Show 670, March 14, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on March 16, 2026 by Adam Bell

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current column. Of course, more tasty Orange County morsels will be part of the conversation including a recent column highlighting the good news of four high profile restaurants in Orange County expanding.

“Not unlike the European wine model where it is common practice to concentrate on and produce wine from one varietal, JL Wood has mandated that it make only Chardonnay. It has done so since 2020, producing less than 3,000 cases a year, when it began making its own Chardonnay. Its 125-acre JL Wood Ranch Vineyard in the Chardonnay-centric AVA of Arroyo Seco in Monterey County, has for almost 25 years, been selling its grapes to other producers. So, why only Chardonnay? The reasons, explained by owner Paul Morrison, are numerous. “There are few specialists in Chardonay in California,” he offers. “Secondly, we have great clones: 4 and 17. It’s ideal for our soils. Third, to jump into Pinot Noir, for instance, and do it very well, would be difficult. Plus, there were already a lot of folks doing it in the adjacent Santa Lucia AVA. Chardonnay has the benefit of being popular and large wineries have historically bought rather than grown Chardonnay for their own programs.”” Paul Morisson joins us to pull the cork on all that is JL Wood wines.

“Introducing Good Karma Dark Chocolate produced here in Los Angeles. Finally, a healthy food that tastes delicious. Learn from Co-Founder Matthew Jonas about the health benefits and super nutrients found in minimally processed Dark Chocolate and Brewing Cacao. Good Karma Co-Founder, Matthew Jonas, joins us to talk about their 3 distinct Organic Dark Chocolates, from India, Columbia and Madagascar. Each bar begins with hand roasting of the beans to optimize the naturally occurring personality of the bean and the region where it is grown followed by stone grinding for up to 30 hours to create smooth rich, chocolate liquor. Finally, the liquor is tempered and molded to create delicious tasting bars that each showcases the natural flavors of the beans. Good Karma also produces a 100% Brewing Cacao, a potent morning beverage that delivers all the energy without the jitters, tastes delicious and feeds your body with super nutrients.”

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 continues with his guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

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

Show 670, March 14, 2026: Chef, Restaurateur and Show Co-host, Chef Andrew Gruel of Calico Fish House, Huntington Beach

Posted on March 16, 2026 by Adam Bell

Chef Andrew Gruel of the Calico Fish House

Chef Andrew continues with his helpful guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

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

March 14: Anne Marie Panoringan, JL Wood, Good Karma Artisan Dark Chocolate

Posted on March 12, 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

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column highlighting the good news of four high profile restaurants in Orange County expanding.

“Not unlike the European wine model where it is common practice to concentrate on and produce wine from one varietal, JL Wood has mandated that it make only Chardonnay. It has done so since 2020, producing less than 3,000 cases a year, when it began making its own Chardonnay. Its 125-acre JL Wood Ranch Vineyard in the Chardonnay-centric AVA of Arroyo Seco in Monterey County, has for almost 25 years, been selling its grapes to other producers. So, why only Chardonnay? The reasons, explained by owner Paul Morrison, are numerous. “There are few specialists in Chardonay in California,” he offers. “Secondly, we have great clones: 4 and 17. It’s ideal for our soils. Third, to jump into Pinot Noir, for instance, and do it very well, would be difficult. Plus, there were already a lot of folks doing it in the adjacent Santa Lucia AVA. Chardonnay has the benefit of being popular and large wineries have historically bought rather than grown Chardonnay for their own programs.”” Paul Morisson joins us to pull the cork on all that is JL Wood wines.

Good Karma Co-Founder Matthew Jonas joins us to talk about their 3 distinct Organic Dark Chocolates, from India, Columbia and Madagascar. Each bar begins with hand roasting of the beans to optimize the naturally occurring personality of the bean and the region where it is grown followed by stone grinding for up to 30 hours to create smooth rich, chocolate liquor. Finally, the liquor is tempered and molded to create delicious tasting bars that each showcases the natural flavors of the beans. Good Karma also produces a 100% Brewing Cacao, a potent morning beverage that delivers all the energy without the jitters, tastes delicious and feeds your body with super nutrients.”

