Show 275, May 26, 2018: Chef / Proprietor Vincent Nattress, Orchard Kitchen, Bayview, Whidbey Island, WA

Vincent NattressChef Vincent Nattress actually grew up on Whidbey Island, WA and departed. In 2015 Vincent realized his dream of returning to Whidbey with his wife, Tyla, and creating a culinary destination there, Orchard Kitchen. It’s a teaching kitchen, destination restaurant and a five-acre organic farm in Langley, WA.

“An Omnivore’s dining destination with a farm-to-table ethos, our restaurant is located in the very heart of our organic farm. Collaborating with local farmers, vintners, cheesemakers, chefs and oystermen, we bring you an ever-changing, four-course menu showcasing the season’s best ingredients. We offer one seating for thirty-two guests at our community tables. We look forward to feeding you soon!”

Chef Vincent is also a proponent of “Whidbey Island Grown – Find the Freshest Our Island Has to Offer.”

In 2005, Vincent joined Meadowood Napa Valley as the Executive Chef with the express mandate of restoring the property to culinary glory. Vincent was a part of an amazing team, including Patrick Davila, Joseph Humphrey and Christopher Kostow, that set the stage for Meadowood to become a culinary Mecca.

We pull Chef Vincent away from a cooking class for a brief chat.

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Show 275, May 26, 2018: Chef / Proprietor Tyler Hansen, the Oystercatcher, Coupeville, Whidbey Island, WA

Tyler HansenCentrally located on Whidbey Island, WA in Coupeville, the Oystercatcher has proudly served simple, good, food for more than 18 years. Chef Tyler Hansen (3rd chef/proprietor) and his team create a harmonious and authentic farm-to-table menu to showcase all what the island, and the region has to offer. They even make the extraordinary effort to bake daily all the breads used in the restaurant. The bread is so popular that it’s sold to other Island restaurants and retail markets.

“Historically the island provided an abundance of food, with the prairie serving as a sacred place for those who lived there. We honor that tradition at the restaurant today working with the farmers who continue to keep that heritage alive on the island.”

“Creating the entire experience from scratch is what makes the restaurant tick. The first wheat fields on Whidbey were harvested in September to mill the local flour for the bread. Being involved with the growing process to the finished product on the plate is the passion that drives the kitchen.”

Chef Tyler is about to go into his lunch service so he’d breaking away to chat with us.

 

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Show 80, July 19, 2014: Allan Karl – Author of Forks: A Quest For Culture, Cuisine and Connection Part Two

Forks: A Quest For Culture, Cuisine And Connections by Allan KarlOne of the most captivating stories in the coffee-table book is how Allan finally got into Syria. You can only get a visa at the Syrian Embassy in Washington, D.C., and that was what he was told at the border.

The Syrian dish he features in the book is Fattoush. This is an incredible crisp salad with fresh herbs and pita strips. He enjoyed this specialty with the proprietor of a dusty, decrepit gas station in the middle of nowhere who spoke English.

Forks: A Quest For Culture, Cuisine and Connections is an oversized, coffee-table art-book with more than 700 photos, stories of adventure and survival and global local food.”

For two years Allan struggled to find a publisher willing to take on this unusual and ambitious book project. They couldn’t pigeonhole it…Finally he turned to Kickstarter to raise the needed initial funds to self publish. He raised almost twice his initial goal for a total of $44,994

After three years on the road Allan truly believes the Irish Proverb: “There are no strangers, only friends you haven’t met.”

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Show 63, March 1, 2013: Master Sommelier Carlton McCoy, Wine Director, Little Nell, Aspen, CO

The Little Nell is an acclaimed five star, five diamond luxury property in Aspen, Colorado. It’s Aspen’s only ski-in/ski out luxury hotel. The destination restaurant there is element 47 restaurant.

Carlton McCoyCarlton McCoy, a Careers through Culinary Arts Program (C-CAP) graduate, is the greatly admired Wine Director there. He is also a certified Master Sommelier, an incredibly elite group. He’s just 29.

Carlton will share with us his inspiring story of growing up in a rough area of Washington, D.C. (known as the “murder capital”) and finding his way (through hard-work) to the privileged affluence of Aspen.

“Growing up, there wasn’t wine on the table at my house, like in many black households,” Carlton said.” But wine is for everyone. Every time I approach a table or talk about wine, it isn’t coming from a place of snobbery or elitism. It’s about figuring out what people like, finding the right wine to appeal to our guests and ultimately having it enhance their experience at the table with friends and family.”

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Show 15, February 2, 2013: Andrew Zimmern of Travel Channel’s “Bizarre Foods America”

Andrew Zimmern of Bizarre Foods America on Travel ChannelAndrew Zimmern joins us from New Orleans. The new season of “Bizarre Foods America kicks-off in Washington, DC on February 11th on Travel Channel.  Probably the most unusual taste of the new season for Andrew is muskrat in Baltimore, Maryland.

He also travels to Alaska this season. As soon as he completes production of the new season of “Bizarre Foods America” he’ll start up again for a new season of production of 20 additional episodes.

Andrew produces a provocative, highly entertaining, uncensored, podcast each week, Go Fork Yourself.” It’s available for the listening via his Web site.

