Show 138, September 12, 2015: ment’or BKB Foundation’s 2015 Young Chef Competitions

philip-tessierThe ment’or BKB Foundation debuted its 2015 Young Chef Competition Series in Los Angeles on Sept. 27th at Bouchon Beverly Hills. Other upcoming dates will be in Chicago, Houston and New York City. Four chefs between the ages of 22 to 27 compete on a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. The team placing second receives $5,000.

Culinary greats from the distinguished ment’or Culinary Council are on hand in each city to judge the competition, a ticked event with all the proceeds hoping to support the Foundation. In Los Angeles Alan Wong (Alan Wong’s) flew in all the way in from Honolulu to be a judge!

Skylar Stover, the Commis for Team USA at the 2015 Bocuse d’Or International Culinary Competition in Lyon, was the winner at Bouchon Beverly Hills. The next leg of the competition is Chicago on Sept. 17th.

Culinary Council member Chef Philip Tessier, formerly the Executive Sous Chef of The French Laundry in Yountville is our guest. Chef Philip is also the Team USA Head Coach for the 2017 Bocuse d’Or international culinary competition. Chef Philip was the Silver Statue Winner for Bocuse d’Or Team USA in 2015. This was a prestigious first for the United States.

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August 22: Andrew Gruel, Western Foodservice Expo, Susan Herrmann Loomis, Jesse Barber, Sessions West Coast Deli, GrubTribe

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andrew Gruel, Slapfish
Segment Three: Ron Mathews, Western Foodservice & Hospitality Expo
Segment Four: Susan Herrmann Loomis, author and cooking instructor
Segment Five: Executive Chef Jesse Barber, The Dudley Market, Venice
Segment Six: Max Schlutz, Culinary Director, Sessions West Coast Deli Part One
Segment Seven: Max Schlutz, Culinary Director, Sessions West Coast Deli Part Two
Segment Eight: Jeff Fliegler, Co-Founder, Grub Tribe

First an appetizing preview of Saturday’s full show and, with apologies, not for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The ment’or BKB Foundation is debuting their 2015 Young Chef Competition Series in Los Angeles at Bouchon Bistro Beverly Hills on August 27th. Future competitions will be hosted in Chicago, Houston and New York City. Four chefs between the ages of 22 to 27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. L.A. competitor Skylar Stover (ex-French Laundry) is our guest.

The 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restaurant Association. Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event, joins us with all the 411. It’s for the trade, only.

Award-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients. She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.  Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

As Executive Chef at Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years. Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.”

We really love and appreciate a well-constructed sandwich on the “SoCal Restaurant Show.” After a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment. Co-proprietor Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

GrubTribe is Southern California’s (mainly Orange County and Long Beach) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more. Co-founder, Jeff Fliegler, a chef by background and training, is our guest.

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceChef Andrew Gruel’s (our regular Guest Co-Host of Slapfish fame) new FYI network restaurant makeover series, “Say It To My Face,” returns to the airwaves next Saturday afternoon (August 20th) for the continuation of Season 1. It’s a pair back-to-back episodes on those Saturdays. Check your local listings for the time.

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

Skylar StoverThe ment’or BKB Foundation is debuting their 2015 Young Chef Competition Series in Los Angeles at Bouchon Bistro Beverly Hills on August 27th. Future competitions will be hosted in Chicago, Houston and New York City.

Four chefs between the ages of 22 to 27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice.

“We established the ment’or Young Chef Competition series to identify the next generation of great chefs in America, and to give them the opportunity to further their culinary education,” said Daniel Boulud, Chairman, ment’or BKB Foundation. “We have a strong group of candidates, and are very excited to see them compete!”

L.A. competitor (one of four) Skylar Stover (exFrench Laundry) is our guest. You remember him as the Commis for Chef Philip Tessier (French Laundry) of Team USA at the Bocuse d’Or. For the first time ever Team USA won the Silver Bocuse.

Western Foodservice ExpoThe 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restautrant Association.

The Expo brings together 400 plus vendors and some 8,000 restaurant and foodservice professionals. It is the most comprehensive marketplace for professionals serving the foodservice and hospitality industries on the West Coast. With hundreds of companies exhibiting the latest products, this event covers the entire spectrum of the foodservice industry. Restaurant owners and foodservice operators attend to gain the freshest, most meaningful menu of business boosting opportunities for the West Coast foodservice and hospitality markets.

Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event, joins us with all the 411. It’s for the trade, only.

Susan Herrmann LoomisAward-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients.

She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.

After reading In a French Kitchen, the reader will be immediately enveloped in warmth and good smells, which will make you hungry and eager to get in front of the stove. There is much inside this book to help you along. And as Susan says, “Cooking like the French, in a French Kitchen, is the shortest route to happiness, warmth, pleasure, and delicious times.”

Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

Jesse Barber of Dudley MarketAs Executive Chef at Venice’s Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years.

Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.

“The idea is simple, bring the community we know and love the everyday luxury it deserves. Our motivation is rooted in our obsession for outstanding quality and ethics in everything we procure. Using the tastiest ingredients and through detailed preparation we strive to turn what could be a daily routine into an unforgettable experience. We’ve pulled-back the curtain by introducing our community to our growers, artisans, and wine makers, inviting everyone to participate in the conversation and enjoy the results of what we find to be a very gratifying process.”

Dudley Market is open for Breakfast, Brunch, Lunch and Dinner.

We love a well-constructed sandwich on the “SoCal Restaurant Show.”

Max SchultzAfter a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment.

The Huntington Beach restaurant offers breakfast, lunch and dinner with a menu mirroring that of its Newport Beach counterpart. Guests are presented with nearly two dozen hot and cold sandwiches, a selection of salads, and gourmet sides on Sessions’ lunch and dinner menu, as well as ten signature sandwiches on its breakfast menu.

Sessions features a scratch kitchen with housemade sauces, sides, salads, and soups prepared in-house daily. All sandwiches are made to order with fresh, locally grown produce, humanely and naturally raised meats, and locally baked breads delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

With the opening of the Huntington Beach location, Sessions sees the addition of nine new sandwiches to its already celebrated menu. Guests will still be able to enjoy their favorites, including the Summer Zephyr, with marinated vine-ripened tomato, wild baby arugula, fresh mozzarella, basil aioli, pickled red onion, and a balsamic reduction on a french roll; and the Sloppy Barney, featuring spicy bbq pulled pork, jalapeño jack, house pickle, shaved red onion, and purple SoCal slaw on ciabatta.

All new sandwiches are featured at both locations, including the Geno, inspired by local surfer Gene “Sliding Machine” Petersen, who was voted on by the public to be honored in conjunction with the opening of the new Huntington Beach location.

Co-proprietor Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the best sandwiches to ever hit the lip. As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment. The term “West Coast Deli” perfectly describes the marriage of a high-quality deli menu with a chill vibe that appeals to area locals and tourists, alike.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

Jeff FlieglerGrubTribe is Southern California’s (mainly Orange County and Long Beach for now) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more.

Short video interviews and preparation demonstrations feature local food businesses across Southern California while answering all kinds of questions formerly reserved for the chefs and food specialists working behind the scenes. It’s a real insiders view.

Co-founder, Jeff Fliegler, a working chef by background and training, is our guest.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andrew Gruel, Slapfish
Segment Three: Ron Mathews, Western Foodservice & Hospitality Expo
Segment Four: Susan Herrmann Loomis, author and cooking instructor
Segment Five: Executive Chef Jesse Barber, The Dudley Market, Venice
Segment Six: Max Schlutz, Culinary Director, Sessions West Coast Deli Part One
Segment Seven: Max Schlutz, Culinary Director, Sessions West Coast Deli Part Two
Segment Eight: Jeff Fliegler, Co-Founder, Grub Tribe

Show 109, February 7, 2015: Chef Philip Tessier, Team USA & The French Laundry

Bocuse D'Or Team USA wins SilverWhen we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training.

24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. This is a giant first for Team USA. Their previous top finish was sixth.

Congratulations to Team USA on a stunning achievement. Chef Tessier is our guest.

The non-profit ment’or BKB Foundation created by Jerome Bocuse, Daniel Boulud and Thomas Keller supports Team USA with funding and coaching support. It also aims to inspire excellence in young culinary professionals and to preserve the traditions and quality of classic cuisine in America. Donations are graciously accepted.

