Show 464, March 5, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew, among many attributes, is a nationally recognized authority on seafood, sustainability and it’s sourcing. Chef Andrew’s commentary is on seafood imports and exports. A few surprises along the way. 90 per cent of the seafood we consume in the United States is imported. 65 per cent of that is farm-raised. The number one country we import that seafood from is China where the health and safety standards, unfortunately, aren’t quite as rigorous as in the States.

Chef Andrew would like to see a lot more farm-raised, sustainable seafood “grown” domestically where the standards of supervision are a lot more rigorous. Tilapia and shrimp are already being farm-raised domestically with the result being a high-quality product.

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March 5: OC Restaurant Week, Alexander’s Steakhouse Pasadena, Vinoce, Apple Farm Inn

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Russ Bendel and Executive Chef Jared Cook with a Preview of OC Restaurant Week Part One
Segment Three: Restaurateur Russ Bendel and Executive Chef Jared Cook with a Preview of OC Restaurant Week Part Two
Segment Four: Executive Chef Richard Archuleta, Alexander’s Steakhouse Pasadena Part One
Segment Five: Executive Chef Richard Archuleta, Alexander’s Steakhouse Pasadena Part Two
Segment Six: Winemaker Keith Emerson, Vinoce, Napa
Segment Seven: Sean Nolan, General Manager, Apple Farm Inn & Restaurant, San Luis Obispo
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus. In addition, the always anticipated Cocktails of Restaurant Week will showcase unique creations.” Restaurateur Russ Bendel and Executive Chef and Partner Jared Cook will be participating with all their restaurants. The collection includes Vine, San Clemente: Ironwood, Laguna Hills; Olea, Newport Beach: and Sapphire & The Pantry, Laguna Beach. Russ and Chef Jared join us to preview their special OC Restaurant Week menus.

“Alexander’s Steakhouse Pasadena offers a fine dining interpretation of a Modern American Steakhouse with hints of global influences throughout the menu. Featuring classic cuts such as Ribeye, Bone-In New York and Filet Mignon, to sustainable seafood, their signature Hamachi Shot and a large selection of Wagyu. Alexander’s also highlights dry-aged steaks and offers the finest and most luxurious products available including a Chef’s Tasting Menu and an extensive and thoughtfully selected Wine List.” Highly credentialed Executive Chef Richard Archuleta (ex-One Pico at Shutters on the Beach and Openaire at The Line Hotel) with a background in French and Italian cuisine is the culinary maestro overseeing the substantial kitchens at Alexander’s Steakhouse Pasadena. Chef Richard Archuleta is our guest.

“Twenty-five years after naming his wine brand Vinoce, Proprietor Brian Nuss (Napa Valley based) finds himself in a revitalization mode as he and the rest of the world emerges from the pandemic. Which leads him to proclaim, “I don’t want this winery to go away. It’s been part of my life since 1996. But this reinvention is not for me; it’s for my sons Tim and Tyler.” In 2013, Keith Emerson initially came on as associate winemaker to make the Vinoce wines. Emerson, the winemaker at Vineyard 29, is now Vinoce’s winemaker as well. The wine is made in St. Helena at Emerson’s Vineyard 29 and Ballentine Vineyards. Vinoce produces about 2,000 cases a year. In 2019 Vinoce opened their tasting room at the historic Tannery building in Napa on the Napa River.” Winemaker Keith Emerson joins us to uncork all that is Vinoce Vineyards.

“The iconic Apple Farm Inn & Restaurant is a well-established lodging institution in San Luis Obispo. The guest options among their 106 rooms range from deluxe rooms at Apple Farm Inn to a welcoming motel setting at the Trellis Court surrounded by shade trees, flower gardens, and mountain views. There are multiple varieties of apple trees growing on the spacious grounds.” The Inn is especially popular with the extended Family of Cal Poly, San Luis Obispo. “The Apple Farm Inn Restaurant is currently serving breakfast and lunch specializing in fresh, local ingredients and good, old-fashioned cooking.” General Manager Sean Nolan is our guest to provide a look at the past of Apple Farm Inn & Restaurant and what’s in store for the future with the ongoing renovation.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew, among many attributes, is a recognized authority on seafood and its sourcing. Chef Andrew’s commentary is on seafood imports and exports. A few surprises along the way.

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

Russ Bendel of Ironwood, Olea and VIne

Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus; as well as focused experiences, including Family Night, Date Night, Vegetarian Dining, and a Dessert Spotlight. In addition, the beloved Cocktails of Restaurant Week will showcase unique creations.”

Restaurateur Russ Bendel and Executive Chef and Partner Jared Cook will be participating with all their restaurants. The collection includes Vine, San Clemente: Ironwood, Laguna Hills; Olea, Newport Beach: and Sapphire & The Pantry, Laguna Beach. Russ and Chef Jared join us to preview their OC Restaurant Week menus.

Chef Jared Cook

Their “Featured Cocktail” is Whiskey Peach. It’s Maker’s Mark Bourbon, Aperol, Crème de Peach, Fresh Peaches and Ginger.

In the late Fall Russ and Chef Jared will be debuting Bloom Restaurant & Bar located in a registered historic site building from 1930 in San Juan Capistrano.

Richard Archuleta of Alexander's Steakhouse Pasadena

Alexander’s Steakhouse Pasadena offers a fine dining interpretation of a Modern American Steakhouse with hints of global influences throughout the menu. Featuring classic cuts such as Ribeye, Bone-In New York and Filet Mignon, to sustainable seafood, their signature Hamachi Shot and a large selection of Wagyu. Alexander’s also highlights dry-aged steaks and offers the finest and most luxurious products available including a Chef’s Tasting menu and an extensive and thoughtfully selected Wine List. A full bar featuring some of the most unique specialty cocktails and is a great way to begin your evening at Alexander’s Steakhouse.”

Highly credentialed Executive Chef Richard Archuleta (ex-One Pico at Shutters on the Beach and Openaire at The Line Hotel) with a background in French and Italian cuisine is the culinary maestro overseeing the substantial kitchens at Alexander’s Steakhouse Pasadena and is our guest.

Keith Emerson of Vinoce

Twenty-five years after naming his wine brand Vinoce, Proprietor Brian Nuss (Napa Valley based) finds himself in a revitalization mode as he and the rest of the world emerges from the pandemic. Which leads him to proclaim, “I don’t want this winery to go away. It’s been part of my life since 1996. But this reinvention is not for me; it’s for my sons Tim and Tyler.””

“Nuss called his winery Vinoce (pronounced veen-O-chay), which he translates as “wine nut.” He coined the word in tribute to his German-Italian heritage; “nuss” means nut in German, and “noce” is nut in Italian. Brian’s mom was Italian-Spanish, while his dad was German-English.”

“Over the last three decades, Vinoce has developed an intimate knowledge of growing Cabernet Sauvignon and Cabernet Franc on the rugged, hillside slopes. Vinoce is devoted to creating wines that reflect the true expressions of Mount Veeder with balance, power, and uniqueness.”

“In 2013, Keith Emerson initially came on as associate winemaker to make the Vinoce wines. Emerson, the winemaker at Vineyard 29, is now Vinoce’s winemaker as well. The wine is made in St. Helena at Emerson’s Vineyard 29 and Ballentine Vineyards. Vinoce’s Mount Veeder fruit comes from an 8-acre estate vineyard near PymRae Nuss purchased and planted in ‘13. Vinoce produces about 2,000 cases a year.”

In 2019 Vinoce opened their tasting room at the historic Tannery building in Napa on the Napa River.

Winemaker Keith Emerson joins us to uncork all that is Vinoce Vineyards.

Sean Nolan of Apple Farm Inn

The historic Apple Farm Inn & Restaurant is a well-established lodging institution in San Luis Obispo. “The guest options in their 106 rooms range from deluxe rooms at Apple Farm Inn to a welcoming motel setting at the Trellis Court surrounded by shade trees, flower gardens, and mountain views.” There are multiple varieties of apple trees growing on the spacious grounds. The Inn is especially popular with the extended Family of Cal Poly, San Luis Obispo.

“With three floors mixing contemporary country design with elegant accommodations, the main Inn boasts rooms with seating areas, gas fireplaces, Wi-Fi, and more to create a perfect setting for relaxing. Adjacent to the Apple Farm Inn, Trellis Court Motel contains all the comforts of the Inn with cozier rooms and the convenience of a motel setting. This includes exterior corridors and drive-up access.”

