The Gourmet Club Does Global Barbecue

We're going around the world via the grill on this week's Gourmet Club. Rick Browne, host of the PBS series Barbecue America, just published a new book, The Best Barbecue on Earth, and he'll be with us to talk about the unique dishes he discovered that have one thing in common--being cooked in the great outdoors.


From Ireland to South Korea and South Africa, from Russia to Brazil and Japan, we'll cover it all and find out what some of the most unusual outdoor eats were that he came across.

Maureen Clancy will be telling us about the new "it" bird--jidori chicken. It's showing up on restaurant menus across San Diego. Don't Google it; tune in and find out just what it is, why you should want it for a meal and where you can find it.

And, of course, we'll get the Mitchell Report from The Oceanaire's Mike Mitchell and Oceanaire's executive chef Brian Malarkey's take on the latest episode of Bravo's Top Chef. Last Wednesday, Mark from New Zealand had to pack up his knives. Was it the right decision? We'll find out from Brian.

The Gourmet Club is now on Wednesday mornings from 11 to noon Pacific. Join Ron James, Robert Whitley, Maureen Clancy and me at signonradio.com or podcast it for listening at your convenience.


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A New Day and a New Time for The Gourmet Club

The Gourmet Club now meets on Wednesday mornings at 11 a.m. Pacific on signonradio.

This week, our in-studio guest is Chef Bernard Guillas of The Marine Room. We'll talk about what's new with the restaurant and some of his interesting products, like his line of fennel pollen, which I discovered at the Fancy Food Show in town last January (try the "Divine Desserts" spice blend for baking).


Mike Mitchell of The Oceanaire will be calling in with "The Mitchell Report" and fill us in on his latest local cooler than cool dining experience.

Ron James will be off this week, but join Robert Whitley, Maureen Clancy and me for good conversation about food and wine on Wednesday from 11 a.m. to noon Pacific on signonradio.com -- or podcast the show to listen at your convenience.


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Doubling Down on Dining in Vegas

Do you have to be a high roller to eat well in Las Vegas? San Diego Union-Tribune staff writer Peter Rowe just returned from cruising celebrity chef dining rooms on the Strip--everyone from Charlie Trotter's Restaurant Charlie to Mario Batali and Joe Bastianich's Carnevino. He'll be in studio with us on The Gourmet Club to give us an idea of how much of your winnings you need to fork over for a "name" dinner.

Carnevino

Also joining us this week is food writer Maureen Clancy to chat about asparagus, everyone's favorite spring veggie.

And, we'll chat about Bravo's Top Chef with Brian Malarkey. Who bit the culinary dust this week? Well, let's just say our first Top Chef couple is now reunited. Brian, who is executive chef at Oceanaire, will give us his take on what happened, which you can also find on his Bravo blog. And, Mike Mitchell, Oceanaire's general manager, will be on to talk about new restaurants with us.

Join The Gourmet Club online on Friday from 1 to 2 p.m. Pacific on signonradio.com. Or podcast the show and listen at your convenience.

NOTE: AS OF NEXT WEEK, THE GOURMET CLUB MOVES TO WEDNESDAY MORNING AT 11 A.M.


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So, Who is This General Tso Anyway?

And where do fortune cookies come from? We'll find out all this and so much more when we talk with New York Times reporter Jennifer 8. Lee. Her new book, The Fortune Cookie Chronicles, addresses these and other mysteries surrounding Chinese food. The book is a great read and Lee's research will surprise many readers who probably never even stop to think about the places and people involved in keeping them happily fed.



Joining us this week in studio is food writer Maureen Clancy. She's just returned from Boston, where she tried Clover-made coffee. The machine, which I wrote about when I covered Caffe Calabria, makes an espresso-like drink with a French-press technique. Starbucks just bought the company that makes them -- putting Caffe Calabria in a difficult position since they bought a machine last spring. *

And, we'll chat about Bravo's Top Chef with Brian Malarkey. This week, Ryan had to pack his knives. Good decision? I kind of think super slob and double soup spoon dipper Mark should have been booted off myself. Bad attitude versus unsanitary behavior? No contest in my opinion but Brian, who is executive chef at Oceanaire, will share his thoughts, which you can also find on his Bravo blog. And, Mike Mitchell, Oceanaire's general manager, will be on to talk about new restaurants with us.

This time Robert's away this week, so it'll be Ron James and I sharing hosting duties. Join us on online on Friday from 1 to 2 p.m. Pacific on signonradio.com. Or podcast the show and listen at your convenience.

*Earlier I had written that Maureen was going to be talking about salads -- it was a miscommunication. Clover -- salads. Well, it happens ;)



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The Gourmet Club Goes to Sea

Put on your waders and grab a net. The Gourmet Club's doing seafood, and not just any seafood but New Orleans seafood.

Ralph Brennan, a third-generation restaurateur, owns and operates Ralph's on the Park, Red Fish Grill and Bacco in New Orleans, as well as Ralph Brennan's Jazz Kitchen in the Downtown Disney District of the Disneyland Resort.

He'll be with us on Friday's show to talk about what's going on in New Orleans and his gorgeous new cookbook, Ralph Brennan's New Orleans Seafood Cookbook.

Crawfish spring roll with roasted corn relish and chile-garlic sauce

Want to know how to prepare crawfish, alligator and turtle? You'll learn in marvelous detail, but the book is also filled with recipes for traditional dishes like Maque-Choux (a sweet corn side dish) and more contemporary twists on the traditional like Crabmeat and Eggplant "Cannelloni" (the eggplant replaces traditional pasta tubes). And there's a wonderful selection of dessert recipes, like Chocolate Bourbon Pecan Pie and Praline Bread Pudding. Plus, you'll find a very helpful seafood cook's manual, a glossary of Creole and Acadian food terms and an ingredients source list.

If you're keeping up with Bravo's Top Chef, you know who had to pack her knives and go home this week. What's Brian Malarkey's take on the decision? Listen in and find out. Brian, who is executive chef at Oceanaire, will be on the show to share his thoughts, which you can also find on his Bravo blog.

Ron's away this week, so it'll be Robert Whitley and I sharing hosting duties. Join us on online on Friday from 1 to 2 p.m. Pacific on signonradio.com. Or podcast the show and listen at your convenience.

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Back to the Ballpark on The Gourmet Club

Opening day was this week and the Padres are back swinging. Maureen Clancy, former U-T food writer and critic, will be on The Gourmet Club this week to give us the latest on what some of us think is the best part of going to a game: ballpark food.

We'll also have Mike Mitchell of Oceanaire calling in with his weekly report on new restaurants in town. And, we're going to hear from his Oceanaire colleague, executive chef Brian Malarkey, on the latest installment from Bravo's Top Chef. Brian writes a blog for Bravo, which you can read here.

It's going to be a busy meeting of The Gourmet Club. Join hosts Ron James and Robert Whitley--and me--on Friday at 1 p.m. PDT online on signonradio.com. Or you can podcast it and listen at your convenience.


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Le Gourmet Club Hits the Left Bank

We're going to have some fun a la Français with restaurateur Philippe Beltran. His newly opened Bleu Boheme in Kensington has become quite a hit, what with its Parisian Left Bank bistro meets French country classics fare. (You've got to try the pommes frites with lavender!) Now he's headed west to Mission Hills to open his second of three planned eateries, Papa Nanou, Cuisine de Voyage.

We're also going to chat with former Top Chef contestant and Oceanaire executive chef Brian Malarkey about, what else, the current Top Chef competition now airing Wednesday nights on Bravo. No San Diegans in this season's cook off but Brian will help us figure out how our favorites are faring with the judges.

