Show 172, May 21, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

ESPN Chicago WMVP AM 1000Program Note…Today, May 21st we’re broadcasting live from the studios of Chicago’s ESPN – WMVP-AM. We’re there to join in the celebration of Chef Andrew Gruel’s Trendsetter MenuMaster Award for Slapfish presented by Nation’s Restaurant News. The vibrant Chicago dining scene is well represented today in the show! Be sure to catch the special Chicago-focused podcasts!

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host.

Now a provocative peak at Saturday’s Windy City show of excess and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Chicago’s C Chicago in River North has been reconceptualized as Ocean Cut under the culinary leadership of Dirk Flanigan (ex-The Gage.) Guests can expect fresh fish flown in daily along with 100 percent USDA Prime, dry-aged steaks and a side of Chicago hospitality. Chicago’s Chef Dirk Flanigan is our guest.

Food & Beer is a newly published, 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. Chef Burns is with us to tap the keg on this unusual reference book.

Chef Carrie Nahabedian is one of the quiet pillars of dining in Chicago. After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian returned to her native Chicago to open NAHA in 2000, which garnered her a James Beard Award and four consecutive Michelin stars. Chef Nahabedian joins us.

In Vietnamese, “AN” means “TO EAT,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills. Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion.” Now her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes in An: To Eat – Recipes and Stories from a Vietnamese Family Kitchen. Jacqueline An is here with the incredible story.

The Berghoff is a celebrated institution in Chicago and was inaugurated as aJames Beard America’s Classic establishment in 1999. It’s also prominently featured in the new book, James Beard’s All-American Eats – Recipes and Stories From Our Best-Loved Local Restaurants. Carlyn Berghoff, representing the fourth generation of proud Berghoff Family stewardship, is our guest.

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

Play

May 21: Live from Chicago and the National Restaurant Association Show

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Dirk Flanigan, Ocean Cut, Chicago
Segment Three: Chef Daniel Burns, Torst and Luksus, Greenpoint, Brooklyn
Segment Four: Executive Chef Carrie Nahabedian, NAHA and Brindille, Chicago Part One
Segment Five: Executive Chef Carrie Nahabedian, NAHA and Brindille, Chicago Part Two
Segment Six: Restaurateur Jacqueline An, House of An, California
Segment Seven: Carlyn Berghoff, Chief Executive Officer, Berghoff Catering & Restaurant Group, Chicago

ESPN Chicago WMVP AM 1000Program Note…On May 21st we’re broadcasting live from the studios of Chicago’s ESPN – WMVP-AM. We’re there to join in the celebration of Chef Andrew Gruel’s Trendsetter MenuMaster Award for Slapfish presented by Nation’s Restaurant News. There are only a total of eight MenuMaster Awards presented annually so Chef Andrew is in great company.

The vibrant Chicago dining scene will be well represented in the show! You really don’t want to miss it.

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host.

Now a provocative peak at Saturday’s Windy City show and not, with profuse apologies, for dieters. If we’re doing abundant show. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Paul Hobbs is a very prominent figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

Chicago’s C Chicago in River North has been reconceptualized as Ocean Cut under the culinary leadership of Dirk Flanigan (ex-The Gage.) Guests can expect fresh fish flown in daily along with 100 per cent USDA Prime, dry-aged steaks. Chicago’s Chef Dirk Flanigan is our guest.

Food & Beer is a newly published, 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. Chef Burns is with us to tap the keg on this unusual reference book.

Chef Carrie Nahabedian is one of the pillars of dining in Chicago. After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian returned to her native Chicago to open NAHA in 2000, which garnered her a James Beard Award and four consecutive Michelin stars. Chef Nahabedian joins us.

In Vietnamese, “AN” means “TO EAT,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills. Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion.” Now her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes in An: To Eat – Recipes and Stories from a Vietnamese Family Kitchen. Jacqueline An is here with the incredible story.

The Berghoff is a celebrated institution in Chicago and was inaugurated as a James Beard America’s Classic establishment in 1999. It’s also prominently featured in the new book, James Beard’s All-American Eats – Recipes and Stories From Our Best-Loved Local Restaurants. Carlyn Berghoff, representing the fourth generation of proud Berghoff Family stewardship, is our guest.

