May 31, 2025 • 13 mins
Southern California’s finest food, wine, and spirits celebration featuring Celebrity Chefs, Master Sommeliers, and Spirits Authorities brings you an elevated and curated weekend experience unlike any other. Relish is happening next month! Take a listen!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Amazing chef and radio show host and author and Samolier
and all these other crazy things. Chef Jamie Gwen, welcome
to the Fork Report.
Speaker 2 (00:11):
That's enough.
Speaker 3 (00:12):
Thank you please.
Speaker 1 (00:13):
I wasn't going to read the whole list. We only
got a couple of segments.
Speaker 2 (00:16):
It's a pretty impressive bio. I wrote for myself. Way
to do it, I did. I'm very glad to talk
to you, friend. I'll take friends that I find honored
and flattering. So thank you, Neil, Thank you for having
me with you. I'm with you. By the way, we
have got to support our communities right now. We have
(00:36):
to go out and eat. We have to experience new
chefs and support multiple cuisines and expand our palettes. It
is imperative.
Speaker 1 (00:46):
Yeah, and that makes us. You know, we learn about
ourselves as we grow up. We turn away from you know,
pizza and mac and cheese and not far away do
we turn, But we learned about other things. And you
have an event coming up this month, and I've seen
you at Ben had your food at many many events.
(01:07):
Are they still fun to do? Are they still fun
to represent and be a part of?
Speaker 2 (01:12):
They are totally fabulously fun to do and I will
tell you of all the wonderful things you and I
get to do my one on one experiences with other
food lovers and great cooks and listeners and TV watchers,
because like you, I've had the privilege to be on
TV and the radio for a really long time sharing
(01:34):
my passion. That interaction is such a high for me,
like Palm Desert Food and Wine Asden Food and Wine,
South Speech like I love the interpersonal connections. I love
the camaraderie that I have with my chef friends like you,
and I know you love it too. So yes, I
am the crazy person that thought, oh I should do this.
(01:58):
And there is backstory too. I hear the same thing
that you hear. So we had a pandemic. I had
a baby eleven years prior to the pandemic. Yes, as
you know, my child is not at the Palette place
where he is a beach thought beyond mac and cheese
and chicken pember But I'm sure he'll get there, and
even though his mommy is a chef. Right. But I mean,
(02:22):
I was locked up for two years by choice, and
when I started venturing out. I have the absolute blessing
of living in paradise in Newport Beach, and my friends
were all whining that they really missed Newport Beach food
and wine, and I think we all did start to
miss those events, experiences, new flavors, camaraderie, like all the
(02:47):
things we're talking about. And I think I had one
too many martinis that night, so don't do that. Because
I yielded to the peer pressure, because they said, well, Jamie,
you should bring it back. They're your friends, why not.
The chef's all you know all these years, and Food
Network and HSN, et cetera. And I threw my hands
(03:08):
in the air and said, fine, well, mind you. It's
a beast, but it will be the most glorious, curated,
gastronomic experience that Orange County has ever seen it. If
it doesn't give us a heart attack, I have the
absolute blessing as well. My best girlfriend from childhood is
(03:29):
the top event planner, one of them, a celebrity chef,
a celebrity event planner in LA. Her name is Nicole
Hirsty and you know her friend million dollar listing in
house slides of Beverly Hills. So when I called her
and said, guess what we were doing? She's my best friend,
Like she had no out at all. I was like, say,
will be yeah right. So we created Relish and it
(03:49):
is almost two years in the making and it is
our inaugural year, and it will be a truly delicious
weekend long gastronomic experience of twelve events, from masterclasses to
a sushi and donuts Sunday brunch. That's my dream. By
(04:10):
the way, Neil and big time chefs that are full
of passion as well are gracing Relish, like Scott Conant
and Tyler Florence so that you can sit and savor
right next to them an opening night cocktail party. I
mean we have just everything you know, truly delicious.
