May 18: ADYA 10th Anniversary, Long Beach BBQ Fest, Bob Spivak, Leslie Beckley

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: ADYA Fine Indian Flavors at Anaheim Packing House – 10th Anniversary with Chef Shachi Mehra
Segment Three: 2nd Annual Long Beach BBQ Festival with Organizer Qiana Mafnas of Axiom Kitchen
Segment Four and Five: Restaurateur Bob Spivak with Saved by a Blonde & a Chicken Pot Pie – A Restaurateur’s Memoir
Segment Six and Seven: Knoll Vineyards and Tomaselli’s Pastry Mill & Café, Umpqua Valley, Oregon
Segment Eight: “Ask the Chef” with Co-Host Executive Chef Andrew Gruel of Calico Fish House, Sunset Beach

Andy Harris, Executive Producer and Co-host previews the show.

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

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

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

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

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

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

Shachi Mehra of ADYA

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

“The dinner will be served family style – the meal is designed to feel as if guests are dining at the Chefs’ home, with a communal table where people share and enjoy together. It is evocative of the sense of community that the Team at ADYA has been fostering since the very beginning. The meal reflects their passion for creating innovative and thoughtful dishes that tastefully balance a variety of flavors as they put their unique twists on Indian cuisine. ADYA’s use of local produce and sustainable ingredients will shine through as the Anniversary Dinner blends Western and Indian cultures to create artful dishes that successfully marry tradition with modernity.”

Chef Shachi takes a break from the tandoor to join us.

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

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

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

Adding to the fun will be other food and craft vendors, craft beers, whiskey tasting, music, dancing and games. Tickets are $15 – $150 and can be purchased here.

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

Qiana Mafnas joins us with tongs in hand.

Bob Spivak of Grill Concepts

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

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

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

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

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

Leslie Beckley of Tomaselli's Pastry Mill and Cafe

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

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

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

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

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

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

We’re returning to the (postponned) conversation about Virtual / Ghost Kitchens. What started as an incubator for entrepreneurial restaurateurs to test a food concept on a budget has morphed into something altogether different and, seemingly, on the decline. Major restaurant chains are now creating virtual brands (that only exist online) to be prepared in their underutilized kitchens for pickup and delivery. Chef Andrew will talk about “Ballpark Bites” for delivery.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: ADYA Fine Indian Flavors at Anaheim Packing House – 10th Anniversary with Chef Shachi Mehra
Segment Three: 2nd Annual Long Beach BBQ Festival with Organizer Qiana Mafnas of Axiom Kitchen
Segment Four and Five: Restaurateur Bob Spivak with Saved by a Blonde & a Chicken Pot Pie – A Restaurateur’s Memoir
Segment Six and Seven: Knoll Vineyards and Tomaselli’s Pastry Mill & Café, Umpqua Valley, Oregon
Segment Eight: “Ask the Chef” with Co-Host Executive Chef Andrew Gruel of Calico Fish House, Sunset Beach

May 11: George Geary, LXV Wine, Crafty Counter WunderEggs, Portuguese Wine Week

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Chef George Geary, Food Historian and Author of Made In California: Volume 2
Segment Four and Five: LXV Wine, Paso Robles with Neeta Mittal
Segment Six: WunderEggs by Crafty Counter (Austin, TX) with Founder & CEO Hema Reddy
Segment Seven: Portuguese Wine Week with Organizer Sandra Gomes Rocha of Diniz Cellars

Andy Harris, Executive Producer and Co-host previews the show.

“Beloved food historian, world-traveler and chef George Geary is back with Made in California, Volume 2 – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America (1951 to 2010) with even more remarkable stories of the countless international chains that started in the Golden State. Focusing on the years 1951 to 2010, the second volume of Made in California highlights fifty more food startups that have captured America’s hearts and stomachs, from the Claim Jumper to the Green Burrito, Chuck E. Cheese to Mrs. Fields Cookies, Jamba Juice to Bubba Gump Shrimp Company. Brimming with captivating historical detail and more than 200 dazzling full-color photos, George Geary’s newest journey into California’s culinary history is sure to awaken every reader’s inner foodie. George briefly puts down his spatula and joins us with a cheesecake at the ready.”

LXV Wine (Paso Robles) is Neeta and Kunal Mittal’s connection to India. Paso Robles reminds them of India. Roblans have a deep relationship with the earth and with each other. There is an intimacy in the ecosystem in Paso that expresses itself in the grapes, in the winemaking and, ultimately, in the wines. For Neeta It all started in a small town south of Mumbai where her mother lives and regularly visits the local spice market to purchase the fragrant herbs and spices that go into LXV’s handmade Tandoori Masala. LXV is a space where The Kumals bring the flavors from around the world to their tasting table – through wines and through pairings. They have opened up the restrained jargon of pH and acidity of wine, to a more inclusive and experiential conversation of flavors and senses. Visiting the LXV Tasting Room, located in the beautiful Central Coast of Paso Robles, California, is an invitation to dip your toes in the sensory world of wine and flavors. Guests can enjoy their wine tasting in one of three exclusive spaces – the main tasting lounge, the Cellar room, and the outdoor patio offer three distinct areas and three unique experiences for wine tasting.” Neeta Mittal is our guest to uncork all that is LXV Wines.

“Crafty Counter, a standout product at this year’s Natural Products Expo West in Anaheim, makes whole food plant-based vegan eggs made with simple ingredients and no preservatives or artificial ingredients, using cutting edge food science and proprietary technology.

The Austin-based company’s vision is to remove chickens from the food system, as 95% of eggs produced today are factory farmed, which in their view is inhumane and contributes to climate change. WunderEggs are now sold in Whole Foods stores nationwide.” Founder and Chief Executive Hema Reddy joins us cracking the shell on all that is WunderEggs.”

“Get ready to savor the flavors of Portugal as Portuguese Wine Week descends upon Los Angeles from June 2 through 9. Hosted by Diniz Cellars, importer of fine Portuguese wines, this week-long celebration promises to captivate wine enthusiasts with a series of enticing events, including wine tastings, dinners, and other immersive experiences.

Renowned for its diverse terroirs and unique grape varietals, Portugal has emerged as a rising star in the global wine scene. Portuguese Wine Week offers an unparalleled opportunity for wine lovers to explore the depth and complexity of Portuguese wines right here in Los Angeles.”

Sandra Gomes Rocha of Diniz Cellars is our guest to uncork all that is Portuguese Wine Week.

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

Cookbook Author George Geary

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

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

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

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

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

Neeta Mittal of LXV Wine

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

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

“Being one of the first Indian women to own a winery in the US, that was named in the Top-10 tasting experiences in America by USA Today, comes with a lot of responsibility for Neeta! She answers more questions on Culture than Vintages, on Food than Wine, on Inspirations than Medals.”

“The ultimate goal for Neeta and Kumal is to create a movement that inspires and heightens moments, and that transcends the personal, business and community.”

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

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

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

Hema Reddy of Crafty Counter

“Crafty Counter, a standout product at this year’s Natural Products Expo West in Anaheim, makes whole food plant-based vegan eggs made with simple ingredients and no preservatives or artificial ingredients, using cutting edge food science and proprietary technology.”

“The Austin-based company’s vision is to remove chickens from the food system, as 95% of eggs produced today are factory farmed, which in their view is inhumane and contributes to climate change. WunderEggs are sold in Whole Foods stores nationwide.”

Crafty Counter’s WunderEggs at the Expo were awarded First Place at Albertson’s 2nd Annual Innovation Launchpad competing against 60 participants. 1st Place comes with a cool $163,000 award.

Founder and Chief Executive Hema Reddy joins us cracking the shell on all that is WunderEggs.

Sandra Gomes Rocha of Diniz Cellars

“Get ready to savor the flavors of Portugal as Portuguese Wine Week descends upon Los Angeles from June 2 through 9. Hosted by Diniz Cellars, importer of fine Portuguese wines, this week-long celebration promises to captivate wine enthusiasts with a series of enticing events, including wine tastings, dinners, and other immersive experiences.”

“Renowned for its diverse terroirs and unique grape varietals, Portugal has emerged as a rising star in the global wine scene. Portuguese Wine Week offers an unparalleled opportunity for wine lovers to explore the depth and complexity of Portuguese wines right here in Los Angeles.”

“We’re thrilled to highlight the vibrant flavors of Portugal to Los Angeles,” said organizer Sandra Gomes Rocha. “This event is a celebration of Portugal’s winemaking heritage, our culture, and a testament to the growing popularity of Portuguese wines in the United States.”

Sandra Gomes Rocha of Diniz Cellars is our guest to uncork all that is Portuguese Wine Week.

More information and purchase tickets

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Chef George Geary, Food Historian and Author of Made In California: Volume 2
Segment Four and Five: LXV Wine, Paso Robles with Neeta Mittal
Segment Six: WunderEggs by Crafty Counter (Austin, TX) with Founder & CEO Hema Reddy
Segment Seven: Portuguese Wine Week with Organizer Sandra Gomes Rocha of Diniz Cellars

May 4: Bar Becky, Garcia de la Cruz, Gruppo Apapacho

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Restaurateur and Chef Jonathan Benvenuti – Bar Becky at Long Beach Exchange, Long Beach
Segment Four and Five: Garcia de la Cruz Olive Oil from Spain
Segment Six and Seven: Maizano Cocina at Mercado Gonzalez, Costs Mesa, with Restaurateur Jorge Salim
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House in Huntington Beach and Show Co-Host

Andy Harris, Executive Producer and Co-host previews the show.

Bar Becky at the Long Beach Exchange is Chef Jonathan Benvenuti’s tribute to his mom, Becky, who was the inspiration behind him becoming a chef. Partner Jason Scarborough is the accomplished Beverage Director. It’s also a partnership with Chef Ross Pangilinan of Mix Mix Hospitality. Chef Benvenuti was previously the runner-up on Gordon Ramsey’s “Hell’s Kitchen.” It’s an Italian-American kitchen featuring scratch-made focaccia, house-crafted pasta and an ever-evolving menu of comfort classics and chef-driven creations. Chef Jonathan Benvenuti takes a break from his busy kitchen to join us.

Fun Fact…Spain is the Number One producer of olive oil and olives in the world. “For over 150 years Garcia de la Cruz has been a respected grower and producer of premium Extra Virgin Olive Oil (EVOO.) Over it’s history three generations of women have managed the enterprise. At Garcia de la Cruz, they are dedicated to preserving Spain’s culinary legacy and the planet for generations to come. Through sustainable practices, they produce pure, organic olive oils and exquisite Spanish products. Their ambitious goal is to ensure that the magic of their land endures.” Michael McCowanGarcia de la Cruz’s (Portland-based) Sales Director for the USA joins us to discover the rich history and products of Garcia de la Cruz.

“Maizano, the cornerstone destination eatery of Costa Mesa’s Mercado Gonzalez Northgate Market, has expanded its hours to include lunch. When the restaurant debuted in November, it opened with a dinner-only menu. As the restaurant enters spring, Executive Chef Alan Sanz has debuted a curated menu of lunch dishes. Available Wednesday to Sunday (closed on Monday & Tuesday) from 11 a.m. – to 5 p.m., the masa-focused menu pays homage to the diverse culinary landscape of Mexico through vibrant and modern interpretations of its regional cuisine. Maizano is the newest venture from Gruppo Apapacho visionaries Jorge Salim and Javier Hernandez Pons, known for their successes with restaurants across Los Angeles and Mexico City, including Cha Cha Chá, Loreto, and Mariscos Za Za Zá. With Maizano, they’ve opened a portal to the culinary epicenter of Mexico City. Its revolving glass doors whisk diners into its modern minimalist dining room, which features leather-bound chairs, crimson marble countertops, and warm earthen-toned walls adorned with Mexican curios and indigenous cookware.”

Restaurateurs Jorge Salim and Javier Hernandez Pons join us in-studio.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Virtual and Ghost Kitchens were going to be the next big thing in takeout and delivery for restaurants. Millions of dollars in venture capital flowed into this space. Now highly touted Virtual Kitchens in the area are closing. Chef Andrew shares his own rocky road with us.

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

Jonathan Benvenuti of Bar Becky

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

“Chef Benvenuti was previously the runner-up on Gordon Ramsay’s “Hell’s Kitchen.” It’s an Italian-American kitchen featuring scratch-made focaccia, house-crafted pasta and an ever-evolving menu of comfort classics and chef-driven creations.”

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

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

Michael McCowan of Garcia de la Cruz Olive Oils

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

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

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

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

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

Jorge Salim Vilches of Apapacho Group

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

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

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

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

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Virtual and Ghost Kitchens were going to be the groundbreaking next big thing in takeout and delivery as a powerful growth vehicle for restaurants. Millions of dollars in venture capital flowed into this space. Now highly touted Virtual Kitchens in the area are closing. Chef Andrew shares his own rocky roads with us.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Restaurateur and Chef Jonathan Benvenuti – Bar Becky at Long Beach Exchange, Long Beach
Segment Four and Five: Garcia de la Cruz Olive Oil from Spain
Segment Six and Seven: Maizano Cocina at Mercado Gonzalez, Costs Mesa, with Restaurateur Jorge Salim
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House in Huntington Beach and Show Co-Host

April 27: Anne Marie Panoringan, Amar Santana, Angels Baseball Ballpark Food, Vegas Unstripped

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Anne Marie Panoringan, Food Writer, CultureOC.org
Segment Four and Five: Amar Santana, Executive Chef and Proprietor, Vaca at Soth Coast Plaza and Broadway by Amar Santana, Laguna Beach
Segment Six and Seven: Dennis Radcliffe, Executive Chef at Angel Stadium for Legends Hospitality
Segment Eight: Vegas Unstripped at Palms Casino Resort with Founder Eric Gladstone

Andy Harris, Executive Producer and Co-host previews the show.

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

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

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

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

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

Along the way Anne Marie will highlight a fast-growing female-owned artisan bread bakery started in a garage in Laguna Beach, the new Bar Becky in Long Beach and the 10th Anniversary of Watertable at Hyatt Regency Huntington Beach under the culinary direction of long-time Executive Chef Manfred Lassahn.

Then as we resume the conversation with Anne Marie she will now chat about her recommended dining options around Angel Stadium and Honda Center.

Amar Santana at the Finale of Top Chef

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

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

Chef Amar is our guest.

Dennis Radcliffe of Legends Hospitality

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

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

Chef Dennis Radcliffe takes a break from his busy kitchens to join us along with Pastry Chef Tracy.

Eric Gladstone of Feast of Friends

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

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

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

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

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

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Anne Marie Panoringan, Food Writer, CultureOC.org
Segment Four and Five: Amar Santana, Executive Chef and Proprietor, Vaca at Soth Coast Plaza and Broadway by Amar Santana, Laguna Beach
Segment Six and Seven: Dennis Radcliffe, Executive Chef at Angel Stadium for Legends Hospitality
Segment Eight: Vegas Unstripped at Palms Casino Resort with Founder Eric Gladstone

April 20: Nancy Silverton, Dustin Trani, Ann Taylor Pittman

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Nancy Silverton, Executive Chef, Restaurateur and Cookbook Author
Segment Four and Five: Dustin Trani, Chef and Restaurateur, J. Trani’s Ristorante and Trani’s Dockside Station, San Pedro
Segment Six and Seven: The Global Pantry Cookbook with Co-Author Ann Taylor Pittman
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

Acclaimed Restaurateur and Chef (and James Beard Award recipient) “Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades. Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.” Nancy Silverton now warmly invites all foodies to the C-CAP Los Angeles Gala on Friday, May 17 at Jonathan Club DTLA!Join her for a glittering evening of food and drink to benefit C-CAP Los Angeles’ (Careers through Culinary Arts Program) students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller. Nancy Silverton is our guest previewing what’s on the salivating May 17th menu.

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. Sunday Brunch is on the horizon. Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

“James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.

Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.” Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chefs prefer to cook with natural gas based on the cost and efficiency of existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew now provides the explanation.

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

Nancy Silverton of Mozza Restaurant Group

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

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

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

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

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

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

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

Nancy Silverton is our guest previewing what’s on the May 17th menu.

Dustin Trani

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro.

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

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

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

Scott Mowbray and Ann Taylor Pittman of the Global Pantry Cookbook

“James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.”

“Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.”

“The Global Pantry Cookbook, released in October 2023, appeared on best-of-2023 lists by Food & Wine, national NPR, the LA Times, Wired and more, and was recently selected to be recommended for all US libraries as one of just 12 cookbooks from 2023 “that will stand the test of time, become reliable favorites, and nourish readers.””

Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Chefs prefer to cook with natural gas based on existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew provides the explanation.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Nancy Silverton, Executive Chef, Restaurateur and Cookbook Author
Segment Four and Five: Dustin Trani, Chef and Restaurateur, J. Trani’s Ristorante and Trani’s Dockside Station, San Pedro
Segment Six and Seven: The Global Pantry Cookbook with Co-Author Ann Taylor Pittman
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

April 13: Parable Wines, Pizza City Fest LA & Truly Pizza

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Parable Wines, Silverado Trail, Napa Valley
Segment Three: Pizza City Fest Los Angeles with Steve Dolinsky, Founder
Segment Four: Truly Pizza, Dana Point with Pizzaiolos Chris Decker and Sergio Balderas

Andy Harris, Executive Producer and Co-host previews the show.

“The Texas man, Fred Eppright, who once lived in a trailer, now earnestly has charitable endeavors. Assuredly, he holds strongly to success in his business undertakings. But that same Texas man, whose business is commercial real estate, finds himself cajoled by a son, smitten by wine, into the business of wine. The son convinced the father, the wine business could be satisfying, as well as result in a smart family enterprise. Fred, the father, told Trey, the son: “If you can find something that makes sense, bring it to me.” The son did. The father wound up spending a small fortune with the modest hopes of earning a small fortune. With that, the son moved to Calistoga from Austin when Trey found an established winery property once known as Dutch Henry, that had been mostly destroyed in the Glass Fire of 2020. It had a cave, a 2 ½-acre estate vineyard and a tasting room. And he soon identified five additional prized vineyards with which to make very small lots – with the help of renowned Napa Valley winemaker Kale Anderson – and forthwith, Parable Wines was established specializing in premium, limited production Chardonnay and Cabernet Sauvignon from renown estate vineyards.” Trey Eppright and Winemaker Kale Anderson join us to pull the cork on all that is Parable Wines.

Pizza City Fest Los Angeles is back for its 2nd year of gooey and doughy deliciousness. “Scheduled to take place on April 27-28, 2024, at the iconic L.A. LIVE – nestled in the heart of Downtown Los Angeles’ Sports and Entertainment District – this two-day celebration promises an unparalleled experience for pizza aficionados. Attendees will have the exclusive opportunity to savor the delectable offerings from Southern California’s premier pizza artisans, all conveniently located in one central hub. Pizza City Fest Los Angeles will celebrate the Southland’s pizza landscape, showcasing the diverse and exceptional talents of the region’s top pizza makers. Emmy and 13-time James Beard Award-winning food reporter Steve Dolinsky has curated another stellar list of pizza makers spanning Southern California – from Santa Barbara to San Diego – adding 13 new entries to the full lineup this year.” Steve Dolinsky puts down his pizza peel and joins us.

Truly Pizza, the only restaurant of its kind in Southern California, with outdoor garden seating aims to provide Dana Point residents and visitors with a unique and delicious pizza experience filled with world-class pizza making and generations old techniques. The menu features classic 12” square and round pizzas sold whole or by-the-slice made with award-winning five-day-fermented crispy and airy wood-fired dough along with a selection of focaccia sandwiches, salads and desserts. All pizzas are made with Truly Pizza’s signature, award-winning pizza dough recipe that involves a lengthy fermentation process to ensure rich flavor and a cloudlike, yet crisp and airy texture with each bite.” The onsite pizzaiola is Chris Decker, a renowned World Pizza Campion (Las Vegas’ Metro Pizza) with a reputation for culinary excellence, artistry and an imaginative approach to pizza making that respects long standing traditions. Rising Star World Pizza Champion Michael Vaknee is also part of the acclaimed on-site culinary team. They are assisted by award-winning Chef and Kitchen Manager Sergio Balderas. Pizzaiolos Chris Decker and Sergio Balderas join us in-studio with pizza peels in hand.

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

Trey Eppright of Parable Wines

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

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

Kale Anderson of Kale WInes

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

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

Steve Dolinsky of PizzaCityFest

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

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

“In addition to the formidable list of participating pizzerias, Pizza City Fest Los Angeles has assembled an incredible line-up of chefs, authors and experts who will share both their knowledge and love of pizza in a series of panel discussions and demonstrations throughout the weekend.

The event is also encoring The Collab Lab, featuring one-off collaborations for two hours each day, pairing up chefs, farms or artisan producers with smaller pizza makers.”

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

Steve puts down his ceremonial pizza peel and joins us.

Chris Decker of Truly Pizza

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

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

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

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

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

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

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Parable Wines, Silverado Trail, Napa Valley
Segment Three: Pizza City Fest Los Angeles with Steve Dolinsky, Founder
Segment Four: Truly Pizza, Dana Point with Pizzaiolos Chris Decker and Sergio Balderas

April 6: Eberle Winery, Hot Tongue Pizza, Citrus City Grille

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Gary Eberle, Patriarch of Eberle Winery, Paso Robles Part One
Segment Three: Gary Eberle, Patriarch of Eberle Winery, Paso Robles Part Two
Segment Four: Hot Tongue Pizza, Silver Lake with Proprietor Alex Koons Part One
Segment Five: Hot Tongue Pizza, Silver Lake with Proprietor Alex Koons Part Two
Segment Six: Citrus City Grille, Orange, with Proprietor Charlie Cosmas Part One
Segment Seven: Citrus City Grille, Orange, with Proprietor Charlie Cosmas Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

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

“Hot Tongue Pizza in Silver Lake (the creation of pizza whisperer Alex Koons) is a contemporary pizza shop (with a Vegan flair) that takes from the energy and vibrance of the best food city in the world, Los Angeles. The open floor plan of the restaurant allows for a peek inside the magic that goes on day in and day out. The pizza is not only meant to entice your tastebuds, but also to evoke the nostalgia of that slice you remember growing up.” They also have fun with their off the wall (but somewhat informative) Social Media posts. “Hot Tongue’s welcoming counter service and low-key casual ambience makes for an inviting dining experience. Come in a stranger and leave a friend. The alchemy comes in the form of classic pizza combinations, on top of the best organic grains, carefully sourced ingredients with an Angeleno attitude.”

In mid-2022 Citrus City Grille transitioned to new ownership of the longtime Orange based restaurant. “Since first opening in 1996, Citrus City Grille quickly became an iconic part of the Old Towne Orange aesthetic, serving up incredible contemporary American cuisine with a touch of Mediterranean. New owner and restaurant industry veteran Charlie Cosmas alongside his family have been longtime patrons of Citrus City Grille, and as of July 2022 took over day to day operations. Former owner Steve Tsirtsis and Charlie Cosmas happen to share a Greek heritage, which has been a hugely influential part of the Citrus City Grille menu and ethos. As always, Citrus City Grille showcases the freshest seafood, steaks, pastas, and more. Other recent additions to their menu include the Citrus City Caprese, the elevated CCB Burger on a brioche bun, Chicken Caesar Wrap, Tomahawk Chicken, and Citrus City Meatloaf. Since opening in 1996, CCG has become an iconic part of the central Orange aesthetic, serving up incredible, fresh Californian cuisine with a Mediterranean flair.” Chef Charlie Cosmas takes a break from his busy kitchen to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Tipping is back in the news. Love it or hate it tipping seems to endure in the United States. Does it really motivate the serving staff? Chef Andrew has his informed perspective.

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

Gary Eberle of Eberle Winery

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

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

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

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

Alex Koons of Hot Tongue Pizza

Hot Tongue Pizza in Silver Lake (the creation of pizza whisperer Alex Koons) is a contemporary pizza shop (with a Vegan flair) that takes from the energy and vibrance of the best food city in the world, Los Angeles. The open floor plan of the restaurant allows for a peek inside the magic that goes on day in and day out. The pizza is not only meant to entice your tastebuds, but also to evoke the nostalgia of that slice you remember growing up.” They also have fun with their off the wall (but informative) Social Media posts.

“Hot Tongue’s welcoming counter service and low- key casual ambience makes for an inviting dining experience. Come in a stranger and leave a friend. The alchemy comes in the form of classic pizza combinations, on top of the best organic grains, carefully sourced ingredients with an Angeleno attitude.”

“With a remarkable 17-year journey in the pizza industry, proprietor Alex Koons boasts an impressive résumé that spans every role in the business, from a humble delivery driver to a visionary owner. In February 2022, he set the local pizza world on fire by inaugurating the first Hot Tongue location, which quickly garnered rave reviews and captured the hearts of pizza enthusiasts far and wide.”

“But Alex’s story didn’t start in pizza. He draws intriguing parallels between his background in the music industry and his culinary ventures. To him, running a restaurant is akin to leading a band, where your team plays the role of the band, service becomes the electrifying live show, customers transform into devoted fans, and your food, the heart-pounding music.”

Pizzaiolo Alex Koons joins us with a square slice of Vegan Tomato pizza in hand.

Charlie Cosmas of Citrus City Grille

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

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

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

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

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Tipping is back in the news. Love it or hate it tipping seems to endure in the United States. Does it really motivate the serving staff? Chef Andrew has his informed perspective.

March 30: Al Mancini, Three Sticks Wines, Northgate Gonzalez Markets and Mercado Gonzalez

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Food Journalist Al Mancini, Las Vegas & Creator of the Neon Feast App for Las Vegas Dining Part One
Segment Three: Food Journalist Al Mancini, Las Vegas & Creator of the Neon Feast App for Las Vegas Dining Part Two
Segment Four: Three Sticks Wines, Sonoma County, with Director of Winemaking Ryan Prichard Part One
Segment Five: Three Sticks Wines, Sonoma County, with Director of Winemaking Ryan Prichard Part Two
Segment Six: Mercado Gonzalez, Costa Mesa, with Project Manager Joshua Gonzalez Part One
Segment Seven: Mercado Gonzalez, Costa Mesa, with Project Manager Joshua Gonzalez Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

The 2nd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app has happened. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as out their website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” To celebrate there is an exciting photo sweepstakes contest on right now with the lucky winner being hosted to an evening for two at Joel Robuchon at the MGM Grand or a $300 Lip Smacking Foodie Tours gift certificate. Al Mancini is our always in-the-know guest with highlights of what’s new on the Vegas dining scene. Al also has just launched the NeonNews Website with current news (and breaking headline news) on the vibrant Vegas dining scene and lots more reported from his most reliable local sources.

Three Sticks Wines is a boutique, family-owned winery recognized for its unique super premium collection of Sonoma vineyards, award-winning pinot noir, and chardonnay. Proprietor William “Bill” S. Price III (nicknamed Billy Three Sticks) set about building a collection of six Grand Cru level Estate vineyards in Sonoma County starting with Durell in 1997. By way of acquiring or newly planting, he has built a reputation for owning and farming some of the finest pinot and chardonnay acreages in California. Since 2002 Three Sticks Co-founder and General Manager Prema Kerollis set about designing and building the experiences, culture, and voice of Three Sticks while Bill focused on the vineyards with Rob Harris, head of all vineyard activities and winegrowing for the Price Family Vineyards and Estates portfolio. After years spent focusing on vineyards and hospitality, Three Sticks was ripe for some serious winemaking talent. Director of Winemaking Ryan Prichard joined Three Sticks in 2015 to craft wines from Bill’s sought-after Heritage vineyards, notably Durell, Gap’s Crown, and Walala, only to discover the majesty of his small, organically farmed, hand-planted properties, known internally as Monopoles: One Sky, Alana, and William James.” Winemaker Ryan Prichard is our guest to pull the cork on all that is Three Sticks Wine.

Three generations of the Gonzalez Family have been in the grocery business in Southern California with the very popular Northgate Gonzalez Markets. Now they are pioneering a new, first of its kind in the United States shopping experience, with the arrival of the long-in-the-works Mercado Gonzalez in Costa Mesa. It’s a 70,000 square foot culinary wonder of truly mouth-watering authentic foods representing many regions of Mexico with some 20 Puestos (Food Stands) “teeming with vibrant colors, enticing aromas, and an array of flavorful delights. Explore a variety of flavors at Mercado González’s Puestos / Food Stands, where each stand offers a unique culinary adventure. Mercado has something to please every palate for breakfast, lunch, and dinner.” Representing the 3rd generation of proud Gonzalez Family ownership is Joshua Gonzalez who is also the project Manager for Mercado Gonzalez. Joshua is our informed guide to all the enticing wonders of Mercado Gonzalez.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. French Fries…! There is nothing better than fresh-cut perfectly crisp fries. Chef Andrew shares his proven technique. (Rescheduled from last week.)

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

Al Mancini of Neon Feast

The 2nd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app has happened. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on their website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” To celebrate there is an exciting photo sweepstakes contest on right now with the lucky winner being hosted to an evening for two at Joel Robuchon at the MGM Grand or a $300 Lip Smacking Foodie Tours gift certificate.

Al Mancini is our always in-the-know guest with highlights of what’s new on the Vegas dining scene and looking ahead to what’s notable on the horizon for the rest of 2024. Some of the current talk of the town on dining is about the high-end restaurants at the newly opened (and long-delayed) Fontainebleau on The Strip, the reopening of the new Esther’s Kitchen in the Arts District with Executive Chef James Trees and the recently concluded International Pizza Expo.

Al also has just launched the NeonNews Website with current news (and breaking headline news) on the vibrant Vegas dining scene and lots more reported from his most reliable local sources.

Al takes a break from the Las Vegas dining action to join us.

Ryan Prichard of Three Sticks Winery

Three Sticks Wines is a boutique, family-owned winery recognized for its unique super premium collection of Sonoma vineyards, award-winning pinot noir, and chardonnay. Proprietor William “Bill” S. Price III (nicknamed Billy Three Sticks) set about building a collection of six Grand Cru level Estate vineyards in Sonoma County starting with Durell in 1997. By way of acquiring or newly planting, he has built a reputation for owning and farming some of the finest pinot and chardonnay acreages in California.”

“Since 2002 Three Sticks Co-founder and General Manager Prema Kerollis set about designing and building the experiences, culture, and voice of Three Sticks while Bill focused on the vineyards with Rob Harris, head of all vineyard activities and winegrowing for the Price Family Vineyards and Estates portfolio. After years spent focusing on vineyards and hospitality, Three Sticks was ripe for some serious winemaking talent. Director of Winemaking Ryan Prichard joined Three Sticks in 2015 to craft wines from Bill’s sought-after Heritage vineyards, notably Durell, Gap’s Crown, and Walala, only to discover the majesty of his small, organically farmed, hand-planted properties, known internally as Monopoles: One Sky, Alana, and William James.”

“The intimate relationship between the winemaker, grower, and each of the six unique properties shines through in each of the wines. Ryan understands how working with great vineyards and a meticulous winemaking style can produce inspiring results. He originally joined Three Sticks with famed pinot noir winemaker Bob Cabral in 2015 and took over winemaking entirely from Cabral in 2021. Three Sticks has a down-to-earth, highly focused, quality-obsessed approach to growing and winemaking.”

The Sonoma home for hospitality at Three Sticks is the historic restored 1842 Vallejo-Castenada Adobe. It’s situated just steps off Sonoma’s town square.

Winemaker Ryan Prichard is our guest to pull the cork on all that is Three Sticks Wine.

Joshua Gonzalez of Northgate Markets

Three generations of the Gonzalez Family have been in the grocery business in Southern California with the very popular Northgate Gonzalez Markets. Now they are pioneering a new, first of its kind in the United States shopping experience with the arrival of the long-in-the-works Mercado Gonzalez in Costa Mesa.

It’s a 70,000 square foot culinary wonder of truly mouth-watering authentic foods representing many regions of Mexico with some 20 Puestos (Food Stands) “teeming with vibrant colors, enticing aromas, and an array of flavorful delights. Explore a variety of flavors at Mercado González’s Puestos / Food Stands, where each stand offers a unique culinary adventure. Customers are able to savor sweet churros and sip seven types of hot chocolate from the famous Mexico City Churreria El Moro (a Mexico City landmark since 1935), indulge in crispy and succulent carnitas at Carnitas Don Miguel, relish a Chiva Torta by Familia Albarran, and enjoy Tacos Los Guichos from Familia Zenteno. Mercado has something to please every palate for breakfast, lunch, and dinner.”

All of the corn tortillas are made fresh throughout the day in the exhibition Tortilleria La Gonzalez located just as you enter the Mercado.

The Mercado even offers destination fine dining with Maizano. “Jorge Salim and Javier Hernandez Pons, the dynamic duo from the team behind beloved Los Angeles restaurants LA Cha Cha Chá in Arts District and Loreto in Elysian Valley, operate a new restaurant in Mercado called Maizano, a concept that is a homage to revered Mexican culinary and social traditions, and, as the name suggests, Mexican heirloom corn. Specifically, dishes such as mole, sopa de Lima, and a variety of memelas and tetelas are standouts.”

“One of the most exciting features of Mercado González is the showcase of breathtaking murals created by renowned Mexican artists from Guadalajara including Claudio Limón. His artistry captures the essence of Mexican culture, infusing each mural with the vivid colors and infectious joy that are hallmarks of Mexico. As customers explore the store, they will experience all the hand-painted signage on the Puestos and about eight murals.”

The attention to details is impressive. The carefully curated music in the seven zones of the Mercado changes throughout the day including in the (soon to be expanded) Dining Patio.

Representing the 3rd generation of proud Gonzalez Family ownership is Joshua Gonzalez who is also the project Manager for Mercado Gonzalez. Joshua is our guide to all the enticing wonders of Mercado Gonzalez.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

French Fries…! There is nothing better than fresh-cut, perfectly crisp fries. Something that seems so simple, however, is rarely done right. Chef Andrew shares his perfected technique. (Rescheduled from last week.)

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Food Journalist Al Mancini, Las Vegas & Creator of the Neon Feast App for Las Vegas Dining Part One
Segment Three: Food Journalist Al Mancini, Las Vegas & Creator of the Neon Feast App for Las Vegas Dining Part Two
Segment Four: Three Sticks Wines, Sonoma County, with Director of Winemaking Ryan Prichard Part One
Segment Five: Three Sticks Wines, Sonoma County, with Director of Winemaking Ryan Prichard Part Two
Segment Six: Mercado Gonzalez, Costa Mesa, with Project Manager Joshua Gonzalez Part One
Segment Seven: Mercado Gonzalez, Costa Mesa, with Project Manager Joshua Gonzalez Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

March 23: Copia Vineyards and Winery, VOX Kitchen, Big Island Chocolate Festival

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Copia Vineyards & Winery, Paso Robles, with Anita and Varinder Sahi Part One
Segment Three: Copia Vineyards & Winery, Paso Robles, with Anita and Varinder Sahi Part Two
Segment Four: VOX Kitchen, Fountain Valley, with Founder & Executive Chef Viet Nguyen Part One
Segment Five: VOX Kitchen, Fountain Valley, with Founder & Executive Chef Viet Nguyen Part Two
Segment Six: Big Island Chocolate Festival, Hawaii with Farsheed Bonakdar Part One
Segment Seven: Big Island Chocolate Festival, Hawaii with Farsheed Bonakdar Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“The story of Copia Vineyards begins with the passion of Anita and Varinder Sahi, their shared love of wine and the beauty of its source. The Sahis each had different paths to this world. He has an engineering and business background, and she is a restaurant and marketing veteran. He globetrotted for work and his love for wine grew. She worked side-by-side with some of the finest restaurateurs and Michelin-starred chefs, cultivating her zeal for fine food and wine. Their shared interests, entrepreneurship and life’s ever-winding path sparked a trip to Paso Robles Wine Country in 2015. Essentially, they never left. In 2017, the Sahis’ search to find a special site to produce world-class Rhône and Bordeaux varietals was successful. They became the proud stewards of 50 acres of paradise-on-earth in the Willow Creek District of Paso Robles. It is now a veritable winemaker’s dream with nearly 40,000 vines planted in 24 distinct blocks. In 2022, their estate grew to include 26 acres of dramatic landscape in the Adelaida District. The vines on the Copia Estate are now producing some of the most opulent, concentrated fruit with densely rich varietal characteristics.” Anita and Varinder Sahi join us to gently pull the cork on all that is Copia Vineyards and Winery.

“In 2017, VOX Kitchen opened in the heart of Little Saigon, bringing the ‘Chifa’ culinary movement —a fusion of Chinese and Peruvian cuisines—to Orange County. The award-winning restaurant entered into 2024 with an expanded kitchen and dining room, new menu offerings, and a second location set to open in late 2024 at South Coast Plaza. The expansion allows Founder and Executive Chef Viet Ngyuento dig deeper into the culinary ethos of VOX Kitchen and explore Chifa cuisine through the lens of seafood, a staple in Peru. VOX Kitchen is one of nearly a dozen pan-Asian fusion restaurants under the KEI Concepts umbrella, a trailblazing culinary group helmed by Nguyen. As the group’s founder, CEO, and executive chef, Nguyen is passionate about connecting diverse communities through the universal language of food – an ethos evident across all his concepts. Nguyen sees each restaurant as a canvas for this mission, where the culinary creations are not just dishes but cultural ambassadors.” Founder and Executive Chef Viet Nguyen is our guest.

“Indulge in a decadent world of sweetness at the 11th Annual Big Island Chocolate Festival (BICF) in Hawaii presented by the Kona Cacao Association, taking place on April 26-27, 2024, at the beautiful beach-front Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii. The BICF promises an unforgettable experience filled with chocolate cooking demonstrations, cacao growing presentations, and the most festive walk-around gala of all galas! This year the theme as ‘Mystical Chocolate Masquerade’ and guests are encouraged to dress up, wear masks and get creative to win tickets to 2025 event. Picture a venue adorned with rich colors, luxurious velvet, and opulent gold accents, creating the perfect backdrop for an evening of sweet enchantment. Farsheed Bonakdar, President of the organizing Kona Cacao Association joins us with a ripe cacao pod in hand along with a bar of pure Hawaiian chocolate.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. French Fries…! There is nothing better than fresh-cut perfectly crisp fries. Chef Andrew shares his proven technique.

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

Anita and Varinder Sahi of Copia Vineyards and Winery

“The abridged story of Copia Vineyards and Winery in Paso Robles: Passionate curiosity, tireless effort and a sense of gratitude.”

“The word Copia is a Latin root word that means abundance or plenty. It’s an apt name for a winery that is created by two people who have always chased the glass half full.”

“The story of Copia Vineyards begins with the passion of Anita and Varinder Sahi, their shared love of wine and the beauty of its source. The Sahis each had different paths to this world. He has an engineering and business background, and she is a restaurant and marketing veteran. He globetrotted for work and his love for wine grew. She worked side-by-side with some of the finest restaurateurs and Michelin-starred chefs, cultivating her zeal for fine food and wine. Their shared interests, entrepreneurship and life’s ever-winding path sparked a trip to Paso Robles Wine Country in 2015. Essentially, they never left.”

“In 2017, the Sahis’ search to find a special site to produce world-class Rhône and Bordeaux varietals was successful. They became the proud stewards of 50 acres of paradise-on-earth in the Willow Creek District of Paso Robles. It is now a veritable winemaker’s dream with nearly 40,000 vines planted in 24 distinct blocks. In 2022, their estate grew to include 26 acres of dramatic landscape in the Adelaida District. Both vineyard sites have breathtakingly beautiful slopes, calcareous soils and strong marine influence. Simply put, the Sahis believe that these vineyards are legendary. The vines on the Copia Estate are now producing some of the most opulent, concentrated fruit with densely rich varietal characteristics.”

“Guests are invited to experience Anita and Varinder Sahi’s tireless passion for premium winemaking, cutting edge viticulture and warm hospitality in equal measure. Copia’s Adelaida Vineyard Estate offers a lux oasis for guests to enjoy a signature wine flight of premium wines with a curated culinary pairing. The 60 to 90 minute in-depth experience takes place in their modern Tasting Room and cozy outdoor patio areas (weather permitting).” Appointments are recommended.

Anita and Varinder Sahi join us to gently pull the cork on all that is Copia Vineyards and Winery.

Viet Nugyen of VOX Kitchen

“In 2017, VOX Kitchen opened in the heart of Little Saigon, bringing the ‘Chifa’ culinary movement —a fusion of Chinese and Peruvian cuisines—to Orange County. The award-winning restaurant entered into 2024 with an expanded kitchen and dining room, new menu offerings, and a second location set to open in late 2024 at South Coast Plaza. The expansion allows Founder and Executive Chef Viet Ngyuen to dig deeper into the culinary ethos of VOX Kitchen and explore Chifa cuisine through the lens of seafood, a staple in Peru.”

“VOX Kitchen is one of nearly a dozen pan-Asian fusion restaurants under the KEI Concepts umbrella, a trailblazing culinary group helmed by Nguyen. As the group’s founder, CEO, and executive chef, Nguyen is passionate about connecting diverse communities through the universal language of food – an ethos evident across all his concepts. Nguyen sees each restaurant as a canvas for this mission, where the culinary creations are not just dishes but cultural ambassadors.”

“In January Nguyen unveiled an enhanced VOX Kitchen—a testament to his unwavering commitment to the brand’s innovative ethos. The enlarged dining room, boasting an additional 60 seats, elevates the restaurant’s capacity to 120, creating a more immersive dining experience. This expanded space serves as a canvas for Nguyen to not only diversify his menu offerings but also to introduce an open-concept kitchen.”

“Culinary creativity is a borderless concept,” comments Nguyen. “Culture and cuisine are powerful connectors, giving people a sense of pride and identity. With all our restaurants, our mission is to celebrate culture while bridging diverse communities through the universal language of food.”

“Nguyen opened his first restaurant, Súp Noodle Bar, in 2014 and since has grown the KEI Concepts roster to include, VOX Kitchen, Gem Dining, Nep Café, ROL Hand Roll Bar, Kin Izakaya, and INI Ristorante, all of which offer distinct interpretations of pan-Asian dining experiences pulling global influence from Italian, French, and Japanese cuisines.”

Farsheed Bonakdar of the Kona Cacao Association

“Indulge in a world of tempting sweetness at the 11th Annual Big Island Chocolate Festival (BICF) in Hawaii presented by the Kona Cacao Association, taking place on April 26-27, 2024, at the beautiful beach-front Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii.”

“The BICF promises unforgettable experience filled with chocolate cooking demonstrations, cacao growing presentations, and the most festive gala of all galas! This year the theme is ‘Mystical Chocolate Masquerade’ and guests are encouraged to dress up, wear masks and get creative to win tickets to 2025 event. Picture a venue adorned with rich colors, luxurious velvet, and opulent gold accents, creating the perfect backdrop for an evening of sweet enchantment.”

The Festival encores their beloved gala setup with even more tantalizing food booths outside and inside this stunning venue. The 2024 Gala evening event, on Saturday, April 27, 2024, promises unlimited tastings at 15 to 18 chef created food stations featuring delectable sweet and savory offerings, along with unlimited beer and wine pours from the Festival’s generous sponsors. Awards are given to the participating chefs as judged in various categories so this is a friendly, but highly competitive, competition!

“Enjoy the rhythmic beats of a lively DJ or live music, explore a fabulous silent auction, and immerse yourself in all-around extravagant chocolate-themed fun. Don’t miss the chance to make your life even decadently sweeter by joining The 11th Big Island Chocolate Festival at the most savored Hawaii-based event of the year!”

“The mission at the Kona Cacao Association, Inc. (the Presenters of The Big Island Chocolate Festival) is to cultivate the Big Island’s cacao industry, making the festival an educational beacon for cacao farmers, the hospitality sector, and chocolate enthusiasts alike.”

Farsheed Bonakdar, President of the organizing Kona Cacao Association joins us with a ripe cacao pod in hand.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

French Fries…! There is nothing better than fresh-cut, perfectly crisp fries. Something that seems so simple, however, is rarely done right. Chef Andrew shares his perfected technique.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Copia Vineyards & Winery, Paso Robles, with Anita and Varinder Sahi Part One
Segment Three: Copia Vineyards & Winery, Paso Robles, with Anita and Varinder Sahi Part Two
Segment Four: VOX Kitchen, Fountain Valley, with Founder & Executive Chef Viet Nguyen Part One
Segment Five: VOX Kitchen, Fountain Valley, with Founder & Executive Chef Viet Nguyen Part Two
Segment Six: Big Island Chocolate Festival, Hawaii with Farsheed Bonakdar Part One
Segment Seven: Big Island Chocolate Festival, Hawaii with Farsheed Bonakdar Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

March 16: Masters of Taste with Pez Coastal Kitchen, Glunz Family Winery & Cellars, Bricia Lopez

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Bricia Lopez of Guelaguetza with a Preview of Regarding Her’s Flavorful Femme Fiesta: A Taco Tribute to Latina Legends Part One
Segment Three: Bricia Lopez of Guelaguetza with a Preview of Regarding Her’s Flavorful Femme Fiesta: A Taco Tribute to Latina Legends Part Two
Segment Four: Glunz Family Winery & Cellars with Matthew and Stephan Glunz Part One
Segment Five: Glunz Family Winery & Cellars with Matthew and Stephan Glunz Part Two
Segment Six: Masters of Taste 2024 with Hosts Executive Chef Bret Thompson and Lucy Thompson-Ramirez Part One
Segment Seven: Masters of Taste 2024 with Hosts Executive Chef Bret Thompson and Lucy Thompson-Ramirez Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“Come celebrate and be part of the seventh annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival which will be taking place on Sunday, April 7th, 2024, from 3:00 p.m. to 7:00 p.m. on the field of the iconic Pasadena Rose Bowl. 100 per cent of the proceeds directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors. Masters of Taste is introducing Executive Chef Bret Thompson and Lucy Thompson-Ramirez (Pez Cantina and Pez Coastal Kitchen) as the Hosts of Masters of Taste 2024 which also marks the 7th Anniversary of this celebrated event. Masters of Taste 2024 Culinary Master and Host Executive Chef Bret Thompson and Pez Boss Lady Lucy Thompson-Ramirez are a dynamic husband and wife team who have made a significant impact in the hospitality industry.” Masters of Taste 2024 Hosts Executive Chef Bret Thompson and Lucy Thompson-Ramirez join us with forks in hand.

“The Glunz Family story started in 1871 when Louis Glunz, age 17, left his native Germany in pursuit of the American dream. Louis arrived in Ellis Island that year with friends Oscar Meyer and Theo Koshswersmill (Dr. Scholl’s.) The three moved from city to city in search of work until they arrived in the boomtown of Chicago in 1872. The American Dream was realized in 1888, with a business loan from Charles Wacker, when Louis Glunz was able to set up a shop as a wine, beer and spirit merchant on Wells and Division Street. In 1893 Louis became the local bottler for fresh Schlitz Beer (not pasteurized.) Moving forward a few generations, the third and fourth generations of the Glunz family opened their winery specializing in small batch fortified wines.” More recently the fifth generation relocated the winery to 40 prime acres of a vineyard estate in the rolling hills of Paso Robles under the name of Glunz Family Winery & Cellars. Their traditional varietals are made with estate fruit and grapes sourced from other premium vineyards in California. Joining us and representing the 5th generation of proud Glunz Family ownership are brothers Stephan and Matthew Glunz.

The Regarding Her tribute events celebrating Women’s History Month continue. “Join them for an unforgettable culinary journey celebrating the rich heritage and inspiring leadership of Latina women, sponsored by Vallarta! ‘Flavorful Femme Fiesta: A Taco Tribute to Latina Legends’ is a unique event series that pays homage to historical Latina leaders through the art of tacos. Across five women-owned locations throughout greater L.A., each venue will feature a signature taco inspired by the favorite Latina leader of the chefs. From savory to spicy, each taco tells a story of resilience, empowerment, and cultural pride” Bricia Lopez of Guelaguetza (a James Beard Foundation America’s Classic) in Koreatown joins us to provide the tantalizing details of her taco event on Saturday, March 23rd.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Looking for some fresh ideas for the festive Easter Holiday Table? Chef Andrew is at the ready.

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

Bret Thompson and Lucy Thompson Ramirez of Pez Cantina and Pez Coastal Kitchen

“Come celebrate and be part of the seventh annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival which will be taking place on Sunday, April 7th, 2024, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl. 100 per cent of the proceeds directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors.”

“Masters of Taste is introducing Executive Chef Bret Thompson and Lucy Thompson-Ramirez (Pez Cantina and Pez Costal Kitchen) as the Hosts of Masters of Taste 2024 which also marks the 7th Anniversary of this celebrated event. Masters of Taste 2024 Culinary Master and Host Executive Chef Bret Thompson and Pez Boss Lady Lucy Thompson-Ramirez are a dynamic husband and wife team that have made a significant impact in the hospitality industry. With their passion for culinary excellence and warm hospitality, they have created a signature name for themselves in the Los Angeles dining scene and beyond.”

“Masters of Taste 2023 was a sold-out event that attracted over 3,000 guests and garnered media attention all throughout Southern California and beyond. The seventh annual Masters of Taste 2024 is also expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and top cocktail bars, a premier 50-Yard-Line Cocktail Bar, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.”

“Every dollar raised at the 2024 Masters of Taste event will benefit the work of Union Station Homeless Services (Union Station), a local organization successfully fighting to end homelessness. Over the last six years, Masters of Taste has impressively raised close to $3 Million, helping countless families and individuals find a secure and welcoming place to call home.”

Masters of Taste 2024 Hosts Executive Chef Bret Thompson and Lucy Thompson-Ramirez join us with forks in hand.

Stephan and Matthew Glunz of Glunz Family Winery and Cellars

The Glunz Family story started in 1871 when Louis Glunz, age 17, left his native Germany in pursuit of the American dream. Louis arrived in Ellis Island that year with friends Oscar Meyer and Theo Koshswersmill. The three moved from city to city in search of work until they arrived in the boomtown of Chicago in 1872. The American Dream was realized in 1888, with a business loan from Charles Wacker, when Louis Glunz was able to set up a shop as a wine, beer and spirit merchant on Wells and Division Street. In 1893 Louis became the local bottler for Schlitz Beer (not pasteurized.)”

“Moving forward a few generations, the third and fourth generations of the Glunz family opened their winery specializing in small batch fortified wines.” More recently the fifth generation relocated the winery to 40 acres of a vineyard estate in the rolling hills of Paso Robles under the name of Glunz Family Winery & Cellars. Their traditional varietals are made with estate fruit and grapes sourced from other premium vineyards in California.

Current white varietals are the 2022 Viognier Santa Barbara and the 2022 Chardonnay Edna Valley. Red highlights include the 2021 Reserve Cabernet Sauvignon, a 2019 Petit Verdot – Glunz Estate Vineyard, the 2021 Zinfandel – Dante Dusi Vineyard and the 2020 Syrah Santa Barbara – White Hawk Vineyard.

A very special Dessert Wine they are known for is their Mission Angelica. The Mission grape was the first wine grape cultivated in California. “The wine has lovingly aged in oak for an average of 25 years. On the palate it is loaded with butterscotch and maple syrup flavors and balanced with just a light touch of acidity.” To be sipped and savored as it’s a potent 17 per cent alcohol by volume.

Joining us and representing the 5th generation of proud Glunz Family ownership are brothers Stephan and Matthew Glunz.

Bricia Lopez of Guelaguetza

The Regarding Her tribute events celebrating Women’s History Month continue. “Join them for an unforgettable culinary journey celebrating the rich heritage and inspiring leadership of Latina women, sponsored by Vallarta! ‘Flavorful Femme Fiesta: A Taco Tribute to Latina Legends’ is a unique event series that pays homage to historical Latina leaders through the art of tacos.”

“Across five women-owned locations throughout greater LA, each venue will feature a signature taco inspired by the favorite Latina leader of the chefs. From savory to spicy, each taco tells a story of resilience, empowerment, and cultural pride. As guests indulge in delicious flavors, Regarding Her honors the contributions and legacies of these remarkable women who have shaped history. Participating restaurants include Guerrilla Tacos, Guelaguetza, Moo’s Craft BBQ, Nativo, and Pink & Boujee. Join them in savoring the taste of tradition and celebrating the spirit of Latina leadership!”

Bricia Lopez of Guelaguetza (a James Beard Foundation America’s Classic) in Koreatown joins us to provide the tantalizing details of her taco event on Saturday, March 23rd.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Looking for some fresh ideas for the festive Easter Holiday Table? Chef Andrew is at the ready.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Bricia Lopez of Guelaguetza with a Preview of Regarding Her’s Flavorful Femme Fiesta: A Taco Tribute to Latina Legends Part One
Segment Three: Bricia Lopez of Guelaguetza with a Preview of Regarding Her’s Flavorful Femme Fiesta: A Taco Tribute to Latina Legends Part Two
Segment Four: Glunz Family Winery & Cellars with Matthew and Stephan Glunz Part One
Segment Five: Glunz Family Winery & Cellars with Matthew and Stephan Glunz Part Two
Segment Six: Masters of Taste 2024 with Hosts Executive Chef Bret Thompson and Lucy Thompson-Ramirez Part One
Segment Seven: Masters of Taste 2024 with Hosts Executive Chef Bret Thompson and Lucy Thompson-Ramirez Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”