Podcasts
Hour One: Tomat, Hitching Post Wines
Hour Two: Melissa’s Freaky Fruits, Tito’s Fiesta Mexicana, Andrew Gruel
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Harry Posner, Chef and Restaurateur, Tomat, Westchester, CA
Segment Four: Hitching Post Wines with Gray and Weston Hartley
Segments Five and Six: Melissa’s Freaky Fruits with Robert Schueller
Segment Seven: Tito’s Fiesta Mexicana (Culver City) with Restaurateur Lynne Davidson
Segment Eight: Chef, Restaurateur & Co-Host Andrew Gruel of Calico Fish House, Sunset Beach
Andy Harris, Executive Producer and Co-Host previews the show.
“Tomat is an elevated neighborhood restaurant co-owned by Natalie Dial and Chef Harry Posner, who share a passion for community and delicious food. These spaces were designed to celebrate and serve Westchester and the greater Los Angeles area. From Tomat’s dining room to the rooftop terrace, 2nd floor private event space, and restaurant garden – their team is incredibly proud to welcome Guests into these dynamic and purposeful green spaces.” Chef Harry Posner is our guest to unwrap all that is Tomat Westchester.
The tradition of innovation and never standing pat at Hartley-Ostini Hitching Post Wines continues with the 2nd generation of Family involvement. Co-Founder Gray Hartley’s son, Weston, had an idea to do a French-style Piquette wine using the byproduct of vinifying the Valdiguie grape. Piquette is a low-alcohol wine (7 per cent) made from the second pressings of grape pomace. The Hitching Post creation is pleasantly fizzy. One barrel (25 cases) was made as an experiment and wine devotees already give it high marks. Gray and Weston Hartley join us to pull the cork on their Fizzy Valdiguie Piquette.
“October is Melissa’s Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.
Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.” The Prince of Freaky Fruits, our resident produce guru, Robert Schueller, joins us to peel all the deliciousness of Freaky Fruit® for Halloween entertaining.
“Tito’s Handmade Vodka and Tito’s Tacos are celebrating the eighth annual Tito’s Fiesta Mexicana on Saturday, October 4, from 3:00 p.m. to 8:00 p.m. in Culver City. A local tradition in the community, this event will raise critical funds for the Culver City Arts Foundation to support a wide range of art, culture, and local artists. At Tito’s Fiesta Mexicana, guests 21+ can sip on Tito’s Handmade Vodka cocktails while savoring Tito’s Tacos’ award-winning tacos, burritos, and flan. Alongside the mouthwatering cocktails and food, the celebration will feature five hours of live entertainment – headlined by world-class mariachi group, Mariachi Sol De Mexico de Jose Hernandez – folklórico dancers, and a traditional piñata station.” 2nd Generation Proprietor of Tito’s Tacos, Lynn Davidson, is our guest to preview all that is Tito’s Fiesta Mexicana.
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.
Chef Andrew is just back from Tulsa, OK where he was the Keynote Speaker for Women for Tulsa on “Food is Medicine.” We’ll hear about it.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Tomat is an elevated neighborhood restaurant co-owned by Natalie Dial and Chef Harry Posner, who share a passion for community and delicious food. These spaces were designed to celebrate and serve Westchester and the greater Los Angeles area.”
“From Tomat’s dining room to the rooftop terrace, 2nd Floor private event space, and restaurant garden – their team is incredibly proud to welcome Guests into these dynamic and purposeful green spaces.”
It’s available Wednesday thru Sunday with daytime service being a limited-service, bakery café with standout coffee drinks and then finer dining in the evenings with full service and a seasonally changing menu.
“With a fresh take on seasonal fare, Tomat is where to consider crisp, locally-grown vegetables with walnut beet dip, California welks with aioli, salmon with an herby tartar, and roasted potatoes with fenugreek. A craft cocktail on this Westchester rooftop garden with a view evokes calm and serenity.”
