Show 686, July 4, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on July 6, 2026 by Adam Bell

Happy 250th, America. Keep in mind patriotism is neither red or blue. It’s colorblind. We’re all Americans.

The original Zov’s Café, Bakery & Bistro has been the anchor restaurant in Tustin’s Enderle Center for 37 years. The founding family owners of Enderle Center have sold the property and it’s being ambitiously upgraded (with a residential component) into Campo on 17th. Zov’s will continue to serve their guests as always during the reconstruction and will eventually relocate to a new, expanded space adjacent to their current building. 2nd generation Karamardian Family principal, Armen Karamardian (CEO,) joins us with his daughter, Morgan, (branding & marketing) to provide all the redevelopment details. Also part of the conversation is an overview of the newly opened Zov’s in San Clemente.

“Black Trumpet Bistro has been a Ferraro family run restaurant in the heart of Huntington Beach for 13 years. Preparing fresh sauces, soups and dessert daily makes Black Trumpet Bistro a highlight of the vibrant Huntington Beach dining scene. Chef Dino’s goal is to combine fresh ingredients, great recipes and friendly service at a fair price.  The Black Trumpet Bistro specializes in Mediterranean tapas, small plates that bring you flavors from Italy, France, Spain, Greece and Morocco right here to Huntington Beach, CA. They also offer full entrees including traditional French rack of lamb, Moroccan chicken tagine, and a variety of handmade Italian pastas.” A standout pasta is the Butternut Squash-filled Raviolis with Brown Butter Sage. Chef Dino takes a break from his busy kitchens to join us.

“Dave and Michele Harrington have always had a great love for their Family, their Country and wine! Together they started THIN BLUE WINE to share their love with the world. Dave is a retired Sheriff’s Sergeant (29 years) and Michele is a veteran of the United States Marine Corps (KC-130 Mechanic). To share their passion for wine and Country, they create award winning wines from their new vineyard in the Pomar district of Paso Robles. Their wines reflect the pent-up Patriotism in this great country on the silk-screened bottles. The themes for TBWC bottles are proudly pro-American, unapologetically pro-Law Enforcement, absolutely pro-First Responder and unashamedly pro-Military.” Dave Harrington is our guest to pull the cork on all that is Thin Blue Wine.

“Huntington Meats (Master Butcher Jim Cascone) at the Original Farmers Market in Los Angeles is again running their impactful Back-to-School, School Supply Drive this July benefiting local kids in need.” Jim joins us with all the specifics of this volunteer effort. “There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats is doing their part to make sure all children experience that excitement as the new school year kicks off in August. Huntington Meats’ sister shop, Farmers Market Poultry, is also participating in the July drive. For the third year in a row, the two shops offering quality meat and poultry products, are coming together to participate in their Back-to-School, School Supply Drive to take place the entire month of July. The goal is to collect enough supplies for 350 kids for distribution through the Union Rescue Mission in Downtown LA.”

“Grab your pith helmet and prepare for an unforgettable expedition as the Concern Foundation’s 51st Annual Block Party, themed “Concern on Safari: Lions, Tigers & Cures,” transforms the legendary backlot of Paramount Studios Hollywood into a wild adventure of culinary discovery, entertainment, and philanthropy on Saturday, July 11, 2026, from 6:00 p.m. to 11:00 p.m. For more than five decades, the Concern Foundation Block Party has united the Los Angeles community in the fight against cancer, and this year’s safari-themed celebration promises to be one of its most exciting journeys yet. More than 4,000 guests will embark on a one-night-only expedition through the iconic Paramount Studios Backlot, encountering extraordinary flavors, exhilarating entertainment, and countless opportunities to help fund groundbreaking cancer research.” Maple Block Meat Co. is, again, a participating restaurant. Chef Rudy Suazo joins us to explain what’s on the grill for Concern Foundation.

Chef Andrew Gruel returns with “Ask the Chef” on July 18th.

Show 686, July 4, 2026: Zov’s in Tustin with Armen & Morgan Karamardian. Update on transformation of Enderle Center

Posted on July 6, 2026 by Adam Bell

The original Zov’s Café, Bakery & Bistro has been the anchor restaurant in Tustin’s Enderle Center for 37 years. The founding family owners of Enderle Center have sold the property and it’s being ambitiously upgraded (with residential) into Campo on 17^th. Zov’s will continue to serve their guests as always during the reconstruction and will eventually relocate to a new, expanded space adjacent to their current building. 2^nd generation Karamardian Family principal, Armen Karamardian (CEO,) joins us with his daughter, Morgan, (branding & marketing) tto talk about the new San Clemente location and 1801 Private Events in Anaheim.

“After nearly four decades of shaping Orange County’s culinary landscape, Zov’s has opened its newest location earlier in the year in San Clemente (155 Avenida del Mar). Located in the heart of the city’s downtown district, Zov’s brings its signature blend of Mediterranean soul and contemporary California cuisine to a seaside setting, offering locals and visitors a new destination for exceptional dining.”

“San Clemente’s coastal energy and strong sense of community make it the perfect home for our next chapter,” comments Armen Karamardian, CEO of Zov’s. “Zov’s has always been about bringing people together, and we’re now welcoming San Clemente area guests to gather, celebrate, and enjoy the flavors that have defined our family for generations.”

