Show 44, October 19, 2013: The L.A. Sriracha Festival, Sunday, October 27th

LA Sriracha FestivalWith the growing popularity of Sriracha in Southern California as a condiment you just knew it had to happen. On Sunday, October 27th from 3 to 6:00 p.m. in Downtown Los Angeles the curtain will go up on the first annual L.A. Sriracha Festival.

The chef driven food festival is organized by Food GPS’s Josh Lurie and food journalist Randy Clemens. Randy has written two well-received books on Sriracha. His latest is The Veggie-Lovers Sriracha Cookbook.

Josh and Randy joined us to take the green cap off the familiar Sriracha bottle and drizzle out all the spicy details.

Multiple stations will allow guests to savor a variety of Sriracha themed dishes, including desserts. Local craft beer, cocktails, and sodas will be there to help temper the heat.

The impressive chefs’ line-up includes Neal Fraser, Eric Greenspan, and Ernesto Uchimura of Plan Check Kitchen.

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Show 39, September 7, 2013: Randy Clemens, food journalist

Randy ClemensRandy Clemens, noted food journalist and author of the best-selling Sriracha Cookbook and The Veggie-Lover’s Sriracha Cookbook, both from Ten Speed Press.

Randy was just in Thailand in Sri Racha in the Chonburi Province researching the unusual origins of Sriracha and shared this rich history with us. The original Thai version of Sriracha varies considerably from what we know stateside as the ubiquitous product from Huy Fong Foods, Inc. with the green cap and red rooster on the label.

We chatted with him from the Canary Islands.

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September 7: Sake, Soy Sauce, Sriracha, Du-Par’s, Hawaiian Eats, Ray’s & Stark,118 Degrees

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Randy Clemens, food journalist
Segment Three: Vernon Cardenas, Executive Chef of State Social House on the Sunset Strip
Segment Four: Biff Naylor, proprietor of Du-par’s Restaurants & Bakeries
Segment Five: Chef Jet’s “Cooking with Soy Sauce” Tutorial
Segment Six: Kedric Francis, Executive Editor of Coast Magazine
Segment Seven: Martin Riese, General Manager of Ray’s & Stark Bar at LACMA
Segment Eight: Jenny Ross, Executive Chef & Proprietress, 118 Degrees Community Cafes

Host Jet Tila and Producer Andy Harris preview the show.

Also an intriguing dash of restaurant and food chat.

Thai 2013 Food FestivalMark Sunday afternoon, September 29th on your calendar. Our very own Jet Tila is hosting the Thai 2013 Food Festival at Paramount Pictures Studios in the heart of Hollywood. It starts at 3:00 p.m.

Celebrity chefs and outstanding local Thai chefs will be there presenting their signature dishes for the guests to sample and enjoy. Entertainment will include music, Thai dancers, and fruit carving.

Randy ClemensRandy Clemens, noted food journalist and author of the best-selling Sriracha Cookbook and The Veggie-Lover’s Sriracha Cookbook, both from Ten Speed Press.

Randy was just in Thailand in Sri Racha in the Chonburi Province researching the unusual origins of Sriracha and shares this rich history with us.

Vernon Cardenas of State Social HouseExecutive Chef Vernon Cardenas oversees the kitchen at the just-opened State Social House on the fabled Sunset Strip. He has extensive experience cooking locally including his tenure as opening chef at Katana, also on the Sunset Strip.

Chef Vernon is an expert on all things Sake. He presents a overview course in Sake Appreciation 411.

Biff Naylor of Dupar'sBiff Naylor is a veteran restaurateur on the SoCal restaurant scene. He previously owned Tiny Naylor’s and Biff’s.

In 2004 Naylor came out of a brief retirement to purchase and revive the surviving Du-par’s Restaurants & Bakeries. The first location at The Original Farmers Market (opened in 1938) remains after a massive renovation and needed refurbishment. They are particularly well-known for incredible pancakes and house-baked fruit pies.

The Naylor Family represents three generations of career hospitality folks. Daughter, Jennifer, was the executive chef for many years at Wolfgang Puck’s Granita in Malibu. One of Jennifer’s key chefs is now the corporate executive chef for Du-Par’s. Most everything is made from scratch using premium ingredients.

If you sit at the counter at a Du-par’s you’ll see servers squeezing the fresh orange juice to order.

There is even a very busy Du-par’s in Downtown Las Vegas in the Golden Gate Casino & Hotel. They are famous for their ever popular “to-go” chilled shrimp cocktail which is actually a clever loss-leader designed to attract guests to the casino.

Soy SaucesJet Tila provides a useful tutorial on the types of soy sauce and their uses. There are differences in flavor and texture between Chinese, Japanese, Korean, and Thai soy sauces.

Light soy sauce, for example, does not have reduced salt. It’s actually saltier than the darker version.

Kedric Francis of Coast Magazine and the Orange County Register MagazineKedric Francis the Executive Editor of both Coast Magazine and The Orange County Register Magazine is back with us with his regular travel segment.

Kedric is talking about a September craft beer cruise to Hawaii (Ensenada to Hawaii) as well as other upcoming craft beer cruises.

He also previews a new luxury Montage Hotel in Maui arriving in 2014.

From there it’s some standout travel options in Southern California.

Martin Riese of Rays and Stark BarMartin Riese, the General Manager of Ray’s & Stark Bar at The Los Angeles County Museum of Art on the Miracle Mile, joins us.

Martin is Los Angeles only certified Water Sommelier. During his time managing fine-dining restaurants in Germany (before returning to Los Angeles) he researched and wrote the definitive guidebook to mineral waters around the world.

At Ray’s he has just launched their first Water Menu with some twenty selections from around the world. It’s a great alternative for guests who want a festive beverage to pair with their meal but perhaps need to stay away from alcohol.

Jenny RossJenny Ross is the executive chef and proprietress of the 118 Degrees Community Cafes in Costa Mesa, Anaheim, and Laguna Niguel. The original location at The Camp in Costa Mesa recently celebrated its 7-Year Anniversary.

Chef Jenny characterizes her food as fresh, organic living cuisine.

The line of Jenny Ross Living Foods can be found pre-packaged in the grocery section of select Whole Foods Markets.

Her soon to be published 3rd cookbook is Healing with Raw Living Food.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Randy Clemens, food journalist
Segment Three: Vernon Cardenas, Executive Chef of State Social House on the Sunset Strip
Segment Four: Biff Naylor, proprietor of Du-par’s Restaurants & Bakeries
Segment Five: Chef Jet’s “Cooking with Soy Sauce” Tutorial
Segment Six: Kedric Francis, Executive Editor of Coast Magazine
Segment Seven: Martin Riese, General Manager of Ray’s & Stark Bar at LACMA
Segment Eight: Jenny Ross, Executive Chef & Proprietress, 118 Degrees Community Cafes

July 6: Sherry Yard, Sriracha Movie, Gustavo Arrelamo, Evan Funke, Valerie Confections

Podcasts

Segment One: On the Town with Chef Jet, Sherry Yard, and Producer Andy
Segment Two: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part One
Segment Three: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part Two
Segment Four: Gustavo Arellano, Editor of OC Weekly and author of Taco USA: How Mexican Foods Conquered America
Segment Five: Chef Evan Funke, executive chef & proprietor, Bucato Restaurant
Segment Six: Valerie Gordon, Valerie Confections

Time to talk of recent dining adventures …

Sherry YardPastry princess, Sherry Yard, the recipient of two James Beard Awards, joins us in-studio. She was celebrity chef Wolfgang Puck’s high-profile dessert guru for 20 years and is now out on her own with an ambitious project at The Helms Bakery complex in Los Angeles (on the border with Culver City.)

We’ll also answer some e-mail inquiries.

Sriracha MovieIt’s the Sriracha wars and the heat is on !

If you think Sriracha is simply the locally produced, fiery sauce with the red rooster on the label you need to know the real story. It’s actually Thai hot sauce named after the seaside town of Si Racha. It’s as popular as ketchup on the Southeast Asian table.

Documentary filmmaker Griffin Hammond will join us to talk about the Sriracha documentary he’s working on. It’s partially funded by an ongoing KickStarter campaign that’s already oversubscribed! He’ll be joined by local food writer Randy Clemens who is the author of two cookbooks on Sriracha. Newly released is The Veggie-Lover’s Sriracha Cookbook from Ten Speed Press.

Gustavo Arellano of Ask a MexicanOur favorite all-star, “Ask a Mexican,” Gustavo Arellano, returns to give us more practical insight on Mexican ingredients and their history. He’s also the editor of OC Weekly.

Today we’re talking tortillas. Why is a burrito made with flour tortillas? On the other hand why are enchiladas prepared with corn tortillas. What is right for a hard or soft-shelled taco? We’re confused…

I need a cerveza…

Evan Funke of Bucato Restaurant Chef Evan Funke generated a lot of interest at Rustic Canyon as the opening chef when it opened a few years back in Santa Monica. Now Evan is about to debut Bucato Restaurant on Washington Blvd. in Culver City in the former iconic Beacon Laundry Building which is part of the larger Helms Bakery complex. With Bucato he is Executive Chef and Proprietor.

During construction Chef Evan has been operating a food truck. The rave item is his porchetta sandwich. Bucato will be modern Italian.

Valerie Gordon of Valerie ConfectionsValerie Gordon of Valerie Confections burst on the local foodie scene with her cravable line of chocolate-dipped toffees in 2004. The response has been terrific and the line has greatly expanded over the years. Her quality products now include chocolates, a line of petis fours, handmade preserves, cakes, pastries, and even a catering division.

Valerie has developed a sub-specialty of recreating the classic desserts of fondly remembered, but long-ago departed, iconic local restaurants. The original Brown Derby’s grapefruit cake is just one memorable example.

Valerie Confections latest project is their new Coffee Shop & Bakery located at the historic Grand Central Market in Downtown Los Angeles.

Podcasts

Segment One: On the Town with Chef Jet, Sherry Yard, and Producer Andy
Segment Two: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part One
Segment Three: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part Two
Segment Four: Gustavo Arellano, Editor of OC Weekly and author of Taco USA: How Mexican Foods Conquered America
Segment Five: Chef Evan Funke, executive chef & proprietor, Bucato Restaurant
Segment Six: Valerie Gordon, Valerie Confections