SoCal Restaurant Show

There is a lot of talk recently about cane sugar versus high fructose corn syrup as a sweetener. What’s it all about? Is one actually healthier than the other? Chef Andrew has a sweet tooth and shares his informed thoughts.

“In March 2021, Chef Aaron Lee and Mal Gott began their story, which has since grown into the proudly presented Winnie & Ethel’s Downtown Diner in Las Vegas. Inspired by classic American roadside eateries and grandmas’ kitchens, they developed an alluring twist to quintessential Americana that put a welcome place for their downtown Las Vegas neighbors. On December 15, 2021, Mal and Aaron got engaged and entered the Million Dollar Las Vegas Coffee Shop Giveaway, eventually winning the spirited contest with 90 submissions and 6 Finalists. They originally planned to get married at the diner for their soft opening. But Aaron and Mal couldn’t wait, they decided to tie the knot a few months before opening Winnie & Ethel’s.” Chef Aaron and Mallory take a break from the busy restaurant in the Huntridge Shopping Center (next door to the acclaimed Yukon Pizza) to join us.“Adaeze Nwanonyiri and Lenny Rosenberg are the Los Angeles-based, Nigerian and Jewish husband and wife duo committed to buying, refreshing, selling and designing restaurants and bakeries with a multicultural twist.” They are the new owners of the long-running New York Bagel Deli & Bakery in Santa Monica and still retain an interest in Bea’s in Tarzana, a much beloved Jewish bakery that is famous for their corn rye bread. At New York Bagel Deli & Bakery all the bagels (17 selections) are baked in-house as well as the pastries and cookies. In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel served with real maple syrup. Also newly created are Chocolate Dipped Almond Horns and Italian Rainbow Cookies. “The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.” Lenny and Adaeze put down their well-used whisk and rolling pin and join us.

“In March 2021, Chef Aaron Lee and Mal Gott began their story, which has since grown into the proudly presented Winnie & Ethel’s Downtown Diner in Las Vegas. Inspired by classic American roadside eateries and grandmas’ kitchens, they developed an alluring twist to quintessential Americana that put a welcome place for their downtown Las Vegas neighbors. On December 15, 2021, Mal and Aaron got engaged and entered the Million Dollar Las Vegas Coffee Shop Giveaway, eventually winning the spirited contest with 90 submissions and 6 Finalists. They originally planned to get married at the diner for their soft opening. But Aaron and Mal couldn’t wait, they decided to tie the knot a few months before opening Winnie & Ethel’s.” Chef Aaron and Mallory take a break from the busy restaurant in the Huntridge Shopping Center (next door to the acclaimed Yukon Pizza) to join us.“Adaeze Nwanonyiri and Lenny Rosenberg are the Los Angeles-based, Nigerian and Jewish husband and wife duo committed to buying, refreshing, selling and designing restaurants and bakeries with a multicultural twist.” They are the new owners of the long-running New York Bagel Deli & Bakery in Santa Monica and still retain an interest in Bea’s in Tarzana, a much beloved Jewish bakery that is famous for their corn rye bread. At New York Bagel Deli & Bakery all the bagels (17 selections) are baked in-house as well as the pastries and cookies. In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel served with real maple syrup. Also newly created are Chocolate Dipped Almond Horns and Italian Rainbow Cookies. “The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.” Lenny and Adaeze put down their well-used whisk and rolling pin and join us“Feast on Miami Vegan : Plant Based Recipes from the Tropics to Your Table, a plant-based celebration of the tropics, brimming with bold Latin and Caribbean flavors and beloved dishes reflecting Miami’s delicious diversity.  Award-winning author and Miami native Ellen Kanner brings Miami to your table with over 80 recipes delivering succulence, sizzle, and the big sun-drenched flavors you love—all with a plant-based spin. Featured recipes include flaky guava cream cheese pastry, citrus-sparked and fish-free ceviche, creamy, coconutty Caribbean curry, savory Latin favorite picadillo, meltingly tender sweet plantains, and classic gone vegan Key lime pie. Discover how the spangle of citrus, the gentle warmth of chiles and spices, and the bounty of fresh green herbs have the power to transform even simple staples like rice and beans into a party-worthy hot pot that feeds a crowd.” Ellen takes a break from her cutting board to join us.”“When Spain’s Vega Sicilia became part of the Álvarez family's life in 1982, the foundations were laid for TEMPOS Vega Sicilia. It has constantly and steadily grown since then, involving the introduction of wines produced in different wine-making areas, reaching out to new consumers around the world and laying the foundations for a promising and highly successful future. TEMPOS Vega Sicilia was set up in 1982 by the Álvarez family, its current owner, when it purchased the legendary winery of the Ribera del Duero. The other companies would be added down through the years. The group currently consists of 5 companies (Bodegas Vega Sicilia S.A, Bodegas y Viñedos Alión S.A., Bodegas y Viñedos Pintia S.A., Benjamin de Rothschild & Vega Sicilia S.A. and Tokaj-Oremus Kft.), the first four in Spain and the fifth in Hungary. Our Guest, Gonzalo Iturriaga, is the Technical Director of Tempos Vega Sicilia, leading winemaking across the group’s five estates in Spain and Hungary. Since 2015, he has helped evolve the legacy of Vega Sicilia under the direction of the dynamic Pablo Alvarez with a focus on balance, vineyard expression, and long-term sustainability.”Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What’s been happening with the yo-yo pricing of eggs? Has the impact of Avian Flu on the price of eggs subsided? Chef Andrew also explains the California “cage -free hens” legislation (Proposition 12) and its impact in California. Why are eggs now pricier than right before the onset of Avian Flu ?All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Adaeze Nwanonyiri and Lenny Rosenberg are the Los Angeles-based, Nigerian and Jewish husband and wife duo committed to buying, refreshing, selling and designing restaurants and bakeries with a multicultural twist.” They are the new owners of the long-running New York Bagel Deli & Bakery in Santa Monica and still retain an interest in Bea’s in Tarzana, a much beloved Jewish bakery that is famous for their corn rye bread. At New York Bagel Deli & Bakery all the bagels (17 selections) are baked in-house as well as the pastries and cookies. In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel served with real maple syrup. Also newly created are Chocolate Dipped Almond Horns and Italian Rainbow Cookies. “The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.” Lenny and Adaeze put down their well-used whisk and rolling pin and join us“Feast on Miami Vegan : Plant Based Recipes from the Tropics to Your Table, a plant-based celebration of the tropics, brimming with bold Latin and Caribbean flavors and beloved dishes reflecting Miami’s delicious diversity.  Award-winning author and Miami native Ellen Kanner brings Miami to your table with over 80 recipes delivering succulence, sizzle, and the big sun-drenched flavors you love—all with a plant-based spin. Featured recipes include flaky guava cream cheese pastry, citrus-sparked and fish-free ceviche, creamy, coconutty Caribbean curry, savory Latin favorite picadillo, meltingly tender sweet plantains, and classic gone vegan Key lime pie. Discover how the spangle of citrus, the gentle warmth of chiles and spices, and the bounty of fresh green herbs have the power to transform even simple staples like rice and beans into a party-worthy hot pot that feeds a crowd.” Ellen takes a break from her cutting board to join us.”“When Spain’s Vega Sicilia became part of the Álvarez family's life in 1982, the foundations were laid for TEMPOS Vega Sicilia. It has constantly and steadily grown since then, involving the introduction of wines produced in different wine-making areas, reaching out to new consumers around the world and laying the foundations for a promising and highly successful future. TEMPOS Vega Sicilia was set up in 1982 by the Álvarez family, its current owner, when it purchased the legendary winery of the Ribera del Duero. The other companies would be added down through the years. The group currently consists of 5 companies (Bodegas Vega Sicilia S.A, Bodegas y Viñedos Alión S.A., Bodegas y Viñedos Pintia S.A., Benjamin de Rothschild & Vega Sicilia S.A. and Tokaj-Oremus Kft.), the first four in Spain and the fifth in Hungary. Our Guest, Gonzalo Iturriaga, is the Technical Director of Tempos Vega Sicilia, leading winemaking across the group’s five estates in Spain and Hungary. Since 2015, he has helped evolve the legacy of Vega Sicilia under the direction of the dynamic Pablo Alvarez with a focus on balance, vineyard expression, and long-term sustainability.”Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What’s been happening with the yo-yo pricing of eggs? Has the impact of Avian Flu on the price of eggs subsided? Chef Andrew also explains the California “cage -free hens” legislation (Proposition 12) and its impact in California. Why are eggs now pricier than right before the onset of Avian Flu ?