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 continues with his guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

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

Anne Marie is also a certified Disneyland Resort devotee. She will share her exclusive report on the long-in-the works reimagining of Napa Rose at Disney’s Grand Californian. It’s back…

“Not unlike the European wine model where it is common practice to concentrate on and produce wine from one varietal, JL Wood (Arroyo Seco in Monterey County) has mandated that it make only Chardonnay. It has done so since 2020, producing less than 3,000 cases a year, when it began making its own Chardonnay. Its 125-acre JL Wood Ranch Vineyard in the Chardonnay-centric AVA of Arroyo Seco in Monterey County, has for almost 25 years, been selling its grapes to other producers. Ed Filice is the chief winemaker.”

“So, why only Chardonnay? The reasons, explained by owner Paul Morrison, are numerous. “There are few specialists in Chardonay in California,” he offers. “Secondly, we have great clones: 4 and 17. It’s ideal for our soils. Third, to jump into Pinot Noir, for instance, and do it very well, would be difficult. Plus, there were already a lot of folks doing it in the adjacent Santa Lucia AVA. Of course, when we took over the ranch, it was already planted in Chard. Chardonnay has the benefit of being popular and large wineries have historically bought rather than grown Chardonnay for their own programs.””

“We also believe that a lot of California-produced Chards had winemaking issues that we could correct as a specialist. The heavy-handedness that works in red winemaking can be a liability when working white wines, especially because Chardonnay specifically is a special challenge given its delicate nature. There are only a few producers out there who control the process well from vineyard through the winery.”

“Lastly, we aren’t into winemaking to make a wine out of a bunch of different and purchased varietals. A major consideration has been to demonstrate what we can do with our ranch in the Arroyo Seco, which is ideal for either Chard or Pinot Noir.”

Paul Morisson joins us gently pulling the cork on all that is JL Wood wines.

Matthew Jonas of Good Karma Artisan Dark Chocolae

“Good Karma Co-Founder Matthew Jonas joins us to talk about their 3 distinct Organic Dark Chocolates, from India, Columbia and Madagascar. Each bar begins with hand roasting of the beans to optimize the naturally occurring personality of the bean and the region where it is grown followed by stone grinding for up to 30 hours to create smooth rich, chocolate liquor. Finally, the liquor is tempered and molded to create delicious tasting bars that each showcases the natural flavors of the beans.”

“Good Karma also produces a 100% Brewing Cacao, a potent morning beverage that delivers all the energy without the jitters, tastes delicious and feeds your body with super nutrients.”

“As the name implies Good Karma not only makes delicious cacao products but are proud to source only ethically and sustainably grown and harvested beans and donate a portion of their profits to communities that share their values.”

Chef Andrew continues with his helpful guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

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: Anne-Marie Panoringan, JL Wood Wines
Hour Two: JL Wood Wines, Good Karma Dark Chocolate, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Anne Marie Panoringan, Food Columnist – Culture OC
Segments Four and Five: JL Wood Wines (Monterey County) with Proprietor Paul Morrison
Segments Six and Seven: Good Karma Dark Chocolate with Co-Founder Matthew Jonas
Segment Eight: Chef, Restaurateur and Show Co-host, Chef Andrew Gruel of Calico Fish House, Huntington Beach

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 669, March 7, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on March 9, 2026 by Adam Bell

