Show 681, May 30, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on June 1, 2026 by Adam Bell

“Thrifty® ice cream was launched in 1940 at a small dairy production facility in West Hollywood. Angelenos soon flocked to the flagship Thrifty Drug Store in downtown Los Angeles to sample ice cream from the soda fountain. The high-quality, small-batch ice cream even snagged awards from the L.A. County Fair. By the 1970s, Thrifty ice cream had attained cult status along the West Coast, with significant celebrity shoutouts.” With the bankruptcy and liquidation of Rite-Aid stores Thrifty Ice Cream came under motivated, new ownership about one-year ago. The new management group (with food product experience) has embarked on an expansion and revitalization of the iconic, 86-year old premium brand, while keeping the original recipes and signature flat-topped cylindrical scoop style intact. Thrifty Ice Cream’s CEO, Dani Rothenberg, joins us to give us the real scoop.

“Hello, You’re Welcome is a (female-owned) neighborhood specialty café and bakery located in the heart of the playhouse district of Pasadena, CA, where neighbors and visitors gather for specialty coffees, teas, and baked goods. There is always something for all eaters- including gluten-free and vegan options. Featuring their famous breakfast biscuit Sammie to fuel your morning and sammies on house-baked bread for lunch. They prioritize clean ingredients and partner with responsible growers, roasters, and tea farms that embrace the same ethos of sustainable-regenerative growing practices!” Second generation co-proprietress, Gigi di Bernardo, joins us with her whisk at the ready.

“Food lovers are invited to savor the very best of the region as Greater Palm Springs Restaurant Week returns from May 29 to June 7, 2026. Presented by Agua Caliente Casinos, this highly anticipated ten-day event celebrates the area’s culinary scene, welcoming both locals and visitors to explore outstanding dining experiences across the Coachella Valley.” Davis Meyer, Vice President of Government and Industry Relations for Visit Greater Palm Springs, joins us with all the enticing specifics.

“Enjoy a slice of paradise at Waters Café at Agua Caliente Resort Rancho Mirage, a participating restaurant in Greater Palm Springs Restaurant Week. This bright, comfortable eatery has a beautiful outdoor patio overlooking the pool at Agua Caliente Resort Casino Spa Rancho Mirage. Executive Chef Juan Morales has developed an exquisite menu for an unforgettable dining experience. It’s classic comfort food with a California twist.” For Greater Palm Springs Restaurant Week Waters Café is featuring a $45, 3-course prix fixe Dinner menu. Entrée options are Pan-Seared Sea Scallops or Oven -Roasted Chicken Breast. Agua Caliente Resort Casino Rancho Mirage’s Executive Chef, Juan Morales, takes a break from his busy kitchens to join us.

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. What is bromated flour and why are New York bagel bakers and pizzaiolos concerned about pending legislation that might make it an illegal ingredient. Chef Andrew explains.

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

Show 681, May 30, 2026: Greater Palm Springs Restaurant Week Preview with Davis Meyer, Visit Greater Palm Springs

Posted on June 1, 2026 by Adam Bell

Davis Meyer of the Greater Palm Springs Convention and Visitors Bureau

“Greater Palm Springs Restaurant Week is an open invitation to explore the depth and creativity of our desert’s culinary scene,” said Todd Burke, Vice President of Communications at Visit Greater Palm Springs. “Each year, it brings our community and visitors together to discover new favorites, celebrate our chefs and the talented teams behind every dining experience, and savor the richness that defines dining in Greater Palm Springs.”

“During Restaurant Week, participating restaurants feature special prix fixe menus and exclusive offerings, inviting guests to explore a wide range of culinary options.” Over 130 restaurants in the Greater Palm Springs area are participating.

Davis Meyer, Vice President of Government and Industry Relations for Visit Greater Palm Springs joins us with all the salivating specifics.

