Show 297, November 10, 2018: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat

Jim KemptonSan Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel.

Now Jim is sharing his vibrantly colorful, flavorful, and healthful collection of recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he’s experienced – from Tahiti to Hawaii, the Basque Country to Indonesia, California to Mexico, Peru to Morocco, and beyond.

Jim Kempton is a lifelong surfer, cook, and writer. He has been the editor and publisher of Surfer magazine; the director of Quiksilver’s Crossing Project, a boat that searched the world for the best surf breaks; the director of media for Billabong; and the owner of the former Margarita’s Village, an award-winning regional Mexican restaurant in San Clemente, California. The San Clemente resident is currently president of the California Surf Museum, as well as a surf-industry consultant.

We’ll ride the wave with Jim.

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Show 264, March 10, 2018: Executive Chef / Proprietor David Pratt, Brick Restaurant, San Clemente

David PrattExecutive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his distinctive gourmet pizzas from the wood-burning oven with a subspecialty in massive, multi-meat (beef, pork and veal) meatballs cooked in the wood-burning oven.

Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steals, lamb chops and whole young chicken.

“David Pratt, a visionary and true foodie at heart, is passionate about fresh, sustainable and flavorful food. He cares deeply about the food he creates, but he cares even more that people are happy with it. “I try to talk to each table that comes in,” David says. “I want to make sure everyone has a good experience.”

“His hands are in each aspect of the business, from making pasta and shopping at farmers markets to overseeing the wine list and meeting guests.  One bite into a wood-fired Margherita pizza or the house roasted Porchetta and it all comes full circle.”

We divert Chef David from working the Santa Maria grill for a chat.

 

 

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Show 189, September 17, 2016: Brent Miller, (Restaurant Project Manager) Inspired Concepts & Two Birds Holdings, LLC

Brent Miller

Behind-the-scenes for every major restaurant opening is the ever-flexible and patient Project Manager. This key individual is responsible for getting the restaurant open on time (and on budget) with all the necessary inspections and approvals. This is not an easy task anywhere but especially challenging in Southern California. Each City has its own idiosyncrasies.

A seasoned pro is Brent Miller of Inspired Concepts and Two Birds Holdings, LLC. Earlier in his career he piloted a project for celebrity Chef Graham Elliott in Chicago before relocating to Southern California. He designs and manages the buildouts for Slapfish, including the current, in-the-works location for San Clemente

We’ll meet him.

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Show 179, July 9, 2016: Trevor Walls, Head Brewer, Pizza Port San Clemente

Trevor Walls of Pizza Port San Clemente and Chef Andrew GruelThe 3rd Annual Brew Hee Haw Craft Beer Roundup is part of opening Weekend of the OC Fair from July 15th to 17th. Attendees will have the opportunity to enjoy unlimited tastes of more than 80 craft beers with a wide selection of styles ranging from Pale Ales, IPA’s, Stouts, Saisons, Hefeweizens and many more. The 3rd Annual Brew Hee Haw Craft Beer Roundup has moved to a new location next to the Pacific Amphitheater, offering more space and a scenic view for craft beer enthusiasts.

With the addition of a new Friday evening session, guests will have their choice of 4 tasting sessions from some of the best breweries in the country. General Admission guests will receive 3 hours of unlimited tastings and a commemorative festival glass along with music. Games and more. Each session offers a limited number of VIP passes which provides an additional, more intimate hour of tasting with rare and limited release beers, and a special VIP commemorative glass. All passes include free OC Fair admission so attendees can “Come for the beer and stay for the Fair!”

Trevor Walls, the passionate Head Brewer for Pizza Port San Clemente (and a participating brewery), joins us with a thirst-quenching preview.

He studied brewing at the prestigious Siebel Institute of Brewing Science in Chicago as well as at the Doemens Academy of Brewing in Munich.

Pizza Port now cans their core craft beers (16 ounce packages) so you can enjoy them away from a Pizza Port restaurant in San Diego County or Orange County. Pizza Port continues to win important medals at the annual Great American Beer Festival in Denver. They have also won (in different years) “Small Brewpub of the Year” honors and “Large Brewpub of the Year.”

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Show 118, April 18, 2015: Left Coast Brewing Co.

Shawn HadjisShawn Hadjis of Left Coast Brewing Co. (Director of Sales and Marketing) continues.

Left Coast Brewing Co. primarily distributes beer to bars and restaurants in kegs and bottles. The brewery also produces 8 full-time beers for the Oggi’s Pizza & Brewing Co. restaurants. They project to produce 15,000 barrels of beer in 2015.

They also operate a Taproom at The Brewery in San Clemente that is open at night on Weekdays and extended hours on Weekends. All of the year-round styles and the current seasonal beers are available to sample in 5 oz., 10 oz. and 16 oz. pours. All beers are available in half-gallon growlers to go.

Left Coast produces six beers year-round with the flagship beer being Hop Juice Double IPA. The other year-round beers are the Asylum Belgian Style Tripel Ale, Trestles IPA, Voo Doo American Stout, Del Mar St. Dortmunder Style Export Lager and Una Mas Amber Lager. The seasonal beer for Spring is Red Tide Belgian-Style Red Ale.

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Show 67, March 29, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

The effervescent Chef Carla Hall, the co-host of ABC’s “The Chew” has a new book out, Carla’s Comfort Foods – Favorite Dishes from Around the World.

Angel Stadium has a real executive chef in the kitchen and she is with us to discuss all the enhancements at The Big A for baseball season! San Clemente is becoming a popular dining destination. We’ll chat with the proprietor of one of the pioneering restaurants there featuring farm-to-table food.

You don’t expect a long-serving executive chef at a high profile restaurant located on The Strip in Las Vegas in a fancy luxury hotel to give it all up to run a food truck. We’ll talk to the credentialed chef who is doing just that.

DOMA, in Beverly Hills, is still generating a lot of buzz a year after opening. Part of the credit goes to their talented pastry chef who is our guest. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th. The co-owner of Spaghettini in Seal Beach joins us.

Jet will be talking about his trip to Cornell University and creating a giant edible sushi roll for Cornell Dining while Producer Andy shares a dining gem of a casual neighborhood spot in Venice.

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

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Show 67, March 29, 2014: Managing Partner Russ Bendel, Vine Restaurant & Bar, San Clemente

Russ BendelThere is an exciting restaurant resurgence going on in San Clemente right now. Some wags are even calling it the new Laguna Beach. One of the pioneering, chef-driven restaurants there, Vine Restaurant & Bar, has a new proprietor.

A former chef (Jared Cook) has returned (as a partner) to oversee the farm-to-table menu. Second generation restaurateur Russ Bendel is our guest.

To keep it really fresh Chef Jared even tends to a mini-garden located right outside of the kitchen door.

Brunch is coming soon.

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March 29: Vine Restaurant & Bar, Spaghettini, Carla Hall, Truck U Barbecue, DOMA, Angels Baseball ballpark cuisine

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Managing Partner Russ Bendel, Vine Restaurant & Bar, San Clemente
Segment Three: Cary Hardwick, Co-Owner & Co-Managing Partner, Spaghettini Fine Dining & Entertainment, Seal Beach
Segment Four: Celebrity Chef Carla Hall, co-host of ABC’s daytimer, “The Chew.”
Segment Five: Executive Chef Mike Minor, Truck U Barbeque Truck, Las Vegas
Segment Six: Pastry Chef Marissa Sharon, DOMA Beverly Hills
Segment Seven: Executive Chef Gretchen Beaumarchais, Angel Stadium, Anaheim, and Jaisun Ihm, Director of Premium Services, Legends
Segment Eight: Chef Jet Tila and Producer Andy Harris, “SoCal Restaurant Show”

Chef Jet and Producer Andy preview the show.

The effervescent Chef Carla Hall, the co-host of ABC’s “The Chew” has a new book out, Carla’s Comfort Foods – Favorite Dishes from Around the World.

Angel Stadium has a real executive chef in the kitchen and she is with us to discuss all the enhancements at The Big A for baseball season! San Clemente is becoming a popular dining destination. We’ll chat with the proprietor of one of the pioneering restaurants there featuring farm-to-table food.

You don’t expect a long-serving executive chef at a high profile restaurant located on The Strip in Las Vegas in a fancy luxury hotel to give it all up to run a food truck. We’ll talk to the credentialed chef who is doing just that.

Doma, in Beverly Hills, is still generating a lot of buzz a year after opening. Part of the credit goes to their talented pastry chef who is our guest. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th. The co-owner of Spaghettini in Seal Beach joins us.

Jet will be talking about his trip to Cornell University and creating a giant edible sushi roll for Cornell Dining while Producer Andy shares a dining gem of a casual neighborhood spot in Venice.

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

Russ BendelThere is an exciting restaurant resurgence going on in San Clemente right now. Some wags are even calling it the new Laguna Beach. One of the pioneering, chef-driven restaurants there, Vine Restaurant & Bar, has a new proprietor. A former chef (Jared Cook) has returned (as a partner) to oversee the farm-to-table menu. Second generation restaurateur Russ Bendel is our guest.

