Show 655, November 29, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on December 1, 2025 by Adam Bell

Welcome to our post-Thanksgiving, “No Leftovers” broadcast.

“Spotlighting San Martin’s (Santa Clara County, CA) Terra Amico Farms, a thriving organic and regenerative heirloom tomato farm nestled in the countryside between Morgan Hill and Gilroy. The farm is dedicated to sustainable agricultural practices that not only produce the highest quality and best tasting tomatoes but also rejuvenate the land and support biodiversity. At Terra Amico Farms, they believe in the power of community and the joy of connecting people with the source of their food. Terra Amico Farms’ commitment to organic farming ensures that their tomatoes are grown without synthetic pesticides or fertilizers, preserving the health of the soil and the surrounding ecosystem. They embrace regenerative techniques such as crop rotation, cover cropping, and composting to enhance soil fertility and capture carbon, making this farm a model of environmental stewardship.” Farmer Joe Raineri takes a break from weeding to join us.

“Michael Brughelli founded his eponymous wine brand in 2018. His wines represent the culmination of a full and purposeful career in the wine industry, and a meaningful life as a father, husband, brother and son. Precise and intentional, these wines pay tribute to Michael’s Swiss-Italian roots, while building upon an American family legacy.

He’s been drawn to the natural world and farming since boyhood. An avid outdoorsman, Michael enjoys time spent in the vineyard and is inspired by its natural environs.” The premium Chardonnay and Pinot Noir grapes used in his acclaimed wines are coming from Santa Maria Valley vineyard sites that Brughelli dictated and / or managed the farming on for over a decade with the goal of applying top tier farming to top tier and potentially incredible sites. Winemaker Michael Brughelli joins us to gently pull the cork on all that is Brughelli wine.

Hyatt Regency Huntington Beach has enthusiastically welcomed back the encore of Pete’s Christmas Vacation for its second year, returning by popular demand. Running currently through January 3, the festive pop-up transforms Pete’s Sunset Grille into a coastal winter wonderland filled with twinkling lights, cozy outdoor igloos, and a cheerful seasonal menu.” Executive Chef Manfred Lassahn and General Manager Jon Benson join us to unwrap all that is the encore of Pete’s Christmas Vacation.

“The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts.” Our guest, Byron Lazaroff-Puck, is the President of Wolfgang Puck Fine Dining. “The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Carama by Wolfgang Puck (Las Vegas); CUT (Bahrain Bay, Beverly Hills, DC, Las Vegas, London, and Singapore; Spago (Beverly Hills, Istanbul, Las Vegas, Maui, Bodrum and Singapore); re Asian Cuisine (Bahrain Bay; Wolfgang Puck Bar & Grill (Las Vegas and Orlando; and Merois (Los Angeles).”

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. We return to the irritating subject of the ever- increasing swipe fees that restaurateurs are charged on credit card sales. A new settlement involving Visa and MasterCard has perhaps marginally reduced these fees. Chef Andrew questions if this is a really meaningful happening.

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

Show 655, November 29, 2025: Pete’s Christmas Vacation at Hyatt Regency Huntington Beach with General Manager Jon Benson and Executive Chef Manny Lassahn

Posted on December 1, 2025 by Adam Bell

Manfred Lassahn of Watertable at the Hyatt Regency Huntington Beach

“Hyatt Regency Huntington Beach has enthusiastically welcomed back the encore of Pete’s Christmas Vacation for its second year, returning by popular demand. Running currently through January 3, the festive pop-up transforms Pete’s Sunset Grille into a coastal winter wonderland filled with twinkling lights, cozy outdoor igloos, a festive holiday libation program and a cheerful seasonal menu.”

“The menu features holiday favorites with a festive twist, from Bah Humbug Fries with smoked paprika aioli and Sleigh Bell Wings glazed in honey sriracha or spicy cranberry, to the Charcutewreath, a playful take on the classic board with Bavarian pretzel, artisan cheeses, and cured meats. Heartier dishes include the Jolly Old Saint Rib with creamy Boursin polenta and the tropical Mele Kalikimaka Bowl with diced ahi, avocado, and wakame over steamed rice.”

“Desserts continue the seasonal cheer with offerings like Passionfruit Cheesecake with gingersnap crust and orange honey whip, Pumpkin Bread Pudding with toffee sauce and vanilla gelato, and the indulgent S’mores Bar with toasted meringue and whiskey butterscotch. With its creative menu, cozy atmosphere, and a touch of holiday nostalgia, Pete’s Christmas Vacation is the ultimate destination to celebrate the season the SoCal way.”

Executive Chef Manfred Lassahn and General Manager Jon Benson join us to unwrap all that is Pete’s Christmas Vacation.

