Tag Archives: per se

Show 364, March 14, 2020: Executive Chef Jason Paluska, The Lark, Santa Barbara

Posted on by

Jason Paluska of the LarkOriginally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone (an Acme Hospitality property,) began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. For four years he worked under renowned chef Jason Berthold, formerly of the French Laundry & Per Se.

In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant for Acme Hospitality. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

“The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is situated in the heart of the Funk Zone, a vibrant arts and entertainment district near the Waterfront in downtown Santa Barbara. Our menus are locally sourced and responsibly grown, using the highest quality seasonal ingredients based on the abundant bounty of the Central Coast. Our food is served family style intended for sharing. Our space was designed with an urban style that integrates vintage and repurposed materials for a sophisticated yet casual sensibility with a nod to our neighborhood’s industrial past.”

“The Lark’s full bar features classic and modern craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. Our wine list highlights small Santa Barbara County producers as well as artisan winemakers from afar.”

We entice Chef Jason out of the busy Lark kitchen for a chat.

Podcast: Play in new window | Download

Subscribe: RSS

Show 211, February 18, 2017: Chef Mathew Peters, Gold Medalist, Team USA, 2017 Bocuse d’Or International Culinary Competition

Posted on by

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.

Mathew Peters“On January 25, 2017, Team USA 2017 was the first American team to win Gold at the Bocuse d’Or! This is an extraordinary accomplishment and words cannot adequately express how proud we are of Chef Mathew Peters, Commis Harrison Turone and Head Coach Philip Tessier. This historic win would not have been possible without our designer, Martin Kastner, and his team from Crucial Detail. We would also like to extend our congratulations to all of the teams who competed this year – it was an incredible display of culinary excellence.” – Young Yun, Executive Director, ment’or BKB Foundation

Team USA’s Bocuse d’Or world champion, Chef Mathew Peters (ex-per se), joins us to savor this tremendous achievement for the culinary arts in the United States.

Next for Chef Matt is securing a site for his own dream restaurant. It’s very preliminary but it could possibly be Northern California or Austin, Texas. We’ll keep you posted.

Podcast: Play in new window | Download

Subscribe: RSS

Show 151, December 19, 2015: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris

Posted on by

The happiest of Happy Holidays to all of our listeners and we’re back live with a fresh show (that’s sure to please) on December 26th,

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

Ultimo A Weekend ExcellenceGuest Host Chef Andrew Gruel and Executive Producer and Co-Host Andy Harris are in fabulous Las Vegas for the Team USA 2017 Selection for The Bocuse d’Or, the world’s most rigorous international culinary competition. This is all part of ULTIMO, a lavish weekend of culinary events at The Venetian and The Palazzo.

Team USA is guided and funded by the ment’or BKB Foundation that inspires excellence in young culinary professionals. The President is Thomas Keller (The French Laundry, Per Se, Bouchon and Bouchon Bakery.) The day-to-day operations of ment’or BKB are overseen by Young Yun, the Executive Director. Young is with us to profile the good works of ment’or BKB and explain what’s in store for the future.

Earlier in the year Chef Philip Tessier (ex-French Laundry) led Team USA to the Silver Trophy at the Bocuse d’Or in Lyon. This is the highest ranking ever for Team USA. For 2017 Chef Tessier is Head Coach for Team USA and was a judge this week for the Team USA 2017 National Selection. Chef Phil is our guest.

Meat Platter from Matthew Peters at the Team USA selection for the Bocuse d'OrIt was an intense competition to select Team USA 2017. It was a four hour and 35 minute marathon for each team. There was a separate judging panel for the fish dish and the meat platter. The Chef Jury members’ decision was for Chef Mathew Peters, Executive Sous Chef, Per Se, NYC. His commis is Harrison Turone. Chef Mathew will lead Team USA for 2017 and train intensively for the next year! Chef Mathew Peters joins us.

Chef James Kent led Team USA 2011 for the Bocuse d’Or. He’s a Competition Captain for Team USA 2017 and a member of the ment’or BKB Culinary Council. Chef Kent is the Executive Chef of the acclaimed NoMad in New York City. We’ll meet him.