“Since 2020, Harry and Natalie (Tomat itself opened last year) have worked with Solis Gardens (formerly known as Urban Farms LA) to transform what was a disused parking lot into an operational garden that features seasonal vegetables, exotic fruit trees, and myriad herbs. By removing 4,000 square feet of concrete and remediating this land into an edible garden, the Tomat team aims to improve the ecological habitat of our native birds & insects and contribute to replenishing the water table underfoot.”
Chef Harry Posner is our guest to unwrap all that is Tomat Westchester.
The tradition of innovation and never standing pat at Hartley-Ostini Hitching Post Wines continues with the 2nd generation of Family involvement. Co-Founder Gray Hartley’s son, Weston, had an idea to do a French-style Piquette wine with the byproduct of vinifying the Valdiguie grape. Piquette is a low-alcohol wine (7 per cent) made from the second pressings of grape pomace. The Hitching Post creation is pleasantly fizzy.
One barrel (25 cases) was made as an experiment and wine devotees already give it high marks.
“Piquette is a low alcohol, simply stated, slightly sparkling wine beverage that is refreshing, fun and easy to drink. Technically it is not a wine since it is made by adding water to grape pomace. It is then allowed to rehydrate and macerate to gain color and flavor rather than fermenting the grapes themselves. This second use for the grapes is a practice that goes back centuries to the ancient Greeks and Romans. The name is derived from the French term ‘piquer’ meaning to prick or prickle – the textural sensation it provides. Though Hitching Post Piquette is fresh and direct, they give it the same thoughtful consideration as their more complex wines.”
Gray and Weston Hartley join us to pull the cork on their Fizzy Valdiguie Piquette. You will also see Hitching Post Wines at L.A. Loves Alex’s Lemonade on Oct. 4thon the Royce Quad at UCLA.
“October is Melissa’s Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.”
“Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”
“For a boo-eautiful breakfast bowl, blend up a creamy pudding with Cherimoya (aka custard apple), plant-based yogurt, and avocado, and top with your choice of Freaky Fruit®. Add some omega 3-rich chia seeds and crumbled Clean Snax® for texture and crunch. This Freaky Fruit® scary-moya pudding bowl is the perfect way to start any October day.”
The Prince of Freaky Fruits, our resident produce guru, Robert Schueller, joins us to peel all the deliciousness of Freaky Fruit® for Halloween entertaining.
“Tito’s Handmade Vodka and Tito’s Tacos are celebrating the eighth annual Tito’s Fiesta Mexicana on Saturday, October 4th, from 3:00 p.m. to 8:00 p.m. in Culver City. A local tradition in the community, this event will raise critical funds for the Culver City Arts Foundation to support a wide range of art, culture, and local artists.”
“At Tito’s Fiesta Mexicana, guests 21+ can sip on Tito’s Handmade Vodka cocktails while savoring Tito’s Tacos’ award-winning tacos, burritos, and flan. Alongside the mouthwatering cocktails and food, the celebration will feature five hours of live entertainment – headlined by world-class mariachi group, Mariachi Sol De Mexico de Jose Hernandez – folklórico dancers, and a traditional piñata station.”
“Since 2018, 100% of the event’s gross proceeds have been donated in full to the Culver City Arts Foundation. Over the past seven years, Tito’s Fiesta Mexicana has raised over $113,000, with $23,000 raised in 2024 alone.”
2nd Generation Proprietor of Tito’s, Lynne Davidson, is our guest to preview all that is Tito’s Fiesta Mexicana.
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.
Chef Andrew is just back from Tulsa, OK where he was the Keynote Speaker for Women for Tulsa on “Food is Medicine.” We’ll hear about it.
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: Tomat, Hitching Post Wines
Hour Two: Melissa’s Freaky Fruits, Tito’s Fiesta Mexicana, Andrew Gruel
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Harry Posner, Chef and Restaurateur, Tomat, Westchester, CA
Segment Four: Hitching Post Wines with Gray and Weston Hartley
Segments Five and Six: Melissa’s Freaky Fruits with Robert Schueller
Segment Seven: Tito’s Fiesta Mexicana (Culver City) with Restaurateur Lynne Davidson
Segment Eight: Chef, Restaurateur & Co-Host Andrew Gruel of Calico Fish House, Sunset Beach
