Show 291, September 22, 2018: Anita Lau, Diary of a Mad Hungry Woman

Anita Lau of Mad Hungry WomanOur favorite Mad Hungry Woman blogger, Anita Lau, has been traveling in Northern Baja. She was recently an esteemed judge at the 5th Annual Sabor de Baja, an annual food and wine pairing event staged on the lawn of the iconic Rosarita Beach Hotel overlooking the beach and blue Pacific.

Sabor de Baja is a friendly culinary competition among 27 of Baja’s top chefs, each paired with the finest Mexican wines and artisanal beer producers. It’s an all-white affair.

“The intent of the Sabor de Baja is to promote gastronomy and tourism between the U.S. and Baja. Each attendee enjoys a pairing of all the chefs creations together with the wine or beer producers. There are two main awards given that night: The first is decided by a panel of distinguished judges and the second is called the “People’s Choice” which is decided by popular voting from every attendee who submits a ballot.”

Anita also shares her discovery (and representing quite a value) in Tijuana – an omakase speakeasy, Toshi Toshi.

 

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Show 150, December 12, 2015: Ray Magnussen, Lechuza Winery, Guadalupe Valley, Baja

Ray Magnussen One of the promising, up-and-coming wineries in the Guadalupe Valley in Northern Baja is Lechuza, founded in 2005. It’s owned by Ray Magnussen (with his wife, Patty) who is also the hands-on winemaker. They are Americans.

“Lechuza” is Spanish for “burrowing ground owl.” This bird frequents the Lechuza vineyard property. The modest vineyard estate is adjacent to Laja, one of the most well-reviewed restaurants in Baja, California.

Lechuza currently offers Lechuza Amantes (Blend), Lechuza Cabernet Sauvignon, Lechuza Nebbiolo, Lerchuza Merlot, Lechuza Tempranillo and Lechuza Grenache Rose. The Amantes is also affectionately known at the winery as “The Wedding Blend.” When the Magnussen’s daughter was married she chose the Amanates to serve at the reception.

The winery and tasting room at Lechuza is open to visitors by appointment. The Magnussen’s particularly look forward to welcoming American guests.

Other restaurants in the Valley that the Magnussen’s recommend are Deckman’s En El Mogor, Finca Altozano and Hacienda Guadalupe.

Their wines are conveniently available on-line via their San Diego-based distributor LMAwines.com

We’ll meet Ray.

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Show 82, August 2, 2014: Guest Host Richard (Rich) B. Perelman and Producer & Co-Host Andy Harris preview the show

Guest Host Richard (Rich) B. Perelman and Producer Andy preview the show.

It’s our salute to the 30th Anniversary of the Games of the Twenty-Third Olympiad, Los Angeles, 1984. Guest Host Rich Perelman was the youngest Vice President of the Los Angeles Olympic Organizing Committee (LAOOC) responsible for Press Operations and the Editor-in-Chief of the Official Report after the Games. Rich explains the continuing financial legacy to youth sports in Southern California as a direct result of the incredible success of the 1984 Los Angeles Olympics.

SYNEK (a recent Kickstarter success story) is a nifty countertop draft system that serves any beer, fresh from the tap, anywhere you want it. Steve Young, based in St. Louis, MO is the Founder. His modest objective is to do for quality beer what Keurig did for single-brewed cups of coffee. With the phenomenal success of his cleverly orchestrated Kickstarter campaign he’s now well on his way…

Chef Andrew Gruel’s (of Slapfish) mission is to make quality seafood popular with everyday folks. He started with one modest food truck in 2010. It quickly expanded into four food trucks. The first Slapfish brick and mortar restaurant opened in Huntington Beach a year later. Laguna Beach recently launched and more restaurants are in the works.

James Republic in Long Beach orchestrates one of the very best, honest Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The restaurant’s chef, David MacLennan, joins us with the specifics.

Every year in Northern Baja is the Fiestas del la Vendimina celebrating the bounty of wine and food in the region over an extended two-week period. One of the best single events is Chef Javier Plascencia’s (Tijuana’s Mision 19) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Time to hit the OC Fair in its final week. We’ll hear about Bakeology and all the tasty culinary events in the OC Promenade Building. Also the winning Fair Food item!

