“Son of legendary Chef Emeril Lagasse, E.J. Lagasse is making a splash in the New Orleans culinary scene in his own way. After graduating from culinary school at Johnson & Wales, he spent time refining his skills in some of the world’s most renowned kitchens including Core by Clare Smyth in London and Frantzén in Stockholm. In 2022, E.J. returned to New Orleans to take the helm as Chef, Co-Owner where he leads the day-to-day restaurant operations at Emeril’s. Following an extensive renovation in 2023, the flagship reopened with a refined menu that pays homage to the restaurant’s rich culinary heritage while incorporating innovative techniques and modern adaptations of Chef Emeril’s classics. The Emeril’s experience is a multi-course tasting menu highlighting seasonal ingredients. Emeril’s stands alone as the only restaurant in the MICHELIN Guide American South to receive two MICHELIN Stars, a distinction that recognizes exceptional cuisine worth a special journey.” E.J. takes a break from his busy kitchen to join us.
Delightful and delicious, L.A. Loves Alex’s Lemonade brings superstar chefs, brewers, vintners, and mixologists to Los Angeles in support of Alex’s Lemonade Stand Foundation (ALSF) and the fight against childhood cancer. The 2026 event is Saturday, October 17th from 12 Noon to 4:00 p.m. on the UCLA Campus on Royce Quad. Hosted by Chef Suzanne Goin and business partner Caroline Styne (The Lucques Group,) along with Chef David Lentz, this family-friendly afternoon features one-of-a-kind food and drink samplings. Guests can meet the chefs behind the dishes and enjoy fine dining flavors from across the country. With over $1.3 million raised in 2025 and more than $12 million raised since its inception, the event’s impact continues to grow for children with cancer. Join us this year for unforgettable food, community, and fun for the whole family.” Caroline Styne, President and Wine Director of The Lucques Group joins us with all the salivating event details.
“Orange County’s wait for its own Levain Bakery ended early last month when the iconic bakery behind New York City’avorite six-ounce cookies opened its doors at strong>Fashion Island in Newport Beach. Levain’s first Orange County location brings its signature cookies, freshly baked breads, pastries and coffee to the region, marking the bakery’s fourth Southern California location and continuing Levain’s thoughtful retail bakery expansion. Having celebrated its milestone 30th anniversary last year, Levain Bakery now introduces its legendary handcrafted cookies, breads, pastries and neighborhood bakery experience to a new community of fans. Located within Fashion Island, Orange County’s premier shopping and culinary destination, the bakery joins Fashion Island’s collection of premier retailers and restaurants.” Founders Pam Weekes and Connie McDonald put down their dough scoops and join us.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Today Chef Andrew talks about properly cooking dry pasta in the home kitchen. What is the purpose of salting the water the pasta is cooling in?
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Son of legendary Chef Emeril Lagasse, E.J. Lagasse is making a splash in the New Orleans culinary scene in his own way. E.J. fell in love with food at a very young age. Growing up, he worked in the kitchens of his father’s restaurants, including at Meril in New Orleans and Emeril’s Coastal in Florida.”
“After graduating from culinary school at Johnson & Wales, he spent time refining his skills in some of the world’s most renowned kitchens including Core by Clare Smyth in London and Frantzén in Stockholm.”
“In 2022, E.J. returned to New Orleans to take the helm as Chef, Co-Owner where he leads the day-to-day restaurant operations at Emeril’s. Following an extensive renovation in 2023, the flagship reopened with a refined menu that pays homage to the restaurant’s rich culinary heritage while incorporating innovative techniques and modern adaptations of Chef Emeril’s classics. The Emeril’s experience is a multi-course tasting menu highlighting seasonal ingredients. Emeril’s stands alone as the only restaurant in the MICHELIN Guide American South to receive two MICHELIN Stars, a distinction that recognizes exceptional cuisine worth a special journey.”
“Adding to the celebration, in 2025 Chef E.J. received the MICHELIN Young Chef / Culinary Professional Award, sponsored by Sysco. The recognition underscores Lagasse’s vision and leadership in carrying forward his family’s culinary legacy while charting a bold, modern path for New Orleans dining.”
“Accessible through the Julia Street entrance, The Wine Bar at Emeril’s embodies the Lagasse’s love of food, wine, music and art. Guests have access to the distinctive wine cellar at Emeril’s in a relaxed and fun atmosphere, complemented by signature small plates.”
E.J. takes a break from his busy kitchen to join us.
“Delightful and delicious, L.A. Loves Alex’s Lemonade brings superstar chefs, brewers, vintners, and mixologists to Los Angeles in support of Alex’s Lemonade Stand Foundation (ALSF) and the fight against childhood cancer. The 2026 event is Saturday, October 17th from 12 Noon to 4:00 p.m. on the UCLA Campus on Royce Quad.”
“Hosted by Chef Suzanne Goin and business partner Caroline Styne (The Lucques Group,) along with Chef David Lentz, this family-friendly afternoon features one-of-a-kind food and drink samplings. Guests can meet the chefs behind the dishes and enjoy fine dining flavors from across the country.”
“With over $1.3 million raised in 2025 and more than $12 million raised since its inception, the event’s impact continues to grow for children with cancer. Join us this year for unforgettable food, community, and fun for the whole family.”
“Inspired while attending The Great Chefs Event Philadelphia, hosts Suzanne Goin, business partner Caroline Styne (The Lucques Group) and David Lentz decided to hold a similar event in the Los Angeles area. Enlisting the help of culinary friends from the Los Angeles area and throughout the United States, the L.A. Loves Alex’s Lemonade event was created.”
Caroline Styne, President and Wine Director of The Lucques Group joins us with all the salivating event details.
“Orange County’s wait for its own Levain Bakery ended early last month when the iconic bakery behind New York City’s favorite six-ounce cookies opened its doors at Fashion Island in Newport Beach. Levain’s first Orange County location brings its signature cookies, freshly baked breads, pastries and coffee to the region, marking the bakery’s fourth Southern California location and continuing Levain’s thoughtful retail bakery expansion.”
“Having celebrated its milestone 30th anniversary last year, Levain Bakery now introduces its legendary handcrafted cookies, breads, pastries and neighborhood bakery experience to a new community of fans. Located within Fashion Island, Orange County’s premier shopping and culinary destination, the bakery joins Fashion Island’s collection of premier retailers and restaurants.”
“We have always felt that Levain brings people together, and our LA Bakeries have shown us that Southern California agrees,” commented co-founders and best friends Pam Weekes and Connie McDonald. “Levain in Newport Beach feels like the next natural step and can’t wait to open our doors at Fashion Island.”
“Founded in New York City in 1995 by Weekes and McDonald, whose delicious breads and baked goods that immediately resonated with the neighborhood, drawing anticipation for their daily offerings. When the two decided to quietly start selling cookies, they flew out the door and an icon was born.”
“Today, Levain’s crispy-on-the-outside-gooey-on-the-inside cookies have become a cultural phenomenon, drawing devoted fans from around the world while staying true to the bakery’s humble beginnings. Remaining true to its neighborhood bakery origins, Levain continues the tradition of crafting its signature breads, pastries and six-ounce cookies by hand each day, using the same high-quality ingredients that defined its beginnings.”
“Guests visiting the Newport Beach bakery will find Levain’s full assortment of freshly baked favorites, including its signature cookies, artisan breads, savory sandwiches, muffins, and pastries. The new location also features Levain’s full barista service, offering cappuccinos, cold-foam drinks, matcha and lattes, including a viral Cookie Milk Latte. The Orange County opening now takes the brand to 20 bakery locations from coast to coast, joining bakeries in New York, Washington, D.C., Bethesda, Boston, Los Angeles, Chicago and Philadelphia.”
Pam Weekes and Connie McDonald put down their dough scoops and join us.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Today Chef Andrew talks about properly cooking dry pasta in the home kitchen. What is the purpose of salting the water the pasta is cooling in?
Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
