Show 311, February 16, 2019: Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering, Governors Ball 2019

Eric Klein of Wolfgang Puck CateringFor the 25th consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately following the Oscar telecast on ABC.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.

The culinary team creates more than 60 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening. The festivities include a Raw Bar with made-to-order Nigiri.

A guest favorite, the Black Truffle Chicken Pot Pie is back along with the Smoked Salmon Oscars Matzo (shaped like a flat Oscar.) New is the Nashville Hot Fried Quail on a Red Velvet Waffle with House Made Pickles.

How about the incredible dessert offerings? The Chocolate Oscars this year are made from Valrhona Illanka Chocolate (Single Origin from Peru.) Think Piper Heidsieck Golden Champagne Strawberry Push Pop.

Service will be performed by a team of 10 maitre d’ staff, 850 service and support staff and 200 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 15 kilos of American, farm-raised caviar, 250 Maine lobsters, 450 pounds of house-smoked salmon, 240 kilos of Miyazaki Wagyu beef, 250 pounds of Parmesan Reggiano and 800 crab claws.

 

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Show 251, December 9, 2017: Tom Kaplan, Senior Managing Partner, Wolfgang Puck Fine Dining Group

Tom KaplanAs Senior Managing Partner of the Wolfgang Puck Fine Dining Group, Tom Kaplan has worked alongside Wolfgang Puck for nearly 36 years with his world-renowned restaurants. Tom started his lengthy association with Chef Wolfgang as Office Manager two months after the original Spago West Hollywood opened in 1982. His responsibilities include overall business management, strategic development, design, and construction supervision, and philanthropy for the company’s 28 domestic and international locations.

Since 1982, Puck and Kaplan have grown the company from several individual restaurants into a collection of restaurants known as the Wolfgang Puck Fine Dining Group. Primary brands include Spago, CUT, re/Asian Cuisine, and the Wolfgang Puck Bar & Grill. Over the years Kaplan has nurtured key strategic partnerships with luxury hotel brands and major casinos such as the Four Seasons, Dorchester Collection, MGM Resorts International and Las Vegas Sands.

Tom relocated to Las Vegas in 1992 to coincide with the opening of Spago Las Vegas in the Forum Shops, Wolfgang’s first (and trendsetting restaurant) restaurant there.

In Las Vegas in addition to the flagship Spago Las Vegas the dining group’s properties there include Cucina, CUT, Lupo by Wolfgang Puck, and Wolfgang Puck Bar & Grill at the MGM Grand and off The Strip in Downtown Summerlin.

The big Wolfgang Puck Las Vegas news is that after 25 years Spago Las Vegas, in 2018, will move to the former Olives location at The Bellagio, regarded as one of the best restaurant locations in Las Vegas.

Tom Kaplan is our guest.

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Show 203, December 24, 2016: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering

Eric KleinFor the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. When superstars perform at The Colosseum at Caesars Palace they specifically ask to have Chef Eric cook for them.

Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater.

Wolfgang Puck Catering provides all the food for The Governor’s Ball which follows the Oscar ceremony every year. You can’t find a more prestigious (or demanding) client than The Oscars! Every winner passes through the Governor’s Ball. Talk about pressure to dazzle…

We’ll rattle pans with Chef Eric.

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Show 203, December 24, 2016: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Chef Eric continues…

Eric Klein of Wolfgang Puck CateringFor the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. When superstars perform at The Colosseum at Caesars Palace they specifically ask to have Chef Eric cook for them.

Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering (founded in 1988) based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater.

Food journalist Al Mancini (co-creator of the original Eating Las Vegas Guidebook), now a staff writer for the Las Vegas Review Journal, just interviewed Chef Eric in Friday’s (Dec. 23rd) editions of the Las Vegas Review Journal.

Fun Fact: Wolfgang Puck Catering in Los Angeles alone served 4 tons of Beef Short Ribs in December.

Chef Eric is particularly excited about Wolfgang Puck’s Exclusive Test Kitchen based at the Pacific Design Center in West Hollywood. It’s their creative Research & Development kitchen where 8 to 10 lucky guests get a one-of-a-kind, multi-course dinner prepared right in front of them by a brigade of Wolfgang Puck executive chefs. (A truly “only in L.A. experience!)

“A market-inspired twelve course sensory experience collaboratively prepared and served across the pass by our most talented chefs.”

Wolfgang Puck Catering also provides the food for the Rose Parade VIP Lounge on January 2nd, 2017.

 

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Show 139, September 26, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

Greetings, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside this morning a bit early for Notre Dame football at 11:30 a.m.

