Show 545, September 30, 2023: Chef Stefani De Palma, Team USA for Bocuse d’Or 2025

Chef Stefani De Palma

Congratulations on the selection of Chef Stefani De Palma and Commis Bradley Waddle to be Team USA 2025 representing the United States. They will now go on to represent the United States at the 2024 Bocuse d’Or Americas Selection. This selection event will determine the finalists for the 2025 Bocuse d’Or, the prestigious biennial international culinary competition in Lyon, France.

“The selection event under the auspicious of the Ment’or Foundation was held September 3rd at The Culinary Institute of America’s Copia campus in Napa, California where three teams convened to cook for 5 hours and 30 minutes. The competition followed the Bocuse d’Or format, with the chef candidates creating two presentations, a “theme on a platter” with Snake River Farms American Kurobuta Bone-In Pork Rack, accompanied by a “starter” dish and two garnishes, as well as a “theme on a plate,” incorporating a choice of summer squash from The Chef’s Garden and zucchini or sweet corn from Cooks Company Produce. They plated ten portions on serving ware courtesy of Steelite. The chefs were evaluated on the overall harmony of flavors in the dish, the presentation of the platter and plate, the techniques employed and overall kitchen skills.”

“We witnessed the extraordinary talent of American young chefs during this competition. The winners of the National Selection begin Team USA’s road to Lyon, where they will compete at one of the most esteemed international culinary gatherings,” said Chef Thomas Keller, Ment’or co-founder and President. “We promised Chef Paul Bocuse to realize his dream of the United States placing on the podium at the Bocuse d’Or and continue that promise with Mentor’s commitment to mentoring new generations. Special thanks to all who have supported this cause, including the judges and sponsors.”

Head Chef Stephanie De Palma of Team USA 2025 joins us.

Show 539, August 19, 2023: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation

Thomas Keller and Young Yun of the Ment'or BKB Foundation

Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year.

“Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors.”

“Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA proudly returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

“After the selection, the team trains full time in Napa, California during the course of a year, guided by a head coach, assistant coaches, advisors, and a designer. Throughout their training, the team receives feedback from their advisors and the Board via various tastings and coaching sessions.”

Team USA 2025 will be selected at the National Selection on Sunday, September 3, 2023 at The Culinary Institute of America at Copia campus in Napa, California.” The competition is open to the public and tickets are available.

Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Show 513, February 18, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Conscious Bean is a wellness-based, boutique micro roaster and caffeination design firm, focusing on cafe development, event services, custom tailored coffee subscriptions and corporate coffee programs for elite private and commercial application. Born in Los Angeles, the City of Angels, on November 11, 2011, with headquarters in Orange County, California, Conscious Bean is the brain child of founder and caffeine visionary, Matthew Evilsizor.” Conscious Coffee’s Matt Evilsizor is our guest with the perfectly brewed cup of premium coffee in hand.

“In late January Head Chef Jeffery Hayashi, Commis Franco Fugel and Head Coach Robert Sulatycky (Team USA 2023) represented their country at the world’s most prestigious cooking competition, The Bocuse d’Or International Culinary Competition in Lyon, France.
Teams of some of the most brilliant culinary minds from 24 countries across the world gathered in Lyon, France, where they competed in the most rigorous and celebrated cooking competition in the world.

Team USA (supported by the Ment’or Foundation) competed on Monday, January 23rd and presented their platter “Postcard From Hawaii,” an homage to Chef Hayashi’s home. Their platter presentation contained the mandatory protein of monkfish, which was roasted and featured monkfish jus, ragout of mussels, hen egg custard and avocado green goddess. To further test each country’s creative abilities, each team developed a “Feed the Kids” menu, featuring a three-course meal highlighting pumpkin and egg as the main ingredients.” Team USA’s Head Chef Jeffery Hayashi and Commis Franco Fugel are our guests.

“Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House Brasserie (Costa Mesa) is an award-winning modern brasserie centered around the antique art of butchery. The menu boasts dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. From the kitchen to the bar, craftsmanship is displayed as chefs expertly trim and truss premium cuts of meat while bartenders stir and shake soju-based spirits into French-inspired elixirs. With an atmosphere of warm masculinity, the dining room at Butcher’s House allows guests to escape into a rich bottle of Bordeaux, while its sunny courtyard-facing patio presents the perfect locale for a chilled glass of rose.” Chef Jeoffrey Offer joins us with antique clever in hand.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We were going to chat with Chef Andrew about some oddities of the current tipping situation in restaurants and added charges that, perhaps, require a bit of explanation but the ghost of cell phone drop got in the way of connecting with Chef Andrew and keeping him on the air. No fear…We’ll pick up the conversation with Chef Andrew next Saturday morning. Apologies…

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 513, February 18, 2023: Team USA 2023 with Head Chef Jeffery Hayashi and Commis Franco Fugel, Bocuse d’Or Culinary Competition Part One

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'Or

In late January Head Chef Jeffery Hayashi, Commis Franco Fugel and Head Coach Robert Sulatycky (Team USA 2023) represented their country at the world’s most prestigious cooking competition, The Bocuse d’Or International Culinary Competition in Lyon, France, where they competed in the most rigorous and celebrated cooking competition in the world.”

“Teams of some of the most brilliant culinary minds from 24 countries across the world gathered in Lyon, France, where they competed in the most rigorous and celebrated cooking competition in the world.”

“Team USA (supported by the Ment’or Foundation) competed on Monday, January 23rd and presented their platter “Postcard From Hawaii,” an homage to Chef Hayashi’s home. Their platter presentation contained the mandatory protein of monkfish, which was roasted and featured monkfish jus, ragout of mussels, hen egg custard and avocado green goddess. The platter presentations were designed by Martin Kastner of Crucial Detail, LLC. To further test each country’s creative abilities, each team developed a “Feed the Kids” menu, featuring a three-course meal highlighting pumpkin and egg as the main ingredients. Team USA artfully presented their menu, drawing inspiration from childhood fairy tales of “Cinderella,” “The Goose That Laid The Golden Eggs,” and “Snow White.””

Head Chef Jeffery Hayashi notes, “I am honored to have represented Team USA at this esteemed global culinary competition. I would not be here without the support of all the members of Team USA, but particularly that of my Commis, Franco Fugel and our Head Coach Robert Sulatycky. This was an opportunity of a lifetime for a chef and I will treasure this experience throughout my culinary journey.””

Ment’or is the non-profit organization that is responsible for recruiting, training and supporting Team USA.

Team USA placed outside of the medals round but their accomplishment in Lyon is still impressive. Our heartiest of congratulations for the extraordinary effort.

Team USA’s Head Chef Jeffery Hayashi and Commis Franco Fugel are our guests.

Show 513, February 18, 2023: Team USA 2023 with Head Chef Jeffery Hayashi and Commis Franco Fugel, Bocuse d’Or Culinary Competition Part Two

Commis Franco Fugel

In late January Head Chef Jeffery Hayashi, Commis Franco Fugel and Head Coach Robert Sulatycky (Team USA 2023) represented their country at the world’s most prestigious cooking competition, The Bocuse d’Or International Culinary Competition in Lyon, France, where they competed in the most rigorous and celebrated cooking competition in the world.”

“Team USA (supported by the Ment’or Foundation) competed on Monday, January 23rd and presented their platter “Postcard From Hawaii,” an homage to Chef Hayashi’s home. Their platter presentation contained the mandatory protein of monkfish, which was roasted and featured monkfish jus, ragout of mussels, hen egg custard and avocado green goddess. The platter presentations were designed by Martin Kastner of Crucial Detail, LLC. To further test each country’s creative abilities, each team developed a “Feed the Kids” menu, featuring a three-course meal highlighting pumpkin and egg as the main ingredients. Team USA artfully presented their menu, drawing inspiration from childhood fairy tales of “Cinderella,” “The Goose That Laid The Golden Eggs,” and “Snow White.””

