Speaker 1: Amazing chef and radio show host and author and Samolier
Speaker 1: and all these other crazy things. Chef Jamie Gwen, welcome
Speaker 1: to the Fork Report.
Speaker 2: That's enough.
Speaker 3: Thank you please.
Speaker 1: I wasn't going to read the whole list. We only
Speaker 1: got a couple of segments.
Speaker 2: It's a pretty impressive bio. I wrote for myself. Way
Speaker 2: to do it, I did. I'm very glad to talk
Speaker 2: to you, friend. I'll take friends that I find honored
Speaker 2: and flattering. So thank you, Neil, Thank you for having
Speaker 2: me with you. I'm with you. By the way, we
Speaker 2: have got to support our communities right now. We have
Speaker 2: to go out and eat. We have to experience new
Speaker 2: chefs and support multiple cuisines and expand our palettes. It
Speaker 2: is imperative.
Speaker 1: Yeah, and that makes us. You know, we learn about
Speaker 1: ourselves as we grow up. We turn away from you know,
Speaker 1: pizza and mac and cheese and not far away do
Speaker 1: we turn, But we learned about other things. And you
Speaker 1: have an event coming up this month, and I've seen
Speaker 1: you at Ben had your food at many many events.
Speaker 1: Are they still fun to do? Are they still fun
Speaker 1: to represent and be a part of?
Speaker 2: They are totally fabulously fun to do and I will
Speaker 2: tell you of all the wonderful things you and I
Speaker 2: get to do my one on one experiences with other
Speaker 2: food lovers and great cooks and listeners and TV watchers,
Speaker 2: because like you, I've had the privilege to be on
Speaker 2: TV and the radio for a really long time sharing
Speaker 2: my passion. That interaction is such a high for me,
Speaker 2: like Palm Desert Food and Wine Asden Food and Wine,
Speaker 2: South Speech like I love the interpersonal connections. I love
Speaker 2: the camaraderie that I have with my chef friends like you,
Speaker 2: and I know you love it too. So yes, I
Speaker 2: am the crazy person that thought, oh I should do this.
Speaker 2: And there is backstory too. I hear the same thing
Speaker 2: that you hear. So we had a pandemic. I had
Speaker 2: a baby eleven years prior to the pandemic. Yes, as
Speaker 2: you know, my child is not at the Palette place
Speaker 2: where he is a beach thought beyond mac and cheese
Speaker 2: and chicken pember But I'm sure he'll get there, and
Speaker 2: even though his mommy is a chef. Right. But I mean,
Speaker 2: I was locked up for two years by choice, and
Speaker 2: when I started venturing out. I have the absolute blessing
Speaker 2: of living in paradise in Newport Beach, and my friends
Speaker 2: were all whining that they really missed Newport Beach food
Speaker 2: and wine, and I think we all did start to
Speaker 2: miss those events, experiences, new flavors, camaraderie, like all the
Speaker 2: things we're talking about. And I think I had one
Speaker 2: too many martinis that night, so don't do that. Because
Speaker 2: I yielded to the peer pressure, because they said, well, Jamie,
Speaker 2: you should bring it back. They're your friends, why not.
Speaker 2: The chef's all you know all these years, and Food
Speaker 2: Network and HSN, et cetera. And I threw my hands
Speaker 2: in the air and said, fine, well, mind you. It's
Speaker 2: a beast, but it will be the most glorious, curated,
Speaker 2: gastronomic experience that Orange County has ever seen it. If
Speaker 2: it doesn't give us a heart attack, I have the
Speaker 2: absolute blessing as well. My best girlfriend from childhood is
Speaker 2: the top event planner, one of them, a celebrity chef,
Speaker 2: a celebrity event planner in LA. Her name is Nicole
Speaker 2: Hirsty and you know her friend million dollar listing in
Speaker 2: house slides of Beverly Hills. So when I called her
Speaker 2: and said, guess what we were doing? She's my best friend,
Speaker 2: Like she had no out at all. I was like, say,
Speaker 2: will be yeah right. So we created Relish and it
Speaker 2: is almost two years in the making and it is
Speaker 2: our inaugural year, and it will be a truly delicious
Speaker 2: weekend long gastronomic experience of twelve events, from masterclasses to
Speaker 2: a sushi and donuts Sunday brunch. That's my dream. By
Speaker 2: the way, Neil and big time chefs that are full
Speaker 2: of passion as well are gracing Relish, like Scott Conant
Speaker 2: and Tyler Florence so that you can sit and savor
Speaker 2: right next to them an opening night cocktail party. I
Speaker 2: mean we have just everything you know, truly delicious.
Speaker 1: Plant Relishfood Wine dot com, relishfood wine dot Com telling
Speaker 1: you right now about an event coming up that you
Speaker 1: need to put on the books right now. It's the
Speaker 1: Relish Food and Wine Festival. You can find out more
Speaker 1: at Relishfood wine dot Com. Also the same on Instagram
Speaker 1: as well, and here to tell you more about it
Speaker 1: at the Helm herself, chef Jamie Gwen Chef. So I'm
Speaker 1: going through uh the ig feed for the Reli Food
Speaker 1: Wine event and see that, Oh my god, and you've
Speaker 1: got patre chef Zach Young, the engineer, the chef behind
Speaker 1: the pike ca Aken is going to be out there
Speaker 1: as well.
Speaker 3: It just looks like it's going to be. I don't know.
Speaker 1: I think there's something different when it's put on by
Speaker 1: someone like yourself, when it's helmed by someone who has
Speaker 1: gone to these things in every form, from you know,
Speaker 1: teaching and doing demos, to showing your food off to
Speaker 1: cooking in front of people, guest speakership, maybe doing your
Speaker 1: show from there.
Speaker 3: I mean, I'm.
Speaker 1: Excited because I think that these events need to be
Speaker 1: shaken up a bit, and I think that you at
Speaker 1: the Helm is the right.
Speaker 3: Listen to this, watch this ingredient to make it happen.
Speaker 2: Yeah, you just analogy. You flatter me. No, sorry, not sorry.
Speaker 2: I appreciate that very much. I mean the passion and
Speaker 2: the time and the energy that has gone into curating, culminating, producing,
Speaker 2: spearheading relish like you. I mean, I have a lot
Speaker 2: of full time jobs. This is a you know, this
Speaker 2: is a major full time job. But it is a
Speaker 2: celebration of the world class culinary scene for sure that
Speaker 2: we have planned and I thank you for that because
Speaker 2: you're right. I think we take all of our experiences
Speaker 2: and try to culminate the best of the best food
Speaker 2: memories we have when we go to create something ourselves.
Speaker 2: And that applies to a dish, a recipe for a
Speaker 2: weekend long, you know, gastronomic experience, and it is the
Speaker 2: best of cooking demos and the best of winemaker seminars
Speaker 2: and spirits tastings and master classes in cheese and chocolate
Speaker 2: and Vodkan caviaar, all sprinkled throughout a weekend. But thank
Speaker 2: you for that compliment. I'm still reeling on what you
Speaker 2: were talking about. Do you know that I'm a girl
Speaker 2: at the grill? Neil? I will humbly tell you I
Speaker 2: have won a barbecue competition or two.
Speaker 1: Oh, Now, I have actually known that you do enjoy
Speaker 1: the grill. But did I know that you want a competition?
Speaker 3: I did not.
Speaker 2: Do you want to know what I'm making tonight? Can
Speaker 2: I share it? Yeah? Thank you? Because you said ninety degrees.
Speaker 2: That's what I do as Jenn in front of the
Speaker 2: barbecues of everybody. Right, Okay, I like to smoke with
Speaker 2: rosemary on the grill. You don't need a smoking box
Speaker 2: an aluminum pan. You don't even need wood chips, but
Speaker 2: you know as well as I do that you throw
Speaker 2: fresh rosemary on the grill grapes and it catches on
Speaker 2: fire and it views infuses flavor. Right, this is my
Speaker 2: best one ingredient wonder grilled appetizer. Because you already have
Speaker 2: honey and balsamic in your pantry, so you know those
Speaker 2: ingredients don't count. You need to go get yourself a
Speaker 2: keel Bossa, the smoke sausage that I never met anybody
Speaker 2: that doesn't love. And you literally take the kill bossa
Speaker 2: out of the package or from the butcher preferably if
Speaker 2: you have one, and you throw you preheat the grill
Speaker 2: to medium high. You throw the rosemary springs on the
Speaker 2: grill and you poke the kill bossa. Because I like
Speaker 2: more smoke flavor, I like to poke it with the
Speaker 2: tip of the pairing knife. You can use the tooth
Speaker 2: pick or a skewer, and I lay the kill bossa
Speaker 2: right over the top of the smoking rosemary. Now, not
Speaker 2: only do you get a smoked rosemary facial, which is
Speaker 2: quite lovely, really, but you infuse the kill bossa with
Speaker 2: this herbaceousness that piles on on top of the smoke
Speaker 2: of the sausage and I start to glaze it when
Speaker 2: it starts to blister with a combination of equal parts
Speaker 2: honey and balsamic vinegar, and not three four five minutes
Speaker 2: later at most. You take it off the grill, you
Speaker 2: cut it into bites, five pieces, You pour yourself a drink. Well,
Speaker 2: you should already have one, And I'm telling you you've
Speaker 2: got the best rosemary smoked honeyballsamic glazed kossa one ingredient wonder.
Speaker 1: Uh, I'm gobsmacked that sounded.
Speaker 3: I'm telling you something.
Speaker 1: If you had an eight hundred number where people could
Speaker 1: call you and hear you talk about that dish, you
Speaker 1: would you would make a mint flatter me?
Speaker 2: Really? Wow, boy friend is not gonna like that idea.
Speaker 3: Yeah he will. He gets in on the.
Speaker 1: He'll just be sitting in the back one like this,
Speaker 1: Yeah baby, and he'll be he'll be your hype man.
Speaker 2: Very proud to tell you, Neil as well. But we
Speaker 2: are the first ever Relish the Culinary event upcoming June
Speaker 2: twenty seven to twenty nine, Newport Beach. We're the first
Speaker 2: ever Orange County event to have James Beard backing. Wow.
Speaker 2: In this industry, you know how important James Beard Foundation
Speaker 2: and The James Beard House has been in bringing chefs
Speaker 2: up in the world and they really do support and
Speaker 2: teach and nurture new talent. So we are very excited
Speaker 2: for the charitable affiliation as well. With a you know,
Speaker 2: very diverse mission of the James Beard Foundation and associated
Speaker 2: with Relish, I'm very proud of that. We have incredible
Speaker 2: sponsors that have made it possible, of course, and it's
Speaker 2: going to be a truly scrumptious weekend and we can't
Speaker 2: wait to have you there. So you know you Neil
Speaker 2: and all of your listeners, tell your friends please, you
Speaker 2: don't want to miss it.
Speaker 1: Oh no, it is June Friday, June twenty seventh, Saturday,
Speaker 1: June twenty eighth. You can see the rundown. You can
Speaker 1: go on Instagram to Relish Food Wine, or you can.
Speaker 3: Go to Relish.
Speaker 2: As well. Don't make yes.
Speaker 1: Friday Saturday Night. Yeah, how could I forget it? Just
Speaker 1: is a wonderful lineup and there's education to be had
Speaker 1: along with great food as well. Learn about cheeses, learn
Speaker 1: about wines, Educate your mouth a little bit more and
Speaker 1: your taste buds as well as enjoying yourself Again Relishfood,
Speaker 1: Wine Dot com. This event is at the helm of
Speaker 1: Jamie Gwen and her friends. Obviously calling in people that
Speaker 1: you know everybody, but you're calling in people that you
Speaker 1: know are going to bring fun and facts and a
Speaker 1: good time.
Speaker 3: And it's very easy to see on.
Speaker 1: The website Relishfood Wine dot com.
Speaker 3: Chef Jamie Gwen, I appreciate you taking the time. I do.
Speaker 3: I do.
Speaker 1: I've always been a fan of listening to you talk
Speaker 1: about food, food and enjoying the food that I've had
Speaker 1: the pleasure of eating. And I just was so thrilled
Speaker 1: when i got the press release that this was taking place.
Speaker 3: I'm like, oh my gosh, this is finally very kind.
Speaker 3: You're putting on shows.
Speaker 2: Yeah, final, finally, but oh my god.
Speaker 3: Yes.
Speaker 2: You know, I've long been a Fok Report fan, and
Speaker 2: I've long been a fan of yours, and I'm very grateful.
Speaker 2: Thank you for having me, thank you for championing Relish.
Speaker 2: Thank you for allowing me to share a grilled recipe
Speaker 2: in the middle.
Speaker 3: Of other conferenceations.
Speaker 2: Oh no, all are the things that excite us, right.
Speaker 3: I'd sit back and listen. I really do.
Speaker 1: And I know it's a mutual appreciation day to day,
Speaker 1: but I really do appreciate what you've done here in
Speaker 1: Los Angeles on radio and paving the way for others
Speaker 1: like me to talk about food. So you keep doing
Speaker 1: great things. And Relish is going to be on the
Speaker 1: twenty seventh, twenty eighth, and twenty ninth in Newport Beach.
Speaker 3: Put this in your calendar.
Speaker 1: Make sure you go because this is not, you know,
Speaker 1: your run of the mill type event. So uh, greatest
Speaker 1: of luck your way, Jamie, and we will talk again.
Speaker 2: I look forward to it. Thank you for letting me
Speaker 2: grace your show. Thank you, Neil, Thanks, thank you,