Show 693, August 22, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on August 24, 2026 by Adam Bell

“Celebrating its 10th anniversary is Tastemakers of Orange County on Thursday, September 3 from 6 to 9:00 p.m. at the Julianne & George Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. This annual event, produced by and benefiting the Orange County Asian and Pacific Islander Community Alliance (OCAPICA), celebrates Asian and Pacific Islander-inspired cuisine created by more than two dozen distinguished Orange County chefs. Proceeds from the event support OCAPICA’s numerous programs and services in mental health and health, youth development, housing assistance, policy education and protecting immigrant communities. Guests will be provided the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired tapas dishes in an all-you-can-eat setting. While guests savor their gourmet dishes, they will also enjoy live entertainment, groovy tunes from a local DJ, and participate in an opportunity drawing to win unique items and experiences.” The restaurant and chef wrangler for Tastemakers, Tarit Tanjasiri of Crema Café & Crema Artisan Bakers, joins us to preview the event followed by participating restaurateur Ed Lee of Toast Kitchen & Bakery.

You may not know the name of restaurateur Adam Weisblatt of Last Word Hospitality but if you live in the Los Angeles area you’ve heard of (or patronized) the popular restaurants he’s part of including Found Oyster, Barra Santos and Hermon’s. What’s it like to open a restaurant? Adam shares all of this in his new book, For the Love of Restaurants – An Insider’s Guide from Daydreams to Opening Night. Adam puts down his reservations tablet to join us.

“At Darkroom in Santa Ana, our goal is not just to give diners a wonderful experience — it is to change their understanding of Californian food and local farm communities.” Owner / Chefs Zach Scherer and Drew Adams. “We are using the unique and world class produce of Southern California. We are leveraging the techniques from cuisines around the world. We are changing the menu weekly so that guests will always have something new to enjoy.” “A 5-course experience in a separate, private room at Darkroom is Chrysalis tasting room celebrating California with big flavors and fun techniques.” The meal is prepared a la minute, with running commentary, by the chefs in front of the guests. Two styles of wine pairings are available as options in addition to a curated zero alcohol pairing. Chefs Zach Scherer and Drew Adams take a respite from their busy kitchen to join us in-studio.

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. Recent unfortunate food contamination scares with Cyclospora and Salmonella in raw produce have us thinking. Chef Andrew weighs in with his thoughts. Also, an update on supporting California avocados and the family farmers who grow them.

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

Show 693, August 22, 2026: Tastemakers or Orange County preview with Restaurateur & Baker Tarit Tanjasiri of Crema Café & Crema Artisan Bakery

Posted on August 24, 2026 by Adam Bell

Tarit Tanjasiri of Crema Artisan Bakers at KLAA Studios

“Guests will be provided the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired tapas dishes in an all-you-can-eat setting. While guests savor their gourmet dishes, they will also enjoy live entertainment, groovy tunes from a local DJ, and participate in an opportunity drawing to win unique items and experiences.

“I really can’t take much credit for how we all came together. I believe it speaks to the strength and generosity of our Orange County chefs and bakers, who understand the importance of supporting an organization like OCAPICA,” commented Tarit Tanjasiri, Owner of Crema Café and Co-Founding TMOC Chef. “These culinary visionaries are committed to being there for us year after year because OCAPICA’s mission and vision truly resonate with them. In fact, we’re fortunate that new chefs continue to ask if they can join the event each year, which is a testament to the impact OCAPICA has made.”

The 10th annual Tastemakers of Orange County will be held on Thursday, September 3, 2026 at Segerstrom Center for the Arts, Julianne & George Argyros Plaza (600 Town Center Drive in Costa Mesa). Tickets are available to the public for $295 for VIP, which allows early entry at 6 p.m. to 9 p.m. (one hour earlier than General Admission); and $225 for General Admission from 7 p.m. to 9 p.m.

Restaurateur & Baker Tarit Tanjasiri (also the benefit’s chef & restaurant wrangler) joins us.

Show 693, August 22, 2026: Tastemakers or Orange County preview with Restaurateur Ed Lee of Toast Kitchen & Bakery

Posted on August 24, 2026 by Adam Bell

Ed Lee of Wahoo's Fish Taco and Toast Bakery

Restaurateur Ed Lee of Toast Kitchen & Bakery in Tustin is one of the long-time participating restaurants in Tastemakers. We’ll meet him.

Show 693, August 22, 2026: Restaurateur Adam Weisblatt of Last Word Hospitality with For the Love of Restaurants

Posted on August 24, 2026 by Adam Bell

“Adam’s book is a playful, soup-to-nuts guide to creating a restaurant, and a love letter to those who make the struggle palatable, the resilience possible, and the journey more fun—restaurant people.”

“There is no one secret ingredient to opening a successful restaurant—in this business everything matters.”

“It’s one thing to work in an established restaurant and a whole other beautiful challenge to turn an empty room with exposed plumbing and unpainted drywall into a stage for the complicated performance of prepping, cooking, and serving that transforms four simple walls into a living, breathing, welcoming place.”

“For the dreamers and admirers of the restaurant world who long to open their own place or simply crave a peek behind the line, For the Love of Restaurants is a multi-course romp through the processes of leasing, funding, designing, building, menu development, hiring, and opening a restaurant’s doors to the first guests.”

“Adam Weisblatt, cofounder of Last Word Hospitality and partner in its growing list of celebrated restaurants, traces the full journey from concept to opening of the company’s first spot, Found Oyster. Along the way, he shares everything he knows about imagining what future guests will love and what will make them want to return again and again.”

“For the Love of Restaurants is a curriculum-in-your-pocket for making your dream a reality and an invitation to more deeply appreciate the places you love—and the people who make them possible—each time you hear your table is ready.”

Show 693, August 22, 2026: Darkroom & Chrysalis, Santa Ana, with Chefs Zach Scherer and Drew Adams

Posted on August 24, 2026 by Adam Bell

“We are using the unique and world class produce of Southern California.”

“We are leveraging the techniques from cuisines around the world.”

“We are changing the menu weekly so that guests will always have something new to enjoy.”

A 5-course experience in a separate, private room at Darkroom is Chrysalis tasting room celebrating California with big flavors and fun techniques. The meal is prepared a la minute by the chefs in front of the guests. Two styles of wine pairings are available as options in addition to a curated zero alcohol pairing.

Chefs Zach and Drew are going to be part of the future, ambitious, Katella Commons Market Hall opening at OC Vibe later next year. It’s a pizza concept and an international fried chicken sandwich shop.

Opening in the 4th quarter will be their latest effort, Three Eyed Tiger (bar & kitchen) in The LAB Anti-Mall in Costa Mesa.

Chefs Zach Scherer and Drew Adams take a respite from their busy kitchen to join us in-studio.

Show 693, August 22, 2026: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

Posted on August 24, 2026 by Adam Bell

Chef Andrew Gruel of the Calico Fish House

Recent, unfortunate, food contamination scares with Cyclospora and Salmonella in raw produce have us thinking. Chef Andrew weighs in with what we should know. Also, an update on supporting California avocado farmers. Inferior product from foreign growers are now flooding the market during the peak California avocado season.

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

Show 692, August 15, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on August 17, 2026 by Adam Bell

Sunshine Buns of Orem, Utah gained major attention earlier in the year at the Natural Products Expo West trade show in Anaheim, California, showcasing their all-natural, ready-to-eat and frozen cinnamon rolls based on a 45-year-old family recipe. The premium buns in consumer packaging are designed for retailing in supermarkets. Starting next week Sunshine Buns will be available in the freezer section of Costco in Southern California. The flagship retail bakery is located in Orem, Utah. The signature Cinnamon Rolls are crafted from a 45-year-old family recipe. The buns are warm and ready-to-eat in just 45 seconds in the microwave! Other varieties are Cookies & Cream, and Strawberries & Cream. Putting their dough cutter down to join us are Co-founders, Chrisi Hammer & Kass Martin.

“Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest. At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients. A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available. Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us.

“New to the Walt Disney Concert Hall in DTLA is La Nena Cantina, created by veteran restaurateur Vicente Del Rio, which brings coastal-inspired cuisine and handcrafted cocktails all made from scratch to guests dining before shows and to the broader community. Diners will find many of the beloved dishes from the restaurant’s Malibu and Hollywood locations, including Mole Negro, Tiradito de Hamachi, La Nena Molcajete and Tacos Malibu, as well as signature elements such as the tableside guacamole and handmade tortillas. The restaurant showcases exclusive offerings created just for The Music Center, from specialty premium seasonal cocktails to specially curated pre-show menu options. La Nena Cantina is open for both lunch and dinner.” Restaurateur Vicente Del Rio joins 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) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Have you passed through the airport recently and bought food or beverages? Did you notice the sky- high prices for what is typically pretty average, uninspired fare? Chef Andrew has, and shares his well-informed thoughts.

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

Show 692, August 15, 2026: Sunshine Buns, Orem, Utah with Founders Chrisi Hammer & Kass Martin

Posted on August 17, 2026 by Adam Bell

The signature Cinnamon Rolls are crafted from a 45-year-old family recipe. The buns are warm and ready-to-eat in just 45 seconds in the microwave! Other varieties are Cookies & Cream, and Strawberries & Cream. Sunshine Buns are also coming soon locally to the freezer aisles of Gelson’s and Bristol Farms.

Putting their dough cutters down to join us is Co-founders Chrisi Hammer & Kass Martin.

Show 692, August 15, 2026: Delacroix, New Orleans, with Chef Wiley Lewis

Posted on August 17, 2026 by Adam Bell

“At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients.” A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available.

“Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us.

“Chef Wiley Wilkinson Lewis is a Louisiana native whose culinary roots run deep through both North Louisiana and the bayous of the south. Raised in Shreveport, her passion for food began at an early age, inspired by her grandfather, Chef Carl Wiley Jones, whose family gatherings, homemade desserts and love of hospitality left a lasting impression. Surrounded by Louisiana’s rich outdoor traditions, Chef Wiley developed a lifelong connection to the ingredients, stories and culture that continue to shape her cooking today.”

“Following time spent working as a fishmonger, sales representative and social media manager with Inland Foods, Chef Wiley returned to the kitchen with a renewed sense of purpose and a deeper appreciation for Louisiana’s culinary traditions. Now the Chef de Cuisine at Delacroix, she brings her heart, heritage and soulful approach to cooking, celebrating the flavors and stories of South Louisiana through every dish she creates.”

Show 692, August 15, 2026: La Nena Cantina, Walt Disney Concert Hall, with Restaurateur Vicente Del Rio

Posted on August 17, 2026 by Adam Bell

“New to the Walt Disney Concert Hall in DTLA is La Nena Cantina, created by restaurateur Vicente Del Rio, which brings coastal-inspired cuisine and handcrafted cocktails all made from scratch to guests dining before shows and to the broader community. Diners will find many of the beloved dishes from the restaurant’s Malibu and Hollywood locations, including Mole Negro, Tiradito de Hamachi, La Nena Molcajete and Tacos Malibu, as well as signature elements such as the tableside guacamole and handmade tortillas.”

“The restaurant showcases exclusive offerings created just for The Music Center, from specialty premium seasonal cocktails to specially curated pre-show menu options. La Nena Cantina is open for both lunch and dinner.”

Hours of operation are Monday through Thursday, 11:00 A.M. – 10:00 P.M.; Friday and Saturday, 11:00 A.M. – 11:00 P.M.; and Sunday, 11:00 A.M. – 9:00 P.M. La Nena Cantina adjusts hours of operation to accommodate any pre-show or special event service windows.

“We are incredibly excited to bring La Nena Cantina to The Music Center and be part of such an iconic cultural destination in Los Angeles,” said Vicente Del Rio of La Nena Cantina. “This expansion allows us to share the vibrant flavors and coastal spirit that define our food with a new audience, while also creating something unique for the community.”

“La Nena Cantina (Hospitality 70 Group), is a contemporary Mexican restaurant concept inspired by the vibrant coastal flavors of Mexico and the relaxed sophistication of California living. Founded in 2025 by Vicente Del Rio and wife Andrea Nales—the team behind the acclaimed Frida Mexican Cuisine (Frimex Hospitality Group) — La Nena represents the evolution of more than 25 years of Los Angeles hospitality experience, offering a fresh interpretation of Mexican cuisine that honors tradition while embracing creativity and modern dining culture.”

Restaurateur Vicente Del Rio joins us.