Show 276, June 2, 2018: Show Preview with Co-Hosts Andy Harris & Andrew Gruel

Program Note :
Next Saturday, June 9th only
we unusually follow the early Angel game (playing Minnesota) from 3 to 5:00 p.m. Please don’t miss us! We’re there for you…

Condolences to The Brennan Family in New Orleans on the passing of Family Matriarch Miss Ella Brennan. Among her many important accomplishments was discovering Emeril Lagasse and Paul Prudhomme. The Jazz Sunday Brunch at Commander’s Palace is a local tradition. Ella also originated the signature NOLA dessert, Bananas Foster. We recommend her biography (written with her daughter Ti Adelaide Martin) Miss Ella of Commander’s Palace. (Ti has been a previous guest on the show.)

Now an attention-grabbing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with an informative and entertaining show.

If you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a real page turner for genuine foodies. Andrew Friedman joins us.

2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & LeisureHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

Caroline Styne is our guest with a delicious preview.

After four centuries in Japan and almost four decades in the United StatesCHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya. Owner & President Yuta Tsunoda has all the intriguing details.

The newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed it’s 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients. General Manager Shawn O’Shaughnessy taps the keg for us.

Would you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors ? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a memorable dining experience that you simply won’t find elsewhere…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of farm-raised salmon and farm-raised seafood in general. We’ll get the highlights of his informed presentation.

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

Play

Show 195, October 29, 2016: Ti Martin, Commander’s Palace, New Orleans

Ti Adelaide MartinThe Brennan Family represents the royalty of highly influential restaurateurs in New Orleans. The dynasty is led by the incomparable Miss Ella Brennan. She is a mother, chef mentor, and blunt-talking matriarch of the Brennan Family’s New Orleans empire whose flagship is the pioneering Commander’s Palace. Miss Ella and her daughter, Ti Adelaide Martin, have written her absorbing biography and, as expected, it’s a page-turner. Ti Martin joins us with a preview.

Ella Brennan, “Miss Ella,” changed the way America eats. At 18-years old, she went to work at her brother’s bar on Bourbon Street. The New Orleans dining scene had no idea what was about to hit it. Turns out it was one of America’s greatest business coaches, whose impact on the restaurant industry and Creole cuisine is evident across the nation today. Miss Ella of Commander’s Palace is the story of The Brennan Family’s beloved restaurant matriarch!

When Miss Ella and her family launched Commander’s Palace, it quickly became the city’s most popular restaurant, where famous chefs such as Paul Prudhomme, Emeril Lagasse, and James Beard Award winner Troy McPhail got their start.

Ti Adelaide Martin is the daughter of Ella Brennan. Raised in New Orleans, she has followed in her mother’s footsteps and is now co-proprietor of Commander’s Palace. She remembers her mother “always hosting these lavish parties at our house,” she recalls. “There were always lots of interesting people there from around the country, many from the culinary world.”

Play

Show 110, February 14, 2015: Show Preview with Producer & Co-Host Andy Harris

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Chef Andrew Gruel of Slapfish is back in the Guest Host seat on February 21st. Now a preview of today’s abundantly overstuffed show with a dash of romance in celebration of Valentine’s Day.

Twenty Eight Restaurant & Lounge is hosting its first exclusive Chef Dinner prepared by “Top Chef New Orleans’ star contestants Chef Shirley Chung and Chef Nina Compton. (Chef Nina was voted “Fan Favorite” for her season on “Top Chef.”) This fierce, highly competitive female duo is coming together to present an incredible menu for two seatings per night on Wednesday, February 25th and Thursday, February 26th. Twenty percent of ticket sales will benefit Share Our Strength’s No Kid Hungry campaign. Chefs Shirley and Nina join us with a tempting preview of the stellar evenings.

 

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-produced cuisine in the United States. By 1980, it had become the country’s most popular ethnic cuisine. Chop Suey, USA – The Story of Chinese Food in America by Yong Chen offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Our guest, Yong Chen, raised by his food-loving mother in China, is a professor of history at the University of California, Irvine.

 

With Mardi Gras in full swing and Fat Tuesday coming up it’s time to talk about the wonderful tradition of King Cakes with our New Orleans food authority, Gisele Perez. Food historian and chef, Gisele Perez, is a contributor to SoFab Magazine, the official publication of the Southern Food and Beverage Institute and a New Orleans native who recently returned there after a long stay in Los Angeles. She is also the chef/proprietor of Small Pleasures, a full service boutique catering firm based in New Orleans.

 

Chef Damian Stanley is the always on the move Executive Sous Chef at the Pechanga Resort Casino in Temecula. Since the hotel tower and casino opened in 2002 at Pechanga they have enjoyed an outstanding reputation for the quality and diversity of their food and beverage offerings. Chef Damian was the project manager for one of their newest interactive fine-dining spots, Umi Sushi and Oyster Bar. Chef Damian will also preview the upcoming 2-day, Chocolate Decadence and Pechanga Wine Festival where fine chocolate and premium wines come together on February 27th and 28th.

 

 

The 10th Annual Los Angeles Travel & Adventure Show brings thousands of travel options and international culture and cuisine to the Long Beach Convention Center the Weekend of February 21st and 22nd.

The nation’s largest travel show features an impressive roster of celebrity expert travel speakers including Travel Channel’s Samantha Brown, Rick Steves, Pauline Frommer, Peter Greenberg and Phil Keoghan. Food, wine and travel journalist Linda Kissam is the President of the International Food, Wine and Travel Writers Association. IFWTWA is part of the L.A. Travel & Adventure Show and Linda is with us to provide an overview of the event.

It’s the 7th banner year for OC Restaurant Week coming up on March 1st (Sunday) through March 7th (Saturday.) The popular annual promotion provides a wide variety of dining options ranging from casual and family friendly establishments to upscale and fine dining. The values at every price level are especially diner-friendly. During the weeklong event, participating restaurants will offer special three-course menus, many with a cocktail or signature item at no additional cost. Veteran restaurateur Don Myers, the co-owner of Brunos Italian Kitchen and ChaCha’s Latin Kitchen (both in Downtown Brea) is participating in OC Restaurant Week. He’s here to provide all the delicious details.

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

 

Play

Show 110, February 14, 2015: Chefs Shirley Chung & Nina Compton of “Top Chef” Season 11

Shirley ChungThe newly launched Twenty Eight Restaurant & Lounge is hosting its first exclusive Chef Dinner prepared by “Top Chef New Orleans’” star contestants Chef Shirley Chung and Chef Nina Compton. (Chef Nina was voted “Fan Favorite” for her season on “Top Chef.”) This fierce, highly competitive female duo is coming together to present an incredible menu for two seatings per night on Wednesday, February 25th and Thursday, February 26th.

Twenty percent of ticket sales will benefit Share Our Strength’s No Kid Hungry campaign. The organization is ending childhood hunger in America by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals.

Chef Shirley and Chef Nina will present a seven-course collaborative menu. Each chef will present three courses inspired by their competition dishes on “Top Chef” Season 11.The dinner will feature two seatings from 5 p.m. to 6 p.m. and again from 7:30 p.m. to 8:30 p.m. each night

on Wednesday, February 25th and Thursday, February 26th. Tickets for the Top Chef Duo Dinner are priced at $168 per guest ($68 for wine and cocktail pairings.)

Chef Nina confirms that she is next going to be doing a restaurant in New Orleans.

Chefs Shirley and Nina join us with a tempting preview of the stellar evenings.

 

Play

Show 110, February 14, 2015: Food Historian & Chef, Gisele Perez on King Cakes

Gisele PerezWith Mardi Gras in full swing and Fat Tuesday coming up it’s time to talk about the tradition of King Cakes with our New Orleans food authority, Gisele Perez. Food historian and chef, Gisele Perez, is a contributor to SoFab Magazine, the official publication of the Southern Food and Beverage Institute and a New Orleans native who recently returned there after a long stay in Los Angeles. She is also a food blogger with her popular Pain Perdu Blog.

One of the most popular foods during Mardi Gras is the King Cake, consumed by the carload and traditionally sold in bakeries, grocery stores and delis from January 6th to Ash Wednesday. Locals and visitors alike eat King Cakes for breakfast, coffee break, and dessert. In fact, almost any excuse to grab a slice will do.

