Show 690, August 1, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on August 3, 2026 by Adam Bell

Chefs bringing out the Team USA plate with Halibut at the Americas Selection of the Bocuse D'or in New Orleans

We had an incredible time in New Orleans (a tip of the toque to New Orleans & Co.) supporting Team USA 2027 in their purist to qualify in the Bocuse d’Or Americas Competition to, hopefully, move on to Lyon in January of 2027 for the prestigious Bocuse d’Or International Culinary Competition. Happy to report Team USA 2027 placed Number 1 in the Americas Competition. It’s now intensive daily training on the long road to Lyon, France. Go Team USA 2027!

75 Main, owned by celebrity restaurateur and hotelier Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. “The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment. Celebrity Restaurateur Zach Erdem joins us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of the facades of classic OC restaurants selling select menu and beverage items. Northgate (still Family-owned) is there with fresh guacamole. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables. Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe…It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own, proven recipe for classic Ranch Dressing.

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

August 1: Zach Erdem & 75 Main, Badmaash, OC Fair

Posted on July 30, 2026 by Adam Bell

Podcasts

Hour One: Zach Erdem, Badmaash
Hour Two: Badmaash, OC Fair, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Celebrity Restaurateur & Hotelier Zach Erdem, 75 Main, Southhampton, The Hamptons, Long Island
Segments Four and Five: BADMAASH (DTLA, Fairfax &amp Venice) with Co-Founder Nakul Mahendro
Segments Six and Seven: OC Fair’s Culinary Arts inside OC Pavilion with Kylie Gilliam, Culinary Arts Supervisor
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

75 Main, owned by celebrity restaurateur Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients. Zach is the personality of the establishment. Celebrity Restaurateur Zach Erdem joins us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of classic OC restaurants selling select menu items. Northgate (still Family-owned) is there with fresh guacamole. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables. Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe… It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own recipe for classic Ranch Dressing.

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

“75 Main, owned by celebrity restaurateur Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment which he bought in 2010.

“The restaurant has received positive reviews for its food, service, and atmosphere. Guests have praised the restaurant for its delicious food, well-curated wine list, and attentive service orchestrated by hands-on proprietor Zach. The outdoor seating area has also been noted as a great spot to people-watch and enjoy the bustling Main Street scene. Overall, 75 Main is considered a notable destination for those looking to experience the upscale dining scene in Southampton, NY.”

“75 Main is a popular restaurant located in the heart of Southampton’s Main Street. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” The personality of the restaurant (since 2010) is the consummate host, Zach, himself.

75 Main is also the backdrop for Discovery’s “Serving the Hamptons,” a provocative reality series which aired for two seasons. (Now available on HBO Max.)

“The Hamptons is where the rich spend their summers, and Zach Erdem’s 75 Main is their favorite restaurant. With constant drama in the Summer staff house, broken rules and a shocking love triangle, will the sexy, young staff manage to make the summer a success?”

Restaurateur Zach Erdem joins us.

Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a prominent restaurant designer (Preen, Inc.)

“Beyond its restaurants, BADMAASH has expanded into retail and lifestyle, with its bottled butter chicken sauces available online and in select markets, and its oatmilk chai carried at Erewhon. The brand has also collaborated with fashion and media platforms including Ksubi and Complex, further cementing its presence at the intersection of food, culture, and pop influence. Through each venture, BADMAASH continues to shape the conversation around modern Indian cuisine in America.”

Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the popular cooking demonstration stage is. There are also recreations of classic. OC restaurants selling select menu items. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables.

Centennial Farm, a three-acre working farm, is also a major attraction at the OC Fair. It’s open year-round (with a Farm Store) in addition to during the run of the OC Fair. It’s the place to see baby farm animals including piglets, sheep and goats. Lots of edible produce grown there, too.

Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

Chef Andrew Gruel of the Calico Fish House

Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe… It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be in checked luggage.

In the spirit of international diplomacy Chef Andrew shares his own recipe for classic Ranch Dressing.