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

Charlie PlummerPaul Hobbs is a very prominent figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of Wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

The Golden Chef Series, co-hosted by Charlie Plummer, is in its fifth year showcasing great chefs in Orange County.  This year’s Golden Chef Series, presented by Fisher & Paykel and DCS, takes place at the Irvine Spectrum in Big Wheel Court.  Chefs will demonstrate how to prepare their signature dishes. This event is free.

Dirk Flanigan of Ocean Cut ChicagoChicago’s C Chicago in River North has just been reconceptualized as Ocean Cut under the culinary leadership of Dirk Flanigan (ex-The Gage.) Guests can expect fresh fish flown in daily along with 100 per cent USDA Prime steaks. Chicago’s Chef Dirk Flanigan is our guest.

Ocean Cut is the newest seafood concept from the owners of Chicago Cut Steakhouse. The restaurant is centrally located in Chicago’s vibrant River North restaurant scene. With culinary pioneer Dirk Flanigan serving as Executive Chef and powerhouse General Manager Raylene Westbrook leading the floor, this nautically-focused concept is approachable yet adventurous. The culinary philosophy behind Ocean Cut balances simplicity and creativity while maintaining a culture based on quality and fresh ingredients.

Designed by leading Chicago architect Mark Knauer, the 8,000 square foot, two-story restaurant is a modern interpretation of classic maritime influences.

Daniel BurnsFood & Beer is a newly published, 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. Chef Burns is with us to tap the keg on this unusual reference book.

With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement. With a stunning, bold aesthetic, the design will highlight the dual visions of the authors and the spaces—Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined.

The Foreword is by internationally renowned chef René Redzepi, co-owner of Noma, Copenhagen, the Number 3 ranked restaurant in the world.

“The chance meeting of two remarkable individuals. One of the best brewers in a generation of greats, with a good sense of business and fresh attitude, and the other a creative, driven chef with crazy food work ethics. But it also signified the start of a new style of restaurant, a place in which light, creative cooking, Michelin-star-worthy stuff, was at home with beer. I’m pretty sure that individually both would’ve succeeded in their own right-Jeppe creating great brews, and Daniel with a Michelin star or two doing something else-but together I believe they’ve created something truly special. Something new.” —René Redzepi (from his foreword).

Carrie NahabedianChef Carrie Nahabedian is one of the pillars of dining in Chicago. After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian returned to her native Chicago to open NAHA in 2000, which garnered her a James Beard Award and four consecutive Michelin stars. Chef Nahabedian joins us.

Carrie opened Brindille in the spring of 2013 along with partner and cousin Michael Nahabedian. While NAHA serves to highlight her Armenian roots, Brindille’s refined Parisian fare celebrates  Carrie’s and Michael’s favorite spots in Paris.

The at NAHA menus are a mix of American and Mediterranean influences from Chef Carrie’s and Michael’s Armenian and Greek heritages.  NAHA uses fresh, seasonal produce, meats, and cheeses from local farmers and growers. NAHA is a proud supporter of Chicago’s Greencity Market.

Nuanced food is meant to be paired harmoniously with balanced wines.  The Mediterranean cuisine of NAHA provides a wonderful platform with which to pair globally influenced wines. – Wine Director Chad Ellegood.

Brindille (Chef Carrie’s latest venture), named “Best New Restaurant in 2013” by Chicago Tribune, offers a glimpse into refined Parisian cuisine and atmosphere from the team that brought you NAHA. For all restaurant information, go to their website.

Jacqueline An of House of AnIn Vietnamese, “AN” means “TO EAT,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills.

Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion” and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California- fresh influences.

Now her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes, including “Mama’s” Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken in An: To Eat – Recipes and Stories from a Vietnamese Family Kitchen. Jacqueline An is here to share the truly incredible story

Helene’s transformation from pampered “princess” in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina’s lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene’s personal story.

Carlyn BerghoffThe Berghoff is a celebrated institution in Chicago and was inaugurated as a James Beard America’s Classic establishment in 1999. It’s also prominently featured in the new book, James Beard’s All-American Eats – Recipes and Stories From Our Best-Loved Local Restaurants. Carlyn Berghoff, representing the fourth generation of proud Berghoff Family stewardship, is our guest.

The Berghoff first opened in 1898 as a men-only saloon whose sole menu items were the corned beef sandwiches served free with the purchase of a stein of the German-born owners’ proprietary beer. Over the years the spot evolved into a beloved full-service restaurant famous for traditional German fare like wiener schnitzel, knockwurst, spaetzli, and creamed herring.

