Show 300, December 1, 2018: Chef Matthew Peters, Gold Medalist, Team USA, Bocuse d’Or 2017

Mathew PetersWe last spoke with Chef Mathew Peters early last year after he won the first ever Gold Medal for Team USA at the Bocuse d’Or International Culinary Competition, a never-before achieved highlight for the American culinary arts! He’s now Austin, Texas based and is in the process of launching his own destination restaurant there.

Chef Peters is part of the Culinary Council of the ment’or BKB Foundation which supports and funds Team USA. On Wednesday, December 12th in Las Vegas ment’or BKB is staging their Young Chef and Commis Competition. The food-loving public can support the non-profit ment’or BKB Foundation (and the culinary arts in the USA) and attend.

“All competitors in the Young Chef and Commis Competitions are paired with mentors from the Foundation’s Culinary Council or previous Bocuse d’Or Team USA representatives, in tandem with the foundation’s goal of inspiring culinary excellence and fostering a supportive community for the next generation of great chefs in America.”

“This year’s 2018 Young Chef & Commis candidates will congregate in Las Vegas from all across the country, with competitors hailing from Washington, D.C, Chicago, IL and Boston, MA all the way to Honolulu, HI.”

Following the competition, ment’or will host a 10th anniversary celebration dinner. Chefs Paul Bartolotta, Justin Cogley, Timothy Hollingsworth, Michelle Karr-Ueoka, Mathew Peters, Rich Rosendale and Philip Tessier will come together to prepare a special menu honoring the late Chef Paul Bocuse, for whom the Bocuse d’Or, the world’s most prestigious culinary competition, is named. The festivities will begin at Bouchon Las Vegas at The Venetian Resort with a 45-minute cocktail reception at 7:15pm with passed canapés, followed by a four-course menu.

Tickets for the competition and celebration dinner are available for purchase here.

Chef Matt, who will also be a competition judge, joins us with all the mouthwatering details.

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Show 260, February 10, 2018: Young Yun, Executive Director, ment’or BKB Foundation

Young YunThe late Chef Paul Bocuse (Lyon, France) had a profound impact on creating and inspiring the ment’or BKB Foundation. Always a friend of the USA, he fortunately lived long enough to see his dream of Team USA winning the Gold at the 2017 Bocuse d’Or International Culinary Competition. He even flies the American Flag at his flagship restaurant in Lyon. Young remembers the celebrated “Chef Paul.”

The ment’or BKB Foundation oversees, and funds, the USA’s participation in the biannual Bocuse d’Or International Culinary Competition. Inspired by Team USA’s unprecedented Gold Statue at the Bocuse last year ment’or is now funding, and building, a dedicated training kitchen for Bocuse d’Or Team USA located at the Culinary Institute of America at Copia’s campus in Napa. Scheduled to open in Spring 2018 ment’or’s hope is that this kitchen will become a permanent home for the Team.

The targeted fundraising goal is to raise $250,000.

The new space will replicate the kitchen at the Bocuse d’Or, so that Team USA can practice to compete as they would on the actual competition day. Most importantly, the kitchen will be outfitted with the necessary equipment to ensure that Team USA can continue to succeed on this international culinary stage. In addition, guests will be able to visit the training space to see the physical platters, tools. Photos, and memorabilia encompassing Team USA’s storied history and growing legacy.

Ment’or BKB’s Executive Director Young Yun provides the details.

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Show 257, January 20, 2018: Executive Chef Pascal Olhats, Pascal San Juan Capistrano & The Gray Event

Pascal OlhatsChef Pascal Olhats of Pascal San Juan Capistrano is recognized as the Dean of French Chefs in Orange County. He’s mentored numerous rising star chefs now cooking in Orange County. 2018 marks his 30th year of being a restaurateur in Orange County. There will be special celebrations and menus to commemorate this worthy occasion.

Culinary pioneer Chef Paul Bocuse, sadly, passed away in France on Saturday. Chef Pascal knew Chef Paul personally from his earlier career days in France, and actually worked for him in his flagship restaurant in Lyon. In the 90s Chef Bocuse visited Traditions by Pascal in Newport Beach to dine. Pascal shares some fond memories to start the interview.