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: Zach Erdem, Badmaash
Hour Two: Badmaash, OC Fair, Andrew Gruel

Show 689, July 25, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on July 27, 2026 by Adam Bell

We’re live from New Orleans at the Ernest N. Morial Convention Center covering the Americas Selection for the Bocuse d’Or Americas competition. Eight top-flight culinary teams, from eight different countries in North & South America, are competing to determine which five teams move on to the Bocuse d’Or International Culinary Competition in Lyon, France in January of 2027. This bi-annual event is regarded as the most prestigious culinary competition in the world. Think of it as the Olympics of the culinary world!

Each team is comprised of a chef, commis and coach. Commitment, rigor and teamwork are essential. A distinguished jury of international chefs conducts the judging.

We’ll be meeting acclaimed chefs and culinary personalities from New Orleans along with Ment’or’s Culinary Council members. Ment’or sponsors Team USA 2027 with the goal of qualifying in New Orleans to move on to Lyon.

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

Show 680, May 23, 2026: 2026 FIFA World Cup Viewing Experience at Boomtown Brewery, Downtown Los Angeles

Posted on May 25, 2026 by Adam Bell

“Futbol fever is taking over Downtown Los Angeles as Boomtown Brewery will become Los Angeles’ premier destination to watch the FIFA World Cup™ 2026, transforming its iconic DTLA Arts District brewery and Tap Room into a high-energy soccer celebration throughout the tournament.”

“Boomtown Brewery is hosting Group Stage Watch Parties for Team USA, Mexico, and Brazil matches and Boomtown Brewery will also serve as home to Barra 76 LA, the passionate official supporter group for the U.S. Men’s National Team. Fans can expect an electrifying atmosphere filled with Jerseys, Drums, Chants, Flags, live energy, and nonstop celebration as Barra 76 LA brings the spirit and passion of international futbol directly to the heart of Downtown Los Angeles.”

“Throughout the Group Stage Matches, Boomtown Brewery will host dedicated watch parties for Team USA, Mexico, and Brazil, welcoming soccer fans from across Southern California to gather in community and celebration. Doors will open a minimum of two hours before kickoff for every featured match, allowing guests to enjoy pre-game festivities including DJs, Country-themed Culinary Pop-ups from top Los Angeles food partners, Craft Beer Specials, and full match audio across Indoor and Outdoor Viewing Screens.”

Boomtown’s Operations Manager, Ben Turkel, joins us with all the specifics. Goal!

Show 667, February 21, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on February 23, 2026 by Adam Bell

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia. Reflecting on the impact these previous Team USA chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef Paul Bocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.” Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection in New Orleans, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.” Chef Vincenzo Loseto is our guest.

“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (a contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Somerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite. Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment — creating the perfect backdrop for conversation and connection.” Chef Geter Atienza, the menu-maker, takes a break from his busy kitchen to join us.

“With sunny Skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a true, year-round destination. No matter the season, there’s always something special to experience. Winter is the perfect opportunity for a Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight. Travel Oceanside’s Shae Geary joins us to talk about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum.

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. This week Chef revisits handling the stress of Valentine’s Day Saturday at Calico Fish House. He’ll dutifully explain the origin story of the hilarious “Procrastination Table.”

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

Show 667, February 21, 2026: Head Chef Vincenzo Loseto, Team USA 2027 for Bocuse d’Or International Culinary Competition

Posted on February 23, 2026 by Adam Bell

Vincenzo Loseto who is the Chef de Cuisine at Press Restaurant

“This special event highlighted two decades of Team USA Head Chefs from 2007 to 2025 to showcase the mark they have each made in America’s culinary history. Reflecting on the impact these chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef Paul Bocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.””

“Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.”

“This opportunity represents both an honor and a responsibility,” said Chef Loseto. “To be entrusted with representing the United States and carrying forward the legacy of Team USA is deeply meaningful. I am grateful to Ment’or for their belief and support, and I look forward to the work ahead.

“Vincenzo grew up in Massapequa, New York, spending much of his time on the water and in the kitchen, inspired by his Italian family and his nonna’s cooking. When his older brother began working at a local butcher shop, Vincenzo followed, sparking an early passion for butchery and cooking.”

“Upon graduating from the Culinary Institute of America, Vincenzo joined The NoMad in New York City as a sous chef, where he spent almost four years and helped open the restaurant’s first European outpost in London. During this time, he became involved with Ment’or and went on to win the 2016 Ment’or Young Chef Competition. He later served as an assistant for Team USA at the 2017 Bocuse d’Or under Chef Mathew Peters, contributing to the country’s first-ever gold medal victory.“

“Vincenzo continued his career at Three-Michelin-starred Eleven Madison Park under Chef Daniel Humm, where he was part of the restaurant’s transition to a fully plant-based menu. Drawn to Napa Valley’s seasons, produce, and the opportunity to work alongside Chef Philip Tessier, he stepped into the Chef de Cuisine role at Press Restaurant. Now as the Head Chef for Team USA, Vincenzo is looking forward to and focused on training as he progresses on the Road to Lyon for the Bocuse d’Or in January 2027.”

Chef Vincenzo Loseto is our guest.

February 21, Vincenzo Loseto, Somerville, Visit Oceanside

Posted on February 19, 2026 by Adam Bell

Podcasts

Hour One: Vincenzo Loseto, Somerville
Hour Two: Somerville, Visit Oceanside, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Head Chef Vincenzo Loseto, Team USA 2027 for Bocuse d’Or International Culinary Competition
Segments Four and Five: Chef Geter Atienza, Somerville, View Park, Los Angeles
Segments Six and Seven: Visit Oceanside with Shae Geary
Segment Eight: Chef, Restaurateur and Show Co-host, Chef Andrew Gruel of Calico Fish House, Huntington Beach

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia. Reflecting on the impact these previous Team USA chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef PaulBocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.” Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.” Chef Vincenzo Loseto is our guest.

“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (a contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Sommerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite. Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment — creating the perfect backdrop for conversation and connection.” Chef Geter Atienza takes a break from his busy kitchen to join us.

“With sunny Skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a true, year-round destination. No matter the season, there’s always something special to experience. Winter is the perfect opportunity for a Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight. Travel Oceanside’s Shae Geary joins us to talk about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum.

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. This week Chef revisits handling the stress of Valentine’s Day Saturday at Calico Fish House. He’ll dutifully explain the origin story of the hilarious “Procrastination Table.”

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

Chef Vincenzo Loseto is our guest.

“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (an upscale contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Sommerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite.”

“Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment — creating the perfect backdrop for conversation and connection.”

Think piping-hot house-baked Parker House Rolls with truffle butter and Collard Green Lasagna with braised collard greens, bechamel, ricotta, sun dried tomatoes, parmesan and Gruyere.

“Chef Geter Atienza at Somerville is known for his bold flavors, charismatic energy and deep knowledge of international epicurean cuisine. He fell in love with cooking at a very young age. His mother and grandmother have always been his source of inspiration. Chef Atienza was born in Pasay, Philippines and moved with his family to the United States in 1992 at the age of seven. Growing up in Northern California, he was exposed to many different cultures by going to school in Napa Valley, taking trips to San Francisco with his mother, and eating his grandmother’s cooking at home. His love of food, spices, and California produce set up his culinary foundation.”

Geter Atienza takes a break from his busy kitchen to join us.

“With sunny skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a year-round destination. No matter the season, there’s always something special to experience.”

“Winter is the perfect opportunity for an Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight.”

“Oceanside has been keeping it real since 1888, and that genuine, always original spirit has long made it a haven for artists, makers, and performers. Through its vibrant murals, world-class museums, street markets, historic landmarks, and eclectic live events, Oceanside weaves together stories of our past, present, and future. Art for everybody, that’s Oceanside.”

Travel Oceanside’s Shae Geary joins us to talk about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum.

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.

This week Chef Andrew revisits handling the rigors of Valentine’s Day Saturday at Calico Fish House. He’ll dutifully explain the origin story of the hilarious “Procrastination Table.” It thoughtfully handles a need without too much embarrassment.