As part of our tribute to the Los Angeles Olympics we’ll also be looking back at the food served to the spectators. Surprisingly there was lots more variety to the offerings than plain boiled hot dogs and bagged chips. Innovations in food for 1984 are now part of guest expectations in 2014!

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

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Show 82, August 2, 2014: Javier Plascencia’s “From Farm and Vineyard to Your Table” Dinner

Every year in Northern Baja is the Fiestas de la Vendimina (The Harvest Festival) celebrating the bounty of wine and food in the region over a two-week period. The Festival gives thanks and celebrates the beginning of a (hoped for) bountiful grape harvest.

Javier PlascenciaOne of the premier single events is Chef Javier Plascencia’s (Tijuana’s Mision 19) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Prominent guest chefs from Southern California and Mexico are part of the culinary team. This year Ori Menashe from Bestia and Timothy Hollingsworth (The Restaurant at The Broad & ex-French Laundry chef de cuisine) will be part of Chef Javier’s high-profile guest chefs’ team.

Chef Plascencia has been featured on Food TV with both Anthony Bourdain and “Bizarre Foods’” Andrew Zimmern.

For info please contact Chef Javier’s assistant, Diana Jimenez.

Roundtrip transportation to the event is available from Romesco (Javier’s restaurant in Bonita located just South of San Diego) by luxury motor coach. Hassle-free…

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August 2: Rich Perelman, SYNEK, Slapfish Seafood, James Republic, Fiestas del la Vendimina, OC Fair, Olympic Cuisine

Podcasts

Segment One: Guest Host Richard (Rich) B. Perelman and Producer & Co-Host Andy Harris preview the show
Segment Two: Steve Young, Founder, SYNEK
Segment Three: Executive Chef Andrew Gruel, Slapfish, Huntington Beach and Laguna
Segment Four: Restaurant Chef David MacLennan, James Republic, Long Beach
Segment Five: Javier Plascencia’s “From Farm and Vineyard to Your Table” Dinner
Segment Six: Rich Perelman on The Los Angeles Olympics, 1984
Segment Seven: Bakelogy and The OC Promenade at The OC Fair
Segment Eight: Food Service for the Spectators at The Games of the Twenty-Third Olympiad, Los Angeles

Guest Host Richard (Rich) B. Perelman and Producer Andy preview the show.

It’s our salute to the 30th Anniversary of the Games of the Twenty-Third Olympiad, Los Angeles, 1984. Guest Host Rich Perelman was the youngest Vice President of the Los Angeles Olympic Organizing Committee responsible for Press Operations and the Editor-in-Chief of the Official Report after the Games. Rich explains the continuing financial legacy to youth sports in Southern California as a direct result of the incredible success of the 1984 Los Angeles Olympics.

SYNEK (a recent Kickstarter success story) is a nifty countertop draft system that serves any beer, fresh from the tap, anywhere you want it. Steve Young, based in St. Louis, MO is the Founder. His modest objective is to do for quality beer what Keurig did for single-brewed cups of coffee. With the phenomenal success of his cleverly orchestrated Kickstarter campaign he’s now well on his way…

Chef Andrew Gruel’s (of Slapfish) mission is to make quality seafood popular with everyday folks. He started with one modest food truck in 2010. It quickly expanded into four food trucks. The first Slapfish brick and mortar restaurant opened in Huntington Beach a year later. Laguna Beach recently launched and more restaurants are in the works.

James Republic in Long Beach orchestrates one of the very best, honest Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The restaurant’s chef, David MacLennan, joins us with the specifics.

Every year in Northern Baja is the Fiestas del la Vendimina celebrating the bounty of wine and food in the region over a two-week period. One of the best single events is Chef Javier Plascencia’s (Tijuana’s Mision 16) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Time to hit the OC Fair in its final week. We’ll hear about Bakeology and all the tasty culinary events in the OC Promenade Building. Also the winning Fair Food item!

As part of our tribute to the Los Angeles Olympics we’ll also be looking back at the food served to the spectators. Surprisingly there was lots more variety to the offerings than plain boiled hot dogs and bagged chips. Innovations in food for 1984 are now part of guest expectations in 2014!

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

Synek SystemSYNEK (a recent Kickstarter success story) is a nifty countertop draft system that serves any beer, fresh from the tap, anywhere you want it. Steve Young, based in St. Louis, MO is the Founder. His modest objective is to do for quality beer what Keurig did for single-brewed cups of coffee. As a result of the inspired, oversubscribed Kickstarter campaign he’s well on his way…

“In 2013, Steve Young started to take notice of the craft beer industry as a stock market analyst. He wanted to know how the craft beer industry was making these great strides and what risk factors could cause it to become a “bubble” like the industry saw in the 1990s.”

He knew the industry was growing with thousands of amazing brands created every week. However, to his surprise, every brewer he spoke with complained about the exact same issue : “We make amazing beer, but we can’t get it into our customers’ homes and make money at the same time. If there was a way to create a growler that maintained our beer’s quality longer than two days, it would change everything.”

“Steve was so moved by the brewers’ intense frustration that he quit his job to assemble the best beer engineering team in the world and implement a solution to this beer packaging epidemic.”

Andrew GruelFood trucks have proven to be a worthwhile testing ground for innovative food concepts. A great example is the fast growing Slapfish with a limited service, fast-casual restaurant in Huntington Beach located in a strip center. A new Laguna Beach location (across Pacific Coast Highway from the beach) launched earlier in the Summer.

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

Executive Chef (and co-founder) Andrew Gruel is with us to fill us in on the Slapfish tale. New locations both in the United States (airports, too) and the Middle East are on the way.

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

Dave MaclennanJames Republic, located in Downtown Long Beach, organizes one of the very best Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The proprietor of James Republic, Chef Dean James Max, developed the original concept. The restaurant’s chef, David MacLennan, joins us with the specifics.

On the Sunday morning of The Dinner Bell Supper the culinary team gathers at the Long Beach Farmers Market to search for the ideal ingredients to serve as the basis for that evenings’ family-style supper. For the guests the evening begins with market inspired cocktails and passed canapes at 4:30 p.m. At 5:00 p.m., the dinner bell rings and the guests gather at a long, communal table to enjoy California wines and a bountiful three-course menu prepared by Chefs James Dean Max, Chef David MacLennan and their team. Area guest farmers take part in the engaging dinner conversation. The idea is for former strangers to become friends over a superb meal (with a side of good conversation) without this being forced.

The August 24th dinner is sold out. Future dates are September 14th, October 26th, and November 23rd.

Every year in Northern Baja is the Fiestas de la Vendimina (The Harvest Festival) celebrating the bounty of wine and food in the region over a two-week period. The Festival gives thanks and celebrates the beginning of a (hoped for) bountiful grape harvest.

Javier PlascenciaOne of the best single events is Chef Javier Plascencia’s (Tijuana’s Mision 19) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Prominent guest chefs from Southern California and Mexico are part of the culinary team. This year Ori Menashe from Bestia and Timothy Hollingsworth (The Restaurant at The Broad & ex-French Laundry chef de cuisine ) will be part of Chef Javier’s high-profile guest chefs’ team.

Chef Plascencia has been featured on Food TV with both Anthony Bourdain and “Bizarre Foods’” Andrew Zimmern.

For info please contact Chef Javier’s assistant, Diana Jimenez.

Rich PerelmanIt’s our salute to the 30th Anniversary of the Games of the Twenty-Third Olympiad, Los Angeles,1984. Our Guest Host, Rich Perelman, was the youngest Vice President of the Los Angeles Olympic Organizing Committee responsible for Press Operations and the Editor-in-Chief of the Official Report after the Games. Rich explains the continuing financial legacy to youth sports in Southern California as a direct result of the incredible success of the 1984 Los Angeles Olympics.

Every Olympic Organizing Committee is mandated by the International Olympic Committee to document their Games in the Official report. It’s two volumes. One volume is a comprehensive recipe on how the Games were produced with some analysis. The other volume is the complete results and photos.

Rich Perelman was the Editor-in-Chief of the Official Report for the Los Angeles Games. The finished, two-volume report is 1,552 pages and weighs in at 38 lbs ! A full-time staff of 25 was responsible for the effort on a budget of some $4.33 million.

Rachel Klemek of Blackmarket Bakery and the CampTime to hit the OC Fair in Costa Mesa in its final week. Food is always front row center!

We’ll hear about Bakeology and all the other tasty culinary events in the OC Promenade Building.