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Show 1055, January 10, 2015: Show Preview with Producer & Co-Host Andy Harris

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s highly caloric (but virtually guilt-free) show

Foie GrasFoie gras, a fine-dining delicacy, has been missed in California restaurants since 2012. A Federal judicial ruling now permits foie gras produced outside of California to be served in restaurants again. We’ll have a tantalizing update with Chef Kris Morningstar of Terrine in Los Angeles…On Monday, Jan. 12th he served a special multi-course “Welcome Back” foie gras menu starting with a foie gras terrine.

The first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot adjacent to The Park at the foot of New York-New York Hotel & Casino. Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

Chef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour, two-part cooking challenge in front of thousands of cheering fans. Team USA joins us on the road to Lyon.

Chef Neal Fraser (bld and Fritzi Dog) and his wife and business partner, Amy Knoll Fraser, have had their eye on Downtown Los Angeles since before they closed Grace in the Fairfax District in 2009. Their first move was to become one of the official caterers for Vibiana, the home of L.A.’s former historic Catholic Cathedral (Cathedral of Saint Vibiana) dating back to 1876 and now a busy special events space. Eventually they moved their catering kitchen to the site and became the official solo caterers for the facility. Redbird (a partnership with restaurateur Bill Chait) is their new, eagerly anticipated “New American” fine-dining space located on one floor of the former Rectory building (built in the late 1930s.) Amy Knoll Fraser is our guest.

First-time cookbook authors and cookware experts Logan Levant (ex- Buttercake Bakery) and Hilary Hattenbach have penned The Kitchen Decoded – Tools, Tricks, and Recipes for Great Food. The handy new book unravels the mystery of home kitchen equipment and saves the home cook countless hours. The Kitchen Decoded takes the mystery and intimidation out of gadgets and shows how proper cookware can actually streamline the cooking process. Co-author Logan Levant is our helpful guide.

Members of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market food emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills. On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market.

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

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Show 105, January 10, 2015: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team

Philip Tessier and Skylar StoverChef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour cooking challenge in front of thousands of cheering fans.

Leading the rigorous training program – which requires the level of dedication seen in professional athletes – is Team USA Head Coach (and former Bocuse d’Or competitor) Chef Gavin Kaysen (ex-Café Boulud, New York.) Alongside Kaysen will be Coaches Chef Grant Achatz (Alienea and Next, Chicago, IL), Chef Gabriel Kreuther (formerly of The Modern, New York, NY), and Chef Richard Rosendale (formerly of The Greenbrier, White Sulphur Springs, WV and the 2013 Bocuse d’Or competitor for the USA), as well as The Foundation’s (ment’or BKB Foundation) Board of Directors, Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.

A contribution of any size to support Team USA in Lyon is greatly appreciated by their support group, ment’or BKB Foundation.

Team USA 2015 joins us on the road to Lyon.

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Show 105, January 10, 2015: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Continues…

Skyler Stover and Philip Tessier oif Bocuse  D'Or Team USA2015 Bocuse d’Or Team USA continues with Chef Philip Tessier and his Commis Skylar Stover, both of The French Laundry in Yountville…

The ment’or BKB Foundation’s Board of Directors and Management selected Tessier and Stover to compete based on their dedication to the craft, experience working in precise and innovative kitchens, technical expertise, and their steadfast desire to place USA on the podium in 2015.

“I’ve followed the Bocuse d’Or closely for years, and was inspired to apply after my trip to watch the competition in Lyon in January of 2013,” says Tessier. “It was there I realized that the Bocuse d’Or is not an individual competition – it is in the strength of the team that success and victory lie. It’s not just about preparing the dishes; it’s about impacting the perception of American chefs and our country on the worldwide stage. I want to unite the US in that common goal.”

Tessier currently sereves as Executive Sous Chef at The French Laundry. Stover is currently the Chef de Partie at The French Laundry.

The chefs hope to dine at Bocuse (L’Auberge du Pont de Collonges) while in Lyon in addition to a private dinner at the American Embassy in Paris.

A contribution of any size to support Team USA in Lyon is greatly appreciated by their support group, ment’or BKB Foundation.

Team USA will be back with us on Saturday morning, Feb. 7th to share their experience in Lyon.

Go TEAM USA!

