Show 387, August 22, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Chef Gino Choi’s OmG Omakase by Gino in Santa Ana is (pre-Covid 19) a multi-course, prix fixe menu dining experience. It’s all of 10 seats and Chef Gino sources a lot of his premium fish direct from Japan. He’s the solo star of the nightly show. When he can accommodate diners again it’s up to 18 courses and reservations are needed a couple of weeks in advance. His guests have been asking so Chef Gino has just launched a limited program of Omakase Chirashi Dinner Boxes for 2 guests for takeout. The pre-orders are taken on the Wednesday before the available nights of Saturday and Sunday. Chef Gino is limiting this to 20 orders for each night to maintain his high standards. We’ll meet the resourceful and ever adaptable Chef Gino Choi.

“Hatch Chile season is here, and Zapien’s Salsa Grill and Taqueria in Pico Rivera is ready with a pair of events where guests can safely enjoy the annual availability of the unique, flavorful and bright green pepper. Adapting to the current COVID-19 pandemic, Chef Marco Zapien and team created a way for the tenth straight year of Hatch Chile Festivities to take place. This year’s Hatch Chile cooking demonstration (August 26th from 6 to 7:00 p.m. via Zoom) will be in a virtual setting, and the Hatch Chile roast (Saturday, August 29th from 9:00 a.m. to 4:00 p.m.) will allow guests to enter a drive-thru line for pick-up. Outdoor patio dining is permitted at The Salsa Grill and Chef Marco Zapien will be featuring Hatch Chile specials on the menu on the day of the roast.” Chef Marco joins us to turn up the heat on all the goodness of cooking with Hatch Chiles.

Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant part of the Acme Hospitality restaurant group. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

Accomplished Brewmaster Victor Novak of Golden Road Brewing with production breweries in Los Angeles and Anaheim really needs no introduction to our listeners. He’s generously mentored many of the rising young stars of craft brewing in Orange County over the years.

His latest project is the crafting of a recently released line of hard seltzers based on Golden Road’s fruit cart flavors. The new Golden Road Fruit Cart Hard Seltzers include Cucumber Lime, Mango, Strawberry Pineapple and Watermelon. The hard seltzers are made with real fruit juice. Brewmaster Victor is with us to pull the tab on all things Hard Seltzer.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… Chef Andrew has been on the road and his travels have taken him to Texas. Central Texas BBQ is very popular locally right now and Chef Andrew will have some meaty observations. We’re talking smoked brisket and sausages along the way with minimal sauce.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 387, August 22, 2020: Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria, Pico Rivera

Marco Zapien of Zapiens Salsa Grill and Taqueria“Hatch Chile season is here, and Zapien’s Salsa Grill and Taqueria in Pico Rivera is ready with a pair of events where guests can safely enjoy the annual availability of this unique bright green and incredibly flavorful pepper.”

“Adapting to the current COVID-19 pandemic, Chef Marco Zapien and team created a way for the tenth straight year of Hatch Chile Festivities to take place. This year’s Hatch Chile cooking demonstration will be in a virtual setting, and the Hatch Chile roast will allow guests to enter a drive-thru line for pick-up.”

“The cooking demo will take place Wednesday, August 26 from 6 -7 p.m. via Zoom. Participants will be taken through a three-course Hatch Chile inspired menu and the format will still allow for the same interaction as in-restaurant demos in the past. Pre-registration is required and anyone who signs up for the premium package with all ingredients prepped and boxed, or the virtual log in access, will also receive a $25 Salsa Grill gift card.”

“This year’s Hatch Chile Roast is set for Saturday, August 29 from 9 a.m. – 4 p.m. Patrons must pre-order their 25-pound cases of Melissa’s Hatch Chiles, and can select their preferred level of spice from mild to very hot. Patrons can arrive anytime between 9 a.m. to 4:00 p.m. and enter the drive thru.”

“Every summer, New Mexico Hatch Chiles are ripe enough to enjoy for their short season and Chef Marco makes a late summer celebration of it. In the past, The Salsa Grill has served more Hatch Chile dishes than any other restaurant outside the Southwest region this time of year.”

“Outdoor patio dining is permitted at The Salsa Grill and Chef Marco will be featuring Hatch Chile specials on the menu on the day of the roast.”

Play

August 22: OmG Omakase by Gino, Zapien’s Salsa Grill and Taqueria. The Lark, Golden Road Hard Seltzer

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Gino Choi, OmG Omakase by Gino, Santa Ana
Segment Three: Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria, Pico Rivera
Segment Four: Executive Chef Jason Paluska, The Lark, Santa Barbara Part One
Segment Five: Executive Chef Jason Paluska, The Lark, Santa Barbara Part Two
Segment Six: Brewmaster Victor Novak of Golden Road Brewing on Hard Seltzers Part One
Segment Seven: Brewmaster Victor Novak of Golden Road Brewing on Hard Seltzers Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Gino Choi’s OmG Omakase by Gino in Santa Ana is (pre-Covid 19) a multi-course, prix fixe menu dining experience. It’s all of 10 seats and Chef Gino sources a lot of his premium fish direct from Japan. He’s the solo star of the nightly show. When he can accommodate diners again it’s up to 18 courses and reservations are needed way in advance. His guests have been asking so Chef Gino has just launched a limited program of Omakase Chirashi Dinner Boxes for 2 guests for takeout. The pre-orders are taken on the Wednesday before the available nights of Saturday and Sunday. Chef Gino is limiting this to 20 orders for each night to maintain his high standards. We’ll meet the resourceful and ever adaptable Chef Gino Choi.

“Hatch Chile season is here, and Zapien’s Salsa Grill and Taqueria in Pico Rivera is ready with a pair of events where guests can safely enjoy the annual availability of the unique, flavorful and bright green pepper. Adapting to the current COVID-19 pandemic, Chef Marco Zapien and team created a way for the tenth straight year of Hatch Chile Festivities to take place. This year’s Hatch Chile cooking demonstration (August 26th from 6 to 7:00 p.m. via Zoom) will be in a virtual setting, and the Hatch Chile roast (Saturday, August 29th from 9:00 a.m. to 4:00 p.m.) will allow guests to enter a drive-thru line for pick-up. Outdoor patio dining is permitted at The Salsa Grill and Chef Marco Zapien will be featuring Hatch Chile specials on the menu on the day of the roast.” Chef Marco joins us to turn up the heat on all the goodness of cooking with Hatch Chiles.

Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant part of the Acme Hospitality restaurant group. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

Accomplished Brewmaster Victor Novak of Golden Road Brewing with production breweries in Los Angeles and Anaheim really needs no introduction to our listeners. He’s generously mentored many of the rising young stars of craft brewing in Orange County over the years.

His latest project is the crafting of a recently released line of hard seltzers based on Golden Road’s fruit cart flavors. The new Golden Road Fruit Cart Hard Seltzers include Cucumber Lime, Mango, Strawberry Pineapple and Watermelon. The hard seltzers are made with real fruit juice. Brewmaster Victor is with us to pull the tab on all things Hard Seltzer.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… Chef Andrew has been on the road and his travels have taken him to Texas. Central Texas BBQ is very popular locally right now and Chef Andrew will have some meaty observations. We’re talking smoked brisket and sausages along the way.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Gino Choi of OmG Omakase by GinoChef Gino Choi’s OmG Omakase by Gino in Santa Ana is a multi-course, prix fixe menu dining experience. It’s all of 10 seats and Chef Gino sources a lot of his premium fish from Japan. He’s the star of the solo nightly show. When he can accommodate diners again it’s up to 18 courses and reservations are needed way in advance.

His guests have been asking so Chef Gino has just launched a limited program of Omakase Chirashi Dinner Boxes for 2 guests for takeout. The pre-orders are taken on the Wednesday (starting at Noon) before the available nights of Saturday and Sunday. Chef Gino is limiting this to 20 orders for each night to maintain his high standards. The boxes are $120 each (plus tax.)

We’ll meet the resourceful and ever adaptable Chef Gino Choi.

Marco Zapien of Zapiens Salsa Grill and Taqueria“Hatch Chile season is here, and Zapien’s Salsa Grill and Taqueria in Pico Rivera is ready with a pair of events where guests can safely enjoy the annual availability of this unique bright green and incredibly flavorful pepper.”