On Sunday, February 25th Pacal is hosting the 2nd year of The Gray Event benefit at Sherman Gardens to raise needed funds for the Save Elephant Foundation to rescue at-risk elephants in Thailand. Tickets for the elegant, seated 4-course dinner featuring the flavors of Thailand are $250, and Reception-only tickets with Thai appetizers and creative cocktails, beer and wine are $125.

Pascal Olhats is an extraordinary French born, and trained, Executive Chef, and polished restaurateur. He has won numerous awards, owning and collaborating on a number of restaurants in Newport Beach over the past 30-years.

He currently owns four businesses, including: Café Jardin Restaurant & Pascal’s Tea Garden Creperie (on the lush grounds of Sherman Gardens & Library in Corona del Mar), Pascal’s Café in San Juan Capistrano (a café/ bakery/ fine dining establishment), and Pascal’s Catering (offering full-service catering for 20 years throughout Southern California).

Pascal also partners with Manassero Farms in Irvine, and orchestrates breakfasts, dinners, and incredible special events, often showcasing guest chefs.

We’ll chat with Chef Pascal.

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Show 211, February 18, 2017: Young Yun, Executive Director, ment’or BKB Foundation

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon.

Young Yun“We knew the world was watching ever since Chef Philip Tessier made the podium for the first time in 2015, and expectations were very high for Team USA this year. Nine years ago, our Founding Chefs Boulud, Keller and Bocuse, made a promise to Monsieur Paul Bocuse that we would win Gold and we are so proud of this team for realizing his dream. They carried quite a weight on their shoulders and carried it with exemplary grace, strength, and leadership.” – Young Yun

Team USA’s primary backer and inspiration, ment’or BKB Foundation (represented by Executive Director Young Yun), joins us to savor this tremendous achievement for the culinary arts in the United States and also discuss the other programs ment’or sponsors and organizes to encourage young culinary talent and the Team USA competitors of the future.

Congratulations Team USA 2017!

Go Team USA 2019 !

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Show 156, January 23, 2016: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles

Timothy HollingsworthShortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ that pays homage to the food of Hollingsworth’s youth growing up in Texas.

Late last month he debuted his first solo project, Otium. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

Chef Timothy Hollingsworth’s 13- year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.

While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition first envisioned in 1987 by revered French chef Paul Bocuse.

Hollingsworth subsequently completed a rigorous training process, during which he worked with some of the industry’s most influential figures. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.

In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs. Hollingsworth has been awarded Rising Star Chef Award from The San Francisco Chronicle as well as the Rising Star Chef of the Year Award presented by the James Beard Foundation.

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Show 147, November 21, 2015: Chef Dean Thomas, Europa Village & Inn at Europa Village, Temecula, CA

Dean ThomasChef Dean Thomas is the Executive Chef at Europa Village Winery in Temecula as well as the Innkeeper at the adjacent Inn at Europa Village. His from-scratch, 2-course breakfasts with International themes for the Inn’s guests are the talk of Temecula Valley.

Chef Dean has just returned from a Europa Village organized, 7-night AmaWaterways river cruise through Provence starting in Barcelona and ending in Paris. He was in Paris during the recent tragic events. Chef Dean suggests to travel to Europe without fear.

We’ll share in the culinary highlights with Chef Dean himself including a meal at Chef Paul Bocuse’s l’Auberge du Pont de Collonges in Lyon.

Chef Dean was also charmed by Barcelona. This was his first visit there and it’s thumbs way up on tapas dining. He was inspired…

At Europa Village on Friday, November 27th is Vivi Bene.” It’s their festive antidote to “Black Friday” starting at 10:00 a.m. From 5 to 8:00 p.m. there will be Strolling Carolers and Chef Dean’s Delights including bread pudding, mulled wine, cider, butternut squash bisque and house-made preserves.

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Show 103, December 27, 2014: Show Preview with Kedric Francis (Guest Host) and Producer Andy Harris

Kedric Francis and Andy HarrisKedric Francis (our always dashing, debonair OC gentleman-about-town,) Editor of Coast Magazine, is today’s special Guest Host.

It’s a great time to reflect on the high points of the past year and look ahead. Kedric will share some of his thoughts on 2014 and look ahead to the anticipated edible treats of 2015. He’ll also preview the upcoming food and beverage options of the new $185 million ARTIC transit hub (67,000-square feet) adjacent to Angel Stadium and Honda Center..