Play

January 10: Kris Morningstar on the return of Foie Gras, Shake Shack, French Laundry, Redbird, The Kitchen Decoded, Electric City Butcher

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Mark Rosati, Culinary Director, Shake Shack Part One
Segment Three: Mark Rosati, Culinary Director, Shake Shack Part Two
Segment Four: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part One
Segment Five: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part Two
Segment Six: Amy Knoll Fraser, Redbird at Vibiana
Segment Seven: Logan Levant, author, The Kitchen Decoded
Segment Eight: Chef Michael Puglisi, Electric City Butcher Shop

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s highly caloric (but virtually guilt-free) show

Foie GrasFoie gras, a fine-dining delicacy, has been missed in California restaurants since 2012. A judicial ruling now permits foie gras produced outside of California to be served in restaurants again. We’ll have a tantalizing update…

The first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot adjacent to The Park at the foot of New York-New York Hotel & Casino. Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

Chef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour, two-part cooking challenge in front of thousands of cheering fans. Team USA joins us on the road to Lyon.

Chef Neal Fraser (bld and Fritzi Dog) and his wife and business partner, Amy Knowl Fraser, have had their eye on Downtown Los Angeles since before they closed Grace in the Fairfax District in 2009. Their first move was to become one of the official caterers for Vibiana, the home of L.A.’s former historic Catholic Cathedral (Cathedral of Saint Vibiana) dating back to 1876 and now a busy special events space.

Eventually they moved their catering kitchen to the site and became the official solo caterers for the facility. Redbird (a partnership with restaurateur Bill Chait) is their new, eagerly anticipated “New American” fine-dining space located on one floor of the former Rectory building (built in the early 1940’s.) Amy Knoll Fraser is our guest.

First-time cookbook authors and cookware experts Logan Levant (ex- Buttercake Bakery) and Hilary Hattenbach have penned The Kitchen Decoded – Tools, Tricks, and Recipes for Great Food. The handy new book unravels the mystery of home kitchen equipment and saves the home cook countless hours. The Kitchen Decoded takes the mystery and intimidation out of gadgets and shows how proper cookware can actually streamline the cooking process. Co-author Logan Levant is our helpful guide.

Members of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills. On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market.

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

Mark Rosati of Shake ShackThe first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot with lots of foot traffic adjacent to The Park at the foot of New York-New York Hotel & Casino.

Founded by famed restaurateur Danny Meyer’s Union Square Hospitality Group (USHG), Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for 100 per cent all-natural Angus beef burgers, grilled-crisp flat-top hot dogs, fresh-made frozen custard, crinkle cut fries, craft beer and wine, and more. It’s a fun, lively, fine-casual restaurant with widespread appeal.

Since the original Shack opened in 2004 in NYC’s Madison Square Park, it now has multiple locations across the U.S., including New York City, Chicago, Philadelphia, Boston, Atlanta, Miami, Washington, DC, and international locations including London, Istanbul, Dubai, and others.

Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

The Las Vegas Shack features an expansive outdoor patio prominently overlooking The Strip. Capturing the essence and origins of Shake Shack, which was born in New York City’s Madison Square Park in 2004, the restaurant will also neighbor a future park environment developed by MGM Resorts International. The Park, the first of its kind on the Las Vegas Strip, will feature dining pavilions and performance spaces complemented by areas for quiet relaxation.

In addition to all the Shack favorites, the Las Vegas menu celebrates the glitz and over-the-top energy of the city with exclusive menu items. The Las Vegas Shack’s location-specific frozen custard concretes include: All Shook Up (vanilla frozen custard and chocolate toffee bits blended with a slice of banana peanut butter cheesecake from local bakery Gimme Some Sugar) and Jackpot (vanilla frozen custard, Belgian waffles, strawberry puree, marshmallow sauce and rainbow sprinkles.)

Philip Tessier and Skylar StoverChef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour cooking challenge in front of thousands of cheering fans.

Leading the rigorous training program – which requires the level of dedication seen in professional athletes – is Team USA Head Coach (and former Bocuse d’Or competitor) Chef Gavin Kaysen (ex-Café Boulud, New York.) Alongside Kaysen will be Coaches Chef Grant Achatz (Alienea and Next, Chicago, IL), Chef Gabriel Kreuther (formerly of The Modern, New York, NY), and Chef Richard Rosendale (formerly of The Greenbrier, White Sulphur Springs, WV and the 2013 Bocuse d’Or competitor for the USA), as well as The Foundation’s (ment’or BKB Foundation) Board of Directors, Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Team USA 2015 joins us on the road to Lyon.

Skyler Stover and Philip Tessier oif Bocuse  D'Or Team USAThe ment’or BKB Foundation’s Board of Directors and Management selected Tessier and Stover to compete based on their dedication to the craft, experience working in precise and innovative kitchens, technical expertise, and their steadfast desire to place USA on the podium in 2015.

“I’ve followed the Bocuse d’Or closely for years, and was inspired to apply after my trip to watch the competition in Lyon in January of 2013,” says Tessier. “It was there I realized that the Bocuse d’Or is not an individual competition – it is in the strength of the team that success and victory lie. It’s not just about preparing the dishes; it’s about impacting the perception of American chefs and our country on the worldwide stage. I want to unite the US in that common goal.”

Tessier currently sereves as Executive Sous Chef at The French Laundry. Stover is currently the Chef de Partie at The French Laundry.

Neal and Amy Knoll FraserChef Neal Fraser (bld and Fritzi Dog at the Original Farmers Market) and his wife and business partner, Amy Knoll Fraser, have had their eye on Downtown Los Angeles since before they closed Grace in the Fairfax District in 2009. Their first move was to become one of the official caterers for Vibiana, the home of L.A.’s former historic Catholic Cathedral (Cathedral of Saint Vibiana) dating back to 1876 and now a busy special events and performing arts space.

Eventually they moved their catering kitchen to the site and became the official solo caterers for the facility. Redbird (a partnership with restaurateur Bill Chait) is their new, eagerly anticipated “New American” fine-dining space located on one floor of the former Rectory building (built in the early 1940’s.) The space has been artfully restored and renovated keeping as many of the distinctive historical elements intact as possible.

The main dining room is actually a cleverly designed atrium space that has been weatherized for all-season indoor dining. The appealing long bar is actually two-sided. One side faces the dining area and the other side (with a marble bar) fronts the entrance reception area and lounge. It’s dinner only for the moment with lunch and brunch to follow soon.

The entrance (and valet parking drop) is located on the Second St. side of the building.

Amy Knoll Fraser is our guest.

Logan LevantFirst-time cookbook authors and cookware experts Logan Levant (ex-Buttercake Bakery) and Hilary Hattenbach have penned The Kitchen Decoded – Tools, Tricks, and Recipes for Great Food. The handy new book unravels the mystery of home kitchen equipment and saves the home cook countless hours.

The Kitchen Decoded takes the mystery and intimidation out of gadgets and shows how proper cookware can actually streamline the cooking process. The key lies in breaking down the best tools for each task.

Chapters are organized by gadget, and each tool is paired accordingly with instructions and an arsenal of time-tested recipes. Featured equipment ranges from high end tools like the KitchenAid stand mixer to low-tech gadgets like the Microplane and cookie sheets.

Logan Levant, owner of Los Angeles’ famous Buttercake Bakery (now departed) for ten years, spent countless hours showing friends how to use the kitchen tools they received as gifts. With a self-taught passion for cooking and baking, Levant’s tasty recipes made Buttercake the go-to bakery on Los Angeles’ Westside for a decade.

Co-author Logan Levant is our helpful guide.

Michael PuglisiMembers of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market food emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills.

On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market. Puglisi is a nose-to-tail chef. One special course will be braised lamb tongues.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Mark Rosati, Culinary Director, Shake Shack Part One
Segment Three: Mark Rosati, Culinary Director, Shake Shack Part Two
Segment Four: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part One
Segment Five: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part Two
Segment Six: Amy Knoll Fraser, Redbird at Vibiana
Segment Seven: Logan Levant, author, The Kitchen Decoded
Segment Eight: Chef Michael Puglisi, Electric City Butcher Shop

Show 103, December 27, 2014: Chef Richard Rosendale

Richard Rosendale of the Greenbrier Resort in Sulphur Springs West VirginiaWe last spoke with Chef Richard Rosendale just after he returned from competing in the international Bocuse d’Or culinary competition in early 2013. At the time he was the executive chef of iconic The Greenbier (White Sulfur Springs, WV.)

Since then he’s gone out on his own and can be seen Saturday mornings on CBSRecipe Rehab.” His new catering company will serve Washington, D.C. in 2015.

He’s also a coach for Team USA for the upcoming Bocuse d’Or competition in Lyon on January 24, 2015. We talked with Richard about Team USA’s (Chef Philip Tessier and Commis Skylar Stover of The French Laundry) chances for 2015 and what it takes to compete on the world stage in this prestigious and rigorous international competition (24 countries competing) known as the “Olympics of Cooking.” It’s an intense five and a half hour cooking challenge with thousands of cheering fans watching.

Chef Richard also highlighted his volunteer work as a member of the Culinary Council for the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) It’s a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. Its Board of Directors includes Chefs Jerome Bocuse (Paul’s son,) Thomas Keller and Daniel Boulud.

Play

Show 94, October 25, 2014: ment’or BKB Foundation

Young YunOften dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest pits chefs from 24 countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) The Foundation was created in 2008 by Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

“The goal of the Foundation is to give back and to acknowledge, inspire, and mentor the next generation of chefs,” notes Executive Director Yun. “For now, we are primarily focused on those in the kitchen, but the long-term goal is to facilitate successful careers in all aspects of the culinary world, from the front of the house to operations.”

Chef Philip Tessier and his Commis Skylar Stover of The French Laundry in Yountville, CA are going for the gold in Lyon in January 2015 as the Bocuse d’Or USA Team.

On Thursday, October 30th at Bouchon Beverly Hills four promising young chefs from Yountville, CA; New Orleans, LA; Tacoma, WA and Orem, Utah will compete in a rigorous cooking competition to earn coveted stageries at some of the nation’s most well-respected restaurants. Designed to recognize outstanding young professionals in America, ment’or Young Chefs Competition series is spearheaded by Board of Directors members Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Play

October 25: ment’or BKB Foundation, Akasha Richmond, Five Crowns, Side Door, ms Zaandam, Pepper Project, Zov’s Anaheim, Best Wines

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: ment’or BKB Foundation
Segment Three: Akasha Restaurant, Culver City
Segment Four: Jim Colombo, General Manager, Five Crowns and Side Door
Segment Five: Executive Chef Orly Obierna of the ms Zaandam
Segment Six: The Pepper Project
Segment Seven: Zov´s Kitchen & Bar, Anaheim
Segment Eight: Kyle Meyer, Best Wines

Producer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s show…

Often dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest faces chefs from 24 countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

AKASKA, in the historic Hull Building, is one of the pioneering restaurants in the revival of Downtown Culver City. The restaurant debuted in early 2008. It’s a contemporary restaurant, bar and café with patio seating, too, featuring New American cooking representing the creative vision of Executive Chef, Caterer, & Proprietress Akasha Richmond. We’ll hear about Chef Akasha’s newest venture.

It’s time to catch-up with the iconic Five Crowns and Side Door in Corona del Mar. The restaurant is a charming replica of one of England’s oldest country inns. The adjscent side door is a gastropub with its own identity. The Holidays are always a special time there and General Manager Jim Colombo will give us a preview of all the special Holiday happenings.

The “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is the ms Zaandam’s Executive Chef, Orly Obierna. He’s responsible for a kitchen staff of 90 who work in shifts around-the-clock.

A year ago on the show you met Cris Peterson and Tom Gordon of The Pepper Project. The Pepper Project is a not-for-profit enterprise devoted to introducing the unique products of Cambodia to the United States. Pepper from the Kampot region of southwestern Cambodia is their primary offering. A fully stocked Pepper Project retail store with one-of-a-kind items opens this Weekend in Orange.

Zov’s which started in Tustin in 1987 is growing again. This week they launched the prototype of Zov’s Kitchen & Bar located at 1801 E. Katella Ave within walking distance of both Honda Center and Angel Stadium. Veteran OC General Manager Kevin Hall is at the door. Many new items are on this menu including “Who Gives a Shitake Pitza” with rotisserie chicken, shitake mushrooms, basil puree, goat cheese, and olives and cooked in a deck oven. Chief Executive Office Armen Karamardian (representing the 2nd generation of proud Family Ownership) is with us to walk us through.

Did you know there are truly wonderful Italian sparkling wines that you don’t see much of in the United States ? These sparkling wines should not be confused with Prosecco which is actually a grape variety. Our resident wine expert, Kyle Meyer of Best Wines in Santa Ana, gives us the needed 411.