“In March 2021, Chef Aaron Lee and Mal Gott began their story, which has since grown into the proudly presented Winnie & Ethel’s Downtown Diner in Las Vegas. Inspired by classic American roadside eateries and grandmas’ kitchens, they developed an alluring twist to quintessential Americana that put a welcome place for their downtown Las Vegas neighbors.”“The vision began with a car ride and conversation fueled by Clyde McPhatter’s Come What May and quickly evolved into menu ideas jotted down on junk mail envelopes, creating Pinterest boards full of aspirational interiors, building plans, and an eventual name change to Winnie & Ethel’s Downtown Diner“On December 15, 2021, Mal and Aaron got engaged and entered the Million Dollar Las Vegas Coffee Shop Giveaway, eventually winning the high-profile contest with 90 submissions and 6 Finalists. They originally planned to get married at the diner for their soft opening. But Aaron and Mal couldn’t wait, they decided to tie the knot a few months before opening Winnie & Ethel’s; a place where they could celebrate anniversaries, birthdays, weddings, and everyday life together.”“Chef Aaron Lee and CEO Mallory Gott named the restaurant after his grandma Winnie and her great-grandma Ethel whose warm, loving kitchens were always open.”It's Breakfast 7-days with the newly added Dinner service available from Friday through Monday. Mallory takes a break from the breakfast service (think Biscuits & Gravy, Corned Beef Benedict and Carrot Cake Pancakes…) at their busy restaurant in the Huntridge Shopping Center in Downtown Las Vegas to join us.

“Adaeze (Ah-Day-Zee) Nwanonyiri (Won-num-yeary) and Lenny Rosenberg are the Los Angeles-based, Nigerian and Jewish husband and wife duo committed to buying, refreshing, selling and designing restaurants and bakeries with a multicultural twist. They are the new owners of the long-running New York Bagel Deli & Bakery in Santa Monica and still retain an interest in Bea’s in Tarzana, a much beloved Jewish bakery that is famous for their corn rye bread. At New York Bagel Deli & Bakery all the bagels (17 selections) are baked in-house as well as the pastries.” “In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel served with real Maple Syrup. Also newly created are Chocolate Dipped Almond Horns and Italian Rainbow Cookies. The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.”Recently published by first-time authors Lenny and Adaeze is “It’s a Sweet World: Recipes from Around the Globe at Bea’s Bakery”“Bea’s Bakery is fixture of California life for almost sixty years, providing comfort and nourishment to thousands in what was once a rich tradition of Jewish bakeries in America. Originally opened in 1968 by Sol Litwak and his son Jules, it was named after Sol’s wife Beatrice, known affectionately as “Bea.” Lenny and Adaeze assumed ownership in 2023. Food brings people together and allows them to be transported back to the traditional tastes and aromas of their childhood, while bringing them up to date with healthy options that cater to all.”“This is their first book and it’s a joyous celebration of the best recipes from Bea’s, including Jewish and Nigerian signature dishes, along with scores of tasty treats from around the globe that will appeal to people of all nations and creeds. The recipes for all the baked goods, desserts and pastries at New York Bagel Deli & Bakery are included in the book. If you love to bake and enjoy discovering new favorites as well as timeless old standards you’ll find yourself making the recipes again and again to enjoy in the comfort of your own home.”Lenny and Adaeze put down their well-used whisk and rolling pin and join us.

“In March 2021, Chef Aaron Lee and Mal Gott began their story, which has since grown into the proudly presented Winnie & Ethel’s Downtown Diner in Las Vegas. Inspired by classic American roadside eateries and grandmas’ kitchens, they developed an alluring twist to quintessential Americana that put a welcome place for their downtown Las Vegas neighbors.”“On December 15, 2021, Mal and Aaron got engaged and entered the Million Dollar Las Vegas Coffee Shop Giveaway, eventually winning the contest with 90 submissions and 6 Finalists. They originally planned to get married at the diner for their soft opening. But Aaron and Mal couldn’t wait, they decided to tie the knot a few months before opening Winnie & Ethel’s; a place where they could celebrate anniversaries, birthdays, weddings, and everyday life together.”“Chef Aaron Lee and CEO Mallory Gott named the restaurant after his grandma Winnie and her great-grandma Ethel whose warm, loving kitchens were always open.”It's Breakfast 7-days with the newly added Dinner service Friday through Monday. Chef Aaron now take a break from his busy kitchen in the Huntridge Shopping Center during breakfast service to join us.

“Adaeze Nwanonyiri and Lenny Rosenberg are the Los Angeles-based, Nigerian and Jewish husband and wife duo committed to buying, selling and designing restaurants and bakeries with a multicultural twist. They are the new owners of New York Bagel Deli & Bakery in Santa Monica and still retain an interest in Bea’s in Tarzana, a much beloved Jewish bakery that is famous for their corn rye bread. At New York Bagel Deli & Bakery all the bagels (17 selections) are baked in-house as well as the pastries.” “In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel served with real Maple Syrup. Also newly created are Chocolate Dipped Almond Horns and Italian Rainbow Cookies. The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.”Recently published by first-time authors Lenny and Adaeze is “It’s a Sweet World: Recipes from Around the Globe at Bea’s Bakery”“Bea’s Bakery is fixture of California life for almost sixty years, providing comfort and nourishment to thousands in what was once a rich tradition of Jewish bakeries in America. Lenny and Adaeze took the bakery over in 2023. Food brings people together and allows them to be transported back to the traditional tastes and aromas of their childhood, while bringing them up to date with healthy options that cater to all. This is their first book and it’s a joyous celebration of the best recipes from Bea’s, including Jewish and Nigerian signature dishes, along with scores of tasty treats from around the globe that will appeal to people of all nations and creeds.” The tested recipes for all the baked goods, desserts and pastries available at New York Bagel Deli & Bakery are included in the book.Lenny and Adaeze again put down their well-used whisk and rolling pin and stay with us.

“Feast on Miami Vegan : Plant Based Recipes from the Tropics to Your Table, a plant-based celebration of the tropics, brimming with bold Latin and Caribbean flavors and beloved dishes reflecting Miami’s delicious diversity.  Award-winning author and Miami native Ellen Kanner brings Miami to your table with over 80 recipes delivering succulence, sizzle, and the big sun-drenched flavors you love—all with a plant-based spin.”“Featured recipes include flaky guava cream cheese pastry, citrus-sparked and fish-free ceviche, creamy, coconutty Caribbean curry, savory Latin favorite picadillo, meltingly tender sweet plantains, and classic gone vegan Key lime pie. Discover how the spangle of citrus, the gentle warmth of chiles and spices, and the bounty of fresh green herbs have the power to transform even simple staples like rice and beans into a party-worthy hot pot that feeds a crowd.”“Miami Vegan brings the city’s bright tropical flavors to your kitchen with vibrant, accessible recipes so you can enjoy the taste of Miami no matter where you live.”“Ellen Kanner is the author of Miami Vegan: Plant-Based Recipes from the Tropics to Your Table and the award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. She writes about the intersection of food, culture, community, wellness, and sustainability for numerous outlets including HuffPost, VegNews, and Edible South Florida. She’s a vegan advocate and culinary instructor, recipe developer for major brands, and the creator of the Substack newsletter Broccoli Rising. A fifth generation Miami native, she lives with her husband in… where else? - Miami.” Ellen takes a break from her cutting board to join us.”

“When Spain’s Vega Sicilia became part of the Álvarez family's life in 1982, the foundations were laid for TEMPOS Vega Sicilia. It has constantly and steadily grown since then, involving the introduction of wines produced in different wine-making areas, reaching out to new consumers around the world and laying the foundations for a promising and highly successful future.”“TEMPOS Vega Sicilia was set up in 1982 by the Álvarez family, its current owner, when it purchased the legendary winery of the Ribera del Duero. The other companies would be added down through the years.” “The Álvarez family's business project is based on two fundamental cornerstones: consistency of the quality of the product as a guarantee for the different vintages, and dedication to the client as a benchmark in its routine activity.”“Both cornerstones have underpinned the development of the group and have enabled very solid growth both in terms of the production structure and of the distribution and positioning of the different wines. The group currently consists of 5 companies (Bodegas Vega Sicilia S.A, Bodegas y Viñedos Alión S.A., Bodegas y Viñedos Pintia S.A., Benjamin de Rothschild & Vega Sicilia S.A. and Tokaj-Oremus Kft.), the first four in Spain and the fifth in Hungary.”“Our Guest, Gonzalo Iturriaga, (talking to us live from Spain) is the Technical Director of Tempos Vega Sicilia, leading winemaking across the group’s five estates in Spain and Hungary. Since 2015, he has helped evolve the legacy of Vega Sicilia under the direction of the visionary Pablo Alvarez with a focus on balance, vineyard expression, and long-term sustainability. With a background in agricultural engineering and global winemaking experience, Gonzalo brings thoughtful precision to some of Europe’s most iconic wines.”

What’s been happening with the yo-yo pricing of eggs? Has the impact of Avian Flu on the price of eggs subsided? Chef Andrew also explains the California “cage-free hens” legislation (Proposition 12) and its effect in California. Why is the price of eggs how higher than right before the outbreak of Avian Flu?

Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for The OC Fair (“Find Your Happy”) running now through Sunday, August 17th. We’re taking Fair Food at its tastiest best with The Midway Gourmet.“Owner & Executive Chef Noah Clark and his family have brought their highly anticipated, award-winning BOX Chicken home to Los Angeles! This family legacy, rooted in culinary innovation, is introducing their revolutionary new fast-casual experience featuring BOX Chicken’s signature Japanese American Chicken Tendie, a mouth-wateringly delicious fusion of Japanese and American flavors that completely redefines the original Chicken Tender. Operating out of Westside Eats cloud kitchen, BOX Chicken is making its mark in Greater Los Angeles, with plans to expand through ghost kitchens across the city, leading to a flagship store.” BOX Chicken participated in the recent Concern Foundation 50th Annual Block Party. Chef Noah takes a break from his busy Cloud Kitchen to join us.

“Owner & Executive Chef Noah Clark and his family have brought their highly anticipated, award-winning BOX Chicken home to Los Angeles! This family legacy, rooted in culinary innovation, is introducing their revolutionary new fast-casual experience featuring BOX Chicken’s signature Japanese American Chicken Tendie, a mouth-wateringly delicious fusion of Japanese and American flavors that completely redefines the original Chicken Tender. Operating out of Westside Eats cloud kitchen, BOX Chicken is making its mark in Greater Los Angeles, with plans to expand through ghost kitchens across the city, leading to a flagship store.” BOX Chicken participated in the recent Concern Foundation 50th Annual Block Party. Chef Noah takes a break from his busy Cloud Kitchen to join us. Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. “Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.” The latest addition to the growing NAM Coffee empire is a retail Coffee Shop in East Hollywood. One of his signature beverages, Salted Cream Matcha Ube, was just featured in the Los Angeles Times as one of the “15 Over-the-Top Coffee & Matcha Drinks to Try in L.A.” Vince Nguyen is our guest with a fresh-brewed cup of Orange County blend in hand.“Rosé from Provence, France ? Are they all the same? Provence is the only wine region in the world devoted to Rosé. The wine reflects the terroir of the hills, coastal regions and flora of this area.” Noelle Hale, Program Director for the Napa Valley Wine Academy is our guest to explain. “Rosé wine was born in Provence. Provence is actually not an ocean of grapevines. It is, instead, a series of small blocks and terraces, scattered here and there, and harmoniously intermingling with cabins, almond and olive trees, downy oaks, fields of lavender, umbrella pines and more…There are three appellations of the Vins de Provence.”Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Who doesn’t salivate over the anticipation of outrageous and decadent Fair Food. Forget the calories! With the OC Fair underway we’ll see what Chef Andrew’s favorite guilty treats at The Fair might be.

Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for The OC Fair (“Find Your Happy”) running now through Sunday, August 17th. We’re taking Fair Food at its tastiest best with The Midway Gourmet.“Owner & Executive Chef Noah Clark and his family have brought their highly anticipated, award-winning BOX Chicken home to Los Angeles! This family legacy, rooted in culinary innovation, is introducing their revolutionary new fast-casual experience featuring BOX Chicken’s signature Japanese American Chicken Tendie, a mouth-wateringly delicious fusion of Japanese and American flavors that completely redefines the original Chicken Tender. Operating out of Westside Eats cloud kitchen, BOX Chicken is making its mark in Greater Los Angeles, with plans to expand through ghost kitchens across the city, leading to a flagship store.” BOX Chicken participated in the recent Concern Foundation 50th Annual Block Party. Chef Noah takes a break from his busy Cloud Kitchen to join us.Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. “Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.” The latest addition to the growing NAM Coffee empire is a retail Coffee Shop in East Hollywood. One of his signature beverages, Salted Cream Matcha Ube, was just featured in the Los Angeles Times as one of the “15 Over-the-Top Coffee & Matcha Drinks to Try in L.A.” Vince Nguyen is our guest with a fresh-brewed cup of Orange County blend in hand.“Rosé from Provence, France ? Are they all the same? Provence is the only wine region in the world devoted to Rosé. The wine reflects the terroir of the hills, coastal regions and flora of this area.” Noelle Hale, Program Director for the Napa Valley Wine Academy is our guest to explain. “Rosé wine was born in Provence. Provence is actually not an ocean of grapevines. It is, instead, a series of small blocks and terraces, scattered here and there, and harmoniously intermingling with cabins, almond and olive trees, downy oaks, fields of lavender, umbrella pines and more…There are three appellations of the Vins de Provence.”Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Who doesn’t salivate over the anticipation of outrageous and decadent Fair Food. Forget the calories! With the OC Fair underway we’ll see what Chef Andrew’s favorite guilty treats at The Fair might be.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for The OC Fair (“Always a Good Time”) running now through Sunday, August 17th We’re continuing talking Fair Food at its tastiest best with The Midway Gourmet.On Chef Dominic’s menus are Chocolate Strawberry Cup ( with plump and juicy California strawberries delivered fresh daily) with a Dubai pistachio cream option, Mike’s Hot Honey Big Daddy Corn Dog, Mini-Me Hot Honey Turkey Leg, Pork-a-Pallouza Pizza and Blue Raspberry Pineapple Whip. Yum …! For the “Taste of the Fair” special (daily until 4:00 p.m.) how about Flamin’ Hot Cheetos & Cheese Pickles with a Mike’s Hot Honey option.?Fair tickets need to be purchased online, in advance. Closed on Monday and Tuesday.

Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s and Enzo’s Pizzeria fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for The OC Fair (“Always a Good Time”) running now through Sunday, August 17th We’re taking Fair Food at its tastiest best with The Midway Gourmet.On Chef Dominic’s menus are the newly launched Chocolate Strawberry Cup (with fresh daily California strawberries) with a Dubai pistachio cream option, Mike’s Hot Honey Big Daddy Corn Dog, Mini-Me Hot Honey Turkey Leg, Pork-a-Pallouza Pizza and Blue Raspberry Pineapple Whip. Yum …! For the “Taste of the Fair” special (daily until 4:00 p.m.) how about Flamin’ Hot Cheetos & Cheese Pickles?Fair tickets need to be purchased online, in advance, to avoid possible overcrowding. Closed on Monday and Tuesday.

“Owner & Executive Chef Noah Clark and his family have brought their highly anticipated, award-winning BOX Chicken home to Los Angeles! This family legacy, rooted in culinary innovation, is introducing their revolutionary new fast-casual experience featuring BOX Chicken’s signature Japanese American Chicken Tendie, a mouth-wateringly delicious fusion of Japanese and American flavors that completely redefines the original Chicken Tender.”“Founded by Los Angeles native Maggie Antoine over four decades ago, BOX Chicken began as a modest Bento Box operation serving Japanese tour groups and the film industry. Her signature Japanese American chicken tender, crafted from her Japanese heritage, became a city favorite, winning hearts across Los Angeles and beyond. In the late 1990s, Maggie and her sister, Reiko Clark, took their success to Atlanta, GA launching a successful franchise and receiving multiple awards. Now, led by Maggie’s nephew and Reiko’s son, Executive Chef Noah Clark, BOX Chicken has returned to its hometown to launch an entirely reinvented concept, bringing Angelenos their legendary Chicken Tendie that started it all.” “Operating out of Westside Eats cloud kitchen, BOX Chicken is making its mark in Greater Los Angeles, with plans to expand through ghost kitchens across the city, leading to a flagship store.” “Chef Noah Clark, who calls this fusion “Japanese Soul Food,” draws from his rich cultural heritage as a child of an African American father and Japanese American mother. “Growing up in Atlanta, we called ourselves ‘Blackanese.’ Raised on both California rolls and collard greens, we blend both flavors into something extraordinary,” says Chef Noah. “Los Angeles, my new home, feels like the perfect place to reintroduce BOX Chicken.”Chef Noah was one of the very generous participating chefs serving at the recent CONCERN Foundation 50th Block Party at Paramount Studios in Hollywood on Saturday, July 19th.Chef Noah takes a break from his busy Cloud Kitchen in West Los Angeles to join us. (Sepulveda Boulevard at Pico Blvd.)