Cooking authority Amelia Saltsman wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest tile is The Seasonal Jewish Kitchen – A Fresh Take On Tradition. Amelia joins us with all the tasty facts on her new book.

Executive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam, and cooked at one of the most prestigious charity funds-raisers in Las Vegas. We’ll catch-up with the always on the move Chef Eric.

DANCIN Vineyards (Medford, Oregon) is a lush, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. Dan Marca is our guest.

In three years. Seoul Sausage Company has become the premier force behind cutting edge Korean BBQ in Los Angeles.  What began as a tiny catering company run out of their apartment kitchen, Seoul Sausage is now a multi-faceted culinary enterprise comprised of an acclaimed restaurant in West LA’s “Little Osaka” neighborhood, two food trucks, a customized grilling Scion and an in-demand catering company. Newly opened is a Downtown L.A. location in Little Tokyo with an expanded menu and a full bar. Co-founder Ted Kim joins us with a fiery update.

What is the role of a sommelier in a restaurant ? It’s certainly changing…Is the person a friend or a foe ? How do you really know? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

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

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September 26: Amelia Saltsman, Spago Las Vegas, Dancin Vineyards, Seoul Sausage, Wine Exchange

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Amelia Saltsman and The Seasonal Jewish Kitchen
Segment Three: Executive Chef Eric Klein of Wolfgang Puck’s Spago Las Vegas
Segment Four: DANCIN Vineyards, Co & Proprietor Dan Marca
Segment Five: Seoul Sausage Co. and Co-Founder Ted Kim
Segment Six: Kyle Meyer, Co-proprietor, The Wine Exchange

Greetings, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside this morning a bit early for Notre Dame football at 11:30 a.m.

Cooking authority  wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest tile is The Seasonal Jewish Kitchen – A Fresh Take On Tradition. Amelia joins us with all the tasty facts on her new book.

Executive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam, and been the lead working chef at one of the most prestigious annual charity funds-raisers in Las Vegas. We’ll catch-up with the always on the move Chef Eric.

DANCIN Vineyards (Medford, Oregon) is a lush, hillside, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. Dan Marca is our guest.

In three years. Seoul Sausage Company has become the premier force behind cutting edge Korean BBQ in Los Angeles.  What began as a tiny catering company run out of their apartment kitchen, Seoul Sausage is now a multi-faceted culinary enterprise comprised of an acclaimed restaurant in West LA’s “Little Osaka” neighborhood, two food trucks, a customized grilling Scion and an in-demand catering company. Newly opened is a full-service Downtown L.A. location in Little Tokyo with an expanded menu and a full bar. Co-founder Ted Kim joins us with a fiery update.

What is the role of a sommelier in a restaurant? It’s certainly changing…Is the person a guest’s friend or a foe ? How do you really know? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

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

Amelia SaltsmanSanta Monica-based cooking authority and culinary personality Amelia Saltsman wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest title is The Seasonal Jewish Kitchen – A Fresh Take On Tradition.

In The Seasonal Jewish Kitchen Amelia traces the delicious thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability. Guided by the Jewish lunar calendar, she divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year’s natural cycles.

Amelia draws on her own rich food history to bring the reader a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From her Iraqi grandmother’s kitchri—red lentils melted into rice with garlic slow-cooked to sweetness—to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake, Amelia’s game-changing approach is sure to win over a new generation of cooks.

You’ll find naturally vegan dishes, Middle Eastern fare, and new ways to use Old-World ingredients—buckwheat, home-cured herring, and gribenes—in fresh, modern meals. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking.

Whether you’re Jewish or not, observant or not, Ashkenazic or Sephardic, this yearlong culinary journey through the Diaspora will have you saying, “This is Jewish food? Who knew?”

Amelia joins us with all the incredibly delectable facts on her new book.

Eric KleinExecutive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam on a 7-day Northeast Canada Discovery voyage, and been at-the-stoves with Wolfgang Puck as the host chef at one of the most prestigious annual charity funds-raisers in Las Vegas.

Last week Chef Eric was the host chef for Chef Wolfgang Puck’s 3rd annual “Sip & Savor” benefit at Spago Las Vegas. It benefits Keep Memory Alive.

It’s a mix-and-mingle, wine-and-dine event which gave the guests the opportunity to indulge in an interactive culinary affair sampling the signature cuisine of each of Puck’s six Las Vegas restaurants, paired with a number of Chef Puck’s favorite wines.

We’ll catch-up with Chef Eric.