The Berghoff was briefly closed in 2005 by its third-generation owners, but the restaurant’s basement café resumed business shortly thereafter, and in 2007 the entire restaurant again opened its doors and revealed a new menu that features several less iconically Bavarian items.

Although some of the dishes might be lighter, the restaurant still sells its famous Berghoff Root Beer and hosts an annual Oktoberfest. Berghoff also operates a café at O’Hare, serving sandwiches and beer.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Dirk Flanigan, Ocean Cut, Chicago
Segment Three: Chef Daniel Burns, Torst and Luksus, Greenpoint, Brooklyn
Segment Four: Executive Chef Carrie Nahabedian, NAHA and Brindille, Chicago Part One
Segment Five: Executive Chef Carrie Nahabedian, NAHA and Brindille, Chicago Part Two
Segment Six: Restaurateur Jacqueline An, House of An, California
Segment Seven: Carlyn Berghoff, Chief Executive Officer, Berghoff Catering & Restaurant Group, Chicago

Show 59, February 1, 2013: Tristen Beamon and Kyle Meyer, BestWinesOnline.com and Pacific Coast Wine Festival

Tristen Beamon and Kyle MeyerIf you’re a wine lover then the upcoming Pacific Coast Wine Festival evening on March 1st at The Island Hotel in Newport Beach to benefit the Pacific Symphony is definitely for you.

The evening starts off with tastings from highly touted wineries including Domaine Faively and Nickel & Nickel. The live and silent auction will feature renowned selections such as Margaux, Mouton, Paul Hobbs, and Screaming Eagle. The sumptuous dinner will be followed by a select chocolate and port tasting.

All the impressive wine selections for the benefit and auctions have been meticulously curated by Tristen Beamon and Kyle Meyer of Orange County’s Bestwinesonline, an innovative wine retailer based in Santa Ana.

Play

February 1: Curtis Stone, Cookies for a Koz, Hans Rockenwagner, Puck’s Tavern, Pacific Coast Wine Festival

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Curtis Stone, Owner/Chef of Maude, Beverly Hills Part One
Segment Three: Curtis Stone, Owner/Chef of Maude, Beverly Hills Part Two
Segment Four: Roberta Koz Wilson, Cookies for a Koz
Segment Five: Chef Hans Rockenwagner, Rockenwagner Bakery and Café Rockenwagner Part One
Segment Six: Chef Hans Rockenwagner, Rockenwagner Bakery and Café Rockenwagner Part Two
Segment Seven: Matt Bencivenga, Wolfgang Puck Catering and Puck’s Tavern at Honda Center
Segment Eight: Tristen Beamon and Kyle Meyer, BestWinesOnline.com and Pacific Coast Wine Festival

Chef Jet and Producer Andy preview the show.

Valentine’s Day is fast approaching so plan ahead 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.

Congrats to Chef Chris Oh of Seoul Sausage Co. in West Los Angeles. Last Sunday (Jan. 26th.) he competed against three other chefs on Food Network’s “Cutthroat Kitchen.” He won big and took home the most cash of any winner to date!

Everyone’s favorite sexy Aussie Chef is Curtis Stone. He’s opening an intimate new restaurant on Feb. 1st and we’ll get all the 411 right from the source. Fine dining chef Hans Rockenwagner, in recent years, has become known for his line of artisan breads. He’s just opened his most ambitious bakery café to date in Brentwood and joins us to provide the details. Wolfgang Puck is back in Orange County with the newly launched Puck’s Tavern at Honda Center, home of the Anaheim Ducks. The executive chef of Wolfgang Puck Catering is with us to preview what’s on the menu.

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

Curtis StoneYou know Aussie celebrity chef, Curtis Stone, from Bravo’s “Top Chef Masters” which he hosts. He’s now a resident of Los Angeles.

What you may not know is that he has a serious culinary background. He trained with the legendary English Chef, Marco Pierre White. Chef Curtis worked his way up Marco Pierre White’s tall culinary ladder and eventually became the Head Chef of Quo Vadis in London.

On February 1st Curtis Stone opens Maude in Beverly Hills. Maude is named after his grandmother. It’s an intimate 25 seats and Chef Curtis will actually be there cooking. The menu will change monthly and all of the nine tasting plates served each night will contain a featured ingredient.

