Kristi Murray of Gunnar & Jakes on March 23rd

Gunnar and JakesFrom Kristi’s Bio: Born & raised in Canton, Ohio. Self-taught cook with tons of inspiration & love from two kids, Gunnar & Jake. Gunnar & Jake’s Gourmet Pickles & Peppers started out of love, inspiration, hope, faith & blessings. Being diagnosed with kidney disease at 16, doctor’s told me I would never have kids & be in kidney failure by the ago of 20. Gunnar was my first miracle, being 6 weeks premature…weighing only 3 lb 4 oz, Jake was my second miracle…weighing only 1 lb 10 oz @ birth, measuring only 13″ long. When doctor’s told me I was in kidney failure after the pregnancies, I was shocked. My beloved, sister, Lori, donated her kidney to save my life. Just as God has a Plan & Purpose for everyone’s life, so is this company…Gunnar & Jake’s Gourmet Pickles & Peppers, LLC.

After my kidney transplant, I was not allowed to have a lot of salt with limited sugar intake. So I decided to create a line of Gourmet Pickled & Specialty items using little sodium & no sugar. Gunnar & Jake’s was born. We specialize in Gourmet Pickled Items…we have a variety of items including Gourmet Dill Pickles, Gourmet Pickled Beets, Gourmet Stuffed Jalapenos, Gourmet Sauerkraut, Gourmet Lemon Cucumber Pickles, & a variety of other delicious pickled items. We sell locally & use only the freshest ingredients. Having a European background & great upbringing…tradition means everything to our family. I’m passing some of the best traditional recipes on to Gunnar & Jake! Gunnar & Jake’s Gourmet Pickles & Peppers http://www.gunnarandjake.com
“Don’t Be Fickle…Try A Pickle!”

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Peggy Sweeney McDonald on February 23rd

Peggy Sweeney McDonald
Our February 23rd show will feature Author Peggy Sweeney McDonald of “MEANWHILE, BACK AT CAFE DU MONDE…”
the Unique, Festive Monologue Event About the 2nd Universal Language –
FOOD and How Our Lives Revolve Around the Satisfaction of It!

These monologues include stories about food – relationships around food, experiences in our lives that revolve around food, including love affairs, break-ups, careers….the highs and lows of our lives. The common thread is FOOD – an important part of our lives, our culture, and our personal stories.

The event is a little bit of theatre, a lot about cuisine and a true celebration
of how food is an important part of our lives.

The event begins with a fun dinner party where we eat, drink and mingle followed by the show where Chefs, Restaurant and Food Business Owners, TV Anchors, Musicians, Writers, Actors, Comedians and Foodies are invited to share their 5-7 minutes stories.

In 2010, the show was produced 21 times in 6 months with over 125 food stories from Baton Rouge, New Orleans, Shreveport, Los Angeles and Santa Monica! Coming to your city soon!

Dr. Levi Harrison on February 16th


Dr. Levi is a man on a mission. His mission and his passion are to get you fit – mentally, emotionally, physically and spiritually. His goal is to enlighten, inspire and empower you to live the healthiest life possible. Dr. Levi is the host of “The Dr. Levi Show” Wednesdays at 10 a.m. PST on LATalkLive.

Dr. Levi is a medical doctor, a surgeon, a personal trainer and author of the book, The Art of Fitness: A Journey to Self Enhancement. He also wants to be Your Fitness Doctor. Each week, he and his guests will have lively, topical, informative discussions about fitness, health and well being, and how you can enhance your life through The Levi Method for healthy living.

“I just want people to be healthy, happy and whole!” says Dr. Levi. According to the doctor, “From a personal standpoint, our souls are longing for healing. We are constantly in search of the mental and emotional freedom that comes from obtaining and maintaining inner peace. Many turn to drugs, alcohol and overeating, which simply do not work. Instead, we must recognize that fitness and health are critical to obtaining the full self-acceptance and happiness we seek.”

“My goal is to help you live the healthiest life possible in every area of your life.” Dr. Levi also focuses on the five core principles for fitness success from his book, The Art of Fitness, i.e., commitment, consistency, diet, exercise, and rest and recovery. With his extensive pedigree, Dr. Levi is undeniably an expert in the area of fitness and health. He earned his Medical Degree at the University of California at Davis School of Medicine. He completed his Orthopedic Surgery Residency in Los Angeles and completed a Fellowship in Hand and Upper Extremity Surgery at the internationally- renowned and prestigious Indiana Hand Center in Indianapolis.

Located just outside of Los Angeles in Glendale, his orthopedic practice is a center for excellence which serves a diverse range of clientele, including elite collegiate and professional athletes, celebrities, artists, musicians and civil service personnel, e.g., fire fighters, police officers, armed services personnel, teachers, secretaries.