“Adapting to the current COVID-19 pandemic, Chef Marco Zapien and team created a way for the tenth straight year of Hatch Chile Festivities to take place. This year’s Hatch Chile cooking demonstration will be in a virtual setting, and the Hatch Chile roast will allow guests to enter a drive-thru line for pick-up.”

“The cooking demo will take place Wednesday, August 26 from 6 -7 p.m. via Zoom. Participants will be taken through a three-course Hatch Chile inspired menu and the format will still allow for the same interaction as in-restaurant demos in the past. Pre-registration is required and anyone who signs up for the premium package with all ingredients prepped and boxed, or the virtual log in access, will also receive a $25 Salsa Grill gift card.”

“This year’s Hatch Chile Roast is set for Saturday, August 29 from 9 a.m. – 4 p.m. Patrons must pre-order their 25-pound cases of Melissa’s Hatch Chiles, and can select their preferred level of spice from mild to very hot. Patrons can arrive anytime between 9 a.m. to 4:00 p.m. and enter the drive thru.”

“Every summer, New Mexico Hatch Chiles are ripe enough to enjoy for their short season and Chef Marco makes a late summer celebration of it. In the past, The Salsa Grill has served more Hatch Chile dishes than any other restaurant outside the Southwest region this time of year.”

“Outdoor patio dining is permitted at The Salsa Grill and Chef Marco will be featuring Hatch Chile specials on the menu on the day of the roast.”

Jason Paluska of the Lark“Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. For four years he worked under renowned chef Jason Berthold, formerly of the French Laundry & Per Se.”

“In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant for Acme Hospitality. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.”

“The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is situated in the heart of the Funk Zone, a vibrant arts and entertainment district near the Waterfront in downtown Santa Barbara. Our menus are locally sourced and responsibly grown, using the highest quality seasonal ingredients based on the abundant bounty of the Central Coast.  Our food is served family style intended for sharing. Our space was designed with an urban style that integrates vintage and repurposed materials for a sophisticated yet casual sensibility with a nod to our neighborhood’s industrial past.”

“The Lark’s full bar features classic and modern craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. Our wine list highlights small Santa Barbara County producers as well as artisan winemakers from afar.”

The menu changes often. Seasonal specialties include Southern Fried Quail with Calabrian chili aioli, bread & butter pickles, smoked date caramel and scallions. Patio dining is available nightly from 5:00 p.m. as well as Takeaway orders. Closed on Monday and Tuesday.

Executive Chef Jason Paluska is our guest.

Victor Novak of Golden Road BrewingAccomplished Brewmaster Victor Novak of Golden Road Brewing with production breweries in Los Angeles and Anaheim really needs no introduction to our listeners. He’s generously mentored many of the rising young stars of craft brewing in Orange County over the years.

His latest project is the crafting of a recently released line of hard seltzers based on Golden Road’s fruit cart flavors. The new Golden Road Fruit Cart Hard Seltzers include Cucumber Lime, Mango, Strawberry Pineapple and Watermelon. The hard seltzers are made with real fruit juice.

“There are different ways of creating the seltzer base,” said Victor Novak, Brewmaster at Golden Road Brewing. “For us, we start off by actually brewing a light beer, then running it through a sophisticated cross flow filtration process to ensure that it’s a very neutral and clean tasting. We then blend in just the right amount of fruit juices and natural flavorings to create our light and refreshing seltzers that are bursting with flavor but not cloying. Getting that right is crucial”

Victor joins us to pull the tab on all that is hard seltzer.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Chef Andrew has been on the road and his travels have taken him to Texas. Central Texas BBQ is very popular locally right now and Chef Andrew will have some meaty observations. We’re talking smoked brisket and sausages along the way.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Gino Choi, OmG Omakase by Gino, Santa Ana
Segment Three: Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria, Pico Rivera
Segment Four: Executive Chef Jason Paluska, The Lark, Santa Barbara Part One
Segment Five: Executive Chef Jason Paluska, The Lark, Santa Barbara Part Two
Segment Six: Brewmaster Victor Novak of Golden Road Brewing on Hard Seltzers Part One
Segment Seven: Brewmaster Victor Novak of Golden Road Brewing on Hard Seltzers Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 184, August 13, 2016: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season Continues…

Melissa's Hatch ChilesIt’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September.

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of chiles and the texture of thick walls of the chile pod becomes lusciously rich. These unique qualities, and the peppers’ variable heat (unlike other chile peppers. Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch New Mexico.

Connoisseurs and chefs from all over the globe have adopted Hatch Chiles as a condiment of choice. Many a home cook and celebrity chef have gone further, incorporating Hatch Chiles into all kinds of superb dishes from burgers, pizzas, quiches, pancakes, milkshakes, pastries and even spiced ice cubes.

Chef Marco’s Zapien’s Salsa Grill & Taqueria in Pico Rivera really makes a celebration out of Hatch Chile season. For the 6th straight year Chef Marco Zapien is hosting an evening Hatch Chile interactive cooking demonstration, Hatch Chile Saturday parking lot roast and Hatch Chile Saturday brunch. The cooking demo is Wednesday, September 7th from 6 to 8:00 p.m. The roasting and Saturday Hatch Chile Brunch is set for September 17th. Think Hatch Chile Picadillo, and Tacos de papa con Hatch Chile.

Mouth-watering Hatch Chile recipes are available on the Melissa’s Website. Perfected recipes for Hatch Chile Guacamole, Hatch Chile Chili and Hatch Chile Salsa are all right there at the ready. The informative Melissa’s Hatch Chile Cookbook is also an excellent reference.

Play

Show 136, August 29, 2015: Owner / Chef Marco Zapien, Zapien’s Salsa Grill

Marco Zapien of Zapiens Salsa Grill and TaqueriaIt’s New Mexico Hatch Chile roasting season. No independent restaurant in California celebrates this with the depth and flair of Chef Marco Zapien of Zapien’s Salsa Grill and Tacqueria in Pico Rivera. He hosts a Hatch Chile cooking demo with a full menu, a chile roasting and even a special Hatch Chile Brunch on September 12th.

Join Chef Marco Zapien at Zapien’s Salsa Grill and Tacqueria in Pico Rivera for a summer celebration of the arrival of New Mexico Hatch Chiles. It’s Wednesday, September 9th from 6 to 8:00 p.m. The interactive demonstration and class will include a full menu from Soup to Dessert and all of the Hatch Chile-inspired recipes. It’s Hatch Chile Pozole Verde, Hatch Chile Cilantro Caesar Salad, Hatch Chile Braised Short Ribs, Hatch Meatloaf, Hatch Chile Green Rice, Hatch Chile Buttermilk Biscuits and Hatch Chile Tres Leches Bread Pudding with raspberry whipped cream.

Saturday, September 12th from 8:00 a.m. to 2:00 p.m. is the New Mexico Hatch Chile Roasting at Zapien’s plus the special Hatch Chile Brunch with action stations. Look for the Roasted Hatch Chile Picadillo.

Chef Marco joins us with all the flavorful 411.

Play

August 31: Orange International Street Fair

Podcasts

Segment One: Guest Co-Host Kedric Francis, Producer Andy Harris and Jet Tila via Satellite
Segment Two: Scott Brandon, Chef / Proprietor of Linx in Old Towne Orange
Segment Three: Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera
Segment Four: Deanna Durigon, Old Towne Orange Walking Food Tours
Segment Five: Executive Chef Greg Daniels & Managing Partner / Beverage Director Wil Dee of Provisions Market
Segment Six: Food GPS Fried Chicken Festival
Segment Seven: Wing Lam, co-founder of Wahoo’s Fish Taco
Segment Eight: Travis Rodgers, host of “The Travis Rodgers Show” on AM 830 KLAA

Please join us each week at our new starting time of 10:00 a.m.

Orange International Street FairToday it’s the last hurrah for the Summer. We broadcasting live from the Orange International Street Fair in Orange. This is a massive community event attracting up to 400,000 people to Old Towne Orange over the two and-one half day festival. The Fair continues until Sunday night.

All of the top quality ethnic street food available is authentically prepared by area non-profits. You have an international melting pot of flavors ranging from Australian to Swiss.

Eight entertainment stages, too!

Kedric Francis, the Executive Editor of both Coast Magazine and The Orange County Register Magazine joins us on Saturday for the festivities as co-host.

Scott Brandon of LinX DogsScott Brandon, the Chef/Proprietor of LinX Artisan Sausages at 238 W. Chapman Ave., is with us. Last year Chef Scott operated LinX out of a trailer at his location during the Fair because he hadn’t opened yet. On his menu are incredible artisan sausages.

Hand-cut Belgian fries are also top dog here. They are twice-fried and really good. They come with a variety of flavorful dipping sauces all prepared in-house.

Marco Zapien of Zapiens Salsa Grill and TaqueriaChef Marco Zapien is the owner/chef of Zapien’s Salsa Grill and Taqueria in Pico Rivera. It’s proudly family-owned and a locals’ favorite since 1994.

The fare represents the various regions of Mexico. They are known for lengua (tongue) and enchiladas en mole. The corn tortillas for the chips and salsa are made-in house.

On Saturday, September 7th Zapien’s is hosting their 2nd Annual Hatch Chile Roasting and brunch for charity. Hatch Chiles will be sold by the case, roasted or fresh, and Hatch Chile food and drink specials will be available.

Deanna DurigonWe’re in Old Towne Orange today. Old Towne is now home to an impressive variety of specialty restaurants. Haven Gastropub and LinX immediately come to mind along with original Bruxie.

Old Town Orange Food Walking Tours is a fun way to get introduced to the culinary delights of the area. They offer both the Orange Sampler Tour as well as the Vintage Orange Food Tour.

Co-owner Deanna Durigon, who both lives and works in Orange, is the co-owner. She joins us to provide all the appetizing details.

Greg Daniels of Haven GastropubProvisions Market, a new gourmet specialty food store, sandwich shop, and craft beer emporium, on Glassell is the talk of Old Towne Orange. 30 rotating beers are available on tap as well as Sidecar Doughnuts.

Coming soon will be a full service coffee bar operated by Portola Coffee Lab of The Mix in Costa Mesa.

Executive Chef Greg Daniels (Haven Gastropub) and Managing Partner Wil Dee will be with us to explain all the delicious elements and what’s to come.

Joshua Lurie of Food GPSThere is no better Summer picnic food than fried chicken. Leave it to Joshua Lurie of Food GPS to create a festival around incredible fried chicken!

The 2nd Annual Food GPS Fried Chicken Festival is set for Sunday, Sept. 15 from 4 to 7:00 p.m. in Downtown Los Angeles at LOT 613.

Eleven of L.A.’s top toques will be there showcasing multiple styles of their fried chicken for the guests to sample and enjoy at their pleasure. Also on the menu are appropriate side dishes, desserts, craft beer, and cocktails.

Chef Jason Neroni of Superba Snack Bar in Venice and producer Joshua Lurie of Food GPS join us to preview the Festival.

Wing Lam of Wahoo's Fish TacosThe coolest dude in Orange County has to be the incomparable Wing Lam, co-founder of Wahoo’s Fish Taco. It just comes to him naturally…It’s their 25th anniversary this year.

Wing is also active in many local charitable activities as well as enjoys teaching marketing. He’s also a master at guerrilla marketing.

Wing joins us in-person to reveal how he keeps Wahoo’s fresh after 25 years of increasing success…

Travis RodgersTravis Rodgers quarterbacks The Travis Rodgers Show heard weekday mornings on AM 830 KLAA from 6 to 10:00 a.m. It’s SoCal’s only live, local morning sports show. Travis actually lives in Orange County!

You might not know that Travis is equally passionate about all kinds of food. We’ll eagerly talk food with Travis and find out what he’s looking forward to tasting at The Orange International Street Fair this Weekend!

Podcasts

Segment One: Guest Co-Host Kedric Francis, Producer Andy Harris and Jet Tila via Satellite
Segment Two: Scott Brandon, Chef / Proprietor of Linx in Old Towne Orange
Segment Three: Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera
Segment Four: Deanna Durigon, Old Towne Orange Walking Food Tours
Segment Five: Executive Chef Greg Daniels & Managing Partner / Beverage Director Wil Dee of Provisions Market
Segment Six: Food GPS Fried Chicken Festival
Segment Seven: Wing Lam, co-founder of Wahoo’s Fish Taco
Segment Eight: Travis Rodgers, host of “The Travis Rodgers Show” on AM 830 KLAA