SoCal Restaurant Show (Andrew Harris and Andrew Gruel)

Affectionately known as the “Godfather” of the Paso Robles wine region, Gary Eberle’s contributions to the California and U.S. wine trade are significant. Eberle was the first to place the Paso Robles AVA designation on the Eberle Winery Cabernet Sauvignon label and he subsequently co-founded the distinctive Paso Robles terroir as an American Viticulture Area (AVA) in 1983.  With a staunch commitment to the possibility of age-worthy Cabernet Sauvignon from Paso Robles, Eberle was also the first to plant Syrah on the Central Coast and make a 100 percent Syrah varietal wine in the United States. As chief promoter for his brand, Eberle has worked relentlessly for almost 50 years building awareness of the Paso Robles and California wines through his passionate promotion to consumers, media and trade across the country. These milestones have proven to be significant as Paso Robles has become a respected force in the wine industry.” Gary Eberle continues with us to uncork all that is Eberle Winery.

“Eberle began his academic studies at Penn State University where he played football and earned a Bachelor of Science in Biology. He then attended Louisiana State University before heading west to California where he completed his coursework for a PhD in enology and viticulture from U.C. Davis in 1973. “I chose Paso Robles based on Dr. Olmo’s recommendation that Paso Robles was the place to grow world-class Cabernet Sauvignon,” said Eberle. “I think we’ve achieved that,” he added.””

“Once in Paso Robles, Eberle launched his career as partner and winemaker with Estrella River Winery & Vineyards. In the late 70s, he decided to pursue his own project and acquired nearly 64 acres just down the road from Estrella River Winery. Shortly thereafter, Gary released his first Eberle wine, the 1979 Cabernet Sauvignon and opened the winery and tasting room in 1983.”

“Eberle Winery has showcased the history and diversity of the Paso Robles Appellation since 1979.  Eberle Winery continues to be family owned and operated.  With an annual case production of 26,000, Eberle wines are distributed in 34 states and six countries. Open daily from 10 a.m. to 5 p.m. with wine tasting and cave tours.” Unusually in the spirit of the Robert Mondavi the regular tasting (along with a cave tour) is complimentary.

Another attribute of Gary Eberle over his long tenure in Paso Robles is that his mission was to promote Paso Robles as a destination region for producing premium wines. Promoting the Eberle Winery was always secondary. Gary attributes this to another lesson learned from pioneering California winemaker Robert Mondavi. “Mr. Mondavi” (as Gary always deferentially refers to the late Robert Mondavi as) in his travels always promoted Napa Valley first as the locale for premium wines before pitching the Robert Mondavi Winery itself.

“Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur and authentic Angostura Bitters.”

“Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true craft cocktails created to simply open, pour, and enjoy. That’s something we can all toast to!”

At the recent San Francisco World Spirits Competition Knox & Dobson’s Improved Whiskey Cocktail was awarded the prestigious Double Gold Medal and their Old Fashioned Cocktail garnered a Gold Medal. Both awards were in the “Ready-to-Drink” category.

Knox & Dobson will be sampling their premium, ready-to-drink cocktails at the upcoming Manhattan Beach Food & Wine Festival the evenings of Friday, October 11th and Saturday, October 12th at Manhattan Village.

Knox & Dobson’s President, Rob Levy, continues as our guest serving up a taste of Knox & Dobson’s quality libations.

“This fall, the Academy Award-winning film, SIDEWAYS, will stream on Hulu in celebration of its 20th Anniversary. Hitching Post Wines has partnered with Searchlight Pictures to showcase Hitching Post Highliner Pinot Noir, the wine featured in the movie. The Highliner Pinot Noir is always one of the most consistent, highly regarded wines of Hitching Post, and the 2021 is one of the best vintages of the past two decades. This 2021 vintage has a special label to commemorate the film and the Anniversary.” 

“In celebration of this partnership, Hitching Post 2 and Hitching Wines announce a series of special events, including three Hitching Post + Sideways Winemaker Dinners scheduled for September and October. Hitching Post Wines will also offer specially produced and limited edition SIDEWAYS Highliner Pinot Noir wine available for purchase at the Buellton restaurant, the adjacent Hitching Post tasting room and select retailers throughout California.”

Chef and Winemaker Frank Ostini and Winemaker Gray Hartley of Hitching Post Wines join us to uncork all the events.

The second annual Long Beach Cambodian Restaurant Week  returns June 2 to 9, 2024.  “The 2024 event and future events are now owned/organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. The 2023 inaugural event was organized by non-profit Long Beach Food & Beverage, who transitioned the event to UCC earlier this month for the token amount of $1, and will remain involved in 2024 to insure a smooth transition.”

“Long Beach Cambodian Restaurant Week is an avenue to bring everyone to the table, from all walks of life, to showcase the city's delicious and diverse Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

"We are excited to take the reins of Cambodian Restaurant Week beginning this year, and owning this successful brand!" stated Susana Sngiem, Executive Director at UCC. “This will again give our local Cambodian community the opportunity to share our culture and cuisine with all food lovers in Long Beach and encourage them to try something they may not have experienced before."

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city's own "Cambodia Town" is a bustling collection of eateries, shops and retailers.”

CaliTea, California’s first brewed-to-order Boba Milk Tea and Organic Beverages purveyor is one of the participating restaurants in Long Beach Cambodian Restaurant Week. Sopheap Diggs, a partner, is our guest with a with a thirst-quenching preview.

“McPrice 'Mac' Myers (Paso Robles-based) has been crafting high-expression wines of balance, value, and place since 2002. A lifelong, self-proclaimed "food and wine geek,” Mac was a quick study and almost immediately had the media lauding his wines from near and far. His passion for unique sites in Paso Robles and California's Central Coast, combined with his meticulous attention to detail in the cellar, result in stunning wines that more than actually live up to the hype.”

“Over the last two decades, McPrice (Mac) Myers has been crafting wines of depth and balance that showcase the multiple terroirs and climates of the Central Coast – from Santa Barbara to Paso Robles. Mac produced his first vintage in 2002 with half a ton of grapes in a small cooperative in Paso Robles. From that humble beginning, Mac has developed a growing portfolio of wines with broad appeal. In 2014, Mac moved the winery to the current site nestled amidst the rolling hills of the Adelaida District. Over the years, McPrice Myers wines have garnered increasing attention from wine lovers and critics alike.”

“On a cold December day, a wine enthusiast walked into the rustic McPrice Myers tasting room to try Mac’s wines for the first time. Venus Lai signed up for the wine club and was immediately wowed by the depth and sophistication of the wines. Little did anyone know that this would be the beginning of a journey that two years later would lead to a partnership to purchase the property - 84 acres of Adelaida District land that they named Belle Terre (a play on Beautiful Earth – one of Mac’s flagship wines), which was home to the winery, 20 acres of vineyards, and a house sitting atop the hill.”

“The property had good bones - rich terroir, excellent climate, and a top-notch production site, but there was so much more potential to be realized. Mac and Venus shared a vision to transform the property into an experience that would live up to the quality and breadth of the wines. In 2018, the Hilltop House was transformed into a luxurious, modern vacation home.”

“They plan to showcase both the wines and the property by increasing the vineyard acreage, creating a new hospitality and tasting facility (opening in later 2024), and elevating the experience for wine club members. In 2020, McPrice Myers began releasing wines from The Estate Vineyard, opening a new chapter in its diverse offerings. Above all else, McPrice Myers will remain true to their roots in delivering the wines and experiences their loyal customers have come to expect!”

McPrice “Mac” Myers and Associate Winemaker Adrian Perez joins us to uncork all that is McPrice Myers wines.

We graciously stepped aside this Saturday morning for Angels Baseball at 11:30 a.m. (in Toronto versus the Blue Jays) so we got right to it this morning.

“Jewel of the South, the 2024 recipient of the prestigious James Beard Award for Outstanding Bar, is a classic New Orleans tavern, reimagined. The Proprietors are in this business because they love hospitality. The Owners love to host, love to serve, and mostly love the power of hospitality to bring people together to celebrate, commiserate, and communicate. No matter where you are from or where you are going, Jewel of the South looks forward to creating a memorable experience with guests in their home.”

“Cocktails, food, and wine at Jewel are prepared and presented with intention and precision. Their award-winning cocktail program is steeped in history, showcasing classic techniques with innovative, seasonal flavors. The food program seeks out unique products that deliver delicious nourishment for their guests, such as a broad range of caviars, whole vegetables, and diverse animal proteins. The menu changes regularly. Jewel’s wine program features classic labels, cult favorites, and new talent, limited to the best value available for wine that should be consumed tonight.” 

“Jewel of the South is owned by partners Chris Hannah, Victoria Espinel, and John Stubbs. Hannah directs Jewel’s award-winning cocktail program and is a daily presence at 1026 Saint Louis Street. The culinary program is led by Chef Philip Whitmarsh. Paul Greagoff is the General Manager.” John Stubbs joins us to share the recipe for success that Jewel of the South represents. https://www.jewelnola.com/

Jewel of the South and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Virtual and Ghost Kitchens were going to be the groundbreaking next big thing in takeout and delivery as a powerful growth vehicle for restaurants. Millions of dollars in venture capital flowed into this space. It started as a welcome incubator for small operators to test a restaurant or food concept on a budget. It morphed into something else. Now highly touted Virtual Kitchens in the area are closing. Chef Andrew shares his own rocky road with us.

“Truly Pizza, the only restaurant of its kind in Southern California, with outdoor garden seating aims to provide Dana Point residents and visitors with a unique and delicious pizza experience filled with world-class pizza making and generations old techniques. The menu features classic 12” square and round pizzas sold whole or by-the-slice made with award-winning five-day-fermented crispy and airy wood-fired dough along with a selection of focaccia sandwiches, salads and desserts.”

“All pizzas are made with Truly Pizza’s signature, award-winning pizza dough recipe that involves a lengthy fermentation process to ensure rich flavor and a cloudlike, yet crisp and airy texture with each bite.”

The onsite pizzaiola is Chris Decker, a renowned World Pizza Campion (Las Vegas’ Metro Pizza) with a reputation for culinary excellence, artistry and an imaginative approach to pizza making that respects long standing traditions. Rising Star World Pizza Champion Michael Vaknee is also part of the acclaimed on-site culinary team. They are assisted by award-winning Chef and Kitchen Manager Sergio Balderas.

Another culinary partner is pizza legend “John Arena (co-founder of Metro Pizza in Las Vegas) who was born into a family of pizza makers and spent his life dedicated to his craft. Known for his Food Network appearances, making pizzas for five US Presidents and serving pizzas at his beloved Las Vegas restaurants, he is one of the most accomplished and respected pizzaiolos in the world.”

Prominent Dana Point residents Donna Baldwin-Muller and developer Steve Muller are the principals of the high-profile ownership group of Truly Pizza.

Truly Pizza will be one of the acclaimed participating artisan pizzerias at Pizza City Fest Los Angeles on Saturday, April 27th.

Pizzaiolos Chris Decker and Sergio Balderas continue with us in-studio along with the award-winning Cheese Pizza from the International Pizza Expo.

When we last left Team USA 2025 on the road to Lyon, France they were on the way to New Orleans for the Americas competition. “The U.S. is now heading to Lyon, France in January 2025 to compete at the Bocuse d’Or, the world’s most prestigious culinary competition! Team USA Head Chef Stefani De Palma and Commis Bradley Waddle secured their spot on the international stage following a 5-hour and 30-minute battle in New Orleans, LA. They faced eight countries from North, Central, and South America.”

“Team USA secured the Gold and was selected to advance along with two-person teams from Canada (Silver), Mexico (Bronze), Chile (4th place), and Colombia (5th place). When they reach Lyon, Team USA will once again face these finalists from the Americas selection, alongside finalists from Africa, Asia, and Europe—a total of 24 teams from around the world are vying for the Gold medal.”

“I’m so proud to be representing the United States. It’s rewarding to see all of our training lead to this result. I’m the type of person who is focused on one goal at a time and now my eyes are set on what we need to accomplish in Lyon,” said De Palma who has spent the last nine-months training in preparation for the Americas selection with Commis Waddle. “We’re so impressed by the final plates and platters presented by the other teams and admire the workmanship and professionalism they showed throughout the competition.”

“Each team in the competition was tasked with completing the Bocuse d’Or’s two iconic tests: the theme on a plate and the platter theme, both featuring the host region’s local and emblematic products, which include wild boar rack, grits, alligator sausage, whole white shrimp, Murder Point oysters, and jumbo lump crab meat. To secure their spot in the finals, Team USA prepared a dish entitled “California’s Celebration of Louisiana Shellfish” and a platter entitled “Golden State Soul: California Meets the Bayou.””

““Our victory in the Americas selection is a result of dedication and commitment. Team USA showcased their innovative ideas for presentation at the highest level. It is important to acknowledge the coaches, chefs, mentors, and supporters who have been an integral part of this success. We are very proud of Chef De Palma and Commis Waddle and look forward to the Finals in Lyon,” said Chef Thomas Keller who is a founding member of Ment’or and President of the Foundation’s Board of Directors alongside chef co-founders and fellow board members Daniel Boulud and Jérôme Bocuse. Chef Keller is also an active mentor for Team USA along with some of the country’s most highly regarded culinary talents.” 

Chefs Stefani and Bradley and all the members of Team USA 2025 particularly thank host New Orleans Chefs Emeril and EJ Lagasse and Nina Compton for their gracious hospitality during the Americas competition.

Team USA Head Chef Stefani De Palma and Commis Bradley Waddle are our guests.

The Peppermill Restaurant and Fireside Lounge located on The Strip in Las Vegas was one of six recipients this year from all over the United States of the prestigious James Beard Foundation Award as an America’s Classic. Continuing with us celebrating this honor is Executive Chef Nicholas Orth who has been cooking there since his Sophomore year in high school.

“Opened in 1972 by Nat Carasali and Bill Paganetti, the Peppermill Restaurant and Fireside Lounge has been a Las Vegas icon for over 51 years. It’s appeared in movies like Casino and Show Girls, has been frequented by mobsters and celebrities, and it’s best known for its over-the-top pink and purple neon nights, fire pits, faux botanicals, oversized drinks in the cocktail lounge, and massive platters of elevated diner classics in the family-friendly restaurant.”

“What really makes it special is the welcoming atmosphere. It’s a place where pit bosses, dancers, bartenders and other Vegas industry folk can come after a late shift. It’s a haven, a safe place, described as somewhere no one gets bothered and where longtime waitresses will remember your name.”

“It’s also a place where people want to work and want to stay. Peggy Orth began waitressing at the Peppermill when she was 17, about a year and a half after the restaurant first opened. Decades later, she’s now general manager and her son Nicholas is the executive chef. Not much has changed in the last five decades, and that’s just how everyone likes it.”

Opening the show with a brief visit with Evan Papadakis the Co-owner of Zuzu’s Petals in the East Village area of Long Beach and a participant in Long Beach Burger Week. Chef Jessie Franco’s (Co-owner) creation for LBBW is a Brie-stuffed Kobe Burger with bacon onion jam, fig aioli and lemon vinaigrette tossed arugula. “Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 4th annual Long Beach Burger Week returns July 21-28, 2024. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding "foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants.

Outrageous Fair Food is always a mouthwatering highlight of any Fair visit. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for The OC Fair (“Always a Good Time”) running through Sunday, August 18th We’re taking Fair Food at its tastiest best with The Midway Gourmet.

The Peppermill Restaurant and Fireside Lounge located on The Strip in Las Vegas was one of six recipients this year from all over the United States of the prestigious James Beard Foundation Award as an America’s Classic. Joining us to celebrate this honor is Executive Chef Nicholas Orth who has been cooking there since high school. Opened in 1972 by Nat Carasali and Bill Paganetti, the Peppermill Restaurant and Fireside Lounge has been a Las Vegas icon for over 51 years. “It’s appeared in movies like Casino and Show Girls, has been frequented by mobsters and celebrities, and it’s best known for its over-the-top pink and purple neon nights, fire pits, faux botanicals, oversized drinks in the cocktail lounge, and massive platters of elevated diner classics in the family-friendly restaurant.”

“At Lustig in the Helms Bakery Complex in Culver City they speak FOOD – the language of the world. A casual neighborhood spot, serving a modern twist on dishes that you know and love. There is an Austrian vein running through the culinary offerings with Chef Bernhard Mairinger (ex-BierBeisl in Beverly Hills) combining the flavors of the world in an innovative way. Enjoy a whole new dining experience with Chef Bernhard at his restaurant.” Think Veal or Jidori Chicken Schnitzel served with lemon and a lingonberry-yuzu chutney. Also the BierBeisl Salad with romaine, arugula, pork belly, corn, pumpkin seed, radish peppers and Parmesan. How about a Raclette Cheese pizza with radicchio, potato confit and housemade pickled vegetables? Chef Bernhard takes a break from his busy kitchen to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Robotics and labor-saving automation are coming to restaurants particularly in the back-of-the house. Would you believe a robot that cuts, cores and peels avocados before prep cooks then mash them into guacamole? Chef Andrew gives you his informed perspective for what’s on the horizon from a chef’s and restaurateur’s POV.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Fun Fact…Spain is the Number One producer of olive oil and olives in the world. “For over 150 years Spain’s Garcia de la Cruz has been a respected grower and producer of premium, organic Extra Virgin Olive Oil (EVOO.)” Over it’s history three generations of women have managed the enterprise.

“At Garcia de la Cruz, they are dedicated to preserving Spain's culinary legacy and the planet for generations to come. Through sustainable practices, they produce pure, organic olive oils and exquisite Spanish products. Their ambitious goal is to ensure that the magic of their land endures.”

The Family-owned Montes de Toledo orchards yield top-quality olives (Cornicabra, Picual, Arbequina, Hojiblanca), all organic.

“Picture a world where Spain's exquisite flavors grace tables worldwide. We, a cherished family-owned brand, aspire to deliver Spain's finest sustainably. We're not just creating great food; we're nurturing the Earth's beauty for our children and yours. Join us at Garcia de la Cruz, where Spain meets the world.”

