Show 338, August 24, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s delectable show.

It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

The classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations. Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.
Lincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants. We entice Chef Lincoln out of his busy kitchens for a chat.

“Write. Create. Imbibe. Connect”

A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.” The Creative Team, including Producer Jayne Portnoy, joins us with the specifics.

Our always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

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

Play

Show 338, August 24, 2019: Tuxton China, Inc with Vice President of Business Development Jennifer Rolander

Jennifer Rolander of Tuxton ChinaTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more.

2019 marks the 20th Anniversary of Tuxton!

“At Tuxton, giving back is an important part of our company’s core values, and our continuing partnership with the Careers through Culinary Arts Program gives us the opportunity to help disadvantaged high school students become part of our industry, says Vice President of Business Development Jennifer Rolander. Our continued support of this organization as one of our “Tuxton Cares” partners is a priority for us, and we are looking forward to providing funds for scholarships and their competition plates for years to come!

Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

Play

August 24: Plymouth Gin, Lincoln Carson, A Nourished Spirit, Tuxton China, Zapien’s Salsa Grill

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Plymouth Gin with Global Brand Ambassador Sebastian Hamilton-Mudge
Segment Three: Executive Chef / Partner Lincoln Carson, Bon Temps, Los Angeles
Segment Four: Preview of “A Nourished Spirit” Series at Double Take & Kimpton Palomar Hotel, Los Angeles
Segment Five: Co-Host Chef Andrew Gruel of Slapfish with “Ask the Chef”
Segment Six: Tuxton China, Inc with Vice President of Business Development Jennifer Rolander
Segment Seven: Chef Marco Zapien of Zapien’s Salsa Grill

Now an enticing preview of this Saturday’s delectable show.

It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

The classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations. Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.

Lincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants. We entice Chef Lincoln out of his busy kitchens for a chat.

“Write. Create. Imbibe. Connect”

“A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.” The Creative Team, including Producer Jayne Portnoy, joins us with the specifics.

Our always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

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

Sebastian Hamilton-Mudge is the brand ambassador for Plymouth GinThe classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations.

“Gin appears in cocktail guides as early as 1900, and by 1930, was ubiquitous in the influential The Savoy Cocktail Book. In modern times, It’s employed in mixed drinks that originated both in their initial form with Plymouth Gin and also ones where an ambiguous call for “gin” has led to many cocktail makers reaching for Plymouth Gin.”

As Global Brand Ambassador, Sebastian Hamilton-Mudge has travelled the world, absorbing and influencing cocktail culture wherever he goes, sharing his deep knowledge of Gin and Cocktails.

He is regularly referenced in press and articles around the World and his book on the classic Pink Gin cocktail is available in the Angostura distillery in Trinidad, while his writing on the brand and classic cocktail history with award winning writer Aaron Goldfarb and Punch Creative.

The Gin Companion is available online to buy.

Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.

Lincoln Carson of Bon TempsLincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles.

“An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants.  Bon Temps is for the neighborhood and a place for the downtown community to break bread in a space that pays homage to the old and new.”

“Chef Lincoln Carson is a veteran pastry chef whose career spans almost three decades and he is best known for his eight-year tenure as the corporate pastry chef for The Mina Group, while his culinary resume also includes stints at internationally-acclaimed restaurants such as Le Bernardin and La Cote Basque. Carson was responsible for all facets of The Mina Group’s pastry, dessert and bread programs in addition to opening 18 new restaurants during his time there.”

“Set within the former Heinz testing kitchen of downtown Los Angeles, Bon Temps sets out to break down the distinction between back and front of house all while showcasing the beautiful tension between warm and cold materials. The guest immediately feels part of something larger than simply a dining experience, rather the sounds of the open kitchen combined with a sense of functional utility set forth by the aluminum furniture all point towards the expression of a transparent and honest dining experience driven by Chef Lincoln Carson.”

We entice Chef Lincoln out of his busy kitchens for a chat.

Jayne Portnoy of the Pen2Paper Project“Write. Create. Imbibe. Connect”

A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.”

