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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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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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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