Show 646, September 27, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on September 29, 2025 by Adam Bell

“Tomat is an elevated neighborhood restaurant co-owned by Natalie Dial and Chef Harry Posner, who share a passion for community and delicious food. These spaces were designed to celebrate and serve Westchester and the greater Los Angeles area. From Tomat’s dining room to the rooftop terrace, 2nd floor private event space, and restaurant garden – their team is incredibly proud to welcome Guests into these dynamic and purposeful green spaces.” Chef Harry Posner is our guest to unwrap all that is Tomat Westchester.

The tradition of innovation and never standing pat at Hartley-Ostini Hitching Post Wines continues with the 2nd generation of Family involvement. Co-Founder Gray Hartley’s son, Winemaker Weston, had an idea to create a French-style Piquette wine using the byproduct of vinifying the Valdiguie grape. Piquette is a low-alcohol wine (7 per cent) made from the second pressings of grape pomace. The Hitching Post creation is pleasantly fizzy. One barrel (25 cases) was made as an experiment and wine devotees already give it high marks. Gray and Weston Hartley join us to pull the cork on their Fizzy Valdiguie Piquette.

“October is Melissa’s Freaky Fruit^® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween. Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.” The Prince of Freaky Fruits, our resident produce guru, Robert Schueller, joins us to peel all the deliciousness of Freaky Fruit® for Halloween entertaining.

“Tito’s Handmade Vodka and Tito’s Tacos are celebrating the eighth annual Tito’s Fiesta Mexicana on Saturday, October 4, from 3:00 p.m. to 8:00 p.m. in Culver City. A local tradition in the community, this event will raise critical funds for the Culver City Arts Foundation to support a wide range of art, culture, and local artists. At Tito’s Fiesta Mexicana, guests 21+ can sip on Tito’s Handmade Vodka cocktails while savoring Tito’s Tacos’ award-winning tacos, burritos, and flan. Alongside the mouthwatering cocktails and food, the celebration will feature five hours of live entertainment – headlined by world-class mariachi group, Mariachi Sol De Mexico de Jose Hernandez – folklórico dancers, and a traditional piñata station.” 2nd Generation Proprietor of Tito’s Tacos, Lynne Davidson, is our guest to preview all that is Tito’s Fiesta Mexicana.

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.

Chef Andrew is just back from the vibrant and fast-growing Tulsa, OK where he was the Keynote Speaker for Women for Tulsa on “Food is Medicine.” We’ll hear about it.

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

Show 646, September 27, 2025: Tito’s Fiesta Mexicana (Culver City) with Restaurateur Lynne Davidson

Posted on September 29, 2025 by Adam Bell

“Tito’s Handmade Vodka and Tito’s Tacos are celebrating the eighth annual Tito’s Fiesta Mexicana on Saturday, October 4th, from 3:00 p.m. to 8:00 p.m. in Culver City. A local tradition in the community, this event will raise critical funds for the Culver City Arts Foundation to support a wide range of art, culture, and local artists.”

“At Tito’s Fiesta Mexicana, guests 21+ can sip on Tito’s Handmade Vodka cocktails while savoring Tito’s Tacos’ award-winning tacos, burritos, and flan. Alongside the mouthwatering cocktails and food, the celebration will feature five hours of live entertainment – headlined by world-class mariachi group, Mariachi Sol De Mexico de Jose Hernandez – folklórico dancers, and a traditional piñata station.”

“Since 2018, 100% of the event’s gross proceeds have been donated in full to the Culver City Arts Foundation. Over the past seven years, Tito’s Fiesta Mexicana has raised over $113,000, with $23,000 raised in 2024 alone.”

2nd Generation Proprietor of Tito’s, Lynne Davidson, is our guest to preview all that is Tito’s Fiesta Mexicana.

