Meg Bickford is the Executive Chef of the legendary Commander’s Palace in New Orleans. She joins us.
“Native to the region and its Creole and Cajun cuisines, Chef Meg Bickford assumed the role of Executive Chef at Commander’s Palace in October 2020. Bickford graduated from the John Folse Culinary Institute and was subsequently hired by Commander’s, where she went on to serve as Executive Chef of Café Adelaide. In her time at Café Adelaide, Bickford was chosen as one of Louisiana Cookin’s “Chefs to Watch.””
After 18 years with the Commander’s Palace Family of Restaurants, Chef Bickford remains eager to keep the traditions of Commander’s alive while regularly adding innovative (and delicious) items to the menu.
Commander’s is renown for their unequaled Jazz Sunday Brunch and intimate Chef’s Table experience unusually placed in the heart of the bustling Commander’s kitchen.
“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’sPane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA. Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.” Chef Chris joins us with pizza peel in hand.
“Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.” Restaurateur Frank Buono joins us with a signature Pizza Buona Lisa at the ready.
Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.
Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.
Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.
“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan—alongside Executive Chef Meg Bickford and the entire Commander’s Palace family—are rolling out a yearlong calendar of anniversary programming. The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.” Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“This year, the New Orleans culinary icon Commander’s Palacecelebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan — alongside ExecutiveChef Meg Bickford and the entire Commander’s Palace family — are rolling out a yearlong calendar of anniversary programming.”
“What our guests love about Commander’s Palace is our approach to service; we are striving to be both warm and meticulous,” says Co-Proprietor Lally Brennan. “I think it’s this blend of approachability and playfulness with uncompromising hospitality that keeps generation after generation joining us. It’s incredible to not only see our longtime regulars, but to also see new faces begin to join us weekly; it’s why we do what we do.”
“The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.”
“An impressive “who’s who” of culinary talent cut their teeth at Commander’s — from the late great chefs Paul Prudhomme and Jamie Shannon to famed chef / TV personality Emeril Lagasse and the multi-award-winning Chef Tory McPhail. Today, Executive Chef Meg Bickford — the restaurant’s first female executive chef and a longtime veteran of the Commander’s Palace kitchen (she started in 2008 as a hot appetizer cook) — continues the restaurant’s penchant for honoring and providing access to a rich, storied history, while continually exploring new frontiers in cuisine and cultural evolution.”
“At Commander’s Palace, we don’t stand still,” says Ti Martin, speaking to Chef Bickford’s New Haute Creole direction. “We’ve always pushed the boundaries of creole cooking. And right now feels like an especially exciting time in the New Orleans culinary community. Meg, alongside many of our friends in the industry, are challenging themselves to deliver new interpretations of what our food can be.”
Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand. Martin is in Los Angeles to participate in the People <Sustainability> panel at the LA Chef Conference 2023at LA Trade Tech College.
“This year, the New Orleans culinary icon Commander’s Palacecelebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan — alongside ExecutiveChef Meg Bickford and the entire Commander’s Palace family — are rolling out a yearlong calendar of anniversary programming.”
“The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.”
“An impressive “who’s who” of culinary talent cut their teeth at Commander’s — from the late great chefs Paul Prudhomme and Jamie Shannon to famed chef / TV personality Emeril Lagasse and the multi-award-winning Chef Tory McPhail. Today, Executive Chef Meg Bickford — the restaurant’s first female executive chef and a longtime veteran of the Commander’s Palace kitchen (she started in 2008 as a hot appetizer cook) — continues the restaurant’s penchant for honoring and providing access to a rich, storied history, while continually exploring new frontiers in cuisine and cultural evolution.”
“At Commander’s Palace, we don’t stand still,” says Ti Martin, speaking to Chef Bickford’s New Haute Creole direction. “We’ve always pushed the boundaries of creole cooking. And right now feels like an especially exciting time in the New Orleans culinary community. Meg, alongside many of our friends in the industry, are challenging themselves to deliver new interpretations of what our food can be.”
Second generation New Orleans restaurateur Ti Martin continues as our guest with a refreshed flute of celebratory Commander’s Palace Cuvee in hand. Martin is in Los Angeles to participate in the People <Sustainability> panel at the LA Chef Conference 2023at LA Trade Tech College.
Andy Harris, Executive Producer and Co-host previews the show.
“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’sPane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA. Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.” Chef Chris joins us with pizza peel in hand.
“Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.” Restaurateur Frank Buono joins us with a signature Pizza Buona Lisa at the ready.
Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.
Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.
Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.
“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan—alongside ExecutiveChef Meg Bickford and the entire Commander’s Palace family—are rolling out a yearlong calendar of anniversary programming. The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.” Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’sPane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA.” Chef Chris joins us with pizza peel in hand.
“Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.”
“Pane Bianco also features select provisions, including their own lineup of Bianco DiNapoli tomatoes, Bianco swag, and our Bianco extra virgin olive oil.”
Hours at the Row DTLA are Monday through Saturday from 11:00 a.m. to 4:00 p.m.
“When Chris Bianco started Pizzeria Biancoin the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff.”
“Now the chef-owner of Pizzeria Bianco, with multiple locations in Phoenix, Arizona and Los Angeles, California, Bianco has come a long way from the back corner of that grocery store.”
“Bianco first won the James Beard Award for Best Chef (Southwest) in 2003 —the first pizzaiolo to receive the honor— and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs. In 2022, Chris again won a second James Beard Award for Outstanding Restauranteur.”
“Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.”
“Turning 50 has never tasted so good,” said Frank Buono, who now heads operations for his family’s three locations, including downtown Long Beach and West Long Beach. “As one of the few legacy restaurants still around, this is our way of saying thank you to our many loyal guests. This milestone is as much their celebration as it is ours. We wouldn’t be here without their continued support throughout the decades.” Frank Buono joins us with a signature Pizza Buona Lisa at the ready.
“The Little Italy location spans nearly 3,000 square-feet and boasts alfresco dining available with an expansive wraparound patio. The exhibition kitchen reveals a display of culinary excellence with a gas-fired brick oven. Both Long Beach locations offer patio dining, too, with an inviting 3,000-square-foot outdoor dining space at the downtown Long Beach locale.”
Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.
Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.
Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.
“This year, the New Orleans culinary icon Commander’s Palacecelebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan — alongside ExecutiveChef Meg Bickford and the entire Commander’s Palace family — are rolling out a yearlong calendar of anniversary programming.”
“What our guests love about Commander’s Palace is our approach to service; we are striving to be both warm and meticulous,” says Co-Proprietor Lally Brennan. “I think it’s this blend of approachability and playfulness with uncompromising hospitality that keeps generation after generation joining us. It’s incredible to not only see our longtime regulars, but to also see new faces begin to join us weekly; it’s why we do what we do.”
“The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.”
“An impressive “who’s who” of culinary talent cut their teeth at Commander’s — from the late great chefs Paul Prudhomme and Jamie Shannon to famed chef / TV personality Emeril Lagasse and the multi-award-winning Chef Tory McPhail. Today, Executive Chef Meg Bickford — the restaurant’s first female executive chef and a longtime veteran of the Commander’s Palace kitchen (she started in 2008 as a hot appetizer cook) — continues the restaurant’s penchant for honoring and providing access to a rich, storied history, while continually exploring new frontiers in cuisine and cultural evolution.”
“At Commander’s Palace, we don’t stand still,” says Ti Martin, speaking to Chef Bickford’s New Haute Creole direction. “We’ve always pushed the boundaries of creole cooking. And right now feels like an especially exciting time in the New Orleans culinary community. Meg, alongside many of our friends in the industry, are challenging themselves to deliver new interpretations of what our food can be.”
Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand. Martin is in Los Angeles to participate in the People <Sustainability> panel at the LA Chef Conference 2023at LA Trade Tech College.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.
Program Note: Next Saturday, November 5th we graciously step aside in our regular morning time period for Fighting Irish Football. For this Saturday only we’re moving downfield to 2 to 4:00 p.m. See you there!
Now a provocatively tempting preview of Saturday’s full-measure show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…
What does it take to design and execute a well-thought-out bar, restaurant or commercial kitchen? We’ll find out from veteran designer Rick Rose of the Chefs’ Toys Commercial Kitchen Design Group, formerly known as Michael Blackman & Associates. MBA has been operating for over 30 years and is known as one of the top restaurant kitchen designers in Southern California and nationally as well.
The Brennan Family represents the royalty of highly influential restaurateurs in New Orleans. The dynasty is led by the incomparable Miss Ella Brennan. She is a mother, chef mentor, and blunt-talking matriarch of the Brennan Family’s New Orleans empire whose flagship is the pioneering Commander’s Palace. Miss Ella and her daughter, Ti Adelaide Martin, have written her absorbing biography and, as expected, it’s a page-turner. Ti Martin joins us with a preview.
