SoCal Restaurant Show

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.

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 guest providing an overview of this expansive destination 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.”“Guests who wish to immerse themselves in the island’s culture can take in lei making and ukulele lessons and tour historic petroglyph sites along with many other activities. Travelers can even explore the resort along a museum walkway or by riding in leisurely trams between the lobby and towers.”

“Chef Eileen Elizabeth is a published, award-winning vegan chef based in Los Angeles California. Her newest cookbook, The Vegan Blueprints, is the culmination of her decade-long career. Whether she is feeding celebrities, helping people manage disease, cooking for wellness retreats or developing menus for restaurants, Chef Eileen really is taking the culinary world by storm. Proving that plant-based food can be fun, creative, and enjoyed by vegans and meat eaters alike. Her cookbook The Vegan Blueprints highlights some of her most popular creations, as well as teaches you how to realistically integrate more plant-based food into your diet.” Chef Eileen takes a break from her busy kitchen to join us.“Vegas Unstripped producers Eric Gladstone & Chef & Restaurateur James Trees (Bar Boheme) have announced the list of chefs and bartenders participating in this year’s Vegas Unstripped food festival. As always, the festival will gather many of Las Vegas’ most acclaimed and creative culinary leaders, who will each create a new dish or drink for one night only, taking place from 6-9 p.m. on Sunday, April 27 at the Palms Casino Resort.” A sampling of the culinary talent on display includes Pizzaiolo John Arena of Metro Pizza, Brian Howard of Sparrow & Wolf, Bruce Kalman of SoulBelly BBQ, Gina Marinelli of La Strega and James Trees of the just debuted Bar Boheme. Prominent Vegas Bartenders mixing it up include Tony Abou-Ganim (The Modern Mixologist) and Adam Rains of The Golden Tiki. Vegas Unstripped creator Eric Gladstone joins us with (Festival Co-creator) Las Vegas Celebrity Chef James (Bar Boheme) for the tempting preview. There also is a very special ticket discount offer exclusively for listeners. 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. We’re revisiting the costly subject of 3rd Party Delivery for restaurants. Chef Andrew will provide his insight on the new option to “Buy Now, Pay Later” for home-delivered restaurant fare. Also the expensive and unfair system of the 3rd party delivery companies assessing chargebacks to restaurants that might not be justified.

Andy Harris, Executive Producer and Co-host previews the show.Program Note for Saturday, April 12th. For the 4th time we’re honored to be broadcasting live from The Big Island Chocolate Festival celebrating that Hawaii is the only place in the United States where cacao (the base of fine chocolate) can successfully grow commercially. Please join us…Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC. On today’s menu is an important update on the Napa Rose Restaurant at Disney’s Grand Californian (it’s now on vacation for a bit) and the background on Orange County’s two prestigious James Beard Award nominations. As always more Orange County morsels will be part of the conversation. “Chef Eileen Elizabeth is a published, award-winning vegan chef based in Los Angeles California. Her newest cookbook, The Vegan Blueprints, is the culmination of her decade-long career. Whether she is feeding celebrities, helping people manage disease, cooking for wellness retreats or developing menus for restaurants, Chef Eileen really is taking the culinary world by storm. Proving that plant-based food can be fun, creative, and enjoyed by vegans and meat eaters alike. Her cookbook The Vegan Blueprints highlights some of her most popular creations, as well as teaches you how to realistically integrate more plant-based food into your diet.” Chef Eileen takes a break from her busy kitchen to join us.“Vegas Unstripped producers Eric Gladstone & Chef & Restaurateur James Trees (Bar Boheme) have announced the list of chefs and bartenders participating in this year’s Vegas Unstripped food festival. As always, the festival will gather many of Las Vegas’ most acclaimed and creative culinary leaders, who will each create a new dish or drink for one night only, taking place from 6-9 p.m. on Sunday, April 27 at the Palms Casino Resort.” A sampling of the culinary talent on display includes Pizzaiolo John Arena of Metro Pizza, Brian Howard of Sparrow & Wolf, Bruce Kalman of SoulBelly BBQ, Gina Marinelli of La Strega and James Trees of the just debuted Bar Boheme. Prominent Vegas Bartenders mixing it up include Tony Abou-Ganim (The Modern Mixologist) and Adam Rains of The Golden Tiki. Vegas Unstripped creator Eric Gladstone joins us with (Festival Co-creator) Las Vegas Celebrity Chef James (Bar Boheme) for the tempting preview. There also is a very special ticket discount offer exclusively for listeners. 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. We’re revisiting the costly subject of 3rd Party Delivery for restaurants. Chef Andrew will provide his insight on the new option to “Buy Now, Pay Later” for home-delivered restaurant fare. Also the expensive and unfair system of the 3rd party delivery companies assessing chargebacks to restaurants that might not be justified.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC. On today’s menu is an important update on the Napa Rose Restaurant at Disney’s Grand Californian (it’s now on vacation for a bit) and the background on Orange County’s two prestigious James Beard Award nominations. As always more Orange County morsels will be part of the conversation.“Chef Eileen Elizabeth is a published, award-winning vegan chef based in Los Angeles California. Her newest cookbook, The Vegan Blueprints, is the culmination of her decade-long career. Whether she is feeding celebrities, helping people manage disease, cooking for wellness retreats or developing menus for restaurants, Chef Eileen really is taking the culinary world by storm. Proving that plant-based food can be fun, creative, and enjoyed by vegans and meat eaters alike. Her cookbook The Vegan Blueprints highlights some of her most popular creations, as well as teaches you how to realistically integrate more plant-based food into your diet.” Chef Eileen takes a break from her busy kitchen to join us.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food & Beverage Columnist for Culture OC. The long-running fine-dining restaurant, Napa Rose at Disney’s Grand Californian, is going on vacation for a bit. Anne Maries provides the details of what’s to come.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie continues with us in-studio to discuss her work as Food Columnist for Culture OC. She highlights the just announced Orange County Nominees for the prestigious James Beard Foundation Awards and the new salivating food items from Executive Chef Dennis Radcliffe at Angel Stadium that caught her eye at the recent Media Preview.

“Chef Eileen Elizabeth is a published, award-winning vegan chef based in Los Angeles California. Her newest cookbook, The Vegan Blueprints, is the culmination of her decade-long career. Whether she is feeding celebrities, helping people manage disease, cooking for wellness retreats or developing menus for restaurants, Chef Eileen really is taking the culinary world by storm. Proving that plant-based food can be fun, creative, and enjoyed by vegans and meat eaters alike. Her cookbook The Vegan Blueprints highlights some of her most popular creations, as well as teaches you how to realistically integrate more plant-based food into your diet.”“The Vegan Blueprints is so much more than a cookbook. It is an in-depth guide to all things vegan.  The first half is loaded with information to help you get started. With tips and tricks, a glossary of vegan, non-vegan and cooking terms, as well as pages of vegan information, this book is for any person, at any culinary level. The second half features some of Chef Eileen’s most famous Blueprints. These Blueprints are recipes that chef Eileen has created to get you started and empower you to create your own go to plant based recipes. You don’t need expensive tools, obscure ingredients or hours in the kitchen. Chef Eileen has streamlined everything to make it as simple as possible, so you can feel inspired and look forward to cooking. Each blueprint is designed to be easy to follow, and even easier to adjust to make it your own. The blueprints are the base, what you create with them is yours to discover.”“Chef Eileen Elizabeth is a vegan celebrity chef, recipe developer and health coach. She has worked on over 100 retreats as a chef both nationally and internationally. Eileen likes to say that she is the vegan chef for meat eaters, creating fun familiar food to help them transition into better eating habits.”Chef Eileen Elizabeth continues with us.

“Chef Eileen Elizabeth is a published, award-winning vegan chef based in Los Angeles California. Her newest cookbook, The Vegan Blueprints, is the culmination of her decade-long career. Whether she is feeding celebrities, helping people manage disease, cooking for wellness retreats or developing menus for restaurants, Chef Eileen really is taking the culinary world by storm. Proving that plant-based food can be fun, creative, and enjoyed by vegans and meat eaters alike. Her cookbook The Vegan Blueprints highlights some of her most popular creations, as well as teaches you how to realistically integrate more plant-based food into your diet.”“The Vegan Blueprints is so much more than a cookbook. It is an in-depth guide to all things vegan.  The first half is loaded with information to help you get started. With tips and tricks, a glossary of vegan, non-vegan and cooking terms, as well as pages of vegan information, this book is for any person, at any culinary level. The second half features some of Chef Eileen’s most famous Blueprints. These Blueprints are recipes that chef Eileen has created to get you started and empower you to create your own go to plant based recipes. You don’t need expensive tools, obscure ingredients or hours in the kitchen. Chef Eileen has streamlined everything to make it as simple as possible, so you can feel inspired and look forward to cooking. Each blueprint is designed to be easy to follow, and even easier to adjust to make it your own. The blueprints are the base, what you create with them is yours to discover.”“Chef Eileen Elizabeth is a vegan celebrity chef, recipe developer and health coach. She has worked on over 100 retreats as a chef both nationally and internationally. Eileen likes to say that she is the vegan chef for meat eaters, creating fun familiar food to help them transition into better eating habits. Over the past few years she has developed multiple vegan menus for non-vegan restaurants, and training other chefs on how to prepare exciting vegan dishes.” Chef Eileen Elizabeth takes a break from her busy kitchen to join us.