Dan MarcaDANCIN Vineyards (Medford, Oregon) is a lush, Tuscan Italian-esque vineyard estate known for award-winning Pinot Noir and Chardonnay where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca.

The Marcas take only one thing more seriously than hospitality – growing Pinot Noir and Chardonnay grapes of exceptional quality and making premium wine that expresses the terroir of their special site while spotlighting the grape’s essential character.

“Our recent expansion allows us to use our estate’s natural topography for a gravity flow system that cuts out the need for pumps. We can get the wine from barrel to bottling with minimal agitation which is integral for great Pinot Noir because its delicate flavor is easily damaged” says owner Dan Marca.

Dan Marca is our guest.

Ted Kim of Seoul SausageIn three years. Seoul Sausage Company has become the premier force behind cutting edge Korean BBQ in Los Angeles. What began as a tiny catering company run out of their apartment kitchen, Seoul Sausage is now a multi-faceted culinary enterprise comprised of an acclaimed fast-casual restaurant in West LA’s “Little Osaka” neighborhood, two food trucks, a customized grilling scion and an in-demand catering company.

Newly opened is a full-service Downtown L.A. location in Little Tokyo with an expanded menu and a full bar. Think Vinny’s Fried Chicken Sandwich with Adobo marinated chicken, honey habanero slaw, aioli and served on a brioche bun. On the Adult Beverage side of the menu is the Seoul Sista with rum, lime juice, pineapple juice, and matcha coconut cream.

Founded by brothers Ted and Yong Kim alongside Chef Chris Oh, Seoul Sausage Company broke onto the public’s awareness when they won Season 3 of The Great Food Truck Race, Food Network’s second highest rated show. Now, food celebrities including Alton Brown, Giada De Laurentis, Bobby Flay and Simon Majumdar frequent their store during TV shoots to munch on their favorite dishes.

Co-founder Ted Kim joins us with a fiery update.

Kyle Meyer of Wine ExchangeWhat is the role of a sommelier in a restaurant? It’s certainly changing…Is the person a friend or a foe to the guest? How do you really know?

Can a sommelier work his way up with experience or is it a requirement to be certified by one of the Wine World’s governing bodies? Who creates the wine lists that you see at restaurants?

Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Amelia Saltsman and The Seasonal Jewish Kitchen
Segment Three: Executive Chef Eric Klein of Wolfgang Puck’s Spago Las Vegas
Segment Four: DANCIN Vineyards, Co & Proprietor Dan Marca
Segment Five: Seoul Sausage Co. and Co-Founder Ted Kim
Segment Six: Kyle Meyer, Co-proprietor, The Wine Exchange

September 19: Andrew Gruel, John Terlato, The Habit, Ventura County Farm Day, Moulin Bistro, Eric Klein, Sipsmith Independent Spirits

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next an appetizing preview of Saturday’s high-energy and appropriately fully-loaded show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The proudly Family-owned Terlato Wine Group is a holding company for several independent businesses specializing in the marketing and production of exceptional wines. They are probably best known for pioneering the popularity of Pinot Grigio in the United States. Representing the 2nd generation of Family ownership is John Terlato, our guest.

The Habit Burger Grill (which started in Santa Barbara in 1969) has partnered with No Kid Hungry for the month of September to raise funds to wipe out childhood hunger in the United States. A minimum of $200,000 will be contributed. The Habit’s CEO, Russ Bendel, joins us with all the details.

Discover California agriculture first hand and learn about fun farm-specific facts and specialties at SEEAG’s (Students for Eco-Education and Agriculture) third annual Ventura County Farm Day on Saturday, September 26, 2015. This free event welcomes visitors to enjoy both guided and self-guided tours from over 20 working farms in Ventura County. SEEAG’s Founder & Executive Director Mary Maranville is our guest.

Moulin Bistro in Newport Beach, celebrating their first anniversary, is an incredible success story. It’s a busy French bistro, epicerie, boulangerie and patisserie under one roof. (“Always Fresh Always French.”) The ambitious proprietor (unbelievably) had no previous restaurant experience. Proprietor Laurent Vrignaud joins us.

Executive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last two weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam, and cooked at one of the most prestigious charity funds-raisers in Las Vegas. We’ll catch-up with the busy Chef Eric.

Our friends at The Museum of the American Cocktail (MOTAC) are at it again. Their next Los Angeles Program is “Gin! A Botanical Mystery Tour” on Tuesday evening, September 22nd at 6:30 p.m. at the newly renovated Clifton’s Cafeteria in Downtown Los Angeles. Jared Brown, Master Distiller at Sipsmith Independent Spirits in London is our guest.

