“If you find yourself hungry in Long Beach, California, contemplate a visit to Crack, a haven for comfort food lovers craving premium sandwiches and stellar burgers.” It’s hidden in plain sight at the Bixby Village Golf Course with no exterior sign. Located at 6180 Bixby Village Dr, this charming spot with golf course view patio dining personifies casual dining with its cozy, laid-back ambiance. Crack was one of the crowd favorites of the recent Long Beach Burger Week. The burgers are cooked on an outdoor grill on the patio deck. Talk about an enticing aroma! They are particularly acclaimed for their portfolio of Smash Burgers including The Dirty (with Cheddar, Bacon Jam & Chipotle Mayo), Bacon Jam, and Hatch Pepper. The personable Burger-Meister with the well-used spatula, Dave Trepanier, takes a break from the action grill to join us.
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” Host Chef Neal Fraser (Redbird and Vibiana) joins us to preview the upcoming festivities.
“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. This reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged, elevated bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water shares the distinction of having been twice nominated for the prestigious James Beard Award for Outstanding Wine and Other Beverage Programs. Strong Water has an accomplished executive chef, Steve Kling, with serious culinary credentials including overseeing the kitchens at the historic Five Crowns in Corona del Mar. He has created the seasonal changing menus for both Dinner and Weekend Brunch at Strong Water. Dinner highlights include Hawaiian Garlic Shrimp, Spinach Rangoons, Sweet Chili Salmon and Rice Noodle Salad with Ribeye. Worth mentioning is the Loco Moco Burger with an 8 oz. American Wagyu patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens and Bone Marrow Gravy & Polynesian Spread and served on a Hawaiian Bun. Items to contemplate for Weekend Brunch are Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito and Loco Moco Bowl. Chef Steve Kling takes a break from his busy Brunch service to be our guest.
“Since 1972 Big Island Bees, a family operation, has been producing 100% pure, monofloral honey on the Island of Hawaii. Their bees forage on the island’s unique and abundant blossoms producing bold and distinct flavor profiles that have earned accolades across all the islands, the U.S. mainland and Japan. To preserve those natural flavors, Big Island Bees never heats or filters honey — what you taste is exactly what the bees made. The beekeepers extract and pack the honey directly from the bees’ hives at the honey farm above scenic Kealakekua Bay. Visitors are welcome for guided weekday tours and to the on-site beekeeping museum and retail store offering a wide assortment of honey and honey-inspired products. Book a tour and shop an assortment of honeys, skin care products, specialty foods and art at their website.” The Queen Bee of Big Island Bees, Whendi Grad, is our guest.
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” South Bay restaurateur and celebrity chef David LeFevre (Fishing with Dynamite, MB Post, The Arthur J and AttaGirl) now joins us to preview the upcoming festivities.
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.
Oysters as a standard on restaurant menus continue to grow in popularity. A bonus is that they are sustainable and high in protein. Oysters can be successfully grown domestically further encouraging domestic seafood production. Chef Andrew will revisit the merits of this tasty bivalve.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Since 1972 Big Island Bees, a family operation, has been producing 100% pure, monofloral honey on the Island of Hawaii. Their bees forage on the island’s unique and abundant blossoms producing bold and distinct flavor profiles that have earned accolades across all the islands, the U.S. mainland and Japan. To preserve those natural flavors, Big Island Bees never heats or filters honey — what you taste is exactly what the bees made. The beekeepers extract and pack the honey directly from the bees’ hives at the honey farm above scenic Kealakekua Bay. Visitors are welcome for guided weekday tours and to the on-site beekeeping museum and retail store offering a wide assortment of honey and honey-inspired products. Book a tour and shop an assortment of honeys, skin care products, specialty foods and art at their website.”
“Its Organic Ohia Lehua honey was recently recognized once more with a Good Food Award (GFA) — this time as part of the exclusive 15 Years of Good Food Awards. The artisan honey joins a select group of 55 winners across 18 categories who have demonstrated enduring excellence in taste, craftsmanship and ethical production.”
“Good Food’s criteria is totally what we are trying to do at Big Island Bees,” states Whendi Grad, company “queen bee” and co-founder. “We are careful how we extract and pack the honey and people like our unique flavor profiles. It’s great to have an organization recognize what is pure honey and the effort we make to offer it.”
The Queen Bee of Big Island Bees, Whendi Grad, is our guest.
Andy Harris, Executive Producer and Co-Host previews the show.
“If you find yourself hungry in Long Beach, California, contemplate a visit to Crack, a haven for comfort food lovers craving premium sandwiches and stellar burgers.” It’s hidden in plain sight at the Bixby Village Golf Course with no exterior sign. Located at 6180 Bixby Village Dr, this charming spot with golf course view patio dining personifies casual dining with its cozy, laid-back ambiance. Crack was one of the crowd favorites of the recent Long Beach Burger Week. The burgers are cooked on an outdoor grill on the patio deck. Talk about an enticing aroma! They are particularly acclaimed for their portfolio of Smash Burgers including The Dirty (with Cheddar, Bacon Jam & Chipotle Mayo), Bacon Jam, and Hatch Pepper. The personable Burger-Meister with the well-used spatula. Dave Trepanier, takes a break from the action grill to join us.
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” Host Chef Neal Fraser (Redbird and Vibiana) joins us to preview the upcoming festivities.
“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. This reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged, elevated bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water shares the distinction of having been twice nominated for the prestigious James Beard Award for Outstanding Wine and Other Beverage Programs. Strong Water has an executive chef, Steve Kling, with serious culinary credentials including overseeing the kitchens at the historic Five Crowns in Corona del Mar. He has created the seasonal changing menus for both Dinner and Weekend Brunch at Strong Water. Dinner highlights include Hawaiian Garlic Shrimp, Spinach Rangoons, Sweet Chili Salmon and Rice Noodle Salad with Ribeye. Items to contemplate for Weekend Brunch are Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito and Loco Moco Bowl.
Chef Steve Kling takes a break from his busy Brunch service to be our guest.
“Since 1972 Big Island Bees, a family operation, has been producing 100% pure, monofloral honey on the Island of Hawaii. Their bees forage on the island’s unique and abundant blossoms producing bold and distinct flavor profiles that have earned accolades across all the islands, the U.S. mainland and Japan. To preserve those natural flavors, Big Island Bees never heats or filters honey — what you taste is exactly what the bees made. The beekeepers extract and pack the honey directly from the bees’ hives at the honey farm above scenic Kealakekua Bay. Visitors are welcome for guided weekday tours and to the on-site beekeeping museum and retail store offering a wide assortment of honey and honey-inspired products.”
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” South Bay restaurateur and celebrity chef David LeFevre (Fishing with Dynamite, MB Post, The Arthur J and AttaGirl) now joins us to preview the upcoming festivities.
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.
Oysters as a standard on restaurant menus continue to grow in popularity. A bonus is that they are sustainable and high in protein. Oysters can be grown domestically. Chef Andrew will revisit the tasty bivalves.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“If you find yourself in Long Beach, California, contemplate a visit to Crack, a haven for comfort food lovers craving premium sandwiches and stellar burgers.” It’s hidden in plain sight at the Bixby Village Golf Course with no exterior sign. “Located at 6180 Bixby Village Dr, this charming spot with golf course view patio dining personifies casual dining with its cozy, laid-back ambiance.”
Crack was one of the crowd favorites of the recent Long Beach Burger Week. The burgers are cooked on an outdoor grill on the patio deck. Talk about an enticing aroma! They are particularly acclaimed for their portfolio of Smash Burgers including The Dirty (with Cheddar, Bacon Jam & Chipotle Mayo), Bacon Jam, and Hatch Pepper.
Creative sides to make note of are White Bean Chicken Chili, Crispy Potato Salad and Pineapple Coleslaw. Root Beer is unusually served on draft.
“Crack stands out for more than just its satisfying food. It seamlessly combines convenience with a warm atmosphere, making it an ideal spot for any occasion. Whether you’re grabbing a quick lunch, enjoying a happy hour with friends, or hosting a catered event, this restaurant strives to have you covered.”
The Burger-Meister with the well-used spatula, Dave Trepanier, takes a break from the action grill to join us.
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.”
“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. This reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged, elevated bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water shares the distinction of having been twice nominated for the prestigious James Beard Award for Outstanding Wine and Other Beverage Programs.
“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.”
Strong Water enjoys an executive chef, Steve Kling, with serious culinary credentials including overseeing the kitchens at the historic Five Crowns in Corona del Mar. He has created the seasonal changing menus for both Dinner and Weekend Brunch at Strong Water. Dinner highlights include Hawaiian Garlic Shrimp, Spinach Rangoons, Sweet Chili Salmon and Rice Noodle Salad with Ribeye. Items to contemplate for Weekend Brunch are Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito and Loco Moco Bowl.
Chef Steve Kling takes a break from his busy Brunch service to be our guest.
“Since 1972 Big Island Bees, a family operation, has been producing 100% pure, monofloral honey on the Island of Hawaii. Their bees forage on the island’s unique and abundant blossoms producing bold and distinct flavor profiles that have earned accolades across all the islands, the U.S. mainland and Japan. To preserve those natural flavors, Big Island Bees never heats or filters honey — what you taste is exactly what the bees made. The beekeepers extract and pack the honey directly from the bees’ hives at the honey farm above scenic Kealakekua Bay. Visitors are welcome for guided weekday tours and to the on-site beekeeping museum and retail store offering a wide assortment of honey and honey-inspired products. Book a tour and shop an assortment of honeys, skin care products, specialty foods and art at their website.”
“Its Organic Ohia Lehua honey was recently recognized once more with a Good Food Award (GFA) — this time as part of the exclusive 15 Years of Good Food Awards. The artisan honey joins a select group of 55 winners across 18 categories who have demonstrated enduring excellence in taste, craftsmanship and ethical production.”
“Good Food’s criteria is totally what we are trying to do at Big Island Bees,” states Whendi Grad, company “queen bee” and co-founder. “We are careful how we extract and pack the honey and people like our unique flavor profiles. It’s great to have an organization recognize what is pure honey and the effort we make to offer it.”
The Queen Bee of Big Island Bees, Whendi Grad, is our guest.
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” South Bay restaurateur and celebrity chef David LeFevre (Fishing with Dynamite, MB Post, The Arthur J and AttaGirl) joins us to preview the upcoming festivities.
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.
Oysters as a standard on restaurant menus continue to grow in popularity. A bonus is that they are sustainable and high in protein. Oysters can be grown domestically as a cash crop. Chef Andrew will revisit the tasty bivalves.
Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
Adapted by Chinese immigrants from Hainan province in southern China, this dish is a must-try for visitors to Singapore and fans of Asian cuisine! It is a popular street food and can be found in hawker centers, food courts, and restaurants throughout Singapore. The chicken is poached in a soy, garlic, and ginger marinade, while the rice is infused with chicken broth.
8 ounces kai-lan (Chinese broccoli) or regular broccoli
2 garlic cloves
4 bone-in chicken legs or 2 pounds boneless thighs
1 1/2 cups jasmine rice
1 teaspoon salt, plus more as needed
2 1/4 cups chicken stock
1 tablespoon plus 1 teaspoon olive oil
2 teaspoons oyster sauce
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon cornstarch
Honeyin’ Soy Sauce
1/3 cup soy sauce
2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine (Shaoxing wine)
2 tablespoons honey
1 tablespoon garlic powder
2 teaspoons ground ginger
2 star anise pods
1 cinnamon stick
Prep the ingredients Scallions — Trim the ends. Cut 4 scallions into 2-inch slices for step 2. Thinly slice 2 scallions for step 5. Kai-lan — Trim the ends. OR Broccoli — Trim the ends and cut into florets. Garlic — Mince. Honeyin’ Soy Sauce — Combine all the ingredients in a small bowl and mix well.
Braise the chicken In a large pot over medium-high heat, combine the Honeyin’ Soy Sauce, the 2-inch scallions, chicken legs or thighs, and 1 cup water. Bring to a boil and cook for 5 minutes. Lower the heat and simmer, using tongs to occasionally turn the chicken pieces, until the chicken is tender, about 30 minutes. Remove and discard the star anise pods and cinnamon stick.
Cook the rice (while the chicken is cooking) Rinse the rice in a colander to remove excess starch. In a small pot, combine the rice, a pinch of salt, and the chicken stock Bring to a boil over medium-high heat. Lower the heat, cover, and simmer for 15 minutes, or until the liquid has been absorbed and the rice is tender. Remove from the heat and fluff the cooked rice with a fork.
Prep the kai-lan or broccoli (while the chicken is cooking) Fill a wok or large skillet with 1 inch of water, 1 tablespoon of olive oil, and 1 teaspoon of salt. Bring to a boil over medium-high heat. Gently add the kai-lan or broccoli to the boiling liquid and blanch for 2 to 3 minutes, or until they are bright green and crisp-tender. Using a colander, drain the kai-lan or broccoli and arrange it on a large serving platter. Keep warm until ready to serve.
Prep the garlic sauce (while the chicken is cooking) In a bowl, combine the oyster sauce, sesame oil, 1⁄2 teaspoon of sugar, 1 tablespoon water, and 1 teaspoon of cornstarch. In the same wok or skillet, heat the remaining 1 teaspoon of olive oil over medium-high heat until hot. Add the minced garlic and sauté for 1 minute. Add the oyster sauce mixture and sliced scallions and cook over high heat for 30 seconds. Pour the sauce over the blanched kai-lan or broccoli.
Serve your dish Transfer the chicken pieces to the platter with the kai-lan or broccoli. Drizzle some Honeyin’ Soy cooking liquid from the pot over the chicken and serve with the rice and kai-lan or broccoli in garlic sauce.
Combine hot water and saffron threads and let steep for 10 minutes.
If serving as a tea, simply add honey to taste and serve. If using bloomed saffron for a recipe, pour saffron liquid into a glass jar, seal, and allow to cool to room temperature.
Store the jar of bloomed saffron in the refrigerator for up to one month.
One of our discoveries at the recently concluded Natural Products Expo West in Anaheim was Abby’s Better Nut Butter. Nut butters are a fast-growing category within natural products. It’s a great product (only 5 ingredients and no peanuts) but, more unusually, it was started by a 15-year old entrepreneur out of Mooresville, NC.
At the young age of 15, Abby Kircher created a product unlike anything else on the market. Hungry for a healthier alternative to peanut butter but unwilling to forgo flavor and variety, she decided to fill an unmet need on her own. After experimenting with different ingredients, including a variety of nuts, like cashews and pecans, to sweet add-ins, like dates, strawberries and coconuts, she landed on a product that didn’t only taste good—it was good for her, too. This was the beginning of Abby’s Better Nut Butters, and today, two years since its official launch, her product has successfully hit the shelves—and the pantries—of the in-demand health food market.
“My goal from the very beginning was to just make the best product I could find. I wanted to create something that was natural and pure but tasted amazing. When I realized my nut butters were something special, I had my family try it—I was surprised to hear that they actually preferred it over regular peanut butter. At that moment, I knew I had a real chance to share these flavors with even more people,” Abby said.
Abby’s Better Nut Butter boasts six unique blends: Coconut Cashew; Honey Almond; Date Pecan; Bourbon Maple Walnut; Coffee Almond; and Strawberry Cashew. Abby first began selling her product at local farmer’s markets in her hometown of Charlotte, North Carolina in 2015. By late spring in 2016, her nut butters expanded into the retail space, including all Lowes Foods location in the Charlotte area and beyond. Now, the clean eating brand is entering 2017 with an agreement with another major retailer—Whole Foods, for placement in their Southeast stores.
Cheese Cave is a full-service, cut-to-order cheese shop in Claremont, California. It’s probably the finest in the Inland Empire and was founded in 2010. It’s proudly family-owned and operated by two sisters. Their Family has been in the dairy business for generations. You can also find boutique wines, handmade local beers, artisan salumi, chocolates, honey, olives, and crackers. Cheese Cave also creates custom cheese platters for your party!
Sisters Marnie and Lydia Clarke have created many things inside The Cheese Cave; architecture, passion, information, advocates, and a beautifully curated selection of the most treasured cheeses from around the world. Give yourself the opportunity of discovering a cheese that has remained unchanged for generations.
The art of pairing cheese with beer and wine was discussed. The consensus is that craft beer is a bit easier to match with various different cheese types. Wine can be a bit more challenging.
DTLA CHEESE in the Grand Central Market in Downtown Los Angeles is the more recent, sister operation. They also serve food there.
Comes in four tasty mixes: Almond, Pumpkin Seed, Coconut and Cranberry.
Each convenient clamshell package has approximately 30 bite-sized squares that also contain nutrient-packed chia and flaxseed laced with honey and light salt.
They are the perfect snack for kids and adults that satisfy both sweet and salty cravings in deliciously healthy nuggets of natural flavors.
All CLEAN SNAX™ mixes are gluten free; each label contains allergen information regarding peanuts as an ingredient or production in a facility that processes peanuts, tree nuts, soy and milk products.
Popular among dietitians and fitness experts for their high level of fiber and protein:
