Show 672, March 28, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on March 30, 2026 by Adam Bell

“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!

Show 672, March 28, 2026: Chef, Restaurateur and Show Co-host, Chef Andrew Gruel of Calico Fish House, Huntington Beach

Posted on March 30, 2026 by Adam Bell

Chef Andrew Gruel savoring a New Jersey style Pizza

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.

March 28: Baby Bistro, Melissa’s World Variety Produce, Katie’s Fine Foods

Posted on March 26, 2026 by Adam Bell

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.

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!

“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.

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

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.

Katie Lee of Katie's Restaurant and Frozen Foods

“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.”

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

Show 671, March 21, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on March 23, 2026 by Adam Bell

Chef George Geary’s latest is Citrus Illustrated from Chronicle Books, a brightly illustrated guide to all things citrus! “Learn about these beautiful and practical fruits, why to cherish them, and how to put them to good use, including 35 sensational recipes. From the ubiquitous navel orange to the lesser-known Fukushu kumquat to the straight-up-funky Buddha’s hand citron, citrus comes in many forms. Knowing exactly how and when to best harness their bright essences can be a challenge—until now. This handy little cookbook offers a fascinating exploration of over 25 citrus varieties and their many uses, from enriching simple dishes to the oils of the peel and juice of the fruit.” Chef George Geary joins us to “Squeeze the Day!”

“Founded in 2024, The Festival of Undiscovered Grapes is a one-of-a-kind tasting event dedicated to celebrating the diversity of California wine through its lesser-known grape varieties. Featuring 60+ producers and more than 100 unique grapes, the festival is a destination for wine lovers eager to explore beyond the familiar. It returns on Saturday, March 28th to Mica Studios in the Arts District of Downtown Los Angeles.” VIP access is at Noon and General Admission starts at 2:00 p.m. Founder Allison Levine joins us pulling the cork on all that is “The Festival of Undiscovered Grapes.”

Hitching Post Wines in Buellton, celebrating their 40th Anniversary this year, is one of the participants in “The Festival of Undiscovered Grapes.” Weston Hartley, the Co-Winemaker (representing the 2nd generation of Family ownership) is our guest. Valdiguie is their favorite undiscovered wine grape and will be their featured wine at The Festival. “It’s Racy. Defined as: (of a wine, flavor, etc.) having a characteristic quality to a high degree.” Count on other surprises at their table, too.

“Slice Out Hunger is hosting a Pizza Expo Tailgate Party on Monday, March 23rd in Las Vegas as a special public event to kick off Pizza Expo 2026. This event grants guests access (in two sessions) to over two-dozen world-famous pizza makers from all over the globe and 75 minutes of unlimited slices per session. Session 1 is 4 to 5:15 p.m. and Session 2 is then 5:30 p.m. to 6:45 p.m. The festival location is Third Street (Downtown Las Vegas) in front of Pizza Rock Downtown, 201 N 3rd St, Las Vegas, NV 89101. The “Who” is Pizza Rock’s Tony Gemigniani, Metro Pizza‘s John Arena, Slice Out Hunger’s Scott Wiener (“The Pizza Show”), and over two dozen local and nationally acclaimed pizza makers including World Pizza Champions and past Pizza Expo winners. One hundred percent of proceeds are donated to Slice Out Hunger, a national pizza industry charity that helps with local hunger efforts in cities across the country. Founder Scott Wiener (New Yorker) joins us with pizza peel at the ready.

“Like most sourdough, San Diego-based Leaven Foods (NEXTY Award-winner at the recent Natural Products Expo West in Anaheim) origin story began during the COVID-19 pandemic. However, when lockdown ended, the founders’ (two scientists who are bakers) once-coddled starter was neglected. Enter Leaven Foods, a shelf-stable sourdough starter made from non-GMO wild yeast and beneficial bacteria. This innovative powder eliminates the need for feeding or maintenance and makes baking sourdough accessible for home cooks of all abilities.”

Founder and CEO Cameron Martino joins us in the rise.

