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KAABOO Brings All-Star Lineup of Featured Celebrity Chefs to the Table

Written By: S. Alicen Reynolds Celebrity Chefs

Brian Malarkey

Question: You recently announced your Santa Monica & La Jolla restaurant, Herringbone, will be opening in Hawaii and Mexico. You opened Herb & Wood in Little Italy San Diego this year, you have many other top restaurants all over the country and we’re seeing you all over TV these days. You’re busy, no doubt, yet you remain such a family man and seem to take so much pride in being a dad & husband first and foremost. So, if you’re not superman what would the name of your superhero alter ego be?

Brian Malarkey: I’m the Un-Lone Ranger, growing up on a ranch I am a cowboy at heart and all the things I’ve been able to do with my career would not have been possible without the strong support of my wife, kids and family and the amazing teams I have at each restaurant. Our motto at Herb & Wood has been “it takes a village” and that’s so true.

Q: Last year you squeezed your way through the massive crowd to watch The Killers. Which band are you most excited about this year?

BM: I’m going to go back to my High School mullet days and drink some cheap beer to Aerosmith. I’m also excited to see Chainsmokers again, the house DJs for Hakkasan’s nightclubs like Omnia.

 

Marcel Vigneron

Question: Besides being a Featured Chef at KAABOO Palate, what are you most looking forward to at KAABOO Del Mar this year?

Marcel Vigneron: I look forward to catching up with Jimmy Buffet and Jack Johnson.  I’ve had the pleasure of cooking for both of them in the past and they are both such great guys and obviously super talented musicians.

Q: You’re pretty well known for your advanced knowledge and skill in molecular gastronomy. Is that what you’ll be demonstrating at KAABOO Palate?

MV: Thanks! To me everything is just cooking no matter if the technique is old or new.  I kind of consider my food to be a timeless adventure, so that’s what I will be demonstrating.

Q: As a veteran on Top Chef, you’re no stranger to a good Chef Competition. If you had to battle it out at the Rock’n Chefs Competition at KAABOO, which featured Chef would you want to go up against? Chef Malarkey, Blais, Hollingsworth, Garcia, Samson, Fiorelli or Citrin?

MV: That’s a tough one…I would probably battle Blais again as I feel as though we may have some unfinished business.

Michael Fiorelli

Question: I spent a lot of time on your Instagram – too much time – and I have to say I got a little insight into your humorous side. Will you be winning the crowd over with your humor at KAABOO Palate?

MF: It’s always important to get the crowd on your side for sure. I don’t think I’ll try to be too much of a jokester with the lineup of comedians they’ve got on the bill that weekend. I think I’ll be better off to leave that to the professionals. Unless someone starts bombing of course. It would be my pleasure to bail them out. I’m all about teamwork.

Q: I read that your passion for cookbooks inspired you to become a Chef. Do you still read cookbooks and if so, which one are you reading right now?

MF: I still think reading is the most important and overlooked thing a cook can do to keep himself learning.

Q: Your restaurant hot spot, Love & Salt, is not your typical Italian style eatery. I’ve heard it be called everything from Cali-Talian to “Modern Italian Done Gastropub Fashion”. How would YOU describe the cuisine at Love & Salt?

MF: I’d say we’re Italian inspired with California soul. We’re actually cooking much in the same way people in Italy cook. Simple, soulful dishes using locally sourced seasonal ingredients. The most important thing is that we’re having fun doing it and that reflects both in the food and our guests experience.

 

Josiah Citrin

Question : Your dad had an OG Bagel & Lox VW ‘food truck’ back in the day named GoldyLox! Any chance of a revival?

Josiah Citrin: Anything is possible. I have to find that old VW van. I would love to bring it back, and my dad needs something to do!

Q: I watched a program about you a few years back. It was about how you have dinners especially for the farmers and farm workers you get your produce from. I have to tell you it’s stayed with me and I think it’s fascinating that you do so many charitable things and give so much back to the community. I just wanted you to know that. Anyway, you recently you rode in the Chefs Cycle event to benefit No Kid Hungry. How many miles did you bike?

Josiah Citrin: I biked 95-100 miles a day for 3 days.  To train, I biked with my friend Hans Rockenwagner for about four months.  Our usual route was biking from Venice to Palos Verdes, then up and around San Pedro and back to Venice, which is about 80 miles.  

Q: You grew up in SaMo/Venice area, which is where I grew up too. Do you still catch yourself saying “Washington” or have you fully committed to saying “Abbott Kinney”?

JC: I’ve committed to Abbott Kinney, but I fondly remember the days of West Washington and getting bbq from Harry’s Open Pit BBQ.

 

Ray Garcia

Question: Since it’s your rookie year going to KAABOO, I can attest it is one of the best events I’ve personally ever been to and an experience like no other. Besides being a Featured Chef at KAABOO Palate, what are you most looking forward to at KAABOO Del Mar this year?

Ray Garcia: I am excited to be a part of Kaaboo. While there is a truly impressive list of musicians performing,  I think that I am most excited for the comedic lineup. To be on the same lineup as a legend like Dana Carvey is a bit surreal.

Q: You took many honors in the last year including being named Chef of The Year 2015 by Esquire Magazine. Will you be doing a meet & greet at KAABOO so your fans can get a chance to rub shoulders with the real deal?

RG: Haha. Yes, of course. This has been an incredible year for me and the team at both restaurants. I like to take every opportunity available to talk to those who have come in and helped make the restaurants a success. It also allows me to meet new people to share the Broken Spanish vision. The guests are a big part of what make the restaurant special.

Q: How do you self-describe your cooking style?

RG: I think that in Los Angeles, much like San Diego, we are doing a style of Mexican food that is uniquely our own. It is based off of local resources, cultural and historical influences as well as our particular life experiences and circumstances. The reality for me is that the food of both cities is a type of regional Mexican food just like Mexico City, Oaxaca, Sonora or the Yucatan.

Celebrity Chefs to Serve Up Their Own Lineup at KAABOO