May 30: Thrifty Ice Cream, Hello You’re Welcome, Greater Palm Springs Restaurant Week with Agua Caliente Resort Rancho Mirage

Posted on May 27, 2026 by Adam Bell

Podcasts

Hour One: Thrifty Ice Cream, Hello, You’re Welcome
Hour Two: Hello, You’re Welcome, Greater Palm Spring Restaurant Week with Waters Café at Agua Caliente Resort Rancho Mirage, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Thrifty Ice Cream with Dani Rothenberg, CEO
Segments Four and Five: Hello, You’re Welcome, Pasadena with Gigi di Bernardo
Segment Six: Greater Palm Springs Restaurant Week Preview with Davis Meyer, Visit Greater Palm Springs
Segment Seven: Executive Chef Juan Morales, Agua Caliente Resort Rancho Mirage – Greater Palm Springs Restaurant Week Participant with Waters Café
Segment Eight: “Ask the Chef” with Andrew Guuel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

“Thrifty® ice cream was launched in 1940 at a small factory in West Hollywood. Angelenos soon flocked to the flagship Thrifty Drug Store in downtown Los Angeles to sample ice cream from the soda fountain. The high-quality, small-batch ice cream even snagged awards from the L.A. County Fair. By the 1970s, Thrifty ice cream had attained cult status along the West Coast, with significant celebrity shoutouts.” With the bankruptcy and liquidation of Rite-Aid stores Thrifty Ice Cream came under motivated new ownership about one-year ago. The new management group (with food product experience) has embarked on an expansion and revitalization of the iconic, 86-year old premium brand, while keeping the original recipes and signature flat-topped cylindrical scoop style intact. Thrifty Ice Cream’s CEO, Dani Rothenberg, joins us to give us the real scoop.

“Food lovers are invited to savor the very best of the region as Greater Palm Springs Restaurant Week returns from May 29 to June 7, 2026. Presented by Agua Caliente Casinos, this highly anticipated ten-day event celebrates the area’s culinary scene, welcoming both locals and visitors to explore outstanding dining experiences across the Coachella Valley.” Davis Meyer, Vice President of Government and Industry Relations for Visit Greater Palm Springs, joins us with all the enticing specifics.

“Enjoy a slice of paradise at Waters Café at Agua Caliente Resort Ranch Mirage, a participating restaurant in Greater Palm Springs Restaurant Week. This bright, comfortable eatery has a beautiful outdoor patio overlooking the pool at Agua Caliente Resort Casino Spa Rancho Mirage. Executive Chef Juan Morales has developed an exquisite menu for an unforgettable dining experience. It’s classic comfort food with a California twist.” For Greater Palm Springs Restaurant Week, Waters Café is featuring a $45, 3-course prix fixe Dinner menu. Entrée options are Pan-Seared Sea Scallops or Oven -Roasted Chicken Breast. Agua Caliente Resort Casino Rancho Mirage’s Executive Chef, Juan Morales, takes a break from his busy kitchens to join us.

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. What is bromated flour and why are New York bagel bakers and pizzaiolos concerned about pending legislation that might make it an illegal ingredient. Chef Andrew explains.

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

“More than 86 years after its launch, Thrifty ice cream’s commitment to quality has never wavered. They still use the same recipe with fresh milk from local dairies. And when it comes to quality, no step is too much, like mixing in real fruit or freshly baked cookies. Even their Belgian chocolate is chipped from a locally mixed premium batch. To date, Thrifty ice cream ice cream has won over 1,600 gold medals in global dairy competitions.”

With the bankruptcy and liquidation of Rite-Aid stores Thrifty Ice Cream came under new ownership about one-year ago. The new management (with food product experience) has embarked on an ambitious expansion and revitalization of the iconic, 86-year old premium brand, while keeping the original recipes and signature, flat-topped cylindrical scoop style intact.

Thrifty Ice Cream’s CEO, Dani Rothenberg, joins us to give us the real scoop.

Gigi di Bernardo of Hello You're Welcome Bakery

“Hello, You’re Welcome is a (female-owned) neighborhood specialty café and bakery located in the heart of the playhouse district of Pasadena, CA, where neighbors and visitors gather for specialty coffees, teas, and baked goods. There is always something for all eaters- including gluten-free and vegan options. They feature their famous breakfast biscuit Sammie to fuel your morning and sammies on house-baked bread for lunch. They prioritize clean ingredients and partner with responsible growers, roasters, and tea farms that embrace the same ethos of sustainable-regenerative growing practices!” Second generation co-proprietress Gigi di Bernardo joins us with her whisk at the ready.