Garcia de la Cruz olive oil products are available locally at Whole Foods Markets and via the Garcia de la Cruz Website.

Michael McCowan, Garcia de la Cruz’s (Portland-based) Sales Director for the USA joins us to discover the rich history and products of Garcia de la Cruz.

“In mid-2022 Citrus City Grille transitioned to new ownership the the longtime Orange based restaurant. Since first opening in 1996, Citrus City Grille quickly became an iconic part of the Old Towne Orange aesthetic, serving up incredible contemporary American cuisine with a touch of Mediterranean. New owner and restaurant industry veteran Charlie Cosmas alongside his family have been longtime patrons of Citrus City Grille, and as of July 2022 took over day to day operations. Former owner Steve Tsirtsis and Charlie Cosmas happen to share a Greek heritage, which has been a hugely influential part of the Citrus City Grille menu and ethos.”

“As always, Citrus City Grille showcases the freshest seafood, steaks, pastas, and more. Other recent additions to their menu include the Citrus City Caprese, the elevated CCB Burger on a brioche bun, Chicken Caesar Wrap, Tomahawk Chicken, and Citrus City Meatloaf. Since opening in 1996, CCG has become an iconic part of the central Orange aesthetic, serving up incredible, fresh Californian cuisine with a Mediterranean flair.”

“Since the beginning Citrus City Grille has served up modern American cuisine with a touch of Mediterranean and includes a robust menu of sandwiches, steaks, salads, tacos, soups, cocktails, wines and more. They are known for dishes such as their signature Chilean sea bass and stuffed chicken breast, and also offer a popular dessert menu, breakfast served on Saturday and a wildly popular brunch hosted every Sunday. Daily lunch offerings include soups, salads, sandwiches, pizzas, pastas and freshly caught fish.”

Chef Charlie Cosmas takes a 2nd break from his busy kitchen to continue with us.

The Peppermill Restaurant and Fireside Lounge located on The Strip in Las Vegas was one of six recipients this year from all over the United States of the prestigious James Beard Foundation Award as an America’s Classic. Joining us to celebrate this honor is Executive Chef Nicholas Orth who has been working there since high school.

“Opened in 1972 by Nat Carasali and Bill Paganetti, the Peppermill Restaurant and Fireside Lounge has been a Las Vegas icon for over 51 years. It’s appeared in movies like Casino and Show Girls, has been frequented by mobsters and celebrities, and it’s best known for its over-the-top pink and purple neon nights, fire pits, faux botanicals, oversized drinks in the cocktail lounge, and massive platters of elevated diner classics in the family-friendly restaurant.”

“What really makes it special is the welcoming atmosphere. It’s a place where pit bosses, dancers, bartenders and other Vegas industry folk can come after a late shift. It’s a haven, a safe place, described as somewhere no one gets bothered and where longtime waitresses will remember your name.”

“It’s also a place where people want to work and want to stay. Peggy Orth began waitressing at the Peppermill when she was 17, about a year and a half after the restaurant first opened. Decades later, she’s now general manager and her son Nicholas is the executive chef. Not much has changed in the last five decades, and that’s just how everyone likes it.”

“This fall, the Academy Award-winning film, SIDEWAYS, will stream on Hulu in celebration of its 20th Anniversary. Hitching Post Wines has partnered with Searchlight Pictures to showcase Hitching Post Highliner Pinot Noir, the wine featured in the movie. The Highliner Pinot Noir is always one of the most consistent, highly regarded wines of Hitching Post, and the 2021 is one of the best vintages of the past two decades. This 2021 vintage has a special label to commemorate the film and the Anniversary. In celebration of this partnership, Hitching Post 2 and Hitching Wines announce a series of special events, including three Hitching Post + Sideways Winemaker Dinners scheduled for September and October. Hitching Post Wines will also offer specially produced and limited edition SIDEWAYS Highliner Pinot Noir wine available for purchase at the Buellton restaurant, the adjacent Hitching Post tasting room and select retailers throughout California.” Chef and Winemaker Frank Ostini and Winemaker Gray Hartley of Hitching Post Wines join us to uncork all the signature events.

“Housed in what was for generations the family-run Bond Fruit & Dairy Stand, the seasonal Stonecat Café in Hector, Finger Lakes, NY has a rich history of connecting the community to healthy, locally grown ingredients. Founded in 1999, the Stonecat Café was an early leader in the farm-to-table movement in the region. Stonecat Café’s late owner and founder, Scott Signori, believed passionately that food is life and how we choose to nourish our bodies has a direct connection to and impact on our communities. When we feed our bodies with vibrant fun food, grown locally and sustainably, we sustain the soul of our community helping local farms and businesses to thrive. Scott passed away tragically in late 2021 at 54, leaving a lasting legacy of passion for good food, wine and scotch. His character, integrity and kindness live on in the Hector community and beyond” as does the Stonecat Café now led by a team of restaurant professionals who were also loyal friends of Chef Scott. General Manager Katy Dunlap joins us to share the inspiring story of resilience that is Stonecat Café.

“Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur and authentic Angostura Bitters.” Knox & Dobson will be sampling their premium, ready-to-drink cocktails at the upcoming Manhattan Beach Food & Wine Festival the evenings of Friday, October 11th and Saturday, October 12th at Manhattan Village. Knox & Dobson’s President, Rob Levy, is our guest to serve up a taste of Knox & Dobson’s quality libations.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Complying with ADA requirements (and their associated costs) are a concern for independent restaurateurs. There are also ADA requirements for Websites. Some ambitious attorneys also use this as a possible revenue source. Chef Andrew offers his perspective.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

The picturesque Finger Lakes area in New York is now recognized as an important wine region in the United States. “In Europe, winemakers have spent centuries identifying the characteristics of world- class wine, learning what grapes grow best in what soils, under what conditions and honing their skills needed to produce the finest vintages. While winemaking in the Finger Lakes is still in its infancy, at just over 160 years-old, in recent years the region has garnered deserved acclaim as one of the “greatest Riesling regions” of the world and “America’s premier cool-climate wine region.” “Much of the success of winemaking in Finger Lakes has been shaped by a handful of European Winemakers who have blended the best of old-world traditions, training, and experience with new-world innovation, a willingness to experiment and to share ideas and the flexibility to adjust to any given situation.” Wine journalist David Nershi, CSW (well-traveled in the region) is our guest to uncork all that is the Finger Lakes.

“Award-winning Tito’s Tacos and Tito’s Handmade Vodka are again joining forces for the 7th annual Tito’s Fiesta Mexicana. The highly anticipated and beloved annual local event will take place at Tito’s Tacos in Culver City on Friday, October 4 – on National Taco Day and National Vodka Day – from 3:00 PM until 9:00 PM to raise funds for the Culver City Arts Foundation. Partygoers can enjoy Tito’s Tacos’ delicious award-winning tacos, burritos and flan, Tito’s Handmade Vodka’s specialty cocktails, and five hours of non-stop musical entertainment by new and returning world-class mariachi artists like Mariachi Juevenil Herencia Michoacana, heavy metal rockers Metalachi, the Grammy nominated all-female Mariachi Reyna de Los Angeles and more. Additionally, guests will be treated to a colorful compilation of traditional Mexican folklórico dances throughout the event by Folk Revolución. The jam-packed day of lively activities will be orchestrated by Master of Ceremonies comedian Eric Schwartz, also known as “Smooth-E.”” Tito’s Tacos 2nd generation Co-Proprietor, Lynne Davidson, joins us with all the spirited details.

Pink’s Hot Dogs is a genuine Hollywood institution founded in 1939. Their 85 Anniversary will be celebrated this year in November.
“This landmark hot dog stand (still in it’s original configuration) serves over 1,200 hot dogs and 200 hamburgers a day. Pink’s was started in 1939 by 2nd generation proprietor Richard Pink’s parents, Paul and Betty Pink, with a pushcart they purchased for $50, with money they borrowed from Betty’s mother. The land on which the pushcart stood was leased by Paul and Betty for $15 per month. Hot dogs at that time were 10 cents and Cokes were a nickel. Pink’s offered curb service, and was lucky to sell 100 hot dogs a day.” Business is more robust these days typically with a fast-moving line. Pink’s Hot Dogs will again be one of the noteworthy participating restaurants in the “L.A. Loves Alex’s Lemonade” benefit on Saturday, October 5th on the UCLA Campus. Pink’s 2nd generation Top Dog, Richard Pink, is our guest with all the snappy details.

Manhattan Beach-based Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and soon-to-be AttaGirl, “a native of Madison, Wisconsin, developed his passion for cooking as a child by helping his Mother in the kitchen. He says, “I loved the food my mother made and realized that if I knew how to cook, I wouldn’t have to wait for someone else to cook for me.”” Chef David is one of the celebrity Host Chefs for the upcoming Manhattan Beach Food & Wine Festival in Manhattan Village set for the evenings of Friday, October 11th and Saturday , October 12th. We reel in Chef LeFevre from his busy kitchens to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the...

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her new outlet as Food Columnist for Culture OC and discuss her current columns. Along the way Anne Marie will highlight a fast-growing female-owned artisan bread bakery started in a garage in Laguna Beach, the new Bar Becky in Long Beach and the 10th Anniversary of Watertable at Hyatt Regency Huntington Beach under the culinary direction of Executive Chef Manfred Lassahn.

“Amar Santana, a Careers through Culinary Arts Program (C-CAP) alum, serves as the Executive Chef and owner at Broadway by Amar Santana in Laguna Beach, and Vaca in Costa Mesa, California adjacent to South Coast Plaza. Born in the Dominican Republic, he immigrated to the US at 13 and began his culinary career at 16. He has been mentored by some of the world's most renowned chefs, including Charlie Palmer, who helped him develop his skills of expressing his passion through food. By combining flavors and culinary traditions from all over the world, Amar provides a truly unforgettable gastronomical experience. Chef Amar was the runner-up on Bravo’s “Top Chef” Season 13 in California and has also competed internationally for the Korean culinary series “Korean Food Battle,” finishing as a finalist.” Amar has also appeared as a judge on more recent seasons of “Top Chef.” For “Top Chef” Season 21 in Wisconsin Amar cameos in one of episode and also appears in “Top Chef : The Dish with Kish” a new behind-the-scenes weekly Bravo commentary series recapping each episode with new host Kristen Kish. Chef Amar Santana is our guest.

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. This year there are new Casa Modelo stands serving Birria and Veggie Quesadillas. The always popular Brewery X has a host of new menu items. A fresh dessert item that’s already attracting a lot of attention is the crave-worthy Walk Off Waffles (Section 232) featuring decadent Strawberries & Cream Waffles and S’mores Waffles. Chef Dennis Radcliffe takes a break from his busy kitchens to join us along with Pastry Chef LA. Tracy.

“Las Vegas’ The Feast of Friends is encoring the wildly popular Vegas Unstripped food festival this spring, with a notable new home. This year, the event takes place from 7-10:00 p.m. on Saturday May 18 at the Palms Casino Resort on the Resort Pool Deck conveniently located just off The Strip. Thirty of the city’s most acclaimed and creative chefs will be brought together to present one-night-only original dishes, accompanied by cocktails from many of the city’s best bars, live local entertainers, art activations and more. Tickets are available via vegasunstripped.com. Price has remained at $150 plus fees (and the fees have gone down!). Attendees must be 21+.” Founder and Event Producer Eric Gladstone joins us with all the enticing details. Producer Eric has a very special discount offer for our Listeners.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Bub and Grandma’s Restaurant and Bakery is a standout breakfast and lunch establishment located in the Glassell Park neighborhood of northeast Los Angeles. It’s the retail home for the wildly popular Bub and Grandma’s Bread and serve daily pastries, sandwiches, salads, sides, chips and other “really good stuff.” They also offer an eclectic collection of craft beer and premium wines.

“On Sunday and Monday Nights at Bub and Grandma’s after dark are BG Nights with musical guests and cheese, meat and veggie charcuterie boards, Bub’s Bread with toppings, and desserts like their Baguette Bread Pudding with house-made Vanillas Ice Cream and Hot Fudge.”

Breakfast is served daily from 8:00 a.m. until 11:00 a.m. For Lunch Cold Sandwiches are on the menu starting at 10:00 a.m., with full Lunch available at 11:00 a.m. until 3:00 p.m.

They are well-known for their Classic Tuna Salad with iceberg lettuce, pickles, mayo, mustard and red onion served on House Challah. There is definitely an East Coast deli vibe to the establishment but the staff is friendly.

Bub and Grandma’s artisan breads are also available at the Hollywood Farmers Market on Sundays and the Culver City Farmers Market on Tuesdays.

Founder and Baker Andy Kadin joins us on the rise.

“Brooklyn-born Sherry Yard of Bakery by the Yard is a nationally acclaimed chef, restaurateur, cookbook author, teacher and presenter, who has spent her extensive career making a mark as a disruptor in the hospitality industry.  Her innovative and uncompromising approach has garnered three James Beard Awards and an induction into their Who’s Who of Food & Beverage in America.  She has received accolades from renowned publications such as Bon Appétit Magazine, Food + Wine and became affectionately known by the media as “L.A.’s Sweetheart”, both for her bubbly personality and her incomparably creative fresh from the farm desserts.”

“Her esteemed career has included working with the Wolfgang Puck empire for nearly 20 years, encompassing the crafting of masterful breads, creating menus, and opening new restaurants while simultaneously mentoring an entire generation of chefs in kitchens from Singapore to Santa Monica. Her pastry creations became staples at events such as the Academy Awards Governor’s Ball, the Grammy Awards, and the Emmy Awards, where she could be spotted in her iconic pink chef’s jacket in support of breast cancer awareness.  Yard is the author of two award- winning cookbooks, and currently is working on her third”

Bakery by the Yard’s delectable baked goods are available as a pop-up by advance order for pickup in Manhattan Beach on Saturday mornings. Special orders welcomed, too. Chef Sherry is one of the featured celebrity chefs for the inaugural Manhattan Beach Food & Wine Festival on the evenings of October 11th and 12th in Manhattan Beach.

Chef Sherry joins us with here trusty whisk at the ready.

It’s time for our next seasonal report on the very best in fruits and veggies and new products from our resident “Prince of Produce,” Robert Schueller of Melissa’s World Variety Produce.

“Feast your eyes on the newly arrived Pink Elephant Mango, a tropical showstopper from Vietnam with naturally light pink skin. This mango is gigantic (weighing up to 2 pounds!), with smooth, buttery orange flesh surrounding a remarkably thin seed, leaving you with more delicious mango to enjoy.”

“Air-freighted from Vietnam's Mekong Delta region, the Pink Elephant Mango offers an extra sweet taste with almost no acidity. It’s best enjoyed fresh on fruit platters where you can admire its pink skin. In Vietnam, mango is sometimes served with salt, sugar and chile powder, sweet fish sauce (nước chấm), or served over sticky rice for dessert.”

Also highlighted in this segment’s produce basket are Heavenly Villiago Marzano Tomatoes, Tree Ripen Mangos (best and peak of the season right now), Harry’s Berries Strawberries from Oxnard and Finger Limes. 

Robert Schueller continues as our always knowledgeable authority with a basket of (soon to disappear until next year) juicy Ojai Pixie Tangerines at the ready.

“St. Lucia native Nina Compton fell in love with New Orleans while filming BRAVO’s Top Chef Season 11: New Orleans (she grabbed the runner-up spot and was voted fan favorite). In 2015, she returned to the city to open Compère Lapin at the Old No. 77 Hotel & Chandlery. Since then, the requests for reservations have been non-stop along with the deserved acclaim. The success of Compere Lapin lead Compton to open a second restaurant, Bywater American Bistro, in the spring of 2018.”

“Trained in the French tradition at the Culinary Institute of America, Nina mixes the rich culinary traditions of New Orleans with those of her Caribbean roots.  She was named one of Food & Wine magazine’s "Best New Chefs 2017.” Along with receiving a rave review from The New York Times, Compère Lapin was named “Best New Restaurant” by both New Orleans Magazine and The Times-Picayune. And then in 2018, she took home the prestigious James Beard Foundation Award for "Best Chef: South.”

“Nina began her career at Daniel in New York City, alongside Chef Daniel Boulud. From there, she joined Norman Van Aken in Miami at Norman’s. Next up, was a stint with Philippe Ruiz at Palme d’Or at the historic Biltmore Hotel. Then Nina moved to Casa Casuarina in Miami Beach where she rose to the rank of executive chef. Before settling in New Orleans, she was chef de cuisine at the Italian restaurant Scarpetta at Fontainebleau Miami Beach. There the “Gnocchi Queen” worked with celebrity chef and restaurateur Scott Conant.”

Chef Nina was one of the distinguished Host Chefs (and Judge) for the recent Bocuse d’Or Americas competition in New Orleans.

Chef Nina is one of the high-profile chefs with a tasting station at the upcoming L.A. Loves Alex’s Lemonade benefit on Saturday, October 5th at the Royce Quad at UCLA.

Chef Nina Compton takes another break from her busy kitchens to continue with us.

“The California Restaurant Foundation (CRF), a nonprofit focused on investing in and empowering California restaurants and their workforce, has proudly partnered with California’s energy companies to launch the fourth consecutive Restaurants Care® Resilience Fund. Thanks to the generosity of SoCalGas, The PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric (SDG&E), CRF will award $5,000 grants to 278 independent business owners across California. For the first time, commercial caterers are eligible to apply, in addition to independent restaurant owners.”

“Resilience Fund applications will be open from June 15 to June 30, 2024, and can be found at www.restaurantscare.org/resilience. Grants will be available to all California-based restaurant owners and commercial caterers within the utility companies' service areas, provided they operate fewer than five units and generate less than $3 million in annual revenue. Priority consideration will be given to restaurants that have not received a grant previously.”

Alycia Harfield, Executive Director of California Restaurant Foundation joins us to provide all the needed specifics.

