Show 287, August 25, 2018: Noelle Carter, Test Kitchen Director, Los Angeles Times, The Taste

Noelle CarterAs the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend.

On Sunday night of The Taste, Noelle is performing a Southern Cooking Demonstration with Chef Sean Lowenthal of Little Beast.

“This Labor Day weekend, join the Los Angeles Times for 3 evenings of amazing food, wine, spirits and chef experiences, plus unique culinary pop-ups and collaborations. Dozens of hand-picked local restaurants each evening will showcase our city’s rich and diverse culinary scene by serving you their best. Sip, savor, and celebrate Southern California’s most inspired food and drink. 21 and over only.”

In addition to her Test Kitchen duties, Noelle writes features, pens the “Culinary SOS column, and contributes daily kitchen tips, recipes and videos to Food’s Daily Dish blog, and is also a regular contributor to “The Splendid Table” radio program. A native Southern Californian, she also holds a degree in film from the University of Southern California and, when she’s not cooking, loves watching old movies.

Noelle puts down her trusty spatula for an enticing preview.

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Show 277, June 16, 2018: Show Preview with Co-Host Andy Harris

Andrew and William GruelHappy Father’s Day to all our Dads out there (including our Co-Host Chef Andrew Gruel who is expecting another Family member to arrive later in the year.)

Now an attention-grabbing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

The iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s an expansive space steeped in local history. With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately, the Times’ Test Kitchen endures. The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Shrub cocktails (both with alcohol and virgin) are now on the menu at better bars everywhere. Enter Solvang’s CT and Jody Williams who have long been in the beverage industry, both working in the wine industry for the last 15 years and owning their own wine bar (Wandering Dog Wine Bar) for the last eleven of those. After enjoying some shrub cocktails at a local restaurant they started thinking about how fun it would be to start making their own for home consumption. It grew dramatically from there and Broken Clock Vinegar Works Founder CT Williams has all the quaffable 411 for us.

At NZ Wine Navigator (virtual store,) you’ll find the finest selection of artisanal New Zealand wines available in the US delivered right to your door.  Personally selected by Master Sommelier Cameron Douglas (the first MS in New Zealand and the official global ambassador of New Zealand wines), these wines prove that New Zealand is much more than Sauvignon Blanc. Westwood’s Napa Valley Grille is hosting a special NZ Wine Navigator Dinner there on Thursday evening, June 28th. Napa Valley Grille’s General Manager, Brian Cousins, and Executive Chef Kenny Spost pull the cork for us with the tempting specifics.

Nicolas-Jay is a pinot noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and music and media entrepreneur, Jay Boberg, lend their individual talents and shared dedication to the winery, where traditional French winemaking meets quintessential Oregon terroir. Jay Boberg is our guest.

Los Olivos’ The Bear and Star under the culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the locals. Chef John (The Cowboy Chef) is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight.

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

Play

Show 277, June 16, 2018: Noelle Carter, Test Kitchen Director, Los Angeles Times

Noelle CarterThe iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s a space steeped in local history.

With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately the Times’ Test Kitchen endures.

Every recipe appearing on the Times’ Website or in print has been thoroughly tested to work in a home kitchen. The accompanying photos always show the finished result of that actual recipe. That’s their unqualified promise!

The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Play

Show 277, June 16, 2018: Noelle Carter, Test Kitchen Director, Los Angeles Times Continues…

Noelle CarterThe iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s a space steeped in local history.

Every recipe appearing in The Los Angeles Times is thoroughly tested on home equipment in the Test Kitchen. Famous chefs ranging from Thomas Keller to Nancy Silverton have spent time in there. You’ve also seen the Test Kitchen on the KTLA 5 Morning News during the time Russ Parsons (the previous, long-serving Food Editor) did weekly segments from the facility.

All the details are not finalized yet but the current Test Kitchen is about to be phased out. The Times will soon be moving to new, modern quarters in El Segundo. We have it on good authority that a new Test Kitchen will soon be on the way that will be state-of-the-art for 2018! When Noelle has all the exciting specifics she will be back to share them with us!