“Hello, You’re Welcome takes great pride in working exclusively with coffee and tea purveyors that source through a direct trade model. This commitment to quality and sustainability was inspired in part by the founding sisters – Deborah, JoJo, Chef Leah, and Chef’s daughter, Gigi Rose, who recently joined their female family business.”

“Hello, You’re Welcome believes that what you put in your cup matters. It matters for the farmers who grow the beans, the roasters who craft the perfect blend, and the community that enjoys the final product. They are passionate about what they do, and are committed to making a positive impact on both their customers and the environment.”

“At Hello, You’re Welcome, the journey started with a simple idea: to offer damn good coffee, unique baked goods, and clean food that everyone can enjoy. They emphasize “everyone” because it’s surprisingly difficult to find gluten-free and vegan baked goods that are delicious and made with wholesome ingredients that nourish your body and respect the planet.”

“During Restaurant Week, participating restaurants feature special prix fixe menus and exclusive offerings, inviting guests to explore a wide range of culinary options.”

Davis Meyer, Vice President of Government and Industry Relations for Visit Greater Palm Springs joins us with all the salivating specifics.

“It’s inspired creations for breakfast, lunch and dinner. Explore bold flavors, vegetarian delights, gluten-free options and sustainable dishes crafted with care.”

For Greater Palm Springs Restaurant Week Waters Café is featuring a $45, 3-course prix fixe Dinner menu. Entrée options are Pan-Seared Sea Scallops or Oven Roasted Chicken Breast.

Agua Caliente Resort Casino Rancho Mirage’s Executive Chef, Juan Morales, takes a break from his busy kitchens to join us.

Chef Andrew Gruel savoring a New Jersey style Pizza

What is bromated flour and why are New York bagel bakers and pizzaiolos concerned about pending legislation that might make it an illegal ingredient. Chef Andrew explains.

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

Podcasts

Hour One: Thrifty Ice Cream, Hello, You’re Welcome
Hour Two: Hello, You’re Welcome, Greater Palm Spring Restaurant Week with Waters Café at Agua Caliente Resort Rancho Mirage, Andrew Gruel

Show 629, May 31, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on June 2, 2025 by Adam Bell

“Food lovers are invited to savor the very best of the region as Greater Palm Springs Restaurant Week returns from May 30 to June 8, 2025. Presented by Visit Greater Palm Springs, this highly anticipated ten-day event celebrates the area’s culinary scene, welcoming both locals and visitors to explore outstanding dining experiences across the Coachella Valley. Restaurant Week features special prix fixe menus and exclusive offerings from a wide range of participating establishments. Diners can enjoy specially curated prix fixe lunch menus priced at $15, $25, or $35, and dinner menus at $29, $39, $49, or $59. Select restaurants will also offer distinctive Restaurant Week specials. For a complete list of participants, menu previews, and to make reservations, visit Greater Palm Springs Restaurant Week.” Davis Meyer, Vice President of Government and Community Relations for Visit Greater Palm Springs joins us with all the details. Also with us is Celebrity Chef Susan Feniger representing Alice B., one of the dozens of participating restaurants in Greater Palm Springs Restaurant Week.

“Founded by sibling duo Chef Philip Pretty and Lauren Pretty, Olive & Rose in Long Beach is a culinary destination born from their shared passion for exceptional food and genuine hospitality. At Olive & Rose, located in a fully restored and renovated, low-rise classic 50’s motel, The Prettys reimagined the dining experience as a neo-bistro, where classic French techniques with a twist meet vibrant flavors that are unmistakably Californian. Each dish is a reflection of Chef Philip Pretty’s entire culinary journey.” Chef Philip Pretty is our guest to discuss Olive & Rose, Heritage, Heritage Farm and the new Thursday 4^th Street Farmers Market all in Long Beach.