Join Ron James, Robert Whitley and me live online on Friday at 1 p.m. PDT for The Gourmet Club on SignOnRadio.com. You can also podcast the show and listen at your convenience.


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On the Avenue

Chef/proprietor Colin MacLaggan joins The Gourmet Club this Friday to talk about what's cooking at Avenue Five in Bankers Hill. His simple seasonal American cuisine has been getting some nice attention and now that the restaurant has been up and running for awhile, we thought we'd check in and find out what he's doing and what new menu items we can expect this spring.

We'll also get an update from Mike Mitchell of Oceanaire and president of the California Restaurant Association's San Diego chapter on new foodie hot spots in town.

Join Ron James, Robert Whitley and me for another meeting of The Gourmet Club at 1p.m. PDT on SignOn Radio or podcast it to listen at your convenience.


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Cheese Chat on The Gourmet Club

For this Friday's meeting of The Gourmet Club, San Diego cheese whiz Gina Freize will be joining us in studio. Gina and her husband Roger own Venissimo in Mission Hills and last year bought Aniata Cheese Company in Del Mar. Gina will update us on new spring cheeses (yes, many cheeses are seasonal) and, in anticipation of St. Patrick's Day, talk about Irish cheeses. And, I'm sure that between Gina and Robert, we'll get some insights on pairing wine and cheese.

And what about pairing cheese with meat? The San Diego Union-Tribune's Doug Verkaaik will be with us to talk about the great San Diego hamburger search. Got a favorite place? Call in and let us in on your local burger preferences.

We'll also have Mike Mitchell of Oceanaire and president of the California Restaurant Association's San Diego chapter give us the lowdown on new foodie hot spots in town.

Join Ron James, Robert Whitley and me for another meeting of The Gourmet Club at 1p.m. PDT on SignOn Radio or podcast it to listen at your convenience.


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No Place for Vegans This Friday on The Gourmet Club

Where’s the beef? This week it’s on The Gourmet Club. We’ll have longtime television journalist and now rancher Bill Kurtis on the show to talk about his new book, The Prairie Table Cookbook, and his grass-fed cattle operation, Tallgrass Beef Company. According to Kurtis, free-range cattle feeding on grass in the pasture from birth to harvest, free of hormones and antibiotics, result in a health food -- beef with more concentrations of Omega-3 fatty acids and ALA (alpha linolenic acid). And, it reduces environmental stress.

Also with us will be Jim Barrasso, owner of Firefly Grill and Wine Bar in Encinitas. On April 3, the restaurant will hold a wine pairing dinner they’re calling “Celebration of Artichokes 2008.”

Finally, our good friend Mike Mitchell of Oceanaire will be in studio to give us an update on dining hotspots around town.

Join Ron James, Robert Whitley and me on Friday, March 7 from 1 to 2 p.m. at signonradio.com, or podcast the show and listen at your convenience!

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Leap Day on the Gourmet Club

It’s not just any old Friday on this week’s Gourmet Club (not that it ever is...). It’s Leap Day of a Leap Year and we’re packing in a lot of content to make the most of the extra day this month.

Joining us in studio is Chuck Samuelson, the leader of VinVillage-San Diego. He’ll fill us in on his new wine-oriented social networking site as well as his new catering company, Chuck Samuelson Catering.

Later in the hour, Kim Barnouin, co-author with Rory Freedman of the books Skinny Bitch and Skinny Bitch in the Kitch, will offer some straight talk about making intelligent and educated decisions about food.

And, as if that weren’t enough, our good friend Mike Mitchell of Oceanaire is going to give us an update on dining hotspots around town. We’ll also talk about the upcoming “Passport to Sonoma Valley” weekend coming up May 17^th and 18^th with one of the event’s representatives.

It’s a full plate for one hour. Join Ron James, Robert Whitley and me on Friday, Feb. 29 from 1 to 2 p.m. at signonradio.com, or podcast the show and listen at your convenience!

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