EAT LBC – Long Beach Restaurant Week is March 30th to April 5th. It’s your chance to enjoy a three-course meal at 52 of the best, and most diverse, restaurants in Long Beach priced at a real value. The restaurants are all aiming to wow all of their new guests during EAT LBC. All the restaurants involved and their menus are listed on their website. Make your reservations now…

Cary Hardwick of SpaghettiniOne of the participating restaurants is Spaghettini in Seal Beach, a local classic for their food and music program since 1988. Cary Hardwick, co-owner and co-managing partner, joins us to talk about his menu for EAT LBC – Long Beach Restaurant Week and their new project in Beverly Hills.

Food fans know Chef Carla Hall as the “Hootie Hoo” lady and fan favorite from multiple seasons of Bravo’s “Top Chef.” She is now the co-host of ABC’s daytime lifestyle series, “The Chew.” Recently “The Chew” celebrated their 500th episode and the show continues to gain in popularity. Carla also is the author of Cooking with Love: Comfort Food That Hugs You, newly available in paperback.

Carla HallCarla’s newest cookbook is Carla’s Comfort Foods – Favorite Dishes from Around the World (on-sale April 1, 2014.) It’s a brand new collection of 130 recipes that embody the universal appeal of all kinds of comfort food.

Inspired by Carla’s love of family suppers and international flavors, this cookbook offers a mouthwatering variety of foods from around the world together with heartfelt stories of connecting with people through food. Each section of the book offers a brief description of a foundation recipe followed by some international variations.

Hall is a true believer that, “If you’re not in a good mood, the only thing you should make is a restaurant reservation.”

Carla is in Los Angeles on book tour on Sunday, April 13th. She is at Sur La Table @ The Original Farmers Market @ Noon and then @ USC for the LA Times Festival of Books @ 3:30 p.m.

Mike Minor of Truck U Barbecue in Las VegasExecutive Chef Mike Minor, a resident of Las Vegas since the age of 5, was the face of Border Grill Las Vegas at Mandalay Bay for almost 10 years.

Late last year he departed to work on a very personal project. That’s the just-about-to launch (April 5th.) Truck U Barbecue. ‘Cue, with some accents from Mexico, is his thing.

Marissa SharonPastry Chef Marissa Sharon opened Doma in Beverly Hills in 2012 with Executive Chef Dustin Trani. She previously was in the pastry department at Chef Scott Conant’s highly regarded Scarpetta at Montage Beverly Hills.

Her cannolis are truly outstanding and she also makes most of the pasta used at the restaurant.

DOMA is considered one of the finest new restaurants in L.A. – in the grand European tradition but with a sleek and modern twist.

DOMA is hosting a special “Dinner Party Series” evening to benefit C-CAP on Monday evening, April 7th @ 6:30 p.m.

Gretchen BeaumarchaisThe Angels Home opener is Monday evening, March 31st.

Executive Chef Gretchen Beaumarchais of Angel Stadium joins us to talk about all the enhancements for 2014. The food and beverage is now under the direction of Legends.

Jaisun (Jason) Ihm (Director of Premium Services) joins Chef Getchen.

There is now an in-house pastry chef (from the St. Regis, Monarch Beach) for 2014. All baked goods & sweets are now baked in-house. Bread is from OC Baking Co.

New grilled cheese sandwiches & smoked meats.

New emphasis on local craft beers.

The Diamond Club has been remodeled and the menu revamped.

Halo at Angel Stadium (above The Diamond Club) is the new premium seating sports entertainment experience with globally inspired dining.

Jet has been visiting at Cornell University’s Cornell Dining Services (a giant sushi roll) and Producer Andy has been dining in Venice. We’ll talk about it…

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Managing Partner Russ Bendel, Vine Restaurant & Bar, San Clemente
Segment Three: Cary Hardwick, Co-Owner & Co-Managing Partner, Spaghettini Fine Dining & Entertainment, Seal Beach
Segment Four: Celebrity Chef Carla Hall, co-host of ABC’s daytimer, “The Chew.”
Segment Five: Executive Chef Mike Minor, Truck U Barbeque Truck, Las Vegas
Segment Six: Pastry Chef Marissa Sharon, DOMA Beverly Hills
Segment Seven: Executive Chef Gretchen Beaumarchais, Angel Stadium, Anaheim, and Jaisun Ihm, Director of Premium Services, Legends
Segment Eight: Chef Jet Tila and Producer Andy Harris, “SoCal Restaurant Show”