Speaker 1 (04:27):
Plant Relishfood Wine dot com, relishfood wine dot Com telling
you right now about an event coming up that you
need to put on the books right now. It's the
Relish Food and Wine Festival. You can find out more
at Relishfood wine dot Com. Also the same on Instagram
(04:47):
as well, and here to tell you more about it
at the Helm herself, chef Jamie Gwen Chef. So I'm
going through uh the ig feed for the Reli Food
Wine event and see that, Oh my god, and you've
got patre chef Zach Young, the engineer, the chef behind
(05:10):
the pike ca Aken is going to be out there
as well.
Speaker 3 (05:15):
It just looks like it's going to be. I don't know.
Speaker 1 (05:18):
I think there's something different when it's put on by
someone like yourself, when it's helmed by someone who has
gone to these things in every form, from you know,
teaching and doing demos, to showing your food off to
cooking in front of people, guest speakership, maybe doing your
(05:38):
show from there.
Speaker 3 (05:39):
I mean, I'm.
Speaker 1 (05:40):
Excited because I think that these events need to be
shaken up a bit, and I think that you at
the Helm is the right.
Speaker 3 (05:50):
Listen to this, watch this ingredient to make it happen.
Speaker 2 (05:54):
Yeah, you just analogy. You flatter me. No, sorry, not sorry.
I appreciate that very much. I mean the passion and
the time and the energy that has gone into curating, culminating, producing,
spearheading relish like you. I mean, I have a lot
of full time jobs. This is a you know, this
(06:15):
is a major full time job. But it is a
celebration of the world class culinary scene for sure that
we have planned and I thank you for that because
you're right. I think we take all of our experiences
and try to culminate the best of the best food
memories we have when we go to create something ourselves.
(06:37):
And that applies to a dish, a recipe for a
weekend long, you know, gastronomic experience, and it is the
best of cooking demos and the best of winemaker seminars
and spirits tastings and master classes in cheese and chocolate
and Vodkan caviaar, all sprinkled throughout a weekend. But thank
(07:01):
you for that compliment. I'm still reeling on what you
were talking about. Do you know that I'm a girl
at the grill? Neil? I will humbly tell you I
have won a barbecue competition or two.
Speaker 1 (07:12):
Oh, Now, I have actually known that you do enjoy
the grill. But did I know that you want a competition?
Speaker 3 (07:18):
I did not.
Speaker 2 (07:20):
Do you want to know what I'm making tonight? Can
I share it? Yeah? Thank you? Because you said ninety degrees.
That's what I do as Jenn in front of the
barbecues of everybody. Right, Okay, I like to smoke with
rosemary on the grill. You don't need a smoking box
an aluminum pan. You don't even need wood chips, but
you know as well as I do that you throw
(07:41):
fresh rosemary on the grill grapes and it catches on
fire and it views infuses flavor. Right, this is my
best one ingredient wonder grilled appetizer. Because you already have
honey and balsamic in your pantry, so you know those
ingredients don't count. You need to go get yourself a
keel Bossa, the smoke sausage that I never met anybody
(08:05):
that doesn't love. And you literally take the kill bossa
out of the package or from the butcher preferably if
you have one, and you throw you preheat the grill
to medium high. You throw the rosemary springs on the
grill and you poke the kill bossa. Because I like
(08:25):
more smoke flavor, I like to poke it with the
tip of the pairing knife. You can use the tooth
pick or a skewer, and I lay the kill bossa
right over the top of the smoking rosemary. Now, not
only do you get a smoked rosemary facial, which is
quite lovely, really, but you infuse the kill bossa with
this herbaceousness that piles on on top of the smoke
(08:48):
of the sausage and I start to glaze it when
it starts to blister with a combination of equal parts
honey and balsamic vinegar, and not three four five minutes
later at most. You take it off the grill, you
cut it into bites, five pieces, You pour yourself a drink. Well,
you should already have one, And I'm telling you you've
(09:09):
got the best rosemary smoked honeyballsamic glazed kossa one ingredient wonder.
Speaker 1 (09:16):
Uh, I'm gobsmacked that sounded.
Speaker 3 (09:21):
I'm telling you something.