“The Texas man, Fred Eppright, who once lived in a trailer, now earnestly has charitable endeavors. Assuredly, he holds strongly to success in his business undertakings. But that same Texas man, whose business is commercial real estate, finds himself cajoled by a son, smitten by wine, into the business of wine. The son convinced the father, the wine business could be satisfying, as well as result in a smart family enterprise. Fred, the father, told Trey, the son: “If you can find something that makes sense, bring it to me.” The son did. The father wound up spending a small fortune with the modest hopes of earning a small fortune.”

“This the unusual genesis of Parable Wines, which leads Trey Eppright, the son, to conclude the wine business “is the happiest business, because you give customers what they want.” To which Fred Eppright says, “Trey has that passion. I like that passion, but to me it is a business.””

“With that, the son moved to Calistoga from Austin when Trey found an established winery property once known as Dutch Henry, that had been mostly destroyed in the Glass Fire of 2020. It had a cave, a 2 ½-acre estate vineyard and a tasting room. And he soon identified five additional prized vineyards with which to make very small lots – with the help of renowned Napa Valley winemaker Kale Anderson – and forthwith, Parable Wines was established specializing in premium Chardonnay and Cabernet Sauvignon from estate vineyards.”

Managing Partner Trey Eppright and Winemaker Kale Anderson join us to pull the cork on all that is Parable Wines.

“L.A. Loves Alex's Lemonade Stand returns for their 12th annual cookout in Los Angeles at UCLA’s Royce Quad scheduled for Saturday, October 5, 2024, and tickets are now on sale.”

“The 2023 event was an overwhelming success raising more than $1.3 million for Alex's Lemonade Stand Foundation. Presented at Royce Quad on the campus of UCLA, the cookout is always a perfect day for chefs and fans to come together to support childhood cancer research.” 

The list of participating high-profile chefs includes the top rung of L.A. chefs and prominent culinary talents from across the USA. Also on display are premium wines and standout spirits. Since the beginning the local event has been enthusiastically coordinated by Restaurateur Caroline Styne, and Chefs Suzanne Goin and David Lentz.

“Alex's Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of 4-year-old Alexandra “Alex” Scott, who was fighting cancer and wanted to raise money to find cures for all children with cancer. Her spirit and determination inspired others to support her cause, and when she passed away at the age of 8, she had raised $1 million. Since then, the Foundation bearing her name has evolved into a national fundraising movement. Today, ALSF is one of the leading funders of pediatric cancer research in the U.S. and Canada raising more than $250 million so far, funding over 1,000 research projects and providing programs to families affected by childhood cancer. For more information, visit AlexsLemonade.org”

Continuing with us previewing L.A. Loves Alex’s Lemonade 2024 is Co-Founder of the L.A. event, Chef Suzanne Goin, and her daughter, Alex Lentz, heading the local Kids Campaign.

Pioneering Las Vegas Chef James Trees is the restaurateur responsible for the newly relocated and expanded Esther’s Kitchen in the Arts District of Downtown Las Vegas and Al Solito Posto and Ada’s Food + Wine in Trivoli Village.

As part of the World’s 50 Best Restaurants celebration in Vegas last Monday afternoon Esther’s Kitchen “Chef James welcomed Chef Tomos Parry of London’s Brat and Mountain restaurants for a unique collaboration. The five -course lunch featured dishes from the hearth, stove, and larder with a welcome reception of light bites and a signature cocktail.” Restaurateur and Chef James Trees continues with us to recount the highlights of the World’s 50 Best Restaurants celebration in Las Vegas and talk about Al Solito Posto’s participation in Las Vegas Restaurant Week.

“Al Solito Posto is part of LasVegas Restaurant Week (June 3, 2024 to June 14, 2024), which benefits Three Square Food Bank with every meal purchase. Al Solito Posto is offering a delicious 3-course dinner available for dine-in and patio dining for $50. Some menu highlights include:

• Apple Panzanella with kale, prosciutto, cranberry, goat cheese, focaccia breadcrumbs, and pecans
• The classic Chicken Parmesan served with marinara and homemade spaghetti
• Chocolate Hazelnut Semifreddo with whipped cream”

Esther’s Kitchen was just recognized as one of the recommended Las Vegas restaurants in the Los Angeles Times’ “Everywhere You Need to Eat in Las Vegas” editorial feature in their Weekend section (06-02-24.)

“Susan Spicer, the acclaimed New Orleans culinarian, began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979.  Her resume includes staging with Chef Roland Durand in Paris, extensive travel in Europe and California, as well as stints as chef at Savoire Faire and the Bistro at Maison de Ville in New Orleans.”

“Spicer and Regina Keever partnered together to open Bayona in the French Quarter in the spring of 1990. With solid support from local diners and critics, Bayona soon earned national attention, countless awards and has been featured in numerous national and international publications.  Susan received the 1993 James Beard Foundation’s Best Chef Southeast.”

“Susan’s first book, entitled Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans, was released in 2007.  New Orleans Magazine awarded it Best New Cookbook, and it was also included in Food & Wine’s Best of the Best recipe collection

In May of 2010, Susan was inducted into the prestigious James Beard Who’s Who of Food and Beverage in America.”

“The same year (2010) she launched Mondo, a casual, family-style restaurant which opened in Chef Spicer’s neighborhood of Lakeview. (It was sold in 2019.) In October 2016 she opened her third restaurant, Rosedale, a neighborhood joint in a unique and historic building that serves her own style of Louisiana home cooking. In the Spring of 2019, a new version of Mondo joined other great New Orleans restaurants in the new terminals at Louis Armstrong International Airport.”

Susan Spicer takes another break from her busy kitchen at Rosedale to continue with us.

When we last spoke with Chef Michael Hung (ex-Faith & Flower in DTLA) he was the Executive Chef of The Colony Club restaurant located inside The Colony Palms Hotel and SO.PA at L’Horizon Palm Springs. Chef Michael is now surfing the culinary waves at the Palm Springs Surf Club, a destination water oasis in the desert.

“Discover a destination in Greater Palm Springs like no other at The Palm Springs Surf Club featuring a state-of-the-art wave technology catering to surfers of all levels. Enjoy resort-style amenities, captivating waterpark attractions, and savor meticulously crafted chef-driven dining options.”

Chef Michael Hung oversees the soon to debut Navigator, the ultimate dining experience at the Palm Springs Surf Club. Navigator features indoor and outdoor seating offering breathtaking views of the surf and mountains where guests indulge in a curated artisanal menu featuring the cuisine of the famous surf regions around the globe. The bar offers TVs and a craft cocktail program, complemented by an extensive wine list.”

Also on Chef Michael’s menu is “Drifters, the poolside oasis at the Palm Springs Surf Club. Drifters offers outdoor dining with a creative beverage program to cater to surfing enthusiasts with a healthy twist from early morning until late at night, featuring delightful breakfast, lunch, and dinner options. The full bar serves specialty cocktails and provides TVs for entertainment and additional desert views.”

Chef Michael Hung takes a further break from his busy kitchens to continue with us.

“Affectionately known as the “Godfather” of the Paso Robles wine region, Gary Eberle’s contributions to the California and U.S. wine trade are significant. Eberle was the first to place the Paso Robles AVA designation on the Eberle Winery Cabernet Sauvignon label and he subsequently co-founded the distinctive Paso Robles terroir as an American Viticulture Area (AVA) in 1983.  With a staunch commitment to the possibility of age-worthy Cabernet Sauvignon from Paso Robles, Eberle was also the first to plant Syrah on the Central Coast and make a 100 percent Syrah varietal wine in the United States. As chief promoter for his brand, Eberle has worked relentlessly for almost 50 years building awareness of the Paso Robles and California wines through his passionate promotion to consumers, media and trade across the country. These milestones have proven to be significant as Paso Robles has become a respected force in the wine industry.” Gary Eberle joins us to uncork all that is Eberle Winery.

“Eberle began his academic studies at Penn State University where he played football and earned a Bachelor of Science in Biology. He then attended Louisiana State University before heading west to California where he completed his coursework for a PhD in enology and viticulture from U.C. Davis in 1973. “I chose Paso Robles based on Dr. Olmo’s recommendation that Paso Robles was the place to grow world-class Cabernet Sauvignon,” said Eberle. “I think we’ve achieved that,” he added.””

“Once in Paso Robles, Eberle launched his career as partner and winemaker with Estrella River Winery & Vineyards. In the late 70s, he decided to pursue his own project and acquired nearly 64 acres just down the road from Estrella River Winery. Shortly thereafter, Gary released his first Eberle wine, the 1979 Cabernet Sauvignon and opened the winery and tasting room in 1983.”

“Eberle Winery has showcased the history and diversity of the Paso Robles Appellation since 1979.  Eberle Winery continues to be family owned and operated.  With an annual case production of 26,000, Eberle wines are distributed in 34 states and six countries. Open daily from 10 a.m. to 5 p.m. with wine tasting and cave tours. Unusually in the spirit of the pioneering Robert Mondavi the regular tasting (along with a cave tour) is complimentary. 805-238-9607.”

Another attribute of Gary Eberle over his long tenure in Paso Robles is that his mission was to promote Paso Robles as a destination region for producing premium wines. Promoting the Eberle Winery was always secondary. Gary attributes this to another lesson learned from pioneering California winemaker Robert Mondavi. “Mr. Mondavi” (as Gary always

deferentially refers to the late Robert Mondavi as) in his travels always promoted Napa Valley first as the locale for premium wines before pitching the Robert Mondavi Winery itself.

“Las Vegas’ The Feast of Friends is encoring the wildly popular Vegas Unstripped food festival this spring, with a notable new home. This year, the event takes place from 7-10:00 p.m. on Saturday May 18 at the Palms Casino Resort on the Resort Pool Deck conveniently located just off The Strip. Thirty of the city’s most acclaimed and creative chefs will be brought together to present one-night-only original dishes, accompanied by cocktails from many of the city’s best bars, live local entertainers, art activations and more.”

“Tickets are available via vegasunstripped.com. Price has remained at $150 plus fees (and the fees have gone down!). Attendees must be 21+.”

Parking is free.

Ex-Pat Southern California Chefs participating who now reside in Las Vegas include James Trees of Esther’s Kitchen and Bruce Kalman of SoulBelly BBQ.

“Vegas Unstripped is Las Vegas’ only festival by chefs, about chefs, and for the Vegas community. Participating chefs represent the cutting edge of independent talent in Las Vegas, and are challenged to create unique dishes for the night reflecting their culinary passions. The evening is augmented by beverages from Las Vegas’ best local bars, local musicians, local art and more. Created in 2018 as a reaction to the Strip-focused Vegas Uncork’d event (now defunct), Vegas Unstripped initially only invited chefs working off-Strip but now welcomes Vegas chefs regardless of where they cook, offering open submissions. All necessary expenses of the independent chef/restaurateur are covered by event revenue to the extent possible, with net proceeds going to underserved local charities. To date, Vegas Uncorked has donated nearly $30,000.”

Eric has a very special discount offer for our Listeners. The ticket price is a reasonable $150 per guest given the value of the quality of chef created dishes and beverages available on the Resort Pool Deck at Palms Casino Resort on May 18th. For an additional $15 off each ticket (up to 4 tickets) use the “coupon code” SOCAL42 at checkout.

Remember parking is free which is unusual in Vegas resort properties.

Founder and Event Producer Eric Gladstone joins us with all the enticing details.

“This fall, the Academy Award-winning film, SIDEWAYS, will stream on Hulu in celebration of its 20th Anniversary. Hitching Post Wines has partnered with Searchlight Pictures to showcase Hitching Post Highliner Pinot Noir, the wine featured in the movie. The Highliner Pinot Noir is always one of the most consistent, highly regarded wines of Hitching Post, and the 2021 is one of the best vintages of the past two decades. This 2021 vintage has a special label to commemorate the film and the Anniversary.”

“In celebration of this partnership, Hitching Post 2 and Hitching Wines announce a series of special events, including three Hitching Post + Sideways Winemaker Dinners scheduled for September and October. Hitching Post Wines will also offer specially produced and limited edition SIDEWAYS Highliner Pinot Noir wine available for purchase at the Buellton restaurant, the adjacent Hitching Post tasting room and select retailers throughout California.”

Chef and Winemaker Frank Ostini and Winemaker Gray Hartley of Hitching Post Wines continue as our special guests uncorking all the series of commemorative events.

“Located in Newport Beach, California on the site of the old City Hall, The Mayor’s Table is Lido House’s signature dining venue. Featuring a focus on seasonal, chef-driven cuisine, including an open action kitchen, Mayor’s Table is both a premiere dining destination and neighborhood hot spot. The ideal setting to enjoy a leisurely brunch or a memorable night out with friends, Mayor’s Table is the perfect place for celebrations large and small”

“In May the restaurant debuted an all-new dinner menu, complete with experiential and tableside offerings. This overhaul marks the most significant change to the Mayor’s Table menu since its inception in 2018. From the collaborative efforts of Chef-Partner Riley Huddleston, Executive Chef Jonathan de la Cruz, and Chef de Cuisine Nicholas Escobar, the Mayor’s Table culinary team proudly unveiled a bold seasonal menu showcasing their take on reimagined American cuisine.” Service is gracefully overseen by hospitality veteran and General Manager, Quentin Gravet

“As Executive Chef Partner of Lido House, Riley Huddleston brings a decade of culinary power to Lido House, driving the hotel’s food and beverage concepts including The Mayor’s Table restaurant, Topside rooftop bar and lounge and Crew Coffee + Cremerie.”

“Earning his chops as a chef, mixologist, pastry chef and restaurateur in elite New York and Chicago establishments, Huddleston is known for elevating fare with provenance as the starring ingredient. Huddleston’s innovative culinary style blends classic French training with modern cooking techniques. At Lido House, expect precision and playfulness from a menu that fittingly take cues from the hotel’s enviable waterfront in Newport Beach, offering a refined yet stylish celebration of Southern California’s coastal lifestyle and cuisine. The Mayor’s Table, positioned to be a Newport Beach hot spot, manifests a pacific pub-style vibe offering inventive cocktails and seafood- oriented fare including an open action kitchen.”

Executive Chef Jonathan de la Cruz and General Manager Quentin take a 2nd break from service to continue with us.

“Acclaimed Restaurateur and Chef (and James Beard Award recipient) Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades.” 

“Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.” 

Silverton’s newest cookbook (her 11th) is The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before. Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”


Nancy Silverton now invites all discerning foodies to the C-CAP Los Angeles (Careers through Culinary Arts Program) Gala on Friday, May 17 at Jonathan Club DTLA!

Join her for a glittering evening of food and drink to benefit C-CAP Los Angeles’ students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller. 

The evening begins at 6:30 p.m. with a social hour on the rooftop’s Great Lawn. Guests will enjoy passed hors d’oeuvres and select premium wines and craft cocktails while overlooking the beautiful vista of downtown Los Angeles.

At 7:30 p.m. guests will then make their way to the Grand Ballroom for a spectacular, multi-course wine-paired seated dinner. The program includes remarks from Chef Silverton, C-CAP students and alumni and culminates with the C-CAP Live Auction and a decadent dessert finale. 

Nancy Silverton continues as our guest previewing what’s on the salivating May 17th menu along with an update on Max and Helen’s, a diner concept in Larchmont Village she is creating with Producer and Food TV Personality Phil Rosenthal.

The Bear (based in Chicago) is back on Hulu for Season 3 and already attracting a lot of attention and, of course, controversy. Given that Chicago is a great food town it was only a matter of time before a savvy tour operator in the Windy City created a “The Bear” Chicago Food Tour. This has now happened with the launch of Chicago Food & City Tour’s “Yes, Chef! Chicago : A Bear – Inspired Food Tour.” Our own newly Chicago-based, informed foodie, Terri Henry, shares her recent adventure on this Chicago tour which also included as guests a Staff Writer and Photographer for The Chicago Tribune.

For the time being “this is the only Chicago food tour that takes guests to the restaurants featured in the TV phenomenon, “The Bear.” The tour takes the guests to the actual spots where Chef Carmy, Chef Sydney and Richie cook up their magic, and pairs each stop with the insider stories that connect the dots between the show’s fictional drama and Chicago as a real-life foodie destination.” And, yes, there is a stop at the real Chicago Italian Beef shop that inspired the original “Mr. Beef” in the series. Tour guests enjoy their sandwich in the dining room featured in the series.

Bub and Grandma’s Restaurant and Bakery is a phenomenally popular breakfast and lunch establishment in the Glassell Park neighborhood of northeast Los Angeles. It’s the retail home for the acclaimed Bub and Grandma’s Bread and serve daily pastries, sandwiches, salads, sides, chips and other “really good stuff.” They also offer an eclectic collection of craft beer and premium wines.

On Sunday and Monday Nights at Bub and Grandma’s after dark are BG Nights with musical guests and cheese, meat and veggie charcuterie boards, Bub’s Bread with toppings, and desserts like their Baguette Bread Pudding with house-made Vanillas Ice Cream and Hot Fudge.

Breakfast is served daily from 8:00 a.m. until 11:00 a.m. For Lunch Cold Sandwiches are on the menu starting at 10:00 a.m., with full Lunch available at 11:00 a.m. until 3:00 p.m.

They are well-known for their Classic Tuna Salad with iceberg lettuce, pickles, mayo, mustard and red onion served on House Challah. There is definitely an East Coast deli vibe to the establishment but the staff is welcoming.

Bub and Grandma’s artisan breads are also available at the Hollywood Farmers Market on Sundays and the Culver City Farmers Market on Tuesdays.

Founder and Baker Andy Kadin continues with us.

“Bar Becky at the Long Beach Exchange is Chef Jonathan Benvenuti’s tribute to his mom, Becky, who was the inspiration behind him becoming a chef.” Partner Jason Scarborough is the accomplished Beverage Director. It’s also a partnership with Chef Ross Pangilinan of Mix Mix Hospitality.

“Chef Benvenuti was previously the runner-up on Gordon Ramsay’s “Hell’s Kitchen.” Chef Jonathan chats a bit about that experience along the way. It’s an Italian-American kitchen featuring scratch-made focaccia, house-crafted pasta and an ever-evolving menu of comfort classics and chr-driven creations.”