November 29: Terra Amico Farms, Brughelli Wine, Pete’s Christmas Vacation, Byron Lazaroff-Puck

Posted on November 26, 2025 by Adam Bell

Podcasts

Hour One: Meathead, Farmhouse Vineyards
Hour Two: Farmhouse Vineyards, Drew Nieporent, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Terra Amico Farms, San Martin, Santa Clara County with Farmer Joe Raineri
Segment Four: Winemaker Michael Brughelli, Brughelli, Santa Maria
Segment Five: Pete’s Christmas Vacation at Hyatt Regency Huntington Beach with General Manager Jon Benson and Executive Chef Manny Lassahn
Segments Six and Seven: Byron Lazaroff-Puck, President, Wolfgang Puck Fine Dining
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

“Welcome to San Martin’s (Santa Clara County, CA) Terra Amico Farms, a thriving organic and regenerative heirloom tomato farm nestled in the countryside between Morgan Hill and Gilroy. The farm is dedicated to sustainable agricultural practices that not only produce the highest quality and best tasting tomatoes but also rejuvenate the land and support biodiversity. At Terra Amico Farms, they believe in the power of community and the joy of connecting people with the source of their food. Terra Amico Farms’ commitment to organic farming ensures that their tomatoes are grown without synthetic pesticides or fertilizers, preserving the health of the soil and the surrounding ecosystem. They embrace regenerative techniques such as crop rotation, cover cropping, and composting to enhance soil fertility and capture carbon, making this farm a model of environmental stewardship.” Farmer Joe Raineri takes a break from weeding to join us.

“Michael Brughelli founded his eponymous wine brand in 2018. His wines represent the culmination of a full and purposeful career in the wine industry, and a meaningful life as a father, husband, brother and son. Precise and intentional, these wines pay tribute to Michael’s Swiss-Italian roots, while building upon an American family legacy.

“Hyatt Regency Huntington Beach has enthusiastically welcomed back the encore of Pete’s Christmas Vacation for its second year, returning by popular demand. Running currently through January 3, the festive pop-up transforms Pete’s Sunset Grille into a coastal winter wonderland filled with twinkling lights, cozy outdoor igloos, and a cheerful seasonal menu.” Executive Chef Manfred Lassahn and General Manager Jon Benson join us to unwrap all that is the encore of Pete’s Christmas Vacation.

“The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts.” Our guest, Byron Lazaroff-Puck, is the President of Wolfgang Puck Fine Dining. “The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Carama by Wolfgang Puck (Las Vegas); CUT (Bahrain Bay, Beverly Hills, DC, Las Vegas, London, and Singapore); Spago (Beverly Hills, Istanbul, Las Vegas, Maui, Bodrum and Singapore); re Asian Cuisine (Bahrain Bay); Wolfgang Puck Bar & Grill (Las Vegas and Orlando); and Merois (Los Angeles).

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. We return to the irritating subject of the ever increasing swipe fees that restaurateurs are charged on credit card sales. New legislation has perhaps marginally reduced these fees. Chef Andrew questions if this is a really meaningful happening.

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

“Terra Amico Farms commitment to organic farming ensures that their tomatoes are grown without synthetic pesticides or fertilizers, preserving the health of the soil and the surrounding ecosystem. They embrace regenerative techniques such as crop rotation, cover cropping, and composting to enhance soil fertility and capture carbon, making this farm a model of environmental stewardship.”

“Terra Amico Farms is more than just a place to grow tomatoes; it’s a destination for unforgettable experiences. They host Farm-To-Table dinners where guests can savor gourmet meals crafted from estate produce and other local farm fresh, seasonal produce, prepared by talented local chefs. These dinners offer a unique opportunity to taste the flavors from local farms while enjoying the picturesque landscape. Guests are treated to a farm tour, learn about their sustainable farming practices and enjoy wine, craft beer and ciders from local producers.”

“In addition to their dinners, Terra Amico Farms organize a variety of farm-related events throughout the year. From guided tours and u-picks to community harvest days, there is always something happening at Terra Amico Farms. These events foster a deeper connection between people and the food they eat, promoting a greater appreciation for sustainable agriculture.”

Farmer Joe Raineri takes a break from weeding to join us.

“The brand is represented by two animals found in the heraldry crest of the town Lavertezzo, in the Canton of Locarno; the Brughelli family homeland. The lion equates valor and courage. The pelican embodies charity. As a former first responder, these symbols have influenced Michael throughout his life.”

“He’s been drawn to the natural world and farming since boyhood. An avid outdoorsman, Michael enjoys time spent in the vineyard and is inspired by its natural environs. The Brughelli wines embody the trajectory of his path, in work and in life, thus far.”

“The premium Chardonnay and Pinot Noir grapes used in the Brughelli wines are coming from Santa Maria Valley vineyard sites that Michael dictated and / or managed the farming on for over a decade with the goal of applying top tier farming to top tier and potentially incredible sites.”

Winemaker Michael Brughelli joins us to gently pull the cork on all that is Brughelli wine.

Executive Chef Manfred Lassahn and General Manager Jon Benson join us to unwrap all that is Pete’s Christmas Vacation.

