Show 289, September 8, 2018: Rob Rubens, Proprietor & Head Distiller, R6 Distillery & Smoky Hollow Tasting & Taproom, El Segundo

Rob RubensEl Segundo’s R6 Distillery & Smoky Hollow Tasting & Taproom was established in 2014 by Head Distiller Rob Rubens. Rob fell in love with the mystery and art of distillation after his first (and unplanned) trip to Old New Orleans Rum Distillery. He realized it was time for a change.

After scraping together savings, visiting plenty of distilleries and breweries, it was time to perhaps start another great wave. Coupling his experience with the desire to bring quality spirits to greater Los Angeles, Rob decided to open this speakeasy inspired distillery for everyone to enjoy.

Product highlights include R6 Vodka, R6 Blue Corn Bourbon, R6 Bourbon, R6 Rye, R6 Single Malt Whiskey, R6 Wheat Whiskey and R6 Rum.

There is a real Mixologist creating the signature cocktails in the Tasting Room. Think Smoked Old Fashioned with R6 Smoked Bourbon, sugar, and Ango Orange.

Play

Show 237, August 19, 2017: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s bubbling over 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…

Travel journalists and chefs Phyllis Hinz and Lamont Mackay have taken on a new life chapter as the well-traveled, “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

Time to pull the cork on another installment of accessible wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange. What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines. Also, the new Spanish and Italian whites matched with seafood. A myriad of appealing possibilities…

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles. Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. Their Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season. Chef Ida grew up with Hatch Chiles.

Santa Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

Our always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah. We’ll reel him in from the kitchen for a visit.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 237, August 19, 2017: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana

Brian and Robin ChristensonSanta Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

“We are locavores, grain nerds, and control freaks so we decided to actually make our booze the long way: from grain rather than pre-made spirit. We mill it, mash it, ferment it, distill it, and, in the case of whiskey, barrel age it (which means we will not have a 9-year old Bourbon to sell until 9 years from now).”

“The Founder, Brian Christenson, had a bootlegging great-grandfather, Fred P. Armbrust. Fred had a still on his dairy farm hidden in the basement behind secret passageways. He would covertly provide his local farmers with his “good spirits”. Brian’s dream is to carry on Fred’s passion by providing “good spirits” to our very own neighborhood, legally, of course!”

Brian and Robin Christenson, longtime Santa Ana residents, had heard stories of the midcentury “Blinking Owl Bar” on the corner of Birch and Third Streets, known for an iconic owl sign that would “blink”. Inspired by the craft cocktail movement, the farm-to-table food movement, and current thriving craft distilleries, the husband and wife team saw an opportunity to bring a local distillery to the neighborhood, paying homage to the history of Santa Ana.”

Brian & Robin step out from behind the long bar in their Tasting Room to join us.

Play

Show 237, August 19, 2017: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Continue…

Brian and Robin ChristensonSanta Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.’

The Products

BLINKING OWL VODKA
42.5% ABV (85 PROOF)
“Blinking Owl Vodka has stunning earthiness, subtle flavor and rich, full-bodied mouth feel. Distilled in house from organic wheat grown in California, and our unique twist from the organic malted barley that was added to the mash bill adding hints of sweet vanilla and caramel. Distilled in our Carl still from Germany (that includes 34 rectification plates alongside a pot still), Blinking Owl Vodka transfers the essence from the grain it was made from to the glass.”

BLINKING OWL
OC ORANGE
Flavored Vodka
42.5% ABV (85 PROOF)
“Beginning with our beautiful Vodka, we add 130 pounds of whole Valencia oranges that come from Heritage Museum of Orange County. We hand-cut the oranges and let the entire orange soak (including flesh, pith, juice and peel) in the Vodka overnight. The vodka is then re-distilled with oranges added to our vapor basket in the still. The combination of natural orange macerations and vapor distillation to an already rich, sweet vodka base creates a true orange essence to this flavored vodka that is full-bodied and delicious. Heritage Museum of Orange County.”

BLINKING OWL AQUAVIT
42.5% ABV (85 PROOF)
“We set out to make an aquavit reminiscent of the great Aquavits of Scandinavia but with a California twist. After crafting our base spirit with organic wheat and malted barley, we macerate 10 gorgeous organic botanicals (with a final steep in Caraway, leaving a natural golden hue). The primary flavors of our Aquavit are caraway, fresh dill, and hibiscus (the flower of Santa Ana), with undertones of fennel and cardamom. The result is a complex aquavit that can served chilled as a digestif or can add incredible flavors to a variety of cocktails.”