We last spoke with Chef Richard Rosendale just after he returned from competing in the international Bocuse d’Or in early 2013. At the time he was the executive chef of iconic The Greenbier (White Sulfur Springs, WV.) Since then he’s gone out on his own and can be seen Saturday mornings on CBS’ “Recipe Rehab.” He’s also a coach for Team USA for the upcoming Bocuse d’Or competition in Lyon in late January. We’ll talk with Richard about Team USA’s chances for 2015 and what it takes to compete in this prestigious and rigorous international competition (24 countries competing) known as the “Olympics of Cooking.”

When Chef Charlie McKenna opened the original Lillie’s Q in 2010 in the Bucktown neighborhood of Chicago he brought award-winning competition BBQ and timeless Southern cooking to the City of Big Shoulders. Now Chef Charlie and partner Joe Manzella of TAPS Fish House & Brewery and The Catch have launched Lillie’s Q in Brea Downtown. The joint venture marks McKenna’s fourth location for his growing barbecue concept. Chef McKenna is our guest.

Cocktail authorities David Solmonson and Lesley Jacobs Solmonson are back with us providing inspired advice on New Year’s Eve libations. They are the authors of The 12 Bottle BarA Dozen Bottles. Hundreds Of Cocktails. A New Way To Drink.

It’s been an epic year for our Friends at The Winery in Tustin and Newport Beach. The Orange County Concierge Association just awarded The Winery the designation of “Restaurant of the Year.” In unprecedented fashion The Winery also won this recognition from the OC Concierge Association in 2008, 2009, and 2013. At The Golden Foodie Awards this year The Winery took home the honor for “Best Wine list” for the third year in a row. Also in the Orange County Register’s restaurant critic Brad A. Johnson’s 2014 O.C. Restaurant Awards the new Winery in Newport Beach was in Johnson’s “Top 10 New Restaurants” (in the Number Three position.) Winery Managing Partner and Sommelier William Lewis joins us to share all the good news and their celebratory plans for New Year’s Eve.

It’s our pleasure to welcome back Brad A. Johnson, the Orange County Registers award-winning restaurant critic to the show. Brad is going to share his 2014 Orange County restaurant awards with us. Additionally we’ll hear about his favorite Orange County dishes of the year.

In mid-October Johnson penned an intriguing piece for The Orange County Register about the arrival of the new Italian cuisine. He characterizes it as “nothing short of a revolution.” We’ll hear about this movement along with the restaurants in Los Angeles and Orange County who are part of this exciting new wave.

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

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December 27: Kedric Francis, Richard Rosendale, Charlie McKenna, David and Lesley Jacobs Solmonson, William Lewis, Brad A. Johnson

Podcasts

Segment One: Show Preview with Kedric Francis (Guest Host) and Producer Andy Harris
Segment Two: Kedric Francis, Editor, Coast Magazine
Segment Three: Chef Richard Rosendale
Segment Four: Chef Charlie McKenna, Lillie’s Q
Segment Five: David Solmonson and Lesley Jacobs Solmonson, The 12 Bottle Bar
Segment Six: William Lewis, Managing Partner & Sommelier, The Winery Restaurant
Segment Seven: Brad A. Johnson, Restaurant Critic, Orange County Register Part One
Segment Eight: Brad A. Johnson, Restaurant Critic, Orange County Register Part Two

Kedric Francis and Andy HarrisKedric Francis (our always dashing, debonair OC gentleman-about-town,) Editor of Coast Magazine, is today’s special Guest Host.

It’s a great time to reflect on the high points of the past year and look ahead. Kedric will share some of his thoughts on 2014 and look ahead to the anticipated edible treats of 2015. He’ll also preview the upcoming food and beverage options of the new $185 million ARTIC transit hub (67,000-square feet) adjacent to Angel Stadium and Honda Center.

We last spoke with Chef Richard Rosendale just after he returned from competing in the international Bocuse d’Or in early 2013. At the time he was the executive chef of iconic The Greenbier (White Sulfur Springs, WV.) Since then he’s gone out on his own and can be seen Saturday mornings on CBS’ “Recipe Rehab.” He’s also a coach for Team USA for the upcoming Bocuse d’Or competition in Lyon in late January. We’ll talk with Richard about Team USA’s chances for 2015 and what it takes to compete in this prestigious and rigorous international competition (24 countries competing) known as the “Olympics of Cooking.”