Bryan Lazaroff Puck of Wolfgang Puck Fine Dining

“The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. Our guest, Byron Lazaroff-Puck, is the President of Wolfgang Puck Fine Dining. The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Carama by Wolfgang Puck (Las Vegas); CUT (Bahrain Bay, Beverly Hills, DC, Las Vegas, London, and Singapore; Spago (Beverly Hills, Istanbul, Las Vegas, Maui, Bodrum and Singapore); re Asian Cuisine (Bahrain Bay; Wolfgang Puck Bar & Grill (Las Vegas and Orlando; and Merois (Los Angeles).

“Wolfgang Puck has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, owned, operated, and licensed fine dining restaurants consisting of 21 restaurants in 6 countries; Wolfgang Puck Worldwide which has a portfolio of 79 casual and fast-casual restaurants, as well as branded consumer products; and Wolfgang Puck Catering which is the catering service business which operates as a subsidiary of Compass Group. Wolfgang Puck’s brand carries an undeniable cachet, synonymous with a bold, innovative style of cooking that has redefined the fine dining industry. His trademark dishes, coupled with his unmistakable panache and personality, has revolutionized the culinary trade.”

“Born and raised in Los Angeles, Byron Lazaroff-Puck is the son of world-renowned Chef Wolfgang Puck and visionary designer Barbara Lazaroff. His upbringing immersed him in the pioneering world of hospitality and design, igniting a passion for culinary arts and service excellence. At just 12 years old, Byron began his journey as a dishwasher at Spago Beverly Hills, laying the foundation for a career marked by passion, discipline, and ambition.”

“Today, as President of the Wolfgang Puck Fine Dining Group, Byron’s focus is on leading the company’s next phase of international growth and culinary development, building on the legacy of Spago, Chinois, CUT and CARAMÁ to expand their global reach while remaining true to the brand’s DNA of excellence and innovation.

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.

We return to the irritating subject of the ever-increasing swipe fees that restaurateurs are charged on credit card sales. New legislation has perhaps marginally reduced these fees somewhat. Chef Andrew questions if this is a really meaningful development.

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: Meathead, Farmhouse Vineyards
Hour Two: Farmhouse Vineyards, Drew Nieporent, Andrew Gruel

Show 649, October 18, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on October 20, 2025 by Adam Bell

“Hyatt Regency Huntington Beach Resort & Spa has recently debuted its first-ever Halloween pop-up bar. Step inside Pete’s Spookeasy if you dare, where Pete’s Sunset Grille, the resort’s coastal restaurant, has been transformed into a spooky, over-the-top Halloween playground, featuring immersive décor, themed lounges, playful surprises at every turn, and touches from Tipsy Elves, the pop-up’s seasonal partner.” Joining us to provide all the hauntingly exciting specifics is longtime Executive Chef Manfred Lassahn.

“Since the birth of Laderach Swiss (fresh Swiss gourmet chocolates) in 1962, they have been refining fresh chocolate into extraordinary creations – and taking great pleasure in sharing them. While Laderach initially did so as a supplier to selected Swiss chocolate shops, today they share their delights globally. Three generations, one World Chocolate Master and countless innovations. Once a small chocolate factory in Glarus, today Laderach is represented in more than 25 countries around the world – and they are still thoughtfully expanding.” Laderach’s Scott Perry, West Coast Regional Manager, is our guest to unwrap all the decadent deliciousness that is Laderach Swiss.

“Rationale Brewing’s founder, Jamie Fay, and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college (and pledge a fraternity,) so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery’s opinions. Making a rational choice feels pretty damn radical…so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful, non-alcoholic beer that doesn’t play by the rules. They started brewing RationAle and haven’t looked back since.” Founder Jamie Fay is our guest to tap the keg on all that is Rationale Brewing.

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.

For a fast casual establishment, or any successful restaurant, what’s the ideal pathway to branching? Should it be a franchise network like McDonalds or perhaps company owned stores in the In-N-Out model? Chef Andrew has been there and will provide his informed insight.

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

Show 649, October 18, 2025: Pete’s Spookeasy at Hyatt Regency Huntington Beach Resort with Executive Chef Manfred Lasshan

Posted on October 20, 2025 by Adam Bell

“The pop-up features a curated Halloween menu, with inventive bites such as “BUGS” in Stinky Cheese, with whipped goat cheese, dates, marzipan “grubs,” figs, hot honey, micro thyme and Raincoast crackers; Cauldron Queso, with pepper jack queso dip, ground beef, corn salsa, micro cilantro and tortilla chips; Char-boo-terie, with a soft twist pretzel, Fiscalini cheddar, Beehive cheese, chorizo salame, capicola, cornichon and ale mustard; and Pasta from the Black Lagoon, with squid ink spaghetti, sautéed shrimp, lobster cream sauce, roasted tomato, asparagus and micro parsley.”

“Signature cocktails include Hex on the Beach, with Mt. Gay Black Barrel Rum, pineapple juice, orange juice, coconut and nutmeg, and BooBerry Margarita, with Don Julio Blanco tequila, fresh blackberries, lemon and lime juice, agave and a black salt rim.”