Chef Andrew and Producer Andy have been doing some dining in Las Vegas. Chef Andrew shares some of his Strip favorites and Andy provides his views on two spots within The Venetian and Palazzo.

Memento Mori winery (Napa Valley) is one of the small, exclusive cult boutique producers showcased at Ultimo Weekend. Their 100 per cent Cabernet Sauvignon was poured at the Ultimo Grand Banquet. The Winery’s premium Cabernet grapes come from highly regarded vineyards in St. Helena and Oakville. Co-founder Adam Craun is our guest. As always there is an intriguing story here…

We’re broadcasting from Lagasse’s Stadium at The Palazzo. The chef de cuisine here is Scott Pajak. We’ll visit with Chef Scott and learn why this isn’t you average sports bar and is actually a preferred destination for discerning Las Vegas locals as well as visitors.

Airing the show from Las Vegas at Lagasse’s Stadium at The Palazzo requires the support of dozens of individuals. An extra special tip of the toque to The Venetian and The Palazzo (Sebastien Silvestri, Vice President, Food & Beverage and Claudine Grant, Public Relations Manager) and ment’or BKB Foundation (Young Yun, Executive Director and Jaimie Chew, Director of Communications & Events.)

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

Podcast: Play in new window | Download

Subscribe: RSS

Show 151, December 19, 2015: Chef Mathew Peters, Executive Sous Chef, Per Se, NY, Team USA 2017

Posted on by

Mathew PetersIt was an intense competition to select Team USA 2017. It was a four hour and 35 minute marathon for each team. There was a separate judging panel for the fish dish and the meat platter.

The Chef Jury members’ decision was for Chef Mathew Peters, Executive Sous Chef, Per Se, NYC. His commis is Harrison Turone.  Chef Mathew will lead Team USA for 2017 and train intensively for the next year! Chef Mathew Peters joins us.

Meat Platter from Matthew Peters at the Team USA selection for the Bocuse d'OrChef Peters grew up in Meadville, Pennsylvania and began cooking as a teenager with his family. As a senior in high school, he was inspired to cook professionally after he was captivated by the “Great Chefs of the World” TV show.

After years of honing his skills at the Ritz-Carlton Naples (Florida) Chef Peters accepted his first job in New York City at Adour Alain Ducasse. He continued to work there until offered a position at Per Se in 2009.

Chef Peters worked his way up at Per Se from Commis to Chef de Partie, and eventually up to Sous Chef. Shortly after he became a Sous Chef at Per Se, Chef Keller offered him the opportunity to work as a Sous Chef at his flagship restaurant, The French Laundry. Her spent two years there, and was promoted back to Per Se as Executive Sous Chef in February 2012.

Fish Platter from Matthew Peters at the Team USA selection for the Bocuse d'OrAs Executive Sous Chef, Chef Peters oversees and manages the staff, runs service, and creates a new menu each day. His intense focus and attention to detail allows him to flourish in such a notable 3 Michelin star kitchen, inspiring younger cooks to do just the same.

Podcast: Play in new window | Download

Subscribe: RSS

December 19: Live from Lagasse’s Stadium and the Venetian in Las Vegas

Posted on by

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Young Yun, Executive Director, ment’or BKB Foundation
Segment Three: Chef Philip Tessier, Head Coach, Team USA 2017, Hestan Culinary Director
Segment Four: Chef Mathew Peters, Executive Sous Chef, Per Se, NY, Team USA 2017”
Segment Five: Chef James Kent, Executive Chef, NoMad, NYC, ment’or BKB Culinary Council
Segment Six: Scott Pajack, Chef de Cuisine, Lagasse’s Stadium, The Palazzo, Las Vegas
Segment Seven: Chef Andrew Gruel and Producer Andy Harris on Las Vegas Dining
Segment Eight: Adam Craun, Co-Founder, Memento Mori

Guest Host Chef Andrew Gruel and Executive Producer and Co-Host Andy Harris are in fabulous Las Vegas for the Team USA 2017 Selection for The Bocuse d’Or, the world’s most rigorous international culinary competition. This is all part of ULTIMO, a lavish weekend of culinary events at The Venetian and The Palazzo.

Thomas Keller and Young Yun of the Ment'or BKB FoundationTeam USA is guided and funded by the ment’or BKB Foundation that inspires excellence in young culinary professionals. The President is Thomas Keller (The French Laundry, Per Se, Bouchon and Bouchon Bakery.) Chef Keller joins us for an exclusive interview.

The day-to-day operations of ment’or BKB are overseen by Young Yun, the Executive Director. Young will be with us to profile the good works of ment’or BKB and explain what’s in store for the future.

Philip TessierEarlier in the year Chef Philip Tessier (ex-French Laundry) led Team USA to the Silver Trophy at the Bocuse d’Or in Lyon. This is the highest ranking ever for Team USA. For 2017 Chef Tessier is Head Coach for Team USA and was a judge this week for the Team USA 2017 National Selection. Chef Phil is our guest.

 

Mathew PetersIt was an intense competition to select Team USA 2017. It was a four hour and 35 minute marathon for each team. There was a separate judging panel for the fish dish and the meat platter. The Chef Jury members’ decision was for Chef Mathew Peters, Executive Sous Chef, Per Se, NYC. His commis is Harrison Turone.  Chef Mathew will lead Team USA for 2017 and train intensively for the next year! Chef Mathew Peters joins us.

James KentChef James Kent led Team USA 2011 for the Bocuse d’Or. He’s a Competition Captain for Team USA 2017. Chef Kent is the Executive Chef of the acclaimed NoMad in New York City. We’ll meet him.

Memento Mori winery (Napa Valley) is one of the small, exclusive boutique producers showcased at Ultimo Weekend. Their 100 per cent Cabernet Sauvignon will be poured at the Ultimo Grand Banquet. The Winery’s premium Cabernet grapes come from highly regarded vineyards in St. Helena and Oakville. Co-founder Adam Craun is our guest.

Scott PajakWe’re broadcasting from Lagasse’s Stadium at The Palazzo. The chef de cuisine here is Scott Pajak. We’ll visit with Chef Scott and learn why thus isn’t you average sports bar.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Young Yun, Executive Director, ment’or BKB Foundation
Segment Three: Chef Philip Tessier, Head Coach, Team USA 2017, Hestan Culinary Director
Segment Four: Chef Mathew Peters, Executive Sous Chef, Per Se, NY, Team USA 2017”
Segment Five: Chef James Kent, Executive Chef, NoMad, NYC, ment’or BKB Culinary Council
Segment Six: Scott Pajack, Chef de Cuisine, Lagasse’s Stadium, The Palazzo, Las Vegas
Segment Seven: Chef Andrew Gruel and Producer Andy Harris on Las Vegas Dining
Segment Eight: Adam Craun, Co-Founder, Memento Mori

Show 150, December 12, 2015: Chef Richard Rosendale, Bocuse d’Or Team USA 2013

Posted on by

Richard Rosendale of the Greenbrier Resort in Sulphur Springs West VirginiaThey always do it B-I-G in Las Vegas. What’s billed as the culinary event of the year, Ultimo – A Weekend of Excellence, hosted by The Venetian and The Palazzo, will take culinary extravagance to new levels, December 17th through the 20th. The highlight of the festivities will be the competition to select Team USA representing the United States in the prestigious Bocuse d’Or international cooking competition in Lyon, France in early 2017.

This is the Olympics of the culinary arts. Chef Richard Rosendale (Richard Rosendale Collective) is our guest. He is on the Chef Jury on Dec. 17th in Las Vegas and led Team USA at the Bocuse d’Or in 2013.

The Team USA 2017 finalist chefs are Gerald Ford, Executive Sous Chef, Westchester County Country Club, NY; Brian Lockwood, Chef de Cuisine, The NoMad, NY; Angus McIntosh, Sous Chef, The Broadmoor, CO; and Mathew Peters, Executive Sous Chef, Per Se, NY.

This competition event, modeled after the world famous Bocuse d’Or, concludes with an esteemed chef panel who judge each of the four candidates’ presentations. Guests will be treated to a spectacular display of culinary skill and artistry during the intense 4 hour and 35 minute competition. Each candidate prepares a stunning meat platter showcasing Kurobuta Pork provided by Snake River Farms and a fish dish featuring the Norwegian Seafood Council’s Fjord Trout.

Podcast: Play in new window | Download

Subscribe: RSS

Show 57, January 18, 2013: Kedric Francis, Executive Editor, Orange County Register Magazine, Coast Magazine

Posted on by

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur favorite debonair man about Orange County, Kedric Francis, is back with us with a preview of the upcoming “Restaurant Issue” of The Orange County Register Magazine which is with the newspaper on Monday, January 20th. Kedric is the restaurant-savvy Executive Editor of both Coast Magazine and The Orange County Register Magazine.

One of the most intriguing pieces is Orange County chefs who have professional ties to one of America’s great chefs, Thomas Keller. You know Chef Keller’s name from the French Laundry in Yountville, CA., Per Se in New York, Bouchon, and the Bouchon Bakeries. This year is the 20th Anniversary of the opening of The French Laundry. You’ll be pleasantly surprised at some of the OC chefs who have worked for Thomas Keller earlier in their careers…

Podcast: Play in new window | Download

Subscribe: RSS

January 18: Antonia Lafaso, Mark Boster, Kedric Francis, Skyler Reeves

Posted on by

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Antonia Lofaso, Executive Chef & Partner, Scopa Italian Roots and Black Market Liquor Bar Part One
Segment Three: Antonia Lofaso, Executive Chef & Partner, Scopa Italian Roots and Black Market Liquor Bar Part Two
Segment Four: Mark Boster, Senior Photojournalist, Los Angeles Times Part One
Segment Five: Mark Boster, Senior Photojournalist, Los Angeles Times Part Two
Segment Six: Kedric Francis, Executive Editor, Orange County Register Magazine, Coast Magazine
Segment Seven: Skyler Reeves, master barman, co-producer of Golden State of Cocktails
Segment Eight: Chef Jet Tila and Producer Andy Harris of “SoCal Restaurant Show”

Chef Jet and Producer Andy preview the show.

Los Angeles Times Travel ShowDon’t forget the Los Angeles Times Travel Show on January 18th & 19th at The L.A. Convention Center. There is a fun travel opportunity waiting for every budget. Save $2 per ticket with Promo Code: TRAVEL4.

You know the lovely Antonia Lafaso from Bravo’s “Top Chef” and Food Network’s “Cutthroat Kitchen.” Chef Antonia will be talking about her new restaurant, Scopa. The ace photo journalist from The Los Angeles Times is along to preview his presentation at The Los Angeles Times Travel Show and give us some insider’s tips on better food photography with smart phones. Kedric Francis, the dashing Executive Editor about town, previews the upcoming Restaurant Issue of The Orange County Register Magazine.

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

Antonia Lofaso of Black Market Liquor Bar and Scopa Italian RootsFor a chef with as much media exposure as she has received Antonia Lofaso is refreshingly low-key. Her name is not even on the menu for the two successful restaurants in Los Angeles that she is both executive chef & partner of. The popular restaurants are Black Market Liquor Bar in Studio City and, the newest, Scopa Italian Roots in Marina del Rey, her loving homage to Italian-American red sauce cooking.

You first met Chef Antonia on Bravo’s “Top Chef” Season 4 set in Chicago. Two years later she was invited back to compete on “Top Chef All-Stars” where she battled to the finals.

Antonia currently serves as one of the regular judges on Food Network’s hit series, “Cutthroat Kitchen” hosted by Alton Brown. Season 2 is now airing on Sunday nights.

Chef Antonia is a graduate of the French Culinary Institute in New York and cooked at Spago. Her first executive chef post was at SBE’s Foxtail in West Hollywood.

Scopa, located next door to Roy Choi’s Sunny Spot, is her latest venture.

There is a huge antipasti bar where all the cheeses and salumi are cut and plated to order right in front of the guests. The Italian Hero (coppa, prosciutto, salami, provolone, olive oil, and vinegar) is very popular.

There is also an oyster bar.

