Show 279, June 30, 2018: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone

Curtis StoneRealizing a lifelong dream, Chef Curtis Stone opened his first solo restaurant, Maude (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience.

The menu at Maude is a set multi-course chef’s tasting menu that is created around one of the world’s great wine regions. Maude’s “menu-less” format and intimate 24-seat dining room and open kitchen chef’s counter, invites guests to put their trust into the hands of the chef.

Chef Curtis is our guest to discuss the next wine region, The Central Coast, on Maude’s menu.

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Show 75, June 7, 2014: Chef Leo Maurelli III of Central, Montgomery, Alabama

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.

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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 42, October 5, 2013: Carlos Salgago, Executive Chef and Proprietor of Taco Maria

Carlos Salgado of Taco MariaTaco Maria, newly opened at SoCo, represents a wonderful success story for the Salgado Family.

Carlos is a trained pastry chef with extensive experience in fine-dining establishments in the Bay Area. Carlos returned to Orange County and with his sister, Silvia, launched a gourmet food truck, Taco Maria, in 2011.

In it’s first year Taco Maria was awarded the distinction of being named one of OC’s best new restaurants by both The Orange County Register and OC Weekly.

Taco Maria earned great acclaim as the featured gourmet food truck at the Saturday morning Farmers Market at SoCo. The lines were long (everything was created fresh to order) and the devoted following huge!

Last year Carlos sold the food truck to create a real destination restaurant at SoCo. Taco Maria opened in September for dinner only and just recently added lunch. Weekend brunch is planned for the near future. A beautiful patio overlooks the garden courtyard adjacent to The OC Mart Mix.

It’s an open kitchen so you can see the craft and care which goes into the preparation of each dish. Even the tortillas are hand-made and prepared throughout the day.

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Show 42, October 5, 2013: Marin Howarth, co-owner and Executive Chef Noah Blom of ARC restautant at SoCo

Marin Howarth and Executive Chef Noah BlomIt’s fair to say the restaurant opening of the year in Orange County is ARC located right here at SoCo in Costa Mesa. The reviews have been ethereal. Last Sunday, September 29th, they were the recipient of the Golden Foodie Award for “Best New Restaurant.”

Brad A. Johnson awarded them Three Stars in his glowing review (March 20, 2013) for The Register.

ARC owners Marin Howarth and Executive Chef Noah Blom joined us to talk about their wild ride.

It’s all from-scratch cooking with locally sourced ingredients. Every menu item is unusually cooked over an open fire. There are impressive secret menu items (including a giant burger) so ask…

It’s an open kitchen so everything is totally visible to the guest. Great care goes into the preparation of the libations, too, under the supervision of a bar chef. Bitters, infusions, syrups, and sodas are all made in-house.

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October 5: Live from Patchwork Show: Edible Editon

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jet Tila, host of the “SoCal Restaurant Show”
Segment Three: Carlos Salgago, Executive Chef and Proprietor of Taco Maria
Segment Four: Nicole Stevenson, co-producer of Patchwork Show – Edible Edition
Segment Five: Bill Esparza, the Mexican Food Maestro
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Brad A. Johnson, Restaurant Critic for The Orange County Register Part Two
Segment Eight: Marin Howarth, co-owner and Executive Chef Noah Blom of ARC restautant at SoCo

Host Jet Tila and Producer Andy Harris preview the show.

Patchwork Show Edible EditionToday we’re broadcasting live from the Patchwork Show – Edible Edition at South Coast Collection in Costa Mesa from 10 to Noon.

Patchwork Edible is an annual creative food summit bringing visionary chefs, authors, bloggers, handmade craft vendors and food artisans together with attendees for a comprehensive and entertaining weekend of eating, learning, tasting and shopping.

Admission is free…

The always stylish, Kedric Francis, the Executive Editor of both Coast Magazine and The Orange County Register Magazine joins us as guest co-host.

