2 SHARP CHEFS & A MICROPHONE

2 SHARP CHEFS & A MICROPHONE

By Lorraine Moss & Louiie VictaSociety & CultureArtsPlaces & TravelFood
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2 SHARP CHEFS & A MICROPHONE episodes

  • S2E17 - TACOTARIAN - Saving the World One Taco at a Time

    On Tuesdays, we eat TACOS. On October 4th, it's National Taco Day. And it's Hispanic Heritage Month. But do you really need an excuse to munch on a taco? For Carlos & Kristen Corral, being a tacotarian is a way of life. And they hope to make us all tacotarians.

    The Las Vegas couple started their plant-based Mexican eatery Tacotarian with their partners Dan & Regina Simmons after a delicious trip to Mexico City. They realized that it wasn't the meat that made the food so "MexiSexy" (yeah, we made up that word). It was the bold Latin flavors that came across just as well, and in some cases, even better with vegetables.
    Chefs Lorraine Moss and Louiie Victa learn about how the small business is trying to save the world one taco at a time, why the whole team has decided to go meatless, and how two married couples work so well together.
    For "Show & Tell" - Kristen & Carlos stay on brand with their delightful choice.

    Podcast Mentions: Pujol, Garagiste, Esther's Kitchen, Crafthaus, Main St. Provisions, Gardein, Beyond Meat, Good Planet, Market on South, Gelatology, NSPCA

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    30 min
  • S2E16 - Bringing Back Vintage Vegas - Barry's Downtown Prime

    You're in for the VIP treatment in this episode. From the chef's point of view, we'll show you what's in store for what could be deemed the biggest restaurant opening in this unpredictable year, Barry's Downtown Prime.

    The relationship started in the coolest steak spot of the 2000's. N9NE Steakhouse attracted the sexiest, most sought after celebrities in their prime. Now almost two decades later, they're joining sass and class for the ultimate Vegas hospitality reunion.
    Barry's Downtown Prime with Chef Barry Dakake and Yassine Lyoubi at the helm - along with co-owners Donnie Rihn and Marco Cicione - promises vintage Las Vegas glitz and glam in the hippest area of the city right now, Downtown Las Vegas.
    Chefs Lorraine Moss and Louiie Victa chat with the longtime friends about their last minute preparations for Circa Resort & Casino's newest fine dining destination. How will the VIP hospitality veterans handle the added pressure of debuting during a pandemic? Will they be able to replicate the huge success of previous partnerships? And what will Barry's have that the other restaurants didn't?
    Plus - check out a surprising 2 Sharp Chefs Show & Tell with Chef Barry. Let's just say what he brought still has Lorraine and Louiie laughing out loud.

    Podcast mentions:

    Derek Stevens
    Bazaar Meat
    China Poblano
    George Maloof
    Harry Morton
    Fertitta Brothers
    Scotch 80 Prime
    Charlie Palmer Steak
    Aureole
    Mouji

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    33 min
  • S2E15 - A Pizzaiolo & That's Enough - John Arena

    John Arena keeps an old note inside his favorite pizza book. It reads "Sono un Pizzaiolo, e basta!" It translates to "I'm a Pizzaiolo, and that's enough!"

    The pizza maker is co-owner of Metro Pizza in Las Vegas, a joint that harks back to a time of mobsters and classic crooners. In Vegas, he's thought of affectionately as "The godfather of pizza" or as Chef Dan Krohmer calls him "pizza Yoda"; interestingly, he may be known better outside of the city than in his own neighborhood. A member of America's number one pizza team, "World Pizza Champions," Arena became a pizza professor when he started teaching a class at UNLV Hospitality on the "History and Culture of Pizza."
    In this podcast, he shares with Chefs Lorraine Moss and Louiie Victa the origins of pizza around the globe from Egypt to Italy to the United States.
    The New Yorker explains why ANYONE should be able to express themselves by making pie whatever way they choose (including with pineapples and/or Ranch dressing). And he talks about why we need to think more about where food comes from and why in the hospitality industry, we should favor collaboration over competition.
    This is a rare, raw, and thought-provoking conversation with one of the premier pizzaiolos in the country.

    Podcast Mentions: Chris Bianco of Pizzeria Bianco, UNLV Hospitality, The Pizza Book by Evelyne Slomon, Chris Decker (Instagram: @everythingbutanchovies), Spacca Napoli, TriBecca Allie Cafe - Sardis MS

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    35 min
  • S2E14 - Inside Las Vegas Raiders Performance & Nutrition Culinary Center

    We don't know what this season will bring for the newly minted Las Vegas Raiders, but we do know the team will be eating well.

    That's because they've got an all star chef team in Honest Hospitality working overtime to keep them healthy, in peak form, and excited about meal time.
    Chefs Lorraine Moss and Louiie Victa get an inside look at the state of the art Las Vegas Raiders Performance & Nutrition Culinary Center with its culinary boss, Chef Gary Francis Xavier LaMorte. He brings us on a digital tour of the decked out kitchen, tells us how the chefs are meeting the nutritional demands of professional athletes, and shows us the innovative technologies in place to keep his team and the Silver & Black safe.
    You don't want to miss this unique look behind the scenes of the city's first NFL team.

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    29 min
  • S2E13 - Legacy of Lotus of Siam - Penny Chua & Sabrina Chutima

    Lotus Of Siam remains a Las Vegas institution. For many foodies, the Thai restaurant is their first stop after they land here. Chefs Lorraine Moss and Louiie Victa chat with the resilient daughters of Chef Saipin Chutima as they fight to keep their mother's legacy intact in an unprecedented time for small businesses.

    Her eldest daughter Penny Chua talks about what it was like cooking at the James Beard House while pregnant at the start of the COVID-19 pandemic, how much pressure she feels trying to honor her family, and what she's doing to keep more than a hundred employees working and healthy.
    Younger daughter Sabrina explains what it's like learning from a legendary mother and why she knows only about sixty percent of the 100 year old recipes in mom's brain. She also brings something to Show & Tell that's a family heirloom as well as a disciplinary tool?

    Podcast Mentions: James Beard Foundation

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    37 min
  • S2E12 - 24 Meals Cooking Challenge: Chefs Feeding Las Vegas

    24 Meals is a challenge spreading across Las Vegas. It's a labor of love. It's a simple way to spread hope. And it's delicious.

    Too many people including many in our culinary community are struggling to feed their families during the COVID-19 pandemic. That's why Katinka and Chef Matt Fresinski are giving their time, their labor, and a huge part of their house to address the problem.
    The couple enlists professional chefs from all backgrounds to prep and cook 24 meals with a donated mystery box of vegetables, meat, and herbs. The home cooked meals are then delivered to families in need.
    Both Chefs Lorraine Moss and Louiie Victa share their experiences with the fun challenge. Katinka and Matt explain how the idea started, what they hope their non-profit organization will become, and what they need to keep feeding thousands of meals.
    For Show and Tell, Katinka shows us what it means to give something truly heartfelt to your partner, and Chef Matt tells us about his obsession with peppermills?
    To get involved, email: [email protected]

    Podcast mentions: Three Square, Delivering With Dignity, Honey Salt, Graffiti Bao, Valencian Gold, United Way, Kim Foster, Mint, District One, Picnic in the Alley, VIP Bar Groups, Cafe Americano, Mercato della Pescheria, Chef Pete Ghione

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    34 min
  • S2E11 - Partage: Sharing French Food in Las Vegas Chinatown

    Partage means sharing in French. And for the first several months after moving to Las Vegas, its owners shared everything - shelter, transportation, food.

