Podcasts
Hour One: All’Antico Vinalo, Meathead
Hour Two: Meathead, Hollywood Bowl Food + Wine, Andrew Gruel
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: All’Antico Vinalo Sandwich Shops with Tanya Bastianich
Segments Four and Five: Meathead with The Meathead Method: A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking
Segment Six: Hollywood Bowl Food + Wine 2025 with Chef Suzanne Goin (a.o.c.)
Segment Seven: Hollywood Bowl Food + Wine 2025 with Restaurateur & Wine Director Caroline Styne (A.O.C.)
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”
Andy Harris, Executive Producer and Co-host previews the show.
Happy Memorial Day Weekend! It’s the start of the Summer Grilling Season!
“Welcome to All’Antico Vinaio, the legendary Florentine sandwich shop. Since 1991, the Mazzanti family has been passionately running the three Florence locations of All’Antico Vinaio and has been drawing crowds of both Italians and tourists alike attracted by theexceptional ingredients and freshly baked Tuscan schiacciata bread. Considered one of the best street food experiences in the world, and noted by Saveur magazine as “home of the world’s best sandwiches”, All’Antico Vinaio welcomes guests to experience those very same ingredients and freshly baked bread at the American outposts. Beverly Hills joins existing locations in New York and Las Vegas. Buon Appetito!” Tanya Bastianich joins us with a freshly baked Tuscan schiacciata loaf in hand.
“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our guest with properly seasoned BBQ tongs in hand.
“The Los Angeles Philharmonic Association has announced the mouthwatering and diverse menus for the 2025 Hollywood Bowl Food + Wine season. Now into the tenth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient.” Chef Suzanne Goin and Restaurateur Caroline Styne join us to preview the season of Hollywood Bowl Food + Wine 2025.
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.Swipe fees for restaurants (credit card processing fees) are an annoyingly increasing expense for restaurants. Some establishments are now adding a per cent to the restaurant check to recover these costs. Chef Andrew weighs in. How are the newly instated tariffs impacting restaurants in terms of produce costs? A significant quantity of avocados, tomatoes and lettuce are imported from Mexico and sold in SoCal supermarkets and used in area restaurants.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Welcome to All’Antico Vinaio, the legendary Florentine sandwich shop. Since 1991, the Mazzanti family has been passionately running the three Florence locations of All’Antico Vinaio and has been drawing crowds of both Italians and tourists alike attracted by theexceptional ingredients and freshly baked Tuscan schiacciata bread. Considered one of the best street food experiences in the world, and noted by Saveur magazine as “home of the world’s best sandwiches”, All’Antico Vinaio welcomes guests to experience those very same ingredients and freshly baked bread at the American outposts. Beverly Hills joins existing locations in New York and Las Vegas. Buon Appetito!”
“Tommaso (Tommy) Mazzanti was born in 1988 in Bagno a Tipoli (Florence). He attended the hotel school until the age of 18, and then entered the family business (All’Antico Vinaio.) He joined the family company in 2014, and then opened 4 other stores with them between 2017 and 2021. In 2020 his first store outside of Florence opened in Milan. Since December 2020 he has also launched a store in the most important shopping center in Italy, I Gigli. Tommaso has joined forces in the USA with the Bastianich family (Lidia, Joe and Tanya) in New York, Las Vegas and Los Angeles with thunderous response from appreciative guests. He has been characterized as among the best and most social young restaurateurs in Italy.”
Tanya Bastianich joins us with a freshly baked Tuscan schiacciata loaf in hand.
“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science.”
“With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.”
“Almost anything you can cook indoors can be cooked outdoors. Only better,” says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.
“Meathead is one of only 40 living Barbecue Hall of Famers. He is the publisher of AmazingRibs.com, the largest and most popular barbecue and grilling website in the world. “The Meathead Method” is called “The only book on outdoor cookery you’ll ever need” by Alton Brown of Food Network fame. He lives in the Chicago area with his wife, a microbiologist and food safety expert.”
Meathead is our guest with properly seasoned BBQ tongs in hand.
“The Los Angeles Philharmonic Association has announced the mouthwatering and diverse menus for the 2025 Hollywood Bowl Food + Wine season. Now into the tenth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”
“At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.”
“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants with seasonally changing menus, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”
“Updates include a Burrito Kiosk offering three artisan selections, hand-crafted pizzas made with custom dough from Larder Baking Company and four new three-course picnic boxes including The Burton Way with Suzanne’s slow-roasted salmon and jeweled rice. The seasonal ‘Supper in Your Seats’ menu introduces a Surf and Turf for Two. The three Marketplaces will also feature Rori’s Ice Cream, a beloved treat from Santa Barbara.”
Executive Chef Suzanne Goin is our guest with her mouthwatering menu previews for Hollywood Bowl Food + Wine.
“Restaurateur Caroline Styne has curated a diverse retail wine selection in the three marketplaces at The Hollywood Bowl for Hollywood Bowl Food + Wine 2025. On the list are a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of vegan, organic and biodynamic bottles, including a collection of natural wines from producers including Broc Cellars, Wavy Wines, Nat Cool by Neipoort and Hollywood Bowl wine sponsor WINC wines. Returning for the 2025 season are the Wednesdays and Sunday Market Tastings – a 16-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.”
“Inspired by Suzanne and Caroline’s local a.o.c restaurant, Ann’s Wine Bar by a.o.c. features a wide selection of Caroline Styne’s favorite new- and old-world wines to be explored by adventurous and less experienced wine drinkers alike, all paired with Suzanne Goin’s signature small-plates menu.”
Caroline Styne is our guest with a proper corkscrew at the ready.
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.
Swipe fees for restaurants (credit card processing fees) are an annoyingly increasing expense for restaurants. Some establishments are now adding a per cent to the restaurant check to recover these costs. Chef Andrew weighs in. How are the newly instated tariffs impacting restaurants in terms of produce costs? A significant quantity of avocados, tomatoes and lettuce are imported from Mexico and sold in SoCal supermarkets and used in area restaurants.
Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
Podcasts
Hour One: All’Antico Vinalo, Meathead
Hour Two: Meathead, Hollywood Bowl Food + Wine, Andrew Gruel
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: All’Antico Vinalo Sandwich Shops with Tanya Bastianich
Segments Four and Five: Meathead with The Meathead Method: A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking
Segment Six: Hollywood Bowl Food + Wine 2025 with Chef Suzanne Goin (a.o.c.)
Segment Seven: Hollywood Bowl Food + Wine 2025 with Restaurateur & Wine Director Caroline Styne (A.O.C.)
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”
