Show 68, April 5, 2014: Show 68, April 5, 2014: Duskie Estes, Executive Chef and Co-Owner, Zazu Kitchen + Farm, The Barlow

Chef Duskie Estes and Salumist John Stewart of Zazu Kitchen and FarmWhen we first met Sonoma County-based Chef Duskie Estes last Spring when she was about to move Zazu Kitchen + Farm from Santa Rosa into an incredible space at The Barlow in Sebastopol. It’s now located on the grounds of a long-closed Gravenstein apple processing facility. Some of the weathered, tin clad warehouse buildings remain and have been artfully repurposed. The rest of the complex duplicates that rustic look.

Duskie and her husband, John Stewart, are the King & Queen of Porc from the Grand Cochon competition in 2011. They also operate the Black Pig Meat Co.

Most of the mains change nightly at Zazu. A signature starter is the “I (heart) Pigstram”i. John cures the pork for this little sandwich served on artisan rye with sauerkraut and house-made Guinness mustard.

Saturday and Sunday brunch is a major attraction here. At brunch the “can’t miss” item is the “As seen on TV” maple glazed donut with bacon jimmies. Outrageous…

Also popular is the king + queen of pork bacon-in-the-batter waffle with bacon toffee and house-made espresso gelato.

Play

April 5: OC Baking Co., Grist & Toll, Duskie Estes, Lesley Jacobs Solmonson, Relish Culinary Adventures, Micah Wexler

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Master Baker Dean Kim, OC Baking Co
Segment Three: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill
Segment Four: Duskie Estes, Executive Chef and Co-Owner, Zazu Kitchen + Farm, The Barlow
Segment Five: Lesley Jacobs Solmonson, author of Gin: A Global History
Segment Six: Donna del Rey, Relish Culinary Adventurers, Healdsburg, CA
Segment Seven: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part One
Segment Eight: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part Two

Chef Jet and Producer Andy preview the show.

The Inaugural Grilled Cheese Festival & Competition featuring the best of the OC’s chefs is coming. We’ll have the details on how you can attend.

Would you believe a stone flour mill in Pasadena? It’s a passion project for the two partners who are selling flour from grain sourced from local growers. That’s a great example of the locavore movement!

We last visited with Chef Duskie Estes of Zazu Kitchen + Farm & Black Pig Meat Co. right before they opened their spacious new restaurant at The Barlow in Sebastopol (Sonoma County) last year. We have an update…

You can’t have a classic bar without gin. We have a fascinating tutorial from the local expert affiliated with the Museum of the American Cocktail.

The gateway to the Sonoma County Wine Country for foodies is Relish Culinary Tours located right off the town square in Healdsburg. They offer cooking classes, private parties, culinary tours and creative catering. We’ll hear about what’s on their menu for Spring & Summer.

A Los Angeles fine dining chef who has cooked at Tom Colicchio’s Craft in Century City is a deliman at heart. He’s about to open a Jewish deli in Downtown Los Angeles featuring his premium, house cured meats.

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

The Big Cheese Grilled Cheese CompetitionIn celebration of National Grilled Cheese Month in April, OC Baking Co. and Provisions Market in Orange will join forces to host The Big Cheese, Orange County’s first grilled cheese festival and competition. OC Baking Co. Master Baker Dean Kim will supply locally produced freshly baked bread to top OC chefs competing for the title of “The Big Cheese” on Monday, April 14th from 6 to 8:00 p.m. at Provisions Market in Orange.

“The Chef community in Orange County is a tight knit one with many talented individuals I’m proud to call my friends,” commented Chef Greg Daniels, who oversees the kitchens at Haven Gastropub in Orange and Pasadena, as well as taco asylum in Costa Mesa. “Grilled Cheese is something we can all relate to and, thanks to OC Baking Co.’s support, this event is a way for us to get together for a lighthearted competition.”

Nan KohlerSerious home baker Nan Kohler and her business partner (Marti Noxon) have recently opened (December) Grist & Toll, an Urban flour mill in Pasadena. They are selling flour milled on the site from grain sourced from local growers.

The attractive blond wood stone mill from Austria is visible through a window and is the real star of the show.

They sell flour to home bakers as well as select restaurants including Union Restaurant in Pasadena.

Baking classes are on the way.

Chef Duskie Estes and Salumist John Stewart of Zazu Kitchen and FarmWhen we first met Sonoma County-based Chef Duskie Estes last Spring when she was about to move Zazu Kitchen + Farm from Santa Rosa into an incredible space at The Barlow in Sebastopol. It’s now located on the grounds of a long-closed Gravenstein apple processing facility. Some of the tin clad warehouse buildings remain and have been artfully repurposed. The rest of the complex duplicates that rustic look.