Joining us to provide all the hauntingly exciting specifics is longtime Executive Chef Manfred Lassahn who was the opening chef for the property.

October 18: Pete’s Spookeasy to Hyatt Regency Huntington Beach, Laderach Swiss, Rational Brewing

Posted on October 16, 2025 by Adam Bell

Podcasts

Hour One: Pete’s Spookeasy, Laderach Swiss
Hour Two: Laderach Swiss, Rationale Brewing, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Pete’s Spookeasy at Hyatt Regency Huntington Beach Resort with Executive Chef Manfred Lasshan
Segment Four and Five: Laderach Swiss with Scott Perry, West Coast Regional Manager
Segments Six and Seven: Rationale Brewing NA Craft Beer with Founder Jamie Fay
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

“Rationale Brewing’s founder, Jamie Fay, and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college, so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery’s opinions. Making a rational choice feels pretty damn radical…so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful, non-alcoholic beer that doesn’t play by the rules. They started brewing RationAle and haven’t looked back since.” Founder Jamie Fay is our guest to tap the keg on all that is Rationale Brewing.

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.

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

Joining us to provide all the hauntingly exciting specifics are General Manager, Jon Benson, and longtime Executive Chef Manfred Lassahn.

“Three generations, one World Chocolate Master and countless innovations. Once a small chocolate factory in Glarus, today Laderach is represented in more than 25 countries around the world – and they are still thoughtfully expanding.”

“Laderach is currently attracting a lot of deserved attention for their limited-edition Dubai Collection. It started off as just a trend – and it’s evolved into an entire collection. You can now enjoy their creamy yet crunchy pistachio filling with baked kataifi in a variety of forms: as FrischSchoggi Dubai Milk or Dark, and as Dubai Style Pralines. Inspired by the Middle East. Made in Switzerland.”

Laderach’s Scott Perry, West Coast Regional Manager, is our guest to unwrap all the deliciousness that is Laderach Swiss.

“Rationale Brewing’s founder, Jamie Fay and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college, so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery’s opinions. Making a rational choice feels pretty damn radical…so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful non-alcoholic beer that doesn’t play by the rules. They started brewing RationAle and haven’t looked back since.”

“Rationale Brewing crafts unmistakably great non-alcoholic brews that satisfy all your beer needs so that if you’re not boozing at the moment, for whatever reason, you don’t miss a thing. Since they launched, thousands of folks have been sipping, clinking, and crushing cans of RationAle. So rip into right now, your own way.”

Founder Jamie Fay is our guest to tap the keg on all that is Rationale Brewing.

Their best selling beer is a Mexican Style Brew that’s crisp and refreshing. Rounding out the portfolio is a West Coast IPA, a Hazy IPA, a Kolsch Style and a new Japanese Dry with Cherry Blossom.

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.

For a fast casual establishment, or any successful restaurant, what’s the ideal pathway to branching? Should it be a franchise network like McDonalds or company owned stores in the In-N-Out model? Chef Andrew has been there and will provide his informed insight.

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: Pete’s Spookeasy, Laderach Swiss
Hour Two: Laderach Swiss, Rationale Brewing, Andrew Gruel

Show 605, November 30, 2024: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris

Posted on December 2, 2024 by Adam Bell

“Southern California’s luxury Terranea Resort in Rancho Palos Verdes has now transformed its breathtaking oceanfront setting into a holiday wonderland for the 2024 season, offering enchanting events and festive activities for guests of all ages. On November 30 the resort unveiled its Gingerbread Lounge against the backdrop of the Pacific, showcasing a 7-by-7-foot gingerbread masterpiece where visitors can savor seasonal treats and enjoy live music. The grand Tree Lighting Ceremony illuminated Southern California’s coastline with a majestic 30-foot tree complemented by caroling, dance performances and whimsical photo ops with Santa.” Our guide to Terranea Resort for the Holidays is Executive Chef Andrew Vaughan.

“Restaurateur, Chef, Sommelier & 2nd Generation Winemaker Christopher Bates of F.L.X. Hospitality in the Finger Lakes, New York has spent over 25 years excelling in all aspects of the hospitality industry. His years of experience have taken Bates around the world to perfect his craft and realize his passion for all things hospitality. His well-rounded perspective has been shaped by his extensive global travel as well as experiences at award-winning properties such as the Inn at Dos Brisas and Hotel Fauchère, both Relais & Châteaux. Christopher eventually returned home to the Finger Lakes region of New York accompanied by his wife Isabel Bogadtke with the hope to help the place where he grew up move forward and prosper. As owners of Element Winery and the F.L.X. Hospitality Group, which features a growing portfolio including F.L.X. Table (a restaurant concept focused on a communal tasting menu format), The Quincy Exchange restaurant and tasting room in historic Corning, F.L.X. Wienery (a relaxed dining experience specializing in artisanal, high-quality food served fast), and F.L.X. Culture House (a nano-brewery focusing on sours and barrel aged beers.) Chris and Isabel are integral contributors to a growing hospitality industry in the Finger Lakes and are committed to building the future of this wine region with the belief that one day, it will be recognized as one of the great wine regions of the world.” Chef Christopher Bates takes a break from his busy Finger Lakes kitchens to join us.

“Nestled in the heart of San Juan Capistrano within the historic Los Rios District, a Vaquera, an Acme Hospitality property, pays homage to the region’s rich heritage, drawing inspiration from the original Californio ranchero lifestyle. Its meticulously curated menu reflects the essence of San Juan Capistrano, capturing its local terrain and the diverse tapestry of individuals who have called it home throughout the ages. At the culinary helm is Executive Chef Aaron Zimmer, whose innovative vision brings to life an approachable Californio ranchero menu. Infused with the flavors of the region, the menu showcases wood-fired delights and a steakhouse-inspired array of dishes, complemented by an array of comforting sides, offering guests a casual yet refined dining experience. To execute his ranchero menu, Chef Zimmer designed a custom, oak wood-fire grill. This impressive grill spans eleven feet in length, featuring nine feet of grill space and a three-foot open hearth, perfect for grilling vegetables, steaks and more.” Chef Aaron Zimmer takes a break from his busy Brunch service to join us.

“Melissa’s Produce invites shoppers to join the Family Baking Challenge this Holiday Season. Melissa’s Produce is excited to announce its Family Baking Challenge, a fun engagement campaign inviting to connect with consumers through Melissa’s signature specialty ingredients at retail produce departments across the USA. Set to run from now through December 28, 2024 this contest is geared towards inspiring creativity in the kitchen and offering over $2,500 in prizes for participants. Melissa’s Family Baking Challenge encourages consumers to “show off their baking skills for a chance to win big for the family” by exploring new flavors and culinary possibilities. By scanning the QR code on in-store POS materials, shoppers can sign up directly on Melissa’s website. Weekly recipe challenges will be sent to participants, who can then share their creations on Instagram, Facebook, or X, using the hashtag #FamilyBakingChallenge.” Melissa’s resident “Prince of Produce,” Robert Schueller, is our guest with all the contest details.

“The Hyatt Regency Huntington Beach has transformed their all-day restaurant – Pete’s Sunset Grille – into an over-the-top holiday bar, dubbed Pete’s Christmas Vacation (Nov. 27 – Dec. 31). Inspired by the Christmas movie classic with the Griswold family, the pop-up includes an exclusive holiday menu with festive cocktails and Executive Chef Manfred Lassahn’s bites (think: cranberry baked brie, turkey sliders, jumbo prawns, colorful calamari and piled high s’mores), private igloo lounges, and every square inch of the restaurant covered with vibrant, tiki holiday decor (the hotel team worked all year long to source decor near and far to ensure the restaurant is completely decked out!).” Our guides to all the spirited Holiday Festivities at Hyatt Regency Huntington Beach are General Manager Jon Benson and Executive Chef Manfred Lassahn.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What to do with those Thanksgiving leftovers? How about Chef Andrew’s inspiration of a layered Dagwood Sandwich on fresh sourdough. If California restaurants aren’t already struggling enough payroll taxes mysteriously increased on an unexpected, one-time basis. Chef Andrew explains.

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

Show 605, November 30, 2024: Pete’s Christmas Vacation at Hyatt Regency Huntington Beach

Posted on December 2, 2024 by Adam Bell

“The Hyatt Regency Huntington Beach has transformed their restaurant – Pete’s Sunset Grille – into an over-the-top holiday bar, dubbed Pete’s Christmas Vacation (Nov. 27 – Dec. 31). Inspired by the Christmas movie classic with the Griswold family (National Lampoon’s Christmas Vacation,) the pop-up includes an exclusive holiday menu with festive cocktails and Executive Chef Manfred Lassahn’s bites (think: cranberry baked brie, turkey sliders, jumbo prawns, colorful calamari and piled high s’mores), private igloo lounges, and every square inch of the restaurant covered with vibrant, tiki holiday decor (the hotel team worked all year long to source decor near and far to ensure the restaurant is completely decked out!).”

“Step into a whimsical winter wonderland where the spirit of Christmas meets the laid-back vibes of a tropical paradise! At Pete’s Christmas Vacation, guests are invited to embark on a culinary journey that merges festive flavors with exotic tiki flair. Picture a warm, snow-dusted surf garage adorned with twinkling lights and vibrant tiki decor. Think presents hanging from the ceiling, flamingo ornaments peeking out from under fluffy snowflakes, and surfboards decked with holiday cheer. The lively soundtrack features a blend of classic holiday tunes and festive tracks, setting the perfect backdrop for a night of indulgence and holiday fun.”

“There is also the super exclusive Pete’s Snow Globe Experience. Guests take refuge from the chilly winter night inside a cozy holiday hideaway. These private dining domes are the perfect place for you and your loved ones to cuddle up and enjoy the spirit of Christmas while you sip and eat away the evening.”

Our guides to all the spirited Holiday Festivities at Hyatt Regency Huntington Beach are General Manager Jon Benson and Executive Chef Manfred Lassahn.

November 30: Terrenea Resort, F.L.X. Hospitality, Melissa’s Baking Challenge, La Vaquera, Pete’s Sunset Grille

Posted on November 27, 2024 by Adam Bell

Podcasts

Hour One: Andrew Vaughan, Christopher Bates
Hour Two: Aaron Zimmer, Melissa’s Family Baking Challenge, Pete’s Christmas Vacation, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Terranea Resort, Rancho Palos Verdes, for the Holidays with Executive Chef Andrew Vaughan
Segment Four: Hospitality (Finger Lakes, NY) with Winemaker, Master Sommelier and Executive Chef Christopher Bates
Segment Five: La Vaquera, San Juan Capistrano, with Executive Chef Aaron Zimmer
Segment Six: Melissa’s Produce’s 2nd Annual Family Baking Challenge with Robert Schueller
Segment Seven: Pete’s Christmas Vacation at Hyatt Regency Huntington Beach
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

“Southern California’s luxury Terranea Resort in Rancho Palos Verdes is set to transform its breathtaking oceanfront setting into a holiday wonderland for the 2024 season, offering enchanting events and festive activities for guests of all ages. On November 30 the resort will unveil its Gingerbread Lounge against the backdrop of the Pacific, showcasing a 7-by-7-foot gingerbread masterpiece where visitors can savor seasonal treats and enjoy live music. The grand Tree Lighting Ceremony will illuminate Southern California’s coastline with a majestic 30-foot tree complemented by caroling, dance performances and whimsical photo ops with Santa.” Our guide to Terranea Resort for the Holidays is Executive Chef Andrew Vaughan.

“Restaurateur, Chef, Sommelier & 2^nd Generation Winemaker Christopher Bates of F.L.X. Hospitality in the Finger Lakes, New York has spent over 25 years excelling in all aspects of the hospitality industry. His years of experience have taken Bates around the world to perfect his craft and realize his passion for all things hospitality. His well-rounded perspective has been shaped by his extensive global travel as well as experiences at award-winning properties such as the Inn at Dos Brisas and Hotel Fauchère, both Relais & Châteaux. Christopher eventually returned home to the Finger Lakes region of New York accompanied by his wife Isabel Bogadtke with the hope to help the place where he grew up move forward and prosper. As owners of Element Winery and the F.L.X. Hospitality Group, which features a growing portfolio including F.L.X. Table (a restaurant concept focused on a communal tasting menu format), F.L.X. Wienery (a relaxed dining experience specializing in artisanal, high-quality food served fast), and F.L.X. Culture House (a nano-brewery focusing on sours and barrel aged beers) Chris and Isabel are integral contributors to a growing hospitality industry in the Finger Lakes and are committed to building the future of this wine region with the belief that one day, it will be recognized as one of the great wine regions of the world.” Chef Christopher Bates takes a break from his busy Finger Lakes kitchens to join us.

“Nestled in the heart of San Juan Capistrano within the historic Los Rios District, La Vaquera, an Acme Hospitality property, pays homage to the region’s rich heritage, drawing inspiration from the original Californio ranchero lifestyle. Its meticulously curated menu reflects the essence of San Juan Capistrano, capturing its local terrain and the diverse tapestry of individuals who have called it home throughout the ages. At the culinary helm is Executive Chef Aaron Zimmer, whose innovative vision brings to life an approachable Californio ranchero menu. Infused with the flavors of the region, the menu showcases wood-fired delights and a steakhouse-inspired array of dishes, complemented by an array of comforting sides, offering guests a casual yet refined dining experience. To execute his ranchero menu, Chef Zimmer designed a custom, oak wood-fire grill. This impressive grill spans eleven feet in length, featuring nine feet of grill space and a three-foot open hearth, perfect for grilling vegetables, steaks and more.” Chef Aaron Zimmer takes a break from his busy Brunch service to join us.

“Melissa’s Produce invites shoppers to join the Family Baking Challenge this Holiday Season. Melissa’s Produce is excited to announce its Family Baking Challenge, a fun engagement campaign inviting to connect with consumers through Melissa’s signature specialty ingredients at retail produce departments across the USA. Set to run from now through December 28, 2024 this contest is geared towards inspiring creativity in the kitchen and offering over $2,500 in prizes for participants. Melissa’s Family Baking Challenge encourages consumers to “show off their baking skills for a chance to win big for the family” by exploring new flavors and culinary possibilities. By scanning the QR code on in-store POS materials, shoppers can sign up directly on Melissa’s website. Weekly recipe challenges will be sent to participants, who can then share their creations on Instagram, Facebook, or X, using the hashtag #FamilyBakingChallenge.” Melissa’s resident “Prince of Produce,” Robert Schueller, is our guest with all the contest details.

“The Hyatt Regency Huntington Beach has transformed their restaurant – Pete’s Sunset Grille – into an over-the-top holiday bar, dubbed Pete’s Christmas Vacation (Nov. 27 – Dec. 31). Inspired by the Christmas movie classic with the Griswold family, the pop-up includes an exclusive holiday menu with festive cocktails and Executive Chef Manfred Lassahn’s bites (think: cranberry baked brie, turkey sliders, jumbo prawns, colorful calamari and piled high s’mores), private igloo lounges, and every square inch of the restaurant covered with vibrant, tiki holiday decor (the hotel team worked all year long to source decor near and far to ensure the restaurant is completely decked out!).” Our guides to all the spirited Holiday Festivities at Hyatt Regency Huntington Beach are General Manager Jon Benson and Executive Chef Manfred Lassahn.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. If California restaurants aren’t already struggling enough payroll taxes are now on the upswing. Chef Andrew explains.

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

Andrew Vaughan of the Terranea Resort in Palos Verdes

“Guests seeking tranquility can unwind during the Silent Night meditation session at the resort’s oceanfront spa. The Winter Solstice Hike promises panoramic ocean vistas along a scenic trail, and guests can craft succulent wreaths, enjoy a cozy Beach Cove movie night and partake in festive activities at the Kids Club. Terranea Resort invites everyone to celebrate the season surrounded by its stunning coastal beauty and festive cheer.”

“Located on the Palos Verdes Peninsula, Terranea Resort is the premier luxury oceanfront resort in Southern California with 102 acres of unparalleled Pacific Ocean views. Terranea opened in 2009 and proudly celebrates more than 15 years of service and memorable guest experiences in this scenic Southern California enclave. The resort offers world-class accommodations that range from hotel suites to bungalows, oceanfront casitas and luxurious villas. Amenities include The Links at Terranea, a nine-hole, par-3 golf course; award-winning 50,000 sq. ft. oceanfront spa, fitness, and wellness center; four swimming pools and a 140-foot waterslide; 135,000 sq. ft. of meeting space; and eight dining venues showcasing its farm-to-Terranea culinary philosophy utilizing local and seasonal ingredients. Terranea’s bountiful land boasts herb and vegetable gardens, lemon groves, a Sea Salt Conservatory and more.”

“Terranea Resort’s Culinary Externship Program, led by Culinary Institute of America (CIA) graduate Executive Chef Andrew Vaughan, offers aspiring culinarians a unique opportunity to develop their skills in a dynamic, hands-on environment. Through a partnership with the CIA, the program selects 10 promising students each quarter, placing them in various culinary departments across the resort’s eight exceptional dining venues, bakery, and banquets kitchen. The program emphasizes seasonal, sustainable cooking, utilizing locally sourced ingredients from Terranea’s grounds, the Palos Verdes Peninsula, and Southern California. This immersive experience fosters a two-way exchange of knowledge, where students gain valuable mentorship and practical training while the culinary team benefits from fresh perspectives and ideas, underscoring the ever-evolving nature of the culinary arts.”

Our well-informed guide to Terranea Resort for the Holidays is Executive Chef Andrew Vaughan.

“Restaurateur, Chef, Sommelier & 2^nd Generation Winemaker Christopher Bates of F.L.X. Hospitality in the Finger Lakes, New York has spent over 25 years excelling in all aspects of the hospitality industry. His years of experience have taken Bates around the world to perfect his craft and realize his passion for all things hospitality. His well-rounded perspective has been shaped by his extensive global travel as well as experiences at award-winning properties such as the Inn at Dos Brisas and Hotel Fauchère, both Relais & Châteaux. Under his direction as General Manager and Sommelier at the Inn at Dos Brisas and General Manager & Executive Chef at Hotel Fauchère, both Relais & Châteaux properties were named one of the 100 most exciting wine programs in the US by Wine Enthusiast.”

“Christopher’s relentless passion brought him to Immich Batterieberg in the Mosel Valley region of Germany to learn the art of winemaking and the harvest. His ongoing drive for excellence reached a major career milestones in 2012, when Bates was named Best Young Sommelier in the World after winning Best Young Sommelier in America in the same year. He went on to win TopSomm 2013, the most important sommelier competition in America, before passing his Master Sommelier Exam in May 2013, making him the 199th person in the world to do so, and the first ever to achieve this prestigious accomplishment as a working Executive Chef.”

“Christopher eventually returned home to the Finger Lakes region of New York accompanied by his wife Isabel Bogadtke with the desire to help the place where he grew up move forward and prosper. As owners of Element Winery and the F.L.X. Hospitality Group, which features a growing portfolio including F.L.X. Table (a restaurant concept focused on a communal tasting menu format), F.L.X. Wienery (a relaxed dining experience specializing in artisanal, high-quality food served fast), and F.L.X. Culture House (a nano-brewery focusing on sours and barrel aged beers) Chris and Isabel are integral contributors to a growing hospitality industry in the Finger Lakes and are committed to building the future of this wine region with the belief that one day, it will be recognized as one of the great wine regions of the world.”

Chef Christopher Bates takes a break from his busy Finger Lakes kitchens to join us.

“At the culinary helm is Executive Chef Aaron Zimmer, whose innovative vision brings to life an approachable Californio ranchero menu. Infused with the flavors of the region, the menu showcases wood-fired delights and a steakhouse-inspired array of dishes, complemented by an array of comforting sides, offering guests a casual yet refined dining experience. To execute his ranchero menu, Chef Zimmer designed a custom, oak wood-fire grill from NorCal Ovenworks in the expansive kitchen. This impressive grill spans eleven feet in length, featuring nine feet of grill space and a three-foot open hearth, perfect for grilling vegetables, steaks and more.”

Chef Aaron Zimmer takes a break from his busy Brunch service to join us.

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

“Melissa’s Family Baking Challenge encourages consumers to “show off their baking skills for a chance to win big for the family” by exploring new flavors and culinary possibilities. By scanning the QR code on in-store POS materials, shoppers can sign up directly on Melissa’s website. Weekly recipe challenges will be sent to participants, who can then share their creations on Instagram, Facebook, or X, using the hashtag #FamilyBakingChallenge. Participants will automatically be in the running for a selection of culinary prizes, including those from Bob’s Red Mill and Beemster Cheese.”

“A few of the highlight ingredients in this year’s challenge include Melissa’s flawless Butterscotch™ pears from South Korea, which bring a natural sweetness to any dessert, and the incredible Green Dragon® Apples from Oregon – a Japanese heirloom variety celebrated for its aroma and unique flavor. Contestants are encouraged to experiment, not just with sweets but also with savory dishes, using Melissa’s specialty items like fresh chestnuts, organic Kabocha squash and Idaho-grown baby Dutch potatoes.”

Melissa’s resident “Prince of Produce,” Robert Schueller, is our guest with all the contest details.

“The Hyatt Regency Huntington Beach has transformed their restaurant – Pete’s Sunset Grille – into an over-the-top holiday bar, dubbed Pete’s Christmas Vacation (Nov. 27 – Dec. 31). Inspired by the Christmas movie classic with the Griswold family, the pop-up includes an exclusive holiday menu with festive cocktails and Executive Chef Manfred Lassahn’s bites (think: cranberry baked brie, turkey sliders, jumbo prawns, colorful calamari and piled high s’mores), private igloo lounges, and every square inch of the restaurant covered with vibrant, tiki holiday decor (the hotel team worked all year long to source decor near and far to ensure the restaurant is completely decked out!).”

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

If California restaurants aren’t already struggling enough payroll taxes are now, surprisingly, on the upswing. Chef Andrew explains.

Podcasts

Hour One: Andrew Vaughan, Christopher Bates
Hour Two: Aaron Zimmer, Melissa’s Family Baking Challenge, Pete’s Christmas Vacation, Andrew Gruel

Show 584, June 29, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on June 30, 2024 by Adam Bell

“The Michelin recognized, Family-owned Les Petites Canailles in Paso Robles is a French farm-to-table Bistro specializing in local Central Coast California ingredients. The food is sophisticated and modern served within a lively, casual atmosphere. The proprietors (Husband and Wife Team of Julien and Courtney Asseo) like to refer to themselves as the Winemaker’s son & the Butcher’s daughter… Courtney and Julien previously always loved hosting people at their prior house in Las Vegas for whole pig BBQs or paella. Entertaining and hospitality is part of their souls. While they often visited Paso Robles to spend time with Julien’s family, they always dreamed of someday leaving Vegas and opening their own restaurant in Paso Robles. For years people didn’t question whether or not they would ever do it, but it was a matter of when. Paso Robles is now their home with Les Petites Canailles. Les Petites Canailles translates to English as “the little rascals,” which represents their 3 children, Margaux, Maddox, and Phoenix.” Chef Julien Asseo takes a break from his busy kitchen to join us.

Watertable, celebrating it’s 10th Anniversary this year as a destination restaurant under the culinary direction of original Executive Chef Manfred Lassahn, is the signature restaurant located at Hyatt Regency Huntington Beach Resort & Spa. “Watertable celebrates the union of rustic and refined, old and new – in both design and cuisine. The menu features seasonal, regional grill-centric American fare, paired with a distinguished selection of vintage world-class wines. Watertable’s beverage program also includes craft brews, hand-crafted artisanal cocktails, craft and naturally infused waters, in a unique nod to its name.” Executive Chef Manfred Lassahn takes a break from his busy kitchen to be with us along with Hyatt Regency Huntington Beach’s General Manager, Jon Benson.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and discuss her current columns. Along the way Anne Marie will highlight her recent visit to Chicago to attend the James Beard Foundation Awards and also support the Nomination for Outstanding Wine & Other Beverages Program for Strong Water in Anaheim. She will also chat about experiencing Chef – Partner Riley Huddleston’s new menu at the Mayor’s Table at Lido House, an Autograph Collection resort, in Newport Beach.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We’re had a listener inquiry regarding Butterfish. The name alone suggests deliciousness. What other names is it known by ? What is the best way to cook it? Chef Andrew has the answers. Also on the menu are a few genuinely useful tips for 4th of July cooking.

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