His most recent cookbook, What’s for Dinner?: Delicious Recipes for a Busy Life was published last year by Ballantine Books Hardcover. The concept is getting dinner on the table without a hassle. The book features 130 effortless and inspired recipes that carry Chef Curtis’ promise of working.

Roberta Koz WilsonIt’s almost Valentine’s Day and what more thoughtful edible gift than absolutely delicious chocolate chip cookies baked in small batches! The big plus is that each sale benefits The Starlight Children’s Foundation.

Roberta Koz Wilson (jazz saxophone great Dave Koz’s sister) of Cookies for a Koz joins us to share the inspirational story. The cookies are a tribute to their late mother, Audrey, who created the original cookie recipe. The truth is that these famous cookies opened a lot of doors for Dave in his early days as a struggling musician!

The Red Velvet Cookie was originally created as a Valentine’s Day special. It became so popular that it was added to the year-round line. It’s their take on a moist and delicious Red Velvet Cupcake.

Hans RockenwagnerChef Hans Rockenwagner burst on the local Venice dining scene in 1985 when he opened the original (40 seat) Rockenwagner on Abbot Kinney Blvd. where Joe’s is now.

In 1991 Rockenwagner moved to a much larger space in the Frank Gehry-designed Edgemar Complex in Santa Monica.

White asparagus, in season, became a signature menu item.

Hans eventually discovered there was more money in artisan bread and eventually closed Rockenwagner to concentrate on his growing wholesale bread baking business. He now has 60 bakers working around the clock seven days a week! Rockenwagner Bakery is a fixture at area Farmers Markets including the Sunday Beverly Hills Farmers Market.

Cafe RockenwagnerIn addition to the growing wholesale bakery Hans Rockenwagner has a network of busy bakery cafes in Santa Monica, Venice, and Mar Vista. The most ambitious café to date just launched in Brentwood. This Café Rockenwagner is in the bw (a high-rise luxury apartment building) at the corner of Barrington Ave. and Wilshire Blvd.

Besides a full food menu there is on an on-site pastry chef here so there is an impressive selection of fresh breakfast pastries, desserts, breads and pretzels available.

Pucks Tavern at Honda CenterCelebrated chef Wolfgang Puck and Wolfgang Puck Catering have just launched two new dining destinations at Honda Center, the home of the Anaheim Ducks. They are Puck’s Tavern, an approachable fine-dining restaurant serving modern comfort food and The Window at Puck’s Tavern, a made-to-order pizza concession stand. Both operations are located on the South Side of the arena’s main level.

Open during Honda Center’s events, Puck’s Tavern (230 seats) caters to both the general public and ticketholders alike. The 7,000 square-foot, indoor-outdoor restaurant features a direct entrance to the arena allowing a seamless transition from a sit-down meal or private event to the evening’s entertainment.

Matt Bencivenga, Executive Chef and Partner of Wolfgang Puck Catering joins us to chat about the opening of Puck’s Tavern and Wolfgang’s high-profile return to Orange County.

Tristen Beamon and Kyle MeyerIf you’re a wine lover then the upcoming Pacific Coast Wine Festival evening on March 1st at The Island Hotel in Newport Beach to benefit the Pacific Symphony is definitely for you.

The evening starts off with tastings from highly touted wineries including Domaine Faively and Nickel & Nickel. The live and silent auction will feature renowned selections such as Margaux, Mouton, Paul Hobbs, and Screaming Eagle. The sumptuous dinner will be followed by a select chocolate and port tasting.

All the impressive wine selections for the benefit and auctions have been meticulously curated by Tristen Beamon and Kyle Meyer of Orange County’s Bestwinesonline.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Curtis Stone, Owner/Chef of Maude, Beverly Hills Part One
Segment Three: Curtis Stone, Owner/Chef of Maude, Beverly Hills Part Two
Segment Four: Roberta Koz Wilson, Cookies for a Koz
Segment Five: Chef Hans Rockenwagner, Rockenwagner Bakery and Café Rockenwagner Part One
Segment Six: Chef Hans Rockenwagner, Rockenwagner Bakery and Café Rockenwagner Part Two
Segment Seven: Matt Bencivenga, Wolfgang Puck Catering and Puck’s Tavern at Honda Center
Segment Eight: Tristen Beamon and Kyle Meyer, BestWinesOnline.com and Pacific Coast Wine Festival