“Menu highlights include perfectly grilled lamb chops seasoned with vibrant herbs, house-made mezze platters with hummus and baba ghanoush, locally sourced seafood, handcrafted flatbreads and pastas, and seasonal salads bursting with fresh flavor and culinary artistry.”

July 4: Zov’s Café, Bakery & Bistro, Black Trumpet Bistro, Thin Blue Wine, Huntington Meats, Maple Block Meat Co.

Posted on July 2, 2026 by Adam Bell

Podcasts

Hour One: Zov’s, Black Trumpet Bistro
Hour Two: Black Trumpet Bistro, Thin Blue Wine, Huntington Meats, Maple Block Meat Co.

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Zov’s in Tustin with Armen & Morgan Karamardian. Update on transformation of Enderle Center
Segments Four and Five: Black Trumpet Bistro, Huntington Beach, with Restaurateur & Chef Dino Ferraro
Segment Six: Thin Blue Wine, Paso Robles, with Principal and Winemaker Dave Harrington
Segment Seven: Huntington Meats, Original Farmers Market, 3rd Annual Back-to-School, School Supply Drive
Segment Eight: Concern Foundation’s 51st Annual Block Party with Chef Rudy Suazo of Maple Block Meat Co.

The original Zov’s Café, Bakery & Bistro has been the anchor restaurant in Tustin’s Enderle Center for 37 years. The founding family owners of Enderle Center have sold the property and it’s being ambitiously upgraded (with residential) into Campo on 17^th. Zov’s will continue to serve their guests as always during the reconstruction and will eventually relocate to a new, expanded space adjacent to their current building. 2^nd generation Karamardian Family principal, Armen Karamardian (CEO,) joins us with his daughter, Morgan, (branding & marketing) to provide all the redevelopment details. Also part of the conversation is an overview of the newly opened Zov’s in San Clemente.

“Black Trumpet Bistro has been a Ferraro family run restaurant in the heart of Huntington Beach for 13 years. Preparing fresh sauces, soups and dessert daily makes Black Trumpet Bistro a highlight of the vibrant Huntington Beach dining scene. Chef Dino’s goal is to combine fresh ingredients, great recipes and friendly service at a fair price.

The Black Trumpet Bistro specializes in Mediterranean tapas, small plates that bring you flavors from Italy, France, Spain, Greece and Morocco right here to Huntington Beach, CA. They also offer full entrees including traditional French rack of lamb, Moroccan chicken tagine, and a variety of handmade Italian pastas.” A standout pasta is the Butternut Squash-filled Raviolis with Brown Butter Sage. Chef Dino takes a break from his busy kitchens to join us.

“Dave and Michele Harrington have always had a great love for their Family, their Country and Wine! Together they started THIN BLUE WINE to share their love with the world. Dave is a retired Sheriff’s Sergeant (29 years) and Michele is a veteran of the United States Marine Corps (KC-130 Mechanic). To share their passion for Wine and Country, they create award winning wines from their new vineyard in the Pomar district of Paso Robles. Their wines reflect the pent-up Patriotism in this great country on the bottles. The themes for TBWC bottles are proudly pro-American, unapologetically pro-Law Enforcement, absolutely pro-First Responder and unashamedly pro-Military.” Dave Harrington is our guest to pull the cork on all that is Thin Blue Wine.

“Huntington Meats (Master Butcher Jim Cascone) at the Original Farmers Market in Los Angeles is again running their impactful Back-to-School, School Supply Drive this July benefiting local kids in need.” Jim joins us with all the specifics of this volunteer effort. “There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats is doing their part to make sure all children experience that excitement as the new school year kicks off in August. Huntington Meats’ sister shop, Farmers Market Poultry, is also participating in the July drive. For the third year in a row, the two shops offering quality meat and poultry products, are coming together to participate in their Back-to-School School Supply Drive to take place the entire month of July. The goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA.”

“Grab your pith helmet and prepare for an unforgettable expedition as the Concern Foundation’s 51st Annual Block Party, themed “Concern on Safari: Lions, Tigers & Cures,” transforms the legendary backlot of Paramount Studios Hollywood into a wild adventure of culinary discovery, entertainment, and philanthropy on Saturday, July 11, 2026, from 6:00 p.m. to 11:00 p.m. For more than five decades, the Concern Foundation Block Party has united the Los Angeles community in the fight against cancer, and this year’s safari-themed celebration promises to be one of its most exciting journeys yet. More than 4,000 guests will embark on a one-night-only expedition through the iconic Paramount Studios Backlot, encountering extraordinary flavors, exhilarating entertainment, and countless opportunities to help fund groundbreaking cancer research.” Maple Block Meat Co. is, again, a participating restaurant. Chef Rudy Suazo joins us to explain what’s on the grill for Concern Foundation.

“The original Zov’s Café, Bakery & Bistro has been the anchor restaurant in Tustin’s Enderle Center for 37 years. The founding family owners of Enderle Center have sold the property and it’s being ambitiously upgraded (with residential) into Campo on 17^th. Zov’s will continue to serve their guests as always during the reconstruction and will eventually relocate to a new, expanded space adjacent to their current building. 2^nd generation Karamardian Family principal, Armen Karamardian (CEO,) joins us with his daughter, Morgan, (branding & marketing) to provide all the redevelopment details.”

