traveler. His day job is as Administrative Director of the International Food, Wine and Travel Writers Association. Roger reports on some of his recent road adventures including a visit to the Jack Daniels Distillery in Lynchburg, TN.

Our own Jet Tila has just launched his You Tube Channel, “Jet Fuel.” He has a preview of what to expect.

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

Open Sesame GrillOpen Sesame, a contemporary Lebanese restaurant serving authentic cuisine, recently opened its doors at 7458 Beverly Blvd. in the space that was the original Hatfield’s. The original Open Sesame launched in Belmont Shore in 1999 and has expanded three times in that location since then. There are still waits at lunch. It’s a true destination.

The restaurant offers an extensive menu, including Lunch Specials Monday through Friday from 11:00 a.m., to 4:00 p.m. There are Weekend Specials on Friday, Saturday and Sunday.

The scratch kitchen features an array of vegan, vegetarian, and gluten-free dishes along with beef, lamb and chicken specialties. Beverly Blvd. has a full bar.

Founder and Owner Ali Koblessi is our guest,

Ali Kobeissi of Open Sesame GrillFrom Proprietor Ali Kobeissi

“We’re fanatical about our scratch kitchen and the foods and flavors we produce. Food fills our thoughts between meals. We spend our free time studying the nutritional value of our authentic recipes handed down from our ancient forefathers. We combine spices and herbs, hone our knife skills, dissect wines and spirits, and prepare ourselves for the next time you sit at our table.

For the last 15 years our customers’ word of mouth has been our best advertising.”

The Beverly Blvd. location has a full bar.

Brock Radke of Las Vegas WeeklyOur inside “Man in Las Vegas,” Brock Radke, is back with us with a report on a handful of recent major restaurant openings on The Strip. Brock is the Food Editor for Las Vegas Weekly.

Brock weighs-in on DB Brasserie at The Venetian, Yusho at the Monte Carlo, and Giada at The Cromwell. He’s also excited about the opening of Mercadito, a popular Mexican restaurant from Chicago known for their variations of street tacos located off The Strip at the Red Rock Resort.

Anita Lau of Diary of a Mad Hungry WomanThe Mad Hungry Woman blogger, Anita Lau, returns with a profile of a San Diego restaurant favorite, Rakiraki. “If I had to sum this eatery up in a sentence, it would be “love at first bite.”

“There is no doubt this is my favorite ramen spot in Southern California.”

Anita also shares her experience of being a guest judge on Fox’s “Hell’s Kitchen.” The episode aired June 19th. She is an unabashed Gordon Ramsay fan.

Seth Makowsky of Makowsky Restaurant GroupSeth Makowsky of the Makowsky Restaurant Group recently relocated to Los Angeles from Orlando. He specializes in restructuring, advancing and creating restaurant companies.

He is also a member of The Culinary Council for three square food bank in Las Vegas.

Along the way he’s been mentored by Robert Earl (Earl of Sandwich and Planet Hollywood) and Andrew Cherng (Panda Express with some 2,000 units.) He started his hospitality career with Coca-Cola in Atlanta and then moved on to Orlando.

Seth shares some valuable insights on what he does for multiple-unit restaurants.

Roger Paige of the Focused TravelerFood and travel journalist Roger Paige is also known as The Focused Traveler. His day job is as Administrative Director of the International Food, Wine and Travel Writers Association.

Roger reports on some of his recent road adventures including a visit to the historic Jack Daniels Distillery in Lynchburg, TN. Be cautioned that this is anything but the expected tourist trap.

Roger also profiles the iconic Midpoint Café (previously known as the Adrian Café) in Adrian, Texas. It’s at the midpoint between Santa Monica & Chicago on the historic Route 66. It served as the inspiration for Flo’s V-8 Cafe in Radiator Springs in Pixar’s “Cars.” All the food is scratch cooking…

Jet Fuel with Chef Jet TIlaOur own Chef Jet Tila has launched his YouTube Channel, “JetFuel.” There is a new video posted each Thursday for your viewing pleasure.

It’s the intriguing world of food from the inside out.

There are recipes, food tips, and engaging celebrity chef interviews. It’s all editorial content.