The Pen2Paper Project aims to connect people and create community through the art of letter writing and journaling. A Nourished Spirit is a four-part writing series curated by Pen2Paper for Double Take that incorporates cocktail and food pairings into the creative process.

Tickets are $30 per workshop and include food & drink pairings, journal and 15% dining discount at Double Take.

Producer Jayne Portnoy, Double Take’s Lead Bartender Sarah Mengoni and Hotel Palomar’s & Double Take’s Executive Chef Paul Gregory join us with the details.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group,” joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Plant-based seafood substitutes are coming into the consumer marketplace. It’s a huge subject of spirited conversation and has been in the news recently. Chef Andrew shares his thoughts.

Jennifer Rolander of Tuxton ChinaTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more.

2019 marks the 20th Anniversary of Tuxton!

“At Tuxton, giving back is an important part of our company’s core values, and our continuing partnership with the Careers through Culinary Arts Program gives us the opportunity to help disadvantaged high school students become part of our industry, says Vice President of Business Development Jennifer Rolander. Our continued support of this organization as one of our “Tuxton Cares” partners is a priority for us, and we are looking forward to providing funds for scholarships and their competition plates for years to come!

Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Guests will receive copies of all the Hatch-themed recipes including Drink of the Day, Appetizers, Salad, Entrees and Dessert. The seated Dinner features all the items demonstrated by Chef Marco. Guests also receive a gift certificate for a complimentary meal at Zapien’s Salsa Grill on a future visit.

Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten incredible Hatch Chile inspired dishes.

We’ll entice Chef Marco away from the chile roaster for a chat.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Plymouth Gin with Global Brand Ambassador Sebastian Hamilton-Mudge
Segment Three: Executive Chef / Partner Lincoln Carson, Bon Temps, Los Angeles
Segment Four: Preview of “A Nourished Spirit” Series at Double Take & Kimpton Palomar Hotel, Los Angeles
Segment Five: Co-Host Chef Andrew Gruel of Slapfish with “Ask the Chef”
Segment Six: Tuxton China, Inc with Vice President of Business Development Jennifer Rolander
Segment Seven: Chef Marco Zapien of Zapien’s Salsa Grill

Show 287, August 25, 2018: Show Preview with Co-Host Andy Harris

First our heartiest congratulations to Chef Andrew & Lauren Gruel on the arrival of (Baby) Jack Stone Gruel. Lauren, Andrew & Jack are all are doing well…

Now a tempting preview of Saturday’s properly decadent 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…
Chef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages. Think Frozen Hot Chocolate, an ice-blended beverage. He also offers creative chocolate pairings with wine and beer. Chef Romeo is our guest.

As 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. Noelle puts down her spatula for a preview.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

On the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County. Participants Tarit and Sora (Chair of OCAPICA) Tanjasiri of The Crema Caféand Crema Artisan Bakers provide all the tempting details.

For the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think of everything from $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando. <strong>FOODBEAST’s Geoff Kutnick opens the tin for us on these wild chef creations.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a healthy treat.

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

Play

Show 287, August 25, 2018: Jennifer Rolander, Tuxton China Inc.

Jennifer RolanderTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the Nation with scholarships, training, internships and much more.

“At Tuxton, giving back is an important part of our company’s core values, and our continuing partnership with the Careers through Culinary Arts Program gives us the opportunity to help disadvantaged high school students become part of our industry, says Vice President of Business Development Jennifer Rolander. Our continued support of this organization as one of our “Tuxton Cares” partners is a priority for us, and we are looking forward to providing funds for scholarships and their competition plates for years to come!

Tuxton’s Vice President of Business Development, Jennifer Rolander, along with C-CAP Los Angeles Director Lisa Fontanesi, joins us with the details.

