Show 485, July 30, 2022: Executive Chef Lincoln Carson, Mes Amis, Hollywood, CA Part One

Lincoln Carson of Mes Amis

Mes Amis, a new generation French-inspired brasserie from celebrated chef Lincoln Carson (Coast Range and Vaquero Bar, Solvang) and Ten Five Hospitality is now open at Thompson Hotel – A Hyatt Hotel in Hollywood’s Vinyl District, an emerging culinary destination. The restaurant draws inspiration from the golden era of Hollywood and is evocative of the neighborhood spirit of bustling cafes, bistros, and brasseries from Paris to Lyon. Decidedly approachable in its ethos, Carson and Ten Five created Mes Amis out of a desire to offer guests an effortlessly chic yet relaxed neighborhood atmosphere, where close friends and family can gather to enjoy great cooking, cocktails, and wine for any occasion or no occasion at all.” Executive Chef Lincoln Carson takes a break from the kitchen and is our guest.

“Rooted in French style and technique and brought to life through local ingredients and purveyors from around the world, Carson’s broad menu is an invitation for any occasion. Carson’s contemporary take on classic brasserie fare encourages guests to convene for a casual weeknight bite, while large format entrees inspire group gatherings. Pristine offerings from an expansive raw bar include East and West Coast Oysters and Maine Scallop Crudo, with plates such as Chicory Salad with fourme d’ambert, citrus, walnut, and Steak Tartare with “everything lavash” showcasing California interpretations of traditional French dishes.”

“Entrees include Steak Frites, French Onion Burger with raclette and caramelized onions, Smoked Liberty Duck, and Niman Ranch Country Pork Chop with crispy brussels sprouts. Large format presentations such as 45-Day Dry Aged Prime Ribeye with potato-onion rolls and Whole Roasted Pasture Chicken further nod to everyday French favorites. Carson’s pastry expertise is revealed in whimsical renditions of classic French desserts including Chocolate Soufflé with chartreuse verte; Pavlova with rose geranium and Harry’s Berries strawberries; and Gateaux St. Honoré with pecan mousseline, puff pastry and caramel.”

“Designed to complement Carson’s menu, the beverage program features a comprehensive wine list of predominantly French and Californian producers, along with thoughtfully selected wines by the glass. Cocktail offerings named in honor of Mes Amis’ photography collection of Old Hollywood scenes and icons include the Safari Party with London dry gin, Lillet Blanc, Gran Classico Bitter, bubbles, lemon and thyme, as well as Happy Birthday No. 35 with rye whiskey, Dubonnet Rouge, herbs de Provence and bitters. An extensive range of classic and eclectic champagne offerings lends further levity to the Mes Amis experience with nightly selections presented tableside on a roving champagne cart.”

“Mes Amis is open for dinner service with plans to debut brunch in the months ahead. Being open 7 nights is also in the future plans. The restaurant is open Tuesdays through Saturdays from 6:00 p.m. to 10:00 p.m. with reservations available 7 days in advance on Resy.”

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Show 485, July 30, 2022: Executive Chef Lincoln Carson, Mes Amis, Hollywood, CA Part Two

Lincoln Carson of Mes Amis

Mes Amis, a new generation French-inspired brasserie from celebrated chef Lincoln Carson (Coast Range and Vaquero Bar, Solvang) and Ten Five Hospitality is now open at Thompson Hotel – A Hyatt Hotel in Hollywood’s Vinyl District, an emerging culinary destination. The restaurant draws inspiration from the golden era of Hollywood and is evocative of the neighborhood spirit of bustling cafes, bistros, and brasseries from Paris to Lyon. Decidedly approachable in its ethos, Carson and Ten Five created Mes Amis out of a desire to offer guests an effortlessly chic yet relaxed neighborhood atmosphere, where close friends and family can gather to enjoy great cooking, cocktails, and wine for any occasion or no occasion at all.” Executive Chef Lincoln Carson continues as our guest.

“Rooted in French style and technique and brought to life through local ingredients and purveyors from around the world, Carson’s broad menu is an invitation for any occasion. Carson’s contemporary take on classic brasserie fare encourages guests to convene for a casual weeknight bite, while large format entrees inspire group gatherings. Pristine offerings from an expansive raw bar include East and West Coast Oysters and Maine Scallop Crudo, with plates such as Chicory Salad with fourme d’ambert, citrus, walnut, and Steak Tartare with “everything lavash” showcasing California interpretations of traditional French dishes.”