This week is Jet’s recipe for an incredibly delicious potato salad with bacon and egg. It uses no mayo so it’s a bit lighter than the usual mayonnaise-laden version. The secret is the creamy baby Dutch yellow potatoes.

Go to youtube.com and search for “Jet Tila.” You can also subscribe to the JetFuel YouTube Channel.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Ali Koblessi, Founder & Owner of Open Sesame Part One
Segment Three: Ali Koblessi, Founder & Owner of Open Sesame Part Two
Segment Four: Brock Radke, Food Editor, Las Vegas Weekly
Segment Five: Anita Lau, The Mad Hungry Woman blogger
Segment Six: Seth Makowsky, Makowsky Restaurant Group
Segment Seven: Roger Paige, The Focused Traveler & Administrative Director of IFWTWA
Segment Eight: Jet Tila and the “JetFuel” Channel on YouTube

Show 72, May 17, 2014: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author

Deborah SchneiderChef Deborah Schneider brings a wealth of knowledge and experience to her role as Executive Chef and Partner of Mexican restaurants SOL Cocina (Newport Beach & Scottsdale, AZ) and solita (Huntington Beach, CA) Schneider draws upon her rich culinary background and more than 25 years of professional cooking experience to bring the superb tastes and relaxing beach vibe of the Baja Peninsula.

Schneider’s passion for Baja was stoked by countless surf trips down the Peninsula. There, at small street stands and on pristine beaches, she discovered flavorful, healthy cuisine, rich with fresh seafood and inventive preparations that are at the heart of her restaurants.

Chef Deb has just released a second edition of her critically acclaimed first cookbook, Baja! Cooking on the Edge. It features a mixture of authentic recipes and Chef Deb’s own Baja-inspired dishes.

Baja! features more than 150 easy-to-follow recipes, peppered with fantastic stories and images that are as vibrant in color as the dishes are in flavor. Chef Deb explores these different cultural influences of Baja street food – everything from the classic Fish Tacos and Seafood Cocktels, to a wide range of inspired meat-based tacos – chicken, pork, chorizo – and fresh salsas. The uniquely Baja recipes featured includes delights like Clams in Tequila Butter, One-Pan Paella, Garlic Cilantro Steak and Chocolate-Jalapeno Truffles.

Chef Deb shares the two essential hints for preparing authentic Baja Fish Tacos.

Sol is soon coming to Playa Vista and solita will launch later this year in Santa Clarita.

May 17: Old Vine Café, Truck U Barbecue, Ruth Reichl, Sheerwater, Deborah Schneider, District Wine, Kedric Francis

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Owner / Chef Mark McDonald, Old Vine Café, The Camp in Costa Mesa
Segment Three: Chef Mike Minor of the Truck-U Barbeque rolling grill, Las Vegas
Segment Four: Ruth Reichl, New York Times bestselling author and long-time Editor of Gourmet Magazine
Segment Five: Charles “Chuck” Watson, Chef de Cuisine, Sheerwater, Hotel del Coronado, Coronado, CA
Segment Six: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author
Segment Seven: Mark Dunton, Proprietor, District Wine, Long Beach
Segment Eight: Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Chef Jet and Producer Andy preview the show.

The Old Vine Café, now in its 6th year, is a real crowd-pleaser at The Camp in Costa Mesa. Owner/Chef Mark McDonald gives us the background.

When we last visited Las Vegas Chef Mike Minor (ex-Executive Chef at Border Grill) he was just about to launch his TruckU Barbeque there. Now that his rolling grill is on the road and serving guests we’ll get the saucy update…

After you’ve been the esteemed and high-profile editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel.

The Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age. One of their casual restaurants, with an incredible ocean view, is Sheerwater. We’ll meet the chef.

Executive Chef Deborah Schneider of SOL Cocina and solita Tacos & Margaritas in Huntington Beach is a well-traveled authority on the foods of Baja. Her first cookbook Baja! Cooking on the Edge is now out in a 2nd edition.

What’s special about District Wine in Downtown Long Beach? Meet the personable proprietors Mark and Angela Dunton and you’ll know.

