Another weekend, another show with superstar chef Jet Tila on KLAA-AM 830. We turn the keyboard over to show producer Andy Harris--enjoy!
Mark Sunday afternoon, September 29 on your calendar. Our very own Jet Tila is hosting the Thai 2013 Food Festival at Paramount Pictures Studio in the heart of Hollywood. It starts at 3:00 p.m. Celebrity chefs from around the country and outstanding local Thai chefs will be there presenting their signature dishes for the guests to sample and enjoy. Entertainment will include music, Thai dancers, and fruit carving. VIP and Regular Tickets are now on sale!
- 10:16 a.m. to 10:27 a.m.
Jim Riley, the founder of Azunia Tequila joins us. In his spare time Jim is a professional off-road racer of some note. This is a case study of how a boutique tequila company grows a brand in an environment dominated by cash-rich giants. Riley has built his brand with clever grass-roots marketing and being seen in the right places. Azunia Tequila is organic and 100 per cent Weber Blue Agave. It is available in the styles of Platinum Blanco (great for cocktails,) Reposado, and Anejo.
-10:30 a.m. to 10:42 a.m.
Our man in Las Vegas, Brock Radke, is back with us. Brock is the respected Web and Food Editor for Las Vegas Weekly. Last month Brock had a great piece in The Weekly entitled. "Where are they now? Checking up on the first wave of Vegas food truckers." Fukuburger has probably been the most successful and is still on the streets. A brick and mortar location for Las Vegas is in the plans. Sloppi Jo's was a big success with the food critics but, ultimately, not a viable business model. Proprietress Jolene Mannina has parlayed this into other food projects for herself. In fact she's the head of Culinary Arts for the upcoming "Life is Beautiful" Festival in Downtown Las Vegas. The originator of Slidin' Thru has moved on but the truck still does events and catering and there is a bricks and mortar drive-through.
Brock also talked about the just-launched Heritage Steak at The Mirage on The Strip. The proprietor is Tom Colicchio of Bravo's "Top Chef" fame and a James Beard Award recipient.
-10:45 a.m. to 10:58 a.m.
Sommelier Elizabeth Huettinger is the new Wine Director at Addison restaurant and The Grand Del Mar Resort in Del Mar. She was previously part of the wine team at Spago Beverly Hills.Elizabeth just took the incredibly difficult "Advanced" certification test from the Court of Master Sommeliers. She shares that humbling experience with us.
Earlier in the Summer the Grand hosted a special screening of the documentary, "SOMM." It's the first effort by filmmaker Jason Wise. "SOMM" tells the fascinating story of four sommeliers attempting to pass the rigorous and prestigious Master Sommelier exam. This test has one of the lowest pass rates imaginable. Elizabeth's head sommelier at Spago (her previous post) is a Master Sommelier. She talks about hosting the screening (there was wine and abundant food stations) and her reaction to the highly acclaimed documentary.
11:00 a.m. to 11:12 a.m.
Chef Lena Kwak is the highly acclaimed research development chef for The French Laundry and The Thomas Keller Restaurant Group in Yountville, CA. She created the position. With the backing of Keller she developed Cup4Cup, a healthy wheat flour-substitute which has gone national over the last two years. It's carried in Williams-Sonoma stores and also available at the Bouchon Bakeries in Yountville, Beverly Hills, Las Vegas, and New York.Last year Kwak was named as one of Forbes Magazine's "Top 30 Under 30" for her work with Cup4Cup.
In addition to bread mixes the proprietary line also includes a brownie mix, pizza dough, and pancake/waffle mix.
11:15 a.m. to 11:27 a.m.
Chef Amar Santana is very familiar to Orange County foodies. His mentor, Chef Charlie Palmer (Aureole,) brought him out here from Manhattan in 2008 to open Charlie Palmer's at Bloomingdales at South Coast Plaza in Costa Mesa. Talk about a plum assignment for a young chef...
With the backing of one of his very loyal guests he later departed to open a venture of his own, Broadway by Amar Santana in Laguna Beach. Since opening in 2011 it's been a hit with both the food critics and guests. The bar has also created its own loyal following for unusual libations and a welcoming atmosphere. Their superior Moscow Mule(not listed on the bar menu) is a thoughtful homage to the original version created in the late '30s in Hollywood and now using all-fresh ingredients and from scratch ginger beer..
11:30 a.m. to 11:42 a.m.
In 2007 Executive Chef Eric Klein (now a partner) was handed the keys to Spago Las Vegas by Wolfgang Puck and charged with freshening up the concept. This was quite a formidable assignment given that Spago is Wolfgang Puck's flagship restaurant in Las Vegas! They celebrated their 20th Anniversary last year. The restaurant is a busy café (with exhibition pizza oven) in the front and an elegant fine-dining restaurant in the back. The front patio opens onto the busy main Forum Shops walkway.
As with the Beverly Hills original Spago Las Vegas attracts the celebrity clientele in addition to sophisticated foodies. Chef Eric is the visible personality of the establishment. Chef Eric's first assignment in Las Vegas (after relocating from Beverly Hills) was SW Steakhouse at Wynn Las Vegas.
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11:45 a.m. to 11:56 a.m.
Michael Passmore is an elite class freshwater fish farmer in the Sacramento area. His Passmore Ranch is sustainable aqua farming and his clientele are discriminating celebrity chefs all across the country who he, unusually, supplies directly. They started modestly by selling live fish at Northern California farmers' markets, and their quality and service quickly established them as premium purveyors for top restaurants and Michelin-starred chefs around the country.
Passmore Ranch offers premium freshwater white sturgeon, black bass, striped bass, catfish, silver carp and trout, plus prized domestic caviar. Today Passmore Ranch is 86 acres and they raise fish in 80 million gallons of fresh water pumped up from the pristine Cosumnes aquifer. The ranch has a variety of open lakes and massive tanks used to increase the variety of sustainable fish they grow. In the works is a plan to begin a thoughtful rollout of limited direct sales to serious home cooks. The info will be posted on their Web site.