Play

August 25: Romeo Chocolates, The Taste, Tuxton China, C-CAP Los Angeles, Tastemakers of OC, FoodBeast’s Spam Restaurant Month

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chocolatier Romeo Garcia, Romeo Chocolates, Long Beach
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times, The Taste
Segment Four: Jennifer Rolander, Tuxton China Inc.
Segment Five: “Tastemakers of Orange County” Benefiting OCAPICA
Segment Six: FOODBEAST’s SPAM Restaurant Month Part One
Segment Seven: FOODBEAST’s SPAM Restaurant Month Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Our congratulations to Chef Andrew & Lauren Gruel on the arrival of (Baby) Jack Stone Gruel. Lauren, Andrew & Jack are all are doing well…

Now a tempting preview of this Saturday’s properly decadent 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…

Chef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages. Think Frozen Hot Chocolate, an ice-blended beverage. He also offers creative chocolate pairings with wine and beer. Chef Romeo is our guest.

As 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. Noelle puts down her spatula for a preview.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

On the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County. Participants Tarit and Sora Tanjasiri of The Crema Café and Crema Artisan Bakers provide all the tempting details.

For the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando. FOODBEAST’s Geoff Kutnick opens the tin for us on these wild creations.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a treat.

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

Romeo GarciaChef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. He is so highly regarded in Long Beach that the buildout of the retail shop was partially underwritten by a successful Kickstarter Campaign.

In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages and plated desserts. Think Frozen Hot Chocolate, an incredibly rich ice-blended beverage.

Romeo Chocolates also offers creative chocolate pairings with wine and beer.

“It’s easy to fall in love with chocolate.  Romeo became enamored with the artistry of design, flavors, and the richness of the story of chocolate-making from around the world.  An avid learner and traveler, Romeo graduated from Ecole Professional School of Chocolate Arts, completed the Master Chocolatier Program in Belgium, and traveled across Europe, South Pacific, and other regions to carefully source chocolates and ingredients.  Proudly made in Long Beach, California.  Enjoy our artisanal, micro-batch chocolate bars and confections!”

Chef Romeo Garcia is our guest.

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.

Jennifer RolanderTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the Nation with scholarships, training, internships and much more.

“At Tuxton, giving back is an important part of our company’s core values, and our continuing partnership with the Careers through Culinary Arts Program gives us the opportunity to help disadvantaged high school students become part of our industry, says Vice President of Business Development Jennifer Rolander. Our continued support of this organization as one of our “Tuxton Cares” partners is a priority for us, and we are looking forward to providing funds for scholarships and their competition plates for years to come!

Tuxton’s Vice President of Business Development, Jennifer Rolander, along with C-CAP Los Angeles Director Lisa Fontanesi, joins us with the details.

Tarit Tanjasiri of Crema CafeOn the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County.

Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County.

The celebration at Argyros Plaza will include food tastings, fun entertainment, and silent and live auctions for guests to enjoy. Tickets are available to the public for $125 for VIP, which allows early entry at 6 p.m., and $85 for General Admission, from 7 p.m. to 9 p.m. More information and tickets can be found here.

Participants Tarit and Sora Park Tanjasiri of The Crema Café and Crema Artisan Bakers provide all the tempting details. (Sora is a Board Member of OCAPICA)

Geoff KutnickFor the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando.

FOODBEAST has curated an impressive lineup of concepts across the United States to share their SPAM® creations. Each item is what FOODBEAST likes to call ‘FOODBEAST Approved’ for taste, creativity and newsworthiness, pushing restaurants to unprecedented lengths of SPAM® innovation.

FOODBEAST’s Geoff Kutnick opens the tin for us on these wild creations.

Locally in Santa Ana (4th Street Market) look for Dos Chinos’ Al Pastor SPAM Papas Fritas. It’s SPAM® marinated in Al Pastor sauce topped with onions, cilantro, sour cream and pineapple served on top of fries.

Andrew and William GruelChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a treat.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chocolatier Romeo Garcia, Romeo Chocolates, Long Beach
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times, The Taste
Segment Four: Jennifer Rolander, Tuxton China Inc.
Segment Five: “Tastemakers of Orange County” Benefiting OCAPICA
Segment Six: FOODBEAST’s SPAM Restaurant Month Part One
Segment Seven: FOODBEAST’s SPAM Restaurant Month Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Show 186, August 27, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

A preview of today’s show and what you need to know for a chance for a free, premium fried chicken sandwich on August 31st to celebrate the last day of National Sandwich Month!

The largest annual gathering of foodservice executives, chefs and restaurateurs in the West is the 2016 Western Foodservice & Hospitality Expo on August 28th to 30th at the Los Angeles Convention Center. It’s for the trade, only. Ron Mathews, Vice President of the Western Foodservice & Hospitality Expo joins us with a preview.

Prominent chefs from across the country are set to return to Los Angeles for the 7th Annual LA Loves Alex’s Lemonade culinary cookout benefiting Alex’s Lemonade Stand Foundation and the fight against childhood cancer on Saturday, September 10, 2016 from 12-4pm at UCLA’s Royce Quad. The event — hosted by Chef Suzanne Goin, business partner Caroline Styne (Lucquesa.o.c.,Tavern) along with Chef David Lentz (The Hungry Cat) – will offer fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, all to fight childhood cancer. Lucques Restaurant Group’s Caroline Styne joins us with an enticing preview.

He’s back…Meathead Goldwyn is the founder, barbecue and grilling whisperer, and hedonism evangelist behind AmazingRibs.com. the world’s most popular outdoor cooking website. His new book is MEATHEAD: The Science of Great Barbecue and Grilling. Just in time for Labor Day cookouts…

Tuxton China Company started business in 1999, but it has a long family history which has contributed to its success.  Three generations of the founding Lam family continue to run Lynn’s and Tuxton China, and with the addition of William Burden (former owner of Burden China Co., Inc.) who became Tuxton’s President in 2001, Tuxton has become one of the top suppliers in the foodservice industry.  In September Tuxton is donating a percentage of their total sales to support the Careers through Culinary Arts Program C-CAP, Tuxton’s Marketing Director, Jennifer Rolander, joins us with all the needed 411.

The Los Angeles Times’ The Taste is back Labor Day Weekend on the backlot at Paramount Pictures Studios in Hollywood. It’s perhaps the ultimate Summer epicurean pop-up and block party featuring the talents of the area’s best chefs, bartenders and restaurateurs. Our guests are Sunday Block Party’s Host, Noelle Carter, Times Test Kitchen Director, and Michael Flood of the L.A. Regional Food Bank.

Chef Curtis Stone’s Maude in Beverly Hills features monthly changing prix fixe menus with the courses designed around a key ingredient. For one very special night San Francisco’s Dominique Crenn (Atelier Crenn and Petit Crenn) is cooking a special benefit menu to support Young Farmers at Maude with Chef Curtis. Curtis Stone and Dominique Crenn join us with the details fresh from an expedition at the Santa Monica Farmers Market.

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

Happy Labor Day Weekend !

Show 186, August 27, 2016: Jennifer Rolander, Marketing Director, Tuxton China, Inc.

Tuxton ChinaIn September Tuxton is donating a percentage of their total sales to support the Careers through Culinary Arts Program (C-CAP,) an extraordinary non-profit that transforms the lives of at-risk high school students through the culinary arts. In Los Angeles alone, C-CAP was able to work with 3,200 students in 22 schools and awarded over $765,000 in scholarships in the 2015-2016 academic year. There are also programs in Arizona, Chicago, New York, Philadelphia, Virginia and Washington D.C.

Note to Chefs & Restaurateurs….

If you’re thinking about buying chinaware in September please support the good work of C-CAP and consider Tuxton China. Your future star employees thank you.

Tuxton China Company started business in 1999, but it has a long family history which has contributed to its success. Back in 1963 T.Y. Lam founded what came to be known as the world famous Chinese Ceramic Arts Import and Export Company. Due to his renowned reputation and the fact that the Chinese Government was privatizing factories, Mr. Lam took over a government factory in order to continue expanding his business.  So in 1989 The Lynn’s Group (which currently makes chinaware for the retail industry) was formed in conjunction with his other business. While the Lynn’s Group continued to grow, Mr. Lam recruited his children to help run the company and keep his legacy alive.  Eventually they opened offices in Hong Kong, China and the United States.  While Lynn’s kept up the retail manufacturing, the company also began to manufacture for numerous well-known companies in the U.S. foodservice industry. This move led to the founding of Tuxton China Inc.