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February 2: Andrew Zimmern, Leah DiBernardo, Ti Adelaide Martin, Tony DiSalvo, Jason Kessler

Podcasts

Segment One: Andrew Zimmern of Travel Channel’s “Bizarre Foods America”
Segment Two: Leah DiBernardo, Executive Chef & Co-Owner of E.A.T. (Extraordinary Artisan Table) in Temecula and head (as a volunteer) of the Slow Food Temecula Valley convivium
Segment Three: Ti Adelaide Martin, New Orleans restaurateur, co-owner of Commander’s Palace, Café Adelaide and the Swizzle Stick Bar, and SoBou
Segment Four: Tony DiSalvo, Executive Chef of Whist and the Viceroy Santa Monica
Segment Five: Jason Kessler, food writer, Food Republic and Bon Appetit Part One
Segment Six: Jason Kessler, food writer, Food Republic and Bon Appetit Part Part Two

Travel Channel’s biggest star and celebrity chef is with us live to kick off the show.

From there it’s genuine farm-to-table dining supplied by artisan purveyors in Temecula.

Super Bowl mania is residing in New Orleans this weekend and we’ll be chatting with a veteran New Orleans restaurateur (actually NOLA restaurant royalty) who will give us the real insider’s view of the goings-on in the City.

Then it’s on to the Noodle Bowl Festival in Santa Monica.

There is an ultra-premium dining experience available to a few select diners each evening at The Bazaar by Jose Andres and we’ll hear all about it.

Finally some intell on new restaurants (and a few veteran ones) making waves on the Los Angeles dining scene.

Andrew Zimmern (2 time James Beard Award-winner) has taken Travel Channel, and the country, by storm with his engaging and highly entertaining food travels. Andrew is with us live (from New Orleans) to talk about the new season of “Bizarre Foods America” (debuting February 11th) which begins in Washington, D.C.

Restaurateur & Chef Leah DiBernardo of E.A.T. (Extraordinary Artisan Table)Temecula is a large, fast-growing bedroom community adjacent to a rural agricultural area in Riverside County. It’s well known for wine grapes but a number of dedicated family farmers grow fruits (lots of citrus) and vegetables there for restaurants.

Restaurateur & Chef Leah DiBernardo of E.A.T. (Extraordinary Artisan Table) is the head of Slow Food Temecula Valley and an articulate champion of the local artisan food movement. Leah joins us to talk about the inspiring mission of Slow Food Temecula Valley and the year anniversary of her gourmet take-out shop, E.A.T. which also caters.

Ti Adelaide MartinIt’s Super Bowl madness in New Orleans. Also Mardi Gras time there leading up to Fat Tuesday.

If there is restaurant royalty in New Orleans it’s embodied by the legendary Brennan Family.

Ti Adelaide Martin (a 2nd generation member of the Brennan Restaurant Family) joins us to talk about the food aspects of Super Bowl. Ti co-owns Commander’s Palace, Café Adelaide and the Swizzle Stick Bar, and the newest, SoBou in the French Quarter.

Tony DiSalvo of Whist at the Viceroy Santa MonicaTony DiSalvo is executive chef at Whist at The Viceroy Santa Monica.

Chef Tony is hosting the Noodle Bowl Festival at The Viceroy on Sunday, February 10th from 4 to 7 p.m. to celebrate the Lunar New Year. Chef DiSalvo is serving kimchi sujebi, a traditional Korean noodle soup made with from-scratch dough.

Last Monday Chef DiSalvo was part of a group of celebrity chefs presenting a 6-course meal at the Abigaile in Hermosa Beach.

Food writer Jason Kessler (Food Republic and Bon Appetit Magazine) is back with us to profile some new dining adventures in Los Angeles.

First is a chronicle of dining at Saam at The Bazaar by Jose Andres. This is a very expensive, 22-couse tasting menu experience that is served in an exclusive private club setting.

From there Jason takes us on a verbal dine-around of some new (or revamped) area hot spots worthy of your attention.

Podcasts

Segment One: Andrew Zimmern of Travel Channel’s “Bizarre Foods America”
Segment Two: Leah DiBernardo, Executive Chef & Co-Owner of E.A.T. (Extraordinary Artisan Table) in Temecula and head (as a volunteer) of the Slow Food Temecula Valley convivium
Segment Three: Ti Adelaide Martin, New Orleans restaurateur, co-owner of Commander’s Palace, Café Adelaide and the Swizzle Stick Bar, and SoBou
Segment Four: Tony DiSalvo, Executive Chef of Whist and the Viceroy Santa Monica
Segment Five: Jason Kessler, food writer, Food Republic and Bon Appetit Part One
Segment Six: Jason Kessler, food writer, Food Republic and Bon Appetit Part Part Two

Show 12, January 5, 2013: Linda Kissam, Food, Wine & Travel Journalist, First Vice President of International, Food, Wine, and Travel Writers Association

Linda is a well-traveled, travel writer who appreciates food and wine. In 2012 she was probably on the road more days than she was home.

Linda will be part of a travel writers’ panel on Sunday afternoon, Jan. 13th on the Culinary Stage at the 8th Annual Travel & Adventure Show at the Long Beach Convention Center. Discount tickets @ the Travel and Adventure Show Website if you use Promo Code – LAMEM1

Linda shared a great tip for understanding the food culture of a new place she visits. To get a feel for the food she books herself on a food walking tour of the area. (Some of these tours are also done by van depending on the geography and the distances involved.) These tours are typically conducted by locals who really care about representing their communities properly. The restaurants are delighted to welcome new guests and aim to impress.

In the L.A. area Linda recommends Melting Pot Food Tours. Linda has previously enjoyed their excursions into Old Pasadena and East Los Angeles.

The highlight of Linda’s travels last year was a foodie foraging outing and dinner in Bellingham, Washington. The group, working with a wilderness guide, worked in a nearby forest that morning to gather edible ingredients. The collection of edibles was delivered to Ciao Thyme restaurant in Bellingham. The owner/chefs there then created a superb multi-course repast from the raw ingredients. Pretty incredible…

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