Play

June 16: Noelle Carter, Broken Clock Vinegar Works, Napa Valley Grille, Nicolas-Jay, The Bear and Star

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Noelle Carter, Test Kitchen Director, Los Angeles Times Part One
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times Part Two
Segment Four: Charles T. Williams, Master Shrubber, Broken Clock Vinegar Works, Solvang, CA
Segment Five: NZ Wine Navigator Dinner at Napa Valley Grille, Westwood
Segment Six: Jay Boberg, Co-Founder, Nicolas-Jay, Dundee, Oregon
Segment Seven: Executive Chef John Cox, The Bear and Star, Los Olivos, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Oops…Sorry to have missed you last Saturday afternoon following the Angels game. The Angels were unusually in rain delay in Minnesota for four hours from 11:00 a.m. on. At 2:20 p.m. MLB finally determined that the game would start at 3:10 p.m. As we were previously set to go from 3 to 5:00 p.m. (if the Game started @ 11:00 a.m. as planned) that meant we were then preempted. The good news is that all those guests will be on the show in the coming weeks.

Now an attention-grabbing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

The iconic Test Kitchen located at the Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s an expansive space steeped in local history. With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately, the Times’ Test Kitchen endures. The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Shrub cocktails (both with alcohol and virgin) are now on the menu at better bars everywhere. Enter Solvang’s CT and Jody Williams who have long been in the beverage industry, both working in the wine industry for the last 15 years and owning their own wine bar for the last eleven of those. After enjoying some shrub cocktails at a local restaurant they started thinking about how fun it would be to start making their own for home consumption. It grew dramatically from there and Broken Clock Vinegar Works (Shrubs and Culinary Vinegars) was born. Founder CT Williams has all the quaffable 411 for us.

At NZ Wine Navigator (virtual store,) you’ll find the finest selection of artisanal New Zealand wines available in the US delivered right to your door.  Personally selected by Master Sommelier Cameron Douglas (the first MS in New Zealand and the official global ambassador of New Zealand wines), these wines prove that New Zealand is much more than Sauvignon Blanc. Westwood’s Napa Valley Grille is hosting a special NZ Wine Navigator Dinner there on Thursday evening, June 28th. Napa Valley Grille’s General Manager, Brian Cousins, and Executive Chef Kenny Spost pull the cork for us with the specifics.

Nicolas-Jay is a pinot noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and music and media entrepreneur, Jay Boberg, lend their individual talents and shared dedication to the winery, where traditional French winemaking meets quintessential Oregon terroir. Jay Boberg is our guest.

Los Olivos’ The Bear and Star under the culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the locals. Chef John (The Cowboy Chef) is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight.

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

Noelle CarterThe iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s a space steeped in local history.

With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately the Times’ Test Kitchen endures.

The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Every recipe appearing in The Los Angeles Times is thoroughly tested on home equipment in the Test Kitchen. Famous chefs ranging from Thomas Keller to Nancy Silverton have spent time in there. You’ve also seen the Test Kitchen on the KTLA 5 Morning News during the time Russ Parsons (the previous, long-serving Food Editor) did weekly segments from the facility.

Charles CT WilliamsShrub cocktails (both with alcohol and virgin) are now on the menu at better bars everywhere. Enter Solvang’s CT and Jody Williams who have long been in the beverage industry, both working in the wine industry for the last 15 years and owning their own wine bar for the last eleven of those. In that time, a love of organic gardening has quite literally taken over their backyard and with that a fascination for all things that can be produced from the plethora of fruits, veggies and roots coming out of their soil.

After enjoying some shrub cocktails at a local restaurant they started thinking how fun it would be to start making their own for home consumption. Naturally, that led to the idea to be able to share these fun flavors with other farm-minded people who love the science of infusing and fermentation.

From there Broken Clock Vinegar Works was born, as these drinking vinegars can be enjoyed anytime of day, either with a dash of your favorite spirit or with a glass of sparkling water. The Williams’ daughter, Audrey, enjoys sipping Shrub sodas when she’s feeling fancy! She’s also very helpful at the winery doing punch downs and taste testing new flavors.

The Broken Clock Vinegar Works will debut their Tasting Room on June 23rd. It’s the only certified Winery in Solvang.

Founder CT Williams (and Master Shrubber) has all the quaffable 411 for us.

Brian CousinsAt NZ Wine Navigator (virtual store,) you’ll discover the finest selection of artisanal New Zealand wines available in the US delivered right to your door.  Personally selected by Master Sommelier Cameron Douglas (the first MS in New Zealand and the official global ambassador of New Zealand wines), these wines prove that New Zealand is much more than Sauvignon Blanc.

Westwood’s Napa Valley Grille is hosting a special NZ Wine Navigator Dinner there on Thursday evening, June 28th. Master Sommelier Cameron Douglas (direct from New Zealand) will be attending to present the wines and interact with the guests.

Napa Valley Grille’s General Manager, Brian Cousins, and Executive Chef Kenny Spost pull the cork for us on the specifics.

Jay BobergNicolas-Jay is a pinot noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and music and media entrepreneur, Jay Boberg, lend their individual talents and shared dedication to the winery, where traditional French winemaking meets quintessential Oregon terroir.

Fruit for the Willamette Valley Pinot Noir is sourced from almost every AVA in the Willamette Valley, ensuring optimal blending potential and representation of the diversity of pinot noir in the appellation. Unique sites include vineyards located in the high-elevation Eola-Amity Hills, the foothills of the cool coastal range in the McMinnville AVA, the warm red-soiled vineyards of the Dundee Hills and our expressive Bishop Creek Vineyard in the Yamhill-Carlton AVA. This wine is sourced almost exclusively from biodynamic, organic and LIVE certified vineyards.

“Pinot Noir is my desert island wine,” says Jay Boberg, “and I love the Pinots from Oregon. I’ve been drinking wines from Willamette Valley since 1983. People used to talk about their potential, but now you can taste what that potential has become—earth and elegance.”

In 2012, as Jay was winding down his fulltime role in the music industry, he approached his friend, Jean-Nicolas, with the idea of starting a winery together in Willamette Valley. “Jean-Nicolas and I have been friends since 1988. We share very similar philosophies about life, business, wine and friendship. Nicolas-Jay is about making the very best Pinot Noir we can possibly make.

It is also about building something together that one day we hope our kids will be a part of. When you look at the great domaines of the world, these two ideas go hand in hand.

Jay Boberg is our guest.

John CoxLos Olivos’ The Bear and Star under the spirited culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins (think Wagyu beef and lamb) and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the wine-loving locals. Chef John (The Cowboy Chef) is our guest.

“The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714-acre Fess Parker Home Ranch seven miles away where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.”

The Bear and Star’s Chef/Partner John Cox joins us with the enticing preview.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight into the possibilities with swordfish.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Noelle Carter, Test Kitchen Director, Los Angeles Times Part One
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times Part Two
Segment Four: Charles T. Williams, Master Shrubber, Broken Clock Vinegar Works, Solvang, CA
Segment Five: NZ Wine Navigator Dinner at Napa Valley Grille, Westwood
Segment Six: Jay Boberg, Co-Founder, Nicolas-Jay, Dundee, Oregon
Segment Seven: Executive Chef John Cox, The Bear and Star, Los Olivos, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Show 220, April 22, 2017: Los Angeles Times Food Bowl Preview, Noelle Carter, Test Kitchen Director

Noelle CarterDebuting May 1st to 31st is the ambitious L.A. Times Food Bowl (“A New Kind of Food Festival”), a month-long festival celebrating the city’s dynamic, influential food scene and promoting awareness about food waste and hunger.

“For the entire month of May, Food Bowl will seek to engage our community in the importance and enjoyment of food. Our ambition is to produce the city’s largest and most inclusive food festival. While we celebrate the sprawling creativity and diversity of L.A.’s cuisines and the world’s best chefs, we will also confront hunger.”

The Los Angeles Times Test Kitchen Director Noelle Carter joins us with an overview.

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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 70, April 26, 2014: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.

Robert Schueller of Melissa's World Variety ProduceOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Fresh and dried peppers are a key ingredient in many cuisines around the world and they have gained popularity here in the U.S. recently thanks to the culinary world’s embracement of the vast variety of peppers. Beyond jalapenos, home cooks are now looking to learn more about these flavorful fruits, not just for their heat level, but to cook beyond their comfort zone.

This highly visual and engaging book shows readers how simple it is to use 37 different varieties of peppers.

In the “Fun Facts” area peppers are actually a fruit because they have seeds. The hottest part of the pepper is the veins followed by the seeds.

Part of the Melissa’s team responsible for creating Melissa’s “The Great Pepper Cookbook” will be hosting a lunch and presentation at Zov’s Bistro in Tustin at 11:30 a.m. on Wednesday, May 7th. Executive Chef Ida Rodriguez, Test Kitchen Director Chef Tom Fraker and Robert Schueller (The Prince of Produce) will provide commentary and recipe tutorials.

The three-course lunch will feature recipes from the book. It’s a modest $25 per guest and reservations are essential.

Play

Show 70, April 26, 2014: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce

Tom FrakerOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Keep in mind that cooking with peppers is about adding flavor to food. It’s way beyond just adding heat.

Chef and Melissa’s Test Kitchen Director Tom Fraker is our guest. He tested, and retested, each and every recipe in the book using equipment found in home kitchens. He also developed many of the recipes in the book including the wonderful version of the classic Albondigas Soup using fresh Poblano peppers.

There is a difference in preparing and using chiles in their fresh and dry forms. Chef Tom will be our well-informed guide in understanding the nuances.

Part of the Melissa’s team responsible for creating Melissa’s “The Great Pepper Cookbook” will be hosting a lunch and presentation at Zov’s Bistro in Tustin at 11:30 a.m. on Wednesday, May 7th. Executive Chef Ida Rodriguez, Test Kitchen Director Chef Tom Fraker and Robert Schueller (The Prince of Produce) will provide commentary and recipe tutorials.

The three-course lunch will feature recipes from the book. It’s a modest $25 per guest and reservations are essential.

Play

April 26: Donald Wressel, Melissa’s Great Pepper Cookbook, Eric Greenspan, Choctal Ice Cream

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Guittard Chocolate Co’s Executive Chef, Donald Wressell
Segment Three: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part One
Segment Six: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part Two
Segment Seven: Michael Leb, Chief Executive Officer, Choctal Single-Origin Ice Creams
Segment Eight: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce

Chef Jet and Producer Andy preview the show.

It’s the City of Beverly Hills’ 100th Birthday. It takes a mega-talented pastry chef (and his skilled team) to create and bake a massive edible cake befitting this very special occasion. 15,000 slices will be served.

Peppers are a great addition to almost any dish as they add flavor (and not just heat.) We’ll dive into the just released The Great Pepper Cookbook : The Ultimate Guide to Choosing and Cooking with Peppers.

The Corporate Pastry Chef for the Patina Restaurant Group has an incredible story of personal achievement. He’s with us to talk about what it takes to get there.

Chef Eric Greenspan (ex-Foundry on Melrose) is a genuine character and an accomplished chef. He’s now also the maestro of gourmet grilled cheese sandwiches!

Crave rich & decadent ice cream? There is a new super premium brand now available locally that both the chocolate and vanilla are single origin.

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

Donald WressellTwenty five years ago Donald Wressell was then the highly regarded executive pastry chef at The Four Seasons Los Angeles at Beverly Hills. Chef Donald was responsible for the production of everything from the fresh, buttery croissants to eye-popping wedding cakes. He created a stunning edible birthday cake for Beverly Hills’ Diamond Jubilee celebration. It was a miniature of Beverly Hills’ iconic City Hall. The rest of the cake was 100 sheet cakes. 10,000 slices were served!

It’s now the 100th Birthday of Beverly Hills. Chef Donald is now the executive chef for the Guittard Chocolate Co. How do you possibly top yourself?

For the Century Celebration festivities in addition to the 9-foot tall, 8-foot wide replica of Beverly Hills City Hall there is a miniature replica of Rodeo Dr. with edible shopping bags containing items sold on Rodeo Drive. Talk about artistry…

The cake will weigh some 4,000 pounds and serve 15,000 celebrants. It’s a dark chocolate cake with 150 layers with dark chocolate filling and a white chocolate buttercream frosting.

Look for the cake @ 3:30 p.m. on Sunday, April 27th in front of the Luxe Hotel Rodeo Drive in the 300 N. block.

It’s all part of Taste Beverly Hills that afternoon.

Robert Schueller of Melissa's World Variety ProduceOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Fresh and dried peppers are a key ingredient in many cuisines around the world and they have gained popularity here in the U.S. recently thanks to the culinary world’s embracement of the vast variety of peppers. Beyond jalapenos, home cooks are now looking to learn more about these flavorful fruits, not just for their heat level, but to cook beyond their comfort zone.

This highly visual and engaging book shows readers how simple it is to use 37 different varieties of peppers.

Robert Schueller, Melissa’s resident produce authority, is our guest.

Carlos EnriquezWhat does it take to become the Corporate Pastry Chef at the highly thought of Patina Restaurant Group? Chef Carlos Enriquez, who learned the basics of pastry in his parents Los Angeles bakery, joins us to explain. It takes more than hard work…

Chef Carlos was part of the opening team of the Paris Hotel on The Strip in Las Vegas. He then moved to Colorado to serve as Executive Pastry Chef for Sky Goble at the Brown Palace Hotel in Denver. A year later, Enriquez joined Goble at the Ahwahnee Resort in Yosemite National Park. In 2006 Chef Carlos returned to Las Vegas and worked as Assistant Pastry Chef at the Hard Rock Hotel and Casino, and later at Alex Restaurant at Wynn Las Vegas. He was Executive Pastry Chef at Café del Rey in Marina del Rey before joining the Patina Restaurant Group as Corporate Pastry Chef in 2012.

Eric GreenspanChef Eric Greenspan’s (ex-Foundry on Melrose) long in the works grilled cheese café is now open. It’s Greenspan’s Grilled Cheese located next door to the Melrose Umbrella Co, (the former Foundry location.)

Eric won the 2008 Grilled Cheese Invitational in Los Angeles which was the inspiration for the grilled cheese café.

Chef Eric is also the Chef/Owner of The Roof on Wilshire.

Eric talks about his extensive portfolio of Food Television appearances. He is one of the very few chefs to “reign supreme” over an Iron Chef on Food Network’s “Iron Chef America.” He bested Iron Chef Bobby Flay!

He participates in national pop-ups under the catchy El Nosh Latin / Jewish brand.

Choctal Single Origin Ice CreamIt’s ice cream weather. New to SoCal is Choctal – Single-origin Ice Creams. The premium flavors are properly rich and decadent as the name suggests. Michael Leb, Chief Executive Officer, is our guest with all the sinful details.

“Indulgent treats sustainably sourced from the world’s finest indigenous sources.”

“Choctal ice cream is decidedly different because we highlight the different flavor profiles by using:

  • Single-origin chocolate or vanilla from rainforests across the globe.
  • All natural base; no artificial additives.
  • Gluten-free, egg free recipes.
  • Less air for more density.”

Tom FrakerOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Keep in mind that cooking with peppers is about adding flavor to food. It’s way beyond just adding heat.

Chef and Melissa’s Test Kitchen Director Tom Fraker is our guest. He tested, and retested, each and every recipe in the book using equipment found in home kitchens.

There is a difference in preparing and using chiles in their fresh and dry forms. Chef Tom will be our informed guide in understanding the nuances.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Guittard Chocolate Co’s Executive Chef, Donald Wressell
Segment Three: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part One
Segment Six: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part Two
Segment Seven: Michael Leb, Chief Executive Officer, Choctal Single-Origin Ice Creams
Segment Eight: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce