Show 481, July 2, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Happy (and safe) 4th of July Weekend!

Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022.  To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind.” Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.

“Since 2008 it has been a key mission for the Ment’or BKB Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon.  The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.” Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky. The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon. Taking a short break to join us from the intensive practice sessions at the Ment’or Training Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m. Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.

“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen, to the Las Vegas valley. Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule.” Producer Jolene Mannina joins us from Vegas Test Kitchen.

Chef Andrew Gruel has some exciting personal business news in his “Ask the Chef” segment. Chef Andrew and his wife, Lauren, have amicably sold their interest in Slapfish (founded ten years ago) to their former Houston-based partners. Next up is the creation of a new restaurant management enterprise. First is a launch of a fresh seafood restaurant and full bar with table service in the former Fish Camp location on Pacific Coast Highway in Huntington Beach. Look for a September opening. Also, the Big Parm NJ-style, fast-casual pizza concept will be expanding and Chef Andrew’s popular Two Birds chicken restaurant will reopen in a new location.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

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Show 481, July 2, 2022: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part One

Donald Wressell of Guittard Chocolate Company

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the “Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.”

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m.

“Begin this lesson by joining Della & Roxana to a visit at the Santa Monica Farmer’s Market, meeting the farmers & vendors who bring in the best produce of the season. Shop for a selection to work with and come back to the Chocolate Studio kitchen to create desserts and baked goods using the market produce. Find ways to inspire your current seasonal menu and explore the skill of making preserves using seasonal produce for use in the future.”

Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.

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Show 481, July 2, 2022: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part Two

Roxanne Jullapat of Friends and Family

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the “Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.”

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m.

“Begin this lesson by joining Della & Roxana to a visit at the Santa Monica Farmer’s Market, meeting the farmers & vendors who bring in the best produce of the season. Shop for a selection to work with and come back to the Chocolate Studio kitchen to create desserts and baked goods using the market produce. Find ways to inspire your current seasonal menu and explore the skill of making preserves using seasonal produce for use in the future.”

Chefs Donald Wressell, Della Gossett and Roxana Jullapat continue with us.

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July 2: Alma Rosa Winery & Vineyards, Bocuse d’Or Team USA, Guittard Chocolate Company, Vegas Test Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Alma Rosa Winery & Vineyards’ Winemaker Samra Morris – Preview of “Peace of Mind: 10,000 Steps in the Right Direction”
Segment Three: Team USA 2023 with Head Coach Chef Robert Sulatycky and Head Chef Jeffrey Hayashi
Segment Four: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part One
Segment Five: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part Two
Segment Six: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part One
Segment Seven: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part Two
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Happy 4th of July Weekend!

Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022. To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind. Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.

“Since 2008 it has been a key mission for the Ment’or BKB Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.” Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky. The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon. Taking a short break to join us from the intensive practice sessions at the Team USA Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m. Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.

“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen, to the Las Vegas valley. Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule.” Producer Jolene Mannina joins us from Vegas Test Kitchen.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. There is a new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Chef Andrew explains the importance and significant benefits.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Samra Morris of Alma Rosa Winery

Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022. To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind.”

“100 per cent of the $55 registration fee will support the two benefiting organizations: One Mind, which funds research into the causes, treatments and cures of mental illness, and Mental Wellness Center, which provides servicers and housing for individuals with a mental health diagnosis in Santa Barbara County.”

Alma Rosa proprietors Bob & Barb Zorich are doubling all donations made through Peace of Mind dollar-for-dollar up to $35,000 for each charity, for a total of $70,000.

Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.

Robert Sulatycky, Head Coach of Team USA

“Since 2008 it has been a key mission for the Ment’or BKB Foundation based in New York to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky.

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'Or

The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon.

If Team USA advances from Santiago (nothing is for-sure) then in January 2023, Team USA travels to Lyon, France to compete in the prestigious Bocuse d’Or competition, fighting for a spot on the podium and the world’s culinary stage.

Taking a short break to join us from the intensive on-going practice sessions at the Team USA Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.

Donald Wressell of Guittard Chocolate Company

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the “Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.”

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m.

Roxanne Jullapat of Friends and Family

“Begin this lesson by joining Della & Roxana to a visit at the Santa Monica Farmer’s Market, meeting the farmers & vendors who bring in the best produce of the season. Shop for a selection to work with and come back to the Chocolate Studio kitchen to create desserts and baked goods using the market produce. Find ways to inspire your current seasonal menu and explore the skill of making preserves using seasonal produce for use in the future.”

Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.

Food Entrepreneur Jolene Mannina

“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen to the Las Vegas valley.”

“Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule:”

  • July 1-2: Makatas by Chefs Bryan Tejada and Gary FX LaMorte – Healthy, Social and Succulent Pinoy inspired dining
  • July 8-9, 15-16, 22-23, 29-30: Mamasan by Crystina Nguyen – Fresh and Saucy American Polynesian Chinese Cuisine

“Vegas Test Kitchen owner Jolene Mannina says, “In addition to the stellar line-up of chefs and the variety of cuisine, the pop-up experience will feature a high-energy setting with live music and nightly entertainment. With its edgy design, artwork and vibrancy, the Greene Street Kitchen is the perfect setting to showcase these culinary talents. We are looking forward to seeing the Vegas community through July 30th and to present three wonderful chefs that each bring a unique flair to their style of cooking.”

“Pre-fixe dinners with welcome cocktail are $59 per person and reservations are currently available.

“Vegas Test Kitchen (VTK) was designed by Vegas food insider and culinary event planner Jolene Mannina during the pandemic to build a home and be a creative outlet for the talented chefs in Las Vegas community.”