September 27: Tomat, Hitching Post Wines, Melissa’s Freaky Fruits, Tito’s Fiesta Mexicana

Posted on September 25, 2025 by Adam Bell

Podcasts

Hour One: Tomat, Hitching Post Wines
Hour Two: Melissa’s Freaky Fruits, Tito’s Fiesta Mexicana, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Harry Posner, Chef and Restaurateur, Tomat, Westchester, CA
Segment Four: Hitching Post Wines with Gray and Weston Hartley
Segments Five and Six: Melissa’s Freaky Fruits with Robert Schueller
Segment Seven: Tito’s Fiesta Mexicana (Culver City) with Restaurateur Lynne Davidson
Segment Eight: Chef, Restaurateur & Co-Host Andrew Gruel of Calico Fish House, Sunset Beach

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

“Tomat is an elevated neighborhood restaurant co-owned by Natalie Dial and Chef Harry Posner, who share a passion for community and delicious food. These spaces were designed to celebrate and serve Westchester and the greater Los Angeles area. From Tomat’s dining room to the rooftop terrace, 2^nd floor private event space, and restaurant garden – their team is incredibly proud to welcome Guests into these dynamic and purposeful green spaces.” Chef Harry Posner is our guest to unwrap all that is Tomat Westchester.

The tradition of innovation and never standing pat at Hartley-Ostini Hitching Post Wines continues with the 2^nd generation of Family involvement. Co-Founder Gray Hartley’s son, Weston, had an idea to do a French-style Piquette wine using the byproduct of vinifying the Valdiguie grape. Piquette is a low-alcohol wine (7 per cent) made from the second pressings of grape pomace. The Hitching Post creation is pleasantly fizzy. One barrel (25 cases) was made as an experiment and wine devotees already give it high marks. Gray and Weston Hartley join us to pull the cork on their Fizzy Valdiguie Piquette.

Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.” The Prince of Freaky Fruits, our resident produce guru, Robert Schueller, joins us to peel all the deliciousness of Freaky Fruit^®for Halloween entertaining.

“Tito’s Handmade Vodka and Tito’s Tacos are celebrating the eighth annual Tito’s Fiesta Mexicana on Saturday, October 4, from 3:00 p.m. to 8:00 p.m. in Culver City. A local tradition in the community, this event will raise critical funds for the Culver City Arts Foundation to support a wide range of art, culture, and local artists. At Tito’s Fiesta Mexicana, guests 21+ can sip on Tito’s Handmade Vodka cocktails while savoring Tito’s Tacos’ award-winning tacos, burritos, and flan. Alongside the mouthwatering cocktails and food, the celebration will feature five hours of live entertainment – headlined by world-class mariachi group, Mariachi Sol De Mexico de Jose Hernandez – folklórico dancers, and a traditional piñata station.” 2nd Generation Proprietor of Tito’s Tacos, Lynn Davidson, is our guest to preview all that is Tito’s Fiesta Mexicana.

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.

Chef Andrew is just back from Tulsa, OK where he was the Keynote Speaker for Women for Tulsa on “Food is Medicine.” We’ll hear about it.

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

“Tomat is an elevated neighborhood restaurant co-owned by Natalie Dial and Chef Harry Posner, who share a passion for community and delicious food. These spaces were designed to celebrate and serve Westchester and the greater Los Angeles area.”

“From Tomat’s dining room to the rooftop terrace, 2^nd Floor private event space, and restaurant garden – their team is incredibly proud to welcome Guests into these dynamic and purposeful green spaces.”

It’s available Wednesday thru Sunday with daytime service being a limited-service, bakery café with standout coffee drinks and then finer dining in the evenings with full service and a seasonally changing menu.

“With a fresh take on seasonal fare, Tomat is where to consider crisp, locally-grown vegetables with walnut beet dip, California welks with aioli, salmon with an herby tartar, and roasted potatoes with fenugreek. A craft cocktail on this Westchester rooftop garden with a view evokes calm and serenity.”

