Show 313, March 2, 2019: Toast Costa Mesa’s Restaurateur Ed Lee & Chef / Proprietor John Park, OC Restaurant Week

John ParkThe new Toast in Costa Mesa is participating with special menus for both Lunch and Dinner.

Proprietor Ed Lee and Proprietor/Chef John Park join us with the delectable specifics.

They are featuring a special $15, 3-course Lunch Menu and a $20, 3-course Dinner menu. Choices within each course. There is also a “Featured Cocktail” for $11 for OC Restaurant Week. It’s Whiskey Business with Makers Mark Bourbon, lemon & egg white.

New for this year is the addition of the nifty Kynbo App for getting current menu info and photos for OC Restaurant Week menu items. It’s available to download for free for either smartphone platform or via their Website. Chef John explains how genuinely useful it’s been to Toast.

Play

Show 162, March 5, 2016: Alicia Whitney, Proprietress, SeaLegs Wine Bar, Huntington Beach

Alicia WhitneyOrange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12th. This year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining.

During the weeklong event, the participating restaurants will offer special three-course menus, many with a cocktail or signature item included at no additional charge. Each restaurant will have the freedom and flexibility to showcase its best offerings by talented chefs who will, no doubt, personalize each menu to reflect their individual culinary style. Participating restaurants will offer prix-fixe menus within the following price categories: lunch for $10, $15 or $20, and dinner for $20, $30, $40, $50 or $80.

Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant and Golden Foodie Award-recipient) joins us.

For OC Restaurant Week SeaLegs is offering a 3-course dinner for a modest $30. The guest has a choice of Appetizer, Entrée and Dessert. The entree possibilities are Ancho Chile Braised Short Rib, Arty’s Links and Chitarra Pasta, and Grilled Scottish Salmon.

Play

Show 111, February 21, 2015: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris

Andrew GruelChef Andrew Gruel of Slapfish is back in the Guest Host seat this morning along with Producer and Color Commentator Andy Harris. Now a preview of today’s abundantly overstuffed show.

Chef Margarita Martinez hosts the Emmy-award winning New England travel and food series, “Neighborhood Kitchens” on WGBH (PBS.) She also is the spokesperson for The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms.More than a recipe book, The Cabot Creamery Cookbook tells the story of how premium quality and local ownership have been the key to a decades-long, award-winning cooperative, and will be a must-have for anyone who loves delicious, farm-fresh food.

Executive Chef & Partner Eric Klein of Spago Las Vegas was a sous chef at the original Spago. He had he share of working Oscar nights there and at The Governors’ Ball. Wolfgang Puck has been associated with serving food at the Oscars for some 21 years. On Sunday, February 22nd Chef Eric is hosting an Awards Night Party at Spago Las Vegas. The 7-course tasting menu is inspired by the cuisine (some 50 dishes) Puck will be serving the same night at The Governors’ Ball at Hollywood & Highland. One of the official desserts will be on Chef Eric’s menu.

Planned Parenthood Los Angeles’ annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th big year! This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event. Chefs Brooke Williamson and Nick Roberts are our guests.

Specializing in ultra premium wines grown in Paso Robles, California, Artisan Uprising was created by brothers David and William Vondrasek after years of making wines solely for their family. “Originally inspired to try out what we had learned from our grandfather and our heritage of making wine each year, we found ourselves making more than the family could drink. Now that we make enough to share, we have held true to our process and mindset of how our wine should be made.” We are joined by the Vondrasek Brothers.

The kickoff event for San Francisco Beer Week is <The Bistro Double IPA Fest in Hayward. For the Third year our own El Segundo Brewing Co. entered their craft beers into this prestigious competition. Their Hammerland took the Gold! ESBC’s certified Cicerone, Thomas Kelley, is with us to celebrate the big win and explain!

We’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula. Europa Village winery in Temecula is part of both events. Their new winemaker, George Bursick, joins us to provide an overview of what they are doing at Europa Village. We’ll also be joined by their Events Director, Lisa Ferguson, and Executive Chef and Innkeeper (The Inn at Europa Village,) Dean Thomas.

On Saturday morning, February 28th we’re broadcasting live from the Pechanga Wine Festival at the Pechanga Resort & Casino in Temecula.

Don’t forget…OC Restaurant Week is March 1st to 7th.

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

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: OC Restaurant Week 2015

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.

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 62, February 22, 2013: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Jet Tila and a heritage pig at Cochon 555 in 2013Remember the L.A. tour stop of Cochon USA is Sunday, February 23rd at The Fairmont Miramar Hotel in Santa Monica from 4 to 8:00 p.m. Ray Garcia of Fig Restaurant is the host chef (and the defending Prince of Pork.) It’s a celebration of heritage pork raised on family farms. Our own Jet Tila will be there cooking an additional late-night heritage pig (a Kune Kune) for the After-Party.

UNLV in Las Vegas has the most respected hospitality management program in the West. The Dean of the William F. Harrah College of Hotel Administration there joins us to profile the prestigious program. Unusual cuts of beef are finding their way onto fine dining restaurants menus. We’ll be speaking with a meat expert to better understand these cuts. A coffee authority is with us to talk about the current trends in roasting coffee. You’ll also hear about a relatively new contemporary Mediterranean/Italian restaurant in Beverly Hills with an energetic young chef in the kitchen and an exciting pastry chef with impressive credentials. Orange County Restaurant Week launches February 23rd. We’ll have a preview with the GM of one of the classic participating restaurants. Also on the menu is an award-winning and high profile food truck (with an edge) that graduated to opening an even more successful brick and mortar location in an unexpected location.

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

Play

February 22: UNLV, Coffee Bean, Five Crowns, West Coast Prime Meats, Grill ‘em All Burgers, DOMA Beverly Hills

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Stowe Shoemaker, Dean, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas
Segment Three: Jay Isais, Senior Director, Coffee Roasting & Manufacturing, Coffee Bean & Tea Leaf
Segment Four: Jim Colombo, General Manager, Five Crowns and SideDoor, Corona del Mar
Segment Five: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Six: Ryan Harkins, Executive Chef & Co-owner, Grill ‘em All Burgers
Segment Seven: Executive Chef Dustin J. Trani, DOMA Beverly Hills
Segment Eight: Jet Tila with your questions and his answers

Chef Jet and Producer Andy preview the show.

Jet Tila and a heritage pig at Cochon 555 in 2013Remember the L.A. tour stop of Cochon USA is Sunday, February 23rd at The Fairmont Miramar Hotel in Santa Monica from 4 to 8:00 p.m. Ray Garcia of Fig Restaurant is the host chef. It’s a celebration of heritage pork raised on family farms. Our own Jet Tila will be there cooking an additional late-night heritage pig for the After-Party.

UNLV in Las Vegas has the most respected hospitality management program in the West. The Dean of the William F. Harrah College of Hotel Administration there joins us to profile the prestigious program. Unusual cuts of beef are finding their way onto fine dining restaurants menus. We’ll be speaking with a meat expert to better understand these cuts. A coffee authority is with us to talk about the current trends in roasting coffee. You’ll also hear about a relatively new contemporary Mediterranean/Italian restaurant in Beverly Hills with an energetic young chef in the kitchen and an exciting pastry chef with impressive credentials. Orange County Restaurant Week launches February 23rd. We’ll have a preview with the GM of one of the classic participating restaurants. Also on the menu is an award-winning and high profile food truck (with an edge) that graduated to opening an even more successful brick and mortar location in an unexpected location.

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

Stowe Shoemaker is the Dean of the William F Harrah College of Hotel Administration at University of Nevada Las VegasThe most distinguished hospitality and restaurant management program in the West is the William F. Harrah College of Hotel Administration at UNLV in Las Vegas. Stowe Shoemaker (a Cornell University School of Hotel Administration alum) is the Dean. Before joining UNLV, Dean Shoemaker spent 19 years as an educator at Cornell. Food Network’s Guy Fieri is a graduate of UNLV’s program.

Las Vegas serves as one of the world’s largest hospitality and tourism laboratories. The school provides valuable internships and mentors. The hospitality-management bachelor’s-degree program provides a broad educational approach to a career in the hospitality industry.
Students can select a concentration in gaming management, meetings and conventions, professional golf management, or restaurant management.

The school is ranked #4 in the world by the Journal of Hospitality & Tourism Research.

Jay Isais of the Coffee Bean and Tea LeafWe had such a great response to the Coffee Bean & Tea Leaf’s Jay Isais ( eye-zay-us) from last year that we’ve invited him back to share another steaming cup of brew. This time the discussion is on the roasting of coffee beans and how that impacts flavor. Jay is the Senior Director, Coffee Roasting & Manufacturing for the Coffee Bean & Tea Leaf.

Jay also provides insight into the three major coffee growing areas of the world and what the flavor profile of the resulting coffee is.

Orange County Restaurant WeekThe OC’s most anticipated, and delicious, dining event, Orange County Restaurant Week, returns from February 23rd to March 1st. Diners will have the opportunity to enjoy the wide spectrum of dining options in the County at special prices for prix-fixe menus for both lunch and dinner.

Over 100 restaurants are part of Orange County Restaurant Week.

The iconic Five Crowns, a Corona del Mar landmark, is one of the participating restaurants. General Manager Jim Colombo (also a chef by background and training) joins us to preview his special menu.

West Coast Prime MeatsWest Coast Prime Meats really knows the meat business as only an insider can. Most of their seasoned, senior executives have an extensive background in the restaurant business or are master butchers. If fact West Coast’s key master butcher has more than 30 years experience in the field.

Dave Wicker, WCPM’s Vice President of Sales & Marketing and Managing Partner, is with us to talk beef. What’s prime beef? An explanation of the process of aging of beef is on the menu. We’ll discuss previously uncommon cuts which are now attracting attention including the Teres Major and the Flat Iron Steak.

Ryan Hankins of Gril Em All BurgersOne of the very first “better burger” food trucks in Los Angeles County, Grill ‘em All Burgers, rolled onto the scene in 2009. As unusual as it sounds it was a heavy metal devotee’s take on the ample burger meal. The founders are Chef Ryan Harkins (a Cleveland native) and Matt Chernus, a former professional wrestler.

The stars were in alignment for them as they were inexplicably cast for the first season of Food Network’s cross-country “Great Food Truck Race.” This was the only season where the competitors were required to have actual food truck experience.

Although the Grill ‘em All guys were on the threshold of elimination on multiple episodes (and expected by the Producers to be out in the early going) they scrappily hung in there and came out on top at the conclusion of the high octane finale in New York! Once the season aired business was such that they needed to secure a second truck.

The gameplan was always to eventually move into the right (affordable) brick and mortar location. That happened last January (2013) when they opened in the Renaissance Theater Plaza in Alhambra in a former (failed) chain 50s diner location. Chef Ryan and Matt have made an odd location work. Grill ‘em All had lines down the block for their anniversary celebration last month. Nights and Weekends are their really busy times.

Future plans include a second location. Down the road Chef Ryan’s goal is to open a burger restaurant in his hometown of Cleveland where the dining scene is now really happening.

The remaining Grill ‘em All truck will soon be back in action for private events.

Dustin TraniDoma Beverly Hills opened rather quietly at 362 N. Camden Dr. in Beverly Hills in 2012. The address is well-known as the long-standing former home of Prego.

What’s creating a lot of excitement there with foodies is the young executive chef, Dustin Trani. He’s all of 29 years-old. He has worked at a Michelin starred restaurant in Italy, cooked at the Oriental Hotel in Bangkok, and was chosen by the Governor to represent California in a prestigious national seafood competition in New Orleans.

He’s a 4th generation Los Angeles area Italian chef who started working at age 11 in his family’s restaurant, J. Trani’s, in San Pedro which opened in 1925. He’s also a C-CAP alum. His food is contemporary Mediterranean/Italian with an emphasis on seafood.

His talented pastry chef is Marissa Sharon previously at Scott Conant’s Scarpetta in Beverly Hills. Her mini-cannoli are a real standout.

KnivesWe get questions…

Chef Jet responds to an assortment of inquiries from the overflowing e-mailbag. Jet talks about safety concerns with raw chicken, the selection process for proper knives in the home kitchen, and the quality of frozen fish.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Stowe Shoemaker, Dean, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas
Segment Three: Jay Isais, Senior Director, Coffee Roasting & Manufacturing, Coffee Bean & Tea Leaf
Segment Four: Jim Colombo, General Manager, Five Crowns and SideDoor, Corona del Mar
Segment Five: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Six: Ryan Harkins, Executive Chef & Co-owner, Grill ‘em All Burgers
Segment Seven: Executive Chef Dustin J. Trani, DOMA Beverly Hills
Segment Eight: Jet Tila with your questions and his answers

Show 61, February 15, 2013: Host Jet Tila and Producer Andy Harris.

Chef Jet and Producer Andy preview the show.

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.

Thanks to all of our generous listeners who attended Chef Carla Hall’s Culinary Concert to benefit The James Beard Foundation at Zov’s Bistro in Tustin on Feb. 9th. Carla and guest MC Sherry Yard had the group thoroughly entertained with Carla’s demo of her Swamp Thing recipe which is from her new cookbook. It’s a braised pork shoulder in a smoked pork and corn broth.

America’s own master Mexican cooking authority, Rick Bayless of Topolobampo and Frontera Grill, is with us. He’s the menu-maker for the fashionable new Red O restaurant in Fashion Island in Newport Beach. It’s the 30th Anniversary of the legendary Grill on The Alley in Beverly Hills. We’ll celebrate with the founder. Cochon 555, a pork spectacular, returns to Santa Monica this month. We’ll tell you all about it. How about a fast food stand serving quality roast beef sandwiches using the very best ingredients? It’s run by fine dining chefs! Orange County Restaurant Week launches February 23rd. We’ll have a preview with one of the colorful participating executive chefs.

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

Play

Show 61, February 15, 2013: Executive Chef Jason Montelibano, Chapter One: The Modern Local, Santa Ana

orange-county-restaurant-weekThe OC’s most anticipated, and delicious, dining event, Orange County Restaurant Week, returns from February 23rd to March 1st. Diners will have the opportunity to enjoy the wide spectrum of dining options in the County at special prices for prix-fixe menus for both lunch and dinner. Over 100 restaurants are part of Orange County Restaurant Week.

One of the featured restaurants is Santa Ana’s Chapter One: The Modern Local. Chef Jason Montelibano (aka Chef Chicken Wing) joins us to talk about his menu. Given his Filipino ancestry he’s incorporated a few contemporary Filipino touches into his menu.

Chef Jason won Riveria Magazine’s “To Live and Dine” chefs’ challenge event @ SoCo last year with his Lamb & Gnocchi dish.

On his OC Restaurant Week menu are his famous Chef Chicken Wang’s Chicken Wings (Filipino Adobo-style sticky wings with half sour & spicy baby pickles spears, and peanut butter powder) and the award-winning Lamb Gnocchi.

Play