“The Black Trumpet Bistro specializes in Mediterranean tapas, small plates that bring you flavors from Italy, France, Spain, Greece and Morocco right here to Huntington Beach, CA. They also offer full entrees including traditional French rack of lamb, Moroccan chicken tagine, and a variety of handmade Italian pastas.” A standout pasta is the Butternut Squash-filled Raviolis with Brown Butter Sage.

“Never had tapas before? Start with some of their customer favorites, including the house special risotto, truffle fries, tuna tartare, and Brussels sprouts with chorizo.”

“Pair your meal with a rich wine or the popular house-made sangria, and save room for one of the Bistro’s decadent scratch-made desserts! For a low-key night in an intimate and jazz-inspired atmosphere think of dining at Black Trumpet Bistro. It is a place where family and friends gather to enjoy hearty food and congenial conversation.”

Chef Dino lives in Huntington Beach with his wife Lisa and their two sons, Caleb and Joshua. Chef Dino takes a break from his busy kitchens to join us.

“To share their passion for Wine and Country, they make award winning wines from their new vineyard in the Pomar district of Paso Robles. Their wines reflect the pent-up Patriotism in our great country on the bottles. The themes for TBWC bottles are proudly pro-American, unapologetically pro-Law Enforcement, absolutely pro-First Responder and unashamedly pro-Military.”

“Their wine club ships out twice a year. Club members receive discounts on wine and are also able to customize shipments. Most importantly, Thin Blue Wine supports hundreds of charities that support families of fallen officers and Military.”

Dave Harrington is our guest to pull the cork on all that is Thin Blue Wine.

Jim Cascone of Huntington Meats and Farmers Market Poultry

Huntington Meats (Master Butcher Jim Cascone) at the Original Farmers Market is again running their impactful Back-to-School, School Supply Drive this July benefiting local kids in need. Jim joins us with all the specifics of this ambitious volunteer effort.

“There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats is doing their part to make sure all children experience that excitement as the new school year kicks off in August. Huntington Meats’ sister shop, Farmers Market Poultry, is also participating in the July drive.”

“For the third year in a row, the two shops offering quality meat and poultry products are coming together to participate in their Back-to-School, School Supply Drive to take place the entire month of July. The goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA.”

“Customers that visit either of the shops and donate new, unused school supplies valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a pound of ground chicken or ground turkey from Farmers Market Poultry. The list of the supplies needed can be found here.”

“Having worked with Union Rescue Mission previously with other projects, we feel this was another way for Huntington Meats and Farmers Market Poultry to give back to the kids, this time providing them with some of the tools they need to excel in school this year,” said Jim Cascone, proprietor of both Huntington Meats and Farmers Market Poultry. “We forget that some kids may never have started school with brand new school supplies, which was something many of us took for granted growing up.”

“Our goal is to try make school days a little more exciting for those kids that may be experiencing homelessness or are members of a family that just don’t have the means to purchase new school supplies for their little ones,” Head butcher Jon Escobedo added. “We want to do our part to make sure that kids in need in Los Angeles have the best start to the upcoming school year.”

The shops are located at The Original Farmers Market, 6333 W. 3^rd Street, Los Angeles 90036. Huntington Meats is located at Stall 350 and Farmers Market Poultry is located at Stall 216.

“For more than five decades, the Concern Foundation Block Party has united the Los Angeles community in the fight against cancer, and this year’s safari-themed celebration promises to be one of its most exciting journeys yet. More than 4,000 guests will embark on a one-night-only expedition through the iconic Paramount Studios Backlot, encountering extraordinary flavors, exhilarating entertainment, and countless opportunities to help fund groundbreaking cancer research.”

“This year’s theme, “Concern on Safari: Lions, Tigers & Cures,” pays tribute to longtime Concern Foundation Co-Founder and current Board Chair Jackie Gottlieb, who will be honored with the prestigious Steve R. Freed Spirit of Concern Volunteer Leadership Award in recognition of her extraordinary dedication and decades of service to the organization.”

“Throughout the evening, guests will journey through the wild for tastes from more than 70 of L.A.’s Best Restaurants, Breweries, Spirit Brands, Wines, and Beverage Partners, all generously donating their time and products to support the Concern Foundation’s mission of conquering cancer through research.”

Maple Block Meat Co. is, again, a participating restaurant. Chef Rudy Suazo joins us to explain what’s on the grill for Concern Foundation.

Podcasts

Hour One: Zov’s, Black Trumpet Bistro
Hour Two: Black Trumpet Bistro, Thin Blue Wine, Huntington Meats, Maple Block Meat Co.

Show 604, November 23, 2024: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris

Posted on November 25, 2024 by Adam Bell

“In early 2022, with the support of Chef David LeFevre and Simms Restaurants, Chef Ray Hayashi embarked on his most ambitious culinary adventure to date, opening his very own restaurant in Hermosa Beach with his wife Cynthia Hetlinger (formerly sous chef at Providence) as chef de cuisine. RYLA serves Hayashi’s take on seasonal Los Angeles cuisine driven by seasonal produce from local farms and a menu influenced by L.A.’s diverse cultures, and of course, drawing from Hayashi and Hetlinger’s respective Japanese and Taiwanese heritages.” Chef Ray takes a break from his busy Holiday kitchen to join us.