Head Chef Jeffery Hayashi notes, “I am honored to have represented Team USA at this esteemed global culinary competition. I would not be here without the support of all the members of Team USA, but particularly that of my Commis, Franco Fugel and our Head Coach Robert Sulatycky. This was an opportunity of a lifetime for a chef and I will treasure this experience throughout my culinary journey.””

Ment’or is the non-profit organization that is responsible for recruiting, training and supporting Team USA.

Team USA’s Head Chef Jeffery Hayashi and Commis Franco Fugel continue as our guests.

February 18: Conscious Bean, Team USA at Bocuse d’Or, Butcher’s House Brasserie

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Matthew Evilsizor, Founder, Conscious Bean – “The Coffee Whisperer” Part One
Segment Three: Matthew Evilsizor, Founder, Conscious Bean – “The Coffee Whisperer” Part Two
Segment Four: Team USA 2023 with Head Chef Jeffery Hayashi and Commis Franco Fugel, Bocuse d’Or Culinary Competition Part One
Segment Five: Team USA 2023 with Head Chef Jeffery Hayashi and Commis Franco Fugel, Bocuse d’Or Culinary Competition Part Two
Segment Six: Butcher’s House Brasserie (Costa Mesa) with Chef-Owner Jeoffrey Offer Part One
Segment Seven: Butcher’s House Brasserie (Costa Mesa) with Chef-Owner Jeoffrey Offer Part Two

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Conscious Bean is a wellness-based, boutique micro roaster and caffeination design firm, focusing on cafe development, event services, custom tailored coffee subscriptions and corporate coffee programs for elite private and commercial application. Born in Los Angeles, the City of Angels, on November 11, 2011, with headquarters in Orange County, California, Conscious Bean is the brainchild of founder and caffeine visionary, Matthew Evilsizor.” Conscious Coffee’s Matt Evilsizor is our guest with the perfectly brewed cup of premium coffee in hand.

In late January Head Chef Jeffery Hayashi, Commis Franco Fugel and Head Coach Robert Sulatycky (Team USA 2023) represented their country at the world’s most prestigious cooking competition, The Bocuse d’Or International Culinary Competition in Lyon, France.

Teams of some of the most brilliant culinary minds from 24 countries across the world gathered in Lyon, France, where they competed in the most rigorous and celebrated cooking competition in the world.

“Team USA (supported by the Ment’or Foundation) competed on Monday, January 23rd and presented their platter “Postcard From Hawaii,” an homage to Chef Hayashi’s home. Their platter presentation contained the mandatory protein of monkfish, which was roasted and featured monkfish jus, ragout of mussels, hen egg custard and avocado green goddess. To further test each country’s creative abilities, each team developed a “Feed the Kids” menu, featuring a three-course meal highlighting pumpkin and egg as the main ingredients.” Team USA’s Head Chef Jeffery Hayashi and Commis Franco Fugel are our guests.

“Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House Brasserie (Costa Mesa) is an award-winning modern brasserie centered around the antique art of butchery. The menu boasts dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. From the kitchen to the bar, craftsmanship is displayed as chefs expertly trim and truss premium cuts of meat while bartenders stir and shake soju-based spirits into French-inspired elixirs. With an atmosphere of warm masculinity, the dining room at Butcher’s House allows guests to escape into a rich bottle of Bordeaux, while its sunny courtyard-facing patio presents the perfect locale for a chilled glass of rose.” Chef Jeoffrey Offer joins us with antique clever in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip? What about a 4 to 5 per cent surcharge added for “employee health care”? When you use a credit card some of the signature printouts give you suggested tip amounts. Some calculate the suggested tip based on the includes sales tax and others calculate net of tax. What’s right? We’ll ask the chef.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Matthew Evilsizor

Conscious Bean is a wellness-based, boutique micro roaster and caffeination design firm, focusing on cafe development, event services, custom tailored coffee subscriptions and corporate coffee programs for elite private and commercial application. Born in Los Angeles, the City of Angels, on November 11, 2011, with headquarters in Orange County, California. Conscious Bean is the brainchild of founder and caffeine visionary, Matthew Evilsizor.”

“Coffee to Conscious Bean, is the manifestation of love. It’s the dedication of many hands, hearts & the recurring gift of mother earth. Conscious Bean works daily to honor this gift, sharing their vision of earth’s exceptional offerings, crafted for your ritual.”

“It is dedication, vigilance, obsessive attention to detail and honest partnership. Conscious Bean’s visionary coffees are the tangible representation of owner Matthew Evilsizor and long- time friend and master roaster, Shawn Anderson of Old Town Roastery fame. Their dedicated partnership, along with a long chain of advocates, farms, importers and a few secret weapons, manifest some of the most rare and exceptional offerings from around the planet. Without the passion, vigilance, and skill of these souls, what Conscious Bean represents would not be possible.”

“Conscious Bean also handcrafts award-winning coffee in small batches for one-of-a-kind coffee subscriptions.”

“20% of Conscious Bean’s wholesale sales go to interest free loans for small coffee farms around the world.”

Conscious Coffee’s Matt Evilsizor is our guest with the perfectly brewed cup of premium coffee in hand.

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'Or

In late January Head Chef Jeffery Hayashi, Commis Franco Fugel and Head Coach Robert Sulatycky (Team USA 2023) represented their country at the world’s most prestigious cooking competition, The Bocuse d’Or International Culinary Competition in Lyon, France.

“Teams of some of the most brilliant culinary minds from 24 countries across the world gathered in Lyon, France, where they competed in the most rigorous and celebrated cooking competition in the world.”

“Team USA (supported by the Ment’or Foundation) competed on Monday, January 23rd and presented their platter “Postcard From Hawaii,” an homage to Chef Hayashi’s home. Their platter presentation contained the mandatory protein of monkfish, which was roasted and featured monkfish jus, ragout of mussels, hen egg custard and avocado green goddess. The platter presentations were designed by Martin Kastner of Crucial Detail, LLC. To further test each country’s creative abilities, each team developed a “Feed the Kids” menu, featuring a three-course meal highlighting pumpkin and egg as the main ingredients. Team USA artfully presented their menu, drawing inspiration from childhood fairy tales of “Cinderella,” “The Goose That Laid The Golden Eggs,” and “Snow White.””

Commis Franco Fugel

Head Chef Jeffery Hayashi notes, “I am honored to have represented Team USA at this esteemed global culinary competition. I would not be here without the support of all the members of Team USA, but particularly that of my Commis, Franco Fugel and our Head Coach Robert Sulatycky. This was an opportunity of a lifetime for a chef and I will treasure this experience throughout my culinary journey.””

Ment’or is the non-profit organization that is responsible for recruiting, training and supporting Team USA.

Team USA’s Head Chef Jeffery Hayashi and Commis Franco Fugel are our guests.

Jeoffrey Offer of Butcher's House Brasserie

Butcher’s House Brasserie, the award-winning brasserie helmed by Chef-Owner Jeoffrey Offer, celebrated its 1st Anniversary last December. In its first year, Butcher’s House garnered critical acclaim as the ‘2022 Restaurant of the Year’ by Orange Coast Magazine and earned coveted recognition in the Orange County Register’s ‘75 Best Restaurants’ list. The restaurant, now in its second year, has introduced a new menu that artfully juxtaposes the antique craft of butchery with contemporary French dining.”

“Butcher’s House celebrates cuisine du terroir, focusing on wood-fired steaks, dry-aged, and butchered in-house. Classic and contemporary converge on Offer’s new menu as time-honored techniques intersect with his inspirations from the avant-garde dining culture of modern France. The new menu is complemented by a thoughtfully curated wine program offering guests an exploration through the various growing regions of France.”