    Fast forward to today, the fine restaurant in Las Vegas's Chinatown wows with French native classics prepared with a twist like Chef Yuri Szarzewski's delightful duck pithiviers, his "must-try" menu item. The chef also talks about his recent induction into the Maitres Cuisiniers de France (Master Chefs of France).
    CEO/Manager Nicolas Kalpokdjian shares with chefs Lorraine Moss and Louiie Victa the restaurant's love and commitment to champagne and other wine specialties that will impress any Francophile. And you don't want to miss his "On The Fly" favorites! His tastes align perfectly with Lo's love of all things Pop music. What?!

    Podcast mentions: Sparrow + Wolf, Taylor Swift

    , EDO Tapas

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    27 min
  • S2E10 - Tasty Life of a Las Vegas Food Influencer - Philip Tzeng

    When 100 thousand people follow you for your food photos, you're a pretty powerful influencer. That means quite a few food perks for Philip Tzeng aka Las Vegas Fill on Instagram. The Las Vegas social media star tells Chefs Lorraine Moss & Louiie Victa that he expects most dinners out to be a "car crash," but he's learned to adjust with specific self-care moves. Hear how he went from music industry man in NYC to English teacher in Japan - to professional foodie in Las Vegas. Find out how RAW the food really can be in Japan, and we are not talking about sushi (hint: it gallops or clucks!). Also, Philip offers some simple tips to make your food pictures stand out and get more likes and comments than ever before.

    Podcast Mentions

    Gabis, Joes Seafood, Primesteak, & Stone Crab, Buldogi's, Greene St. Kitchen, Kame, Kaiseki Yuzu

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    29 min
  • S2E9 - Sparrow + Wolf: Reinvention - Chef Brian Howard

    Las Vegas chef Brian Howard continues to be an innovator. The Midwestern transplant paved the way for many as he brought a new style of cooking to the valley's Chinatown. Howard explains to Chefs Lorraine Moss and Louiie Victa why he chose the predominantly Asian foodie spot for Sparrow + Wolf.

    The Zen-like leader shares how he's adapted his restaurant to fit the needs of the community during this pandemic. He's elevating brunch with some of his greatest hits like a duck confit cinnamon roll that sometimes has a unique effect on the ladies. And he's got a cool take on an eighties classic, his own brunch "McRib" sando.
    Listen to how he's also raising the bar with a new, upscale pantry available for takeout.
    And you don't want to miss his strange childhood food craving!

    • Podcast mentions: Dominique Ansel Bakery, Cured & Whey, Michael's Gourmet Pantry, Partage, EDO Tapas, Jolene Mannina, James Trees

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      This podcast is powered by Pinecast.

      33 min
    • S2E8 - Local For All Food Hall - The Cupcake Girls

      The Cupcake Girls organization started with a sweet gesture to reach out to sex workers. Volunteers handed out pretty pink cupcakes at strip clubs and legal brothels. That's how they "break the ice" to offer free and/or low cost services to anyone in the sex industry who may need them.

      Now the non profit's legacy is blossoming into a one of a kind downtown building called "Local For All" - an inclusive, non-judgmental place for resources, counseling, event space, and a FOOD HALL.
      Chefs Lorraine Moss and Louiie Victa chat with the project's director, Ella DiSabatino & chef consultant, Tony Leitera about the delicious idea, how it's coming along, and why stopping for a coffee and a cupcake here might change your life... and even better, help change someone else's life for the better.

      Podcast Mentions: Valencian Gold, Orange Julius, Auntie Anne's, Cornish Pasty Co, ReBar, Esther's Kitchen, Jammyland, Las Vegas Arts District

      Find out more at https://2-sharp-chefs--a-microphone.pinecast.co

      This podcast is powered by Pinecast.

      30 min

    About 2 SHARP CHEFS & A MICROPHONE

    From the publisher's feed

    Lorraine & Louiie started this chef-driven podcast in memory of one of the best food culture ambassadors of all time, Anthony Bourdain. In his memory, we wanted to do the right thing: build a better sense of community among cooks, chefs, restaurant workers, and food lovers in Las Vegas & worldwide.