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2026 is the 32nd year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted a bevy of new dishes to add to the always eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 15th . Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

op of the V at The Viv Anaheim, one of the participating restaurants in OC Restaurant Week, “has been reimagined as Orange County’s tallest rooftop Spanish steakhouse, perched on the 12th floor with sweeping panoramic views and an elevated open-air dining experience. Top of the V offers a vibrant destination where skyline views meet unforgettable cuisine. The menu, under the direction of Executive Chef Jayro Martinez, draws inspiration from Spain’s rich culinary traditions, featuring shareable starters like Croquetas de Jamón, Beef Empanadas with smoked tomato and guindilla aioli, and Grilled Spanish Octopus, alongside fresh plates such as Goddess Gems and Roasted Beets and Cheese. Signature entrées include Spanish Short Rib, Basque-Style Black Cod, traditional paellas cooked to order, and prime steaks including Bone-In Ribeye, Filet Mignon, and Rack of Lamb.” Chef Jayro Martinez takes a break from his busy open exhibition kitchen to join us.

Chef Henry Pineda’s Lola’s by MFK in Anaheim (a long foul ball away from Angel Stadium) is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their special menu item is the abundant Kamayan Brunch feast served daily from 8:30 a.m. to 2:00 p.m. Chef Henry takes a break from his busy kitchen to join us.

This modern Filipino brunch Kamayan feast (easily serves one to two guests) marries the rich culinary experience that is as much a feast for the eyes as it is for the palate.

Restaurateur Rob Arellano’s Descanso Restaurant in Costa Mesa is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their value-priced menus for OC Restaurant Week include options for Featured Cocktails, Brunch, Lunch and Dinner. Rob Arellano joins us highlighting all the salivating menu options.

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. Today Chef Andrew provides a guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

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

Show 669, March 7, 2026: Chef, Restaurateur and Show Co-host, Chef Andrew Gruel of Calico Fish House, Huntington Beach

Posted on March 9, 2026 by Adam Bell

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 provides a guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

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

March 7: Eric Klein, OC Restaurant with Top of the V, Lola’s by MFK, Descanso Restaurant

Posted on March 5, 2026 by Adam Bell

Podcasts

Hour One: Eric Klein, Top of the V
Hour Two: Top of the V, Lola’s by MFK, Descanso Restaurant, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Chef Eric Klein, Senior Vice President Culinary, Wolfgang Puck Catering – Governors Ball
Segments Four and Five: Top of the V, Anaheim with Executive Chef Jayro Marinez, OC Restaurant Week
Segment Six: Lola’s by MFK, Anaheim with Chef Henry Pineda, OC Restaurant Week
Segment Seven: Descanso Restaurant, Costa Mesa with Rob Arellano, OC Restaurant Week
Segment Eight: Chef, Restaurateur and Show Co-host, Chef Andrew Gruel of Calico Fish House, Huntington Beach

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2026 is the 32^nd year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted a bevy of new dishes to add to the always eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 15^th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

Top of the V at The Viv Anaheim, one of the participating restaurants in OC Restaurant Week, “has been reimagined as Orange County’s tallest rooftop Spanish steakhouse, perched on the 12th floor with sweeping panoramic views and an elevated open-air dining experience. Top of the V offers a vibrant destination where skyline views meet unforgettable cuisine. The menu, under the direction of Executive Chef Jayro Martinez, draws inspiration from Spain’s rich culinary traditions, featuring shareable starters like Croquetas de Jamón, Beef Empanadas with smoked tomato and guindilla aioli, and Grilled Spanish Octopus, alongside fresh plates such as Goddess Gems and Roasted Beets and Cheese. Signature entrées include Spanish Short Rib, Basque-Style Black Cod, traditional paellas cooked to order, and prime steaks including Bone-In Ribeye, Filet Mignon, and Rack of Lamb.” Chef Jayro Martinez takes a break from his busy open exhibition kitchen to join us.

Chef Henry Pineda’s Lola’s by MFK in Anaheim (a long foul ball away from Angel Stadium) is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8^th. Their special menu item is the abundant Kamayan Brunch feast served daily from 8:30 a.m. to 2:00 p.m. Chef Henry takes a break from his busy kitchen to join us.