OLD TOM Barrel Vacationed GIN
48% ABV (96 PROOF)
“Our super special limited release of Old Tom Barrel Vacationed Gin is coming out soon!

We get a limited number of late harvest semillon wine barrels from a prestigious Napa producer each year. These particular barrels not only allow the Gin to age, but they also impart a hint of sweetness from the late harvest semillon they were previously holding.

This BARREL VACATIONED OLD TOM GIN basically took a vacation in the barrels for approximately 3 months, got a nice tan, and picked up a lucious hint of sweetness (thus we categorized it as an Old Tom). No sugar, flavoring, or coloring was added. The end result is pure, delicious liquid gold!”

Many have been waiting and asking to get on the presale list. The Gin is ready, it will be bottled soon at 48% ABV and released late-August. Each bottle will be numbered for this annual release and will only be sold from our tasting room.

This is owner, Robin Christenson’s, personal favorite and she having a very tough time not buying all of this gin herself. BUT she has decided to find it in her heart to share (at least some of it).”

Play

August 19: The Cooking Ladies, Wine Exchange, Melissa’s Hatch Chiles, Blinking Owl Distillery

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part One
Segment Three: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part Two
Segment Four: Kyle Meyer, Wine Exchange, Wine Pairing Wisdom
Segment Five: Melissa’s Corporate Chef, Ida Rodriguez. Melissa’s Hatch Chile Cookbook
Segment Six: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part One
Segment Seven: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part Two
Segment Eight: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group

Now a tantalizing preview of this Saturday’s bubbling over 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…

Travel journalists and chefs Phyllis Hinz and Lamont Mackay have taken on a new life chapter as the well-traveled, “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

Time to pull the cork on another installment of accessible wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange. What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines. Also, the new Spanish and Italian whites matched with seafood. A myriad of appealing possibilities…

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles. Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. Their Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season. Chef Ida grew up with Hatch Chiles.

Santa Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

Our always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah. We’ll reel him in from the kitchen for a visit.

All of this and heaping helpings of extra deliciousness on this week’s show!

Phyllis Hinz and Lamont Mackay are the Cooking LadiesAccomplished travel journalists and chefs, Phyllis Hinz and Lamont Mackay. have taken on a new life chapter as the well-traveled “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

In Let’s Get Grilling, The Cooking Ladies set their GPS coordinates to North America’s greatest grilling destinations, with over a hundred ready-to-grill recipes inspired by their travels. The Cooking Ladies highlight North American grilling cuisine at its finest. It’s a testament to the people and places that make this food all that it can be.

Interspersed with freewheeling tales of life on the road, Let’s Get Grilling maps out easy-to-follow directions for preparing the best smoked meats, grilled veggies, cookout staples, and much more.

The book chronicles their latest adventure, collecting tales of culinary and cultural encounters from roadhouses to back country smoke pits, with recipes that pay tribute to the do-it-yourself spirit of the classic North American cookout.

Having surveyed a whole continent of grilling ideas, The Cooking Ladies encourage readers to expand their own horizons with regional specialties like Hot Brown and Brined Turkey Breast or Loco Moco, alongside dozens of unbeatable recipes for ribs, roasts, chicken wings, pork loin, grilled veggies, and much, much more.

Kyle Meyer of Wine ExchangeTime to pull the cork on another installment of accessible wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange. What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines.

Also, the new Spanish and Italian whites matched with seafood. A myriad of appealing possibilities…

Chef Ida Rodriquez of Melissas World Variety ProduceHatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of the chiles and the texture of the thick walls of the chile pod becomes lusciously rich. These unique qualities, and the pepper’s variable heat (unlike other chile peppers, Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch, New Mexico.

Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. From now through mid-September Melissa’s will be sponsoring weekend Hatch Chile Roasting parties at area supermarkets including at select Gelson’s and Bristol Farms. Check the Melissa’s website for locations, dates and times.

Melissa’s Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season.

Brian and Robin ChristensonSanta Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

“We are locavores, grain nerds, and control freaks so we decided to actually make our booze the long way: from grain rather than pre-made spirit. We mill it, mash it, ferment it, distill it, and, in the case of whiskey, barrel age it (which means we will not have a 9-year old Bourbon to sell until 9 years from now).”

“The Founder, Brian Christenson, had a bootlegging great-grandfather, Fred P. Armbrust. Fred had a still on his dairy farm hidden in the basement behind secret passageways. He would covertly provide his local farmers with his “good spirits”. Brian’s dream is to carry on Fred’s passion by providing “good spirits” to our very own neighborhood, legally, of course!”

Brian and Robin Christenson, longtime Santa Ana residents, had heard stories of the midcentury “Blinking Owl Bar” on the corner of Birch and Third Streets, known for an iconic owl sign that would “blink”. Inspired by the craft cocktail movement, the farm-to-table food movement, and current thriving craft distilleries, the husband and wife team saw an opportunity to bring a local distillery to the neighborhood, paying homage to the history of Santa Ana.”

Brian & Robin step out from behind the long bar in their Tasting Room to join us.

BLINKING OWL VODKA
42.5% ABV (85 PROOF)
“Blinking Owl Vodka has stunning earthiness, subtle flavor and rich, full-bodied mouth feel. Distilled in house from organic wheat grown in California, and our unique twist from the organic malted barley that was added to the mash bill adding hints of sweet vanilla and caramel. Distilled in our Carl still from Germany (that includes 34 rectification plates alongside a pot still), Blinking Owl Vodka transfers the essence from the grain it was made from to the glass.”

BLINKING OWL
OC ORANGE
Flavored Vodka
42.5% ABV (85 PROOF)
“Beginning with our beautiful Vodka, we add 130 pounds of whole Valencia oranges that come from Heritage Museum of Orange County. We hand-cut the oranges and let the entire orange soak (including flesh, pith, juice and peel) in the Vodka overnight. The vodka is then re-distilled with oranges added to our vapor basket in the still. The combination of natural orange macerations and vapor distillation to an already rich, sweet vodka base creates a true orange essence to this flavored vodka that is full-bodied and delicious. Heritage Museum of Orange County.”

BLINKING OWL AQUAVIT
42.5% ABV (85 PROOF)
“We set out to make an aquavit reminiscent of the great Aquavits of Scandinavia but with a California twist. After crafting our base spirit with organic wheat and malted barley, we macerate 10 gorgeous organic botanicals (with a final steep in Caraway, leaving a natural golden hue). The primary flavors of our Aquavit are caraway, fresh dill, and hibiscus (the flower of Santa Ana), with undertones of fennel and cardamom. The result is a complex aquavit that can served chilled as a digestif or can add incredible flavors to a variety of cocktails.”

OLD TOM Barrel Vacationed GIN
48% ABV (96 PROOF)
“Our super special limited release of Old Tom Barrel Vacationed Gin is coming out soon!

We get a limited number of late harvest semillon wine barrels from a prestigious Napa producer each year. These particular barrels not only allow the Gin to age, but they also impart a hint of sweetness from the late harvest semillon they were previously holding.

This BARREL VACATIONED OLD TOM GIN basically took a vacation in the barrels for approximately 3 months, got a nice tan, and picked up a lucious hint of sweetness (thus we categorized it as an Old Tom). No sugar, flavoring, or coloring was added. The end result is pure, delicious liquid gold!”

Many have been waiting and asking to get on the presale list. The Gin is ready, it will be bottled soon at 48% ABV and released mid August. Each bottle will be numbered for this annual release and will only be sold from our tasting room.

This is owner, Robin Christenson’s, personal favorite and she having a very tough time not buying all of this gin herself. BUT she has decided to find it in her heart to share (at least some of it).”

Andrew and William GruelOur always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah.

We’ll reel him in from the Slapfish kitchen in Sandy, Utah for a visit. (This is actually the 2nd Slapfish in Utah.)

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part One
Segment Three: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part Two
Segment Four: Kyle Meyer, Wine Exchange, Wine Pairing Wisdom
Segment Five: Melissa’s Corporate Chef, Ida Rodriguez. Melissa’s Hatch Chile Cookbook
Segment Six: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part One
Segment Seven: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part Two
Segment Eight: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group

Show 60, February 8, 2013: Paul Gstrein, Executive Chef, Bayside Restaurant

The Winter Olympics in Sochi is underway. Russia is on peoples’ minds.

Paul Gstrein of Bayside RestaurantPaul Gstrein, the long-time (Austria-born) executive chef at Bayside Restaurant in Newport Beach has been inspired by Russia, too. For the duration of the Games Paul will be featuring Russian dishes as appetizers, entrees, and even desserts. How about Beef Short Rib Borscht and Berkshire Pork Tenderloin Stroganoff?

Thus far the most ordered appetizer is the Russian Oyster Shooter with vodka, tomato, and horseradish. On the entrée side the big winner is Beef Short Rib Borscht with Russian fingerling potatoes, beets, bacon and Brussels sprouts.

Please note that not every appetizer or entrée on the special Russian menu will be available each night.

Play

Show 39, August 17, 2013: Gabriel Dion, Bar Manager at Broadway by Amar Santana, Laguna Beach

Moscow MuleThe rich history of the classic Moscow Mule Cocktail.

The Moscow Mule is a classic cocktail created in the Golden Age of Hollywood at the fabled Cock ‘n Bull restaurant on The Sunset Strip. Every Hollywood star of the period frequented the place because nobody was bothered. They were known for good food, potent libations, and a festive atmosphere.

The Mule is vodka, ginger beer, and lime juice and served in a chilled copper mug. It’s particularly refreshing. The secret is to use a premium quality, spicy ginger beer.

An excellent contemporary version is proudly served locally at Broadway by Amar Santana in Laguna Beach. Bar Manager Gabriel Dion was with us to
profile their distinctive Moscow Mule.

It’s so popular with the regulars at Broadway that it’s not even listed on the cocktail menu. The restaurant is modest in size and on a busy night they will serve some 50 Moscow Mules in the proper, chilled copper mug.

The twist is that they concoct their own ginger beer on-site for the cocktail using fresh ginger. The from-scratch base is brewed in small batches, carbonated overnight, and then dispensed from a keg using a draft beer tap.

Play

August 17: Adam Perry Lang, Lawry’s The Prime Rib, Lemonade, Moscow Mules, Angels / Ducks Catering

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Executive Chef Gretchen Beaumarchais, Angel Stadium for ARAMARK
Segment Three: Alan Jackson, Chef/Proprietor of Lemonade Part One
Segment Four: Alan Jackson, Chef/Proprietor of Lemonade Part Two
Segment Five: Gina Doyle, General Manager of Lawry’s The Prime Rib in Beverly Hills
Segment Six: Chef Adam Perry Lang
Segment Seven: Gabriel Dion, Bar Manager at Broadway by Amar Santana, Laguna Beach
Segment Eight: Kedric Francis, Executive Editor of Coast Magazine and Orange County Register Magazine

Please join us each week at our new starting time of 10:00 a.m.

Jet and Producer Andy previewed the show now in it’s 11th month on AM 830 KLAA. Thanks to all of our loyal listeners for your support! We love your positive feedback.

On August 24th we’ll be broadcasting from the new Bristol Farms store at 3105 Wilshire Blvd. in Santa Monica from 10:00 a.m. until 12 Noon. Melissa’s will be there roasting Hatch Chiles. They will also be sampling the best creations from the Melissa’s Hatch Chile Cookbook.

Bristol Farms will also be sampling their propriety Hatch Chile creations from Bristol Kitchens in the store.

Gretchen BeaumarchaisGretchen Beaumarchais, the executive chef for ARAMARK at Angel Stadium, is with us. Chef Gretchen is well-known in Anaheim from her long tenure at Honda Center. Fortunately for the Angels and their loyal fans she moved across the street to Angel Stadium this season.

She is responsible for all foodservice at the facility including the Knothole and Diamond Clubs. Chef Gretchen also feeds the media. One of her first assignments this season was revamping the menu at the Knothole Club which is available to stadium guests with a ticket.

A little known fact is that the facilities are available for meetings and conferences when the Angels are on the road. Chef Gretchen also has created the well-received reception meals for weddings at The Stadium.

Chef Gretchen characterizes her food as “clean, seasonal, straightforward, tasty, and delicious.”

Alan Jackson of LemonadeChef Alan Jackson has an extensive background in fine dining and high profile event catering. In 2008 he opened his first Lemonade in West Hollywood. Downtown Los Angeles followed within days. He characterizes it as a modern cafeteria serving Southern California comfort food.

The concept has caught on quickly. The 11th location, the first in Orange County, will launch next week in Fashion Island in Newport Beach. Fashion Island will have a wood burning oven for roasting vegetables and flatbreads and a rotisserie for preparing whole roast rib-eye, leg of lamb and chicken. It will be a destination for dinner.

On National Lemonade Day, Tuesday, August 20th, Lemonade will donate all proceeds of lemonade sold at all of their locations to The Painted Turtle. The Painted Turtle is a non-profit dedicated to providing life-changing camp experiences for children with serious medical conditions.

