Santa Monica’s iconic seafood destination, The Lobster, is celebrating their 27th Anniversary this year. “A seafood restaurant has been in this original location for over 100 years. This legendary seafood spot is an internationally recognized dining destination that is as much a part of Santa Monica’s history as it’s next-door neighbor, the Santa Monica Pier.”
“Situated at the intersection of Route 66 and the Pacific Ocean, The Lobster has been a cherished landmark for locals and visitors for decades, offering not only mesmerizing views of the Santa Monica Pier and Malibu coastline but also an award-winning seafood menu under the masterful guidance of acclaimed Chef Govind Armstrong. With Armstrong at the helm, The Lobster is Michelin recognized, a testament to its commitment to culinary excellence.”
“At the core of its menu, fresh lobster is flown in directly from Maine six days a week with no middleman, ensuring patrons enjoy the freshest catch. The menu features some of Los Angeles’ finest California cuisine, including classic menu favorites that Chef Armstrong has added his own special touch, such as: crispy calamari and prawns with garlic anchovy aioli, ponzu and sweet chili sauce; Summer Corn & Lobster Chowder with Smoked Bacon & Croutons; steamed Maine Lobster, with Gloria’s Blue Lake green beans, Weiser Farms heirloom Potatoes and drawn butter; and grilled Maine lobster with fresh herbs, lemon and drawn garlic butter.” For hot sauce fans be sure to try the flavorful house-prepared version that comes with the raw oysters.
Happy Hour daily from 3 to 6:00 p.m. and all-day on Friday.
Chef Govind Armstrong takes a break from shucking oysters to join us.
“Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest.”
“At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients.” A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available.
“Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us.
“Chef Wiley Wilkinson Lewis is a Louisiana native whose culinary roots run deep through both North Louisiana and the bayous of the south. Raised in Shreveport, her passion for food began at an early age, inspired by her grandfather, Chef Carl Wiley Jones, whose family gatherings, homemade desserts and love of hospitality left a lasting impression. Surrounded by Louisiana’s rich outdoor traditions, Chef Wiley developed a lifelong connection to the ingredients, stories and culture that continue to shape her cooking today.”
“Following time spent working as a fishmonger, sales representative and social media manager with Inland Foods, Chef Wiley returned to the kitchen with a renewed sense of purpose and a deeper appreciation for Louisiana’s culinary traditions. Now the Chef de Cuisine at Delacroix, she brings her heart, heritage and soulful approach to cooking, celebrating the flavors and stories of South Louisiana through every dish she creates.”
“I have so much respect for the original oystermen like my grandfather back in the day,” says Albert “Buzzy” Besson. “My grandfather would go out in his boats and dredge for oysters. It was a very labor-intensive process. We still produce a wonderful product, but now we farm oysters.”
Buzzy says he took up oyster farming as a hobby, but it’s in his genes, following in the footsteps of his grandfather and uncle. “My wife thinks this is one of the things that keeps me in shape,” he explains as he hand-tumbles oysters in a tub on his farm in the Gulf of Mexico.
“Oystermen nowadays work their farms. It’s a different method. The quality of oyster is the same, but the oystermen back in the day deserve special recognition.”
Buzzy grows his oysters from seeds. Throughout the oysters’ lives, he continuously moves them into bigger cages as they grow. Oyster seeds are about half the size of a penny. Eight to twelve months later, after lots of care from the nursery to the farm, Buzzy will harvest a restaurant-ready oyster.
He produces a smaller farm-raised boutique oyster that restaurants serve raw. Buzzy has about 400 square float cages on the farm, all individually labeled for each restaurant he delivers to, including Vestal.
“You want a taste that will stay with you, not like drinking a martini where you just get a salty sip. You want that creamy, earthy flavor to return to your palate a minute or two later. That’s a good oyster,” Buzzy explains.
“If you find yourself hungry in Long Beach, California, contemplate a visit to Crack, a haven for comfort food lovers craving premium sandwiches and stellar burgers.” It’s hidden in plain sight at the Bixby Village Golf Course with no exterior sign. Located at 6180 Bixby Village Dr, this charming spot with golf course view patio dining personifies casual dining with its cozy, laid-back ambiance. Crack was one of the crowd favorites of the recent Long Beach Burger Week. The burgers are cooked on an outdoor grill on the patio deck. Talk about an enticing aroma! They are particularly acclaimed for their portfolio of Smash Burgers including The Dirty (with Cheddar, Bacon Jam & Chipotle Mayo), Bacon Jam, and Hatch Pepper. The personable Burger-Meister with the well-used spatula, Dave Trepanier, takes a break from the action grill to join us.
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” Host Chef Neal Fraser (Redbird and Vibiana) joins us to preview the upcoming festivities.
“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. This reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged, elevated bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water shares the distinction of having been twice nominated for the prestigious James Beard Award for Outstanding Wine and Other Beverage Programs. Strong Water has an accomplished executive chef, Steve Kling, with serious culinary credentials including overseeing the kitchens at the historic Five Crowns in Corona del Mar. He has created the seasonal changing menus for both Dinner and Weekend Brunch at Strong Water. Dinner highlights include Hawaiian Garlic Shrimp, Spinach Rangoons, Sweet Chili Salmon and Rice Noodle Salad with Ribeye. Worth mentioning is the Loco Moco Burger with an 8 oz. American Wagyu patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens and Bone Marrow Gravy & Polynesian Spread and served on a Hawaiian Bun. Items to contemplate for Weekend Brunch are Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito and Loco Moco Bowl. Chef Steve Kling takes a break from his busy Brunch service to be our guest.
“Since 1972 Big Island Bees, a family operation, has been producing 100% pure, monofloral honey on the Island of Hawaii. Their bees forage on the island’s unique and abundant blossoms producing bold and distinct flavor profiles that have earned accolades across all the islands, the U.S. mainland and Japan. To preserve those natural flavors, Big Island Bees never heats or filters honey — what you taste is exactly what the bees made. The beekeepers extract and pack the honey directly from the bees’ hives at the honey farm above scenic Kealakekua Bay. Visitors are welcome for guided weekday tours and to the on-site beekeeping museum and retail store offering a wide assortment of honey and honey-inspired products. Book a tour and shop an assortment of honeys, skin care products, specialty foods and art at their website.” The Queen Bee of Big Island Bees, Whendi Grad, is our guest.
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” South Bay restaurateur and celebrity chef David LeFevre (Fishing with Dynamite, MB Post, The Arthur J and AttaGirl) now joins us to preview the upcoming festivities.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Oysters as a standard on restaurant menus continue to grow in popularity. A bonus is that they are sustainable and high in protein. Oysters can be successfully grown domestically further encouraging domestic seafood production. Chef Andrew will revisit the merits of this tasty bivalve.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Oysters as a standard on restaurant menus continue to grow in popularity. A bonus is that they are sustainable, regenerative and high in protein. Oysters can be grown domestically as a cash crop encouraging domestic production of seafood. Chef Andrew will revisit the tasty bivalves.
Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
Andy Harris, Executive Producer and Co-Host previews the show.
“If you find yourself hungry in Long Beach, California, contemplate a visit to Crack, a haven for comfort food lovers craving premium sandwiches and stellar burgers.” It’s hidden in plain sight at the Bixby Village Golf Course with no exterior sign. Located at 6180 Bixby Village Dr, this charming spot with golf course view patio dining personifies casual dining with its cozy, laid-back ambiance. Crack was one of the crowd favorites of the recent Long Beach Burger Week. The burgers are cooked on an outdoor grill on the patio deck. Talk about an enticing aroma! They are particularly acclaimed for their portfolio of Smash Burgers including The Dirty (with Cheddar, Bacon Jam & Chipotle Mayo), Bacon Jam, and Hatch Pepper. The personable Burger-Meister with the well-used spatula. Dave Trepanier, takes a break from the action grill to join us.
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” Host Chef Neal Fraser (Redbird and Vibiana) joins us to preview the upcoming festivities.
“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. This reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged, elevated bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water shares the distinction of having been twice nominated for the prestigious James Beard Award for Outstanding Wine and Other Beverage Programs. Strong Water has an executive chef, Steve Kling, with serious culinary credentials including overseeing the kitchens at the historic Five Crowns in Corona del Mar. He has created the seasonal changing menus for both Dinner and Weekend Brunch at Strong Water. Dinner highlights include Hawaiian Garlic Shrimp, Spinach Rangoons, Sweet Chili Salmon and Rice Noodle Salad with Ribeye. Items to contemplate for Weekend Brunch are Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito and Loco Moco Bowl.
Chef Steve Kling takes a break from his busy Brunch service to be our guest.
“Since 1972 Big Island Bees, a family operation, has been producing 100% pure, monofloral honey on the Island of Hawaii. Their bees forage on the island’s unique and abundant blossoms producing bold and distinct flavor profiles that have earned accolades across all the islands, the U.S. mainland and Japan. To preserve those natural flavors, Big Island Bees never heats or filters honey — what you taste is exactly what the bees made. The beekeepers extract and pack the honey directly from the bees’ hives at the honey farm above scenic Kealakekua Bay. Visitors are welcome for guided weekday tours and to the on-site beekeeping museum and retail store offering a wide assortment of honey and honey-inspired products.”
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” South Bay restaurateur and celebrity chef David LeFevre (Fishing with Dynamite, MB Post, The Arthur J and AttaGirl) now joins us to preview the upcoming festivities.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Oysters as a standard on restaurant menus continue to grow in popularity. A bonus is that they are sustainable and high in protein. Oysters can be grown domestically. Chef Andrew will revisit the tasty bivalves.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“If you find yourself in Long Beach, California, contemplate a visit to Crack, a haven for comfort food lovers craving premium sandwiches and stellar burgers.” It’s hidden in plain sight at the Bixby Village Golf Course with no exterior sign. “Located at 6180 Bixby Village Dr, this charming spot with golf course view patio dining personifies casual dining with its cozy, laid-back ambiance.”
Crack was one of the crowd favorites of the recent Long Beach Burger Week. The burgers are cooked on an outdoor grill on the patio deck. Talk about an enticing aroma! They are particularly acclaimed for their portfolio of Smash Burgers including The Dirty (with Cheddar, Bacon Jam & Chipotle Mayo), Bacon Jam, and Hatch Pepper.
Creative sides to make note of are White Bean Chicken Chili, Crispy Potato Salad and Pineapple Coleslaw. Root Beer is unusually served on draft.
“Crack stands out for more than just its satisfying food. It seamlessly combines convenience with a warm atmosphere, making it an ideal spot for any occasion. Whether you’re grabbing a quick lunch, enjoying a happy hour with friends, or hosting a catered event, this restaurant strives to have you covered.”
The Burger-Meister with the well-used spatula, Dave Trepanier, takes a break from the action grill to join us.
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.”
“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. This reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged, elevated bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water shares the distinction of having been twice nominated for the prestigious James Beard Award for Outstanding Wine and Other Beverage Programs.
“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.”
Strong Water enjoys an executive chef, Steve Kling, with serious culinary credentials including overseeing the kitchens at the historic Five Crowns in Corona del Mar. He has created the seasonal changing menus for both Dinner and Weekend Brunch at Strong Water. Dinner highlights include Hawaiian Garlic Shrimp, Spinach Rangoons, Sweet Chili Salmon and Rice Noodle Salad with Ribeye. Items to contemplate for Weekend Brunch are Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito and Loco Moco Bowl.
Chef Steve Kling takes a break from his busy Brunch service to be our guest.
“Since 1972 Big Island Bees, a family operation, has been producing 100% pure, monofloral honey on the Island of Hawaii. Their bees forage on the island’s unique and abundant blossoms producing bold and distinct flavor profiles that have earned accolades across all the islands, the U.S. mainland and Japan. To preserve those natural flavors, Big Island Bees never heats or filters honey — what you taste is exactly what the bees made. The beekeepers extract and pack the honey directly from the bees’ hives at the honey farm above scenic Kealakekua Bay. Visitors are welcome for guided weekday tours and to the on-site beekeeping museum and retail store offering a wide assortment of honey and honey-inspired products. Book a tour and shop an assortment of honeys, skin care products, specialty foods and art at their website.”
“Its Organic Ohia Lehua honey was recently recognized once more with a Good Food Award (GFA) — this time as part of the exclusive 15 Years of Good Food Awards. The artisan honey joins a select group of 55 winners across 18 categories who have demonstrated enduring excellence in taste, craftsmanship and ethical production.”
“Good Food’s criteria is totally what we are trying to do at Big Island Bees,” states Whendi Grad, company “queen bee” and co-founder. “We are careful how we extract and pack the honey and people like our unique flavor profiles. It’s great to have an organization recognize what is pure honey and the effort we make to offer it.”
The Queen Bee of Big Island Bees, Whendi Grad, is our guest.
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” South Bay restaurateur and celebrity chef David LeFevre (Fishing with Dynamite, MB Post, The Arthur J and AttaGirl) joins us to preview the upcoming festivities.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Oysters as a standard on restaurant menus continue to grow in popularity. A bonus is that they are sustainable and high in protein. Oysters can be grown domestically as a cash crop. Chef Andrew will revisit the tasty bivalves.
Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
“For the first time, the Americas Selection Event will be held in the United States in the dining mecca of New Orleans. On June 12-13, 2024, 9 countries will compete, with the top 5 teams earning a spot for the Bocuse d’Or Finals in Lyon in January 2025. The competing countries are: Argentina, Bolivia, Canada, Chile, Colombia, Guatemala, Mexico, United States and Venezuela.
Over a period of 5 hours and 30 minutes, each team will create two presentations:
Theme on a Platter using Wild Boar and for the side dish, Alligator Sausage and Grits
Theme on a Plate using regional seafood ingredients: white shrimp, jumbo lump crab meat, and Murder Point Oysters
“Team USA has won first place at the Americas Selection Events in 2018 and 2022. In 2018, Team USA Head Chef Matthew Kirkley and Commis Mimi Chen, won first place at the Americas Event in Mexico City and in 2022, Team USA Head Chef Jeffery Hayashi and Commis Franco Fugel won gold at the event in Santiago, Chile.”
The Honorary President for the Competition is New Orleans-based Chef Emeril Lagasse.
Since we last visited with Team USA 2025 Sebastian Gibrand (a previous Bocuse d’Or competitor for Sweden who earned Bocuse Siver in 2019) has been added as Head Coach. Chef Devin Knell has moved up to Team President.
Let’s cheer on Team USA 2025 in New Orleans as Head Chef Stefani De Palma and her Commis, Bradley Waddle join us. Travel opportunities for foodies to view the Americas Competition are available.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“Jonathan Rosenson is the knowledgeable and personable Owner and Creative Director for Coquelicot Organic Estate Vineyards in Solvang (vineyard) with their Tasting Room in Los Olivos. He’s also a seasoned restaurateur and hotelier. He is a level 2 sommelier, currently director of hospitality for a collection of boutique hotels consisting of the Mirabelle Inn, Solvang, CA, Chateau du Sureau, Oakhurst, CA, and The Mansion on Sutter, San Francisco, CA. Each boutique hotel offers luxurious dining options in an on-site destination restaurant including the Michelin Plate awarded First & Oak in Solvang. Jonathan joins us to uncork all that is First & Oak and Coquelicot Estate Vineyard.”
“Late last December Saltie Girl, the beloved Boston destination for pristine and sustainable seafood, opened a Los Angeles location on Sunset Boulevard (Sunset Plaza) in the heart of West Hollywood. Inspired by founder Kathy Sidell’s East Coast upbringing and a serendipitous meal at a wine bar in Barcelona, Saltie Girl reimagines the experience of classic seafood restaurants with a modern approach that reveals influences and ingredients from revered coastal regions around the world. Saltie Girl represents an intersection of those inspirations while showcasing the team’s meticulous sourcing and long-cultivated relationships with fishmongers and purveyors. An expansive raw bar selection and one of the country’s largest collections of tinned fish further emphasizes Saltie Girl’s celebration of every iteration of seafood.” The “Saltie Girl” herself, Kathy Sidell, joins us with lobster cracker in hand.
The year anniversary of Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on Neon Feast’s website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al is our guest with highlights of the Las Vegas dining scene.
Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Why is there a shortage of California-grown and harvested fresh oysters? Chef Andrew has the specifics and also explains where he is currently sourcing quality oysters from.
All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show!
Our own Chef Andrew Gruel, the menu-maker behindtherecently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
Why is there a shortage of California-grown and harvested fresh oysters? Chef Andrew has the specifics and also explains where he is currently sourcing his fresh oysters from.
Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“Jonathan Rosenson is the knowledgeable and personable Owner and Creative Director for Coquelicot Organic Estate Vineyards in Solvang (vineyard) with their Tasting Room in Los Olivos. He’s also a seasoned restaurateur and hotelier. He is a level 2 sommelier, currently director of hospitality for a collection of boutique hotels consisting of the Mirabelle Inn, Solvang, CA, Chateau du Sureau, Oakhurst, CA, and The Mansion on Sutter, San Francisco, CA. Each boutique hotel offers luxurious dining options in an on-site destination restaurant including the Michelin Plate awarded First & Oak in Solvang. Jonathan joins us to uncork all that is First & Oak and Coquelicot Estate Vineyard.”
“Late last December Saltie Girl, the beloved Boston destination for pristine and sustainable seafood, opened a Los Angeles location on Sunset Boulevard (Sunset Plaza) in the heart of West Hollywood. Inspired by founder Kathy Sidell’s East Coast upbringing and a serendipitous meal at a wine bar in Barcelona, Saltie Girl reimagines the experience of classic seafood restaurants with a modern approach that reveals influences and ingredients from revered coastal regions around the world. Saltie Girl represents an intersection of those inspirations while showcasing the team’s meticulous sourcing and long-cultivated relationships with fishmongers and purveyors. An expansive raw bar selection and one of the country’s largest collections of tinned fish further emphasizes Saltie Girl’s celebration of every iteration of seafood.” The “Saltie Girl” herself, Kathy Sidell, joins us with lobster cracker in hand.
The year anniversary of Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on the Neon Feast website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al is our guest with highlights of the Las Vegas dining scene.
Our own Chef Andrew Gruel, the menu-maker behindthefull-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Why is there a shortage of California-grown and harvested fresh oysters? Chef Andrew has the specifics and also explains where he is currently sourcing quality oysters from.
All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show!
“Jonathan Rosenson, a level 2 sommelier, currently is director of hospitality for a collection of boutique hotels consisting of the Mirabelle Inn, Solvang, CA, Chateau du Sureau, Oakhurst, CA, and The Mansion on Sutter, San Francisco, CA. Each boutique hotel offers luxurious dining options in an on-site destination restaurant including the Michelin Plate awarded First & Oak in Solvang.”
“Jonathan is also the creative director and owner for Coquelicot Estate Vineyards and is heavily involved in their wine growing and wholesale practices. Past endeavors have included The Sky Room in Long Beach, Wine Cask, Santa Barbara, and Bernard’s Wine Gallery. With over 15 years of experience in the hospitality industry Jonathan is a seasoned pro at creating a culinary experience. Crafting elaborate menus, exquisite tastings, and special events are his forte.”
Jonathan joins us to uncork all that is First & Oak and Coquelicot Estate Vineyard.
“Late last December Saltie Girl, the beloved Boston destination for pristine and sustainable seafood, opened a Los Angeles location on Sunset Boulevard in the heart of West Hollywood. Inspired by founder Kathy Sidell’s East Coast upbringing and a serendipitous meal at a wine bar in Barcelona, Saltie Girl reimagines the experience of classic seafood restaurants with a modern approach that reveals influences and ingredients from revered coastal regions around the world. Saltie Girl represents an intersection of those inspirations while showcasing the team’s meticulous sourcing and long-cultivated relationships with fishmongers and purveyors. An expansive raw bar selection and one of the country’s largest collections of tinned fish further emphasizes Saltie Girl’s celebration of every iteration of seafood.”
“With the opening, culinary director Kyle McClelland’s menu showcases Saltie Girl favorites alongside new dishes that reveal California influences and highlight local fishers and purveyors. McClelland’s broad menu features seafood towers, daily oyster and raw bar selections, farmer’s market salads and bright, seasonal crudos. Signature offerings include Fried Lobster & Waffles with sweet corn butter and spicy maple syrup; Clam Chowder; and Lump Crab Toast with pistachios, avocado and stracciatella. Contemporary preparations of seafood classics will also be available such as Moules Frites, French Dover Sole and Saltie Girl Lobster Roll. Saltie Girl also boasts a separate caviar menu and a collection of over 130 varieties of tinned fish which can be ordered alongside fresh bread and accoutrements.”
“A full bar program complements the culinary experience with a well-balanced wine list showcasing international and biodynamic producers, Saltie Girl’s proprietary Rosé, and a champagne by-the-glass program. Cocktails showcasing seasonal ingredients and classic preparations include the Saltie Martini with vodka or gin, castelvetrano olive, pickled onion and caviar.”
“Ben Sidell, founder of SweetBoy bakery and Kathy’s son, helms the pastry program, bringing his popular pop-up to life within Saltie Girl. His menu showcasing playful twists on classic desserts expands in the restaurant setting with plated desserts such as a Yuzu Persimmon Tart and Apple Tarte Tatin, with Ben lending his talents to savory pastries, as well, including buns to accompany the caviar service.
The “Saltie Girl” herself, Kathy Sidell, is our guest with lobster cracker in hand.
The year anniversary of Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have been added to the updated app.
“Available now on app stores for both Apple and Android (as well as on Neon Feast’s website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”
Al Mancini is our guest to discuss dining in Las Vegas and provide an update on the progress of Neon Feast.
Our own Chef Andrew Gruel, the menu-maker behind therecently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
Why is there a shortage of California-grown and harvested fresh oysters? Chef Andrew has the specifics and also explains where he is currently sourcing his fresh oysters from.
Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.
