Show 669, March 7, 2026: Chef Eric Klein, Senior Vice President Culinary, Wolfgang Puck Catering – Governors Ball

Posted on March 9, 2026 by Adam Bell

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

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

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

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

Posted on March 5, 2026 by Adam Bell

Podcasts

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

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

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

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

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

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

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

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Today Chef Andrew provides a guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

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

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

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

Jayro Martinez of Westwood Coast Steakhouse

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

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

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

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

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

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

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

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

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

Chef Andrew Gruel of the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

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

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

Podcasts

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

Show 617, February 22, 2025: The Governors Ball (Post Oscars) Menu with Chef Eric Klein, Wolfgang Puck Catering

Posted on February 24, 2025 by Adam Bell

2025 is the 31^st year of Wolfgang Puck Catering designing the menu for the Governors Ball. Chef Wolfgang and his team created 70 new dishes to add to the eye-popping menu. As for the past several years this luxe menu was crafted by Wolfgang Puck and Eric Klein. The exquisite pastry design is by Kamel Guechida and Garry Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 2^nd

Wolfgang Puck is even flying in from London Executive Chef Elliott Grover, the Culinary Director of 45 Park Lane, to oversee the Taste of London Station with Traditional Fish & Chips, Classic Toad in the Hole, and Classic Beef Wellington. Think tray-passed Smoked Salmon Oscars on Matzah for starters. A new creation for this year is (tray-passed) Bougie Tots with Crème Fraiche and Caviar.

In Hollywood it’s all about billing and credit. In all the publicity materials for the Governors Ball it says : “Menu Designed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering.”

Show 598, October 12, 2024: Executive Chef Eric Klein, Senior Vice President Culinary, Wolfgang Puck Catering

Posted on October 14, 2024 by Adam Bell

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” back when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. In 2016 Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the distinct honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 was the 30^th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design was by Kamel Guechida and Gary Larduinat.

Most recently Wolfgang Puck Catering designed the state-of-the-art kitchen and operates the foodservice for the ambitious Los Angeles Chargers “The Bolt” training and practice facility in El Segundo. The kitchen includes a tiled, custom Italian pizza oven in the shape of a Chargers football helmet.

Chef Eric Klein takes a break from his active kitchens to join us for this exclusive chat.

His presentation tonight at Manhattan Beach Food & Wine is Oktoberfest sausages and giant pretzels.

Show 567, March 2, 2024: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part One

Posted on March 3, 2024 by Adam Bell

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30^th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10^th.

Wolfgang Puck is even flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips (with lobster) and oversee the Roast Beef with Yorkshire Pudding and Creamed Horseradish Carving Station. Think tray-passed Smoked Salmon Oscars on Matzah for starters. A new creation for this year is a vegetarian item (tray-passed), Honey Butter Toast with Fennel Marmalade and Whipped Crème Fraiche.

Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

Show 515, March 4, 2023: Chef Eric Klein, Senior Vice President Culinary & Partner, Wolfgang Puck Catering. The Oscars’ Governors Ball Cuisine

Posted on March 5, 2023 by Adam Bell

Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29^th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12^th.

Wolfgang Puck is flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips and oversee the Beef Wellington Carving Station. New creations for this year are the Ma Maison Chicken Salad and Wolfgang’s spin on Chicken & Waffles (made to order.)

Chef Eric takes a break from his active kitchens to join us.

Show 466, March 19, 2022: Show Preview with Executive Producer & Co-Host Andy Harris including Anne Marie Panoringan

Posted on March 20, 2022 by Adam Bell

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to profile how two Orange County restaurants weathered Covid 19 in very different ways and also discusses her upcoming column about the burgeoning restaurant scene in Fullerton which publishes on Friday, March 25th. Anne Marie also reports on highlights from last week’s Natural Products Expo West at the Anaheim Convention Center. It’s the 2nd biggest convention held annually at the ACC. Anne Marie, in-studio, is part of this segment.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned with a giant promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. This year The Oscars return to the Dolby Theater on Sunday, March 27th. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

“Baker Arturo Enciso’s Gusto Bread is an organic panadería in Long Beach, California, specializing in pan and pan dulce made only with masa madre (natural leaven: sourdough starter).Find freshly made loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, as well as delicious pantry goods (sardinas, beans), and so much more.” “Gusto Bread is a homey, creative, latinx operation, with a love for tradition and nutrition, serving and supported by their local community.”
Gusto loves putting their heart and soul into their acclaimed work. Baker Arturo has a passionate connection to bread and baking.” Arturo takes a break from his busy deck ovens and joins us.

“Talley Vineyards (cool climate wines from the SLO Coast) Owner & Vintner Brian Talley is a third- generation farmer and second- generation winegrower born and raised in Arroyo Grande. While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop where he fell in love with wine. Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms. He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms.” Brian Talley is our guest to uncork all that is Talley Vineyards.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew’s favorite charity benefit of the year is the high-profile OC Chef’s Table benefiting the Illumination Foundation. It’s set for Sunday, March 27th at the Disneyland Hotel. The long-term goal of Illumination Foundation is to end homelessness in the OC. The event last year raised over $1.3 million. Chef Andrew provides the overview.

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

Show 466, March 19, 2022: Executive Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering

Posted on March 20, 2022 by Adam Bell

Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 27^th. Between the Tray Passed items, Passed Small Plates, Passed Small Plate Sweets, Small Plate Stations, Sweets and the Cookies and Milk Bar 20,000 portions will be served to the A-List guests. New this year are three Small Plate Stations from the Bronx-based Ghetto Gastro including “Triple C’s” (Trading Places Cornbread, Crab, Caviar.)

Last year Wolfgang Puck catered the exclusive “Cocktail Party” version of the Oscars at the historic Union Station in Downtown Los Angeles. Nibbles and beverages were served (with proper pandemic protocols) in an outside patio during the ceremony.

They are the official caterers for the newly opened Academy Museum of Motion Pictures ($484 million) at Wilshire Blvd. and Fairfax Avenue on the Miracle Mile.

Chef Eric Klein takes a brief break from his busy kitchens to join us.

March 19: Anne-Marie Panoringan, Eric Klein at the Academy Awards, Gusto Bread, Talley Vineyards

Posted on March 17, 2022 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris including Anne Marie Panoringan
Segment Two: Anne Marie Panoringan, “Voice of OC’s” Food Columnist
Segment Three: Executive Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering
Segment Four: Baker Arturo Enciso, Gusto Bread, Long Beach Part One
Segment Five: Baker Arturo Enciso, Gusto Bread, Long Beach Part Two
Segment Six: Vintner Brian Talley, President, Talley Vineyards and Talley Farms, Arroyo Grande, CA Part One
Segment Seven: Vintner Brian Talley, President, Talley Vineyards and Talley Farms, Arroyo Grande, CA Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to profile how two Orange County restaurants weathered Covid 19 in very different ways and also discusses her current column about the burgeoning restaurant scene in Fullerton which published on Friday, March 18th. Anne Marie also reports on highlights from last week’s Natural Products Expo West at the Anaheim Convention Center. It’s the 2nd biggest convention held annually at the ACC.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned with a giant promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. This year The Oscars return to the Dolby Theater on Sunday, March 27^th. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

“Baker Arturo Enciso’s Gusto Bread is an organic panadería in Long Beach, California, specializing in pan and pan dulce made only with masa madre (natural leaven: sourdough starter).Find freshly made loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, as well as delicious pantry goods (sardinas, beans), and so much more.” Gusto Bread is a homey, creative, latinx operation, with a love for tradition and nutrition, serving and supported by their local community.

Gusto loves putting their heart and soul into their acclaimed work. Baker Arturo has a passionate connection to bread and baking.” Arturo takes a break from his busy deck ovens and joins us.

“Talley Vineyards (cool climate wines from the SLO Coast) Owner & Vintner Brian Talley is a third-generation farmer and second-generation winegrower born and raised in Arroyo Grande. While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop called Curds and Whey where he fell in love with wine. Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms. He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms.” Brian Talley is our guest to uncork all that is Talley Vineyards.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew’s favorite charity benefit of the year is the high-profile OC Chef’s Table benefiting the Illumination Foundation. It’s set for Sunday, March 27^th at the Disneyland Hotel. The long-term goal of Illumination Foundation is to end homelessness in the OC. The event last year raised over $1.3 million. Chef Andrew provides the overview.

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday.