Going to Las Vegas for Thanksgiving? “Once again Las Vegas’ The Golden Tiki is inviting everyone to kick off the Thanksgiving holiday weekend with the return of their annual “Charlie Brown Thanksgiving” celebration on Wednesday, November 27th from 7 p.m. to 9 p.m.! This night has become a pre-game ritual for Las Vegans and visitors in town for the holiday and is truly one of the best events at this notable tiki bar. As always the festive pre-turkey day event will feature all of the treats from the iconic holiday TV special including jelly beans, popcorn, pretzels, and buttered toast, served on the ceremonial ping pong table (complimentary with any beverage purchase). This year, Beverage Director and Snoopy Surrogate Adam Rains has also created a special boozy “Peanuts Punch” available one night only!” Master Barman Adam Rains joins us in the Thanksgiving spirit with a freshly stirred Peanuts Punch at the ready.

“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and, perhaps, the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.” Representing the Bayliss-Bower family is Cameron Bower, resident “Business Guy and Wine Lover.”

California Wine Country for the Holidays? “Experience the warmth of the holiday season at the Allegretto Vineyard Resort’s annual 12 Days of Holiday celebration. Taking place from December 20 to December 31, 2024, this vibrant event transforms the Paso Robles luxury resort into a holiday wonderland, offering seasonal delights and joyful experiences sure to make the season bright. The 12 Days of Holiday begin with the spectacular annual Tree Lighting Ceremony, held Friday, December 20. Featuring performances from local carolers and the Artistry in Motion dance troupe, this beloved tradition marks the beginning of the holiday season at the Allegretto. Prior to the ceremony, guests will enjoy opportunities to capture cherished moments at a photo station with Santa, decorate gingerbread cookies, and indulge in sweet treats including hot cocoa, mulled wine, and an interactive s’mores station.” Our guide to Allegretto’s upcoming “12 Days of Holiday” is Thomas Humphrey, Director of Food & Beverage and his assistant, Ronnie Johnston.

“Zov’s Restaurant Group has transformed the former Roxy’z restaurant into a premier private event space, now reimagined as 1801 Private Events by Zov’s. Located in the heart of Anaheim, the newly branded 1801 Private Events offers a versatile venue perfect for a variety of special occasions, from intimate gatherings to large-scale celebrations. With 3,900 square feet of indoor space, 1801 Private Events by Zov’s can comfortably accommodate events up to 120 guests, making it an ideal setting for bridal showers, birthdays, wedding receptions, and corporate events. The spacious reception-style patio, which can host up to 40 guests, adds a charming al-fresco option to the venue.” Second generation restaurateur and CEO, Armen Karamardian, joins us with all the details of 1801 Private Events by Zov’s.

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. Thanksgiving is now upon us. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. He’s cooking fur 20 on Thanksgiving at Home ! This week’s final tips offer creative ideas for winning stuffing and thoughts on cooking the bird so all parts are evenly cooked. All good wishes to our listeners for a stress-free Thanksgiving celebration.

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

Show 604, November 23, 2024: 1801 Private Events by Zov’s, Anaheim, with Armen Karamardian

Posted on November 25, 2024 by Adam Bell

“Zov’s Restaurant Group (Tustin) has transformed the former Roxy’z restaurant into a premier private event space, now reimagined as 1801 Private Events by Zov’s. Located in the heart of Anaheim at the corner of E. Katella Ave. and S. State College Blvd., the newly branded 1801 Private Events offers a versatile venue perfect for a variety of special occasions, from intimate gatherings to large-scale celebrations.”

“With 3,900 square feet of indoor space, 1801 Private Events by Zov’s can comfortably accommodate events up to 120 guests, making it an ideal setting for bridal showers, birthdays, wedding receptions, and corporate events. The spacious reception-style patio, which can host up to 40 guests, adds a charming al-fresco option to the venue.”

“Guests at 1801 Private Events by Zov’s will enjoy the same exceptional quality and culinary expertise that Zov’s is known for, with a menu drawn from Zov’s renowned catering offerings, including Mediterranean-inspired dishes and classic comfort foods.”

“Zov’s began as a catering business, so opening 1801 Private Events feels like a natural progression for us,” says Armen Karamardian, CEO of Zov’s Restaurants. “This new space allows us to serve larger groups and gatherings that we simply couldn’t accommodate within our existing restaurants. Anaheim is the perfect location for this expansion, as it’s a hub for event tourism, and we’re excited to bring Zov’s legendary cuisine and hospitality to even more guests in this vibrant community.”

1801 Private Events by Zov’s is located in Anaheim (1801 E Katella Ave.) and is now accepting bookings for events of all sizes.

Second generation restaurateur, Armen Karamardian, joins us with all the details of 1801 Private Events by Zov’s.

