July 25: Live from New Orleans and the Bocuse d’Or Americas competition

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Podcasts

Hour One: Saffron NOLA, New Orleans Culinary & Hospitality Institute, Mawa McQueen
Hour Two: New Orleans & Co., Commander’s Palace, Dooky Chase, Ian McNulty

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur & Chef Ashwin Vilkhu, Saffron Nola & The Kingsway, New Orleans
Segment Three: New Orleans Culinary & Hospitality Institute with Chef Instructor Matt Serkes
Segment Four: Chef & Restaurateur Mawa McQueen, Mawa’s Kitchen, Aspen, CO
Segment Five: New Orleans & Co. with Alice Glenn, Executive Vice President
Segment Six: Executive Chef Meg Bickford, Commander’s Palace, New Orleans
Segment Seven: Edgar “Dook” Chase IV, Restaurateur & Chef, Dooky Chase, Chapter IV, New Orleans
Segment Eight: Ian McNulty, Food Journalist, NOLA.com, Times-Picayune, New Orleans

We’re live from New Orleans covering the Americas Selection for the Bocuse d’Or Americas competition. Eight top-flight culinary teams, from eight different countries in North & South America, are competing to determine which five teams move on to the Bocuse d’Or International Culinary Competition in Lyon, France in January of 2027. This bi-annual event is regarded as the most prestigious culinary competition in the world. Think of it as the Olympics of the culinary world!

Each team is comprised of a chef, commis and coach. Commitment, rigor and teamwork are essential. A distinguished jury of international chefs conducts the judging.

We’ll be meeting acclaimed chefs and culinary personalities from New Orleans along with Ment’or’s Culinary Council members. Ment’or sponsors Team USA 2027 with the goal of qualifying in New Orleans to move on to Lyon.

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

Ashwin Vilkhu of Saffron NOLA and The Kingsway

“Ashwin Vilkhu is a celebrated chef and restaurateur known for bringing modern Indian cuisine to New Orleans through his acclaimed restaurant Saffron NOLA where dishes draw on his Indian heritage and global influences, reinterpreting traditional Indian recipes with a Southern twist. He’s was a 2025 James Beard Award nominee for Best Chef: South.”

“Chef Ashwin’s latest, The Kingsway, is a fine dining Asian establishment. Inspired by the deeply personal flavors of childhood dinners and the cultural crossroads of Asia, The Kingsway offers a contemporary interpretation of tradition—refined, intentional, and rooted in heritage.”

The Kingsway is hosting Team USA’s wrap party after the Bocuse d’Or Americas Selection.

Chef Ashwin Vilkhu joins us.

Matt Serkes of the New Orleans Culinary and Hospitality Institute

Chef Instructor Matt Serkes is on staff at the New Orleans Culinary & Hospitality Institute (NOCHI.) We’ll meet him.

“New Orleans Culinary & Hospitality Institute (NOCHI) is a 501(c)(3) nonprofit organization that equips individuals with the skills, confidence, and entrepreneurial mindset needed to excel in culinary & hospitality careers and passions. Through accessible, high-quality education and programs, NOCHI inspires and supports learners at all levels.”

“With accelerated vocational-style programs, continuing education and professional development, and enthusiast courses for home cooks of all skill levels, NOCHI is at the forefront of culinary and hospitality learning.”

“NOCHI envisions centering New Orleans as a global leader in culinary and hospitality learning by advancing career growth, industry innovation, and economic impact.”

Mawa McQueen of Mawa's Kitchen

Chef Mawa McQueen is a prominent restaurateur with popular properties in Aspen and Boulder, Colorado. She is also a Ment’or Chefs Council Member and an enthusiastic supporter of Team USA 2027 on the road to Lyon. She joins us.

“In addition to her four restaurants in Aspen – Michelin recommended Mawa’s Kitchen, Mawita Tapas & Wine Bar and two locations of Crepe Therapy Cafe– in the past year Chef Mawa has opened two additional Crepe Therapy Cafe locations in Boulder, Colorado, just outside Denver where the University of Colorado Boulder is.”

“Mawa’s Kitchen is the MICHELIN Guide Recommended flagship restaurant of owner and executive chef Mawa McQueen, a James Beard Award semifinalist nominee and 2020 & 2022 Colorado Governor’s Minority Business Award Winner. The menu at Mawa’s Kitchen is hyper seasonal and reflects Mawa’s international heritage serving up Afro-Mediterranean cuisine with French-American flair.”

Alice Glenn of New Orleans and Company

Alice Glenn is the Executive Vice President of New Orleans & Co.

She joins us to conclude our on-location New Orleans show.

“New Orleans & Company is the official destination sales and marketing organization for New Orleans’ tourism industry. Founded in 1960, their mission is to inspire, promote and encourage travel to New Orleans for the economic, social and community benefit of New Orleans and its people. The vision is to ensure New Orleans remains the most remarkable, unique, and welcoming city in the world.”

“Alice Glenn is the Executive Vice President of New Orleans & Company, the official destination sales and marketing organization for the City of New Orleans. She oversees enterprise strategy, culture, operations, government relations, and strategic partnerships that advance inclusive economic development and strengthen New Orleans’ position in national and global markets. Her career spans 20+ years at the nexus of business, government, and civil society, building coalitions that translate policy and philanthropy into sustainable growth.”

“Before joining New Orleans & Company, Alice founded and led Glenn & Associates, LLC, advising organizations on strategy, fundraising, advocacy, and community affairs to scale impact and mobilize multi-sector stakeholders. She has held roles with United Way, Loyola University New Orleans, and the Louisiana Restaurant Association, and served in the public sector as Legislative Assistant to the Louisiana House Speaker Pro Tempore.”

Meg Bickford of Commanders Palace

Meg Bickford is the Executive Chef of the legendary Commander’s Palace in New Orleans. She joins us.

“Native to the region and its Creole and Cajun cuisines, Chef Meg Bickford assumed the role of Executive Chef at Commander’s Palace in October 2020. Bickford graduated from the John Folse Culinary Institute and was subsequently hired by Commander’s, where she went on to serve as Executive Chef of Café Adelaide. In her time at Café Adelaide, Bickford was chosen as one of Louisiana Cookin’s “Chefs to Watch.””

After 18 years with the Commander’s Palace Family of Restaurants, Chef Bickford remains eager to keep the traditions of Commander’s alive while regularly adding innovative (and delicious) items to the menu.

Edgar Dook Chase IV of Dooky Chase

“Edgar “Dook” Chase, IV., is the Owner / President of Chase Hospitality Group and Chase Concessions, LLC., a partner in Chase North, the premier food and beverage operator and management concessionaire at the Louis Armstrong International Airport, and the proprietor of two of their concepts, Leah’s Kitchen and Dook’s Burgers. Chase Concessions also operates eleven other concepts at MSY, as well concepts in Boston Logan International Airport and Nashville International Airport.”

“Meanwhile, Chef Dook is also continuing the legacy of his late grandmother, Chef Leah Chase, serving as the Executive Chef and operator of his family’s restaurant Dooky Chase’s Restaurant in New Orleans.”

“Chef Dook has over 20 years of experience in the hospitality industry. After studying economics and finance at Dillard University, New Orleans, Chase received his Master’s of Business Administration from University of New Orleans, and went on to receive his culinary degree from Le Condon Bleu Paris, France. In addition to his formal training, he spent much of his youth learning the craft from his grandmother, while working in his family’s flagship restaurant, Dooky Chase’s in Tremé.”

“Chef Dook has developed growing concepts, such as Leah’s Kitchen, Dook’s Place, and Dook’s Burgers as a tribute to his grandmother’s legacy of service and hospitality, featuring dishes inspired by her classic Creole cuisine. The latest restaurant, Chapter IV, opened with his wife, Gretchen in January 2023, and named for his fourth generation of service, features modern takes on classic Creole breakfast, brunch, and lunch offerings in downtown New Orleans.”

Ian McNulty of Nola dot com

“Food journalist Ian McNulty is a writer for The Times-Picayune / The New Orleans Advocate and NOLA.com covering restaurants and food culture. His commentary series Where Y’Eat airs weekly on NPR affiliate WWNO, and he is a frequent contributor to WWL radio in New Orleans.”

“Ian is the author of two books – “Louisiana Rambles: Exploring America’s Cajun and Creole Heartland,” a travel narrative about south Louisiana culture, and “A Season of Night: New Orleans Life After Katrina,” an account of the first months in the city after Hurricane Katrina.”

He also attended the Bocuse d’Or international culinary competition in Lyon in 2025 supporting Team USA 2025.

Ian joins us.

Podcasts

Hour One: Saffron NOLA, New Orleans Culinary & Hospitality Institute, Mawa McQueen
Hour Two: New Orleans & Co., Commander’s Palace, Dooky Chase, Ian McNulty

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur & Chef Ashwin Vilkhu, Saffron Nola & The Kingsway, New Orleans
Segment Three: New Orleans Culinary & Hospitality Institute with Chef Instructor Matt Serkes
Segment Four: Chef & Restaurateur Mawa McQueen, Mawa’s Kitchen, Aspen, CO
Segment Five: New Orleans & Co. with Alice Glenn, Executive Vice President
Segment Six: Executive Chef Meg Bickford, Commander’s Palace, New Orleans
Segment Seven: Edgar “Dook” Chase IV, Restaurateur & Chef, Dooky Chase, Chapter IV, New Orleans
Segment Eight: Ian McNulty, Food Journalist, NOLA.com, Times-Picayune, New Orleans

July 18: OC Fair with the Midway Gourmet, Melissa’s World Variety Produce, Bia Hoi Marketplace at AnQi

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Podcasts

Hour One: Midway Gourmet at the OC Fair, Melissa’s Hatch Chile Season
Hour Two: Melissa’s World Variety Produce, AnQi Bistro, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: OC Fair Edibles with The Midway Gourmet, Dominic Palmieri
Segment Four: Preview of Hatch Chile Season with Prince of Produce Robert Schueller of Melissa’s
Segment Five: Summer’s Best Fruits with the Prince of Produce Robert Schueller of Melissa’s
Segment Six: AnQi’s Sunday Brunch at Bia Hoi with Restaurateur Elizabeth An
Segment Seven: Chef Andrew Gruel, Show Co-host, with “Ask the Chef” – California Avocados Deserve our Support
Segment Eight: “Ask the Chef” with Andrew Gruel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for The OC Fair (“Your Adventure Awaits!”) running now through Sunday, August 16th. We’re taking Fair Food at its tastiest best with The Midway Gourmet.

