Show 147, November 21, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

It’s probably our biggest show of 2015 with two celebrity culinary icons bookending the show. You don’t want to miss it…

Now, in the best Holiday spirit, a tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel’s (our official Guest Host) helpful Thanksgiving tips from November 14th are available by Podcast.

Also our distinguished Host Emeritus of “The SoCal Restaurant Show,” Chef Jet Tila, has his Thanksgiving Recipe Folder available for the asking via his Chef Jet Tila Facebook Page. It’s proven recipes for the turkey, sides and lots more!

Wine selections for the Thanksgiving turkey can always be a source of great anxiety. To the rescue is our resident wine expert, Kyle Meyer, Co-Founder of Wine Exchange. As you’ll hear he makes Thanksgiving wine pairings a snap! Also his suggestions are pleasingly affordable.

Renowned Chef Jacques Pepin has written more than two dozen cookbooks and hosted more than 13 popular public television cooking series. Chef Pepin recently completed production of his 14th cooking series for PBS, Jacques Pepin Heart & Soul for KQED in San Francisco. There is also a newly published companion cookbook of the same name. Chef Pepin has announced that this will be his last cooking series so it’s bittersweet. Chef Pepin is our very special guest.

The very best of Fall produce is now available at your favorite food store. We’re going to take a deeper look at seasonal items including Korean Pears, Christmas Crunch Grapes and Cinnamon Persimmons with our esteemed resident produce expert, Robert Schueller of Melissa’s World Variety Produce. Robert will encore on Saturday morning, December 26th with a continuation of his report.

Chef Dean Thomas is the Executive Chef at Europa Village Winery in Temecula as well as the Innkeeper at the adjacent Inn at Europa Village. Chef Dean has just returned from a 7-night cruise through Provence starting in Barcelona and ending in Paris. We’ll share in the culinary highlights with Chef Dean himself.

An amazing weekend of Celebrity Chefs, great food and fantastic wines is coming to the La Quinta Resort and Club in La Quinta, CA on December 4th and 5th. It’s a James Beard Foundation Celebrity Chef Tour event. The host chefs are James Beard Award-winner Jimmy Schmidt and Chef Brian Recor of Morgan’s in the Desert. John Healy, the General Manager of Morgan’s in the Desert (and a long-time associate of Chef Schmidt,) joins us with all the tantalizing details.

Lidia Bastianich is one of the best-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Her newest cookbook is Lidia’s Mastering The Art of Italian Cuisine written with her daughter, Tanya.

A happy and joyous Thanksgiving celebration to all whether you’re cooking, dining out or a guest with Family.

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

Play

November 21: Jacques Pepin, Lidia Bastianich, Wine Exchange, Robert Schueller, Europa Village, La Quinta Resort and Club

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Three: Chef Jacques Pepin
Segment Four: Robert Schueller, Melissa’s Produce
Segment Five: Chef Dean Thomas, Europa Village & Inn at Europa Village, Temecula, CA
Segment Six: John Healy, Morgan’s in the Desert, La Quinta Resort
Segment Seven: Lidia Bastianich, Chef, Restaurateur & TV Personality Part One
Segment Eight: Lidia Bastianich, Chef, Restaurateur & TV Personality Part Two

It’s our biggest show of 2015 with two celebrity culinary icons bookending the show. You really don’t want to miss it…

Now, in the best Holiday spirit, a tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Wine selections for the Thanksgiving turkey can always be a source of great anxiety. To the rescue is our resident wine expert, Kyle Meyer, Co-Proprietor of Wine Exchange. As you’ll hear he makes Thanksgiving wine pairings a simple pop of the cork! Also his suggestions are affordable.

Renowned Chef Jacques Pepin has written more than two dozen cookbooks and hosted more than 13 popular public television cooking series. Chef Pepin recently complerted production of his 14th cooking series for PBS, “Jacques Pepin Heart & Soul” for KQED in San Francisco. There is also a newly published companion cookbook of the same name. Chef Pepin (80 years-young next month) is our very special guest.

The very best of Fall produce is now available at your favorite food store. We’re going to take a deeper look at seasonal items including Korean Pears, Christmas Crunch Grapes and Cinnamon Persimmons with our esteemed resident produce expert, Robert Schueller of Melissa’s World Variety Produce. Robert will encore on Saturday morning, December 5th with a continuation of his sprouting report.