Mussels seem to be the forgotten and underappreciated mollusk in the United States. They are incredibly popular in Europe. The meat is a bit tougher than an oyster or clam but it’s still delicious with a mildly sweet flavor. Our resident seafood authority, Chef Andrew Gruel, will spread the joy of mussels. They are really good eating. There is life beyond oysters !

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

John TerlatoThe proudly Family-owned Terlato Wine Group, based in a Chicago suburb, is a holding company for several independent businesses specializing in the marketing and production of exceptional wines. They are probably best known for pioneering the popularity of Pinot Grigio in the United States.

The Terlatos started out in the wine business as retailers in 1955. Over the years, they have been involved in every facet of the business as wine distributors and importers, as well as winery owners and vineyard developers. No other company in the industry has successfully operated throughout all channels. This vertical integration and diversity of experience shaped the Terlato family’s unique perspective and approach to luxury wine marketing, sales and production.

Chairman Anthony Terlato’s philosophy that “Quality Endures” has guided the growth of the Terlato family’s businesses and provided opportunities to lead, rather than follow, industry trends.

Representing the 2nd generation of Family ownership is Vice Chairman John Terlato, our guest.

Russ BendelThe Habit Burger Grill (which started in Santa Barbara in 1969) has partnered with No Kid Hungry for the month of September to raise funds to wipe out childhood hunger in the United States. A minimum of $200,000 will be contributed.

Doing its part to help end the problem of childhood hunger in America, The Habit Restaurants, Inc.  has launched a partnership with No Kid Hungry in which guests are encouraged to donate at the register and, in return, receive a certificate to enjoy a complimentary Charburger with cheese on their next visit through October 14, 2015.

The campaign, which runs nationwide at participating Habit Burger Grill locations now through September 30, 2015, addresses the serious issue of childhood hunger in the United States where 1 in 5 children cannot count on their next meal.  During the campaign guests at The Habit who donate $2 to No Kid Hungry, a national campaign from the nonprofit Share Our Strength, will receive a certificate for a free Charburger with cheese good on a future visit .

The Habit/No Kid Hungry partnership will raise funds from 120 Habit restaurants nationwide and donations will directly support No Kid Hungry’s mission to wipe out childhood hunger in the U.S. by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals.

The Habit’s CEO, Russ Bendel, joins us with all the details.

Ventura County Farm DayDiscover California agriculture first hand and learn about fun, farm-specific facts and specialties at SEEAG’s (Students for Eco-Education and Agriculture) third annual Ventura County Farm Day on Saturday, September 26, 2015. This free event welcomes visitors to enjoy both guided and self-guided tours, hands-on activities and educational demonstrations from over 20 working farms in Ventura County, followed by a ticketed outdoor BBQ at Limoneria Ranch.

A perfect family event, Ventura County Farm Day is free to attend at participating Ventura County farms in Camarillo, Fillmore, Ojai, Oxnard, Santa Paula, Saticoy and Somis.

This year, Ventura County Farm Day will also feature the new Farm Day Mercantile Hub at Hansen Agricultural Research and Extension Center. The Mercantile Hub will host a collection of local artisanal vendors displaying their goods and demonstrating the beautiful products that can be created from the raw bounty grown by our farmers. The market will include meat curers, bread makers, goat milk soaps, honey, jam, pickles, chocolate and more.

After tour hours have concluded, attendees are invited to enjoy a rustic outdoor BBQ from 4-9 p.m. at Limoneira Ranch in Santa Paula. The BBQ will feature live music by Grammy Award-winning artist Todd Hannigan, a kiss-the-farmer photo booth, tractor rides, gourmet salads prepared by farm-to-table Chef Jason Collis, craft beers from Poseidon Brewing Company, small-batch wines from Four Brix Winery and barbeque fired up by the Young Farmers & Ranchers of Ventura County.

SEEAG’s Founder & Executive Director Mary Maranville is our guest.

Laurent VrignaudMoulin Bistro in Newport Beach, celebrating their first anniversary, is an incredible success story. It’s a busy French bistro, epicerie, boulangerie and patisserie under one roof. (“Always Fresh, Always French.”) All the appointments and fixtures are French. The ambitious proprietor (unbelievably) had no previous restaurant experience.

It’s already the darling of Orange County Food writers. Moulin is one of three nominees for “Best New Restaurant” at The Golden Foodie Awards on Sept. 27th at The Fairmont Newport Beach.

The French Rotisserie Chicken is a standout.