Speaker 1 (09:23):
If you had an eight hundred number where people could
call you and hear you talk about that dish, you
would you would make a mint flatter me?
Speaker 2 (09:35):
Really? Wow, boy friend is not gonna like that idea.
Speaker 3 (09:39):
Yeah he will. He gets in on the.
Speaker 1 (09:43):
He'll just be sitting in the back one like this,
Yeah baby, and he'll be he'll be your hype man.
Speaker 2 (09:57):
Very proud to tell you, Neil as well. But we
are the first ever Relish the Culinary event upcoming June
twenty seven to twenty nine, Newport Beach. We're the first
ever Orange County event to have James Beard backing. Wow.
In this industry, you know how important James Beard Foundation
and The James Beard House has been in bringing chefs
(10:19):
up in the world and they really do support and
teach and nurture new talent. So we are very excited
for the charitable affiliation as well. With a you know,
very diverse mission of the James Beard Foundation and associated
with Relish, I'm very proud of that. We have incredible
(10:41):
sponsors that have made it possible, of course, and it's
going to be a truly scrumptious weekend and we can't
wait to have you there. So you know you Neil
and all of your listeners, tell your friends please, you
don't want to miss it.
Speaker 1 (10:56):
Oh no, it is June Friday, June twenty seventh, Saturday,
June twenty eighth. You can see the rundown. You can
go on Instagram to Relish Food Wine, or you can.
Speaker 3 (11:06):
Go to Relish.
Speaker 2 (11:08):
As well. Don't make yes.
Speaker 1 (11:10):
Friday Saturday Night. Yeah, how could I forget it? Just
is a wonderful lineup and there's education to be had
along with great food as well. Learn about cheeses, learn
about wines, Educate your mouth a little bit more and
your taste buds as well as enjoying yourself Again Relishfood,
(11:33):
Wine Dot com. This event is at the helm of
Jamie Gwen and her friends. Obviously calling in people that
you know everybody, but you're calling in people that you
know are going to bring fun and facts and a
good time.
Speaker 3 (11:48):
And it's very easy to see on.
Speaker 1 (11:50):
The website Relishfood Wine dot com.
Speaker 3 (11:53):
Chef Jamie Gwen, I appreciate you taking the time. I do.
I do.
Speaker 1 (11:57):
I've always been a fan of listening to you talk
about food, food and enjoying the food that I've had
the pleasure of eating. And I just was so thrilled
when i got the press release that this was taking place.
Speaker 3 (12:08):
I'm like, oh my gosh, this is finally very kind.
You're putting on shows.
Speaker 2 (12:13):
Yeah, final, finally, but oh my god.
Speaker 3 (12:15):
Yes.
Speaker 2 (12:16):
You know, I've long been a Fok Report fan, and
I've long been a fan of yours, and I'm very grateful.
Thank you for having me, thank you for championing Relish.
Thank you for allowing me to share a grilled recipe
in the middle.
Speaker 3 (12:30):
Of other conferenceations.
Speaker 2 (12:31):
Oh no, all are the things that excite us, right.
Speaker 3 (12:34):
I'd sit back and listen. I really do.
Speaker 1 (12:37):
And I know it's a mutual appreciation day to day,
but I really do appreciate what you've done here in
Los Angeles on radio and paving the way for others
like me to talk about food. So you keep doing
great things. And Relish is going to be on the
twenty seventh, twenty eighth, and twenty ninth in Newport Beach.
Speaker 3 (12:54):
Put this in your calendar.
Speaker 1 (12:55):
Make sure you go because this is not, you know,
your run of the mill type event. So uh, greatest
of luck your way, Jamie, and we will talk again.
Speaker 2 (13:07):
I look forward to it. Thank you for letting me
grace your show. Thank you, Neil, Thanks, thank you,
Amazing chef and radio show host and author and Samolier
and all these other crazy things. Chef Jamie Gwen, welcome
to the Fork Report.
Speaker 2 (00:11):
That's enough.
Speaker 3 (00:12):
Thank you please.