Rachel Klemek of the award-winning Blackmarket Bakery in Costa Mesa is programming Bakeology at the Fair. Rachel and her staff are mixing, kneading, whipping and blending at the Bakeology exhibit in the Culinary Arts Building (The OC Promenade) at the Fair.

Also with us is the Fair’s Communications Director ,Robin Wachner. Robin will fill us in on all the Culinary activities in the OC Promenade Building.

We’ll also talk about the top vendor food item at this year’s Fair. 70 entrants competed and there was one big winner! Unbelievably it’s not even deep-fried!

Vegetarian PitaWe’re back to the 1984 Los Angeles Olympics and now talking about the food for the spectators.

Peter Ueberroth, the architect of The Games, wanted there to be more variety and freshness in the food available for purchase by the spectators at the Los Angeles Olympics than typically found in sports facilities of the day.

While common today 30 years ago it was unusual to see some of these items. Fresh fruit cups were on the menu as well as yogurt. Among the fresh sandwiches on the menu was the choice of a Vegetarian Pita. In addition to the usual ice cream novelties there was a place for natural Frozen Fruit Bars.

Food and beverage sales for the 16 days totaled over $11 million dollars. 5.8 million guests were served!

Podcasts

Segment One: Guest Host Richard (Rich) B. Perelman and Producer & Co-Host Andy Harris preview the show
Segment Two: Steve Young, Founder, SYNEK
Segment Three: Executive Chef Andrew Gruel, Slapfish, Huntington Beach and Laguna
Segment Four: Restaurant Chef David MacLennan, James Republic, Long Beach
Segment Five: Javier Plascencia’s “From Farm and Vineyard to Your Table” Dinner
Segment Six: Rich Perelman on The Los Angeles Olympics, 1984
Segment Seven: Bakelogy and The OC Promenade at The OC Fair
Segment Eight: Food Service for the Spectators at The Games of the Twenty-Third Olympiad, Los Angeles

Show 75, June 7, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Central located in the heart of Montgomery, Alabama’s vibrant Downtown entertainment district is a true gem of an American find.

The engaging executive chef with an easy-going manner sets the tone for the place.

The StarChefs Rising Stars Revue is coming to Los Angeles on June 12th. It celebrates Los Angeles’ brightest culinary talent.

Brock Kleweno (Kla-ve-no) is both the executive chef and GM of the historic Yamshiro Hollywood. Their ever-popular Thursday Night Farmers Market has returned through September 4th.

Piero Selvaggio’s Valentino in Santa Monica is celebrating its 41st year. Piero and Executive Chef Nico Chessa have introduced a nightly changing special Italian tasting menu there at the Vin Bar.

Loteria Grill! is celebrating 6 centuries of Mexican Wine with the introduction of a broader selection of fine wines from Northern Baja on their list.

The Negroni is a classic Italian cocktail originating in Florence Italy. It’s Negroni week in the United States and charities are the beneficiaries.

Jet has been doing some top-tier dining in Las Vegas at Raku and L’Atelier de Joel Robuchon. He also caught a pre-opening party at Giada at The Cromwell boutique luxury hotel.

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

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Show 75, June 7, 2014: Chef Jimmy Shaw, Loteria Grill! – “600 Years of Mexican Wine.”

Jimmy Shaw of Loteria Grill and Torta CompanyChef Jimmy Shaw of Loteria Grill! fame has just presented two nights celebrating “600 Years of Mexican Wine” with an 8-course seated dinner in Hollywood and then a stand-up street food and wine evening in Santa Monica.

His celebrated guest chef was Javier Plascencia of Northern Baja. His flagship restaurant in Tijuana is Mision 19. According to The New York Times, “He brings a flair for dramatic presentation, an appreciation for Tijuana’s street foods deep flavors and a binational approach to farm-to-table cooking.”

Loteria Grill! Hollywood, Santa Monica, and Studio City now feature an expanded selection of Northern Baja’s best wines. All of these Baja wines are available by the bottle at retail, too, to take home.