Laurent wanted to close at 7:00 p.m. but his French guests had another opinion. By popular demand he opened on Tuesday evenings for Dinner at Moulin. It’s a weekly changing appetizer, main dish, and dessert for $25.00. It now sells out at capacity way in advance. Laurent then added Thursday evenings from 6:30 p.m. to 8:00 p.m. It’s Entrecote Frites night with unlimited fries. It’s also $25.00.

The Orange County Register’s long-time food writer Cathy Thomas recently did a feature on Moulin’s Le Croque Madame. The video (demonstrating the recipe with Laurent and French-born Chef Jeoffrey Offer) is available for viewing on YouTube.

Proprietor Laurent Vrignaud joins us.

Eric KleinExecutive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last two weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam, and cooked with Wolfgang Puck as the host chef at one of the most prestigious charity funds-raisers in Las Vegas.

Earlier in the week Chef Eric was the host chef for Chef Wolfgang Puck’s 3rd annual “Sip & Savor” benefit at Spago Las Vegas. It benefits Keep Memory Alive.

It’s a mix-and-mingle, wine-and-dine event which gave the guests the opportunity to indulge in an interactive culinary affair sampling the signature cuisine of each of Puck’s six Las Vegas restaurants, paired with a number of Chef Puck’s favorite wines.

We’ll catch-up with Chef Eric.

Our friends at The Museum of the American Cocktail (MOTAC) are at it again. Their next interactive Los Angeles Program is Gin! A Botanical Mystery Tour” on Tuesday evening, September 22nd at 6:30 p.m. at the newly (and expensively) renovated Clifton’s Cafeteria in Downtown Los Angeles.

Master Distiller Jared Brown, (a MOTAC co-founder) will lead participants on a historical and global tour of gins, including London Dry, New World and Old Tom.

The evening also celebrates the eagerly anticipated reopening of Clifton’s Cafeteria, a Los Angeles culinary icon, now extensively renovated and the future home of MOTAC’s next Los Angeles gallery. Admission includes gourmet appetizers courtesy of Clifton’s kitchen.

Jared Brown, Master Distiller at Sipsmith Independent Spirits in London is our guest.

Andrew GruelMussels seem to be the forgotten and underappreciated mollusk in the United States. They are incredibly popular in Europe. The meat is a bit tougher than an oyster or clam but it’s still delicious with a mildly sweet flavor.

Mussels are an ancient food of early man going back over 20,000 years.

The “SoCal Restaurant Show” was recently on Prince Edward Island in Canada. We enjoyed mussels there cooked in white wine, craft beer, and with tomatoes. The broth is equally delicious, too.

Our resident seafood authority, Chef Andrew Gruel, will spread the joy of mussels. They are really good eating. There is life beyond raw oysters!

Show 111, February 21, 2015: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris

Andrew GruelChef Andrew Gruel of Slapfish is back in the Guest Host seat this morning along with Producer and Color Commentator Andy Harris. Now a preview of today’s abundantly overstuffed show.

Chef Margarita Martinez hosts the Emmy-award winning New England travel and food series, “Neighborhood Kitchens” on WGBH (PBS.) She also is the spokesperson for The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms.More than a recipe book, The Cabot Creamery Cookbook tells the story of how premium quality and local ownership have been the key to a decades-long, award-winning cooperative, and will be a must-have for anyone who loves delicious, farm-fresh food.

Executive Chef & Partner Eric Klein of Spago Las Vegas was a sous chef at the original Spago. He had he share of working Oscar nights there and at The Governors’ Ball. Wolfgang Puck has been associated with serving food at the Oscars for some 21 years. On Sunday, February 22nd Chef Eric is hosting an Awards Night Party at Spago Las Vegas. The 7-course tasting menu is inspired by the cuisine (some 50 dishes) Puck will be serving the same night at The Governors’ Ball at Hollywood & Highland. One of the official desserts will be on Chef Eric’s menu.

Planned Parenthood Los Angeles’ annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th big year! This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event. Chefs Brooke Williamson and Nick Roberts are our guests.

Specializing in ultra premium wines grown in Paso Robles, California, Artisan Uprising was created by brothers David and William Vondrasek after years of making wines solely for their family. “Originally inspired to try out what we had learned from our grandfather and our heritage of making wine each year, we found ourselves making more than the family could drink. Now that we make enough to share, we have held true to our process and mindset of how our wine should be made.” We are joined by the Vondrasek Brothers.