Three generations of the Lam family continue to run Lynn’s and Tuxton China, and with the addition of William Burden (former owner of Burden China Co., Inc.) who became Tuxton’s President in 2001, Tuxton has become one of the top suppliers in the foodservice industry.

For more than a decade, Tuxton has been anchored by its core values of passionate dedication to customer service, excellence in product quality, high integrity, embracing innovation, and last but not least, a positive and humble attitude. These values, along with Tuxton’s dedication to its employees and customers, continue to drive the company to be the best in the industry.

Tuxton’s Marketing Director, Jennifer Rolander, joins us with all the needed 411.

Play

August 27: Western Foodservice Expo, Corti Brothers, LA Loves Alex’s, Meathead Goldwyn, Tuxton China, The Taste, Curtis Stone

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ron Mathews, Vice President, Western Foodservice & Hospitality Expo
Segment Three: Caroline Styne, Lucques Restaurant Group, L.A. Loves Alex’s Lemonade Culinary Benefit
Segment Four: Meathead Goldwyn, AmazingRibs.com, MEATHEAD: The Science of Great Barbecue and Grilling
Segment Five: Jennifer Rolander, Marketing Director, Tuxton China, Inc.
Segment Six: Los Angeles Times The Taste, Preview
Segment Seven: Chefs Curtis Stone (Maude and Gwen) and Dominique Crenn (Altier Crenn and Petit Crenn)

A preview of today’s show and what you need to know for a chance for a free, premium fried chicken sandwich on August 31st to celebrate the last day of National Sandwich Month!

The largest annual gathering of foodservice executives, chefs and restaurateurs in the West is the 2016 Western Foodservice & Hospitality Expo on August 28th to 30th at the Los Angeles Convention Center. It’s for the trade, only. Ron Mathews, Vice President of the Western Foodservice & Hospitality Expo joins us with a preview.

Noted gourmand Darrell Corti of Corti Brothers gourmet grocery and spirit purveyors in Sacramento is the Chairman of the globally respected L.A. International Extra Virgin Olive Oil Competition. We’ll chat about the Southern Hemisphere tasting and lots more, and how the public can sample some of the winning oils at the upcoming L.A. County Fair. TheDailyMeal.com has dubbed him one of the coolest people in food and drink in America.

Prominent chefs from across the country are set to return to Los Angeles for the 7th Annual L.A. Loves Alex’s Lemonade culinary cookout benefiting Alex’s Lemonade Stand Foundation and the fight against childhood cancer on Saturday, September 10, 2016 from 12-4pm at UCLA’s Royce Quad. The event — hosted by Chef Suzanne Goin, business partner Caroline Styne (Lucquesa.o.c.,Tavern) along with Chef David Lentz (The Hungry Cat) – will offer fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, all to fight childhood cancer. Lucques Restaurant Group’s Caroline Styne joins us with an enticing preview.

He’s back…Meathead Goldwyn is the founder, barbecue and grilling whisperer, and hedonism evangelist behind AmazingRibs.com. the world’s most popular outdoor cooking website. His new book is MEATHEAD : The Science of Great Barbecue and Grilling . Just in time for Labor Day cookouts…

Tuxton China Company started business in 1999, but it has a long family history which has contributed to its success.  Three generations of the founding Lam family continue to run Lynn’s and Tuxton China, and with the addition of William Burden (former owner of Burden China Co., Inc.) who became Tuxton’s President in 2001, Tuxton has become one of the top suppliers in the foodservice industry.  In September Tuxton is donating a percentage of their total sales to support the Careers through Culinary Arts Program C-CAP. Tuxton’s Marketing Director, Jennifer Rolander, joins us with all the needed 411.

The Los Angeles Times’ The Taste is back Labor Day Weekend on the backlot at Paramount Pictures Studios in Hollywood. It’s perhaps the ultimate Summer epicurean pop-up and block party featuring the talents of the area’s best chefs, bartenders and restaurateurs. Our guests are Sunday Block Party’s Host, Noelle Carter, Times Test Kitchen Director, and Michael Flood of the L.A. Regional Food Bank.

