Show 684, June 20, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on June 22, 2026 by Adam Bell

“The newly opened Bacari Long Beach is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes created by Chef Lior Hillel. It’s the 10th restaurant of Bacari Restaurants / Kronfli Brothers, a family-owned, growing group of restaurants in Southern California. Alongside inspired small plates, Bacari offer a rotating curation of small-production wines and eclectic beers, unique craft cocktails & mocktails, and are also known for their one-of-a-kind 90-minute open bar special. The Bacari Long Beach team provides warm hospitality in a comfortable, indoor dining room marked with rustic mediterranean decor.” Guests will feel like home when dining at the new Bacari Long Beach. They welcome but do not require reservations. Unusually (for a busy restaurant) they gladly accommodate walk-ins and large parties, even on busy nights. Co-founder Robert Kronfli joins us.

“Now in its eleventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, California-inspired offerings are available at three full-service restaurants and three marketplaces as well as the Terrace and Garden Boxes, which can be ordered a day in advance. Four-time James Beard Foundation award-winner Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, also a Beard Foundation winner for Outstanding Restaurateur. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.” Award-winning Restaurateur Caroline Styne joins us to uncork all that is Hollywood Bowl Food + Wine.

“Chef Chris Yang (2024 James Beard Award nominee for Best Chef: California) of Yang’s Kitchen launched a tea and kombucha brand called Joimo late last year. Joimo was born from a simple observation: Better tea makes better kombucha. Built on Taiwanese tea traditions, it starts with the finest single-origin oolong tea, handpicked from the high mountains of Taiwan. Chris didn’t start out as a tea lover and was experimenting with making kombucha using a SCOBY bought on Amazon years ago while opening Yang’s Kitchen. Unbeknownst to him, the gifted tea leaves he was experimenting with were expensive and intended primarily for a traditional tea ceremony. But the kombucha was delicious, and Joimo was born.” Co-Founder Rinna Lee joins us with a refreshing Joimo Original Strawberry Kombucha in hand.

“Celebrity Chef Katie Chin is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. She joins us to talk about her uplifting one-woman show, “Holy Shiitake.” Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” is back locally for a one-night encore at Pico House in DTLA on Thursday, July 16th as a benefit for the Chinese American Museum. Reception to follow with libations and Dim Sum provided by Chef Katie’s Wok Star Catering team. Get ready to be blown away by the talents of Chef Katie Chin. Filled with pathos and humor, “Holy Shitake! A Wok Star is Born” written by Katie and produced by Paul Hemstreet, chronicles Chef Katie Chin’s journey as a Chinese American girl growing up in Minneapolis in the 1970s where she was raised by her remarkable mother, seamstress turned restaurateur, Leeann Chin.” 

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Beef prices are on the rise yet again. Chef Andrew shares his insights for lesser known cuts of beef that represent great value. Also, what’s the best value in seafood right now? We’ll, of course, “Ask the Chef.”

Show 684, June 20, 2026: Hollywood Bowl Food + Wine – Bowl Season Preview with Restaurateur Caroline Styne

Posted on June 22, 2026 by Adam Bell

Caroline Styne of Lucques Restaurant Group

“Caroline Styne has curated a diverse retail wine selection in the three marketplaces this season, offering a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of organic, biodynamic and non-alcoholic bottles made by celebrated artisanal winemakers like Melville, Cafe Society, Weingut Leitz and The Wonderland Project, as well as an array of wines from the Bowl’s new sponsor Grapevine Wines in partnership with Beckmen Winery, Hitching Post Winery and Lola Wines.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants with seasonally changing menus, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Styne joins us to uncork all that is Hollywood Bowl Food + Wine for 2026.