The Apple Farm Inn Restaurant is currently serving breakfast and lunch specializing in fresh, local ingredients and good, old-fashioned cooking. Whether you come to share a meal with your friends and family, to pick something up to-go, or just to check the place out and shop in the Marketplace, The Apple Farm Inn Restaurant staff hopes you’ll stop in! A favorite spot of locals and visitors alike, the Apple Farm Restaurant has delivered local farm-to-table cuisine, fresh pastries, and acclaimed pies to hungry patrons for decades!”

General Manager Sean Nolan is our guest to provide a look at the past of Apple Farm Inn & Restaurant and what’s in store for the future with the ongoing renovation.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew, among many attributes, is a nationally recognized authority on seafood, sustainability and it’s sourcing. Chef Andrew’s commentary is on seafood imports and exports. A few surprises along the way.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Russ Bendel and Executive Chef Jared Cook with a Preview of OC Restaurant Week Part One
Segment Three: Restaurateur Russ Bendel and Executive Chef Jared Cook with a Preview of OC Restaurant Week Part Two
Segment Four: Executive Chef Richard Archuleta, Alexander’s Steakhouse Pasadena Part One
Segment Five: Executive Chef Richard Archuleta, Alexander’s Steakhouse Pasadena Part Two
Segment Six: Winemaker Keith Emerson, Vinoce, Napa
Segment Seven: Sean Nolan, General Manager, Apple Farm Inn & Restaurant, San Luis Obispo
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

February 26: Centro Storico Café Spaghetteria, World of Pinot Noir, Josiah Citrin, Gasolina Café

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Enrico and Daniela Pozzuoli, Centro Storico Café Spaghetteria, Old Town Tustin
Segment Three: Winemaker Coby Parker-Garcia, El Lugar Wines with a preview of World of Pinot Noir
Segment Four: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part One
Segment Five: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part Two
Segment Six: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part One
Segment Seven: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Our regular OC correspondent, Anne Marie Panoringan, “The Voice of OC’s” food columnist had an informative piece entitled, “Restaurants That Are New to Me” as her last column for 2021. One of her discoveries was Centro Storico Café Spaghetteria in Tustin. The pastas are made fresh, daily in-house by Owner / Chef Enrico Pozzuoli. The distinctive variety of gelato flavors are imported from Italy. It’s both a full-service restaurant and limited-service café. Closed on Monday. We’re long-simmering the San Marzano Tomatoes for the pasta sauces with Proprietors Chef Enrico and Daniela Pozzuoli.

“The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe. For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest. Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir.

“Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.” Chef Josiah joins us with grilling tongs in hand.

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more. The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.” Chef Sandra is our guest with a preview of the enticing events of “10 Days RE:Her 2022.”

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The Wall Street Journal had a thought-provoking piece (in the February 12th issue) entitled “The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew shares his thoughts.

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

Enrico Pozzuoli of Centro Tustin

Our always well-informed, regular OC correspondent Anne Marie Panoringan, “The Voice of OC’s” food columnist, had a piece entitled, “Restaurants That Are New to Me” as her last column for 2021. One of her discoveries was Centro Storico Café Spaghetteria in Tustin. The pastas are made fresh, daily in-house by Owner / Chef Enrico Pozzuoli. The gelato is imported from Italy. It’s both as full-service restaurant and limited-service café. Closed on Monday. The adjacent Centro Eatery (known for their pizzas from the wood-burning oven) is also under the ownership of the Pozzuoli Family. We’re simmering the San Marzano Tomatoes with Proprietors Chef Enrico and Daniela Pozzuoli.

From Anne Marie’s “Voice of OC” 12-30-21 column : “Spontaneously suggested for Sunday supper one evening, Old Town Tustin’s Storico situates its tables close together. While this does accommodate additional seating and encourage a boisterous atmosphere, it also isn’t quite COVID-compliant. Despite this, fresh Italian pastas by the half and whole order (the rape e salsiccia with anchovy, broccoli rape, sausage and heirloom tomatoes was a robust choice) provide an opportunity to appreciate a second dish — or perhaps gelato? Spirited beverages including the owner’s Pouzzoli Family wines are available, yet I leaned toward Storico’s specialty tea and coffee selections. 405 El Camino Real, Tustin. (714) 258-8817.”

Coby Parker Garcia of World of Pinot Noir

“The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe.”

“After going fully virtual in 2021, the upcoming in-person “reunion” is shaping up to be one the most exciting and delicious WOPN weekends in its 22-year history. And organizers, along with the Ritz-Carlton Bacara staff, are going to great lengths and initiating new protocols to ensure a safe and healthy experience for all guests.”

“For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest.”

“WOPN, a non-profit trade organization, was established in 2001 by a small, dedicated group of winemakers from California’s Central Coast. The group’s mission is to bring together the world’s foremost Pinot Noir producers, and in a gorgeous setting, celebrate the delicious wine grape.”

Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir.

Josiah Citrin of Melisse

Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals.”

“Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.”

All of the creative condiments accompanying the steaks are house-made including the signature J-1 Steak Sauce.

There is a landscaped backyard patio in the rear of Charcoal (with efficient space heaters) for guests seeking a pleasant open air dining option.

Also available is Charcoal – New Ways to Cook with Fire by Josiah Citrin and JoAnn Cianciulli.

Chef Josiah joins us with tongs in hand.

Sandra Cordero

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Gasolina enthusiastically supports local farms and sustainability. Chef Sandra operates a scratch kitchen where everything is made in-house and to order.”

Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more.”

“The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.”

Paella Nights at Gasolina Café return on Friday, March 18th and Saturday, March 19th.

Chef Sandra is our guest with a preview of “10 Days RE:Her 2022.”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

The Wall Street Journal had a thought-provoking piece (in the February 12th issue) for foodies entitled, The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew shares his insights.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Enrico and Daniela Pozzuoli, Centro Storico Café Spaghetteria, Old Town Tustin
Segment Three: Winemaker Coby Parker-Garcia, El Lugar Wines with a preview of World of Pinot Noir
Segment Four: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part One
Segment Five: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part Two
Segment Six: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part One
Segment Seven: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

February 19: John O’Groats, Fuego at Hotel Maya, Kerrville Hills Winery, Hatchet Hall

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Tyler, Owner / General Manager, John O’Groats, West Los Angeles
Segment Three: Executive Chef Victor Juarez, Fuego at The Maya and Hotel Maya, Long Beach
Segment Four: John Rivenburgh, Proprietor & Winemaker, Kerrville Hills Winery, Kerrville, Texas Part One
Segment Five: John Rivenburgh, Proprietor & Winemaker, Kerrville Hills Winery, Kerrville, Texas Part Two
Segment Six: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part One
Segment Seven: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“John O’Groats, a beloved, multi-award-winning restaurant based in the Rancho Park area of West Los Angeles, will celebrate its 40th Anniversary on Saturday, February 26, 2022. The restaurant has been owned and managed by the Jacoby/Tyler Family since its inception and has been cited by dozens of top national and Southern California media outlets as serving “The Best Breakfast in Los Angeles.””Owner and General Manager Paul Tyler has been operating John O’Groats on a daily basis for decades, having taken up the baton from his parents – Angelica and (the late) Robert Jacoby – who originally founded the beloved restaurant on February 26, 1982.Regarding the 40th anniversary milestone of his family-owned business, Paul Tyler said, “We love our customers – it’s as simple as that. Our customers are what drive our business, and we have long been humbled by the overwhelmingly positive feedback we’ve received by the Southern California community over these past 40 years.”” Paul Tyler joins us with a plate of signature Huevos O’Groats in hand.

“Award-winning Executive Chef Victor Juarez is leading Fuego, the modern, Latin infused indoor-outdoor restaurant and lounge at Hotel Maya in Long Beach, with a unique menu that blends his El Salvadorian roots with his Southern California culinary sensibilities. Fuego’s unique setting at the water’s edge provides service to 146 guests with 80 on the patio area and features stunning open-air views that include the Pacific Ocean, Long Beach skyline and the Queen Mary.” “Fuego offers breakfast, lunch or dinner under the sun and stars. It’s also well-known for its handcrafted margaritas. Fuego boasts one of the largest tequila selections in the region.” Chef Victor is our guest.

“Texas wine industry luminary, John Rivenburgh, purchased Kerrville Hills Winery in 2019 and has transformed it into a winery incubator. That conversion allows Rivenburgh to realize one of his central career ambitions of fostering the development of highly talented winemakers.

The Kerrville Hills Winery incubator is now a home for winemakers to manage the capitalization of their business, learn winemaking techniques, and work in a collaborative environment. Kerrville Hills Winery differs from a custom crush facility in that member winemakers are intrinsically involved in all production aspects. It is akin to an educational think tank for collaboration, sharing ideas, and fostering creativity so various winemakers can make their best products. Rivenburgh provides project and program oversight, access to an industry network developed over 14 years, as well as winemaking guidance and mentorship.” John Rivenburg is our guest to gently pull the cork on all that is Kerrville Hills Winery.

“Hatchet Hall, a lively neighborhood restaurant and bar in the Mar Vista area of Los Angeles, specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Wes Whitsell (the opening chef at Manuela in DTLA) is the new Executive Chef at Hatchet Hall, a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.” Chef Wes Whitsell is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew has some thoughts on a controversial new trend at some restaurants where they simply aren’t reachable by phone. The guest communicates exclusively through their online reservation system, social media or email.

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

Paul Tyler of John O'Groats

John O’Groats, a beloved, multi-award-winning restaurant based in the Rancho Park area of West Los Angeles, will celebrate its 40th Anniversary on Saturday, February 26, 2022. The restaurant has been owned and managed by the Jacoby / Tyler Family since its inception and has been cited by dozens of top national and Southern California media outlets as serving “The Best Breakfast in Los Angeles.””

“To celebrate this milestone, John O’Groats will award each of the first 40 Parties to arrive for Breakfast on the Morning of February 26, 2022, a $40 Gift Certificate!”

“Owner and General Manager Paul Tyler has been operating John O’Groats on a daily basis for decades, having taken up the baton from his parents – Angelica and (the late) Robert Jacoby – who originally founded the beloved restaurant on February 26, 1982.”

“Regarding the 40th anniversary milestone of his family-owned business, Paul Tyler said, “We love our customers – it’s as simple as that. Our customers are what drive our business, and we have long been humbled by the overwhelmingly positive feedback we’ve received by the Southern California community over these past 40 years. Our customers simply love what we have to offer, which includes our famous fresh-made biscuits and pancakes, along with dozens of other breakfast and lunch specialties. We also pride ourselves on our catering and event services, and we are able to make any of our menu items available for take-out or to be included on an event’s catering menu.”

“Adds Angelica Jacoby, “The key to our success in this business is simple: you have to like people. My son Paul is a real people person – a very nice man who has always been an extrovert. His role here at John O’Groats isn’t a job for him – it’s his life.””

Paul Tyler joins us with a plate of HIS Huevos O’Groats in hand.

Victor Juarez of Fuego

“Award-winning Executive Chef Victor Juarez is leading Fuego, the modern, Latin infused indoor-outdoor restaurant and lounge at Hotel Maya in Long Beach, with a menu that blends his El Salvadorian roots with his Southern California culinary sensibilities. Fuego’s unique setting at the water’s edge provides service to 146 guests with 80 on the patio area and features stunning open-air views that include the Pacific Ocean, Long Beach skyline and the Queen Mary.”

“Fuego offers breakfast, lunch or dinner under the sun and stars. It’s also well-known for its handcrafted margaritas. Fuego boasts one of the largest tequila selections in the region.”

“Chef Juarez also oversees all food preparation and execution for the resort’s 20,000-square-feet meeting, special event, and wedding venues. In addition, he directs and implements the 199-room hotel’s room service, banquets and catering activities.”

“Prior to joining Hotel Maya in 2010, Chef Juarez spent a year as executive chef at Morongo Casino Resort & Spa in Cabazon, Calif., leading all culinary efforts for the property’s nine restaurants and lounges. Earlier in his career Chef Juarez was executive chef at the historic Mission Inn in Riverside, Calif., overseeing all facets of the resort’s food operations including four dining outlets, hotel room service and banquet facilities. He began at the Mission Inn in 1993 as executive sous chef. While at the Mission Inn, Chef Juarez was the recipient of many honors for culinary excellence.”

Chef Victor Juarez is our guest.

John Rivenburgh of Kerrville Hills Winery

“Texas wine industry luminary, John Rivenburgh, purchased Kerrville Hills Winery in 1999 and has transformed it into a winery incubator. That conversion allows Rivenburgh to realize one of his central career ambitions of fostering the development of highly talented winemakers.”

“The Kerrville Hills Winery incubator is now a home for winemakers to manage the capitalization of their business, learn winemaking techniques, and work in a collaborative environment. Kerrville Hills Winery differs from a custom crush facility in that member winemakers are intrinsically involved in all production aspects. It is akin to an educational think tank for collaboration, sharing ideas, and fostering creativity so various winemakers can make their best products. Rivenburgh provides project and program oversight, access to an industry network developed over 14 years, as well as winemaking guidance and mentorship.”

“The wine industry is innately collaborative,” says John Rivenburgh, winemaker and owner of Kerrville Hills Winery. “I benefited from the guidance of people in the industry when I started my career in winemaking and from many more industry friends when I launched my own label and consulting firm, Rivenburgh Wine. This experience helped me fully appreciate the need for a facility for consulting winemakers to make high-quality wine. I’m glad to have a role in it because I like teaching people, and I really like helping people succeed. Helping people achieve their goal of putting great wine in a bottle is a thrill for me.”

“Before purchasing Kerrville Hills Winery, Rivenburgh widely planted the grape variety Tannat and created award-winning wines with it. Tannat, a grape grown widely in France and South America, is loved for its deep color, and tannins that give wine structure and complexity. Rivenburgh helped plant dozens of acres of Tannat in more than 20 vineyards in the state. This extensive development of Tannat has cemented his reputation as a leading innovative winemaker and viticulturist responsible for elevating its status to become a heralded varietal in Texas.”

John Rivenburg is our guest to gently pull the cork on all that is Kerrville Hills Winery.

Wes Whitsell of Hatchet Hall

Hatchet Hall, a lively neighborhood restaurant and bar in Mar Vista, specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.”

Hatchet Hall serves Dinner nightly (dark on Monday) and has recently reintroduced Sunday Brunch.

Wes Whitsell (the opening chef at Manuela in DTLA) is the new Executive Chef at Hatchet Hall, a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.”

“Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life. This early introduction and intimate connection to the land helped shape Wes’s understanding of food, and his continuing fascination with homegrown food has inspired his career path.”

Chef Wes Whitsell is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew has some thoughts on a controversial, but spreading, new trend at some restaurants where they aren’t reachable by phone. No listed phone number…The guest communicates exclusively through their online reservation system, social media or email.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Tyler, Owner / General Manager, John O’Groats, West Los Angeles
Segment Three: Executive Chef Victor Juarez, Fuego at The Maya and Hotel Maya, Long Beach
Segment Four: John Rivenburgh, Proprietor & Winemaker, Kerrville Hills Winery, Kerrville, Texas Part One
Segment Five: John Rivenburgh, Proprietor & Winemaker, Kerrville Hills Winery, Kerrville, Texas Part Two
Segment Six: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part One
Segment Seven: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

February 12: Carla Hall and Taste of the NFL, Broken Bread, Ten Five Hospitality, Hedley & Bennett

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Celebrity Chef & Food TV Personality Carla Hall
Segment Three: Filmmaker Antonio Diaz, Director, “Broken Bread with Roy Choi” Season 2
Segment Four: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part One
Segment Five: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part Two
Segment Six: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part One
Segment Seven: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Celebrity Chef Carla Hall is well-known as the all-time fan favorite of Bravo’s “Top Chef” series (Seasons 5 and 8) as well as her years as one of the hosts of ABC’s Emmy Award-winning “The Chew” He most recent book is Carla and the Christmas Cornbread. Chef Carla is in town to participate in Taste Of The NFL at the Petersen Automotive Museum benefiting GENYOUth End Student Hunger Fund. Carla joins us.

Modern media company Tastemade and Southern California’s PBS station have launched for Season Two of the Emmy® and James Beard Award®-winning series “Broken Bread” – hosted by restaurant entrepreneur and acclaimed chef Roy Choi. Co-produced by Tastemade and KCET, the new season explores the future of the restaurant industry, highlighting diverse, expert perspectives and features notable names including Chef Wolfgang Puck, Restaurateur & Food Activist Alice Waters, Artist & Activist Chuck D. and more. The Emmy Award-winning Director of “Broken Bread,” Antonio Diaz is our guest.

“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line. Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.” Among their host of expansive new projects in Hollywood is the Tommie Hotel. The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and bar, Desert 5 Spot, and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen. Managing partner Dan Daley joins us to share the details of Ten Five Hospitality’s evolving Hollywood plans.

“Ellen Bennett is the founder and CEO of Hedley & Bennett, an apron and kitchen gear brand that outfits many of the best chefs in the world. Since starting the business in her L.A. home, Ellen has grown H&B into a multi-million dollar business. They have collaborated with Vans, Madewell, Chrissy Teigen, and artist Takashi Murakami, among others and create uniforms for 4,000 restaurants and coffee shops all over the U.S.” “Dream First, Details Later shares Ellen’s journey and her forged-in-the-fire personal playbook for starting before you stop yourself. If you’ve ever imagined doing something and immediately thought, “that’s impossible,” or “I wouldn’t even know where to start,” or “I’m not qualified to do that,” in these pages, you’ll learn how to shove aside your inner worrier and launch into action.” Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Being an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. Also Chef Andrew has some thoughts on a controversial new trend at some restaurants where they aren’t reachable by phone. The guest communicates exclusively through their online reservation system, social media or email.

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

Celebrity Chef Carla Hall

Celebrity Chef Carla Hall is well-known as the all-time fan favorite of Bravo’s “Top Chef” series (Seasons 5 and 8) as well as her years as one of the hosts of ABC’s Emmy Award-winning “The Chew” He most recent book is Carla and the Christmas Cornbread. Chef Carla is in town to participate in Taste Of The NFL at the Petersen Automotive Museum benefiting GENYOUth End Student Hunger Fund. Carla joins us.

“All Taste of the NFL proceeds benefit GENYOUth’s End Student Hunger Fund, which is dedicated to providing equipment and resources to help deliver and distribute school meals to the 30 million students nationwide who rely on them for their daily nutrition needs. The NFL has also earmarked a portion of funds as a donation to support the Super Bowl host city’s Los Angeles Unified School District and its Kool Kitchens renovations program, a district-wide initiative addressing student food insecurity. The PepsiCo Foundation is partnering with GENYOUth’s End Student Hunger Fund to address childhood hunger on a national level and to bring local support to the Los Angeles community through a partnership with Para Los Niños to provide nutritious weekend meals to students over the next year.”

Antonio Diaz

“Modern media company Tastemade and Southern California’s PBS station have launched Season Two of the Emmy® and James Beard Award®-winning series “Broken Bread – hosted by restaurant entrepreneur and acclaimed chef Roy Choi. Co-produced by Tastemade and KCET, the new season explores the future of the restaurant industry, highlighting diverse, expert perspectives and features notable names including Chef Wolfgang Puck, Restaurateur & Food Activist Alice Waters, Artist & Activist Chuck D. and more.”

““Broken Bread” follows Choi as he explores complex social justice issues through the lens of food – including gentrification, cultural erasure, and the corporate takeover of food and farming – and celebrates the people who are making big changes to the current food landscape, what is eaten and where communities gather. He meets inspiring individuals and organizations who challenge the status quo and use food as a platform for activism and a catalyst for change. As the connector, Choi teams up with those making a difference and thus, fuels his deep love for the food community and the players who fight to transform it for the better.”

The Emmy Award-winning Director of “Broken Bread,” Antonio Diaz is our guest.

Dan Daley of Ten Five Hospitality

“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line.”

“Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.”

Among their host of distinctive new projects in Hollywood is the Tommie Hotel. “The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and bar, Desert 5 Spot and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen.”

“Ka’Teen is an artful take on ancient Yucatan culinary tradition, made with the freshest ingredients hand-picked from local purveyors and farmers.”

Ten Five also has ambitious Hollywood dining projects with high profile chefs Evan Funke (Mother Wolf) and Lincoln Carson (Mes Amis)

Managing partner Dan Daley joins us to share the details of Ten Five Hospitality’s evolving Hollywood plans.

Ellen Bennett of Hedley and Bennett

Ellen Bennett is the founder and CEO of Hedley & Bennett, an apron and kitchen gear brand that outfits many of the best chefs in the world. Since starting the business in her L.A. home, Ellen has grown H&B into a multi-million dollar business. They have collaborated with Vans, Madewell, Chrissy Teigen, and artist Takashi Murakami, among others and create uniforms for 4,000 restaurants and coffee shops all over the U.S. The biggest part of Hedley & Bennett’s business has now shifted to home cooks.”

Dream First, Details Later shares Ellen’s journey and her forged-in-the-fire personal playbook for starting before you stop yourself. If you’ve ever imagined doing something and immediately thought, “that’s impossible,” or “I wouldn’t even know where to start,” or “I’m not qualified to do that,” in these pages, you’ll learn how to shove aside your inner worrier and launch into action. This honest and bold illustrated book will be like having Ellen—your personal hype woman—there with you, all the while yelling, “Don’t stop! You got this!””

“As a 24-year-old line cook, Ellen Marie Bennett couldn’t stand the kitchen staff’s poorly designed, cheaply made aprons. So when her head chef announced he was ordering a new batch, she blurted out, “Chef, I have an apron company”—even though she had no company, no business plan—just a glimmer of a design idea and a business license. Through hustle and a willingness to leap into the unknown, time and time again, she built that first order into a multi-million-dollar company called Hedley & Bennett, making aprons and kitchen gear worn by many of the world’s best chefs and home cooks everywhere.”

Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Being an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. Also Chef Andrew has some thoughts on a controversial new trend at some restaurants where they aren’t reachable by phone. No listed phone number…The guest communicates exclusively through their online reservation system, social media or email.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Celebrity Chef & Food TV Personality Carla Hall
Segment Three: Filmmaker Antonio Diaz, Director, “Broken Bread with Roy Choi” Season 2
Segment Four: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part One
Segment Five: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part Two
Segment Six: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part One
Segment Seven: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

February 5, ALK About Last Knife at the Godfrey Hotel Hollywood, 52 Weeks of Cookies, Sherry Yard by the Yard

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Steven Blackburn and Director of Restaurants Matthew Nathanson, Godfrey Hotel Hollywood Part One
Segment Three: Chef Steven Blackburn and Director of Restaurants Matthew Nathanson, Godfrey Hotel Hollywood Part Two
Segment Four: Maggie McCreath, Author & Home Baker – 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment Part One
Segment Five: Maggie McCreath, Author & Home Baker – 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment Part Two
Segment Six: Chef Sherry Yard of Bakery By the Yard, El Segundo Part One
Segment Seven: Chef Sherry Yard of Bakery By the Yard, El Segundo Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Located a block south of Sunset Boulevard at the corner of Cahuenga Blvd. and De Longpre Ave. in the heart of Los Angeles’ iconic Hollywood enclave, The Godfrey Hotel Hollywood is the first Oxford Capital Hotel to launch on the West Coast. Exuding the energy of Hollywood, this art-centric hotel paired with its immersive interior design set the stage for an ideal city setting for leisure and dining. The ground floor features a SoCal-centric restaurant and bar, ALK (About Last Knife), offering an elevated menu featuring a wide selection of plant-based options, as well as premium fish and meat dishes utilizing California’s bright and fresh seasonal produce under the direction of Chef Steven Blackburn. Perched on top of the hotel, I|O Rooftop features thelargest public rooftop venue in Hollywood, spanning over 12,000 square feet. It seamlessly blends indoor and outdoor spaces, offering two bars, lite bites and a glittering pool for the quintessential sun-soaked Southern California experience.” Joining us to highlight the dining options at The Godfrey Hotel Hollywood are Chef Steven Blackburn and Director of Restaurants Matthew Nathanson.

“Single mother Maggie McCreath couldn’t decide which was worse: the fact that her only son (not yet twenty-one) was off to war in Iraq for the second time or the fact that they had only five days to prepare. Even more frightening, she knew that he would be part of the Surge and, as a paratrooper in the 82nd Division of the Army, the tip of the Spear. What she did not know — what she couldn’t even bear to consider — was how this deployment would end, both for her son and for his brothers in arms, whom she had come to know and love as her own. So she turned to the one pastime that had always brought her solace: baking.” Maggie’s heartfelt experience is chronicled in 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment. It’s a recipe book for incredible cookies as well as an engaging memoir.

The newly opened Bakery By the Yard in El Segundo is an elevated neighborhood bakery imagined by James Beard Award Winning Chef, cookbook author and Food TV personality (ABC’s “Great American Baking Show”) Sherry Yard. “Chef Sherry brings together farmers market ingredients, along with her award-winning recipes, to inspire the palates of all who visit. Whether it’s large scale events, custom catering, or cooking classes with Sherry + Friends, Bakery By the Yard offers something for everyone.” About to launch nearby is Chef Sherry’s Pantry By the Yard. It’s a take away restaurant and her neighborhood kitchen. Pantry’s food is farmers market fresh and guaranteed delicious!

Chef Sherry Yard joins us with rolling pin securely in hand.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The “Big Game” is at SoFi on Sunday, February 13th. Chef Andrew has some thoughts about “Big Game” snacks beyond the usual chips and guacamole. Also some practical advice on Valentine’s Day dining.

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

Steven Blackburn of About Last Knife

“Located a block south of Sunset Boulevard at the corner of Cahuenga Blvd. and De Longpre Ave. in the heart of Los Angeles’ iconic Hollywood enclave, The Godfrey Hotel Hollywood is the first Oxford Capital Hotel to launch on the West Coast. Exuding the energy of Hollywood, this art-centric hotel paired with its immersive interior design set the stage for an ideal city setting for leisure and dining.”

“The ground floor features a SoCal-centric restaurant and bar, ALK(About Last Knife), offering an elevated menu featuring a wide selection of plant-based options, as well as premium fish and meat dishes utilizing  California’s bright and fresh seasonal produce under the direction of Chef Steven Blackburn. ALK serves Breakfast, Lunch, Dinner and Weekend Brunch.”

Matthew Nathanson of the Godfrey Hotel Hollywood

“Perched on top of the hotel,I|O Rooftop features the largest public rooftop venue in Hollywood, spanning over 12,000 square feet. It seamlessly blends indoor and outdoor spaces, offering two bars and a glittering pool for the quintessential sun-soaked Southern California experience. Guests and locals alike can mingle while enjoying light bites and specialty cocktails, with postcard views of Hollywood, Century City, and Downtown LA skylines, as well as the iconic Hollywood Sign. An on-site Sushi Chef is there preparing hand rolls, nigiri and sashimi Tuesdays through Saturday from 4 to 10:00 p.m.”

Joining us to highlight the dining options at The Godfrey Hotel Hollywood are Chef Steven Blackburn and Director of Restaurants Matthew Nathanson.

Cookbook Author Maggie-McCreath and her Dog Biscuit

“Single mother Maggie McCreath couldn’t decide which was worse: the fact that her only son (not yet twenty-one) was off to war in Iraq for the second time or the fact that they had only five days to prepare. Even more frightening, she knew that he would be part of the Surge and, as a paratrooper in the 82nd Division of the Army, the tip of the Spear. What she did not know—what she couldn’t even bear to consider—was how this deployment would end, both for her son and for his brothers in arms, whom she had come to know and love as her own. So she turned to the one pastime that had always brought her solace: baking.”

“Filled with delicious, original cookie recipes (all shipable), 52 Weeks of Cookies recounts a mom’s unique methods of coping during her son’s deployment. With plenty of sugar cookies but no sugarcoating, 52 Weeks of Cookies is an honest, uplifting story of family love during a crisis, with all the fear, grief, laughter, gratitude, and joy that come with it.”

“Maggie McCreath the author of 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment is a single mom with two grown kids. She received a degree in Computer Science from George Mason University, and has worked in the field for over thirty years. Her life has always revolved around her family. Her kids began as her pride and joy, and have grown into her best friends and confidants.”

“Her daughter Haley is the oldest. She has a degree in Journalism from Virginia Commonwealth University; however, after working for a national news organization in Washington, DC, for four years, she determined that way of life was not for her. She currently works for a pub managing the bar and producing local radio commercials in mid-western Virginia.”

“Her son, Buddy, enlisted in the Army during his senior year of High School and became Airborne directly after boot camp. He has served with the Airborne Corps up until January 2015 when he began Warrant Officer Candidate School. After successfully completing the school work, he is now flying Boeing AH-64 Apache helicopters.”

“Though Maggie’s interest in the military strengthened with her son’s enlistment, her fondness for the military and those who serve began years earlier. Her father served during World War II, and she has spent a large portion of her adult life in direct support of the military. This includes the fifteen years she worked for the Joint Staff at the Pentagon, with an additional five years working for the Pentagon at an off-site facility. On September 11, 2001, though Maggie was not at the Pentagon, she was at an off-site location working in direct support of its mission. The events of 9/11 not only catapulted her to the position she holds now, but have undoubtedly shaped her family’s lives as well.”

Chef Sherry Yard and her Silken Pumpkin Pie with 3 layers

The newly opened Bakery By the Yard in El Segundo is an elevated neighborhood bakery imagined by James Beard Award Winning Chef, cookbook author and Food TV personality (ABC’s “Great American Baking Show”) Sherry Yard. “Chef Sherry brings together farmers market ingredients, along with her award -winning recipes, to inspire the palates of all who visit. Whether it’s large scale events, custom catering, or cooking classes with Sherry + Friends, Bakery By the Yard offers something for everyone.”

About to launch nearby is Chef Sherry’s Pantry By the Yard. “It’s a take away restaurant and her neighborhood kitchen. Pantry’s food is farmers market fresh and guaranteed delicious!”

“Sherry will be cooking up hot sandwiches, soups, salads, warm chocolate chips cookies, other fine foods plus, of course, more incredible sweets. Coffee and morning pastries will be served and in the evening daily entree specials!”

Sherry Yard is our guest to tempt us with the best of both Bakery By the Yard and Pantry By the Yard.

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

The “Big Game” is at SoFi in Inglewood on Sunday, February 13th. Chef Andrew has some thoughts about “Big Game” snacks beyond the usual chips and guacamole. Also some practical advice on Valentine’s Day dining.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Steven Blackburn and Director of Restaurants Matthew Nathanson, Godfrey Hotel Hollywood Part One
Segment Three: Chef Steven Blackburn and Director of Restaurants Matthew Nathanson, Godfrey Hotel Hollywood Part Two
Segment Four: Maggie McCreath, Author & Home Baker – 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment Part One
Segment Five: Maggie McCreath, Author & Home Baker – 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment Part Two
Segment Six: Chef Sherry Yard of Bakery By the Yard, El Segundo Part One
Segment Seven: Chef Sherry Yard of Bakery By the Yard, El Segundo Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

January 22: Gone Loco Spicy Food Truck, Love & Salt at RE:Her, Larner Vineyard & Winery, Travels with Darley

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Vida Virgillito of the Gone Loco Spicy Food Truck, Long Beach
Segment Three: Restaurateur Sylvie Gabriele, Love & Salt, Manhattan Beach, 10 Days of RE:Her 2022
Segment Four: Michael Larner, Winemaker & Vineyard Manager, Larner Vineyard & Winery, Ballard Canyon, Santa Ynez Valley Part One
Segment Five: Michael Larner, Winemaker & Vineyard Manager, Larner Vineyard & Winery, Ballard Canyon, Santa Ynez Valley Part Two
Segment Six: Darley Newman, Travel Journalist, PBS’ “Travels with Darley” Part One
Segment Seven: Darley Newman, Travel Journalist, PBS’ “Travels with Darley” Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Long Black Restaurant Week will be an eight-day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” A participating food truck is Chef Vida Virgillito’s Gone Loco Spicy Food Truck. It’s the first certified rolling grill in Long Beach that features a menu of all spicy foods. You choose your preferred level of spice ranging from “Tame” to “Insane.” All the hot sauces and special seasonings are Chef Vida’s own creations. They are vegan and vegetarian options on the Gone Loco menu. Chef Vida takes a break from the rolling grill and joins us with spatula in hand.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut 2021 initiative, a food festival called 10 Days RE:Her, featured 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. Over 100 restaurants and collaborators were involved. 10 Days RE:Her 2022 will launch in the coming months.

Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the upcoming Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to preview the upcoming “10 Days RE:Her 2022” events and report on all the ongoing philanthropic activities of Regarding:Her.

Larner Vineyard & Winery established in Ballard Canyon in 1999 is truly a family affair run by two generations of the Larner Family. It’s a California Certified Organically farmed estate. Tradition and passion guide the meticulous farming of 34 acres of Rhone varieties such as Syrah, Grenache, Mourvedre, Viognier as well as the Italian variety, Malvasia Bianca. Limited annual productions of handcrafted quality wines define this boutique winery. The Tasting Room is in historic Los Olivos adjacent to the Los Olivos General Store. Winemaker & Vineyard Manager Michael Larner is our guest to gently pull the cork on all that is Larner Vineyard & Winery.

