Show 276, June 2, 2018: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll

Andrew FriedmanIf you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a genuine page turner for foodies.

The book transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s – from the pioneers behind Chez Panisse, Spago, and other landmarks to the young cooks like Tom Colicchio and Bobby Flay who went on to become household names.

“Told largely in the words of the people who lived it – from writers like Ruth Reichl to chefs like Jeremiah Tower and Jonathan WaxmanChefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the industry and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.”

Author Andrew Friedman joins us.

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Show 72, May 17, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

The Old Vine Café, now in its 6th year, is a real crowd-pleaser at The Camp in Costa Mesa. Owner/Chef Mark McDonald gives us the background.

When we last visited Las Vegas Chef Mike Minor (ex-Executive Chef at Border Grill) he was just about to launch his TruckU Barbeque there. Now that his rolling grill is on the road and serving guests we’ll get the saucy update…

After you’ve been the esteemed and high-profile editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel.

The Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age. One of their casual restaurants, with an incredible ocean view, is Sheerwater. We’ll meet the chef.

Executive Chef Deborah Schneider of SOL Cocina and solita Tacos & Margaritas in Huntington Beach is a well-traveled authority on the foods of Baja. Her first cookbook Baja! Cooking on the Edge is now out in a 2nd edition.

What’s special about District Wine in Downtown Long Beach? Meet the personable proprietors Mark and Angela Dunton and you’ll know.

Our debonair, roving food and travel correspondent based in the OC, Kedric Francis, checks-in. He’s the Executive Editor of both The Orange County Register Magazine and Coast Orange County Magazine. He’s updating us on the new food market halls arriving in the OC.

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

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Show 72, May 17, 2014: Ruth Reichl, New York Times bestselling author and long-time Editor of Gourmet Magazine

Ruth ReichlAfter you’ve been the esteemed editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel. It’s Delicious! – A Novel.

“Ruth Reichl is a born storyteller. Through her restaurant reviews, where she celebrated the pleasures of a well-made meal, and her bestselling memoirs that address our universal feelings of love and loss, Reichl has achieved a special place in the hearts of hundreds of thousands of readers. Now, with this magical debut novel, she has created a sumptuous, wholly realized world that will enchant you.

Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills.

To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard. Lulu’s letters provide Billie with a richer understanding of history, and a feeling of deep connection to the young writer whose courage in the face of hardship inspires Billie to comes to terms with her fears, her big sister and her ability to open her heart to love.”

Play

May 17: Old Vine Café, Truck U Barbecue, Ruth Reichl, Sheerwater, Deborah Schneider, District Wine, Kedric Francis

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Owner / Chef Mark McDonald, Old Vine Café, The Camp in Costa Mesa
Segment Three: Chef Mike Minor of the Truck-U Barbeque rolling grill, Las Vegas
Segment Four: Ruth Reichl, New York Times bestselling author and long-time Editor of Gourmet Magazine
Segment Five: Charles “Chuck” Watson, Chef de Cuisine, Sheerwater, Hotel del Coronado, Coronado, CA
Segment Six: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author
Segment Seven: Mark Dunton, Proprietor, District Wine, Long Beach
Segment Eight: Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Chef Jet and Producer Andy preview the show.

The Old Vine Café, now in its 6th year, is a real crowd-pleaser at The Camp in Costa Mesa. Owner/Chef Mark McDonald gives us the background.

When we last visited Las Vegas Chef Mike Minor (ex-Executive Chef at Border Grill) he was just about to launch his TruckU Barbeque there. Now that his rolling grill is on the road and serving guests we’ll get the saucy update…

After you’ve been the esteemed and high-profile editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel.

The Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age. One of their casual restaurants, with an incredible ocean view, is Sheerwater. We’ll meet the chef.

Executive Chef Deborah Schneider of SOL Cocina and solita Tacos & Margaritas in Huntington Beach is a well-traveled authority on the foods of Baja. Her first cookbook Baja! Cooking on the Edge is now out in a 2nd edition.

What’s special about District Wine in Downtown Long Beach? Meet the personable proprietors Mark and Angela Dunton and you’ll know.

Our debonair, roving food and travel correspondent based in the OC, Kedric Francis, checks-in. He’s the Executive Editor of both The Orange County Register Magazine and Coast Orange County Magazine. He’s updating us on the new food market halls arriving in the OC.

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

Mark McDonald of the Old Vine CafeSome six years ago owner/chef Mark McDonald opened the Old Vine Café hidden in The Camp in Costa Mesa. Unusually for a fine-dining establishment he serves breakfast, lunch, and dinner. Chef Mark also has a serious wine program with a fun, educational component.

It’s top quality cuisine and wine in a non-pretentious, casual atmosphere. Mark did a lot of cooking in Southern Italy and that’s reflected on the seasonally changing menu.

Chef Mark really wants his guests to enjoy, and sample, new wines. His “6 for $60” wine program encourages this.

He also leads annual escorted tours to Italy in association with The Italian Culinary Institute. His next “Splendors of South Italy” tour (Calabria and Sicily) is set for March 20 to 29, 2015.