Our debonair, roving food and travel correspondent based in the OC, Kedric Francis, checks-in. He’s the Executive Editor of both The Orange County Register Magazine and Coast Orange County Magazine. He’s updating us on the new food market halls arriving in the OC.

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

Mark McDonald of the Old Vine CafeSome six years ago owner/chef Mark McDonald opened the Old Vine Café hidden in The Camp in Costa Mesa. Unusually for a fine-dining establishment he serves breakfast, lunch, and dinner. Chef Mark also has a serious wine program with a fun, educational component.

It’s top quality cuisine and wine in a non-pretentious, casual atmosphere. Mark did a lot of cooking in Southern Italy and that’s reflected on the seasonally changing menu.

Chef Mark really wants his guests to enjoy, and sample, new wines. His “6 for $60” wine program encourages this.

He also leads annual escorted tours to Italy in association with The Italian Culinary Institute. His next “Splendors of South Italy” tour (Calabria and Sicily) is set for March 20 to 29, 2015.

Mike Minor of Truck U Barbecue in Las VegasWhen we last visited Las Vegas Chef Mike Minor (ex-Executive Chef at Border Grill) he was just about to launch his Truck-U Barbeque there. Now that the rolling grill is on the road and serving guests we’ll get the meaty update…

The truck itself was designed by HGTV star Luca Paganico.

Chef Mike calls it “meat candy on wheels.” It’s “urban hipster” barbecue. The food is Mexican with a Southern twist.

Look for the Short Rib Enchiladas and the Chipotle Fried Chicken. How about Maple Bacon Churros…???

Ruth ReichlAfter you’ve been the esteemed editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel. It’s Delicious! – A Novel.

“Ruth Reichl is a born storyteller. Through her restaurant reviews, where she celebrated the pleasures of a well-made meal, and her bestselling memoirs that address our universal feelings of love and loss, Reichl has achieved a special place in the hearts of hundreds of thousands of readers. Now, with this magical debut novel, she has created a sumptuous, wholly realized world that will enchant you.

Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills.

To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard. Lulu’s letters provide Billie with a richer understanding of history, and a feeling of deep connection to the young writer whose courage in the face of hardship inspires Billie to comes to terms with her fears, her big sister and her ability to open her heart to love.”

Sheerwater Restaurant at the Hotel Del CoronadoThe Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age.

One of their casual restaurants, with an incredible ocean view, is Sheerwater. The Chef de Cuisine there is Charles “Chuck” Watson.

They pride themselves on using fresh, local, sustainable seafood where possible. Think Mexican prawns and Baja scallops for starters.

All of the fish trimmings at this high volume establishment contribute to the house-specialty cioppino.

Chef Chuck is the culinary liaison at the Del for the SEA + FOOD event on Saturday afternoon, June 7th on the Windsor Lawn. It’s a one-day Pacific coast food festival to remember with delicious local seafood, BBQ from the Lil’ Del BBQ, and libations including craft beers, wines and spirits. Live retro rhythm and blues music, too.

The Alex’s Lemonade Stand Foundation to benefit childhood cancer research is the charitable beneficiary.

$100 admission includes tax, gratuities and parking. Adults only, please.

Deborah SchneiderChef Deborah Schneider brings a wealth of knowledge and experience to her role as Executive Chef and Partner of Mexican restaurants SOL Cocina (Newport Beach & Scottsdale, AZ) and solita (Huntington Beach & soon Valencia) Schneider draws upon her rich culinary background and more than 25 years of professional cooking experience to bring the superb tastes and relaxing beach vibe of the Baja Peninsula.

Schneider’s passion for Baja was stoked by countless surf trips down the Peninsula. There, at small street stands and on pristine beaches, she discovered flavorful, healthy cuisine, rich with fresh seafood and inventive preparations that are at the heart of her restaurants.

Chef Deb has just released a second edition of her critically acclaimed first cookbook, Baja! Cooking on the Edge. It features a mixture of authentic recipes and Chef Deb’s own Baja-inspired dishes. This is the book that drew Chef Deb’s (now) restaurant partners to her for the SOL Cocina project.