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

March 21: George Geary, The Festival of Undiscovered Grapes, Hitching Post Wines, Leaven Foods

Posted on March 19, 2026 by Adam Bell

Podcasts

Hour One: George Geary, Festival of Undiscovered Grapes
Hour Two: Hitching Post Wines, Slice Out Hunger’s Pizza Expo Tailgate Party, Leaven Foods

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Chef George Geary, Culinary Personality, with Citrus Illustrated
Segment Four: “Festival of Undiscovered Grapes”, Los Angeles, with Founder Allison Levine
Segment Five: “Festival of Undiscovered Grapes” with Participating Winery, Hitching Post Wines, Buellton. Weston Hartley, Winemaker
Segment Six: Slice Out Hunger’s Pizza Expo Tailgate Party, Las Vegas, with Founder Scott Wiener
Segments Seven and Eight: Leaven Foods, San Diego with Founder & CEO Cameron Martino

Chef George Geary’s latest is Citrus Illustrated, a brightly illustrated guide to all things citrus! “Learn about t hese beautiful and practical fruits, why to cherish them, and how to put them to good use, including 35 sensational recipes. From the ubiquitous navel orange to the lesser-known Fukushu kumquat to the straight-up-funky Buddha’s hand citron, citrus comes in many forms. Knowing exactly how and when to best harness their bright essences can be a challenge—until now. This handy little cookbook offers a fascinating exploration of over 25 citrus varieties and their many uses, from enriching simple dishes to the oils of the peel and juice of the fruit.” Chef George Geary joins us to “Squeeze the Day!”

“Founded in 2024, The Festival of Undiscovered Grapes is a one-of-a-kind tasting event dedicated to celebrating the diversity of California wine through its lesser-known grape varieties. Featuring 60+ producers and more than 100 unique grapes, the festival is a destination for wine lovers eager to explore beyond the familiar. It returns on Saturday, March 28^th to Mica Studios in the Arts District of Downtown Los Angeles.” VIP access is at Noon and General Admission starts at 2:00 p.m. Founder Allison Levine joins us pulling the cork on all that is “The Festival of Undiscovered Grapes.”

Hitching Post Wines in Buellton, celebrating their 40^th Anniversary this year, is one of the participants in “The Festival of Undiscovered Grapes.” Weston Hartley, the Co-Winemaker (representing the 2^nd generation of Family ownership) is our guest. Valdiguie is their favorite undiscovered wine grape and will be their featured wine at The Festival. “It’s Racy. Defined as: (of a wine, flavor, etc.) having a characteristic quality to a high degree.”

“Like most sourdough, San Diego-based Leaven Foods (NEXTY Award-winner at the recent Natural Products Expo West) origin story began during the COVID-19 pandemic. However, when lockdown ended, the founders’ (two scientists who are bakers) once-coddled starter was neglected. Enter Leaven Foods, a shelf-stable sourdough starter made from non-GMO wild yeast and beneficial bacteria. This innovative powder eliminates the need for feeding or maintenance and makes baking sourdough accessible for home cooks of all abilities.”

Founder and CEO Cameron Martino joins us in the rise.

Chef Andrew Gruel (our Co-host) of the Calico Fish House in the Sunset Beach area of Huntington Beach on Pacific Coast Highway has a speaking engagement this morning. He’ll rejoin us on March 28^th with his “Ask the Chef” segment talking about cooking with beef tallow and the controversy at Steak ‘n Shake with their fries, tater tots and onion rings.

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

Chef George Geary’s latest is Citrus Illustrated, a brightly illustrated guide to all things citrus! “Learn about these beautiful and practical fruits, why to cherish them, and how to put them to good use, including 35 sensational recipes.”

“From the ubiquitous navel orange to the lesser-known Fukushu kumquat to the straight-up-funky Buddha’s hand citron, citrus comes in many forms. Knowing exactly how and when to best harness their bright essences can be a challenge — until now. This handy little cookbook offers a fascinating exploration of over 25 citrus varieties and their many uses, from enriching simple dishes to the oils of the peel and juice of the fruit. Featuring 35 sweet and savory recipes that will help you use up a bumper crop or make the most of the brightest fruits of the season.”

“Charming citrus-bright illustrations throughout make this resource guide—also packed with historical background on each fruit, attributes, nutritional and health benefits, availability, and more—an inspiring gift for home cooks and bakers, fruit lovers, and anyone interested in maximizing their use and enjoyment of luscious citrus fruits.”

Chef George Geary joins us to “Squeeze the Day!” This is his 17^th cookbook.

“Founded in 2024, “The Festival of Undiscovered Grapes” is a one-of-a-kind tasting event dedicated to celebrating the diversity of California wine through its lesser-known grape varieties. Featuring 60+ producers and more than 100 unique grapes, the festival is a destination for wine lovers eager to explore beyond the familiar. It returns on Saturday, March 28^th to Mica Studios in the Arts District of Downtown Los Angeles.” VIP access is at Noon and General Admission starts at 2:00 p.m.

The Festival was previously known as “Festival of Forgotten Grapes.” “While ‘forgotten’ captured the idea of overlooked varieties, ‘undiscovered’ better expresses the excitement of uncovering something new,” says festival founder Allison Levine, a wine writer, educator, event planner, and longtime advocate for diversity in wine. “These wines aren’t just relics of the past; they are vibrant, relevant, and full of potential. Our goal is to introduce people to what’s possible beyond the usual handful of California varieties.”

“With more than 100 grape varieties grown in California, only nine account for 93% of plantings. The festival brings attention to the remaining 7%: grapes such as Teroldego, Cinsault, Marsanne, Semillon, and dozens more, each with a compelling story and growing momentum among adventurous winemakers.”

“One of the unique features of the festival is its mix-and-match retail experience. Attendees can build their own custom orders, selecting individual bottles from multiple producers, with no minimums, and have them delivered directly to their door for one flat-rate fee. It is a seamless way to support small wineries and continue the discovery after the event.”

Founder Allison Levine joins us pulling the cork on all that is “The Festival of Undiscovered Grapes.”

Hitching Post Wines in Buellton is one of the participants in “The Festival of Undiscovered Grapes.” Weston Hartley, the Co-Winemaker (representing the 2^nd generation of Family-ownership) is our guest.

“Led by Frank Ostini (owner of the Hitching Post 2 Restaurant) and Gray Hartley, Hitching Post Wines has passed its 40th vintage in its ongoing quest to create the finest wines possible of Santa Barbara County. The emphasis is to make intriguing, age-worthy Pinot Noirs featuring Santa Barbara County’s two iconic appellations, the Santa Maria Valley and the Sta. Rita Hills. However, other lesser-known varieties such as Chenin Blanc and Valdeguie have also caught their attention.”

“With Frank Ostini as Chef Winemaker since its inception, these are food-friendly, handcrafted wines of balance and finesse that express the essence of the great vineyards of the Santa Barbara region. Moving forward, the next generation of Hartleys – Emily (DTC Manager) and Weston (Winemaker) – have joined the team and are doing much of the heavy lifting at Hitching Post Wines.”

Valdiguie is their favorite “Undiscovered” wine grape and will be their featured wine at The Festival. “It’s Racy. Defined as: (of a wine, flavor, etc.) having a characteristic quality to a high degree.”

“Slice Out Hunger is hosting a Pizza Expo Tailgate Party on Monday, March 23^rd in Las Vegas as a special public event to kick off Pizza Expo 2026. This event grants guests access (in two sessions) to over two-dozen world-famous pizza makers from all over the globe and 75 minutes of unlimited slices per session.” Session 1 is 4 to 5:15 p.m. and Session 2 is then 5:30 p.m. to 6:45 p.m.

The festival location is Third Street (Downtown Las Vegas) in front of Pizza Rock Downtown, 201 N 3rd St, Las Vegas, NV

“The “Who” is Pizza Rock’s Tony Gemigniani, Metro Pizza‘s John Arena, Slice Out Hunger’s Scott Wiener (“The Pizza Show”), and over two dozen local and nationally acclaimed pizza makers including World Pizza Champions and past Pizza Expo winners.”