The tradition of King Cakes dates back to the Middle Ages when a popular devotion during Christmas was placed on the Three Wise Men (or Kings) who followed the North Star to find Christ. The twelfth night after the birth of Christ marks the end of Christmas and the celebration of the Epiphany. Thus, Twelfth Night in some cultures becomes a time for pageants and giving special presents to children. Along with gifts came the celebratory cake, or King Cake.

In preparation for this segment Gisele graciously combed The Crescent City seeking out what’s new in contemporary King Cakes. Check her blog for the enticing images and descriptions. Her favorite of the new wave is the Ponchatoula Strawberry King Cake from Maurice’s French Pastries.

 

Play

February 14: Shirley Chung, Nina Compton, Chop Suey USA, Gisele Perez, Pechanga Resort Casino, Linda Kissam, OC Restaurant Week

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Chefs Shirley Chung & Nina Compton of “Top Chef” Season 11
Segment Three: Chop Suey, USA – The Story of Chinese Food in America
Segment Four: Food Historian & Chef, Gisele Perez on King Cakes
Segment Five: Damian Stanley, Executive Sous Chef, Pechanga Resort & Casino Part One
Segment Six: Damian Stanley, Executive Sous Chef, Pechanga Resort & Casino Part Two
Segment Seven: LA Travel & Adventure Show
Segment Eight: OC Restaurant Week 2015

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Chef Andrew Gruel of Slapfish is back in the Guest Host seat on February 21st. Now a preview of today’s abundantly overstuffed show with a dash of romance in celebration of Valentine’s Day.

Twenty Eight Restaurant & Lounge is hosting its first exclusive Chef Dinner prepared by “Top Chef New Orleans’” star contestants Chef Shirley Chung and Chef Nina Compton. (Chef Nina was voted “Fan Favorite” for her season on “Top Chef.”) This fierce, highly competitive female duo is coming together to present an incredible menu for two seatings per night on Wednesday, February 25th and Thursday, February 26th. Twenty percent of ticket sales will benefit Share Our Strength’s No Kid Hungry campaign. Chefs Shirley and Nina join us with a tempting preview of the stellar evenings.

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-produced cuisine in the United States. By 1980, it had become the country’s most popular ethnic cuisine. Chop Suey, USA – The Story of Chinese Food in America by Yong Chen offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Our guest, Yong Chen, raised by his food-loving mother in China, is a professor of history at the University of California, Irvine.

With Mardi Gras in full swing and Fat Tuesday coming up it’s time to talk about the tradition of King Cakes with our New Orleans food authority, Gisele Perez. Food historian and chef, Gisele Perez, is a contributor to SoFab Magazine, the official publication of the Southern Food and Beverage Institute and a New Orleans native who recently returned there after a long stay in Los Angeles. She is also the chef/proprietor of Small Pleasures, a full service boutique catering firm based in New Orleans.

Chef Damian Stanley is the always on the move Executive Sous Chef at the Pechanga Resort Casino in Temecula. Since the hotel tower and casino opened in 2002 at Pechanga they have enjoyed an outstanding reputation for the quality and diversity of their food and beverage offerings. Chef Damian was the project manager for one of their newest interactive fine-dining spots, Umi Sushi and Oyster Bar. Chef Damian will also preview the upcoming 2-day, Chocolate Decadence and Pechanga Wine Festival where fine chocolate and premium wines come together on February 27th and 28th.

The 10th Annual Los Angeles Travel & Adventure Show brings thousands of travel options and international culture and cuisine to the Long Beach Convention Center the Weekend of February 21st and 22nd. The nation’s largest travel show features an impressive roster of celebrity expert travel speakers including Travel Channel’s Samantha Brown, Rick Steves, Pauline Frommer, Peter Greenberg and Phil Keoghan. Food, wine and travel journalist Linda Kissam is the President of the International Food, Wine and Travel Writers Association. IFWTWA is part of the L.A. Travel & Adventure Show and Linda is with us to provide an overview of the event.

It’s the 7th banner year for OC Restaurant Week coming up on March 1st (Sunday) through March 7th (Saturday.) The popular annual promotion provides a wide variety of dining options ranging from casual and family friendly establishments to upscale and fine dining. The values at every price level are especially diner-friendly. During the weeklong event, participating restaurants will offer special three-course menus, many with a cocktail or signature item at no additional cost. Veteran restaurateur Don Myers, the co-owner of Brunos Italian Kitchen and ChaCha’s Latin Kitchen (both in Downtown Brea) is participating in OC Restaurant Week. He’s here to provide all the delicious details.