Chef Curtis Stone’s Maude in Beverly Hills features monthly changing prix fixe menus with the courses designed around a key ingredient. For instance the featured ingredient for August is the Plum. For 2 very special nights San Francisco’s Dominique Crenn (Atelier Crenn and Petit Crenn) is cooking a special benefit menu at the Chef’s Counter at Maude with Chef Curtis. Curtis Stone joins us with the details.

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

Western Foodservice ExpoThe largest annual gathering of foodservice executives, chefs and restaurateurs in the West is the 2016 Western Foodservice & Hospitality Expo on August 28th to 30th at the Los Angeles Convention Center. There will be over 8,000 attendees and 500 exhibitors. It’s for the trade, only.

It’s 3-days of menu trends, state of the art design and décor, and the best in business education.

Ron Mathews, Vice President of the Western Foodservice & Hospitality Expo joins us with a preview.

Prominent chefs from across the country are set to return to Los Angeles for the 7th Annual LA Loves Alex’s Lemonade culinary cookout benefiting Alex’s Lemonade Stand Foundation and the fight against childhood cancer on Saturday, September 10, 2016 from 12-4pm at UCLA’s Royce Quad.

Caroline StyneThe event — hosted by Chef Suzanne Goin, business partner Caroline Styne (Lucquesa.o.c.,Tavern) along with Chef David Lentz (The Hungry Cat) – will offer fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, all to fight childhood cancer.

Joining host Suzanne Goin, Caroline Styne and David Lentz will be another stellar lineup of the nation’s culinary superstars. Returning chefs include Adam Perry LangGiada De Laurentiis, Michael VoltaggioApril BloomfieldNancy SilvertonChris BiancoDonald LinkJonathan WaxmanMichael Cimarusti, and Marc VetriThe founders also announce an outstanding group of first-time participating chefs – Derek DammannAarón SánchezFrank Stitt, Walter Manzke, Dominique Crenn, Timothy Hollingsworth and Ori Menasche. The event will also feature leading vintners and mixologists from around the country.

The day is filled with delicious foods from coast to coast, cocktails for a cause, a treasure trove of children’s activities, live and silent auctions of exclusive experiences and packages as well as the signature Alex’s Lemonade Stand manned by youth volunteers.

From its inception in 2010, the event has sold tickets to capacity and raised over $3.2 million for the Foundation’s efforts in funding research for childhood cancer treatment and cures. In addition to the generous backing of the community, prominent personalities from the entertainment industry – long time attendee Jimmy KimmelLena DunhamLaura DernJoe MantegnaTimothy Olyphant, Kirsten Vangsness and others – have become champions to the cause.

Lucques Restaurant Group’s Caroline Styne joins us with an enticing preview.

Meathead GoldwynHe’s back…Meathead Goldwyn is the founder, barbecue and grilling whisperer, and hedonism evangelist behind AmazingRibs.com. the world’s most popular outdoor cooking website. His new book is MEATHEAD: The Science of Great Barbecue and Grilling. Just in time for Labor Day cookouts…

The emphasis on this encore segment is Meathead’s take on grilling and smoking veggies. Meadhead goes Veghead ! Who knew…?

The founder of the destination website amazingribs.com applies the latest scientific research to barbecuing and grilling, including 200 recipes
for succulent results every time, nothing is more crucial than understanding the science behind the interaction of fire and food.

In this definitive guide to the concepts, methods, and equipment of barbecuing and grilling, “Meathead” Goldwyn shatters the myths that stand in the way of perfection. “Busted” misconceptions include:

Meat should be brought to room temperature before cooking: In fact, cold meat absorbs smoke better.

Hardwood charcoal is better than briquets: Actually, there’s no difference in flavor, and briquets last longer.

Meat needs to rest after grilling to reabsorb its juices: Tests show it does not take up juices but can become cold and overcooked.

Meathead reveals everything backyard heroes need to know, including how to decide when to use a dry rub or a brine and a detailed roundup of equipment—from grills and grates to the best thermometers.