Dr. Levi does extensive volunteer work with children and enjoys providing care to U.S. veterans, whom he considers “our nation’s true heroes.” As a part of his practice, Dr. Levi offers a wide variety of customized weight loss and training modules to assist patients in attaining their lifestyle and fitness goals.

His “The Art of Fitness” exercise DVD will be released soon. The Art of Fitness – A Journey to Self Enhancement is available at bookstores everywhere, and at http://www.theartoffitnessbook.com, http://www.amazon.com and http://www.bn.com.

Chef Mechelle Thompson on February 9th

Mechelle ThompsonChef Mechelle Thompson is the owner of Just My Truffles. When she started culinary school she had one thing in mind – to tap into the consumers mind, body and soul with her culinary creations. What better way to do so then to create edible art that you can enjoy no matter what your mood is? Chef Mechelle’s mission, to allow the customer to make every truffle their own.

Chef Mechelle uses the finest ingredients to create her masterful truffles. All flavoring oils contain natural ingredients and with a variety of flavors to choose from. Each truffle is hand dipped and hand decorated to not only please the creative taste of the consumer but also the creative eye. Chef Mechelle uses Dark Chocolate, Milk Chocolate and White Chocolate Ganaches. Each ganache center is created by Chef Mechelle’s special recipe. With no added preservatives or chemicals, she uses some of the finest chocolate, butter and cream available.

Learn more about all of Chef Mechelle’s fabulous truffles and how she makes them! Also joining us on the February 9th show will be reality star Schatar Sapphira, Star of New TV Series “Eros Emmanuel and Me”.

Wine Expert Andre LaMon on February 2nd

Noted wine expert Andre LaMon will be spending the hour with us on our all wine show February 2nd. Learn about picking the perfect meal pairing, cooking with wine, trends in the wine industry and more about the LA food and wine scene. Andre has 30 years of experience in the wine and spirits industry. He manages some of the most prestigious restaurants and hotels in California, and is one of the few African-Americans in this position. Andre has a vast knowledge of wines from all over the world and specializes in French wines. He is a wine educator that educates food service managers across the nation about wine service and product identification. Many of the accounts that Andre services are Wine Spectator Award Winners.

Our cooking segment will feature Chef Petty demonstrating how to make Black Truffle Risotto with Wild Mushrooms and Fried Sage.
Wine Show Feb 2nd

Cherie Beasley Rutherford from Kitchen Food Ventures on January 26th

Chef Cherie BeasleyCompany Provides USDA Approved Facilities and More

Kitchen Food Ventures (KFV) is renovating a commercial kitchen facility in Carson for South Bay area farmers, caterers, students studying culinary arts or anyone in the specialty food industry who needs the opportunity and resources to grow and expand food production.

The facility will house a fully approved USDA-licensed kitchen that will provide all applicable commercial kitchen equipment, storage space, including walk-in refrigerators and freezers, commercial office spaces, retail space to sell and distribute food products, demonstration-style classrooms for culinary classes, filming for television, and support services.

“If you have been or are presently ‘boot-legging,’ and by the term ‘boot-legging,’ I mean preparing food for retail sale out of your residential kitchen, you need to come and meet me,” said Cherie Beasley Rutherford, director of Kitchen Food Ventures.

“As you know, food for resale should only be prepared and sold from a commercially inspected FDA/L.A. County Health Inspected kitchen,” said Beasley Rutherford. “However, many of us do not have the resources, infrastructure or capital needed to invest in costly facilities and equipment or pay the high rents and leases providing access to a commercially licensed kitchen. Therefore, Kitchen Food Ventures will be a time-shared food production facility which you will pay on a pay-per-use basis, or perhaps be a tenant of the kitchen.”

According to Beasley Rutherford, the kitchen will be a tool for economic development, empowering individuals to become self-sufficient through business development, job creation and retention, and entrepreneurship.