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

Shirley ChungThe newly launched Twenty Eight Restaurant & Lounge is hosting its first exclusive Chef Dinner prepared by “Top Chef New Orleans’” star contestants Chef Shirley Chung and Chef Nina Compton. (Chef Nina was voted “Fan Favorite” for her season on “Top Chef.”) This fierce, highly competitive female duo is coming together to present an incredible menu for two seatings per night on Wednesday, February 25th and Thursday, February 26th.

Twenty percent of ticket sales will benefit Share Our Strength’s No Kid Hungry campaign. The organization is ending childhood hunger in America by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals.

Chef Shirley and Chef Nina will present a seven-course collaborative menu. Each chef will present three courses inspired by their competition dishes on “Top Chef” Season 11.The dinner will feature two seatings from 5 p.m. to 6 p.m. and again from 7:30 p.m. to 8:30 p.m. each night on Wednesday, February 25th and Thursday, February 26th. Tickets for the Top Chef Duo Dinner are priced at $168 per guest ($68 for wine and cocktail pairings.)

Chefs Shirley and Nina join us with a tempting preview of the stellar evenings.

 Chop Suey USA The Story of Chinese Food in AmericaAmerican diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-produced cuisine in the United States. By 1980, it had become the country’s most popular ethnic cuisine. Chop Suey, USA – The Story of Chinese Food in America by Yong Chen offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption.

“Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food’s tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience. This explains why Americans preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald’s, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews.”

Chop Suey, USA just received honorable mention in the 2015 PROSE Awards in the category of American History.

Our guest, Yong Chen, raised by his food-loving mother in China, is a professor of history at the University of California, Irvine.

Gisele PerezWith Mardi Gras in full swing and Fat Tuesday coming up it’s time to talk about the tradition of King Cakes with our New Orleans food authority, Gisele Perez. Food historian and chef, Gisele Perez, is a contributor to SoFab Magazine, the official publication of the Southern Food and Beverage Institute and a New Orleans native who recently returned there after a long stay in Los Angeles. She is also the chef/proprietor of Small Pleasures, a full service boutique catering firm based in New Orleans.

One of the most popular foods during Mardi Gras is the King Cake, consumed by the carload and traditionally sold in bakeries, grocery stores and delis from January 6th to Ash Wednesday. Locals and visitors alike eat King Cakes for breakfast, coffee break, and dessert. In fact, almost any excuse to grab a slice will do.

The tradition of King Cakes dates back to the Middle Ages when a popular devotion during Christmas was placed on the Three Wise Men (or Kings) who followed the North Star to find Christ. The twelfth night after the birth of Christ marks the end of Christmas and the celebration of the Epiphany. Thus, Twelfth Night in some cultures becomes a time for pageants and giving special presents to children. Along with gifts came the celebratory cake, or King Cake.

Danian StanleyChef Damian Stanley is the always on the move Executive Sous Chef at the Pechanga Resort Casino in Temecula. Since the hotel tower and casino opened in 2002 at Pechanga they have enjoyed an outstanding reputation for the quality and diversity of their food and beverage offerings. Chef Damian was the project manager for one of their newest interactive fine-dining spots, Umi Sushi and Oyster Bar.

Chef Damian will also preview the upcoming 2-day, Chocolate Decadence and Pechanga Wine Festival where fine chocolate and premium wines come together on February 27th and 28th.

Hundreds of wine varieties, sweet and savory chocolate confections, food samples from acclaimed Pechanga Resort & Casino Restaurants, live music, silent auction and helping out a good cause are all on the agenda for the two days of events inside the Pechanga Resort & Casino Grand Ballroom in Temecula, CA.

Chocolate Decadence on Friday, February 27th features more than 30 wine varietals that have been shown to masterfully partner with chocolate and other sweet desserts. The event runs from 7:00 p.m. to 10:00 p.m. and is $50 per guest.

The 7th annual Pechanga Wine Festival goes from 1:00 p.m. to 5:00 p.m. on Saturday, February 28th. Tickets for this unforgettable event are $65.00. Combo tickets for entry into both events are available for $100.00. Proceeds from both events benefit Habitat for Humanity Inland Valley.

