Podcasts
Hour One: Georgia’s Restaurant & Ahmed Labatte
Hour Two: Ahmed Labatte, Sidereus Vineyard & Winery, El Segundo Brewing Co’s The Slice and Pint, Andrew Gruel
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Georgia’s Restaurant with Nika Shoemaker-Machado
Segments Four and Five: Morocco Travel Adventure with Ahmed Labatte of The Vaca Group
Segment Six: Sidereus Vineyard & Winery, Cornelius, Tualatin Valley, Oregon with Winemaker Jason Bull
Segment Seven: El Segundo Brewing Company’s The Slice & Pint, El Segundo and Redondo Beach
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”
Andy Harris, Executive Producer and Co-host previews the show.
Georgia’s Restaurant (“Soul Delicious”) welcomed the launch of its fourth Southern California location on Friday, October 18 at its new home at the Irvine Spectrum Center in Irvine. “As we celebrate the opening of our Irvine Spectrum Center location, we simultaneously applaud 10 successful years since the opening of our first location, which is at the Packing House,” says Nika Shoemaker-Machado, who owns the restaurant with her mother, Gretchen Shoemaker, and husband, Marlon Machado. “It’s quite an incredible feeling to see our family’s recipes become loved by so many throughout Southern California. We definitely filled a void in the Orange County market as we began to define local perception of Southern Soul Food.” Nika Shoemaker-Machado takes a break from baking the signature cornbread to join us.
For the curious traveler consider a very special fully escorted VIP journey to Morocco from October 29th to November 11th, 2025 with a local expert. “Step into the magical world of Morocco with Broadway By Amar Santana with Village Travel Laguna Beach’s local host Ahmed Labbate (CEO & Partner of The Vaca Group) who is a native from this enchanting land, where every moment is a shimmering gem waiting to be discovered. The Host’s passion is crafting a bespoke Morocco private adventure, meticulously tailored by their local expert and personally approved by Ahmed Labbate who has recently personally visited every stop on the tour!” Restaurateur Ahmed Labbate is our guest with a preview of this incredible Morocco adventure.
“Sidereus Vineyard & Winery in Cornelius, Tualatin Valley Oregon, which opened in 2021, is a boutique winery in the Laurelwood District AVA. The established estate-grown vineyards produce Pinot Noir, Pinot Gris, Chardonnay and Riesling. Winemaker Jason Bull, who has earned acclaim as a winemaker from several wineries in the Willamette Valley, makes complex wines that truly reflect the region’s terroir.
Winemaker, Jason Bull, is fond of saying, “Great wine comes from great fruit,” promising red wines with depth and balance and whites that show their true varietal character.” Winemaker Jason Bull joins us to pull the cork on all that is Sidereus Vineyard & Winery.
El Segundo Brewing Co’s The Slice and Pint (Rob Croxall and Tom Kelley) has been a neighborhood favorite since it launched around the corner from the El Segundo Brewing Co. in 2019. It’s the home of serious pizza by the slice or pie from Executive Chef Andrew Fujii and a wide assortment of ESBC’s award-winning craft beers on tap.
It was only a matter of time before they expanded with a 2nd area location. Newly opened in Redondo Beach on Pacific Coast Highway is the Slice & Pint in the former Pizza Coast Hiway location previously operated by Hopsaint Brewing. The new location has an expanded take-out area (it even has it’s own entrance) and plenty of on-site parking. Also an outside patio facing PCH that is pet friendly. Co-Proprietor Tom Kelley joins us to tap the keg on the new location for The Slice & Pint.
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. Thanksgiving is fast approaching. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s tip is a luscious and rich turkey gravy along with creative ideas for winning stuffing.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Georgia’s Restaurant (“Soul Delicious”) celebrated the launch of its fourth Southern California location on Friday, October 18 at its new home at the Irvine Spectrum Center in Irvine.
“As we celebrate the opening of our Irvine Spectrum Center location, we simultaneously applaud 10 successful years since the opening of our first location, which is at the Anaheim Packing House,” says Nika Shoemaker-Machado, who owns the restaurant with her mother, Gretchen Shoemaker, and husband, Marlon Machado. “It’s quite an incredible feeling to see our family’s recipes become loved by so many throughout Southern California. We definitely filled a void in the Orange County market as we began to define local perception of Southern Soul Food.”
“Georgia’s diverse menu delivers the experience of a home-cooked meal with recipes originating from generations past, adapted and updated for today’s diner. A great place to begin is with Nana Gretchen’s Fried Green Tomatoes, crispy coated fresh green tomatoes with a lemon aioli, and finger-lickin Pulled Pork Sliders, slow-roasted pork and house-made BBQ sauce served on a brioche bun. For something a little more substantial, Southern Soul Food lovers must experience Georgia’s signature herb-seasoned, cornmeal-crusted, buttermilk Fried Chicken.”
“Plates also include Georgia’s half rack of slow-roasted St. Louis BBQ Ribs; grilled-to-order 1855 premium Black Angus Tri-Tip; and farm-raised Fried Catfish, which is noted for its Creole-seasoned cornmeal crust. Each plate offering is accompanied by choice of delectable Soulful Sides featuring Southern favorites, including Red Beans & Rice, Collard Greens, Black-Eyed Peas, Baked Beans, Coleslaw, Potato Salad, Mac & Cheese, Mashed Potatoes, Garlic Rice, Corn on the Cob, French Fries, and Nana Gretchen’s famous Cornbread, served with house-made honey butter.”
