November 15: Noah Blom, Rick Rodgers, Simon Majumdar, Jo-Jo Doyle, Susan Feniger

Podcasts

Segment One: Show Preview with Guest Host Noah Blom
Segment Two: Thanksgiving Cooking Tips with Chef Noah Blom
Segment Three: Rick Rodgers, cookbook author and culinary instructor
Segment Four: Simon Majumdar Part One
Segment Five: Simon Majumdar Part Two
Segment Six: Executive Chef Jo-Jo Doyle, Honda Center
Segment Seven: Susan Feniger, Border Grill and Mud Hen Tavern
Segment Eight: Chef Noah Blom, ARC Restaurant Food & Libations and Shuck Oyster Bar

Chef Noah Blom, the executive chef and partner of ARC Restaurant Food & Libation, is this week’s guest host. Now a preview of today’s full show…

In his formative years Chef Noah worked in some incredible restaurants including Restaurant Daniel in Manhattan. He also opened restaurants for Laurent Tourendel. In Orange County, before he started ARC, he was part of the culinary team at Mesa. With the high pressure Thanksgiving Holiday ahead he has some great practical tips to make your Thanksgiving less stressful and more delicious.

Rick Rodgers is an award-winning cookbook author and cooking teacher and the accomplished writer of more than forty cookbooks on subjects ranging from baking to grilling, and more. Rodgers often works behind the scenes as a recipe tester, co-author, and valued consultant on cookbooks by other authors.

Just in time for the Holidays is The Big Book Of Sides – More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces and More. What’s the Thanksgiving feast without the assortment of tasty sides? Rick gives the humble side dish its due, elevating it to its proper, important place on the menu – front and center.

You know food historian Simon Majumdar as the no-nonsense judge on Food Network’s hit series, “Cutthroat Kitchen” with Alton Brown. Majumdar’s new food series, “EAT : The Story of Food” launches soon on National Geographic Channel. The show examines how food impacts societies throughout history.

The Ducks are back on the ice at Honda Center so it’s a good time to revisit Executive Chef Jo-Jo Doyle and see what is new in cravable edibles for the season. Chef Jo-Jo even has a new, full-service restaurant, Standing ‘O’ in his domain. What’s tending in various outlets for hearty appetites is the Hot Brown, the New Orleans Muffuletta, and the One Pound Meatball over Penne Pasta.

Susan Feniger is the co-executive chef and co-owner of the popular and critically acclaimed Border Grill restaurants and Truck serving modern Mexican food in Las Vegas, Santa Monica and Downtown Los Angeles.A second Border Grill location in Las Vegas is newly opened at The Forum Shops at Caesars (also the home of the pioneering Spago Las Vegas.)

One of the already talked about attractions of the new Border Grill Las Vegas is the ceviche bar. “We’re excited to offer a variety of fresh, sustainable seafood from our new ceviche and oyster bar, inspired by the flavors from our first trip to Veracruz where we tasted the most incredible ceviche,” says Susan Feniger.

Away from the Border Grill empire Feniger is also the principal of Mud Hen Tavern in Los Angeles.

At last a chance to chat with Chef Noah about ARC which is just under two-years old. After being open for all of six weeks, ARC was referred to as one of the “most important restaurants to open in America this decade” by respected food and travel journalist, Brad A. Johnson of The Orange County Register. He is the recipient of a prestigious James Beard Award for excellence in food writing.

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

Marin Howarth and Executive Chef Noah BlomIn his formative years Chef Noah worked in some incredible restaurants including Restaurant Daniel in Manhattan. He also opened restaurants for Laurent Tourendel. In Orange County, before he started ARC, he was part of the culinary team at Mesa. With the high pressure Thanksgiving Holiday ahead he has some great practical tips to make your Thanksgiving less stressful and more delicious.

Chef Noah’s wife and partner, Marin Howarth, runs the front-of-the house at ARC.

Rick RodgersRick Rodgers is an award-winning cookbook author and cooking teacher and the accomplished writer of more than forty cookbooks on subjects ranging from baking to grilling, and more. Rodgers often works behind the scenes as a recipe tester, co-author, and valued consultant on cookbooks by other authors, including Sarabeth Levine of Sarabeth’s Bakery

Rodgers has also penned corporate cookbooks for well-known clients such as Kingsford Charcoal and Sur La Table, as well as many titles for Williams-Sonoma.