It’s time for another seasonal update of “Best of the Season Fruits” with our resident produce expert, Robert Schueller (also known as The Prince of Produce) of Melissa’s. First we’re talking about Tree Ripen Mangoes. The varieties of mangos available include Hadens, Kents, Manzanillos, Tommy Atkins, or Keitts. Tree-ripened mangos are seasonal and far superior when it comes to other varieties of mangos. This fruit gets special treatment by staying on the tree longer than most which results in an unmatched richness with a perfectly sweet finish. We’re also discussing the grand finale of the season of Ojai Pixie Tangerines and Harry’s Berries Strawberries. Then it’s on to a preview of Melissa’s new line of premium dessert sauces imported from Italy and an introduction to Melissa’s expansive line of Organic Snax™ trail mixes.

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. Our beloved In-N-Out Burger is highly secretive about their operations and rarely makes menu changes. Recently announced is their pending move to eliminate artificial colors/food dyes with natural colors. Highly unusual move for them but truly significant and, possibly, a trend center for fast food. Chef Andrew explains the healthful implications.

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

Show 629, May 31, 2025: Greater Palm Springs Restaurant Week with Davis Meyer, Vice President, Government & Community Relations, Visit Greater Palm Springs

Posted on June 2, 2025 by Adam Bell

“Food lovers are invited to savor the very best of the region as Greater Palm Springs Restaurant Week returns from May 30 to June 8, 2025. Presented by Visit Greater Palm Springs, this highly anticipated ten-day event celebrates the area’s culinary scene, welcoming both locals and visitors to explore outstanding dining experiences across the Coachella Valley. Restaurant Week features special prix fixe menus and exclusive offerings from a wide range of participating establishments.”

“Restaurant Week is truly a showcase of our region’s remarkable hospitality and ever-evolving dining landscape,” said Colleen Pace, Chief Sales & Marketing Officer at Visit Greater Palm Springs. “Year after year, our community comes together to celebrate local flavors, connect over shared meals, and support our talented culinary and hospitality professionals. We invite everyone to discover new favorites, revisit cherished classics, and experience the incredible spirit of Greater Palm Springs through Restaurant Week.”

“Diners can enjoy specially curated prix fixe lunch menus priced at $15, $25, or $35, and dinner menus at $29, $39, $49, or $59. Select restaurants will also offer distinctive Restaurant Week specials. For a complete list of participants, menu previews, and to make reservations, visit Greater Palm Springs Restaurant Week. In addition to showcasing delicious food, Restaurant Week gives back to the community. For every reservation made through their website, $1 will be donated to FIND Food Bank, helping to fight hunger throughout the Coachella Valley.”

Davis Meyer, Vice President of Government and Community Relations for Visit Greater Palm Springs joins us with all the details.

May 31: Greater Palm Springs Restaurant Week with Susan Feniger, Olive & Rose, Melissa’s World Variety Produce

Posted on May 28, 2025 by Adam Bell

Podcasts

Hour One: Greater Palm Springs Restaurant Week, Olive & Rose
Hour Two: Olive & Rose, Melissa’s World Variety Produce, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week with Davis Meyer, Vice President, Government & Community Relations, Visit Greater Palm Springs
Segment Three: Greater Palm Springs Restaurant Week with Restaurateur & Chef Susan Feniger of Alice B.
Segments Four and Five: Restaurateur & Chef Philip Pretty, Olive & Rose, Long Beach
Segments Six and Seven: Robert Schueller, Prince of Produce at Melissa’s, with “Best of the Season Fruits” and New Products
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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

“Founded by sibling duo Chef Philip Pretty and Lauren Pretty, Olive & Rose in Long Beach is a culinary destination born from their shared passion for exceptional food and genuine hospitality. At Olive & Rose, located in a fully restored and renovated, low-rise classic 50’s motel, The Prettys reimagined the dining experience as a neo-bistro, where classic French techniques with a twist meet vibrant flavors that are unmistakably Californian. Each dish is a reflection of Chef Philip Pretty’s entire culinary journey.” Chef Philp Pretty is our guest to discuss Olive & Rose, Heritage, Heritage Farm and the new Thursday 4^th Street Farmers Market all in Long Beach.