The kickoff event for San Francisco Beer Week is <The Bistro Double IPA Fest in Hayward. For the Third year our own El Segundo Brewing Co. entered their craft beers into this prestigious competition. Their Hammerland took the Gold! ESBC’s certified Cicerone, Thomas Kelley, is with us to celebrate the big win and explain!

We’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula. Europa Village winery in Temecula is part of both events. Their new winemaker, George Bursick, joins us to provide an overview of what they are doing at Europa Village. We’ll also be joined by their Events Director, Lisa Ferguson, and Executive Chef and Innkeeper (The Inn at Europa Village,) Dean Thomas.

On Saturday morning, February 28th we’re broadcasting live from the Pechanga Wine Festival at the Pechanga Resort & Casino in Temecula.

Don’t forget…OC Restaurant Week is March 1st to 7th.

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

Play

February 21: Andrew Gruel, Margarita Martinez, Spago Las Vegas, Brooke Williamson, Nick Roberts, Artisan Uprising, El Segundo Brewing, Europa Vlillage

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Chef Margarita Martinez and The Cabot Creamery Cookbook
Segment Three: Executive Chef Eric Klein, Spago Las Vegas
Segment Four: Chefs Brooke Williamson and Nick Roberts, Playa Provisions
Segment Five: Artisan Uprising winery, Paso Robles
Segment Six: El Segundo Brewing Co. – Hammerland takes The Gold
Segment Seven: George Bursick, Winemaker, Europa Village, Temecula
Segment Eight: Executive Chef & Innkeeper Dean Thomas and Events Director Lisa Ferguson, Europa Village

Andrew GruelChef Andrew Gruel of Slapfish is back in the Guest Host seat this morning along with Producer and Color Commentator Andy Harris. Now a preview of today’s abundantly overstuffed show.

Chef Margarita Martinez hosts the Emmy-award winning New England travel and food series, “Neighborhood Kitchens” on WGBH (PBS.) She also is the spokesperson for The Cabot Creamery Cookbook : Simple, Wholesome Dishes from America’s Best Dairy Farms. More than a recipe book, The Cabot Creamery Cookbook tells the story of how premium quality and local ownership have been the key to a decades-long, award-winning cooperative, and will be a must-have for anyone who loves delicious, farm-fresh food.

Executive Chef & Partner Eric Klein of Spago Las Vegas was a sous chef at the original Spago. He had he share of working Oscar nights there and at The Governors’ Ball. Wolfgang Puck has been associated with serving food at the Oscars for some 21 years. On Sunday, February 22nd Chef Eric is hosting an Awards Night Party at Spago Las Vegas. The 7-course tasting menu is inspired by the cuisine (some 50 dishes) Puck will be serving the same night at The Governors’ Ball at Hollywood & Highland. One of the official desserts will be on Chef Eric’s menu.

Planned Parenthood Los Angeles annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th big year! This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event. Chefs Brooke Williamson and Nick Roberts are our guests.

Specializing in ultra premium wines grown in Paso Robles, California, Artisan Uprising was created by brothers David and William Vondrasek after years of making wines solely for their family. “Originally inspired to try out what we had learned from our grandfather and our heritage of making wine each year, we found ourselves making more than the family could drink. Now that we make enough to share, we have held true to our process and mindset of how our wine should be made.” We are joined by the Vondrasek Brothers.

The kickoff event for San Francisco Beer Week is The Bistro Double IPA Fest in Hayward. For the Third year our own El Segundo Brewing Co. entered their craft beers into this prestigious competition. Their Hammerland took the Gold! ESBC’s certified Cicerone, Thomas Kelley, is with us to celebrate the big win and explain!

We’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula. Europa Village winery in Temecula is part of both events. Their new winemaker, George Bursick, joins us to provide an overview of what they are doing at Europa Village. We’ll also be joined by their Events Director, Lisa Ferguson, and Executive Chef and Innkeeper (The Inn at Europa Village,) Dean Thomas.

On Saturday morning, February 28th we’re broadcasting live from the Pechanga Wine Festival at the Pechanga Resort & Casino in Temecula.

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

Margarita MartinezChef Margarita Martinez hosts the Emmy-award winning New England travel and food series “Neighborhood Kitchens” on WGBH (PBS.) She loves to discover new ingredients, flavors, and cooking approaches that she can bring to her own home kitchen and share with others. She also is the spokesperson for The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms.

The American love affair with fresh, flavorful ingredients goes well beyond vegetables. When it comes to milk, cheese, and yogurt, the Cabot Creamery, home of the “world’s best cheddar” and other award-winning dairy products, is recognized across the country as the best in its class. The Cabot farmers that comprise the 1,200-strong dairy cooperative, employ techniques that have been honed over decades using their exceptional quality milk.

The Cabot Creamery Cookbook is an honest-to-goodness collection of recipes and stories from real dairy farmers, who have always understood that good food begins with great ingredients. This rich collection of 150 irresistible and easy-to-follow recipes, ranging from appetizers to desserts and everything in between, will tempt the palates of home cooks everywhere and be a go-to gift for anyone who loves simple, delicious and wholesome food.

More than a recipe book, The Cabot Creamery Cookbook tells the story of how premium quality and local ownership have been the key to a decades-long, award-winning cooperative, and will be a must-have for anyone who loves delicious, farm-fresh food.

Eric KleinExecutive Chef & Partner Eric Klein of Spago Las Vegas was a sous chef at the original Spago. He had his share of working pressure-packed Oscar nights there and at The Governors’ Ball.

Wolfgang Puck has been associated with serving food at the Oscars for 21 years. On Sunday, February 22nd Chef Eric is hosting an Awards Night Party at Spago Las Vegas. The 7-course tasting menu is inspired by the cuisine (some 50 dishes) Chef Puck will be serving the same night at The Governors’ Ball at Hollywood & Highland.

One of the official desserts, an Apple Millefeuille with brown butter sauce and apple cider jelly, will be on Chef Eric’s menu, too. Every lucky guest will leave with a special chocolate Oscar painted with edible gold (originally created by Chef Wolfgang’s former executive pastry chef, Sherry Yard.) The guests at the official Governors Ball in Hollywood receive the same coveted keepsake!

Chef Eric Klein is our guest.

Brooke Williamson and Nick RobertsPlanned Parenthood Los Angeles’ annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th year!

This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event.

Past Food Fare Chefs of The Year will also be represented by Celestino Drago’s Drago Centro, Suzanne Goin’s A.O.C., Lucques and Tavern, Joe Miller’s Joe’s Restaurant, Susan Feniger’s and Mary Sue Milliken’s Border Grill and Alain Giraud’s Maison Giraud.

Chefs Brooke Williamson and Nick Roberts are our guests to provide the 411 on the upcoming Food Fare.

David and William Vondrasek Specializing in very limited production, ultra premium wines grown in Paso Robles, California, Artisan Uprising was created by brothers David and William Vondrasek after years of making wines solely for their family.

“Originally inspired to try out what we had learned from our grandfather and our (Italian) heritage of making wine each year, we found ourselves making more than the family could drink. Now that we make enough to share, we have held true to our process and mindset of how our wine should be made.”

“This is handcrafted wine two people can make. Unfiltered and un-stripped, our wines present some sediment in the bottle that we believe enhances the overall texture and ability for the wines to develop and age for years to come. Our wines are unique, they are what we like, and while quality of this scale has a broad appeal, it cannot be mass-produced, It is a true Artisan product.”

Current releases (very limited) are a Rose of Merlot, Merlot, Malbec and Petit Sirah.

We are joined by the Vondrasek Brothers.

Hammerland by El Segundo Brewing CompanyThe kickoff event for always eagerly anticipated San Francisco Beer Week is The Bistro Double IPA Fest in Hayward. For the Third year our own El Segundo Brewing Co. entered their craft beers into this prestigious competition. Their Hammerland took the Gold!

“This competition which is in its 15th year, included 63 Double IPAs mainly from California, and all of them are in the best possible condition they could be. Most of the kegging dates are within a week, and many breweries brew beers specifically for this Fest. A win here, in our not so humble opinion, is a true distinction of having the best hoppy beer in the land.”

ESBC’s certified Cicerone, Thomas Kelley, is with us to celebrate the big win and explain the significance of this huge honor!

George BursickWe’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula.

Europa Village winery in Temecula is part of both events. Their new winemaker, George Bursick (ex-Ferrari-Carano,) joins us to provide an overview of what they are doing at Europa Village and the ambitious plans for the future.

“Our story is simple. It began with a vision of combining Old World European wine country charm with the modern amenities and technological advancements of California wine craft.”

“Today, more than 30 acres of prime Temecula Wine Country property has been planted with popular European-style varietal grapes. We are now crafting premium wines in the classic traditions of France, Spain and Italy. You can savor these vintages offerings and experience a taste of what’s to come at our interim Europa Village Tasting Room and event facilities.”

Dean ThomasWe’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula. Europa Village winery in Temecula is part of both events.

