Another weekend, another show with superstar chef Jet Tila on KLAA-AM 830. We turn the keyboard over to show producer Andy Harris–enjoy!
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10:16 a.m. to 10:27 a.m.
Gretchen 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 know 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.”
-10:30 a.m. to 10:42 a.m.
Chef 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 to open 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.
-10:45 a.m. to 10:58 a.m.
Chef Alan Jackson of Lemonade returns…
On National Lemonade Day, Tuesday, August 20, 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.
-11:00 a.m. to 11:12 a.m.
Lawry'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 coworkers 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.
11:15 a.m. to 11:27 a.m.
Adam 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.
11:30 a.m. to 11:42 a.m.
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 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.
11:45 a.m. to 11:56 a.m.
Our 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 Childern's menus in restaurants a good thing? That's discussed, too.
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