Baja! features more than 150 easy-to-follow recipes, peppered with fantastic stories and images that are as vibrant in color as the dishes are in flavor. Chef Deb explores these different cultural influences of Baja street food – everything from the classic Fish Tacos and Seafood Cocktels, to a wide range of inspired meat-based tacos – chicken, pork, chorizo – and fresh salsas. The uniquely Baja recipes featured includes delights like Clams in Tequila Butter, One-Pan Paella, Garlic Cilantro Steak and Chocolate-Jalapeno Truffles.

Seasoned travel journalist and wine and food writer Linda Kissam knows what makes for a good wine bar…

Angela and Mark Dutton of District WineWhat makes a great wine bar? Before I put my dollars down, I like to look inside and make sure there are really plenty of interesting bottles of wine that appear to be available by the glass and small plates of food that complement the wine promising a special evening. A good wine bar isn’t just a bar with some wine. It specializes in wine. I like a place where the owner takes a real interest in making my wine time a memorable experience.”

District Wine in Downtown Long Beach is such an establishment. They just celebrated their 4th anniversary. Angela & Mark Dunton are the welcoming proprietors.

As Linda confidently observes, “These guys know their stuff.”

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur always debonair, roving food and travel correspondent in the OC, Kedric Francis, checks-in. He’s the Executive Editor of both The Orange County Register Magazine and Coast Orange County Magazine. He’s updating us on the new food market halls arriving in the OC.

Kedric will update us on the progress of the soon-to-be 4th Street Market in Downtown Santa Ana and The Anaheim Packing District. (That includes The Packard Showroom, Farmers Park, and Packing House.)

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Owner / Chef Mark McDonald, Old Vine Café, The Camp in Costa Mesa
Segment Three: Chef Mike Minor of the Truck-U Barbeque rolling grill, Las Vegas
Segment Four: Ruth Reichl, New York Times bestselling author and long-time Editor of Gourmet Magazine
Segment Five: Charles “Chuck” Watson, Chef de Cuisine, Sheerwater, Hotel del Coronado, Coronado, CA
Segment Six: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author
Segment Seven: Mark Dunton, Proprietor, District Wine, Long Beach
Segment Eight: Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Chefs’ Favorite Foods

Chef Jet and Travis discuss their favorite cuisines with a few practical tips along the way.

Show 60, February 8, 2013: Allan Stark, San Antonio Winery, Los Angeles

LA Cetto WinesDid you know there is a burgeoning wine industry in Mexico? Finally some of these affordable wines are finding their way into the United States. Shouldn’t a fine Mexican restaurant also offer premium Mexican wines?

One of the premier grape growing areas of Mexico is in the Guadalupe Valley (and adjacent valleys) located in Northern Baja California. It has the rural feel of the flat areas of Sonoma County from 40 years ago.

The predecessor wine interests of L.A. Cetto were established in Baja by Italians in the late 1920s. In 1960 L.A. Cetto acquired their first vineyards in the Guadalupe Valley. Today they have some 2,500 acres in the Valley under the stewardship of the 3rd generation of the Baja-based Cetto Family. They are the largest producer of table wines in Mexico.

L.A’s own San Antonio Winery (dating to 1917) is the distributor of L.A. Cetto wines in Southern California. Allan Stark, a 25-year veteran of San Antonio Winery joins us to tell the L.A. Cetto story and discuss some of their premium reserve wines including Nebbiolo, Chardonnay, and a Brut Sparkling wine.

L.A. Cetto wines are on the wine list at Loteria! Grill in Hollywood, Mariasol Cocina, and Camacho’s Cantina at Universal CityWalk.

They are available at the San Antonio Winery retail store as well as at better beverage shops.

February 8: Caroline Styne, San Antonio Winery, Andrew Gruel, Brad A. Johnson, Paul Gstrein, Linda Kissam

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder
Segment Three: Allan Stark, San Antonio Winery, Los Angeles
Segment Four: Andrew Gruel, Executive Chef & Partner, Slapfish
Segment Five: Brad A. Johnson, Restaurant Critic, Orange County Register
Segment Six: Paul Gstrein, Executive Chef, Bayside Restaurant
Segment Seven: Linda Kissam, Food, Wine & Travel Journalist, 1st Vice President, IFWTWA
Segment Eight: Jet Tila on Manhattan Dining

Chef Jet and Producer Andy preview the show.

