Podcasts

Hour One: Baby Bistro, Melissa’s World Variety Produce
Hour Two: Melissa’s World Variety Produce, Katie’s Fine Foods, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Baby Bistro, Victor Heights area of Los Angeles, with Owners, Chef Miles Thompson and Andy Schwartz
Segments Four and Five: Spring’s Best of the Season in Produce with Produce Guru Robert Schueller of Melissa’s
Segments Six and Seven: Restaurateur Katie Lee, Katie’s Pizza & Pasta and Katie’s Fine Foods, St. Louis
Segment Eight: Chef, Restaurateur and Show Co-host, Chef Andrew Gruel of Calico Fish House, Huntington Beach

“Chef Miles Thompson (ex-Michael’s in Santa Monica) of Baby Bistro is never one to shy away from creative, contemporary, ingredient-driven cuisine, whether it’s at an iconic Westside restaurant or one of his roving pop-ups. At this Victor Heights brick-and-mortar, the tiny, craftsman cottage-like space is intimate and rustic with modern vibes — just the place for the ever-evolving seasonal menu and well-curated wines to match. Perched on the edge of Chinatown, Baby Bistro joins its Alpine Street neighbors Perilla, Baker’s Bench, Cassell’s, and Heavy Water Coffee in what is quickly becoming one of the city’s quirkiest courtyards, and a must-visit destination for in-the-know diners. A self-described “bistro of sorts,” the former roving pop-up is the brainchild of chef Miles Thompson (formerly of Michael’s) and co-owner Andy Schwartz, a seasoned wine pro from Lolo in East Hollywood.” Taking a break preparing for service to join us are Chef Miles Thompson and Restaurateur Andy Schwartz.

Our resident produce expert, the accomplished Robert Schueller of Melissa’s, is back with us. It’s Spring so time to get updated on the best of the season for fruits and vegetables. Robert will also share some garden fresh tips for the Passover and Easter tables. MLB Baseball is back and Melissa’s has some new branded produce items available for the baseball season exclusively at Angel Stadium. Think fresh Melissa’s Pink Pineapple Cups.

“St. Louis’ Chef Katie Lee is a multiple-unit restaurateur, entrepreneur, author and innovator. Katie Lee’s journey from high school dropout and recovering addict to successful founder of Katie’s is the embodiment of resilience and passion. She launched her first restaurant in 2008, igniting the artisan Italian pizza movement in the Midwest. Today, Katie is leading a transformative shift in the frozen food industry, blending authentic artisan techniques with national-scale ambition.” She is our guest.

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. Chef Andrew revisits the benefits of cooking with beef tallow. He’ll also comment on the controversy with Steak ‘n Shake with their use of beef tallow in the cooking of their fries, onion rings and tater tots.

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

“Chef Miles Thompson (ex-Michael’s in Santa Monica) of Baby Bistro is never one to shy away from creative, contemporary, ingredient-driven cuisine, whether it’s at an iconic Westside restaurant or one of his roving pop-ups. At this Victor Heights brick-and-mortar, the tiny, craftsman cottage-like space is intimate and rustic with modern vibes — just the place for the ever-evolving seasonal menu and well-curated wines to match.”

“Perched on the edge of Chinatown, Baby Bistro joins its Alpine Street neighbors Perilla, Baker’s Bench, Cassell’s, and Heavy Water Coffee in what is quickly becoming one of the city’s quirkiest courtyards, and a must-visit destination for in-the-know diners. A self-described “bistro of sorts,” the former roving pop-up is the brainchild of chef Miles Thompson (formerly of Michael’s) and co-owner Andy Schwartz, a seasoned wine pro from Lolo in East Hollywood.” 

“Set in a restored 100-year-old Victorian bungalow, the intimate 35-seat dining room and adjacent covered patio feels plucked from a different era (or maybe just Europe), with its warm-wood interior, built-in wine shelves, and rustic outdoor seating. The menu is focused and tight, with eight-ish dishes that rotate with the seasons. A good strategy for diners of 2, or more, is just to order the whole menu.” Not as crazy as it sounds.

Taking a break preparing for service to join us are Chef Miles Thompson and Restaurateur Andy Schwartz.

Our resident produce expert, the accomplished Robert Schueller of Melissa’s, is back with us. It’s Spring so time to get updated on the best of the season for fruits and vegetables. Robert will also share some inspiring garden fresh tips for the Passover and Easter tables.

MLB Baseball is back. Melissa’s has some newly created branded items available for the baseball season at Angel Stadium. Think fresh Melissa’s Pink Pineapple Cups.

“St. Louis’ Chef Katie Lee is a multiple-unit restaurateur, entrepreneur, author and innovator. “Katie Lee’s journey from high school dropout and recovering addict to successful founder of Katie’s is the embodiment of resilience and passion. She launched her first restaurant in 2008, igniting the artisan Italian pizza movement in the Midwest. Today, Katie is leading a transformative shift in the frozen food industry, blending authentic artisan techniques with national-scale ambition.” She is our guest.

“What began as a single neighborhood pizzeria has grown into a celebrated culinary institution. Katie’s now operates three award-winning restaurants in St. Louis. As a 100% woman-owned business, the brand has become a pillar of excellence in the Midwest food scene, earning titles like Best Pizza in St. Louis for ten consecutive years, Best Pasta for seven, and Best Restaurant for the past three. Katie herself has been honored as St. Louis Chef of the Year for six years running, a testament to her leadership, culinary vision and relentless devotion to quality, creativity, and soul.”

“Katie’s is more than food — it’s a philosophy. Every Pizza, Pasta Bake, and Sauce is a testament to real ingredients, honest artisanal techniques, and the belief that meals should nourish both the body and the soul. In a time when consumers are requiring authenticity and quality, Katie’s stands as a beacon for those who demand more from their meals. We are redefining the grocery aisles with artisan products that bring restaurant-quality experiences into homes across America. Inspired by Katie Lee’s story and her relentless pursuit of excellence, Katie’s is transforming what convenience can mean in modern food.”

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.

Chef Andrew revisits the benefits of cooking with beef tallow. He’ll also comment on the controversy with Steak ‘n Shake with their use of beef tallow in the cooking of their fries, onion rings and tater tots.

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: Baby Bistro, Melissa’s World Variety Produce
Hour Two: Melissa’s World Variety Produce, Katie’s Fine Foods, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Baby Bistro, Victor Heights area of Los Angeles, with Owners, Chef Miles Thompson and Andy Schwartz
Segments Four and Five: Spring’s Best of the Season in Produce with Produce Guru Robert Schueller of Melissa’s
Segments Six and Seven: Restaurateur Katie Lee, Katie’s Pizza & Pasta and Katie’s Fine Foods, St. Louis
Segment Eight: Chef, Restaurateur and Show Co-host, Chef Andrew Gruel of Calico Fish House, Huntington Beach