“Owner & Executive Chef Noah Clark and his family have brought their highly anticipated, award-winning BOX Chicken home to Los Angeles! This family legacy, rooted in culinary innovation, is introducing their revolutionary new fast-casual experience featuring BOX Chicken’s signature Japanese American Chicken Tendie, a mouth-wateringly delicious fusion of Japanese and American flavors that completely redefines the original Chicken Tender.”“Founded by Los Angeles native Maggie Antoine over four decades ago, BOX Chicken began as a modest Bento Box operation serving Japanese tour groups and the film industry. Her signature Japanese American chicken tender, crafted from her Japanese heritage, became a city favorite, winning hearts across Los Angeles and beyond. In the late 1990s, Maggie and her sister, Reiko Clark, took their success to Atlanta, GA launching a successful franchise and receiving multiple awards. Now, led by Maggie’s nephew and Reiko’s son, Executive Chef Noah Clark, BOX Chicken has returned to its hometown to launch an entirely reinvented concept, bringing Angelenos their legendary Chicken Tendie that started it all.”“ Operating out of Westside Eats cloud kitchen in West Los Angeles, BOX Chicken is making its mark in Greater Los Angeles, with plans to expand through ghost kitchens across the city, leading to a flagship store. ““Chef Noah Clark, who calls this fusion “Japanese Soul Food,” draws from his rich cultural heritage as a child of an African American father and Japanese American mother. “Growing up in Atlanta, we called ourselves ‘Blackanese.’ Raised on both California rolls and collard greens, we blend both flavors into something extraordinary,” says Chef Noah. “Los Angeles, my new home, feels like the perfect place to reintroduce BOX Chicken.””Chef Noah takes a 2nd break from his busy Cloud Kitchen (Sepulveda Boulevard at Pico Blvd. in West Los Angeles) to continue with us

Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. “Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.” “Vince spent his early childhood in Pleiku, a city known for its coffee, tea, and honey farms. He remembers drinking Vietnamese coffee from quite a young age. And when he was twelve, Vince got first-hand experience working at his mom's coffee stand in Saigon, where the family moved. She was a single mother who worked long hours to provide for the family. Now, years later, Vince is proud to build off what he learned from that coffee stand and continue his family tradition of entrepreneurship.”“When Vince moved to Orange County, California to pursue a career in fashion, he was frustrated by the lack of Vietnamese coffee that had the familiar flavors he grew up with. So he went out looking for a source, and luckily met NAM’s fantastic partner who is a third-generation farmer. NAM’s Arabica and Robusta beans come from a family farm on Langbiang mountain in Da Lat, a highland region famous for its scenic vistas and fertile soil.”“When first developing the NAM roasts, Vince paid careful attention to all of the tiny details that go into achieving perfection. For example, NAM roasts premium, light Robusta beans at lower temperatures for longer periods of time to ensure that every bean gets a nice coat of oil and a lasting, vibrant aroma. NAM guarantees that their products are organic with no additives like corn starch or chicory. NAM offers both Arabica and Robusta blends, spotlighting the diversity and sophistication of Vietnam’s agricultural prowess.”The latest addition to the growing NAM Coffee empire is a retail Coffee Shop located on Fountain Ave. in East Hollywood. One of his signature beverages there, Salted Cream Matcha Ube, was just featured in the Los Angeles Times as one of the “15 Over-the-Top Coffee & Matcha Drinks to Try in L.A.”Vince Nguyen is our guest with a fresh-brewed cup of Orange County blend in hand. (That’s a proprietary medium roast with 70 per cent Arabica Beans and 30 per cent Robusta Beans.)

“Rosé from Provence, France ? Are they all the same? Provence is the only wine region in the world devoted to Rosé. The wine reflects the terroir of the hills, coastal regions and flora of this area.” Noelle Hale, Program Director for the Napa Valley Wine Academy is our guest to explain.“Rosé wine was born in Provence. Provence is actually not an ocean of grapevines. It is, instead, a series of small blocks and terraces, scattered here and there, and harmoniously intermingling with cabins, almond and olive trees, downy oaks, fields of lavender, umbrella pines and more…There are three appellations of the Vins de Provence.”“The craze for rosé wine extends beyond France's borders. As a result, Vins de Provence exports more than 55 million bottles of rosé each year. The United States adores Provence rosés, purchasing approximately 37 per cent of the volume sold abroad.”Rosé pairs well with most foods.

Who doesn’t salivate over the anticipation of outrageous and decadent Fair Food. Forget the calories! With the OC Fair underway we’ll see what Chef Andrew’s favorite guilty treats at The Fair might be. Think Hot Honey on savory items and the decadent Dubai Chocolate (pistachio cream, Kadayif and chocolate) for the luxe sweet finish.

“GAME ON and It’s time to roll the dice, stack the Jenga blocks, and climb the Chutes & Ladders of hope at the Concern Foundation 50th Annual Block Party! Hollywood’s premier outdoor food, beverage, and entertainment extravaganza, transforms the backlot of Paramount Studios Hollywood into the ultimate life-sized game board on Saturday, July 19, 2025, from 6:00 PM to 11:00 PM. This year marks the golden milestone of 50 incredible years of giving cancer the checkmate, as over 4,000 guests will be treated to a Trivial Pursuit of flavor featuring tastings from over 90 top-tier restaurants, spirits, craft cocktails, wineries, and breweries all while raising critical funds for cancer research! Concern Foundation’s mission is clear, to ensure that every dollar raised is used to identify the cause of and eventual cure for this devastating disease.” Derek Alpert, the President of the Concern Foundation for Cancer Research joins us with a preview of the 50th Annual Block Party.Dulan’s on Crenshaw Soul Food Restaurant and Lawry’s the Prime Rib are participating restaurants in Concern Foundation’s 50th Annual Block Party at Paramount Studios Hollywood on Saturday, July 19th. Each establishment is generously donating their respective tastes (and service) to provide 1,500 portions. Greg Dulan of Dulan’s and Ryan Wilson of Lawry’s The Prime Rib join us previewing their standout tastes for the 50th Block Party.“Chef Betty Fraser and Denise DeCarlo, co-owners of Hollywood’s Hidden House (formerly the Los Angeles-based, award-winning restaurant Grub) and Grub Gals Catering, have created a niche for themselves in a highly competitive field. Their unique sense of style, inventive menus, attention to detail and a never-ending commitment to their guests and community has set them apart in a crowded culinary field. Betty gained national prominence as a standout Cheftestant on Season Two of Bravo’s hit show, “Top Chef,” has been a judge on “Master Chef Junior” and “Man vs. Child,” is frequently seen on the Hallmark Channel show “Home and Family” and is an in-demand guest chef at cooking events throughout the nation. Denise has competed on ABC’s “The Taste” and The Food Network’s “Cutthroat Kitchen.” Together the duo has appeared numerous times on local television stations sharing their recipes and techniques for home audiences.” Chef Betty Fraser is our guest providing an overview of Grub Gals Catering.

“Chef Betty Fraser and Denise DeCarlo, co-owners of Hollywood’s Hidden House (formerly the Los Angeles-based, award-winning restaurant Grub) and Grub Gals Catering, have created a niche for themselves in a highly competitive field. Their unique sense of style, inventive menus, attention to detail and a never-ending commitment to their guests and community has set them apart in a crowded culinary field. Betty gained national prominence as a standout Cheftestant on Season Two of Bravo’s hit show, “Top Chef,” has been a judge on “Master Chef Junior” and “Man vs. Child,” is frequently seen on the Hallmark Channel show “Home and Family” and is an in-demand guest chef at cooking events throughout the nation. Denise has competed on ABC’s “The Taste” and The Food Network’s “Cutthroat Kitchen.” Together the duo has appeared numerous times on local television stations sharing their recipes and techniques for home audiences.” Chef Betty Fraser is our guest providing an overview of Grub Gals Catering.aPizza Doho in Dana Point serves artisan New Haven-style pizza.It’s operated by hospitality industry veterans with years of experience in smoothly running the front-of-the-house as well as inspiring culinary creativity in the kitchen. The theme of aPizza Doho is “Where Great Pizza, Great People, and a Great Place come together!” “They start with an aged biga and allow the dough to ferment for 24 hours. Top that with California organic tomatoes and imported Italian cheeses help create aPizza Doho.” The partners in aPizza Doho are veteran restaurateur Marcos Costas (born and raised on the East Coast), Executive Chef Christopher Christian (a distinguished alum of Fox Restaurant Concepts in Arizona) and his nephew, Pizzaiolo Anthony Christian.”Chef and Restaurateur Christopher Christian pauses stretching the dough rounds to join us.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The massive spending and budget cut bill passed by Congress and signed on July 4th includes a provision for “NoTax on Tips.” Chef Andrew unbuckles the fine print therein. There is a lot to explain.