We’re now joined by their Events Director, Lisa Ferguson, and Executive Chef and Innkeeper (The Inn at Europa Village,) Dean Thomas.

The Inn at Europa Village is a unique Spanish mission-style wine country inn featuring 10 well-appointed guestrooms perfect for that romantic getaway or casual business retreat. The Inn is located on a hill overlooking the expansive Europa Village property. Hot air balloons (a Temecula signature) for visitors depart and, later, land on the property on early a.m. expeditions.

Every morning Chef Dean prepares (and serves) a sumptuous, 2-course breakfast (using the freshest of local ingredients) for the Inn’s guests that surpasses anything you can get at a luxury hotel. Even the honey is local…It’s a very special, one-of-a-kind experience that brings guests back time and again.

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Chef Margarita Martinez and The Cabot Creamery Cookbook
Segment Three: Executive Chef Eric Klein, Spago Las Vegas
Segment Four: Chefs Brooke Williamson and Nick Roberts, Playa Provisions
Segment Five: Artisan Uprising winery, Paso Robles
Segment Six: El Segundo Brewing Co. – Hammerland takes The Gold
Segment Seven: George Bursick, Winemaker, Europa Village, Temecula
Segment Eight: Executive Chef & Innkeeper Dean Thomas and Events Director Lisa Ferguson, Europa Village

Show 101, December 13, 2014: Show Preview with Producer Andy Harris

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

Urban Seoul is one of the 20 plus distinctive dining destinations in the Diamond Jamboree in Irvine. It’s an energetic restaurant that celebrates passion for food and its remarkable ability to adapt. The food is mostly a creative mash-up of Korean and Mexican flavors. The highly successful concept was created by Orange County restaurateur Bronnie Lee and Chef Kacy Jun. Chef Jun is our guest.

P Moss is a tiki historian and acclaimed fiction author who also owns the legendary Double Down Saloons in Las Vegas and New York City as well as the popular Frankie’s Tiki Room in Las Vegas. Frankie’s Tiki Room is the world’s only 24/7 tiki bar, known for its blend of Polynesian tradition with a hint of Las Vegas kitsch, welcoming ambience and one-of-a-kind tropical drinks that draw tiki aficionados from all over the world. These magical libations have now been poured into a book format. 77 previously secret recipes, stunning photography and illustrations are included in the newly released, Liquid Vacation.

P Moss pulls out the little cocktail umbrellas for us.

Celebrity Chef Curtis Stone’s Maude in Beverly Hills was the Best New Restaurant of the Year for both LA Weekly and Eater L.A.

Every month there is a new theme ingredient around which a 9-course tasting menu is created. It’s only 7 tables and 25 seats with an open kitchen. General Manager and Wine Director Ben Aviram joins us to take us through the extraordinary dining experience at Maude.

Chef Vic Vegas last joined us to discuss his new restaurant in Henderson, NV, Café V. He’s now hosting (along with Laila Ali) “Late Nite Chef Fight” on FYI on Saturdays at 10:00 p.m. Based on the real after hours’ chef competition (originally created by local culinary personality Jolenne Mannina) that takes place in Las Vegas, each episode of “Late Nite Chef Fight” has two leading, Vegas-based chefs competing against each other in a food truck they have never stepped foot inside before.

ChaCha’s Latin Kitchen in Brea is kicking off its Third Annual Toy Drive to benefit local families in need. Guests are encouraged to drop off a new unwrapped toy at Cha Cha’s in exchange for a $15 certificate good toward the Flamenco Sunday Brunch to be redeemed in The New Year. Co-owner (and veteran restaurateur) Don Myers has all the details.

A festive new taco has arrived at Mercadito at Red Rock Resort in Las Vegas as part of Mercadito Hospitality’s national Tacos for Strength Campaign. This December, Mercadito will feature a winter-inspired taco created by James Beard Award finalist and Michelin Star award-winning chef Paul Virant of Vie and Perennial Virant in Chicago.A portion of the proceeds will go to Share Our Strength. Mercadito at Red Rock Resort opened mid-summer. Executive Chef & Owner Patricio Sandoval is our guest.

Eric Klein is the Executive Chef and Partner at Wolfgang Puck’s Spago Las Vegaslocated in the Forum Shops, his first fine-dining restaurant in Las Vegas. It led the way for other prominent fine-dining chefs to establish destination restaurants in Las Vegas. Chef Eric has been the highly visible face of Spago Las Vegas since 2007. Spago is now celebrating their 22nd anniversary with a throwback menu (think Smoked Salmon Pizza) and retro prices from December 15th through 19th.

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

 

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