“If you were to visit France today, you’d find that restaurants shaping the modern dining scene focus on simple, good food served in a warm, inviting atmosphere. That is what we’re creating at Butcher’s House,” adds Offer. “Simply prepared dishes allow the quality and seasonality of ingredients to take center stage. There is beauty in simplicity, and my style of cooking reflects that.”

“New-to-the-menu starters include a woodfire-grilled Rustic Carpaccio with thinly sliced thyme and garlic-marinated filet with Gribiche sauce; and a Burrata with grilled acorn squash topped with basil, olive oil, and saba. Accompaniments like Ratatouille and duck-fat Roasted Potatoes serve as classic complements to Offer’s selection of Butcher’s Choice cuts, while playful options like Butcher’s Fries are topped with pork belly and melted raclette cheese. Dishes like the Merguez Boulette (beef & lamb marinated with traditional spices) and the signature Butcher’s Burger with dry-aged beef, confit onions, and Comté cheese provide a glimpse into France’s contemporary dining scene. Offer’s hometown is celebrated in traditional dishes like the Toulouse Sausage, while his classical French training shines through dishes like Duck Confit, a slow-cooked duck leg marinated in duck fat served with Cassoulet-style beans.”

“To complement his new dinner menu, Offer also launched a new wine program that expertly explores France’s most illustrious growing regions. A curated list features everything from elegant Champagnes and bold grand cru Burgundies to robust blends from the sun-drenched vineyards of the Southern Rhone.  In 2023 guests can look forward to a monthly series of multi-course wine-paired dinners exploring each growing region and its unique cuisine du terroir. Offer has tapped special co-hosts and wine experts to guide guests with tasting notes for each region.”

Butcher’s House is located at SoCo in Costa Mesa (3321 Hyland Ave. Ste. D) and is open for dinner nightly from 5 p.m. – 9:30 p.m. and weekend brunch from 11 a.m. – 2:30 p.m.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip ? What about a 4 to 5 per cent surcharge added for “employee health care”? When you use a credit card some of the signature printouts give you a range of suggested tip amounts. Some calculate the suggested tip based on the included sales tax and others calculate net of tax. What’s right? (In parts of California this can add an additional 1 per cent to the bill.) We’ll ask the chef.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Matthew Evilsizor, Founder, Conscious Bean – “The Coffee Whisperer” Part One
Segment Three: Matthew Evilsizor, Founder, Conscious Bean – “The Coffee Whisperer” Part Two
Segment Four: Team USA 2023 with Head Chef Jeffery Hayashi and Commis Franco Fugel, Bocuse d’Or Culinary Competition Part One
Segment Five: Team USA 2023 with Head Chef Jeffery Hayashi and Commis Franco Fugel, Bocuse d’Or Culinary Competition Part Two
Segment Six: Butcher’s House Brasserie (Costa Mesa) with Chef-Owner Jeoffrey Offer Part One
Segment Seven: Butcher’s House Brasserie (Costa Mesa) with Chef-Owner Jeoffrey Offer Part Two

Show 487, August 13, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

When we last spoke with culinary Team USA 2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi and Commis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.

Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG) . Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce. The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.” Executive Chef Brendan Collins takes a break from his busy kitchens and joins us.

“TV host and do-it-yourself/lifestyle expert Maria Provenzano shows readers how to turn even life’s small moments into big celebrations, with food and crafts from scratch. Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by Maria Provenzano is filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”
Maria Provenzano is our guest with tasting spoon in hand.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chicken seems to be the current “it” protein and continuing to grow in popularity. Chef Andrew continues his conversation about the popularity of cluck and also offers some practical tips for safely handling raw chicken at home.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Program Note: We’re unusually preempted for Angels Baseball on Saturday, August 20th. We’re back with a new show on August 27th. See you then…

August 13: Gavin Kaysen & Young Yun, Brendan Collins, Maria Provenzano

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part One
Segment Three: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part Two
Segment Four: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part One
Segment Five: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part Two
Segment Six: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part One
Segment Seven: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

When we last spoke with culinary Team USA 2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi andCommis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.

“Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG). Led by Chef/Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce. The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.” Executive Chef Brendan Collins takes a break from his busy kitchens and joins us.

“TV host and do-it-yourself / lifestyle expert Maria Provenzano shows readers how to turn even life’s small moments into big celebrations, with food and crafts from scratch. Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by Maria Provenzano is filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”

Maria Provenzano is our guest with tasting spoon in hand.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chicken seems to be the current “it” protein and continuing to grow in popularity. Chef Andrew continues his conversation about the popularity of cluck and also offers some practical tips for safely handling raw chicken at home.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Gavin Kaysen of the Soigne Hosptality Group

When we last spoke with culinary Team USA 2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for the Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi and Commis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.

“Head Chef Jeffery Hayashi and Commis Franco Fugel followed the Bocuse d’Or format, which gave them 5 hours and 35 minutes in which to prepare and showcase their platter interpretation of Salmon and a plated theme with quinoa. They presented their creations in front of an esteemed chef jury, including Chef Davy Tissot, Bocuse d’Or 2021 Winner and Jury President as well as Kitchen Jury Judge and Team USA’s own Bocuse d’Or 2017 Winner, Chef Matthew Peters and Tasting Jury Judge, former Team USA Bocuse d’Or 2007 competitor, Chef Gavin Kaysen.”

Young Yun

“Chef Kaysen, who also serves as President of Ment’or, says, “Qualifying for the Bocuse d’Or finals in January was the ultimate goal, and while we would always want to place first, we have achieved our goal. We have our eyes set on the prize in Lyon. Achieving that will take more dedication and commitment, which we are ready to give. The team is excited for the opportunity to compete on the world’s largest stage. It is an honor to be back after the past few years of distress.””

“Bocuse d’Or is one of the most demanding global cooking competitions, and every two years, 60 countries select one of their best chefs to represent their nation. The 24 countries that will continue onward to the finals will cook in front of thousands of cheering fans hoping to bring home the gold. Team USA made history in 2017 with a historic Gold Medal win from Chef Mathew Peters. In 2015, Chef Philip Tessier placed on the podium for the first time at Bocuse d’Or, winning the silver medal.”

Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.

Brendan Collins of Greco Entertainment Group

Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG). Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce. The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.”

“Dono is GEG’s newest addition to its corner hub at Wilshire and 25th in Santa Monica. The moniker was conceived in Donostia-San Sebastián, where partners Michael Greco and Brendan Collins completed their research sojourn across Spain. Dono is named in honor of St. Sebastian, continuing a GEG tradition of naming their restaurants after saints. Their original concepts, Fia and Fia Steak, are named in honor of St. Fiacre, patron saint of gardens. Dono is open for dinner Tuesdays to Sundays, happy hour ‘SaMo Siesta’ Tuesdays to Sundays and brunch Saturdays and Sundays.”

Chef Brendan Collins takes a break from his busy kitchens and joins us.

Maria Provenzano of From Scratch with Maria

“TV host and do-it-yourself / lifestyle expert Maria Provenzano shows readers how to turn even life’s small moments into big celebrations, with food and crafts from scratch.”

“Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by Maria Provenzano is filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”

“First, Maria shares the essentials of everyday celebrations, including must-haves for a well-stocked pantry and the basic supplies for craft activities anyone can do.”

“Each section of the book provides inspiration for both food and do-it-yourself (DIY) projects, so you can invest minimum time for maximum impact! Discover how fun it can be to celebrate . . .

  • Weeknight meals, so even a takeout night is memorable
  • Family, including an inspiring and nourishing breakfast before a loved one’s major presentation or important test
  • Friendship, with crafts like custom bookmarks for your reading club or wine glass tags for a girl’s night in
  • Sports, which can involve the best-ever tailgating party or a neighborhood backyard Olympics
  • Seasons, to make it even easier to feel festive all year round”

“Everyday celebrations are the foundations of memories that last a lifetime, and Maria will show you just how easy it can be!”

