Top of the Food Chain (Vegas Video Network) - Audio

Al and Executive Chef Casey Houghton (Lynyrd Skynrd BBQ & Beer), walks us through what it takes to make perfect baby back ribs, beef brisket, and sauces at home. (We only gained 3 pounds after this episode. We consider that a win.)

We continue our run of world-class chefs who left a high-profile job at a Strip property to open their own shop. For this episode of Top of the Food Chain, we sweeten things up with author and co-owner of Chocolate & Spice Bakery Megan Romano.

Our good friend (and unbelievably nice guy) Vic Vegas returns to Top of the Food Chain with a peek at what he’s been up to after having appeared on Food Network Star and Chopped All Stars.

You think Japanese food in Las Vegas is only sushi? Think again, as the city is going through what can be described as a Japanese food explosion. Al is joined by Martin Koleff, the stylist/consultant behind some of the towns hottest “alternative” Japanese restaurants.

Al is joined by Stephen Hopcraft (Executive Chef STK, Food Network’s Chef vs City) on this week’s Top of the Food Chain. Together they discuss the variety of steak highlighting differences from American Select to Japanese Wagyu. They also note flavor contrasts between grass fed and corn fed beef and wrap up by giving us […]

Come listen to a story ’bout a man named Su, workin’ for Robuchon simply wouldn’t do, searched craigslist from dusk to dawn, finally opened Great Bao in a hair salon.

Al is joined by Amy Byro (Executive Pastry Chef Harrah’s, Flamingo) and together they discuss the inner workings of being a pastry chef for Harrah’s Las Vegas, from creating four tier wedding cakes in one day, sugar that looks like lace, and a cake covered in 14k gold!

Food critic Brock Radke (Las Vegas Weekly) and restaurateur Jolene Mannina join Al to talk about the Las Vegas food scene — where it is, where it’s been, and what to look forward to in the future.

Remember when taking cooking in high school meant enrolling in home economics and getting harassed by your friends? In this episode of Top of the Food Chain, you’ll meet a 16-year-old who will likely be your favorite chef in a few years and is already being recruited by some of the finest restaurants in Las […]

On this carb-friendly episode of Top of the Food Chain, we get a master’s look at all things Pasta as we welcome back Geno Bernardo (Executive Chef, NOVE Italiano).

The French are well represented as Al walks us through what is arguably the five most extravagant fine dining options in Las Vegas. (This would be a good time to have your American Express Black card handy.)

Max Jacobson returns to Top of the Food Chain with a first-hand comparison between Las Vegas restaurants and their European counterparts. Max follows with a blistering retort to John Curtas’ recent criticism of his fellow food critics.

As we learn from Three Square Food Bank‘s Erica Thompson, Restaurant Week combines great food and great prices. . .all for a great cause. That’s the happy, peppy, bursting with love portion of the show. Then John Curtas is back to spread a little love among some of his favorite Restaurant Week locations, followed by […]

On this episode of Top of the Food Chain Al is talking tapas with Nina Manchev, owner of Bar Forte. Together they discuss the history of tapas (it’s not just small plates), tapas for beginners, and wrap up by discussing Bulgarian cuisine and the lazy man’s sangria, Calimocho.

Al is joined by Chef Jet Tila (Iron Chef America) to discuss the regions, tastes, and history of Thai cuisine on this episode of Top of the Food Chain.

Al is joined by Tony Abou-Ganim (Iron Chef America, Fine Living Network) to talk about the evolution of mixology from the Gothic age to the present on this episode of Top of the Food Chain. (It’s pretty cool to talk the guy who invented the Cable Car.)

Comme Ca’s executive chef Brian Howard makes a return visit to Top of the Food Chain, together he and Al define offal and give us a look at it’s many different uses.

Al welcomes back Marche Bacchus’ Jeff and Rhonda Wyatt and together we discuss wines in the port family. We explore the types of port, what foods pair well with port wine, and more on this episode of Top of the Food Chain.

Besides bringing up whose grandma makes the best meatballs (don’t ask), Al and his guests Due Forni Pizza’s Alex Taylor (managing partner) and Carlos Buscaglia (partner/executive chef) dole out a slice of pizza wisdom.

For our first episode of 2012 Al welcomes back author and food writer John Curtas. Together, with boxing gloves put aside, they review the foodie trends of 2011. Then the boys look ahead and make some predictions for the food landscape in 2012.