Valentine’s Day is next week so get moving and don’t panic. It falls on a Friday this year. Friday is an especially tough day for restaurants due to Valentine’s Day anxiety so if you want to be a bit more relaxed make your plans for Saturday or Sunday instead. Still the Valentine’s Day orbit but a bit less crazed for the restaurant. You’ll definitely have better service…

Chef jet Tila and Alton BrownFood Network’s “Cutthroat Kitchen” with host Alton Brown is back on Sunday nights for Season 2. Our own Chef Jet Tila is the most frequently appearing solo judge on this tough competition show that requires strategy as well as cooking chops. Look for Jet’s new episodes starting in February.

It’s the Winter Olympics in Sochi and a classic Newport Beach restaurant is serving a special Olympics-themed menu for the duration. We’ll go inside the menu with the creative executive chef. Caroline Styne is the partner and Wine Director (with Chef Suzanne Goin) in Lucques, A.O.C. and Tavern in West Hollywood and Los Angeles. We’ll talk with her and get insight on how you keep a firmly established and growing restaurant group fresh for the dining public. We’ll also hear the story of Slapfish which started as a modest food truck and now is a growing international empire. Did you know there is an emerging wine region in Northern Baja? You’ll learn about a promising winery in the Guadalupe Valley founded by Italians. Brad A. Johnson, the restaurant critic for The Orange County Register, joins us to talk about letter grades for restaurants. We’ll also have a visit with travel journalist Linda Kissam, who was recently in Spain touring the wineries representing the 50 best Cavas produced there.

All of that and lots more incredible deliciousness on the “SoCal Restaurant Show.”

Caroline StyneCaroline Styne had an extensive background in specialty food products, catering, and restaurant management before partnering with Chef Suzanne Goin to open Lucques in 1988. In December of 2002, Goin & Styne opened their second restaurant, A.O.C., where the concept of small plates and fifty wines by the glass was born out of their shared passion for going out and sampling a variety of appetizers and intriguing wines. A.O.C. relocated to the face-lifted former Orso space about a mile West on 3rd Street in late 2012. Styne is the Wine Director for all the restaurants.

Tavern, in Brentwood, followed in May of 2009. It offers fine dining all day along with The Larder which has gourmet prepared foods and packaged goods. There is a new Larder at Burton Way in the luxury 8500 Burton Way Apartments on the border of L.A. and Beverly Hills as well as at LAX.

Styne contributed the helpful wine notes to Suzanne’s The A.O.C. Cookbook.

“And because wine and cheese are at the heart of A.O.C. there are two exciting additions. Caroline Styne presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well – showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine.”

LA Cetto WinesDid you know there is a burgeoning wine industry in Mexico? Finally some of these affordable wines are finding their way into the United States. Shouldn’t a fine Mexican restaurant also offer premium Mexican wines?

One of the premier grape growing areas of Mexico is in the Guadalupe Valley (and adjacent valleys) located in Northern Baja California. It has the rural feel of the flat areas of Sonoma County from 40 years ago.

The predecessor wine interests of L.A. Cetto were established in Baja by Italians in the late 1920s. In 1960 L.A. Cetto acquired their first vineyards in the Guadalupe Valley. Today they have some 2,500 acres in the Valley under the stewardship of the 3rd generation of the Baja-based Cetto Family. They are the largest producer of table wines in Mexico.

L.A’s own San Antonio Winery (dating to 1917) is the distributor of L.A. Cetto wines in Southern California. Allan Stark, a 25-year veteran of San Antonio Winery joins us to tell the L.A. Cetto story and discuss some of their premium reserve wines including Nebbiolo, Chardonnay, and a Brut Sparkling wine.

Andrew GruelFood trucks have proven to be a worthwhile testing ground for innovative food concepts. A great example is Slapfish with a limited service, fast-casual restaurant in Huntington Beach located in a strip center. A new Laguna Beach location will launch later this year.

The partners started with one food truck serving the OC in 2009. By 2011 they had three trucks serving both Los Angeles and Orange Counties.

Executive Chef Andrew Gruel is with us to fill us in on the Slapfish tale. They have just signed a franchise agreement to open 75 full service restaurants in the Middle East over the next 5 to 7 years.

