SoCal Restaurant Show

“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.

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 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.

“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 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.”“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 selfies.”“Also on tap 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.

“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.

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.

“Agnes Restaurant and Cheesery in Pasadena is a lively neighborhood oasis that showcases live-fire cooking with seasonal ingredients behind a well-stocked cheese shop that offers unique and thoughtfully curated artisan cheeses and renowned provisions. With ample spaces for large parties, an open kitchen, inviting outdoor patio, and an eye-catching marketplace, Agnes offers many opportunities for celebrating a wide variety of occasions. Year-round is a wonderful time to discover Agnes with the Cheesery offering several stunning products worth sharing with all of your friends and family. From large format cheese, meat and crudité platters, tinned fish, delicious gifts, freshly baked treats, to their decadent Sides & Pies offerings. Agnes offers stress-free catering for your parties and family get-togethers.” Owner / Chefs Thomas Kalb and Vanessa Tilaka Kalb take a break from their busy kitchens to join us.“Azure Sky, celebrating it’s 3rd Anniversary this year, is a luxury boutique hotel in Palm Springs. This 21 and over, 14-room hotel is located at 1661 South Calle Palo Fierro, in Palm Springs, California. The vibe transforms a well-maintained mid-century gem into a contemporary, tranquil desert escape with personal service as a hallmark. Managing Operator Acme Hospitality, which has boutique food, beverage and hotel concepts in Santa Barbara and Nevada Counties has partnered with Real Estate Developer, Henry Courtemanche to bring this project to life. Azure Sky, originally built in 1959, evokes a simple and understated style with unmistakable MCM (Mid-century Modern) elements, offers unobstructed views of the San Jacinto Mountains, an oversized lounge pool with two shallow ends that are perfect for relaxing and imbibing. The property is enveloped by desert landscaping—it is a sanctuary with a peaceful residential feel. Guests are within walking distance of Villa Royale, Ace Hotel, Bar Cecil, and other neighboring boutique hotels and restaurants.” Azure Sky’s very hands-on General Manager, Angie Bettinelli, is our guide.

“Azure Sky, celebrating it’s 3rd Anniversary this year, is a luxury boutique hotel in Palm Springs. This 21 and over, 14-room hotel is located at 1661 South Calle Palo Fierro, in Palm Springs, California. The vibe transforms a well-maintained mid-century gem into a contemporary, tranquil desert escape with personal service as a hallmark. Managing Operator Acme Hospitality, which has boutique food, beverage and hotel concepts in Santa Barbara and Nevada Counties has partnered with Real Estate Developer, Henry Courtemanche to bring this project to life. Azure Sky, originally built in 1959, evokes a simple and understated style with unmistakable MCM (Mid-century Modern) elements, offers unobstructed views of the San Jacinto Mountains, an oversized lounge pool with two shallow ends that are perfect for relaxing and imbibing. The property is enveloped by desert landscaping—it is a sanctuary with a peaceful residential feel. Guests are within walking distance of Villa Royale, Ace Hotel, Bar Cecil, and other neighboring boutique hotels and restaurants.” Azure Sky’s very hands-on General Manager, Angie Bettinelli, is our guide.“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!” Chef Glenda takes a break from her busy kitchens to join us.We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2025 is the 31st year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted 70 new dishes to add to the eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 2nd. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.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. It’s time to revisit 3rd party food delivery. Does it really make sense for a restaurant when the costs are so high? Is it even a sustainable business model for the delivery services? Chef Andrew explains.