The varied menu also offers salads, pasta, large plate mains, and seasonal sides including polenta. The Pappardelle with pork shank, stracciatella, and arugula is a standout. The flavorful T-Bone is a meat-lovers’ dream.

Antonia’s first cookbook, published in 2012, is still available via Amazon. It’s The Busy Mom’s Cookbook: 100 Recipes for Quick, Delicious, Home-Cooked Meals. Antonia has a teenage daughter and the recipes were developed through the eyes of a hardworking single mom.

Mark BosterThe 16th Annual Los Angeles Times Travel show returns to the West Hall of the LA Convention Center on January 18 & 19. Veteran Los Angeles Times photojournalist, Mark Boster, is with us to preview his activities at the show.

Mark is on the LA Times Stage both Saturday & Sunday at 1:00 p.m. with his “Postcards From the West” presentation. He’s doing this with LA Times Travel Writer Christopher Reynolds.

In an exclusive for our listeners Mark Boster is sharing tips for taking great food shots!

Boster is also quite an expert on California’s great treasure, Yosemite. He is the author of the acclaimed coffee table book, Four Seasons of Yosemite: A Photographer’s Journey with a forward by Robert Redford.

Mark is the co-presenter of “Postcards from the West” on the LA Times Stage at The Los Angeles Times Travel show at the Los Angeles Convention Center on January 18th & 19th.

A photojournalist for 37 years and a Times photographer since 1983, Mark has covered presidential campaigns, the war in Kosovo, the 1984 Olympics, Super Bowls, the World Series, the Northridge earthquake, and Hurricane Katrina.

In this informative segment Mark shares an expert’s tips for better food photography using a smartphone.

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur favorite debonair man about Orange County, Kedric Francis, is back with us with a preview of the upcoming “Restaurant Issue” of The Orange County Register Magazine which is with the newspaper on Monday, January 20th. Kedric is the restaurant-savvy Executive Editor of both Coast Magazine and The Orange County Register Magazine.

One of the most intriguing pieces is Orange County chefs who have professional ties to one of America’s great chefs, Thomas Keller. You know Chef Keller’s name from the French Laundry in Yountville, CA., Per Se in New York, Bouchon, and the Bouchon Bakeries. You’ll be pleasantly surprised at some of the OC chefs who have worked for Thomas Keller earlier in their careers.

Skyler ReevesSkyler Reeves is a master barman. Denizens of Downtown Los Angeles’ popular nightlife scene will know him from 213 Downtown. He’s one of the best…

His new project is co-producing the upcoming “Golden State of Cocktails.” It takes place January 27th through 30th primarily on the historic top floor of the Los Angeles Times Building in Downtown Los Angeles. This space was the former executive offices and the grandeur of the floor will surely impress. The educational event is designed exclusively for the trade.

“California’s long awaited large-scale cocktail event is finally here: Announcing Golden State of Cocktails! Staged in Los Angeles, the West Coast’s largest city and California’s anchor, Golden State of Cocktails celebrates all aspects of cocktail culture, both industry and consumer, from San Francisco to Los Angeles to San Diego and everywhere in between. Be a part of the inaugural event in one or more ways. From experiential interactive labs, take-away stations and brand immersion rooms, Golden State of Cocktails takes a hands-on approach to the learning experience and celebrates the best of what California cocktail culture is all about.” The event is open to restaurateurs, chefs, bartenders and people associated with the trade.

Chef Jet Tila host of the SoCal Restaurant ShowWe receive intriguing food related questions via social media…

Today Chef Jet is answering a sampling of those inquiries on the air. He’ll weigh-in on salt in food, the new regulation in California that food handlers touching raw food products must wear gloves, and the Letter Grade rating system for restaurants in effect in many California counties.