It’s time for another seasonal update of “Best of the Season Fruits” with our resident produce expert, Robert Schueller (also known as The Prince of Produce) of Melissa’s. First we’re talking about Tree Ripen Mangoes. The varieties of mangos available include Hadens, Kents, Manzanillos, Tommy Atkins, or Keitts. Tree-ripened mangos are seasonal and far superior when it comes to other varieties of mangos. This fruit gets special treatment by staying on the tree longer than most which results in an unmatched richness with a perfectly sweet finish. Then it’s on to a preview of Melissa’s new line of premium dessert sauces imported from Italy and an introduction to Melissa’s expansive line of Organic Snax™ trail mixes.

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. Our beloved In-N-Out burgers is highly secretive about their operations and rarely makes menu changes. Recently announced is their pending move to eliminate artificial colors / food dyes with natural colors. Highly unusual move for them but truly significant and, possibly, a trend center for fast food. Chef Andrew explains the healthful implications.

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

Susan Feniger of Socalo and Border Grill

“The 2025 event is made possible with the partnership of all nine cities in the Coachella Valley, Agua Caliente Casinos, and the Agua Caliente Band of Cahuilla Indians – whose ongoing support enriches the region’s culinary tradition.”

Davis Meyer, Vice President of Government and Community Relations for Visit Greater Palm Springs joins us with all the details.

Alice B. in Palm Springs is one of the dozens of participating restaurants. It’s an inspired menu blending Southern California’s seasonal bounty with the lively flavors of the Mediterranean, brought to life by James Beard and Julia Child award-winning chefs Susan Feniger and Mary Sue Milliken. Susan Feniger is our guest to preview Alice B.’s menu for Greater Palm Springs Restaurant Week.

“Founded by sibling duo Chef Philip Pretty and Lauren Pretty, Olive & Rose in Long Beach is a culinary destination born from their shared passion for exceptional food and genuine hospitality.”

“At Olive & Rose, located in a fully restored and renovated, classic low-rise 50’s motel, The Prettys reimagined the dining experience as a neo-bistro, where classic French techniques with a twist meet vibrant flavors that are unmistakably Californian. Each dish is a reflection of Chef Philip Pretty’s entire culinary journey.” There is also patio seating available around the pool in the inner courtyard of the property.

“From sourcing local, seasonal ingredients to minimizing food waste and reducing our environmental footprint, they are proud to continue the sustainable dining legacy of their sister restaurant, Heritage, by incorporating green certified and green Michelin star practices into their operations.”

Chef Philp Pretty is our guest to discuss Olive & Rose, Heritage, Heritage Farm and the new Thursday 4^th Street Farmers Market all in Long Beach.

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

It’s time for another seasonal update of “Best of the Season Fruits” with our resident produce expert, Robert Schueller (also known as The Prince of Produce) of Melissa’s.

First we’re talking about Tree Ripen Mangoes. The varieties of mangos available include Hadens, Kents, Manzanillos, Tommy Atkins, or Keitts.

Tree-ripened mangos are seasonal and far superior when it comes to other varieties of mangos. This fruit gets special treatment by staying on the tree longer than most which results in an unmatched richness with a perfectly sweet finish.

Just introduced from Melissa’s is a decadent line of premium, imported Italian gourmet dessert sauces in partnership with Fabbri.

“Why settle for one when you can have the ultimate collection of Melissa’s Gourmet Dessert Sauces? Co-branded with the iconic Fabbri of Italy, this set is a masterclass in dessert refinement, bringing over a century of Italian craftsmanship to your kitchen. With all five luxurious flavors—Chocolate, Caramel, Pistachio, Strawberry, and Wild Cherry — this is the ultimate go-to for creating café-worthy indulgence at home, no passport required. Drizzle chocolate over ice cream, swirl caramel into milkshakes, or top pancakes and waffles for a breakfast upgrade like no other.”

Melissa’s has a new line of Melissa’s Organic Snax™ trail mixes. “These are your new go-to snack for busy days, snacky nights, and everything in between. Melissa’s Organic Snax™ Performance Trail Mix Blend (just one example) is a bold, flavorful medley made to keep up with your day. Each bite brings together roasted almonds, crunchy pumpkin seeds, buttery cashews, sweet raisins and cranberries, and superfood standouts like goji berries and blueberries. To top it all off? Rich dark chocolate chunks for just the right hint of indulgence.”