June 20: Bacari Long Beach, Hollywood Bowl Food + Wine, Joimo Kombucha, Katie Chin

Posted on June 17, 2026 by Adam Bell

Podcasts

Hour One: Bacari Long Beach, Hollywood Bowl Food + Wine
Hour Two: Joimo, Katie Chin, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Robert Kronfli, Co-Founder, Bacari Restaurants, Los Angeles, Glendale, Beverly Hills, Culver City, Long Beach & San Diego
Segment Four: Hollywood Bowl Food + Wine – Bowl Season Preview with Restaurateur Caroline Styne
Segments Five and Six: Joimo Kombucha, Los Angeles, with Co-Founder Rinna Lee
Segment Seven: Celebrity Chef Katie Chin – Encore Benefit Performance of “Holy Shiitake! – A Wok Star is Born”
Segment Eight: “Ask the Chef” with Andrew Gruel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

“The newly opened Bacari Long Beach is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes created by Chef Lior Hillel. It’s the 10th restaurant of Kronfli Brothers, a family-owned, growing group of restaurants in Southern California. Alongside inspired small plates, Bacari offer a rotating curation of small-production wines and eclectic beers, unique craft cocktails & mocktails, and are also known for their one-of-a-kind 90-minute open bar special. The Bacari Long Beach team provides warm hospitality in a comfortable, indoor dining room marked with rustic mediterranean decor.” Guests will feel like home when dining at the new Bacari Long Beach. They welcome but do not require reservations. Unusually (for a busy restaurant) they gladly accommodate walk-ins and large parties, even on busy nights. Co-founder Robert Kronfli joins us.

“Now in its eleventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, California-inspired offerings are available at three full-service restaurants and three marketplaces as well as the Terrace and Garden Boxes, which can be ordered a day in advance. Four-time James Beard Foundation award-winner Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, also a Beard Foundation winner for Outstanding Restaurateur. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.” Award-winning Restaurateur Caroline Styne joins us to uncork all that is Hollywood Bowl Food + Wine.

“Chef Chris Yang (2024 James Beard Award nominee for Best Chef: California) of Yang’s Kitchen launched a tea and kombucha brand called Joimo late last year. Joimo was born from a simple observation: Better tea makes better kombucha. Built on Taiwanese tea traditions, it starts with the finest single-origin oolong tea, handpicked from the high mountains of Taiwan. Chris didn’t start out as a tea lover and was experimenting with making kombucha using a SCOBY bought on Amazon years ago while opening Yang’s Kitchen. Unbeknownst to him, the gifted tea leaves he was experimenting with were expensive and intended primarily for a traditional tea ceremony. But the kombucha was delicious, and Joimo was born.” Co-Founder Rinna Lee joins us with a refreshing Joimo Original Strawberry Kombucha in hand.

“Celebrity Chef Katie Chin is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. She joins us to talk about her uplifting one-woman show, “Holy Shiitake.” Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” is back locally for a one-night encore at Pico House in DTLA on Thursday, July 16^th as a benefit for the Chinese American Museum. Reception to follow with libations and Dim Sum provided by Chef Katie’s Wok Star Catering team. Get ready to be blown away by the talents of Chef Katie Chin. Filled with pathos and humor, “Holy Shitake! A Wok Star is Born” written by Katie and produced by Paul Hemstreet, chronicles Chef Katie Chin’s journey as a Chinese American girl growing up in Minneapolis in the 1970s where she was raised by her remarkable mother, seamstress turned restaurateur, Leeann Chin.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Beef prices are on the rise yet again. Chef Andrew shares his insights for lesser known cuts of beef that represent great value. Also, what’s the best value in seafood right now? We’ll, of course, “Ask the Chef.”

“Alongside delicious small plates, Bacari offer a rotating curation of small-production wines and eclectic beers, unique craft cocktails & mocktails, and are also known for their one-of-a-kind 90-minute open bar special.”

“The Bacari team provides warm hospitality in a comfortable, indoor dining room marked with rustic mediterranean decor. Guests will feel like home when dining at Bacari Long Beach. They welcome but do not require reservations. Unusually (for a busy restaurant) they gladly accommodate walk-ins and large parties, even on busy nights.”

Co-founder Robert Kronfli joins us.

Restaurateur Caroline Styne joins us to uncork all that is Hollywood Bowl Food + Wine.

“Chef Chris Yang (2024 James Beard Award nominee for Best Chef: California) of Yang’s Kitchen launched a tea and kombucha brand called Joimo late last year.”

“Joimo was born from a simple observation: Better tea makes better kombucha. Built on Taiwanese tea traditions, it starts with the finest single-origin oolong tea, handpicked from the high mountains of Taiwan. Chris didn’t start out as a tea lover and was experimenting with making kombucha using a SCOBY bought on Amazon years ago while opening Yang’s Kitchen. Unbeknownst to him, the gifted tea leaves he was experimenting with were expensive and intended primarily for a traditional tea ceremony. But the kombucha was delicious, and Joimo was born.”

“Labeled as the “champagne of kombucha,” Joimo is crisp, clean, and bright without the bite; it’s crafted for taste, not just wellness. Each batch of Joimo kombucha is artisan Ally crafted in small batches without shortcuts, transforming organic cane sugar through months of careful fermentation with a symbiotic culture of healthy bacteria and yeast. The result is delicate and floral, with airy, slightly earthy notes and a touch of minerality. Bright and lightly dry, with fine, crisp effervescence, it finishes clean and perfectly balanced.”

Every third Saturday their DTLA Kombucha brewery is open from 11:00 a.m. to 3:00 p.m. for tastings and tours.

Co-Founder Rinna Lee joins us with a Joimo Original Strawberry Kombucha in hand.

“Get ready to be blown away by the talents of Chef Katie Chin. Filled with pathos and humor, “Holy Shitake! A Wok Star is Born” written by Katie and produced by Paul Hemstreet, chronicles Chef Katie Chin’s journey as a Chinese American girl growing up in Minneapolis in the 1970s where she was raised by her remarkable mother, seamstress turned restaurateur, Leeann Chin.”

“You will be captivated by her unique blend of humor, storytelling, and culinary expertise. Prepare to be entertained as she shares her personal journey of becoming a Wok Star and conquering the culinary world.”

Chef Andrew Gruel of the Calico Fish House

Beef prices are on the rise yet again. Chef Andrew shares his insights for lesser known cuts of beef that represent great value. Also, what’s the best value in seafood right now? We’ll, of course, “Ask the Chef.”

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: Bacari Long Beach, Hollywood Bowl Food + Wine
Hour Two: Joimo, Katie Chin, Andrew Gruel

Show 628, May 24, 2025: Hollywood Bowl Food + Wine 2025 with Chef Suzanne Goin (a.o.c.)

Posted on May 27, 2025 by Adam Bell

“At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.”

“Updates include a Burrito Kiosk offering three artisan selections, hand-crafted pizzas made with custom dough from Larder Baking Company and four new three-course picnic boxes including The Burton Way with Suzanne’s slow-roasted salmon and jeweled rice. The seasonal ‘Supper in Your Seats’ menu introduces a Surf and Turf for Two. The three Marketplaces will also feature Rori’s Ice Cream, a beloved treat from Santa Barbara and ice cream novelties from Chef Warren Schwartz’s Magpie’s Softserve.”

Chef Suzanne Goin is our guest with her mouthwatering menu previews for Hollywood Bowl Food + Wine.

Show 628, May 24, 2025: Hollywood Bowl Food + Wine 2025 with Restaurateur & Wine Director Caroline Styne (A.O.C.)

Posted on May 27, 2025 by Adam Bell

“Restaurateur Caroline Styne has curated a diverse retail wine selection in the three marketplaces at The Hollywood Bowl for Hollywood Bowl Food + Wine 2025. On the list are a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of vegan, organic and biodynamic bottles, including a collection of natural wines from producers including Broc Cellars, Wavy Wines, Nat Cool by Neipoort and Hollywood Bowl wine sponsor WINC wines. Returning for the 2025 season are the Wednesdays and Sunday Market Tastings – a 16-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.”

“Inspired by Suzanne and Caroline’s local a.o.c restaurant, Ann’s Wine Bar by a.o.c. features a wide selection of Caroline Styne’s favorite new- and old-world wines to be explored by adventurous and less experienced wine drinkers alike, all paired with Suzanne Goin’s signature small-plates menu.”

Caroline Styne is our guest with a proper corkscrew at the ready.

May 24: Tanya Bastianich at All’Antico Vinaio, Meathead, Hollywood Bowl Food + Wine

Posted on May 22, 2025 by Adam Bell

Podcasts

Hour One: All’Antico Vinalo, Meathead
Hour Two: Meathead, Hollywood Bowl Food + Wine, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: All’Antico Vinalo Sandwich Shops with Tanya Bastianich
Segments Four and Five: Meathead with The Meathead Method: A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking
Segment Six: Hollywood Bowl Food + Wine 2025 with Chef Suzanne Goin (a.o.c.)
Segment Seven: Hollywood Bowl Food + Wine 2025 with Restaurateur & Wine Director Caroline Styne (A.O.C.)
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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

Happy Memorial Day Weekend! It’s the start of the Summer Grilling Season!

“Welcome to All’Antico Vinaio, the legendary Florentine sandwich shop. Since 1991, the Mazzanti family has been passionately running the three Florence locations of All’Antico Vinaio and has been drawing crowds of both Italians and tourists alike attracted by theexceptional ingredients and freshly baked Tuscan schiacciata bread. Considered one of the best street food experiences in the world, and noted by Saveur magazine as “home of the world’s best sandwiches”, All’Antico Vinaio welcomes guests to experience those very same ingredients and freshly baked bread at the American outposts. Beverly Hills joins existing locations in New York and Las Vegas. Buon Appetito!” Tanya Bastianich joins us with a freshly baked Tuscan schiacciata loaf in hand.

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our guest with properly seasoned BBQ tongs in hand.

“The Los Angeles Philharmonic Association has announced the mouthwatering and diverse menus for the 2025 Hollywood Bowl Food + Wine season. Now into the tenth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient.” Chef Suzanne Goin and Restaurateur Caroline Styne join us to preview the season of Hollywood Bowl Food + Wine 2025.

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.Swipe fees for restaurants (credit card processing fees) are an annoyingly increasing expense for restaurants. Some establishments are now adding a per cent to the restaurant check to recover these costs. Chef Andrew weighs in. How are the newly instated tariffs impacting restaurants in terms of produce costs? A significant quantity of avocados, tomatoes and lettuce are imported from Mexico and sold in SoCal supermarkets and used in area restaurants.

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

“Tommaso (Tommy) Mazzanti was born in 1988 in Bagno a Tipoli (Florence). He attended the hotel school until the age of 18, and then entered the family business (All’Antico Vinaio.) He joined the family company in 2014, and then opened 4 other stores with them between 2017 and 2021. In 2020 his first store outside of Florence opened in Milan. Since December 2020 he has also launched a store in the most important shopping center in Italy, I Gigli. Tommaso has joined forces in the USA with the Bastianich family (Lidia, Joe and Tanya) in New York, Las Vegas and Los Angeles with thunderous response from appreciative guests. He has been characterized as among the best and most social young restaurateurs in Italy.”

Tanya Bastianich joins us with a freshly baked Tuscan schiacciata loaf in hand.

“With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.”

“Almost anything you can cook indoors can be cooked outdoors. Only better,” says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.

“Meathead is one of only 40 living Barbecue Hall of Famers. He is the publisher of AmazingRibs.com, the largest and most popular barbecue and grilling website in the world. “The Meathead Method” is called “The only book on outdoor cookery you’ll ever need” by Alton Brown of Food Network fame. He lives in the Chicago area with his wife, a microbiologist and food safety expert.”

Meathead is our guest with properly seasoned BBQ tongs in hand.

Executive Chef Suzanne Goin is our guest with her mouthwatering menu previews for Hollywood Bowl Food + Wine.

Caroline Styne is our guest with a proper corkscrew at the ready.

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

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.

Swipe fees for restaurants (credit card processing fees) are an annoyingly increasing expense for restaurants. Some establishments are now adding a per cent to the restaurant check to recover these costs. Chef Andrew weighs in. How are the newly instated tariffs impacting restaurants in terms of produce costs? A significant quantity of avocados, tomatoes and lettuce are imported from Mexico and sold in SoCal supermarkets and used in area restaurants.

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: All’Antico Vinalo, Meathead
Hour Two: Meathead, Hollywood Bowl Food + Wine, Andrew Gruel

Show 583, June 22, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on June 23, 2024 by Adam Bell

“The Ecology Center, nestled in the serene landscape of San Juan Capistrano, California continues its renowned Community Table dinner series for the summer 2024 season, taking place every Friday, now through August. Guests are invited to indulge in an unforgettable dining experience under the stars where the dialogue between farm, chef and community comes alive on the plate. Each dinner showcases the vibrant seasonal produce from the center’s sustainable farm, transforming it into memorable conversations. Inspired by the season’s bounty, each chef composes an eco-conscious menu that harmonizes with the vibrant palette of fruits, vegetables, herbs and berries grown and cultivated on the farm.” The Ecology Centers Director of Impact & Partnerships, Jonathan Zaidman, joins us to share the bountiful harvest of the Community Table dinner series.

“They are brothers, they are French, and for them making wine at their Benom in Paso Robles is a heritage. Arnaud & Guillaume Fabre moved to California for love. For Guillaume, it was his passion for winemaking and farming without limits that brought him to Paso Robles.

This love led him to one of the most prestigious Paso Robles wineries, L’Aventure, and eventually to start his own winery, Clos Solène.

Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Frères Fabre- ended up in Paso Robles.

As a tribute to the six-generation family legacy in the Languedoc-Roussillon and Bordeaux regions, BENOM harmoniously combines the freedom of winemaking in Paso Robles with the innate talent of the Fabre bloodline.” Arnaud Fabre is our guest pulling the cork on all that is BENOM wines in Paso Robles.

“The Los Angeles Philharmonic Association’s Summer Season at the Hollywood Bowl kicks off Sunday, June 23rd.

Now into the ninth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.

At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient.”

Joining us to uncork all that is Hollywood Bowl Food + Wine 2024 is restaurateur and Wine Director Caroline Styne.

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

Show 583, June 22, 2024: Hollywood Bowl Food + Wine 2024 with Restaurateur Caroline Styne

Posted on June 23, 2024 by Adam Bell

“The Los Angeles Philharmonic Association’s Summer Season at the Hollywood Bowl kicks off this Sunday, June 23^rd.

Now into the ninth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”

“This year Caroline Styne has curated a diverse retail wine selection in the three marketplaces offering a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of vegan, organic and biodynamic bottles, including a collection of natural wines from producers including Broc Cellars, Wavy Wines, Nat Cool by Neipoort and Hollywood Bowl wine sponsor WINC wines.”

“Returning for the 2024 season are the Wednesdays and Sunday Market Tastings – a 14-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Here’s a lagniappe from the Hollywood Bowl: Ticket holders that use the Hollywood Bowl Park & Ride or shuttle bus can show their ticket to receive 20% off purchases at the Hollywood Bowl Plaza Marketplace, including wine purchases.

Joining us to uncork all that is Hollywood Bowl Food + Wine 2024 is restaurateur and Wine Director Caroline Styne.

June 22: The Ecology Center’s Community Table, Benom, Hollywood Bowl Food + Wine 2024

Posted on June 20, 2024 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: The Ecology Center’s (San Juan Capistrano) Community Table Dinner Series
Segments Four and Five: Benom Wines, Paso Robles with Co-Proprietor Arnaud Fabre
Segments Six and Seven: Hollywood Bowl Food + Wine 2024 with Restaurateur Caroline Styne

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

“The Ecology Center, nestled in the serene landscape of San Juan Capistrano, California continues its renowned Community Table dinner series for the summer 2024 season, taking place every Friday, now through August. Guests are invited to indulge in an unforgettable dining experience under the stars where the dialogue between farm, chef and community comes alive on the plate. Each dinner showcases the vibrant seasonal produce from the center’s sustainable farm, transforming it into memorable conversations. Inspired by the season’s bounty, each chef composes an eco-conscious menu that harmonizes with the vibrant palette of fruits, vegetables, herbs and berries grown and cultivated on the farm.” The Ecology Centers Director of Impact & Partnerships, Jonathan Zaidman, joins us to share the bountiful harvest of the Community Table dinner series.

“They are brothers, they are French, and for them making wine at their Benom in Paso Robles is a heritage. Arnaud & Guillaume Fabre moved to California for love. For Guillaume, it was his passion for winemaking and farming without limits that brought him to Paso Robles.

This love led him to one of the most prestigious Paso Robles wineries, L’Aventure, and eventually to start his own winery, Clos Solène.

Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Frères Fabre- ended up in Paso Robles.

“The Los Angeles Philharmonic Association’s Summer Season at the Hollywood Bowl kicks off this Sunday, June 23^rd.

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

“The Ecology Center nestled in the serene landscape of San Juan Capistrano, California continues its renowned Community Table dinner series for the summer 2024 season, taking place every Friday, now through August. Guests are invited to indulge in an unforgettable dining experience under the stars where the dialogue between farm, chef and community comes alive on a plate. Each dinner showcases the vibrant seasonal produce from the center’s sustainable farm, transforming it into memorable conversations. Inspired by the season’s bounty, each chef composes an eco-conscious menu that harmonizes with the vibrant palette of fruits, vegetables, herbs and berries grown and cultivated on the farm.”

“With an intimate setting for 80 guests per dinner, these gatherings promise an authentic farm-to-table experience. The evening unfolds with a convivial happy hour in the picturesque courtyard, followed by an enlightening farm tour where guests can pluck seasonal produce straight from the vine. Culminating in a sumptuous multicourse meal, meticulously crafted by the region’s culinary luminaries, each dish promises to be a testament to its unique culinary vision, ensuring an unforgettable dining experience for all.”

“Tickets for each dinner are priced at $160-$175 per person, offering a fixed course, family-style menu that captures the essence of the season. Dinners commence at 6 p.m. and conclude at 10 p.m. Reserve a seat at the table and explore the lineup of participating chefs.

The Ecology Centers Director of Impact & Partnerships, Jonathan Zaidman, joins us to share the bountiful harvest of the Community Table dinner series.

“They are brothers, they are French, and for them making wine at their BENOM in Paso Robles is a heritage.”

“Arnaud & Guillaume Fabre moved to California for love. For Guillaume, it was his passion for winemaking and farming without limits that brought him to Paso Robles.

This love led him to one of the most prestigious Paso Robles wineries, L’Aventure, and eventually to start his own winery, Clos Solène.”

“Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Frères Fabre- ended up in Paso Robles.”

“As a tribute to the six-generation family legacy in the Languedoc-Roussillon and Bordeaux regions, BENOM harmoniously combines the freedom of winemaking in Paso Robles with the innate talent of the Fabre bloodline.”

“In September of 2023, the Fabre brothers accomplished their goal of acquiring an estate in York Mountain AVA.

This purchase fulfills Arnaud and Guillaume’s long-term vision of expanding the BENOM brand.”

“Every bottle of BENOM embodies the Fabre brothers’ commitment to their French heritage and passion for Paso Robles. Their approach to winemaking is distinguished by the use of traditional Old World techniques and sustainable practices, incorporating the fruit and creative freedom of Paso Robles.”

“BENOM also sources fruit from the Adelaida and Willow Creek districts on the west side of Paso Robles as well as Edna Valley, Santa Maria, and Santa Barbara. Sourcing fruit allows BENOM a unique opportunity to create wine from a multitude of soil types and sub-climates.”

Arnaud Fabre joins us to uncork all that is BENOM wines.

“The Los Angeles Philharmonic Association’s Summer Season at the Hollywood Bowl kicks off this Sunday, June 23^rd.

Joining us to uncork all that is Hollywood Bowl Food + Wine 2024 is restaurateur and Wine Director Caroline Styne.

Podcasts

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

Posted on May 22, 2023 by Adam Bell

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

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

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

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

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

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