Show 664, January 31, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on February 2, 2026 by Adam Bell

“At Chef Steve Samson’s Rossoblu, Dinner isn’t meant to feel rushed. Or loud. Or like the same forgettable meal you had last week. At Rossoblu, it never does. Tucked into Downtown LA’s Fashion District, Rossoblu is a hidden oasis—a place where the city slips away and Italy comes into view. Chef Steve Samson draws from a life between LA and Bologna to create a menu rooted in soulful tradition and the joy of gathering. Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but house made herb salt and fire.” Chef Steve Samson takes a break from rolling the pasta to join us. “Dine L.A.” is running now thru Sunday, February 8th, 2026 and Rossoblu is a participating restaurant with a special 3-course Dinner Menu.

“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines  are sold directly from  their tasting room. Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino with grapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.” Winemaker Dave Specter joins us pulling the cork on all that is Bells Up Winery.

How should a large USA airline handle a long delay due to a series of announced mechanical issues? Isn’t being transparent with the passengers keeping them informed of the delays key? Well, maybe not…Cori Solomon a wine and travel journalist and President of the International Food Wine and Travel Writers Association (IFWTWA) joins us to chronicle her recent experience journeying from New York back to Los Angeles. Yes, be sure to fasten your seat belt and wait, and then wait some more…

“Chef Jeffrey Hansell grew up on the gulf coast of Mississippi, 45 minutes east of New Orleans. Surrounded by the commercial fishing and shrimping industry, his love of fresh ingredients and the local catch inspired him to begin a career in the culinary field. After Culinary School Hansell traveled around the Country working his way through some highly acclaimed kitchens in New Orleans, Birmingham, and Aspen. In 2014 Chef Jeffrey and his wife/business partner opened their first restaurant Oxlot9 in Covington LA and most recently in 2020 opened the restaurant Thorny Oyster in Bay St Louis MS.”
Chef Hansell was briefly in Pasadena right before the 2026 Rose Parade with a delegation from Coastal Mississippi. Mississippi sponsored a spectacular float in the Rose Parade, “Where Creativity Blooms.” We’ll talk to him about the mouthwatering three course Brunch he prepared for a small group of global travel journalists at The Maxwell House..

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) usually provides his “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef Andrew was delayed on a return flight so he’ll rejoin us next week with the continuation of his “Kitchen Hacks” series.

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

Show 664, January 31, 2026: Restaurateur & Chef Steve Samson, Rossoblu, DTLA

Posted on February 2, 2026 by Adam Bell

“Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but housemade herb salt and fire.”

“What sets Rossoblu apart isn’t just the food—it’s how it feels. Tucked-away corners invite conversation. Lights glow overhead. Wine arrives without fuss. Time slows. Even a Wednesday feels worth celebrating – just like in Italy.”

Chef Steve Samson takes a break from rolling the pasta to join us.

“Dine L.A.” is running now thru Sunday, February 8th, 2026 and Rossoblu is a participating restaurant with a special Dinner Menu.

Chef Steve also previews his Valentine’s Day options including a special to-go romantic feast for two. Available Friday, Saturday and Sunday.

January 31: Steve Samson, Bells Up Winery, Cori Solomon, Jeffrey Hansell

Posted on January 29, 2026 by Adam Bell

Podcasts

Hour One: Rossoblu, Bells Up Winery
Hour Two: Bells Up Winery, Cori Solomon, Jeffrey Hansel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Restaurateur & Chef Steve Samson, Rossoblu, DTLA
Segment Four and Five: Bells Up Winery, Newberg, Oregon with Winemaker Dave Specter
Segment Six: When a Major Airline Gets it Wrong with Cori Solomon, President, International Food Wine and Travel Writers Association
Segment Seven: Restaurateur & Chef Jeffrey Hansell, Thorny Oyster, Bay St. Louis, Coastal Mississippi

“At Chef Steve Samson’s Rossoblu Dinner isn’t meant to feel rushed. Or loud. Or like the same forgettable meal you had last week. At Rossoblu, it never does. Tucked into Downtown LA’s Fashion District, Rossoblu is a hidden oasis—a place where the city slips away and Italy comes into view. Chef Steve Samson draws from a life between LA and Bologna to create a menu rooted in soulful tradition and the joy of gathering. Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but house made herb salt and fire.” Chef Steve Samson takes a break from rolling the pasta to join us. “Dine L.A.” is running now thru Sunday, February 8^th, 2026 and Rossoblu is a participating restaurant with a special 3-course Dinner Menu.

