Show 81, July 26, 2014: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas

Mark Andlebradt“After 15 successful years of serving Las Vegas, Wolfgang Puck’s Postrio is proud to announce a new, refined concept and market-driven menu led by newly appointed Executive Chef Mark Andlebradt. (An-dell-Brat) Postrio has dropped the “Bar & Grill” moniker and now focuses on seasonal, new American cuisine with global influences that can be enjoyed on the “indoor” patio overlooking the Carnivale atmosphere of St. Mark’s Square or in the intimate main dining room. Award-winning Chef Wolfgang Puck and Executive Chef Andelbradt’s diverse menu features wood-oven baked pizzas, handmade pastas, enticing entrees, outstanding steaks and fish from the mesquite grill, and much more.

This is a big space with 20,000 square feet. Banquets are an important component of their business.

Recent special: 32 ounce braised veal shank. Designed to be shared but many guests ordered it for one!

Weekend brunch is served from 11:00 a.m. to 3:00 p.m. on Saturday and Sunday. A guest favorite is the Cinnamon Pecan Roll with maple glaze.

Chef Andelbradt has held high positions through various prestigious kitchens including Brasserie T and Tru on Chicago with Rick Tramonto and Gale Gand; Daniel in New York with Daniel Boulud; Morimoto in both Philadelphia and New York with “Iron Chef” Masaharu Moritoto; and Tao in Las Vegas.

Postrio Las Vegas is located inside The Grand Canal Shoppes at The Venetian Las Vegas.

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March 22: Brooke Williamson, Selanne Steak Tavern, Grand Central Market, Eat LBC, Food Network 20th Anniversary, Blue Bottle Coffee

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Brooke Williamson, Hudson House, The Tripel and soon, Playa Provisions
Segment Three: Executive Chef Josh Severson, Selanne Steak Tavern
Segment Four: Kevin West, journalist, cookbook author, home preserving expert
Segment Five: Elizabeth Borsting and Terri Henry, Co-Producers, EAT LBC – Long Beach Restaurant Week
Segment Six: Eric Boardman, Food & Travel TV Producer, On-Camera Host & Personality, and Writer
Segment Seven: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Eight: James Freeman, Founder & CEO, Blue Bottle Coffee

Chef Jet and Producer Andy preview the show.

Chef Brooke Williamson of Hudson House and The Tripel is back with us. Her latest venture, Playa Provisions, is about to debut. In Laguna Beach we’re checking in with Executive Chef Josh Severson at the booming Selanne Steak Tavern.

The Grand Central Market in Downtown Los Angeles is the grandfather of food halls in the area. Exciting things are going on there with the arrival of distinctive new food businesses. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th.

The Food Network celebrated its 20th Anniversary last year. That’s a lot of history. We’ll be talking about the early days of FN with one of their original show hosts.

Also on the menu is another information segment with our resident meat expert. We’ll discuss wet and dry aging and other meaty matters.

The hit of the just concluded Natural Products Expo West in Anaheim was a new cold-brewed coffee from Blue Bottle Coffee. The founder of Blue Bottle Coffee is with us to explain.

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

Brooke Williamson of Hudson House and TripelChef Brooke Williamson’s entire life has always been about food. With chef-husband Nick Roberts she now owns Hudson House in Redondo Beach and The Tripel in Playa Del Rey. Both are popular neighborhood spots. Soon to launch is their latest venture, Playa Provisions.

Chef Brooke has earned a Level 1 accreditation from The Court of Master Sommeliers.

Chef Brooke gained a national following on Bravo’s “Top Chef – Season 10” were she finished as a runner up. There is a strong rumor she will be part of Celebrity Cruises’ “Top Chef at Sea,” 7-day voyage to Alaska on August 15th out of Seattle.

Josh SeversonWe’re revisiting the new Selanne Steak Tavern in Laguna Beach. It’s less than a half-year old but is already attracting loyal repeat diners from the highly discriminating neighborhood. Our guest is Executive Chef Joshua Severson.

Chef Josh previously spent time with celebrity chef Tom Colicchio at CraftSteak in Las Vegas at The MGM Grand.

There is a lot more than juicy steaks on the Selanne Steak Tavern menu.

Kevin WestKevin West is a respected writer, cookbook author and hobbyist-turned professional-canner. His first cookbook (published last year) was, Saving the Season: a cook’s guide to home canning, pickling, and preserving.

He’s also part of the team suggesting the appealing new food enterprises at the historic Grand Central Market in Downtown Los Angeles, opened in 1917. Already there (and making an impression) are Valerie Confections, Horse Thief BBQ, G&B Coffee, Eggslut, DTLA Cheese, and Sticky Rice.

On the way are Wexler’s Deli, The Oyster Gourmet, Olio Pizzeria, and Berlin Currywurst. Also opening soon is Belcampo Meat Co., a full-service butcher shop featuring organic, grass-fed meats.

Eat LBC Long Beach Restaurant WeekOver 50 Long Beach restaurants are participating in EAT LBC – Long Beach Restaurant Week, the city’s first-ever Restaurant Week. The dates are March 30th through April 5th.

Several prominent Long Beach neighborhoods are represented including Downtown, East Village, Downtown Waterfront, Belmont Shore, Belmont Heights, the PCH Corridor and East Anaheim/Zafaria District. In addition to their regular menu, each restaurant will offer a special three-course menu during Restaurant Week which includes an appetizer, entrée and dessert for $26 at casual eateries, and $38 at fine dining establishments. Tax and gratuity are additional.

Restaurants participate in restaurant weeks to persuade first-time guests to return. You see restaurants at their very best and the menus are value priced.

Co-producers Elizabeth Borsting and Terri Henry join us to preview Restaurant Week.

Clearly The Food Network which celebrated it’s 20th Anniversary last year has had a major influence on American popular opinion. They had to create a 2nd channel, “The Cooking Channel,” to accommodate all the potential sponsors who wanted to be represented. It’s now actually cool to talk about food and cook. Dudes share recipes…Chefs have become huge celebrities. Wolfgang Puck is better known World Wide than a lot of film and TV celebrities.

Eric BoardmanFood Network started modestly and with tight budgets. Our guest, Eric Boardman, was there in the early days. In 1999 he was the host of the popular series “Calling All Cooks.” The concept was the host going into the guest’s home kitchen where they make (with the series host) a recipe they are famous for in their immediate social circles, family or community. A lot were shot in Southern California but some exotic locations were used, too. The guests were talented home cooks.

West Coast Prime MeatsWest Coast Prime Meats really knows the meat business as only an insider can. Most of their seasoned, senior executives have an extensive background in the restaurant business or are master butchers. If fact West Coast’s key master butcher has more than 30 years experience in the field.

Dave Wicker, WCPM’s Vice President of Sales & Marketing and Managing Partner, is back with us to talk beef. We’ll talk about wet and dry aging and the cuts of steak. We’ll also weigh-in on whether having the bone-in on a steak adds moré flavor once it’s cooked.

James Freeman of Blue Bottle CoffeeBlue Bottle Coffee is a sensation for coffee lovers in San Francisco and New York. They are soon to arrive locally in Venice on Abbot Kinney Blvd. and in Culver City.

Blue Bottle Coffee was a big hit at the recently concluded Natural Products Expo West @ the Anaheim Convention Center. They were there to introduce their newest product, Cold Brewed New Orleans Iced Coffee packaged in a mini milk carton. It was one of the biggest hits at the show and the talk of the floor!

Founder and CEO James Freeman is with us to provide the background. He was actually at the show pouring samples!

Blue Bottle Coffee – New Orleans Iced Coffee. Blended with chicory, cane sugar & Clover Organic Milk.

