Show 69, April 12, 2014: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company

Koreatown Night MarketNight Markets modeled after Singapore are hot right now in SoCal. It was only a matter of time before a Korean Night Market was organized.

KTown Night Market (a free event) is set for Friday, April 18th (4:00 p.m. to 12:00 a.m.) and Saturday, April 19th (2:00 p.m. to 12:00 a.m.) at the Robert F. Kennedy Community Schools in Koreatown.

It’s a veritable buffet of great ethnic food including the best food trucks around on Food Truck Alley curated by Seoul Sausage Co. (winners of Season 3 of Food Network’s “Great Food Truck Race.”

For the 1st time ever the winners of “Great Food Truck Race” from Seasons 1 to 3 (Grill ‘Em All, The Lime Truck & Seoul Sausage Co.) will all be together selling the food that made them famous nationwide.

“Our vision is for people to come and experience Korean food, Korean culture and Korean Entertainment.” Everyone is welcome!

Yong Kim of Seoul Sausage Co. and Danny Park, Operations Partner for KTown Night Market are our guests.

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April 12: Deep End Dining, K-Town Night Market, Provenance OC, Argot Wines, Bruce Kalman, The Shed, It’s It, Cool-A-Coo

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Chef Jet and Producer Andy preview the show.

Thoughtfully written food blogs proving genuinely useful information are seemingly ubiquitous now but they weren’t ten years ago. Happy 10th Anniversary to “Deep End Dining.”

There is a new addition to the booming Asian Night Market scene locally. A warm welcome to the first K-Town Night Market.

The most ambitious restaurant opening in the OC thus far this year is the long-awaited Provenance in Newport Beach. An impressive organic garden wraps around the perimeter of the restaurant’s spacious patio.

We’ll have a visit from a passionate young wine maker in Sonoma County who is creating limited production wines crafted his way with impressive results.

A local chef with substantial cooking credentials has opened a new, more personal restaurant in Pasadena. Chef Jet will provide the specifics.

The most famous barbeque joint in Mississippi has figured out a way to go national. Their popular sauces and marinades are now available in glass bottles at better food stores across the country.

It’s ice cream season. One of the most popular premium ice cream novelty items ever is the iconic It’s It. It’s SoCal cousin is the Cool-A-Coo. We have the scoop on both…

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

Eddie Lin of Deep End DiningEddie Lin is a larger than life food blogger. Fortunately he also knows what he’s writing about.

Ten years ago he created the always provocative Deep End Dining blog to provide a forum for his views. It’s a hit…

He is also Los Angeles Magazine’s Digest blogger.

Eddie is the author of Lonely Planet’s Extreme Cuisine. You’ve seen him on Travel Channel’s Bizarre Foods with Andrew Zimmern, Cooking Channel’s Eat Street, and as a guest judge on Bravo’s Top Chef Masters.

He’s working on a provocative new documentary about the placenta as a possible vitamin-rich, food source.

Deep End Dining…”Daring. Different. Delicious. There’s high end dining. There’s low end dining. And then there’s everything else in between. We’d like to introduce you to another level – Deep End Dining. We are diners dedicated to seeking and devouring the food uncommon, cuisine exotic and entrees less ordered. Have an open appetite and get ready to plunge into…the Deep End.”

Koreatown Night MarketNight Markets are hot right now in SoCal. It was only a matter of time before a Korean Night Market was organized.

KTown Night Market (a free event) is set for Friday, April 18th (4:00 p.m. to 12:00 a.m.) and Saturday, April 19th (2:00 p.m. to 12:00 a.m.) at the Robert F. Kennedy Community Schools in KoreaTown.

It’s a veritable buffet of great ethnic food including the best food trucks around curated by Seoul Sausage Co. (winners of Season 3 of Food Network’s “Great Food Truck Race.”

For the 1st time ever the winners of “Great Food Truck Race” from Seasons 1 to 3 (Grill ‘Em All, The Lime Truck & Seoul Sausage Co.) will all be together selling the food that made them famous nationwide.

“Our vision is for people to come and experience Korean food, Korean culture and Korean Entertainment.” Everyone is welcome!

Yong Kim of Seoul Sausage Co. and Danny Park, Operations Partner for KTown Night Market are our guests.

Cathy PavlosChef Cathy Pavlos’ Provenance – The Garden at Eastbluff in Newport Beach (Eastbluff Center) is the most anticipated restaurant opening in the OC this far this year. It’s been an anxious two years in the making…

Chef Cathy’s grandfather was a commercial farmer in Huntington Beach. She grew up eating and cooking only her grandfather’s farm raised produce, fresh fish from the docks in San Pedro, fresh fruits from family orchards in Whittier, and often proteins butchered on the farm. She spent 10-years in the local 4-H club raising horses, goats, lambs and rabbits. Her lamb and rabbits were sold commercially.

Provenance’s Mission Statement – Provenance is a neighborhood restaurant – the kind of restaurant you wish you had in your neighborhood. Our menu, with most items made in house from natural and/or organic products, is of consistently high quality and tailored to a simple as well as sophisticated taste and a moderately high budget. Our concept, anchored by our organic garden, will focus on California Cuisine and outstanding service. We will continue to grow and evolve with our customers and promote a friendly, fair, and creative work environment, while profitably providing unwavering attentive and knowledgeable service.

Provenance is already serving seven days a week. No lunch on Saturday and Sunday Farm Breakfast.

Justin Harmon of Argot WinesHow does a software engineer (and ex-chemical engineer) from Chicago find his way to Sonoma County and make the transition to becoming a serious winemaker who is respected by his peers? You’ll meet the passionate Justin Harmon and find out! His first home brew was a Cabernet made from a juice concentrate kit while still in Chicago.

He’s coming to Los Angeles on April 16th to showcase his wines @ a pop-up dinner prepared by Chef David Feau (ex-The Royce at The Langham Hotel in Pasadena) in Downtown Los Angeles organized by Learn About Wine.

Bruce Kalman on Union PasadenaBruce Kalman, who was previously the chef at the Churchill and Urbano Pizza Bar, has opened the 50-seat Union in Old Town Pasadena. It’s Kalman’s version of Northern Italian cuisine.

He’s known for making his pastas from scratch.

He’s an alum from the exclusive winner’s circle of Food Network’s “Chopped.”

His much praised polenta is from Pasadena’s Grist & Toll.

On April 13th Union debuts Sunday Family Suppers (Cena di Famiglia.) It’s three courses, including an ample platter of Italian desserts, for $39.

Brand Orrinson of the Shed BBQIf you’re from the South and love barbeque then you know the familiar catchphrase, “Get Fed at the Shed.”

It refers to The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi.

The Shed was founded in 2002 by (brothers and sister) Brad and Brooke Orrison and their parents. The original shed was 330 square feet and was built by Brad. He was all of 24 and his sister was 19. With success it expanded to 15,000 square feet over the years. The ‘cue has garnered many serious BBQ competition awards. The Shed burned down in 2011 and was quickly rebuilt retaining the quirky charm of the original.

They have been all over Food TV. Guy Fieri “discovered” them for Food Network’s “Diners Drive-Ins & Dives” and they have also been on Travel Channel’s “Man v. Food.” Most recently they even had their own reality series on Food Network.

Their proprietary BBQ Sauces and Marinades have become so popular that they have packaged them in glass bottles for national distribution. They are preservative free, have no MSG, and no added colorings or artificial flavors. This line of their business will eventually be bigger than the BBQ restaurants.

Brad and his crew (including New Orleans Chef Rene Patout) were just here exhibiting (with great flair) at the Natural Products Expo West in Anaheim. You could taste any of their fine sauces on their fabulous tri-tip!

Cool a Coo Ice Cream SandwichesWe’re talking the best in premium ice cream novelties…

In a recent “What’s Cooking with Travis and Chef Jet Tila” segment (heard on Friday morning @ 7:50 a.m. on AM 830 KLAA) the guys were discussing their favorites in ballpark eats. Travis brought up the decadent subject of It’s It and Cool-As-Coo’s. Travis became a fan of the It’s It during his college years. For Jet, Cool-A-Coos bring back memories of Dodger Stadium. We’ll explore these rich vanilla ice cream sandwich treats dipped in chocolate and topped on both sides with an oatmeal cookie. Both are made right here in California.

Both have great background stories. Unfortunately only one of them is available to enjoy outside of a Ball Park!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

March 9: Anne Burrell, Barbara Hansen, Jason Quinn

Podcasts

Segment One: Chef Anne Burrell, Star of Food Network’s “Worst Cooks in America” and “Chef Wanted”
Segment Two: Barbara Hansen, veteran food & travel journalist Part One
Segment Three: Barbara Hansen, veteran food & travel journalist Part Two
Segment Four: Jet Tila
Segment Five: Jason Quinn, Executive Chef and Owner of Playground & Playground 2.0 in Santa Ana Part One
Segment Six: Jason Quinn, Executive Chef and Owner of Playground & Playground 2.0 in Santa Ana Part Two

This week it’s a showcase of extraordinary culinary talent. Food Network’s biggest female star is with us along with a preview of a just-published Korean Restaurant Guide for Los Angeles and Orange Counties. Then it’s on to a groundbreaking young Orange County chef who started as a partner on a winning food truck and now has two unconventional (and very much in-demand) restaurants.

Anne Burrell of Food NetworkIt’s hard to miss celebrity Chef Anne Burrell on Food Network these days which is currently airing two popular Anne Burrell shows. “Worst Cooks in America” is in it’s fourth season and “Chef Wanted” is in it’s second season. Anne was also Mario Batali’s ace sous chef during his long tenure on “Iron Chef America.”

 

 

Barbara Hansen of EatMX and LA Weekly Squid InkBarbara Hansen is a greatly respected, veteran food journalist on the Los Angeles scene. She is best known for her many years as a staff writer for The Los Angeles TimesFood Section. Now Barbara is a regular contributor to the “Squid Ink” food blog at the LA Weekly. She also writes and edits, “The Table Conversation” blog on food, wine, travel, and recipes as well as EatMx.com, a Mexican food blog.

Barbara just finished a fascinating project for the Korean Food Foundation. It’s the newly published Korean Restaurant Guide – Los Angeles which includes Orange County. To complete the book on a tight deadline Barbara dined in 40 area Korean restaurants with a Korean-American translator as her guide.

Jet was in Tampa, Florida during the last week and squeezed in a dine-around. He’ll share his take on the quintessential family-owned steakhouse there (55 years and still aging) and some local bakeries of distinction.

The chef/partner of then OC based The Lime Truck, winners of Season 3 of Food Network’s “Great Food Truck Race,” is the outgoing Jason Quinn.

Jason Quinn of the Lime Truck and Playground DTSAShortly after Season 3 concluded he opened the bricks-and-mortar Playground in November of 2011in the downtown Santa Ana redevelopment area. It’s a bit unconventional in concept and Chef Jason takes pride in doing things his way. It’s high energy all the time…

The menu changes daily and there is serious attention to pairing draft beer with the food. Produce is also used creatively on the menu.

Jason’s latest ambitious effort is the next door, IO, a culinary theater.

Podcasts

Segment One: Chef Anne Burrell, Star of Food Network’s “Worst Cooks in America” and “Chef Wanted”
Segment Two: Barbara Hansen, veteran food & travel journalist Part One
Segment Three: Barbara Hansen, veteran food & travel journalist Part Two
Segment Four: Jet Tila
Segment Five: Jason Quinn, Executive Chef and Owner of Playground & Playground 2.0 in Santa Ana Part One
Segment Six: Jason Quinn, Executive Chef and Owner of Playground & Playground 2.0 in Santa Ana Part Two

Show 18, February 23, 2013: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village

Daniel ShemtobDaniel Shemtob is the founding entrepreneur of The Lime Truck, one of the pioneering food trucks in Orange County. There are now 2 popular Lime Trucks making the rounds in the OC in addition to a truck serving Los Angeles and environs. A fourth truck is used for catering and special events.

Daniel and his colleagues were part of Season 2 of Food Network’s “Great Food Truck Race.” In a spirited, cross-country competition The Lime Truck bested the Hodge Podge truck from Cleveland in the finale. The prize was a cool $100,000! Daniel only had one truck at the time “Great Food Truck Race” was in production so he created a 2nd truck for the competition so The Lime Truck was still on the road in Orange County during the 8-weeks he was gone. Incredibly the new truck was delivered the first day of production and hadn’t been previously tested!

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Show 18, February 23, 2013: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village (Continued…)

Daniel Shemtob of TLT Food and The Lime TruckThe success of The Lime Truck motivated Daniel to open his first bricks and mortar location, TLT Food. It’s located in the heart of Westwood Village at 1116 Westwood Blvd. and open late until Midnight nightly.

There is an expanded menu with crowd-pleasers like the Beef Shortrib Sliders and the Ultimate Taco. Lots of fun and creative vegetable sides, too.

There are 6 rotating craft beers on draft in addition to a wide selection of craft beers in bottles. Also keg wines featured by the glass or carafe and more than a few selections of whites and reds by the bottle. Daniel made all the selections himself and there is good value here.

As Daniel says, “The bottom line is that I want you to enjoy them with your friends as much as I did in finding them.”

On Tuesday evening Daniel is being recognized by Zagat as a member of their prestigious “30 Under 30” in the Los Angeles area’s culinary arts.

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February 23: Richard Rosendale, Daniel Shemtob, Govind Armstrong, OC Restaurant Week

Podcasts

Segment One: Richard Rosendale, Executive Chef and Director of Food & Beverage, The Greenbrier, West Virginia & Bocuse d’Or USA Captain 2013”
Segment Two: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village, Part One
Segment Three: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village, Part Two
Segment Four: Govind Armstrong the Executive Chef and Co-Owner of Post & Beam in Baldwin Hills
Segment Five: Orange County Restaurant Week, February 24th to March 2nd, Part One
Segment Six: Orange County Restaurant Week, February 24th to March 2nd, Part Two

We’re all over these great United States today with celebrated chefs, a local food entrepreneur, and bargain dining at extraordinary restaurants in Orange County for the next week.

Richard Rosendale of the Greenbrier Resort in Sulphur Springs West VirginiaWhen we spoke with Thomas Keller back in December he was giving us the background on the talented American chef representing the USA in the prestigious Bocuse d’Or culinary competition in Lyon, France in late January. That distinguished chef is Richard Rosendale, the executive chef of the historic Greenbrier Resort in West Virginia.

Chef Rosendale is with us this morning to share the extraordinary experience of competing in the Bocuse d’Or on the international stage. If you think “Chopped” is tough wait until you hear what is required for this intense international competition! The winner comes as close to achieving perfection in the culinary arts as humanly possible…

Daniel ShemtobYou’ve no doubt heard about The Lime Truck, one of Orange County’s pioneering gourmet food trucks. Perhaps you’ve even enjoyed one of their Ultimate Tacos. It’s been so successful that there are now three of them on the road in Orange and Los Angeles Counties. The food is both original and tasty.

The fame of The Lime Truck is now national. In a spirited competition The Lime Truck deftly maneuvered it’s way across the USA on Food Network’s “Great Food Truck Race” (Season 2) and crossed the finish line first. That earned young food entrepreneur Daniel Shemtob and his colleagues a $50,000 cash prize.

Last year Daniel debuted his first bricks and mortar spot in Westwood Village. TLT Food has an expanded menu and a thoughtful collection of craft beers and boutique wines. You’ll actually see Daniel there regularly cooking!

Chef Govind Armstrong of Post and BeamOn Tuesday evening, February 26th super chef Marcus Samuelsson will be joining forces with Chef Govind Armstrong (Table 8) to present “A Taste of Harlem” at Govind’s new restaurant, Post & Beam, located in Baldwin Hills. The menu is reimagined soul classics. A portion of the proceeds will be donated to C-CAP Los Angeles.

Unfortunately the dinner reached capacity some two weeks ago. The good news is that an After Party benefiting C-CAP has been added so foodies will have a chance to meet Chef Marcus and Chef Armstrong and enjoy some good music.

Chef Govind Armstrong will be with us to talk about the festivities and how to obtain a coveted ticket for the After Party.

orange_county_restaurant_weekOrange County Restaurant Week (The 5th Annual) starts on Sunday and it’s your chance to experience Orange County’s best for lunch and dinner at very consumer-friendly special pricing! Yes, it’s a real bargain. The 2013 OC Restaurant Week will be held Sunday, February 24th through Saturday, March 2nd.

Explains Pamela Waitt, president of the OC Restaurant Association, “This year’s five-year anniversary will serve as a grand celebration as restaurants offer the best menus and ensure that diners will be presented with a truly special weeklong celebration. After all, the goal is for everyone involved to have fun!”

Executive Chef Roy Hendrickson of Zimzala Restaurant & Bar at The Shorebreak Hotel in Huntington Beach and proprietress/restaurateur Nancy Wilhelm and Executive Chef Rayne Frey of Tabu Grill in Laguna Beach will all be in-studio to reveal their ambitious menu creations for OC Restaurant Week.

Podcasts

Segment One: Richard Rosendale, Executive Chef and Director of Food & Beverage, The Greenbrier, West Virginia & Bocuse d’Or USA Captain 2013”
Segment Two: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village, Part One
Segment Three: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village, Part Two
Segment Four: Govind Armstrong the Executive Chef and Co-Owner of Post & Beam in Baldwin Hills
Segment Five: Orange County Restaurant Week, February 24th to March 2nd, Part One
Segment Six: Orange County Restaurant Week, February 24th to March 2nd, Part Two