Luckyrice Night MarketHost Jet Tila is in Las Vegas for the LUCKYRICE Night Market on the pool deck of The Cosmopolitan of Las Vegas tonight from 7 to 10:00 p.m. Jet will be serving his signature Khao Soi (a Northern Thailand favorite) and seasonal flavors of his refreshing Kuma Snow Cream.

VIP and General Admission tickets are available.

Carlos Salgado of Taco MariaChef Carlos Salgado has a background as a fine-dining pastry chef. He relocated back to Orange County after his tenure at Commis in San Francisco and launched, with his family, the ambitious Taco Maria food truck in Orange County in 2011. He was honored with the distinction of being named the best gourmet food truck in OC by both major newspapers.

On Saturday’s Taco Maria was the featured food truck at The Farmers Market at SoCo. Carlos developed such a loyal and vast following that he was compelled to launch a real, full-service restaurant, including an outside heated patio, at SoCo.

Right now it’s dinner only with lunch and weekend brunch to follow. They hand-make their fresh tortillas on the spot. The meats and seafood are wood grilled and sustainable. The produce comes from local Orange County Farmers Markets.

Nicole StevensonPatchwork Show: Edible Edition co-producer Nicole Stevenson join us to preview the first-ever Patchwork Show: Edible Edition at SoCo in Costa Mesa this Weekend, Oct. 5th (from 11 to 8 p.m.) and Oct. 6th (from 11 to 5 p.m.)

This free, Weekend festival will showcase the flourishing artisan food movement in SoCal through an interactive experience filled with baking programs, food trucks, restaurant pop-ups, book signings, beer and wine gardens, samples and more!

The whole family – not just foodies – will enjoy the hands-on activities from DIY workshops to educational panels hosted by award-winning chefs to handmade products for sale from more than 90 food artisans and modern handmade businesses.

Bill EsparzaBill Esparza, the “Mexican Food Maestro” and authority on the food of Baja California is with us.

Bill leads escorted food tours of Tijuana and Northern Baja for journalists and the public alike. He’s given advice to Travel Channel’s Andrew Zimmern, among other notables.

Bill is moderating “Justin Timberlake good for Tequila? Gentrification of Mexican Spirits” panel tomorrow afternoon (Sunday) at Patchwork Show: Edible Edition. Mezcal and Tequila will be sampled as part of the discussion.

Photography by Brad A JohnsonIt’s been about a year since Brad A. Johnson joined the Orange County Register as their high profile restaurant critic. Previously The Register’s restaurant reviews tended to accentuate the positive.

Brad is a James Beard Award-winning food and travel journalist who brings a more worldly view to his writing which includes praise and specific criticism.

Johnson will discuss how a restaurant critic approaches reviewing a restaurant and what the process is. He’ll also touch on a year’s worth of observations of the Orange County dining scene.

It’s fair to say the restaurant opening of the year in Orange County is ARC right here at SoCo in Costa Mesa. The reviews have been ethereal. Last Sunday they were the recipient of the Golden Foodie for “Best New Restaurant.”

Marin Howarth and Executive Chef Noah BlomARC owners Marin Howarth and Executive Chef Noah Blom join us to talk about their wild ride.

It’s all from-scratch cooking with locally sourced ingredients. Every menu item is unusually cooked over an open fire. It’s an open kitchen so everything is totally visible to the guest. Great care goes into the preparation of the libations, too, under the supervision of a bar chef. Bitters, infusions, syrups, and sodas are all made in-house.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jet Tila, host of the “SoCal Restaurant Show”
Segment Three: Carlos Salgago, Executive Chef and Proprietor of Taco Maria
Segment Four: Nicole Stevenson, co-producer of Patchwork Show – Edible Edition
Segment Five: Bill Esparza, the Mexican Food Maestro
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Brad A. Johnson, Restaurant Critic for The Orange County Register Part Two
Segment Eight: Marin Howarth, co-owner and Executive Chef Noah Blom of ARC restautant at SoCo