Chef Dean Thomas is the Executive Chef at Europa Village Winery in Temecula as well as the Innkeeper at the adjacent Inn at Europa Village. Chef Dean has just returned from a 7-night river cruise through Provence starting in Barcelona and ending in Paris. We’ll share in the culinary highlights with Chef Dean himself.

An amazing weekend of Celebrity Chefs, great food and fantastic wines is coming to the La Quinta Resort and Club in La Quinta, CA. on December 4th and 5th. It’s a James Beard Foundation Celebrity Chef Tour event. The host chefs are James Beard Award-winner Jimmy Schmidt and Chef Brian Recor of Morgan’s in the Desert. John Healy, the General Manager of Morgan’s in the Desert (and a long-time associate of Chef Schmidt) joins us with all the tantalizing details.

Lidia Bastianich is one of the most-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Her newest cookbook is Lidia’s Mastering The Art of Italian Cuisine written with her daughter, Tanya. We’re in the kitchen with Lidia.

A happy and joyous Thanksgiving celebration to all whether you’re cooking, dining out or a guest with Family.

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

Kyle Meyer of Wine ExchangeWine selections for the Thanksgiving turkey can always be a source of great anxiety. To the rescue is our resident wine expert, Kyle Meyer, Co-Proprietor of Wine Exchange in Santa Ana. As you’ll hear he makes Thanksgiving wine pairings a simple pull of the cork! Also his suggestions are happily affordable.

“We would shy away from big, powerful, tannic wines that would overwhelm the turkey meat and not be versatile enough to play with the variety of other things that can appear on the holiday table.  Things like big Cabs, Zins, and Syrahs are great with red meats.  Such wines would bludgeon the delicate bird and be further complicated in the wake of stuffing, yams, and other such themed delicacies.  They might play alright if you are doing more exotic preparations like smoking or deep frying your bird, but even that’s a little bit of a stretch.”

Jacques PepinRenowned Chef Jacques Pepin has written more than two dozen cookbooks and hosted more than 13 popular public television cooking series. Chef Pepin recently completed production of his 14th cooking series for PBS, Jacques Pepin Heart & Soul for KQED in San Francisco. There is also a newly published companion cookbook of the same name, Jacques Pepin Heart & Soul in the Kitchen.

Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.

Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

“For this book, mindful that as I approach eighty years old I have a limited number of cookbooks in my future, I decided to gather a collection of recipes that I cook at home today.” Jacques Pepin.

Chef Pepin is our very special guest.

Robert Schueller of Melissa's World Variety ProduceThe very best and freshest of Fall produce is now available on the produce aisle at your favorite food store. We’re going to take a deeper look at seasonal items including Korean Pears, Christmas Crunch Grapes and Cinnamon Persimmons with our esteemed resident produce expert, Robert Schueller of Melissa’s World Variety Produce.

Melissa’s Korean Pears, for instance, are crunchy, juicy and sweet. Extreme care is taken while growing these pears; the outcome is a clean, blemish-free fruit. Unlike Western pears, Korean Pears are round and large in size. The skin of the pear has a light, brownish-yellow tint while the inner flesh is white. This variety is cultivated to have an extremely thin skin, which is sweet not bitter.

Melissa’s Korean Pears have a variety of uses in cooking, sliced, diced or shredded over salads, baked, or stuffed for desserts.

Robert will encore on Saturday morning, December 5th with a continuation of his report.

Dean ThomasChef Dean Thomas is the Executive Chef at Europa Village Winery in Temecula as well as the Innkeeper at the adjacent Inn at Europa Village. His from-scratch, 2-course breakfasts with International themes for the Inn’s guests are the talk of Temecula Valley.

Chef Dean has just returned from a 7-night AmaWaterways river cruise through Provence starting in Barcelona and ending in Paris.

We’ll share in the culinary highlights with Chef Dean himself including a meal at Chef Paul Bocuse’s l’Auberge du Pont de Collonges in Lyon.

At Europa Village on Friday, November 27th is Vivi Bene.” It’s their festive antidote to “Black Friday” starting at 10:00 a.m. From 5 to 8:00 p.m. there will be Strolling Carolers and Chef Dean’s Delights including bread pudding, mulled wine, cider, butternut squash bisque and house-made preserves.

James Beard Foundation Epicurian WeekendAn amazing weekend of Celebrity Chefs, great food and fantastic wines is coming to the La Quinta Resort and Club in La Quinta, CA. on December 4th and 5th. It’s a James Beard Foundation Celebrity Chef Tour event. The host chefs are James Beard Award-winner Jimmy Schmidt and Chef Brian Recor of Morgan’s in the Desert.

Participating chefs include Richard Blais of Juniper & Ivy in San Diego, Pete Eshelman of Joseph Decuis in Roanoke, IN, James Beard Foundation Award-Winner Larry Forgione of The Culinary Institute of America at Greystone in St. Helena, CA, James Beard Award Winner Mary Sue Milliken of Border Grill in Los Angeles, Santa Monica and Las Vegas and Suzanne Tracht of Jar in Los Angeles. Also winemakers Mike Grgich of Grgich Hill Estate Winery and Barbara and Bruce Neyers of Neyers Winery in St. Helena.

Friday December 4th is the Rustic Dinner Under the Stars and Saturday, December 5th is the Celebrity Chef Tour Gala.

John Healy, the General Manager of Morgan’s in the Desert (and a long-time associate of Chef Schmidt,) joins us with all the tantalizing details.

Lidia BastianichLidia Bastianich is one of the best-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Her newest cookbook is Lidia’s Mastering The Art of Italian Cuisine written with her daughter, Tanya.

From the Emmy-winning host of “Lidia’s Kitchen”, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class : a beautifully produced definitive guide to Italian cooking. The volume covers everything from ingredients to techniques to tools, plus more than 400 delectable recipes.

Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and her deep, comprehensive understanding of what it takes to create delicious Italian meals. The 400 recipes run the full gamut from classics like Risotto alla Milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Best Ravioli in Poppy Sauce.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Three: Chef Jacques Pepin
Segment Four: Robert Schueller, Melissa’s Produce
Segment Five: Chef Dean Thomas, Europa Village & Inn at Europa Village, Temecula, CA
Segment Six: John Healy, Morgan’s in the Desert, La Quinta Resort
Segment Seven: Lidia Bastianich, Chef, Restaurateur & TV Personality Part One
Segment Eight: Lidia Bastianich, Chef, Restaurateur & TV Personality Part Two

Show 99, November 29, 2014: Show Preview with Producer Andy Harris

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Solvang has five traditional Danish bakeries turning out their cravable specialties. As it turns out each also has a standout creation which is their signature. For the Solvang Bakery (now a Family affair) it’s gingerbread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays. Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat.

Melissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability. Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

In Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years. Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Robert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Chef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant open to the public.

Chef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants. Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

You can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn you be treated to his acclaimed “Breakfast Experience.” It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

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

Play

Show 99, November 29, 2014: Chef Larry Forgione

Larry ForgioneChef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant his Greenwich Village restaurant, An American Place.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant in the Napa Valley open to the public.

Chef Forgione was one of the guest chefs at last weekend’s Friends of James Beard Weekend at Morgan’s in the desert at The La Quinta Resort hosted by Chef Jimmy Schmidt.

Play

November 29: Solvang Bakery, Melissa’s Produce, Hans Rockenwagner, Larry Forgione, Pechanga Casino, Inn at Europa Village

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: The Solvang Bakery
Segment Three: Corporate Chef Ida Rodriguez, Melissa’s Produce
Segment Four: Chef & Baker Hans Rockenwagner
Segment Five: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Six: Chef Larry Forgione
Segment Seven: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Eight: Executive Chef & Innkeeper Dean Thomas

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Solvang has five traditional Danish bakeries turning out their cravable specialties. As it turns out each also has a standout creation which is their signature. For the Solvang Bakery (now a Family affair) it’s gingerbread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays. Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat.

Melissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability. Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

In Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years. Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Robert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Chef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies : Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant open to the public.

Chef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants. Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

You can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn you be treated to his acclaimed “Breakfast Experience.” It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

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

Solvang has five traditional Danish bakeries turning out their cravable specialties including the famous butter cookies sold by the tub. As it turns out each also has a standout creation which is their signature.

Susan Halmes of Solvang BakeryFor the Solvang Bakery (now a Family affair with the 2nd generation involved) it’s gingerbread and jalapeno chile cheese bread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays.

Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat. From there it’s (1) cup (packed) love of family…

Chef Ida Rodriquez of Melissas World Variety ProduceMelissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability.

Since the DYP is available twelve months of the year, the consistency of this year-round supply is what this cookbook celebrates. There are 154 recipes, grouped according to the four seasons of the year, incorporating the fresh harvests of the day to enhance, support and combine with the DYP.

The Dutch Yellow Potato is grown exclusively for Melissa’s by their grower-partner in the Magic Valley region of Southern Idaho. DYPs remain dense and moist when cooked. The variety also cooks a lot quicker than other kinds of potatoes. The naturally small and uniform size of the Dutch Yellow is another characteristic that makes the variety a useful culinary tool.

Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

Hans RockenwagnerIn Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years.

Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Rockenwagner was born and raised in Germany, trained as a chef in Germany and Switzerland, and at the mere age of twenty-two moved to the U.S. to run the kitchen at Chicago’s famed Le Perroquet. Three years later, he opened Rockenwagner in Venice, quickly winning national acclaim for his fresh, inventive California take on the German classics of his youth.

Robert Schueller of Melissa's World Variety ProduceRobert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Sweet Limes are thought to be a cross between Mexican limes and sweet lemons. Melissa’s Sweet Limes are extremely sweet when ripe and without the citric acid. These sweet and delicious limes are very aromatic and juicy.

Larry ForgioneChef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant in the Napa Valley open to the public.

Chef Forgione was one of the guest chefs at last weekend’s Friends of James Beard Weekend at Morgan’s in the desert at The La Quinta Resort hosted by Chef Jimmy Schmidt.

Duane Owen of Pechanga Casino and ResortChef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants.

Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse. He also discusses the success of the new UMI Sushi & Oyster Bar which opened in December of last year as part of the hotel lobby renovation.

Dean ThomasYou can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn (10 comfortable rooms) you be treated to his acclaimed “Breakfast Experience.”

It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: The Solvang Bakery
Segment Three: Corporate Chef Ida Rodriguez, Melissa’s Produce
Segment Four: Chef & Baker Hans Rockenwagner
Segment Five: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Six: Chef Larry Forgione
Segment Seven: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Eight: Executive Chef & Innkeeper Dean Thomas

Show 96, November 8, 2014: Show Preview with Producer Andy Harris

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Two weeks ago we introduced you to the ment’or BKB Foundation (previously known as The Bocuse d’Or USA Foundation) and their Executive Director, Young Yun. The mission of the nonprofit Foundation is to inspire culinary excellence in young professionals and to preserve the traditions and quality of classic cuisine in America. They also mentor and support Team USA’s participation in the prestigious Bocuse d’Or competition staged every other year in Lyon, France.

This morning we have the winner of the Ment’or Young Chef Competition held in Beverly Hills at Thomas Keller’s Bouchon Bistro as well as Chef Timothy Hollingsworth who was Team USA in the 2009 Bocuse d’Or.

The Ventura Limoncello Co. was founded in 2007 by James Carling and Manuela Zaretti-Carling. Our mission is to be the premier producer of limoncello liqueurs in the United States. We use the recipe handed down to Manuela from her Nonna in Italy. Ventura California is home to some of the most amazing lemons in the world and their peels make a world class Limoncello.” James Carling joins us this morning.

Take a full weekend culinary journey at La Quinta Resort & Spa in La Quinta with James Beard Award-Winning Chef Jimmy Schmidt of Morgan’s in The Desert from November 21st to 23rd benefiting The James Beard Foundation. It’s a multi-event weekend highlighted by a gala dinner in Morgan’s in the desert exquisitely paired with boutique California wines. Guest Chef Larry Forgione (who was mentored by James Beard) will participate in the dinner. Chef Jimmy Schmidt has all the details.

Orange County has been a hotbed of support for the craft cocktail movement for a few years now. Only recently has it offered its community and bartenders a place to find the highest quality bar tools found nowhere else in the OC, bitters, vintage glassware and classes taught by leaders in the craft cocktail movement. With the opening last year of Gabrielle Dion’s The Mixing Glass at the OC Mix at SoCo that pressing need has been answered all in one location. Gabrielle is the mastermind behind some of the most innovative and buzzed about cocktails in Orange County. The Mixing Glass offers the needed tools and education to make superb craft cocktails at home and for the trade.