They like to characterize Slapfish as a modern seafood shack. It’s a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors.

Letter Grades at RestaurantsLast month The Orange County Register’s James Beard Award-winning restaurant critic, Brad A. Johnson, was looking to review a Newport Beach restaurant. Instead all of the members of his dining group came down with severe cases of food poisoning. When Brad checked the Health Department records of this restaurant he was surprised to learn that they had received a serious violation on each of their previous inspections since they opened two years ago.

Brad is with us to discuss his campaign for Orange County restaurants to receive Letter Grades as a result of their Health Department inspections as is practice in Los Angeles County and other areas of California.

The Winter Olympics in Sochi is underway. Russia is on peoples’ minds.

Paul Gstrein of Bayside RestaurantPaul Gstrein, the long-time (Austria-born) executive chef at Bayside Restaurant in Newport Beach has been inspired by Russia, too. For the duration of the Games Paul will be featuring Russian dishes as appetizers, entrees, and even desserts. How about Beef Short Rib Borscht and Berkshire Pork Tenderloin Stroganoff?

Please note that not every appetizer or entrée on the special Russian menu will be available each night.

Linda KissamThe very well-traveled Linda Kissam is a respected food, wine, and travel writer who is on the go most of the time. She serves as the 1st Vice President of the International Food, Wine and Travel Writers Association. She is also an author and the Global Wine & Travel Editor-at-Large for Luxe Beat Magazine.

Late last year Linda was invited to Spain to tour the Penedes wine region, the heart of cava sparkling wine production. Her mission was to taste and evaluate 50 fine cavas over an intensive five day period. Linda shares the highlights of this very special experience with us.

Le BernardinChef Jet has been in New York twice over the last two weeks and has enjoyed some standout dining adventures along the way. Jet shares the details of his truly exquisite meal at the classic Le Bernardin. It’s expertly prepared French seafood from Chef Eric Ripert at a very high level.

Jet also visited Ippudo, a well-known Japanese ramen shop.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder
Segment Three: Allan Stark, San Antonio Winery, Los Angeles
Segment Four: Andrew Gruel, Executive Chef & Partner, Slapfish
Segment Five: Brad A. Johnson, Restaurant Critic, Orange County Register
Segment Six: Paul Gstrein, Executive Chef, Bayside Restaurant
Segment Seven: Linda Kissam, Food, Wine & Travel Journalist, 1st Vice President, IFWTWA
Segment Eight: Jet Tila on Manhattan Dining

Show 56, January 11, 2013: Kedric Francis, Executive Editor, Orange County Register Magazine, Coast Magazine

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur favorite debonair man about Orange County, Kedric Francis, is back with us for a dining report from his recent stay in Cancun. Kedric is the well-traveled Executive Editor of both Coast Magazine and The Orange County Register Magazine.

Kedric stayed at the 274 room, all-suite, Nizuc Resort & Spa in Cancun…secluded a bit away from the tourist zone on a cove. It’s on the grounds of the former presidential retreat. Lots of water…

There are six tempting dining options there so Kedric opted to never leave the property during his visit.

Ni is the Peruvian restaurant. Kedric particularly enjoyed their ceviches.

Indochine is an Asian-fusion spot. Recommended is the sushi and deep-fried Grouper.

Of course they need to have a wonderful Mexican restaurant. That’s Ramona overlooking the beach. It’s modern versions of regional recipes using local produce and spices.

Show 24, April 6, 2013: Gustavo Arellano, Editor of The OC Weekly & author of Taco USA – How Mexican Food Conquered America (Continued…)

Tacos USA by Gustavo_ArellanoGustavo spoke about the “authenticity” of a hard shell taco versus a soft taco. He also observed that Mexican fare in the U.S. varies by geography. What you get in a region is greatly influenced by the state in Mexico where the immigrants from that region landed in the U.S.

Gustavo concluded by mentioning a personal favorite Mexican Restaurant in both Orange County and Los Angeles. He recommends El Borrego Sagrado on S. Main St. in Santa Ana for barbecued lamb and the original Guelaguetza on W. Olympic in Koreatown in Los Angeles for incredible mole.