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

Young YunOften dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest pits chefs from 24 culinary-centric countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) The Foundation was created in 2008 by Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

“The goal of the Foundation is to give back and to acknowledge, inspire, and mentor the next generation of chefs,” notes Executive Director Yun. “For now, we are primarily focused on those in the kitchen, but the long-term goal is to facilitate successful careers in all aspects of the culinary world, from the front of the house to operations.”

Chef Philip Tessier and his Commis Skylar Stover of The French Laundry in Yountville, CA are going for the gold in Lyon in January 2015 as the Bocuse d’Or USA Team.

Akasha RichmondAKASHA, in the historic Hull Building, is one of the pioneering restaurants in the revival of Downtown Culver City. The restaurant debuted in early 2008. It’s a contemporary restaurant, bar and café with patio seating, too, featuring New American cooking representing the creative vision of Executive Chef, Caterer, & Proprietress Akasha Richmond.

Akasha knows her reputation is hard-earned, and she takes that trust very seriously. “I am very selective about the suppliers I work with for AKASHA – they must share my values to keep their ingredients on our menu.” Akaska says.

Akasha has just leased the coveted former Ford’s Filling Station location in Downtown Culver City for a new concept.

Jim ColomboIt’s time to catch-up with the iconic Five Crowns and Side Door in Corona del Mar. The restaurant is a charming replica of one of England’s oldest country inns.

The adjacent Side Door is a popular gastropub with its own identity and a youthful vibe. The Holidays are always a special time there and General Manager Jim Colombo (also a trained chef) will give us a preview of all the special Holiday happenings.

Orly ObiernaThe “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. Today the ship is at sea with a Port of Call tomorrow at Coquimbo (La Serena.)

This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is the ms Zaandam’s veteran Executive Chef, Orly Obierna. He’s responsible for a kitchen staff of 90 who work in shifts around-the-clock.

The Pepper ProjectA year ago on the show you met Cris Peterson and Tom Gordon of The Pepper Project. The Pepper Project is a not-for-profit enterprise devoted to introducing the unique products of Cambodia to the United States. Pepper from the Kampot region of southwestern Cambodia is their flagship offering. The pepper has long been used in the finest restaurants of Europe and one goal of The Pepper Project is to make it available in the U.S. at an affordable price.

A fully stocked Pepper Project retail store with unusual and one-of-a-kind items opens this Weekend in Orange at 940 W. Chapman, Suite 106.

Armen KaramardianZov’s which started in Tustin in 1987 is growing again. This week they launched the prototype of Zov’s Kitchen & Bar located at 1801 E. Katella Ave within walking distance of both Honda Center and Angel Stadium. Veteran OC General Manager Kevin Hall is at the door.

Many new items are on this menu including “Who Gives a Shitake Pitza” with rotisserie chicken, shitake mushrooms, basil puree, goat cheese, and olives and cooked in a deck oven. From the sea is Sumac Roasted Seabass with shaved Brussels sprouts, baby spinach, tomato, rice pilaf, and caper citrus butter sauce.

The new Corporate Executive Chef for Zov’s is rising star chef Louie Jocson who previously created the highly-regarded Red Table in Huntington Beach..

Chief Executive Officer Armen Karamardian (representing the 2nd generation of proud Family Ownership) is with us to walk us through.

“We are delighted to be a part of the ever-evolving and dynamic community of Anaheim,” said Armen Karamardian, who has overseen the expansion of the family operations from the original restaurant in Tustin to include the Irvine and Newport Coast locations as well as 2 at Orange County Airport.  “We look forward bringing Zov’s to Anaheim, the epicenter of Orange County, and being a part of the community.”

Kyle Meyer of Best WiinesDid you know there are truly wonderful Italian sparkling wines that you don’t see much of in the United States ? These sparkling wines should not be confused with Prosecco which is actually an Italian grape variety.

Our new resident wine expert, Kyle Meyer, President and Director of Purchasing for Best Wines in Santa Ana, gives us the authoritative 411.

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: ment’or BKB Foundation
Segment Three: Akasha Restaurant, Culver City
Segment Four: Jim Colombo, General Manager, Five Crowns and Side Door
Segment Five: Executive Chef Orly Obierna of the ms Zaandam
Segment Six: The Pepper Project
Segment Seven: Zov´s Kitchen & Bar, Anaheim
Segment Eight: Kyle Meyer, Best Wines