The “SoCal Restaurant Show” was on assignment in Solvang and the Santa Ynez Valley this past week. One of standout restaurants in the area, and it’s tasteful and elegant, is Root 246 in Solvang. The menu has been totally redone in the last year under the direction of newly arrived Chef Seth Nelson. It’s craft based American food utilizing as much of the local bounty as possible. Even the desserts are something special without being fussy. They make their own flavored vinegars. We’ll talk with Chef Seth.

As always there are a lot of major new Fall restaurant openings in Las Vegas both on, and off, The Strip. Our inside man in Las Vegas, Brock Radke, the Food Editor of Las Vegas Weekly is back with us to bring us up-to-date.

As we discovered earlier in the week there is a lot more to Solvang than the quaint and charming recreation of a period Danish village with multiple windmills. In addition to art, history and culture there is premium wine and a variety of standout baked goods. Food and travel writer Laura Kath, a long-time resident of the area, joins us with the intriguing overview of the area and its many varied attractions. Laura is the editor-in-chief of the annual Solvang and Santa Ynez Valley Visitors Guide. Laura is also the author of San Ysidro Ranch: A Century of Legendary Hospitality.

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

Play

Show 96, November 8, 2014: Chef Jimmy Schmidt and Morgan’s in the Desert

Jimmy SchmidtTake a full weekend culinary journey at La Quinta Resort & Spa in La Quinta with James Beard Award-Winning Chef Jimmy Schmidt of Morgan’s in The Desert from November 21st to 23rd benefiting The James Beard Foundation. It’s a multi-event weekend of celebration highlighted by a gala dinner in Morgan’s in the desert exquisitely paired with boutique California wines. Guest Chef Larry Forgione (who was mentored by James Beard) will participate in the dinner.

Friday evening, November 21st is the decadent kick-off to the festive weekend with a farmers market reception at La Quinta Resort’s palm tree grove at Morgan House, celebrating the roots of Morgan’s in the Desert.

Saturday evening brings a spectacular gala featuring a 5-course dinner prepared by James Beard Award-winning Chef Jimmy Schmidt and his special guest chef, Larry Forgione.

This impressive culinary celebration concludes with a remarkable Sunday Brunch including a one-hour Q&A with Chef Schmidt regarding the future of food in Americas.

Chef Jimmy Schmidt is with us with all the delectable details.

Play

November 8: ment’or BKB, Ventura Limoncello, Jimmy Schmidt, Gabrielle Dion, Seth Nelson, Brock Radke, Laura Kath

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: Mentor BKB Foundation’s Young Chefs Competition
Segment Three: Ventura Limoncello Co.
Segment Four: Chef Jimmy Schmidt and Morgan’s in the Desert
Segment Five: The Mixing Glass
Segment Six: Chef Seth Nelson, Root 246, Solvang
Segment Seven: Brock Radke, Food Editor – Las Vegas Weekly
Segment Eight: Laura Kath, travel journalist, Santa Ynez Valley

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Two weeks ago we introduced you to the ment’or BKB Foundation (previously known as The Bocuse d’Or USA Foundation) and their Executive Director, Young Yun. The mission of the nonprofit Foundation is to inspire culinary excellence in young professionals and to preserve the traditions and quality of classic cuisine in America. They also mentor and support Team USA’s participation in the prestigious Bocuse d’Or competition staged every other year in Lyon, France.

This morning we have the winner of the Ment’or Young Chef Competition held in Beverly Hills at Thomas Keller’s Bouchon Bistro as well as Chef Timothy Hollingsworth who was Team USA in the 2009 Bocuse d’Or.

The Ventura Limoncello Co. was founded in 2007 by James Carling and Manuela Zaretti-Carling. Our mission is to be the premier producer of limoncello liqueurs in the United States. We use the recipe handed down to Manuela from her Nonna in Italy. Ventura California is home to some of the most amazing lemons in the world and their peels make a world class Limoncello.” James Carling joins us this morning.

Take a full weekend culinary journey at La Quinta Resort & Spa in La Quinta with James Beard Award-Winning Chef Jimmy Schmidt of Morgan’s in The Desert from November 21st to 23rd benefiting The James Beard Foundation. It’s a multi-event weekend highlighted by a gala dinner in Morgan’s in the desert exquisitely paired with boutique California wines. Guest Chef Larry Forgione (who was mentored by James Beard) will participate in the dinner. Chef Jimmy Schmidt has all the details.

