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.
“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 Philp Pretty is our guest to discuss Olive & Rose, Heritage, Heritage Farm and the new Thursday 4th 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!
“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.”
“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 4th 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.
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.”
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-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
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”