Current menu standouts are Grandma’s Focaccia (with anchovy dip), Mom’s Carrots (with maple syrup, burrata and almonds), Pappardelle (with beef cheek, chanterelle mushrooms, and “sour cream”), and Chicken & Dumplings (with pearl onion, potato dumplings and roasted chicken jus.)

Chef Jonathan Benvenuti takes a break from his busy kitchen to join us.

“Maizano, the cornerstone destination eatery of Costa Mesa’s Mercado Gonzalez Northgate Market, has expanded its hours to include lunch. When the restaurant debuted in November, it opened with a dinner-only menu. As the restaurant enters spring, Executive Chef Alan Sanz has debuted a curated menu of lunch dishes. Available Wednesday to Sunday from 11 a.m. – to 5 p.m., the masa-focused menu pays homage to the diverse culinary landscape of Mexico through vibrant and modern interpretations of its regional cuisine.” (Maizano is closed on Monday and Tuesday.)

“As we expand our offerings to include lunch service at Maizano, I'm thrilled to showcase the diverse flavors and traditions of regional Mexican cuisine,” comments Executive Chef Alan Sanz, who has cooked in renowned kitchens around the world. “Our dishes tell the stories of the culinary landscapes of Yucatán, Puebla, and Oaxaca and serve as a tribute to the rich tapestry of Mexican gastronomy.”

“Sanz’s lunch offerings epitomize Mexican haute cuisine with a contemporary twist. The entire antojito section of the lunch menu features smaller masa-based dishes, using fresh masa from the Mercado's Tortilleria La Gonzalez. These starters include Gordita de Pulpo featuring octopus in adobo, fresh green salsa, and a chicharron crumble; a playful Chapulín Taco featuring grilled Oaxacan cheese, smashed avocado, and fried grasshoppers; and a vegan Tlacoyo topped with green fava beans and a nopales salad.” 

“Maizano is the newest venture from Gruppo Apapacho visionaries Jorge Salim and Javier Hernandez Pons, known for their successes with restaurants across Los Angeles and Mexico City, including LA Cha Cha Chá, Loreto, and Mariscos Za Za Zá. With Maizano, they’ve opened a portal to the culinary epicenter of Mexico City. Its revolving glass doors whisk diners into its modern minimalist dining room, which features leather-bound chairs, crimson marble countertops, and warm earthen-toned walls adorned with Mexican curios and indigenous cookware.”

An elevated Chef’s Table Experience at Chef Alan’s Chef’s Counter looking in to the kitchen at Maizano is on the horizon for June. Jorge stylistically refers to it as a “Mexican Omakase.”

Restaurateur Jorge Salim of Gruppo Apapacho join us in-studio.

“Pink’s Hot Dogs founded in 1939, is a genuine Hollywood landmark. The legendary hot dog stand now overseen by 2nd generation hot dog maven, Richard Pink, serves over 1,200 hot dogs and 200 hamburgers a day. Pink’s was started in 1939 by Richard’s parents, Paul and Betty Pink, with a pushcart they purchased for $50, with money they borrowed from Betty’s mother. The land on which the pushcart stood was leased by Paul and Betty for $15 per month. Hot dogs at that time were 10 cents and colas were a nickel.”

“Pink’s offered curb service, and was lucky to sell 100 hot dogs a day. Business is more robust these days typically with a fast-moving line. Paul and Betty operated the hot dog stand, starting with 4 employees and expanding over time to 10 and then 20, and now Pink’s has a staff of about 30 employees. In 1985 at the age of 73 and 75, Paul and Betty retired. At that point, Richard, his wife, Gloria, and sister, Beverly, took over the operation of Pink’s. Since that time, the family has created over 40 combinations of hot dogs and a dozen varieties of hamburgers to satisfy the variety of tastes of its patrons.”

“Pink’s, located near major Hollywood studios like Paramount, Universal Studios and Disney started to attract up-and-coming and established movie and TV stars. Pink’s celebrity wall of fame in the dining room started as a place for aspiring actors to hang their photos to be discovered by producers and directors who were known to dine at Pink’s. Today, Pink’s dining room is filled with over 200 photos of celebrities with signed endorsements of their enjoyment of Pinks Hot Dogs.”

Pink’s is one of the celebrated restaurants again taking part in the LA Loves Alex’s Lemonade Stand Benefit seeking cures for children’s cancers on Saturday Afternoon, Oct. 5th on Royce Quad at UCLA.

From November 8th through 12th Pink’s is celebrating their 85th Anniversary by selling “Chili Dogs for Charity” for 85 cents for 85 minutes starting at 8:00 p.m. Celebrities including L.A. Mayor Karen Bass will be serving up the nightly chili dogs.

Pink’s 2nd generation Top Dog, Richard Pink, is our guest with all the snappy details along with a side of yellow mustard.

Complying with ADA requirements (and their associated costs) are a concern for community-minded independent restaurateurs. There are also ADA requirements for Websites. Some opportunistic attorneys also use this as a possible revenue source. With a dash of humor Chef Andrew refers to this practice as “drive-by suits.” He now offers his informed perspective.

Chef Wes Whitsell earned a well-deserved Michelin Star for Hatchet Hall in Culver City and thereafter took a little breather from the L.A. kitchens to recharge along with some consulting gigs. Chef Wes is back with the new post as Culinary Director for the expanding Local LA restaurant group.

Local LA operates the beachfront Waterfront on The Boardwalk in Venice and the nearby Mama’s Boy at Winston House. For 2025 Chef Wes will oversee an ambitious new concept in the former, long-running Enterprise Fish Co. space in Santa Monica.

“The Waterfront is a California cuisine restaurant (with a Texas-accent) located on Venice Beach. Happy Hour daily (closed on Monday) and Weekend Brunch with bottomless beverages. Chef Wes’ food and beverage menus celebrate California with carefully selected seasonal produce from local farms. Their tortillas are handmade daily. The corn tortilla is made from organic Kernel of Truth masa. The flour tortilla is made from Tehachapi Grain Project Sonora wheat.”

“Mama’s Boy is a playful Italian dinner club with a Southern accent, brought to you by Michelin-starred Chef Wes Whitsell. Situated inside Venice’s Winston House – a popular community hub with live music and DJ sets – Mama’s Boy is, perhaps, the perfect start to a night out. With lively dishes that embody Chef’s Texan roots and mom’s home-cooked Italian food, the menu strikes a balance between comfort and creativity.” 

“At Mama’s Boy, he presents his most innovative menu yet: a fusion of nostalgic Italian cuisine with a Southern twist - a true ‘Spaghetti Western’. Each dish is a nod to his upbringing, a journey home where every bite tells a story of love, tradition, and the connection of family.”

Think Pimento Cheese Arancini with hot pepper-tomato jelly and dill, ultra- thin crispy “Dad’s Pies” pizzas with Tehachapi grain Sonora wheat, and Gulf Shrimp and Anson Mills Grits. Chef Wes is known for his biscuits so do take a look at his Strawberry Shortcake with Tehachapi Sonora Biscuit and fresh whipped cream.

Chef Wes takes another break from the Santa Monica Farmers Market to stay with us.

“ADYA Fine Indian Flavors is celebrating their 10th Anniversary at the Anaheim Packing House with a special dinner of creative dishes and definitive ADYA classics! This Anniversary Dinner on Thursday, May 30 features a fun mix of new surprises and favorites, all of which pay homage to Chefs Shachi Mehra’s and Sandeep Basur’s experiences over the past decade. Over that time, ADYA has worked hard to increase the popularity and awareness of Indian cuisine and culture through cooking classes, press coverage, television appearances, farmers markets, and food festivals, nonprofit gala events, and so much more!” The Anniversary Dinner from 6 to 8:00 p.m. is four courses with appropriate beverage pairings. Chef Shachi Mehra takes a break from the tandoor to join us.

“Calling all BBQ lovers! The 2nd Annual Long Beach BBQ Fest will take place on Saturday, May 25. May is National BBQ Month. 
Organized by Ian and Qiana Mafnas, proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, sponsored by non-profit NoahS's Arc Foundation and in collaboration with Long Beach Living, dozens of BBQ and other vendors will gather at Shoreline Aquatic Park on Saturday, May 25, from Noon to 9 p.m. to offer their smoked, sauced and rubbed specialties to BBQ lovers.” Organizer Qiana Mafnas joins us with tongs in hand.

“In Saved by A Blonde & A Chicken Pot Pie – A Restaurateur’s Memoir, restaurateur Bob Spivak (The Grill on the Alley in Beverly Hills, The Daily Grills and Public School Restaurant + Bar recounts growing up in the restaurant business, how athletics and ingenuity helped him succeed despite living with dyslexia, and the lunch meeting that changed the course of his life, personally and professionally. A lifelong veteran of the food and beverage industry, Bob’s passion for hospitality, love of people and keen business savvy have made him both a respected and beloved figure to multiple generations of restaurant workers and guests.” Bob Spivak (retired) joins us with a chicken pot pie at the ready.

“Nestled in the coastal hills of Oregon, Knoll Vineyards benefits from the maritime-influenced climate of the Umpqua River Valley. Thirty-six miles inland from the Pacific, the cool climate contributes to the ideal terroir for outstanding Pinot Noir and other varietals. Knoll Vineyards is the venture of a fifth-generation Oregon family with a long tradition in ranching and forestry. The 30-acre vineyard uses regenerative and organic practices to nurture a sustainable agriculture environment. Proprietors Leslie (Winemaker) and Steve Beckley began planting grapevines on their Elkton property in 2018. All the wines are made on-site from estate-grown grapes. Their 30-year-old barn houses the winery. Tomaselli’s Pastry Mill & Café has been an institution in Elkton, Oregon since 1981. Known for crafting great food and homemade bakery goods along with from-scratch pizza from their wood-burning oven.” In November of 2023 the Beckley’s assumed ownership of Tomaselli’s to preserve their proud tradition of serving the local community. Winemaker and Restaurateur Leslie Beckley is our guest to pull the cork on all that is Elkton’s Knoll Vineyards and Tomaselli’s Café.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We’re returning to the conversation about Virtual / Ghost Kitchens. What started as an incubator for entrepreneurial restaurateurs to test a food concept on a budget has morphed into something altogether different and, seemingly, on the decline. Major national restaurant chains are now creating virtual brands (that only exist online) to be prepared in their underutilized kitchens for pickup and delivery. Chef Andrew will talk about “Ballpark Bites” for delivery.

All of this and...

“Calling all BBQ lovers! The 2nd Annual Long Beach BBQ Fest will take place on Saturday, May 25. May is National BBQ Month.” 

“Organized by Ian and Qiana Mafnas, proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, sponsored by non-profit NoahS's Arc Foundation and in collaboration with Long Beach Living, dozens of BBQ and other vendors will gather at Shoreline Aquatic Park on Saturday, May 25, from Noon to 9 p.m. to offer their smoked, sauced and rubbed specialties to BBQ lovers.”

Adding to the fun will be other food and craft vendors, craft beers, whiskey tasting, music, dancing and games. 

“We are excited for year two of this very unique event”, said Ian and Qiana Mafnas in a joint statement. “We hope to give our fellow smokers and BBQ joints some great exposure and to all those attending a delicious and memorable afternoon and evening.”

Long Beach’s newly launched ISM Brewing will be pouring a couple of their distinctive styles. ISM last month won a pair of prestigious Gold Medals at the World Beer Cup for CalfFiend (infused with coffee) and Western Standard Time (West Coast IPA.)

Qiana Mafnas joins us with tongs in hand.

“Pink’s Hot Dogs founded in 1939, is a genuine Hollywood landmark. The legendary hot dog stand now overseen by 2nd generation hot dog maven, Richard Pink, serves over 1,200 hot dogs and 200 hamburgers a day. Pink’s was started in 1939 by Richard’s parents, Paul and Betty Pink, with a pushcart they purchased for $50, with money they borrowed from Betty’s mother. The land on which the pushcart stood was leased by Paul and Betty for $15 per month. Hot dogs at that time were 10 cents and colas were a nickel.”

“Pink’s offered curb service, and was lucky to sell 100 hot dogs a day. Paul and Betty operated the hot dog stand, starting with 4 employees and expanding over time to 10 and then 20, and now Pink’s has a staff of about 30 employees. In 1985 at the age of 73 and 75, Paul and Betty retired. At that point, Richard, his wife, Gloria, and sister, Beverly, took over the operation of Pink’s. Since that time, the family has created over 40 combinations of hot dogs and a dozen varieties of hamburgers to satisfy the variety of tastes of its patrons.”

“Pink’s, located near major Hollywood studios like Paramount, Universal Studios and Disney started to attract up-and-coming and established movie and TV stars. Pink’s celebrity wall of fame in the dining room started as a place for aspiring actors to hang their photos to be discovered by producers and directors who were known to dine at Pink’s. Today, Pink’s dining room is filled with over 200 photos of celebrities with signed endorsements of their enjoyment of Pinks Hot Dogs.”

Pink’s is one of the celebrated restaurants again taking part in the LA Loves Alex’s Lemonade Stand Benefit seeking cures for children’s cancers on Saturday Afternoon, Oct. 5th on Royce Quad at UCLA.

From November 8th through 12th Pink’s is celebrating their 85th Anniversary by selling “Chili Dogs for Charity” for 85 cents for 85 minutes starting at 8:00 p.m. Celebrities including L.A. Mayor Karen Bass will be serving up the nightly chili dogs.

Pink’s 2nd generation Top Dog, Richard Pink, continues as our guest providing all the snappy details of the upcoming 85th Anniversary Festivities along with a side of yellow mustard.

“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.”

“Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins' reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.”

“BOA Steakhouse’s Manhattan Beach new Happy Hour menu is available daily from 3 to 5 p.m. Enjoy new items like Brendan’s Fish and Chips with house-made tartar, $12 raw bar bites, and Summer Steak & Salad pairing.”

BOA Steakhouse Manhattan Beach also offers a Brunch Menu that guests can enjoy every day from 11:00 a.m.-3:30 p.m.

Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.

“The inaugural Manhattan Beach Food & Wine, Southern California’s newest world-class Culinary Festival, is coming the evenings of Friday, October 11th and Saturday, October 12th in Manhattan Village. The Festival features an all-star lineup of 50 of the Best Chefs in North America! The Event Host Chef is Neal Fraser of Redbird and Vibiana in Downtown Los Angeles. The local culinary ambassadors are Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and AttaGirl, and Sherry Yard of Bakery by the Yard. Founder Shelby Russell joins us with all the delectable specifics. Thereafter Event Host Chef Neal Fraser is our guest with more of the culinary perspective.”

“Susan Spicer, the acclaimed New Orleans culinarian, began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979.  Her resume includes staging with Chef Roland Durand in Paris, extensive travel in Europe and California, as well as stints as chef at Savoire Faire and the Bistro at Maison de Ville in New Orleans. She and Regina Keever partnered together to open the celebrated Bayona in the French Quarter in the spring of 1990. With solid support from local diners and critics, Bayona soon earned national attention, countless awards and has been featured in numerous publications. Susan received the 1993 James Beard Foundation’s Best Chef Southeast. In 2010 she launched Mondo, a casual, family-style restaurant which opened in Chef Spicer’s neighborhood of Lakeview. (It was sold in 2019.) In October 2016 she then launched her third restaurant, Rosedale, a neighborhood joint in a unique and historic building that serves her own style of Louisiana home cooking. In the Spring of 2019, a new version of Mondo joined other great New Orleans restaurants in the new terminals at Louis Armstrong International Airport.” Susan takes a break from her busy kitchens to join us.

“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.

Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins' reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.” Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew is an unabashed fan of asparagus. In his professional opinion it’s the best vegetable in the garden. Chef Andrew joins us with his creative tips on cooking and preparing asparagus.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

The Michelin recognized, Family-owned Les Petites Canailles in Paso Robles “is a French farm-to-table Bistro specializing in local Central Coast California ingredients. The food is sophisticated and modern served within a lively, casual atmosphere.”

The proprietors (Husband and Wife Team of Julien and Courtney Asseo) like to refer to themselves as the Winemaker’s son & the Butcher’s daughter…

“Chef Julian Asseo was born in Libourne, a small town in the southwest of France. He grew up in the vineyard of his parents until he was 10 years old before moving to Paso Robles, with his family. His father became one of the greatest pioneers of winemaking in the area, with his winery L’Aventure. At 16 he decided to move back to France to follow his culinary school education at the Lycee Hotelier de Gascogne near Bordeaux. After finishing culinary school he moved to Paris to work at La Fontaine de Mars as a commis, then chef de partie.”

“Courtney Asseo was born and raised in the foothills of North Carolina. Her family owns Mays Meat Processing in Taylorsville, NC. It’s one of the last, family- owned slaughterhouses and butcher shops in the southeast. In her younger days, she wanted to be an actress. She studied film acting at the New York Film Academy in NYC, and later graduated from UNLV in Theatre Studies. Being in that industry wasn’t easy, and she worked many restaurant and bar jobs. She may not have chosen the hospitality industry in the beginning, but it ended up choosing her, and she wouldn’t have it any other way”

“After a couple years of working in Paris, Julien decided to move back to California where he was a pastry chef at a restaurant in L.A. This restaurant did not stay open long enough to name it in this biography, but it is where he met the love of his life, a charming Southern girl from North Carolina, named Courtney. She worked as a server at the restaurant with Julien for several months until it closed. He charmed her with his big blue eyes, accent, and many samples of gelato. After it closed, Julien got an offer to work for Rick Moonen in Las Vegas.”

“Julien and Courtney moved to Vegas in 2008 and the rest was history. They both excelled in the hospitality and culinary world. Julien worked for Joel Robuchon for 4 years as a sous chef, until he made his way to Restaurant Guy Savoy at Caesar’s Palace. Courtney worked behind the bar at Todd English and later took over as bar manager of DB Brasserie, by Daniel Boulud. While Julien made his way up to Executive Chef of Guy Savoy, Courtney made 2 babies and a home for them in Las Vegas.”

“Courtney and Julien always loved hosting people at their prior house in Las Vegas for whole pig BBQs or paella. Entertaining and hospitality is part of their souls. While they often visited Paso Robles to spend time with Julien’s family, they always dreamed of someday leaving Vegas and opening their own restaurant in Paso Robles. For years people didn’t question whether or not they would ever do it, but it was a matter of when.”

“Paso Robles is now their home with Les Petites Canailles. Les Petites Canailles translates to English as “the little rascals,” which represents their 3 children, Margaux, Maddox, and Phoenix.”

Chef Julien Asseo takes a break from his busy kitchen to join us.

“Nestled in the coastal hills of Oregon, Knoll Vineyards benefits from the maritime-influenced climate of the Umpqua River Valley. Thirty-six miles inland from the Pacific, the cool climate contributes to the ideal terroir for outstanding Pinot Noir and other varietals. Knoll Vineyards is the venture of a fifth-generation Oregon family with a long tradition in ranching and forestry. The 30-acre vineyard uses regenerative and organic practices to nurture a sustainable agriculture environment.”

“Proprietors Leslie (Winemaker) and Steve Beckley began planting grapevines on their Elkton property in 2018. All the wines are made on-site from estate-grown grapes. Their 30-year-old barn houses the winery.”

“The Beckley family has been in the Elkton area since the 1840s. Elkton is a bucolic town on the banks of the Umpqua River with a population of less than 200 people. It has survived and maintained its agricultural profile over the decades. Grapes were introduced to the area in the early 1980s. The local industry has grown to include several vineyards and wineries, bringing young families, jobs, and economic growth. The 74,900-acre Elkton AVA (American Viticultural Area) was established in 2013. It resides within the greater Umpqua Valley AVA.”

Tomaselli’s Pastry Mill & Café has been an institution in Elkton, Oregon since 1981. Known for crafting great food and homemade bakery goods along with from-scratch pizza from their wood-burning oven. In November of 2023 the Beckley’s assumed ownership of Tomaselli’s to perpetuate their proud tradition of serving the local community.

Winemaker & Restaurateur Leslie Beckley is our guest to further pull the cork on all that is Elkton’s Knoll Vineyards and Tomaselli’s Café.

We’re now catching up with Head Chef for Team USA 2025, Stefani De Palma, and her Commis, Bradley Waddle on the culinary road to Lyon, France in January 2025 to compete in the Bocuse d’Or International Culinary Competition. For the first time, the Americas Selection Event will be held in the United States in the always vibrant New Orleans. On June 12-13, 2024, 9 countries will compete, with the top 5 teams earning a spot for the Bocuse d’Or Finals in Lyon in January 2025. The competing countries are: Argentina, Bolivia, Canada, Chile, Colombia, Guatemala, Mexico, United States and Venezuela. 


“The second annual Long Beach Cambodian Restaurant Week  returns June 2 to 9, 2024.  The 2024 event and future events are now owned/organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week is an avenue to bring everyone to the table, from all walks of life, to showcase the city's delicious and diverse Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” CaliTea, California’s first brewed-to-order Boba Milk Tea and Organic Beverages purveyor is one of the participating restaurants in Long Beach Cambodian Restaurant Week. Sopheap Diggs, a partner, is our guest with a with a thirst-quenching preview.

It’s time for our next seasonal report on the very best in fruits and veggies and new products from our resident “Prince of Produce,” Robert Schueller of Melissa’s World Variety Produce. Melissa’s is expanding their distinctive specialty pineapple portfolio with the introduction of the “Precious Honeyglow®. Melissa’s and Del Monte join forces in an exclusive collaboration to introduce the newest member of the Honeyglow® Family: Precious Honeyglow®, a MINI pineapple packing the same punch of ultra-sweet golden flavor as Honeyglow® in a charmingly petite size. This exclusive treat starts with unique growing conditions and slow ripening on the stem for peak sweetness.” Also discussing Pinkglow Pineapples, Heavenly Villiago Marzano Tomatoes, Pink Elephasnt Mangos, Tree Ripen Mangos (best and peak of the season currently), Harry’s Berries Strawberries and Finger Limes.

 “Greater Palm Springs Restaurant Week is set to dazzle food enthusiasts once again from May 31 to June 9, 2024. The annual culinary event features more than 70 participating restaurants, with options including prix fixe menus and exclusive special offers only available during Restaurant Week. Diners can embark on a culinary journey through the diverse flavors of Greater Palm Springs, from Michelin-recommended restaurants to farm-to-table gems. 

Book your reservations today! $1 ($2.50 for Rancho Mirage restaurants) for every reservation booked through the Visit Greater Palm Springs Website will be donated to FIND Food Bank, the area’s regional food bank.” https://www.visitgreaterpalmsprings.com/restaurant-week/

Davis Meyer, Vice President of Government and Industry Relations for Visit Greater Palm Springs, joins us with all the mouthwatering details.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Think there is nothing new when it comes to cutting the conventional sandwich using two slices of almost square bread ? Creating a spirited controversy via social media is the “Duff Cut.” The idea is to provide a better balance of crust and filling in each bite. Chef Andrew tried this with a grilled cheese sandwich served at Calico Fish House and shares the surprising intense guest reaction.

(Rescheduled from May 25th.)

All of this and heaping helpings of extra deliciousness...

“The Orange County Asian and Pacific Islander Community Alliance (OCAPICA) brings back its always anticipated Tastemakers of Orange County fundraising event on Thursday, October 10 from 6 p.m. to 9 p.m. in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. More than two dozen local chefs will celebrate the Asian and Pacific Islander community and culture by providing guests the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired tapas dishes in an all-you-can-enjoy setting. Proceeds from tickets sold for this event go to support OCAPICA's numerous programs and services in mental health and health, youth development, housing assistance, policy education and combating anti-Asian racism.”

More than two dozen area celebrity chefs will be participating ranging from Executive Chef Rich Mead of Farmhouse at Rogers Garden to Chef/Restaurateur Amar Santana of Vaca.

“In addition to the food tastings, guests will have the opportunity to enjoy beverages by Brewery X and BondleWines. This fundraiser will feature groovy tunes from a live DJ, a silent auction with luxury experiences and unique items, and an exciting opportunity drawing.  Tickets are available to the public for $250 for VIP, which allows early entry at 6 p.m.; and $195 for General Admission from 7 p.m. to 9 p.m. More information and tickets can be found at ocapica.org/tmoc.”

OCAPICA’s long-time Board Chair, Sora Park Tanjasiri, and participating chef Tarit Tanjasiri of Crema Cafe (Seal Beach) and Crema Artisan Bakers (Irvine) continue with us providing all the salivating details.

“The Ecology Center nestled in the serene landscape of San Juan Capistrano, California continues its renowned Community Table dinner series for the summer 2024 season, taking place every Friday, now through August. Guests are invited to indulge in an unforgettable dining experience under the stars where the dialogue between farm, chef and community comes alive on a plate. Each dinner showcases the vibrant seasonal produce from the center’s sustainable farm, transforming it into memorable conversations. Inspired by the season's bounty, each chef composes an eco-conscious menu that harmonizes with the vibrant palette of fruits, vegetables, herbs and berries grown and cultivated on the farm.”

“With an intimate setting for 80 guests per dinner, these gatherings promise an authentic farm-to-table experience. The evening unfolds with a convivial happy hour in the picturesque courtyard, followed by an enlightening farm tour where guests can pluck seasonal produce straight from the vine. Culminating in a sumptuous multicourse meal, meticulously crafted by the region's culinary luminaries, each dish promises to be a testament to its unique culinary vision, ensuring an unforgettable dining experience for all.”

“Tickets for each dinner are priced at $160-$175 per person, offering a fixed course, family-style menu that captures the essence of the season. Dinners commence at 6 p.m. and conclude at 10 p.m. To reserve a seat at the table and explore the lineup of participating chefs, please visit, TheEcologyCenter.org/Community-Table.”

The Ecology Centers Director of Impact & Partnerships, Jonathan Zaidman, joins us to share the bountiful harvest of the Community Table dinner series.

“They are brothers, they are French, and for them making wine at their BENOM in Paso Robles is a heritage.”

“Arnaud & Guillaume Fabre moved to California for love. For Guillaume, it was his passion for winemaking and farming without limits that brought him to Paso Robles.

This love led him to one of the most prestigious Paso Robles wineries, L’Aventure, and eventually to start his own winery, Clos Solène.”

“Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Frères Fabre- ended up in Paso Robles.”

“As a tribute to the six-generation family legacy in the Languedoc-Roussillon and Bordeaux regions, BENOM harmoniously combines the freedom of winemaking in Paso Robles with the innate talent of the Fabre bloodline.”

“In September of 2023, the Fabre brothers accomplished their goal of acquiring an estate in York Mountain AVA.

This purchase fulfills Arnaud and Guillaume's long-term vision of expanding the BENOM brand.”

“Every bottle of BENOM embodies the Fabre brothers' commitment to their French heritage and passion for Paso Robles. Their approach to winemaking is distinguished by the use of traditional Old World techniques and sustainable practices, incorporating the fruit and creative freedom of Paso Robles.”

There is also a Family connection with the Michelin recognized, top-rated restaurant in Paso Robles, Les Petites Canailles.

Arnaud Fabre stays with us gently uncorking all that is BENOM wines.

SoCalGas is hosting the 11th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, October 22nd and Wednesday, October 23rd from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey.

“With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry's largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” 

SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) is our guest providing all the details.

“Beloved food historian, world-traveler and chef George Geary is back with Made in California, Volume 2 – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America (1951 to 2010) with even more remarkable stories of the countless international chains that started in the Golden State.”

“Ruby’s Diner. Panda Express. Yogurtland. Wetzel’s Pretzels. The Cheesecake Factory. California Pizza Kitchen. These and many more iconic American culinary establishments have their roots in California”.

“Focusing on the years 1951 to 2010, the second volume of Made in California highlights fifty more food startups that have captured America’s hearts and stomachs, from the Claim Jumper to the Green Burrito, Chuck E. Cheese to Mrs. Fields Cookies, Jamba Juice to Bubba Gump Shrimp Company. Brimming with captivating historical detail and more than 200 dazzling full-color photos, George Geary’s newest journey into California’s culinary history is sure to awaken every reader’s inner foodie.”

“Chef George Geary is the accomplished author of 16 books, from single-subject cookbooks to historical-driven California restaurant books, including L.A.’s Landmark Restaurants and The Cheesecake Bible. In addition, he is a cooking-school teacher, pastry chef, culinary travel guide, television personality, and in-demand public speaker on food and Hollywood and California History. A California native who has taught and traveled to 119 countries and every continent, he lives in Southern California and owns a mid-Century historical home.”

Your chance to meet George and get a signed copy of Made in California – Volume 2. George Geary will be appearing at Vroman’s Bookstore in Pasadena on Thursday evening, May 30th @ 7:00 p.m. to talk about the book and sign copies.

George briefly puts down his spatula and joins us with a cheesecake at the ready.

“Manhattan Beach-based Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and soon-to-be AttaGirl, a native of Madison, Wisconsin, developed his passion for cooking as a child by helping his Mother in the kitchen. He says, “I loved the food my mother made and realized that if I knew how to cook, I wouldn’t have to wait for someone else to cook for me.”” Chef David is one of the celebrity Host Chefs for the upcoming Manhattan Beach Food & Wine Festival in Manhattan Village set for the evenings of Friday, October 11th and Saturday evening, October 12th.

“In 2004, LeFevre was recruited as Executive Chef of the Water Grill, downtown Los Angeles’ seminal seafood restaurant.  Under LeFevre’s six-year culinary leadership Water Grill earned a coveted Michelin star in 2007 and 2008, and further solidified its reputation as one of Los Angeles’ premier destination restaurants.”

“At his first restaurant Manhattan Beach Post (M.B. Post), LeFevre returned to his roots with a highly personal and soulful restaurant offering a more rustic menu of playful, artisanal dishes complemented by artfully crafted cocktails and small production wines.  It launched in April of 2011. Culminating a whirlwind first year was M.B. Post’s selection as a semi-finalist for the 2012 James Beard Foundation Awards for Best New Restaurant, and LeFevre’s selection as a semi-finalist in the Best Chef Pacific category.” 

“In 2013, LeFevre opened Fishing with Dynamite, a celebration of summers spent on Virginia’s Eastern Shore and SoCal’s vibrant beach communities.  The cheerful, 32-seat restaurant is anchored by a lively oyster bar and features a menu of “old school” traditional seafood fare and “new school” dishes highlighting flavors from around the globe.”

“LeFevre opened his third Manhattan Beach Restaurant, The Arthur J in June of 2015.  The Arthur J is a modern neighborhood steakhouse featuring a wood-fired grill and LeFevre’s own take on steakhouse favorites in addition to dishes inspired by his roots, travels and the best artisanal ingredients. The Arthur J pays tribute to the legendary hospitality of Arthur J. Simms – family patriarch of LeFevre’s partners Mike, Chris and Tom Simms – by welcoming guests into a stunning space evocative of a glamorous, 60’s Palm Desert getaway.” 

Chef David is one of 50 accomplished chefs (25 each night) participating in the new Manhattan Beach Food and Wine Festival at Manhattan Village the evenings of Friday, October 11th and Saturday, October 12.

We reel in Chef LeFevre from his busy kitchens to join us.

“The 9th Annual Garagiste Wine Festival – Urban Exposure, returns to Los Angeles (Glendale Civic Auditorium) for the ninth time on Saturday, June 22nd, bringing 150+ extraordinary wines and 40+ of the best micro-production ‘garagiste’ wineries from all over California.” Tickets are now on sale: https://www.eventbrite.com/e/garagiste-wine-festival-9th-annual-urban-exposure-tickets-871263461467

“Renowned for its handcrafted wines from professional artisan winemakers who make less than 1,500 cases, its renegade spirit, and rules-breaking ‘no snobs allowed’ ethos, The Garagiste Festival: Urban Exposure is the only festival to provide Angelenos with the opportunity to be first to discover so many under-the-radar wines, wineries, wine styles, and grape varieties from almost every AVA in the state, including Paso Robles, Sonoma, Napa, Livermore, Mendocino, Santa Barbara County, and, of course, Los Angeles.”

“Once again, we are bringing the best of Wine Country to Los Angeles with a scope of wineries and grape varieties that would take months, or years, of in-person research to find -- if you could find them at all,” said Garagiste Festival Co-founder Doug Minnick. “At Garagiste, we have done the research for you. With our long history as the home of the micro-winery movement, these wineries now seek us out to get their wines to our audience. Our winemakers love to personally pour their wines for you - not only their artisan takes on fan-favorite wines like Cabernet Sauvignon, Pinot Noir, and Chardonnay - but also the widest array of grapes varieties and styles you will find anywhere. And this is exactly what continues to make the Garagiste Festival such a popular and unique event.”

 “The one-day Garagiste Festival: Urban Exposure kicks off on Saturday June 22nd at 1:00 pm with an exclusive “Early Access: Rare and Reserve” tasting (only 150 of these Early Access tickets are available) where winemakers pour library, club-only or reserve wines.”

“The main event, the Grand Tasting, is from 2-5 p.m. During the Grand Tasting, local wine bar Vintage Wine + Eats will offer complimentary cheese & charcuterie plates. In addition, samples from artisan vendors will include: BoccaBella Farms Olive Oils and LA’s own Letterpress Chocolates. Bottled water will be provided along with a keepsake crystal logo glass from Stolzle.”

“All events take place at Glendale Civic Auditorium, 1401 North Verdugo Road, Glendale, CA. There is plenty of onsite parking and easy access from both the 134 and 210 freeways.”

Festival Co-Founder Doug Minnick joins us to uncork all that is The Garagiste Festival.

“Westwood Coast, the newest culinary venture from San Francisco-based Proof Positive, debuted in early July at Triangle Square in Costa Mesa. Known for its buzzworthy Bay Area portfolio, which includes Wilder, Horsefeather, Thriller Social Club, Last Rites, and Westwood Gold, Proof Positive makes its debut in Orange County with Westwood Coast by pairing an elevated, chef-driven premium steakhouse dining experience with lively country entertainment on the Weekends. 

 “At the helm of the kitchen is Executive Chef Jayro Martinez, who brings over a decade of culinary experience to the venture.  Martinez has led as an Executive Chef in several acclaimed kitchens, including Mayfield in San Juan Capistrano, AHBA in Laguna Beach, Social in Costa Mesa, and most recently, at Dana Point’s Outer Reef and then Knife Modern Steak under the tutelage of celebrity Chef John Tesar. Westwood Coast is bolstered by a team of powerhouse hospitality professionals, including Chef de Cuisine Dan Perry, formerly of The Ranch, and General Manager Michael Ruiz of BOA Steakhouse. Westwood Coast presents a unique experience that artfully blends exceptional hospitality, lively entertainment, and bold American flavors with premium cuts of meat.”

 “Shareable starters are brought to life with locally sourced peak-of-season ingredients in dishes like the Grilled Spanish Octopus, which shares the plate with fried green tomatoes and crispy Smoked Duck Wings. Martinez’s signature Corn Ribs are reimagined with tangy lime aioli and salsa macha powder. Standout entrees include Short Rib Agnolotti with bone marrow and shaved Brussels sprouts, and Petaluma Fried Chicken served with herby buttermilk and hot honey.

“The menu’s ‘headliners’ are its premium char-broiled steaks, which include options like a 10-oz Picahna and large-format Big Daddies, boasting impressive cuts like a 32-oz 45-day Dry-Aged Porterhouse, and a 40-oz Bone-in Australian Wagyu Ribeye served with braised king trumpet mushrooms and cippolini onions.” The creative sides including Bacon Creamed Spinach, and Wild Mushrooms with Bordelaise and thyme are worth noting, too.