Chef Andrew Gruel of the Calico Fish House

Our beloved In-N-Out Burger is highly secretive about their operations and rarely makes menu changes. Recently announced is their pending move to eliminate artificial colors / food dyes with natural colors. Highly unusual move for them but truly significant and, possibly, a trend-setter for all of fast food. Chef Andrew explains the healthful implications.

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: Greater Palm Springs Restaurant Week, Olive & Rose
Hour Two: Olive & Rose, Melissa’s World Variety Produce, Andrew Gruel

Show 580, June 1, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on June 2, 2024 by Adam Bell

We’re now catching up with Head Chef for Team USA 2025, Stefani De Palma, and her Commis, Bradley Waddle on the culinary road to Lyon, France in January 2025 to compete in the Bocuse d’Or International Culinary Competition. For the first time, the Americas Selection Event will be held in the United States in the always vibrant New Orleans. On June 12-13, 2024, 9 countries will compete, with the top 5 teams earning a spot for the Bocuse d’Or Finals in Lyon in January 2025. The competing countries are: Argentina, Bolivia, Canada, Chile, Colombia, Guatemala, Mexico, United States and Venezuela.  

“The second annual Long Beach Cambodian Restaurant Week returns June 2 to 9, 2024. The 2024 event and future events are now owned/organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week is an avenue to bring everyone to the table, from all walks of life, to showcase the city’s delicious and diverse Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” CaliTea, California’s first brewed-to-order Boba Milk Tea and Organic Beverages purveyor is one of the participating restaurants in Long Beach Cambodian Restaurant Week. Sopheap Diggs, a partner, is our guest with a with a thirst-quenching preview.

It’s time for our next seasonal report on the very best in fruits and veggies and new products from our resident “Prince of Produce,” Robert Schueller of Melissa’s World Variety Produce. Melissa’s is expanding their distinctive specialty pineapple portfolio with the introduction of the “Precious Honeyglow®. Melissa’s and Del Monte join forces in an exclusive collaboration to introduce the newest member of the Honeyglow® Family: Precious Honeyglow®, a MINI pineapple packing the same punch of ultra-sweet golden flavor as Honeyglow® in a charmingly petite size. This exclusive treat starts with unique growing conditions and slow ripening on the stem for peak sweetness.” Also discussing Pinkglow Pineapples, Heavenly Villiago Marzano Tomatoes, Pink Elephant Mangos, Tree Ripen Mangos (best and peak of the season currently), Harry’s Berries Strawberries and Finger Limes.

“Greater Palm Springs Restaurant Week is set to dazzle food enthusiasts once again from May 31 to June 9, 2024. The annual culinary event features more than 70 participating restaurants, with options including prix fixe menus and exclusive special offers only available during Restaurant Week. Diners can embark on a culinary journey through the diverse flavors of Greater Palm Springs, from Michelin-recommended restaurants to farm-to-table gems.

Book your reservations today! $1 ($2.50 for Rancho Mirage restaurants) for every reservation booked through the Visit Greater Palm Springs Website will be donated to FIND Food Bank, the area’s regional food bank.”

Davis Meyer, Vice President of Government and Industry Relations for Visit Greater Palm Springs, joins us with all the mouthwatering details.

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. Think there is nothing new when it comes to cutting the conventional sandwich using two slices of almost square bread ? Creating a spirited controversy via social media is the “Duff Cut.” The idea is to provide a better balance of crust and filling in each bite. Chef Andrew tried this with a grilled cheese sandwich served at Calico Fish House and shares the surprising intense guest reaction.

(Rescheduled from May 25th.)

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

Show 580, June 1, 2024: Greater Palm Springs Restaurant Week Preview

Posted on June 2, 2024 by Adam Bell

“Book your reservations today! $1 ($2.50 for Rancho Mirage restaurants) for every reservation booked through the Visit Greater Palm Springs Website will be donated to FIND Food Bank, the area’s regional food bank.”

