Show 447, October 16, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.” We pull Proprietor & Chef Timothy Hollingsworth away from forming the sweet potato agnolotti in his busy kitchen for a visit.

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the incredibly talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.” Chef Francisco Migoya joins us pizza peel in hand.

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases. Representing SoCal Gas with an informative overview of all of these efforts is Gina Christian, Foodservice Technical Specialist and Vendor Outreach and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani. Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.” Joining us to uncork all that is Sella & Mosca is Alfonso Gagliano, Brand Manager USA for Sella & Mosca winery.

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. First Chef Andrew previews his Ultimate Lobster Roll how-to video available on YouTube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

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

Play

Show 447, October 16, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andrew and Lauren Gruel making the Ultimate Lobster Roll on YouTube

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.

First Chef Andrew previews his new Ultimate Lobster Roll how-to video available on You Tube. This is the initial offering in his embryonic “American Gravy” cooking tips YouTube series that Chef Andrew does with his wife, Lauren. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. What’s current the situation with the spiny lobster season? He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

Play

October 16: Timothy Hollingsworth, Modernist Pizza, SoCal Gas, Sella & Mosca

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One
Segment Three: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two
Segment Four: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One
Segment Five: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two
Segment Six: SoCal Gas’ Energy Resource Center with Gina Christian and Carmen Oliver
Segment Seven: Sella & Mosca winery (Sardinia) with Alfonso Gagliano, US Brand Manager
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.” We pull Proprietor & Chef Timothy Hollingsworth away from forming the agnolotti in his busy kitchen for a visit.

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.” Chef Francisco Migoya joins us pizza peel in hand.

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases. Representing SoCalGas with an informative overview of all of this is Gina Christian, Foodservice Technical Specialist and Vendor Outreach and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani. Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.” Joining us to uncork all that is Sella & Mosca is Bethany Burke, Senior Vice President, Public Relations and Corporate Communications for Taub Family Selections, the US importer.

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. First Chef Andrew previews his “Ultimate Lobster Roll” how-to video available on You Tube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

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

Timothy Hollingsworth of Otium

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.”

“Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.”

“Partner and Chef Timothy Hollingsworth’s 13-year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.”

“While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the prestigious Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.”

“Shortly after leaving his post at The French Laundry in 2013 and traveling to stage under acclaimed European Chefs including Alain Ducasse and Gordon Ramsay, Chef Hollingsworth moved to Los Angeles to begin new ventures. In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs.”

Chef Tim competed in the first global cooking competition series, Netflix’s 10-part “The Final Table,” released for streaming in November 2018. Hollingsworth bested 23 other prominent chefs from around the world to emerge as top toque.

Chef Timothy Hollingsworth joins us.

Francisco Migoya of Modernist Cuisine

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.”

“Whether you’re a professional pizzaiolo or new to making pizza, Modernist Pizza is for anyone who enjoys a slice. The recipes in the book were developed using both professional and home ovens (and equipment). Filled with gorgeous photographs and helpful illustrations, you’ll find guides to help you choose gear, determine where to start with their dough recipes, and build your own pizzas.”

Modernist Pizza explores all aspects of pizza. Volumes 1 and 2 cover the science, history, fundamentals, ingredients, pizza travels, and techniques of making pizza. Volume 3 is dedicated to both traditional and innovative recipes for pizza found around the globe. A Kitchen Manuel (400 pages, wire-bound) makes the recipes portable.”

“Deep-dish pizza made with Neapolitan dough. A game-changing flavor-infused fiord di latte mozzarella. Ordinary canned soup, transformed into robust pizza sauce. The ultimate leftover slice. Backed by extensive experiments, Modernist Pizza contains new insights, techniques, and scientific knowledge that will take your pizza-making skills and creativity to the next level.”

“Francisco Migoya is the coauthor of Modernist Bread (2017) and Modernist Pizza (2021.) As head chef, he leads the Modernist Cuisine culinary team in Bellevue, Washington. An innovative pastry chef Migoya is the author of three books on his own. He has been recognized as a top US pastry chef and chocolatier.” Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.”

Chef Francisco Migoya joins us pizza peel in hand.

Gina Christian of SoCal Gas

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs as the recovery continues. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases.

Representing SoCalGas with an informative overview of all of this is Gina Christian, Foodservice Technical Specialist and Vendor Outreach, and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani.”

“Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.”

“As Sardinia’s foremost wine producer, Sella & Mosca is renowned for premium wines made exclusively from estate-grown grapes. In addition to native varieties such as Vermentino and Cannonau, the winery has successfully pioneered the introduction of international grape varieties, notably Cabernet Sauvignon and Sauvignon Blanc.”

“Surrounded by landscaped gardens, the estate winery features multiple tasting rooms, an expertly designed enoteca and a fascinating exhibit showcasing replicas of archaeological finds unearthed on the estate and now housed in museums.”