When Chef Charlie McKenna opened the original Lillie’s Q in 2010 in the Bucktown neighborhood of Chicago he brought award-winning competition BBQ and timeless Southern cooking to the City of Big Shoulders. Now Chef Charlie and partner Joe Manzella of TAPS Fish House & Brewery and The Catch have launched Lillie’s Q in Brea Downtown. The joint venture marks McKenna’s fourth location for his growing barbecue concept. Chef McKenna is our guest.

Cocktail experts David Solmonson and Lesley Jacobs Solmonson are back with us providing inspired advice on New Year’s Eve libations. They are the authors of The 12 Bottle BarA Dozen Bottles. Hundreds Of Cocktails. A New Way To Drink.

It’s been an epic year for our Friends at The Winery in Tustin and Newport Beach. The Orange County Concierge Association just awarded The Winery the designation of “Restaurant of the Year.” In unprecedented fashion The Winery also won this recognition from the OC Concierge Association in 2008, 2009, and 2013. At The Golden Foodie Awards this year The Winery took home the honor for “Best Wine list” for the third year in a row. Also in the Orange County Register’s restaurant critic Brad A. Johnson’s 2014 O.C. Restaurant Awards the new Winery in Newport Beach was in Johnson’s “Top 10 New Restaurants” (in the Number Three position.) Winery Managing Partner and Sommelier William Lewis joins us to share all the good news and their celebratory plans for New Year’s Eve.

It’s our pleasure to welcome back Brad A. Johnson, the Orange County Register’s award-winning restaurant critic to the show. Brad is going to share his 2014 Orange County restaurant awards with us. Additionally we’ll hear about his favorite Orange County dishes of the year.

In mid-October Johnson penned an intriguing piece for The Orange County Register about the arrival of the new Italian cuisine. He characterizes it as “nothing short of a revolution.” We’ll hear about this movement along with the restaurants in Los Angeles and Orange County who are part of this exciting new wave.

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

Kedric Francis of Coast Magazine and the Orange County Register MagazineKedric Francis (our always dashing, debonair gentleman-about-Orange County,) Editor of Coast Magazine, is today’s special Guest Host.

It’s a great time to reflect on the high points of the past year and look ahead. Kedric will share some of his thoughts on highlights of 2014 and look ahead to the anticipated edible treats of 2015. He’ll also preview the upcoming food and beverage options of the massive new $185 million ARTIC transit hub (67,000-square feet) adjacent to Angel Stadium and Honda Center.

Richard Rosendale of the Greenbrier Resort in Sulphur Springs West VirginiaWe last spoke with Chef Richard Rosendale just after he returned from competing in the international Bocuse d’Or culinary competition in early 2013. At the time he was the executive chef of iconic The Greenbier (White Sulfur Springs, WV.)

Since then he’s gone out on his own and can be seen Saturday mornings on CBSRecipe Rehab.” He’s also a coach for Team USA for the upcoming Bocuse d’Or competition in Lyon on January 24, 2015. We’ll talk with Richard about Team USA’s (Chef Philip Tessier and Commis Skylar Stover of The French Laundry) chances for 2015 and what it takes to compete on the world stage in this prestigious and rigorous international competition (24 countries competing) known as the “Olympics of Cooking.” It’s an intense five and a half hour cooking challenge with thousands of cheering fans watching.

Charlie MckennaWhen Chef Charlie McKenna opened the original Lillie’s Q in 2010 in the Bucktown neighborhood of Chicago he brought award-winning competition BBQ and timeless Southern cooking to the City of Big Shoulders. Now Chef Charlie and partner Joe Manzella of TAPS Fish House & Brewery and The Catch have launched Lillie’s Q in Brea Downtown. The joint venture marks McKenna’s fourth location for his growing barbecue concept.

Lillie’s Q specializes in slow-smoked pork shoulder, tri-tip, baby back ribs, hot links, and chicken cooked in custom-built smokers over peach wood and lump charcoal. They are also known for their incredible array of standout award-winning sauces.

“I look forward to bringing my southern BBQ roots to the West Coast,”
McKenna said. “It’s approachable, and there is something on the menu for everyone to enjoy.”

Chef McKenna is our guest.

David and Lesley Jacobs SolmonsonOpinionated cocktail authorities David Solmonson and Lesley Jacobs Solmonson are back with us with inspired advice on New Year’s Eve libations. They are the authors of The 12 Bottle BarA Dozen Bottles. Hundreds Of Cocktails. A New Way To Drink.

The Solmonsons are going to discuss how to get the hosts out from behind the bar on New Year’s Eve so they can enjoy their own party.

We’re perhaps thinking of a spirited punch and champagne cocktail bar.

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinIt’s been an epic year for our Friends at The Winery in Tustin and Newport Beach. The Orange County Concierge Association just awarded The Winery the designation of “Restaurant of the Year.” In unprecedented fashion The Winery also won this recognition from the OC Concierge Association in 2008, 2009, and 2013.

At The Golden Foodie Awards this year at The Fairmont Newport Beach The Winery took home the honor for “Best Wine List” for the third year in a row. Also in the Orange County Register’s restaurant critic Brad A. Johnson’s 2014 O.C. Restaurant Awards the new Winery in Newport Beach was in Johnson’s “Top 10 New Restaurants” (in the Number Three position.)

The Winery’s Managing Partner and Sommelier, “Sir” William Lewis, joins us to share all the good news and their celebratory plans for New Year’s Eve.

Photography by Brad A JohnsonIt’s our pleasure to welcome back Brad A. Johnson, the Orange County Registers award-winning restaurant critic to the show. Brad is going to share his 2014 Orange County restaurant awards with us. These include his selections for Restaurant of the Year, Chef of the Year, Pastry Chef of the Year, Outstanding Wine Service and Best New Restaurant. Additionally we’ll hear about his favorite Orange County dishes of the year.

In mid-October Brad A. Johnson penned an intriguing piece for The Orange County Register about the arrival of the new Italian cuisine. The title of the piece is “This isn’t your father’s pasta: The future of Italian cuisine has arrived.” He characterizes it as “nothing short of a revolution.”

We’ll hear about this movement from Johnson along with the restaurants in Los Angeles and Orange County who are part of this exciting new wave.

Podcasts

Segment One: Show Preview with Kedric Francis (Guest Host) and Producer Andy Harris
Segment Two: Kedric Francis, Editor, Coast Magazine
Segment Three: Chef Richard Rosendale
Segment Four: Chef Charlie McKenna, Lillie’s Q
Segment Five: David Solmonson and Lesley Jacobs Solmonson, The 12 Bottle Bar
Segment Six: William Lewis, Managing Partner & Sommelier, The Winery Restaurant
Segment Seven: Brad A. Johnson, Restaurant Critic, Orange County Register Part One
Segment Eight: Brad A. Johnson, Restaurant Critic, Orange County Register Part Two

Show 50, November 30, 2013: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin

Pascal OlhatsThe Dean of French Chefs in Orange County is the ever charming Pascal Olhats of the Pascal Epicerie in Newport Beach. This is located next door to the site of his long-running Traditions by Pascal fine dining restaurant which he sold last year. Pascal originally came to Orange County in 1984 to open Hotel Le Meridian in Newport Beach. The property is now the Fairmont Newport Beach. Earlier in his career he worked for Master Chef Paul Bocuse (a French culinary legend) in Lyon.

In Newport Beach Pascal also operates Brasserie Pascal in Fashion Island and Café Jardin in the Sherman Library and Gardens in Corona del Mar.

Pascal talks about a new fundraising effort he’s putting together to benefit the Orange County Food Bank.

How the French celebrate the Christmas meal and what the traditional dishes are is also part of the conversation. Think chilled lobster, foie gras, and roasted duck….

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November 30, Suzanne Goin, Griffin Hammond, Robert Wemischner, Pascal Olhats, Gavin Kaysen, David LeFevre

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite

We hope you’re all enjoying the extended Thanksgiving Weekend. Remember to give us a listen along the way on Saturday morning…

As we complete our 14th month on the air with the “SoCal Restaurant Show” with Jet Tila we want to again thank our loyal listeners and sponsors for their enthusiasm and support. We wouldn’t be here without you and we never forget that.