“The annual International Pizza Expo conference and trade show transforms Las Vegas into the world’s pizza capital but the public rarely gets a glimpse. This year they will be adding a new twist to the event; each of the stations will be honoring a different Woman Who Made Pizza History in celebration of Women’s History Month. All of the pizzaioli stationed together will be collaborating to make their own unique specialty pie that pays homage to a woman who altered the course of pizza history.”

“One hundred percent of proceeds are donated to Slice Out Hunger, a national pizza industry charity that helps with local hunger efforts in cities across the country.”

Founder Scott Wiener joins us with pizza peel at the ready.

“The advantages of sourdough are well known: great flavor, naturally long shelf life, and better-for-you bread. Until now, these benefits have been locked behind maintaining a starter that is extremely difficult to scale for producers and time consuming, expensive and wasteful for home bakers,” says Cameron Martino, CEO of Leaven Foods. “Instant Sourdough is revolutionary as it delivers true sourdough fermentation that eliminates starter hassles. It makes real sourdough more affordable and accessible.”

Founder Cameron Martino is a scientist, entrepreneur, and microbial product innovator with a deep passion for modernizing the microbial products that play an essential but often overlooked role across food, health, and agriculture. Over the course of his career, he has helped build and commercialize some of the most innovative microbial products across instrumentation, agriculture, animal health, and food.

Founder and CEO Cameron Martino joins us in the rise.

Podcasts

Hour One: George Geary, Festival of Undiscovered Grapes
Hour Two: Hitching Post Wines, Slice Out Hunger’s Pizza Expo Tailgate Party, Leaven Foods

Show 625, May 3, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on May 5, 2025 by Adam Bell

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit last year is the crave-worthy Walk Off Waffles (Section 232, 412 and 1st Base Food Court) featuring decadent Strawberries & Cream Waffles and S’mores Waffles. New is the Esquites Cup from Melissa’s filled with roasted corn, lime crema, cotija cheese served with chili line chips. (Section 260.) Chef Dennis Radcliffe and his Concessions Chef, Oscar Gomez take a break from their busy kitchens to join us.

“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!” Chef Glenda takes a break from her busy kitchens to join us for an encore chat.

Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences. Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside. Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality. A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.” Maggie Tillman joins us to pull the cork on all that is Alta Colina Vineyard & Winery.

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. Cooking with flavorful beef tallow is back in the public consciousness. It’s a great fat to cook French fries in. Chef Andrew has the scoop and explains its appeal to chefs.

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

Show 625, May 3, 2025: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

Posted on May 5, 2025 by Adam Bell

Chef Andrew Gruel of the Calico Fish House

Cooking with flavorful beef tallow is again back in the public consciousness. It’s a great fat to cook French fries in. Chef Andrew has the scoop.

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

May 3: Angels Baseball Food, Glenda Galvan-Garcia, Alta Colina Vineyard & Winery

Posted on April 30, 2025 by Adam Bell

Podcasts

Hour One: Angels Baseball Food, Glenda Galvan-Garcia
Hour Two: Glenda Galvan-Garcia, Alta Colina Winery, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Angel Stadium Eats with Legends Executive Chef for Angel Stadium Dennis Radcliffe and Concessions Chef Oscar Gomez
Segments Three and Four: Chef Glenda Galva-Garcia with The Whole Enchilada Cookbook
Segments Five and Six: Alta Colina Vineyard & Winery, Paso Robles, with Maggie Tillman
Segment Seven: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit last year is the crave-worthy Walk Off Waffles (Section 232, 412 and 1^st Base Food Court) featuring decadent Strawberries & Cream Waffles and S’mores Waffles. New is the Esquites Cup from Melissa’s filled with roasted corn, lime crema, cotija cheese served with chili line chips. (Section 260.) Chef Dennis Radcliffe takes a break from his busy kitchens to join us.

“Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences. Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside. Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality. A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.” Maggie Tillman joins us to pull the cork on all that is Alta Colina Vineyard & Winery.

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. Cooking with flavorful beef tallow is back in the public consciousness. It’s a great fat to cook French fries in. Chef Andrew has the scoop and explains its appeal to chefs.

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

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit last year is the crave-worthy Walk Off Waffles (Section 232, 412 and 1^st Base Food Court) featuring decadent Strawberries & Cream Waffles and S’mores Waffles. A companion dessert item is the Big A Burger Strawberries N’ Cream Cookies. (Sections 106. 226 and 428.)

New is the Esquites Cup from Melissa’s filled with roasted corn, lime crema, cotija cheese served with chili line chips. (Section 260.) How about the La Rotisserie Baked Potato with Shredded Chicken? (Section 114)?

For a twist on conventional ballpark Nachos take a look at the Chicharron Nachos topped with Beef Birria, Melted Cheese, Red Radish, Cilantro and Picked Red Onion. (Stand 260)

For hot dog lovers it’s the refreshed Crafty Cali Dog with Marinated Carne Asada, French Fries, Pico de Gallo, Sour Cream and Pickled Jalapenos.

New in the Suites is a Lobster Roll with Citrus Poached Lobster, Fennel and with a Creamy Tarragon Dressing.

Chef Dennis Radcliffe takes a break from his busy kitchens to join us.

Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!”

“Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!”

“Once cooks have mastered some of the recipes, the book allows for enticing table talk: The Whole Enchilada tells you all about amazing Mexican and Latinx athletes, musicians, scientists, historical figures, and cultural shakers.”

Chef Glenda takes a break from her busy kitchens to join us for an encore chat.

“Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality. A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.”

“A high-elevation site (peaking at 1,800 feet above sea level), Alta Colina yields some of California’s most distinctive and balanced Rhônes. Thanks to steep, exposed soils of fractured shale and its proximity to the Pacific, the location ensures enough sun to mature even our latest ripening variety (Mourvèdre!) and overnight temperatures low enough to maintain natural acidity.”

“Alta Colina farms their 31-acre estate Vineyard with as little intervention as possible. Every cluster is hand harvested and minimally processed in their energy-efficient winery facility, located just downhill from the Vineyard.”

“The core Alta Colina white wines include Grenache Blanc, 12 O’Clock High Viognier, Model Citizen Roussanne, and the Claudia Cuvee Marsanne. These four white wines stand alongside their core reds–GSM, Sun Worshipper (Mourvèdre blend), Toasted Slope Syrah, Old 900 Syrah, and Ann’s Block Petite Sirah. Alta Colina also bottles one or two additional small lot wines each vintage that reflect a variety, block, or blend they think deserves the focus of a stand-alone bottling.”

Visit Alta Colina to taste the wines and enjoy one of Paso Robles’ best tasting experiences.

Maggie Tillman joins us to gently pull the cork on all that is Alta Colina Vineyard & Winery.

Cooking with flavorful beef tallow is again back in the public consciousness. It’s a great fat to cook French fries in. Chef Andrew has the scoop.

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

Podcasts

Hour One: Angels Baseball Food, Glenda Galvan-Garcia
Hour Two: Glenda Galvan-Garcia, Alta Colina Winery, Andrew Gruel

Show 624, April 19, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on April 21, 2025 by Adam Bell

Pizza City Fest L.A. (April 26 to 27th) offers a stellar lineup of Southern California’s best pizza makers in one location, giving fans the unique opportunity to taste, see live demos, and attend panel discussions with culinary experts over two days at L.A. LIVE. We were going to be broadcasting the show live from the Fest on Saturday, April 26th but, oops, we’re preempted instead for an early Halo game on the road in Minnesota. This morning will be our studio-based salute to the 3rd Pizza City Fest L.A. benefiting the Culinary Careers Program (C•CAP).

Jason Winters (Chef / Proprietor) of Long Beach’s Speak Cheezy and Chefs and Pizzaiolos Chris Decker and Michael Vakneen (both partners) of Truly Pizza in Dana point are all participants in Pizza City Fest L.A. We’ll meet them. “At Long Beach’s Speak Cheezy, their 5-day naturally fermented sourdough is one of the original Sourdough Pizzas of Los Angeles. They source their organic flours from local milled grains and generational producers, use only the best quality farmers market ingredients to provide the community with beautiful 14-inch pies from their kitchen to your family dinner table. Speak Cheezy’s take-out style restaurant provides customers with fresh, New York slices and Sicilian style grandma squares everyday from 12 to 4 p.m. or available until sell out!” “Truly Pizza, a handsomely designed full-service restaurant in Dana Point, is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food. Together with World Pizza Champion teammates Chris Decker and James Beard Award semi-finalist for Best Chef: Southwest, Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in pizza.”