“Westwood Coast is where fine dining meets fun," says General Manager Michael Ruiz. “We've curated an elevated menu and bar program that caters to discerning diners, while our lively entertainment offerings ensure that every visit is a memorable experience."

Executive Chef Jayro Martinez and General Manager Michael Ruiz are our guests to reveal all the appealing elements that are Westwood Coast.

“The Texas man, Fred Eppright, who once lived in a trailer, now earnestly has charitable endeavors. Assuredly, he holds strongly to success in his business undertakings. But that same Texas man, whose business is commercial real estate, finds himself cajoled by a son, smitten by wine, into the business of wine. The son convinced the father, the wine business could be satisfying, as well as result in a smart family enterprise. Fred, the father, told Trey, the son: “If you can find something that makes sense, bring it to me.” The son did. The father wound up spending a small fortune with the modest hopes of earning a small fortune.”

“This the unusual genesis of Parable Wines, which leads Trey Eppright, the son, to conclude the wine business “is the happiest business, because you give customers what they want.” To which Fred Eppright says, “Trey has that passion. I like that passion, but to me it is a business.””

“With that, the son moved to Calistoga from Austin when Trey found an established winery property once known as Dutch Henry, that had been mostly destroyed in the Glass Fire of 2020. It had a cave, a 2 ½-acre estate vineyard and a tasting room. And he soon identified five additional prized vineyards with which to make very small lots – with the help of renowned Napa Valley winemaker Kale Anderson – and forthwith, Parable Wines was established specializing in premium Chardonnay and Cabernet Sauvignon from estate vineyards.”

Managing Partner Trey Eppright and Winemaker Kale Anderson continue with us gently pulling the cork on all that is Calistoga’s Parable Wines.

Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for The OC Fair (“Always a Good Time”) running through Sunday, August 18th We’re taking Fair Food at its tastiest best with The Midway Gourmet.

On Chef Dominic’s menus are Peaches and Cream Funnel Cake, Nashville Hot Chicken Tots and Honey Sriracha Bacon Wrapped Pork Belly on a Stick.. Yum …! For the “Taste of the Fair” special how about Flamin’ Hot Cheetos & Cheese Pickles.

“Zuzu's Petals located in the East Village area of Long Beach is a one-of-a-kind brunch restaurant that combines the best of Contemporary American cuisine. Their dishes are crafted with locally sourced, organic ingredients, and they incorporate unique flavors and spices from around the world.” Open seven days with a sidewalk patio.

“Their cooks under the direction of partners Evan Papakakis and Chef Jessie Franco take pride in preparing each dish with care, infusing them with flavors and textures that are sure to delight your senses. Zuzu’s Petals commitment to quality extends to all aspects of the establishment, from their friendly and attentive staff to their artfully-designed space that makes guests feel right at home.”

The establishment is also a thoughtful tribute to the Frank Capra Hollywood classic, “It’s a Wonderful Life.”

Proprietor Evan Papadakis continues as our guest unwrapping all that is Zuzu’s Petals.

Chef Andrew is an unabashed fan of asparagus. In his professional opinion it’s the best vegetable in the garden. “When cooked correctly it’s sweet, grassy, nutty and sometimes even buttery. The problem people have with asparagus is that they don’t prepare it correctly so they end up with either woody, overcooked asparagus that’s hard to chew or bland, underseasoned mushy asparagus.” Chef Andrew joins us with his best tips on properly cooking and preparing asparagus.

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa … It’s the always anticipated fresh Hatch Cile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you.”

“Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer.”

“Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.”

“Try New Mexican stews and casseroles, or get creative with amped up chocolate chip cookies, zippy Bloody Marys, and more.”

“Available fresh only in August and September, Hatch Chiles are so good folks load up each summer and freeze enough roasted chiles to enjoy year-round.” The Melissa’s Website has the full schedule of area roastings.

We also present the details of the ongoing (concludes Sept. 14th) ultimate Hatch Chile cooking competition with great prizes. https://ihatchchile.com/cooking-challenge/

Our resident Prince of Produce (and a bonified Hatch Chile Pepper-Head), Robert Schueller, continues with us to turning up the heat on all things Hatch Peppers.

“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.”

“Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins' reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.”

“BOA Steakhouse’s Manhattan Beach new Happy Hour menu is available daily from 3 to5 p.m. Enjoy new items like Brendan’s Fish and Chips with house-made tartar, $12 raw bar bites, and Summer Steak & Salad pairing.”

BOA Steakhouse Manhattan Beach also offers a Brunch Menu that guests can enjoy every day from 11:00 a.m. to 3:30 p.m.

Chef Brendan Collins continues as our guest to update the salivating menu offerings at BOA Steakhouse.

Agua Caliente Casino Resort Spa Rancho Mirage under the culinary direction of Executive Chef Juan Morales is “home to The Steakhouse, a consecutively awarded Forbes Four-Star restaurant with a Wine Spectator recognized wine list.”

“With six dining options, guests can choose from upscale and intimate to fast casual and bistro style, providing something for everyone. The property’s dining offerings include The Steakhouse, which menu is also featured at Pὶvat Cigar Lounge, 360 Sports, Java Caliente, Waters Café, the seasonal pool WetBar and The District, a food court that offers a deli, Asian and Mexican cuisine - La Olla and Jade.”

Waters Café is part of Greater Palm Springs Restaurant Week which concludes on June 9th. Waters is offering a 3-course menu for $39 per guest (excluding tax and gratuity.) from 5:00 p.m. to 10:00 p.m. The Entrée is a choice of Baked Sea Bass topped with Mojo Verde or Pan-seared Chicken Breast.

When the Reservation is made via the DineGPS website $2.50 is donated to the FIND Food Bank (for Rancho Mirage restaurants.)

Chef Juan takes a second break from his busy kitchens to continue with us.

“In Saved by A Blonde & A Chicken Pot Pie – A Restaurateur’s Memoir, restaurateur Bob Spivak (The Grill on the Alley in Beverly Hills, The Daily Grills and Public School Restaurant + Bar recounts growing up in the restaurant business, how athletics and ingenuity helped him succeed despite living with dyslexia, and the lunch meeting that changed the course of his life, personally and professionally.”

“A lifelong veteran of the food and beverage industry, Bob’s passion for hospitality, love of people and keen business savvy have made him both a respected and beloved figure to multiple generations of restaurant workers and guests.”

“Bob Spivak is the past chairman of the California Restaurant Association, a Director for the California Culinary Academy, and the recipient of many awards, including Restaurateur of The Year from the California Restaurant Association.”


On Thursday evening, May 30th as part of The Milky Way restaurant’s (Pico-Robertson neighborhood of L.A.) ongoing Book Series, Bob Spivak will be in residence with “An Evening with Bob Spivak.” Count on Bob sharing entertaining hospitality stories and a special 3-course menu from Executive Chef Phil Kastel (an alum of Bob Spivak’s Grill Concepts, Inc.)

Bob Spivak joins us with a chicken pot pie at the ready.

“L.A. Loves Alex's Lemonade Stand returns for their 12th annual cookout in Los Angeles at UCLA’s Royce Quad scheduled for Saturday, October 5, 2024, and tickets are now on sale.”

“The 2023 event was an overwhelming success raising more than $1.3 million for Alex's Lemonade Stand Foundation. Presented at Royce Quad on the campus of UCLA, the cookout is always a perfect day for chefs and fans to come together to support childhood cancer research.”

The list of participating high-profile chefs includes the top rung of L.A. chefs and prominent culinary talents from across the USA. Also on display are premium wines and standout spirits. Since the beginning the local event has been coordinated by Restaurateur Caroline Styne, and Chefs Suzanne Goin and David Lentz.

“Alex's Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of 4-year-old Alexandra “Alex” Scott, who was fighting cancer and wanted to raise money to find cures for all children with cancer. Her spirit and determination inspired others to support her cause, and when she passed away at the age of 8, she had raised $1 million. Since then, the Foundation bearing her name has evolved into a national fundraising movement. Today, ALSF is one of the leading funders of pediatric cancer research in the U.S. and Canada raising more than $250 million so far, funding over 1,000 research projects and providing programs to families affected by childhood cancer. For more information, visit AlexsLemonade.org”

Joining us to preview L.A. Loves Alex’s Lemonade is Co-Founder of the L.A. event, Chef Suzanne Goin and her daughter, Alex Lentz heading the local Kids Campaign.

When we last spoke with Chef Michael Hung (ex-Faith & Flower in DTLA) he was the Executive Chef of The Colony Club restaurant located inside The Colony Palms Hotel and SO.PA at L’Horizon Palm Springs. Chef Michael is now surfing the culinary waves at the Palm Springs Surf Club, a destination water oasis in the desert.

“Discover a destination in Greater Palm Springs like no other at The Palm Springs Surf Club featuring a state-of-the-art wave technology catering to surfers of all levels. Enjoy resort-style amenities, captivating waterpark attractions, and savor meticulously crafted chef-driven dining options.”

Chef Michael Hung oversees the soon to debut Navigator, the ultimate dining experience at the Palm Springs Surf Club. Navigator features indoor and outdoor seating offering breathtaking views of the surf and mountains where guests indulge in a curated artisanal menu featuring the cuisine of the famous surf regions around the globe. The bar offers TVs and a craft cocktail program, complemented by an extensive wine list.”

Also on Chef Michael’s menu is Drifters, the poolside oasis at the Palm Springs Surf Club. “Drifters offers outdoor dining with a creative beverage program to cater to surfing enthusiasts with a healthy twist from early morning until late at night, featuring delightful breakfast, lunch, and dinner options. The full bar serves specialty cocktails and provides TVs for entertainment and additional desert views.”

Chef Michael Hung is one of the noteworthy chefs (25 high profile chefs for each night) for the upcoming Manhattan Beach Food & Wine Festival in Manhattan Village set for the evenings of Friday, October 11th and Saturday, October 12th.

Chef Michael Hung takes a break from his busy kitchens to join us.

“Truly Pizza, the only restaurant of its kind in Southern California, with outdoor garden seating aims to provide Dana Point residents and visitors with a unique and delicious pizza experience filled with world-class pizza making and generations old techniques. The menu features classic 12” square and round pizzas sold whole or by-the-slice made with award-winning five-day-fermented crispy and airy wood-fired dough along with a selection of focaccia sandwiches, salads and desserts.”

“All pizzas are made with Truly Pizza’s signature, award-winning pizza dough recipe that involves a lengthy fermentation process to ensure rich flavor and a cloudlike, yet crisp and airy texture with each bite.”

The onsite pizzaiola is Chris Decker, a renowned World Pizza Campion (Las Vegas’ Metro Pizza) with a reputation for culinary excellence, artistry and an imaginative approach to pizza making that respects long standing traditions. Rising Star World Pizza Champion Michael Vaknee is also part of the acclaimed on-site culinary team. They are assisted by award-winning Chef and Kitchen Manager Sergio Balderas.

Another culinary partner is pizza legend “John Arena (co-founder of Metro Pizza in Las Vegas) who was born into a family of pizza makers and spent his life dedicated to his craft. Known for his Food Network appearances, making pizzas for five US Presidents and serving pizzas at his beloved Las Vegas restaurants, he is one of the most accomplished and respected pizzaiolos in the world.”

Prominent Dana Point residents Donna Baldwin-Muller and developer Steve Muller are the principals of the high-profile ownership group of Truly Pizza.

Pizzaiolos Chris Decker and Sergio Balderas joins us in-studio with pizza peel in hand.

Truly Pizza will be one of the acclaimed participating pizzerias at Pizza City Fest Los Angeles on Saturday, April 27th.

“Welcome to TheOrenco, Hillsboro, Oregon’s 10-room boutique luxury hotel. TheOrenco is ideally situated within the vibrant and growing work-live-play community of Orenco Station in Hillsboro, OR. They offer guests calm, comfortable, and privacy-oriented accommodations not found at the typical corporate chains.”

“Guests appreciate their nontraditional European lodging format, their brownstone architecture and the wide variety of unique restaurants, breweries and shops available within a short walking distance of their front door. The included morning breakfast is at the nearby Tous Les Jours (French-Asian artisan bakery), a local institution where all the tempting pastries (sweet & savory) and breads are baked fresh, daily”


“TheOrenco includes all the amenities a savvy business traveler or family on the go seeks when choosing lodging, including contactless check-in, fast Wi-Fi, comfortable seating, free lobby snacks, in-room coffee, private courtyards (select rooms), and even gear to enjoy the local area, like pickleball paddles and bicycles. Their knowledgeable and dedicated staff ensures that all guests have a comfortable, relaxing stay with everything they need in spotless rooms.”


“TheOrenco is a short walk away from the TriMet MAX stop at Orenco (Portland’s efficient light rail system), which provides easy access to nearby communities and Portland International Airport (PDX).”

The hospitable (husband & wife) owners of TheOrenco, Margie Waltz and Richard Lyons, join us providing an overview of the accommodating details.

“Holy Saints! in Old Pasadena opened in May 2023 and is owned by Chef Daniel Torres and partner Stephanie, a husband-and-wife team. As a small business, they understand the importance of working with local farmers, small family vineyards, and micro-breweries. The menu reflects a progressive Californian-style cuisine and some of Chef Daniel's favorite homemade meals. You'll experience the warmth and passion in their work through their delicious wine, beer, and food. Stop by for lunch (Thursday thru Sunday) to try the famous Cubano sandwich. They cater for special events, too.”

“Chef Daniel endeavored to be a future industry titan since 2009 when he started to sell tacos late-night to patrons in East LA while going to college. Chef Daniel was most recently the executive chef of Ace Hotel for nearly 6 years and was the youngest, and only, chef within the Ace Hotel brand to be awarded a Michelin Bib Gourmand award for his work with Best Girl restaurant along with Michelin starred Chef Michael Cimarusti (Providence.)”

“Holy Saints! works with only local farmers to source the majority of the vegetables, fruit, and dairy that go into their dishes.
The wines and beers there showcase the craft and highlight small family vineyards and micro-breweries.”

Chef Daniel takes a break from his busy kitchen to join us.

“L.A. Loves Alex's Lemonade Stand returns for their 12th annual cookout in Los Angeles at UCLA’s Royce Quad scheduled for Saturday, October 5, 2024, and tickets are now on sale. The 2023 event was an overwhelming success raising more than $1.3 million for Alex's Lemonade Stand Foundation. Presented at Royce Quad on the campus of UCLA, the cookout is always a perfect day for chefs and fans to come together to support childhood cancer research. The list of participating high-profile chefs includes the top rung of L.A. chefs and prominent culinary talents visiting from across the USA. Also on display are premium wines and standout spirits.” Since the beginning the local event has been coordinated by Restaurateur Caroline Styne, and Chefs Suzanne Goin and David Lentz. Joining us to preview L.A. Loves Alex’s Lemonade is Co-Founder of the L.A. event, Chef Suzanne Goin and her daughter, Alex Lentz, heading the local Kids Campaign.”

When we last left Team USA 2025 in training on the long road to Lyon, France they were on the way to New Orleans for the Americas competition. “The U.S. is now heading to Lyon, France in January 2025 to compete at the Bocuse d’Or, the world’s most prestigious culinary competition! Team USA Head Chef Stefani De Palma and Commis Bradley Waddle secured their spot on the international stage following a 5-hour and 30-minute battle in New Orleans, LA. They faced eight countries from North, Central, and South America. Team USA secured the Gold and was selected to advance along with two-person teams from Canada (Silver), Mexico (Bronze), Chile (4th place), and Colombia (5th place). When they reach Lyon, Team USA will once again face these finalists from the Americas selection, alongside finalists from Africa, Asia, and Europe—a total of 24 teams from around the world are vying for the coveted Gold medal.” Chefs Stefani and Bradley are our guests.

“The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by the late restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since the opening of its flagship restaurant, Ristorante Bartolotta dal 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities, including fine dining, upscale casual, upscale food hall, pizzeria, and quick-casual concepts. Additionally, its presence as a forward-thinking, respected, and community-minded company has produced a charitable arm, Care-a-lotta, which supports numerous nonprofit organizations throughout Milwaukee.” Restaurateur and Chef Paul Bartolotta joins us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The short and always eagerly anticipated Hatch Chile season has arrived. Chef Andrew discusses why these coveted peppers from New Mexico have such an enthusiastic and loyal following.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Greater Palm Springs Restaurant Week is set to dazzle food enthusiasts once again from May 31 to June 9, 2024. The annual culinary event features more than 70 participating restaurants, with options including prix fixe menus and exclusive special offers only available during Restaurant Week. Diners can embark on a culinary journey through the diverse flavors of Greater Palm Springs, from Michelin-recommended restaurants to farm-to-table gems.” 

“Book your reservations today! $1 ($2.50 for Rancho Mirage restaurants) for every reservation booked through the Visit Greater Palm Springs Website will be donated to FIND Food Bank, the area’s regional food bank.”

“During Restaurant Week, diners can enjoy prix-fixe menus featuring tantalizing appetizers, mouthwatering entrees, and decadent desserts, with lunch menus priced at $15, $25, or $35, and dinner menus priced at $29, $39, $49 or $59. Some venues also offer exclusive specials only available during Restaurant Week. Visit DineGPS.com to view the full list of participating restaurants, where you can also search by price or location and make reservations.”

“Following Greater Palm Springs Restaurant Week, food enthusiasts can continue to savor the flavors of summer with the launch of the Summer Eats Pass. This free mobile pass offers more opportunities to indulge in culinary delights and win weekly prizes. The Summer Eats Pass will be available from June 10 to September 2, 2024.”

Davis Meyer, Vice President of Government and Industry Relations for Visit Greater Palm Springs joins us with all the mouthwatering details.

“Amar Santana, a distinguised Careers through Culinary Arts Program (C-CAP) alum, serves as the Executive Chef and owner at Broadway By Amar Santana in Laguna Beach, and Vaca in Costa Mesa, California adjacent to South Coast Plaza. Born in the Dominican Republic, he immigrated to the US at 13 and began his culinary career at 16. He has been mentored by some of the world's most renowned chefs, including Charlie Palmer, who helped him develop his skills of expressing his passion through food. By combining flavors and culinary traditions from all over the world, Amar provides a truly unforgettable gastronomical experience.”

“Chef Amar was the runner-up on Bravo’s “Top Chef” Season 13 in California and has also competed internationally for the Korean culinary series “Korean Food Battle,” finishing as a finalist.” Amar has also appeared as a judge on more recent seasons of “Top Chef.” For “Top Chef” Season 21 in Wisconsin Amar cameos in an episodes and also appears in “Top Chef : The Dish with Kish” a new weekly Bravo behind-the-scenes commentary series recapping each episode with host Kristen Kish.

Next Wednesday’s “Top Chef” Season 21, Episode 7 features Chef Amar and Chef Michael Voltaggio as guest celebrity judges. Amar hints it’s something about a concession food favorite at the Milwaukee Brewers home stadium. Do tune-in…

Chef Amar is our guest.

“Jambalaya Girl (Kristen Preau Moore) by Cook Me Somethin’ Mister is a family and women owned business that brings an authentic taste of New Orleans to the world with easy to prepare food products, inspired by Jambalaya Girl's family recipes. Drawing from her family’s upbringing in the New Orleans cooking scene and her creation of a nationwide tailgating fundraiser following Hurricane Katrina, owner Kristen Preau “Jambalaya Girl” created Cook Me Somethin’ Mister initially from her Dad’s jambalaya recipe. All products are now proudly made in New Orleans with the finest ingredients and are specially blended by Chef Paul Prudhomme's Magic Seasoning Blends.” We’re rejoined by the Jambalaya Girl herself, Kristen Preau, to cook up more of the good eating that is Jambalaya Girl food products from New Orleans.

From New Orleans Gambit Weekly, Top 40 Under 40 Cover Story: "Known as the "Jambalaya Girl," Kristen Preau says she was given the title while stirring her father's cast-iron pot full of jambalaya at her brother's sporting events . . . Preau came up with the concept for Cook Me Somethin' Mister while traveling across the country to raise money for New Orleans following Hurricane Katrina. She raised $100,000 for her hometown by serving jambalaya made from her father's recipe at 11 college tailgates. It made her realize that people donated not only because they loved New Orleans, but they also loved the jambalaya."

“Jambalaya Girl’s Dad, Paul, used to specially manufacture outdoor cookers for some of the top chefs in New Orleans and he always cooked classic New Orleans recipes, like Jambalaya Girl’s jambalaya, to showcase his cooking equipment. Paul manufactured the gas burner that the late Chef Paul Prudhomme used to prepare his famous Blackened Red Fish recipe.  The burner was featured in Chef Paul’s mail order catalog and is pictured in his first cookbook, Chef Paul Prudhomme’s Louisiana Kitchen. (1984)”

The Jambalaya Girl product line is available on Kristen’s Website as well as on Amazon.

Pizza City Fest Los Angeles is back for its 2nd year of gooey and doughy deliciousness. “Scheduled to take place on April 27-28, 2024, at the iconic L.A. LIVE – nestled in the heart of Downtown Los Angeles' Sports and Entertainment District – this two-day celebration promises an unparalleled experience for pizza aficionados.”

“Attendees will have the exclusive opportunity to savor the delectable offerings from Southern California's premier pizza artisans, all conveniently located in one central hub. Pizza City Fest Los Angeles will celebrate the Southland’s pizza landscape, showcasing the diverse and exceptional talents of the region's top pizza makers.” Included in the ticket price (both Regular and VIP admissions) are salads, desserts (including ice cream,) and beverages in addition to unlimited tastes of artisan pizza.

“Emmy and 13-time James Beard Award-winning food reporter Steve Dolinsky has curated another stellar list of pizza makers spanning Southern California – from Santa Barbara to San Diego – adding 13 new entries to the full lineup this year.”

“We’re thrilled to be back in L.A. for our 2nd annual Pizza City Fest!” said Founder Steve Dolinsky. “The pizza scene in Southern California continues to heat up, and so while we’ve brought back a number of the most popular pizzerias from last year, we’ve also found 13 new additions with styles ranging from artisan to Detroit to NYC slices. Our speaker series also brings some of the best-in-class dough pros to L.A. LIVE to share their expertise and students from C-CAP will once again be helping out these chefs during the day as they prepare, bake and serve pizzas straight from the oven.”

Steve puts down his ceremonial pizza peel and continues with us.

“They are brothers, they are French, and for them making wine at their BENOM in Paso Robles is a heritage.”

“Arnaud & Guillaume Fabre moved to California for love. For Guillaume, it was his passion for winemaking and farming without limits that brought him to Paso Robles.

This love led him to one of the most prestigious Paso Robles wineries, L’Aventure, and eventually to start his own winery, Clos Solène.”

“Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Frères Fabre- ended up in Paso Robles.”

“As a tribute to the six-generation family legacy in the Languedoc-Roussillon and Bordeaux regions, BENOM harmoniously combines the freedom of winemaking in Paso Robles with the innate talent of the Fabre bloodline.”

“In September of 2023, the Fabre brothers accomplished their goal of acquiring an estate in York Mountain AVA.

This purchase fulfills Arnaud and Guillaume's long-term vision of expanding the BENOM brand.”

“Every bottle of BENOM embodies the Fabre brothers' commitment to their French heritage and passion for Paso Robles. Their approach to winemaking is distinguished by the use of traditional Old World techniques and sustainable practices, incorporating the fruit and creative freedom of Paso Robles.”

“BENOM also sources fruit from the Adelaida and Willow Creek districts on the west side of Paso Robles as well as Edna Valley, Santa Maria, and Santa Barbara. Sourcing fruit allows BENOM a unique opportunity to create wine from a multitude of soil types and sub-climates.”

There is also a Family connection with the Michelin recognized, top-rated restaurant in Paso Robles, Les Petites Canailles.

Arnaud Fabre joins us to uncork all that is BENOM wines.

“A typical night out for sisters Leslie and LeAnn Jones includes great wine, great food and great friends at some of their favorite restaurants in Los Angeles. Leslie, a luxury wedding planner, and LeAnn, an attorney, were tired of going outside of their neighborhood to enjoy delicious wine and food. With Leslie’s background in hospitality and LeAnn’s knowledge and love of wine, the sisters decided to open 1010 Wine and Events in 2021.”

“1010 Wine is an upscale wine bar (with elevated cuisine) located in the heart of Inglewood, CA, the city that raised Leslie and LeAnn and where they still currently reside. 1010 Wine is the first and only wine bar in the City of Champions. The new dinner menu under the direction of Chef Mo Marvel features highlights such as Black Eyed Pea Fritters, Salmon Crudo, Piri Piri Chicken and Prime Beef Bavette.”

“Leslie and Le Jones have found incredible success by perfectly blending an incredible selection of wines with an elevated and delicious dining menu. The 1010 Wine beverage menu currently features more than 90% Black-owned wines (all hand-selected) not often found in local grocery stores, making 1010 Wine representing the largest selection of Black and Brown owned wineries in California.” 

“Their mission is to fill a void in the industry and neighborhood and create a space for people to gather, regardless of their knowledge of wine, to eat, drink, and enjoy Black-owned wines. In addition to delicious wine and food, 1010 Wine also has great music and live performances, and an atmosphere that feels both welcoming and sophisticated at the same time.” All are welcome.

Leslie Jones joins us to uncork all that is 1010 Wine & Events.

Chef Andrew is a recognized authority on Lobster Rolls. He’s expertly served them by the 100s over the years. Besides the familiar Maine-style there is also the equally delicious Connecticut-style roll. Choose your personal favorite. Let the discussions begin…Chef Andrew has the inspirational overview as well as tips for getting the most meat out of the lobster...

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California restaurants and their workforce, has awarded 278 independent restaurants with $5,000 grants as part of its fourth consecutive Restaurants Care® Resilience Fund. The grants were made possible via thoughtful donations from SoCalGas, The PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric (SDG&E), which have contributed to the fund since 2021. Recipients can use the $5,000 assistance for equipment and technology upgrades, unforeseen hardships, employee retention bonuses and employee training, all of which allow California’s independent restaurant owners and caterers to invest in the longevity of their business and employees.”

"We're incredibly thankful to our generous donors for their continued support, which has afforded us the opportunity to assist thousands of business owners in California’s food industry since 2021,” said Alycia Harshfield, Executive Director of CRF. “Together, we have proudly sustained the Resilience Fund for the past four years, ensuring that California's independent restaurant owners and caterers remain a vital and vibrant part of our state's culinary landscape and economy for many years ahead."

“Notably, 76 percent of the grant recipients identify as female, and 73 percent identify as people of color. More than 70 percent of this year’s recipients plan to use the $5,000 grants for kitchen equipment or technology upgrades, and 17 percent will dedicate the funds to employee retention bonuses. To qualify, the restaurants and caterers needed to have fewer than five units, and less than $3 million in revenue.

Terranea Resort’s (Rancho Palos Verdes) inaugural Food and Wine Festival is being held on Sunday, July 21, from 10 a.m. to 5 p.m.

“This oceanfront event, taking place at the scenic resort’s The Meadows, has been created to celebrate the culinary talents of some of Terranea’s talented chefs, as well as to host a glorious summer gourmet experience – showcasing local and regional eateries, craft breweries, wineries and fine beverage purveyors. Adding to the vibrant atmosphere, live music will be provided by Upstream, a leading Southern California reggae and Caribbean band, and the popular yacht rock band The AstroYachts.” 

“To whet your appetite – from Terranea – catalina kitchen will be serving Brown Butter Scallops and a California Citrus Salad; bashi will present Chicken Karage with aioli and togarashi, mar’sel will be pleasing palates with a Corn and Crab Gazpacho with mint pistou and there is so much more to look forward to…Also, at the Lexus sponsor’s booth, charismatic, Michelin-star Chef Ludo Lefebvre will be presenting tantalizing bites.”

In other Terranea food events for BBQ devotees this Summer every Sunday at Nelson’s is Slow Smoked Sundays. It’s a slow smoked feat with ocean views, smoky entrees, savory sides and sweet desserts.

“Holy Saints! in Old Pasadena opened in May 2023 and is owned by Chef Daniel Torres and partner Stephanie, a husband-and-wife team. As a small business, they understand the importance of working with local farmers, small family vineyards, and micro-breweries. The menu reflects a progressive Californian-style cuisine and some of Chef Daniel's favorite homemade meals. You'll experience the warmth and passion in their work through their delicious wine, beer, and food. Stop by for lunch to try the famous Cubano sandwich. They also cater for special events, too. Chef Daniel endeavored to be a future industry titan since 2009 when he started to sell tacos late-night to patrons in East LA while going to college. Chef Daniel was most recently the executive chef of Ace Hotel for nearly 6 years and was the youngest and only chef within the Ace Hotel brand to be awarded a Michelin Bib Gourmand award for his work with Best Girl restaurant along with Michelin starred Chef Michael Cimarusti (Providence.)” Chef Daniel takes a break from his busy kitchen to join us.

“Zuzu's Petals located in the East Village area of Long Beach is a one-of-a-kind brunch restaurant that combines the best of Contemporary American cuisine. Their dishes are crafted with locally sourced, organic ingredients, and they incorporate unique flavors and spices from around the world. Their cooks under the direction of partners Evan Papakakis and Chef Jessie Franco take pride in preparing each dish with care, infusing them with flavors and textures that are sure to delight your senses. Zuzu’s Petals commitment to quality extends to all aspects of establishment, from their friendly and attentive staff to their artfully-designed space that makes guests feel right at home.” The establishment is also a thoughtful tribute to the Frank Capra classic, “It’s a Wonderful Life.” Proprietor Evan Papadakis is our guest to unwrap all that is Zuzu’s Petals.

Chef Wes Whitsell earned a well-deserved Michelin Star for Hatchet Hall in Culver City and thereafter took a little breather from L.A. kitchens to recharge along with some consulting work. Chef Wes is back with the new post as Culinary Director for the Local LA restaurant group. Local LA operates the beachfront Waterfront on The Boardwalk in Venice and the nearby Mama’s Boy at Winston House. For 2025 Chef Wes will oversee an ambitious new concept in the former (and fondly remembered) Enterprise Fish Co. space in Santa Monica. Chef Wes takes a break from the Santa Monica Farmers Market to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s summer grilling season so a juicy steak is definitely on our minds. What’s the difference between skirt steak, flat iron steak and hangar steak? What are the other popular cuts of steak? Top sirloin is a good value right now. Chef Andrew answers the meaty steak questions.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Robotics and labor-saving automation are coming to restaurants particularly in the back-of-the house. Would you believe a robot that cuts, cores and peels avocados before prep cooks then mash them into guacamole? Chef Andrew gives you his informed perspective for what’s on the horizon from a chef’s and restaurateur’s POV.

“There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats in the Original Farmers Market at W. Third St. and Fairfax Ave. is doing their part to make sure all children enjoy that excitement as the new school year kicks off. Huntington Meats' sister shop Farmers Market Poultry will also be participating in the drive. The two shops offering quality product are coming together to participate in their inaugural Back-to-School School Supply Drive to take place the entire month of August. Proprietor/organizer Jim Cascone’s goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA. Customers that visit either of the shops and donate new, unused school supplies valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a dozen fresh eggs from Farmers Market Poultry.” Proprietor Jim Cascone joins us providing a brief overview of the effort.

“Welcome to TheOrenco, Hillsboro, Oregon’s 10-room boutique luxury hotel. TheOrenco is ideally situated within the vibrant and growing work-live-play community of Orenco Station in Hillsboro, OR. They offer guests calm, comfortable, and privacy-oriented accommodations not found at the typical corporate chains.”

“Guests appreciate their nontraditional European lodging format, their brownstone architecture and the wide variety of unique restaurants, breweries and shops available within a short walking distance of their front door. The included morning breakfast is at the nearby Tous Les Jours (French-Asian artisan bakery), a local institution where all the pastries and breads are baked fresh, daily”


“TheOrenco includes all the amenities a savvy business traveler or family on the go seeks when choosing lodging, including contactless check-in, fast Wi-Fi, comfortable seating, free lobby snacks, in-room coffee, private courtyards (select rooms), and even gear to enjoy the local area, like pickleball paddles and bicycles. Their knowledgeable and dedicated staff ensures that all guests have a comfortable, relaxing stay with everything they need in spotless rooms.”


“TheOrenco is a short walk away from the TriMet MAX stop at Orenco (Portland’s efficient light rail system), which provides easy access to nearby communities and Portland International Airport (PDX).”

The hospitable owners of TheOrenco, Margie Waltz and Richard Lyons, stay with us providing more of the accommodating details.

“St. Lucia native Nina Compton fell in love with New Orleans while filming BRAVO’s Top Chef Season 11: New Orleans (she grabbed the runner-up spot and was voted fan favorite). In 2015, she returned to the city to open Compère Lapin at the Old No. 77 Hotel & Chandlery. Since then, the requests for reservations have been non-stop along with the deserved acclaim. The success of Compere Lapin lead Compton to open a second restaurant, Bywater American Bistro, in the spring of 2018.”

“Trained in the French tradition at the Culinary Institute of America, Nina mixes the rich culinary traditions of New Orleans with those of her Caribbean roots.  She was named one of Food & Wine magazine’s "Best New Chefs 2017.” Along with receiving a rave review from The New York Times, Compère Lapin was named “Best New Restaurant” by both New Orleans Magazine and The Times-Picayune. And then in 2018, she took home the prestigious James Beard Foundation Award for "Best Chef: South.”

“Nina began her career at Daniel in New York City, alongside Chef Daniel Boulud. From there, she joined Norman Van Aken in Miami at Norman’s. Next up, was a stint with Philippe Ruiz at Palme d’Or at the historic Biltmore Hotel. Then Nina moved to Casa Casuarina in Miami Beach where she rose to the rank of executive chef. Before settling in New Orleans, she was chef de cuisine at the Italian restaurant Scarpetta at Fontainebleau Miami Beach. There the “Gnocchi Queen” worked with celebrity chef and restaurateur Scott Conant.

Chef Nina will be one of the high- profile chefs with a tasting station at L.A. Loves Alex’s Lemonade benefit on Saturday, October 5th at the Royce Quad at UCLA.

Chef Nina Compton takes a break from her busy kitchens to join us.

It’s that time of the year where we break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium.

This year there are new Casa Modelo stands serving Birria and Veggie Quesadillas. Their always popular Brewery X has a host of new menu items. A new dessert item that’s already attracting a lot of attention is the Walk Off Waffles (Section 232) featuring decadent Strawberries & Cream Waffles and S’mores Waffles.

Pastry Chef L.A. Tracy teases us with the descriptions of a pair of newly available beer floats she created for Brewery X. It’s Mango Baja Boi Float and Dublin My Vision Float. Dublin My Vision also is available in a non-alcoholic variation. Cheers!

Chef Dennis Radcliffe takes another break from his busy kitchen to continue with us along with Legends Hospitality’s Pastry Chef L.A. Tracy.

“In Saved by A Blonde & A Chicken Pot Pie – A Restaurateur’s Memoir, restaurateur Bob Spivak (The Grill on the Alley in Beverly Hills, The Daily Grills and Public School Restaurant + Bar recounts growing up in the restaurant business, how athletics and ingenuity helped him succeed despite living with dyslexia, and the lunch meeting that changed the course of his life, personally and professionally.”

“A lifelong veteran of the food and beverage industry, Bob’s passion for hospitality, love of people and keen business savvy have made him both a respected and beloved figure to multiple generations of restaurant workers and guests.”

On Thursday evening, May 30th as part of The Milky Way restaurant’s ongoing Book Series, Bob Spivak will be in residence with “An Evening with Bob Spivak.” Count on Bob sharing entertaining hospitality stories and a special 3-course menu from Chef Phil Kastel (an alum of Bob’s Grill Concepts, Inc.)

Bob Spivak stays with us with a bowl of signature Smokey Joe’s BBQ Beans at the ready.