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June 7: Leo Maurelli III, StarChefs, Brock Kleweno, Piero Salvaggio, Jimmy Shaw, Peter Serantoni

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Leo Maurelli III of Central, Montgomery, Alabama
Segment Three: The StarChefs Rising Stars Revue, Los Angeles
Segment Four: Brock Kleweno, Executive Chef and General Manager, Yamashiro Hollywood
Segment Five: Restaurateur Piero Selvaggio, Valentino, Santa Monica, CA
Segment Six: Chef Jimmy Shaw, Loteria Grill! – “600 Years of Mexican Wine.”
Segment Seven: Negroni Week. Chef Peter Serantoni of Brunos in Brea
Segment Eight: Host Jet Tila

Chef Jet and Producer Andy preview the show.

Central located in the heart of Montgomery, Alabama’s vibrant Downtown entertainment district is a true gem of an American find.

The engaging executive chef with an easy-going manner sets the tone for the place.

The StarChefs Rising Stars Revue is coming to Los Angeles on June 12th. It celebrates Los Angeles’ brightest culinary talent.

Brock Kleweno (Kla-ve-no) is both the executive chef and GM of the historic Yamshiro Hollywood. Their ever-popular Thursday Night Farmers Market has returned through September 4th.

Piero Selvaggio’s Valentino in Santa Monica is celebrating its 41st year. Piero and Executive Chef Nico Chessa have introduced a nightly changing special Italian tasting menu there at the Vin Bar.

Loteria Grill! is celebrating 6 centuries of Mexican Wine with the introduction of a broader selection of fine wines from Northern Baja on their list.

The Negroni is a classic Italian cocktail originating in Florence Italy. It’s Negroni week in the United States and charities are the beneficiaries.

Jet has been doing some top-tier dining in Las Vegas at Raku and L’Atelier de Joel Robuchon. Producer Andy experienced one of the top restaurants in Tijuana.

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

Leo Maurelli IIICentral, located in the heart of Montgomery, Alabama’s Downtown entertainment district, is a true American restaurant highlighting local and seasonal ingredients. The locally owned establishment offers wood-fired dishes in a restored 1890s warehouse space boasting exposed brick, flickering gas lanterns and a bustling open kitchen,

In the main dining room 16-foot ceilings, spectacular overhead lighting, a central bar comprised of reclaimed wood all overlook Montgomery’s downtown Alley.

Chef Leo Maurelli, III is the Executive Chef of Central Restaurant. He is a native of the Republic of Panama and shares his unique multicultural take on traditional Southern dishes and cuisine.

Chef Leo is the recipient of many honors including the 2011 Chef of The Year awarded by the Alabama Restaurant & Hospitality Alliance.

Chef Leo is an avid supporter of local farmers, cheese makers, craft beer producers and artisans. He is an advocate for healthy sustainable food consumption and has partnered with EATSouth Farm to not only cook with fresh ingredients, directly from the local farm, but also serve as an ambassador in the community promoting healthy lifestyles through education and sustainable food production.

StarChefs Rising Stars Los AngelesThe StarChefs Rising Stars Revue is coming to Los Angeles on June 12th at Vibiana in Downtown Los Angeles. It celebrates Los Angeles’ brightest culinary talent.

The VIP Host Chef is Neal Fraser of the soon-to-be Redbird at Vibiana.

Antoinette Bruno, CEO and Editor-in-Chief of StarChefs.com joins us to preview the awards. Rising Star Award Winners David Rodriguez of Providence and Chef Atsushi Takatsuki of MB Post are also our guests.

Brock Kleweno of YamashiroBrock Kleweno (Kla-ve-no) is both the executive chef and GM of Yamashiro Hollywood. Their ever-popular Thursday Night Farmers Market has returned through September 4th. It operates from 5 to 9:00 p.m.

Yamashiro’s Pagoda Bar will be open for libations and light fare each week.

The Farmers Market also marks the seasonal return of Chef Brock’s famous tacos! They are the darlings of restaurant critics.

Piero Salvaggio of Valentino Santa MonicaLegendary Los Angeles restaurateur and gracious host Piero Selvaggio has overseen Valentino on Santa Monica for some 41 years. His elegant Vin Bar at Valentino was one of the first wine bars in Los Angeles.

Piero, along with his Executive Chef, Nico Chessa, have developed the Il Quadrifoglio menu. It’s an Italian-style bento box of four seasonal dishes for $25.00. The quartet of dishes changes nightly and is designed for both its visual and flavor balance.

Valentino is renowned for its use of exceptional Italian products which are showcased in the menus: specially selected Colatura di Alici, 24- Months Aged Prosciutto de Parma, Cerignoli Olives and Bottarga, among others.

Selections from Pierro Selvagio’s legendary wine cellar and Valentino’s extraordinary desserts may be ordered separately. Availability for the Vin Bar at Valentino is on a first come basis and does not require reservations. Quadrifoglia at the Vin Bar is available Tuesday through Sundays from 5:00 p.m. to closing.

Selvaggio and Chessa designed the menu for casual dining at a great price. “We wanted to be able to offer a value where our guests can drop in for an informal meal,” states Selvaggio. “It’s wonderful to be able to taste all four of these dishes for under $30.”

Jimmy Shaw of Loteria Grill and Torta CompanyChef Jimmy Shaw of Loteria Grill! fame (Original Farmers Market, Hollywood, Studio City, Santa Monica, Westlake Village and Fig at 7th) has just presented two nights celebrating “600 Years of Mexican Wine” with an 8-course seated dinner in Hollywood and then a stand-up street food and wine evening in Santa Monica.

His celebrated guest chef was Javier Plascencia of Northern Baja. His flagship restaurant in Tijuana is Mision 19. According to The New York Times, “He brings a flair for dramatic presentation, an appreciation for Tijuana’s street foods deep flavors and a binational approach to farm-to-table cooking.”

Loteria Grill! Hollywood, Santa Monica, and Studio City now feature an expanded selection of Northern Baja’s best wines.

More quality Mexican restaurants should offer a selection of Mexican wines.

Peter SerantoniCelebrating authentic Italian cuisine while raising a glass to a good cause has never been easier. From June 2nd to 8th, Brunos Trattoria in Brea will be participating in the nationwide Negroni Week, presented by Campari and Imbibe Magazine. A portion of the proceeds from every Negroni sold at Brunos during this time will benefit The Mobile Closet , a local organization which helps the community by distributing clothing and blankets to people in need.

Let’s root Brunos on…By the end of the week if Brunos comes out as the top fundraiser in the nation, Compari will donate an additional $10,000 to The Mobile Closet.

“The Negroni is a classic Italian cocktail, originating in Florence, Italy. Staying true to the heart and quality of Brunos’ beverage program, the Negroni at Brunos utilizes premium Italian spirits and liqueurs to create an authentic, memorable experience.”

Co-Owner and Chef Peter Serantoni is our guest. Brunos Trattoria is named after his father and mentor, Papa Bruno.

Jet Tila and Giada De LaurentiisIt’s been an unusually memorable week of dining out for Jet and Producer Andy.

Jet has been in Las Vegas taking in the opening of Giada De LaurentiisGiada restaurant at The Cromwell on The Strip, Raku, and L‘Atelier de Joel Robuchon at the MGM Grand.

Producer Andy dined at the acclaimed Mision 19 in Tijuana.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Leo Maurelli III of Central, Montgomery, Alabama
Segment Three: The StarChefs Rising Stars Revue, Los Angeles
Segment Four: Brock Kleweno, Executive Chef and General Manager, Yamashiro Hollywood
Segment Five: Restaurateur Piero Selvaggio, Valentino, Santa Monica, CA
Segment Six: Chef Jimmy Shaw, Loteria Grill! – “600 Years of Mexican Wine.”
Segment Seven: Negroni Week. Chef Peter Serantoni of Brunos in Brea
Segment Eight: Host Jet Tila

We’ll paint the picture…

Show 61, February 15, 2013: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Continues…

Mole at TopolobampoMexican cuisine master Chef Rick Bayless of Chicago’s Topolobampo and Frontera Grill continues. He created the menu for the recently opened Red O in Fashion Island, Newport Beach.

Rick details the impressive selection of artisan tequilas and mescals at Red O. He is also proud of his offerings of premium wines from the Guadalupe Valley in Northern Baja. He’s been there…

The new season of his hit PBS series takers us to Oaxaca, one of his favorite culinary regions in Mexico. He’s a fan of the famous “seven moles of Oaxaca.” We’ll visit the “Day of the Dead” celebration Oaxaca-style which is a “must see” from Rick.

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Show 60, February 8, 2013: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

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

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

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

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

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