Show 691, August 8, 2026: Ferragosto Helms Design District Preview with Pasta Sister’s Giorgia Sinatra

Posted on August 10, 2026 by Adam Bell

“Pasta Sisters, the popular Italian restaurant celebrated for its scratch-made pasta and generational family recipes, is teaming up with Helms Design District to bring the Italian summer tradition of Ferragosto to Southern California. The free, street fair-style event is open to all ages and takes place Saturday, August 15th, from 1 to 6:00 p.m. For one day only, the historic Helms campus will transform into an Italian-inspired piazza filled with a vibrant array of local food and beverage vendors, entertainment, and family activities.” Pasta Sisters’ Giorgia Sinatra joins us with the preview.

“Highlights include a beer garden from Father’s Office; live music; baby dance-alongs (in Italian) led by nonprofit language school Fondazione Italia; an Orto Farms produce stand featuring heirloom Italian and DOP-certified varietals; complimentary Caffe Luxxe espresso; gelato from award-winning Dolcenero; cheese, salumi, and olive oil tastings from Sogno Toscano; Pasta Sisters pasta-making demonstrations; an IKEA family fun lawn; and more.”

“Ferragosto is a widely celebrated summer holiday in Italy. Rooted in centuries-old tradition and originating as a day of rest following an intense harvest season, today it’s marked by family gatherings, outdoor celebrations, abundant food and drink, and often seaside visits. Ferragosto at Helms embraces the spirit of this Italian celebration, while adding a local twist by bringing together community businesses from Culver City and beyond.”

“Ferragosto is one of our favorite days of the year back home. It’s about slowing down, being together, and enjoying summer,” said Giorgia Sinatra, Creative Director and one of the “sisters” behind Pasta Sisters. “We wanted to bring that same spirit to our Helms community: good food, good music, and a whole neighborhood out celebrating summer together.” Participants include Helms Design District shops and restaurants offering Ferragosto-inspired activations for the day and community partners popping up to offer samples, sell goods, educate, or create a unique experience for the occasion.”

“The celebration will also give back: Ferragosto at Helms is collecting school supplies for A Child’s Dream, a 501(c)(3) nonprofit providing essential items and resources to children in underserved local communities. Attendees are encouraged to bring new backpacks and unused school supplies to the event, where they will be collected throughout the day.”

Show 683, June 13, 2026: Picala Spanish Kitchen, Cumulus District, L.A. with Executive Chef Luis Sierra

Posted on June 15, 2026 by Adam Bell

“Acme Hospitality, renowned for its distinctive independent restaurants and boutique hotels across California, proudly unveils its latest endeavor, Picala. Positioned as a landmark dining destination, Picala will anchor the innovative Cumulus District, located in the West Adams neighborhood at the crossroads of where Culver City, South Los Angeles, and West Los Angeles come together.”

“Rooted in the Spanish tradition of sharing food in community, it’s a restaurant designed for connection where dinner, drinks, and chisme naturally come together. Guests can stop by the bar for a quick tapa and cocktail, linger with friends on the patio, or settle into the dining room for a complete live-fired feast. Ingredient-driven, fresh, and welcoming, Picala aspires to be where West L.A. comes to eat, drink, and belong.”

“At the culinary helm is Chef Luis Sierra, who brings a deep respect for culinary tradition to Picala, shaped by a career rooted in curiosity, craft, and place. His journey began not in a kitchen, but under the ground in archaeology, studying ancient hearths across the American Southwest. There, early cooking practices and regional ingredients sparked a fascination with how people cook and gather, a thread that would follow him into kitchens around the world.” Chef Luis takes a short break from his busy kitchen to join us.

“Before joining Picala, Sierra served as Chef de Cuisine at Lulu in Los Angeles’s Hammer Museum, founded by Alice Waters and David Tanis. At Picala, he channels that range into a seasonal live-fired menu of soulful, shareable dishes inspired by Spain and shaped by California, where every dish celebrates the beauty of cooking simply, eating communally, and gathering often.”

Show 668, February 28, 2026: Pasta Sisters, Culver City with Francesco & Giorgia Sinatra

Posted on March 2, 2026 by Adam Bell

“Pasta Sisters is an Italian family-owned, fast-casual Italian restaurant and fresh pasta shop that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10 years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m.”