Additionally the kitchen will encompass the following:

  • • Three training/classrooms, each with a small commercial kitchen, which will be used for food demonstrations, filming for television, and culinary classes
  • • Storage space; dry, refrigerated [walk-in refrigerator] and freezer storage [walk-in].
  • • Between five and six commercial office spaces in varying square footages for food-related businesses.
  • • Ongoing business-related workshops with speakers from the Employment Development Department (EDD), the state Franchise Tax Board, Workers Compensation Board, Sysco, Kraft Foods etc.
  • • A computer technology center with scanner, laser printers, state-of-the-art computers loaded with business, graphical, word processing and Internet software
  • • A specialty food resource library, featuring industry trade publications, catalogs and dozens of files on topic specific areas
  • • Three conference rooms accommodating 50, 100 and 200 guests
  • • Reception, fax, copying machine and other office-related support services
  • • A sound room for television broadcasting and applicable peripherals for broadcasting live from the kitchen for The Food Network

For additional information, call  (310)920-7001, or send an email to kitchenfoodventures@msn.com.

from Our Weekly – Article by Juliana D. Norwood

Chef Barbie Flores on Let’s Do Lunch with Chef Richard Petty – January 12, 2013

Chef Barbie Flores is a Le Cordon Bleu Educated Private Chef, Food Editor for Beauty Come Forth and Chef Instructor – for Cooking Matters, LA

From Chef Barbie’s Biography:Barbie Flores tree

I’m passionate about family and food. Food is a connector! I love bringing people together with my work. The process of creating something delicious is exhilarating for me. I’m a bit of an adrenaline junkie, so hard work, fast and furious, you might say, does not bother me!
My work reflects my views on giving to those in need. I believe that FOOD is one of our greatest provisions and EVERYONE should have access to it. I believe that you can’t be PASSIONATE about food work and NOT care about whether others have enough to eat.

1 out of 5 children in AMERICA go to bed hungry EACH night. I have a strong motivation to share my strength and be the “change agent” helping to resolve this problem. I’m raising my children to feed people and do everything in LOVE. LOVE is food!
In the end, people don’t care HOW much you know, they want to know if you give a doggone.
I’ve been cooking since I was nine years old. I trained at Le Cordon Bleu with some of the best chefs and have worked in the industry with some of the best. The most impressive chefs I know, give of their time and talent.

~OWNER/OPERATOR BIABREEZE CATERING ~FOOD EDITOR FOR BEAUTY COME FORTH ONLINE MAGAZINE ~”FAB FOOD WITH BARBIE” WEBISODES AT: www.beautycomeforth.com~STAFF TEACHER AT BEAUTY COME FORTH FOUNDATION (NON-PROFIT)~CHEF INSTRUCTOR FOR COOKING MATTERS LOS ANGELES~SHARE OUR STRENGTH ROOKIE OF THE YEAR 2011

Also on the January 12, 2013 show: Special Guest Melinda Clark Elrod, Founder/CEO of Luxuriant, LLC – Formulator of all natural skin and body care products will also appear to discuss her amazing Hydroponic Heirloom Lettuce from her organic garden.

Let’s Do Lunch with Chef Richard Petty Radio Show “Soft” Launch January 5th, 2013 on LA Talk Live

Top Chef Joseph MahonThe “Let’s Do Lunch with Chef Richard Petty” radio show will “soft” launch on LA Talk Live on January 5th, 2013 from 10am to 11am PST.  The first show will feature Top Chef Mahon, from Bastide and the much acclaimed Burger Parlor and Early Bird.

HIS STORY: JOSEPH MAHON (from BurgerParlor.com)

Joseph Mahon has been involved in the restaurant industry since he was 16 years old. Joseph quickly moved through the ranks in the local restaurant scene and enrolled in the Culinary Institute of America in Hyde Park, New York. Joseph’s drive and passion landed him working weekends for free in New York City’s 3 and 4 star kitchens. Eventually, he earned an intern position at Cafe Boulud with Andrew Carmellini. Upon graduating from school, Joseph was picked from his class to go work in the south of France. Returning to the United States, his passion for food led him back to Cafe Boulud in NYC. Feeling secure in his cooking foundation from Daniel Boulud and Andrew Carmellini; Joseph went on to take positions at Danube and Bouley under David Bouley where he was Chef de Partie. Joseph moved backed to California to become Sous Chef of Sona with David Myers in Los Angeles. He was recruited for opening Chef de Cuisine position of the Fairmont Newport Beach and Executive Chef of 208 Rodeo in Beverly Hills.

Joseph went on to become Executive Chef of the now ‘infamous’ Bastide in West Hollywood. Critics noted him his ability to do the simple things very well, maximizing flavors of his ingredients, innovative technique and overall balance on all of his plates. During his tenure Bastide was awarded Top Food in Zagat with 27 for food. 4.5 Stars for opentable.com, 2.5 stars from the LA Times and Best Restaurant by LA FEAST with a score of 93.

He went on to open ‘Burger Mondays’ at Bastide which turned out to be a huge hit. Joseph was surprised and inspired at the reactions of such a simple dish. Joseph notes,”Every monday there was at least 2-3 people saying it was the best burger they ever had”. “At that moment, I knew what I was going to do next”. Three months later ‘The Burger Parlor’ was born