Speaker 1 (00:13):
I wasn't going to read the whole list. We only
got a couple of segments.
Speaker 2 (00:16):
It's a pretty impressive bio. I wrote for myself. Way
to do it, I did. I'm very glad to talk
to you, friend. I'll take friends that I find honored
and flattering. So thank you, Neil, Thank you for having
me with you. I'm with you. By the way, we
have got to support our communities right now. We have
(00:36):
to go out and eat. We have to experience new
chefs and support multiple cuisines and expand our palettes. It
is imperative.
Speaker 1 (00:46):
Yeah, and that makes us. You know, we learn about
ourselves as we grow up. We turn away from you know,
pizza and mac and cheese and not far away do
we turn, But we learned about other things. And you
have an event coming up this month, and I've seen
you at Ben had your food at many many events.
(01:07):
Are they still fun to do? Are they still fun
to represent and be a part of?
Speaker 2 (01:12):
They are totally fabulously fun to do and I will
tell you of all the wonderful things you and I
get to do my one on one experiences with other
food lovers and great cooks and listeners and TV watchers,
because like you, I've had the privilege to be on
TV and the radio for a really long time sharing
(01:34):
my passion. That interaction is such a high for me,
like Palm Desert Food and Wine Asden Food and Wine,
South Speech like I love the interpersonal connections. I love
the camaraderie that I have with my chef friends like you,
and I know you love it too. So yes, I
am the crazy person that thought, oh I should do this.
(01:58):
And there is backstory too. I hear the same thing
that you hear. So we had a pandemic. I had
a baby eleven years prior to the pandemic. Yes, as
you know, my child is not at the Palette place
where he is a beach thought beyond mac and cheese
and chicken pember But I'm sure he'll get there, and
even though his mommy is a chef. Right. But I mean,
(02:22):
I was locked up for two years by choice, and
when I started venturing out. I have the absolute blessing
of living in paradise in Newport Beach, and my friends
were all whining that they really missed Newport Beach food
and wine, and I think we all did start to
miss those events, experiences, new flavors, camaraderie, like all the
(02:47):
things we're talking about. And I think I had one
too many martinis that night, so don't do that. Because
I yielded to the peer pressure, because they said, well, Jamie,
you should bring it back. They're your friends, why not.
The chef's all you know all these years, and Food
Network and HSN, et cetera. And I threw my hands
(03:08):
in the air and said, fine, well, mind you. It's
a beast, but it will be the most glorious, curated,
gastronomic experience that Orange County has ever seen it. If
it doesn't give us a heart attack, I have the
absolute blessing as well. My best girlfriend from childhood is
(03:29):
the top event planner, one of them, a celebrity chef,
a celebrity event planner in LA. Her name is Nicole
Hirsty and you know her friend million dollar listing in
house slides of Beverly Hills. So when I called her
and said, guess what we were doing? She's my best friend,
Like she had no out at all. I was like, say,
will be yeah right. So we created Relish and it
(03:49):
is almost two years in the making and it is
our inaugural year, and it will be a truly delicious
weekend long gastronomic experience of twelve events, from masterclasses to
a sushi and donuts Sunday brunch. That's my dream. By
(04:10):
the way, Neil and big time chefs that are full
of passion as well are gracing Relish, like Scott Conant
and Tyler Florence so that you can sit and savor
right next to them an opening night cocktail party. I
mean we have just everything you know, truly delicious.
Speaker 1 (04:27):
Plant Relishfood Wine dot com, relishfood wine dot Com telling
you right now about an event coming up that you
need to put on the books right now. It's the
Relish Food and Wine Festival. You can find out more
at Relishfood wine dot Com. Also the same on Instagram
(04:47):
as well, and here to tell you more about it
at the Helm herself, chef Jamie Gwen Chef. So I'm
going through uh the ig feed for the Reli Food
Wine event and see that, Oh my god, and you've
got patre chef Zach Young, the engineer, the chef behind
(05:10):
the pike ca Aken is going to be out there
as well.
Speaker 3 (05:15):
It just looks like it's going to be. I don't know.