“Vegas Unstripped producers Eric Gladstone & Chef & Restaurateur James Trees have finalized the list of chefs and bartenders participating in this year’s Vegas Unstripped food festival. As always, the festival will gather many of Las Vegas’ most acclaimed and creative culinary leaders, who will each create a new dish or drink for one night only, taking place from 6-9 p.m. on Sunday, April 27 at the Palms Casino Resort.” A sampling of the culinary talent on display includes Pizzaiolo John Arena of Metro Pizza, Brian Howard of Sparrow & Wolf, Bruce Kalman of SoulBelly BBQ, Gina Marinelli of La Strega and James Trees of the just debuted Bar Boheme. Prominent Vegas Bartenders mixing it up include Tony Abou-Ganim (The Modern Mixologist) and Adam Rains of The Golden Tiki.“The Las Vegas food & cocktail scene is so vibrant that every year of Vegas Unstripped becomes a new adventure,” said Gladstone. “We’re excited to have a fantastic mix of Vegas favorites returning alongside a lot of new faces, and some veterans we have wanted to include for years. This is going to be an unforgettable night!”“Vegas Unstripped is Las Vegas’ only festival by chefs, about chefs, and for the Vegas community. Participating chefs represent the cutting edge of independent talent in Las Vegas, and are challenged to create unique dishes for the night reflecting their culinary passions. The evening is augmented by beverages from Las Vegas’ best local bars, local musicians, local art and more. Created in 2018 as a reaction to the Strip-focused Vegas Uncork’d event (now defunct), Vegas Unstripped initially only invited chefs working off-Strip but now welcomes Vegas chefs regardless of where they cook, offering open submissions. All necessary expenses of the independent chef/restaurateur are covered by event revenue to the extent possible, with net proceeds going to underserved local charities. To date, Vegas Unstripped has donated nearly $30,000.”Vegas Unstripped creators Eric Gladstone and Celebrity Chef James Trees join us for the tempting preview.

“Vegas Unstripped producers Eric Gladstone & Chef & Restaurateur James Trees have finalized the list of chefs and bartenders participating in this year’s Vegas Unstripped food festival. As always, the festival will gather many of Las Vegas’ most acclaimed and creative culinary leaders, who will each create a new dish or drink for one night only, taking place from 6-9 p.m. on Sunday, April 27 at the Palms Casino Resort.” A sampling of the culinary talent on display includes Pizzaiolo John Arena of Metro Pizza, Brian Howard of Sparrow & Wolf, Bruce Kalman of SoulBelly BBQ, Gina Marinelli of La Strega and James Trees of the just debuted Bar Boheme. Prominent Vegas Bartenders shaking it up include Tony Abou-Ganim (The Modern Mixologist) and Adam Rains of The Golden Tiki.“The Las Vegas food & cocktail scene is so vibrant that every year of Vegas Unstripped becomes a new adventure,” said Gladstone. “We’re excited to have a fantastic mix of Vegas favorites returning alongside a lot of new faces, and some veterans we have wanted to include for years. This is going to be an unforgettable night!”“Vegas Unstripped is Las Vegas’ only festival by chefs, about chefs, and for the Vegas community. Participating chefs represent the cutting edge of independent talent in Las Vegas, and are challenged to create unique dishes for the night reflecting their culinary passions. The evening is augmented by beverages from Las Vegas’ best local bars, local musicians, local art and more. Created in 2018 as a reaction to the Strip-focused Vegas Uncork’d event (now defunct), Vegas Unstripped initially only invited chefs working off-Strip but now welcomes Vegas chefs regardless of where they cook, offering open submissions. All necessary expenses of the independent chef/restaurateur are covered by event revenue to the extent possible, with net proceeds going to underserved local charities. To date, Vegas Unstripped has donated nearly $30,000.”Vegas Unstripped creator Eric Gladstone continues along with Las Vegas Celebrity Chef James for the salivating preview.

We’re revisiting the costly and somewhat controversial subject of 3rd Party Delivery for restaurants. Chef Andrew will give his insight on the new option to “Buy Now, Pay Later” for home-delivered restaurant fare. Also the expensive and unfair hidden system of the 3rd party delivery companies assessing chargebacks to restaurants that might not be justified and are hard, and time-consuming, for the restaurant to defend against.

Craft Breweries from around the state and country (25 states) have joined together to create some 180 versions of “We Love L.A.” craft beer with proceeds going to benefit victims of the Eaton and Pacific Palisades wildfires. A portion of the Proceeds are donated to United Way’s L.A. Wildfire Response Fund. ISM Brewery in Long Beach has crafted “We Love L.A.” Hazy DIPA. “With a pillowy body, this hop cocktail kicks off massive notes of dole whip, guava jam and fresca.” Proprietor Ian McCall joins us to tap the keg on this effort. “Levain Bakery the iconic, award-winning bakery known for its decadent, 6-ounce beloved cookies, is excited to announce its second Los Angeles bakery in Venice, California, anticipated to open early next month. The Westside location will be located at 1661 Abbot Kinney Boulevard. Founded in New York in 1995 on the Upper West Side by best friends Pam Weekes and Connie McDonald, Levain served up delicious breads and baked goods that immediately resonated with the neighborhood, drawing anticipation for their daily offerings. When the two decided to quietly start selling cookies, they flew off the shelves and an icon was born. “Our Larchmont opening last year was a dream come true for us. We had imagined opening a bakery in Los Angeles for years and when it finally happened, it felt like home - and LA locals made us feel incredibly welcome.” said Pam and Connie. “Now, we’re excited to be a part of the Venice community and continue meeting new neighbors and friends.”” Cookie Mavens Pam Weekes and Connie McDonald join us.“A bit secluded in the vibrant neighborhood of Glassell Park, Wife and the Somm is more than just an intimate dining destination: it is a love letter to food, wine, and warm hospitality, brought to life by Owners and Restaurateurs Christy and Chris Lucchese. Their journey from the world of film to the realm of culinary excellence is a testament to their shared passion for bringing people together over exceptional dining experiences. Seamlessly blending seasonal, farm fresh, ingredient-driven cuisine with a thoughtfully curated and ever-evolving wine selection, Wife and the Somm is a hidden gem where guests can savor not just a meal, but a true celebration of flavor, craftsmanship, and connection. With an inviting atmosphere and an unwavering commitment to exceptional service, Christy and Chris have created a space where food and wine lovers alike can gather, explore, and indulge in an unforgettable culinary experience!” Wife (Christy) and The Somm (Chris) join us with their salivating overview of Wife & The Somm.

“A bit secluded in the vibrant neighborhood of Glassell Park, Wife and the Somm is more than just an intimate dining destination: it is a love letter to food, wine, and warm hospitality, brought to life by Owners and Restaurateurs Christy and Chris Lucchese. Their journey from the world of film to the realm of culinary excellence is a testament to their shared passion for bringing people together over exceptional dining experiences. Seamlessly blending seasonal, farm fresh, ingredient-driven cuisine with a thoughtfully curated and ever-evolving wine selection, Wife and the Somm is a hidden gem where guests can savor not just a meal, but a true celebration of flavor, craftsmanship, and connection. With an inviting atmosphere and an unwavering commitment to exceptional service, Christy and Chris have created a space where food and wine lovers alike can gather, explore, and indulge in an unforgettable culinary experience!” Wife (Christy) and The Somm (Chris) join us with their salivating overview of Wife & The Somm.“French Bloom organic sparkling wine (no alcohol) reinvents the codes of conviviality for moments of pleasure shared between everyone - family and friends from all walks of life. Made from organic Chardonnay wines and Organic Pinot Noir wines that have been dealcoholized, French Bloom alcohol-free French Sparkling cuvées embody the incomparable intersection of French tradition and innovation.” West Marketing & Sales Manager Jeridan Frye-Schechter joins us to pull the cork on all that is French Bloom.“As a result of the devastating impact of the Los Angeles wildfires, Masters of Taste has made the difficult decision to postpone the highly anticipated 8th Annual Masters of Taste event. However, in the spirit of resilience, generosity, and community, Masters of Taste is proud to introduce Generous Plates – A Benefit for Union Station Homeless Services, a one-night-only premier dining experience set to take place on Sunday, April 6th, 2025, in the iconic Locker Rooms at the Historic Pasadena Rose Bowl. This exclusive event will offer guests an intimate and immersive dining experience featuring Two Exquisite Five-Course Tasting Menus created by some of Los Angeles’ most celebrated Culinary Masters, including Chef Bret Thompson of Pez Coastal Kitchen. Accompanied by premier selections of Spirits, Cocktails, Wine, Beer, and Non-Alcoholic Beverages from top-tier Beverage Masters, and Delectable Desserts from L.A.’s top Sweet Masters, this night promises to be an unparalleled culinary journey.” Masters of Taste Alum Culinary Master Bret Thompson is our guest previewing all the deliciousness of his 5-course Tasting Menu.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. Julia Child always said, “it’s better with butter.” We’re resuming last week’s truncated but spirited conversation about the benefits of butter versus margarine. Chefs clearly prefer to cook with butter and a little can go a long way in terms of adding extra flavor.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Levain Bakery the iconic, award-winning bakery known for its decadent, 6-ounce beloved cookies, is excited to announce its second Los Angeles bakery in Venice, California, anticipated to open early next month. The Westside location will be located at 1661 Abbot Kinney Boulevard.” All cookies and breads are baked fresh daily throughout the day with all doughs prepared from scratch in-house.“Founded in New York on the Upper West Side in 1995 by best friends Pam Weekes and Connie McDonald, Levain served up delicious breads and baked goods that immediately resonated with the neighborhood, drawing anticipation for their daily offerings. When the two decided to quietly start selling cookies, they flew off the shelves and an icon was born. “Our Larchmont opening last year was a dream come true for us. We had imagined opening a bakery in Los Angeles for years and when it finally happened, it felt like home - and LA locals made us feel incredibly welcome.” said Pam and Connie. “Now, we’re excited to be a part of the Venice community and continue meeting new neighbors and friends.””“Remaining true to its neighborhood bakery origins, Levain continues the tradition of crafting their signature breads and iconic 6-ounce cookies by hand each day, using the same high-quality ingredients that defined their beginnings in 1995, when Pam and Connie first opened their small bread shop on the Upper West Side of Manhattan. Levain has since grown with bakery locations in cities like New York, Washington DC, Bethesda, Boston and Chicago.”Cookie Mavens Pam Weekes and Connie McDonald join us.

Craft Breweries from around the state and country (25 states) have joined together to create some 180 versions of “We Love L.A.” craft beer with proceeds going to benefit victims of the Eaton and Pacific Palisades wildfires. A portion of the Proceeds are donated to United Way’s L.A. Wildfire Response Fund. ISM Brewery in Long Beach has crafted “We Love L.A.” Hazy DIPA. “With a pillowy body, this hop cocktail kicks off massive notes of dole whip, guava jam and fresca.” Proprietor Ian McCall joins us to tap the keg on this effort.“Levain Bakery the iconic, award-winning bakery known for its decadent, 6-ounce beloved cookies, is excited to announce its second Los Angeles bakery in Venice, California, anticipated to open early next month. The Westside location will be located at 1661 Abbot Kinney Boulevard. Founded in New York in 1995 on the Upper West Side by best friends Pam Weekes and Connie McDonald, Levain served up delicious breads and baked goods that immediately resonated with the neighborhood, drawing anticipation for their daily offerings. When the two decided to quietly start selling cookies, they flew off the shelves and an icon was born. “Our Larchmont opening last year was a dream come true for us. We had imagined opening a bakery in Los Angeles for years and when it finally happened, it felt like home - and LA locals made us feel incredibly welcome.” said Pam and Connie. “Now, we’re excited to be a part of the Venice community and continue meeting new neighbors and friends.”” Cookie Mavens Pam Weekes and Connie McDonald join us.“A bit secluded in the vibrant neighborhood of Glassell Park, Wife and the Somm is more than just an intimate dining destination: it is a love letter to food, wine, and warm hospitality, brought to life by Owners and Restaurateurs Christy and Chris Lucchese. Their journey from the world of film to the realm of culinary excellence is a testament to their shared passion for bringing people together over exceptional dining experiences. Seamlessly blending seasonal, farm fresh, ingredient-driven cuisine with a thoughtfully curated and ever-evolving wine selection, Wife and the Somm is a hidden gem where guests can savor not just a meal, but a true celebration of flavor, craftsmanship, and connection. With an inviting atmosphere and an unwavering commitment to exceptional service, Christy and Chris have created a space where food and wine lovers alike can gather, explore, and indulge in an unforgettable culinary experience!” Wife (Christy) and The Somm (Chris) join us with their salivating overview of Wife & The Somm.“French Bloom organic sparkling wine (no alcohol) reinvents the codes of conviviality for moments of pleasure shared between everyone - family and friends from all walks of life. Made from organic Chardonnay wines and Organic Pinot Noir wines that have been dealcoholized, French Bloom alcohol-free French Sparkling cuvées embody the incomparable intersection of French tradition and innovation.” West Marketing & Sales Manager Jeridan Frye-Schechter joins us to pull the cork on all that is French Bloom.“As a result of the devastating impact of the Los Angeles wildfires, Masters of Taste has made the difficult decision to postpone the highly anticipated 8th Annual Masters of Taste event. However, in the spirit of resilience, generosity, and community, Masters of Taste is proud to introduce Generous Plates – A Benefit for Union Station Homeless Services, a one-night-only premier dining experience set to take place on Sunday, April 6th, 2025, in the iconic Locker Rooms at the Historic Pasadena Rose Bowl. This exclusive event will offer guests an intimate and immersive dining experience featuring Two Exquisite Five-Course Tasting Menus created by some of Los Angeles’ most celebrated Culinary Masters, including Chef Bret Thompson of Pez Coastal Kitchen. Accompanied by premier selections of Spirits, Cocktails, Wine, Beer, and Non-Alcoholic Beverages from top-tier Beverage Masters, and Delectable Desserts from L.A.’s top Sweet Masters, this night promises to be an unparalleled culinary journey.” Masters of Taste Alum Culinary Master Bret Thompson is our guest previewing all the deliciousness of his 5-course Tasting Menu.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. Julia Child always said, “it’s better with butter.” We’re resuming last week’s truncated but spirited conversation about the benefits of butter versus margarine. Chefs clearly prefer to cook with butter and a little can go a long way in terms of adding extra flavor.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Levain Bakery the iconic, award-winning bakery known for its decadent, 6-ounce beloved cookies, is excited to announce its second Los Angeles bakery in Venice, California, anticipated to open early next Month. The Westside location will be located at 1661 Abbot Kinney Boulevard.” All cookies and breads are baked fresh daily throughout the day with all doughs prepared from scratch in-house.“Founded in New York in 1995 by best friends Pam Weekes and Connie McDonald, Levain served up delicious breads and baked goods that immediately resonated with the neighborhood, drawing anticipation for their daily offerings. When the two decided to quietly start selling cookies, they flew off the shelves and an icon was born.“Our Larchmont opening last year was a dream come true for us. We had imagined opening a bakery in Los Angeles for years and when it finally happened, it felt like home - and LA locals made us feel incredibly welcome.” said Pam and Connie. “Now, we’re excited to be a part of the Venice community and continue meeting new neighbors and friends.””“Remaining true to its neighborhood bakery origins, Levain continues the tradition of crafting their signature breads and iconic 6-ounce cookies by hand each day, using the same high-quality ingredients that defined their beginnings in 1995, when Pam and Connie first opened their small bread shop on the Upper West Side of Manhattan. Levain has since grown with bakery locations in cities like New York, Washington DC, Bethesda, Boston and Chicago.Cookie Mavens Pam Weekes and Connie McDonald put down their rolling pins and continue with us.

“A bit secluded in the vibrant neighborhood of Glassell Park, Wife and the Somm is more than just an intimate dining destination: it is a love letter to food, wine, and warm hospitality, brought to life by Owners and Restaurateurs Christy and Chris Lucchese. Their journey from the world of film to the realm of culinary excellence is a testament to their shared passion for bringing people together over exceptional dining experiences. Seamlessly blending seasonal, farm fresh, ingredient-driven cuisine with a thoughtfully curated and ever-evolving wine selection, Wife and the Somm is a hidden gem where guests can savor not just a meal, but a true celebration of flavor, craftsmanship, and connection. With an inviting atmosphere and an unwavering commitment to exceptional service, Christy and Chris have created a space where food and wine lovers alike can gather, explore, and indulge in an unforgettable culinary experience!”“Christy Lucchese, the Wife, and Chris Lucchese, the Sommelier, met in 2009 while working in the film industry, quickly bonding over homemade dinners and a shared love for travel. Chris, from a big Italian family in Pennsylvania, and Christy, whose Southern California roots trace back to the late 1800s, connected deeply through their appreciation for hospitality and dreamed of creating a space where guests could relax, feel at home, and indulge in an intimate, unforgettable experience. That dream took shape in 2017 when they founded Home Somm, a boutique catering company dedicated to pairing thoughtfully crafted seasonal dishes with exceptional wines. “As their reputation grew across California, so did their desire for a permanent home, and when they discovered a hidden, ivy-covered gem in Glassell Park, complete with a backyard of century-old grapevines, they knew they had found the perfect spot. On April 1, 2021, that vision became reality when they opened Wife and the Somm, offering a warm, inviting space where guests can savor a farm fresh seasonally inspired menu and explore a fun, innovative, carefully curated, ever-evolving wine list, with a strong focus on low-intervention wines and small producers from around the world and great value.”“Wife and the Somm has become a destination for food and wine connoisseurs, offering a dining experience that seamlessly blends craftsmanship, farm fresh seasonality, and brightness. Chris and Christy’s partnership with Chef Frank Saporito is the perfect blend of their visionary leadership and his visionary approach to food, creating a dynamic synergy that elevates every dish. In 2022, the restaurant welcomed Saporito as Sous Chef, and in 2024, he was promoted to Chef de Cuisine. A classically trained French chef with nearly two decades of experience, Saporito immediately connected with Chris and Christy over their shared vision of ingredient-driven cuisine, a hyper-seasonal approach, and the artful balance of acidity. He embraced their commitment to an ever-evolving seasonal menu, allowing Chris to seamlessly pair the perfect wines with each dish.”Wife (Christy) and The Somm (Chris) join us with their tasty overview of Wife & The Somm.

“A bit secluded in the vibrant neighborhood of Glassell Park, Wife and the Somm is more than just an intimate dining destination: it is a love letter to food, wine, and warm hospitality, brought to life by Owners and Restaurateurs Christy and Chris Lucchese. Their journey from the world of film to the realm of culinary excellence is a testament to their shared passion for bringing people together over exceptional dining experiences. Seamlessly blending seasonal, farm fresh, ingredient-driven cuisine with a thoughtfully curated and ever-evolving wine selection, Wife and the Somm is a hidden gem where guests can savor not just a meal, but a true celebration of flavor, craftsmanship, and connection. With an inviting atmosphere and an unwavering commitment to exceptional service, Christy and Chris have created a space where food and wine lovers alike can gather, explore, and indulge in an unforgettable culinary experience!”“Wife and the Somm has become a destination for food and wine connoisseurs, offering a dining experience that seamlessly blends craftsmanship, farm fresh seasonality, and brightness. Chris and Christy’s partnership with Chef Frank Saporito is the perfect blend of their visionary leadership and his visionary approach to food, creating a dynamic synergy that elevates every dish. In 2022, the restaurant welcomed Saporito as Sous Chef, and in 2024, he was promoted to Chef de Cuisine. A classically trained French chef with nearly two decades of experience, Saporito immediately connected with Chris and Christy over their shared vision of ingredient-driven cuisine, a hyper-seasonal approach, and the artful balance of acidity. He embraced their commitment to an ever-evolving seasonal menu, allowing Chris to seamlessly pair the perfect wines with each dish.”Wife (Christy) and The Somm (Chris) continue with us providing their salivating overview of Wife & The Somm.

“French Bloom organic sparkling (non-alcoholic) wine reinvents the codes of conviviality for moments of pleasure shared between everyone - family and friends from all walks of life. Made from organic Chardonnay wines and Organic Pinot Noir wines that have been dealcoholized, French Bloom alcohol-free French Sparkling cuvées embody the incomparable intersection of French tradition and innovation.”“Long-time friends, Constance Jablonski & Maggie Frerejean-Taittinger who live on opposite sides of the Atlantic, meet again in Paris in 2019. Maggie, Director of the Michelin Guide, is pregnant with twins. Constance pursues her career as a top model. Both of them are driven by a quest for well-being against all odds. During social gatherings, they soon realize how non-alcoholic, festive and sophisticated drinks are non-existent. The idea for French Bloom was born. Through their innovative and female-founded brand, French Bloom gives an alternative and inviting beverage to those wanting to celebrate elegantly and differently, making the most of the precious moments shared with friends and family. A bouquet of what memories are made of...”“Le Blanc offers a mineral freshness and pear aromas from Chardonnay, tropical notes are followed by tart Granny Smith apple, spicy citrus fruits and white flowers.”“La Cuvee Vintage 2022 reveals rich aromas of toasted bread, hazelnut and dried apricot, well-balanced with a multitude of mineral and citrus notes. The lingering finish is refreshingly crisp yet luxuriously creamy.”“Le Rose tastes with well-balanced complexity of minerality and freshness, rose petals and freshly picked berry aromas are present, finishing on delicate white peach notes.”French Bloom’s Jeridan Frye-Schechter (West Sales & Marketing Manager) joins us to pop the cork on French Bloom non-alcoholic sparkling wine.

We’re resuming last week’s truncated but provocative conversation about the benefits of butter versus margarine. Chefs clearly prefer to cook with butter and a little can go a long way in terms of adding extra flavor. Margerine is neutral in flavor and hydrogenated to create spreadability.

“Due to the devastating impact of the Los Angeles wildfires, Masters of Taste has made the difficult decision to postpone the highly anticipated 8th Annual Masters of Taste event. However, in the spirit of resilience, generosity, and community, Masters of Taste is proud to introduce Generous Plates – A Benefit for Union Station Homeless Services, a one-night-only premier dining experience set to take place on Sunday, April 6th, 2025, in the iconic Locker Rooms at the Historic Pasadena Rose Bowl!”"This exclusive event will offer guests an intimate and immersive dining experience featuring Two Exquisite Five-Course Tasting Menus created by some of Los Angeles’ most celebrated Culinary Masters, including Chef Bret Thompson of Pez Coastal Kitchen. Accompanied by premier selections of Spirits, Cocktails, Wine, Beer, and Non-Alcoholic Beverages from top-tier Beverage Masters, and Delectable Desserts from L.A.’s top Sweet Masters, this night promises to be an unparalleled culinary journey.” Masters of Taste Alum Culinary Master Bret Thompson is our guest previewing all the deliciousness of his 5-course Tasting Menu.

“Sadaf Foods based locally in Vernon, CA has been a family business since 1982 when two brothers immigrated to Los Angeles from Iran. Once settled, they began to long for the comforting and familiar aromas and tastes of home. They found it challenging to locate traditional Middle Eastern ingredients in American supermarkets. To address this, the brothers founded Sadaf, aiming to help the community experience a taste of home in their kitchens. Founded and headquartered in Los Angeles, California, and trademark registered worldwide, Sadaf started with just three people and 17 products. However, the brothers persisted in sourcing and importing the highest quality ingredients and specialty foods from various Mediterranean cuisines and countries.Today, Sadaf employs over 100 people, leading numerous divisions that support more than 1,500 Sadaf brand products distributed nationwide. Sadaf imports products from over 15 countries worldwide, with the mission to connect cultures through delicious and authentic Middle Eastern and Mediterranean food.” Family member Daniella Soofer is our guide to all the deliciousness that is Sadaf Foods.“WillaKenzie Estate is a family-owned, estate-driven winery located in the heart of Oregon’s Northern Willamette Valley. Since breaking ground more than 25 years ago, they have been passionate about crafting Pinot Noirs that convey a sense of place. They coined the moniker “Place Matters” - the Oregonian answer to the French concept of terroir. True to the vision of their Burgundian founder, terroir is not a simple notion ; it's the core to everything WillaKenzie does. It’s in the name, WillaKenzie, which describes the ancient sedimentary soils on which the vines are planted. The name also pays tribute to two of the Willamette Valley’s major rivers : the Willamette and McKenzie, which appear as two sets of waves in the top-right and lower-left corners of their crest. These expressive lines evoke the rivers as well as the rolling hills of their Yamhill-Carlton Estate. The fleur-der-lis at the center of the WillaKenzie crest pays homage to their founder, Bernard Lacroute’s, French heritage. A scientist by training, Winemaker Erik Kramer worked as a hydrogeologist before deciding to apply his precision and passion for balance to his love of wine. Kramer joined WillaKenzie Estate in January of 2017, bringing deep experience creating highly acclaimed Pinot Noirs and Chardonnays from the region, defined by terroir and texture-driven winemaking and a refined style of finesse and balance.” Winemaker Erik Kramer joins us to pull the cork on all that is WillaKenzie Estate.”

“WillaKenzie Estate is a family-owned, estate-driven winery located in the heart of Oregon’s Northern Willamette Valley. Since breaking ground more than 25 years ago, they have been passionate about crafting Pinot Noirs that convey a sense of place. They coined the moniker “Place Matters” - the Oregonian answer to the French concept of terroir. True to the vision of their Burgundian founder, terroir is not a simple notion ; it's the core to everything WillaKenzie does. It’s in the name, WillaKenzie, which describes the ancient sedimentary soils on which the vines are planted. The name also pays tribute to two of the Willamette Valley’s major rivers : the Willamette and McKenzie, which appear as two sets of waves in the top-right and lower-left corners of their crest. These expressive lines evoke the rivers as well as the rolling hills of their Yamhill-Carlton Estate. The fleur-der-lis at the center of the WillaKenzie crest pays homage to their founder, Bernard Lacroute’s, French heritage. A scientist by training, Winemaker Erik Kramer worked as a hydrogeologist before deciding to apply his precision and passion for balance to his love of wine. Kramer joined WillaKenzie Estate in January of 2017, bringing deep experience creating highly acclaimed Pinot Noirs and Chardonnays from the region, defined by terroir and texture-driven winemaking and a refined style of finesse and balance.” Winemaker Erik Kramer joins us to pull the cork on all that is WillaKenzie Estate.”“Regarding Her is celebrating Women’s History Month this March with its 5th annual festival designed to support women-owned and led food and beverage businesses in Los Angeles. The festival is a vibrant celebration honoring the remarkable achievements of women shaping the food and beverage industry. Ayara Thai in the Westchester area of Los Angeles is hosting a one-day brunch event (NumHERology, Mixology and Thai Gastronomy) on Sunday, March 30th at 11:30 a.m. celebrating women, food, and hope in support of Regarding Her Food! Sisters Chef Vanda and Chef Cathy Asapahu will curate an auspicious menu while guests will enjoy cocktails, mocktails, Thai, and wisdom from a professional numerologist. They’ll leave with full bellies and full hearts, understanding what their personal numerology means for the year ahead.” Chef Vanda is also one of the distinguished Culinary Masters cooking for the Masters of Taste Generous Plates 5-course dinner benefit for Union Station Homeless Services in the renovated Locker Rooms at the historic Rose Bowl in Pasadena on Sunday evening, April 6th. Chef Vanda Asapahu is our guest.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. Julia Child aways said, “it’s better with butter.” We’re discussing the benefits of butter versus margarine. Is one possibly healthier than the other? Chefs prefer to cook with butter and a little can go a long way in terms of adding flavor.

“Sadaf Foods based in Vernon, CA has been a family business since 1982 when two brothers immigrated to Los Angeles from Iran. Once settled, they began to long for the comforting and familiar aromas and tastes of home. They found it challenging to locate traditional Middle Eastern ingredients in American supermarkets. To address this, the brothers founded Sadaf, aiming to help the community experience a taste of home in their kitchens.”“Founded and headquartered in Los Angeles, California, and trademark registered worldwide, Sadaf started with just three people and 17 products. However, the brothers persisted in sourcing and importing the highest quality ingredients and specialty foods from various Mediterranean cuisines and countries.”“Today, Sadaf employs over 100 people, leading numerous divisions that support more than 1,500 Sadaf brand products distributed nationwide. Sadaf imports products from over 15 countries worldwide, with the mission to connect cultures through delicious and authentic Middle Eastern and Mediterranean food.”Look for special Persian New Year’s (Nowruz) displays of Sadaf Foods products at area Ralphs grocery stores.Family member Daniella Soofer is our guide to all that is Sadaf Foods including their newly introduced line of Certified Organic products.

“Sadaf Foods based locally in Vernon, CA has been a family business since 1982 when two brothers immigrated to Los Angeles from Iran. Once settled, they began to long for the comforting and familiar aromas and tastes of home. They found it challenging to locate traditional Middle Eastern ingredients in American supermarkets. To address this, the brothers founded Sadaf, aiming to help the community experience a taste of home in their kitchens. Founded and headquartered in Los Angeles, California, and trademark registered worldwide, Sadaf started with just three people and 17 products. However, the brothers persisted in sourcing and importing the highest quality ingredients and specialty foods from various Mediterranean cuisines and countries.Today, Sadaf employs over 100 people, leading numerous divisions that support more than 1,500 Sadaf brand products distributed nationwide. Sadaf imports products from over 15 countries worldwide, with the mission to connect cultures through delicious and authentic Middle Eastern and Mediterranean food.” Family member Daniella Soofer is our guide to all the deliciousness that is Sadaf Foods.“WillaKenzie Estate is a family-owned, estate-driven winery located in the heart of Oregon’s Northern Willamette Valley. Since breaking ground more than 25 years ago, they have been passionate about crafting Pinot Noirs that convey a sense of place. They coined the moniker “Place Matters” - the Oregonian answer to the French concept of terroir. True to the vision of their Burgundian founder, terroir is not a simple notion ; it's the core to everything WillaKenzie does. It’s in the name, WillaKenzie, which describes the ancient sedimentary soils on which the vines are planted. The name also pays tribute to two of the Willamette Valley’s major rivers : the Willamette and McKenzie, which appear as two sets of waves in the top-right and lower-left corners of their crest. These expressive lines evoke the rivers as well as the rolling hills of their Yamhill-Carlton Estate. The fleur-der-lis at the center of the WillaKenzie crest pays homage to their founder, Bernard Lacroute’s, French heritage. A scientist by training, Winemaker Erik Kramer worked as a hydrogeologist before deciding to apply his precision and passion for balance to his love of wine. Kramer joined WillaKenzie Estate in January of 2017, bringing deep experience creating highly acclaimed Pinot Noirs and Chardonnays from the region, defined by terroir and texture-driven winemaking and a refined style of finesse and balance.” Winemaker Erik Kramer joins us to pull the cork on all that is WillaKenzie Estate.”“Regarding Her is celebrating Women’s History Month this March with its 5th annual festival designed to support women-owned and led food and beverage businesses in Los Angeles. The festival is a vibrant celebration honoring the remarkable achievements of women shaping the food and beverage industry. Ayara Thai in the Westchester area of Los Angeles is hosting a one-day brunch event (NumHERology, Mixology and Thai Gastronomy) on Sunday, March 30th at 11:30 a.m. celebrating women, food, and hope in support of Regarding Her Food! Sisters Chef Vanda and Chef Cathy Asapahu will curate an auspicious menu while guests will enjoy cocktails, mocktails, Thai, and wisdom from a professional numerologist. They’ll leave with full bellies and full hearts, understanding what their personal numerology means for the year ahead.” Chef Vanda is also one of the distinguished Culinary Masters cooking for the Masters of Taste Generous Plates 5-course dinner benefit for Union Station Homeless Services in the renovated Locker Rooms at the historic Rose Bowl in Pasadena on Sunday evening, April 6th. Chef Vanda Asapahu is our guest.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. Julia Child aways said, “it’s better with butter.” We’re discussing the benefits of butter versus margarine. Is one possibly healthier than the other? Chefs prefer to cook with butter and a little can go a long way in terms of adding flavor.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Sadaf Foods based in Vernon, CA has been a family business since 1982 when two brothers immigrated to Los Angeles from Iran. Once settled, they began to long for the comforting and familiar aromas and tastes of home. They found it challenging to locate traditional Middle Eastern ingredients in American supermarkets. To address this, the brothers founded Sadaf, aiming to help the community experience a taste of home in their kitchens.”“Founded and headquartered in Los Angeles, California, and trademark registered worldwide, Sadaf started with just three people and 17 products. However, the brothers persisted in sourcing and importing the highest quality ingredients and specialty foods from various Mediterranean cuisines and countries.”“Today, Sadaf employs over 100 people, leading numerous divisions that support more than 1,500 Sadaf brand products distributed nationwide. Sadaf imports products from over 15 countries worldwide, with the mission to connect cultures through delicious and authentic Middle Eastern and Mediterranean food.”Look for special Persian New Year’s (Nowruz) displays of Sadaf Foods products at area Ralphs grocery stores.Family member Daniella Soofer continues as our guide to all the deliciousness that is Sadaf Foods including their newly introduced line of Certified Organic products.

“WillaKenzie Estate is a family-owned, estate-driven winery located in the heart of Oregon’s Northern Willamette Valley. Since breaking ground more than 25 years ago, they have been passionate about crafting Pinot Noirs that convey a sense of place. They coined the moniker “Place Matters” - the Oregonian answer to the French concept of terroir. True to the vision of their Burgundian founder, terroir is not a simple notion ; it's the core to everything WillaKenzie does. It’s in the name, WillaKenzie, which describes the ancient sedimentary soils on which the vines are planted. The name also pays tribute to two of the Willamette Valley’s major rivers : the Willamette and McKenzie, which appear as two sets of waves in the top-right and lower-left corners of their crest. These expressive lines evoke the rivers as well as the rolling hills of their Yamhill-Carlton Estate. The fleur-der-lis at the center of the WillaKenzie crest pays homage to their founder, Bernard Lacroute’s, French heritage.”“A scientist by training, Winemaker Erik Kramer worked as a hydrogeologist before deciding to apply his precision and passion for balance to his love of wine. Kramer joined WillaKenzie Estate in January of 2017, bringing deep experience creating highly acclaimed Pinot Noirs and Chardonnays from the region, defined by terroir and texture-driven winemaking and a refined style of finesse and balance. In partnership with the tenured vineyard management team, Erik drives WillaKenzie Estate wines towards their highest potential.”Winemaker Erik Kramer continues with us pulling the cork on all that is WillaKenzie Estate.

“WillaKenzie Estate is a family-owned, estate-driven winery located in the heart of Oregon’s Northern Willamette Valley. Since breaking ground more than 25 years ago, they have been passionate about crafting Pinot Noirs that convey a sense of place. They coined the moniker “Place Matters” - the Oregonian answer to the French concept of terroir. True to the vision of their Burgundian founder, terroir is not a simple notion ; it's the core to everything WillaKenzie does. It’s in the name, WillaKenzie, which describes the ancient sedimentary soils on which the vines are planted. The name also pays tribute to two of the Willamette Valley’s major rivers : the Willamette and McKenzie, which appear as two sets of waves in the top-right and lower-left corners of their crest. These expressive lines evoke the rivers as well as the rolling hills of their Yamhill-Carlton Estate. The fleur-der-lis at the center of the WillaKenzie crest pays homage to their founder, Bernard Lacroute’s, French heritage.”“A scientist by training, Winemaker Erik Kramer worked as a hydrogeologist before deciding to apply his precision and passion for balance to his love of wine. Kramer joined WillaKenzie Estate in January of 2017, bringing deep experience creating highly acclaimed Pinot Noirs and Chardonnays from the region, defined by terroir and texture-driven winemaking and a refined style of finesse and balance. In partnership with the tenured vineyard management team, Erik drives WillaKenzie Estate wines towards their highest potential.”"WillaKenzie Estate is one of the most unique, diverse and historic properties in the Willamette Valley. Pinot Noir so clearly represents its sense of place and the unique topography at WillaKenzie offers so many fascinating expressions of the varietal. It’s an honor to work with an Estate that is capable of producing such a broad array of great wines that offer both clarity and distinction." Erik Kramer.Winemaker Erik Kramer joins us to pull the cork on all that is WillaKenzie Estate.

“Regarding Her is celebrating Women’s History Month this March with its 5th annual festival designed to support women-owned and led food and beverage businesses in Los Angeles. The festival is a vibrant celebration honoring the remarkable achievements of women shaping the food and beverage industry.” “Ayara Thai in the Westchester area of Los Angeles is hosting a one-day brunch event (NumHERology, Mixology and Thai Gastronomy) on Sunday, March 30th at 11:30 a.m. celebrating women, food, and hope in support of Regarding Her Food! Sisters Chef Vanda and Chef Cathy Asapahu will curate an auspicious menu while guests will enjoy cocktails, mocktails, Thai, and wisdom from a professional numerologist. They’ll leave with full bellies and full hearts, understanding what their personal numerology means for the year ahead.”“Growing up in a Thai-Chinese community in the Samsen District along the banks of Bangkok’s Chao Phraya River, chef and restaurateur Andy Asapahu received his cooking and business prowess by helping his mother cook. Because of the home’s location between the palace and the river, both royal cuisine and the bustling spice trade helped shape the home-cooked flavors so savored.”“Anna, wife of Andy and self-taught chef, hails from the city of Lampang in the heart of northern Thailand and grew up in a family that primarily cooked with home- and locally-grown fruits and vegetables. Since Ayara Thai’s opening day, Anna remains a leader in the kitchen and continues her family tradition of sustainable dining, ensuring dishes inspired and prepared with only the freshest ingredients each season has to offer.”“Today, the family traditions of Andy and Anna are continued and developed into the third generation, through their children. Vanda, Head Chef and Managing Owner, lived and worked in Thailand for 4 years, allowing her to revive old family recipes while discovering new tastes and inspirations. After cooking with relatives and eating her way through the streets and countryside, it is these old recipes and new flavors Vanda has brought back to share at Ayara Thai.” “Heading up pastry is Vanda’s sister, Cathy, who is known for infusing traditional French pastry with the flavors of Thailand and traditional Thai pastry with French technique. Vanda and Cathy’s mission is to provide the traditional Thai flavors Ayara’s guests enjoy while infusing SoCal twists honoring the duality of their heritage and upbringing.”Chef Vanda Asapahu is our guest.

“Regarding Her is celebrating Women’s History Month this March with its 5th annual festival designed to support women-owned and led food and beverage businesses in Los Angeles. The festival is a vibrant celebration honoring the remarkable achievements of women shaping the food and beverage industry.”“Ayara Thai in the Westchester area of Los Angeles is hosting a one-day brunch event (NumHERology, Mixology and Thai Gastronomy) on Sunday, March 30th at 11:30 a.m. celebrating women, food, and hope in support of Regarding Her Food! Sisters Chef Vanda and Chef Cathy Asapahu will curate an auspicious menu while guests will enjoy cocktails, mocktails, Thai, and wisdom from a professional numerologist. They’ll leave with full bellies and full hearts, understanding what their personal numerology means for the year ahead.”“Due to the devastating impact of the Los Angeles wildfires, Masters of Taste (Chef Vanda has been a featured Culinary Master in the past) has made the difficult decision to postpone the highly anticipated 8th Annual Masters of Taste event. However, in the spirit of resilience, generosity, and community, Masters of Taste is proud to introduce Generous Plates – A Benefit for Union Station Homeless Services, a one-night-only premier dining experience set to take place on Sunday, April 6th, 2025, in the iconic Locker Rooms at the Historic Pasadena Rose Bowl!”“This exclusive event will offer guests an intimate and immersive dining experience featuring Two Exquisite Five-Course Tasting Menus created by some of Los Angeles’ most celebrated Culinary Masters, including Chef Vanda of Ayara Thai. Accompanied by premier selections of Spirits, Cocktails, Wine, Beer, and Non-Alcoholic Beverages from top-tier Beverage Masters, and Delectable Desserts from L.A.’s top Sweet Masters, this night promises to be an unparalleled culinary journey.”Chef Vanda Asapahu continues as our guest.

Julia Child aways said, “it’s better with butter.” Julia was 91 at the time of her passing. We’re discussing the benefits of butter versus margarine. Is one healthier than the other? Chefs clearly prefer to cook with butter and a little can go a long way in terms of adding flavor. Andrew’s thoughts on this will be continued on March 22nd.

“The Upland Irish Festival returns March 14th thru 15th. It’s a weekend of family-friendly fun where Irish celebrations are brought to Upland! This community-driven event is back for its second year under the management of Soundskilz and will provide SoCal residents with a diverse array of food, music and fun. The festival is an immersive experience for the whole family. Guests will experience live musical entertainment featuring various popular cover-band acts such as Stevie Nicks Illusion, LA Vation (U2 Tribute) and more, as well as live DJs and dancing. Visitors can also satisfy their taste buds at various appealing food booths serving up plenty of both savory and sweet delights, along with a selection of refreshing drinks. Those in attendance can also explore the marketplace, showcasing numerous retail vendors offering a range of unique goods. Plus bar tours, axe throwing, mini wrestling, games for all ages, a dedicated kids zone, and more!” Assisting us in getting our Irish on are Producer Steve Clayton and food goddess Sarah Madriz of Soundskilz.“The Lido Theater, Newport Beach’s recently restored Art Deco movie landmark, has released its March 2025 film lineup, presenting a specially curated selection of classic comedies, Hollywood icons, sports favorites and more. Each week introduces a new theme, inviting audiences to rediscover beloved films in the grandeur of one of Southern California’s most historic movie theaters. “March at The Lido is packed with some of the most entertaining films ever made, from the comedic genius of Mel Brooks to the timeless elegance of Audrey Hepburn and legendary sports films,” said Joseph “McG” Nichol, filmmaker and managing partner of River Jetty Restaurant Group, which operates The Lido Theater. “We’re excited to bring these beloved stories back to the big screen in a setting that truly honors their legacy.”” Joseph “McG” Nichol, filmmaker and Managing Partner of River Jetty Restaurant Group, the operator of The Lido Theater, joins us.“Ojai Mountain Winery represents a new era of High-Altitude Wines. The estate is farmed regeneratively at 2,800 feet above sea-level in Ojai, California. The winemaking team is led by distinguished Winemaker Erich Bradley and Viticulturist Phil Coturri. Ojai Mountain’s singular purpose is to produce exceptional wines that pay tribute to the distinct flavors of high-altitude grapes, while minimizing intervention to allow their unique terroir to truly shine. Ojai Mountain, where nature, craftsmanship and passion converge to create extraordinary wines. OjaiMountainEstate.com | IG: @OjaiMountain” Winemaker Erich Bradley and Proprietress Olga Chernov join us to pull the cork on all that is Ojai Mountain Winery.

“Ojai Mountain Winery represents a new era of High-Altitude Wines. The estate is farmed regeneratively at 2,800 feet above sea-level in Ojai, California. The winemaking team is led by distinguished Winemaker Erich Bradley and Viticulturist Phil Coturri. Ojai Mountain’s singular purpose is to produce exceptional wines that pay tribute to the distinct flavors of high-altitude grapes, while minimizing intervention to allow their unique terroir to truly shine. Ojai Mountain, where nature, craftsmanship and passion converge to create extraordinary wines. OjaiMountainEstate.com | IG: @OjaiMountain” Winemaker Erich Bradley and Proprietress Olga Chernov join us to pull the cork on all that is Ojai Mountain Winery.“Regarding Her is celebrating Women’s History Month this month with its 5th annual festival designed to support women-owned and led food and beverage businesses in Los Angeles. The festival is a vibrant celebration honoring the remarkable achievements of women shaping the food and beverage industry. Held every March, this month-long festival spotlights the talent, innovation, and stories of women-led businesses through curated dining experiences, exclusive pop-ups, chef collaborations, mini marts, and special events across greater Los Angeles. Just one of the many events of note is Tamales con Corazon (10:30 a.m.) at Casa Vega in Sherman Oaks on March 23rd. Join James Beard Foundation’s America’s Classic Award winners Christy Vega of Casa Vega, Dora Herrera of Yuca’s, and Paulina Lopez of Guelaguetza for a vibrant celebration of culture, food, and the heart of Mexico. Discover the art of making tamales from the North, South and Oaxacan regions of Mexico.” Christy Vega takes a break wrapping the masa to join us.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. Prices for regular eggs remain in the stratosphere with spot shortages and relief is not on the immediate horizon. Incredibly eggs from Turkey and Canada will soon be imported. What can restaurants do to adjust and be fair to their guests? Chef Andrew attempts to unscramble this mess.

“The Upland Irish Festival returns March 14th thru 15th. It’s a weekend of family-friendly fun where Irish celebrations are brought to Upland! This community-driven event is back for its second year under the management of Soundskilz and will provide SoCal residents with a diverse array of food, music and fun. The festival is an immersive experience for the whole family. Guests will experience live musical entertainment featuring various popular cover-band acts such as Stevie Nicks Illusion, LA Vation (U2 Tribute) and more, as well as live DJs and dancing. Visitors can also satisfy their taste buds at various appealing food booths serving up plenty of both savory and sweet delights, along with a selection of refreshing drinks. Those in attendance can also explore the marketplace, showcasing numerous retail vendors offering a range of unique goods. Plus bar tours, axe throwing, mini wrestling, games for all ages, a dedicated kids zone, and more!” Assisting us in getting our Irish on are Producer Steve Clayton and food goddess Sarah Madriz of Soundskilz.“The Lido Theater, Newport Beach’s recently restored Art Deco movie landmark, has released its March 2025 film lineup, presenting a specially curated selection of classic comedies, Hollywood icons, sports favorites and more. Each week introduces a new theme, inviting audiences to rediscover beloved films in the grandeur of one of Southern California’s most historic movie theaters. “March at The Lido is packed with some of the most entertaining films ever made, from the comedic genius of Mel Brooks to the timeless elegance of Audrey Hepburn and legendary sports films,” said Joseph “McG” Nichol, filmmaker and managing partner of River Jetty Restaurant Group, which operates The Lido Theater. “We’re excited to bring these beloved stories back to the big screen in a setting that truly honors their legacy.”” Joseph “McG” Nichol, filmmaker and Managing Partner of River Jetty Restaurant Group, the operator of The Lido Theater, joins us.“Ojai Mountain Winery represents a new era of High-Altitude Wines. The estate is farmed regeneratively at 2,800 feet above sea-level in Ojai, California. The winemaking team is led by distinguished Winemaker Erich Bradley and Viticulturist Phil Coturri. Ojai Mountain’s singular purpose is to produce exceptional wines that pay tribute to the distinct flavors of high-altitude grapes, while minimizing intervention to allow their unique terroir to truly shine. Ojai Mountain, where nature, craftsmanship and passion converge to create extraordinary wines. OjaiMountainEstate.com | IG: @OjaiMountain” Winemaker Erich Bradley and Proprietress Olga Chernov join us to pull the cork on all that is Ojai Mountain Winery.“Regarding Her is celebrating Women’s History Month this month with its 5th annual festival designed to support women-owned and led food and beverage businesses in Los Angeles. The festival is a vibrant celebration honoring the remarkable achievements of women shaping the food and beverage industry. Held every March, this month-long festival spotlights the talent, innovation, and stories of women-led businesses through curated dining experiences, exclusive pop-ups, chef collaborations, mini marts, and special events across greater Los Angeles. Just one of the many events of note is Tamales con Corazon (10:30 a.m.) at Casa Vega in Sherman Oaks on March 23rd. Join James Beard Foundation’s America’s Classic Award winners Christy Vega of Casa Vega, Dora Herrera of Yuca’s, and Paulina Lopez of Guelaguetza for a vibrant celebration of culture, food, and the heart of Mexico. Discover the art of making tamales from the North, South and Oaxacan regions of Mexico.” Christy Vega takes a break wrapping the masa to join us.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. Prices for regular eggs remain in the stratosphere with spot shortages and relief is not on the immediate horizon. Incredibly eggs from Turkey and Canada will soon be imported. What can restaurants do to adjust and be fair to their guests? Chef Andrew attempts to unscramble this mess. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“The Lido Theater, Newport Beach’s recently restored Art Deco movie landmark, has released its March 2025 film lineup, presenting a specially curated selection of classic comedies, Hollywood icons, sports favorites and more. Each week introduces a new theme, inviting audiences to rediscover beloved films in the grandeur of one of Southern California’s most historic movie theaters.” The upscale concession menu at The Lido is deliciously crafted by Chef Shelly Register of A Market.“March at The Lido is packed with some of the most entertaining films ever made, from the comedic genius of Mel Brooks to the timeless elegance of Audrey Hepburn and legendary sports films,” said Joseph “McG” Nichol, filmmaker and managing partner of River Jetty Restaurant Group, which operates The Lido Theater. “We’re excited to bring these beloved stories back to the big screen in a setting that truly honors their legacy.”” “A treasured Newport Beach landmark since 1939, The Lido Theater blends historic Art Deco charm with modern sophistication. Recently restored under the leadership of River Jetty Restaurant Group, the theater continues to serve as a premier destination for film, live performances and private events. With a thoughtfully curated lineup of classic and contemporary films, as well as a café pop-up experience, The Lido Theater remains a vibrant hub for entertainment and community engagement. Located at 3459 Via Lido, Newport Beach, The Lido Theater offers convenient parking in the Via Lido Plaza parking lot, with free parking available off Finley Avenue.Joseph “McG” Nichol, filmmaker and Managing Partner of River Jetty Restaurant Group, the operator of The Lido Theater, joins us.

“The Upland Irish Festival returns March 14th thru 15th. It’s a weekend of family-friendly fun where Irish celebrations are brought to Upland! This community-driven event is back for its second year under the direction of Soundskilz and will provide SoCal residents with a diverse array of food, music and fun.”“This FREE two-day event is a celebration of culture, community, and camaraderie with a touch of tradition. Perhaps a bit of the blarney, too. The Upland Irish Festival is the perfect destination for locals and any and all highlanders looking for a taste of home, to come together.”“The festival is an immersive experience for the whole family.” Guests will experience live musical entertainment featuring various popular cover-band acts such as Stevie Nicks Illusion, LA Vation (U2 Tribute) and more, as well as live DJs and dancing. Visitors can also satisfy their taste buds at various appealing food booths serving up plenty of both savory and sweet delights, along with a selection of refreshing drinks. An authentic Irish Stout will be available of draft. Those in attendance can also explore the marketplace, showcasing numerous retail vendors offering a range of unique goods. Plus bar tours, axe throwing, mini wrestling, games for all ages, a dedicated kids zone, and more!”"This festival is a fantastic way to bring people together, not just in Upland but across the region. It’s a chance to share what makes our city so special—our people, our hospitality, and our ability to celebrate this community in a big way,” said recently reelected Mayor Bill Velto, “At the end of the day, I hope people come away with great memories and maybe even a little inspiration to come back and visit us again throughout the year."”

“Ojai Mountain Winery represents a new era of High-Altitude Wines. The estate is farmed regeneratively at 2,800 feet above sea-level in Ojai, California. The winemaking team is led by Winemaker Erich Bradley and Viticulturist Phil Coturri.”"Ojai Mountain’s singular purpose is to produce exceptional wines that pay tribute to the distinct flavors of high-altitude grapes, while minimizing intervention to allow their unique terroir to truly shine. Ojai Mountain, where nature, craftsmanship and passion converge to create extraordinary wines. OjaiMountainEstate.com | IG: @OjaiMountain”“A mere 20-minute drive from the charming city of Ojai, the estate vineyard is perched atop Sulphur Mountain at 2,800 feet above sea level – making it one of the highest-altitude vineyards in California.”“Using biodynamic principles, the vineyard was planted in 2018 on virgin land once covered in dense chaparral. The rocky terrain has very little soil, which over centuries has eroded to the valley floor. The vineyard management team augment the vine rows through composting, organic cover crops and using natural fertilizer collected from a nearby family-run chicken farm.”“Focusing predominantly on Rhône varietals, Ojai Mountain wines stand as pure expressions of its extreme terroir, and boast electric acidity, an Alsatian-esque minerality, and a pleasing balance of Old World restraint and New World vibrancy.” The standout selection is the Syrah with grapes grown from the Estrella River clone. Both the 2021 and the 2022 Ojai Mountain Syrah are representative of Winemaker Erich’s style.Winemaker Erich Bradley and Proprietress Olga Chernov join us to pull the cork on all that is Ojai Mountain Winery.

“Ojai Mountain Winery represents a new era of High-Altitude Wines. The estate is farmed regeneratively at 2,800 feet above sea-level in Ojai, California. The winemaking team is led by Winemaker Erich Bradley and Viticulturist Phil Coturri.”“Ojai Mountain’s singular purpose is to produce exceptional wines that pay tribute to the distinct flavors of high-altitude grapes, while minimizing intervention to allow their unique terroir to truly shine. Ojai Mountain, where nature, craftsmanship and passion converge to create extraordinary wines. OjaiMountainEstate.com | IG: @OjaiMountain” “Using biodynamic principles, the vineyard was planted in 2018 on virgin land once covered in dense chaparral. The rocky terrain has very little soil, which over centuries has eroded to the valley floor. The vineyard management team augment the vine rows through composting, organic cover crops and using natural fertilizer collected from a nearby family-run chicken farm.”“Focusing predominantly on Rhône varietals, Ojai Mountain wines stand as pure expressions of its extreme terroir, and boast electric acidity, an Alsatian-esque minerality, and a pleasing balance of Old World restraint and New World vibrancy.” The standout selection is the Syrah with grapes grown from the Estrella River clone. Both the 2021 and the 2022 Ojai Mountain Syrah are representative of Winemaker Erich’s style.Winemaker Erich Bradley and Proprietress Olga Chernov stay with us gently pulling the cork on all that is Ojai Mountain Winery.

“Regarding Her is celebrating Women’s History Month this March with its 5th annual festival designed to support women-owned and led food and beverage businesses in Los Angeles. The festival is a vibrant celebration honoring the remarkable achievements of women shaping the food and beverage industry.”“Held every March, this month-long festival spotlights the talent, innovation, and stories of women-led businesses through curated dining experiences, exclusive pop-ups, chef collaborations, mini marts, and special events across greater Los Angeles. Members blend culinary excellence and can’t-miss creative collaborations showcasing the diverse culinary styles of Regarding Her members and celebrating the tremendous talent and deep connection fostered over the last five years within the Regarding Her community.”“Just one of multiple events of note is Tamales con Corazon at Casa Vega in Sherman Oaks on March 23rd at 10:30 a.m. Join James Beard Foundation’s America’s Classic Award winners Christy Vega of Casa Vega, Dora Herrera of Yuca’s, and Paulina Lopez of Guelaguetza for a vibrant celebration of culture, food, and the heart of Mexico. Discover the art of making tamales from the North, South and Oaxacan regions of Mexico.”Christy Vega takes a break wrapping the masa to join us.

“Regarding Her is celebrating Women’s History Month this March with its 5th annual festival designed to support women-owned and led food and beverage businesses in Los Angeles. The festival is a vibrant celebration honoring the remarkable achievements of women shaping the food and beverage industry.”“Held every March, this month-long festival spotlights the talent, innovation, and stories of women-led businesses through curated dining experiences, exclusive pop-ups, chef collaborations, mini marts, and special events across greater Los Angeles. Members blend culinary excellence and can’t-miss creative collaborations showcasing the diverse culinary styles of Regarding Her members and celebrating the tremendous talent and deep connection fostered over the last five years within the Regarding Her community.”“Just one of the many events of note is Tamales con Corazon (10:30 a.m.) at Casa Vega in Sherman Oaks on March 23rd. Join James Beard Foundation’s America’s Classic Award winners Christy Vega of Casa Vega, Dora Herrera of Yuca’s, and Paulina Lopez of Guelaguetza for a vibrant celebration of culture, food, and the heart of Mexico. Discover the art of making tamales from the North, South and Oaxacan regions of Mexico.”Christy’s 2nd Regarding Her event at Casa Vega is “Fueling Our Frontliners” on Saturday, March 29th starting at 5:00 p.m. The walkaround tasting honors women First Responders and women across all industries. The multi-ethnic chefs participating (Cultural Cuisine Queens) with Tasting Stations include Casa Vega, Yuca’s and Jitlada Thai.Christy Vega takes a second break from wrapping the masa to join us.

Prices for regular eggs remain in the stratosphere with spot shortages and relief is not on the immediate horizon. Incredibly eggs from Canada and Turkey will soon be imported. What will happen to egg pricing once the shortage is stabilized? What can restaurants do to adjust and be fair to their loyal guests? Chef Andrew attempts to unscramble this mess.

Congratulations to Brad Metzger and his Team at Brad Metzger Restaurant Solutions for organizing (seemingly overnight) last Thursday’s Chefs Love LA Benefit with celebrity guest chefs preparing the 8-course seated dinner at Lawry’s The Prime Rib in Beverly Hills. Over $850,000 was raised for Restaurants Care and World Central Kitchen. “In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA's food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and partner Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a kitchen) which opened last year on N. Vermont Ave. in East Hollywood.” Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings. Co-Proprietor Malique Smith joins us.“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d'Or in Lyon, France, the world's most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.” Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold. Team USA placed 1st in the preliminary Bocuse’ d’Or Americas competition in New Orleans last June.” Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon.

“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d'Or in Lyon, France, the world's most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.” Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold. Team USA placed 1st in the preliminary Bocuse’ d’Or Americas competition in New Orleans last June.” Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon.“Step right up ladies and gentlemen to the spectacular “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” at the 12th Big Island Chocolate Festival presented by the non-profit Kona Cacao Association on April 10th to 12th at the Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii. The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkaround savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, craft beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The gala also offers VIP seating with two specially curated drinks paired with pupus.” Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, is our guide to pure chocolate decadence.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. Organic foods are very much part of the current culinary conversation. Why is there no certified organic fish and seafood available in the United States? Chef Andrew explains.

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA's food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and partner Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a proper restaurant kitchen) which opened last year on N. Vermont Ave. in East Hollywood.”“Taste, value and efficiency are the cornerstones of Chef Rashida Holmes’s food and approach to the restaurant business. If those are in place, the love will flow onto the plate.”Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings.Co-Proprietor Malique Smith joins us.

Congratulations to Brad Metzger and his Team at Brad Metzger Restaurant Solutions for organizing (seemingly overnight) last Thursday’s Chefs Love LA Benefit with celebrity guest chefs preparing the 8-course seated dinner at Lawry’s The Prime Rib in Beverly Hills. Over $850,000 was raised for Restaurants Care and World Central Kitchen. “In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA's food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and partner Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a kitchen) which opened last year on N. Vermont Ave. in East Hollywood.” Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings. Co-Proprietor Malique Smith joins us.“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d'Or in Lyon, France, the world's most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.” Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold. Team USA placed 1st in the preliminary Bocuse’ d’Or Americas competition in New Orleans last June.” Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon.“Step right up ladies and gentlemen to the spectacular “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” at the 12th Big Island Chocolate Festival presented by the non-profit Kona Cacao Association on April 10th to 12th at the Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii. The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkaround savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, craft beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The gala also offers VIP seating with two specially curated drinks paired with pupus.” Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, is our guide to pure chocolate decadence.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. Organic foods are very much part of the current culinary conversation. Why is there no certified organic fish and seafood available in the United States? Chef Andrew explains.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA's food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and partner Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a full restaurant kitchen) which opened last year on N. Vermont Ave. in East Hollywood.”“Taste, value and efficiency are the cornerstones of Chef Rashida Holmes’s food and approach to the restaurant business. If those are in place, the love will flow onto the plate.”Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings.Co-Proprietors Malique Smith stays with us.

“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d'Or in Lyon, France, the world's most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often justifiably referred to as the “Culinary Olympics.””“Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold.” Team USA placed 1st in the preliminary Bocuse’ d’Or Americas Competition in New Orleans last June.“Led by Head Chef Stefani De Palma and Commis Bradley Waddle, with Head Coach Sebastian Gibrand, Team USA competed on January 26th, the first day of the competition, and presented their homage to California, where Chef De Palma hails from. Competing against 23 other countries and given 5 hours and 30 minutes to finish, they presented two platters designed by Martin Kastner of Crucial Detail, LLC : “Theme on Plate” presentation with the mandatory proteins of Stone Bass fish, Lobster and Celeriac . “Theme On Platter” presentation with the mandatory proteins of Venison, Foie Gras and Tea .”“This has been an incredible experience that has created memories for a lifetime. I am grateful and appreciative for the unwavering support of our team, mentors, family and friends throughout this journey. It has been an honor competing with this distinguished group of chefs, and every team should take pride in their accomplishments,” says Head Chef Stefani De Palma. Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon and the last year of intensive training.

“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d'Or in Lyon, France, the world's most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.””“Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold.” Team USA placed 1st in the preliminary Bocuse’ d’Or Americas Competition in New Orleans last June.Led by Head Chef Stefani De Palma and Commis Bradley Waddle, with Head Coach Sebastian Gibrand, Team USA competed on January 26th, the first day of the competition, and presented their homage to California, where Chef De Palma hails from. Competing against 23 other countries and given 5 hours and 30 minutes to finish, they presented two platters designed by Martin Kastner of Crucial Detail, LLC : “Theme on Plate” presentation with the mandatory proteins of Stone Bass fish, Lobster and Celeriac. “Theme On Platter” presentation with the mandatory proteins of Venison, Foie Gras and Tea.“This has been an incredible experience that has created memories for a lifetime. I am grateful and appreciative for the unwavering support of our team, mentors, family and friends throughout this journey. It has been an honor competing with this distinguished group of chefs, and every team should take pride in their accomplishments,” says Head Chef Stefani De Palma. “Team USA is supported by Ment’or, the nonprofit foundation founded by Chefs Daniel Boulud and Thomas Keller. A team of advisors has also provided culinary guidance for Team USA throughout their journey to the finals in France: Chefs Grant Achatz, Erik Anderson, Dave Beran, William Bradley, Kyle Connaughton, Evan Funke, Timothy Hollingsworth, Devin Knell, Brian Lockwood, Mathew Peters and Robert Sulatycky.”Team USA’s Head Chef, Stefani De Palma, continues with us providing memories of her Team USA 2025 experience over the last year.

“Step right up ladies and gentlemen to the spectacular “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” at the 12th Big Island Chocolate Festival presented by the non-profit Kona Cacao Association on April 10th to 12th at the Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii.”  “It’s where tempting chocolate wonders come alive as attendees are invited to don masks and party finery amid roaming circus-themed performers at the “greatest show on earth.”” “The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkaround, chef-driven savory and sweet culinary booths, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The gala also offers VIP seating with two specially curated drinks paired with pupus.”“At the gala, a panel of invited judges and attendees will again critique chef and confectionary offerings while culinary stations will vie in a spirited contest for Best Booth decorated to this year’s circus theme. A photo booth will stage fun, playful props for guest selfies.”“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.”“A general admission gala ticket is $109 with VIP for $179. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. Educational activities and prices will be announced on the website. All event tickets are sold online and additional tax and ticketing fees apply.Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, continues as our guide to pure chocolate decadence.