“Among Georgia’s specialty dishes are Gretchen’s Jambalaya, cooked to order with shrimp, andouille sausage and chicken, and served over pasta or rice; and Louisiana Tilapia & Shrimp, Creole-seasoned and grilled with a tomato Creole sauce, and served over rice. A sweet and savory favorite is Chicken & Waffle, with signature Fried Chicken atop a Belgian Waffle, served with maple syrup and creamy honey butter.”
Nika Shoemaker-Machado takes a break from baking the signature cornbread to join us.
For the curious traveler consider a very special fully escorted VIP journey to Morocco from October 29th to November 11th, 2025 with a local expert.
“Step into the magical world of Morocco with Broadway By Amar Santana with Village Travel Laguna Beach’s local host Ahmed Labbate (CEO & Partner of The Vaca Group) who is a native from this enchanting land, where every moment is a shimmering gem waiting to be discovered. The Host’s passion is crafting a bespoke Morocco private adventure, meticulously tailored by their local expert and personally approved by Ahmed Labbate who has recently visited every stop on the tour!”
“As guests embark on this journey, picture yourself wandering through the labyrinthine streets of ancient cities, the vibrant markets of Marrakech, and the serene coastal towns that line the Atlantic. Feel the cool breeze atop the Atlas Mountains, and imagine gazing up at the infinite starry expanse of the Sahara Desert.”
Ahmed Labbate is our guest with a preview of this incredible Morocco adventure.
Planning on Thanksgiving at Home? Vaca, adjacent to South Coast Plaza, has you covered with Chef Amar Santana’s Thanksgiving Feast To Go.
“Let Top Chef Amar Santana prepare your Thanksgiving dinner for home with robust flavors and generous portions. Begin with butternut squash & banana soup with pistachio crème fraiche. (64 oz), then on to the main event showcasing Mary’s whole roasted, all-natural turkey (14-16 lb.) with all the trimmings: Turkey giblet gravy, orange-scented cranberry sauce, Santana’s famous Italian sausage-cornbread stuffing, mashed potatoes, bourbon-maple glazed yams topped with candied chestnuts, and green bean & mushroom casserole (sides all 32 oz). Choose from three holiday desserts: pecan pie, pumpkin pie or cheesecake, all freshly-baked. Instructions for warming the dinner will be included.”
“The sumptuous Thanksgiving spread serves 6 to 8 guests. The price is $540 plus tax. Needs to be preordered by November 20th for pick up on November 27th from 2 to 4:00 p.m.”
“Sidereus Vineyard & Winery in Cornelius, Tualatin Valley Oregon, which opened in 2021, is a boutique winery in the Laurelwood District AVA. The established estate-grown vineyards produce Pinot Noir, Pinot Gris, Chardonnay and Riesling.”
“Winemaker Jason Bull, who has earned acclaim as a winemaker from several wineries in the Willamette Valley, makes complex wines that truly reflect the region’s terroir.”
“Winemaker, Jason Bull, is fond of saying, “Great wine comes from great fruit,” promising red wines with depth and balance and whites that show their true varietal character.”
“Using just minimal intervention, the goal at Sidereus is to produce wines that provide a true representation of the vineyard they come from. They strive to produce elegant and assertive wines, both rich in flavor and substance, that serve as an expression of the land, the soil, and the season during which the grapes are grown and harvested.”
The welcoming Zach Mance is the on-site Hospitality Manager. He is a WSET Level 3 Sommelier who has spent time in The Finger Lakes.
Winemaker Jason Bull joins us to gently pull the cork on all that is Sidereus Vineyard & Winery.
El Segundo Brewing Co’s The Slice and Pint (Rob Croxall and Tom Kelley) has been a neighborhood favorite since it launched around the corner from the El Segundo Brewing Co. in 2019. It’s the home of serious pizza by the slice or pie from Executive Chef Andrew Fujii and a wide assortment of ESBC’s award-winning craft beers on tap.
It was only a matter of time before they expanded with a 2nd area location. Newly opened in Redondo Beach on Pacific Coast Highway is the Slice & Pint in the former Pizza Coast Hiway location previously operated by Hopsaint Brewing. The new location has an expanded take-out area (it even has it’s own entrance) and plenty of on-site parking. Also an outside patio facing PCH that is pet friendly.
“When you’re a pizza place that’s owned by El Segundo Brewing Company, you know that an equal amount of emphasis will be put on pizza and beer!”
“The Slice & Pint is locally focused, community oriented and environmentally responsible. They enthusiastically partner with vendors who share the same values. They support local, independent farmers for their produce whenever possible. If they can make it in house, they are going to…simple as that.”
Co-Proprietor Tom Kelley joins us to tap the keg on the new location for The Slice & Pint.
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.
Thanksgiving is now less than two weeks away. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s tip is preparing a luscious and rich turkey gravy along with creative ideas for winning stuffing.
Podcasts
Hour One: Georgia’s Restaurant & Ahmed Labatte
Hour Two: Ahmed Labatte, Sidereus Vineyard & Winery, El Segundo Brewing Co’s The Slice and Pint, Andrew Gruel
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Georgia’s Restaurant with Nika Shoemaker-Machado
Segments Four and Five: Morocco Travel Adventure with Ahmed Labatte of The Vaca Group
Segment Six: Sidereus Vineyard & Winery, Cornelius, Tualatin Valley, Oregon with Winemaker Jason Bull
Segment Seven: El Segundo Brewing Company’s The Slice & Pint, El Segundo and Redondo Beach
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”