“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines are sold directly from  their tasting room. Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino with grapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.” Winemaker Dave Specter joins us pulling the cork on all that is Bells Up Winery.

How should a large USA airline handle a long delay due to a series of announced mechanical issues? Isn’t being transparent with the passengers keeping them informed of the delays key? Well, maybe not… Cori Solomon a wine and travel journalist and President of the International Food Wine and Travel Writers Association (IFWTWA) joins us to chronicle her recent experience journeying from New York to Los Angeles. Yes, be sure to fasten your seat belt and wait, and then wait some more…

“Chef Jeffrey Hansell grew up on the gulf coast of Mississippi, 45 minutes east of New Orleans. Surrounded by the commercial fishing and shrimping industry, his love of fresh ingredients and the local catch inspired him to begin a career in the culinary field. After Culinary School Hansell traveled around the Country working his way through some highly acclaimed kitchens in New Orleans, Birmingham, and Aspen. In 2014 Chef Jeffrey and his wife / business partner opened their first restaurant Oxlot9 in Covington LA and most recently in 2020 opened the restaurant Thorny Oyster in Bay St Louis MS.”

Chef Hansell was briefly in Pasadena right before the 2026 Rose Parade with a delegation from Coastal Mississippi. Mississippi sponsored a float in the Rose Parade. We’ll talk to him about the mouthwatering three course Brunch he prepared for a small group of travel journalists at The Maxwell House.

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

“Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but housemade herb salt and fire.”

Chef Steve Samson takes a break from rolling the pasta to join us.

“Dine L.A.” is running now thru Sunday, February 8^th, 2026 and Rossoblu is a participating restaurant with a special Dinner Menu.

“If you’re this successful in a career that makes you sick, stressed and miserable… how much more successful would you be doing something you love?” That’s the Bells Up story…

“That’s the question Sara asked Dave almost 20 years ago, following his mental and physical breakdown from more than a decade as a successful corporate tax attorney. This, while watching Sara’s professional mentor battle pancreatic cancer at age 40.”

“The answer, for The Specters, was that life is too short to spend unhappy. So they turned the basement hobby that brought Dave joy — winemaking — into Bells Up Winery.”

“Dave left the legal field, dedicating himself full-time to learning the business of making wine as a professional at  Henke Winery  while living in Cincinnati, Ohio.”

“After Dave won two different amateur national winemaking competitions with two different wines, they decided to relocate to Newberg, Oregon. In 2013, Dave & Sara established Bells Up Winery and their winemaking dreams took root.”

“Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino with grapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.”

Winemaker Dave Specter joins us pulling the cork on all that is Bells Up Winery.

How should a major USA airline handle a long delay due to a series of mechanical issues? Isn’t being transparent with the passengers by keeping them informed of the delays key? Well, maybe not…

Cori Solomon a wine and travel journalist and President of the International Food Wine and Travel Writers Association (IFWTWA) joins us to chronicle her recent experience journeying from New York to Los Angeles ahead of some bad weather.

Yes, be sure to fasten your seat belt and wait, and then wait some more…

“In 2014 Chef Jeffrey and his wife / business partner opened their first restaurant Oxlot9 in Covington LA and most recently in 2020 opened the restaurant Thorny Oyster in Bay St Louis MS.”

“Chef Hansell was briefly in Pasadena right before the Rose Parade with a delegation from Coastal Mississippi. Mississippi had a float in the Rose Parade. We’ll talk to him about the mouthwatering three course Brunch he personally prepared for a small group of travel journalists at The Maxwell House.”

Podcasts

Hour One: Rossoblu, Bells Up Winery
Hour Two: Bells Up Winery, Cori Solomon, Jeffrey Hansel

Show 663, January 24, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on January 26, 2026 by Adam Bell

Chef Carla Hall is no stranger to the community of foodies. “She first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others. Carla spent 7 years co-hosting ABC’s Emmy award winning, popular lifestyle series “The Chew” and currently is all over Food Network” She has reunited with her former “The Chew” colleagues, Clinton Kelly and Michael Symon in a 3 times per week YouTube series, “Chewed Up” dropping new episodes Monday, Wednesday & Friday. They obviously enjoy working together and it’s a provocative blend of chaos, comedy and comfort food. Carla has her one-women show, “Carla Hall – Please Underestimate Me,” debuting on June 3^rd at the Olney Theater Center in Baltimore. “Getting to be the beloved personality Carla is was no picnic. In this theatrical one-woman show, Carla Hall invites the audience to “strap in” for a wild, hilarious, and emotional ride as she reveals how she learned to embrace her own authenticity, “work her quirk” and finally step into her power.” Carla Hall joins us.