”Maria Provenzano is a lifestyle expert who loves inspiring others through crafting and unique recipes. She believes in all things homemade and hopes to encourage others to add a bit of creativity (and fun!) to every day. Maria is the creator of the site From Scratch with Maria.”

Maria Provenzano is our guest with tasting spoon in hand.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Chicken seems to be the current “it” protein and continuing to grow in popularity. Chef Andrew continues his conversation about the wide appeal of cluck and also offers some practical tips for safely handling raw chicken at home.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part One
Segment Three: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part Two
Segment Four: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part One
Segment Five: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part Two
Segment Six: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part One
Segment Seven: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

Show 483, July 16, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Coleman Family Farms in Carpinteria (and Ventura) is under the management of 2nd generation family farmer, Romeo Coleman. Their produce is available locally at both the Wednesday and Saturday mornings Farmers Markets in Santa Monica. Many of the finer restaurants in the area utilize their seasonal produce and flowers including Chef Rich Mead of Farmhouse in Corona del Mar. Right now they have cherry tomatoes and an assortment of basil. Well known for exceptional heirloom tomatoes in season. Romeo joins us with a full report on the season’s best.

“The 7th Annual Garagiste Wine Festival – Urban Exposure celebrating the artisan winemaker returns to the historic Glendale Civic Auditorium with a full schedule of events on July 22nd and 23rd.
Discover and taste amazing, cutting-edge wines from over 40 high-quality, micro-production, commercial winemakers from all over California – Paso Robles, Sonoma, Napa, Livermore, Mendocino, Los Angeles, Santa Barbara County, and more. As with all Garagiste events, only the winemakers and/or owners (often the same person) will be pouring the wines. Come meet these artists who are making some of the most exciting and innovative wines in the world. And no snobs allowed!” Garagiste Co-Founder Doug Minnick joins us to uncork all the details.

The 2022 OC Fair opened the gates on Friday, July 15th. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now through August 14th with Chef Dominic himself.

The beloved OC Fair is back in Costa Mesa from July 15th through August 14th. If you love to cook or love to eat, this is the place to meet! “Culinary Arts is again taking center stage at the 2022 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (Every evening there’s a great band to provide music.)” The OC Fair’s long-time Agriculture Education and Culinary Arts Supervisor, Evy Young, is our guide to all the delights including the happenings in Centennial Farm.

Team USA (Head Chef Jeffery Hayashi and Commis Franco Fugel) competed in Santiago, Chile, last Thursday in the Bocuse d’Or Americas Selection vying to be one of the five teams of eight participating to be able to move on to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January of 2023. We have the results!

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 483, July 16, 2022: OC Fair Preview with Evy Young, Agricultural Education and Culinary Arts Supervisor (Part Two) and Team USA’s Finish at Bocuse d’Or Americas Selection

Evy Young of the OC Fair

The beloved OC Fair is back in Costa Mesa from July 15th through August 14th. for “Feel the Sunshine.” If you love to cook or love to eat, this is the place to meet! “Culinary Arts is again taking center stage at the 2022 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (Every evening there’s a great band to provide music.)”

The OC Fair’s long-time Agriculture Education and Culinary Arts Supervisor, Evy Young, continues as our knowledgeable guide to all the delights in the OC Promenade and the happenings in Centennial Farm.

Team USA (Head Chef Jeffery Hayashi and Commis Franco Fugel) competed in Santiago, Chile, last Thursday in the Bocuse d’Or Americas Selection vying to be one of the five teams of eight participating to be able to move on to the bi-annual Bocuse d’Or in Lyon France in January of 2023.

Team USA had 5 hours and 35 minutes (following the Bocuse d’Or format) to prepare and showcase their elaborate platter interpretation of Salmon and a plated vegetarian theme with quinoa. Team USA was awarded First Place for their considerable effort and moves on to Lyon in January.

Congratulations Team USA!