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: Vincenzo Loseto, Somerville
Hour Two: Somerville, Visit Oceanside, Andrew Gruel

Show 618, March 1, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on March 3, 2025 by Adam Bell

Congratulations to Brad Metzger and his Team at Brad Metzger Restaurant Solutions for organizing (seemingly overnight) last Thursday’s Chefs Love LA Benefit with celebrity guest chefs preparing the 8-course seated dinner at Lawry’s The Prime Rib in Beverly Hills. Over $850,000 was raised for Restaurants Care and World Central Kitchen.

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA’s food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and partner Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a kitchen) which opened last year on N. Vermont Ave. in East Hollywood.” Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings. Co-Proprietor Malique Smith joins us.

“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d’Or in Lyon, France, the world’s most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.” Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold. Team USA placed 1st in the preliminary Bocuse’ d’Or Americas competition in New Orleans last June.” Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon.

“Step right up ladies and gentlemen to the spectacular “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” at the 12th Big Island Chocolate Festival presented by the non-profit Kona Cacao Association on April 10th to 12th at the Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii. The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkaround savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, craft beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The gala also offers VIP seating with two specially curated drinks paired with pupus.” Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, is our guide to pure chocolate decadence.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish Housee (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. Organic foods are very much part of the current culinary conversation. Why is there no certified organic fish and seafood available in the United States? Chef Andrew explains.

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

March 1: Bridgetown Roti, Team USA at the 2025 Bocuse d’Or, Big Island Chocolate Festival

Posted on February 28, 2025 by Adam Bell

Podcasts

Hour One: Chefs Love LA, Bridgetown Roti, Stefani di Palma
Hour Two: Stefani di Palma, Big Island Chocolate Festival, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Bridgetown Roti, East Hollywood, with Co-Proprietor Malique Smith
Segments Four and Five: Team USA 2025 with Head Chef Stefani De Palma
Segments Six and Seven: 12th Big Island Chocolate Festival with Organizer Farsheed Bonakdar – The Chocolate Guy – Hawaii
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel

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

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA’s food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a kitchen) which opened last year on N. Vermont Ave. in East Hollywood.” Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings. Proprietors Chef Rashida Holmes and Malique Smith join us.

“Culinary Team USA competed on January 26^th at the (biannual) 2025 Bocuse d’Or in Lyon, France, the world’s most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.” Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold. Team USA placed 1^st in the preliminary Bocuse’ d’Or Americas competition in New Orleans last June.” Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon.

“Step right up ladies and gentlemen to the spectacular “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” at the 12th Big Island Chocolate Festival presented by the non-profit Kona Cacao Association on April 10^th to 12^th at the Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii. The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkaround savory and sweet culinary booths, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The galaalso offers VIP seating with two specially curated drinks paired with pupus.” Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, is our guide to pure chocolate decadence.

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. Organic foods are very much part of the current culinary conversation. Why is there no certified organic fish and seafood available in the United States? Chef Andrew explains.

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

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA’s food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a proper restaurant kitchen) which opened last year on N. Vermont Ave. in East Hollywood.”

“Taste, value and efficiency are the cornerstones of Chef Rashida Holmes’s food and approach to the restaurant business. If those are in place, the love will flow onto the plate.”

Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings.

Proprietors Chef Rashida Holmes and Malique Smith join us.

“Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold.” Team USA placed 1^st in the preliminary Bocuse’ d’Or Americas Competition in New Orleans last June.

“Led by Head Chef Stefani De Palma and Commis Bradley Waddle, with Head Coach Sebastian Gibrand, Team USA competed on January 26th, the first day of the competition, and presented their homage to California, where Chef De Palma hails from. Competing against 23 other countries and given 5 hours and 30 minutes to finish, they presented two platters designed by Martin Kastner of Crucial Detail, LLC: “Theme on Plate” presentation with the mandatory proteins of Stone Bass fish, Lobster and Celeriac. “Theme On Platter” presentation with the mandatory proteins of Venison, Foie Gras and Tea.”

“This has been an incredible experience that has created memories for a lifetime. I am grateful and appreciative for the unwavering support of our team, mentors, family and friends throughout this journey. It has been an honor competing with this distinguished group of chefs, and every team should take pride in their accomplishments,” says Head Chef Stefani De Palma.