“Agnes Restaurant and Cheesery in Pasadena is a lively neighborhood oasis that showcases live-fire cooking with seasonal ingredients behind a well-stocked cheese shop that offers unique and thoughtfully curated artisan cheeses and renowned provisions. With ample spaces for large parties, an open kitchen, inviting outdoor patio, and an eye-catching marketplace, Agnes offers many opportunities for celebrating a wide variety of occasions. Year-round is a wonderful time to discover Agnes with the Cheesery offering several stunning products worth sharing with all of your friends and family. From large format cheese, meat and crudité platters, tinned fish, delicious gifts, freshly baked treats, to their decadent Sides & Pies offerings. Agnes offers stress-free catering for your parties and family get-togethers.” Owner/Chefs Thomas Kalb and Vanessa Tilaka Kalb take a break from their busy kitchens to join us.“Azure Sky, celebrating it’s 3rd Anniversary this year, is a luxury boutique hotel in Palm Springs. This 21 and over, 14-room hotel is located at 1661 South Calle Palo Fierro, in Palm Springs, California. The vibe transforms a well-maintained mid-century gem into a contemporary, tranquil desert escape with personal service as a hallmark. Managing Operator Acme Hospitality, which has boutique food, beverage and hotel concepts in Santa Barbara and Nevada Counties has partnered with Real Estate Developer, Henry Courtemanche to bring this project to life. Azure Sky, originally built in 1959, evokes a simple and understated style with unmistakable MCM (Mid-century Modern) elements, offers unobstructed views of the San Jacinto Mountains, an oversized lounge pool with two shallow ends that are perfect for relaxing and imbibing. The property is enveloped by desert landscaping—it is a sanctuary with a peaceful residential feel. Guests are within walking distance of Villa Royale, Ace Hotel, Bar Cecil, and other neighboring boutique hotels and restaurants.” Azure Sky’s very hands-on General Manager, Angie Bettinelli, is our guide.“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!” Chef Glenda takes a break from her busy kitchens to join us.We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2025 is the 31st year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted 70 new dishes to add to the eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 2nd. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.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. It’s time to revisit 3rd party food delivery. Does it really make sense for a restaurant when the costs are so high? Is it even a sustainable business model for the delivery services? Chef Andrew explains.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Agnes Restaurant and Cheesery in Pasadena is a lively neighborhood oasis that showcases live-fire cooking with seasonal ingredients behind an well-stocked cheese shop that offers unique and thoughtfully curated artisan cheeses and renowned provisions.” “With ample spaces for large parties, an open kitchen, inviting outdoor patio, and an eye-catching marketplace, Agnes offers many opportunities for celebrating a wide variety of occasions.” “Year-round is a wonderful time to discover Agnes with the Cheesery offering several stunning products worth sharing with all of your friends and family. From large format cheese, meat and crudité platters, tinned fish, delicious gifts, freshly baked treats, to their decadent Sides & Pies offerings. Agnes offers stress-free catering for your parties and family get-togethers.”An ample Cheese Board from Chef Vanessa featuring three artisan cheeses makes for a great start. “Founded by Chefs Thomas and Vanessa Tilaka Kalb, stop by while exploring the famous Gamble House, Rose Bowl, Castle Green, Huntington Library or strolling through Old Town Pasadena.”Chefs Thomas and Vanessa take a break from their busy kitchens to join us.

“Agnes Restaurant and Cheesery in Pasadena is a lively neighborhood oasis that showcases live-fire cooking with seasonal ingredients behind a well-stocked cheese shop that offers unique and thoughtfully curated artisan cheeses and renowned provisions.” “With ample spaces for large parties, an open kitchen, inviting outdoor patio, and an eye-catching marketplace, Agnes offers many opportunities for celebrating a wide variety of occasions.” “Year-round is a wonderful time to discover Agnes with the Cheesery offering several stunning products worth sharing with all of your friends and family. From large format cheese, meat and crudité platters, tinned fish, delicious gifts, freshly baked treats, to their decadent Sides & Pies offerings. Agnes offers stress-free catering for your parties and family get-togethers.”An ample Cheese Board from Chef Vanessa featuring three artisan cheeses makes for a great start. A show-stopping dessert is the Thai Fried Banana Split with Thai Tea and Pandan Ice Creams. “Founded by Chefs Thomas and Vanessa Tilaka Kalb, stop by while exploring the famous Gamble House, Rose Bowl, Castle Green, Huntington Library or strolling through Old Town Pasadena.”Thomas and Vanessa take a further break from their busy kitchens to stay with us.

