“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county. For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.” OC Restaurant Week’s founder, Pam Waitt, joins us at the table.
Georgia’s Restaurant (Soul Delicious) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week running Sunday, March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado sets the tray of house-baked cornbread muffins aside to cool and then joins us.
John Park is a prominent (and seriously well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with a business partner, John I. Park) in Irvine at Centerview at Irvine Concourse. John takes a brief break from proofing bagels to join us.
“Pasta Sisters is an Italian family-owned restaurant that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10 years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m. They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheat and no additives, preservatives or fillers of any kind.) They also have a steadfast commitment to keeping prices as affordable as possible. Pasta Sisters’ casual dining environment means no reservations are needed. Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.” Co-Founders Francesco and Giorgia Sinatra (representing the 2nd generation of Family ownership) take a break from the pasta making to join us.
For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips/Gratuities” versus “Service Fees.” They are not the same thing and can be allocated differently.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
John Park is a prominent (and well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with business partner, John I. Park) in Irvine at Centerview at Irvine Concourse.
“Rise Bagels features a lighter, airier bagel with the chew of a traditional New York bagel, reimagined as a canvas for Southern California’s fresh produce and seafood.”
Think Pokeman with ahi tuna, sesame shoyu, seaweed salad, imitation crab, soy pickled onion, cucumber, tobiko with a Tokyo negi schmear.
“The menu highlights collaborations with local farmers, fishermen and artisan olive oil makers. Rise Bagels’ menu balances tradition with creativity, offering open-faced selections like the “One Fish” with citrus-cured salmon, yuzu kosho pickled onion, tomato, dill, citrus olive oil, and lemon schmear, alongside inventive sandwiches such as the “Get Jjigae with it,” featuring bulgogi, kimchi jjigae, scrambled eggs, American cheese, sesame leaf, soy pickled radish, cucumber kimchi, and ssamjang schmear.”
Current bagel options are Salted, Everything, Furikake, Cheddar Jalapeno, Sesame and Cinnamon Raisin.
Chef John takes a break from his busy kitchen, and proofing bagels, to join us.
“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county. For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.” OC Restaurant Week’s founder, Pam Waitt, joins us at the table.
Georgia’s Restaurant (Soul Delicious) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week running Sunday, March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado sets the tray of house-baked cornbread muffins aside to cool and then joins us.
John Park is a prominent (and seriously well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with a business partner, John I. Park) in Irvine at Centerview at Irvine Concourse. John takes a brief break from proofing bagels to join us.
“Pasta Sisters is an Italian family-owned restaurant that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10 years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m. They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheat and no additives, preservatives or fillers of any kind.) They also have a steadfast commitment to keeping prices as affordable as possible. Pasta Sisters’ casual dining environment means no reservations are needed Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.” Co-Founders Francesco and Giorgia Sinatra (representing the 2nd generation of Family ownership) take a break from the pasta making to join us.
For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips / Gratuities” versus “Service Fees.” They are not the same thing and can be allocated differently.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county.”
“For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.”
“OC Restaurant Week has never been just about specially priced menus, it’s about how it feels to dine out and connect with family and friends,” explains Pamela Waitt, Founder of OC Restaurant Week and President of OC Restaurant Association, Inc. “There’s a shared understanding that something meaningful is happening across our community as we celebrate the many individuals who are the backbone of our culinary community – from owners and chefs, to cooks and servers.””
“Guests can enjoy a wide variety of prix-fixe menus throughout the week – from affordable lunch options to elevated dinner experiences – with the ability to filter participating restaurants and menus by price range, cuisine type, location, and special themes such as Date Night, Brunch & Breakfast, Vegetarian Dining, Family Friendly, Luxe Menus, Wine Pairings, and more. Diners can browse participating restaurants and search menus on their website.
OC Restaurant Week’s founder, Pam Waitt, joins us at the table.
Georgia’s Restaurant (Family-owned) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week (for both Lunch & Dinner) running March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado (representing the 2nd generation of Family-ownership) sets the tray of house-baked cornbread muffins aside to cool and then joins us.
“What is Georgia’s Soul Food? Gretchen Shoemaker, the heart of Georgia’s, would tell you it is the food you get when you cook with your whole heart and soul.”
“Georgia’s dishes are the comfort foods she learned to make with her grandma, the very ones she raised her daughters on, served in her successful catering service and has shared with family and friends throughout the years.”
“When you taste their food, you taste the love and devotion that makes Georgia’s “Soul Delicious!!””
John Park is a prominent (and well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with business partner, John I. Park) in Irvine at Centerview at Irvine Concourse.
“Rise Bagels features a lighter, airier bagel with the chew of a traditional New York bagel, reimagined as a canvas for Southern California’s fresh produce and seafood.”
Think Pokeman with ahi tuna, sesame shoyu, seaweed salad, imitation crab, soy pickled onion, cucumber, tobiko with a Tokyo negi schmear.
“The menu highlights collaborations with local farmers, fishermen and artisan olive oil makers. Rise Bagels’ menu balances tradition with creativity, offering open-faced selections like the “One Fish” with citrus-cured salmon, yuzu kosho pickled onion, tomato, dill, citrus olive oil, and lemon schmear, alongside inventive sandwiches such as the “Get Jjigae with it,” featuring bulgogi, kimchi jjigae, scrambled eggs, American cheese, sesame leaf, soy pickled radish, cucumber kimchi, and ssamjang schmear.”
Current bagel options are Salted, Everything, Furikake, Cheddar Jalapeno, Sesame and Cinnamon Raisin.
Chef John takes a break from his busy kitchen, and proofing bagels, to join us.
“Pasta Sisters is an Italian family-owned, fast-casual Italian restaurant and fresh pasta shop that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10 years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m.”
“They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheat and no additives, preservatives or fillers of any kind) They also have a steadfast commitment to keeping prices as affordable as possible.”
“Pasta Sisters’ casual dining environment means no reservations are needed Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.”
“Pasta Sisters began with Paola Da Re, mom to Francesco, Francesca, and Giorgia, all of whom are involved in the daily operations of Pasta Sisters. When Paola and the children moved to the States in 2010 (from the small town of Padova in Northern Italy), Paola worked as a nanny to two wonderful L.A families. Her lovingly prepared fresh pastas, gnocchi, pans of lasagna and tiramisu were such hits with the households, she was often encouraged to open her own restaurant.”
“In 2015, Paola opened her first restaurant: an intimate, deli counter-style shop with just three tables in the Pico / Mid City neighborhood of Los Angeles. And it was quickly a hit. In 2018, they opened a second location: a sun-soaked indoor/outdoor restaurant located within the historic Helms Bakery District in Culver City. Finally in March of 2025, the family opened their first location outside of Los Angeles in nearby Costa Mesa, Orange County—a take-out and delivery-only space that allows them to share their food with a wider audience.”
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.
Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips / Gratuities” versus “Service Fees.” They are actually not the same thing and can be allocated differently.
Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