Anne Marie joins us in-studio to profile how two Orange County restaurants weathered Covid 19 in very different ways and also discusses her current column (published on March 18^th) about the burgeoning restaurant scene in Fullerton. Anne Marie also reports on last week’s Natural Products Expo West at the Anaheim Convention Center. It’s the 2nd biggest convention held annually at the ACC.

Last year Wolfgang Puck catered the exclusive “Cocktail Party” version of the Oscars at Union Station in Downtown Los Angeles. Nibbles and beverages were served (with proper pandemic protocols) in an outside patio during the ceremony.

They are the official caterers for the newly opened Academy Museum of Motion Pictures ($484 million) at Wilshire Blvd. and Fairfax Avenue.

Chef Eric Klein takes a brief break from his busy kitchens to join us.

“Gusto Bread is a homey, creative, latinx operation, with a love for tradition and nutrition, serving and supported by their local community.

Gusto loves putting their heart and soul into their acclaimed work. Baker Arturo has a passionate connection to bread and baking.”

“Proprietor Arturo Enciso is a baker from Lebec, CA who has called Long Beach his home for over 10 years. As a self-taught baker for the last 7+ years, he’s grown his hobby into a career with his business Gusto Bread, a panadería orgánica on Retro Row in Long Beach (storefront just opened in August 2020). The bakery uses only masa madre (sourdough) for making breads and pan dulces, embracing ancient knowledge and using high-quality ingredients. He believes that good food and bread provide a beautiful way for people to connect with one another, to traditions and wisdom of the past and create community for a brighter future together.” Arturo takes a break from his busy ovens and joins us.

“Working alongside Arturo is his partner of over 10 years, Ana Belén Salatino, who you’ll find minding the shop, answering the phone and emails, and general day-to-day operations at the bakery. She is in awe of the amount of support and encouragement Gusto Bread has seen from the Long Beach community (and beyond) and knows a good part of the business’ success comes from the heartfelt passion Arturo has for baking and their shared deep commitment to the highest quality ingredients and processes.”

Gusto Bread is open five days and closed on Monday and Tuesday.

“Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms. He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms. Brian is recognized as a leader in the local wine industry and was cofounder of the World of Pinot Noir, has served as President of the San Luis Obispo Coast Wine Collective and been recognized by both Robert Parker and the local wine industry as a Wine Industry Person of the Year. Most recently he was a leader in the effort to establish the recently approved San Luis Obispo Coast AVA and wrote a farm to table cookbook, Our California Table, Celebrating the Seasons with the Talley Family.”

“Brian loves cooking, wine and travel as well as hiking and golf. He lives at the edge of Talley Farms with his wife Johnine. Brian Talley is our guest to uncork all that is Talley Vineyards.”

Talley Vineyards is known for their Estate Chardonnay and Pinot Noir.

“The Tally Pinot Noirs are Burgundian style with California influence: approachable minerality, delicate fruit, and refreshing energy.” Their Chardonnays are a fresh take on California Chardonnay with citrus, stone fruit, and vivacity shining through in aromas and flavors.”

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

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew’s favorite charity benefit of the year is the OC Chef’s Table benefiting the Illumination Foundation. It’s set for Sunday, March 27^th at the Disneyland Hotel. The long-term goal of Illumination Foundation is to end homelessness in the OC. The event last year raised over $1.3 million. The headlining chef is Jet Tila, the emeritus Host of the “SoCal Restaurant Show” and the author of the newly published 101 Thai Dishes You Need To Cook Before You Die. Chef Andrew provides the overview.

Podcasts

Show 445, October 2, 2021: Chef Eric Klein, Senior Vice President Culinary-Partner, Wolfgang Puck Catering

Posted on October 3, 2021 by Adam Bell

They are the official caterers for the newly opened Academy Museum of Motion Pictures ($484 million) at Wilshire Blvd. and Fairfax Avenue. Last Saturday night they catered the glitzy, star-studded Opening Gala for The Academy Museum of Motion Pictures. Talk about pressure!

Chef Eric also talks about the adapted foodservice they orchestrated for the outside patio area Reception Lounge for the VIP attendees at this Year’s reformatted Oscar festivities at Union Station in Downtown Los Angeles.

Starting on Monday they are responsible for the transplanted Spago restaurant at the BNP Paribas Open at Indian Wells Tennis Garden.

Chef Eric Klein takes a brief break from his busy kitchens to join us.