Joining us to uncork all that is Sella & Mosca is Alfonso Gagliano, Brand Manager USA for Sella & Mosca winery.mporter.

Andrew and Lauren Gruel making the Ultimate Lobster Roll on YouTube

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.

First Chef Andrew previews his new Ultimate Lobster Roll how-to video available on You Tube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. What’s the situation with the spiny lobster season? He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One
Segment Three: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two
Segment Four: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One
Segment Five: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two
Segment Six: SoCal Gas’ Energy Resource Center with Gina Christian and Carmen Oliver
Segment Seven: Sella & Mosca winery (Sardinia) with Alfonso Gagliano, US Brand Manager
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 79, July 12, 2014: Jet Tila and the “JetFuel” Channel on YouTube

Jet Fuel with Chef Jet TIlaOur own Chef Jet Tila has launched his YouTube Channel, “JetFuel.” There is a new video posted each Thursday for your viewing pleasure.

It’s the intriguing world of food from the inside out.

There are recipes, food tips, and engaging celebrity chef interviews. It’s all editorial content.

This week is Jet’s recipe for an incredibly delicious potato salad with bacon and egg. It uses no mayo so it’s a bit lighter than the usual mayonnaise-laden version. The secret is the creamy baby Dutch yellow potatoes.

Go to youtube.com and subscribe to the JetFuel YouTube Channel.

Play

Show 34, July 6, 2013: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond

Randy ClemensWhen you say that Randy Clemens wrote the book on Sriracha that’s both figuratively and literally true. Randy has authored two books on Sriracha. The first, still in print and selling well, is the Sriracha Cookbook. Just released from Ten Speed Press is Clemens’ latest, The Veggie-Lover’s Sriracha Cookbook : 50 Vegan “Rooster Sauce: Recipes that Pack a Punch.

On Randy’s Web site he graciously shares favorite recipes from each book. Look for Honey Glazed Sriracha Buffalo Wings and Watermelon-Sriracha Sangria.

Griffin HammondGriffin Hammond is a video producer at YouTube Next Lab where he manages Indy Mogul. This You Tube channel teaches low-budget filmmaking techniques to over 500,000 subscribers.

Griffin was intrigued with the story of Sriracha and Vietnam refugee David Tran the founder of Huy Fong Foods who developed the ubiquitous American brand with the familiar Red Rooster on the distinctive plastic bottle with the green cap.

Hammond felt compelled to make a 30-minute documentary revealing the story of Sriracha – where it comes from – how it’s made, and the people who love it.

He went to Kickstarter to fund the travel & related expenses necessary to complete the film. (He already had the video equipment needed.)

Play

February 9: Average Betty, Andrew Sutton, Jet Tila, Rachel Klemek

Podcasts

Segment One: Sara O’Donnell of You Tube’s “Average Betty” Part One
Segment Two: Sara O’Donnell of You Tube’s “Average Betty” Part Two
Segment Three: Andrew Sutton, Executive Chef of Napa Rose at Disney’s Grand Californian Hotel, Anaheim
Segment Four: Jet Tila and Average Betty
Segment Five: Rachel Klemek of Blackmarket Bakery at The Camp in Costa Mesa, and Irvine Part One
Segment Six: Rachel Klemek of Blackmarket Bakery at The Camp in Costa Mesa, and Irvine Part Two

It takes equal measures of moxie, talent, and preparedness to break out on YouTube. We’ll talk to their culinary star, and she can really cook. What’s it like to prepare a meal at The James Beard House (the Carnegie Hall of cooking) in Manhattan? We’ll find out from a high-profile Orange County chef who was just there…

Jet has been cooking up and down the West Coast this week from the legendary studio commissary at Paramount Pictures in Hollywood to the campus of OSU in Corvallis, Oregon. He’ll share a few of his observations from the road. Finally, Orange County’s rebel baker is in-studio. What a story of tenacity she has to share with us!

Average Betty Sara O'DonnellSara O’Donnell of Average Betty has conquered YouTube with her series of humorous and highly entertaining shorts on cooking. YouTube has been so impressed with her work that she was chosen to go through their coveted training program. As a result of her success she was given high value equipment to increase the production values in her segments!

She makes it look easy but it requires talent, a point-of-view and a lot of advance preparation.

Sara is with us to give us the background on the unlikely success story that is Average Betty!

Andrew Sutton of Disney's Grand Californian Resort and SpaOne of the most distinct honors a chef can have in the United States is to be invited to prepare and cook a multi-course meal at The James Beard Foundation in Manhattan for a group of highly discriminating diners. James Beard is considered the “Father of American Gastronomy” by many pillars of the contemporary food world.

Andrew Sutton, the founding executive chef of the stellar Napa Rose at Disney’s Grand Californian Hotel in Anaheim, was at the Beard House on January 30th as part of the (mostly Orange County-based) culinary team cooking the “Salmon Seduction” evening. Andy will share that special experience with us and it’s not the first time he’s been there.