“GAME ON and It’s time to roll the dice, stack the Jenga blocks, and climb the Chutes & Ladders of hope at the Concern Foundation 50th Annual Block Party! Hollywood’s premier outdoor food, beverage, and entertainment extravaganza, transforms the backlot of Paramount Studios Hollywood into the ultimate life-sized game board on Saturday, July 19, 2025, from 6:00 PM to 11:00 PM. This year marks the golden milestone of 50 incredible years of giving cancer the checkmate, as over 4,000 guests will be treated to a Trivial Pursuit of flavor featuring tastings from over 90 top-tier restaurants, spirits, craft cocktails, wineries, and breweries all while raising critical funds for cancer research! Concern Foundation’s mission is clear, to ensure that every dollar raised is used to identify the cause of and eventual cure for this devastating disease.” Derek Alpert, the President of the Concern Foundation for Cancer Research joins us with a preview of the 50th Annual Block Party.Dulan’s on Crenshaw Soul Food Restaurant and Lawry’s the Prime Rib are participating restaurants in Concern Foundation’s 50th Annual Block Party at Paramount Studios Hollywood on Saturday, July 19th. Each establishment is generously donating their respective tastes (and service) to provide 1,500 portions. Greg Dulan of Dulan’s and Ryan Wilson of Lawry’s The Prime Rib join us previewing their standout tastes for the 50th Block Party.“Chef Betty Fraser and Denise DeCarlo, co-owners of Hollywood’s Hidden House (formerly the Los Angeles-based, award-winning restaurant Grub) and Grub Gals Catering, have created a niche for themselves in a highly competitive field. Their unique sense of style, inventive menus, attention to detail and a never-ending commitment to their guests and community has set them apart in a crowded culinary field. Betty gained national prominence as a standout Cheftestant on Season Two of Bravo’s hit show, “Top Chef,” has been a judge on “Master Chef Junior” and “Man vs. Child,” is frequently seen on the Hallmark Channel show “Home and Family” and is an in-demand guest chef at cooking events throughout the nation. Denise has competed on ABC’s “The Taste” and The Food Network’s “Cutthroat Kitchen.” Together the duo has appeared numerous times on local television stations sharing their recipes and techniques for home audiences.” Chef Betty Fraser is our guest providing an overview of Grub Gals Catering.aPizza Doho in Dana Point serves artisan New Haven-style pizza.It’s operated by hospitality industry veterans with years of experience in smoothly running the front-of-the-house as well as inspiring culinary creativity in the kitchen. The theme of aPizza Doho is “Where Great Pizza, Great People, and a Great Place come together!” “They start with an aged biga and allow the dough to ferment for 24 hours. Top that with California organic tomatoes and imported Italian cheeses help create aPizza Doho.” The partners in aPizza Doho are veteran restaurateur Marcos Costas (born and raised on the East Coast), Executive Chef Christopher Christian (a distinguished alum of Fox Restaurant Concepts in Arizona) and his nephew, Pizzaiolo Anthony Christian.”Chef and Restaurateur Christopher Christian pauses stretching the dough rounds to join us.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The massive spending and budget cut bill passed by Congress and signed on July 4th includes a provision for “NoTax on Tips.” Chef Andrew unbuckles the fine print therein. There is a lot to explain.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“GAME ON and It’s time to roll the dice, stack the Jenga blocks, and climb the Chutes & Ladders of hope at the Concern Foundation 50th Annual Block Party! Hollywood’s premier outdoor food, beverage, and entertainment extravaganza, transforms the backlot of Paramount Studios Hollywood into the ultimate life-sized game board on Saturday, July 19, 2025, from 6:00 PM to 11:00 PM. This year marks the golden milestone of 50 incredible years of giving cancer the checkmate, as over 4,000 guests will be treated to a Trivial Pursuit of flavor featuring tastings from over 90 top-tier restaurants, spirits, craft cocktails, wineries, and breweries all while raising critical funds for cancer research!”“The event promises a game night of epic proportions as the streets of the Paramount Backlot transform into a Candy Land of culinary creativity, retro bowling, and musical-fueled celebration. Musical performances by the Tom Nolan Band and on the Main Stage, D' City Sound & Events, and The Vibrato Grill Jazz Stage featuring the Jason Goldstein Sextet with Lilli Passero, and other special artists will set the tone for a high-energy atmosphere.”“In 1968, fifteen Los Angeles based couples came together with one simple goal: CONquer CanCER Now! They wanted to ensure their dollars counted in the fight against cancer when their dear friend, Beverly Wolman, was diagnosed with breast cancer at the age of 35. They could no longer sit back and continue losing friends to this horrific disease.  Thus, CONCERN Foundation's war on cancer had begun. Concern Foundation’s mission is clear, to ensure that every dollar raised is used to identify the cause of and eventual cure for this devastating disease.”Derek Alpert, the President of the Concern Foundation for Cancer Research joins us with a preview of the 50th Annual Block Party.

“GAME ON and It’s time to roll the dice, stack the Jenga blocks, and climb the Chutes & Ladders of hope at the Concern Foundation 50th Annual Block Party! Hollywood’s premier outdoor food, beverage, and entertainment extravaganza, transforms the backlot of Paramount Studios Hollywood into the ultimate life-sized game board on Saturday, July 19, 2025, from 6:00 PM to 11:00 PM. This year marks the golden milestone of 50 incredible years of giving cancer the checkmate, as over 4,000 guests will be treated to a Trivial Pursuit of flavor featuring tastings from over 90 top-tier restaurants, spirits, craft cocktails, wineries, and breweries all while raising critical funds for cancer research!”Dulan’s on Crenshaw Soul Food Restaurant and Lawry’s the Prime Rib in Beverly Hills are participating restaurants in Concern Foundation’s 50th Annual Block Party at Paramount Studios Hollywood on Saturday evening, July 19th. Each establishment is generously donating their respective tastes (and service) to provide 1,500 portions. Greg Dulan of Dulan’s and Ryan Wilson of Lawry’s The Prime Rib join us previewing their standout tastes for the 50th Block Party.

“Chef Betty Fraser and Denise DeCarlo, co-owners of Hollywood’s Hidden House (formerly the Los Angeles-based, award-winning restaurant Grub) and Grub Gals Catering, have created a niche for themselves in a highly competitive field. Their unique sense of style, inventive menus, attention to detail and a never-ending commitment to their guests and community has set them apart in a crowded culinary field.”“Betty appeared as a standout Cheftestant on Season Two of Bravo’s hit show, “Top Chef,” has been a judge on “Master Chef Junior” and “Man vs. Child,” is frequently seen on the Hallmark Channel show “Home and Family” and is an in-demand guest chef at cooking events throughout the nation. Denise has competed on ABC’s “The Taste” and The Food Network’s “Cutthroat Kitchen.” Together the duo has appeared numerous times on local television stations sharing their recipes and techniques for home audiences.”“The two have catered events in some of the most upscale locations throughout the Southland including Greystone Mansion, TLC Chinese Theatre, Capitol Records, Rocky Mountain Oaks Winery and countless private homes. They also ran the kitchens at the innovative Red Studios and the historic Fountain Court, a gorgeous oval dining room and event space created by the prestigious architect, Paul Revere Williams.”“Betty serves on the Friends of the Hollywood Central Park Board of Directors. The team also donates their time, food and services to support numerous Hollywood and Los Angeles non-profits. Both women also work with local animal rescue groups to help animals in need.”Chef Betty Fraser is our guest providing an overview of Grub Gals Catering.

“Chef Betty Fraser and Denise DeCarlo, co-owners of Hollywood’s Hidden House (formerly the Los Angeles-based, award-winning restaurant Grub) and Grub Gals Catering, have created a niche for themselves in a highly competitive field. Their unique sense of style, inventive menus, attention to detail and a never-ending commitment to their guests and community has set them apart in a crowded culinary field.”“Betty appeared as a standout Cheftestant on Season Two of Bravo’s hit show, “Top Chef,” has been a judge on “Master Chef Junior” and “Man vs. Child,” is frequently seen on the Hallmark Channel show “Home and Family” and is an in-demand guest chef at cooking events throughout the nation. Denise has competed on ABC’s “The Taste” and The Food Network’s “Cutthroat Kitchen.” Together the duo has appeared numerous times on local television stations sharing their recipes and techniques for home audiences.”“The two have catered events in some of the most upscale locations throughout the Southland including Greystone Mansion, TLC Chinese Theatre, Capitol Records, Rocky Mountain Oaks Winery and countless private homes. They also ran the kitchens at the innovative Red Studios and the historic Fountain Court, a gorgeous oval dining room and event space created by the prestigious architect, Paul Revere Williams.”“Betty serves on the Friends of the Hollywood Central Park Board of Directors. The team also donates their time, food and services to support numerous Hollywood and Los Angeles non-profits. Both women also work with local animal rescue groups to help animals in need.”Chef Betty Fraser stays with us providing an overview of Grub Gals Catering.

aPizza Doho in Dana Point serves artisan New Haven-style pizza.It’s operated by hospitality industry veterans with years of experience in smoothly running the front-of-the-house as well as inspiring culinary creativity in the kitchen.“The theme of aPizza Doho is “Where Great Pizza, Great People, and a Great Place come together!” They start with an aged biga and allow the dough to ferment for 24 hours. Top that with California organic tomatoes and imported Italian cheeses help create aPizza Doho.”The partners in aPizza Doho are veteran restaurateur Marcos Costas (born and raised on the East Coast), Executive Chef Christopher Christian (a distinguished alum of Fox Restaurant Concepts in Arizona) and his nephew, Pizzaiolo Anthony Christian.New Haven-style pizza is typically defined by its chewy, charred crust.Chef and Restaurateur Christopher Christian pauses stretching the dough rounds to join us.

aPizza Doho in Dana Point serves artisan New Haven-style pizza.It’s operated by hospitality industry veterans with years of experience in smoothly running the front-of-the-house as well as inspiring culinary creativity in the kitchen.“The theme of aPizza Doho is “Where Great Pizza, Great People, and a Great Place come together!” They start with an aged biga and allow the dough to ferment for 24 hours. Top that with California organic tomatoes and imported Italian cheeses help create aPizza Doho.”The partners in aPizza Doho are veteran restaurateur Marcos Costas (born and raised on the East Coast), Executive Chef Christopher Christian (a distinguished alum of Fox Restaurant Concepts in Arizona) and his nephew, Pizzaiolo Anthony Christian.New Haven-style pizza is typically defined by its chewy, charred crust.Chef and Restaurateur Christopher Christian briefly pauses stretching the dough rounds to stay with us.