Attendees on Saturday will get to partake in wine varietals from the Temecula Valley, Central California, Napa/Sonoma, the Pacific Northwest, as well as international winemaking regions. Pechanga Resort & Casino’s chefs will prepare delectable tastes for guests to savor with their favorite wines. Country/pop live music will be performed by singer Alaina Blair and her band.

Umi Sushi and Oyster Bar at Pechanga Resort and CasinoChef Damian was the project manager for one of their newest interactive fine-dining spots, Umi Sushi and Oyster Bar which launched after Thanksgiving in 2013. Umi means “sea” in Japanese. Sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and lots more are on the varied menu at Umi Sushi and Oyster Bar.

There is a hint of the South on the menu, too. Look for authentically prepared gumbo and jambalaya. The specialty bouillabaisse has clams, fish, shrimp, scallop, and mussels in the hearty seafood broth.

Linda KissamThe 10th Annual Los Angeles Travel & Adventure Show brings thousands of travel options and international culture and cuisine to the Long Beach Convention Center the Weekend of February 21st and 22nd.

The nation’s largest travel show features an impressive roster of celebrity expert travel speakers including Travel Channel’s Samantha Brown, Rick Steves, Pauline Frommer, Peter Greenberg and Phil Keoghan.

The event will feature hundreds of exhibiting companies and countries representing some of the world’s most sought-after destinations, tour offerings and travel experiences. The Los Angeles Travel & Adventure Show promises a weekend of discovery and inspiration to help travelers “dream it, plan it and book it.” Event attendees will be able to shop exclusive travel deals, attend travel seminars on three educational stages and meet prominent travel experts.

Food, wine and travel journalist Linda Kissam is the President of the International Food, Wine and Travel Writers Association. IFWTWA is part of the L.A. Travel & Adventure Show and Linda is with us to provide an overview of the event.

OC Restaurant WeekIt’s the 7th banner year for OC Restaurant Week coming up on March 1st (Sunday) through March 7th (Saturday.) The popular annual promotion provides a wide variety of dining options at over 100 restaurants ranging from casual and family friendly establishments to upscale and fine dining. The values at every price level are especially diner-friendly. During the weeklong event, participating restaurants will offer special three-course menus, many with a cocktail or signature item at no additional cost. Food lovers simply dine out at as many participating restaurants as they like.

Veteran restaurateur Don Myers, the co-owner of Brunos Italian Kitchen and ChaCha’s Latin Kitchen (both in Downtown Brea,) is participating in OC Restaurant Week. Brunos is offering a $30 dinner menu while ChaCha’s presents a $15 lunch menu and a $20 dinner menu. Myers is here to provide all the delicious details.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Chefs Shirley Chung & Nina Compton of “Top Chef” Season 11
Segment Three: Chop Suey, USA – The Story of Chinese Food in America
Segment Four: Food Historian & Chef, Gisele Perez on King Cakes
Segment Five: Damian Stanley, Executive Sous Chef, Pechanga Resort & Casino Part One
Segment Six: Damian Stanley, Executive Sous Chef, Pechanga Resort & Casino Part Two
Segment Seven: LA Travel & Adventure Show
Segment Eight: OC Restaurant Week 2015

Show 106, January 17, 2015: Mixologist Dale DeGroff and Philip Dobard of SoFAB Institute

Dale DeGroffThe Museum of the American Cocktail (MOTAC), Golden State of Cocktails, and Dewar’s present “King Cocktail in Story and Song: Dale DeGroff in Conversation with Philip Dobard,” a very special edition of Touring the Cocktail: MOTAC Los Angeles. The presentation is set for Wednesday evening, January 28th at 6:30 p.m. at Casey’s Irish Pub in Downtown Los Angeles.

Dale DeGroff is a central figure in the craft cocktail revolution of the last 25 years. Hear how Dale became “King Cocktail,” how he went from L.A’s Hotel Bel-Air to New York’s Rainbow Room, why he and a group of like-minded craft cocktail pioneers established MOTAC, and colorful tales of events along the way.

Philip Dobard is Vice President of the SoFAB Institute, home of The Museum of the American Cocktail.

Enjoy classic standards performed live by Dale and Philip and sip signature cocktails featuring Dewar’s True Scotch and prepared from recipes by MOTAC Advisory Board members Julian Cox, Josh Goldman, Michael Neff, and Lesley Jacobs Solmonson. Admission includes a selection of gourmet appetizers courtesy of Casey’s Irish Pub.

This program encores in New Orleans at The Museum of The American Cocktail on February 5th.

Both Dale DeGroff and Philip Dobard join us to preview the intriguing “King Cocktail in Story and Song.”

Play

Show 94, October 25, 2014: ment’or BKB Foundation

Young YunOften dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest pits chefs from 24 countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) The Foundation was created in 2008 by Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

“The goal of the Foundation is to give back and to acknowledge, inspire, and mentor the next generation of chefs,” notes Executive Director Yun. “For now, we are primarily focused on those in the kitchen, but the long-term goal is to facilitate successful careers in all aspects of the culinary world, from the front of the house to operations.”

Chef Philip Tessier and his Commis Skylar Stover of The French Laundry in Yountville, CA are going for the gold in Lyon in January 2015 as the Bocuse d’Or USA Team.

On Thursday, October 30th at Bouchon Beverly Hills four promising young chefs from Yountville, CA; New Orleans, LA; Tacoma, WA and Orem, Utah will compete in a rigorous cooking competition to earn coveted stageries at some of the nation’s most well-respected restaurants. Designed to recognize outstanding young professionals in America, ment’or Young Chefs Competition series is spearheaded by Board of Directors members Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Play

Show 86, August 30, 2014: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show

Kedric Francis and Andy HarrisGuest Host Kedric Francis of The Orange County Register Magazine & Coast Orange County Magazine and Producer Andy Harris preview the show.

The always debonair Kedric Francis, our dashing man about Orange County, is the Executive Editor of both publications.

You’ll remember the always opinionated Chef Shirley Chung (Las Vegas – based) as a finalist in Season 11 of Bravo’s “Top Chef” in New Orleans. She is opening a modern Chinese restaurant in Irvine at the end of September.

It’s the Orange International Street Fair in Old Towne Orange this Labor Day Weekend. In the center of the action in a restored historic bungalow on W. Chapman is Wahoo’s Fish Taco. Co-founder Wing Lam joins us to discuss what’s new at Wahoo’s.

The Palm Restaurant, known for classic steakhouse fare, has been an institution in West Hollywood since its launch in 1975. That location is closing at the end of September. In early November a new, 6,000 square foot Palm will begin welcoming guests in Beverly Hills.

Chef-comedienne Nadia G. is widely known as the creator and host of Nadia G’s Bitchin’ Kitchen,” a brand defining series for Cooking Channel and the first ever online show to successfully transition from the internet to primetime. Her new primetime Cooking Channel series is Bite This.” The always unpredictable Nadia G. is our guest.

Brad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register. Brad is back with us this week to talk about sushi and his favorites in both Los Angeles and Orange Counties. He’ll also preview an intriguing piece he’s writing for the Orange County Register Magazine on the new wave of Italian restaurants.

Five years ago Haven Gastropub opened on S. Glassell St. in Old Towne Orange during the annual Orange International Street Festival. That Festival attracts some 500,000 hungry and thirsty guests for the three-days. Executive Chef Greg Daniels is with us to talk about their five-year anniversary.

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

Play

Show 86, August 30, 2014: Executive Chef Shirley Chung of TWENTY Eight

Shirley ChungYou’ll remember the always opinionated Chef Shirley Chung (Las Vegas – based) as a finalist in Season 11 of Bravo’s “Top Chef.”

Prior to her ride to fame on “Top Chef” she held the Executive Chef position at China Poblano by Jose Andres at The Cosmopolitan.

Chef Shirley is opening a modern Chinese restaurant in Irvine at the end of September. “I like my cuisine to tell a story,” commented Chef Shirley, who has developed the innovative menu of sharable plates for TWENTY EIGHT. “My inspiration for this menu is reflective of my childhood years in Beijing, my past experiences, and my travels, all of which have inspired me to push the envelope.”

“In addition to the menu of modern Chinese specialties, diners can look forward to an enticing Dim Sum and Small Plates menu, a full bar with a focus on craft cocktails, and private dining options for both large and small gatherings.”

Play