Thanks to positive listener feedback Jet has a new segment on Friday morning. Be sure to tune in Friday mornings at 7:50 a.m. for “What’s Cooking with Travis and Chef Jet Tila” on the “Travis Rodgers Show.” Jet talks with Travis about food and cooking from the dude’s perspective. It’s on the lighter side and you won’t hear this AM 830 KLAA exclusive feature elsewhere.

Chef Jet and Producer Andy preview the show.

Suzanne GoinChef & Restaurateur Suzanne Goin is true culinary royalty in Los Angeles. She has just published her second cookbook, the A.O.C. Cookbook. It was a two year process.

Suzanne is the recipient of the James Beard Award for Outstanding Chef: California (2006) and is a multiple past nominee. She worked for Alice Waters at Chez Panisse earlier in her career. Her final position at Campanile (now closed) in Hollywood (before going out on her own) was as executive chef.

Suzanne partnered with sommelier, Caroline Styne, to open Lucques in West Hollywood in 1998. That was followed by A.O.C. in 2002. Next was Tavern and The Larder in Brentwood. The President has dined at Tavern.

A new Larder is soon to open in January at The Tom Bradley International Terminal at Los Angeles International Airport.

A.O.C. CookbookSuzanne talks about cooking with seasonal vegetables and how that passion of hers found its way into the A.O.C. Cookbook.

She feels it’s very important to balance flavors which you only learn by tasting.

All the recipes in the cookbook were tested in a home kitchen by an enthusiastic home cook.

Suzanne’s long-time business partner, Caroline Styne, has wonderfully informative wine notes that go with each recipe in the book.

A.O.C. (the restaurant) has recently moved a mile West to the old Orso location on W. Third Street across from Cedars-Sinai Medical Center. Suzanne shares how the move came about.

Griffin HammondGriffin Hammond is a respected documentary filmmaker. He’s just completed his fascinating film on Sriracha. This documentary has taken him to Southern California on multiple occasions and even to Thailand where Sriracha originated. In Thailand the people are amazed that Sriracha is a popular condiment in the United States.

Griffin financed this unusual documentary via an incredibly successful Kickstarter campaign that was actually oversubscribed.

Robert WemischnerChef Instructor Robert Wemischner is a mainstay in the Baking Department at L.A. Trade Tech in Downtown Los Angeles. He’s also an accomplished pastry chef and author. The Dessert Architect is his most recent title.

Chef Bob shares his holiday dessert ideas for using fresh pomegranates, persimmons, and (the underappreciated) quince.

Pascal OlhatsThe Dean of French Chefs in Orange County is the ever charming Pascal Olhats of the Pascal Epicerie in Newport Beach. This is located next door to the site of his long-running Traditions by Pascal fine dining restaurant which he sold last year. Pascal originally came to Orange County in 1984 to open Hotel Le Meridian in Newport Beach. The property is now the Fairmont Newport Beach. Earlier in his career he worked for Master Chef Paul Bocuse (a French culinary legend) in Lyon.

In Newport Beach Pascal also operates Brasserie Pascal in Fashion Island and Café Jardin.

Pascal talks about a new fundraising effort he’s putting together to benefit the Orange County Food Bank.

How the French celebrate the Christmas meal is also part of the conversation.

Gavin kaysenGavin Kaysen is the greatly respected Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach and Toronto.

He put previously San Diego on the national culinary map during his much-praised tenure at El Bizcocho at the Rancho Bernardo Inn. Fortunately for us he finds his way back to SoCal periodically to cook at fundraisers.

In his spare time he’s the Head Coach for Bocuse d’Or Team USA 2015. Chef Gavin has completed in this prestigious International Culinary Olympics and explains what the level of competition is all about. It’s a year of rigorous practice. Go Team USA in 2015!

Charlie TrotterEarlier in the month the food world lost Chef Charlie Trotter who was the first superstar celebrity chef in Chicago and influenced a network of young chefs. Charlie Trotter’s (the restaurant) on W. Armitage was known to foodies around the world for his innovative tasting menus and brilliant wine cellar.

Our own David LeFevre, the executive chef & partner of both MB Post and Fishing with Dynamite in Manhattan Beach worked for Charlie over a period of ten years in a couple of stints. David joins us to share memories of the real Charlie Trotter. Fortunately his legacy will live on.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite