Show 355, January 11, 2020: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part One

Alejandra Padilla of Five Crowns and SidedoorThe iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept.

SideDoor gastropub, recipient of Orange Coast Magazine’s “2010 Restaurant of the Year” Award and Corona del Mar’s first and only English gastropub, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street. They will be celebrating their 10th Anniversary in March.

We gently pull Executive Chef Alejandra Padilla away from her busy kitchen for a chat.

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Show 355, January 11, 2020: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part Two

Alejandra Padilla of Five Crowns and SidedoorThe iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles.

SideDoor gastropub, recipient of Orange Coast Magazine’s “2010 Restaurant of the Year” Award and Corona del Mar’s first and only English gastropub, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street. They will be celebrating their 10th Anniversary in March.

Five Crowns has a new seasonal Winter menu courtesy of Executive Chef Alejandra Padilla. Guests will experience the vibrant flavors of the season’s most inspiring ingredients to complement Five Crowns’ cherished classic dishes.

“SideDoor is soon presenting the next eagerly anticipated Ultimate Cheese & Charcuterie Party, culminating from another successful creamery takeover series, on Wednesday, January 15, 2020 from 6 to 9 p.m. with a special Cheese Education Class from 5:30-6 p.m. led by SideDoor’s own certified cheesemonger, sommelier and cicerone, Tracy Nelsen.”

“Known for its award-winning cheese and charcuterie offerings, SideDoor started the monthly series to highlight unique creameries, dedicating one evening a month to small batch cheesemakers and specialty cheeses. Twice a year the series reaches its pinnacle with the ultimate celebration of fromage. The indulgent evening will showcase the previous five months of creameries in the series including Haystack Creamery from Colorado (August), Boutique creameries from Sonoma County (September), Kenny’s Farmhouse Cheese from Kentucky (October), River’s Edge Chevrè from Oregon (November), and Cowgirl Creamery from California (December).”

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August 17: Adam Perry Lang, Lawry’s The Prime Rib, Lemonade, Moscow Mules, Angels / Ducks Catering

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Executive Chef Gretchen Beaumarchais, Angel Stadium for ARAMARK
Segment Three: Alan Jackson, Chef/Proprietor of Lemonade Part One
Segment Four: Alan Jackson, Chef/Proprietor of Lemonade Part Two
Segment Five: Gina Doyle, General Manager of Lawry’s The Prime Rib in Beverly Hills
Segment Six: Chef Adam Perry Lang
Segment Seven: Gabriel Dion, Bar Manager at Broadway by Amar Santana, Laguna Beach
Segment Eight: Kedric Francis, Executive Editor of Coast Magazine and Orange County Register Magazine

Please join us each week at our new starting time of 10:00 a.m.

Jet and Producer Andy previewed the show now in it’s 11th month on AM 830 KLAA. Thanks to all of our loyal listeners for your support! We love your positive feedback.

On August 24th we’ll be broadcasting from the new Bristol Farms store at 3105 Wilshire Blvd. in Santa Monica from 10:00 a.m. until 12 Noon. Melissa’s will be there roasting Hatch Chiles. They will also be sampling the best creations from the Melissa’s Hatch Chile Cookbook.

Bristol Farms will also be sampling their propriety Hatch Chile creations from Bristol Kitchens in the store.

Gretchen BeaumarchaisGretchen Beaumarchais, the executive chef for ARAMARK at Angel Stadium, is with us. Chef Gretchen is well-known in Anaheim from her long tenure at Honda Center. Fortunately for the Angels and their loyal fans she moved across the street to Angel Stadium this season.

She is responsible for all foodservice at the facility including the Knothole and Diamond Clubs. Chef Gretchen also feeds the media. One of her first assignments this season was revamping the menu at the Knothole Club which is available to stadium guests with a ticket.

A little known fact is that the facilities are available for meetings and conferences when the Angels are on the road. Chef Gretchen also has created the well-received reception meals for weddings at The Stadium.

Chef Gretchen characterizes her food as “clean, seasonal, straightforward, tasty, and delicious.”

Alan Jackson of LemonadeChef Alan Jackson has an extensive background in fine dining and high profile event catering. In 2008 he opened his first Lemonade in West Hollywood. Downtown Los Angeles followed within days. He characterizes it as a modern cafeteria serving Southern California comfort food.

The concept has caught on quickly. The 11th location, the first in Orange County, will launch next week in Fashion Island in Newport Beach. Fashion Island will have a wood burning oven for roasting vegetables and flatbreads and a rotisserie for preparing whole roast rib-eye, leg of lamb and chicken. It will be a destination for dinner.

On National Lemonade Day, Tuesday, August 20th, Lemonade will donate all proceeds of lemonade sold at all of their locations to The Painted Turtle. The Painted Turtle is a non-profit dedicated to providing life-changing camp experiences for children with serious medical conditions.

In late October The Lemonade Cookbook will be released It was written by Alan Jackson and award-winning cookbook author JoAnn Cianciulli.

Gina Doyle of Lawty's The Prime RibLawry’s The Prime Rib is celebrating the 75th Anniversary of the original restaurant on Restaurant Row in Beverly Hills this year. Gina Doyle, the General Manager, is with us to talk about this memorable landmark operation that is still proudly family-owned.

Gina has the honor of being the first female GM in the company at The Tam O’Shanter Inn and now at the flagship Lawry’s The Prime Rib in Beverly Hills. All of the employees at the restaurants are known as co-workers but Gina started as a server at Lawry’s.

Change at Lawry’s doesn’t come easily, or taken lightly, but a new menu item was introduced this month. It’s the first new entrée in some two decades! It’s a grilled Lawry’s Ribeye Steak! Every Ribeye is grilled to order. The steak is served with Scallop Potatoes and Crispy Fried Onions.

Adam Perry Lang BBQ at Jimmy Kimmel Live studios in HollywoodAdam Perry Lang is a well-known fine-dining chef from New York. Along the way he developed a fascination with grilling meats and serious BBQ. Until Sept. 5th on Tuesday, Wednesday, and Thursday from 11 a.m. to 3:00 p.m. Chef Lang is in back of the “Jimmy Kimmel Live” Theater in Hollywood serving his award-winning grilled meats at his Back Lot BBQ.

He’s working off a 45-foot trailer housing his custom BBQ, a chimney, and smoker.

His best-selling BBQ cookbook, Serious Barbecue, is finally back in print. It’s also for sale at the Back Lot BBQ. If you buy it there Chef Lang will autograph it for you.

Moscow MuleThe Moscow Mule is a classic cocktail created in the Golden Age of Hollywood at the fabled Cock ‘n Bull restaurant on The Sunset Strip. Every Hollywood star of the period frequented the place because nobody was bothered. They were known for good food, potent libations, and a festive atmosphere.

The Mule is vodka, ginger beer, and lime juice and served in a chilled copper mug. It’s particularly refreshing. The secret is to use a premium quality, spicy ginger beer.

An excellent contemporary version is proudly served locally at Broadway by Amar Santana in Laguna Beach. Bar Manager Gabriel Dion is with us to
profile their distinctive Moscow Mule.

It’s so popular with the regulars at Broadway that it’s not even listed on the cocktail menu. The restaurant is modest in size and on a busy night they will serve some 50 Moscow Mules in the proper, chilled copper mug.

The twist is that they concoct their own ginger beer on-site for the cocktail using fresh ginger. The from-scratch base is brewed in small batches, carbonated overnight, and then dispensed from a keg using a draft beer tap.

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur regular roving travel correspondent, Kedric Francis, joins us. Kedric is the debonair Executive Editor of both Coast Magazine and The Orange County Register Magazine.

A hot button issue in dining is the advisability of kids in fine-dining restaurants. Is it ever appropriate to restrict guests in a restaurant to adults? Is it even right for the restaurateur to make this call? Kedric and Chef Jet get into a roundtable discussion on this. How do you feel ?

Are special Children’s menus in restaurants a good thing? That’s discussed, too.

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Executive Chef Gretchen Beaumarchais, Angel Stadium for ARAMARK
Segment Three: Alan Jackson, Chef/Proprietor of Lemonade Part One
Segment Four: Alan Jackson, Chef/Proprietor of Lemonade Part Two
Segment Five: Gina Doyle, General Manager of Lawry’s The Prime Rib in Beverly Hills
Segment Six: Chef Adam Perry Lang
Segment Seven: Gabriel Dion, Bar Manager at Broadway by Amar Santana, Laguna Beach
Segment Eight: Kedric Francis, Executive Editor of Coast Magazine and Orange County Register Magazine

December 15: Holiday Party Planning Special

Podcasts

Segment One: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Two: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Three: Jet Tila, Chef Mark Kalenderian of The Tam O’Shanter Inn, William Lewis and Chef Elizabeth Whitt
Segment Four: Jet Tila, William Lewis, and Chef Elizabeth Whitt

SoCal Restaurant Show Holiday PartyIt’s holiday time on “The SoCal Restaurant Show” today so let the festivities begin. Jet and his panel of distinguished experts, are presenting the celebratory menu for a full holiday feast along with some great cooking & entertaining tips.

With Chef Jet in-studio are William Lewis, sommelier and managing partner of The Winery Restaurant and Wine Bar in The District in Tustin and Le Cordon Bleu Paris – trained Elizabeth Whitt, an accomplished chef instructor and pastry chef.

Joining the panel by phone at 11:00 a.m. is Chef Mark Kalenderian of the historic Tam O’Shanter Inn in Atwater Village. Chef Mark is our beef expert this morning.

Podcasts

Segment One: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Two: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Three: Jet Tila, Chef Mark Kalenderian of The Tam O’Shanter Inn, William Lewis and Chef Elizabeth Whitt
Segment Four: Jet Tila, William Lewis, and Chef Elizabeth Whitt

Show 9, December 15, 2012: Jet Tila, William Lewis and Chef Elizabeth Whitt Part Three

The historic Tam O’Shanter Inn celebrated it’s 90th birthday in 2012. It is actually the first establishment in what is now Lawry’s Restaurants, Inc.  Walt Disney frequented the atmospheric spot.

Prime Rib is the entrée for Jet’s Holiday Menu. The Tam has been expertly cooking roasted Prime Rib for 90 years so who better than the Tam’s new chef, Mark Kalenderian, to join the panel as the beef expert. They cook some 400 pounds of prime rib each day!

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