Just in time for the Holidays is The Big Book of Sides – More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces and More. What’s the Thanksgiving feast without the assortment of tasty sides ? Side dishes make the meal. Rick gives the humble side dish its due, elevating it to its proper, important place on the menu – front and center.

“With 32 color photos, main course pairings for every recipe and a guide to the best cooking methods, The Big Book of Sides provides answers to the age-old question of what to serve with what, with side dishes for all seasons, celebrations, occasions and even everyday weeknight meals.”

Simon MajumdarYou know food historian Simon Majumdar as the no-nonsense judge on Food Network’s hit series, “Cutthroat Kitchen” with Alton Brown. Majumdar’s new food series, “EAT: The Story of Food” launches soon on National Geographic Channel. The show examines how food impacts societies throughout history.

“This is a wonderful way to look at the world because it’s so universal.” Majumdar said. “As I’ve travelled around the world I’ve seen how much food impacts every society and every period in history, and how much it impacts the world we live in today”

“Traveling around the United States over the past year, I saw that it’s a country that finds lots of ways to argue with each other – over religion, guns, politics, you name it. But once you have a meal with someone in their home, it becomes a different equation. I always say it’s hard to have an argument with someone when you have a mouthful of ribs. I think if we all are together, we’d probably have a better society.”

Majumdar is the author of “Eat My Globe” and “Eating For Brittan.” His new book, “Fed White and Blue,” is scheduled for release in 2015.

It’s just been announced that Simon Majumdar will be the new master of ceremonies for the 2015 Golden Foodie Awards at the Fairmont Newport Beach hotel on September 27, 2015.

“For far too long, Orange County has been the neglected middle child of the Southern California food world. Now, however, it has emerged from the shadow of its larger siblings, Los Angeles and San Diego to be recognized for the variety and quality of its vibrant dining scene, and the energy, enthusiasm and skill of those who work in its many restaurants and bars,” Majumdar says.”

Jo Jo DoyleThe Ducks are back on the ice at Honda Center so it’s a good time to revisit Executive Chef Jo-Jo Doyle and see what is new in cravable edibles for the season. Chef Jo-Jo even has a new, full-service restaurant, Standing ‘O’ in his growing domain .

What’s tending in various outlets for hearty appetites is the Hot Brown, the New Orleans Muffuletta, and the One Pound Meatball over Penne Pasta.

An eagerly anticipated (and long in the works) Wahoo’s Fish Taco outlet is also new for the season.

As of July 2013 Honda Center (unusually) took its food and beverage operations in-house. This is a direction that only a very small number of arenas have taken on.

Chef Doyle assisted with the development of the division including menus, procedures and culture. Bringing with him over 15 years of experience, Chef Doyle is responsible for managing all food and beverage offerings at Honda Center. Prior to Honda Center he served as Executive Chef at the legendary Churchill Downs.

Susan Feniger of Mud Hen TavernSusan Feniger is the co-executive chef and co-owner of the popular and critically acclaimed Border Grill restaurants and Truck serving modern Mexican food in Las Vegas, Santa Monica and Downtown Los Angeles.

A second Border Grill location in Las Vegas is newly opened at The Forum Shops at Caesars (also the home of the pioneering Spago Las Vegas.)

One of the already talked about attractions of the new Border Grill Las Vegas is the ceviche bar. “We’re excited to offer a variety of fresh, sustainable seafood from our new ceviche and oyster bar, inspired by the flavors from our first trip to Veracruz where we tasted the most incredible ceviche,” says Susan Feniger.

Away from the Border Grill empire Feniger is also the principal of Mud Hen Tavern in Los Angeles.

Susan and her business partner, Mary Sue Milliken, were early pioneers of Food Network with the long-running series, “Too Hot Tamales.” They have also authored five cookbooks including Cooking with Too Hot Tamales. Active members of the community, both play leading roles in Share Our Strength and the Scleroderma Research Foundation.

Noah BlomFinally a chance to chat with Chef Noah about ARC which is just under two-years old. Their provocative tagline is : “Dirty. Sexy. Happiness.”

After being open for all of six weeks, ARC was referred to as one of the “most important restaurants to open in America this decade” by respected food and travel journalist, Brad A. Johnson of The Orange County Register. He is the recipient of a prestigious James Beard Award for excellence in food writing.

Earlier in the year the OC Register Magazine (February 4th) awarded Chef Noah the accolade of “Chef of the Year”

“ARC’s culinary focus is on flame, flavor and finesse – every item is crafted over an open fire in a kitchen where there is nowhere to hide,” explained Noah Blom. “Our goal is to embrace the lost love of simplicity, while satiating the guest with classic dishes that focus on fresh, farmed and vibrant ingredients.”

Podcasts

Segment One: Show Preview with Guest Host Noah Blom
Segment Two: Thanksgiving Cooking Tips with Chef Noah Blom
Segment Three: Rick Rodgers, cookbook author and culinary instructor
Segment Four: Simon Majumdar Part One
Segment Five: Simon Majumdar Part Two
Segment Six: Executive Chef Jo-Jo Doyle, Honda Center
Segment Seven: Susan Feniger, Border Grill and Mud Hen Tavern
Segment Eight: Chef Noah Blom, ARC Restaurant Food & Libations and Shuck Oyster Bar

Show 53, December 21, 2013: Host Jet Tila and Producer Andy Harris

What's Cooking with Jet Tila and Travis RodgersThanks for all the supportive words about “What’s Cooking with Travis and Chef Jet Tila” heard just after 7:50 a.m. on Friday morning on AM 830 KLAA as part of “The Travis Rodgers Show.” Travis is taking a well-earned Holiday break. The segment will return just after 7:50 a.m. on Friday, January 4th. The previous features are all available for your listening pleasure within the “Media” area of the “SoCal Restaurant Show” Website.

Chef Jet and Producer Andy preview the show. Highlights are Susan Feniger talking about her new Mud Hen Tavern on the site of the former Street in Hollywood, Troy Johnson, the Food Critic of San Diego Magazine, and Celebrity Chef Brian Malarkey (from San Diego) who is opening an ambitious restaurant on The Sunset Strip.

Play

Show 53, December 21, 2013: Celebrity Chef Susan Feniger of The Border Grills and Mud Hen Tavern

Susan Feniger of Mud Hen TavernChef Susan Feniger of Border Grill (Santa Monica, Los Angeles and Las Vegas) and Food Network’s “Too Hot Tamales” fame is back with us to talk about the revamping of Susan Feniger’s Street in Hollywood. It’s been refurbished as the Mud Hen Tavern. The concept is more of a comfortable neighborhood bar and restaurant where regulars can come and hang out more than one time per week.

As with Street the Executive Chef and Partner is Kajsa Alger. Some of Street’s classic favorites remain on the menu including Kaya Toast. A rotating collection of eight craft beers is available on tap. Another eight hand-crafted beers are available in bottles.

Susan enthusiastically recommends the Hangover Burger with a fried egg and bacon and the decadent Cinnamon Roll Bread Pudding for dessert. Also there are plenty of offerings for the vegetarian-inclined.

New is the Panini station. Also the wood-burning oven features an expanded menu of pizzas.

Play

December 21: Troy Johnson, Got Kosher, Aaron Fry, Susan Feniger, Brian Malarkey, Brian Malarkey,

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part One
Segment Three: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part Two
Segment Four: Alain Cohen of Got Kosher Café & Bakery, Los Angeles
Segment Five: Aaron Fry, Honeymoon Dining in Maui
Segment Six: Celebrity Chef Susan Feniger of The Border Grills and Mud Hen Tavern
Segment Seven: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part One
Segment Eight: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part Two

Update on the benefit at The Church Key on Sunday, December 8th to aid the unfortunate victims of Typhoon Haiyan in the Philippines. The evening raised $10,000 which will get into the proper hands to support the relief effort. This event came together very quickly so kudos to all involved!

What's Cooking with Jet Tila and Travis RodgersThanks for all the supportive words about “What’s Cooking with Travis and Chef Jet Tila” heard just after 7:50 a.m. on Friday morning on AM 830 KLAA as part of “The Travis Rodgers Show.” Travis is taking a well-earned Holiday break. The segment will return just after 7:50 a.m. on Friday, January 4th. The previous features are all available for your listening pleasure within the “Media” area of the “SoCal Restaurant Show” Website.

Chef Jet and Producer Andy preview the show. This week we’re sending the well-deserved love to our listeners in San Diego. Troy Johnson, the Restaurant Editor of San Diego Magazine is with us to share what’s new in San Diego. We’ll also talk with “Top Chef” alum Brian Malarkey of Enlightened Hospitality. He’s bringing one of his successful San Diego restaurant concepts to the Sunset Strip.

Troy JohnsonTroy Johnson, the Food Editor of San Diego Magazine, represents the new breed of youthful restaurant journalists with a point-of-view. It’s, fortunately, not an elitist approach and Troy aims to make restaurant-going accessible for all.

You perhaps remember him on Food TV from his Cooking Channel series, “Crave.” He’s also one of the regular judges on Food Network’s new Sunday evening “Guy’s (Fieri) Grocery Games.”

There is a lot happening on the San Diego restaurant scene. The big noise is that chef and restaurateur Richard Blais is leaving his base in Atlanta to open Juniper & Ivy in the Little Italy area of San Diego. It will seat 200 when open so this is an ambitious project! Chef Blais is probably best known nationally for his multiple seasons on Bravo’s “Top Chef.”

Celebrity Chef Brian Malarkey (of Bravo’s “Top Chef” & ABC’s “The Taste”,) a multiple concept restaurant operator in San Diego, is bringing his Herringbone concept to The Mondrian Hotel on The Sunset Strip in West Hollywood in early 2014. Troy talks about Chef Brian’s history in San Diego and what his establishments are all about. The original Herringbone is in La Jolla.

The Headquarters, a new development in Downtown San Diego with destination restaurants is creating a lot of attention. Nancy Silverton’s Pizzeria Mozza from Hollywood is one on the anchor tenants there already attracting lots of buzz. It’s the former Police Department Headquarters and there is even an original cell preserved for visitors to see.

Avant Restaurant in San DiegoAfter a long run (opened in 1968) as a high-end destination restaurant of celebration El Bizcocho at the Rancho Bernardo Inn has been reborn as the more contemporary Avant. San Diego star chef Gavin Kaysen was an alum of El Bizcocho. He’s now overseeing all the Café Bouluds for Daniel Boulud in New York!

Troy notes that the Hatch Design Group worked on a $2.5 million budget to create the new space. “The mercy killing of El Bizcocho clears the way for a new era at Avant” is the title of Troy’s recent review in San Diego Magazine.

If you think Tunisian fare is the same as the foods of Morocco then you perhaps need a refresher course. No eating with the fingers or belly dancers here. It’s actually more Mediterranean and North African fare.

Alain Cohen of Got Kosher Cafe and BakeryAlain Cohen of Got Kosher Café & Bakery located in Los Angeles Borscht Belt on Pico Blvd. joins us to give a quick education. Don’t let the “Kosher” part or the name scare you. The Jews were in Tunisia before Muhammad or the rise of Islam.

The tasty Merguez sausage with harissa appetizer is house-made.

One of Got Kosher’s specialties is “Shwar-guez.” It’s their take on schwarma. It’s ground beef seasoned with their merguez sausage spices and grilled on a schwarma pit.

Tunisian Couscous is also a popular specialty. The versions are Couscous au Poulet, Couscous Masson (with braised beef and beef meatballs,) Couscous Royal ( with chicken, beef, lamb brochettes and merguez,) and Vegetarian Couscous.

They also house-bake some incredible varieties of challah

It’s Christmas / New Year’s Holiday vacation time and that means a lot of getaways to Maui. We have a mouth-watering Lahaina dining report from an informed, recent visitor.

Aaron Fry just returned from his glorious honeymoon in Maui. Aaron is a master bartender as well as a senior Board Operator right here at AM 830 KLAA. We’re turning the microphone around on him this morning.

Fleetwoods on Front StreetAaron and his new bride enjoyed a couple of visits to Fleetwood’s on Front Street in the heart of Old Lahaina. The second level of the 10,000 square foot establishment affords an incredible ocean view and there is live music nightly. The principal is Mick Fleetwood, the well-know rock drummer. When he’s not touring he spends most of his time on Maui.

Although it’s a casual setting they are equally serious about their food. The chef advisor is Scott Leibfried (who you’ll remember as one of the two sous chefs for Gordon Ramsay on Fox’s “Hell’s Kitchen.”) Chef Scott continues with the project.

Look for “Today’s Local Fish” and the 10 oz. Grilled Filet with Big Island Hamakua Mushrooms as standout dishes.

Maui Brewing Company CoCoNut PorTeRAaron is a craft beer aficionado so also on his Maui menu was a stop at the celebrated brewpub of the Maui Brewing Co. This is the most successful craft brewery in The Islands and quite a story. Their only “problem” is that they can’t keep up with demand on The Mainland. They can their most popular styles and they are available in California. One of their signature brews is their award-winning CoCoNut PorTeR. The brewpub features some seasonal styles only available on Maui.

The food is seriously good, too, and a big attraction for locals. They even make their own salad dressings. You can’t go wrong with their pizzas or the Kalua Pork Sliders.

Susan Feniger of Mud Hen TavernChef Susan Feniger of Border Grill and Food Network’s “Too Hot Tamales” fame is back with us to talk about the revamping of Susan Feniger’s Street in Hollywood. It’s been refurbished as the Mud Hen Tavern. The concept is more of a comfortable neighborhood bar and restaurant where regulars can come and hang out more than one time per week.

As with Street the Executive Chef and Partner is Kajsa Alger. Some of Street’s classic favorites remain on the menu including Kaya Toast. A rotating collection of sixteen craft beers is available on tap.

Susan enthusiastically recommends the Hangover Burger with a fried egg and bacon and the decadent Cinnamon Roll Bread Pudding for dessert. Also there are plenty of offerings for the vegetarian-inclined.

Brian MalarkeyYou know Chef Brian Malarkey from “Top Chef: Season 3, Miami” on Bravo and Season 1 of ABC’s “The Taste.” In real life he’s also a highly successful restaurateur in San Diego (and Scottsdale and Austin) with major financial backing.

In a bold move he’s bringing an expanded Herringbone (La Jolla) to The Mondrian on the fabled Sunset Strip in January. After a major gut-rehab it’s replacing the pricey Asia de Cuba at this hip & happening boutique luxury hotel. The panoramic 180 degree view from the restaurant toward the coast, now improved, is pretty spectacular. He’s responsible for all foodservice at The Hotel including in-room dining and functions.

The food is Herringbone’s own “Fish Meats Field” cuisine. A favorite is Pork Belly with wood roasted sunchokes, manila clams, and calvados and green apple jus.

Executive Chef Brian Mararkey of Enlightened Hospitality Group encores for a second segment. His growing collection of restaurants, with a San Diego base, includes Searsucker, Herringbone (La Jolla and January opening in West Hollywood,) Gabardine, and Green Acre.

Chef Brian has cooked in Los Angeles previously. Very early in his professional career he was in the kitchen at Michel Richard’s Citrus.

Chef Brian very honestly explains how he paid his dues during his 20s and 30s before becoming the executive chef at The Oceanaire Seafood Room in San Diego. That eventually led to his casting on Bravo’s “Top Chef.” He’s surprised that so many young people graduating from culinary schools think they can just walk into being celebrities on food TV without a proper foundation.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part One
Segment Three: Troy Johnson, Editor-at-Large & Food Critic of San Diego Magazine Part Two
Segment Four: Alain Cohen of Got Kosher Café & Bakery, Los Angeles
Segment Five: Aaron Fry, Honeymoon Dining in Maui
Segment Six: Celebrity Chef Susan Feniger of The Border Grills and Mud Hen Tavern
Segment Seven: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part One
Segment Eight: Executive Chef Brian Malarkey of Enlightened Hospitality Group, San Diego Part Two