“Pizza City Fest returns to downtown Los Angeles for a third consecutive year as part of its nationwide tour. The two-day celebration promises an unparalleled experience for pizza aficionados and will take place on April 26 to 27 on the Event Deck at L.A. LIVE.

Attendees will have the exclusive opportunity to savor unlimited offerings from the region’s premier pizza artisans, all conveniently located in one central hub at L.A. LIVE. Pizza City Fest will highlight the area’s unique pizza landscape and showcase the diverse and exceptional talents of the region’s top pizza makers.

Steve Dolinsky, the founder of Pizza City Fest and a two-time Emmy and 13-time James Beard Award-winning food reporter, has curated yet another mouthwatering list of 40 pizza makers spanning the region from Santa Barbara to San Diego, and included a dozen new entries to the culinary roster this year.”

Melissa’s World Variety Produce is a continuing sponsor of Pizza City Fest L.A. Their Culinary Director, Chef Angel Flores, will be sampling at the Melissa’s booth a mouthwatering creation with goat cheese and Harry’s Berries served on a crostini also showcasing Melissa’s line of fresh produce. This year Melissa’s is celebrating their 41st year of success. They are still proudly Family-owned with the 2nd generation of the Founders now fully involved.

Chef, Pizzaiolo and Restaurateur Chris Laramie of Fat Lip Pizza & Beer is participating at Pizza City Fest L.A. on Saturday, April 26th. We’ll meet him. Chef Chris likes to think of his pizza as having the best of both worlds; the light, crunchy, thin base borrowed from New York street slices and the round puffy crusts typically seen on Neapolitan pies. The dough is the main focus. Long, cold fermentation for 3-days makes a pizza crust that is ultimately more flavorful and easier to digest. After that the Fat Lip Pizza sauce is made in house and all other toppings are made from scratch including their wonderfully seasoned Italian sausage and two varieties of the ever-popular Ranch Dressing.

“The inaugural “Long Beach Taco Week” launches on Sunday, April 20th and continues thru April 27th. Over a dozen taco-centric restaurants are participating. The local restaurants will offer unique over-the-top tacos in combination with value-priced taco offers. Featured Tacos and Taco Plates are value-priced at $5, $10, and $15. There are no tickets or passes required. Taco lovers are invited to dine-in, take-out or have featured tacos delivered from their favorite restaurants, or order from their individual websites.” One of the participating restaurants is Chef Ismael Miramontes’ La Chancla Mexican Grill. Chef Ismael joins us.

“Since 2021, the Restaurants Care Resilience Fund has awarded $7.3 million in grants to 1,603 independent restaurants across California—supporting burger joints, taquerias, bakeries, and more that are the heart of our communities. In 2025, Restaurants Care Resilience Fund is offering two grant opportunities to help restaurants thrive: $10,000 grants for LA County restaurants and food trucks impacted by the 2025 LA Fires and $5,000 grants for restaurants and commercial caterers in select CA counties to build resilience.” The current application window concludes on April 26th. Alycia Harshfield, President, California Restaurant Foundation, joins us with the specifics.

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

April 19: Pizza City Fest LA with Truly Pizza, Speak Cheezy, Steve Dolinsky, Melissa’s Produce, Fat Lip Pizza & Beer, Long Beach Taco Week with La Chancla Mexican Grill

Posted on April 17, 2025 by Adam Bell

Podcasts

Hour One: Pizza City Fest L.A. Preview with Speak Cheezy, Truly Pizza, Steve Dolinsky
Hour Two: Melissa’s World Variety Produce, Fat Lip Pizza & Beer, La Chancla Mexican Grill, Restaurants Care Resilience Fund Grants