Orange County has been a hotbed of support for the craft cocktail movement for a few years now. Only recently has it offered its community and bartenders a place to find the highest quality bar tools found nowhere else in the OC, bitters, vintage glassware and classes taught by leaders in the craft cocktail movement. With the opening last year of Gabrielle Dion’s The Mixing Glass at the OC Mix at SoCo that pressing need has been answered all in one location. Gabrielle is the mastermind behind some of the most innovative and buzzed about cocktails in Orange County. The Mixing Glass offers the needed tools and education to make superb craft cocktails at home and for the trade.

The “SoCal Restaurant Show” was on assignment in Solvang and the Santa Ynez Valley this past week. One of standout restaurants in the area, and it’s tasteful and elegant, is Root 246 in Solvang. The menu has been totally redone in the last year under the direction of newly arrived Chef Seth Nelson. It’s craft based American food utilizing as much of the local bounty as possible. Even the desserts are something special without being fussy. They make their own flavored vinegars. We’ll talk with Chef Seth.

As always there are a lot of major new Fall restaurant openings in Las Vegas both on, and off, The Strip. Our inside man in Las Vegas, Brock Radke, the Food Editor of Las Vegas Weekly is back with us to bring us up-to-date.

As we discovered earlier in the week there is a lot more to Solvang than the quaint and charming recreation of a period Danish village with multiple windmills. In addition to art, history and culture there is premium wine and a variety of standout baked goods. Food and travel writer Laura Kath, a long-time resident of the area, joins us with the intriguing overview of the area and its many varied attractions. Laura is the editor-in-chief of the annual Solvang and Santa Ynez Valley Visitors Guide. Laura is also the author of San Ysidro Ranch : A Century of Legendary Hospitality.

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

Mentor KBK Young Chef Competition winner Lyn Wells with Thomas KellerTwo weeks ago we introduced you to the ment’or BKB Foundation (previously known as The Bocuse d’Or USA Foundation) and their Executive Director, Young Yun. The mission of the nonprofit Foundation is to inspire culinary excellence in young professionals and to preserve the traditions and quality of classic cuisine in America. The founders are Chefs Jerome Bocuse (Paul’s son,) Daniel Boulud and Thomas Keller.

They also mentor and support Team USA’s participation in the Bocuse d’Or competition staged every other year in Lyon, France. The Bocuse d’Or is considered to be the world’s most prestigious and rigorous cooking competition. The standards and traditions set by Bocuse d’Or have served as a model for ment’or BKB in building their Young Chef Competitions.

Lyn WellsThis morning we have the winner of the Ment’or Young Chef Competition, Lyn Wells of Canyon Park Café, held recently in Beverly Hills at Thomas Keller’s Bouchon Bistro as well as Chef Timothy Hollingsworth who was Team USA in the 2009 Bocuse d’Or. Timothy will be the executive chef and partner of the ambitious restaurant that will open next Fall as part of The Broad contemporary art museum located on Grand Avenue in Downtown Los Angeles.

James Carling of Ventura Limoncello CompanyThe Ventura Limoncello Co. was founded in 2007 by James Carling and Manuela Zaretti-Carling. Our mission is to be the premier producer of limoncello liqueurs in the United States. We use the recipe handed down to Manuela from her Nonna in Italy. Ventura California is home to some of the most amazing lemons in the world and their peels make a world class Limoncello.”

“Ventura Limoncello celebrates the rich tradition of Italy while embracing the adventurous style of Californians. Like all things Italian, Ventura Limoncello radiates passion and pleasure. We are pleased to now offer three award-winning, artisan, handcrafted liqueurs : Ventura Limoncello Originale, Ventura Limonmcello Crema and Ventura Orangecello Blood Orange.”

“Our tantalizing, all-natural limoncello infusions bring together our generation-honed recipe with locally grown fruit. We use only carefully selected lemon varietals, grown in the protected valleys and rolling hills of Ventura County.”

James Carling joins us this morning.