This modern Filipino brunch Kamayan feast (easily serves one to two guests) marries the rich culinary experience that is as much a feast for the eyes as it is for the palate.

Restaurateur Rob Arellano’s Descanso Restaurant in Costa Mesais one of the participating restaurants in OC Restaurant Week launching Sunday, March 8^th. Their value priced menus for OC Restaurant Week include options fur Featured Cocktails, Brunch, Lunch and Dinner. Rob Arellano joins us highlighting all the salivating menu options.

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. Today Chef Andrew provides a guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

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

2026 is the 32^nd year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted a bevy of new dishes to add to the eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 15^th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

It takes a talented team of 75 savory chefs and 45 pastry chefs to support the Governors Ball! In terms of ingredients how about 1,000 pounds of premium chocolate and 30 pounds of Kaluga Caviar?

Think smoked salmon Oscar lavosh with dill crème fraiche and caviar, truffle chicken pot pie, Chinois-style rice paper spring rolls, Wagyu and Steak Frites Carving Station, Thai Town hot dog, and Oscar gold spraying station.

Jayro Martinez of Westwood Coast Steakhouse

“The menu, under the direction of Executive Chef Jayro Martinez, draws inspiration from Spain’s rich culinary traditions, featuring shareable starters like Croquetas de Jamón, Beef Empanadas with smoked tomato and guindilla aioli, and Grilled Spanish Octopus, alongside fresh plates such as Goddess Gems and Roasted Beets and Cheese. Signature entrées include Spanish Short Rib, Basque-Style Black Cod, traditional paellas cooked to order, and prime steaks including Bone-In Ribeye, Filet Mignon, and Rack of Lamb.”

“A Spanish-forward cocktail program highlights favorites like the TOV Old Fashioned, Besito de Fuego, and Spanish 75, complemented by sangria, local craft beers, and a curated wine list from Spain, California, and the Old World.”

Chef Jayro takes a break from his busy open exhibition kitchen to join us.

Chef Henry Pineda’s Lola’s by MFK in Anaheim (a long foul ball away from Angel Stadium) is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8^th. Their special menu item is the abundant Kamayan Brunch feast served daily from 8:30 a.m. to 2:00 p.m. Chef Henry takes a break from his busy kitchen to join us.

“This modern Filipino brunch Kamayan feast (serves one to two guests) marries the rich culinary experience that is as much a feast for the eyes as it is for the palate.”

“Served individually on plates lined with banana leaves, each dish features steamed rice at the center, surrounded by traditional breakfast items such as Beef Tapa, Longanisa, Tocino, and Chicken Adobo.

Garnished with a sunny-side-up egg, fried garlic, microgreens, and flowers, the vibrant medley of colors and textures invited diners to partake in a unique and personal touch to the traditional communal dining experience.”

Restaurateur Rob Arellano’s Descanso Restaurant in Costa Mesa is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8^th. Their value priced menus for OC Restaurant Week include options for Featured Cocktails, Brunch, Lunch and Dinner. Rob joins us highlighting all the salivating options.

“Descanso is a contemporary kitchen & bar that blends traditional Mexican recipes with modern influence highlighting the flavors of Michoacan. Created by restaurateur Rob Arellano, the concept draws inspiration from his Mexican heritage, offering a unique and nostalgic dining experience. At Descanso, you can choose to dine at a standard dining table or a la Plancha. Dining a la Plancha, you’ll witness skilled chefs prepare authentic Mexican dishes at your table in a lively setting, immersing you in the ambiance of a bustling Mexican town.”

“Led by Chef Jose Angulo, Descanso serves Michoacán inspired cuisine, featuring fresh bold flavors and seasonal ingredients. The dishes and cocktails are rich in history and flavor, reflecting traditional Mexican dining.”

Chef Andrew provides a guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

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: Eric Klein, Top of the V
Hour Two: Top of the V, Lola’s by MFK, Descanso Restaurant, Andrew Gruel