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Chefs Chris Decker and Michael Vakneen of Truly Pizza, and Chef Jason Winters of Speak Cheezy
Segment Four: Steve Dolinsky, Founder, Pizza City Fest L.A.
Segment Five: Chef Angel Flores, Culinary Director, Melissa’s Produce
Segment Six: Fat Lip Pizza & Beer, Corona, with Owner / Chef Chris Laramie
Segment Seven: Long Beach Taco Week with Chef Ismael Miramontes of La Chancla
Segment Eight: California Restaurant Foundation’s Restaurants Care Resilience Fund Grants

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

Pizza City Fest L.A. (April 26 to 27^th) offers a stellar lineup of Southern California’s best pizza makers in one location, giving fans the unique opportunity to taste, see live demos, and attend panel discussions with culinary experts over two days at L.A. LIVE. We were going to be broadcasting the show live from the Fest on Saturday, April 26^th but, oops, we’re preempted instead for an early Halo game on the road in Minnesota. This morning will be our studio-based salute to the 3^rd Pizza City Fest L.A. benefiting the Culinary Careers Program.

Jason Winters (Chef / Proprietor) of Long Beach’s Speak Cheezy and Chefs and Pizzaiolos Chris Decker and Michael Vaskneen (both also partners) of Truly Pizza in Dana point are all participants in Pizza City Fest L.A.” We’ll meet them. “At Long Beach’s Speak Cheezy, their 5-day naturally fermented sourdough is one of the original Sourdough Pizzas of Los Angeles. They source their organic flours from local milled grains and generational producers, use only the best quality farmers market ingredients to provide the community with beautiful 14-inch pies from their kitchen to your family dinner table. Speak Cheezy’s take-out style restaurant provides customers with fresh, New York slices and Sicilian style grandma squares everyday from 12 to 4 p.m. or available until sell out!” “Truly Pizza, a handsomely designed full-service restaurant in Dana Point, is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food. Together with World Pizza Champion teammates Chris Decker and James Beard Award semi-finalist Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in pizza.”

Steve Dolinsky, the founder of Pizza City Fest and a two-time Emmy and 13-time James Beard Award-winning food reporter, has curated yet another mouthwatering list of 40 pizza makers spanning the region from Santa Barbara to San Diego, and included a dozen new entries to the culinary roster this year.”

Melissa’s World Variety Produce is a continuing sponsor of Pizza City Fest L.A. Their Culinary Director, Chef Angel Flores, will be sampling at the Melissa’s booth a mouthwatering creation showcasing Melissa’s line of fresh produce. This year Melissa’s is celebrating their 41^st year of success. They are still proudly Family-owned with the 2^nd generation of the Founders now fully involved.

Chef, Pizzaiolo and Restaurateur Chris Laramie of Fat Lip Pizza & Beer is participating at Pizza City Fest L.A. on Saturday, April 26^th. We’ll meet him. Chef Chris likes to think of his pizza as having the best of both worlds; the light, crunchy, thin base borrowed from New York street slices and the round puffy crusts typically seen on Neapolitan pies. The dough is the main focus. Long, cold fermentation for 3-days makes a pizza crust that is ultimately more flavorful and easier to digest. After that the Fat Lip Pizza sauce is made in house and all other toppings are made from scratch including their wonderfully seasoned Italian sausage and two varieties of the ever-popular Ranch Dressing.

“The inaugural “Long Beach Taco Week” launches on Sunday, April 20^th and continues thru April 27^th. Over a dozen taco-centric restaurants are participating. The local restaurants will offer unique over-the-top tacos in combination with value-priced taco offers. Featured Tacos and Taco Plates are value-priced at $5, $10, and $15. There are no tickets or passes required. Taco lovers are invited to dine-in, take-out or have featured tacos delivered from their favorite restaurants, or order from their individual websites.” One of the participating restaurants is Chef Ismael Miramontes’ La Chancla Mexican Grill. Chef Ismael joins us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. We’re hearing a lot about the flavor benefits of cooking with beef tallow. Chef Andrew explains what it’s all about.

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

Jason Winters (Chef / Proprietor) of Long Beach’s Speak Cheezy and Chef / Partners Chris Decker and Michael Vakneen of Truly Pizza in Dana Point are all participants in Pizza City Fest L.A. We’ll now meet accomplished Pizzaiolos Jason Winters, Chris Decker and Michael Vakneen.

“At Long Beach’s Speak Cheezy, their 5-day naturally fermented sourdough is one of the original Sourdough Pizzas of Los Angeles. They source their organic flours from local milled grains and generational producers, use only the best quality farmers market ingredients to provide the community with beautiful 14-inch pies from their kitchen to your family dinner table. Speak Cheezy’s take-out style restaurant provides customers with fresh, New York slices and Sicilian style grandma squares everyday from 12 to 4 p.m. or available until sell out!”

“Truly Pizza, a handsomely designed full-service restaurant, is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food. Together with World Pizza Champion teammates Chris Decker and James Beard Award semi-finalist Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in pizza.”

“Steve Dolinsky, the founder of Pizza City Fest and a two-time Emmy and 13-time James Beard Award-winning food reporter, has curated yet another mouthwatering list of 40 pizza makers spanning the region from Santa Barbara to San Diego, and included a dozen new entries to the culinary roster this year.”

“The pizza scene in SoCal continues to impress me – from temporary pop-ups to collabs to entrepreneurs who have made the leap from portable baking to full-time brick-and-mortars,” said Dolinsky. “We’ve invited some of the most popular pizzerias from the region, featuring a range of styles, including Detroit, Chicago Deep-Dish, Sicilian, Neapolitan and Roman; we’ve even added an Armenian lahmajoun from Glendale. Is it pizza? You decide.”

Steve Dolinsky briefly puts down his notepad and microphone and joins us.

This year Melissa’s is celebrating their 41^st year of success. They are still proudly Family-owned with the 2^nd generation of the Founders now fully involved.

Chef, Pizzaiolo and Restaurateur Chris Laramie of Fat Lip Pizza & Beer in Corona is participating at Pizza City Fest L.A. on Saturday, April 26^th. We’ll meet him.

Chef Chris likes to think of his pizza as having the best of both worlds; the light, crunchy, thin base borrowed from New York street slices and the round puffy crusts typically seen on Neapolitan pies. The dough is the main focus. Long, cold fermentation for 3-days makes a pizza crust that is ultimately more flavorful and easier to digest. After that the Fat Lip Pizza sauce is made in house and all other toppings are made from scratch including their wonderfully seasoned Italian sausage and two varieties of Ranch Dressing.

“Fat Lip Pizza was originally conceived as a rolling Food Truck. In a previous life their little truck was a mobile USPS post office designed for getting mail in and out of disaster areas. Decommissioned and baking in the sun in Palmdale, CA, Chef Chris saw the potential in her and lovingly turned her into a pizza truck over the course of the pandemic. As we emerged from our houses and got back to normal the truck was frequently seen at wineries and breweries around Temecula.”

“Currently Fat Lip’s first brick and mortar shop is located at 420 N Main St. in Corona. Artisan pizza is available by the slice or a whole pie.” Another attraction is the state-of-the-art self-serve beer wall with 20 taps featuring local craft breweries and wineries of distinction. It’s the guest’s choice of pour size from a taste to a full pour of 16 ounces.

Ismael Miramontes of La Chancla Mexican Grill

The objective is that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Taco Week support the local economy and put “butts in seats” of the city’s valued restaurants.

“There are no tickets or passes required. Taco lovers are invited to dine-in, take-out or have featured tacos delivered from their favorite restaurants, or order from their individual websites.”

One of the participating restaurants is Chef Ismael Miramontes’ La Chancla Mexican Grill. Chef Ismael joins us.

Alycia Harshfield of the California Restaaurant Association

“Since 2021, the Restaurants Care Resilience Fund has awarded $7.3 million in grants to 1,603 independent restaurants across California—supporting burger joints, taquerias, bakeries, and more that are the heart of our communities. In 2025, Restaurants Care Resilience Fund is offering two grant opportunities to help restaurants thrive: $10,000 grants for LA County restaurants and food trucks impacted by the 2025 LA Fires and $5,000 grants for restaurants and commercial caterers in select CA counties to build resilience.” The current application window concludes on April 26^th. Alycia Harshfield, President, California Restaurant Foundation, joins us with the specifics.