The massive spending and budget cut bill passed by Congress and signed on July 4th includes a provision for “NoTax on Tips.” Chef Andrew unbuckles the fine print therein. There is a lot to explain.

“Like so many other adventures, New Zealand Wine Navigator began with friends, family, and a few excellent bottles of wine. Graham Painter, Founder and CEO, was visiting family in the States and was sent out to select a nice wine for dinner. Wanting to show off some of the outstanding wines New Zealand has to offer, he went from one wine store to the next searching for something special; beyond the big-name Sauvignon Blancs. A deep, rich Pinot Noir or Syrah perhaps. How about a superb Riesling...? Surely, with the breadth of fine wines being produced in New Zealand, there was something special to be found. That fruitless search inspired a mission. Today, New Zealand Wine Navigator is America’s #1 New Zealand wine specialist, satisfying wine lovers across the United States with special, hard-to-find New Zealand wines from small, family estate producers. They ship the wine to a temperature-controlled warehouse in California ready for quick and cost-effective delivery to your home or office.” David Harlow, West Regional Manager for NZ Wine Navigator, joins us to uncork all that is NZ Wine Navigator.“Mushrooms are nature’s hidden treasure: always in season and grown year-round. Long celebrated as a superfood source of powerful nutrients, fresh mushrooms are a healthy addition to your plate. Mushrooms provide many of the same nutritional benefits as vegetables, as well as attributes commonly found in meat, beans and grains. Mushrooms can help fulfill some of the leading recommendations for a healthy diet from the 2020-2025 Dietary Guidelines for Americans. The most popular mushroom variety grown in the U.S. is white button, followed by crimini (brown or baby bellas), portabellas, enoki, oyster, maitake and shiitake. Today, mushrooms are commercially produced in virtually every state. The Mushroom Council® plays an important role in the national promotion of those fresh mushrooms.” Cristie Mather of The Mushroom Council® is our well-informed guide to all the goodness of mushrooms.

“Terranea Resort’s (Palos Verdes Peninsula) signature Summer oceanfront culinary event, Terranea Food and Wine, returns to The Meadows and Palos Verdes Terrace for guests 21 and over On Sunday, July 27th from 11:00 a.m. to 4:00 p.m. The festival features seasonal bites from the resort’s award-winning restaurants alongside selections from local chefs, breweries and wineries. Live entertainment from the Astro Yachts and Upstream adds to the ambiance. Participating vendors include DAOU Vineyards, MacRostie Winery, Tito’s Handmade Vodka, Tanteo Tequila, Kuleana Rum Works, Ketel One, Stella Artois, Burnin Daylight Brewing Company, and Three Weavers Brewing Company. A portion of proceeds benefits the Los Angeles Fire Department Foundation.” Terranea Resort’s Executive Chef, Andrew Vaughan, joins us with the salivating details of what’s on the menu.“Like so many other adventures, New Zealand Wine Navigator began with friends, family, and a few excellent bottles of wine. Graham Painter, Founder and CEO, was visiting family in the States and was sent out to select a nice wine for dinner. Wanting to show off some of the outstanding wines New Zealand has to offer, he went from one wine store to the next searching for something special; beyond the big-name Sauvignon Blancs. A deep, rich Pinot Noir or Syrah perhaps. How about a superb Riesling...? Surely, with the breadth of fine wines being produced in New Zealand, there was something special to be found. That fruitless search inspired a mission. Today, New Zealand Wine Navigator is America’s #1 New Zealand wine specialist, satisfying wine lovers across the United States with special, hard-to-find New Zealand wines from small, family estate producers. They ship the wine to a temperature-controlled warehouse in California ready for quick and cost-effective delivery to your home or office.” David Harlow, West Regional Manager for NZ Wine Navigator, joins us to uncork all that is NZ Wine Navigator.

“Terranea Resort’s (Palos Verdes Peninsula) signature Summer oceanfront culinary event, Terranea Food and Wine, returns to The Meadows and Palos Verdes Terrace for guests 21 and over On Sunday, July 27th from 11:00 a.m. to 4:00 p.m.”“The festival features seasonal bites from the resort’s award-winning restaurants alongside selections from local chefs, breweries and wineries. Terranea’s Executive Pastry Chef, Pierino Jermonti will be serving a Strawberry Margarita Parfait. Live entertainment from the Astro Yachts and Upstream adds to the ambiance.” “Participating vendors include DAOU Vineyards, MacRostie Winery, Tito’s Handmade Vodka, Tanteo Tequila, Kuleana Rum Works, Ketel One, Stella Artois, Burnin Daylight Brewing Company, and Three Weavers Brewing Company. A portion of proceeds benefits the Los Angeles Fire Department Foundation.” Terranea Resort’s Executive Chef, Andrew Vaughan, joins us with the salivating details of what’s on the menu.

“Terranea Resort’s (Palos Verdes Peninsula) signature Summer oceanfront culinary event, Terranea Food and Wine, returns to The Meadows and Palos Verdes Terrace for guests 21 and over On Sunday, July 27th from 11:00 a.m. to 4:00 p.m. The festival features seasonal bites from the resort’s award-winning restaurants alongside selections from local chefs, breweries and wineries. Live entertainment from the Astro Yachts and Upstream adds to the ambiance. Participating vendors include DAOU Vineyards, MacRostie Winery, Tito’s Handmade Vodka, Tanteo Tequila, Kuleana Rum Works, Ketel One, Stella Artois, Burnin Daylight Brewing Company, and Three Weavers Brewing Company. A portion of proceeds benefits the Los Angeles Fire Department Foundation.” Terranea Resort’s Executive Chef, Andrew Vaughan, joins us with the salivating details of what’s on the menu.“Like so many other adventures, New Zealand Wine Navigator began with friends, family, and a few excellent bottles of wine. Graham Painter, Founder and CEO, was visiting family in the States and was sent out to select a nice wine for dinner. Wanting to show off some of the outstanding wines New Zealand has to offer, he went from one wine store to the next searching for something special; beyond the big-name Sauvignon Blancs. A deep, rich Pinot Noir or Syrah perhaps. How about a superb Riesling...? Surely, with the breadth of fine wines being produced in New Zealand, there was something special to be found. That fruitless search inspired a mission. Today, New Zealand Wine Navigator is America’s #1 New Zealand wine specialist, satisfying wine lovers across the United States with special, hard-to-find New Zealand wines from small, family estate producers. They ship the wine to a temperature-controlled warehouse in California ready for quick and cost-effective delivery to your home or office.” David Harlow, West Regional Manager for NZ Wine Navigator, joins us to uncork all that is NZ Wine Navigator.“Mushrooms are nature’s hidden treasure: always in season and grown year-round. Long celebrated as a superfood source of powerful nutrients, fresh mushrooms are a healthy addition to your plate. Mushrooms provide many of the same nutritional benefits as vegetables, as well as attributes commonly found in meat, beans and grains. Mushrooms can help fulfill some of the leading recommendations for a healthy diet from the 2020-2025 Dietary Guidelines for Americans. The most popular mushroom variety grown in the U.S. is white button, followed by crimini (brown or baby bellas), portabellas, enoki, oyster, maitake and shiitake. Today, mushrooms are commercially produced in virtually every state. The Mushroom Council® plays an important role in the national promotion of those fresh mushrooms.” Cristie Mather of The Mushroom Council® is our well-informed guide to all the goodness of mushrooms.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Terranea Resort’s (Palos Verdes Peninsula) signature Summer oceanfront culinary event, Terranea Food and Wine, returns to The Meadows and Palos Verdes Terrace for guests 21 and over On Sunday, July 27th from 11:00 a.m. to 4:00 p.m” “The festival features seasonal bites from the resort’s award-winning restaurants alongside selections from local chefs, breweries and wineries. Live entertainment from the Astro Yachts and Upstream adds to the ambiance.” “Participating vendors include DAOU Vineyards, MacRostie Winery, Tito’s Handmade Vodka, Tanteo Tequila, Kuleana Rum Works, Ketel One, Stella Artois, Burnin Daylight Brewing Company, and Three Weavers Brewing Company. A portion of proceeds benefits the Los Angeles Fire Department Foundation.”“Located on the Palos Verdes Peninsula, Terranea Resort is the premier luxury oceanfront resort in Southern California with 102 acres of unparalleled Pacific Ocean views. Terranea opened in 2009 and proudly celebrates more than 15 years of service and memorable guest experiences in this scenic Southern California enclave. The resort offers world-class accommodations that range from hotel suites to bungalows, oceanfront casitas and luxurious villas.”“Also look for Crabby Sundays this Summer at Nelson’s at Terranea on Sundays from 3 to 7 p.m. Located on the Sunset Bluff, Terranea’s popular cliffside restaurant Nelson’s introduces a seafood-centric Sunday tradition. New England Clam Chowder will be offered in a bread bowl ($24) or in a cup ($20). The “Build Your Boil” option allows diners to customize a feast for one or two, with entrée options such as peel-and-eat shrimp ($50), snow crab clusters ($65), whole lobster ($70), and Dungeness crab clusters ($75). The indulgent “Crabby Special” ($200) features a full seafood spread of shrimp, crab, lobster, mussels and clams – served with mixed green salad and clam chowder. Guests can also choose from a variety of sides such as cornbread, andouille sausage and Cajun fries. Adding to the coastal experience, live music performances will accompany the Sunday festivities, creating a lively and relaxing ambiance by the sea.”Terranea Resort’s Executive Chef, Andrew Vaughan, continues with us providing all the salivating morsels of what’s on the Resort’s menu.

“Like so many other adventures, New Zealand Wine Navigator began with friends, family, and a few excellent bottles of wine. Graham Painter, Founder and CEO, was visiting family in the States and was sent out to select a nice wine for dinner. Wanting to show off some of the outstanding wines New Zealand has to offer, he went from one wine store to the next searching for something special; beyond the big-name Sauvignon Blancs. A deep, rich Pinot Noir or Syrah perhaps. How about a superb Riesling...? Surely, with the breadth of fine wines being produced in New Zealand, there was something special to be found. That fruitless search inspired a mission.”“Today, New Zealand Wine Navigator is America’s #1 New Zealand wine specialist, satisfying wine lovers across the United States with special, hard-to-find New Zealand wines from small, family estate producers. They ship the wine to a temperature-controlled warehouse in California ready for quick and cost-effective delivery to your home or office.”“Graham set out to source the finest small-producer wines New Zealand has to offer. Small production, premium, family estate wines were the benchmarks. NZ Wine Navigator works in partnership with New Zealand wineries to help them get their wines out to the world because small, local production is the backbone of New Zealand’s economy.”“To achieve the perfect selection of wines in their portfolio, NZ Wine Navigator enlisted the help of Cameron Douglas, their Master Sommelier. His carefully curated selection of premium labels from New Zealand is ready for you to drink now or cellar. If you are after exceptional wines from small out-of-the-way winemakers from a small, out-of-the-way country, you’re in the right place! Welcome.”David Harlow, West Regional Manager for NZ Wine Navigator, joins us to uncork all that is NZ Wine Navigator.

“Like so many other adventures, New Zealand Wine Navigator began with friends, family, and a few excellent bottles of wine. Graham Painter, Founder and CEO, was visiting family in the States and was sent out to select a nice wine for dinner. Wanting to show off some of the outstanding wines New Zealand has to offer, he went from one wine store to the next searching for something special; beyond the big-name Sauvignon Blancs. A deep, rich Pinot Noir or Syrah perhaps. How about a superb Riesling...? Surely, with the breadth of fine wines being produced in New Zealand, there was something special to be found. That fruitless search inspired a mission.”“Today, New Zealand Wine Navigator is America’s #1 New Zealand wine specialist, satisfying wine lovers across the United States with special, hard-to-find New Zealand wines from small, family estate producers. They ship the wine to a temperature-controlled warehouse in California ready for quick and cost-effective delivery to your home or office.”“Graham set out to source the finest small-producer wines New Zealand has to offer. Small production, premium, family estate wines were the benchmarks. NZ Wine Navigator works in partnership with New Zealand wineries to help them get their wines out to the world because small, local production is the backbone of New Zealand’s economy.”“To achieve the perfect selection of wines in their portfolio, NZ Wine Navigator enlisted the help of Cameron Douglas, their Master Sommelier. His carefully curated selection of premium labels from New Zealand is ready for you to drink now or cellar. If you are after exceptional wines from small out-of-the-way winemakers from a small, out-of-the-way country, you’re in the right place! Welcome.”David Harlow, West Regional Manager for NZ Wine Navigator, continues with us uncorking all that is NZ Wine Navigator.

“Long celebrated as a superfood source of powerful nutrients, fresh mushrooms are a healthy addition to your plate. Mushrooms provide many of the same nutritional benefits as vegetables, as well as attributes commonly found in meat, beans and grains. Mushrooms can help fulfill some of the leading recommendations for a healthy diet from the 2020-2025 Dietary Guidelines for Americans.”“The most popular mushroom variety grown in the U.S. is white button, followed by crimini (brown or baby bellas), portabellas, enoki, oyster, maitake and shiitake.”“Today, mushrooms are commercially produced in virtually every state. The Mushroom Council® plays an important role in the national promotion of those fresh mushrooms.”“Cristie Mather of The Mushroom Council® is our well-informed guide to the goodness of mushrooms.”

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our encore guest with insightful tips for outdoor cooking for the 4th of July Weekend.BBQ Hall of famer Meathead, of The Meathead Method : A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes, also joins in early for this segment and then continues in the 2nd segment.“Carter Creek Winery Resort & Spa (owned by Carter Hospitality Group) is a luxury retreat located in the heart of Texas Hill Country in Johnson City, Texas. Set amidst rolling hills and vineyards, it features 78 luxury villas, two tasting rooms, an outdoor pavilion hosting live music, Old 290 Brewery & Restaurant, a 24-hour fitness center, a spa, a heated seasonal outdoor pool and 16,000 square feet of flexible meeting and event space. It is an award-winning winery under the direction of Winemaker (and Texas-born) Jon McPherson offering some of the region’s top varietals, and it’s the only winery in the region with an onsite microbrewery serving craft beer. More information is available at www.cartercreek.com, Facebook and Instagram.” General Manager Derek Stutz is our hospitable guide to all that is Carter Creek Winery Resort & Spa.

“There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats is again doing their part to make sure all children experience that excitement as the new school year kicks off in August. Huntington Meats' sister shop Farmers Market Poultry will also be participating in the drive. For the second year in a row, the two shops offering quality meat and poultry products are coming together to participate in their Back-to-School School Supply Drive to take place the entire month of July. The goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA. Customers that visit either of the shops and donate new, unused school supplies valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a pound of ground chicken or ground turkey from Farmers Market Poultry.” Jim Cascone, the maestro of sausage, beef, pork and chicken, joins us with all the details about how our listeners can help.“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is a 2nd nomination for the prestigious James Beard Award for Outstanding Wine & Other Beverage Program. Strong Water is only one of two Orange County nominees in any category for a James Beard Award in 2025. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Newly added is Weekend Brunch. Co-Proprietor and Robert Adamson (Prime Minister) join us just back from Chicago and The James Beard Awards.

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our encore guest with insightful tips for outdoor cooking for the 4th of July Weekend.BBQ Hall of famer Meathead, of The Meathead Method : A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes, also joins in early for this segment and then continues in the 2nd segment.“Carter Creek Winery Resort & Spa (owned by Carter Hospitality Group) is a luxury retreat located in the heart of Texas Hill Country in Johnson City, Texas. Set amidst rolling hills and vineyards, it features 78 luxury villas, two tasting rooms, an outdoor pavilion hosting live music, Old 290 Brewery & Restaurant, a 24-hour fitness center, a spa, a heated seasonal outdoor pool and 16,000 square feet of flexible meeting and event space. It is an award-winning winery under the direction of Winemaker (and Texas-born) Jon McPherson offering some of the region’s top varietals, and it’s the only winery in the region with an onsite microbrewery serving craft beer. More information is available at www.cartercreek.com, Facebook and Instagram.” General Manager Derek Stutz is our hospitable guide to all that is Carter Creek Winery Resort & Spa.“There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats is again doing their part to make sure all children experience that excitement as the new school year kicks off in August. Huntington Meats' sister shop Farmers Market Poultry will also be participating in the drive. For the second year in a row, the two shops offering quality meat and poultry products are coming together to participate in their Back-to-School School Supply Drive to take place the entire month of July. The goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA. Customers that visit either of the shops and donate new, unused school supplies valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a pound of ground chicken or ground turkey from Farmers Market Poultry.” Jim Cascone, the maestro of sausage, beef, pork and chicken, joins us with all the details about how our listeners can help.“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is a 2nd nomination for the prestigious James Beard Award for Outstanding Wine & Other Beverage Program. Strong Water is only one of two Orange County nominees in any category for a James Beard Award in 2025. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Newly added is Weekend Brunch. Co-Proprietor and Robert Adamson (Prime Minister) join us just back from Chicago and The James Beard Awards. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Carter Creek Winery Resort & Spa (owned by Carter Hospitality Group) is a luxury retreat in the heart of Texas Hill Country in Johnson City, Texas. Set amidst rolling hills and vineyards, it features 78 luxury villas, two tasting rooms, an outdoor pavilion hosting live music, Old 290 Brewery & Restaurant, a 24-hour fitness center, a spa, a heated seasonal outdoor pool and 16,000 square feet of flexible meeting and event space. It is an award-winning winery under the direction of pioneering 2nd generation Texas Winemaker Jon McPherson offering some of the region’s top varietals, and it’s the only winery in the region with an onsite microbrewery serving craft beer. More information is available at www.cartercreek.com, Facebook and Instagram.”“The resort’s winery and tasting room offer a selection of superb Carter Creek wines, while the Old 290 Brewery serves both wine and beer to complement a robust, steakhouse-style menu with a Texas accent.” “Named after the original highway connecting Fredericksburg and Johnson City, Old 290 Brewery & Restaurant combines Hill Country craft beer with hearty, Texas-inspired cuisine in a rustic, yet refined setting. Open for lunch, dinner and weekend brunch, the gastropub style eatery emphasizes fresh, locally-sourced ingredients, accompanied by craft beer from the Brewery and award-winning wines from Carter Creek Winery. In true Lone Star State style, this brewery and restaurant features a stage for hosting local musicians.”General Manager Derek Stutz is our hospitable guide to all that is Carter Creek Winery Resort & Spa.

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our encore guest with insightful tips for outdoor cooking for the 4th of July Weekend. What’s the Maillard reaction anyway?

“Carter Creek Winery Resort & Spa (owned by Carter Hospitality Group) is a luxury retreat in the heart of Texas Hill Country in Johnson City, Texas. Set amidst rolling hills and vineyards, it features 78 luxury villas, two tasting rooms, an outdoor pavilion hosting live music, Old 290 Brewery & Restaurant, a 24-hour fitness center, a spa, a heated seasonal outdoor pool and 16,000 square feet of flexible meeting and event space. It is an award-winning winery under the direction of acclaimed Winemaker Jon McPherson (a native Texan) offering some of the region’s top varietals, and it’s the only winery in the region with an onsite microbrewery serving craft beer. More information is available at www.cartercreek.com, Facebook and Instagram.”“The resort’s winery and tasting room offer a selection of superb Carter Creek wines, while the Old 290 Brewery serves both wine and beer to complement a robust, steakhouse-style menu.” “Named after the original highway connecting Fredericksburg and Johnson City, Old 290 Brewery & Restaurant combines Hill Country craft beer with hearty, Texas-inspired cuisine in a rustic, yet refined setting. Open for lunch, dinner and weekend brunch, the gastropub style eatery emphasizes fresh, locally-sourced ingredients, accompanied by craft beer from the Brewery and award-winning wines from Carter Creek Winery. In true Lone Star State style, this brewery and restaurant features a stage for hosting local musicians.”We’ll also hear about The Travel Detective’s, Peter Greenberg, PBS special, Hidden Gems of the Texas Hill Country featuring Carter Creek Winery Resort.General Manager Derek Stutz continues as our hospitable guide to all that is Carter Creek Winery Resort & Spa.

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is a 2nd nomination for the prestigious James Beard Award for Outstanding Wine & Other Beverage Program. Strong Water is only one of two Orange County nominees in any category for a James Beard Award in 2025. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar.New is Weekend Brunch with delights including Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito, Japanese Egg Sando and Loco Moco Bowl.Robert Adamson (Prime Minister & Co-Proprietor) joins us just back from Chicago and The James Beard Awards.

“There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats is again doing their part to make sure all children experience that excitement as the new school year kicks off in August. Huntington Meats' sister shop Farmers Market Poultry will also be participating in the drive.”“For the second year in a row, the two shops offering quality meat and poultry products are coming together to participate in their Back-to-School School Supply Drive to take place the entire month of July. The goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA.”“Customers that visit either of the shops and donate new, unused school supplies valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a pound of ground chicken or ground turkey from Farmers Market Poultry.” “Having worked with Union Rescue Mission previously with other projects, we feel this was another way for Huntington Meats and Farmers Market Poultry to give back to the kids, this time providing them with some of the tools they need to excel in school this year,” said Jim Cascone, proprietor of both Huntington Meats and Farmers Market Poultry. “We forget that some kids may never have started school with brand new school supplies, which was something many of us took for granted growing up.”“The shops are located at The Original Farmers Market, 6333 W. 3rd Street, Los Angeles 90036. Huntington Meats is located at Stall 350 and Farmers Market Poultry is located at Stall 216.”Jim Cascone, a distinguished butcher and expert in sausage making, joins us to provide information on how our listeners can contribute.

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is a 2nd nomination for the prestigious James Beard Award for Outstanding Wine & Other Beverage Program. Strong Water is only one of two Orange County nominees in any category for a James Beard Award in 2025. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar.Expected are some new libations. Look for The Lost Pearl Diver, Singapore Sling and the Blue Hawaii with coconut fat-washed overproof white rum, vodka, blue curacao, falernum, pineapple, lemon, lime and cane.New to the evening fare are Eggplant Katsu and Pho Beef Dip with braised USDA Prime brisket, cilantro, onion, jalapenos and Dijonnaise and served on a baguette with fries and pho ai jus.The in-the-works sister establishment, Double Luck, is set to open later this year. It’s conveniently located within walking distance of Strong Water.Co-Proprietor Robert Adamson (Prime Minister) continues with 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 and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a discussion of Darkroom restaurant in Santa Ana. First Anne Marie provides an overview of her trip to Chicago to attend the James Beard Awards, the Oscars of the food world. How did the Orange County nominees fare?“The Sobon family first staked their claim to this historic site (Amador County, CA) in 1989 when Shenandoah Vineyards founders, Leon and Shirley Sobon, acquired the D’Agostini Vineyards for each other as a 30th anniversary present. After having reestablished Shenandoah Vineyards in 1977, the Sobon Family set their sights on reestablishing and renovating this once proud property. After nearly five arduous years of replanting and rehabilitating the over 200 acres of prime hillside vineyards, the family’s dream of producing small batch, estate grown Zinfandel was set to become a reality. Sobon Wine Company is now one of only a handful of independent regional wineries that is completely family- owned, operated and managed, with a portfolio of fine, hand-crafted artisanal wines. Winemaker and Winegrower Paul Sobon (2nd generation) joins us to pull the cork on all that is Sobon Wine Company.”

“The Sobon family first staked their claim to this historic site (Amador County, CA) in 1989 when Shenandoah Vineyards founders, Leon and Shirley Sobon, acquired the D’Agostini Vineyards for each other as a 30th anniversary present. After having reestablished Shenandoah Vineyards in 1977, the Sobon Family set their sights on reestablishing and renovating this once proud property. After nearly five arduous years of replanting and rehabilitating the over 200 acres of prime hillside vineyards, the family’s dream of producing small batch, estate grown Zinfandel was set to become a reality. Sobon Wine Company is now one of only a handful of independent regional wineries that is completely family- owned, operated and managed, with a portfolio of fine, hand-crafted artisanal wines. Winemaker and Winegrower Paul Sobon (2nd generation) joins us to pull the cork on all that is Sobon Wine Company.”“Located in a historic train depot in San Juan Capistrano, Trevor’s at the Tracks (Trevor Baird) lives by the motto “Locally Acquired | Globally inspired.” They offer a rotating seasonal menu, plus Chef’s specials that rotate every couple of weeks. They’re open 7 days a week with live music nightly (and all -day on the weekends). Never repeating a musician throughout the month, Trevor’s at the Tracks hires over 50 local musicians monthly to play on the patio. With their commitment to sustainability and community, Trevor’s at the Tracks is redefining what it means to eat responsibly—without sacrificing flavor or experience. Trevor’s at the Tracks offers one menu from open to close with operating hours of 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Fridays and Saturdays.” Restaurateur and Farmer Trevor Baird is our guest.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) was waylaid with some airline travel glitches. His “Ask the Chef Segment” returns on July 12th after a well-deserved Family vacation. Meantime Executive Producer Andy Harris fills in on the tipping challenge. Prods to tip in unexpected places seem to be getting a bit out of hand. Tip lines appear on credit card payment screens and tip jars are everywhere. Should you really tip the counterperson at a gas station convenience store who hands you a wrapped sandwich? Executive Producer Andy Harris shares his informed thoughts. (Rescheduled from last week.)