“Azure Sky, celebrating its 3rd Anniversary this year, is a luxury boutique hotel in Palm Springs. This 21 and over, 14-room hotel is located at 1661 South Calle Palo Fierro, in Palm Springs, California. The vibe transforms a well-maintained mid-century gem into a contemporary, tranquil desert escape with personal service as a hallmark. Managing Operator Acme Hospitality, which has boutique food, beverage and hotel concepts in Santa Barbara and Nevada Counties has partnered with Real Estate Developer, Henry Courtemanche to bring this project to life.”“Azure Sky, originally built in 1959, evokes a simple and understated style with unmistakable MCM (Mid-century Modern) elements, offers unobstructed views of the San Jacinto Mountains, an oversized lounge pool with two shallow ends that are perfect for relaxing and imbibing. The property is enveloped by desert landscaping—it is a sanctuary with a peaceful residential feel. Guests are within walking distance of Villa Royale, Ace Hotel, Bar Cecil, and other neighboring boutique hotels and restaurants.”Upon check-in guests are offered a prepared to order, refreshing Slushy made with natural flavors and ingredients. It’s your choice of Spiked or No Buzz. A light Continental Breakfast (with potential add-ons) is delivered to your door in the Morning in a basket. The guests pre-order the night before and there are options to customize the menu.“From the spacious lobby, guests step out to take in “the meadow,” a 1,500 square foot courtyard lawn area with a long fire pit at the far end; a perfect place to gather to watch the light change on the palm trees and mountain views beyond. Leaving this first courtyard of rooms, guests wind their way through the grounds to the brand-new pool area, the second focal point of the property. The pool area spans 4,500 square feet with surrounding decking, ample seating areas, a bar, firepit and Jacuzzi.” “The hotel’s fourteen rooms range from 225 – 620 square feet and include five spacious one-bedroom suites. Eleven rooms are equipped with private patios with hammocks and hangout spaces. The color of the suite doors was inspired by the color of the mountains when the sun first hits them at dawn. Upgrades also include walk-in showers with white, green, and dark mosaic tile; stone countertops; custom millwork; built-in beds; and stone tile flooring.”Azure Sky’s very hands-on General Manager, Angie Bettinelli, is our guide.

Azure Sky, celebrating its 3rd Anniversary this year, is a luxury boutique hotel in Palm Springs. This 21 and over, 14-room hotel is located at 1661 South Calle Palo Fierro, in Palm Springs, California. The vibe transforms a well-maintained mid-century gem into a contemporary, tranquil desert escape with personal service as a hallmark. Managing Operator Acme Hospitality, which has boutique food, beverage and hotel concepts in Santa Barbara and Nevada Counties has partnered with Real Estate Developer, Henry Courtemanche to bring this project to life.”“Azure Sky, originally built in 1959, evokes a simple and understated style with unmistakable MCM (Mid-century Modern) elements, offers unobstructed views of the San Jacinto Mountains, an oversized lounge pool with two shallow ends that are perfect for relaxing and imbibing. The property is enveloped by desert landscaping—it is a sanctuary with a peaceful residential feel. Guests are within walking distance of Villa Royale, Ace Hotel, Bar Cecil, and other neighboring boutique hotels and restaurants.”“The hotel’s fourteen rooms range from 225 – 620 square feet and include five spacious one-bedroom suites. Eleven rooms are equipped with private patios with hammocks and hangout spaces. The color of the suite doors was inspired by the color of the mountains when the sun first hits them at dawn. Upgrades also include walk-in showers with white, green, and dark mosaic tile; stone countertops; custom millwork; built-in beds; and stone tile flooring.”Azure Sky’s very hands-on General Manager, Angie Bettinelli, continues as our guide.