Our own Chef Andrew Gruel is no stranger to the intricacies of seafood. Smoked fish is pretty simple, right? Not exactly. Was that lox you just enjoyed prepared by hot or cold smoking? What’s the difference? It can be an elaborate process. What techniques are possibly correct for different types of fish? Chef Andrew explains.
Earlier this year we met the passionate Clarissa Nagy who is the distinguished Winemaker at Riverbench in Santa Maria. Separate from Riverbench, Clarissa has her own label, c nagy, with a rustic tasting room in historic Orcutt. Clarissa Nagy is our encore guest.
The Brennan Family represents the royalty of highly influential restaurateurs in New Orleans. The dynasty is led by the incomparable Miss Ella Brennan. She is a mother, chef mentor, and blunt-talking matriarch of the Brennan Family’s New Orleans empire whose flagship is the pioneering Commander’s Palace. Miss Ella and her daughter, Ti Adelaide Martin, have written her absorbing biography and, as expected, it’s a page-turner. Ti Martin joins us with a preview.
Ella Brennan, “Miss Ella,” changed the way America eats. At 18-years old, she went to work at her brother’s bar on Bourbon Street. The New Orleans dining scene had no idea what was about to hit it. Turns out it was one of America’s greatest business coaches, whose impact on the restaurant industry and Creole cuisine is evident across the nation today. Miss Ella of Commander’s Palace is the story of The Brennan Family’s beloved restaurant matriarch!
When Miss Ella and her family launched Commander’s Palace, it quickly became the city’s most popular restaurant, where famous chefs such as Paul Prudhomme, Emeril Lagasse, and James Beard Award winner Troy McPhail got their start.
Ti Adelaide Martin is the daughter of Ella Brennan. Raised in New Orleans, she has followed in her mother’s footsteps and is now co-proprietor of Commander’s Palace. She remembers her mother “always hosting these lavish parties at our house,” she recalls. “There were always lots of interesting people there from around the country, many from the culinary world.”
Now a provocatively tempting preview of Saturday’s full-measure show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…
What does it take to design and execute a well-thought-out bar, restaurant or commercial kitchen ? We’ll find out from veteran designer Rick Rose of the Chefs’ Toys Commercial Kitchen Design Group, formerly known as Michael Blackman & Associates. MBA has been operating for over 30 years and is known as one of the top restaurant kitchen designers in Southern California and nationally as well.
The Brennan Family represents the royalty of highly influential restaurateurs in New Orleans. The dynasty is led by the incomparable Miss Ella Brennan. She is a mother, chef mentor, and blunt-talking matriarch of the Brennan Family’s New Orleans empire whose flagship is the pioneering Commander’s Palace. Miss Ella and her daughter, Ti Adelaide Martin, have written her absorbing biography and, as expected, it’s a page-turner. Ti Martin joins us with a preview.
Pechanga Resort & Casino has a well-earned reputation for excellence in all levels of dining. Their signature Italian restaurant is Paisano’s Italian Restaurant. Newly arrived there in the open kitchen is Chef Andre Pinto. We’ll meet him.
Earlier this year we met the passionate Clarissa Nagy who is the distinguished Winemaker at Riverbench in Santa Maria. Separate from Riverbench, Clarissa has her own label, c nagy, with a rustic tasting room in historic Orcutt. Clarissa Nagy is our encore guest.
Our own Chef Andrew Gruel is no stranger to the intricacies of seafood. Smoked fish is pretty simple, right? Not exactly. Was that lox you just enjoyed prepared by hot or cold smoking? What’s the difference? It can be an elaborate process. What techniques are possibly correct for different types of fish? Chef Andrew explains.
What does it take to design a well-thought-out bar, restaurant or commercial kitchen? What are the most common mistakes to avoid?
We’ll find out from veteran designer Rick Rose of the Chefs’ Toys Commercial Kitchen Design Group, formerly known as Michael Blackman & Associates. MBA has been operating for over 30 years and is known as one of the top restaurant kitchen designers in Southern California and nationally as well. It was acquired by Chefs’ Toys in late 2015.
“Chefs’ Toys has provided commercial kitchen design services for many years. Michael Blackman & Associates has developed an exceptional reputation in the industry”, says Steve Dickler President of Chefs’ Toys. “With their deep expertise in kitchen and bar design, restaurant interior design, tremendous knowledge and resources for restaurant fixtures, architecture, planning and construction, the MBA team will help take Chefs’ Toys to a whole new level”.