“VTK is a brick & mortar location in downtown Las Vegas, located next to Fergusons Downtown. The establishment offer a variety of cuisines weekly from celebrated chefs testing new concepts. The Vegas Test Kitchen is a casual dining experience with a full bar. Don’t be surprised if a chef is serving you food, this is the way.”

Jolene Mannina joins us from Vegas Test Kitchen.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

There is an important new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Restoring clam populations (filter feeders) and seagrass meadows will result in improved water quality and healthier habitats for commercial and recreational fisheries – and people, too! Chef Andrew explains the importance and benefits.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Alma Rosa Winery & Vineyards’ Winemaker Samra Morris – Preview of “Peace of Mind: 10,000 Steps in the Right Direction”
Segment Three: Team USA 2023 with Head Coach Chef Robert Sulatycky and Head Chef Jeffrey Hayashi
Segment Four: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part One
Segment Five: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part Two
Segment Six: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part One
Segment Seven: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part Two
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

Show 281, July 14, 2018: Executive Chef / Proprietor Daniel Mattern, Friends & Family, Thai Town Los Angeles

Daniel MatternFriends & Family, a new Thai Town staple and beloved dining destination, launched dinner service this last week. The well-received hybrid dining / takeaway concept created by Chefs Daniel Mattern and Roxana Jullapat transforms into full dinner service in the evenings (Wednesday through Sunday), offering a variety of shared plates and mains that incorporate sustainably-raised, hearth-roasted meats, seasonal vegetables, farmers’ market salads and their favorite heritage grains.

“We’re ready to add a great neighborhood dinner option to Thai Town,” said Mattern. “With a comfortable vibe and market-driven food, it’ll be a unique spot in the neighborhood, and the perfect place for an impromptu dinner or casual meet-up meal with friends before catching a show at the Greek.”

“To start, the seasonally-rotating menu will feature savory items paired with bright summer produce such as Chicken Liver Toast with Apricot and Nigella and Spiced Half Chicken with New Potatoes and Purslane Salad as well as hearty mains including Wild Salmon Grilled in Grape Leaves over Almond Wood and Hanger Steak with Kimchi Mayo and Crispy Greens. Guests will also enjoy dishes that focus on the use of heritage grains including the Spelt Pretzel with Mustard Dipping Sauce or the Smoked Fish & Beer Rarebit with Housemade Rye Sourdough, both perfect for sharing over a pint (or two).”

Complementing the market-driven fare will be a selection of natural wines hand-picked by Mattern and Jullapat to pair with the menu’s robust flavors, as well as craft beer on tap from some of their favorite local breweries including Eagle Rock Brewery, Craftsman Brewing and Beachwood Brewing.

To finish, diners will be able to indulge in seasonal housemade desserts like Jullapat’s fan-favorite, Huckleberry Meringue with Blueberry Compote and Buttermilk-Blueberry Ice Cream or Sorghum Sticky Pudding, Dates and Roasted Apricots.

Since it’s National Ice Cream Month it’s of interest to note all the ice creams and sorbets served at Friends & Family are made in-house.

We pull the busy Chef Daniel off the line for a chat.

 

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Show 230, July 1, 2017: Executive Chef Daniel Mattern & Pastry Chef/Baker Roxana Jullapat, Friends & Family, Los Angeles

Daniel MatternThe team of Executive Chef Daniel Mattern and Pastry Chef & Baker Roxana Jullapat are fondly remembered as the culinary heart of Cook’s County (now closed.) Happily they have now opened a 4,000 square foot, fast casual breakfast and lunch place of their own, Friends & Family. Dinner is coming soon…All breads & pastries are prepared and baked in-house. It’s a great addition to Los Angeles’ rediscovered Thai Town.

It’s a vibrant bakery, coffee bar and café where you can enjoy every menu item there or have it packaged to go. The ice cream counter features eye-catching rotating seasonal flavors presented in housemade waffle cones. They also prepare appealing gift baskets, picnics and have a monthly bread club (Friends & Family Sourdough Club.)

Pies for the 4th of July can be ordered through July 2nd. On the menu are Key Lime Pie, Banana Cream Pie and Blackberry & Nectarine Pie.

Remember Senor Bill Esparza (The Street Gourmet Los Angeles) will be there on Saturday July 8th from Noon to 3:00 p.m. signing copies of his new book, L.A. Mexicano – Recipes, People & Places. Books will be available there for purchase. Also, Bill’s Abuela’s recipe for Huevos Rancheros will be on the menu that day.

Chefs Roxana and Daniel join us.

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Show 37, August 3, 2013: Daniel Mattern, Chef / Proprietor of Cook’s County

Daniel Mattern of Cooks CountyRegulars to the show know that Chef Jet is a huge fan of Cook’s County in Los Angeles and dines there often. Starting this month (every Tuesday) it’s their inaugural California Craft Beer and Food Festival.

Chef/Proprietor Daniel Mattern has invited seven of his favorite breweries to come pour their beer selection at the “California Craft Beer and Food Festival” at Cook’s County. The series of beer-centric dinners will take place on Tuesday evenings from August 6th to September 24th. Menus will be tailored around the different craft beers and many dishes will be prepared using beer as a significant ingredient. Each evening’s menu consists of five courses, and all courses, including dessert, will be thoughtfully paired with beer.

Daniel’s talented wife, Roxana, is the pastry chef. They shop at three local Farmers Markets during the course of each week to bring the freshest, local produce of the season to their menu.

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