Duskie and her husband, John Stewart, are the King & Queen of Porc from the Grand Cochon competition in 2011. They also operate the Black Pig Meat Co.

Most of the mains change nightly at Zazu. A signature starter is the “I (heart) Pigstrami. John cures the pork for this little sandwich served on artisan rye with sauerkraut and house-made Guinness mustard.

Saturday and Sunday brunch is a major attraction here. At brunch the “can’t miss” item is the “As seen on TV” maple glazed donut with bacon jimmies. Outrageous…

Also popular is the king + queen of pork bacon-in-the-batter waffle with bacon toffee and house-made espresso gelato.

Lesley Jacobs SolmonsonThe Museum of the American Cocktail (based in New Orleans) is kicking off their “Touring the Cocktail Series” in Los Angeles with Lesley Jacobs Solmonson, the author of Gin: A Global History. She also is the food and cocktail columnist at LA Weekly. The provocative program is “A History of Gin in Five Cocktails.”

Gin is the undisputed king of cocktail spirits. Built upon a neutral spirit base, great gin is a symphony of juniper, spices, botanicals, and citrus.

Five signature gin cocktails will be available for sampling that evening. It’s set for Monday, April 7th at Dominick’s Restaurant in West Hollywood.

Donna del Rey of Relish Culinary AdventuresWhen it comes to providing the welcoming gateway for discriminating foodies to the Sonoma County Wine Country no one does it better than the hard-working Donna del Rey of Relish Culinary Adventures in Healdsburg. Relish offers cooking classes, private parties, distinctive culinary tours, and creative catering.

Recently Donna and her crew provided support for the Artisan Cheese Festival.

For the ultimate experience they offer “Relish Sonoma County,” a 3-Day Culinary Adventure of Sonoma County.

Coming up on June 21st is a hands-on Culinary Birds cooking class with Chef John Ash.

Micah WexlerChef Micah Wexler was born and raised in Los Angeles and always had aspirations to be a chef. At age 15, Wexler’s first job was working with legendary Italian Chef, Gino Angelini, at Vincenti in Brentwood.

In 2011 Wexler opened Mezze Restaurant as Chef/Co-owner. Mezze was named one of the Top New Restaurants that year by Los Angeles Magazine and was one of Jonathan Gold’s Essential 99 restaurants.

Next month Wexler will open his newest concept, Wexler’s Deli, in Downtown Los Angeles’ iconic Grand Central Market. Wexler’s Deli aims to take the traditional deli back to its roots and provide a place of community, pride, familiarity, and quality.

The menu will feature traditional favorites of corned beef, pastrami, salmon, and sturgeon, all cured and smoked in-house. All condiments will be house-made.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Master Baker Dean Kim, OC Baking Co
Segment Three: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill
Segment Four: Duskie Estes, Executive Chef and Co-Owner, Zazu Kitchen + Farm, The Barlow
Segment Five: Lesley Jacobs Solmonson, author of Gin: A Global History
Segment Six: Donna del Rey, Relish Culinary Adventurers, Healdsburg, CA
Segment Seven: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part One
Segment Eight: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part Two

October 19: Daniel Boulud, Andy Ricker, Sriracha Festival, Honda Center Catering

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Daniel Boulud, executive chef & global restaurateur based in New York
Segment Three: Daniel Boulud, executive chef & global restaurateur based in New York Part Two
Segment Four: Chef Jo-Jo Doyle, executive chef, The Honda Center, Anaheim, CA
Segment Five: The L.A. Sriracha Festival, Sunday, October 27th
Segment Six: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part One
Segment Seven: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part Two
Segment Eight: Jet and Allison Tila (Mrs. Jet Tila)

Host Jet Tila and Producer Andy Harris preview the show.

Marche Moderne in South Coast Plaza Costa MesaDon’t forget Marche Moderne’s (South Coast Plaza) upcoming “The Pig Head To Toe 3.0” for one week only! The dinner showcases Executive Chef Florent Marneau’s modern interpretation of a fall classic – choucroute – (sauerkraut) and a celebration of pork in nine different ways. The seasonal menu, priced at $30 per guest, will be available at dinner only from October 22 to 29. Plan ahead…

Daniel BouludWhen it comes to true French chef royalty the revered leader in New York is everyone’s favorite Frenchman, Daniel Boulud. His Three Michelin starred flagship restaurant, Daniel, is celebrating its 20th year of culinary excellence.

His newest cookbook, DANIEL: My French Cuisine, was two years in the making and is the perfect gift book for food-lovers for the Holidays. There are 125 spectacular photos of Boulud’s food and Daniel restaurant.

The book has 75 signature recipes plus an additional 12 recipes Chef Boulud prepares for his friends, at home, on more casual occasions. He actually lives above the restaurant in the proud European tradition of owner/chefs.

Food journalist Bill Buford is also a contributor to the handsome coffee table book. He has pieces on the origin and preparation of ten iconic French dishes.

Chef Boulud is making a rare appearance in Los Angeles next week supporting the release of the cookbook.

On October 23rd he’ll be at Hotel Bel-Air cooking a sumptuous five course dinner with Wolfgang Puck.

On Thursday, Oct. 24th at Noon, Chef Daniel will be signing copies of DANIEL: My French Cuisine at Whole Foods at 6350 W. 3rd St. in Los Angeles across the street from the Original Farmers Market at 3rd and Fairfax.

Finally that evening he will be in conversation with the notable Los Angeles Times restaurant critic, Jonathan Gold, at the William Turner Gallery at Bergamot Station Arts Center in Santa Monica. The talk is at 8:00 p.m. with an earlier reception running from 6:30 to 7:30 p.m. There are reserved as well as General Admission seats.

Our neighbor to the North, across E. Katella Ave., is the Honda Center, home of Ducks hockey. Earlier in the year they took the highly unusual step of bringing all of their food service in-house to have better quality control of all the food and beverage served there.

Jo Jo DoyleThe new executive chef supervising everything from hot dogs to the gourmet food going into the luxury boxes is Jo-Jo Doyle. You’ll meet him on Saturday’s show. He was most recently overseeing the entire operation at Churchill Downs home of the famous Kentucky Derby.

Chef Doyle is now responsible for managing all food and beverage offerings at Honda Center including the spectacular new Grand Terrace (a 15,000 square foot indoor/outdoor entertainment space,) Jack Daniel’s Old No. 7 Club restaurant and bar, concessions and catering.

LA Sriracha FestivalWith the growing popularity of Sriracha in Southern California as a condiment you just knew it had to happen. On Sunday, October 27th from 3 to 6:00 p.m. in Downtown Los Angeles the curtain will go up on the first annual L.A. Sriracha Festival.

The chef driven food festival is organized by Food GPS’s Josh Lurie and food journalist Randy Clemens. Randy has written two well-received books on Sriracha. His latest is The Veggie-Lovers Sriracha Cookbook.

Josh and Randy join us to take the green cap off the familiar Sriracha bottle and drizzle out all the spicy details.

Multiple stations will allow guests to savor a variety of Sriracha themed dishes, including desserts. Local craft beer, cocktails and sodas will be there to help temper the heat.

The impressive chefs’ line-up includes Neal Fraser, Eric Greenspan, and Ernesto Uchimura of Plan Check Kitchen.

Andy Ricker of Pok PokSurprisingly, Chef Andy Ricker is not from Thailand but as an accomplished restaurateur he’s found great success recreating the flavors of Northern Thailand which he really fell in love with during an extensive visit in 1992. He started with a modest restaurant in Portland, Oregon and his growing empire now extends to Brooklyn.

The original Pok Pok in Portland because a must-stop destination for visiting foodies after being profiled on Food Network’s “Diners Drive-ins and Dives.” In 2011 Andy was bestowed the honor of “Best Chef – Northwest” from The James Beard Foundation.

Just out from Ten Speed Press is Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand. Particularly helpful are the writings on what differentiates the various regions of Thai cuisine. The book also contains suggestions for complete menus using the various recipes.

“Pok Pok” is a Thai reference to the sound heard from a mortar and pestle when you are grinding food in it.

On to the recipes…

Chef Ricker shares his signature recipe for chicken wings which is more Vietnamese than Thai. He also talks about the famed papaya salad and provides tips on how to properly prepare it. In Thailand there are some hundred variations of this popular dish.

Chef Jet Tila host of the SoCal Restaurant ShowWhen Jet’s wife, Allison, is out socially the question she hears the most is, “What’s it like being married to a prominent chef ?” The expectation is that it’s either chef-prepared gourmet meals nightly or dining out at the very best restaurants. Not exactly…

Inspired by award-winning food journalist Al Mancini’s provocative piece for Las Vegas CityLife ( “Late for dinner : Being the spouse of a chef is often lonely”) Jet and Ali paint the real picture. No violins please…It’s far from glamorous but the good news is that Allison really wouldn’t trade places with anyone!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Daniel Boulud, executive chef & global restaurateur based in New York
Segment Three: Daniel Boulud, executive chef & global restaurateur based in New York Part Two
Segment Four: Chef Jo-Jo Doyle, executive chef, The Honda Center, Anaheim, CA
Segment Five: The L.A. Sriracha Festival, Sunday, October 27th
Segment Six: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part One
Segment Seven: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part Two
Segment Eight: Jet and Allison Tila (Mrs. Jet Tila)