“During Restaurant Week, diners can enjoy prix-fixe menus featuring tantalizing appetizers, mouthwatering entrees, and decadent desserts, with lunch menus priced at $15, $25, or $35, and dinner menus priced at $29, $39, $49 or $59. Some venues also offer exclusive specials only available during Restaurant Week. Visit DineGPS.com to view the full list of participating restaurants, where you can also search by price or location and make reservations.”

“Following Greater Palm Springs Restaurant Week, food enthusiasts can continue to savor the flavors of summer with the launch of the Summer Eats Pass. This free mobile pass offers more opportunities to indulge in culinary delights and win weekly prizes. The Summer Eats Pass will be available from June 10 to September 2, 2024.”

Davis Meyer, Vice President of Government and Industry Relations for Visit Greater Palm Springs joins us with all the mouthwatering details.

June 1: Team USA, CaliTea, Melissa’s World Variety Produce, Greater Palm Springs Restaurant Week

Posted on May 30, 2024 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Team USA 2025 on the Road to Lyon for the Bocuse d’Or International Culinary Competition
Segment Four: Long Beach Cambodian Restaurant Week with CaliTea
Segments Five and Six: Seasonal Produce Report with Authority Robert Schueller of Melissa’s Produce
Segment Seven: Greater Palm Springs Restaurant Week Preview
Segment Eight: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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

We’re now catching up with Head Chef for Team USA 2025, Stefani De Palma, and her Commis, Bradley Waddle on the culinary road to Lyon, France in January 2025 to compete in the Bocuse d’Or International Culinary Competition. For the first time, the Americas Selection Event will be held in the United States in the always vibrant New Orleans. On June 12-13, 2024, 9 countries will compete, with the top 5 teams earning a spot for the Bocuse d’Or Finals in Lyon in January 2025. The competing countries are: Argentina, Bolivia, Canada, Chile, Colombia, Guatemala, Mexico, United States and Venezuela.

“The second annual Long Beach Cambodian Restaurant Week returns June 2 to 9, 2024. The 2024 event and future events are now owned/organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week is an avenue to bring everyone to the table, from all walks of life, to showcase the city’s delicious and diverse Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” CaliTea, California’s first brewed-to-order Boba Milk Tea and Organic Beverages purveyor is one of the participating restaurants in Long Beach Cambodian Restaurant Week. Sopheap Diggs, a partner, is our guest with a with a thirst-quenching preview.

“Greater Palm Springs Restaurant Week is set to dazzle food enthusiasts once again from May 31 to June 9, 2024. The annual culinary event features more than 70 participating restaurants, with options including prix fixe menus and exclusive special offers only available during Restaurant Week. Diners can embark on a culinary journey through the diverse flavors of Greater Palm Springs, from Michelin-recommended restaurants to farm-to-table gems.

Davis Meyer, Vice President of Government and Industry Relations for Visit Greater Palm Springs, joins us with all the mouthwatering details.

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. Think there is nothing new when it comes to cutting the conventional sandwich using two slices of almost square bread ? Creating a spirited controversy via social media is the “Duff Cut.” The idea is to provide a better balance of crust and filling in each bite. Chef Andrew tried this with a grilled cheese sandwich served at Calico Fish House and shares the surprising intense guest reaction.

(Rescheduled from May 25^th.)

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

We’re now catching up with Head Chef for Team USA 2025, Stefani De Palma and her Commis, Bradley Waddle on the culinary road to Lyon, France in January 2025 to compete in the Bocuse d’Or International Culinary Competition.

“For the first time, the Americas Selection Event will be held in the United States in the dining mecca of New Orleans. On June 12-13, 2024, 9 countries will compete, with the top 5 teams earning a spot for the Bocuse d’Or Finals in Lyon in January 2025. The competing countries are: Argentina, Bolivia, Canada, Chile, Colombia, Guatemala, Mexico, United States and Venezuela.