“They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheat and no additives, preservatives or fillers of any kind) They also have a steadfast commitment to keeping prices as affordable as possible.”

“Pasta Sisters’ casual dining environment means no reservations are needed Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.”

“Pasta Sisters began with Paola Da Re, mom to Francesco, Francesca, and Giorgia, all of whom are involved in the daily operations of Pasta Sisters. When Paola and the children moved to the States in 2010 (from the small town of Padova in Northern Italy), Paola worked as a nanny to two wonderful L.A families. Her lovingly prepared fresh pastas, gnocchi, pans of lasagna and tiramisu were such hits with the households, she was often encouraged to open her own restaurant.”

“In 2015, Paola opened her first restaurant: an intimate, deli counter-style shop with just three tables in the Pico / Mid City neighborhood of Los Angeles. And it was quickly a hit. In 2018, they opened a second location: a sun-soaked indoor/outdoor restaurant located within the historic Helms Bakery District in Culver City. Finally in March of 2025, the family opened their first location outside of Los Angeles in nearby Costa Mesa, Orange County—a take-out and delivery-only space that allows them to share their food with a wider audience.”

Co-Founders Francesco and Giorgia Sinatra take a break from the pasta making to join us.

Show 665, February 7, 2026: Nardo in Huntington Beach and Culver City with Executive Chef Allesandro Ciaccia

Posted on February 9, 2026 by Adam Bell

Nardo (Huntington Beach) is one of the participating restaurants in the inaugural SoCal Pizza Week. We’ll meet co-proprietor and executive chef Alessandro Ciaccia. Both Nardo locations (Huntington Beach in Pacific City, and Culver City) are part of Pizza Week,

“Nardò tells the story of family, culinary tradition, and the sea. Founded by award-winning restaurateur Gianni Chiloiro, Nardò combines authentic Italian cuisine with innovative dishes and a modern atmosphere. Located just minutes from the beach, Nardò’s oceanside location features a stunning interior with a full-service bar, imported wood-fired oven, and an in-house pasta station.”

“Take a culinary trip to the beautiful region of Puglia. Enjoy traditional dishes and recipes from the Southern Italian region in the heart of Southern California. Featuring wood-fired Neapolitan pizza and freshly made pasta, Nardò brings together the best of what Southern Italy offers with an innovative twist.”

Show 651, November 1, 2025: Ray Garcia, Executive Chef & Restaurateur, Broken Spanish Comedor, Culver City

Posted on November 3, 2025 by Adam Bell

“Broken Spanish Comedor is a new concept from acclaimed Chef Ray Garcia (Esquire‘s Chef of the Year 2015), serving as the neighborhood friendly offshoot of his award-winning DTLA restaurant Broken Spanish. Rooted in bold Mexican flavors and Chef Garcia’s signature creativity, Broken Spanish Comedor offers a relaxed, community-centric dining experience while maintaining the same commitment to quality and innovation.”

“The menu delights long-time followers with approachable modern Mexican American fare. It is a neighborhood offshoot of Broken Spanish with the same quality, same passion, but with a community-centric approach in terms of food and drinks.”

Look for house specialties including Albondigas (Duck Meatballs with bacon, chipotle and nopales), Enchiladas (from his Mom’s recipe with chicken, leek, feta, tomatillo salsa and homemade crema) and the Torta del Chocolate with a nixtamalized corn crust and Mexican chocolate. The fresh corn tortillas are hand pressed and baked right there throughout the evening.

The creative cocktails are Tequila and Mezcal based. Also on the menu are an intriguing selection of premium Mexican wines available by the glass. Not neglected are the Zero Proof libations including a house made Orange Fanta.

“Chef Ray Garcia (ex-FIG Restaurant at the Fairmont Santa Monica), a trailblazing Los Angeles native, is redefining modern Mexican cuisine with inspired creativity. Known as a pioneer of Alta California cuisine, Garcia blends Mexican roots with the spirit of Los Angeles to create soulful, modern dishes that honor his heritage.”

Chef Ray escapes his busy kitchen to join us.