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa … It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you. “Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.” Our well-informed, resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers.

“The House of An restaurant group (Beverly Hills’ Crustacean) has cooked up a new and highly interactive brunch concept at AnQi at South Coast Plaza in Costa Mesa called Bia Hoi Marketplace (pronounced bee-ah hoy. ) The next brunch date is Saturday & Sunday, August 1st & 2nd. Bia Hoi is inspired by the lively street-side beer and food culture of Vietnam, reimagined through AnQi’s lens — chic, energetic, interactive, and very guest-experience driven. On the first Sunday of each month, AnQi’s managing partner, Peter Meemalayath, and his team transforms AnQi into an interactive marketplace filled with curated food stations, bold flavors, chef-driven moments, and the lively spirit of Bia Hỏi.” House of An’s Elizabeth An is our guide to the delectable world of Bia Hoi.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We’re squeezing in two sessions of informative commentary with Chef Andrew today. California avocado farmers (mainly small farmers) are being squeezed and are endangered. Chef Andrew explains the dilemma. Secondly California has some new laws regarding “Best Buy” and “Sell By” labels. Chef Andrew unravels the verbiage.

Dominic Palmieri of Midway Gourmet

Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for The OC Fair (“Your Adventure Awaits!”) running now through Sunday, August 16th. Closed on Monday & Tuesday. Buy tickets in advance online.

We’re taking Fair Food at its tastiest best with The Midway Gourmet.

On Chef Dominic’s menus.  Mini Me Turkey Legs and Dubai Deep-fried Oreo’s. Yum…! For his “Taste of the Fair” (daily until 4 p.m.) special how about a Pickle Pizza Slice? Dutch Fries and Dot Marshmallow Chocolate Strawberry Cup. Yum …! For the “Taste of the Fair” $5 special (daily until 4 p.m.) how about a Jalapeno Cheese Corn?

Robert Schueller of Melissa's World Vaerity Produce in front of a Chile Roaster holding a Hatch pepper

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

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

Melissa’s is sharing the recipes for Roasted Hatch Pepper Mac ‘N’ Cheese and Grilled Street Corn on the Cob (also known as Mexican Street Corm) developed by their accomplished culinary team.

Our well-informed, resident, Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers.

Elizabeth An of House of An

The House of An restaurant group (Beverly Hill’s Crustacean) has cooked up a new and highly interactive brunch concept at AnQi at South Coast Plaza in Costa Mesa called Bia Hoi Marketplace ( pronounced bee-ah hoy. ) The next date is Saturday & Sunday, August 1st & 2nd.

“Bia Hoi is inspired by the lively street-side beer and food culture of Vietnam, reimagined through AnQi’s lens — chic, energetic, interactive, and very guest-experience driven. On the first Sunday of each month, AnQi’s managing partner, Peter Meemalayath, and his team transforms AnQi into an interactive marketplace filled with curated food stations, bold flavors, chef-driven moments, and the lively spirit of Bia Hỏi.”

“Diners feel like they’ve been transported to a modern food market in Vietnam featuring authentic Asian cuisine and beautiful decor at every turn. Additionally, diners will be just as excited about the very reasonable price of just $65++ for the bountiful array of delicious fare and interactive stations offered at Bia Hoi.”

“Our goal is to create something fresh and exciting for South Coast Plaza guests,” says Peter Meemalayath. “A brunch experience that feels fun, cultural, interactive, and shareable, while still carrying the elevated dining experience that AnQi is known for in Orange County. This is not a buffet — it is a market-style brunch designed to be explored, tasted, and enjoyed.”

House of An’s Elizabeth An is our guide to the delectable world of Bia Hoi.

Chef Andrew Gruel of the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

California avocado growers (typically small family farmers growing premium fruit) are being squeezed by inferior Mexican avocados flooding the US market during California’s peak harvest season of June and July. Chef Andrew explains why California Hass Avocado farmers merit our support.

Remember the confusing “Sell By” labels? In California it’s now “best if used by” or “best if frozen by.” Still uncertain? Chef Andrew unravels it all.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Midway Gourmet at the OC Fair, Melissa’s Hatch Chile Season
Hour Two: Melissa’s World Variety Produce, AnQi Bistro, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: OC Fair Edibles with The Midway Gourmet, Dominic Palmieri
Segment Four: Preview of Hatch Chile Season with Prince of Produce Robert Schueller of Melissa’s
Segment Five: Summer’s Best Fruits with the Prince of Produce Robert Schueller of Melissa’s
Segment Six: AnQi’s Sunday Brunch at Bia Hoi with Restaurateur Elizabeth An
Segment Seven: Chef Andrew Gruel, Show Co-host, with “Ask the Chef” – California Avocados Deserve our Support
Segment Eight: “Ask the Chef” with Andrew Gruel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

July 11: Danny Jensen and Unique Eats and Eateries of LA

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Podcasts

July 11th Show with Danny Jensen & Andrew Gruel

Segments Two and Three: Unique Eats and Eateries of Los Angeles with Journalist Danny Jensen
Segment Four: “Ask the Chef” with Restaurateur, Chef, and Co-host, Andrew Gruel

It’s a short show today so please stay with us until 11:00 a.m. when AM 830 KLAA moves over to the Angels Pregame Show with Terry Smith and Mark Langston. The Halos have an early road game today with the Minnesota Twins.

“Where can you enjoy an enormous, loaded potato and live jazz? Where can you find LA’s only floating restaurant for a bowl of chowder? Where can you eat in a historic, fully restored streetcar where Hollywood legends and mobsters once dined?  Unique Eats and Eateries of Los Angeles: The People and Stories Behind the Food by journalist Danny Jensen answers these questions and more.” Danny Jensen joins us to share his many finds of L.A.’s unique eats.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Can you cook a hamburger patty on the grill from a frozen state with juicy results? Chef Andrew shares the surprising finding.

Author and Digital Creator Danny Jensen

“Where can you enjoy an enormous, loaded potato and live jazz? Where can you find LA’s only floating restaurant for a bowl of chowder? Where can you eat in a historic, fully restored streetcar where Hollywood legends and mobsters once dined? Unique Eats and Eateries of Los Angeles: The People and Stories Behind the Food by journalist Danny Jensen answers these questions and more.”

“Whether you’re just visiting or have lived in Los Angeles your entire life, in Unique Eats and Eateries of Los Angeles you’ll learn the surprising stories and fascinating people behind these and many more one-of-a-kind eateries. From historic delis, diners, and food halls to experimental innovators, multigenerational immigrant-founded businesses, and mission-driven restaurants helping to improve people’s lives, this book dives deep into the places that make Los Angeles special.”

Danny Jensen joins us to share his many finds of L.A.’s unique eats.

Chef Andrew Gruel of the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. 

Can you cook a hamburger patty on the grill from a frozen state with juicy results? Chef Andrew shares the surprising finding.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

July 11th Show with Danny Jensen & Andrew Gruel

Segments Two and Three: Unique Eats and Eateries of Los Angeles with Journalist Danny Jensen
Segment Four: “Ask the Chef” with Restaurateur, Chef, and Co-host, Andrew Gruel

July 4: Zov’s Café, Bakery & Bistro, Black Trumpet Bistro, Thin Blue Wine, Huntington Meats, Maple Block Meat Co.

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Podcasts

Hour One: Zov’s, Black Trumpet Bistro
Hour Two: Black Trumpet Bistro, Thin Blue Wine, Huntington Meats, Maple Block Meat Co.

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Zov’s in Tustin with Armen & Morgan Karamardian. Update on transformation of Enderle Center
Segments Four and Five: Black Trumpet Bistro, Huntington Beach, with Restaurateur & Chef Dino Ferraro
Segment Six: Thin Blue Wine, Paso Robles, with Principal and Winemaker Dave Harrington
Segment Seven: Huntington Meats, Original Farmers Market, 3rd Annual Back-to-School, School Supply Drive
Segment Eight: Concern Foundation’s 51st Annual Block Party with Chef Rudy Suazo of Maple Block Meat Co.

The original Zov’s Café, Bakery & Bistro has been the anchor restaurant in Tustin’s Enderle Center for 37 years. The founding family owners of Enderle Center have sold the property and it’s being ambitiously upgraded (with residential) into Campo on 17th. Zov’s will continue to serve their guests as always during the reconstruction and will eventually relocate to a new, expanded space adjacent to their current building. 2nd generation Karamardian Family principal, Armen Karamardian (CEO,) joins us with his daughter, Morgan, (branding & marketing) to provide all the redevelopment details. Also part of the conversation is an overview of the newly opened Zov’s in San Clemente.

“Black Trumpet Bistro has been a Ferraro family run restaurant in the heart of Huntington Beach for 13 years. Preparing fresh sauces, soups and dessert daily makes Black Trumpet Bistro a highlight of the vibrant Huntington Beach dining scene. Chef Dino’s goal is to combine fresh ingredients, great recipes and friendly service at a fair price.

The Black Trumpet Bistro specializes in Mediterranean tapas, small plates that bring you flavors from Italy, France, Spain, Greece and Morocco right here to Huntington Beach, CA. They also offer full entrees including traditional French rack of lamb, Moroccan chicken tagine, and a variety of handmade Italian pastas.” A standout pasta is the Butternut Squash-filled Raviolis with Brown Butter Sage. Chef Dino takes a break from his busy kitchens to join us.

“Dave and Michele Harrington have always had a great love for their Family, their Country and Wine! Together they started THIN BLUE WINE to share their love with the world. Dave is a retired Sheriff’s Sergeant (29 years) and Michele is a veteran of the United States Marine Corps (KC-130 Mechanic). To share their passion for Wine and Country, they create award winning wines from their new vineyard in the Pomar district of Paso Robles. Their wines reflect the pent-up Patriotism in this great country on the bottles. The themes for TBWC bottles are proudly pro-American, unapologetically pro-Law Enforcement, absolutely pro-First Responder and unashamedly pro-Military.” Dave Harrington is our guest to pull the cork on all that is Thin Blue Wine.

“Huntington Meats (Master Butcher Jim Cascone) at the Original Farmers Market in Los Angeles is again running their impactful Back-to-School, School Supply Drive this July benefiting local kids in need.” Jim joins us with all the specifics of this volunteer effort. “There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats is doing their part to make sure all children experience that excitement as the new school year kicks off in August. Huntington Meats’ sister shop, Farmers Market Poultry, is also participating in the July drive. For the third year in a row, the two shops offering quality meat and poultry products, are coming together to participate in their Back-to-School School Supply Drive to take place the entire month of July. The goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA.”

“Grab your pith helmet and prepare for an unforgettable expedition as the Concern Foundation’s 51st Annual Block Party, themed “Concern on Safari: Lions, Tigers & Cures,” transforms the legendary backlot of Paramount Studios Hollywood into a wild adventure of culinary discovery, entertainment, and philanthropy on Saturday, July 11, 2026, from 6:00 p.m. to 11:00 p.m. For more than five decades, the Concern Foundation Block Party has united the Los Angeles community in the fight against cancer, and this year’s safari-themed celebration promises to be one of its most exciting journeys yet. More than 4,000 guests will embark on a one-night-only expedition through the iconic Paramount Studios Backlot, encountering extraordinary flavors, exhilarating entertainment, and countless opportunities to help fund groundbreaking cancer research.” Maple Block Meat Co. is, again, a participating restaurant. Chef Rudy Suazo joins us to explain what’s on the grill for Concern Foundation.

Armen Karamardian of Zovs

“The original Zov’s Café, Bakery & Bistro has been the anchor restaurant in Tustin’s Enderle Center for 37 years. The founding family owners of Enderle Center have sold the property and it’s being ambitiously upgraded (with residential) into Campo on 17th. Zov’s will continue to serve their guests as always during the reconstruction and will eventually relocate to a new, expanded space adjacent to their current building. 2nd generation Karamardian Family principal, Armen Karamardian (CEO,) joins us with his daughter, Morgan, (branding & marketing) to provide all the redevelopment details.”

“After nearly four decades of shaping Orange County’s culinary landscape, Zov’s has opened its newest location earlier in the year in San Clemente (155 Avenida del Mar). Located in the heart of the city’s downtown district, Zov’s brings its signature blend of Mediterranean soul and contemporary California cuisine to a seaside setting, offering locals and visitors a new destination for exceptional dining.”

Morgan Karamardian of Zov's

“San Clemente’s coastal energy and strong sense of community make it the perfect home for our next chapter,” comments Armen Karamardian, CEO of Zov’s. “Zov’s has always been about bringing people together, and we’re now welcoming San Clemente area guests to gather, celebrate, and enjoy the flavors that have defined our family for generations.”

“Menu highlights include perfectly grilled lamb chops seasoned with vibrant herbs, house-made mezze platters with hummus and baba ghanoush, locally sourced seafood, handcrafted flatbreads and pastas, and seasonal salads bursting with fresh flavor and culinary artistry.”

Dino Ferrraro of Black Trumpet Bistro

“Black Trumpet Bistro has been a Ferraro family run restaurant in the heart of Huntington Beach for 13 years. Preparing fresh sauces, soups and dessert daily makes Black Trumpet Bistro a highlight of the vibrant Huntington Beach dining scene. Chef Dino’s goal is to combine fresh ingredients, great recipes and friendly service at a fair price.”

“The Black Trumpet Bistro specializes in Mediterranean tapas, small plates that bring you flavors from Italy, France, Spain, Greece and Morocco right here to Huntington Beach, CA. They also offer full entrees including traditional French rack of lamb, Moroccan chicken tagine, and a variety of handmade Italian pastas.” A standout pasta is the Butternut Squash-filled Raviolis with Brown Butter Sage.

“Never had tapas before? Start with some of their customer favorites, including the house special risotto, truffle fries, tuna tartare, and Brussels sprouts with chorizo.”

“Pair your meal with a rich wine or the popular house-made sangria, and save room for one of the Bistro’s decadent scratch-made desserts! For a low-key night in an intimate and jazz-inspired atmosphere think of dining at Black Trumpet Bistro. It is a place where family and friends gather to enjoy hearty food and congenial conversation.”

Chef Dino lives in Huntington Beach with his wife Lisa and their two sons, Caleb and Joshua. Chef Dino takes a break from his busy kitchens to join us.

David Harrington of Thin Blue Wine

“Dave and Michele Harrington have always had a great love for their Family, their Country and Wine! Together they started THIN BLUE WINE to share their love with the world. Dave is a retired Sheriff’s Sergeant (29 years) and Michele is a veteran of the United States Marine Corps (KC-130 Mechanic).”

“To share their passion for Wine and Country, they make award winning wines from their new vineyard in the Pomar district of Paso Robles. Their wines reflect the pent-up Patriotism in our great country on the bottles. The themes for TBWC bottles are proudly pro-American, unapologetically pro-Law Enforcement, absolutely pro-First Responder and unashamedly pro-Military.”

“Their wine club ships out twice a year. Club members receive discounts on wine and are also able to customize shipments. Most importantly, Thin Blue Wine supports hundreds of charities that support families of fallen officers and Military.”

Dave Harrington is our guest to pull the cork on all that is Thin Blue Wine.

Jim Cascone of Huntington Meats and Farmers Market Poultry

Huntington Meats (Master Butcher Jim Cascone) at the Original Farmers Market is again running their impactful Back-to-School, School Supply Drive this July benefiting local kids in need. Jim joins us with all the specifics of this ambitious volunteer effort.

“There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats is doing their part to make sure all children experience that excitement as the new school year kicks off in August. Huntington Meats’ sister shop, Farmers Market Poultry, is also participating in the July drive.”

“For the third year in a row, the two shops offering quality meat and poultry products are coming together to participate in their Back-to-School, School Supply Drive to take place the entire month of July. The goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA.”

“Customers that visit either of the shops and donate new, unused school supplies valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a pound of ground chicken or ground turkey from Farmers Market Poultry. The list of the supplies needed can be found here.”

“Having worked with Union Rescue Mission previously with other projects, we feel this was another way for Huntington Meats and Farmers Market Poultry to give back to the kids, this time providing them with some of the tools they need to excel in school this year,” said Jim Cascone, proprietor of both Huntington Meats and Farmers Market Poultry. “We forget that some kids may never have started school with brand new school supplies, which was something many of us took for granted growing up.”

“Our goal is to try make school days a little more exciting for those kids that may be experiencing homelessness or are members of a family that just don’t have the means to purchase new school supplies for their little ones,” Head butcher Jon Escobedo added. “We want to do our part to make sure that kids in need in Los Angeles have the best start to the upcoming school year.”

The shops are located at The Original Farmers Market, 6333 W. 3rd Street, Los Angeles 90036. Huntington Meats is located at Stall 350 and Farmers Market Poultry is located at Stall 216.

Rudy Suazo of Maple Block Meat Company

“Grab your pith helmet and prepare for an unforgettable expedition as the Concern Foundation’s 51st Annual Block Party, themed “Concern on Safari: Lions, Tigers & Cures,” transforms the legendary backlot of Paramount Studios Hollywood into a wild adventure of culinary discovery, entertainment, and philanthropy on Saturday, July 11, 2026, from 6:00p.m. to 11:00p.m.”

“For more than five decades, the Concern Foundation Block Party has united the Los Angeles community in the fight against cancer, and this year’s safari-themed celebration promises to be one of its most exciting journeys yet. More than 4,000 guests will embark on a one-night-only expedition through the iconic Paramount Studios Backlot, encountering extraordinary flavors, exhilarating entertainment, and countless opportunities to help fund groundbreaking cancer research.”

“This year’s theme, “Concern on Safari: Lions, Tigers & Cures,” pays tribute to longtime Concern Foundation Co-Founder and current Board Chair Jackie Gottlieb, who will be honored with the prestigious Steve R. Freed Spirit of Concern Volunteer Leadership Award in recognition of her extraordinary dedication and decades of service to the organization.”

“Throughout the evening, guests will journey through the wild for tastes from more than 70 of L.A.’s Best Restaurants, Breweries, Spirit Brands, Wines, and Beverage Partners, all generously donating their time and products to support the Concern Foundation’s mission of conquering cancer through research.”

Maple Block Meat Co. is, again, a participating restaurant. Chef Rudy Suazo joins us to explain what’s on the grill for Concern Foundation.

Podcasts

Hour One: Zov’s, Black Trumpet Bistro
Hour Two: Black Trumpet Bistro, Thin Blue Wine, Huntington Meats, Maple Block Meat Co.

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Zov’s in Tustin with Armen & Morgan Karamardian. Update on transformation of Enderle Center
Segments Four and Five: Black Trumpet Bistro, Huntington Beach, with Restaurateur & Chef Dino Ferraro
Segment Six: Thin Blue Wine, Paso Robles, with Principal and Winemaker Dave Harrington
Segment Seven: Huntington Meats, Original Farmers Market, 3rd Annual Back-to-School, School Supply Drive
Segment Eight: Concern Foundation’s 51st Annual Block Party with Chef Rudy Suazo of Maple Block Meat Co.

June 27: Anne Marie Panoringan, Jennifer Naylor, Le Vigne Winery, Peacock Cheese

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Podcasts

Hour One: Anne Marie Panoringan, John Sparr Tavern
Hour Two: John Sparr Tavern, Le Vigne Winery, Peacock Cheese, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Anne Marie Panoringan, Culture OC’s Food Writer
Segments Four and Five: Restaurateur, Caterer & Chef Jennifer Naylor, John Starr Tavern, Glendale
Segment Six: Le Vigne Winery, Paso Robles with Winemaker Ben Mayo
Segment Seven: Le Vigne Winery, Paso Robles and Vernon, CA Tasting Room, and Peacock Cheese with Co-founder Sylvia Filippini
Segment Eight: “Ask the Chef” with Andrew Gruel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

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 and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns.

“John Sparr Tavern in Glendale / Montrose was founded by Rick Powell and Dave Fink, ex-Disney Imagineers who have lived in Glendale for the past 30 years. It was their upstate New York roots that brought about the idea to build an East coast neighborhood tavern in Glendale, California. There are few memories of his youth more pleasant to Rick than those he shared at Blessings Tavern, in Colonie, New York, where he and his grandfather would meet to enjoy great American comfort food, good drinks, and lasting friendship. In 2024 Chef & Caterer Jennifer Naylor (ex-Granita in Malibu) acquired the legacy tavern. A native Californian, Jennifer followed in her family’s footsteps to become third generation in the restaurant business. Her grandfather founded the Tiny Naylor’s chain, California’s original family-style restaurants and Googie-style drive-ins. Her father Biff Naylor also began at a young age under his father Tiny, and later rejuvenated the original Du-par’s restaurants.” Restaurateur and Chef Jennifer Naylor is our guest providing an overview of all that is John Sparr Tavern.

“A family winery and Paso Robles pioneer, Le Vigne Winery has been an integral part of Paso Robles’ wine story for more than four decades. At its core, the winery represents a true marriage—both literal and metaphorical—of heritage and passion. On one side is the family’s deep farming roots in Paso Robles (Sylvia Filippini,) where the land has been cultivated since the 1960’s, with Cabernet Sauvignon and Chardonnay first planted in 1982, just a year before Paso Robles was officially recognized as an AVA. On the other side, Walter Filippini ’s Italian culinary heritage brings a distinctly Old World perspective to the wines, informing both farming and the cellar, with wines crafted for balance, structure, and purity of fruit. After years of selling fruit to wineries in Napa and Sonoma, Sylvester Winery was launched in 1990, with the tasting room completed in time for the 1995 harvest. In 2013, the name was changed to Le Vigne (Italian for “The Vineyards”), reflecting both heritage and a deep connection to the land. The estate gained an added distinction in 2014 when the Estrella District was designated as a sub-AVA of Paso Robles, establishing Le Vigne as one of the region’s pioneering family wineries.” Winemaker Ben Mayo joins us to pull the cork on all that is Le Vigne Winery. Thereafter we speak with Sylvia Filippini Co-founder of Le Vigne Winery and the related Peacock Cheese Distributing Co.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Whey, a food additive and a byproduct of cheese-making, is in short supply. It’s popularity as a protein additive has skyrocketed. Chef Andrew shares the intel.

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 and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns.

Of course, more tasty Orange County morsels will be part of the conversation. How about some frozen treat spots? What’s the status of the opening of the long-in-the-works sister establishment of Anaheim’s Strong Water, Double Luck? Also, Anne Marie chats about dining in Santa Ynez Valley at the Michelin-recognized Bell’s. Recently Anne Marie was a judge of a cooking competition among four high-level Hyatt Regency chefs held at the Hyatt Regency Huntington Beach. We’ll hear about it.

Jennifer Naylor of Jennifer Naylor Catering and Special Events

“John Sparr Tavern in Glendale / Montrose was founded by Rick Powell and Dave Fink, ex-Disney Imagineers who have lived in Glendale for the past 30 years. It was their upstate New York roots that brought about the idea to build an East Coast neighborhood tavern in Glendale, California. There are few memories of his youth more pleasant to Rick than those he shared at Blessings Tavern, in Colonie, New York, where he and his grandfather would meet to enjoy great American comfort food, good drinks, and lasting friendship.”

“While Dave too had his first draught beer at Blessing’s Tavern, his more recent discovery of Bender’s Tavern in Canton, Ohio was the inspiration for many elements of John Sparr Tavern’s design. The floor-to-ceiling marble walls, mosaic tile floors, tin ceilings and even the neon “Good Food” sign out front are “borrowed” from Bender’s.”

“In 2024 Chef & Caterer Jennifer Naylor (ex-Granita in Malibu) acquired the legacy tavern. A native Californian, Jennifer followed in her family’s footsteps to become third generation in the restaurant business. Her grandfather founded the Tiny Naylor’s chain, California’s original family-style restaurants and Googie-style drive-ins. Her father Biff Naylor also began at a young age under his father Tiny, and later rejuvenated the original Du-par’s restaurants.”

“Jennifer joined the restaurant team of Wolfgang Puck, and worked under her most influential mentor for 15 years ultimately running his flagship restaurant Granita in Malibu.”

“Puck sent Naylor to travel through Italy for a year-long immersion in Italian cuisine. It was there that she was inspired by the Italian chefs’ creative and innovative use of traditional regional products, reduced to their simplest and purest form.”

Naylor launched her first solo venture, Jennifer Naylor Catering and Special Events thereafter.

“With the 2024 addition of John Sparr Tavern to the company, Jennifer hopes to continue the traditions set forth by the restaurant’s founders – a comfortable neighborhood spot with good food and drink, where everyone knows your name.”

Restaurateur and Chef Jennifer Naylor is our guest providing an overview of all that is John Sparr Tavern.

Ben Mayo of Le Vigne Winery

“A family winery and Paso Robles pioneer, Le Vigne Winery has been an integral part of Paso Robles’ wine story for more than four decades. At its core, the winery represents a true marriage—both literal and metaphorical—of heritage and passion. On one side is the family’s deep farming roots in Paso Robles (Sylvia Filippini,) where the land has been cultivated since the 1960’s, with Cabernet Sauvignon and Chardonnay first planted in 1982, just a year before Paso Robles was officially recognized as an AVA. On the other side, Walter Filippini’s Italian culinary heritage brings a distinctly Old World perspective to the wines, informing both farming and the cellar, with wines crafted for balance, structure, and purity of fruit.”

“After years of selling fruit to wineries in Napa and Sonoma, Sylvester Winery was launched in 1990, with the tasting room completed in time for the 1995 harvest. In 2013, the name was changed to Le Vigne (Italian for “The Vineyards”), reflecting both heritage and a deep connection to the land. The estate gained an added distinction in 2014 when the Estrella District was designated as a sub-AVA of Paso Robles, establishing Le Vigne as one of the region’s pioneering family wineries.”

“Today, the winery features a range of Mediterranean-inspired wines crafted from its sustainably farmed estate vineyards, and welcomes guests to its tasting rooms in Paso Robles and Vernon, CA with Italian hospitality and curated wine and food experiences.”

“Le Vigne crafts two distinct ranges of wines from Paso Robles. Estate Vineyard Series wines are expressions of the portfolio crafted as premium, single-vineyard bottlings, while Paso Robes Vineyard Series wines are widely distributed, versatile, and approachable selections, delivering quality and value at an accessible price point”.

Winemaker Ben Mayo joins us to pull the cork on all that is Le Vigne Wines.

“The affiliated Peacock Cheese boasts a rich history that began in 1946 as a small family-owned dairy creating fresh and distinctive cheeses. While the company has since ceased cheese production, it identified a rising demand for gourmet cheeses in California. Since 1986, Peacock Cheese has transformed into one of California’s leading suppliers of gourmet cheese and wine to specialty food retailers, restaurants, hotels, and cruise lines.”

“The Filippini family, including Walter, Sylvia, and their son Domenico, is dedicated to maintaining the high-quality standards that Peacock Cheese is renowned for. The company sources exceptional products globally, featuring over 1,000 items, including specialty cheeses, crackers, charcuterie, pâtés, olives, and butters. Offering a diverse selection, Peacock Cheese provides both domestic artisanal products and imports from countries such as Italy, France, Spain, Denmark, Great Britain, Canada and more.”

Sylvia Filippini joins us to talk about Le Vigne Winery’s (hidden in plain sight) unusual Vernon Tasting Room and Peacock Cheese.

Chef Andrew Gruel of the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Whey, a natural food additive and a byproduct of cheese-making, is in short supply. It’s popularity as a protein additive in food has skyrocketed. Chef Andrew shares the intel.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Anne Marie Panoringan, John Sparr Tavern
Hour Two: John Sparr Tavern, Le Vigne Winery, Peacock Cheese, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Anne Marie Panoringan, Culture OC’s Food Writer
Segments Four and Five: Restaurateur, Caterer & Chef Jennifer Naylor, John Starr Tavern, Glendale
Segment Six: Le Vigne Winery, Paso Robles with Winemaker Ben Mayo
Segment Seven: Le Vigne Winery, Paso Robles and Vernon, CA Tasting Room, and Peacock Cheese with Co-founder Sylvia Filippini
Segment Eight: “Ask the Chef” with Andrew Gruel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

June 20: Bacari Long Beach, Hollywood Bowl Food + Wine, Joimo Kombucha, Katie Chin

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Podcasts

Hour One: Bacari Long Beach, Hollywood Bowl Food + Wine
Hour Two: Joimo, Katie Chin, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Robert Kronfli, Co-Founder, Bacari Restaurants, Los Angeles, Glendale, Beverly Hills, Culver City, Long Beach & San Diego
Segment Four: Hollywood Bowl Food + Wine – Bowl Season Preview with Restaurateur Caroline Styne
Segments Five and Six: Joimo Kombucha, Los Angeles, with Co-Founder Rinna Lee
Segment Seven: Celebrity Chef Katie Chin – Encore Benefit Performance of “Holy Shiitake! – A Wok Star is Born”
Segment Eight: “Ask the Chef” with Andrew Gruel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

“The newly opened Bacari Long Beach is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes created by Chef Lior Hillel. It’s the 10th restaurant of Kronfli Brothers, a family-owned, growing group of restaurants in Southern California. Alongside inspired small plates, Bacari offer a rotating curation of small-production wines and eclectic beers, unique craft cocktails & mocktails, and are also known for their one-of-a-kind 90-minute open bar special. The Bacari Long Beach team provides warm hospitality in a comfortable, indoor dining room marked with rustic mediterranean decor.” Guests will feel like home when dining at the new Bacari Long Beach. They welcome but do not require reservations. Unusually (for a busy restaurant) they gladly accommodate walk-ins and large parties, even on busy nights. Co-founder Robert Kronfli joins us.

“Now in its eleventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, California-inspired offerings are available at three full-service restaurants and three marketplaces as well as the Terrace and Garden Boxes, which can be ordered a day in advance. Four-time James Beard Foundation award-winner Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, also a Beard Foundation winner for Outstanding Restaurateur. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.” Award-winning Restaurateur Caroline Styne joins us to uncork all that is Hollywood Bowl Food + Wine.

“Chef Chris Yang (2024 James Beard Award nominee for Best Chef: California) of Yang’s Kitchen launched a tea and kombucha brand called Joimo late last year. Joimo was born from a simple observation: Better tea makes better kombucha. Built on Taiwanese tea traditions, it starts with the finest single-origin oolong tea, handpicked from the high mountains of Taiwan. Chris didn’t start out as a tea lover and was experimenting with making kombucha using a SCOBY bought on Amazon years ago while opening Yang’s Kitchen. Unbeknownst to him, the gifted tea leaves he was experimenting with were expensive and intended primarily for a traditional tea ceremony. But the kombucha was delicious, and Joimo was born.” Co-Founder Rinna Lee joins us with a refreshing Joimo Original Strawberry Kombucha in hand.

“Celebrity Chef Katie Chin is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. She joins us to talk about her uplifting one-woman show, “Holy Shiitake.” Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” is back locally for a one-night encore at Pico House in DTLA on Thursday, July 16th as a benefit for the Chinese American Museum. Reception to follow with libations and Dim Sum provided by Chef Katie’s Wok Star Catering team. Get ready to be blown away by the talents of Chef Katie Chin. Filled with pathos and humor, “Holy Shitake! A Wok Star is Born” written by Katie and produced by Paul Hemstreet, chronicles Chef Katie Chin’s journey as a Chinese American girl growing up in Minneapolis in the 1970s where she was raised by her remarkable mother, seamstress turned restaurateur, Leeann Chin.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Beef prices are on the rise yet again. Chef Andrew shares his insights for lesser known cuts of beef that represent great value. Also, what’s the best value in seafood right now? We’ll, of course, “Ask the Chef.”

Robert Kronfli

“The newly opened Bacari Long Beach is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes created by Chef Lior Hillel. It’s the 10th restaurant of Kronfli Brothers, a family-owned, growing group of restaurants in Southern California.”

“Alongside delicious small plates, Bacari offer a rotating curation of small-production wines and eclectic beers, unique craft cocktails & mocktails, and are also known for their one-of-a-kind 90-minute open bar special.”

“The Bacari team provides warm hospitality in a comfortable, indoor dining room marked with rustic mediterranean decor. Guests will feel like home when dining at Bacari Long Beach. They welcome but do not require reservations. Unusually (for a busy restaurant) they gladly accommodate walk-ins and large parties, even on busy nights.”

Co-founder Robert Kronfli joins us.

Caroline Styne of Lucques Restaurant Group

“Now in its eleventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, California-inspired offerings are available at three full-service restaurants and three marketplaces as well as the Terrace and Garden Boxes, which can be ordered a day in advance. Four-time James Beard Foundation award-winner Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, also a Beard Foundation winner for Outstanding Restaurateur. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.”

“Caroline Styne has curated a diverse retail wine selection in the three marketplaces this season, offering a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of organic, biodynamic and non-alcoholic bottles made by celebrated artisanal winemakers like Melville, Cafe Society, Weingut Leitz and The Wonderland Project, as well as an array of wines from the Bowl’s new sponsor Grapevine Wines in partnership with Beckmen Winery, Hitching Post Winery and Lola Wines.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants with seasonally changing menus, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Styne joins us to uncork all that is Hollywood Bowl Food + Wine.

Rinna Lee of Joimo

“Chef Chris Yang (2024 James Beard Award nominee for Best Chef: California) of Yang’s Kitchen launched a tea and kombucha brand called Joimo late last year.”

“Joimo was born from a simple observation: Better tea makes better kombucha. Built on Taiwanese tea traditions, it starts with the finest single-origin oolong tea, handpicked from the high mountains of Taiwan. Chris didn’t start out as a tea lover and was experimenting with making kombucha using a SCOBY bought on Amazon years ago while opening Yang’s Kitchen. Unbeknownst to him, the gifted tea leaves he was experimenting with were expensive and intended primarily for a traditional tea ceremony. But the kombucha was delicious, and Joimo was born.”

“Labeled as the “champagne of kombucha,” Joimo is crisp, clean, and bright without the bite; it’s crafted for taste, not just wellness. Each batch of Joimo kombucha is artisan Ally crafted in small batches without shortcuts, transforming organic cane sugar through months of careful fermentation with a symbiotic culture of healthy bacteria and yeast. The result is delicate and floral, with airy, slightly earthy notes and a touch of minerality. Bright and lightly dry, with fine, crisp effervescence, it finishes clean and perfectly balanced.”

Every third Saturday their DTLA Kombucha brewery is open from 11:00 a.m. to 3:00 p.m. for tastings and tours.

Co-Founder Rinna Lee joins us with a Joimo Original Strawberry Kombucha in hand.

Chef Katie Chin

“Celebrity Chef Katie Chin is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. She joins us to talk about her uplifting one-woman show, “Holy Shiitake.” Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” is back locally for a one-night encore at Pico House in DTLA on Thursday, July 16th as a benefit for the Chinese American Museum. Reception to follow with libations and Dim Sum provided by Chef Katie’s Wok Star Catering team.”

“Get ready to be blown away by the talents of Chef Katie Chin.  Filled with pathos and humor, “Holy Shitake! A Wok Star is Born” written by Katie and produced by Paul Hemstreet, chronicles Chef Katie Chin’s journey as a Chinese American girl growing up in Minneapolis in the 1970s where she was raised by her remarkable mother, seamstress turned restaurateur, Leeann Chin.”

“You will be captivated by her unique blend of humor, storytelling, and culinary expertise. Prepare to be entertained as she shares her personal journey of becoming a Wok Star and conquering the culinary world.”

Chef Andrew Gruel of the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Beef prices are on the rise yet again. Chef Andrew shares his insights for lesser known cuts of beef that represent great value. Also, what’s the best value in seafood right now? We’ll, of course, “Ask the Chef.”

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Bacari Long Beach, Hollywood Bowl Food + Wine
Hour Two: Joimo, Katie Chin, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Robert Kronfli, Co-Founder, Bacari Restaurants, Los Angeles, Glendale, Beverly Hills, Culver City, Long Beach & San Diego
Segment Four: Hollywood Bowl Food + Wine – Bowl Season Preview with Restaurateur Caroline Styne
Segments Five and Six: Joimo Kombucha, Los Angeles, with Co-Founder Rinna Lee
Segment Seven: Celebrity Chef Katie Chin – Encore Benefit Performance of “Holy Shiitake! – A Wok Star is Born”
Segment Eight: “Ask the Chef” with Andrew Gruel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

June 13: Bianca Sicilian Trattoria, Smorgasburg LA’s 10th Anniversary, Garagiste Festival: Urban Exposure, Picala

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Podcasts

Hour One: Bianca Sicilian Trattoria, Andrew Gruel
Hour Two: Garagiste Festival: Urban Exposure, Picala, Smorgasburg LA

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Bianca Sicilian Trattoria, Arts District, DTLA with Chef Michele Galifi
Segment Four: “Ask the Chef” with Andrew Guuel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach
Segment Five: Garagiste Festival: Urban Exposure, Glendale, with Co—Founder Doug Minnick
Segments Six and Seven: Picala Spanish Kitchen, Cumulus District, L.A. with Executive Chef Luis Sierra
Segment Eight: 10th Anniversary of Smorgasburg L.A. with GM Zach Brooks

“At Bianca Sicilian Trattoria (located in the Arts District of DTLA), Chef Michele Galifi’s philosophy is rooted in the timeless traditions of Sicily – where food is memory, hospitality is instinct, and every meal is an occasion. They believe true refinement comes not from complexity, but from respect: respect for ingredients, for technique, and for the rhythm of a proper Sicilian table. Chef Michele’s cuisine highlights handmade pastas, pristine seafood, seasonal produce, and the vibrant balance of citrus, herbs, and Mediterranean depth that define Sicilian cooking. Indulge in his hand-crafted unique Sicilian Street Style Appetizers, Sicilian Pastas, Pizza, and Italian Seafood.” Chef Michele takes a brief pause from prep to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s Summer Grilling Season and Chef Andrew continues his timely and practical series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.”

“The Garagiste Festival returns to Los Angeles for the eleventh Garagiste Festival: Urban Exposure on Saturday, June 20th, featuring 30+ of the best micro-production wineries from nearly every California AVA, pouring over 150 exceptional and under the radar wines. Angelenos can taste wines from Paso Robles, Santa Barbara County, Sonoma County, Napa Valley, Malibu, San Diego, and almost everywhere in between, all under one roof on one day, and for less than the average cost of two wine tastings in California wine country. Garagiste Festival Co-founder Doug Minnick joins us to uncork all that is The Garagiste Festival: Urban Exposure.

“Acme Hospitality, renowned for its distinctive independent restaurants and boutique hotels across California, has launched its latest endeavor, Picala. Positioned as a landmark dining destination, Picala anchors the innovative Cumulus District, located in the West Adams neighborhood at the crossroads of where Culver City, South Los Angeles, and West Los Angeles come together. Rooted in the Spanish tradition of sharing food in community, it’s a restaurant designed for connection where dinner, drinks, and good times naturally come together. Guests can stop by the bar for a quick tapa and cocktail, linger with friends on the patio, or settle into the dining room for a complete live-fired feast. At the culinary helm is Chef Luis Sierra, who brings a deep respect for culinary tradition to Picala, shaped by a career rooted in curiosity, craft, and place. His journey began not in a kitchen, but under the ground in archaeology, studying ancient hearths across the American Southwest. There, early cooking practices and regional ingredients sparked a fascination with how people cook and gather, a thread that would follow him into kitchens around the world.”Chef Luis Sierra takes a short break from his busy kitchen to join us.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto. Smorgasburg L.A., celebrating it’s 10th Anniversary on June 21st, provides a platform for nearly 100 small businesses curated from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues.” Plenty of on-site parking at The ROW DTLA. Founding Manager, Zach Brooks, joins us with all the details.

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

Michele Galifi of Bianca Sicilian Trattoria

“At Bianca Sicilian Trattoria (located in the Arts District of DTLA), Chef Michele Galifi’s philosophy is rooted in the timeless traditions of Sicily – where food is memory, hospitality is instinct, and every meal is an occasion.”

“They believe true refinement comes not from complexity, but from respect: respect for ingredients, for technique, and for the rhythm of a proper Sicilian table. Chef Michele’s cuisine highlights handmade pastas, pristine seafood, seasonal produce, and the vibrant balance of citrus, herbs, and Mediterranean depth that define Sicilian cooking. Indulge in his hand-crafted unique Sicilian Street Style Appetizers, Sicilian Pastas, Pizza, and Italian Seafood.”

“Each dish is thoughtfully composed to honor tradition while embracing a modern elegance. They encourage guests to experience the meal as it was intended – progressively, unhurried, and shared.”

At Bianca, cooking is not simply craft; it is heritage, discipline, and devotion brought to the table with grace.”

“Covered Patio Garden with Twinkle lights will transport you to a Piazza in Italy.”

Chef Michele takes a brief pause from prep to join us.

Chef Andrew Gruel of the Calico Fish House

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

It’s Summer Grilling Season and Chef Andrew continues his timely and practical series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.”

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Doug Minnick of Garagiste Wine Festival

“The Garagiste Festival returns to Los Angeles for the eleventh Garagiste Festival: Urban Exposure on Saturday, June 20th, featuring 30+ of the best micro-production wineries from nearly every California AVA, pouring over 150 exceptional and under the radar wines. Angelenos can taste wines from Paso Robles, Santa Barbara County, Sonoma County, Napa Valley, Malibu, San Diego, and almost everywhere in between, all under one roof on one day, and for less than the average cost of two wine tastings in California wine country.” Tickets are now on sale.

“The Garagiste Festival: Urban Exposure affords (pun intended) LA wine lovers the opportunity to taste small production wines from almost every wine region in California, made with an awe-inspiring diversity of grapes, without leaving town,” said Douglas Minnick, co-founder of the Garagiste Festival. “Whether attendees are savoring a bold Trousseau Gris from Sonoma, a funky Carignan from Mendocino, or a sparkling Picpoul Blanc from Paso Robles, the winemaker will be there to talk about the grape, the wine and how it is made, something that is rarely ‘afforded’ to wine enthusiasts in wine country.”

“Among the winemakers pouring this year in LA are Rúakh Wines from Paso Robles, 10 Ninths from Santa Barbara County, Maylena Wines from Sonoma, Greyscale Wines from Napa Valley, Grá from SLO, Malibu Wine Company from Malibu, Hoi Polloi from Newhall, Effenberger Vineyards from San Diego, and more! In addition, for the first time, the festival will showcase a selection of wines from New Zealand small-production wineries.”

“The Garagiste Festival: Urban Exposure includes a Rare and Reserve Tasting, Grand Tasting, and a Silent Auction, all taking place at LA County’s Glendale Civic Auditorium.”

Co-founder Doug Minnick joins us to uncork all that is The Garagiste Festival: Urban Exposure.

Luis Sierra of Picala

“Acme Hospitality, renowned for its distinctive independent restaurants and boutique hotels across California, proudly unveils its latest endeavor, Picala. Positioned as a landmark dining destination, Picala will anchor the innovative Cumulus District, located in the West Adams neighborhood at the crossroads of where Culver City, South Los Angeles, and West Los Angeles come together.”

“Rooted in the Spanish tradition of sharing food in community, it’s a restaurant designed for connection where dinner, drinks, and chisme naturally come together. Guests can stop by the bar for a quick tapa and cocktail, linger with friends on the patio, or settle into the dining room for a complete live-fired feast. Ingredient-driven, fresh, and welcoming, Picala aspires to be where West L.A. comes to eat, drink, and belong.”

“At the culinary helm is Chef Luis Sierra, who brings a deep respect for culinary tradition to Picala, shaped by a career rooted in curiosity, craft, and place. His journey began not in a kitchen, but under the ground in archaeology, studying ancient hearths across the American Southwest. There, early cooking practices and regional ingredients sparked a fascination with how people cook and gather, a thread that would follow him into kitchens around the world.” Chef Luis takes a short break from his busy kitchen to join us.

“Before joining Picala, Sierra served as Chef de Cuisine at Lulu in Los Angeles’s Hammer Museum, founded by Alice Waters and David Tanis. At Picala, he channels that range into a seasonal live-fired menu of soulful, shareable dishes inspired by Spain and shaped by California, where every dish celebrates the beauty of cooking simply, eating communally, and gathering often.”

Zach Brooks

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto.”

“Smorgasburg L.A., celebrating it’s 10th Anniversary on June 21st, provides a platform for nearly 100 small businesses curated from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues.” Plenty of on-site parking at ROW DTLA. Founding Manager, Zach Brooks, joins us with all the details.

The anniversary merits serious attention since Smorgasburg has served as a coveted incubator for LA restaurants with some of the city’s favorite spots starting as vendors. Examples include – Moo’s Craft BBQ, Bridgetown Roti, Tacos 1986, Bub & Grandma’s, Nicole Rucker, Evil Cooks, Miya Miya, Holy Basil, Broad St. Oyster, Little Fish, Burritos La Palma, Wanderlust and more!

Podcasts

Hour One: Bianca Sicilian Trattoria, Andrew Gruel
Hour Two: Garagiste Festival: Urban Exposure, Picala, Smorgasburg LA

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Bianca Sicilian Trattoria, Arts District, DTLA with Chef Michele Galifi
Segment Four: “Ask the Chef” with Andrew Guuel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach
Segment Five: Garagiste Festival: Urban Exposure, Glendale, with Co—Founder Doug Minnick
Segments Six and Seven: Picala Spanish Kitchen, Cumulus District, L.A. with Executive Chef Luis Sierra
Segment Eight: 10th Anniversary of Smorgasburg L.A. with GM Zach Brooks

June 6: Wildest Restaurant + Bar, Hollywood on the Coast Food & Wine with Shelby Russell and Dustin Trani, Coastline Pizzeria

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Podcasts

Hour One: Wildest Restaurant + Bar, Hollywood on the Coast
Hour Two: Dustin Trani, Coastline Pizzeria, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Wildest Restaurant + Bar, Palm Desert, with Executive Chef Trilby Tatro. Participant in Greater Palm Springs Restaurant Week
Segment Four: Hollywood on the Coast Food & Wine Benefit with Organizer Shelby Russell
Segment Five: Chef Dustin Trani, Trani’s Dockside, Participant in Hollywood on the Coast Food & Wine Benefit
Segment Six and Seven: Coastline Pizza, Mission Viejo, with Proprietors Jason Martin & Gabe Wood
Segment Eight: “Ask the Chef” with Andrew Guuel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

It’s the last Weekend of Greater Palm Springs Restaurant Week and Wildest Restaurant + Bar in Palm Desert is participating. Co-Proprietress & Executive Chef Trilby Tatro takes a break from her busy kitchen to join us. For Greater Palm Springs Restaurant Week Wildest Restaurant is showcasing a three-course, prix fixe dining experience (with options for each course) for $49.95. Entrée options are the guest’s choice of English Pea and Black Truffle Ravioli, Crispy Skin Market Fish or Braised Short Ribs. “Wildest Restaurant & Bar is a chef-driven, award-winning dining destination on El Paseo. Led by Chef Trilby Tatro, Owner Charissa Farley-Hay, and Manager/Sommelier Farouk Chaabi, Wildest showcases some of the most unique cuisine in the Coachella Valley. Signature dishes include grass-fed, pasture-raised rack of venison, Texas quail, Santa Barbara uni pasta, caviar service, and their cult-favorite trumpet mushroom “calamari.””

“Culinary Host & Restaurateur Chef Neal Fraser and Event Producer Shelby Russell are presenting the inaugural Hollywood on the Coast Food & Wine set for Saturday, June 13, 2026, at the iconic Fairmont Miramar Hotel & Bungalows in Santa Monica. Shelby Russell joins us with all the event’s details including the benefit’s designated charities.

Restaurateur Dustin Trani of Trani’s Dockside Station, J. Trani’s Ristorante and Majestic in San Pedro is one of the high-profile participating chefs in Hollywood on the Coast. We’ll meet him.

Coastline Pizzeria in Mission Viejo is far more ambitious than your typical neighborhood pizza joint. It’s an effort of brothers Jason Martin and Gabe Wood. Their tagline is “East Coast Inspired and West Coast Crafted.” Rising above the pack they use no seed oils. The pizza dough is made in-house daily from scratch and allowed to rest and ferment. Their house-made mozzarella sticks, wings and fries are cooked in beef tallow to add extra flavor. Pizzaiolos Jason Martin and Gabe Wood take a break from their busy kitchen to join us in studio.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s Summer Grilling Season and Chef Andrew recaps his series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.”

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

Trilby Tatro of Wildest Restaurant + Bar

It’s the last Weekend of Greater Palm Springs Restaurant Week and Wildest Restaurant + Bar in Palm Desert is participating. Co-Proprietress & Executive Chef Trilby Tatro takes a break from her busy kitchen to join us.

For Greater Palm Springs Restaurant Week Wildest Restaurant is showcasing a three-course, prix fixe dining experience (with options for each course) for $49.95. Entrée options are the guest’s choice of English Pea and Black Truffle Ravioli, Crispy Skin Market Fish or Braised Short Ribs.

“Wildest Restaurant & Bar is a chef-driven, award-winning dining destination on El Paseo. Led by Chef Trilby Tatro, Owner Charissa Farley-Hay, and Manager/Sommelier Farouk Chaabi, Wildest showcases some of the most unique cuisine in the Coachella Valley. Signature dishes include grass-fed, pasture-raised rack of venison, Texas quail, Santa Barbara uni pasta, caviar service, and their cult-favorite trumpet mushroom “calamari.””

“Wildest prioritizes exceptional sourcing—wild-caught fish, local and pasture-raised meats, pristine seasonal produce, and plant-based options crafted with equal creativity. The atmosphere blends striking design with nightly live entertainment, indoor/outdoor dining, and a lively but refined energy. Honored as Best New Restaurant, Best Farm-to-Table, a Wine Spectator Award winner, and nominated for Best Fine Dining, Wildest offers standout food, great drinks, and a truly unforgettable time in the heart of Palm Desert.”

Shelby Russell of Electric Avenue Events

“Culinary Host and Restaurateur / Chef Neal Fraser and Event Producer Shelby Russell are presenting the inaugural Hollywood on the Coast Food & Wine set for Saturday, June 13, 2026, at the iconic Fairmont Miramar Hotel & Bungalows in Santa Monica.” Shelby Russell joins us with all the event’s mouthwatering details.

“Conceived as a premier, one-night-only strolling culinary celebration at the intersection of entertainment, culinary artistry, and philanthropy, Hollywood on the Coast Food & Wine will host 750 distinguished guests from across the entertainment industry and Los Angeles’ thriving food and beverage community. This exclusive gathering unites an influential mix of producers, studio executives, celebrities, tastemakers, and industry leaders for an extraordinary evening along the California coast. Set against the breathtaking backdrop of one of Southern California’s most coveted seaside destinations, the event will unfold in a vibrant, high-energy atmosphere where creativity, culture, and world-class cuisine take center stage.”

Dustin Trani

“Beyond its star power and culinary prestige, Hollywood on the Coast Food & Wine is grounded in purpose, with 100% of proceeds from the evening benefiting two of the entertainment industry’s most respected charitable organizations: Variety – The Children’s Charity of Southern California, which provides critical support and resources to children with special needs and their families, and the Will Rogers Motion Picture Pioneers Foundation, celebrating 90 years of supporting the motion picture community offering financial assistance and vital services to industry professionals in times of hardship. With deep-rooted connections to major film studios, both organizations play a vital role in supporting the people behind the entertainment industry making this event especially meaningful to the Hollywood community.”

Restaurateur Chef Dustin Trani of Trani’s Dockside Station, J. Trani’s Ristorante and Majestic in San Pedro is one of the participating chefs and we’ll meet him. He’s a fourth-generation chef celebrated for his coastal Italian-inspired cuisine and deep culinary roots in San Pedro. Chef Trani has been featured on Food Network and recognized by the Los Angeles Times for his standout contributions to Southern California dining. He’s also a graduate of the Culinary Careers Program (C-CAP.)

Jason Martin of Coastline Pizzeria

Coastline Pizzeria in Mission Viejo is far more ambitious than your typical neighborhood pizza joint. It’s an effort of brothers Jason Martin and Gabe Wood. Their tagline is “East Coast Inspired and West Coast Crafted.”

Rising above the pack they use no seed oils. The pizza dough is made in-house daily from scratch and allowed to properly rest and ferment. Their house-made mozzarella sticks, wings and fries are cooked in beef tallow to add extra flavor.

Gabe Wood of Coastline Pizzeria

Coastline’s Bonfire Pizza won the best specialty pizza award earlier in the year at SoCal Pizza Week. It’s a 16-inch round pizza with pepperoni, creamy burrata, fresh basil and drizzled with house-prepared hot honey.

They also offer Detroit-style squares (10 X 14 inches.) The lunch sandwiches are served (Weekdays) on fresh, house-baked bread. (Think Pastrami Tsunami.)

Pizzaiolos Jason Martin and Gabe Wood take a break from their busy kitchen to join us in studio.

Chef Andrew Gruel of the Calico Fish House

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) continues his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

It’s Summer Grilling Season and Chef Andrew recaps his series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.”

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Wildest Restaurant + Bar, Hollywood on the Coast
Hour Two: Dustin Trani, Coastline Pizzeria, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Wildest Restaurant + Bar, Palm Desert, with Executive Chef Trilby Tatro. Participant in Greater Palm Springs Restaurant Week
Segment Four: Hollywood on the Coast Food & Wine Benefit with Organizer Shelby Russell
Segment Five: Chef Dustin Trani, Trani’s Dockside, Participant in Hollywood on the Coast Food & Wine Benefit
Segment Six and Seven: Coastline Pizza, Mission Viejo, with Proprietors Jason Martin & Gabe Wood
Segment Eight: “Ask the Chef” with Andrew Guuel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

May 30: Thrifty Ice Cream, Hello You’re Welcome, Greater Palm Springs Restaurant Week with Agua Caliente Resort Rancho Mirage

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Podcasts

Hour One: Thrifty Ice Cream, Hello, You’re Welcome
Hour Two: Hello, You’re Welcome, Greater Palm Spring Restaurant Week with Waters Café at Agua Caliente Resort Rancho Mirage, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Thrifty Ice Cream with Dani Rothenberg, CEO
Segments Four and Five: Hello, You’re Welcome, Pasadena with Gigi di Bernardo
Segment Six: Greater Palm Springs Restaurant Week Preview with Davis Meyer, Visit Greater Palm Springs
Segment Seven: Executive Chef Juan Morales, Agua Caliente Resort Rancho Mirage – Greater Palm Springs Restaurant Week Participant with Waters Café
Segment Eight: “Ask the Chef” with Andrew Guuel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

“Thrifty® ice cream was launched in 1940 at a small factory in West Hollywood. Angelenos soon flocked to the flagship Thrifty Drug Store in downtown Los Angeles to sample ice cream from the soda fountain. The high-quality, small-batch ice cream even snagged awards from the L.A. County Fair. By the 1970s, Thrifty ice cream had attained cult status along the West Coast, with significant celebrity shoutouts.” With the bankruptcy and liquidation of Rite-Aid stores Thrifty Ice Cream came under motivated new ownership about one-year ago. The new management group (with food product experience) has embarked on an expansion and revitalization of the iconic, 86-year old premium brand, while keeping the original recipes and signature flat-topped cylindrical scoop style intact. Thrifty Ice Cream’s CEO, Dani Rothenberg, joins us to give us the real scoop.

“Hello, You’re Welcome is a (female-owned) neighborhood specialty café and bakery located in the heart of the playhouse district of Pasadena, CA, where neighbors and visitors gather for specialty coffees, teas, and baked goods. There is always something for all eaters- including gluten-free and vegan options. Featuring their famous breakfast biscuit Sammie to fuel your morning and sammies on house-baked bread for lunch. They prioritize clean ingredients and partner with responsible growers, roasters, and tea farms that embrace the same ethos of sustainable-regenerative growing practices!” Second generation co-proprietress, Gigi di Bernardo, joins us with her whisk at the ready.

“Food lovers are invited to savor the very best of the region as Greater Palm Springs Restaurant Week returns from May 29 to June 7, 2026. Presented by Agua Caliente Casinos, this highly anticipated ten-day event celebrates the area’s culinary scene, welcoming both locals and visitors to explore outstanding dining experiences across the Coachella Valley.” Davis Meyer, Vice President of Government and Industry Relations for Visit Greater Palm Springs, joins us with all the enticing specifics.

“Enjoy a slice of paradise at Waters Café at Agua Caliente Resort Ranch Mirage, a participating restaurant in Greater Palm Springs Restaurant Week. This bright, comfortable eatery has a beautiful outdoor patio overlooking the pool at Agua Caliente Resort Casino Spa Rancho Mirage. Executive Chef Juan Morales has developed an exquisite menu for an unforgettable dining experience. It’s classic comfort food with a California twist.” For Greater Palm Springs Restaurant Week, Waters Café is featuring a $45, 3-course prix fixe Dinner menu. Entrée options are Pan-Seared Sea Scallops or Oven -Roasted Chicken Breast. Agua Caliente Resort Casino Rancho Mirage’s Executive Chef, Juan Morales, takes a break from his busy kitchens to join us.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What is bromated flour and why are New York bagel bakers and pizzaiolos concerned about pending legislation that might make it an illegal ingredient. Chef Andrew explains.

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

Dani Rothenberg of Thrifty Ice Cream

“Thrifty® ice cream was launched in 1940 at a small factory in West Hollywood. Angelenos soon flocked to the flagship Thrifty Drug Store in downtown Los Angeles to sample ice cream from the soda fountain. The high-quality, small-batch ice cream even snagged awards from the L.A. County Fair. By the 1970s, Thrifty ice cream had attained cult status along the West Coast, with significant celebrity shoutouts.”

“More than 86 years after its launch, Thrifty ice cream’s commitment to quality has never wavered. They still use the same recipe with fresh milk from local dairies. And when it comes to quality, no step is too much, like mixing in real fruit or freshly baked cookies. Even their Belgian chocolate is chipped from a locally mixed premium batch. To date, Thrifty ice cream ice cream has won over 1,600 gold medals in global dairy competitions.”

With the bankruptcy and liquidation of Rite-Aid stores Thrifty Ice Cream came under new ownership about one-year ago. The new management (with food product experience) has embarked on an ambitious expansion and revitalization of the iconic, 86-year old premium brand, while keeping the original recipes and signature, flat-topped cylindrical scoop style intact.

Thrifty Ice Cream’s CEO, Dani Rothenberg, joins us to give us the real scoop.

Gigi di Bernardo of Hello You're Welcome Bakery

“Hello, You’re Welcome is a (female-owned) neighborhood specialty café and bakery located in the heart of the playhouse district of Pasadena, CA, where neighbors and visitors gather for specialty coffees, teas, and baked goods. There is always something for all eaters- including gluten-free and vegan options. They feature their famous breakfast biscuit Sammie to fuel your morning and sammies on house-baked bread for lunch. They prioritize clean ingredients and partner with responsible growers, roasters, and tea farms that embrace the same ethos of sustainable-regenerative growing practices!” Second generation co-proprietress Gigi di Bernardo joins us with her whisk at the ready.

“Hello, You’re Welcome takes great pride in working exclusively with coffee and tea purveyors that source through a direct trade model. This commitment to quality and sustainability was inspired in part by the founding sisters – Deborah, JoJo, Chef Leah, and Chef’s daughter, Gigi Rose, who recently joined their female family business.”

“Hello, You’re Welcome believes that what you put in your cup matters. It matters for the farmers who grow the beans, the roasters who craft the perfect blend, and the community that enjoys the final product. They are passionate about what they do, and are committed to making a positive impact on both their customers and the environment.”

“At Hello, You’re Welcome, the journey started with a simple idea: to offer damn good coffee, unique baked goods, and clean food that everyone can enjoy. They emphasize “everyone” because it’s surprisingly difficult to find gluten-free and vegan baked goods that are delicious and made with wholesome ingredients that nourish your body and respect the planet.”

Davis Meyer of the Greater Palm Springs Convention and Visitors Bureau

“Food lovers are invited to savor the very best of the region as Greater Palm Springs Restaurant Week returns from May 29 to June 7, 2026. Presented by Agua Caliente Casinos, this highly anticipated ten-day event celebrates the area’s culinary scene, welcoming both locals and visitors to explore outstanding dining experiences across the Coachella Valley.”

“Greater Palm Springs Restaurant Week is an open invitation to explore the depth and creativity of our desert’s culinary scene,” said Todd Burke, Vice President of Communications at Visit Greater Palm Springs. “Each year, it brings our community and visitors together to discover new favorites, celebrate our chefs and the talented teams behind every dining experience, and savor the richness that defines dining in Greater Palm Springs.”

“During Restaurant Week, participating restaurants feature special prix fixe menus and exclusive offerings, inviting guests to explore a wide range of culinary options.”

“Diners can enjoy specially curated prix fixe lunch menus priced at $15, $25, or $35, and dinner menus at $29, $39, $49, or $59. Select restaurants will also offer distinctive Restaurant Week specials.”

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

Juan Morales of Agua Caliente Casinos

“Enjoy a slice of paradise at Waters Café at Agua Caliente Resort Rancho Mirage, a participating restaurant in Greater Palm Springs Restaurant Week. This bright, comfortable eatery has a beautiful outdoor patio overlooking the pool at Agua Caliente Resort Casino Spa Rancho Mirage. Executive Chef Juan Morales has developed an exquisite menu for an unforgettable dining experience. It’s classic comfort food with a California twist.”

“It’s inspired creations for breakfast, lunch and dinner. Explore bold flavors, vegetarian delights, gluten-free options and sustainable dishes crafted with care.”

For Greater Palm Springs Restaurant Week Waters Café is featuring a $45, 3-course prix fixe Dinner menu. Entrée options are Pan-Seared Sea Scallops or Oven Roasted Chicken Breast.

Agua Caliente Resort Casino Rancho Mirage’s Executive Chef, Juan Morales, takes a break from his busy kitchens to join us.

Chef Andrew Gruel savoring a New Jersey style Pizza

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) continues his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

What is bromated flour and why are New York bagel bakers and pizzaiolos concerned about pending legislation that might make it an illegal ingredient. Chef Andrew explains.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Thrifty Ice Cream, Hello, You’re Welcome
Hour Two: Hello, You’re Welcome, Greater Palm Spring Restaurant Week with Waters Café at Agua Caliente Resort Rancho Mirage, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Thrifty Ice Cream with Dani Rothenberg, CEO
Segments Four and Five: Hello, You’re Welcome, Pasadena with Gigi di Bernardo
Segment Six: Greater Palm Springs Restaurant Week Preview with Davis Meyer, Visit Greater Palm Springs
Segment Seven: Executive Chef Juan Morales, Agua Caliente Resort Rancho Mirage – Greater Palm Springs Restaurant Week Participant with Waters Café
Segment Eight: “Ask the Chef” with Andrew Guuel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

May 23: TSP Baking Company, Melissa’s World Variety Produce, Boomtown Brewery, Fuil Wines

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Podcasts

Hour One: tsp Baking Company, Boomtown Brewery
Hour Two: Melissa’s Summer Seasonal Entertaining, Fuil Wines

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: tsp Baking Company, North Las Vegas with Proprietress & Baker Kari Garcia
Segment Four: FIFA World Cup Viewing Experience at Boomtown Brewery, Downtown Los Angeles
Segments Five and Six: Summer Seasonal Entertaining with Robert Schueller, Melissa’s Produce Guru
Segments Seven and Eight: Fuil Wines, Camarillo with Winemaker Matt Espiro Jaeger

Happy Memorial Day Weekend.

Tsp Baking Company (a proudly female-owned enterprise) in North Las Vegas is the realized dream of home baker turned pro, Kari Garcia. Their diverse menu of creative mini cupcakes, cookies, cakes and custom cakes changes monthly. They do ship cookies by the dozen in the United States. Tsp is known for the “Dirty Cookie.” Baker Kari Garcia puts down her whisk to join us.

“Futbol fever is taking over Downtown Los Angeles as Boomtown Brewery announces it will become Los Angeles’ premier destination to watch the FIFA World Cup™ 2026, transforming its iconic DTLA Arts District brewery and Tap Room into a high-energy soccer celebration throughout the tournament. Boomtown Brewery will host Group Stage Watch Parties for Team USA, Mexico, and Brazil matches and Boomtown Brewery will also serve as home to Barra 76 LA, the passionate official supporter group for the U.S. Men’s National Team. Fans can expect an electrifying atmosphere filled with Jerseys, Drums, Chants, Flags, live energy, and nonstop celebration as Barra 76 LA brings the spirit and passion of international futbol directly to the heart of Downtown Los Angeles.” Boomtown’s Operations Manager, Ben Turkel, joins us with all the specifics.

Our resident producer, guru, Robert Schueller (also known as the Prince of Produce) of Melissa’s, joins us for a salivating preview of produce highlights for the upcoming Summer Season. It’s where fresh ingredients, vibrant flavors and effortless entertaining come together. For Memorial Day Weekend think Smoked Sausage and Sweet Pepper Stuffed Tomatoes, BBQ Pulled Mushroom Sliders and Smoked Baby Baker Potato Salad. Thoughts for Father’s Day include Baja California-Style Lobster Street Tacos, Bleu Cheese Hatch Chile Sliders and Grape and Hatch Pepper Marinated Tri-Tip.

Fuil Wines is a small production, boutique winery, specializing in the wines of the Santa Ynez Valley in Santa Barbara County. “All their wines are sourced from sustainably managed, certified organic, or biodynamically farmed vineyards. The goal is to join the beautiful aromas and flavors the California Coast has to offer with the structure and complexity of Old World winemaking. Fuil is a Gaelic word meaning blood, kin, land, passion, and temperament. When it was time to go looking for a name for the winery, reaching into proprietor & winemaker Matt’s Irish background seemed like the perfect move. Matt and Carolina, the husband and wife winemaking team at Fuil Wines, are happily living a life imbued with wine.” Matt Espiro Jaeger joins us to uncork all this is Fuil Wines.

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

Kari Garcia of TSP Baking Company

tsp. Baking Company (a proudly female-owned enterprise) in North Las Vegas is the realized dream of home baker turned pro, Kari Garcia, Their diverse menu of mini cupcakes, cookies, cakes and custom cakes changes monthly. They do ship cookies by the dozen in the United States. They are known for the “Dirty Cookie.” Their slogan is: “Happiness is Served Here!”

Tsp Baking Company was the dessert hit of the Vegas Unstripped food festival on the spacious pool deck at The Palms on April 26th. Their featured item (among a smorgasbord of properly decadent treats) was their Double Feature cookie, a special for May. It’s a buttered popcorn cookie with Peanut M&M’s.

Baker Kari Garcia puts down her whisk to join us.

Ben Turkel of Boomtown Brewery

“Futbol fever is taking over Downtown Los Angeles as Boomtown Brewery will become Los Angeles’ premier destination to watch the FIFA World Cup™ 2026, transforming its iconic DTLA Arts District brewery and Tap Room into a high-energy soccer celebration throughout the tournament.”

“Boomtown Brewery is hosting Group Stage Watch Parties for Team USA, Mexico, and Brazil matches and Boomtown Brewery will also serve as home to Barra 76 LA, the passionate official supporter group for the U.S. Men’s National Team. Fans can expect an electrifying atmosphere filled with Jerseys, Drums, Chants, Flags, live energy, and nonstop celebration as Barra 76 LA brings the spirit and passion of international futbol directly to the heart of Downtown Los Angeles.”

“Throughout the Group Stage Matches, Boomtown Brewery will host dedicated watch parties for Team USA, Mexico, and Brazil, welcoming soccer fans from across Southern California to gather in community and celebration. Doors will open a minimum of two hours before kickoff for every featured match, allowing guests to enjoy pre-game festivities including DJs, Country-themed Culinary Pop-ups from top Los Angeles food partners, Craft Beer Specials, and full match audio across Indoor and Outdoor Viewing Screens.”

Boomtown’s Operations Manager, Ben Turkel, joins us with all the specifics. Goal!

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

Our resident producer, guru, Robert Schueller (also known as the Prince of Produce) of Melissa’s, joins us for a salivating preview of produce highlights for the upcoming Summer Season. It’s where fresh ingredients, vibrant flavors and effortless entertaining come together.

For Memorial Day Weekend think Smoked Sausage and Sweet Pepper Stuffed Tomatoes, BBQ Pulled Mushroom Sliders and Smoked Baby Baker Potato Salad.

Thoughts for Father’s Day include Baja California-Style Lobster Street Tacos, Bleu Cheese Hatch Chile Sliders and Grape and Hatch Pepper Marinated Tri-Tip.

Matt Espiro Jaeger of Fuil Wines

“Fuil Wines is a small production, boutique winery, specializing in the wines of the Santa Ynez Valley in Santa Barbara County. All their wines are sourced from sustainably managed, certified organic, or biodynamically farmed vineyards. The goal is to join the beautiful aromas and flavors the California Coast has to offer with the structure and complexity of Old World winemaking.”

“Fuil is a Gaelic word meaning blood, kin, land, passion, and temperament. When it was time to go looking for a name for the winery, reaching into proprietor & winemaker Matt’s Irish background seemed like the perfect move.”

Matt and Carolina, the husband and wife winemaking team at Fuil Wines, are happily living a life imbued with wine.

Winemaker Matt Espiro Jaeger joins us to uncork all this is Fuil Wines.

Podcasts

Hour One: tsp Baking Company, Boomtown Brewery
Hour Two: Melissa’s Summer Seasonal Entertaining, Fuil Wines

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: tsp Baking Company, North Las Vegas with Proprietress & Baker Kari Garcia
Segment Four: FIFA World Cup Viewing Experience at Boomtown Brewery, Downtown Los Angeles
Segments Five and Six: Summer Seasonal Entertaining with Robert Schueller, Melissa’s Produce Guru
Segments Seven and Eight: Fuil Wines, Camarillo with Winemaker Matt Espiro Jaeger