“Since 2020, Harry and Natalie (Tomat itself opened last year) have worked with Solis Gardens (formerly known as Urban Farms LA) to transform what was a disused parking lot into an operational garden that features seasonal vegetables, exotic fruit trees, and myriad herbs. By removing 4,000 square feet of concrete and remediating this land into an edible garden, the Tomat team aims to improve the ecological habitat of our native birds & insects and contribute to replenishing the water table underfoot.”

Chef Harry Posner is our guest to unwrap all that is Tomat Westchester.

One barrel (25 cases) was made as an experiment and wine devotees already give it high marks.

“Piquette is a low alcohol, simply stated, slightly sparkling wine beverage that is refreshing, fun and easy to drink. Technically it is not a wine since it is made by adding water to grape pomace. It is then allowed to rehydrate and macerate to gain color and flavor rather than fermenting the grapes themselves. This second use for the grapes is a practice that goes back centuries to the ancient Greeks and Romans. The name is derived from the French term ‘piquer’ meaning to prick or prickle – the textural sensation it provides. Though Hitching Post Piquette is fresh and direct, they give it the same thoughtful consideration as their more complex wines.”

Gray and Weston Hartley join us to pull the cork on their Fizzy Valdiguie Piquette. You will also see Hitching Post Wines at L.A. Loves Alex’s Lemonade on Oct. 4^thon the Royce Quad at UCLA.

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

“Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”

“For a boo-eautiful breakfast bowl, blend up a creamy pudding with Cherimoya (aka custard apple), plant-based yogurt, and avocado, and top with your choice of Freaky Fruit^®. Add some omega 3-rich chia seeds and crumbled Clean Snax^® for texture and crunch. This Freaky Fruit^® scary-moya pudding bowl is the perfect way to start any October day.”

The Prince of Freaky Fruits, our resident produce guru, Robert Schueller, joins us to peel all the deliciousness of Freaky Fruit^®for Halloween entertaining.

2nd Generation Proprietor of Tito’s, Lynne Davidson, is our guest to preview all that is Tito’s Fiesta Mexicana.

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.

Chef Andrew is just back from Tulsa, OK where he was the Keynote Speaker for Women for Tulsa on “Food is Medicine.” We’ll hear about it.

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: Tomat, Hitching Post Wines
Hour Two: Melissa’s Freaky Fruits, Tito’s Fiesta Mexicana, Andrew Gruel

Show 595, September 21, 2024: Tito’s Tacos, Culver City with Lynne Davidson

Posted on September 23, 2024 by Adam Bell

“Partygoers can enjoy Tito’s Tacos’ delicious award-winning tacos, burritos and flan, Tito’s Handmade Vodka’s specialty cocktails, and five hours of non-stop musical entertainment by new and returning world-class mariachi artists like Mariachi Juevenil Herencia Michoacana, heavy metal rockers Metalachi, the Grammy nominated all-female Mariachi Reyna de Los Angeles and more. Additionally, guests will be treated to a colorful compilation of traditional Mexican folklórico dances throughout the event by Folk Revolución. The jam-packed day of lively activities will be orchestrated by Master of Ceremonies comedian Eric Schwartz, also known as “Smooth-E.””

“In the seventh year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka will continue their philanthropic tradition, donating 100% of the net proceeds from the event to the Culver City Arts Foundation. The event has raised over $90,000 over the past six years, with this year’s donation expected to increase that total significantly.”

“This fiesta brings so much joy to the community and we are always honored to host this celebration with our friends at Tito’s Handmade Vodka,” said Lynne Davidson, co-owner of Tito’s Tacos and granddaughter of founder Benjamin Davidson. “There is no better way to celebrate National Taco Day and National Vodka Day than immersing yourself in the vibrant culture displayed at the fiesta while supporting the Culver City Arts Foundation, an organization that is doing impactful work in our community.”

A limited number of tickets are now available and partygoers can choose from two ticket packages:

Responsible Partygoer – $35 (Includes general admission, three award-winning Tito’s Tacos food items and three refreshing Tito’s Handmade Vodka specialty cocktails)
Non-alcohol Partygoer – $20 (Includes general admission, three award-winning Tito’s Tacos food items and soft drinks)

Tito’s Tacos Co-Proprietor, Lynne Davidson, joins us with all the spirited details.

September 21: David Nershi, Tito’s Fiesta Mexicana, Pink’s Hot Dogs, David LeFevre

Posted on September 19, 2024 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: The Wines of Finger Lakes – An Overview with David Nershi, CSW
Segment Four: Tito’s Tacos, Culver City with Lynne Davidson
Segments Five and Six: Pink’s Hot Dogs, Hollywood, 85th Anniversary Festivities with Richard Pink
Segment Seven: Restaurateur & Chef David LeFevre, Fishing with Dynamite, MB Post and The Arthur J, Manhattan Beach
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

The picturesque Finger Lakes area in New York is now recognized as an important wine region in the United States. “In Europe, winemakers have spent centuries identifying the characteristics of world- class wine, learning what grapes grow best in what soils, under what conditions and honing their skills needed to produce the finest vintages. While winemaking in the Finger Lakes is still in its infancy, at just over 160 years-old, in recent years the region has garnered deserved acclaim as one of the “greatest Riesling regions” of the world and “America’s premier cool-climate wine region.” Much of the success of winemaking in Finger Lakes has been shaped by a handful of European Winemakers who have blended the best of old-world traditions, training, and experience with new-world innovation, a willingness to experiment and to share ideas and the flexibility to adjust to any given situation.” Wine journalist David Nershi (well-traveled in the region) is our guest to uncork all that is the Finger Lakes.

“Award-winning Tito’s Tacos and Tito’s Handmade Vodka are again joining forces for the 7^th annual Tito’s Fiesta Mexicana. The highly anticipated and beloved annual local event will take place at Tito’s Tacos in Culver City on Friday, October 4 – on National Taco Day and National Vodka Day – from 3:00 PM until 9:00 PM to raise funds for the Culver City Arts Foundation. Partygoers can enjoy Tito’s Tacos’ delicious award-winning tacos, burritos and flan, Tito’s Handmade Vodka’s specialty cocktails, and five hours of non-stop musical entertainment by new and returning world-class mariachi artists like Mariachi Juevenil Herencia Michoacana, heavy metal rockers Metalachi, the Grammy nominated all-female Mariachi Reyna de Los Angeles and more. Additionally, guests will be treated to a colorful compilation of traditional Mexican folklórico dances throughout the event by Folk Revolución. The jam-packed day of lively activities will be orchestrated by Master of Ceremonies comedian Eric Schwartz, also known as “Smooth-E.”” Tito’s Tacos 2^nd generation Co-Proprietor, Lynne Davidson, joins us with all the spirited details.

Pink’s Hot Dogs is a genuine Hollywood institution founded in 1939. Their 85th Anniversary will be celebrated later this year.

“This landmark hot dog stand (still in it’s original configuration) serves over 1,200 hot dogs and 200 hamburgers a day. Pink’s was started in 1939 by 2^nd generation proprietor Richard Pink’s parents, Paul and Betty Pink, with a pushcart they purchased for $50, with money they borrowed from Betty’s mother. The land on which the pushcart stood was leased by Paul and Betty for $15 per month. Hot dogs at that time were 10 cents and Cokes were a nickel. Pink’s offered curb service, and was lucky to sell 100 hot dogs a day.” Pink’s Hot Dogs will again be one of the noteworthy participating restaurants in the “L.A. Loves Alex’s Lemonade” benefit on Saturday, October 5^th on the UCLA Campus. Pink’s 2^nd generation Top Dog, Richard Pink, is our guest with all the snappy details.

Manhattan Beach-based Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and soon-to-be AttaGirl, “a native of Madison, Wisconsin, developed his passion for cooking as a child by helping his Mother in the kitchen. He says, “I loved the food my mother made and realized that if I knew how to cook, I wouldn’t have to wait for someone else to cook for me.”” Chef David is one of the celebrity Host Chefs for the upcoming Manhattan Beach Food & Wine Festival in Manhattan Village set for the evenings of Friday, October 11^th and Saturday , October 12^th. We reel in Chef LeFevre from his busy kitchens to join us.

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. Both November 5^th Presidential candidates have proposed eliminating the income tax on servers’ Tips / Gratuities. One Candidate has further suggested doing this in combination with a raise in the National Minimum Wage. What is the potential downside to this ? Chef Andrew offers his informed perspective.

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

“Much of the success of winemaking in Finger Lakes has been shaped by a handful of European Winemakers who have blended the best of old-world traditions, training, and experience with new-world innovation, a willingness to experiment and to share ideas and the flexibility to adjust to any given situation.”

Wine journalist David Nershi, CSW (well-traveled in the region) is our guest to uncork all that is the Finger Lakes. David serves as the 1^st Vice President of the International Food Wine and Travel Writers Association (IFWTWA) and was the Co-Chair of IFWTWA’s recently concluded Annual Membership Conference in Corning, Finger Lakes, Steuben County, NY. David coordinated and moderated both the Finger Lakes Winemakers Panel as well as the “Surprising Finger Lakes Style” Wine Workshop at the Conference.

A limited number of tickets are now available and partygoers can choose from two ticket packages:

Responsible Partygoer – $35 (Includes general admission, three award-winning Tito’s Tacos food items and three refreshing Tito’s Handmade Vodka specialty cocktails)
Non-alcohol Partygoer – $20 (Includes general admission, three award-winning Tito’s Tacos food items and soft drinks)

Tito’s Tacos Co-Proprietor, Lynne Davidson, joins us with all the spirited details.

“Pink’s Hot Dogs founded in 1939, is a genuine Hollywood landmark. The legendary hot dog stand now overseen by 2^nd generation hot dog maven, Richard Pink, serves over 1,200 hot dogs and 200 hamburgers a day. Pink’s was started in 1939 by Richard’s parents, Paul and Betty Pink, with a pushcart they purchased for $50, with money they borrowed from Betty’s mother. The land on which the pushcart stood was leased by Paul and Betty for $15 per month. Hot dogs at that time were 10 cents and colas were a nickel.”

“Pink’s offered curb service, and was lucky to sell 100 hot dogs a day. Paul and Betty operated the hot dog stand, starting with 4 employees and expanding over time to 10 and then 20, and now Pink’s has a staff of about 30 employees. In 1985 at the age of 73 and 75, Paul and Betty retired. At that point, Richard, his wife, Gloria, and sister, Beverly, took over the operation of Pink’s. Since that time, the family has created over 40 combinations of hot dogs and a dozen varieties of hamburgers to satisfy the variety of tastes of its patrons.”

“Pink’s, located near major Hollywood studios like Paramount, Universal Studios and Disney started to attract up-and-coming and established movie and TV stars. Pink’s celebrity wall of fame in the dining room started as a place for aspiring actors to hang their photos to be discovered by producers and directors who were known to dine at Pink’s. Today, Pink’s dining room is filled with over 200 photos of celebrities with signed endorsements of their enjoyment of Pinks Hot Dogs.”

Pink’s 2^nd generation Top Dog, Richard Pink, is our guest with all the snappy details of the upcoming 85^th Anniversary Festivities along with a side of yellow mustard.

“Manhattan Beach-based Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and soon-to-be AttaGirl, a native of Madison, Wisconsin, developed his passion for cooking as a child by helping his Mother in the kitchen. He says, “I loved the food my mother made and realized that if I knew how to cook, I wouldn’t have to wait for someone else to cook for me.”” Chef David is one of the celebrity Host Chefs for the upcoming Manhattan Beach Food & Wine Festival set for the evenings of Friday, October 11^th and Saturday evening, October 12^th.

“In 2004, LeFevre was recruited as Executive Chef of the Water Grill, downtown Los Angeles’ seminal seafood restaurant. Under LeFevre’s six-year culinary leadership Water Grill earned a coveted Michelin star in 2007 and 2008, and further solidified its reputation as one of Los Angeles’ premier destination restaurants.”

“At his first restaurant Manhattan Beach Post (M.B. Post), LeFevre returned to his roots with a highly personal and soulful restaurant offering a more rustic menu of playful, artisanal dishes complemented by artfully crafted cocktails and small production wines. It launched in April of 2011. Culminating a whirlwind first year was M.B. Post’s selection as a semi-finalist for the 2012 James Beard Foundation Awards for Best New Restaurant, and LeFevre’s selection as a semi-finalist in the Best Chef Pacific category.”

“In 2013, LeFevre opened Fishing with Dynamite, a celebration of summers spent on Virginia’s Eastern Shore and SoCal’s vibrant beach communities. The cheerful, 32-seat restaurant is anchored by a lively oyster bar and features a menu of “old school” traditional seafood fare and “new school” dishes highlighting flavors from around the globe.”

“LeFevre opened his third Manhattan Beach Restaurant, The Arthur J in June of 2015. The Arthur J is a modern neighborhood steakhouse featuring a wood-fired grill and LeFevre’s own take on steakhouse favorites in addition to dishes inspired by his roots, travels and the best artisanal ingredients. The Arthur J pays tribute to the legendary hospitality of Arthur J. Simms – family patriarch of LeFevre’s partners Mike, Chris and Tom Simms – by welcoming guests into a stunning space evocative of a glamorous, 60’s Palm Desert getaway.”

We reel in Chef LeFevre from his busy kitchens to join us.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Both November 5^th Presidential candidates have proposed eliminating the income tax on servers’ Tips / Gratuities. One Candidate has further suggested doing this in combination with a raise in the National Minimum Wage. What is the potential downside to this which, on the surface, sounds appealing? Chef Andrew offers his informed perspective.

Podcasts

Show 493, October 1, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on October 2, 2022 by Adam Bell

Thanks so much for 10 years of listenership. Today’s show marks the official 10th Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA!

“Exemplifying an elevated concept of sea-to-table Surf and Turf in Orange County, Outer Reef at the Laguna Cliffs Marriott Resort in Dana Point pairs seafood sourced exclusively from the Pacific Coast with bold flavors of prime meats. Spearheaded by critically lauded John Tesar, a multiple James Beard Award nominee and Michelin Starred Chef, Outer Reef’s dinner menu highlights fresh California produce, high-quality meats and seafoods including fresh shellfish, caviar, and crudo, all alongside a curated cocktail program. Outer Reef is inspired by Chef Tesar’s critically acclaimed seafood restaurant Knife & Spoon (Orlando) and his premium steakhouse, Knife (Dallas and Plano.)” Chef John Tesar and Chef de Cuisine Jayro Martinez take a break from their busy kitchens to join us.

“Solvang’s Coast Range & Vaquero Bar, a Central Coast steakhouse and seafood restaurant including a full cocktail bar as well as deli counter, meat counter and pastry program launched last year. Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.” Co-Founder Anthony Carron and Executive Chef Chris Fox join us.

“Culver City’s classic Tito’s Tacos and Tito’s Handmade Vodka are teaming up for the fifth year in a row to host “Tito’s Fiesta Mexicana,” an annual event that celebrates National Taco Day and National Vodka Day while raising funds for the Culver City Arts Foundation. On October 4, which also happens to be Taco Tuesday, the highly-anticipated event returns, bringing together two iconic brands and an exciting roster of world-class performers on the same stage. In the fifth year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka are celebrating two very special milestones. This year’s event will take place on Tuesday, October 4, marking the first time National Taco Day has taken place on a Tuesday since 2016. With this year’s event falling on Taco Tuesday, it is sure to be one to remember.” 3rd Generation Co-Owner Lynne Davidson joins us with cheese tacos, chips and fresh salsa at the ready.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. More and more of us are working the principals of the Mediterranean Diet into our meals. Olive oil is an important component. How do you use the various grades of olive oil in your cooking? Where does Extra Virgin olive oil fit into all of this?

Chef Andrew provides the informative overview. Chef Andrew also highlights what goes into preparing the ultimate fish taco just in time for National Taco Day on Oct. 4th.

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

Show 493, October 1, 2022: “Tito’s Fiesta Mexicana” with Tito’s Tacos (Culver City) Co-Owner Lynne Davidson Part One

Posted on October 2, 2022 by Adam Bell

“As part of the event, attendees will be able to enjoy delicious award-winning tacos and Tito’s Handmade Vodka specialty cocktails, along with seven hours of nonstop Mexican entertainment by traditional mariachi artists including Grammy Award-nominated Mariachi Sol De Mexico De Jose Hernandez, all-female favorites Mariachi Reyna De Los Angeles, and Trio Chapala; folklorico dancers DanzArts / Sabor a Mexico Dance Company, and a special appearance by standup comic Jesus Trejo.”

“In the fifth year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka are celebrating two very special milestones. This year’s event will take place on Tuesday, October 4, marking the first time National Taco Day has taken place on a Tuesday since 2016. With this year’s event falling on Taco Tuesday, it is sure to be one to remember.”

“Additionally, Tito’s Tacos and Tito’s Handmade Vodka will continue their philanthropic tradition, donating 100% of the proceeds from the event to the Culver City Arts Foundation. The event has raised over $50,000 over the past years, with this year’s donation expected to increase significantly.”

3^rd Generation Proprietor Lynne Davidson joins us with cheese tacos, chips and fresh salsa at the ready.

Show 493, October 1, 2022: “Tito’s Fiesta Mexicana” with Tito’s Tacos (Culver City) Co-Owner Lynne Davidson Part Two

Posted on October 2, 2022 by Adam Bell

“Founded in 1959 by Benjamin Davidson and now run by his granddaughter Lynne Davidson, Tito’s Tacos is an iconic Mexican fast casual restaurant in Culver City, CA. Known for its “folded” hard shell tacos and burritos beloved by celebrities, locals and visitors, Tito’s menu features crispy beef tacos, tamales, burritos, enchiladas, tostadas and guacamole, among other dishes. The cuisine is made from scratch daily using original recipes and served to thousands of loyal fans daily, often by employees who have been with Tito’s for decades.”

3^rd Generation Proprietor Lynne Davidson continues with us with cheese tacos, chips and fresh house salsa at the ready.

October 1: John Tesar and Jayro Martinez, Coast Range & Vaquero Bar, Tito’s Tacos and Tito’s Fiesta Mexicana

Posted on September 29, 2022 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Outer Reef in Dana Point with Executive Chef John Tesar and Chef de Cuisine Jayro Martinez Part One
Segment Three: Outer Reef in Dana Point with Executive Chef John Tesar and Chef de Cuisine Jayro Martinez Part Two
Segment Four: Coast Range & Vaquero Bar, Solvang, with Co-Proprietor Anthony Carron and Executive Chef Chris Fox Part One
Segment Five: Coast Range & Vaquero Bar, Solvang, with Co-Proprietor Anthony Carron and Executive Chef Chris Fox Part Two
Segment Six: “Tito’s Fiesta Mexicana” with Tito’s Tacos (Culver City) Co-Owner Lynne Davidson Part One
Segment Seven: “Tito’s Fiesta Mexicana” with Tito’s Tacos (Culver City) Co-Owner Lynne Davidson Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Exemplifying an elevated concept of sea-to-table Surf and Turf in Orange County, Outer Reef at the Laguna Cliffs Marriott Resort in Dana Point pairs seafood sourced exclusively from the Pacific Coast with bold flavors of prime meats. Spearheaded by critically lauded John Tesar, a multiple James Beard Award nominee and Michelin Starred Chef, Outer Reef’s dinner menu highlights fresh California produce, high-quality meats and seafoods including fresh shellfish, caviar, and crudo, all alongside a curated cocktail program. Outer Reef is inspired by Chef Tesar’s critically acclaimed seafood restaurant Spoon & Kitchen (Orlando) and his premium steakhouse, Knife (Dallas and Plano.)” Chef John Tesar and Chef de Cuisine Jayro Martinez take a break from their busy kitchens to join us.