Mike Minor of Truck U Barbecue in Las VegasWhen we last visited Las Vegas Chef Mike Minor (ex-Executive Chef at Border Grill) he was just about to launch his Truck-U Barbeque there. Now that the rolling grill is on the road and serving guests we’ll get the meaty update…

The truck itself was designed by HGTV star Luca Paganico.

Chef Mike calls it “meat candy on wheels.” It’s “urban hipster” barbecue. The food is Mexican with a Southern twist.

Look for the Short Rib Enchiladas and the Chipotle Fried Chicken. How about Maple Bacon Churros…???

Ruth ReichlAfter you’ve been the esteemed editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel. It’s Delicious! – A Novel.

“Ruth Reichl is a born storyteller. Through her restaurant reviews, where she celebrated the pleasures of a well-made meal, and her bestselling memoirs that address our universal feelings of love and loss, Reichl has achieved a special place in the hearts of hundreds of thousands of readers. Now, with this magical debut novel, she has created a sumptuous, wholly realized world that will enchant you.

Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills.

To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard. Lulu’s letters provide Billie with a richer understanding of history, and a feeling of deep connection to the young writer whose courage in the face of hardship inspires Billie to comes to terms with her fears, her big sister and her ability to open her heart to love.”

Sheerwater Restaurant at the Hotel Del CoronadoThe Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age.

One of their casual restaurants, with an incredible ocean view, is Sheerwater. The Chef de Cuisine there is Charles “Chuck” Watson.

They pride themselves on using fresh, local, sustainable seafood where possible. Think Mexican prawns and Baja scallops for starters.

All of the fish trimmings at this high volume establishment contribute to the house-specialty cioppino.

Chef Chuck is the culinary liaison at the Del for the SEA + FOOD event on Saturday afternoon, June 7th on the Windsor Lawn. It’s a one-day Pacific coast food festival to remember with delicious local seafood, BBQ from the Lil’ Del BBQ, and libations including craft beers, wines and spirits. Live retro rhythm and blues music, too.

The Alex’s Lemonade Stand Foundation to benefit childhood cancer research is the charitable beneficiary.

$100 admission includes tax, gratuities and parking. Adults only, please.

Deborah SchneiderChef Deborah Schneider brings a wealth of knowledge and experience to her role as Executive Chef and Partner of Mexican restaurants SOL Cocina (Newport Beach & Scottsdale, AZ) and solita (Huntington Beach & soon Valencia) Schneider draws upon her rich culinary background and more than 25 years of professional cooking experience to bring the superb tastes and relaxing beach vibe of the Baja Peninsula.

Schneider’s passion for Baja was stoked by countless surf trips down the Peninsula. There, at small street stands and on pristine beaches, she discovered flavorful, healthy cuisine, rich with fresh seafood and inventive preparations that are at the heart of her restaurants.

Chef Deb has just released a second edition of her critically acclaimed first cookbook, Baja! Cooking on the Edge. It features a mixture of authentic recipes and Chef Deb’s own Baja-inspired dishes. This is the book that drew Chef Deb’s (now) restaurant partners to her for the SOL Cocina project.

Baja! features more than 150 easy-to-follow recipes, peppered with fantastic stories and images that are as vibrant in color as the dishes are in flavor. Chef Deb explores these different cultural influences of Baja street food – everything from the classic Fish Tacos and Seafood Cocktels, to a wide range of inspired meat-based tacos – chicken, pork, chorizo – and fresh salsas. The uniquely Baja recipes featured includes delights like Clams in Tequila Butter, One-Pan Paella, Garlic Cilantro Steak and Chocolate-Jalapeno Truffles.

Seasoned travel journalist and wine and food writer Linda Kissam knows what makes for a good wine bar…

Angela and Mark Dutton of District WineWhat makes a great wine bar? Before I put my dollars down, I like to look inside and make sure there are really plenty of interesting bottles of wine that appear to be available by the glass and small plates of food that complement the wine promising a special evening. A good wine bar isn’t just a bar with some wine. It specializes in wine. I like a place where the owner takes a real interest in making my wine time a memorable experience.”

District Wine in Downtown Long Beach is such an establishment. They just celebrated their 4th anniversary. Angela & Mark Dunton are the welcoming proprietors.

As Linda confidently observes, “These guys know their stuff.”

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur always debonair, roving food and travel correspondent in the OC, Kedric Francis, checks-in. He’s the Executive Editor of both The Orange County Register Magazine and Coast Orange County Magazine. He’s updating us on the new food market halls arriving in the OC.

Kedric will update us on the progress of the soon-to-be 4th Street Market in Downtown Santa Ana and The Anaheim Packing District. (That includes The Packard Showroom, Farmers Park, and Packing House.)

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Owner / Chef Mark McDonald, Old Vine Café, The Camp in Costa Mesa
Segment Three: Chef Mike Minor of the Truck-U Barbeque rolling grill, Las Vegas
Segment Four: Ruth Reichl, New York Times bestselling author and long-time Editor of Gourmet Magazine
Segment Five: Charles “Chuck” Watson, Chef de Cuisine, Sheerwater, Hotel del Coronado, Coronado, CA
Segment Six: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author
Segment Seven: Mark Dunton, Proprietor, District Wine, Long Beach
Segment Eight: Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine