Show 691, August 8, 2026: Tony Abou-Ganim – The Modern Mixologist, Las Vegas

Posted on August 10, 2026 by Adam Bell

“Tony Abou-Ganim, The Modern Mixologist, (Las Vegas-based) is a world-renowned bar professional and beverage consultant, known for his pioneering contributions to mixology. He has appeared on national TV shows like TODAY and Iron Chef America, where he is a three-time champion. Tony is the author of The Modern Mixologist and Vodka Distilled and has hosted both virtual and in-person cocktail-making demonstrations, as well as the Fine Living series Raising the Bar.”

“His mixology journey began at Michigan’s Brass Rail Bar and led to groundbreaking roles at iconic venues such as San Francisco’s Balboa Café and Bellagio Las Vegas, where he helped launch the beverage program in 1998, taking the beverage industry to new heights. He is the managing partner at Libertine Social inside Mandalay Bay, Las Vegas, and collaborates with the team at Royal Caribbean to develop innovative beverage programs for their newest ships.”

Tony’s latest project (he’s truly come full circle) is the restoration of his cousin’s, Helen David’s, The Brass Rail Bar (circa 1937) in Port Huron, Michigan. It’s where he got his start. The Rail was a place to appreciate the classic cocktail. This venture is a true labor of love. In her memory (breast cancer survivor) Tony established the Helen and David Relief Fund which is a charity that benefits bartenders undergoing cancer treatments.

According to Tony: “The Rail was a classy neighborhood joint, where on any given evening you would see nurses bellied up next to lawyers, sitting next to fireman, construction workers, police officers, the mayor… all walks of life met and imbibed at The Rail…”

Tony puts down his cocktail shaker and joins us with us with a property prepared Old Fashioned at the ready.

Tony is joined by documentary filmmaker (“The Russian Five”) Joshua Riehl who is production on a feature documentary film on The Brass Rail.

The Rail’s signature cocktail (from Thanksgiving thru New Year’s) is the Tom & Jerry. Tony is kind enough to share Helen’s classic recipe with us.

May 23: TSP Baking Company, Melissa’s World Variety Produce, Boomtown Brewery, Fuil Wines

Posted on May 21, 2026 by Adam Bell

Podcasts

Hour One: tsp Baking Company, Boomtown Brewery
Hour Two: Melissa’s Summer Seasonal Entertaining, Fuil Wines

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: tsp Baking Company, North Las Vegas with Proprietress & Baker Kari Garcia
Segment Four: FIFA World Cup Viewing Experience at Boomtown Brewery, Downtown Los Angeles
Segments Five and Six: Summer Seasonal Entertaining with Robert Schueller, Melissa’s Produce Guru
Segments Seven and Eight: Fuil Wines, Camarillo with Winemaker Matt Espiro Jaeger

Happy Memorial Day Weekend.

Tsp Baking Company (a proudly female-owned enterprise) in North Las Vegas is the realized dream of home baker turned pro, Kari Garcia. Their diverse menu of creative mini cupcakes, cookies, cakes and custom cakes changes monthly. They do ship cookies by the dozen in the United States. Tsp is known for the “Dirty Cookie.” Baker Kari Garcia puts down her whisk to join us.

“Futbol fever is taking over Downtown Los Angeles as Boomtown Brewery announces it will become Los Angeles’ premier destination to watch the FIFA World Cup™ 2026, transforming its iconic DTLA Arts District brewery and Tap Room into a high-energy soccer celebration throughout the tournament. Boomtown Brewery will host Group Stage Watch Parties for Team USA, Mexico, and Brazil matches and Boomtown Brewery will also serve as home to Barra 76 LA, the passionate official supporter group for the U.S. Men’s National Team. Fans can expect an electrifying atmosphere filled with Jerseys, Drums, Chants, Flags, live energy, and nonstop celebration as Barra 76 LA brings the spirit and passion of international futbol directly to the heart of Downtown Los Angeles.” Boomtown’s Operations Manager, Ben Turkel, joins us with all the specifics.

Our resident producer, guru, Robert Schueller (also known as the Prince of Produce) of Melissa’s, joins us for a salivating preview of produce highlights for the upcoming Summer Season. It’s where fresh ingredients, vibrant flavors and effortless entertaining come together. For Memorial Day Weekend think Smoked Sausage and Sweet Pepper Stuffed Tomatoes, BBQ Pulled Mushroom Sliders and Smoked Baby Baker Potato Salad. Thoughts for Father’s Day include Baja California-Style Lobster Street Tacos, Bleu Cheese Hatch Chile Sliders and Grape and Hatch Pepper Marinated Tri-Tip.

Fuil Wines is a small production, boutique winery, specializing in the wines of the Santa Ynez Valley in Santa Barbara County. “All their wines are sourced from sustainably managed, certified organic, or biodynamically farmed vineyards. The goal is to join the beautiful aromas and flavors the California Coast has to offer with the structure and complexity of Old World winemaking. Fuil is a Gaelic word meaning blood, kin, land, passion, and temperament. When it was time to go looking for a name for the winery, reaching into proprietor & winemaker Matt’s Irish background seemed like the perfect move. Matt and Carolina, the husband and wife winemaking team at Fuil Wines, are happily living a life imbued with wine.” Matt Espiro Jaeger joins us to uncork all this is Fuil Wines.

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

tsp. Baking Company (a proudly female-owned enterprise) in North Las Vegas is the realized dream of home baker turned pro, Kari Garcia, Their diverse menu of mini cupcakes, cookies, cakes and custom cakes changes monthly. They do ship cookies by the dozen in the United States. They are known for the “Dirty Cookie.” Their slogan is: “Happiness is Served Here!”

Tsp Baking Company was the dessert hit of the Vegas Unstripped food festival on the spacious pool deck at The Palms on April 26^th. Their featured item (among a smorgasbord of properly decadent treats) was their Double Feature cookie, a special for May. It’s a buttered popcorn cookie with Peanut M&M’s.

Baker Kari Garcia puts down her whisk to join us.

“Futbol fever is taking over Downtown Los Angeles as Boomtown Brewery will become Los Angeles’ premier destination to watch the FIFA World Cup™ 2026, transforming its iconic DTLA Arts District brewery and Tap Room into a high-energy soccer celebration throughout the tournament.”

“Boomtown Brewery is hosting Group Stage Watch Parties for Team USA, Mexico, and Brazil matches and Boomtown Brewery will also serve as home to Barra 76 LA, the passionate official supporter group for the U.S. Men’s National Team. Fans can expect an electrifying atmosphere filled with Jerseys, Drums, Chants, Flags, live energy, and nonstop celebration as Barra 76 LA brings the spirit and passion of international futbol directly to the heart of Downtown Los Angeles.”

“Throughout the Group Stage Matches, Boomtown Brewery will host dedicated watch parties for Team USA, Mexico, and Brazil, welcoming soccer fans from across Southern California to gather in community and celebration. Doors will open a minimum of two hours before kickoff for every featured match, allowing guests to enjoy pre-game festivities including DJs, Country-themed Culinary Pop-ups from top Los Angeles food partners, Craft Beer Specials, and full match audio across Indoor and Outdoor Viewing Screens.”

Boomtown’s Operations Manager, Ben Turkel, joins us with all the specifics. Goal!

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

For Memorial Day Weekend think Smoked Sausage and Sweet Pepper Stuffed Tomatoes, BBQ Pulled Mushroom Sliders and Smoked Baby Baker Potato Salad.

Thoughts for Father’s Day include Baja California-Style Lobster Street Tacos, Bleu Cheese Hatch Chile Sliders and Grape and Hatch Pepper Marinated Tri-Tip.

“Fuil Wines is a small production, boutique winery, specializing in the wines of the Santa Ynez Valley in Santa Barbara County. All their wines are sourced from sustainably managed, certified organic, or biodynamically farmed vineyards. The goal is to join the beautiful aromas and flavors the California Coast has to offer with the structure and complexity of Old World winemaking.”

“Fuil is a Gaelic word meaning blood, kin, land, passion, and temperament. When it was time to go looking for a name for the winery, reaching into proprietor & winemaker Matt’s Irish background seemed like the perfect move.”

Matt and Carolina, the husband and wife winemaking team at Fuil Wines, are happily living a life imbued with wine.

Winemaker Matt Espiro Jaeger joins us to uncork all this is Fuil Wines.

Podcasts

Hour One: tsp Baking Company, Boomtown Brewery
Hour Two: Melissa’s Summer Seasonal Entertaining, Fuil Wines

Show 675, April 18, 2026: Vegas Unstripped Festival (Las Vegas) with Chef Johnny Church, Johnny C’s Catering and “Chopped” Champion on Food Network

Posted on April 20, 2026 by Adam Bell

“Las Vegas’ celebrated chef-driven food festival, “Vegas Unstripped” will return to the Palms Casino Resort pool deck on Sunday, April 26, 2026, from 6 to 9:00 p.m. Produced by The Feast of Friends, the annual event brings together many of Las Vegas’ most acclaimed and inventive chefs and bartenders for a one-night-only culinary showcase. Each participant debuts an original dish or cocktail created exclusively for the evening, offering guests a rare opportunity to experience the city’s diverse culinary talent in a single, immersive setting.”

Special Offer from Vegas Unstripped: At ticket checkout use Promo Code: SOCALRESTAURANTSHOW (all caps) for a $10 discount per ticket.

Participating chef, Johnny Church of Johnny C’s Catering and a previous “Chopped” Champion from Food Network, joins us to unwrap all the specifics.

“As a celebrated private chef and luxury caterer, Chef Johnny specializes in VIP private dining, high-profile events, and custom culinary experiences. From intimate fine-dining affairs paired with Louis XIII cognac to large-scale festival catering, his bold creativity, commitment to quality, and use of locally sourced ingredients set him apart.”

Show 675, April 18, 2026: Ment’or’s Young Chef & Commis Competitions with Executive Director Young Yun

Posted on April 20, 2026 by Adam Bell

This past week the non-profit Ment’or (Manhattan-based) orchestrated the 2026 Young Chef and Commis Competitions on April 16, 2026, at the University of Nevada, Las Vegas, presented by The Venetian Resort Las Vegas.

“Designed to cultivate the next generation of great American chefs, these competitions offer meaningful professional opportunities for young cooks and provide unparalleled exposure to some of the country’s most respected culinary figures.”

“Influencing and inspiring the next generation is core to the mission of Ment’or, which was founded by renowned chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse.”

“The day culminated with “Celebrating 18 Years of Ment’or,” an exclusive anniversary event hosted by The Venetian Resort Las Vegas at Chef Thomas Keller’s acclaimed restaurant, Bouchon. The ticketed evening celebration transformed the beloved restaurant and its terrace into a lively gathering for chefs, competitors and guests, featuring chef-curated walk-around stations, music, and exclusive access to the Bouchon kitchen. Attendees celebrated alongside some of the culinary world’s most respected figures, including Thomas Keller, Jérôme Bocuse, Gavin Kaysen, Paul Bartolotta and Timothy Hollingsworth.”

“This year’s competition featured seven Young Chef candidates and five Commis candidates. In the Young Chef Competitions, candidates 28 years of age and younger select an assistant to train and compete alongside them. Young Chefs had 2 hours and 30 minutes to cook and plate a unique dish.”

“The Commis Competition showcased cooks 21 years of age and younger. Each Commis had 90 minutes to showcase his or her technical skill and execution.”

Each competitor created an original recipe featuring a signature protein from Snake River Farms. Judges evaluated each team’s / candidate’s preparation of the selected protein, along with excellence in overall taste, presentation and kitchen organization.

Ment’or’s Executive Director, Young Yun joins us with the recap.

Show 674, April 11, 2026: Vegas Unstripped Preview at Palms Casino Resort with Founder Eric Gladstone

Posted on April 13, 2026 by Adam Bell

“Las Vegas’ celebrated chef-driven food festival, “Vegas Unstripped” will return to the Palms Casino Resort pool deck on Sunday, April 26, 2026, from 6 to 9:00 p.m.”

“Produced by The Feast of Friends, the annual event brings together many of Las Vegas’ most acclaimed and inventive chefs and bartenders for a one-night-only culinary showcase. Each participant debuts an original dish or cocktail created exclusively for the evening, offering guests a rare opportunity to experience the city’s diverse culinary talent in a single, immersive setting.”

Special Offer from Vegas Unstripped: At ticket checkout use Promo Code: SOCALRESTAURANTSHOW (all caps) for a $10 discount per ticket.

Co-creator and Producer Eric Gladstone joins us to unwrap all the specifics.

“This is the most exciting line up of chefs and bar stars yet,” says Gladstone. “We are truly excited to show Las Vegas the cutting edge of our culinary scene all in one place!”

“Created by Eric Gladstone and Chef James Trees in 2018 as a reaction to the Strip-focused Vegas Uncork’d event (now defunct), Vegas Unstripped initially only invited chefs working off-Strip but now welcomes Vegas chefs regardless of where they cook, offering open submissions. All necessary expenses of the independent chef / restaurateur are covered by event revenue to the extent possible, with net proceeds going to underserved local charities. To date, VU has donated nearly $70,000.”

Show 674, April 11, 2026: Vegas Unstripped Preview at Palms Casino Resort with Celebrity Chef James Trees

Posted on April 13, 2026 by Adam Bell

James Trees of Ada's and Esthers Kitchen in Las Vegas

“Las Vegas’ celebrated chef-driven food festival, “Vegas Unstripped” will return to the Palms Casino Resort pool deck on Sunday, April 26, 2026, from 6 to 9:00 p.m.”

Special Offer from Vegas Unstripped: At ticket checkout use Promo Code: SOCALRESTAURANTSHOW (all caps) for a $10 discount per ticket.

We now chat with Chef and Restaurateur James Trees of the Timeless Hospitality Portfolio, the Co-founder of Vegas Unstripped and a past James Beard Award nominee. His newest properties include High Steaks atop The Rio Hotel and Bar Boheme in the Downtown Arts District.

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

Show 665, February 7, 2026: Lip Smacking Foodie Tours, Las Vegas with Founder Donald Contursi

Posted on February 9, 2026 by Adam Bell

Donald Contursi of Lipsmacking Foodie Tours

“Vegas-born, award-winning Lip Smacking Foodie Tours is always first on the scene to showcase the city’s newest and most important trends in its luxury culinary experiences. Its latest experience shines a light on the Top 5 craft cocktail bars in the Arts District, the colorful, industrious neighborhood now reinvigorating craft cocktail culture.”

“A 2-hour experience that begins at 8:30 p.m., it’s designed for those 21 years and older. Like all Lip Smacking experiences, this one also comes complete with VIP service, from start to finish. Guests will gain immediate entry into these five acclaimed establishments, where long lines are the norm. At each venue, they’ll be seated at the best tables in the house to enjoy its top craft cocktail. Elevated gourmet dishes also are included. With specialty cocktails often hovering in the $25 range in Vegas, this experience, which includes all taxes and venue gratuities, can’t be beat at $99 per person.”

“A professional guide leads the way to each establishment, all the while entertaining with facts and stories about points of interest. This experience is ideal for locals or visitors alike, who want to explore the city’s cutting-edge cocktail scene. It’s also available for private groups at their preferred start times.”

Founder Donald Contursi is our guest with swizzle stick in hand.

Show 658, December 20, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on December 22, 2025 by Adam Bell

We’re broadcasting this morning from High Steaks located 50 floors above the Las Vegas Strip at the top of the Masquerade Tower at Rio Hotel & Casino Las Vegas. The space affords spectacular 180-degree views of The Strip.

Special thanks and a tip of the toque to Rio Las Vegas, Restaurateur & Chef James Trees and the High Steaks team for so graciously hosting us.

“High Steaks Vegas, the new steakhouse from (Las Vegas native) Chef / Partner James Trees, officially debuted in October. Located atop the Masquerade Tower at Rio Hotel & Casino Las Vegas, High Steaks Vegas will is open from 5 p.m. to 11 p.m. nightly. Along with incomparable 180-degree indoor and outdoor views of the Strip and Las Vegas Valley, High Steaks Vegas emphasizes a fresh approach to the classic Vegas steakhouse, offering unique beef ranch selections, game meats, show-stopping seafood towers, seasonal vegetables and crisp classic cocktails.” Chef James Trees takes a break from his busy kitchens to join us.

Timeless Hospitality Corporate Executive Chef Sean O’Hara was part of the menu development team for High Steaks. He currently oversees Bar Boheme in the Arts District for Restaurateur James Trees. Chef O’Hara is an alum of Thomas Keller’s renown The French Laundry in Yountville. Chef Sean O’Hara now joins us.

“Located in Chinatown, Las Vegas, The Golden Tiki (celebrating its 10th Anniversary this year) takes you on a trip to exotic Skull Island. The Golden Tiki has spared no expense in recreating the classic mid-century tiki bar, reminiscent of the legendary Don the Beachcomber’s and Trader Vic’s while mixing in Las Vegas legend and lore. The hand-crafted cocktail menu features nostalgic classics and new mixological creations by world-renowned barman, Adam Rains. Alongside an eclectic spirits list, curated local craft beer, and a massive rum selection, The Golden Tiki’s hospitality is legendary. Featuring the work of renowned artists Tiki Bosko, Billy the Crud, Bill Collins, and Oceanic Arts, the one-of-a-kind decor also boasts a unique collection of celebrity ‘shrunken heads,’ an astounding array of artifacts, and Bud ‘n Al’s Oasis, the world’s only adult animatronic bird show.” The General Manager of The Golden Tiki, Nick Brink, takes a respite from behind the bar to join us.

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next. At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day and then fermented for 5-days from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.” Metro Pizza’s John Arena is with us pizza peel in hand.

Notable Las Vegas-based food and entertainment journalist Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some tasty dining tidbits including the reimagining of Morimoto Las Vegas at MGM Grand, the relocation of Ada’s Wine and Food (now simply Ada’s) from Tivoli Village to the Arts District and an update on Downtown’s Carson Kitchen. The 4th year anniversary of Al Mancini’s ambitious Neon Feast dining app happens in February.

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

Show 658, December 20, 2025: Chef & Restaurateur James Trees of High Steaks, Rio Las Vegas

Posted on December 22, 2025 by Adam Bell

“High Steaks Vegas, the new steakhouse from Chef / Partner James Trees, officially launched in October. Located atop the Masquerade Tower at Rio Las Vegas, High Steaks Vegas is open from 5 p.m. to 11 p.m. nightly.”

“Along with incomparable 180-degree indoor and outdoor views of the Strip and Las Vegas Valley, High Steaks Vegas emphasizes a fresh approach to the classic Vegas steakhouse, offering unique beef ranch selections, game meats, show-stopping seafood towers, seasonal vegetables and crisp classic cocktails.”

“Every element of the experience has been carefully considered by Chef Trees and his team, including Executive Chef Joe Swan, General Manager Tylor Kezar, Wine Director Todd Tooms and Pastry Chef Christina Phat. The menu development team included Timeless Hospitality Corporate Executive Chefs Sean O’Hara and Adam Rios, and Corporate Pastry Chef Jake Yergensen, with cocktails by Jonah Gibbs and Tucker St. John.”

“With five acclaimed restaurants (and one bar) across the Las Vegas Valley, Chef James Trees is widely regarded as the city’s most celebrated native chef. A James Beard Award finalist for Best Chef Southwest and recipient of the Key to the City of Las Vegas, Trees is best known for Esther’s Kitchen – his flagship Italian restaurant in the Arts District that’s earned both local devotion and international praise.” “His portfolio also includes Al Solito Posto in Tivoli Village and the newly relocated Ada’s Food & Wine (now just Ada’s) , as well as Bar Boheme and Petite Boheme. Trees brings decades of experience, having worked under culinary legends including Eric Ripert, Gordon Ramsay, Michael Mina, Heston Blumenthal and more. The entire chef team can boast steakhouse experiences ranging from Bourbon Steak to Gallagher’s and many more.”

“Our goal with High Steaks Vegas is to revive the classic steakhouse experience while modernizing it and showing off the incredible view,” said Trees. “We want to create a place where locals, visitors, high rollers and value-minded guests can all have an unforgettable evening. We like to say: This is the Vegas you were promised.”

Chef James Trees takes a break from his busy kitchens to join us and talk about the outrageous sky-high PieCaken on the dessert menu and High Steaks and some of his other flagship restaurant properties in Las Vegas’ active Arts District.

Show 658, December 20, 2025: Sean O’Hara, Corporate Executive Chef, Timeless Hospitality

Posted on December 22, 2025 by Adam Bell

Chef Sean O’Hara now joins us.