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Laguna Native Chef Evan Lewis Talks Turkey, Holidays, Sawdust & More
- 2024/10/31
- 再生時間： 52 分
- ポッドキャスト
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サマリー
あらすじ・解説
This past Monday, Oct. 28th, Laguna Beach native Chef Evan Lewis of the new restaurant, Evan’s Gourmet, joined me at the radio station, KFM 104.7. For nearly an hour, we talked everything from …
● Evan’s native roots in Laguna Beach and the roots of her recipes in her fabulous restaurant
● Her ongoing, creative tenure at the infamous Sawdust Festival (she makes HOW many burgers each day??)
● Evan’s new Thanksgiving specials for you and yours
● Her group dining and catering options for the holidays and beyond, andthe mot creative recipes she creates for her lucky patrons
SHOW NOTES:
:55 Chef Evan’s roots in Laguna Beach, including her cookin’ beginnings as a 7-year-old and her first cooking job at this famed Laguna restaurant.
6:20 The first important lesson the yet-to-be-chef learned from restaurateurs Mike & Toni Leech of Café Zoolu.
7:15 We review Chef Evan’s menus at Evan’s Gourmet and jump into her most recent mushroom soup, a recipe she created in honor of the Tanterra Winery.
9:30 Evan’s 30 years in “complete custom catering,” including multiple events yearly of more than 200 people. (And her biggest panic moments in catering.)
16:41 The difference in crowds and Evans’ menus between the upcoming Winter Fantasy at the Sawdust grounds vs. the summer crowds at Sawdust.
18:24 Evan’s biggest selling menu item at the Sawdust and the 3 major adjustments Chef Evan had to make to quicken her Sawdust ticket times.
23:00 We discuss the intricacies of crispy fried chicken (and why it usually fails)
26:38 The Thanksgiving holiday specialty I talked Chef Evan into doing because Chef Ron Reno retired and we NEED this.
29:03 Oddly, how my Pumpkin Pie request became Chef Evan’s NEW, ENTIRE Thanksgiving Dinner offering.
37:28 How Evan’s Gourmet was a “morph” of Evan’s decades-long journey in cooking, and why Evan made the decision to begin her restaurant business.
40:10 How Chef Evan decided on her restaurant’s menu items and the “gimmick” she decided on for an-always memorable taste.
41:30 Chef Evan tells us what her favorite restaurants were in Laguna as she was growing up.
42:40 A wrap up on everything Chef Evan is doing in the next 60 days, including her 25-quart soup pan for her turkey chili and her upgraded vertical smoker for her smoked tomatoes.
50:01 Chef tells us where her favorite restaurant is in town (when she’s not cooking at hers).
● Evan’s native roots in Laguna Beach and the roots of her recipes in her fabulous restaurant
● Her ongoing, creative tenure at the infamous Sawdust Festival (she makes HOW many burgers each day??)
● Evan’s new Thanksgiving specials for you and yours
● Her group dining and catering options for the holidays and beyond, andthe mot creative recipes she creates for her lucky patrons
SHOW NOTES:
:55 Chef Evan’s roots in Laguna Beach, including her cookin’ beginnings as a 7-year-old and her first cooking job at this famed Laguna restaurant.
6:20 The first important lesson the yet-to-be-chef learned from restaurateurs Mike & Toni Leech of Café Zoolu.
7:15 We review Chef Evan’s menus at Evan’s Gourmet and jump into her most recent mushroom soup, a recipe she created in honor of the Tanterra Winery.
9:30 Evan’s 30 years in “complete custom catering,” including multiple events yearly of more than 200 people. (And her biggest panic moments in catering.)
16:41 The difference in crowds and Evans’ menus between the upcoming Winter Fantasy at the Sawdust grounds vs. the summer crowds at Sawdust.
18:24 Evan’s biggest selling menu item at the Sawdust and the 3 major adjustments Chef Evan had to make to quicken her Sawdust ticket times.
23:00 We discuss the intricacies of crispy fried chicken (and why it usually fails)
26:38 The Thanksgiving holiday specialty I talked Chef Evan into doing because Chef Ron Reno retired and we NEED this.
29:03 Oddly, how my Pumpkin Pie request became Chef Evan’s NEW, ENTIRE Thanksgiving Dinner offering.
37:28 How Evan’s Gourmet was a “morph” of Evan’s decades-long journey in cooking, and why Evan made the decision to begin her restaurant business.
40:10 How Chef Evan decided on her restaurant’s menu items and the “gimmick” she decided on for an-always memorable taste.
41:30 Chef Evan tells us what her favorite restaurants were in Laguna as she was growing up.
42:40 A wrap up on everything Chef Evan is doing in the next 60 days, including her 25-quart soup pan for her turkey chili and her upgraded vertical smoker for her smoked tomatoes.
50:01 Chef tells us where her favorite restaurant is in town (when she’s not cooking at hers).