“Carmel Melrose in Los Angeles transports the energy, culture, and flavor of the renowned outdoor marketplace “Shuk HaCarmel” to Melrose Avenue, in the heart of L.A.’s food scene.” 

“Using some of the oldest techniques in the world— a wood-burning oven, an open flame grill— chef Asaf Maoz interprets ancient Levantine cooking traditions through a modern lens.” 

“Dishes showcase the best of the season: farmer’s market produce, sustainably-sourced meats and seafood, all prepared with the global culinary influence of the Tel Aviv shuk. Breads are baked in-house, including a 72-hour fermented Moroccan frena with tahini, matbucha and Syrian olives, baked to order in the wood-fire oven.”

Dinner nightly (closed on Monday) and Brunch on Sunday.

Partner / Founder Ronnie Benarie joins us with the salivating overview of Carmel Melrose.

Summer is the ideal season for enjoying Potato Salad. Chef Andrew shares his personal secrets for the perfect Potato Salad. “When it comes to cooking, few dishes can compare to the comfort and satisfaction of a well-made Potato Salad. Whether it’s for a picnic, a barbecue, or simply a side dish for dinner, a mouth-watering Potato Salad can elevate any meal.”

“LXV Wine (Paso Robles) is proprietors Neeta and Kunal Mittal’s connection to India. Paso Robles reminds them of India. Roblans have a deep relationship with the earth and with each other. There is an intimacy in the ecosystem in Paso that expresses itself in the grapes, in the winemaking and, ultimately, in the wines.”

“For Neeta It all started in a small town south of Mumbai where her mother lives and regularly visits the local spice market to purchase the fragrant herbs and spices that go into LXV’s handmade Tandoori Masala. LXV is a space where The Kumals bring the flavors from around the world to their tasting table – through wines and through pairings. They have opened up the restrained jargon of pH and acidity of wine, to a more inclusive and experiential conversation of flavors and senses.”

“Jeff Strekas is the Winemaker for LXV. Jeff’s pedigree from Napa and Bordeaux style of wine making is a perfect fit for Neeta and Kunal. Jeff is willing to experiment with new varietals and adapt his wine making style to the muses of Neeta with her Sangiovese, Nebbiolo and Semillon favorites. He then has to adapt to Kunal and his love for Cabernet Franc! And, in the 2021 vintage, he made a White Sangiovese for Neeta and a Cabernet Franc Rose for Kunal! In the 2022 and 2023 vintages, LXV wine will introduce sparkling! Blanc De Sangiovese and Blanc De Franc!”

“Visiting the LXV Tasting Room, located in the beautiful Central Coast of Paso Robles, California, is an invitation to dip your toes in the sensory world of wine and flavors. Guests can enjoy their wine tasting in one of three exclusive spaces - the main tasting lounge, the Cellar room, and the outdoor patio offer three distinct areas and three unique experiences for wine tasting.”

Neeta Mittal continues as our guest to uncork all that is LXV Wines.

Chefs prefer to cook with natural gas based on existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew provides the explanation. Understand Chef Andrew in everyday practice is consciously environmentally friendly in his business and is as sustainable as he can be.

“Housed in what was for generations the family-run Bond Fruit & Dairy Stand, the seasonal Stonecat Café in Hector, Finger Lakes, NY has a rich history of connecting the community to healthy, locally grown ingredients. Founded in 1999, the Stonecat Café was an early leader in the farm-to-table movement in the region.”

“Stonecat Café’s late owner and founder, Scott Signori, believed passionately that food is life and how we choose to nourish our bodies has a direct connection to and impact on our communities. When we feed our bodies with vibrant fun food, grown locally and sustainably, we sustain the soul of our community helping local farms and businesses to thrive. Scott passed away tragically in late 2021 at 54, leaving a lasting legacy of passion for good food, wine and scotch. His character, integrity and kindness live on in the Hector community and beyond.”

“Today, the Stonecat Café continues to be owned by the Signori family and is managed by a team of dedicated restaurant professionals, all proud to have been Scott's friends and have worked at the Stonecat in previous years. Staying true to their original mission, they are threading sustainability through all aspects of the operations. Stonecat partners with more than 20 regional farms to source high-quality, fresh organic ingredients to satisfy guests’ hunger and numerous local wineries, breweries and distilleries to quench guests’ thirst. Management ensures equitable pay and shared tips for all team members and strives to reduce their environmental footprint and keep menu prices reasonable, while still providing guests with the same amazing food experience.”

Executive Chef Jeremy Personius cooked with Chef Scott previously and maintains his traditions of utilizing the whole animal and house-smoking. Classic menu items include cornmeal crusted fried catfish and slow smoked pulled pork.

General Manager Katy Dunlap joins us to share the inspiring story of resilience that is Stonecat Café.

When we last left Team USA 2025 on the road to Lyon, France they were on the way to New Orleans for the Americas competition. “The U.S. is now heading to Lyon, France in January 2025 to compete at the Bocuse d’Or, the world’s most prestigious culinary competition! Team USA Head Chef Stefani De Palma and Commis Bradley Waddle secured their spot on the international stage following a 5-hour and 30-minute battle in New Orleans, LA. They faced eight countries from North, Central, and South America.” 

“Team USA secured the Gold and was selected to advance along with two-person teams from Canada (Silver), Mexico (Bronze), Chile (4th place), and Colombia (5th place). When they reach Lyon, Team USA will once again face these finalists from the Americas selection, alongside finalists from Africa, Asia, and Europe—a total of 24 teams from around the world are vying for the Gold medal.”

“Each team in the competition was tasked with completing the Bocuse d’Or’s two iconic tests: the theme on a plate and the platter theme, both featuring the host region’s local and emblematic products, which include wild boar rack, grits, alligator sausage, whole white shrimp, Murder Point oysters, and jumbo lump crab meat. To secure their spot in the finals, Team USA prepared a dish entitled “California’s Celebration of Louisiana Shellfish” and a platter entitled “Golden State Soul: California Meets the Bayou.””

““Our victory in the Americas selection is a result of dedication and commitment. Team USA showcased their innovative ideas for presentation at the highest level. It is important to acknowledge the coaches, chefs, mentors, and supporters who have been an integral part of this success. We are very proud of Chef De Palma and Commis Waddle and look forward to the Finals in Lyon,” said Chef Thomas Keller who is a founding member of Ment’or and President of the Foundation’s Board of Directors alongside chef co-founders and fellow board members Daniel Boulud and Jérôme Bocuse.”

Chefs Stefani and Bradley and all the members of Team USA 2025 particularly thank host New Orleans Chefs Emeril and EJ Lagasse and Nina Compton for their gracious hospitality during the Americas competition.

Team USA Head Chef Stefani De Palma and Commis Bradley Waddle continue as our guests.

“Zuzu's Petals located in the East Village area of Long Beach is a one-of-a-kind brunch (breakfast and lunch, too) restaurant that combines the best of Contemporary American cuisine. Their dishes are crafted with locally sourced, organic ingredients, and they incorporate unique flavors and spices from around the world.” Open seven days with a sidewalk patio.

“Their cooks under the direction of partners Evan Papakakis and Chef Jessie Franco take pride in preparing each dish with care, infusing them with flavors and textures that are sure to delight your senses. Zuzu’s Petals commitment to quality extends to all aspects of the establishment, from their friendly and attentive staff to their artfully-designed space that makes guests feel right at home.”

The establishment is also a thoughtful tribute to the Frank Capra Hollywood classic, “It’s a Wonderful Life.”

Proprietor Evan Papadakis is our guest to unwrap all that is Zuzu’s Petals.

“Located in Newport Beach, California on the site of the old City Hall, The Mayor’s Table is Lido House’s signature dining venue. Featuring a focus on seasonal, chef-driven cuisine, including an open action kitchen, Mayor’s Table is both a premiere dining destination and neighborhood hot spot. The ideal setting to enjoy a leisurely brunch or a memorable night out with friends, Mayor’s Table is the perfect place for celebrations large and small.”

“In May the restaurant debuted an all-new dinner menu, complete with experiential and tableside offerings. This overhaul marks the most significant change to the Mayor’s Table menu since its inception in 2018. From the collaborative efforts of Chef-Partner Riley Huddleston, Executive Chef Jonathan de la Cruz, and Chef de Cuisine Nicholas Escobar, the Mayor’s Table culinary team proudly unveiled a bold seasonal menu showcasing their take on reimagined American cuisine.” Service is gracefully overseen (with a French accent) by hospitality veteran and General Manager, Quentin Gravet

“As Executive Chef Partner of Lido House, Riley Huddleston brings a decade of culinary power to Lido House, driving the hotel’s food and beverage concepts including The Mayor’s Table restaurant, Topside rooftop bar and lounge and Crew Coffee + Cremerie.”

“Earning his chops as a chef, mixologist, pastry chef and restaurateur in elite New York and Chicago establishments, Huddleston is known for elevating fare with provenance as the starring ingredient. Huddleston’s innovative culinary style blends classic French training with modern cooking techniques. At Lido House, expect precision and playfulness from a menu that fittingly take cues from the hotel’s enviable waterfront in Newport Beach, offering a refined yet stylish celebration of Southern California’s coastal lifestyle and cuisine. The Mayor’s Table, positioned to be a Newport Beach hot spot, manifests a pacific pub-style vibe offering inventive cocktails and seafood- oriented fare including an open action kitchen.”

Executive Chef Jonathan de la Cruz and General Manager Quentin take a break from service to join us.

“The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by the late restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since the opening of its flagship restaurant, Ristorante Bartolotta dal 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities, including fine dining, upscale casual, upscale food hall, pizzeria, and quick-casual concepts. Additionally, its presence as a forward-thinking, respected, and community-minded company has produced a charitable arm, Care-a-lotta, which supports numerous nonprofit organizations throughout Milwaukee.”

“Joe and Paul Bartolotta grew up in a traditional Italian family in Wauwatosa, Wisconsin. Along with siblings, Maria and Felicia, they enjoyed large gatherings centered around the “Bartolotta Table” with good food and plenty of love. In March of 1993, Joe and Paul collaborated to realize their dream of creating signature restaurants together in Milwaukee by opening Ristorante Bartolotta in the Village of Wauwatosa. The restaurant elevated the dining scene in Milwaukee by offering authentic and traditional Italian dishes using the freshest ingredients available. Drawing upon Paul’s extensive culinary training in Italy as a basis for the menu, Ristorante Bartolotta dal 1993 became an immediate sensation in Milwaukee, garnering four stars and consistent recognition as the city’s best Italian restaurant.” 

“Assuming the role as sole owner after Joe’s passing, Paul successfully navigated the company through the COVID pandemic and began to explore new opportunities to grow and make an impact on the Milwaukee community and beyond. The Commodore – A Bartolotta Restaurant, was conceived and developed within a historic waterfront property on Nagawicka Lake. Dedicated to the legacy of Lake Country, this new destination serves as a multi-purpose venue, with a fine dining restaurant, bars, and multiple spaces for large and small group events, coupled with the award-winning cuisine and first-class service guests have come to know and love from The Bartolotta Restaurants. At the same time, Paul played an integral role in the effort to bring the globally recognized Top Chef competition to Milwaukee. His efforts were successful, leading to the city being chosen as the location for the show’s 21st season, bringing worldwide attention to the restaurants and personalities that make Wisconsin a world-class dining destination.” Interesting enough and very appropriately a Milwaukee chef was the first runner-up for Top Chef Season 21!

Chef and Restaurateur Paul Bartolotta continues with us.

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. Chef Dustin is also an alum of the Careers through Culinary Arts Program (C-CAP.)

His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign.

The restaurant is open for Lunch and Dinner. Sunday Brunch from 10:30 a.m. to 2:00 p.m. launched April 21st.

Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

“The newly launched Alice B. is a unique dining destination from James Beard and Julia Child award-winning chefs Susan Feniger and Mary Sue Milliken (Border Grill and Socolo) located adjacent to downtown Palm Springs. The restaurant and bar is tucked inside the lobby of Living Out, a luxury resort-style LGBTQ+ community surrounded by spectacular desert and mountain views.”

“Combining Southern California’s incredible seasonal bounty with vibrant Mediterranean flavors, the culinary vision is a collaborative effort between Feniger, Milliken, and acclaimed Executive Chef Lance Velasquez.”

“Alice B.’s dinner and brunch menus evolve frequently with the seasons. Guests can also visit the bar for seasonal bites, classic cocktails or a glass of wine with live piano music on select evenings.”

“Inspired by the extraordinary life of Alice B. Toklas and her life partner Gertrude Stein, the restaurant establishes a welcoming space where culinary excellence, art, and community converge. The inviting bar and dining room reference the iconic mid-century modern style Palm Springs is famous for.” 

Not to be missed are the signature Cornmeal Cheddar Drop Biscuits with Cardamom honey!

Chef Susan Feniger is our guest with a plate of Cornmeal Cheddar Drop Biscuits at the ready.

“The Ecology Center, nestled in the serene landscape of San Juan Capistrano, California continues its renowned Community Table dinner series for the summer 2024 season, taking place every Friday, now through August. Guests are invited to indulge in an unforgettable dining experience under the stars where the dialogue between farm, chef and community comes alive on the plate. Each dinner showcases the vibrant seasonal produce from the center’s sustainable farm, transforming it into memorable conversations. Inspired by the season's bounty, each chef composes an eco-conscious menu that harmonizes with the vibrant palette of fruits, vegetables, herbs and berries grown and cultivated on the farm.” The Ecology Centers Director of Impact & Partnerships, Jonathan Zaidman, joins us to share the bountiful harvest of the Community Table dinner series.

“They are brothers, they are French, and for them making wine at their Benom in Paso Robles is a heritage. Arnaud & Guillaume Fabre moved to California for love. For Guillaume, it was his passion for winemaking and farming without limits that brought him to Paso Robles.

This love led him to one of the most prestigious Paso Robles wineries, L’Aventure, and eventually to start his own winery, Clos Solène.

 Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Frères Fabre- ended up in Paso Robles.

As a tribute to the six-generation family legacy in the Languedoc-Roussillon and Bordeaux regions, BENOM harmoniously combines the freedom of winemaking in Paso Robles with the innate talent of the Fabre bloodline.” Arnaud Fabre is our guest pulling the cork on all that is BENOM wines in Paso Robles.

“The Los Angeles Philharmonic Association’s Summer Season at the Hollywood Bowl kicks off Sunday, June 23rd.

Now into the ninth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.

At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient.” Joining us to uncork all that is Hollywood Bowl Food + Wine 2024 is restaurateur and Wine Director Caroline Styne.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her writings as Food Columnist for Culture OC and discuss her current columns.

As we resume the conversation with Anne Marie she chats about experiencing Chef – Partner Riley Huddleston’s new menu at the Mayor’s Table at Lido House, an Autograph Collection resort, in Newport Beach.

Also Anne Marie highlights her current column on CultureOC.org previewing the variety of restaurants that will soon be coming to John Wayne Orange County Airport. Three Cheers for the pending arrival of Chaupain Bakery!

Additionally Anne Marie contributed to and coordinated a piece in the Summer Issue of Tableau where OC food writers talk up their favorite “Hidden Gem Eateries” dining spots.

The second annual Long Beach Cambodian Restaurant Week  returns June 2 to 9, 2024.  “The 2024 event and future events are now owned/organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. The 2023 inaugural event was organized by non-profit Long Beach Food & Beverage, who transitioned the event to UCC earlier this month for the token amount of $1, and will remain involved in 2024 to insure a smooth transition.”

“Long Beach Cambodian Restaurant Week is an avenue to bring everyone to the table, from all walks of life, to showcase the city's delicious and diverse Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

"We are excited to take the reins of Cambodian Restaurant Week beginning this year, and owning this successful brand!" stated Susana Sngiem, Executive Director at UCC. “This will again give our local Cambodian community the opportunity to share our culture and cuisine with all food lovers in Long Beach and encourage them to try something they may not have experienced before."

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city's own "Cambodia Town" is a bustling collection of eateries, shops and retailers.”

Shlap Muan (Khmer for chicken wings) known for their novel selection of incredible chicken wings and accompanying signature sauces is one of the participating restaurants in Long Beach Cambodian Restaurant Week. Proprietor Hawk Tea is our guest with a spicy preview.

“Maizano, the cornerstone destination eatery of Costa Mesa’s Mercado Gonzalez Northgate Market, has expanded its hours to include lunch. When the restaurant debuted in November, it opened with a dinner-only menu. As the restaurant enters spring, Executive Chef Alan Sanz debuted a curated menu of lunch dishes. Available Wednesday to Sunday from 11 a.m. – to 5 p.m., the masa-focused menu pays homage to the diverse culinary landscape of Mexico through vibrant and modern interpretations of its regional cuisine.”

“Sanz’s lunch offerings epitomize Mexican haute cuisine with a contemporary twist. The entire antojito section of the lunch menu features smaller masa-based dishes, using fresh masa from the Mercado's Tortilleria La Gonzalez. These starters include Gordita de Pulpo featuring octopus in adobo, fresh green salsa, and a chicharron crumble; a playful Chapulín Taco featuring grilled Oaxacan cheese, smashed avocado, and fried grasshoppers; and a vegan Tlacoyo topped with green fava beans and a nopales salad.” 

“Maizano is the newest venture from Gruppo Apapacho visionaries Jorge Salim and Javier Hernandez Pons, known for their successes with restaurants across Los Angeles and Mexico City, including Cha Cha Chá, Loreto, and Mariscos Za Za Zá. With Maizano, they’ve opened a portal to the culinary epicenter of Mexico City. Its revolving glass doors whisk diners into its modern minimalist dining room, which features leather-bound chairs, crimson marble countertops, and warm earthen-toned walls adorned with Mexican curios and indigenous cookware.”

An elevated Chef’s Table Experience at Chef Alan’s Chef’s Counter looking directly in to the kitchen at Maizano is on the horizon for June. Jorge stylistically refers to it as a “Mexican Omakase.”

Restaurateur Jorge Salim of Gruppo Apapacho continues with us in-studio.