“Entrees include Steak Frites, French Onion Burger with raclette and caramelized onions, Smoked Liberty Duck, and Niman Ranch Country Pork Chop with crispy brussels sprouts. Large format presentations such as 45-Day Dry Aged Prime Ribeye with potato-onion rolls and Whole Roasted Pasture Chicken further nod to everyday French favorites. Carson’s pastry expertise is revealed in whimsical renditions of classic French desserts including Chocolate Soufflé with chartreuse verte; Pavlova with rose geranium and Harry’s Berries strawberries; and Gateaux St. Honoré with pecan mousseline, puff pastry and caramel.”

“Mes Amis is open for dinner service with plans to debut brunch in the months ahead. The eventual goal of 7 nights for dinner is also in the plans. The restaurant is open Tuesdays through Saturdays from 6:00 p.m. to 10:00 p.m. with reservations available 7 days in advance on Resy.”

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Show 405, December 26, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Happy New Year and surely brighter horizons in 2021.  …We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Chef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s a warm, bracingly honest memoir that also gives us an insider’s look at the vegetarian movement.” “Thanks to her beloved cookbooks and groundbreaking work as the opening chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables.” We’re walking the local Farmers Market with Chef Deborah Madison.

When we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles. Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November, Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen-bakery located at Crave Collective under the umbrella of Crave Delivery. Chef Lincoln, a resident of the picturesque Santa Ynez Valley, is now back in California to launch the Coast Range Restaurant in Solvang. It’s contemplated as a premier seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program. Chef Lincoln joins us with rolling pin in hand.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with Part 2 of his quarterly update on the Las Vegas dining scene. He’ll provide an insider’s overview of what’s new including the diverse food offerings at local food personality Jolene Mannina’s Vegas Test Kitchen on Fremont Street in Downtown. Al also remembers visionary entrepreneur Tony Hsieh (co-founder of Zappos) who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas. It was ultimately a $350 million dollar investment.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s provided the list of “Top Ten Specialty Produce Items” as determined by real sales figures.  Robert joins us to share the always eagerly anticipated list. It’s no surprise that the ultimate comfort food, Melissa’s Dutch Yellow Potatoes, ranks in 1st place. This is actually the 10th year for this distinction. Next Saturday Robert returns to present more of his insightful “Produce Trends Forecast for 2021.”

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we continue the all-important Holiday dining season. Chef Andrew updates us on the early progress for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home for New Year’s Eve. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rib Roast? Chef Andrew suggests the reverse sear. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 405, December 26, 2020: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part One

Lincoln Carson of Bon TempsWhen we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles.

Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen bakery located at Crave Collective under the umbrella of Crave Delivery. It’s delivery and takeout with premium breakfast pastries and decadent desserts.

Chef Lincoln, a resident of the Santa Ynez Valley, is back in California to launch the Coast Range Restaurant in Solvang. It’s a premier California costal seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) Lincoln’s partners are Chef Anthony Carron (800 Degrees and Top Round) and Chef Steven Fretz (Top Round and Church Key.) It’s a labor of love for each of the culinary participants. All are alums of the San Francisco-based Michael Mina Restaurant Group.

At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program.

Chef Lincoln joins us with whisk securely in hand.

Play

Show 405, December 26, 2020: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part Two

Lincoln Carson of Bon TempsWhen we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles.

Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen bakery located at Crave Collective under the umbrella of Crave Delivery. It’s delivery and takeout with premium breakfast pastries and decadent desserts.

Chef Lincoln, a resident of the Santa Ynez Valley, is back in California to launch the Coast Range Restaurant in Solvang. It’s a premier California costal seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) Lincoln’s partners are Chef Anthony Carron (800 Degrees and Top Round) and Chef Steven Fretz (Top Round and Church Key.) It’s a labor of love for each of the culinary participants. All are alums of the San Francisco-based Michael Mina Restaurant Group.

At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program.

Chef Lincoln continues with us rolling pin in hand.