“Near the beginning of the 19th Century, the French brought chicory-infused coffee to New Orleans. Two hundred years later we crafted our own organic, cold—brewed version for our farmers market stand, adding cane sugar and whole milk. We hope you enjoy it as much as we do.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Brooke Williamson, Hudson House, The Tripel and soon, Playa Provisions
Segment Three: Executive Chef Josh Severson, Selanne Steak Tavern
Segment Four: Kevin West, journalist, cookbook author, home preserving expert
Segment Five: Elizabeth Borsting and Terri Henry, Co-Producers, EAT LBC – Long Beach Restaurant Week
Segment Six: Eric Boardman, Food & Travel TV Producer, On-Camera Host & Personality, and Writer
Segment Seven: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Eight: James Freeman, Founder & CEO, Blue Bottle Coffee

December 8: Thomas Keller, Wild Things Seafood, Scott Conant, Chef Race Champion

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier

Wild Things Seafood in FullertonWe’re broadcasting live this morning from the Wild Things Seafood plant in Fullerton. (Easy to get to via the Freeways.) It’s there BIG annual Holiday sale. The highest quality seafood and steaks are available at very special prices. If you’re there during our broadcast between 10:30 a.m. and Noon you’ll get an extra $10 off your order!

The festivities include informative cooking demos, tastings, AM 830 KLAA giveaways, and great recipes.

(866) 360-FISH (3474) for directions.

Chef Jet has an extensive background in seafood and is an accomplished amateur angler. He’ll be talking Seafood 411 basics to get the conversation going.

Chef Thomas Keller of Bouchon, per se and French LaundryWe’re thrilled to welcome Thomas Keller to the show. He’s probably the most talked about chef in the country. His restaurants, The French Laundry, per se, and Bouchon (the original in Yountville, the Napa Valley,) have earned an impressive 7 Michelin Stars!

Chef Keller is just completing an extensive book tour in support of The Bouchon Bakery Cookbook.

On Monday evening, December 10th he’s signing books at Williams-Sonoma in Beverly Hills. On the evening of December 11th he’s encoring in Orange County at the Williams-Sonoma in South Coast Plaza.

Jeff Moore is the President of International Pacific Seafoods (the corporate parent of Wild Things Seafood.) He’s a recognized authority on all things seafood including responsible and sustainable practices. He’s much in demand nationally as a highly articulate speaker representing the Industry. He also teaches food service suppliers how to merchandise seafood to their own customers.

Jeff will be joining us to tell you what you need to know about the recent headline stories regarding the mislabeling of seafood products at the retail level.

Oysters Rockefeller is a classic celebratory Holiday dish which originated at the legendary Antoine’s in New Orleans which opened in 1840. New Orleans native Gisele Perez who writes for OKRA, the official magazine of the Southern Food and Beverage Museum, revisited the classic Oysters Rockefeller at Antoine’s last spring and will share her thoughts.

New Orleans food writer Tom Fitzmorris (Hungry Town, A Culinary History of New Orleans) has developed a well-researched replica recipe for Antoine’s Oysters Rockefeller because Antoine’s keeps the original under wraps as a carefully protected Family secret. Gisele reports it took him 50 tries to match the flavor of the Antoine’s recipe. An Antoine’s insider regards the Fitzmorris recipe as “embarrassingly close” to the genuine menu item as served at Antoine’s!

“The Feast of the Seven Fishes” is a classic Italian and Italian-American tradition for Christmas Eve dinner.

Scott Conant of Scarpetta and Food NetworkCelebrity chef Scott Conant of Food Network’s “Chopped” and “24 Hour Restaurant Battle” joins us from Las Vegas to discuss this delightful tradition.

Conant’s flagship restaurant in Manhattan is Scarpetta but way out West we know him for the Scarpetta at The Montage Beverly Hills and a Scarpetta in the Cosmopolitan in Las Vegas as well as D.O.C.G. Enoteca, a wine bar.

We’ve been following “Chef Race: U.K. vs. U.S.” since it’s debut on BBC America on Oct. 2nd. 16 chefs (half Brits & half Americans) competed in difficult challenges along the way as they raced across the country from Santa Monica to New York. At the end one chef was left standing and was awarded a cool $100,000 for the effort. Jamie Oliver, “The Naked Chef,” himself executive produced the series.

That winning chef was Newport Beach’s own, Stan Frazier, who is a drummer in the rock band Sugar Ray. He also has an ownership interest in A Restaurant on Pacific Coast Highway in Newport Beach. He was clearly the wild card contestant. Stan will be our guest. Go USA!

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier