Show 661, January 10, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on January 12, 2026 by Adam Bell

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.” Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured dish is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. Owners Aaron Crossland and Lauren Crossland-Marr join us to uncork all that is Merenda Wine Bar.

“Bravo’s Top Chef” star Amar  Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. Vaca brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana’s nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.

It’s Dry January and a good opportunity to revisit Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente. Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th.

Russ Bendel is our guest to talk Mocktails and his special Olea menu for Newport Beach Restaurant Week.

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. This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who really cooks for a living.

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

January 10: Merenda, Vaca, Russ Bendel on Mocktails

Posted on January 8, 2026 by Adam Bell

Podcasts

Hour One: Merenda, Vaca DTLA
Hour Two: Vaca DTLA, RJB Restaurant Group, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Merenda in Oceanside with Proprietors Aaron Crossland and Lauren Crossland-Marr. Participating in Swell Plates
Segments Four and Five: Chef Amar Santana and Ahmed Labbate. VACA DTLA is open
Segments Six and Seven: Dry January with Restaurateur Russ Bendel
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.” Merenda is one of the participating restaurants in the upcoming 2^nd Annual Swell Plates series in Oceanside running from January 14^th to February 11^th. Merenda’s dish is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. Owners Aaron Crossland and Lauren Crossland-Marr join us to uncork all that is Merenda Wine Bar.

““Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana’s nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.

Russ Bendel is our guest to talk Mocktails and his special Olea menu for Newport Beach Restaurant Week.

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. This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who cooks for a living.

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

Aaron Crossland and Lauren Crossland-Marr of Merenda

Merenda is one of the participating restaurants in the upcoming 2^nd Annual Swell Plates series in Oceanside running from January 14^th to February 11^th. Merenda’s item is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. “Inspired by everyday rituals highlighted in Oceanside Museum of Art’s Future Rituals, the pairing celebrates simple ingredients and Oceanside’s creative community traditions.”

Owners Aaron Crossland and Lauren Crossland-Marr join us uncorking all that is Merenda Wine Bar.

“VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana’s nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.”

“Located below the lobby level of The Beaudry, VACA is open from Tuesday – Saturday. Lunch service begins on January 13^th from 11:00 a.m. to 2:00 p.m. Valet is available via The Beaudry. Additional parking is available in the garage for the Fig @ 7th Shopping Plaza on levels 1, 2 and 3. The access tunnel for Vaca is on level 7 toward the EY Plaza.”

Proprietors Chef Amar Santana and Ahmed Labbate join us.

Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15^th to January 25^th. “Olea features exceptionally fresh and seasonal ingredients of the highest quality prepared daily from scratch. Menu selections include noteworthy meats, flavorful seafood, handpicked local produce and diverse beverage selections of craft beers, signature craft cocktails and a variety of worldwide wine selections.”

Russ Bendel is our guest to talk Mocktails and his Olea menu for Newport Beach Restaurant Week.

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) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

“This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. “Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”

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: Merenda, Vaca DTLA
Hour Two: Vaca DTLA, RJB Restaurant Group, Andrew Gruel

Show 603, November 16, 2024: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris

Posted on November 18, 2024 by Adam Bell

Georgia’s Restaurant (“Soul Delicious”) welcomed the launch of its fourth Southern California location on Friday, October 18 at its new home at the Irvine Spectrum Center in Irvine. “As we celebrate the opening of our Irvine Spectrum Center location, we simultaneously applaud 10 successful years since the opening of our first location, which is at the Packing House,” says Nika Shoemaker-Machado, who owns the restaurant with her mother, Gretchen Shoemaker, and husband, Marlon Machado. “It’s quite an incredible feeling to see our family’s recipes become loved by so many throughout Southern California. We definitely filled a void in the Orange County market as we began to define local perception of Southern Soul Food.” Nika Shoemaker-Machado takes a break from baking the signature cornbread to join us.

For the curious traveler consider a very special fully escorted VIP journey to Morocco from October 29th to November 11th, 2025 with a local expert. “Step into the magical world of Morocco with Broadway By Amar Santana with Village Travel Laguna Beach’s local host Ahmed Labbate (CEO & Partner of The Vaca Group) who is a native from this enchanting land, where every moment is a shimmering gem waiting to be discovered. The Host’s passion is crafting a bespoke Morocco private adventure, meticulously tailored by their local expert and personally approved by Ahmed Labbate who has recently personally previewed every stop on the tour!” Restaurateur Ahmed Labbate is our guest with a preview of this incredible Morocco adventure.

“Sidereus Vineyard & Winery in Cornelius, Tualatin Valley, Oregon, which opened in 2021, is a boutique winery in the Laurelwood District AVA. The established estate-grown vineyards produce Pinot Noir, Pinot Gris, Chardonnay and Riesling. Winemaker Jason Bull, who has earned acclaim as a winemaker from several wineries in the Willamette Valley, makes complex wines that truly reflect the region’s terroir.
Winemaker, Jason Bull, is fond of saying, “Great wine comes from great fruit,” promising red wines with depth and balance and whites that show their true varietal character.” Winemaker Jason Bull joins us to pull the cork on all that is Sidereus Vineyard & Winery.

El Segundo Brewing Co’s The Slice and Pint (Rob Croxall and Tom Kelley) has been a neighborhood favorite since it launched around the corner from the El Segundo Brewing Co. in 2019. It’s the home of serious pizza by the slice or pie from current Executive Chef Andrew Fujii and a wide assortment of ESBC’s award-winning craft beers on tap. It was only a matter of time before they expanded with a 2nd area location. Newly opened in Redondo Beach on Pacific Coast Highway is the Slice & Pint in the former Pizza Coast Hiway location previously operated by Hopsaint Brewing. The new location has an expanded take-out area (it even has it’s own entrance) and plenty of on-site parking. Also an outside patio facing PCH that is pet friendly. Co-Proprietor Tom Kelley joins us to tap the keg on the new location for The Slice & Pint.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Thanksgiving is fast approaching. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s tip is preparing a luscious and rich turkey gravy that’s surely a guaranteed hit.

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

Show 603, November 16, 2024: Morocco Travel Adventure with Ahmed Labatte of The Vaca Group

Posted on November 18, 2024 by Adam Bell

For the curious traveler consider a very special fully escorted VIP journey to Morocco from October 29^th to November 11^th, 2025 with a local expert.

“Step into the magical world of Morocco with Broadway By Amar Santana with Village Travel Laguna Beach’s local host Ahmed Labbate (CEO & Partner of The Vaca Group) who is a native from this enchanting land, where every moment is a shimmering gem waiting to be discovered. The Host’s passion is crafting a bespoke Morocco private adventure, meticulously tailored by their local expert and personally approved by Ahmed Labbate who has recently visited every stop on the tour!”

“As guests embark on this journey, picture yourself wandering through the labyrinthine streets of ancient cities, the vibrant markets of Marrakech, and the serene coastal towns that line the Atlantic. Feel the cool breeze atop the Atlas Mountains, and imagine gazing up at the infinite starry expanse of the Sahara Desert.”

On December 10th at Broadway by Amar Santana from 11:00 a.m. to 2:00 p.m. Ahmed will be presenting a comprehensive overview of the 2025 Morocco adventure. A Q & A is part of the gathering.

Restaurateur and Morocco native Ahmed Labbate is our guest with an engaging preview of this incredible Morocco adventure.

Planning on Thanksgiving at Home? Vaca, adjacent to South Coast Plaza, has you covered with Chef Amar Santana’s Thanksgiving Feast To Go. Available for pick-up at either Vaca or Broadway by Amar Santana in Laguna Beach.

“Let Top Chef Amar Santana prepare your Thanksgiving dinner for home with robust flavors and generous portions. Begin with butternut squash & banana soup with pistachio crème fraiche. (64 oz), then on to the main event showcasing Mary’s whole roasted, all-natural turkey (14-16 lb.) with all the trimmings: Turkey giblet gravy, orange-scented cranberry sauce, Santana’s famous Italian sausage-cornbread stuffing, mashed potatoes, bourbon-maple glazed yams topped with candied chestnuts, and green bean & mushroom casserole (sides all 32 oz). Choose from three holiday desserts: pecan pie, pumpkin pie or cheesecake, all freshly-baked. Instructions for warming the dinner will be included.”

“The sumptuous Thanksgiving spread serves 6 to 8 guests. The price is $540 plus tax. Needs to be preordered by November 20^th for pick up on November 27^th from 2 to 4:00 p.m.”

November 16: Georgia’s Restaurant, Ahmed Labbate, Sidereus Vineyard & Winery, El Segundo Brewing Co’s The Slice and Pint

Posted on November 14, 2024 by Adam Bell

Podcasts

Hour One: Georgia’s Restaurant & Ahmed Labatte
Hour Two: Ahmed Labatte, Sidereus Vineyard & Winery, El Segundo Brewing Co’s The Slice and Pint, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Georgia’s Restaurant with Nika Shoemaker-Machado
Segments Four and Five: Morocco Travel Adventure with Ahmed Labatte of The Vaca Group
Segment Six: Sidereus Vineyard & Winery, Cornelius, Tualatin Valley, Oregon with Winemaker Jason Bull
Segment Seven: El Segundo Brewing Company’s The Slice & Pint, El Segundo and Redondo Beach
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

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

For the curious traveler consider a very special fully escorted VIP journey to Morocco from October 29^th to November 11^th, 2025 with a local expert. “Step into the magical world of Morocco with Broadway By Amar Santana with Village Travel Laguna Beach’s local host Ahmed Labbate (CEO & Partner of The Vaca Group) who is a native from this enchanting land, where every moment is a shimmering gem waiting to be discovered. The Host’s passion is crafting a bespoke Morocco private adventure, meticulously tailored by their local expert and personally approved by Ahmed Labbate who has recently personally visited every stop on the tour!” Restaurateur Ahmed Labbate is our guest with a preview of this incredible Morocco adventure.

“Sidereus Vineyard & Winery in Cornelius, Tualatin Valley Oregon, which opened in 2021, is a boutique winery in the Laurelwood District AVA. The established estate-grown vineyards produce Pinot Noir, Pinot Gris, Chardonnay and Riesling. Winemaker Jason Bull, who has earned acclaim as a winemaker from several wineries in the Willamette Valley, makes complex wines that truly reflect the region’s terroir.

Winemaker, Jason Bull, is fond of saying, “Great wine comes from great fruit,” promising red wines with depth and balance and whites that show their true varietal character.” Winemaker Jason Bull joins us to pull the cork on all that is Sidereus Vineyard & Winery.

El Segundo Brewing Co’s The Slice and Pint (Rob Croxall and Tom Kelley) has been a neighborhood favorite since it launched around the corner from the El Segundo Brewing Co. in 2019. It’s the home of serious pizza by the slice or pie from Executive Chef Andrew Fujii and a wide assortment of ESBC’s award-winning craft beers on tap.

It was only a matter of time before they expanded with a 2^nd area location. Newly opened in Redondo Beach on Pacific Coast Highway is the Slice & Pint in the former Pizza Coast Hiway location previously operated by Hopsaint Brewing. The new location has an expanded take-out area (it even has it’s own entrance) and plenty of on-site parking. Also an outside patio facing PCH that is pet friendly. Co-Proprietor Tom Kelley joins us to tap the keg on the new location for The Slice & Pint.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Thanksgiving is fast approaching. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s tip is a luscious and rich turkey gravy along with creative ideas for winning stuffing.

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

Nika Shoemaker-Machado of Georgias Restaurants

Georgia’s Restaurant (“Soul Delicious”) celebrated the launch of its fourth Southern California location on Friday, October 18 at its new home at the Irvine Spectrum Center in Irvine.

“As we celebrate the opening of our Irvine Spectrum Center location, we simultaneously applaud 10 successful years since the opening of our first location, which is at the Anaheim Packing House,” says Nika Shoemaker-Machado, who owns the restaurant with her mother, Gretchen Shoemaker, and husband, Marlon Machado. “It’s quite an incredible feeling to see our family’s recipes become loved by so many throughout Southern California. We definitely filled a void in the Orange County market as we began to define local perception of Southern Soul Food.”

“Georgia’s diverse menu delivers the experience of a home-cooked meal with recipes originating from generations past, adapted and updated for today’s diner. A great place to begin is with Nana Gretchen’s Fried Green Tomatoes, crispy coated fresh green tomatoes with a lemon aioli, and finger-lickin Pulled Pork Sliders, slow-roasted pork and house-made BBQ sauce served on a brioche bun. For something a little more substantial, Southern Soul Food lovers must experience Georgia’s signature herb-seasoned, cornmeal-crusted, buttermilk Fried Chicken.”

“Plates also include Georgia’s half rack of slow-roasted St. Louis BBQ Ribs; grilled-to-order 1855 premium Black Angus Tri-Tip; and farm-raised Fried Catfish, which is noted for its Creole-seasoned cornmeal crust. Each plate offering is accompanied by choice of delectable Soulful Sides featuring Southern favorites, including Red Beans & Rice, Collard Greens, Black-Eyed Peas, Baked Beans, Coleslaw, Potato Salad, Mac & Cheese, Mashed Potatoes, Garlic Rice, Corn on the Cob, French Fries, and Nana Gretchen’s famous Cornbread, served with house-made honey butter.”

“Among Georgia’s specialty dishes are Gretchen’s Jambalaya, cooked to order with shrimp, andouille sausage and chicken, and served over pasta or rice; and Louisiana Tilapia & Shrimp, Creole-seasoned and grilled with a tomato Creole sauce, and served over rice. A sweet and savory favorite is Chicken & Waffle, with signature Fried Chicken atop a Belgian Waffle, served with maple syrup and creamy honey butter.”

Nika Shoemaker-Machado takes a break from baking the signature cornbread to join us.

For the curious traveler consider a very special fully escorted VIP journey to Morocco from October 29^th to November 11^th, 2025 with a local expert.

Ahmed Labbate is our guest with a preview of this incredible Morocco adventure.

Planning on Thanksgiving at Home? Vaca, adjacent to South Coast Plaza, has you covered with Chef Amar Santana’s Thanksgiving Feast To Go.

“The sumptuous Thanksgiving spread serves 6 to 8 guests. The price is $540 plus tax. Needs to be preordered by November 20^th for pick up on November 27^th from 2 to 4:00 p.m.”

Jason Bull of Sidereus Vineyard and Winery

“Winemaker Jason Bull, who has earned acclaim as a winemaker from several wineries in the Willamette Valley, makes complex wines that truly reflect the region’s terroir.”

“Winemaker, Jason Bull, is fond of saying, “Great wine comes from great fruit,” promising red wines with depth and balance and whites that show their true varietal character.”

“Using just minimal intervention, the goal at Sidereus is to produce wines that provide a true representation of the vineyard they come from. They strive to produce elegant and assertive wines, both rich in flavor and substance, that serve as an expression of the land, the soil, and the season during which the grapes are grown and harvested.”

The welcoming Zach Mance is the on-site Hospitality Manager. He is a WSET Level 3 Sommelier who has spent time in The Finger Lakes.

Winemaker Jason Bull joins us to gently pull the cork on all that is Sidereus Vineyard & Winery.

Thomas Kelley of El Segundo Brewing and ESBC Slice and Pint

“When you’re a pizza place that’s owned by El Segundo Brewing Company, you know that an equal amount of emphasis will be put on pizza and beer!”

“The Slice & Pint is locally focused, community oriented and environmentally responsible. They enthusiastically partner with vendors who share the same values. They support local, independent farmers for their produce whenever possible. If they can make it in house, they are going to…simple as that.”

Co-Proprietor Tom Kelley joins us to tap the keg on the new location for The Slice & Pint.

Thanksgiving is now less than two weeks away. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s tip is preparing a luscious and rich turkey gravy along with creative ideas for winning stuffing.

Podcasts

Hour One: Georgia’s Restaurant & Ahmed Labatte
Hour Two: Ahmed Labatte, Sidereus Vineyard & Winery, El Segundo Brewing Co’s The Slice and Pint, Andrew Gruel

Show 475, May 21, 2022: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part One

Posted on May 22, 2022 by Adam Bell

“Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles.”

“The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire).

“Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)”

“The evening concludes with an exciting silent and live auction led by Matthew Allnatt, Jonathan Club’s COO and General Manager. Seating is limited; all-inclusive tickets begin at $475 (valet parking, reception, dinner, beverages, gift bag).”

Chef Amar Santana is our guest. “Chef Amar is one of C-CAP’s most compelling success stories. He owns with business partner Ahmed Labbate, Vaca part of the South Coast Plaza collection of distinguished restaurants. The Culinary Institute of America (CIA) grad and former protégé of chef and restaurateur Charlie Palmer was runner-up (by a nose) in Season 13 of Bravo’s “Top Chef” and returned in Season 18 as an all-star judge.”

Show 454, December 4, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on December 5, 2021 by Adam Bell

The most unusual, and personal, restaurant at the moment in Long Beach is arguably the Dinner, Lunch and Weekend Brunch residency that Chef Melissa Ortiz is orchestrating at the Pine Avenue location of Long Beach’s popular Rose Park Roasters. At present it’s an intriguing seafood and vegetable focused menu available (without reservations) on Thursday, Friday and Saturday evenings with Brunch on Saturdays and Sundays. Lunch has just been added from Tuesday thru Friday. A monthly guest chef dinner series will start later in December. Chef Melissa is a well-traveled military veteran who served a couple of tours on active duty and then a period thereafter in the reserves. She attended culinary school locally at The Art Institute of California Orange County (which has since closed.) Chef Melissa loves to travel to distant and exotic locations exploring food and most recently was the chef at the United States Embassy in Kabul. Fortunately she returned stateside earlier in the year. Chef Melissa takes a break from Brunch service and joins us.

Orange County’s resident celebrity chef is Amar Santana of Broadway by Amar Santana in Laguna Beach, Vaca in Costa Mesa, and The Hall Global Eatery at South Coast Plaza. Chef Amar is probably best known nationally as the runner-up in a very close competition in Bravo’s “Top Chef” Season 13 and then returning as an elite judge for Season 18 in Portland. In Orange County he was the opening executive chef of the highly praised Charlie Palmer’s at Bloomingdale’s at South Coast Plaza working with GM (and now partner) Ahmed Labbate. His first solo restaurant with business partner and restaurateur Ahmed Labbate was Broadway by Amar Santana in Laguna Beach. Just in time for the Holidays Broadway has undergone a refurbishment and kitchen redo. “Inspired by the theaters in New York City, award-winning Chef Amar Santana alongside restauranteur Ahmed Labbate create an atmosphere at Broadway where the food becomes the main show. The restaurant’s menu is inspired by the creativity of Chef Amar Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farms who can provide the menu’s seasonal requirements.” Chef Amar Santana joins us.

“Ahmed Labbate, Partner and Director of Operations for Broadway by Amar Santana, Vaca, and The Hall Global Eatery at South Coast Plaza, has a passion for fine food and hospitality, with a degree in hotel and restaurant management, he worked at some of Morocco’s most well- known hospitality corporations — Hyatt Regency, Sheraton, Safir and Sofitel — covering all the bases: concierge, front desk, dining room manager. “Labbate later joined the Charlie Palmer Group as a captain at Aureole, NY and Aureole, Las Vegas, then as General Manager at Charlie Palmer Steak at the Four Seasons Hotel in Las Vegas. Prior to joining Broadway, Ahmed was the General Manager at the well-received Charlie Palmer at Bloomingdale’s in South Coast Plaza with Chef Amar Santana. He dreamt of eventually opening his own restaurant and is excited to now be collaborating with Chef Amar on Broadway by Amar Santana, Vaca and The Hall Global Eatery.”

Ahmed is our guest to provide an overview of Holiday celebration options at Broadway, Vaca and The Hall Global Eatery and the just completed refreshing (which he oversaw) of Broadway by Amar Santana.

Long Beach Living’s inaugural Long Beach International Tamales Festival 2021, is upon us. This all-day holiday inspired fair features a diverse selection of Latin American cuisine, from regional tamales, Latin inspired dishes, drinks, tequila tastings, a best homemade tamales contest, and a full line-up of entertainment, activities, and vendors of all kinds! The event takes place at the Scottish Rite Events Centre on Sunday, December 5th, 2021 from 12:00 p.m.– 8:00 p.m. The Homemade Tamale Contest will be judged by Long Beach City College’s Culinary Arts program’s Executive Chef Haley Nguyen and Hotel Maya’s and Fuego’s executive chef, Victor Juarez. LBCC Culinary Arts Department students will also be selling their special tamale creations including a Peruvian tamale and a Kosher vegetarian tamale (made with oil versus lard) prepared by a Jewish culinary arts student born in Mexico City. Chef Haley takes a break from supervising the tamale making and is our guest.

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long-time web designer, webmaster and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. NOLA icon, Café du Monde, remains a client., remains a client. Adam was just on a cross-country business trip to Miami via airplane. This was a first for him since the start of the pandemic. We’ll get his informed insider’s perspective on the status of air travel, ethnic dining in Miami and staying at a landmark luxury hotel property which, unfortunately, delivered substandard service and accommodations.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew (joining us from the grand opening of Raw by Slapfish in downtown Indianapolis) reveals the details of how attentive listeners can enter the contest to be awarded an incredible package of prime steaks from West Coast Prime Meats by submitting a worthy Holiday Cooking Question for “Ask the Chef” that is used on-air.

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

December 4: Rose Park Roasters, Amar Santana & Ahmed Labatte, Long Beach International Tamales Festival, dataTV

Posted on December 2, 2021 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Melissa Ortiz, Rose Park Roasters, Pine Ave., Long Beach Part One
Segment Three: Chef Melissa Ortiz, Rose Park Roasters, Pine Ave., Long Beach Part Two
Segment Four: Chef and Partner Amar Santana, Broadway by Amar Santana, Vaca and the Hall Global Eatery
Segment Five: Ahmed Labbate, Partner and Director of Operations, Broadway by Amar Santana, Vaca and The Hall Global Eatery
Segment Six: Executive Chef Haley Nguyen, Culinary Arts Dept., Long Beach City College
Segment Seven: Adam Bell, Founder, dataTV with a Travel Commentary Part One
Segment Eight: Adam Bell, Founder, dataTV with a Travel Commentary Part Two

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

The most unusual, and personal, restaurant at the moment in Long Beach is arguably the Dinner and Brunch pop-up that Chef Melissa Ortiz is orchestrating at the Pine Avenue location of Long Beach’s popular Rose Park Roasters. At present it’s an intriguing seafood and vegetable focused menu available (without reservations) on Thursday, Friday and Saturday evenings with Brunch on Saturdays and Sundays. A monthly guest chef dinner series will start later in December. Chef Melissa is a well-traveled military veteran who served a couple of tours on active duty and then a period thereafter in the reserves. She attended culinary school locally at The Art Institute of California Orange County (which has since closed.) Chef Melissa loves to travel to distant and exotic locations exploring food and most recently was the chef at the United States Embassy in Kabul. Fortunately she returned stateside earlier in the year. Chef Melissa takes a break from Brunch service and joins us.

Orange County’s resident celebrity chef is Amar Santana of Broadway by Amar Santana in Laguna Beach, Vaca in Costa Mesa, and The Hall Global Eatery at South Coast Plaza. Chef Amar is probably best known nationally as the runner-up in a very close competition in Bravo’s “Top Chef” Season 13 and then returning as an elite judge for Season 18 in Portland. In Orange County he was the opening executive chef of the highly praised Charlie Palmer’s at Bloomingdale’s at South Coast Plaza working with GM (and now partner) Ahmed Labbate. His first solo restaurant with business partner and restaurateur Ahmed Labbate was Broadway by Amar Santana in Laguna Beach. Just in time for the Holidays Broadway has undergone a refurbishment and kitchen redo. “Inspired by the theaters in New York City, award-winning Chef Amar Santana alongside restauranteur Ahmed Labbate create an atmosphere at Broadway where the food becomes the main show. The restaurant’s menu is inspired by the creativity of Chef Amar Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farms who can provide the menu’s seasonal requirements.” Chef Amar Santana joins us.

“Ahmed Labbate, Partner and Director of Operations for Broadway by Amar Santana, Vaca, and The Hall Global Eatery at South Coast Plaza, has a passion for fine food and hospitality, with a degree in hotel and restaurant management, he worked at some of Morocco’s most well- known hospitality corporations — Hyatt Regency, Sheraton, Safir and Sofitel — covering all the bases: concierge, front desk, dining room manager. “Labbate later joined the Charlie Palmer Group as a captain at Aureole, NY and Aureole, Las Vegas, then as General Manager at Charlie Palmer Steak at the Four Seasons Hotel in Las Vegas. Prior to joining Broadway, Ahmed was the General Manager at the well-received Charlie Palmer at Bloomingdale’s in South Coast Plaza with Chef Amar Santana. He dreamt of eventually opening his own restaurant and is excited to now be collaborating with Chef Amar on Broadway by Amar Santana, Vaca and The Hall Global Eatery.”

Ahmed is our guest to provide an overview of Holiday celebration options at Broadway, Vaca and The Hall Global Eatery and the just completed refreshing of Broadway by Amar Santana.

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long -time web designer, webmaster and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. NOLA icon, Café du Monde, remains a client. Adam was just on a cross-country business trip to Miami via airplane. This was a first for him since the start of the pandemic. We’ll get his informed insider’s perspective on the status of air travel, ethnic dining in Miami and staying at a landmark luxury hotel property which, unfortunately, delivered substandard service and accommodations.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The Holidays are upon us. Chef Andrew has some practical tips for stress-free Holiday cooking. Also, the details of how attentive listeners’ can enter a contest to be awarded an incredible package of prime steaks from West Coast Prime Meats by submitting a question for “Ask the Chef” that is used on-air. Be listening…

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

The most unusual restaurant at the moment in Long Beach is arguably the Dinner and Brunch pop-up that Chef Melissa Ortiz is orchestrating at the Pine Avenue location of Long Beach’s popular Rose Park Roasters. At present it’s an intriguing seafood and vegetable focused menu available (without reservations) on Thursday, Friday and Saturday evenings with Brunch on Saturdays and Sundays.

Melissa is a well-traveled military veteran who served a couple of tours on active duty and then a period thereafter in the reserves. She attended culinary school locally at The Art Institute of California Orange County (which has since closed.) Melissa loves to travel to distant and exotic locations exploring food and most recently was the chef at the United States Embassy in Kabul. Fortunately she returned earlier in the year.

Thanks to Anne Marie Panoringan, the inquisitive Food Columnist for Voice of OC, for tipping us off about Chef Melissa Ortiz after experiencing a memorable Brunch there.

The menu is constantly evolving but some standout items for Dinner include House Sea-Cuterie with seasonal fish nduja, shellfish terrine, marinated clams, spicy pickle relish, yuzu cream fraiche and Gusto flatbread (Long Beach –based boutique bakery,) and Shrimp Meatballs with wild shrimp, San Marzano tomatoes, pecorino toscano and Gusto dorado. Accompanying the creative food menu is a hand-selected variety of organic, biodynamic and natural wines available by the glass or bottle.

On Monday evening, Dec. 20^th Chef Melissa is launching the monthly Rose Park Family Meal guest chef dinner series. These collaborative dinners with local chefs are designed to highlight Long Beach’s creativity, innovation and hospitality. “Dinners are chef curated, three courses and with no modifications. Per Chef Melissa’s ethos, there are no land proteins on the menu, solely seafood and vegetables.” The first guest chef is Alex Ruperto of Sakura Chocolates.

Chef Melissa takes a break from Brunch service to join us.

His first solo restaurant with business partner and restaurateur Ahmed Labbate was Broadway by Amar Santana in Laguna Beach. Just in time for the Holidays Broadway has undergone a refurbishment and kitchen redo. “Inspired by the theaters in New York City, award-winning Chef Amar Santana alongside restauranteur Ahmed Labbate create an atmosphere at Broadway where the food becomes the main show. The restaurant’s menu is inspired by the creativity of Chef Amar Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farms who can provide the menu’s seasonal requirements.”

Chef Amar joins us to provide all the details and what’s in store for the Holidays at his restaurants.

“Ahmed Labbate, Partner and Director of Operations for Broadway by Amar Santana, Vaca, and The Hall Global Eatery at South Coast Plaza, has a passion for fine food and hospitality, with a degree in hotel and restaurant management, he worked at some of Morocco’s most well- known hospitality corporations — Hyatt Regency, Sheraton, Safir and Sofitel — covering all the bases: concierge, front desk, dining room manager. A bit later America (and the mouse) came knocking, and Labbate seized the opportunity to utilize his background and European-style skills in an entirely unexpected way. He journeyed to Orlando, Florida, where he underwent intensive, elaborate training in “Morocco” — or at least in the Moroccan restaurant at Walt Disney World’s Epcot Center.”

“Labbate later joined the Charlie Palmer Group as a captain at Aureole, NY and Aureole, Las Vegas, then as General Manager at Charlie Palmer Steak at the Four Seasons Hotel in Las Vegas. Prior to joining Broadway, Ahmed was the General Manager at Charlie Palmer at Bloomingdale’s in South Coast Plaza with Chef Amar Santana. He dreamt of eventually opening his own restaurant and is excited to now be collaborating with Chef Amar on Broadway by Amar Santana, Vaca and The Hall Global Eatery.”

Ahmed is our guest to provide an overview of Holiday celebration options at Broadway, Vaca and The Hall Global Eatery and the just completed refreshing of Broadway by Amar Santana.

Haley Nguyen Instructor at Long Beach City College

Long Beach Living’s inaugural Long Beach International Tamales Festival 2021, is upon us. This all-day holiday inspired fair features a diverse selection of Latin American cuisine, from regional tamales, Latin inspired dishes, drinks, tequila tastings, a best homemade tamales contest, and a full line-up of entertainment, activities, and vendors of all kinds! The event will take place at the Scottish Rite Events Centre on Sunday, December 5th, 2021 from 12:00 p.m.– 8:00 p.m. Join in celebrating this new holiday tradition. Buy tickets for the Tamale Festival here.

The Homemade Tamale Contest will be judged by Long Beach City College’s Culinary Arts program’s Executive Chef Haley Nguyen and Hotel Maya’s and Fuego’s executive chef, Victor Juarez. LBCC Culinary Arts Department students will also be selling their special tamale creations including a Peruvian tamale and a Kosher vegetarian tamale (made with oil versus lard) prepared by a Jewish culinary arts student born in Mexico City.

Chef Haley Nguyen takes a break from supervising the tamale making and is our guest.

Adam was just on a cross-country business trip to Miami via airplane. This was a first for him since the start of the pandemic. We’ll garner his informed insider’s perspective on the status of air travel, dining in Miami and staying at a landmark luxury hotel property which, unfortunately, delivered substandard service and accommodations.

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

The Holidays are upon us. Chef Andrew has some practical tips for stress-free Holiday cooking. Also the details of how attentive listeners’ can enter a contest to be awarded an incredible package of prime steaks from West Coast Prime Meats by submitting a question for “Ask the Chef” that is used on-air. Be listening…

Podcasts

Show 384, August 1, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on August 2, 2020 by Adam Bell

Local chefs Scott Chaconand Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course dinner meal delivery service, Farm Direct LA. Delivery is on Tuesdays. The weekly changing menu is currently priced at $95 and serves two guests. In addition to the fixed price meal there are a la carte “Provisions” on the menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip. Delivery is complimentary within 10-miles of DTLA and there is also a pickup option. We’ll meet enterprising Chefs Scott Chacon and Tad Weyland.

At Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s appealing for breakfast, lunch, dinner, or a weekend brunch. Through it all, guests enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles or Sea Level Roll with crab, avocado, aioli, masago and tempura crunchies. We reel in Executive Chef Craig Hopson for a chat.

“Laura Theodore’s Vegan for Everyone; 160 Family Friendly Recipes with a Delicious, Modern Twist is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian). Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Always up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music. Now they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond leading to the creation of a new, limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley. Partner Ashley Cates pulls the cork on Anchor Valley for us.”

Executive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. Cocktails, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The full-service Crudo and Charcuterie Bar has been reimagined with the addition of a customizable selection of Poke. Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

“Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… Time for celebration. August 5^th is National Oyster Day. There are more inspired ways to enjoy & appreciate oysters besides simply being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

August 1: Farm Direct LA, Sea Level Restaurant & Lounge, Laura Theodore, Anchor Valley, The Hall Global Eatery

Posted on July 31, 2020 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Farm Direct LA with Chef / Founders Scott Chacon and Tad Weyland
Segment Three: Executive Chef Craig Hopson, Sea Level Restaurant & Lounge, Shade Hotel Redondo Beach
Segment Four: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part One
Segment Five: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part Two
Segment Six: Anchor Valley Wine, Rogue Valley with Partner Ashley Cates
Segment Seven: Restaurateur Ahmed Labbate and Partner / Executive Chef Amar Santana of The Hall Global Eatery
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Local chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course dinner meal delivery service, Farm Direct LA. Delivery is on Tuesdays. The weekly changing menu is priced at $95 and serves two guests. In addition to the fixed price meal there are a la carte “Provisions” on the menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip. We’ll meet enterprising Chefs Scott Chacon and Tad Weyland.

At Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s appealing for breakfast, lunch, dinner, or a weekend brunch. Through it all, guests enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles. We reel in Executive Chef Craig Hopson for a chat.

“Laura Theodore’s Vegan for Everyone; 160 Family Friendly Recipes with a Delicious, Modern Twist is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian). Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

Always up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music. Now they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond leading to the creation of a new, limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley. Partner Ashley Cates pulls the cork on Anchor Valley for us.

Executive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. Cocktails, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The full-service Ceviche and Charcuterie Bar is being reimagined with the addition (coming soon) of a selection of Poke. Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

“Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Time for celebration. August 5^th is National Oyster Day. There are more inspired ways to enjoy & appreciate oysters besides simply being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Local chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course, fine-dining dinner meal delivery service, Farm Direct LA. Delivery on Tuesdays. The weekly changing menu is priced at $95 and serves two guests.

Last week’s 5-course menu included Wild Line Caught Grilled Halibut with Heirloom Tomato Jam, Patty Pan Squash, and Crispy Weiser Potatoes ; Creamed Sweet Corn with Tarragon, Leek and Shallot Confit ; Market Lettuces and Grilled Artichoke with Garlic Aioli, Mint Pistou and Croutons ; Charred Cabbage with Seasonal Pepper Relish and Sherry-Juniper Gastrique ; and Weiser Melon Sorbet & Early Season Grapes.

In addition to the weekly fixed price meal there are a la carte “Provisions” on the extras menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip.

We’ll meet enterprising Chefs Scott Chacon and Tad Wetland.

At Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s perfect for breakfast, lunch, dinner, or a weekend brunch. Start with a hand-crafted cocktail and fresh oysters from the raw bar, then move onto one of Chef Craig’s coastal inspired main dishes (Roasted Salmon Fillet with squash, radish, cucumber, quinoa and miso dressing) with a glass of wine or one of the on-tap craft beers from their extensive selection.

“Through it all, you’ll enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Enjoy Chef Craig Hopson’s gourmet culinary talent and experience all that California’s uniquely modern cuisine has to offer: visit for breakfast, brunch, lunch, or dinner.”

Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles.

We reel in Executive Chef Craig Hopson for a chat.

“Laura Theodore’s Vegan for Everyone is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian).”

“Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, nationally renowned jazz singer and award-winning cookbook author. She is co-creator of the highly successful “Jazzy Vegetarian” vegan cooking series on national public television. Ms. Theodore is author of five cookbooks, including Jazzy Vegetarian’s Deliciously Vegan, which won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. Her highly- anticipated new cookbook Vegan for Everyone; 160 Family Friendly Recipes with a Delicious Modern Twist is Laura’s newest book, released by Scribe Publishing Company. (All Jazzy Vegetarian recipes are vegan.)”

“Vegan for Everyone includes classic recipes like No-Egg Tofu-Veggie Scramble, Crazy, Easy BBQ Portobello Burgers, “Hungry Guy” Burgers and Cauliflower Steaks with Sweet Pepper Sauce; kid-friendly recipes like Yummy Banana-Oat Pancakes, Rockin’ Peanut Butter-Banana Toast and Date n’ Rice Cereal Treats; and plant-based, gluten-free recipes like Peachy Date-Nut Oat Bars, Zucchini Fettuccine Alfredo and Mad Mocha Marbled Mousse Pie. You’ll be able to satisfy your entire family and all of your guests with easy-to-prepare, four-star meals that are satisfying, nutritious and delicious!”

Vegan for Everyone includes:

Over 160 delectable vegan recipes, each with easy-to-follow instructions
Full color photo with almost every recipe (over 200 photos in all)
Recipe ingredients that can be found at most local supermarkets
Handy icons to quickly identify over 135 gluten-free friendly recipes
Detailed lists of vegan essentials, including how to stock your plant-powered pantry and organize your spice rack and table of equivalent measures
Many quick and easy three-ingredient recipes
Festive recipes to serve for holidays, birthdays and any special occasion
Comprehensive plant-based nutrition chapter, contributed by Julieanna Hever, MS, RD, CPT

“Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

Now, after eleven years partnering together, they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond which resulted in the launch of a new limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley.

Anchor Valley selections include Pinot Rose, Pinot Gris, Viognier, Pinot Noir, Cabernet Sauvignon and Petit Sirah.

Partner Ashley Cates pulls the cork on Anchor Valley for us.

Executive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded front patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. A selection of cocktails from master barman Michael Rooney, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The former full-service Ceviche and Charcuterie Bar is being reimagined with the addition (coming soon) of a selection of made-to-order (and customizable) Poke.

Chef Amar’s and Ahmed’s other pair of popular restaurants, Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach, are again accommodating guests with full-service patio dining and curbside pickup and delivery.

Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Time for celebration. August 5^th is National Oyster Day. … There are more ways to enjoy & appreciate oysters besides being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course “Ask the Chef.”