Podcasts
Hour One: Eric Klein, Top of the V
Hour Two: Top of the V, Lola’s by MFK, Descanso Restaurant, Andrew Gruel
Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Chef Eric Klein, Senior Vice President Culinary, Wolfgang Puck Catering – Governors Ball
Segments Four and Five: Top of the V, Anaheim with Executive Chef Jayro Marinez, OC Restaurant Week
Segment Six: Lola’s by MFK, Anaheim with Chef Henry Pineda, OC Restaurant Week
Segment Seven: Descanso Restaurant, Costa Mesa with Rob Arellano, OC Restaurant Week
Segment Eight: Chef, Restaurateur and Show Co-host, Chef Andrew Gruel of Calico Fish House, Huntington Beach
We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2026 is the 32nd year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted a bevy of new dishes to add to the always eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 15th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.
Top of the V at The Viv Anaheim, one of the participating restaurants in OC Restaurant Week, “has been reimagined as Orange County’s tallest rooftop Spanish steakhouse, perched on the 12th floor with sweeping panoramic views and an elevated open-air dining experience. Top of the V offers a vibrant destination where skyline views meet unforgettable cuisine. The menu, under the direction of Executive Chef Jayro Martinez, draws inspiration from Spain’s rich culinary traditions, featuring shareable starters like Croquetas de Jamón, Beef Empanadas with smoked tomato and guindilla aioli, and Grilled Spanish Octopus, alongside fresh plates such as Goddess Gems and Roasted Beets and Cheese. Signature entrées include Spanish Short Rib, Basque-Style Black Cod, traditional paellas cooked to order, and prime steaks including Bone-In Ribeye, Filet Mignon, and Rack of Lamb.” Chef Jayro Martinez takes a break from his busy open exhibition kitchen to join us.
Chef Henry Pineda’s Lola’s by MFK in Anaheim (a long foul ball away from Angel Stadium) is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their special menu item is the abundant Kamayan Brunch feast served daily from 8:30 a.m. to 2:00 p.m. Chef Henry takes a break from his busy kitchen to join us.
This modern Filipino brunch Kamayan feast (easily serves one to two guests) marries the rich culinary experience that is as much a feast for the eyes as it is for the palate.
Restaurateur Rob Arellano’s Descanso Restaurant in Costa Mesais one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their value priced menus for OC Restaurant Week include options fur Featured Cocktails, Brunch, Lunch and Dinner. Rob Arellano joins us highlighting all the salivating menu options.
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. Today Chef Andrew provides a guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony.
2026 is the 32nd year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted a bevy of new dishes to add to the eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 15th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.
It takes a talented team of 75 savory chefs and 45 pastry chefs to support the Governors Ball! In terms of ingredients how about 1,000 pounds of premium chocolate and 30 pounds of Kaluga Caviar?
Think smoked salmon Oscar lavosh with dill crème fraiche and caviar, truffle chicken pot pie, Chinois-style rice paper spring rolls, Wagyu and Steak Frites Carving Station, Thai Town hot dog, and Oscar gold spraying station.
Top of the V at The Viv Anaheim, one of the participating restaurants in OC Restaurant Week, “has been reimagined as Orange County’s tallest rooftop Spanish steakhouse, perched on the 12th floor with sweeping panoramic views and an elevated open-air dining experience. Top of the V offers a vibrant destination where skyline views meet unforgettable cuisine.”
“The menu, under the direction of Executive Chef Jayro Martinez, draws inspiration from Spain’s rich culinary traditions, featuring shareable starters like Croquetas de Jamón, Beef Empanadas with smoked tomato and guindilla aioli, and Grilled Spanish Octopus, alongside fresh plates such as Goddess Gems and Roasted Beets and Cheese. Signature entrées include Spanish Short Rib, Basque-Style Black Cod, traditional paellas cooked to order, and prime steaks including Bone-In Ribeye, Filet Mignon, and Rack of Lamb.”
“A Spanish-forward cocktail program highlights favorites like the TOV Old Fashioned, Besito de Fuego, and Spanish 75, complemented by sangria, local craft beers, and a curated wine list from Spain, California, and the Old World.”
Chef Jayro takes a break from his busy open exhibition kitchen to join us.
Chef Henry Pineda’s Lola’s by MFK in Anaheim (a long foul ball away from Angel Stadium) is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their special menu item is the abundant Kamayan Brunch feast served daily from 8:30 a.m. to 2:00 p.m. Chef Henry takes a break from his busy kitchen to join us.
“This modern Filipino brunch Kamayan feast (serves one to two guests) marries the rich culinary experience that is as much a feast for the eyes as it is for the palate.”
“Served individually on plates lined with banana leaves, each dish features steamed rice at the center, surrounded by traditional breakfast items such as Beef Tapa, Longanisa, Tocino, and Chicken Adobo.
Garnished with a sunny-side-up egg, fried garlic, microgreens, and flowers, the vibrant medley of colors and textures invited diners to partake in a unique and personal touch to the traditional communal dining experience.”
Restaurateur Rob Arellano’s Descanso Restaurant in Costa Mesa is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their value priced menus for OC Restaurant Week include options for Featured Cocktails, Brunch, Lunch and Dinner. Rob joins us highlighting all the salivating options.
“Descanso is a contemporary kitchen & bar that blends traditional Mexican recipes with modern influence highlighting the flavors of Michoacan. Created by restaurateur Rob Arellano, the concept draws inspiration from his Mexican heritage, offering a unique and nostalgic dining experience. At Descanso, you can choose to dine at a standard dining table or a la Plancha. Dining a la Plancha, you’ll witness skilled chefs prepare authentic Mexican dishes at your table in a lively setting, immersing you in the ambiance of a bustling Mexican town.”
“Led by Chef Jose Angulo, Descanso serves Michoacán inspired cuisine, featuring fresh bold flavors and seasonal ingredients. The dishes and cocktails are rich in history and flavor, reflecting traditional Mexican dining.”
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 provides a guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…
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: Eric Klein, Top of the V
Hour Two: Top of the V, Lola’s by MFK, Descanso Restaurant, Andrew Gruel
Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Chef Eric Klein, Senior Vice President Culinary, Wolfgang Puck Catering – Governors Ball
Segments Four and Five: Top of the V, Anaheim with Executive Chef Jayro Marinez, OC Restaurant Week
Segment Six: Lola’s by MFK, Anaheim with Chef Henry Pineda, OC Restaurant Week
Segment Seven: Descanso Restaurant, Costa Mesa with Rob Arellano, OC Restaurant Week
Segment Eight: Chef, Restaurateur and Show Co-host, Chef Andrew Gruel of Calico Fish House, Huntington Beach