Jimmy SchmidtTake a full weekend culinary journey at La Quinta Resort & Spa in La Quinta with James Beard Award-Winning Chef Jimmy Schmidt of Morgan’s in The Desert from November 21st to 23rd benefiting The James Beard Foundation. It’s a multi-event weekend of celebration highlighted by a gala dinner in Morgan’s in the desert exquisitely paired with boutique California wines. Guest Chef Larry Forgione (who was mentored by James Beard) will participate in the dinner.

Friday evening, November 21st is the decadent kick-off to the festive weekend with a farmers market reception at La Quinta Resort’s palm tree grove at Morgan House, celebrating the roots of Morgan’s in the Desert.

Saturday evening brings a spectacular gala featuring a 5-course dinner prepared by James Beard Award-winning Chef Jimmy Schmidt and his special guest chef, Larry Forgione.

This impressive culinary celebration concludes with a remarkable Sunday Brunch including a one-hour Q&A with Chef Schmidt regarding the future of food in Americas.

Gabrielle Dion of the Mixing GlassOrange County has been a hotbed of support for the craft cocktail movement for a few years now. Only recently has it offered its community and bartenders a place to find the highest quality bar tools found nowhere else in the OC, bitters, vintage glassware and classes taught by leaders in the craft cocktail movement. With the opening last year of Gabrielle Dion’s The Mixing Glass at the OC Mix at SoCo that pressing need has been answered, all under one roof.

Gabrielle is the mastermind behind some of the most innovative and buzzed about cocktails in Orange County. The Mixing Glass offers the needed tools and education to make superb craft cocktails at home and for the trade.

The Mixing Glass also hosts regular classes ranging from how to make homemade ingredients for cocktails, as well as bar mechanics, and Mixology 101. Look for Holiday Cocktails 101 on Thursday, November 20th from 7 to 9:00 p.m.

Seth NelsonThe “SoCal Restaurant Show” was on assignment in Solvang and the Santa Ynez Valley this past week. One of standout restaurants in the area, and it’s tasteful and elegant, is Root 246 in Solvang. The menu has been totally redone in the last year under the direction of newly arrived Chef Seth Nelson.

It’s craft based American food utilizing as much of the local bounty as possible. Even the desserts are something special without being fussy. They make their own flavored vinegars. There is an intimate 4-seat chef’s table right in the kitchen.

There is also a serious libation program. Available at Root 246 is one of the most extensive collections of local wines available in the area. They also pride themselves on the whiskey labels and choices for craft beers. It’s a standout cocktail program.

Root 246 is owned by the Santa Ynez Band of Chumash Indians.

We’ll chat with Chef Seth.

Brock Radke of Las Vegas WeeklyAs always there are a lot of major new Fall restaurant openings in Las Vegas both on, and off, The Strip. On The Strip the chatter is about the new Border Grill in The Forum Shops at Caesars and Jose Andres’ restaurants at the SLS Las Vegas. Off The Strip in Summerlin the buzz is about restaurateur Elizabeth Blau’s and Chef Kim Cantweenwalla’s Made LV in Tivoli Village and the Wolfgang Puck Bar & Grill.

Our inside man in Las Vegas, Brock Radke, the greatly respected Food Editor of Las Vegas Weekly is back with us to bring us up-to-date on what new spots are worth spending your dining dollars on.

Laura Kath of Mariah MarketingAs we discovered earlier in the week there is a lot more to Solvang than the quaint and charming recreation of a period Danish village with multiple windmills. In addition to art, history and culture there is premium wine and a variety of standout baked goods. Intertwined in the rich history of the area are the Santa Ynez Band of Chumash Indians, the Spanish Missionaries, and the Danes.

Food and travel writer Laura Kath, a long-time resident of the area, joins us with the intriguing overview of the area and it’s many varied attractions. Laura is the editor-in-chief of the annual Solvang and Santa Ynez Valley Visitors Guide. Laura is also the author of San Ysidro Ranch: A Century of Legendary Hospitality.

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: Mentor BKB Foundation’s Young Chefs Competition
Segment Three: Ventura Limoncello Co.
Segment Four: Chef Jimmy Schmidt and Morgan’s in the Desert
Segment Five: The Mixing Glass
Segment Six: Chef Seth Nelson, Root 246, Solvang
Segment Seven: Brock Radke, Food Editor – Las Vegas Weekly
Segment Eight: Laura Kath, travel journalist, Santa Ynez Valley