Saturday, April 2, 2011

4/4 Dr. Levi Harrison on Common Hand Injuries, Palate, Linda Jordan from Ruth's Chris, Crave Marscapone

What's Cookin' Today Hour ONE:

We're Learning About Common Hand Injuries with Dr. Levi Harrison!

Dr. Levi Harrison, MD is an orthopedic surgeon with one of the fastest growing solo practices for hand, wrist, elbow, and shoulder injuries in the Los Angeles Area. His training and expertise have been lauded throughout Los Angeles, CA and internationally. His practice uses state-of-the-art treatment protocols and cutting edge surgical techniques. Patients vary from the pediatric population to notable athletes, musicians, and celebrities. He is involved extensively in volunteer efforts with the free Glendale Healthy Kids Program and is a member of the Glendale Rotary Club.

Dr. Harrison is an active lecturer. He travels extensively and has a varied lecture series, including, Common Hand and Upper Extremity Injuries, Impact of Diabetes on Orthopedic Injury, as well as Health and Fitness: The Basics. Dr. Harrison is also an avid and enthusiastic athlete. He has participated in the Los Angeles Marathon, as well as a number of other races. His love of fitness extends from bowling, baseball, basketball, football, soccer, tennis, to mixed martial arts, bodybuilding and skydiving.

Dr. Harrison holds a Bachelor of Arts in French/Romance Languages and a Bachelor of Science in Electrical Engineering from the University of Notre Dame. He received his Master’s Degree in Engineering focusing on Solid State Physics at Howard University. He received a diploma of French Perfection from the Alliance Française from the Université Catholique de L’ Ouest in Angers, France. Dr. Harrison received his medical degree from the University Of California At Davis and did his fellowship training at the internationally renowned Indiana Hand Center in Indianapolis.

For more info on Dr. Harrison, go to!

Chef Octavio Becerra Tells Us About His Restaurant, Palate in Glendale, CA, and the Upcoming Santa Rita Hills Winemaker Event!

Palate is wine-centric, passionate, and down-to-earth. palate is a restaurant, a wine merchant, a cheese cellar, a tasting bar and lounge, and an eno-gastronomic library occupying the ground floor of a seven-story Bekins moving depot (circa 1928) turned wine-storage vault. palate is a vibrant gathering place in an inspiring setting designed to nurture a sense of community among lovers of delicious food and great wine and the farmers and wine producers so instrumental to the art of eating—and drinking. Created by chef + principal Octavio Becerra w/ partner wine director Steve Goldun, and general manager Ako Denis, palate is where food, wine and people meet.

Octavio’s culinary career was inspired by a chance meeting with chef Joachim Splichal during the summer of 1984. After that profound encounter, Splichal mentored his young protégé, first in the kitchen of Max Au Triangle restaurant in Beverly Hills, and then in France and Spain, where Splichal arranged for Becerra to work for two years in some of Europe’s two and three star Michelin restaurants. Shortly after Becerra’s return to the US, Splichal opened Patina Restaurant and Becerra again joined his mentor.

Just one year later, he was named executive chef of the renowned restaurant. Together, they then opened the first of the Pinot restaurants, Pinot Bistro in Studio City, with Becerra as the executive chef and partner.

Since then, Becerra has been instrumental in the success and growth of The Patina Group, playing a major part in the launches of each new restaurant. As Vice President, Chef and Co Founder of The Patina Group, Becerra supervised the daily operations of 12 of the 30 plus Patina Group restaurants. Becerra’s fingerprint on the culinary identity and brand of The Patina Group played a vital role in the evolution of The Patina Group.

Becerra has also accumulated accolades from the critics. The James Beard Foundation nominated him twice for “Rising Star Chef Of The Year”, he has been featured in Bon Appetit magazine, and Nations Restaurant News featured him as one of the nations “50 New Taste Makers.” After sixteen years, Becerra departed The Patina Group to pursue his own venture.

The Santa Rita Hills Winemaker Event is on April 3rd. For more info on Palate and on this event, go to!

What's Cookin' Today Hour TWO:

General Manager Linda Jordan Tells Us What's New at Ruth's Chris in Pasadena!

Ruth's Chris in Pasadena is home to the What's Cookin' on Wine show on Monday nights - as well as the best steaks, ever (among other fine foods). Ruth's Chris Steak House serves the finest aged, corn-fed USDA Prime beef. Broiled in a trademark 1,800° oven & served on a plate heated to 500 degrees, your steak is presented sizzling hot at your table.

Additionally, the menu includes select fresh seafood & other meat entrees, including seasonal specialties like foie gras, buffalo strip & scallops. A variety of fresh-cooked vegetables, including seven kinds of potatoes, salads, homemade desserts & an extensive selection of over 100 domestic & imported wines complete your dining experience.

For more info on Ruth's Chris, go to

For more info on What's Cookin' on Wine with Michael Horn, go to!

George Crave from Crave Brother's Cheese Talks About His Award-Winning Marscapone!

Fans of Crave Brothers award-winning Mascarpone won’t be surprised to learn that the fresh sweet cheese has just earned its twentieth honor. In March, judges at the 2011 United States Championship Cheese Contest recognized Crave Brothers Mascarpone with the Second Place Award in the Open Class Soft Cheeses Category. With 98.85 points, Crave Brothers Mascarpone was the highest-scoring Mascarpone in the contest. Mascarpone, with its rich and creamy profile, is ideal for desserts, and can be mixed with whipped cream to use as a dip for fresh fruits.

In the Smear-Ripened Semi-Soft Cheeses Category, Crave Brothers Les Frères took the Third Place Honors. The rich rind-washed cheese is characterized by its earthy, fruity flavor. Les Frères makes a simple yet sensational presentation when served with fruits, bread and wine. This is the eleventh award the cheese has received.

The Crave Brothers—Charles, George, Tom and Mark— produce their artisan quality cheese at a farmstead cheese factory on their state-of-the-art family farm. The farm emphasizes conservation and sustainable practices. The 2011 United States Championship Cheese Contest is the largest dairy product competition in the U.S. The competition boasts a 120-year history, dating back to the first Wisconsin Cheesemakers Association contest in 1891. This year’s competition, held in Green Bay, WI, drew 1,602 entries from 30 states.

For more info, visit the website at

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