Show 646, September 27, 2025: Tito’s Fiesta Mexicana (Culver City) with Restaurateur Lynne Davidson

Posted on September 29, 2025 by Adam Bell

“Tito’s Handmade Vodka and Tito’s Tacos are celebrating the eighth annual Tito’s Fiesta Mexicana on Saturday, October 4th, from 3:00 p.m. to 8:00 p.m. in Culver City. A local tradition in the community, this event will raise critical funds for the Culver City Arts Foundation to support a wide range of art, culture, and local artists.”

“At Tito’s Fiesta Mexicana, guests 21+ can sip on Tito’s Handmade Vodka cocktails while savoring Tito’s Tacos’ award-winning tacos, burritos, and flan. Alongside the mouthwatering cocktails and food, the celebration will feature five hours of live entertainment – headlined by world-class mariachi group, Mariachi Sol De Mexico de Jose Hernandez – folklórico dancers, and a traditional piñata station.”

“Since 2018, 100% of the event’s gross proceeds have been donated in full to the Culver City Arts Foundation. Over the past seven years, Tito’s Fiesta Mexicana has raised over $113,000, with $23,000 raised in 2024 alone.”

2nd Generation Proprietor of Tito’s, Lynne Davidson, is our guest to preview all that is Tito’s Fiesta Mexicana.

Show 636, July 19, 2025: Rosé from Provence with Noelle Hale, Program Director, Napa Valley Wine Academy

Posted on July 20, 2025 by Adam Bell

“Rosé from Provence, France? Are they all the same? Provence is the only wine region in the world devoted to Rosé. The wine reflects the terroir of the hills, coastal regions and flora of this area.” Noelle Hale, Program Director for the Napa Valley Wine Academy is our guest to explain.

“Rosé wine was born in Provence. Provence is actually not an ocean of grapevines. It is, instead, a series of small blocks and terraces, scattered here and there, and harmoniously intermingling with cabins, almond and olive trees, downy oaks, fields of lavender, umbrella pines and more…There are three appellations of the Vins de Provence.”

“The craze for rosé wine extends beyond France’s borders. As a result, Vins de Provence exports more than 55 million bottles of rosé each year. The United States adores Provence rosés, purchasing approximately 37% of the volume sold abroad.”

Rosé pairs well with most foods.

Show 611, January 11, 2025: Restaurant Design with Studio UNLTD Founder Greg Bleier

Posted on January 13, 2025 by Adam Bell

“Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression.”

“Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map. The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.”

“While the studio’s work is still firmly rooted in hospitality design, its expertise and perspective continue to evolve through its experience crafting a diverse range of projects.”

Standout designs from Studio UNLTD include Bestia, Bavel, Otium and Lustig (also located in the Helms Bakery District.)

Founder Greg Bleier is our guest unraveling the mystery of successful restaurant design.

Select Show 607, December 14, 2024: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris

Posted on December 16, 2024 by Adam Bell

“From Jessica B. Harris, the award-winning author of High on the Hog—inspiration for the “energetic, emotional, and deeply nuanced” (The New York Times) Netflix series of the same name—comes a new and updated edition of A Kwanzaa Keepsake and Cookbook, another important exploration of African American culture, food, and family, featuring recipes and stories to help this generation create unique holiday traditions. Now with a new introduction by award-winning writer and iconic culinary historian Jessica B. Harris, a foreword by chef and television personality Carla Hall, revised recipes and stories, and a fresh new package, A Kwanzaa Keepsake and Cookbook offers proverbs, ceremonies, family projects, inspirational biographies, blessings, and of course, wonderful recipes. Structured around the seven days of Kwanzaa and the virtues each day represents, Harris shares a themed feast for each night, designed to reflect the principle of the day.” Jessica B. Harris is our guest providing the background of Kwanzaa.

Baker Dean Kim’s OC Baking Co’s eagerly anticipated edible Christmas Market returns on Monday, December 23rd from 8:00 a.m. to 1:00 p.m. at the production bakery in Orange. In addition to Dean’s incredible breads a collection of local artisan food producers will also be in attendance. Look for Leslie Nguyen’s Miss Mini Donuts and yummy holiday pastries from Crema Artisan Bakers. Also, Lisa Gilmore’s Soup’d Up’s Baked Potato Soup with Chili (award-winning.) Master Baker Dean Kim of OC Baking Co., Lisa Gilmore of Soup’ed Up and Leslie Nguyen of Miss Mini Donut join us to preview a taste of what’s on the Holiday Market’s tantalizing menu.