This will definitely get interesting…

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Antonia Lofaso, Executive Chef & Partner, Scopa Italian Roots and Black Market Liquor Bar Part One
Segment Three: Antonia Lofaso, Executive Chef & Partner, Scopa Italian Roots and Black Market Liquor Bar Part Two
Segment Four: Mark Boster, Senior Photojournalist, Los Angeles Times Part One
Segment Five: Mark Boster, Senior Photojournalist, Los Angeles Times Part Two
Segment Six: Kedric Francis, Executive Editor, Orange County Register Magazine, Coast Magazine
Segment Seven: Skyler Reeves, master barman, co-producer of Golden State of Cocktails
Segment Eight: Chef Jet Tila and Producer Andy Harris of “SoCal Restaurant Show”

December 8: Thomas Keller, Wild Things Seafood, Scott Conant, Chef Race Champion

Posted on by

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier

Wild Things Seafood in FullertonWe’re broadcasting live this morning from the Wild Things Seafood plant in Fullerton. (Easy to get to via the Freeways.) It’s there BIG annual Holiday sale. The highest quality seafood and steaks are available at very special prices. If you’re there during our broadcast between 10:30 a.m. and Noon you’ll get an extra $10 off your order!

The festivities include informative cooking demos, tastings, AM 830 KLAA giveaways, and great recipes.

(866) 360-FISH (3474) for directions.

Chef Jet has an extensive background in seafood and is an accomplished amateur angler. He’ll be talking Seafood 411 basics to get the conversation going.

Chef Thomas Keller of Bouchon, per se and French LaundryWe’re thrilled to welcome Thomas Keller to the show. He’s probably the most talked about chef in the country. His restaurants, The French Laundry, per se, and Bouchon (the original in Yountville, the Napa Valley,) have earned an impressive 7 Michelin Stars!

Chef Keller is just completing an extensive book tour in support of The Bouchon Bakery Cookbook.

On Monday evening, December 10th he’s signing books at Williams-Sonoma in Beverly Hills. On the evening of December 11th he’s encoring in Orange County at the Williams-Sonoma in South Coast Plaza.

Jeff Moore is the President of International Pacific Seafoods (the corporate parent of Wild Things Seafood.) He’s a recognized authority on all things seafood including responsible and sustainable practices. He’s much in demand nationally as a highly articulate speaker representing the Industry. He also teaches food service suppliers how to merchandise seafood to their own customers.

Jeff will be joining us to tell you what you need to know about the recent headline stories regarding the mislabeling of seafood products at the retail level.

Oysters Rockefeller is a classic celebratory Holiday dish which originated at the legendary Antoine’s in New Orleans which opened in 1840. New Orleans native Gisele Perez who writes for OKRA, the official magazine of the Southern Food and Beverage Museum, revisited the classic Oysters Rockefeller at Antoine’s last spring and will share her thoughts.

New Orleans food writer Tom Fitzmorris (Hungry Town, A Culinary History of New Orleans) has developed a well-researched replica recipe for Antoine’s Oysters Rockefeller because Antoine’s keeps the original under wraps as a carefully protected Family secret. Gisele reports it took him 50 tries to match the flavor of the Antoine’s recipe. An Antoine’s insider regards the Fitzmorris recipe as “embarrassingly close” to the genuine menu item as served at Antoine’s!

“The Feast of the Seven Fishes” is a classic Italian and Italian-American tradition for Christmas Eve dinner.

Scott Conant of Scarpetta and Food NetworkCelebrity chef Scott Conant of Food Network’s “Chopped” and “24 Hour Restaurant Battle” joins us from Las Vegas to discuss this delightful tradition.

Conant’s flagship restaurant in Manhattan is Scarpetta but way out West we know him for the Scarpetta at The Montage Beverly Hills and a Scarpetta in the Cosmopolitan in Las Vegas as well as D.O.C.G. Enoteca, a wine bar.

We’ve been following “Chef Race: U.K. vs. U.S.” since it’s debut on BBC America on Oct. 2nd. 16 chefs (half Brits & half Americans) competed in difficult challenges along the way as they raced across the country from Santa Monica to New York. At the end one chef was left standing and was awarded a cool $100,000 for the effort. Jamie Oliver, “The Naked Chef,” himself executive produced the series.

That winning chef was Newport Beach’s own, Stan Frazier, who is a drummer in the rock band Sugar Ray. He also has an ownership interest in A Restaurant on Pacific Coast Highway in Newport Beach. He was clearly the wild card contestant. Stan will be our guest. Go USA!

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier