SoCal Restaurant Show

“The Los Angeles Philharmonic Association has announced the mouthwatering and diverse menus for the 2025 Hollywood Bowl Food + Wine season. Now into the tenth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant in West Hollywood.” “At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.”“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants with seasonally changing menus, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”“Updates include a Burrito Kiosk offering three artisan selections, hand-crafted pizzas made with custom dough from Larder Baking Company and four new three-course picnic boxes including The Burton Way with Suzanne’s slow-roasted salmon and jeweled rice. The seasonal 'Supper in Your Seats' menu introduces a Surf and Turf for Two. The three Marketplaces will also feature Rori’s Ice Cream, a beloved treat from Santa Barbara and ice cream novelties from Chef Warren Schwartz’s Magpie’s Softserve.”Chef Suzanne Goin is our guest with her mouthwatering menu previews for Hollywood Bowl Food + Wine.

“The Los Angeles Philharmonic Association has announced the mouthwatering and diverse menus for the 2025 Hollywood Bowl Food + Wine season. Now into the tenth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.” “At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.”“Restaurateur Caroline Styne has curated a diverse retail wine selection in the three marketplaces at The Hollywood Bowl for Hollywood Bowl Food + Wine 2025. On the list are a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of vegan, organic and biodynamic bottles, including a collection of natural wines from producers including Broc Cellars, Wavy Wines, Nat Cool by Neipoort and Hollywood Bowl wine sponsor WINC wines. Returning for the 2025 season are the Wednesdays and Sunday Market Tastings – a 16-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.”“Inspired by Suzanne and Caroline’s local a.o.c restaurant, Ann’s Wine Bar by a.o.c. features a wide selection of Caroline Styne’s favorite new- and old-world wines to be explored by adventurous and less experienced wine drinkers alike, all paired with Suzanne Goin’s signature small-plates menu.”Caroline Styne is our guest with a proper corkscrew at the ready.

Swipe fees for restaurants (credit card processing fees) are an annoyingly increasing expense for restaurants. Only two entities are processing swipe fees and Chef Andrew supports the emerging embryonic legislation designed to bring some badly needed competition to this fee. In desperation some establishments are now adding a per cent to the restaurant check to recover these costs or give a meaningful discount for using cash. We’re watching this…

“Sarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook, UMMA – A Korean Mom’s Kitchen Wisdom & 100 Family Recipes, blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen.” Sarah shares the Family recipes for Braised Baby Potatoes and Korean Fried Chicken from UMMA with us. (Available on the “SoCal Restaurant Show” Website.) Sarah Ahn joins us in-studio. “Joolies California Superfruit brings mouthwatering , organic medjool dates from their palms to yours as a delicious, healthy on-the-go option for snackers everywhere. Joolies is a Family- owned, California-based organic medjool date company founded in 2018.Medjool dates, also known as the king of dates, are a great source of energy, have a low glycemic index, and are full of beneficial nutrients. To ensure the best possible quality, Joolies dates are handpicked from the tree and carefully packed at peak ripeness. A joint partnership between the Kohl Family Farm and Venice Brands, Joolies is on a mission to share the nutritious goodness of organic medjool dates grown in the sunny Coachella Valley of Southern California.” Amanda Sains, Vice President Marketing for Joolies, is our guide to California’s palm tree candy.

“Join, perhaps, the ultimate BBQ adventure at the 2025 Long Beach BBQ Festival-a BBQ & music event in Long Beach, Ca!! Celebrating National BBQ Month. It’s two days (Friday, May 23rd and Saturday, May 24th) of Food, Friends, Family and Fun - at Shoreline Aquatic Park in sunny Long Beach. Step into the heart of Long Beach and brace yourself for an unforgettable BBQ festival extravaganza, hosted by Axiom Kitchen and in collaboration with NoahS’s Arc Foundation. The festival grounds will be alive with the sizzling aromas and lively tunes from local bands, creating a barbecue paradise that celebrates the diverse flavors of Southern California. Indulge in a gastronomic adventure with BBQ delights ranging from classic favorites to innovative culinary creations.” Festival Co-Founder Qiana Mafnas of Axiom Kitchen joins us with all the flavorful and succulent details.“Kei Concepts has debuted the long-anticipated expansion of Vox Kitchen with its second location, Vox Kitchen & Bar launched on Monday, April 7 at South Coast Plaza in Costa Mesa. Known for its innovative fusion of Asian and Latin American cuisine, Vox Kitchen has built a devoted following since its debut in Fountain Valley in 2017. It’s celebrated for its bold flavors, vibrant dishes, and inventive approach to global cuisine. This new location marks a major milestone, introducing an elevated dining experience while staying true to the signature flavors that have defined its success. Expanding to South Coast Plaza—a premier destination known for its world-class shopping and dining—was a natural evolution for Vox Kitchen. The restaurant’s commitment to quality, creativity, and hospitality aligns seamlessly with South Coast Plaza’s reputation for excellence, providing the perfect setting to showcase its next chapter. The new space is designed as more than just a restaurant—it serves as a flagship location, offering an enhanced dining atmosphere and a broader culinary experience for both longtime fans and new guests.” Executive Chef and Founder of Kei Concepts, Viet Nguyen is our guest.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. Is the wild caught shrimp you are enjoying labeled “domestic” really from American waters? Is domestic, farm-raised shrimp the equal of wild caught? Chef Andrew explains what a savvy consumer should know.

“Sarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook, UMMA – A Korean Mom’s Kitchen Wisdom & 100 Family Recipes, blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen.” Sarah shares the Family recipes for Braised Baby Potatoes and Korean Fried Chicken from UMMA with us. (Available on the “SoCal Restaurant Show” Website.) Sarah Ahn joins us in-studio. “Joolies California Superfruit brings mouthwatering , organic medjool dates from their palms to yours as a delicious, healthy on-the-go option for snackers everywhere. Joolies is a Family- owned, California-based organic medjool date company founded in 2018.Medjool dates, also known as the king of dates, are a great source of energy, have a low glycemic index, and are full of beneficial nutrients. To ensure the best possible quality, Joolies dates are handpicked from the tree and carefully packed at peak ripeness. A joint partnership between the Kohl Family Farm and Venice Brands, Joolies is on a mission to share the nutritious goodness of organic medjool dates grown in the sunny Coachella Valley of Southern California.” Amanda Sains, Vice President Marketing for Joolies, is our guide to California’s palm tree candy.“Join, perhaps, the ultimate BBQ adventure at the 2025 Long Beach BBQ Festival-a BBQ & music event in Long Beach, Ca!! Celebrating National BBQ Month. It’s two days (Friday, May 23rd and Saturday, May 24th) of Food, Friends, Family and Fun - at Shoreline Aquatic Park in sunny Long Beach. Step into the heart of Long Beach and brace yourself for an unforgettable BBQ festival extravaganza, hosted by Axiom Kitchen and in collaboration with NoahS’s Arc Foundation. The festival grounds will be alive with the sizzling aromas and lively tunes from local bands, creating a barbecue paradise that celebrates the diverse flavors of Southern California. Indulge in a gastronomic adventure with BBQ delights ranging from classic favorites to innovative culinary creations.” Festival Co-Founder Qiana Mafnas of Axiom Kitchen joins us with all the flavorful and succulent details.“Kei Concepts has debuted the long-anticipated expansion of Vox Kitchen with its second location, Vox Kitchen & Bar launched on Monday, April 7 at South Coast Plaza in Costa Mesa. Known for its innovative fusion of Asian and Latin American cuisine, Vox Kitchen has built a devoted following since its debut in Fountain Valley in 2017. It’s celebrated for its bold flavors, vibrant dishes, and inventive approach to global cuisine. This new location marks a major milestone, introducing an elevated dining experience while staying true to the signature flavors that have defined its success. Expanding to South Coast Plaza—a premier destination known for its world-class shopping and dining—was a natural evolution for Vox Kitchen. The restaurant’s commitment to quality, creativity, and hospitality aligns seamlessly with South Coast Plaza’s reputation for excellence, providing the perfect setting to showcase its next chapter. The new space is designed as more than just a restaurant—it serves as a flagship location, offering an enhanced dining atmosphere and a broader culinary experience for both longtime fans and new guests.” Executive Chef and Founder of Kei Concepts, Viet Nguyen is our guest.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. Is the wild caught shrimp you are enjoying labeled “domestic” really from American waters? Is domestic, farm-raised shrimp the equal of wild caught? Chef Andrew explains what a savvy consumer should know.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Sarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook, UMMA – A Korean Mom’s Kitchen Wisdom & 100 Family Recipes, blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen.”Thorough ingredient guide: Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.Recipes both traditional and contemporary: Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.Kitchen wisdom from mother to daughter: Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks. The Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.“Sarah Ahn is America’s Test Kitchen’s social media manager and the creator of the Ahnest Kitchen website. She records her experiences on Instagram and TikTok of living with her Korean immigrant parents, chronicling her mother’s cooking, grocery shopping trips, and more. Many of Sarah’s posts have gone viral with 10+ million views and they have sold grocery stores out of product. Nam Soon Ahn, Sarah’s mother, is a former restaurateur whose culinary wisdom and recipes form the foundation of this book. Together, they honor their heritage with love, flavor, and authenticity.”

“Sarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook, UMMA – A Korean Mom’s Kitchen Wisdom & 100 Family Recipes, blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen.”“Sarah Ahn is America’s Test Kitchen’s social media manager and the creator of the Ahnest Kitchen website. She records her experiences on Instagram and TikTok of living with her Korean immigrant parents, chronicling her mother’s cooking, grocery shopping trips, and more. Many of Sarah’s posts have gone viral with 10+ million views and they have sold grocery stores out of product. Nam Soon Ahn, Sarah’s mother, is a former restaurateur whose culinary wisdom and recipes form the foundation of this book. Together, they honor their heritage with love, flavor, and authenticity.”Sarah Ahn, in-studio, continues with us.

“Joolies California Superfruit brings mouthwatering, organic medjool dates from their palms to yours as a delicious, healthy on-the-go option for snackers everywhere. Joolies is a Family- owned California-based organic medjool date company founded in 2018.”“Medjool dates, also known as the king of dates, are a great source of energy, have a low glycemic index, and are full of beneficial nutrients. To ensure the best possible quality, Joolies dates are handpicked from the tree and carefully packed at peak ripeness.”“The date farm was one of the first date producers to become organic. The Kohl Family Farm operations have always been at the forefront of environmental awareness, global best practices and efficient farming technology by working with international experts to improve all their farming techniques. Working with the equipment manufactures and the air quality management district, they customized equipment in order to meet the highest environmental standards while creating a safer workplace for their employees. The farm operates drip irrigation and effective water management systems so every drop of water can be fully utilized.” “A joint partnership between the Kohl Family Farm and Venice Brands, Joolies is on a mission to share the nutritious goodness of organic medjool dates grown in the sunny Coachella Valley of Southern California.”Amanda Sains, Vice President Marketing for Joolies is our guide to California’s palm tree candy.

“Join, perhaps, the ultimate BBQ adventure at the 2025 Long Beach BBQ Festival-a BBQ & music event in Long Beach, Ca. Celebrating National BBQ Month. It’s two days (Friday, May 23rd and Saturday, May 24th) of Food, Friends, Family and FUN- at Shoreline Aquatic Park in sunny Long Beach.”“Step into the heart of Long Beach and brace yourself for an unforgettable BBQ festival extravaganza, hosted by Axiom Kitchen and in collaboration with NoahS’s Arc Foundation. The festival grounds will be alive with the sizzling aromas and lively tunes from local bands, creating a barbecue paradise that celebrates the diverse flavors of Southern California. Indulge in a gastronomic adventure with BBQ delights ranging from classic favorites to innovative culinary creations.” Co-Founder Qiana Mafnas of Axiom Kitchen joins us with all the flavorful and succulent details.

“Kei Concepts has debuted the long-anticipated expansion of Vox Kitchen with its second location, Vox Kitchen & Bar launched on Monday, April 7 at South Coast Plaza in Costa Mesa. Known for its innovative fusion of Asian and Latin American cuisine, Vox Kitchen has built a devoted following since its debut in Fountain Valley in 2017. It’s celebrated for its bold flavors, vibrant dishes, and inventive approach to global cuisine. This new location marks a major milestone, introducing an elevated dining experience while staying true to the signature flavors that have defined its success.”“Expanding to South Coast Plaza—a premier destination known for its world-class shopping and dining—was a natural evolution for Vox Kitchen. The restaurant’s commitment to quality, creativity, and hospitality aligns seamlessly with South Coast Plaza’s reputation for excellence, providing the perfect setting to showcase its next chapter. The new space is designed as more than just a restaurant—it serves as a flagship location, offering an enhanced dining atmosphere and a broader culinary experience for both longtime fans and new guests.”“The menu at Vox Kitchen & Bar features well-loved classics, including its signature Lomo Saltado, umami-packed Garlic Noodles, and the crisp and refreshing Burrata Pear Salad, while exclusive new menu offerings have been added to complement the elevated ambiance of the space.” “We’ve always believed in pushing the boundaries of flavor and dining experiences,” said Viet Nguyen, Founder and Executive Chef of Kei Concepts. “Expanding to South Coast Plaza allows us to share our passion for bold, innovative cuisine with an even larger audience, while offering a space that reflects the sophistication and vibrancy of our culinary vision. This next chapter marks an evolution for Vox Kitchen—one that celebrates our roots while embracing a refined and forward-thinking dining experience.”Executive Chef and Founder Viet Nguyen is our guest.

“Kei Concepts has debuted the long-anticipated expansion of Vox Kitchen with its second location, Vox Kitchen & Bar launched on Monday, April 7 at South Coast Plaza in Costa Mesa. Known for its innovative fusion of Asian and Latin American cuisine, Vox Kitchen has built a devoted following since its debut in Fountain Valley in 2017. It’s celebrated for its bold flavors, vibrant dishes, and inventive approach to global cuisine. This new location marks a major milestone, introducing an elevated dining experience while staying true to the signature flavors that have defined its success.”“Expanding to South Coast Plaza—a premier destination known for its world-class shopping and dining—was a natural evolution for Vox Kitchen. The restaurant’s commitment to quality, creativity, and hospitality aligns seamlessly with South Coast Plaza’s reputation for excellence, providing the perfect setting to showcase its next chapter. The new space is designed as more than just a restaurant—it serves as a flagship location, offering an enhanced dining atmosphere and a broader culinary experience for both longtime fans and new guests.”“The menu at Vox Kitchen & Bar features well-loved classics, including its signature Lomo Saltado, umami-packed Garlic Noodles, and the crisp and refreshing Burrata Pear Salad, while exclusive new menu offerings have been added to complement the elevated ambiance of the space.” “We’ve always believed in pushing the boundaries of flavor and dining experiences,” said Viet Nguyen, Founder and Executive Chef of Kei Concepts. “Expanding to South Coast Plaza allows us to share our passion for bold, innovative cuisine with an even larger audience, while offering a space that reflects the sophistication and vibrancy of our culinary vision. This next chapter marks an evolution for Vox Kitchen—one that celebrates our roots while embracing a refined and forward-thinking dining experience.”Executive Chef and Founder Viet Nguyen continues as our guest.

Is the tasty wild caught shrimp you are enjoying labeled “domestic” really from American waters? Is there a taste difference between wild caught and domestic farm-raised? Most of the shrimp we enjoy in the United States is imported. Chef Andrew explains what a savvy consumer should know.

“The unusual business model for veteran winemaker Marco Cappelli of Cappelli Wine in Placerville, CA had been taking form in his mind for many years and when a circa 1895 building in the historic district of downtown Placerville came up for sale, he and his wife Belinda knew it was time to give the Tasting Room business a try. While he continues to work for noteworthy local wineries as a distinguished consulting winemaker, he spends much of his day introducing locals to his rotating selection of delicious, hand-crafted small batch and single-vineyard wines priced for everyday drinking.” Patrons even are rewarded with a $2 credit when they return an empty bottle. Marco Cappelli is our guest gently pulling the cork on all that is Cappelli Wine.“Long Beach Cambodian Restaurant Week (May 18th through 25th) is organized by the United Cambodian Community and supported by Long Beach Food & Beverage, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week will pay homage to the unique foods of its vast Cambodian community. This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”The well-established Phnom Penh Noodle Shack is, again, a participating restaurant in Long Beach Cambodian Restaurant Week. Second generation proprietor Mo Tan, representing the Tan Family, joins us with what’s on their menu.

C•CAP Los Angeles’ (Culinary Careers Program) Annual Gala Benefit Dinner is set for Friday evening, May 16th at Jonathan Club Downtown Los Angeles. This year’s honoree is acclaimed Italian Chef Celestino Drago (Drago Centro), the pioneer of regional Italian fine dining in Los Angeles. Chef Celestino imported Sicilian culinary traditions to the city over 40 years ago. His award-winning, wildly popular restaurants honor his roots, with a modern twist. The evening launches with rooftop libations (including cocktails, premium wine and craft beer) and canapés followed by a sumptuous 4-course, wine-paired Sicilian dinner (with the menu by Celestino Drago) in the Jonathan Club Grand Ballroom. C•CAP Los Angeles annually supports over 7,000 LA area high school students with culinary arts education, job skills training, college scholarships, and career opportunities. C•CAP Los Angeles’ Director, Lisa Fontanesi, joins us with all the Gala detailsIf you’ve ever flown to Hawaii on Hawaiian Airlines you’ve surely tasted the addictive pineapple shaped, premium shortbread cookies from the Honolulu Cookie Co. “The family-owned business started modestly in 1998 when entrepreneurs Keith and Janet Sung developed a recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but HCC always carry through that dedication to quality ingredients inspired by the flavors of their island home. From their bakery, stores opened throughout Honolulu, particularly in Waikiki, to ensure the hospitality that inspired HCC cookies was delivered to visitors from around the world. Eventually, HCC found homes and opened new locations on Maui, in Las Vegas, and in Guam.” Ryan Sung, representing the 2nd generation of proud Family ownership, joins us to tell the story of the Honolulu Cookie Co.“Long Beach Cambodian Restaurant Week (May 18th through 25th) is organized by the United Cambodian Community and supported by Long Beach Food & Beverage, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week will pay homage to the unique foods of its vast Cambodian community. This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”Shlap Muan, known for their addictive Cambodian accented Chicken Wings, is also a participating restaurant in Long Beach Cambodian Restaurant Week. They also serve at Smorgasburg LA on Sundays in Downtown Los Angeles and just got back from a very warm reception selling their signature spicy Wings at the Stagecoach Music Festival at the Empire Polo Grounds in Indio.Proprietor Hawk Tea takes a break from his busy fryer to join us.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. Beef is back in popularity. Where’s the beef? Chef Andrew explains.

“Veteran El Dorado County, CA Winemaker Marco Cappelli’s choice to get into the wine business was not pre-ordained; his Italian-born parents were teetotalers and his childhood home was not in Napa or Sonoma, but Carmel-by-the-Sea, an area known more for windswept rocky shores and white sand beaches than wine production. The path to an eventual career in winemaking started in a more roundabout and serendipitous way.”“After a wonderful and life-changing 20 months in Europe, making wine at various wineries in Tuscany and learning the remarkable complexity of sweet wine production in Sauternes, he returned to California to look for a steady job. At this point in his life, fate intervened; through a dear friend he was introduced to Andre Tchelistcheff, the bedrock of California winemaking and mentor to many fortunate young winemakers. This was 1987. Andre was helping a start-up winery in Oakville/Rutherford owned by entrepreneur, bon vivant and nonpareil good person Clarke Swanson. At Swanson Vineyards Clarke and Marco together made many wonderful wines and even more wonderful memories. After 17 years working with Swanson, he left Napa in 2004 for the quiet wilderness of the Sierra Foothills to begin a new chapter in his life.”“Believing he could make a modest living growing grapes, Marco purchased a 42-acre parcel in the Fair Play AVA of El Dorado County with a little house, a great view and 14 acres of Zinfandel, Syrah, Petite Sirah and Roussanne. He quickly realized, however, that the hardscrabble life of a Fair Play grape-grower was no way to make a living, even a modest one, so he turned to what he knew best and started working with local vineyards and wineries. With time he grew to understand and appreciate the rugged terroir, sleek and focused wines, and adventurous spirit of the locals.” “The business model for Cappelli Wine had been taking form in his mind for many years and when a circa 1895 building in the historic district of downtown Placerville came up for sale, he and his wife Belinda knew it was time to give the business a try. While he continues to work for local wineries, he spends much of his day introducing locals to his rotating selection of delicious, hand-crafted small batch and single-vineyard wines priced for everyday drinking at his Placerville Tasting Room.” Patrons even are rewarded with a $2 credit when they return an empty bottle.Marco Cappelli is our guest gently pulling the cork on all that is Cappelli Wine.

“The unusual business model for veteran winemaker Marco Cappelli of Cappelli Wine in Placerville, CA had been taking form in his mind for many years and when a circa 1895 building in the historic district of downtown Placerville came up for sale, he and his wife Belinda knew it was time to give the Tasting Room business a try. While he continues to work for noteworthy local wineries as a distinguished consulting winemaker, he spends much of his day introducing locals to his rotating selection of delicious, hand-crafted small batch and single-vineyard wines priced for everyday drinking.” Patrons even are rewarded with a $2 credit when they return an empty bottle. Marco Cappelli is our guest gently pulling the cork on all that is Cappelli Wine.“Long Beach Cambodian Restaurant Week (May 18th through 25th) is organized by the United Cambodian Community and supported by Long Beach Food & Beverage, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week will pay homage to the unique foods of its vast Cambodian community. This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”The well-established Phnom Penh Noodle Shack is, again, a participating restaurant in Long Beach Cambodian Restaurant Week. Second generation proprietor Mo Tan, representing the Tan Family, joins us with what’s on their menu. Shlap Muan, known for their addictive Cambodian accented Chicken Wings, is also a participating restaurant in Long Beach Cambodian Restaurant Week. They also serve at Smorgasburg LA on Sundays in Downtown Los Angeles and just got back from a very warm reception selling their signature spicy Wings at the Stagecoach Music Festival at the Empire Polo Grounds in Indio.Proprietor Hawk Tea takes a break from his busy fryer to join us.C•CAP Los Angeles’ (Culinary Careers Program) Annual Gala Benefit Dinner is set for Friday evening, May 16th at Jonathan Club Downtown Los Angeles. This year’s honoree is acclaimed Italian Chef Celestino Drago (Drago Centro), the pioneer of regional Italian fine dining in Los Angeles. Chef Celestino imported Sicilian culinary traditions to the city over 40 years ago. His award-winning, wildly popular restaurants honor his roots, with a modern twist. The evening launches with rooftop libations (including cocktails, premium wine and craft beer) and canapés followed by a sumptuous 4-course, wine-paired Sicilian dinner (with the menu by Celestino Drago) in the Jonathan Club Grand Ballroom. C•CAP Los Angeles annually supports over 7,000 LA area high school students with culinary arts education, job skills training, college scholarships, and career opportunities. C•CAP Los Angeles’ Director, Lisa Fontanesi, joins us with all the Gala detailsIf you’ve ever flown to Hawaii on Hawaiian Airlines you’ve surely tasted the addictive pineapple shaped, premium shortbread cookies from the Honolulu Cookie Co. “The family-owned business started modestly in 1998 when entrepreneurs Keith and Janet Sung developed a recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but HCC always carry through that dedication to quality ingredients inspired by the flavors of their island home. From their bakery, stores opened throughout Honolulu, particularly in Waikiki, to ensure the hospitality that inspired HCC cookies was delivered to visitors from around the world. Eventually, HCC found homes and opened new locations on Maui, in Las Vegas, and in Guam.” Ryan Sung, representing the 2nd generation of proud Family ownership, joins us to tell the story of the Honolulu Cookie Co. 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. Beef is back in popularity. Where’s the beef? Chef Andrew explains.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Long Beach Cambodian Restaurant Week (May 18th through 25th) is organized by the United Cambodian Community and supported by Long Beach Food & Beverage, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week will pay homage to the unique foods of its vast Cambodian community.”“This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”“Long Beach Cambodian Restaurant Week is a medium to bring everyone together, from all walks of life, to showcase the city’s exciting Cambodian food scene.”The well-established Phnom Penh Noodle Shack is, again, for a 3rd year, a participating restaurant in Long Beach Cambodian Restaurant Week. Second generation proprietor Mo Tan, representing the Tan Family, joins us with what’s on their menu.

“Veteran El Dorado County, CA Winemaker Marco Cappelli’s choice to get into the wine business was not pre-ordained; his Italian-born parents were teetotalers and his childhood home was not in Napa or Sonoma, but Carmel-by-the-Sea, an area known more for windswept rocky shores and white sand beaches than wine production.”“After a wonderful and life-changing 20 months in Europe, making wine at various wineries in Tuscany and learning the remarkable complexity of sweet wine production in Sauternes, he returned to California to look for a steady job. At this point in his life, fate intervened; through a dear friend he was introduced to Andre Tchelistcheff, the bedrock of California winemaking and mentor to many fortunate young winemakers. This was 1987. Andre was helping a start-up winery in Oakville/Rutherford owned by entrepreneur, bon vivant and nonpareil good person Clarke Swanson. At Swanson Vineyards, Clarke and Marco together made many wonderful wines and even more wonderful memories. After 17 years working with Swanson, he left Napa in 2004 for the quiet wilderness of the Sierra Foothills to begin a new chapter in his life.”“Believing he could make a modest living growing grapes, Marco purchased a 42-acre parcel in the Fair Play AVA of El Dorado County with a little house, a great view and 14 acres of Zinfandel, Syrah, Petite Sirah and Roussanne. He quickly realized, however, that the hardscrabble life of a Fair Play grape-grower was no way to make a living, even a modest one, so he turned to what he knew best and started working with local vineyards and wineries. With time he grew to understand and appreciate the rugged terroir, sleek and focused wines, and adventurous spirit of the locals.” The business model for Cappelli Wine had been taking form in his mind for many years and when a circa 1895 building in the historic district of downtown Placerville came up for sale, he and his wife Belinda knew it was time to give the retail Tasting Room business a try. While he continues to work for local wineries, he spends much of his day introducing locals to his rotating selection of delicious, hand-crafted small batch and single-vineyard wines priced for everyday drinking. Patrons even are rewarded with a $2 credit when they return an empty bottle.Marco Cappelli continues as our guest gently pulling the cork on all that is Cappelli Wine.

C•CAP Los Angeles’ (Culinary Careers Program) Annual Gala Benefit Dinner is set for Friday evening, May 16th at Jonathan Club Downtown Los Angeles. This year’s honoree is acclaimed Italian Chef Celestino Drago (Drago Centro), the pioneer of regional Italian fine dining in Los Angeles.“Chef Celestino brought Sicilian culinary traditions to the city over 40 years ago. His award-winning, wildly popular restaurants honor his roots, with a modern twist.” The evening launches with rooftop libations (including cocktails, premium wine and craft beer) and canapés followed by a sumptuous 4-course, wine-paired Sicilian dinner (with the menu by Celestino Drago) in the Jonathan Club Grand Ballroom. “C•CAP Los Angeles annually supports over 7,000 LA area high school students with culinary arts education, job skills training, college scholarships, and career opportunities.”C•CAP Los Angeles’ Director, Lisa Fontanesi joins us with all the Gala details.

If you’ve ever flown to Hawaii on Hawaiian Airlines you’ve surely tasted the addictive pineapple shaped, premium shortbread cookies from the Honolulu Cookie Co. “The family-owned business started modestly in 1998 when entrepreneurs Keith and Janet Sung developed a recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but HCC always carry through that dedication to quality ingredients inspired by the flavors of their island home.”“From their bakery, stores opened throughout Honolulu, particularly in Waikiki, to ensure the hospitality that inspired HCC cookies was delivered to visitors from around the world. Eventually, HCC found homes and opened new locations on Maui, in Las Vegas, and in Guam.”“Each progression is informed by a commitment to sharing the best experience of a Hawaiian vacation. The cookie collection packages are designed to delight, and the stores are eager to share the Aloha spirit, but it all begins with the cookies. The finest ingredients are selected to make their unique pineapple-shaped cookies to be shared with friends and fans around the world.”“Pineapples are the international symbol of hospitality. In fact, HCC’s iconic cookie shape was originally chosen for this reason. Their cookies are designed to be given as gifts, a way to celebrate a meeting of old friends or new acquaintances by sharing something sweet.”Closer to home Honolulu Cookie Company boutiques are located in Bloomingdale’s stores and at Tony Bahama retail stores. In Las Vegas there is a full service, traditional HCC retail store located at The Link.Ryan Sung, representing the 2nd generation of proud Family ownership, joins us to tell the story of the Honolulu Cookie Co.

Beef is regaining its former popularity and certain cuts are sometimes now in short supply. Where’s the beef? Chef Andrew explains.

“Long Beach Cambodian Restaurant Week (May 18th through 25th) is organized by the United Cambodian Community and supported by Long Beach Food & Beverage, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week will pay homage to the unique foods of its vast Cambodian community.”“This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”“Long Beach Cambodian Restaurant Week is a medium to bring everyone together, from all walks of life, to showcase the city’s exciting Cambodian food scene.”Shlap Muan, known for their addictive variety of Cambodian accented Chicken Wings, is a participating restaurant in Long Beach Cambodian Restaurant Week. They also serve at Smorgasburg LA on Sundays and just got back from a very warm reception selling their Wings at the Stagecoach Music Festival at the Empire Polo Grounds in Indio.Proprietor Hawk Tea takes a break from his busy fryer to join us.

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit last year is the crave-worthy Walk Off Waffles (Section 232, 412 and 1st Base Food Court) featuring decadent Strawberries & Cream Waffles and S’mores Waffles. New is the Esquites Cup from Melissa’s filled with roasted corn, lime crema, cotija cheese served with chili line chips. (Section 260.) Chef Dennis Radcliffe and his Concessions Chef, Oscar Gomez take a break from their busy kitchens to join us. “Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!” Chef Glenda takes a break from her busy kitchens to join us for an encore chat.

“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!” Chef Glenda takes a break from her busy kitchens to join us for an encore chat.“Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences.  Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside. Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality.  A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.” Maggie Tillman joins us to pull the cork on all that is Alta Colina Vineyard & Winery.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. Cooking with flavorful beef tallow is back in the public consciousness. It’s a great fat to cook French fries in. Chef Andrew has the scoop and explains its appeal to chefs.

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit last year is the crave-worthy Walk Off Waffles (Section 232, 412 and 1st Base Food Court) featuring decadent Strawberries & Cream Waffles and S’mores Waffles. New is the Esquites Cup from Melissa’s filled with roasted corn, lime crema, cotija cheese served with chili line chips. (Section 260.) Chef Dennis Radcliffe and his Concessions Chef, Oscar Gomez take a break from their busy kitchens to join us.“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!” Chef Glenda takes a break from her busy kitchens to join us for an encore chat.“Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences.  Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside. Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality.  A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.” Maggie Tillman joins us to pull the cork on all that is Alta Colina Vineyard & Winery.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. Cooking with flavorful beef tallow is back in the public consciousness. It’s a great fat to cook French fries in. Chef Andrew has the scoop and explains its appeal to chefs.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit last year is the crave-worthy Walk Off Waffles (Section 232, 412 and 1st Base Food Court) featuring decadent Strawberries & Cream Waffles and S’mores Waffles. A companion dessert item is the Big A Burger Strawberries N’ Cream Cookies. (Sections 106. 226 and 428.) New is the Esquites Cup from Melissa’s filled with roasted corn, lime crema, cotija cheese served with chili line chips. (Section 260.) How about the La Rotisserie Baked Potato with Shredded Chicken? (Section114) ?For a twist on conventional ballpark Nachos take a look at the Chicharron Nachos topped with Beef Birria, Melted Cheese, Red Radish, Cilantro and Picked Red Onion. (Stand 260) For hot dog lovers it’s the refreshed Crafty Cali Dog with Marinated Carne Asada, French Fries, Pico de Gallo, Sour Cream and Pickled Jalapenos.New in the Suites is a premium Lobster Roll with Citrus Poached Lobster, Fennel and with a Creamy Tarragon Dressing.Chef Dennis Radcliffe and Chef Oscar Gomez (Concessions Chef) take a from their busy kitchens to join us.

“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day?Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!”We’ll also chat with Glenda about the Americanization of the Cinco de Mayo celebration. Is it really a big deal in Mexico?Chef Glenda takes a break from her busy kitchens to join us for an encore chat.

“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots.”“Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!”“Once cooks have mastered some of the recipes, the book allows for enticing table talk: The Whole Enchilada tells you all about amazing Mexican and Latinx athletes, musicians, scientists, historical figures, and cultural shakers.”We’ll also chat with Glenda about the Americanization of the Cinco de Mayo celebration. Is it really a big deal in Mexico?Chef Glenda takes a further break from her busy kitchens to continue with us.

“Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences.  Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside.”“Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality.  A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.”“A high-elevation site (peaking at 1,800 feet above sea level), Alta Colina yields some of California’s most distinctive and balanced Rhônes.  Thanks to steep, exposed soils of fractured shale and its proximity to the Pacific, the location ensures enough sun to mature even our latest ripening variety (Mourvèdre!) and overnight temperatures low enough to maintain natural acidity.”“Alta Colina farms their 31-acre estate Vineyard with as little intervention as possible.  Every cluster is hand harvested and minimally processed in their energy-efficient winery facility, located just downhill from the Vineyard.”   “The core Alta Colina white wines include Grenache Blanc, 12 O’Clock High Viognier, Model Citizen Roussanne, and the Claudia Cuvee Marsanne.  These four white wines stand alongside their core reds–GSM, Sun Worshipper (Mourvèdre blend), Toasted Slope Syrah, Old 900 Syrah, and Ann’s Block Petite Sirah.  Alta Colina also bottles one or two additional small lot wines each vintage that reflect a variety, block, or blend they think deserves the focus of a stand-alone bottling.”Visit Alta Colina to taste the wines and enjoy one of Paso Robles’ best tasting experiences.Maggie Tillman joins us to gently pull the cork on all that is Alta Colina Vineyard & Winery.

“Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences.  Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside.”“Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality.  A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.”“A high-elevation site (peaking at 1,800 feet above sea level), Alta Colina yields some of California’s most distinctive and balanced Rhônes.  Thanks to steep, exposed soils of fractured shale and its proximity to the Pacific, the location ensures enough sun to mature even our latest ripening variety (Mourvèdre!) and overnight temperatures low enough to maintain natural acidity.”“Alta Colina farms their 31-acre estate Vineyard with as little intervention as possible.  Every cluster is hand harvested and minimally processed in their energy-efficient winery facility, located just downhill from the Vineyard.”   “The core Alta Colina white wines include Grenache Blanc, 12 O’Clock High Viognier, Model Citizen Roussanne, and the Claudia Cuvee Marsanne.  These four white wines stand alongside their core reds–GSM, Sun Worshipper (Mourvèdre blend), Toasted Slope Syrah, Old 900 Syrah, and Ann’s Block Petite Sirah.  Alta Colina also bottles one or two additional small lot wines each vintage that reflect a variety, block, or blend they think deserves the focus of a stand-alone bottling.”Visit Alta Colina to taste the wines and enjoy one of Paso Robles’ best tasting experiences.Maggie Tillman stays with us gently pulling the cork on all that is Alta Colina Vineyard & Winery.

Cooking with flavorful beef tallow is again back in the public consciousness. It’s a great fat to cook French fries in. Chef Andrew has the scoop.

Pizza City Fest Fest L.A. (April 26 to 27th) offers a stellar lineup of Southern California’s best pizza makers in one location, giving fans the unique opportunity to taste, see live demos, and attend panel discussions with culinary experts over two days at L.A. LIVE. We were going to be broadcasting the show live from the Fest on Saturday, April 26th but, oops, we’re preempted instead for an early Halo game on the road in Minnesota. This morning will be our studio-based salute to the 3rd Pizza City Fest L.A. benefiting the Culinary Careers Program (C•CAP).Jason Winters (Chef / Proprietor) of Long Beach’s Speak Cheezy and Chefs and Pizzaiolos Chris Decker and Michael Vakneen (both partners) of Truly Pizza in Dana point are all participants in Pizza City Fest L.A. We’ll meet them. “At Long Beach’s Speak Cheezy, their 5-day naturally fermented sourdough is one of the original Sourdough Pizzas of Los Angeles. They source their organic flours from local milled grains and generational producers, use only the best quality farmers market ingredients to provide the community with beautiful 14-inch pies from their kitchen to your family dinner table. Speak Cheezy’s take-out style restaurant provides customers with fresh, New York slices and Sicilian style grandma squares everyday from 12 to 4 p.m. or available until sell out!” “Truly Pizza, a handsomely designed full-service restaurant in Dana Point, is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food. Together with World Pizza Champion teammates Chris Decker and James Beard Award semi-finalist for Best Chef : Southwest, Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in pizza.”“Pizza City Fest returns to downtown Los Angeles for a third consecutive year as part of its nationwide tour. The two-day celebration promises an unparalleled experience for pizza aficionados and will take place on April 26 to 27 on the Event Deck at L.A. LIVE. Attendees will have the exclusive opportunity to savor unlimited offerings from the region's premier pizza artisans, all conveniently located in one central hub at L.A. LIVE. Pizza City Fest will highlight the area’s unique pizza landscape and showcase the diverse and exceptional talents of the region's top pizza makers. Steve Dolinsky, the founder of Pizza City Fest and a two-time Emmy and 13-time James Beard Award-winning food reporter, has curated yet another mouthwatering list of 40 pizza makers spanning the region from Santa Barbara to San Diego, and included a dozen new entries to the culinary roster this year.”

Melissa’s World Variety Produce is a continuing sponsor of Pizza City Fest L.A. Their Culinary Director, Chef Angel Flores, will be sampling at the Melissa’s booth a mouthwatering creation with goat cheese and Harry’s Berries served on a crostini also showcasing Melissa’s line of fresh produce. This year Melissa’s is celebrating their 41st year of success. They are still proudly Family-owned with the 2nd generation of the Founders now fully involved.Chef, Pizzaiolo and Restaurateur Chris Laramie of Fat Lip Pizza & Beer is participating at Pizza City Fest L.A. on Saturday, April 26th. We’ll meet him. Chef Chris likes to think of his pizza as having the best of both worlds; the light, crunchy, thin base borrowed from New York street slices and the round puffy crusts typically seen on Neapolitan pies. The dough is the main focus.  Long, cold fermentation for 3-days makes a pizza crust that is ultimately more flavorful and easier to digest. After that the Fat Lip Pizza sauce is made in house and all other toppings are made from scratch including their wonderfully seasoned Italian sausage and two varieties of the ever-popular Ranch Dressing. “The inaugural “Long Beach Taco Week” launches on Sunday, April 20th and continues thru April 27th. Over a dozen taco-centric restaurants are participating. The local restaurants will offer unique over-the-top tacos in combination with value-priced taco offers. Featured Tacos and Taco Plates are value-priced at $5, $10, and $15. There are no tickets or passes required. Taco lovers are invited to dine-in, take-out or have featured tacos delivered from their favorite restaurants, or order from their individual websites.” One of the participating restaurants is Chef Ismael Miramontes’ La Chancla Mexican Grill. Chef Ismael joins us.“Since 2021, the Restaurants Care Resilience Fund has awarded $7.3 million in grants to 1,603 independent restaurants across California—supporting burger joints, taquerias, bakeries, and more that are the heart of our communities. In 2025, Restaurants Care Resilience Fund is offering two grant opportunities to help restaurants thrive: $10,000 grants for LA County restaurants and food trucks impacted by the 2025 LA Fires and $5,000 grants for restaurants and commercial caterers in select CA counties to build resilience.” The current application window concludes on April 26th. Alycia Harshfield, President, California Restaurant Foundation, joins us with the specifics.

Pizza City Fest Fest L.A. (April 26 to 27th) offers a stellar lineup of Southern California’s best pizza makers in one location, giving fans the unique opportunity to taste, see live demos, and attend panel discussions with culinary experts over two days at L.A. LIVE. We were going to be broadcasting the show live from the Fest on Saturday, April 26th but, oops, we’re preempted instead for an early Halo game on the road in Minnesota. This morning will be our studio-based salute to the 3rd Pizza City Fest L.A. benefiting the Culinary Careers Program (C•CAP).Jason Winters (Chef/Proprietor) of Long Beach’s Speak Cheezy and Chefs and Pizzaiolos Chris Decker and Michael Vakneen (both partners) of Truly Pizza in Dana point are all participants in Pizza City Fest L.A. We’ll meet them. “At Long Beach’s Speak Cheezy, their 5-day naturally fermented sourdough is one of the original Sourdough Pizzas of Los Angeles. They source their organic flours from local milled grains and generational producers, use only the best quality farmers market ingredients to provide the community with beautiful 14-inch pies from their kitchen to your family dinner table. Speak Cheezy’s take-out style restaurant provides customers with fresh, New York slices and Sicilian style grandma squares everyday from 12 to 4 p.m. or available until sell out!” “Truly Pizza, a handsomely designed full-service restaurant in Dana Point, is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food. Together with World Pizza Champion teammates Chris Decker and James Beard Award semi-finalist for Best Chef : Southwest, Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in pizza.”“Pizza City Fest  returns to downtown Los Angeles for a third consecutive year as part of its nationwide tour. The two-day celebration promises an unparalleled experience for pizza aficionados and will take place on April 26 to 27 on the Event Deck at L.A. LIVE. Attendees will have the exclusive opportunity to savor unlimited offerings from the region's premier pizza artisans, all conveniently located in one central hub at L.A. LIVE. Pizza City Fest will highlight the area’s unique pizza landscape and showcase the diverse and exceptional talents of the region's top pizza makers. Steve Dolinsky, the founder of Pizza City Fest and a two-time Emmy and 13-time James Beard Award-winning food reporter, has curated yet another mouthwatering list of 40 pizza makers spanning the region from Santa Barbara to San Diego, and included a dozen new entries to the culinary roster this year.”Melissa’s World Variety Produce is a continuing sponsor of Pizza City Fest L.A. Their Culinary Director, Chef Angel Flores, will be sampling at the Melissa’s booth a mouthwatering creation with goat cheese and Harry’s Berries served on a crostini also showcasing Melissa’s line of fresh produce. This year Melissa’s is celebrating their 41st year of success. They are still proudly Family-owned with the 2nd generation of the Founders now fully involved.Chef, Pizzaiolo and Restaurateur Chris Laramie of Fat Lip Pizza & Beer is participating at Pizza City Fest L.A. on Saturday, April 26th. We’ll meet him. Chef Chris likes to think of his pizza as having the best of both worlds; the light, crunchy, thin base borrowed from New York street slices and the round puffy crusts typically seen on Neapolitan pies. The dough is the main focus.  Long, cold fermentation for 3-days makes a pizza crust that is ultimately more flavorful and easier to digest. After that the Fat Lip Pizza sauce is made in house and all other toppings are made from scratch including their wonderfully seasoned Italian sausage and two varieties of the ever-popular Ranch Dressing.“The inaugural “Long Beach Taco Week” launches on Sunday, April 20th and continues thru April 27th. Over a dozen taco-centric restaurants are participating. The local restaurants will offer unique over-the-top tacos in combination with value-priced taco offers. Featured Tacos and Taco Plates are value-priced at $5, $10, and $15. There are no tickets or passes required. Taco lovers are invited to dine-in, take-out or have featured tacos delivered from their favorite restaurants, or order from their individual websites.” One of the participating restaurants is Chef Ismael Miramontes’ La Chancla Mexican Grill. Chef Ismael joins us.“Since 2021, the Restaurants Care Resilience Fund has awarded $7.3 million in grants to 1,603 independent restaurants across California—supporting burger joints, taquerias, bakeries, and more that are the heart of our communities. In 2025, Restaurants Care Resilience Fund is offering two grant oppor

Jason Winters (Chef/Proprietor) of Long Beach’s Speak Cheezy and Chef/ Partners Chris Decker and Michael Vakneen of Truly Pizza in Dana Point are all participants in Pizza City Fest L.A. Staying with us to talk more about Pizza City Fest L.A. are accomplished Pizzaiolos Jason Winters, Chris Decker and Michael Vakneen. “At Long Beach’s Speak Cheezy, their 5-day naturally fermented sourdough is one of the original Sourdough Pizzas of Los Angeles. They source their organic flours from local milled grains and generational producers, use only the best quality farmers market ingredients to provide the community with beautiful 14-inch pies from their kitchen to your family dinner table. Speak Cheezy’s take-out style restaurant provides customers with fresh, New York slices and Sicilian style grandma squares everyday from 12 to 4p.m. or available until sell out!” Appearing Sunday at Pizza City Fest L.A. “Truly Pizza, a handsomely designed full-service restaurant, is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food. Together with World Pizza Champion teammates Chris Decker and James Beard Award semi-finalist for Best Chef : Southwest, Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in pizza.”Appearing Saturday at Pizza City Fest L.A.

Jason Winters (Chef/Proprietor) of Long Beach’s Speak Cheezy and Chef/ Partners Chris Decker and Michael Vakneen of Truly Pizza in Dana Point are all participants in Pizza City Fest L.A. Staying with us to talk more about Pizza City Fest L.A. are accomplished Pizzaiolos Jason Winters, Chris Decker and Michael Vakneen. “At Long Beach’s Speak Cheezy, their 5-day naturally fermented sourdough is one of the original Sourdough Pizzas of Los Angeles. They source their organic flours from local milled grains and generational producers, use only the best quality farmers market ingredients to provide the community with beautiful 14-inch pies from their kitchen to your family dinner table. Speak Cheezy’s take-out style restaurant provides customers with fresh, New York slices and Sicilian style grandma squares everyday from 12 to 4p.m. or available until sell out!” Appearing Sunday at Pizza City Fest L.A. “Truly Pizza, a handsomely designed full-service restaurant, is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food. Together with World Pizza Champion teammates Chris Decker and James Beard Award semi-finalist for Best Chef : Southwest, Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in pizza.”Appearing Saturday at Pizza City Fest L.A.

Melissa’s World Variety Produce is a continuing sponsor of Pizza City Fest L.A. Their Culinary Director, Chef Angel Flores, will be sampling at the Melissa’s booth a mouthwatering creation on a crostini with goat cheese and Harry’s Berries showcasing Melissa’s line of fresh produce. On Thursday, April 24th from 10:30 a.m. to 12 Noon Chef Angel will be conducting an exclusive cooking demonstration (ticketed) at Gelson’s in Santa Barbara featuring the seasonally available Harry’s Berries and Ojai Pixie Tangerines. This year Melissa’s is celebrating their 41st year of success. They are still proudly Family-owned with the 2nd generation of the Founders now fully involved.

“Pizza City Fest  returns to downtown Los Angeles for a third consecutive year as part of its nationwide tour. The two-day celebration promises an unparalleled experience for pizza aficionados and will take place on April 26-27 on the Event Deck at L.A. LIVE.Attendees will have the exclusive opportunity to savor unlimited offerings from the region's premier pizza artisans, all conveniently located in one central hub at L.A. LIVE. Pizza City Fest will highlight the area’s unique pizza landscape and showcase the diverse and exceptional talents of the region's top pizza makers.”“Steve Dolinsky, the founder of Pizza City Fest and a two-time Emmy and 13-time James Beard Award-winning food reporter, has curated yet another mouthwatering list of 40 pizza makers spanning the region from Santa Barbara to San Diego, and included a dozen new entries to the culinary roster this year.”“The pizza scene in SoCal continues to impress me – from temporary pop-ups to collabs to entrepreneurs who have made the leap from portable baking to full-time brick-and-mortars,” said Dolinsky. “We’ve invited some of the most popular pizzerias from the region, featuring a range of styles, including Detroit, Chicago deep-dish, Sicilian, Neapolitan and Roman; we’ve even added an Armenian lahmajoun from Glendale. Is it pizza? You decide.”The Culinary Careers Program is the Charitable Beneficiary. Culinary Careers Program (C•CAP) students will be assisting the participating chefs at their stations.Steve Dolinsky briefly puts down his notepad and microphone and joins us.

Chef, Pizzaiolo and Restaurateur Chris Laramie of Fat Lip Pizza & Beer in Corona is participating at Pizza City Fest L.A. on Saturday, April 26th. We’ll meet him.Chef Chris likes to think of his pizza as having the best of both worlds; the light, crunchy, thin base borrowed from New York street slices and the round puffy crusts typically seen on Neapolitan pies. The dough is the main focus.  Long, cold fermentation for 3-days makes a pizza crust that is ultimately more flavorful and easier to digest. After that the Fat Lip Pizza sauce is made in house and all other toppings are made from scratch including their wonderfully seasoned Italian sausage and two varieties of Ranch Dressing. Chef Chris also creates his own Hot Honey.​“Fat Lip Pizza was originally conceived as a rolling Food Truck. In a previous life their little truck was a mobile USPS post office designed for getting mail in and out of disaster areas.  Decommissioned and baking in the sun in Palmdale, CA, Chef Chris saw the potential in her and lovingly turned her into a pizza truck over the course of the pandemic.  As we emerged from our houses and got back to normal the truck was frequently seen at wineries and breweries around Temecula.”  ​“Currently Fat Lip’s first brick and mortar shop is located at 420 N Main St. in Corona.  Artisan pizza is available by the slice or a whole pie.” Another attraction is the state-of-the-art self-serve beer wall with 20 taps featuring local craft breweries and wineries of distinction. It’s the guest’s choice of pour size from a taste to a full pour of 16 ounces.

“The inaugural “Long Beach Taco Week” launches on Sunday, April 20th and continues thru April 27th. Over a dozen taco-centric restaurants are participating. The local restaurants will offer unique over-the-top tacos in combination with value-priced taco offers. Featured Tacos and Taco Plates are value-priced at $5, $10, and $15.” The objective is that in addition to encouraging local and surrounding "foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Taco Week support the local economy and put “butts in seats” of the city's valued restaurants. “There are no tickets or passes required. Taco lovers are invited to dine-in, take-out or have featured tacos delivered from their favorite restaurants, or order from their individual websites.” One of the participating restaurants is Chef Ismael Miramontes’ La Chancla Mexican Grill. Many of his signature recipes have been handed down from his Family. Chef Ismael joins us.

“Since 2021, the Restaurants Care Resilience Fund has awarded $7.3 million in grants to 1,603 independent restaurants across California—supporting burger joints, taquerias, bakeries, and more that are the heart of our communities. In 2025, Restaurants Care Resilience Fund is offering two grant opportunities to help restaurants thrive: $10,000 grants for LA County restaurants and food trucks impacted by the 2025 LA Fires and $5,000 grants for restaurants and commercial caterers in select CA counties to build resilience.” The current application window concludes on April 26th. Alycia Harshfield, President, California Restaurant Foundation, joins us with the specifics.

It’s a very special show for April 12th as after a 2-year absence we’re returning to the 12th Big Island Chocolate Festival. The Festival is a chocolate lovers paradise celebrating that Hawaii is the only place in the United States where cacao, the base of all premium chocolate, can successfully be grown commercially (and typically by small Family farmers.) Our accommodating and gracious hosts are The Big Island Chocolate Festival and the Hilton Waikoloa Village.The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a cacao farm tour and a festive walkaround evening gala with salivating chef-created savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30-9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee.  Also on the menu is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean. Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. He joins us. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous premier bakeries and resorts and also is a seasoned instructor in France and the U.S. Chef Stephane is a popular, repeat presenter at the Big Island Chocolate Festival. Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 lush acres on the Kohala Coast on The Big Island of Hawaii since January of 2022. Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions. Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu. Chef Frederic Hoffmann takes a break from his busy kitchens to join us.Malama Mushrooms is a family-owned, superfood mushroom company based in Kona, Hawaii. Their modest mission is to share the health & wellness benefits of superfood mushrooms with the world.  'Malama' is the Hawaiian word for protect, preserve, and nurture. That’s the ambitious motto for what Malama Mushrooms does. Founder, CEO and “Funguy,” Ben Lillibridge joins us.

“With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience. The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier. 5th generation Guittard Family member Clark Guittard is our guest.Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars.  Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For The Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition. Dr Nat is our guest with a ripe cacao pod in hand.“Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au. Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort/hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.”Sean Newman joins us with a cup of freshly-brewed Kona coffee at the ready.Matthew Lane is the Rooms Director for Hilton Waikoloa Village on the Big Island of Hawaii, the host hotel for our broadcast celebrating The Big Island Chocolate Festival. Matthew is our concluding guest providing an overview of this expansive resort property.“Hilton Waikoloa Village is an oceanfront resort overlooking Waiulua Bay on the Island of Hawai’i. Surrounded by breathtaking tropical gardens and abundant wildlife, the property has 12 restaurants and lounges, 27 holes of championship golf, a stadium tennis court and the only interactive dolphin program on the island.” All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

It’s a very special show for April 12th as after a 2-year absence we’re returning to the 12th Big Island Chocolate Festival. The Festival is a chocolate lovers paradise celebrating that Hawaii is the only place in the United States where cacao, the base of all premium chocolate, can successfully be grown commercially (and typically by small Family farmers.) Our accommodating and gracious hosts are The Big Island Chocolate Festival and the Hilton Waikoloa Village.The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a cacao farm tour and a festive walkaround evening gala with salivating chef-created savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30-9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee.  Also on the menu is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean. Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. He joins us. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous premier bakeries and resorts and also is a seasoned instructor in France and the U.S. Chef Stephane is a popular, repeat presenter at the Big Island Chocolate Festival. Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 lush acres on the Kohala Coast on The Big Island of Hawaii since January of 2022. Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions. Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu. Chef Frederic Hoffmann takes a break from his busy kitchens to join us.Malama Mushrooms is a family-owned, superfood mushroom company based in Kona, Hawaii. Their modest mission is to share the health & wellness benefits of superfood mushrooms with the world.  'Malama' is the Hawaiian word for protect, preserve, and nurture. That’s the ambitious motto for what Malama Mushrooms does. Founder, CEO and “Funguy,” Ben Lillibridge joins us.“With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience. The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier. 5th generation Guittard Family member Clark Guittard is our guest.Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars.  Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For The Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition. Dr Nat is our guest with a ripe cacao pod in hand.“Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au. Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort/hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.”Sean Newman joins us with a cup of freshly-brewed Kona coffee at the ready.Matthew Lane is the Rooms Director for Hilton Waikoloa Village on the Big Island of Hawaii, the host hotel for our broadcast celebrating The Big Island Chocolate Festival. Matthew is our concluding guest providing an overview of this expansive resort property.“Hilton Waikoloa Village is an oceanfront resort overlooking Waiulua Bay on the Island of Hawai’i. Surrou

Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous bakeries and resorts and also is a seasoned instructor in France and the U.S. A popular, repeat presenter at the Big Island Chocolate Festival, Chef Stéphane provides a demonstration on why it is beneficial for cacao growers and chocolate makers to understand the importance of tempering chocolate. On Saturday, he will present an engaging demonstration on Constructing a Chocolate Showpiece, which is artistically displayed at the festival’s evening gala. It’s always an eye-popper. Chef Stéphane takes a break from tempering chocolate to join us.

Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 acres on the Kohala Coast on The Big Island of Hawaii since January of 2022.Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions.Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu.Chef Frederic Hoffmann takes a break from his busy kitchens to join us.

Malama Mushrooms is a family-owned, superfood mushroom company based in Kona, Hawaii. Their modest mission is to share the health & wellness benefits of superfood mushrooms with the world.  'Malama' is the Hawaiian word for protect, preserve, and nurture. That’s the ambitious motto for what Malama Mushrooms does. Founder, CEO and “Funguy” Ben Lillibridge joins us.“Malama first fruited in 2015 as a small farm in Kona, Hawaii when Ben produced his first Hawaiian-grown mushrooms while living on a farm in a mango-tree house. He started by utilizing a underground lava-formed cave to cultivate the first mushrooms of the business and fast forward to today, he has wrangled in his family & friends to help his mushroom mission of creating & sharing fung-tional superfood mushroom products that integrate easily into your daily routine and to support your overall health and wellness.”  

“With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience.” “The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier.“Whether you’re looking for an exciting tasting journey or the perfect 70% for a favorite recipe, Guittard has a chocolate for you.”5th generation Family member Clark Guittard is our guest.

Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au.“Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort/hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.”Sean Newman joins us with a freshly brewed cup of Kona coffee at the ready.