Show 638, August 2, 2025: Lunetta, Santa Monica with Owner / Chef Raphael Lunetta

Posted on August 4, 2025 by Adam Bell

“There are no tickets or passes required for Dine LA Restaurant Week. Simply dine out at a participating restaurant, ask for the Dine LA Restaurant Week menu, and try a new dish or enjoy an old favorite. 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.”

“Now through Friday, August 8, guests can enjoy a $35 three-course lunch or a $65 three-course dinner, each designed to celebrate the richness of summer produce and the soulful, ingredient-driven cooking that defines Lunetta’s kitchen.”

“The Lunch menu keeps things light yet satisfying with a choice of starters like a crisp Greek Wedge or hearty Summer Corn Chowder, followed by main courses including the Maine Lobster Rock Shrimp Roll and Bolognese Fettuccine. Finish on a sweet note with a summery Nectarine Blueberry Crumble topped with vanilla ice cream.”

“Dinner at Lunetta during Dine LA is a market-driven affair starting with an amuse of Figs, Goat Cheese & Crispy Prosciutto. Guests will then choose from elevated starters like Duck Confit with Farmers Market Cherries or Zucchini Blossoms with Basil Ricotta. Entrées include Crispy Potato-Crusted Alaskan Halibut, Twice Cooked Kalbi Short Rib, and Jidori Brick Chicken. For dessert, highlights include Nectarine & Roasted Blueberry Cobbler with lavender vanilla ice cream or a decadent Flourless Chocolate Cake with bourbon cream.”

Chef Lunetta joins us to tease what’s on his Lunch and Dinner menus.

August 2: Lunetta, Cafe 2001, Long Beach Burger Week at ISM Brewing, Hatch Chiles at Melissa’s Produce

Posted on July 31, 2025 by Adam Bell

Podcasts

Hour One: Lunetta, Café 2001
Hour Two: Long Beach Burger Week at ISM Brewing, Melissa’s Hatch Chiles, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Lunetta, Santa Monica with Owner / Chef Raphael Lunetta
Segment Four: Café 2001 in The Arts District, DTLA, with Chef Giles Clark
Segment Five: 5th Annual Long Beach Burger Week with Ian McCall of ISM Brewing
Segments Six and Seven: Hatch Pepper Season with Melissa’s Robert Schueller
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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

“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 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. 7^th Street is the actual address but it’s at the back end of the building. Chef Giles Clark (ex-Yess) has created a relaxed all day café. Guests order at the counter and your food and beverages (natural wines are featured) are brought to you. On Friday, Saturday and Sunday evenings (4 to 8:30 p.m.) it transforms into a casual bistro with very creative cooking. Happy Hours are 4 to 6 p.m. daily. 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 passesrequired. 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 2^nd 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!

Chef Lunetta joins us to tease what’s on 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 hidden gem. No permanent sign on the entrance. 2001 E. 7^th Street is the actual street address but it’s actually located at the back end of the building entered off the Mateo St. side.

Chef Giles Clark (ex-Yess) has created a relaxed all day café. Guests order at the counter and your food and beverages (natural wines are featured) are brought to you. On Friday, Saturday and Sunday evenings (4 to 8:30 p.m.) it transforms into a casual bistro with very creative cooking. Happy Hours are 4 to 6 p.m. daily. Closed on Monday. Music, too.

The free-form, 2-level space is not really designed. Exposed brick walls. The tables and chairs are all mismatched but comfortable. The 2^nd level has more contemporary furniture. The spotlight is on the constantly evolving menu. Think Japanese Fried Chicken Basket.

Chef Giles Clark takes a break from his busy kitchen to join us.

“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 located on the Promenade in Downtown Long Beach is one of the participants for the 2^nd year. Proprietor Ian McCall joins us with the details of what’s on his Long Beach Burger Week menu.

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

“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.”

We’ll also present the details of the ongoing ultimate Hatch Chile Cooking Challenge with great prizes.

As an added bonus Robert will tell us about the incredible Waterloupe® Melons, a sweet and fragrant melon with the texture of watermelon and the look and flavor of a cantaloupe! That’s right, this unique variety combines the best of both melons.

How about Blueberry™ Grapes? “These are an exciting new variety named for their visual resemblance to blueberries. (The grape is small with a nice bloom that makes it resemble a blueberry.) However, the taste is anything but. Imagine a Thomcord with a crunch and bright candy flavor rather than grape jelly flavor.”

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.

Chef Andrew Gruel of the Calico Fish House

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.

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: Lunetta, Café 2001
Hour Two: Long Beach Burger Week at ISM Brewing, Melissa’s Hatch Chiles, Andrew Gruel

Show 614, February 1, 2025: Chef Wes Avila, MXO Mexican Steakhouse, West Hollywood

Posted on February 3, 2025 by Adam Bell

“The award-winning Los Angeles based chef, Wes Avila. known for his blend of regional California and Mexican cuisine, has returned to his roots with MXO, a contemporary Mexican Steakhouse centered around wood-fire cooking located in the heart of the new culinary epicenter of West Hollywood.”

“MXO, means “Mexican Origins.” We’re big fans of Chef Wes’ going back to his very personal Angry Egret Dinette in L.A.’s Chinatown and the original Guerrilla Tacos cart before that.

“Chef Avila was particularly inspired by his most recent travels to Monterrey, Mexico where the bustling culinary scene there inspired the creation of the MXO concept, all the while paying homage to his roots and Mexican culinary traditions.”

Look for specialties including Grilled Cabbage Caesar, Okinawa Sweet Potato Taquitos and Pork al Pastor with pineapple.

MXO is part of Dine L.A. Restaurant Week through Friday, February 7th.

Chef Wes takes a break from the active wood-fired grill to join us.

Show 614, February 1, 2025: Bar Becky, Long Beach, with Executive Chef Johnathan Benvenuti

Posted on February 3, 2025 by Adam Bell

“Bar Becky, which quietly opened in 2024 at Long Beach Exchange (LBX) after a series of pop-ups, is an Italian American kitchen by Chef Johnathan Benvenuti, a Southern California native and Hell’s Kitchen Finalist from last season, and partner Jason Scarborough, a Michelin-star restaurant industry veteran and sommelier.”

“Bar Becky is Chef Johnathan Benvenuti’s tribute to his mother, Becky. Open for dinner every day, the scratch kitchen features focaccia, house made pastas, and a constantly evolving collection of comforting classics and chef-driven creations. They strive to feature the freshest produce from local farmers and artisan producers.”

New at Bar Becky’s is Brunch Service and a Weekend Chef’s Counter Menu (a creative and seasonal prix fixe menu offered at the counter every Friday and Saturday.)

Bar Becky is part of Dine L.A. Restaurant Week through Friday, February 7th.

“Bar Becky is located at LBX (Long Beach Exchange) at 3860 Worsham Ave., Long Beach, CA 90808. The restaurant is open Monday through Thursday from 5 to 8:30 p.m.; Friday from 5 to 9:30 p.m.; Saturday from 11a.m. to 2:30 p.m. and 5 to 9:30 p.m.; and Sunday from 11 a.m. to 2:30 p.m. and 4 to 7:30 p.m. For reservations, please visit their website or call (562) 421-0200.”

Chef Johnathan takes a break from Brunch service to join us.

Show 414, February 27, 2021: Executive Chef Kris Tominaga, Manuela, Downtown Los Angeles

Posted on February 28, 2021 by Adam Bell

“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They recently reopened for spacious patio dining in their inner courtyard. Also takeaway and delivery.

“Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.”

“Designed by Los Angeles native Matt Winter and named for Manuela Wirth, the restaurant is illuminated and animated by specially commissioned works from artists Paul McCarthy, Mark Bradford and Raymond Pettibon.”

“An L.A. native, Chef Kris brings costal California inspired dishes to the Manuela menu. Highlights include his signature cream biscuits with Steen’s butter and Col. Newsom’s aged country ham, barbecued oysters with charred leek butter, breadcrumbs and parmesan, and Peads & Barnetts pork chop with yellow peach, turnips, mustard seed oil and honey vinegar. Inspiration comes from the abundance of California’s vibrant flavors and colors.” Chef Kris utilizes his own kitchen garden at Manuela growing herbs and vegetables in addition to supporting local farmers.

Manuela is part of dine L.A. Their special Lunch menu is available Tuesday, March 2^nd through Friday, March 12^th while the Dinner menu is available March 2^nd through Sunday, March 14^th. (Closed on Mondays.) This provides a great introduction to Manuela where the aim is to impress a new guest with a great value.

We entice Chef Kris out of his busy kitchen for a brief chat.

Show 107, January 24, 2015: Dine L.A.

Posted on January 27, 2015 by Adam Bell

dineL.A.’s Winter Restaurant Week is underway and continuing until February 1, 2015. Fixed price lunch and dinner menus created by acclaimed L.A. chefs (at a great value) are available from over 300 participating restaurants.

Diners can enjoy lunch menus for $15, $20, or $25 or plan a night out on the town with dinner options priced at $30, $40, or $50 per person. The restaurants are in this to “Wow”. dineL.A.’s Director, Stacey Sun joins us with all the details.

Also with us is restaurateur Donato Poto, co-owner of Connie & Ted’s (who is participating for the first time.) The always gracious Poto is known among his colleagues as one of the most personable front-of-the-house personalities working in California. He’s overseen an impressive list of establishments along the way including the original Water Grill, Primi and Bastide.

Among the entrée possibilities on Connie and Ted’s dineL.A. dinner menu is Ed’s Portugese Fish Stew with hake, manila clams, mussels and linguica sausage.

July 26: Mark Andlebradt. LuckyRice, Patty’s Pizza, Melissa’s Produce, Zach Pollack

Posted on July 24, 2014 by Adam Bell

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas
Segment Three: Founder Danielle Chang, LUCKYRICE Los Angeles Part One
Segment Four: Founder Danielle Chang, LUCKYRICE Los Angeles Part Two
Segment Five: Founder Patty Phillips and Bridget Baskin, Patty’s Gourmet Pizza
Segment Six: Robert Schueller, Melissa’s World Variety Produce
Segment Seven: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part One
Segment Eight: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part Two

Jet Tila and Producer Andy preview the show.

After 15 successful years in Las Vegas at The Grand Canal Shoppes at The Venetian, Wolfgang Puck’s Postrio was due for a culinary facelift and some new energy. Enter new Executive Chef Mark Andlebradt (An-dell-Brat) who has created a new market-driven menu more in the style of the original Postrio in San Francisco.

LUCKYRICE Fest comes to Hollywood for their third annual event in Los Angeles. It’s night market-style Asian cuisine and cocktails. Founder Danielle Chang joins us.

Back in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides a range of products for commercial clients in over 30 states.

What fruits and vegetables are coming into season right now and tasting delicious ? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

You know executive chef and revered pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

“After 15 successful years of serving Las Vegas, Wolfgang Puck’s Postrio is proud to announce a new, refined concept and market-driven menu led by newly appointed Executive Chef Mark Andlebradt. (An-dell-Brat) Postrio has dropped the “Bar & Grill” moniker and now focuses on seasonal, new American cuisine with global influences that can be enjoyed on the “indoor” patio overlooking the Carnivale atmosphere of St. Mark’s Square or in the intimate main dining room. Award-winning Chef Wolfgang Puck and Executive Chef Andelbradt’s diverse menu features wood-oven baked pizzas, handmade pastas, enticing entrees, outstanding steaks and fish from the mesquite grill, and much more.

This is a big space with 20,000 square feet. Banquets are an important component of their business.

Recent special: 32 ounce braised veal shank. Designed to be shared but many guests ordered it for one!

Weekend brunch is served from 11:00 a.m. to 3:00 p.m. on Saturday and Sunday. A guest favorite is the Cinnamon Pecan Roll with maple glaze.

Chef Andelbradt has held high positions through various prestigious kitchens including Brasserie T and Tru on Chicago with Rick Tramonto and Gale Gand; Daniel in New York with Daniel Boulud; Morimoto in both Philadelphia and New York with “Iron Chef” Masaharu Moritoto; and Tao in Las Vegas.

Postrio Las Vegas is located inside The Grand Canal Shoppes at The Venetian Las Vegas.

“Hosted by Sang Yoon (Father’s Office, Lukshon, and Bravo’s “Top Chef Masters”), the third annual, LUCKYRICE Fest is moving to Hollywood and taking over Create Nightclub for an evening of innovative and traditional Asian-styled dishes paired with cocktails from L.A.’s brightest star chefs and mixologists. Ticket proceeds benefit CAAM, Center for Asian American Media. This unusual smorgasbord of Asian culinary treats features our picks (LUCKYRICE’s) from L.A.’s hot Asian culinary culture – Eat, Drink and Get LUCKY.”

Sang Yoon’s Lukshon is preparing Sichuan Dumplings with Kurobuta pork, spicy Ma’La vinaigrette, sesame, and peanuts.

Founder Danielle Chang is our guest.

LUCKYRICE Founder Danielle Chang is an award-winning media entrepreneur. Prior to launching LUCKYRICE in 2010, she was CEO of Vivienne Tam, a fashion company. Danielle has also worked for Goldman Sachs, The New York Times, and as a Professor of Contemporary Art History. Born in Taiwan, Danielle created LUCKYRICE to share her life-long affinity for Asian cuisine and lifestyle.

Our own Chef Jet Tila is preparing a five spice pork belly taco.

Pizza is a $30 billion dollar industry in the United States…

Patty’s Pizza products have won industry awards for exceptional flavor and dependability. In addition, Patty’s “Take & Bake” pizza concept and innovative dough formulations have earned Patty’s critical acclaim from the toughest California restaurant critics.

Patty’s Pizza has worked rigorously to create a par (partially) baked frozen pizza formulation that does not require the heart of industrial level ovens, yet is still able to be frozen, topped, and used in a wide variety of applications. Ultimately, this has led to the development of a new line of pizza products designed to meet the diverse needs of Patty’s ever-growing client list.

The first prominent executive chef to endorse Patty’s Pizza was Roger Pigozzi (now at UCLA) who was then executive chef at The Biltmore Hotel in Downtown Los Angeles.

What fruits and vegetables are coming into season right now and tasting delicious? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

New Mexico Hatch Chiles season starts first week of August. First local roastings will be Aug. 2- Sept. 20th approx.

The following items are now coming into season and tasting great!:

Melissa’s Muscato (red, green, black), champagne grapes, Witch Finger, Niabells, Cotton Candy and Thomcords Grapes…

Other mention-able worthy fruits: Figs (brown Turkey, Black Mission, Tiger), Masumoto Peaches, Lychees, Organic Plum Bites, and how about those cute Watermelon Cucumbers, too.

Getting into the peak of the Heirloom Tomatoes, or general tomato season too…

You know executive chef and pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

“While Sotto’s early vision was mostly Southern Italian, Pollack expands his reach here. “It’s not as regionally specific, but more loosely inspired by the different regions of Italy,” says Pollack. “It’s really my interpretation of these dishes, so it makes sense for Los Angeles, a city that doesn’t take itself too seriously.” You’ll find small and large plates, seasonal salads and handmade pastas, sometimes using grains from Pasadena’s Grist & Toll flour mill.” (Credit to Lesley Balla of Zagat)

Sotto is part of Dine LA for Dinner. $35 prix fixe menu.

Concludes Sunday, July 27^th.

Second Course is choice of: Lamb spezzatino (lemon, egg semolina,) Rigatoni (chicken liver ragu, maitake,) or Margarita pizza.