EPISODE #4 – ASK ME ANYTHING Q&A: The Holiday Episode is a funny and spirited show where Nickie answers questions from listeners on everything from making chocolate soufflés to hosting your first holiday dinner, convection vs. regular ovens, marinades for a tri-tip roast to elevating a French toast casserole, and elegant menu plans that involve kids to ideas on how to keep food hot when feeding a crowd. Witty tips you can apply year round! Enjoy!
ABOUT THIS EPISODE: Party planning and holiday dinners got you stressed out? Help is on the way! Whether you’re a rookie Thanksgiving dinner host or a seasoned holiday dinner diva, this episode will help you plan like a pro. Enjoy this informative and sometimes funny episode as host Nickie Jurado chats with Dorothy Maras, lead Culinary Producer at Pebble Beach Food and Wine Festival about all things party planning. Dorothy is a world-class food world insider having worked as a sous chef, certified sommelier, food column author and above all a rockstar “Chef Whisperer.” Happy entertaining!
Dorothy Maras Facebook: https://www.facebook.com/dmaras1
Pebble Beach Food & Wine Festival: https://www.pbfw.com/
Los Angeles Food & Wine Festival: https://www.lafw.com/
“…That's what you need to get across to the person at home who's attempting to do a big event at their home for Christmas or Thanksgiving or New Year's Eve. It is challenging but not impossible!” [10:002]
BREAKING INTO THE BUSINESS: Dorothy shares how she got into the business and became a “Chef Whisperer” [4:48]
HOSPITALITY: Hospitality and the meaning of giving great hospitality.
“Hospitality is in its cleanest form. It is just a welcoming and making people feel comfortable and feeding them and nurturing them, which is something very primal.” [11:25]
STEPS TO PLANNING A GREAT EVENT: Highlights
CLOSING QUESTIONS. . . . .
WHAT DOROTHY IS DRINKING. [1:05:41]
Fresca and Rosé! “I admit that I love Fresca. I know, I know. I know. But it still exists. And it's really, really good. It's tart. It's refreshing. Fresca is my go to when it comes to if I want something, you know, to quench my thirst. Rosé because it's light and goes along with a lot of different foods.”
WHAT’S MAKING DOROTHY HAPPY IN THE CULINARY WORLD. [1:06:48]
Brave and courageous women in the culinary world! “What makes me happiest is that I see a lot of young women who are brave and courageous and they are doing great things in the culinary world and they are not sitting back on their heels and letting other people run over them. This makes me happy.”
DOROTHY’S FAVORITE GIFT(S) TO GIVE A FRIEND OR COLLEAGUE. [1:07:54]
Soup or a breakfast item. “…Two things, actually. Soup or something for breakfast, because if somebody spent a lot of time making dinner for you and so forth, the next morning, wouldn't it be nice if there was some nice little baked goods or maybe a quiche?”
RESOURCES + LINKS
· When to cook every dish for Thanksgiving (Delish.com article)
· How to Manage Limited Oven Space (Washington Post article)
· Planning your stove top (diagram)
(Source: FDA. Printable English and Spanish)
· Meat and poultry temperature guide(Source: Food Network)
· Chef Jacque Pepin (Facebook link)
· Holding Food Danger Zone: 40-140 degrees Fahrenheit (Source FDA. Printable in English)
· Soup tureen (selections on Amazon)
· Instant read meat thermometer(selections on Amazon)
· Turducken (image from Whole Foods)
ABOUT THIS EPISODE: In this episode, Jon Broida, owner of Japanese Knife Imports in Beverly Hills, California, joins Nickie for a Japanese Knives 101 deep dive conversation that goes beyond a simple shopper’s checklist with surprising insights into the real insider questions you should be asking before investing in a Japanese knife, what distinguishes them and the rich history of this world-renown craftsmanship. Jon’s deep wealth of knowledge, training in Japan and cooking experience at highly regarded and some Michelin-starred restaurants in Los Angeles, Italy and Japan make him a cut above the rest! Please enjoy.
JKI Website: https://www.japaneseknifeimports.com/
JKI Instagram: www.instagram/jknifeimports
JKI Facebook: www.facebook.com/JapaneseKnifeImports/
TOPICS & TERMS DISCUSSED
MAJOR KNIFE-MAKING REGIONS OF JAPAN & RELATED TERMS [00:13:27]
REGION: SEKI (SEKI, GIFU) [00:13:38]
Seki has a history in sword making but in a much more commercial sense. So, what they are able to do in Seki is produce in larger quantities and a little bit more effectively. In Seki they have a separation of work, where there's high specialization in certain areas. [00:13:45]
REGION: SAKAI (Sakai, Osaka) [00:15:22]
In Sakai things are produced predominantly by hand in painstaking labor-intensive processes. [00:15:36]
REGION: Sanjo (Tsubame/Sanjo, Niigata) [00:19:23]
In Sanjo, they do a lot more handmade goods. And unlike Sakai, where there's a separation of a blacksmith and a sharpener, people do everything all in-house in one place in Sanjo. [00:19:42]
REGION: Echizen/Takefu (Takefu, Niigata) [00:22:43]
Echizen region fits kind of smack dab in the middle where they're producing things in higher quantities and they automate certain parts of the process. [00:22:56]
REGION: Tosa-Yamada (Tosa, Kochi) [00:23:28]
Tosa-Yamada is an old knife-making region where they produced swords previously but have a predominant history in forestry tools, axes, hatchets, and outdoor knives. They produce things that are easy to use and relatively affordable. [00:23:44]
ON WHAT TO CONSIDER WHEN BUYING YOUR JAPANESE KNIFE [00:24:24]
STAINLESS STEEL VS. CARBON STEEL [00:29:59]
WHAT TO LOOK FOR IN THE $100 - $250 PRICE RANGE [00:35:22]
ON SHARPENING KNIVES, CUTTING BOARDS AND DAMAGES TO KNIVES [00:50:20]
As you get into more sophisticated, higher end knives, sharpening gets more and more important! [00:50:16]
WHAT JON IS DRINKING [1:03:22]
WHAT’S MAKING JON HAPPY IN THE CULINARY WORLD [1:03:56]
I think the thing that's most interesting to me that I'm most excited to see as we move forward are these ways that the culinary world is starting to bridge this pay gap between front and back and the ways that people are managing that.[1:04:14]
JON’S FAVORITE GIFT TO GIVE A FRIEND OR COLLEAGUE [1:07:00]
PART I: My move now…is that I show up with like ice cream, not like a bucket of ice cream, but, you know, like ice cream truck ice cream, like the multicolored lollipops and like ice cream sandwiches and shit. Like who hates that? No one hates that. [1:07:22]
PART II: In terms of my friends, I'm more about experiences than I am about things. I would rather take someone out for a dinner or take them to a bar or do something with them than to buy them something…I love introducing people to new restaurants that are opening and the chefs and especially the cooks so that they understand more about this world that I love so much. [1:09:45]
RESOURCES + LINKS
· JKI Website: https://www.japaneseknifeimports.com/
· JKI Instagram: www.instagram/jknifeimports
· JKI Facebook: www.facebook.com/JapaneseKnifeImports/
ADDRESS: Far East Plaza, 727 N. Broadway, Unit 133, Los Angeles, CA 90012
· Prefectures of Japan are governmental administrative units similar to mini-states and form the first level of jurisdiction and administrative division.
· Grand Chef Takayuki 180mm knife (Nickie’s Japanese chef’s knife)
ABOUT THIS EPISODE: In this episode, Nickie and Dr. Ariane Helou, PhD and French professor at UCLA, breakdown fussy French terms popping up on menus all around America so you can approach menus with more confidence. It's an informative and humorous exploration of the French terms gracing 5-star restaurants to local eateries. Nickie and Ariane tackle amuse bouche, charcuterie, confit, foi gras, crème anglaise, escargot and soo much more. So, saddle up to this informative and at times comedic conversation. Please enjoy and happy ordering :-)
ABOUT DR. ARIANE HELOU, PHD: Dr. Ariane Helou currently teaches in the Department of French & Francophone Studies at UCLA. Her research focuses on drama, music, and poetry in early modern Italy, England, and France; her secondary research field is culinary history. Dr. Helou previously taught at UC Santa Cruz, where she earned her PhD in Literature and subsequently taught in Theater Arts, Classical Studies, and French.
She is also a translator; a dramaturg; and a performing artist whose background spans early music, theater, and opera, currently singing with Artes Vocales. Dr. Helou has been a company member of the Santa Cruz Shakespeare festival since 2012, and is also a member of the Los Angeles-based theater company Collaborative Artists Bloc.