“Chefs’ Toys has developed a fantastic reputation in the restaurant business for restaurant equipment and smallwares, says Rick Rose, of Chefs’ Toys Commercial Kitchen Design Group. “We are excited to be a part of the Chefs’ Toys team and help build on their already solid project teams. This will create a new synergy that will help us both affording our customers that one-stop-shop, from planning, to building, and managing a high performance commercial kitchen design project.”
The Brennan Family represents the royalty of highly influential restaurateurs in New Orleans. The dynasty is led by the incomparable Miss Ella Brennan. She is a mother, chef mentor, and blunt-talking matriarch of the Brennan Family’s New Orleans empire whose flagship is the pioneering Commander’s Palace. Miss Ella and her daughter, Ti Adelaide Martin, have written her absorbing biography and, as expected, it’s a page-turner. Ti Martin joins us with a preview.
Ella Brennan, “Miss Ella,” changed the way America eats. At 18-years old, she went to work at her brother’s bar on Bourbon street. The New Orleans dining scene had no idea what was about to hit it. Turns out it was one of America’s greatest business coaches, whose impact on the restaurant industry and Creole cuisine is evident across the nation today. Miss Ella of Commander’s Palace is the story of The Brennan Family’s beloved restaurant matriarch!
When Miss Ella and her family launched Commander’s Palace, it quickly became the city’s most popular restaurant, where famous chefs such as Paul Prudhomme, Emeril Lagasse, and James Beard Award winner Troy McPhail got their start.
Ti Adelaide Martin is the daughter of Ella Brennan. Raised in New Orleans, she has followed in her mother’s footsteps and is now co-proprietor of Commander’s Palace. She remembers her mother “always hosting these lavish parties at our house,” she recalls. “There were always lots of interesting people there from around the country, many from the culinary world.”
Pechanga Resort & Casino in Wine Country Temecula just off the 15 Freeway has a well-earned reputation for excellence in all levels of dining. Their signature Italian restaurant is Paisano’s Italian Restaurant. Newly arrived there in the open kitchen is Chef Andre Pinto. We’ll meet him.
Promoted from the position of kitchen supervisor for Kelsey’s restaurant, Chef Pinto, 32, showed Pechanga culinary management he possesses both the technical and creative passion for food required to be a head chef at California’s largest resort/casino. Before spending a year and one-half in the kitchen at the newly renovated Kelsey’s restaurant, Pinto spent 10 years working at two of the east coast’s top restaurants. Earlier in his career he was immersed in preparing Italian cuisine at respected establishments in the Boston area.
Originally from Salvador, Bahia in Brazil, Andre Pinto recalls helping his mother in the kitchen at home often when he was a teenager. “The other kids would be out playing soccer, and I love soccer, but I wanted to help my mom make cold feijoada (Brazilian black bean stew) and see how it came together,” says Pinto. He also tried his hand at making cakes.
“I’m so happy and humbled to have been promoted to the head chef for Paisano’s,” said Pinto. “We have a great team here, and already, it’s exciting to see some of the regulars who have come back for my dishes. My approach to food is Brazilian meets East Coast meets West Coast while still remaining true to authentic Italian flavors, though the most important thing, every ingredient must be the freshest it possibly can.”
Earlier this year we met the passionate Clarissa Nagy who is the distinguished Winemaker at Riverbench in Santa Maria. Separate from Riverbench Clarissa has her own label, c nagy, with a rustic tasting room in historic Orcutt. Clarissa Nagy is our encore guest.
“People often ask how I started in the wine industry. It was never my plan to make wine. Actually, my original intention was to work with food. Thankfully, food and wine are often paired together. Through that means, wine found me.”
“I met my husband while we were working together in the wine industry. We made a barrel of 2002 Viognier as a wedding favor. It seemed a fitting gift for our family and friends. My quest for another source of Viognier was encouraged by those who had tasted the “wedding wine.” It would be a longer quest than I expected.”
“I purchased one ton of Pinot Noir in 2004. I wanted to continue making Pinot Noir and work with an amazing vineyard. One thing led to another. In 2005, I began working with 3 different vineyards and my brand was born.”
“Pinot Noir and Syrah were my main focus for the next 6 years. I made a Viognier in 2010, but frost would prevent me from doing so in 2011. The loss of Viognier opened the door to work with Pinot Blanc as well, and my journey continued to unfold. The newest chapter of my story is the addition of the tasting room.”
“Winemaking has become my passion. Sharing that joy with others is a priority. I’d love to be able to bring everyone into the vineyard and cellar to experience winemaking firsthand. Since that isn’t realistic, I offer you a taste of my labor. Here is that experience captured in bottle. I hope to share this passion with you in person. Until then, enjoy!”
Our own Chef Andrew Gruel is no stranger to the intricacies of seafood. Smoked fish is pretty simple, right? Not exactly. Was that lox you just enjoyed prepared by hot or cold smoking? What’s the difference? It can be an elaborate process. What techniques are possibly correct for different types of fish? Chef Andrew explains with a promise of no smoke.
Ti is a member of the legendary Brennan Family who represent true restaurant royalty in New Orleans. They know genuine hospitality!
With the Super Bowl coming tomorrow Ti commented on the craziness of the season. They are calling it Super Gras because after the big game it’s the continuation of Mardi Gras season leading up to Fat Tuesday, February 12th
Commander’s Palace is especially popular with powerful, well-connected locals but all are welcome. Their popular Sunday Jazz Brunch is now also done on Saturdays. The owner of the New Orleans Saints is a regular at Commander’s
Ti’s newest project is SoBou (South of Bourbon Street) in the French Quarter adjacent to the W French Quarter.
It’s a casual spot for inspired small plates and signature cocktails. Juan Carlos Gonzalez is the executive chef but Commander’s exec, Tory McPhail, collaborated on the initial menu.
One of the most original features is the four-seat “bar chef’s table” at one end of the bar. Here prix-fixe menus are expertly matched with exotic cocktails with the chef and master bartender working right in front of you. That’s an evening’s entertainment!
Travel Channel’s biggest star and celebrity chef is with us live to kick off the show.
From there it’s genuine farm-to-table dining supplied by artisan purveyors in Temecula.
Super Bowl mania is residing in New Orleans this weekend and we’ll be chatting with a veteran New Orleans restaurateur (actually NOLA restaurant royalty) who will give us the real insider’s view of the goings-on in the City.
There is an ultra-premium dining experience available to a few select diners each evening at The Bazaar by Jose Andres and we’ll hear all about it.
Finally some intell on new restaurants (and a few veteran ones) making waves on the Los Angeles dining scene.
Andrew Zimmern (2 time James Beard Award-winner) has taken Travel Channel, and the country, by storm with his engaging and highly entertaining food travels. Andrew is with us live (from New Orleans) to talk about the new season of “Bizarre Foods America” (debuting February 11th) which begins in Washington, D.C.
Temecula is a large, fast-growing bedroom community adjacent to a rural agricultural area in Riverside County. It’s well known for wine grapes but a number of dedicated family farmers grow fruits (lots of citrus) and vegetables there for restaurants.
Restaurateur & Chef Leah DiBernardo of E.A.T. (Extraordinary Artisan Table) is the head of Slow Food Temecula Valley and an articulate champion of the local artisan food movement. Leah joins us to talk about the inspiring mission of Slow Food Temecula Valley and the year anniversary of her gourmet take-out shop, E.A.T. which also caters.
It’s Super Bowl madness in New Orleans. Also Mardi Gras time there leading up to Fat Tuesday.
If there is restaurant royalty in New Orleans it’s embodied by the legendary Brennan Family.
Ti Adelaide Martin (a 2nd generation member of the Brennan Restaurant Family) joins us to talk about the food aspects of Super Bowl. Ti co-owns Commander’s Palace, Café Adelaide and the Swizzle Stick Bar, and the newest, SoBou in the French Quarter.
Chef Tony is hosting the Noodle Bowl Festival at The Viceroy on Sunday, February 10th from 4 to 7 p.m. to celebrate the Lunar New Year. Chef DiSalvo is serving kimchi sujebi, a traditional Korean noodle soup made with from-scratch dough.
Last Monday Chef DiSalvo was part of a group of celebrity chefs presenting a 6-course meal at the Abigaile in Hermosa Beach.
Food writer Jason Kessler (Food Republic and Bon Appetit Magazine) is back with us to profile some new dining adventures in Los Angeles.
First is a chronicle of dining at Saam at The Bazaar by Jose Andres. This is a very expensive, 22-couse tasting menu experience that is served in an exclusive private club setting.
From there Jason takes us on a verbal dine-around of some new (or revamped) area hot spots worthy of your attention.