Speaker 1 (05:18):
I think there's something different when it's put on by
someone like yourself, when it's helmed by someone who has
gone to these things in every form, from you know,
teaching and doing demos, to showing your food off to
cooking in front of people, guest speakership, maybe doing your
(05:38):
show from there.
Speaker 3 (05:39):
I mean, I'm.
Speaker 1 (05:40):
Excited because I think that these events need to be
shaken up a bit, and I think that you at
the Helm is the right.
Speaker 3 (05:50):
Listen to this, watch this ingredient to make it happen.
Speaker 2 (05:54):
Yeah, you just analogy. You flatter me. No, sorry, not sorry.
I appreciate that very much. I mean the passion and
the time and the energy that has gone into curating, culminating, producing,
spearheading relish like you. I mean, I have a lot
of full time jobs. This is a you know, this
(06:15):
is a major full time job. But it is a
celebration of the world class culinary scene for sure that
we have planned and I thank you for that because
you're right. I think we take all of our experiences
and try to culminate the best of the best food
memories we have when we go to create something ourselves.
(06:37):
And that applies to a dish, a recipe for a
weekend long, you know, gastronomic experience, and it is the
best of cooking demos and the best of winemaker seminars
and spirits tastings and master classes in cheese and chocolate
and Vodkan caviaar, all sprinkled throughout a weekend. But thank
(07:01):
you for that compliment. I'm still reeling on what you
were talking about. Do you know that I'm a girl
at the grill? Neil? I will humbly tell you I
have won a barbecue competition or two.
Speaker 1 (07:12):
Oh, Now, I have actually known that you do enjoy
the grill. But did I know that you want a competition?
Speaker 3 (07:18):
I did not.
Speaker 2 (07:20):
Do you want to know what I'm making tonight? Can
I share it? Yeah? Thank you? Because you said ninety degrees.
That's what I do as Jenn in front of the
barbecues of everybody. Right, Okay, I like to smoke with
rosemary on the grill. You don't need a smoking box
an aluminum pan. You don't even need wood chips, but
you know as well as I do that you throw
(07:41):
fresh rosemary on the grill grapes and it catches on
fire and it views infuses flavor. Right, this is my
best one ingredient wonder grilled appetizer. Because you already have
honey and balsamic in your pantry, so you know those
ingredients don't count. You need to go get yourself a
keel Bossa, the smoke sausage that I never met anybody
(08:05):
that doesn't love. And you literally take the kill bossa
out of the package or from the butcher preferably if
you have one, and you throw you preheat the grill
to medium high. You throw the rosemary springs on the
grill and you poke the kill bossa. Because I like
(08:25):
more smoke flavor, I like to poke it with the
tip of the pairing knife. You can use the tooth
pick or a skewer, and I lay the kill bossa
right over the top of the smoking rosemary. Now, not
only do you get a smoked rosemary facial, which is
quite lovely, really, but you infuse the kill bossa with
this herbaceousness that piles on on top of the smoke
(08:48):
of the sausage and I start to glaze it when
it starts to blister with a combination of equal parts
honey and balsamic vinegar, and not three four five minutes
later at most. You take it off the grill, you
cut it into bites, five pieces, You pour yourself a drink. Well,
you should already have one, And I'm telling you you've
(09:09):
got the best rosemary smoked honeyballsamic glazed kossa one ingredient wonder.
Speaker 1 (09:16):
Uh, I'm gobsmacked that sounded.
Speaker 3 (09:21):
I'm telling you something.
Speaker 1 (09:23):
If you had an eight hundred number where people could
call you and hear you talk about that dish, you
would you would make a mint flatter me?
Speaker 2 (09:35):
Really? Wow, boy friend is not gonna like that idea.
Speaker 3 (09:39):
Yeah he will. He gets in on the.
Speaker 1 (09:43):
He'll just be sitting in the back one like this,
Yeah baby, and he'll be he'll be your hype man.
Speaker 2 (09:57):
Very proud to tell you, Neil as well. But we
are the first ever Relish the Culinary event upcoming June
twenty seven to twenty nine, Newport Beach. We're the first
ever Orange County event to have James Beard backing. Wow.