“Solvang’s Coast Range & Vaquero Bar, a Central Coast steakhouse and seafood restaurant including a full cocktail bar as well as deli counter, meat counter and pastry program launched last year. Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.” Co-Founder Anthony Carron and Executive Chef Chris Fox join us.

“Culver City’s classic Tito’s Tacos and Tito’s Handmade Vodka are teaming up for the fifth year in a row to host “Tito’s Fiesta Mexicana,” an annual event that celebrates National Taco Day and National Vodka Day while raising funds for the Culver City Arts Foundation. On October 4, which also happens to be Taco Tuesday, the highly-anticipated event returns, bringing together two iconic brands and an exciting roster of world-class performers on the same stage. In the fifth year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka are celebrating two very special milestones. This year’s event will take place on Tuesday, October 4, marking the first time National Taco Day has taken place on a Tuesday since 2016. With this year’s event falling on Taco Tuesday, it is sure to be one to remember.” 3^rd Generation Proprietor Lynne Davidson joins us with cheese tacos, chips and fresh salsa at the ready.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. More and more of us are working the principals of the Mediterranean Diet into our meals. Olive oil is an important component. How do you use the various grades of olive oil in your cooking? Where does Extra Virgin olive oil fit into all of this?

Chef Andrew provides the informative overview.

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

“Outer Reef is inspired by Chef Tesar’s critically acclaimed seafood restaurant Knife & Spoon (Orlando) and his premium steakhouse, Knife (Dallas and Plano.)”

The Chef de Cuisine is Jayro Martinez, most recently the opening chef at the well-regarded Mayfield Restaurant & Market in San Juan Capistrano and a distinguished alum of the Careers through Culinary Arts Program (C-CAP.)

“Outer Reef reflects Dana Point’s signature mix of elegant sophistication and laidback coastal culture, making it an ideal destination for any special occasion from romance to family time, a new business endeavor to an unforgettable time with friends. Savor your meal under the warm Southern Californian sunshine in an incredibly relaxed, ocean-view environment (indoors or outdoors) that is not to be missed.”

Chefs John Tesar and Jayro Martinez take a break from their busy kitchens to join us.

Anthony Carron of Coast Range Restaurant

“Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.”

“Award-winning chefs and industry veterans Anthony Carron, Lincoln Carson, and Steven Fretz joined forces with renowned sommelier and winemaker, Rajat Parr, to bring their collective experience to the new all-day dining concept in the heart of Solvang. Chris Fox is the Executive Chef.”

“They say there’s always a silver lining. While 2020 brought challenges it also allowed us to assemble a world-class team of chefs and find the perfect space to showcase our talents in a part of the world we love,” said Chef Anthony Carron.

Co-Founder Anthony Carron and Executive Chef Chris Fox join us.

3^rd Generation Proprietor Lynne Davidson joins us with cheese tacos, chips and fresh salsa at the ready.

More and more of us are working the principals of the Mediterranean Diet into our meals. Olive oil is an important component. How do you use the various grades of olive oil in your cooking? Where does Extra Virgin olive oil fit into all of this? What dishes should it be used with? Chef Andrew provides the informative overview.