“Team USA is supported by Ment’or, the nonprofit foundation founded by Chefs Daniel Boulud and Thomas Keller. A team of advisors has also provided culinary guidance for Team USA throughout their journey to the finals in France: Chefs Grant Achatz, Erik Anderson, Dave Beran, William Bradley, Kyle Connaughton, Evan Funke, Timothy Hollingsworth, Devin Knell, Brian Lockwood, Mathew Peters and Robert Sulatycky.”

Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon and the last year of intensive training.

Farsheed Bonakdar of the Kona Cacao Association

“It’s where tempting chocolate wonders come alive as attendees are invited to don masks and party finery amid roaming circus-themed performers at the “greatest show on earth.””

“The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkabout savory and sweet culinary booths, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The galaalso offers VIP seating with two specially curated drinks paired with pupus.”

“At the gala, a panel of invited judges and attendees will again critique chef and confectionary offerings while culinary stations will vie in a spirited contest for Best Booth decorated to this year’s circus theme. A photo booth will stage fun, playful props for selfies.”

“Also on tap is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean.”

“A general admission gala ticket is $109 with VIP for $179. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. Educational activities and prices will be announced on the website. All event tickets are sold online and additional tax and ticketing fees apply.

Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, is our guide to pure chocolate decadence.

Organic foods are very much part of the current culinary conversation. Why is there no certified organic fish and seafood available in the United States? Chef Andrew explains.

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: Chefs Love LA, Bridgetown Roti, Stefani di Palma
Hour Two: Stefani di Palma, Big Island Chocolate Festival, Andrew Gruel

Show 587, July 27, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on July 29, 2024 by Adam Bell

“L.A. Loves Alex’s Lemonade Stand returns for their 12th annual cookout in Los Angeles at UCLA’s Royce Quad scheduled for Saturday, October 5, 2024, and tickets are now on sale. The 2023 event was an overwhelming success raising more than $1.3 million for Alex’s Lemonade Stand Foundation. Presented at Royce Quad on the campus of UCLA, the cookout is always a perfect day for chefs and fans to come together to support childhood cancer research. The list of participating high-profile chefs includes the top rung of L.A. chefs and prominent culinary talents visiting from across the USA. Also on display are premium wines and standout spirits.” Since the beginning the local event has been coordinated by Restaurateur Caroline Styne, and Chefs Suzanne Goin and David Lentz. Joining us to preview L.A. Loves Alex’s Lemonade is Co-Founder of the L.A. event, Chef Suzanne Goin and her daughter, Alex Lentz, heading the local Kids Campaign.”

When we last left Team USA 2025 in training on the long road to Lyon, France they were on the way to New Orleans for the Americas competition. “The U.S. is now heading to Lyon, France in January 2025 to compete at the Bocuse d’Or, the world’s most prestigious culinary competition! Team USA Head Chef Stefani De Palma and Commis Bradley Waddle secured their spot on the international stage following a 5-hour and 30-minute battle in New Orleans, LA. They faced eight countries from North, Central, and South America. Team USA secured the Gold and was selected to advance along with two-person teams from Canada (Silver), Mexico (Bronze), Chile (4th place), and Colombia (5th place). When they reach Lyon, Team USA will once again face these finalists from the Americas selection, alongside finalists from Africa, Asia, and Europe—a total of 24 teams from around the world are vying for the coveted Gold medal.” Chefs Stefani and Bradley are our guests.

“The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by the late restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since the opening of its flagship restaurant, Ristorante Bartolotta dal 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities, including fine dining, upscale casual, upscale food hall, pizzeria, and quick-casual concepts. Additionally, its presence as a forward-thinking, respected, and community-minded company has produced a charitable arm, Care-a-lotta, which supports numerous nonprofit organizations throughout Milwaukee.” Restaurateur and Chef Paul Bartolotta joins 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. The short and always eagerly anticipated Hatch Chile season has arrived. Chef Andrew discusses why these coveted peppers from New Mexico have such an enthusiastic and loyal following.

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