Chinese New Year has had Jet on the road this past week. Monday and Tuesday he was the celebrity guest chef at the commissary at Paramount Studios in Hollywood with his Chinese New Year menu as the featured lunch special. The menu changed daily and continued for the week.

Jet Tila at Oregon State UniversityOn Thursday Jet was in Corvallis on the campus of Oregon State University. Again, he was the celebrity guest chef in residence to celebrate Chinese New Year. He taught cooking classes for the students as well as conducted some entertaining demos. His Chinese New Year menu was featured on campus as a special celebration for Thursday evening.

Jet will share highlights from the road along with some dining intell, too…

Rachel Klemek of Blackmarket Bakery and the CampOn the show it’s a joy to share local food success stories. Saturday we’ll meet the amazing Rachel Klemek of Blackmarket Bakery in Irvine and at The Camp in Costa Mesa. In 2004 she started out with a small production bakery for wholesale customers in a hidden location in an industrial park in Irvine. Word-of-mouth for her creations grew quickly. Aficionados swoon over her cakes, decadent pastries, and fresh breads. Rachel’s signature Marche Noir Cabernet brownies are pretty incredible, too.

Her first planned retail location at The Camp actually debuted in early January but Rachel is having the Grand Opening celebration on Monday, February 11th from 5:30 p.m. to 7:30 p.m. 15 per cent of all sales during the festivities will be donated to Share Our Selves.

Podcasts

Segment One: Sara O’Donnell of You Tube’s “Average Betty” Part One
Segment Two: Sara O’Donnell of You Tube’s “Average Betty” Part Two
Segment Three: Andrew Sutton, Executive Chef of Napa Rose at Disney’s Grand Californian Hotel, Anaheim
Segment Four: Jet Tila and Average Betty
Segment Five: Rachel Klemek of Blackmarket Bakery at The Camp in Costa Mesa, and Irvine Part One
Segment Six: Rachel Klemek of Blackmarket Bakery at The Camp in Costa Mesa, and Irvine Part Two

Show 7: November 24, 2012: Eddie Lin Part One

Eddie Lin of Deep End DiningEddie is a funny guy and it comes as no surprise that before he began blogging about truly exotic cuisines (this was even before Andrew Zimmern’s “Bizarre Foods” for Travel Channel was airing) he tried his hand at comedy writing for TV.  The foodie universe is lucky that didn’t work out…

A food that really excites Eddie is the charcuterie at Chef Brendan Collins’s Waterloo & City in Culver City. It’s all, unusually, house-cured.

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Show 7: November 24, 2012: Eddie Lin Part Two

Eddie Lin of Deep End DiningEddie’s latest creation for YouTube is the wild, “Kamikaze Kitchen.” It’s a tough chef’s challenge (with no fakery) were an unsuspecting chef is given a mystery ingredient in a bag and then creates the required dish in real time as the cameras follow the action. Chefs Ben Ford, Brendan Collins, and Jet Tila have been willing victims thus far. Chef Jet’s ingredient was fresh alligator head. Jet whipped up gator & waffles as a riff on his signature brunch dish at The Charleston which is chicken & waffles.

Eddie is now contributing a couple of times per week with reviews for the Digest blog at Los Angeles Magazine.

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Show 6: November 17, 2012: Chef Caroline Mi Li Artiss of “Chef Race : U.K. vs. U.S.”

Chef Caroline is a chef sensation on YouTube in the UK. She was selected as one of 8 Brits to compete in BBC America’s new reality chef competition series, “Chef Race: U.K. vs. U.S.” It all started with the first episode on the Santa Monica Pier. London restaurateur (one Michelin Star) & chef Richard Corrigon is the host judge.

The unscripted reality series executive produced by the “Naked Chef” himself, Jamie Oliver, follows 16 chefs (8 Americans and 8 Brits) as they race across America from Los Angeles to New York. There are various difficult challenges (culinary and otherwise) along the way. The last chef standing wins $100,000.

Caroline is back in the U.S. to launch her new association with the Tastemade channel for You Tube.

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Jet Tila’s TV Adventures

Take a look at our Jet Tila all over the foodie lover TV dial.

First off, here’s Jet on the web series, Rock the Wok from Tasted showing how to make the best Shrimp Stir-Fry dish.

Here’s Jet on Food Network’s Best Thing I Ever Ate as Giada De Laurentiis shares her affinity with Jet’s Drunken Noodles back in his days at the Encore Las VegasWazuzu.

Here’s Jet with the always opinionated Anthony Bourdain on Travel Channel’s No Reservations. Jet gave Tony a tour of LA’s Thai Town and his families Bangkok Market. Will Jet eventually make a return appearance once Tony Bourdain hits CNN?