Over a period of 5 hours and 30 minutes, each team will create two presentations:

Theme on a Platter using Wild Boar and for the side dish, Alligator Sausage and Grits
Theme on a Plate using regional seafood ingredients: white shrimp, jumbo lump crab meat, and Murder Point Oysters

“Team USA has won first place at the Americas Selection Events in 2018 and 2022. In 2018, Team USA Head Chef Matthew Kirkley and Commis Mimi Chen, won first place at the Americas Event in Mexico City and in 2022, Team USA Head Chef Jeffery Hayashi and Commis Franco Fugel won gold at the event in Santiago, Chile.”

The Honorary President for the Competition is New Orleans-based Chef Emeril Lagasse.

Let’s cheer on Team USA 2025 in New Orleans as Head Chef Stefani De Palma and her Commis, Bradley Waddle join us.

The second annual Long Beach Cambodian Restaurant Week returns June 2 to 9, 2024. “The 2024 event and future events are now owned / organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. The 2023 inaugural event was organized by non-profit Long Beach Food & Beverage, who transitioned the event to UCC earlier this month for the token amount of $1, and will remain involved in 2024 to insure a smooth transition.”

“Long Beach Cambodian Restaurant Week is an avenue to bring everyone to the table, from all walks of life, to showcase the city’s delicious and diverse Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“We are excited to take the reins of Cambodian Restaurant Week beginning this year, and owning this successful brand!” stated Susana Sngiem, Executive Director at UCC. “This will again give our local Cambodian community the opportunity to share our culture and cuisine with all food lovers in Long Beach and encourage them to try something they may not have experienced before.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city’s own “Cambodia Town” is a bustling collection of eateries, shops and retailers.”

CaliTea, California’s first brewed-to-order Boba Milk Tea and Organic Beverages purveyor is one of the participating restaurants in Long Beach Cambodian Restaurant Week. Sopheap Diggs, a partner,is our guest with a with a thirst-quenching preview.

Melissa’s is expanding their distinctive pineapple portfolio with the introduction of the “Precious Honeyglow®. Melissa’s and Del Monte join forces in an exclusive collaboration to introduce the newest member of the Honeyglow® Family: Precious Honeyglow®, a MINI pineapple packing the same punch of ultra-sweet golden flavor as Honeyglow® in a charmingly petite size. This exclusive treat starts with unique growing conditions and slow ripening on the stem for peak sweetness.”

“Feast your eyes on the newly arrived Pink Elephant Mango, a tropical showstopper from Vietnam with naturally light pink skin. This mango is gigantic (weighing up to 2 pounds!), with smooth, buttery orange flesh surrounding a remarkably thin seed, leaving you with more delicious mango to enjoy.”

“Air-freighted from Vietnam’s Mekong Delta region, the Pink Elephant Mango offers an extra sweet taste with almost no acidity. It’s best enjoyed fresh on fruit platters where you can admire its pink skin. In Vietnam, mango is sometimes served with salt, sugar and chile powder, sweet fish sauce (nước chấm), or served over sticky rice for dessert.”

Robert Schueller is our always knowledgeable authority with a basket of Harry’s Berries at the ready.

Davis Meyer, Vice President of Government and Industry Relations for Visit Greater Palm Springs joins us with all the mouthwatering details.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Think there is nothing new when it comes to cutting the conventional sandwich using two slices of almost square bread ? Creating a controversy via social media is the “Duff Cut.” The idea is to provide a better balance of crust and filling in each bite. Chef Andrew tried this with a grilled cheese sandwich served at Calico Fish House and shares the surprising intense guest reaction. (Rescheduled from May 25^th.)

Podcasts

Show 526, May 20, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on May 22, 2023 by Adam Bell

“Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.” SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs.

“From humble beginnings making frozen treats in the basement of their college dorm room, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula. Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial. JonnyPops has worked hard over the last 12 years to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacksk bar. Co-Founder Connor Wray joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand.

“Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles. Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The wines produced at their estate vineyards are recognized for their uniqueness and richness.” The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards.

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.” Restaurateur Caroline Style and Chef Suzanne Goin join us with what’s on the tantalizing menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Inspired by a recent column by Steve Lopez in the Sunday Los Angeles Times (May 6th.) we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of disappearing.

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