November 23: RYLA, The Golden Tiki, Ghost Hill Cellars, Allegretto Vineyard Resort, 1801 Private Events by Zov’s

Posted on November 21, 2024 by Adam Bell

Podcasts

Hour One: Georgia’s Restaurant & Ahmed Labatte
Hour Two: Ahmed Labatte, Sidereus Vineyard & Winery, El Segundo Brewing Co’s The Slice and Pint, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segment Two: RYLA, Hermosa Beach with Executive Chef & Proprietor Ray Hayashi
Segment Three: The Golden Tiki’s (Las Vegas) “Charlie Brown Thanksgiving” celebration
Segments Four and Five: Ghost Hill Cellars, Yamhill-Carlton AVA, Oregon with Cameron Bower
Segment Six: Allegretto Vineyard Resort’s, Paso Robles, “12 Days of Holiday” 2024
Segment Seven: 1801 Private Events by Zov’s, Anaheim, with Armen Karamardian
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

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

“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.” Representing the Bayliss-Bower family is Cameron Bower, resident “Business Guy and Wine Lover.”

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. Thanksgiving is now upon us. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s final tips offer creative ideas for winning stuffing and ideas on cooking the bird. All good wishes to our listeners for a stress-free Thanksgiving.

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

“Chef Ray Hayashi’s regard for excellence and passion for food can be traced back to the produce on his family’s farm in Kyoto, Japan, which required meticulous maintenance to supply the Michelin starred restaurants in the area. Closer to home, Hayashi’s understanding of discipline and success were formed at his parents’ Japanese restaurant in Gardena, CA and stayed with him through his culinary career.”

“In 2011, he joined Manhattan Beach Post as Chef David LeFevre’s Sous Chef. At Manhattan Beach Post, Hayashi played an instrumental role on the team that has since garnered the restaurant three James Beard semi-finalist nominations. Upon the opening of Fishing with Dynamite, LeFevre tapped Hayashi to become the restaurant’s Chef de Cuisine where he continued to demonstrate his passion for excellent seafood, and contributed a Japanese aesthetic to showcase only the finest treasures from the sea.”

“In 2016, Hayashi departed for culinary immersion cooking in Michelin-starred kitchens in Japan and traveled throughout Europe before returning to re-join the Simms Restaurants team as Culinary R&D Chef for Manhattan Beach Post, Fishing with Dynamite and The Arthur J.”

“In early 2022, with the support of chef LeFevre and Simms Restaurants, Hayashi embarked on his most ambitious culinary adventure to date, opening his very own restaurant in Hermosa Beach with his wife Cynthia Hetlinger (formerly sous chef at Providence) as chef de cuisine. RYLA serves Hayashi’s take on seasonal Los Angeles cuisine driven by seasonal produce from local farms and a menu influenced by L.A.’s diverse cultures, and of course, drawing from Hayashi and Hetlinger’s respective Japanese and Taiwanese heritages.”

Chef Ray takes a break from his busy Holiday kitchen to join us.

Going to Las Vegas to celebrate Thanksgiving?

“Once again The Golden Tiki is inviting everyone to kick off the Thanksgiving holiday weekend with the return of their annual “Charlie Brown Thanksgiving” celebration on Wednesday, November 27th from 7 p.m. to 9 p.m.! This night has become a pre-game ritual for Las Vegans and visitors in town for the holiday and is truly one of the best events at this notable tiki bar.”

“As always the festive pre-turkey day event will feature all of the treats from the iconic holiday TV special including jelly beans, popcorn, pretzels, and buttered toast, served on the ceremonial ping pong table (complimentary with any beverage purchase). This year, Beverage Director and Snoopy Surrogate Adam Rains has also created a special boozy “Peanuts Punch” available one night only! Guests are encouraged to dress up as their favorite Charlie Brown character.”

“Reservations via the website are strongly recommended, but walk-ins will also be welcome per availability. The regular cocktail list and menu will also be available. Must be 21 or older to attend.”

“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.”

“In April 2024, the Bayliss-Bower family unveiled a striking new tasting room and hospitality center perched at the very top of the ridge, with incredible 360-degree views of the surrounding countryside. Retractable glass doors, outdoor firepits, and multiple seating areas create a variety of inviting and comfortable spaces for wine tastings, weddings, and special events of all kinds. In this modern farmhouse setting, guests are welcomed like family for tastings Thursday through Sunday from 12 p.m. to 5 p.m., and until 9 p.m. on Fridays.”

Representing the Bayliss-Bower family is Cameron Bower, “Business Guy and Wine Lover.”

Thomas Humphrey of Allegreto Vineyard Resort

“The 12 Days of Holiday begin with the spectacular annual Tree Lighting Ceremony, held Friday, December 20. Featuring performances from local carolers and the Artistry in Motion dance troupe, this beloved tradition marks the beginning of the holiday season at the Allegretto. Prior to the ceremony, guests will enjoy opportunities to capture cherished moments at a photo station with Santa, decorate gingerbread cookies, and indulge in sweet treats including hot cocoa, mulled wine, and an interactive s’mores station.”

“Each day through December 31 brings new events to enjoy. From ornament decorating stations to stocking-making workshops and a Christmas-themed photo booth, creative activities abound. The family-friendly festivities continue on Saturday, December 21, when guests can gather during the Warm Holiday Drink & Cookie Social followed by a magical performance of the Mini Nutcracker in the outdoor Piazza. Guests can build their own reindeer, craft personalized wrapping paper, and join in on tree decorating on Christmas Eve. Christmas Day will feature a special holiday menu at Cello Ristorante & Bar followed by a movie night in the ballroom.”

“As 2024 comes to an end, holiday festivities give way to New Year’s excitement on Tuesday, December 31. Guests can enjoy New Year’s cookie decorating, add their goals to the New Year’s Resolution Wall, play New Year’s Bingo, and create custom disco balls at a craft station. The celebration peaks with an “East Coast New Year’s Eve Celebration,” designed to ring in 2025 on East Coast time.”

Our guide to Allegretto’s upcoming “12 Days of Holiday” festivities is Thomas Humphrey, Director of Food & Beverage.

“Ghost Hill produces four 100% estate-grown Pinot Noirs: Pinot Noir Blanc (made with no skin contact), Pinot Noir Rosé, Bayliss-Bower Vineyard Pinot Noir, and Prospector’s Reserve Pinot Noir (made from the oldest vines of the estate). Critics regularly score this lineup 90-94 points.”

1801 Private Events by Zov’s is located in Anaheim (1801 E Katella Ave.) and is now accepting bookings for events of all sizes.

Second generation restaurateur, Armen Karamardian, joins us with all the details of 1801 Private Events by Zov’s.

Chef Andrew Gruel of the Calico Fish House

Thanksgiving is now upon us. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s final tips offer creative ideas for winning stuffing and musings on cooking the bird. All good wishes to our listeners for a stress-free and memorable Thanksgiving celebration.

Podcasts

Hour One: Georgia’s Restaurant & Ahmed Labatte
Hour Two: Ahmed Labatte, Sidereus Vineyard & Winery, El Segundo Brewing Co’s The Slice and Pint, Andrew Gruel

Show 265, March 17, 2018: Show Preview with Co-Host Andy Harris

Posted on March 20, 2018 by Adam Bell

Now a tantalizing preview of Saturday’s decadent show. No blarney or four-leaf clovers here…but plenty of fresh Irish Soda Bread. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

The 5^th Annual Firkfest Cask Beer Festival is back on March 24^th at the Anaheim Packing District Farmers Park. This year, again, it’s a Tiki theme. All the cask beers served are made specifically for the event. They may never be brewed again. Founder, organizer, and local beer writer Greg Nagel taps the cask for us.

Chef Zov Karamardian, founder of Zov’s Restaurants, will receive the Epicenter Award honoring her passion and commitment for creating a strong and healthy community from the Alzheimer’s Association at their Women #ENDALZ Luncheon at the Fashion Island Hotel in Newport Beach on April 13^th. Chef Zov and Anne Grey, Executive Director for the Alzheimer’s Association, join us.

From the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, humanitarian, and food stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan. Chef Kausar is unusually in Santa Monica on Sunday, March 25^th presenting a multi-course Pakistan feast from The Karachi Kitchen to benefit the Careers through Culinary Arts Program (C-CAP.) Chef Kausar is our guest.

Hartley-Ostini Hitching Post Wines are made by Buellton Hitching Post owner / chef Frank Ostini (made famous in in the Oscar-winning feature motion picture “Sideways”) and his good friend, former fisherman Gray Hartley. Frank and Gray first made wine at home in 1979. They found their first Pinot Noir in 1981. The project moved to a winery in 1984 to make wines exclusively for the Hitching Post Restaurant. Their passioned focus has been to work with the California Central Coast’s best vineyards producing many Pinot Noirs, a couple Syrahs and a red blend of Merlot.

Figueroa Philly, arguably Los Angeles’ number one destination for the most authentic Cheese Steaks and Hoagies, is celebrating its favorite holiday, National Philly Cheese Steak Day, on Saturday, March 24, with a delicious giveaway. The first 100 fans on line next Saturday morning will receive a signature Classic Figueroa Philly Cheese Steak Sandwich absolutely free of charge ($8.85 value). Rocky would be proud. Proprietor Danny Hizami slathers on the processed Cheez Whiz.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Tilapia is one of those better-for-you fish that just doesn’t get enough deserved respect or visibility. It’s slowly changing. Tilapia can be successfully farm-raised in a healthy, pristine environment. It’s mild tasting and versatile for use in a lot of satisfying recipes. The fish is also hugely affordable. Chef Andrew reels the specifics in for us.

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

March 17: FIrkFest, Zov Karamardian, Kausar Ahmed, Hitching Post Wines, Figueroa Philly

Posted on March 15, 2018 by Adam Bell

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Greg Nagel, Founder & Producer, Firkfest Castaway Tiki Cask Beer Festival
Segment Three: Chef Zov Karmardian, Zov’s & Anne Grey, Executive Director, Alzheimer’s Association
Segment Four: Chef Kausar Ahmed, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan
Segment Five: Gray Hartley, Founder & Co-Winemaker, Hitching Post Wines, Buellton Part One
Segment Six: Gray Hartley, Founder & Co-Winemaker, Hitching Post Wines, Buellton Part Two
Segment Seven: National Philly Cheese Steak Day with Figueroa Philly
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a tantalizing preview of this Saturday’s decadent show. No blarney or four-leaf clovers here…but plenty of fresh Irish Soda Bread. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Chef Zov Karamardian, founder of Zov’s Restaurants, will receive the Epicenter Award honoring her passion and commitment for creating a strong and healthy community from the Alzheimer’s Association at their Women #ENDALZ Luncheon at the Fashion Island Hotel in Newport Beach on April 13^th. Chef Zov and Anne Grey, Executive Director for the Alzheimer’s Association join us.

Hartley-Ostini Hitching Post Wines are made by Buellton Hitching Post owner/chef Frank Ostini (made famous in in the Oscar-winning feature “Sideways”) and his good friend, former fisherman Gray Hartley. Frank and Gray first made wine at home in 1979. They found their first Pinot Noir in 1981. The project moved to a winery in 1984 to make wines exclusively for the Hitching Post Restaurant. Their passioned focus has been to work with the California Central Coast’s best vineyards producing many Pinot Noirs, a couple Syrahs and a red blend of Merlot.

Figueroa Philly, arguably Los Angeles’ number one destination for the most authentic Cheese Steaks and Hoagies, is celebrating its favorite holiday, National Philly Cheese Steak Day, on Saturday, March 24, with a delicious giveaway. The first 100 fans on line next Saturday morning will receive a signature Famous Figueroa Philly Cheese Steak Sandwich absolutely free of charge ($9.85 value). Rocky would be proud. Proprietor Danny Hizami slathers on the processed Cheez Whiz.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Tilapia is one of those better-for-you fish that just doesn’t get enough deserved respect or visibility. It’s slowly changing. Tilapia can be successfully farm-raised in a healthy, pristine environment. It’s mild tasting and versatile for use in a lot of recipes. The fish is also hugely affordable. Chef Andrew reels the specifics in for us.

All of this and heaping helpings of extra deliciousness on this week’s show!

“Of the hundreds of different flavors of beer, a large portion can be described as “tropical”. Whether it be IPAs bursting with mango, pineapple, or passion fruit hoppy notes; stouts with Pina Colada and Mai Tai vibes, or even Belgian-style beers with Zombie cocktail overtones…don’t be surprised to see this year’s Firkfest beers to include “aged in rum barrel” or have actual barbecued pineapple making up the event’s beers.”

New this year is the well-respected OC Bartenders Cabinet will be shaking up actual Tiki cocktails for demonstration and sampling. Several bartenders are teaming up with breweries to also collaborate on tropical/tiki-style cask beers.

“Looking at the previous Firkfest events, I saw a common denominator: tropical-style beers seemed to stand out. As a huge cocktail nerd that loves Tiki culture, it’s time for the area’s craft brewers to come together, throw on some grass skirts, and make something truly unique,” says founder, organizer, and local beer writer Greg Nagel, @OCBeerBlog.

Tickets are $50 including fees, all profits supporting the historic Anaheim Fall Festival and Halloween Parade, an event that celebrates a 95-year history. Event tickets are by-design, limited, as the producer keeps things intimate. “It’s a park-like atmosphere, where people chill on beach blankets and chairs,” says fest-man Nagel.

Founder, organizer, and local beer writer Greg Nagel taps the cask for us.

Chef Zov Karamardian, founder of the long-running and popular Zov’s Restaurants, will receive the Epicenter Award honoring her passion and commitment for creating a strong and healthy community from the Alzheimer’s Association at their Women #ENDALZ Luncheon (from 12 Noon to 2:00 p.m.) at the Fashion Island Hotel in Newport Beach on April 13^th.

“WOMEN #ENDALZ celebrates the power and influence of women. By using our collective voices, we can create awareness of the impact Alzheimer’s on our health, our families and our nation. Women are disproportionally affected by Alzheimer’s disease. Almost two-thirds of Americans with the disease are women and 65 percent of caregivers of people with Alzheimer’s are women. THE RISK IS REAL FOR WOMEN A woman’s estimated lifetime risk of developing Alzheimer’s at age 65 is 1 in 6.”

“A woman’s estimated lifetime risk of developing Alzheimer’s at age 65 is 1 in 6. As real a concern as breast cancer is to women’s health, women in their 60s are about twice as likely to develop Alzheimer’s as they are to develop breast cancer. Not only are women more likely to have Alzheimer’s, they are also more likely to be caregivers of those with Alzheimer’s and other dementias.”

$200 per ticket includes valet parking, champagne reception and lunch with wine.

Chef Kausar is unusually in Santa Monica on Sunday, March 25^th presenting a multi-course Pakistan feast from The Karachi Kitchen to benefit the Careers through Culinary Arts Program (C-CAP.) Think Champagne Reception with passed appetizers (Mini Shaami Kababs & Green Coconut Chutney) and dual entrees of Murgh Hara Masala (Green Chicken) Lentil and Rice Pilaf (meatless) paired with premium wines and local craft beers.

Each guest also receives a personally signed copy of Chef Kausar’s The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan.

100 per cent of the $175 ticket price goes to C-CAP to support their programming with local, at-risk high school students. Limited to 18 guests.

Chef Kausar is our guest.