“Dine L.A.” encores running from Friday, January 23rd to Sunday, February 8th, 2026. Santa Monica’s Lunetta returns to Dine LA with two Seasonal Menus (Lunch and Dinner) from Chef Raphael Lunetta — a Dine LA participant since the beginning. “Dine LA has always been about opening doors—inviting guests to experience restaurants in a new way,” says Chef Raphael Lunetta. “I’ve loved being part of it from the start and continuing to cook menus that reflect where we are now, while honoring the foundations of our cuisine.” Chef Lunetta takes a break from his busy kitchens to join us.

“Harold & Belle’s (under the 3rd generation of proud Family ownership) is Los Angeles’s premiere Creole dining experience. Family owned and operated for over 57 years, the restaurant has received numerous awards for its southern-style cooking. As a Black-owned business that has stood the test of time, the restaurant continues to welcome generations of guests with the same warmth, hospitality, and bold flavors that defined it from the beginning. Specialties include File Gumbo, Crawfish Etouffee, Jambalaya, and Fried Seafood. Come hungry because Harold & Belle’s is known for serving up generous portions. A Los Angeles institution since 1969, Harold & Belle’s is proudly celebrating 57 years of family-owned Creole cooking this year. The restaurant is offering both lunch and dinner tasting menus for Dine LA, (running January 23rd to February 8th) highlighting many of its most iconic dishes—including charbroiled oysters, home-style catfish with jambalaya and red beans, and classic beignets.” We’ll meet 3rd generation proprietor Chef Ryan Legaux.

“Firstborn in Mandarin Plaza is a Modern Chinese American restaurant from Chef / Owner Anthony Wang (formerly of Ink, Auburn, Destroyer) in L.A.’s Chinatown exploring identity, seasonality, and technique. “When you get a classically trained chef cooking dishes like country-fried chongqing chicken, egg custard, and roast duck, there’s probably only one place in Los Angeles that feels right for it: The Mandarin Plaza in Chinatown. Firstborn’s menu changes seasonally which gives the guests extra motivation to dine there regularly.” Chef Anthony Wang takes a break from prep to join us.

This week Chef Andrew’s continues his discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of a “trash bowl” on the kitchen counter. Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”

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

Select Show 663, January 24, 2026: Restaurateur and Chef Raphael Lunetta of Lunetta. Dine L.A.

Posted on January 26, 2026 by Adam Bell

“Lunetta’s Dine LA experience highlights Chef Lunetta’s signature California – Mediterranean approach, built on pristine ingredients, seasonal flavors, and classic technique—an evolution of the cuisine he has been showcasing to Angelenos since Dine LA first began.”

“Dine LA has always been about opening doors—inviting guests to experience restaurants in a new way,” says Chef Raphael Lunetta. “I’ve loved being part of it from the start and continuing to cook menus that reflect where we are now, while honoring the foundations of our cuisine.”

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

Select Show 663, January 24, 2026: Chef Ryan Legaux, Harold & Belle’s, Jefferson Park, Los Angeles. Dine L.A.

Posted on January 26, 2026 by Adam Bell

“Harold & Belle’s (under the 3^rd generation of proud Family ownership) is Los Angeles’s premiere Creole dining experience. Family owned and operated for over 57 years, the restaurant has received numerous awards for its southern-style cooking. As a Black-owned business that has stood the test of time, the restaurant continues to welcome generations of guests with the same warmth, hospitality, and bold flavors that defined it from the beginning. Specialties include File Gumbo, Crawfish Etouffee, Jambalaya, and Fried Seafood. Come hungry because Harold & Belle’s is known for serving up generous portions.”

“A full bar is also available as well as properly decadent desserts such as Louisiana Bread Pudding and Peach Cobbler. Harold & Belle’s offers Happy Hour daily from 3-6:00 p.m. from Monday through Friday and a Late Night Happy Hour from 9-10:00 p.m. Friday & Saturday.”

“A Los Angeles institution since 1969, Harold & Belle’s is proudly celebrating 57 years of family-owned Creole cooking this year. The restaurant is offering both lunch and dinner tasting menus for Dine LA, (running January 23^rd to February 8^th) highlighting many of its most iconic dishes—including charbroiled oysters, home-style catfish with jambalaya and red beans, and classic beignets.”

We’ll meet 3^rd generation proprietor Chef Ryan Legaux.

Select Show 663, January 24, 2026: Restaurateur & Chef Anthony Wang, Firstborn, Chinatown Los Angeles

Posted on January 26, 2026 by Adam Bell

“Firstborn in Mandarin Plaza is a Modern Chinese American restaurant from Chef / Owner Anthony Wang (formerly of Ink, Auburn, Destroyer) in L.A.’s Chinatown exploring identity, seasonality, and technique.”

“When you get a classically trained chef cooking dishes like country-fried chongqing chicken, egg custard, and roast duck, there’s only one place in Los Angeles that feels right for it: The Mandarin Plaza in Chinatown. Firstborn’s menu changes seasonally which gives the guests motivation to dine there regularly.”

Chef Anthony Wang takes a break from prep to join us.

January 24: Carla Hall, Lunetta, Harold & Belle’s, Firstborn

Posted on January 22, 2026 by Adam Bell

Podcasts

Hour One: Carla Hall, Lunetta, Harold & Belle’s
Hour Two: Harold & Belle’s, Firstborn, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segment Two: Celebrity Chef Carla Hall – “Chewed Up” on YouTube
Segment Three: Restaurateur and Chef Raphael Lunetta of Lunetta. Dine L.A.
Segments Four and Five: Chef Ryan Legaux, Harold & Belle’s, Jefferson Park, Los Angeles. Dine L.A.
Segments Six and Seven: Restaurateur & Chef Anthony Wang, Firstborn, Chinatown Los Angeles
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

Chef Carla Hall is no stranger to the community of foodies. “She first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love.  She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others. Carla spent 7 years co-hosting ABC’s Emmy award winning, popular lifestyle series, “The Chew,” and currently is all over Food Network.” She has reunited with her former “The Chew” colleagues, Clinton Kelly and Michael Symon in a 3 times per week YouTube series, “Chewed Up” dropping new episodes Monday, Wednesday & Friday. They obviously enjoy working together and it’s a provocative blend of chaos, comedy and comfort food. Carla has her one-women show, “Carla Hall – Please Underestimate Me,” debuting on June 3^rd at the Olney Theater Center in Baltimore. “Getting to be the beloved personality Carla is was no picnic. In this theatrical one-woman show, Carla Hall invites the audience to “strap in” for a wild, hilarious, and emotional ride as she reveals how she learned to embrace her own authenticity, “work her quirk” and finally step into her power.” Carla Hall joins us.

“Dine L.A.” returns running from Friday, January 23^rd to Sunday, February 8^th, 2026. Santa Monica’s Lunetta returns to Dine LA with two Seasonal Menus (Lunch and Dinner) from Chef Raphael Lunetta—a Dine LA participant since the beginning. “Dine LA has always been about opening doors—inviting guests to experience restaurants in a new way,” says Chef Raphael Lunetta. “I’ve loved being part of it from the start and continuing to cook menus that reflect where we are now, while honoring the foundations of our cuisine.” Chef Lunetta takes a break from his busy kitchens to join us.

Firstborn in Mandarin Plaza is a Modern Chinese American restaurant from Chef / Owner Anthony Wang (formerly of Ink, Auburn, Destroyer) in L.A.’s Chinatown exploring identity, seasonality, and technique.

“When you get a classically trained chef cooking dishes like country-fried chongqing chicken, egg custard, and roast duck, there’s probably only one place in Los Angeles that feels right for it: The Mandarin Plaza in Chinatown. Firstborn’s menu changes seasonally which gives the guests extra motivation to dine there regularly.” Chef Anthony Wang takes a break from prep 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. This week Chef Andrew’s continues his discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of a “trash bowl” on the kitchen counter.

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

Chef Carla Hall is no stranger to foodies. “She first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love.  She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.”

Carla spent 7 years co-hosting ABC’s Emmy award winning, popular lifestyle series “The Chew” and currently is all over Food Network.

She has reunited with her former “The Chew” colleagues, Clinton Kelly and Michael Symon in a 3 times per week YouTube series, “Chewed Up” dropping new episodes Monday, Wednesday & Friday. They obviously enjoy working together and it’s a provocative blend of chaos, comedy and comfort food.

Carla has her one-women show, “Carla Hall – Please Underestimate Me,” debuting on June 3^rd at the Olney Theater Center in Baltimore. “Getting to be the beloved personality Carla is was no picnic. In this theatrical one-woman show, Carla Hall invites you to “strap in” for a wild, hilarious, and emotional ride as she reveals how she learned to embrace her own authenticity, “work her quirk” and finally step into her power. From her Tennessee roots as an awkward theater camp kid, to Howard University, to a stint on the runways of Paris, to her irreverent takes on the confusing expectations of Black excellence, crushing sexism, and the many attempts to erase her uniqueness, Carla has had to battle every step of the way to find her true voice — and wait till you hear it.”

Taste of the NFL, an annual fundraiser for GENYOUTH, is coming to San Francisco on February 7^th as part of Super Bowl Weekend. Chef Carla is again one of the attending Culinary Stars.

We’re joined by Carla Hall.

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

We’ll meet 3^rd generation proprietor Chef Ryan Legaux.

Chef Anthony Wang takes a break from prep to join us.

Chef Andrew Gruel of the Calico Fish House

This week Chef Andrew’s continues his discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of a “trash bowl” on the kitchen counter. Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”

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: Carla Hall, Lunetta, Harold & Belle’s
Hour Two: Harold & Belle’s, Firstborn, Andrew Gruel

Show 661, January 10, 2026: Chef Amar Santana and Ahmed Labbate. VACA DTLA is open

Posted on January 12, 2026 by Adam Bell

““Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths.”

“VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana’s nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.”

“Located below the lobby level of The Beaudry, VACA is open from Tuesday – Saturday. Lunch service begins on January 13^th from 11:00 a.m. to 2:00 p.m. Valet is available via The Beaudry. Additional parking is available in the garage for the Fig @ 7th Shopping Plaza on levels 1, 2 and 3. The access tunnel for Vaca is on level 7 toward the EY Plaza.”

Vaca is one of the participating restaurants in Dine L.A. (January 23rd thru February 6th) with a 3-course Lunch including their signature Paella de Pescado.

Proprietors Chef Amar Santana and Ahmed Labbate join us.

Show 638, August 2, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on August 4, 2025 by Adam Bell

“Dine LA Restaurant Week takes place twice a year and showcases Los Angeles as a premier dining destination while highlighting the diversity of culinary experiences L.A. has to offer.” The Summer Dine LA Restaurant Week is happening now to Friday, August 8, 2025, including weekends. Advance reservations are strongly recommended.” “Chef Raphael Lunetta of Santa Monica’s Lunetta invites Angelenos to experience the vibrant flavors of the season with two thoughtfully curated menus for Dine LA Summer 2025 at his acclaimed coastal California restaurant, Lunetta. A proud participant since the program’s inception, Chef Lunetta has long championed Dine LA’s mission of spotlighting culinary excellence and accessibility. This year, he believes he’s crafted one of his best offerings yet, showcasing peak seasonal ingredients sourced directly from local farmers markets.” Chef Lunetta joins us to tease what’s on both his Lunch and Dinner menus.

Cafe 2001 located at the rear of YESS Restaurant in the Arts District of Downtown Los Angeles is a bit of a low profile, hidden gem. No permanent sign on the hard-to-find entrance. 2001 E. 7th Street is the actual address but it’s at the back end of the building. Chef Giles Clark (ex-Yess) has created a relaxed, accessible all-day café. Guests order at the counter and your food and beverages (natural wines are featured) are brought to you. On Thursday, Friday, Saturday and Sunday evenings (4 to 8:00 p.m.) it transforms into a casual bistro with very creative cooking. Happy Hours are 4 to 6 p.m. daily with evening service. Closed on Monday. Music, too. Chef Giles Clark takes a break from his busy kitchen to join us.

“Mark your calendars and get ready for the 5th Annual Long Beach Burger Week, August 3-10! Organized by Dream Agency and supported by 501(c)3 non-profit Long Beach Food & Beverage this event was designed to highlight local restaurants and an American sweetheart, the beloved BURGER! Featured Burgers at the more than two dozen participants are value-priced at $5, $10, $15, $20, and $25. There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured burgers delivered from their favorite restaurants, or order from the websites of various pop-ups food trucks to visit.” ISM Brewing on the Promenade in Downtown Long Beach is one of the participants for the 2nd year. Proprietor Ian McCall joins us with the details of what’s on his Long Beach Burger Week menu.

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa …” It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you. “Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.” Our well-informed, resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers. We’ll also present the details of the ongoing ultimate Hatch Chile Cooking Challenge with great prizes.

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. There is a lot of talk recently about cane sugar versus high fructose corn syrup as a sweetener. What’s it all about? Is one healthier than the other? Chef Andrew has a sweet tooth and shares his informed thoughts.

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