“Travel fans can journey across the USA on epic trails and fascinating road trips featuring history, heritage, food and culture with the new, 9th season of “Travels with Darley,” launching on PBS stations January 2022. Six new episodes bring the series to a total of 51 half hours.” “There are so many great places to discover right in our own backyards! With the pandemic, I wanted to highlight destinations within the USA, like our national parks and forests, that are perfect for social distancing, as well as trails and road trip routes that share important history and heritage,” said Darley Newman, the series host and creator. “I’m particularly excited about our Alabama’s Civil Rights Trail episodes in the lead up to Black History Month. I was able to interview activists and artists who lived through the Civil Rights movement, many of whom have never had their stories filmed, making the content truly special.” Roving travel authority Darley Newman joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s the start of yet another challenging year for chefs and restaurants. We’ll get an informed update on the current state of affairs for chefs and restaurants.

Is more Federal aid for small, independent restaurants even a possibility?

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

Vida Virgillito of the Gone Lock Spicy Food Truck

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

A participating food truck is Chef Vida Virgillito’s Gone Loco Spicy Food Truck. It’s the first certified rolling grill in Long Beach that features a menu of all spicy foods. You choose your preferred level of spice ranging from “Tame” to “Insane.” All the hot sauces and special seasonings are Chef Vida’s creations. They are vegan and vegetarian options on the Gone Loco menu.

Popular menu items include My Chick Bangin’ Sandwich with a spicy chicken breast (grilled or fried,) spicy house aioli, spicy pickles, lettuce and tomato; and Mom’s Grilled PB&PJ Sammie with pepper jelly and peanut butter on grilled artisan bread. The onion rings have a special seasoning that elevates the taste and flavor.

Chef Vida takes a break from the rolling grill and joins us with spatula in hand.

Sylvie Gabriele of Love and Salt

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut 2021 initiative, a food festival called 10 Days RE:Her, featured 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, 2021 the anniversary of the groundbreaking Women’s March of 2017, and ran through Saturday, January 30. Over 100 restaurants and collaborators were involved. 10 Days RE:Her 2022 will launch in the coming months.

Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the upcoming Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to preview the upcoming “10 Days RE:Her 2022” events and report on all the ongoing philanthropic activities of Regarding:Her.

Micheal Larner of Larner Vineyard and Winery

Larner Vineyard & Winery established in Ballard Canyon in 1999 is truly a family affair operated by two generations of the Larner Family. It’s a California Certified Organically farmed estate. Tradition and passion guide the meticulous farming of 34 acres of Rhone varieties such as Syrah, Grenache, Mourvedre, Viognier as well as the Italian variety, Malvasia Bianca. Limited annual productions of handcrafted quality wines define this boutique winery.

The Larner Vineyard & Winery Tasting Room is located in historic downtown Los Olivos and is open daily. Winemaker and Vineyard Manager Michael Larner’s wife, Christina, is the Retail Manager and also runs the adjacent Los Olivos General Store.

“Driven to find a family property they could all share in winemaking, founders Christine and Stevan Larner came to the Santa Ynez Valley. When they first set eyes on the property in Ballard Canyon in 1995, they knew this was their route to a family legacy. Christine still lives on the property but Stevan passed away in 2005. Stevan Larner was an Oscar-nominated, Emmy winning cinematographer who spent much of his early career in Europe where he first learned to love wine.”

“When the couple found the ranch property in Ballard Canyon, they set about clearing the land to plant vineyards in a place that had never before been cultivated. It was amazing to see the land toiled by machines, and analyze the soil and weather. Son Michael Larner took care of all the soil and geology matters, and the land told the family what to plant: Rhône varietals. And the rest is history.”

“Winemaker & Vineyard Manager Michael Larner earned his Master’s Degree in Viticulture & Enology at the University of California, Davis and has a Bachelor’s Degree in Geology from the University of Colorado at Boulder. His formal training in wine continued with cellar apprenticeships at Marchesi Antinori’s Tenuta Guado al Tasso (Bolgheri, Tuscany) and E. Guigal’s Château d’Ampuis (Rhône Valley, France). He previously worked with Santa Ynez-based wineries Babcock Winery and Rusack Vineyards. He has been making wine since 1999.”

“Michael is co-founder of the Ballard Canyon AVA and recently served as president of this newly-founded AVA (American Viticulture Area). Ballard Canyon is one of our nation’s smallest AVAs and is focused on the production of quality Syrah.”

“Michael’s sister, Monica Larner, is a wine writer based in Rome. Following ten years as Italian Editor with Wine Enthusiast, she now reviews Italian wine for Robert Parker’s The Wine Advocate. Monica takes a smaller role at the winery, but continues to contribute her knowledge in the final wines: from blends to aging time.”

Michael Larner is our guest to gently pull the cork on all that is Larner Vineyard & Winery.

Darley Newman of Travels with Darley

“Travel fans can journey across the USA on epic trails and fascinating road trips featuring history, heritage, food and culture with the new, 9th season of Travels with Darley,” launching on PBS stations January 2022. Six new episodes bring the series to a total of 51 half hours.”

“There are so many great places to discover right in our own backyards! With the pandemic, I wanted to highlight destinations within the USA, like our national parks and forests, that are perfect for social distancing, as well as trails and road trip routes that share important history and heritage,” said Darley Newman, the series host and creator. “I’m particularly excited about our Alabama’s Civil Rights Trail episodes in the lead up to Black History Month. I was able to interview activists and artists who lived through the Civil Rights movement, many of whom have never had their stories filmed, making the content truly special.”

“Travels with Darley’s” new season takes viewers along Alabama’s Civil Rights Trail and includes never-before-seen interviews with women who were child activists during the movement, including Rosa Parks protégé Doris Crenshaw. Along South Carolina’s new Liberty Trail, Newman visits Revolutionary War sites, many of which are lesser known, to bring the breadth of American history to life. Along New York’s new 750-mile Empire State Trail, Newman enlists locals to explore craft breweries, cycling and culture.”

“Wisconsin’s Northwoods and the vast Chequamegon-Nicolet National Forest set the stage for mountain biking, fishing and hikes along the North Country Trail. In Grand County, Colorado, Newman saddles up on horses and mountain bikes at sustainable dude ranches, national forests and parks. Newman joins local experts and guides in each location to help travelers discover insider-tips and hidden gems.”

Wandering Travel Authority Darley Newman is our guest.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

It’s the start of yet another challenging year for chefs and restaurants.

Dealing with uncertainty is a daily obstacle. We’ll get an informed update on the current state of affairs for chefs and restaurants. Managing multiple concerns is the order of the day. Is more desperately needed Federal Aid for small, independent restaurants even a possibility?

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Vida Virgillito of the Gone Loco Spicy Food Truck, Long Beach
Segment Three: Restaurateur Sylvie Gabriele, Love & Salt, Manhattan Beach, 10 Days of RE:Her 2022
Segment Four: Michael Larner, Winemaker & Vineyard Manager, Larner Vineyard & Winery, Ballard Canyon, Santa Ynez Valley Part One
Segment Five: Michael Larner, Winemaker & Vineyard Manager, Larner Vineyard & Winery, Ballard Canyon, Santa Ynez Valley Part Two
Segment Six: Darley Newman, Travel Journalist, PBS’ “Travels with Darley” Part One
Segment Seven: Darley Newman, Travel Journalist, PBS’ “Travels with Darley” Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

January 15: Butcher’s House, Hoopes Family Vineyard & Winery, Waicoco, Georgia’s Restaurant

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part One
Segment Three: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part Two
Segment Four: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part One
Segment Five: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part Two
Segment Six: Chef John Taube IV, Waicoco, Lahaina, Maui, Hawaii
Segment Seven: Restaurateur Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach participating in Long Beach Black Restaurant Week
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.” Chef Jeoffrey is our guest with an antique French clever at the ready.

Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in it’s second generation, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.” Proprietress Lindsay Hoopes is our guest to pull the cork on Hoopes Family Vineyard & Winery.”

When we last spoke with Chef John Taube IV he was orchestrating all the acclaimed foodservice at The Hoxton in Downtown Los Angeles including their signature restaurants Sibling Rivalry and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.) Chef John Taube joins us with local micro greens in hand.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her menu.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s the start of another challenging year for chefs and restaurants. We’ll get an informed update on the current state of affairs for chefs and restaurants.

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

Jeoffrey Offer of Butcher's House Brasserie

Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.”

“Offer’s culinary inspiration began at home, shadowing his mother in the kitchen as she prepared Sunday dinners and family-style meals. His father, a local butcher, taught him the precision and attention to detail involved in preparing different cuts of meat. While his storied culinary career spans over a decade across three continents, his most recent role was executive chef of Moulin for nearly six years. In 2014, he joined award-winning restaurateur Laurent Vrignaud in the opening of Moulin’s flagship location in Newport Beach to the expansion of the brand’s fifth location. As a classically trained French chef, Offer brings more than 12 years of experience in cooking, kitchen logistics, and operations management to the opening of his first restaurant, Butcher’s House.”

“In 2013, I came to America with nothing but a backpack and a dream,” comments chef-owner Jeoffrey Offer. “Butcher’s House allows me to take ownership of my American dream and share my passion for cooking with the people who will continue to make that dream a reality. It is and has been a true labor of love.”

“Butcher’s House features a menu highlighting wood-fired cuts of meat, dry-aged and butchered in-house. During dinner, guests can enjoy premium steaks like a 30-day Dry-Aged Bone-in Ribeye, Filet Mignon, and New York. A selection of house specialties like Toulouse Sausage, Country-Style Pork Paté, and Duck Confit pay homage to Offer’s upbringing in the south of France. His expertise in pastry arts is displayed through rustic-yet-refined desserts, including a Chocolate Mousse and Crème Brûlée.”

“During lunch, Butcher’s House serves sandwiches, salads, and dry-aged beef burgers available a la carte or as combos with the option of including a drink and dessert. The beverage program focuses on a curated selection of French wines, artisan beers on draft, and a menu of classic French-inspired fermented cocktails crafted with soju-based spirits.”

Chef Jeoffrey is our guest with an antique clever at the ready.

Lindsay Hoopes of Hoopes Wines

Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in it’s second generation, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.”

“Raised on the Hoopes farm by her wine-loving family, Lindsay Hoopes learned how to cultivate grapes and promote Napa’s sense of place and terroir through her father, Spencer Hoopes. Spencer Hoopes loved farming, and developed a passion for wine as the wine industry in Napa blossomed right around him.”

“Spencer Hoopes grew grapes for other vintners and quickly earned repute for some of the best cabernet sauvignon in the Napa Valley. Spencer’s stewardship of the land was heralded by many. When other vintners asked if they could use the Hoopes name to authenticate the high-calibre of their wine, Spencer concluded that, darn it, he should do it himself.”

“Enter Lindsay. Spencer encouraged Lindsay to explore the world and potentially other careers before making a decision to settle at home in the family business. Farming suffers no fools, and Spencer wasn’t just going to give her a job.”

“Lindsay has a wanderlust. After living abroad in many countries, from Ireland to Costa Rica, Lindsay studied international law, worked in international logistics and ultimately worked in homicide at the San Francisco District Attorney’s office. But Lindsay eventually made her way back to Napa Valley when a family illness prompted her to take over Hoopes Vineyard in 2012.”

“Lindsay honored her heritage and father’s winemaking philosophy, but retained her sense of adventure by giving Hoopes Family Vineyard some innovative upgrades. She adopted regenerative agricultural practices and bio-diverse farming initiatives, founded a rescue sanctuary for animals, worked with environmental groups for organic and sustainability certification, and created a hub for young wine fans to immerse themselves in California wine culture in what is now the Oasis by Hoopes. Lindsay also now tells the story of Hoopes wine through food in her many culinary partnerships and initiatives.”

Proprietress Lindsay Hoopes is our guest to pull the cork on Hoopes Family Vineyard & Winery.

John Taube of Waicoco in Maui

When we last spoke with Chef John Taube he was orchestrating all the acclaimed foodservice and menu planning at The Hoxton in Downtown Los Angeles including their signature restaurants Sibling Rival and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.)

“Waicoco’s expansive open air oceanfront oasis has a prime view of two Hawaiian islands, Molokai and Lanai. Waicoco seamlessly transitions between oceanside breakfast and dinner allowing the guest to wake to the sunrise and let the day sink away with the sunset. Towering platters of shellfish, local line caught fish and kiawe smoked delicacies provide a connection with land and sea. Waicoco incorporates world class culinary talent and relationships with farmers and fishermen to introduce guests to their belief of how food, drinks and community should be experienced while dining in Maui.”

For Dinner think Poke Tower with prawn, tuna and salmon pokes, seaweed, maze tare, lava salt and rice & prawn chips. There are also Ohana Style presentations (to share) including Seared Half Hamachi with maze tare glazed collar, ginger rice, herb and kula greens, miso beurre blanc and served with ohana sauces.

Chef John Taube joins us with a fresh Maui Gold Pineapple in hand.

Nika Shoemaker-Machado of Georgias Restaurants

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on AtlanticLong Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her “Soul Food” menu.

Gretchen Shoemaker (Nika’s Mom,) the heart of Georgia’s, would tell you Soul Food is the food you get when you cook with your whole heart and soul.”

“Georgia’s dishes are the comfort foods she learned to make with her grandma, the very ones she raised her daughters on, served in her successful catering service and has shared with family and friends throughout the years.”

“When you taste Georgia’s food, you taste the love and devotion that makes Georgia’s Soul Delicious!!”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s the start of another challenging year for chefs and restaurants. We’ll get an informed update on the current state of affairs for chefs and restaurants.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part One
Segment Three: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part Two
Segment Four: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part One
Segment Five: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part Two
Segment Six: Chef John Taube IV, Waicoco, Lahaina, Maui, Hawaii
Segment Seven: Restaurateur Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach participating in Long Beach Black Restaurant Week
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

January 8: Anne Marie Panoringan, Joy the Baker, Melissa’s Produce Trends Forecast, Long Beach Black Restaurant Week

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Joy Wilson – “Joy the Baker,” New Orleans Part One
Segment Five: Joy Wilson – “Joy the Baker,” New Orleans Part Two
Segment Six: Robert Schueller, Melissa’s Produce – Produce Trends Forecast for 2022 Part One
Segment Seven: Robert Schueller, Melissa’s Produce – Produce Trends Forecast for 2022 Part Two
Segment Eight: Long Beach Black Restaurant Week with Producer Terri Henry of Long Beach Food & Beverage

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon. We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021.

Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes through her popular blog joythebaker.com, inspiring home cooks of all ages every step of the way. Joy is also a three-time cookbook author, editor-in-chief of Joy the Baker magazine, and baking instructor. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it’s about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.” Joy Wilson is our guest with whisk in hand along with a cube of butter.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 15th year he’s presented his Produce Trends Forecast for 2022. Robert joins us to provide highlights of his top seasonal trends in fruits and vegetables. On the veggie side look for Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes along with Gemstone Potatoes. Other vegetables include Habanero Peppers, White Asparagus, Graffiti Eggplant and Rhubarb. On the fruit side Robert will discuss the varieties of Dragon Fruit, Meyer Lemons, Pinkglow Pineapples and organic Papaya.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage joins us.

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

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon.

We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021.

Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes through her popular blog joythebaker.com, inspiring home cooks of all ages every step of the way. Joy is also a three-time cookbook author, editor-in-chief of Joy the Baker magazine, and baking instructor. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it’s about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.”

“Six years ago, Joy moved from Los Angeles to New Orleans where she transformed her home into a kitchen studio called The Bakehouse where she tests recipes and holds weekly in-person and virtual baking workshops for students from around the country.”

Joy has won numerous awards for her online work including Savuer’s Best Baking Blog and being named one of the Top 50 Food Blogs by The London Times. Late last year Joy launched the 2nd issue of the Joy the Baker magazine (Fall/Winter 2021) with Bauer Media Group.

“Joy has her own baking and breakfast mixes product line with Williams Sonoma” They are no-fuss mixes that are festive enough for special occasions and easy enough for everyday. Selections include Chocolate Cake with Neapolitan Frosting, Espresso Chocolate Cake with Peanut Buttercream Frosting and Vanilla Cake with Pecan Praline Glaze.

Joy Wilson is our guest with whisk in hand along with a cube of butter.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 15th year he’s presented his Produce Trends Forecast for 2022.

Robert joins us to provide highlights of his top seasonal trends in fruits and vegetables. On the veggie side look for Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes along with Gemstone Potatoes. Other vegetables include Habanero Peppers, White Asparagus, Graffiti Eggplant and Rhubarb.

On the fruit side Robert will discuss Dragon Fruit, Meyer Lemons, Pinkglow Pineapples and Organic Papaya.

Terri Henry of Dine LBC and Terri Henry Marketing

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene.”

“Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

“Long Beach Black Restaurant Week is more than an eight-day event featuring dozens of restaurants and food businesses,” stated Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage. “Since launching the non-profit in 2019, we’ve been committed to supporting all of Long Beach’s valued restaurants and will support Black Restaurant Week with a comprehensive advertising, marketing and PR campaign to help put ‘butts in seats’ during Long Beach Black Restaurant Week and beyond.”

“Black-owned Restaurants, Food Trucks, Caterers, Bakeries, Pop-ups, Cottage Businesses and Retail Food Businesses will be participating.”

Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage joins us.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Joy Wilson – “Joy the Baker,” New Orleans Part One
Segment Five: Joy Wilson – “Joy the Baker,” New Orleans Part Two
Segment Six: Robert Schueller, Melissa’s Produce – Produce Trends Forecast for 2022 Part One
Segment Seven: Robert Schueller, Melissa’s Produce – Produce Trends Forecast for 2022 Part Two
Segment Eight: Long Beach Black Restaurant Week with Producer Terri Henry of Long Beach Food & Beverage

December 18: Tableau Kitchen and Bar, Trademark Brewing, Sammy’s Original, The Meatheads from West Coast Prime Meats

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef John Park and Restaurateur Ed Lee, Tableau Kitchen and Bar at South Coast Plaza Part One
Segment Three: Chef John Park and Restaurateur Ed Lee, Tableau Kitchen and Bar at South Coast Plaza Part Two
Segment Four: Trademark Brewing, Long Beach with Founder Ilana Steffen and Head Brewer Valerie Adee Part One
Segment Five: Trademark Brewing, Long Beach with Founder Ilana Steffen and Head Brewer Valerie Adee Part Two
Segment Six: Sammy’s Original, Lake Forest, with General Manager / Partner Scott Terheggen
Segment Seven: “The Meatheads” from West Coast Prime Meats – Terry Hanks & Jay Henderson
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

The Happiest of Happy Holidays from the “SoCal Restaurant Show.”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“From the accomplished culinary minds of Chef John Park and Restaurateur Ed Lee of foodie favorite Toast Kitchen + Bakery in Costa Mesa comes Tableau Kitchen and Bar at South Coast Plaza. At Tableau, Chef Park elevates New American cuisine showcasing the inventive global influences and unexpected twists on classic dishes for which he is known. Tableau’s seafood-forward menu takes full advantage of the restaurant’s coastal location and features the freshest produce from local farms.” Chef John and Ed take a break from the busy soft opening to join us.

“Trademark Brewing is the ambitious result of one couple with many passions – food, science, beer and brewing. Founded by a husband and wife team, Sterling and Ilana Steffen, who brought Trademark Brewing to Long Beach, California.”“Trademark Brewing is the first production craft brewery in Long Beach, and one of the only sustainability-focused breweries in California. Their special equipment and processes allow Trademark to use less than half the water of other breweries their size, and 30% less energy. At Trademark Brewing, great beer isn’t enough. Their mantra is “we make it better.”” Founder Ilana Steffen and Head Brewer Valerie Adee are our guests to tap the keg on Trademark Brewing.

Since 2014 Sammy’s Original in Lake Forest has been the welcoming place to go in South Orange County for upscale sports bar food, craft cocktails, tap beers, live entertainment and premiere Mini Satellite Horse Wagering. The handsome and spacious interior features 120 Hi-Def Television screens. There is plenty of on-site parking. Partner and General Manager Scott Terheggen joins us.

Between the two of them our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, have decades of practical experience with center plate proteins. They are both avid home cooks, too. Terry and Jay join us with some helpful Holiday cooking tips. They also answer some Listeners’ meaty questions about proteins.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s Holiday cooking time and Chef Andrew is here to help. He offers a few more genuinely useful Holiday Cooking Tips to make life a bit easier in your active kitchen.

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

John Park of Toast Kitchen and Bakery

“From the accomplished culinary minds of Chef John Park and Restaurateur Ed Lee of foodie favorite Toast Kitchen + Bakery in Costa Mesa comes Tableau Kitchen and Bar at South Coast Plaza. At Tableau, Chef Park elevates New American cuisine showcasing the inventive global influences and unexpected twists on classic dishes for which he is known. Tableau’s seafood-forward menu takes full advantage of the restaurant’s coastal location and features the freshest produce from local farms.”

“Breakfast, lunch and dinner menus offer something for every palate, from sweet to savory, salads to sandwiches, scallops to steak. A full bar with craft cocktails, draft beers and a curated wine list and Chef Park’s famous pastries complement the exciting menu selections. At Tableau Kitchen and Bar, every meal makes a difference, with a percentage of proceeds donated to local charities.”

Chef John and Ed take a break from their busy soft opening to join us.

Ilana Steffen of Trademark Brewing

Trademark Brewing is the ambitious result of one couple with many passions – food, science, beer and brewing. Founded by a husband and wife team, Sterling and Ilana Steffen, who brought Trademark Brewing to Long Beach, California.”

“Trademark Brewing is the first production craft brewery in Long Beach, and one of the only sustainability-focused breweries in California. Their special equipment and processes allow Trademark to use less than half the water of other breweries their size, and 30% less energy. At Trademark Brewing, great beer isn’t enough. Their mantra is “we make it better.””

Guests can enjoy Trademark Brewing craft beers and cold brew coffee on draft in their Long Beach Taproom & Beer Garden. At any given time there is a choice of over 20 craft beers on tap. Represented styles include Hoppy, Light, Fruited + Sour, Dark, Belgian and even Beer Slushies. They also fill growlers. The Taproom is both dog and kid friendly.

Founder Ilana Steffen and Head Brewer Valerie Adee join us to tap the keg on Trademark Brewing.

“Since 2014 Sammy’s Original in Lake Forest has been the welcoming place to go in South Orange County for upscale sports bar food, craft cocktails, tap beers, live entertainment and premiere Mini Satellite Horse Wagering.” The handsome, well-appointed and spacious interior features 120 Hi-Def Television screens. There is plenty of on-site parking.

Breakfast is served until 12 Noon daily. Think Breakfast Enchiladas with scrambled eggs and Jack and Cheddar cheese…Happy Hour is Monday through Friday from 2:00 p.m., to 7:00 p.m. with both beverage and snack specials.

All the pizzas (12”) are created using house-prepared dough and sauce. New pizza additions include Ham & Pineapple and White with chicken breast, red onion and green onion.

The pastas are prepared in-house. The Lasagna with Nana’s meat sauce and Mozzarella and Ricotta is from one of the proprietor’s mother’s family recipes. All the soups are prepared from-scratch.

There are beverages aplenty. Typically there are 12 rotating beers on tap in addition to a wide variety of bottled beers including domestic, imported and craft selections. A signature cocktail is the Mango Peach Passion with Absolut Mango Vodka, passion fruit puree, DeKuyper Peachtree and pineapple juice.

Partner and General Manager Scott Terheggen is our guest.

Jay Henderson one of the Meatheads from West Coast Prime Meats

Between the two of them our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, have decades of practical experience with center plate proteins. They are both avid home cooks, too. Terry and Jay join us with some helpful Holiday cooking tips. They also answer some Listeners’ meaty questions about proteins.

“West Coast Prime Meats is a team collaboration of award-winning restaurant operators and professional steak cutters with decades of experience, so they understand the hospitality operator’s need for the best quality products, consistently prepared, and reliably delivered.”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

It’s the height of Holiday cooking time and Chef Andrew is here to help. He offers a few more genuinely useful Holiday Cooking Tips to make life a bit easier in your active kitchen.

The happiest of Happy Holidays from the “SoCal Restaurant Show.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef John Park and Restaurateur Ed Lee, Tableau Kitchen and Bar at South Coast Plaza Part One
Segment Three: Chef John Park and Restaurateur Ed Lee, Tableau Kitchen and Bar at South Coast Plaza Part Two
Segment Four: Trademark Brewing, Long Beach with Founder Ilana Steffen and Head Brewer Valerie Adee Part One
Segment Five: Trademark Brewing, Long Beach with Founder Ilana Steffen and Head Brewer Valerie Adee Part Two
Segment Six: Sammy’s Original, Lake Forest, with General Manager / Partner Scott Terheggen
Segment Seven: “The Meatheads” from West Coast Prime Meats – Terry Hanks & Jay Henderson
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”