Play

December 26: Deborah Madison, Lincoln Carson, Al Mancini, Melissa’s Produce Trends Forecast for 2021

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part One
Segment Three: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part Two
Segment Four: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part One
Segment Five: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part Two
Segment Six: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Seven: Robert Schueller, Melissa’s “Prince of Produce,” with the Produce Trends Forecast for 2021
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Happy New Year and brighter horizons in 2021. …We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Chef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s a warm, bracingly honest memoir that also gives us an insider’s look at the vegetarian movement.” “Thanks to her beloved cookbooks and groundbreaking work as the opening chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables.” We’re walking the local Farmers Market with Chef Deborah Madison.

When we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles. Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen- bakery located at Crave Collective under the umbrella of Crave Delivery. Chef Lincoln, a resident of the Santa Ynez Valley, is now back in California to launch the Coast Range Restaurant in Solvang. It’s a premier seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program. Chef Lincoln joins us with rolling pin in hand.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with Part 2 of his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview of what’s new including the food and libations at the Circa Resort in Downtown Las Vegas and local food personality Jolene Mannina’s Vegas Test Kitchen on Fremont Street. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s provided the list of “Top Ten Specialty Produce Items” as determined by real sales figures. Robert joins us to share the always anticipated list. It’s no surprise that the ultimate comfort food, Melissa’s Dutch Yellow Potatoes, ranks in 1st place. This is actually the 10th year for this distinction. Next Saturday Robert returns to present more of his “Produce Trends Forecast for 2021.”

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we continue the all-important Holiday dining season. Chef Andrew updates us on the early progress for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rob Roast? We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Cookbook Author Deborah MadisonChef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s a warm, bracingly honest memoir that also gives us an insider’s look at the vegetarian movement.”

“Thanks to her beloved cookbooks and groundbreaking work as the opening chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables.”

“She profoundly changed the way generations of Americans think about cooking with vegetables, helping to transform “vegetarian” from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years as an ordained Buddhist priest, coming of age in the midst of counterculture San Francisco. In this charmingly intimate and refreshingly frank memoir, she tells her story—and with it the story of the vegetarian movement—for the very first time.”

Madison’s “insightful memoir” (The Wall Street Journal) is “a true delight to read as she uncovers her love for all real foods, peeling off layer by layer like an onion, recounting her own personal, culinary, and gardening experiences” (Lidia Bastianich).

“From her childhood in Big Ag Northern California to working in the kitchen of the then-new Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well.”

“Deborah Madison is the award-winning author of fourteen cookbooks, including The New Vegetarian Cooking for Everyone and Vegetable Literacy. Her books have received four James Beard Foundation awards and five awards from the IACP; in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. She lives just outside of Santa Fe, New Mexico.”

We’re walking the local Farmers Market with Chef Deborah Madison.

Lincoln Carson of Bon TempsWhen we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles.

Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen bakery located at Crave Collective under the umbrella of Crave Delivery. It’s delivery and takeout with premium breakfast pastries and decadent desserts.

Chef Lincoln, a resident of the Santa Ynez Valley, is back in California to launch the Coast Range Restaurant in Solvang. It’s a premier California costal seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) Lincoln’s partners are Chef Anthony Carron (800 Degrees and Top Round) and Chef Steven Fretz (Top Round and Church Key.)

At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program.

Chef Lincoln joins us with whisk securely in hand.

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.

Al joins us with Part 2 of his quarterly update on the Las Vegas dining scene. He’ll share an insider’s overview of what’s new including the food and libations at the Circa Resort in Downtown Las Vegas and local food personality Jolene Mannina’s Vegas Test Kitchen on Fremont Street. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur distinguished, resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s provided the list of “Top Ten Specialty Produce Items” as determined by real sales figures. Robert joins us to share the always anticipated list.

It’s no surprise that the ultimate comfort food, Melissa’s Dutch Yellow Potatoes, ranks in 1st place. This is actually the 10th year for this distinction.

Next Saturday Robert returns to present more of his “Produce Trends Forecast for 2021.”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we’re in the all-important Holiday dining season.

Chef Andrew updates us on the early progress for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant workers. It’s gaining attention nationally.

Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rib Roast? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part One
Segment Three: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part Two
Segment Four: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part One
Segment Five: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part Two
Segment Six: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Seven: Robert Schueller, Melissa’s “Prince of Produce,” with the Produce Trends Forecast for 2021
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”