In late October The Lemonade Cookbook will be released It was written by Alan Jackson and award-winning cookbook author JoAnn Cianciulli.

Gina Doyle of Lawty's The Prime RibLawry’s The Prime Rib is celebrating the 75th Anniversary of the original restaurant on Restaurant Row in Beverly Hills this year. Gina Doyle, the General Manager, is with us to talk about this memorable landmark operation that is still proudly family-owned.

Gina has the honor of being the first female GM in the company at The Tam O’Shanter Inn and now at the flagship Lawry’s The Prime Rib in Beverly Hills. All of the employees at the restaurants are known as co-workers but Gina started as a server at Lawry’s.

Change at Lawry’s doesn’t come easily, or taken lightly, but a new menu item was introduced this month. It’s the first new entrée in some two decades! It’s a grilled Lawry’s Ribeye Steak! Every Ribeye is grilled to order. The steak is served with Scallop Potatoes and Crispy Fried Onions.

Adam Perry Lang BBQ at Jimmy Kimmel Live studios in HollywoodAdam Perry Lang is a well-known fine-dining chef from New York. Along the way he developed a fascination with grilling meats and serious BBQ. Until Sept. 5th on Tuesday, Wednesday, and Thursday from 11 a.m. to 3:00 p.m. Chef Lang is in back of the “Jimmy Kimmel Live” Theater in Hollywood serving his award-winning grilled meats at his Back Lot BBQ.

He’s working off a 45-foot trailer housing his custom BBQ, a chimney, and smoker.

His best-selling BBQ cookbook, Serious Barbecue, is finally back in print. It’s also for sale at the Back Lot BBQ. If you buy it there Chef Lang will autograph it for you.

Moscow MuleThe Moscow Mule is a classic cocktail created in the Golden Age of Hollywood at the fabled Cock ‘n Bull restaurant on The Sunset Strip. Every Hollywood star of the period frequented the place because nobody was bothered. They were known for good food, potent libations, and a festive atmosphere.

The Mule is vodka, ginger beer, and lime juice and served in a chilled copper mug. It’s particularly refreshing. The secret is to use a premium quality, spicy ginger beer.

An excellent contemporary version is proudly served locally at Broadway by Amar Santana in Laguna Beach. Bar Manager Gabriel Dion is with us to
profile their distinctive Moscow Mule.

It’s so popular with the regulars at Broadway that it’s not even listed on the cocktail menu. The restaurant is modest in size and on a busy night they will serve some 50 Moscow Mules in the proper, chilled copper mug.

The twist is that they concoct their own ginger beer on-site for the cocktail using fresh ginger. The from-scratch base is brewed in small batches, carbonated overnight, and then dispensed from a keg using a draft beer tap.

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur regular roving travel correspondent, Kedric Francis, joins us. Kedric is the debonair Executive Editor of both Coast Magazine and The Orange County Register Magazine.

A hot button issue in dining is the advisability of kids in fine-dining restaurants. Is it ever appropriate to restrict guests in a restaurant to adults? Is it even right for the restaurateur to make this call? Kedric and Chef Jet get into a roundtable discussion on this. How do you feel ?

Are special Children’s menus in restaurants a good thing? That’s discussed, too.

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Executive Chef Gretchen Beaumarchais, Angel Stadium for ARAMARK
Segment Three: Alan Jackson, Chef/Proprietor of Lemonade Part One
Segment Four: Alan Jackson, Chef/Proprietor of Lemonade Part Two
Segment Five: Gina Doyle, General Manager of Lawry’s The Prime Rib in Beverly Hills
Segment Six: Chef Adam Perry Lang
Segment Seven: Gabriel Dion, Bar Manager at Broadway by Amar Santana, Laguna Beach
Segment Eight: Kedric Francis, Executive Editor of Coast Magazine and Orange County Register Magazine

Show 24, April 6, 2013: Chef Jet Tila

K-Zo in Culver CityIt’s the “Best Bite of the Week”.

For Jet it’s the omakase (“trust the chef”) sushi experience at K-Zo in Culver City.

For Andy it’s the fresh, from scratch Moscow Mule as served at Broadway by Amar Santana in Laguna Beach. The classic libation (ginger beer, fresh lime juice, and vodka) is served from a carbonated keg at the bar dispensed by a beer tap handle. The ginger beer is house-brewed.

Play