In this industry, you know how important James Beard Foundation
and The James Beard House has been in bringing chefs
(10:19):
up in the world and they really do support and
teach and nurture new talent. So we are very excited
for the charitable affiliation as well. With a you know,
very diverse mission of the James Beard Foundation and associated
with Relish, I'm very proud of that. We have incredible
(10:41):
sponsors that have made it possible, of course, and it's
going to be a truly scrumptious weekend and we can't
wait to have you there. So you know you Neil
and all of your listeners, tell your friends please, you
don't want to miss it.
Speaker 1 (10:56):
Oh no, it is June Friday, June twenty seventh, Saturday,
June twenty eighth. You can see the rundown. You can
go on Instagram to Relish Food Wine, or you can.
Speaker 3 (11:06):
Go to Relish.
Speaker 2 (11:08):
As well. Don't make yes.
Speaker 1 (11:10):
Friday Saturday Night. Yeah, how could I forget it? Just
is a wonderful lineup and there's education to be had
along with great food as well. Learn about cheeses, learn
about wines, Educate your mouth a little bit more and
your taste buds as well as enjoying yourself Again Relishfood,
(11:33):
Wine Dot com. This event is at the helm of
Jamie Gwen and her friends. Obviously calling in people that
you know everybody, but you're calling in people that you
know are going to bring fun and facts and a
good time.
Speaker 3 (11:48):
And it's very easy to see on.
Speaker 1 (11:50):
The website Relishfood Wine dot com.
Speaker 3 (11:53):
Chef Jamie Gwen, I appreciate you taking the time. I do.
I do.
Speaker 1 (11:57):
I've always been a fan of listening to you talk
about food, food and enjoying the food that I've had
the pleasure of eating. And I just was so thrilled
when i got the press release that this was taking place.
Speaker 3 (12:08):
I'm like, oh my gosh, this is finally very kind.
You're putting on shows.
Speaker 2 (12:13):
Yeah, final, finally, but oh my god.
Speaker 3 (12:15):
Yes.
Speaker 2 (12:16):
You know, I've long been a Fok Report fan, and
I've long been a fan of yours, and I'm very grateful.
Thank you for having me, thank you for championing Relish.
Thank you for allowing me to share a grilled recipe
in the middle.
Speaker 3 (12:30):
Of other conferenceations.
Speaker 2 (12:31):
Oh no, all are the things that excite us, right.
Speaker 3 (12:34):
I'd sit back and listen. I really do.
Speaker 1 (12:37):
And I know it's a mutual appreciation day to day,
but I really do appreciate what you've done here in
Los Angeles on radio and paving the way for others
like me to talk about food. So you keep doing
great things. And Relish is going to be on the
twenty seventh, twenty eighth, and twenty ninth in Newport Beach.
Speaker 3 (12:54):
Put this in your calendar.
Speaker 1 (12:55):
Make sure you go because this is not, you know,
your run of the mill type event. So uh, greatest
of luck your way, Jamie, and we will talk again.
Speaker 2 (13:07):
I look forward to it. Thank you for letting me
grace your show. Thank you, Neil, Thanks, thank you,
Popular Podcasts
True Crime Tonight
If you eat, sleep, and breathe true crime, TRUE CRIME TONIGHT is serving up your nightly fix. Five nights a week, KT STUDIOS & iHEART RADIO invite listeners to pull up a seat for an unfiltered look at the biggest cases making headlines, celebrity scandals, and the trials everyone is watching. With a mix of expert analysis, hot takes, and listener call-ins, TRUE CRIME TONIGHT goes beyond the headlines to uncover the twists, turns, and unanswered questions that keep us all obsessed—because, at TRUE CRIME TONIGHT, there’s a seat for everyone. Whether breaking down crime scene forensics, scrutinizing serial killers, or debating the most binge-worthy true crime docs, True Crime Tonight is the fresh, fast-paced, and slightly addictive home for true crime lovers.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.