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

It’s time to revisit 3rd party food delivery. Does it really make sense for a restaurant when the costs are so high ? If it’s looked at as a marketing vehicle it’s not cost effective. Is it even a sustainable business model for the delivery services themselves? Chef Andrew explains.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. More recently Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony in the Ray Dolby Ballroom at Ovation Hollywood. 2025 is the 31st year of Wolfgang Puck Catering designing the menu for the Governors Ball. Chef Wolfgang and his team created 70 new dishes to add to the eye-popping menu. As for the past several years this luxe menu was crafted by Wolfgang Puck and Eric Klein. The exquisite pastry design is by Kamel Guechida and Garry Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 2ndWolfgang Puck is even flying in from London Executive Chef Elliott Grover, the Culinary Director of 45 Park Lane, to oversee the Taste of London Station with Traditional Fish & Chips, Classic Toad in the Hole, and Classic Beef Wellington. Think tray-passed Smoked Salmon Oscars on Matzah for starters. A new creation for this year is (tray-passed) Bougie Tots with Crème Fraiche and Caviar.In Hollywood it’s all about billing and credit. In all the publicity materials for the Governors Ball it says : “Menu Designed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering.”Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

“Ravines Wine Cellars in the Finger Lakes, NY with Tasting Rooms in both Geneva and Hammondsport makes dry, classical, terroir-driven wines on over 130 acres of estate vineyards. Founded in 2001 and family-owned and operated ever since by Morten and Lisa Hallgren, Morten was born and trained as an oenologist / winemaker in Provence and Bordeaux France, before moving to the region and pioneering the bone-dry, mineral-tinged riesling style that the region is now famous for. Ravines utilizes minimal intervention in the cellar and employs sustainable winegrowing practices on steep-sloping vineyards with limestone and shalestone soils. They have won numerous honors and played a major role in elevating the Finger Lakes region on the world stage as a top cool-climate wine destination.” Proprietress Lisa Hallgren joins us to uncork all that is Ravines Wine Cellars.Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association, a group of distinguished professional, global travel writers. “Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The seasoned travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary! Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz.

Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association, a group of distinguished professional, global travel writers. “Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The seasoned travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary! Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz.“If there is just one edible plant to grow at home, it’s the tomato. Nowhere else is the contrast in flavor, nutrition and variety between homegrown and store-bought more evident. As a specialty crop of California, tomatoes play a vital role in the state’s agricultural heritage. This upcoming informative how-to-lecture, Homegrown Tomatoes, at Centennial Farms at the OC Fair & Exhibit Center on Saturday, February 22nd at 10:00 a.m. will provide attendees all the practical knowledge necessary to begin growing tomatoes. You’ll see tomato plants producing 50 to more than 100 tomatoes each! Learn which varieties to grow, how to plant and care for them, and how to manage common diseases and pests. Bring your questions and learn how to grow tomatoes easily! $7 fee covers materials and any handouts. Parking is free. RSVP online by February. 19. Sign up at Centennial Farm Garden Classes.” Your expert green thumb tomato guide to successfully growing backyard tomatoes is Dave Freed (AKA “Dave the Tomato Guy.) “Restaurateur Russell J. Bendel, known as Russ, was born in Pennsylvania and raised in California. Influenced by his father, a veteran restaurant industry executive, Russ grew up in the business and developed a passion for food and hospitality. He set his sights on a career in the industry and earned his bachelor's degree from The Collins College at Cal Poly Pomona with an emphasis on Restaurants and Business Management. Russ worked with Bloomin' Brands Restaurant Group for an impressive span of 15 years: first with Outback Steakhouse and later with Fleming's Prime Steakhouse & Wine Bar, where he was promoted to partner of the flagship Newport Beach location at 25. Armed with knowledge, experience and recognition, Russ began his own venture in February 2013 by assuming ownership of Vine Restaurant in San Clemente, bringing longtime friends and family along for the ride. Their efforts have resulted in the opening of Ironwood - Cellar, Craft, Cook; Olea – Cellar, Craft, Cook; Sapphire & The Pantry – Cellar, Craft, Cook; Bloom – Restaurant & Bar; and, most recently, Parlor Woodfire Kitchen & Cocktails in San Clemente.” Russ takes a break from the extended Valentine’s Day Weekend madness 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. We’re now continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. We’ve covered the tops in fast-food fries. It’s time to talk burgers. Chef Andrew shares (a bit reservedly) his favorites. He mentions a pair of acceptable national chains but prefers the neighborhood Mom and Pop operations with character where one of the owners is probably at the grill. Same applies to his choice of burrito spots.

Thanks to Culture OC’s Editors and Food Writer Anne Marie Panoringan for the unexpected editorial coverage. It was a role reversal as I got to unusually answer Anne Marie’s insightful queries instead of asking them.“Ravines Wine Cellars in the Finger Lakes, NY with Tasting Rooms in both Geneva and Hammondsport makes dry, classical, terroir-driven wines on over 130 acres of estate vineyards. Founded in 2001 and family-owned and operated ever since by Morten and Lisa Hallgren, Morten was born and trained as an oenologist / winemaker in Provence and Bordeaux France, before moving to the region and pioneering the bone-dry, mineral-tinged riesling style that the region is now famous for. Ravines utilizes minimal intervention in the cellar and employs sustainable winegrowing practices on steep-sloping vineyards with limestone and shalestone soils. They have won numerous honors and played a major role in elevating the Finger Lakes region on the world stage as a top cool-climate wine destination.” Proprietress Lisa Hallgren joins us to uncork all that is Ravines Wine Cellars. Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association, a group of distinguished professional, global travel writers. “Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The seasoned travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary! Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz.“If there is just one edible plant to grow at home, it’s the tomato. Nowhere else is the contrast in flavor, nutrition and variety between homegrown and store-bought more evident. As a specialty crop of California, tomatoes play a vital role in the state’s agricultural heritage. This upcoming informative how-to-lecture, Homegrown Tomatoes, at Centennial Farms at the OC Fair & Exhibit Center on Saturday, February 22nd at 10:00 a.m. will provide attendees all the practical knowledge necessary to begin growing tomatoes. You’ll see tomato plants producing 50 to more than 100 tomatoes each! Learn which varieties to grow, how to plant and care for them, and how to manage common diseases and pests. Bring your questions and learn how to grow tomatoes easily! $7 fee covers materials and any handouts. Parking is free. RSVP online by February. 19. Sign up at Centennial Farm Garden Classes.” Your expert green thumb tomato guide to successfully growing backyard tomatoes is Dave Freed (AKA “Dave the Tomato Guy.) “Restaurateur Russell J. Bendel, known as Russ, was born in Pennsylvania and raised in California. Influenced by his father, a veteran restaurant industry executive, Russ grew up in the business and developed a passion for food and hospitality. He set his sights on a career in the industry and earned his bachelor's degree from The Collins College at Cal Poly Pomona with an emphasis on Restaurants and Business Management. Russ worked with Bloomin' Brands Restaurant Group for an impressive span of 15 years: first with Outback Steakhouse and later with Fleming's Prime Steakhouse & Wine Bar, where he was promoted to partner of the flagship Newport Beach location at 25. Armed with knowledge, experience and recognition, Russ began his own venture in February 2013 by assuming ownership of Vine Restaurant in San Clemente, bringing longtime friends and family along for the ride. Their efforts have resulted in the opening of Ironwood - Cellar, Craft, Cook; Olea – Cellar, Craft, Cook; Sapphire & The Pantry – Cellar, Craft, Cook; Bloom – Restaurant & Bar; and, most recently, Parlor Woodfire Kitchen & Cocktails in San Clemente.” Russ takes a break from the extended Valentine’s Day Weekend madness 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. We’re now continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. We’ve covered the tops in fast-food fries. It’s time to talk burgers. Chef Andrew shares (a bit reservedly) his favorites. He mentions a pair of acceptable national chains but prefers the neighborhood Mom and Pop operations with character where one of the owners is probably at the grill. Same applies to his choice of burrito spots.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Ravines Wine Cellars in Finger Lakes (Geneva and Hammondsport) is a flourishing partnership steeped in food and wine.  Both locations have Tasting Rooms. Winemaker Morten Hallgren grew up on a winery, Domaine de Castel Roubine, surrounded by estate vineyards in the Cotes de Provence wine region of France. He arrived in the Finger Lakes with an Enology and Viticulture degree from one of Europe’s finest schools and experience at many different wineries including Cos d’Estournel in Bordeaux.” “Working as head winemaker for a legacy FLX winery (Dr. Konstantin Frank) for 6 years, he worked with grapes from vineyards throughout the Finger Lakes. He wondered why no one in the FLX was producing dry Riesling.  Even the Rieslings labeled “dry” were actually pretty sweet. In his mind, the most interesting inherent characteristics were masked behind high sugar, super-fruity wines.  He identified two unique and expressive sites: the Argetsinger Vineyard and 16 Falls, purchased grapes and began producing a new style of Finger Lakes mineral driven wines in a rented barn on Keuka Lake.”“Ravines’ first vintage in 2002 was exclusively dry, vinifera wines.  The Riesling took the Best Dry Riesling medal at the World Riesling Cup. Then came the Wine Spectator Top 100, the first non-dessert Finger Lakes wine to get onto the prestigious list and then named twice more in the next few years.” “In 2011 Ravines purchased the historic White Springs Farm (circa 1801) where gentleman Farmer and Cornell agriculturist Carl Fribolin, had built a winery and planted vineyards in 2003.”“After purchasing the initial Keuka parcel on the two ravines in 2000, with the plan to make wine in the next vintage, Morten knew the top two sites where he already had experience working with the grapes and set out to purchase from those two sites for Ravines upcoming first vintage. Those are the Argetsinger and 16 Falls Vineyard on the eastern edge of Seneca Lake that have been a part of every vintage of Ravines wine through to this day. The Hallgrens rented a barn down the street from where they lived, and with the purchased grapes, Morten produced the first vintage, making wines from the classic varietals of Chardonnay, Riesling, Pinot Noir and a Meritage red “Bordeaux-blend”.”“Morten left his job at Dr. Frank in 2005 and only made wines for Ravines thereafter. In 2010 Morten moved production operations to White Springs Winery in Geneva, near the northwestern end of Seneca Lake. By that time, the acreage being purchased from the Argetsinger and Sixteen Falls vineyards was up to 59 acres. Morten also became the winemaker for White Springs Winery, then owned by the philanthropist and gentleman farmer, Carl Fribolin.”“In 2012, Carl wanted the Hallgrens to take over his vineyards and so they purchased the White Springs winery and property, including 50 acres of vineyards and a turn-of-the-century slate barn that was soon remodeled. The renovation included adding a large tank room, creating a large barrel room, expanding the lab and adding more warehouse facilities. With a second tasting room open year-round, Lisa took the time to expand their dedicated group of attentive and knowledgeable tasting room staff.” “After replanting vines at their original Keuka vineyards, adding 10 acres of plantings to the White Springs Vineyards now called Limestone Springs and purchasing the entire 46 acres of the 16-Falls Vineyards, Ravines now possess 130 acres of estate vineyards. Ravines also work another 28 acres of vines from the famous Argetsinger Vineyard, owned and operated by the Argetsinger family, as well as an adjacent five acres at Two Gorges.” Proprietress Lisa Hallgren joins us to uncork all that is Ravines Wine Cellars.