Lavishly designed with full-color photos and illustrations, this book contains all the sure-fire recipes for traditional American favorites: Tennessee Hollerin’ Sauce, Last Meal Ribs, Simon & Garfunkel Chicken, Schmancy Smoked Salmon, Roman-Style No-Knead Pizza, and Ultimate Corn on the Cob.

Tuxton ChinaTuxton China Company started business in 1999, but it has a long family history which has contributed to its success.  Back in 1963 T.Y. Lam founded what came to be known as the world famous Chinese Ceramic Arts Import and Export Company. Due to his renowned reputation and the fact that the Chinese Government was privatizing factories, Mr. Lam took over a government factory in order to continue expanding his business. So in 1989 The Lynn’s Group (which currently makes chinaware for the retail industry) was formed in conjunction with his other business.

While the Lynn’s Group continued to grow, Mr. Lam recruited his children to help run the company and keep his legacy alive.  Eventually they opened offices in Hong Kong, China and the United States. While Lynn’s kept up the retail manufacturing, the company also began to manufacture for numerous well-known companies in the U.S. foodservice industry. This move led to the founding of Tuxton China Inc.

Three generations of the Lam family continue to run Lynn’s and Tuxton China, and with the addition of William Burden (former owner of Burden China Co., Inc.) who became Tuxton’s President in 2001, Tuxton has become one of the top suppliers in the foodservice industry.

For more than a decade, Tuxton has been anchored by its core values of passionate dedication to customer service, excellence in product quality, high integrity, embracing innovation, and last but not least, a positive and humble attitude. These values, along with Tuxton’s dedication to its employees and customers, continue to drive the company to be the best in the industry.

In September Tuxton is donating a percentage of their total sales to support the Careers through Culinary Arts Program (C-CAP,) an extraordinary non-profit that transforms the lives of at-risk high school students through the culinary arts. In Los Angeles alone, C-CAP was able to work with 3,200 students in 22 schools and awarded over $765,000 in scholarships in the 2015-2016 academic year. There are also programs in Arizona, Chicago, New York, Philadelphia, Virginia and Washington D.C.

Tuxton’s Marketing Director, Jennifer Rolander, joins us with all the needed 411.

Noelle CarterThe Los Angeles Times’ The Taste is back Labor Day Weekend on the backlot at Paramount Pictures Studios in Hollywood. It’s perhaps the ultimate epicurean pop-up and block party featuring the talents of chefs, bartenders and restaurateurs. Our guests are Sunday Block Party’s Host, Noelle Carter, Times Test Kitchen Director, and Michael Flood of the L.A. Regional Food Bank.

A panel of the Sunday Block Party hosted by Noelle Carter is “Waste Not Want Not : Sustainable Uses for Food Waste.” It’s at 12:45 p.m. on September 4th. on the Taste Bar Stage. Noelle is the moderator and Michael Flood of the Los Angeles Regional Food Bank is a panelist.

Curtis StoneChef Curtis Stone’s Maude in Beverly Hills features monthly changing prix fixe menus with the courses designed around a key ingredient. For instance, the featured ingredient for August is the Plum.

For 2 very special nights San Francisco’s Dominique Crenn (Atelier Crenn and Petit Crenn) is cooking a spectacular benefit menu at the Chef’s Counter at Maude with Chef Curtis. Curtis Stone joins us with the tantalizing details.

It’s been quite a year for Chef Dominique Crenn. She was named the World’s Best Female Chef by San Pellegrino’s World’s 50 Best Restaurants list. She was also nominated for a James Beard Award for Best Chef: West.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ron Mathews, Vice President, Western Foodservice & Hospitality Expo
Segment Three: Caroline Styne, Lucques Restaurant Group, L.A. Loves Alex’s Lemonade Culinary Benefit
Segment Four: Meathead Goldwyn, AmazingRibs.com, MEATHEAD: The Science of Great Barbecue and Grilling
Segment Five: Jennifer Rolander, Marketing Director, Tuxton China, Inc.
Segment Six: Los Angeles Times The Taste, Preview
Segment Seven: Chefs Curtis Stone (Maude and Gwen) and Dominique Crenn (Altier Crenn and Petit Crenn)