Hartley-Ostini Hitching Post Wines are made by Buellton Hitching Post owner / chef Frank Ostini (made famous in in the Oscar-winning feature “Sideways”) and his good friend, former fisherman Gray Hartley. Frank and Gray first made wine at home in 1979. They found their first Pinot Noir in 1981. The project moved to a winery in 1984 to make wines exclusively for the Hitching Post Restaurant.

Their passioned focus has been to work with the California Central Coast’s best vineyards producing many Pinot Noirs, a couple Syrahs and a red blend of Merlot named Gen Red. They also produce a dry barrel fermented rose named Pinks.

Hitching Post Wines strives to create handcrafted, flavorful wines that possess poise and balance so that they may complement the food at Frank Ostini’s wildly popular Hitching Post Restaurant.

Co-Winemaker & Partner, Gray Hartley pulls the cork for us.

Frank Ostini and Gray Hartley of Hitching Post Wines believe that great wines are made in the vineyard. Their winemaking philosophy is that they are caretakers who guide the wine into the bottle. As the wine matures it is simply left to gently age in the barrel. This minimalist approach allows Hartley-Ostini Hitching Post Wines to reflect the character of the vineyard and the vintage, preserving the essence of the grape for you to enjoy when you open the bottle.

Hitching Post Wines are admired by those who appreciate Santa Barbara wines for their fresh fruit, spice, earthy complexities, and refreshing acidity. Their goal is to put a “slice of Santa Barbara County in each bottle and a piece of their soul in every glass of Hitching Post Wine.”

“Highliner is the “Best fisherman in the fleet” and our flagship Santa Barbara Pinot Noir. Each vintage is crafted from our best vineyards and best barrels.”

Highliner was featured in the 2014 Oscar-winning film, “Sideways” that brought international attention to the Hitching Post brand.

“We shaped this cuvee to include mostly Bien Nacido, Sanford & Benedict, and Fiddlestix Vineyards grapes. Delicious today with flavors of red cherry, plum, mint, white pepper sand blood orange, this Highliner (2014) is destined to give pleasure for many years.”

Figueroa Philly, arguably Los Angeles’ number one destination for the most authentic Cheese Steaks and Hoagies, on Saturday, March 24, with a delicious giveaway. The first 100 fans on line next Saturday morning will receive a signature Famous Figueroa Philly Cheese Steak Sandwich absolutely free of charge ($8.95 value). Rocky would be proud.

Proprietor Danny Hizami slathers on the processed Cheez Whiz.

Tilapia is mild tasting and versatile for use in a lot of satisfying recipes. The fish is also hugely affordable. Chef Andrew reels the specifics in for us.

Podcasts

Show 212, February 25, 2017: Show Preview with Co-Host Andy Harris

Posted on February 27, 2017 by Adam Bell

Zovs at the Anaheim White House benefit at the Highway 39 Event Center Thanks to all our listeners for so generously supporting the Feb. 20th Benefit at the Highway 39 Event Center in Anaheim for Chef Bruno’s displaced employees at The Anaheim White House and his charity, Caterina’s Club (feeding at-risk, hungry motel kids.) If you missed it please take a look at Grub Tribe’s video presenting a brief overview of the inspiring evening.

Now a tempting preview of this Saturday’s over-stuffed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Thirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

For the 23^rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.) We’ll have an exclusive kitchen chat with Chef Eric.

Here’s one for you. There really are two brothers (Adam and Chef Scott Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily. We’ll meet the Brothers Goldberg.

We all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill, joins us with all the details.

Illumination Foundation (IF) will host the 2^nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a tempting preview.

If you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics. One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating this much talked about area.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Show 212, February 25, 2017: Zov Karamardian, Zov’s Bistro, Tustin

Posted on February 27, 2017 by Adam Bell

Thirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in 1,200 square feet in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center (12,000 square feet) with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We celebrate with her…

Zov is celebrating by offering popular menu items at throwback prices. During the last week of each month (through November 4th.) Zov’s locations in Anaheim, Irvine, Newport Coast and Tustin will feature one dish at its original menu price.

“These flavors represent the foundation of my cooking,” Chef Zov said. “Over the years some of these dishes may have come and gone, but seemingly they have not been forgotten. We’re excited to share these special menu items in celebration with our longtime guests.”

February 26^th to March 4^th is Golden Lentil Soup.

Happy to note The Orange County Register’s long-time Food Editor, Cathy Thomas, is back (after a year’s absence) contributing to the paper. This week’s feature is “Orange County chefs talk about – and share recipes for – the dishes they just can’t ditch.” One of these highlighted recipes is Zov’s creation of Sauteed Calamari with shallots, lemon, fresh herbs and chardonnay butter sauce.

Inspired by (and later a friend to) Julia Child, Zov has authored 2 popular cookbooks while growing her restaurant group to locations in Anaheim, Irvine, Newport Coast, Tustin and John Wayne Airport. San Clemente will debut next.

Zov’s was awarded the 2015 Small Business Award by the State of California, and Zov had the honor of cooking at the James Beard Foundation in Manhattan for the third time in late 2015. She was honored as the 2016 Golden Foodies Chef of the Year by the Orange County Restaurant Association.