Show 34, July 6, 2013: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond

Randy ClemensWhen you say that Randy Clemens wrote the book on Sriracha that’s both figuratively and literally true. Randy has authored two books on Sriracha. The first, still in print and selling well, is the Sriracha Cookbook. Just released from Ten Speed Press is Clemens’ latest, The Veggie-Lover’s Sriracha Cookbook : 50 Vegan “Rooster Sauce: Recipes that Pack a Punch.

On Randy’s Web site he graciously shares favorite recipes from each book. Look for Honey Glazed Sriracha Buffalo Wings and Watermelon-Sriracha Sangria.

Griffin HammondGriffin Hammond is a video producer at YouTube Next Lab where he manages Indy Mogul. This You Tube channel teaches low-budget filmmaking techniques to over 500,000 subscribers.

Griffin was intrigued with the story of Sriracha and Vietnam refugee David Tran the founder of Huy Fong Foods who developed the ubiquitous American brand with the familiar Red Rooster on the distinctive plastic bottle with the green cap.

Hammond felt compelled to make a 30-minute documentary revealing the story of Sriracha – where it comes from – how it’s made, and the people who love it.

He went to Kickstarter to fund the travel & related expenses necessary to complete the film. (He already had the video equipment needed.)

Play

Show 34, July 6, 2013: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Continued…

Sriracha Movie“Sriracha” – a documentary film by Griffin Hammond is already a Kickstarter success story.
Griffin’s original goal was to raise $7,000. That was accomplished within 8 hours with 1,000 backers. As of the airing of the show (with time to go until July 19th) his total is $18,376!

Griffin has completed Sriracha interviews locally and in New York. Now he and Randy Clemens will be able to travel to the seaside town of Si Racha in Thailand where the fiery hot sauce originated.

The documentary should be completed by September.

Play

July 6: Sherry Yard, Sriracha Movie, Gustavo Arrelamo, Evan Funke, Valerie Confections

Podcasts

Segment One: On the Town with Chef Jet, Sherry Yard, and Producer Andy
Segment Two: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part One
Segment Three: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part Two
Segment Four: Gustavo Arellano, Editor of OC Weekly and author of Taco USA: How Mexican Foods Conquered America
Segment Five: Chef Evan Funke, executive chef & proprietor, Bucato Restaurant
Segment Six: Valerie Gordon, Valerie Confections

Time to talk of recent dining adventures …

Sherry YardPastry princess, Sherry Yard, the recipient of two James Beard Awards, joins us in-studio. She was celebrity chef Wolfgang Puck’s high-profile dessert guru for 20 years and is now out on her own with an ambitious project at The Helms Bakery complex in Los Angeles (on the border with Culver City.)

We’ll also answer some e-mail inquiries.

Sriracha MovieIt’s the Sriracha wars and the heat is on !

If you think Sriracha is simply the locally produced, fiery sauce with the red rooster on the label you need to know the real story. It’s actually Thai hot sauce named after the seaside town of Si Racha. It’s as popular as ketchup on the Southeast Asian table.

Documentary filmmaker Griffin Hammond will join us to talk about the Sriracha documentary he’s working on. It’s partially funded by an ongoing KickStarter campaign that’s already oversubscribed! He’ll be joined by local food writer Randy Clemens who is the author of two cookbooks on Sriracha. Newly released is The Veggie-Lover’s Sriracha Cookbook from Ten Speed Press.

Gustavo Arellano of Ask a MexicanOur favorite all-star, “Ask a Mexican,” Gustavo Arellano, returns to give us more practical insight on Mexican ingredients and their history. He’s also the editor of OC Weekly.

Today we’re talking tortillas. Why is a burrito made with flour tortillas? On the other hand why are enchiladas prepared with corn tortillas. What is right for a hard or soft-shelled taco? We’re confused…

I need a cerveza…

Evan Funke of Bucato Restaurant Chef Evan Funke generated a lot of interest at Rustic Canyon as the opening chef when it opened a few years back in Santa Monica. Now Evan is about to debut Bucato Restaurant on Washington Blvd. in Culver City in the former iconic Beacon Laundry Building which is part of the larger Helms Bakery complex. With Bucato he is Executive Chef and Proprietor.

During construction Chef Evan has been operating a food truck. The rave item is his porchetta sandwich. Bucato will be modern Italian.

Valerie Gordon of Valerie ConfectionsValerie Gordon of Valerie Confections burst on the local foodie scene with her cravable line of chocolate-dipped toffees in 2004. The response has been terrific and the line has greatly expanded over the years. Her quality products now include chocolates, a line of petis fours, handmade preserves, cakes, pastries, and even a catering division.

Valerie has developed a sub-specialty of recreating the classic desserts of fondly remembered, but long-ago departed, iconic local restaurants. The original Brown Derby’s grapefruit cake is just one memorable example.

Valerie Confections latest project is their new Coffee Shop & Bakery located at the historic Grand Central Market in Downtown Los Angeles.

Podcasts

Segment One: On the Town with Chef Jet, Sherry Yard, and Producer Andy
Segment Two: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part One
Segment Three: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part Two
Segment Four: Gustavo Arellano, Editor of OC Weekly and author of Taco USA: How Mexican Foods Conquered America
Segment Five: Chef Evan Funke, executive chef & proprietor, Bucato Restaurant
Segment Six: Valerie Gordon, Valerie Confections