If you’ve been to Solvang, USA (the Danish Capital of America) you’ve no doubt tasted the sweet version of the delightful Aebleskivers. Author Pim Pauline Overgaard’s first cookbook, Aebleskiver – A New Take on Traditional Danish Pancakes “reimagines the traditional Danish pancake with new flavors (both sweet and savory) and creative spins, making it a must-have for any kitchen. These versatile treats are ideal for any meal, especially a brunch gathering with family and friends. Discover the world of Aebleskiver, the beloved, sphere-shaped Danish pancakes traditionally savored during the holidays and for special celebrations. In this contemporary twist, more than 70 recipes transform these sweet delights to everyday fare. Perfect for any meal, Aebleskiver can be enjoyed in both the classic sweet variations and in innovative savory forms.” Pim Pauline Overgaard is our guide to all things Aebleskiver and joins us with Aebleskiver pan at the ready.

“The Helms Bakery, a modern interpretation of the original (closed in 1969) including a multi-space layout with a (coming soon) full-service restaurant, Dinette, for breakfast and lunch (to open at a later date), a dedicated bakery with takeaway counter for prepared foods, as well as a retail section of specialty products, is now open in the soft open phase.” Hours are limited from 8:00 a.m. to 2:00 p.m. from Thursday to Sunday.

This 14,000 square foot upscale food emporium is the 12-year dream of Chef Sang Yoon (Father’s Office) and is easily the most ambitious food venture to launch in Southern California in 2024. In addition to the lavish Bakery Counter (cookies, cales, pies, pastries) there is a Coffee & Beverage Counter where the coffee beans are roasted and ground right there. You can even get the famous Dole Whip (of Disneyland fame) here. At the Deli Counter at Lunch there are a wide variety of sandwiches available on Helms fresh-baked breads. In the a.m. adjacent to the Deli Counter is a grab-and-go case with hot breakfast sandwiches. Everything is replenished and rotated during the day as appropriate. Our guides to all things Helms Bakery are Restaurateur Sang Yoon and Executive Chef Nanor Harboyan.

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. Listeners have been asking for it and, now, it’s finally here. It’s Chef Andrew Gruel’s first cookbook – Andrew Gruel’s Family Cookbook. Let’s bring the Family together cooking in the kitchen. Chef Andrew has all the particulars.

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

Show 607, December 14, 2024: The Helms Bakery, Culver City, with Restaurateur Sang Yoon & Executive Chef Nanor Harboyan

Posted on December 16, 2024 by Adam Bell

“The Helms Bakery, a modern interpretation of the original (closed in 1969) including a multi-space layout with a (soon-to-bee) full-service restaurant, Dinette, for breakfast and lunch (to open at a later date), a dedicated bakery with takeaway counter for prepared foods, as well as a retail section of specialty products, is now open in the soft open phase.” Hours are limited from 8:00 a.m. to 2:00 p.m. from Thursday to Sunday.

This 14,000 square foot upscale food emporium is the ambitious 12-year dream of Chef Sang Yoon (Father’s Office) and is easily the most ambitious food venture to launch in the Southland in 2024. No one is talking but the project cost is easily in the multiple millions. In the original Helms Bakery days this space was the loading area for the distinctive yellow Helms Bakery delivery trucks. The floors needed to be leveled and a second level dough kitchen was created and added to the space.

In addition to the Bakery Counter (cookies, cales, pies, pastries) there is a Coffee & Beverage Counter where the coffee beans are roasted and ground right there. You can even get the famous Dole Whip (of Disneyland fame) here. At the Deli Counter at Lunch there are a wide variety of sandwiches available on Helms fresh-baked breads. In the a.m. adjacent to the Deli Counter is a grab-and-go case with hot breakfast sandwiches. Everything is replenished and rotated during the day as appropriate.

Don’t miss the faithfully realized miniature Helms Bakery delivery truck on display made from 16.7 pounds of gingerbread and 7.4 pounds of candy!

Chef Sang Yoon takes a break from packaging the fresh Tuna Sandwiches to join us. We’re also joined by Helms Bakery’s Executive Chef Nanor Harboyan with a freshly baked iced Cinnamon Roll at the ready.