“Ravines Wine Cellars in the Finger Lakes, NY with Tasting Rooms in both Geneva and Hammondsport makes dry, classical, terroir-driven wines on over 130 acres of estate vineyards. Founded in 2001 and family-owned and operated ever since by Morten and Lisa Hallgren, Morten was born and trained as an oenologist / winemaker in Provence and Bordeaux France, before moving to the region and pioneering the bone-dry, mineral-tinged riesling style that the region is now famous for.”“Ravines utilizes minimal intervention in the cellar and employs sustainable winegrowing practices on steep-sloping vineyards with limestone and shalestone soils. They have won numerous honors and played a major role in elevating the Finger Lakes region on the world stage as a top cool-climate wine destination.” “Discover more about Ravines Wine Cellars wines by visiting their Finger Lakes Tasting rooms in Geneva (Seneca Lake) and Hammondsport (Keuka Lake.) Book a table with them at their Tasting Table, a casual experience of five light food and wine pairings hosted by the Ravinous Kitchen. Proprietress Lisa Hallgren stays with us uncorking all that is Ravines Wine Cellars.

“Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association (IFWTWA,) a group of distinguished professional, global travel writers. Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentaryExplore! Savor! Live!Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz.

“Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association (IFWTWA,) a group of distinguished professional, global travel writers. Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary!A recent travel article in FWT Magazine that Craig Stoltz (former Travel Editor for The Washington Post) recommends is “San Gimignano, Italy is the Medieval Manhattan.”Our well-informed Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz who continue with us.

“If there is just one edible plant to grow at home, it’s the tomato. Nowhere else is the contrast in flavor, nutrition and variety between homegrown and store-bought more evident. As a specialty crop of California, tomatoes play a vital role in the state’s agricultural heritage. This how-to lecture, Homegrown Tomatoes, at Centennial Farms at the OC Fair & Exhibit Center on Saturday, February 22nd at 10:00 a.m. will provide attendees all the practical knowledge necessary to begin growing tomatoes. You’ll see tomato plants producing 50 to more than 100 tomatoes each! Learn which varieties to grow, how to plant and care for them, and how to manage common diseases and pests. Bring your questions and learn how to grow tomatoes easily!”$7 fee covers materials and any handouts. Parking is free. RSVP online by February 19th. Sign up at Centennial Farm Garden ClassesYour expert green thumb tomato guide to growing backyard tomatoes is Dave Freed (AKA “Dave the Tomato Guy.) This is a not-for-profit serious hobby for him and Dave genuinely wants people to succeed in their home tomato gardens.

We’re now continuing the spirited conversation highlighting crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. We’ve covered the tops in fast-food fries. It’s time to talk juicy burgers. Chef Andrew shares (a bit reservedly) his favorites. He mentions a pair of acceptable national chains but prefers the neighborhood Mom and Pop operations with local character where one of the owners is probably at the grill. Same applies to his choice of burrito spots.

“Restaurateur Russell J. Bendel, known as Russ, was born in Pennsylvania and raised in California. Influenced by his father, a veteran restaurant industry executive, Russ grew up in the business and developed a passion for food and hospitality. He set his sights on a career in the industry and earned his bachelor's degree from The Collins College at Cal Poly Pomona with an emphasis on Restaurants and Business Management. Russ worked with Bloomin' Brands Restaurant Group for an impressive span of 15 years: first with Outback Steakhouse and later with Fleming's Prime Steakhouse & Wine Bar, where he was promoted to partner of the flagship Newport Beach location at 25, the youngest in company history.”“Russ also earned his Court of Master Sommeliers Certification and Level 5 Wines of the World Certification. He was honored in OC Metro's annual issue of "40 Under 40" in 2012 and ended his tenure with Fleming's as Partner of the Year in 2010, 2011 and 2012. Armed with knowledge, experience and recognition, Russ began his own venture in February 2013 by assuming ownership of Vine Restaurant in San Clemente, bringing longtime friends and family along for the ride. Their efforts have resulted in the opening of Ironwood - Cellar, Craft, Cook; Olea – Cellar, Craft, Cook ; Sapphire & The Pantry – Cellar, Craft, Cook; Bloom – Restaurant & Bar; and, most recently, Parlor Woodfire Kitchen & Cocktails in San Clemente.”Russ takes a break from the Valentine’s Day Weekend madness to join us.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami. Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample (2-hours free) parking in a structure adjacent to The Row DTLA.” Admission is free. Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.“Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok’s reigning, accidental “Sandwich King” Owen Han. He’s amassed some 4.3 million followers for his edible creations just on TikTok alone. Enter the youthful Owen Han and his first cookbook, Stacked – The Art of the Perfect Sandwich, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap.” Owen Han takes a break from his active cutting board to join us.” Owen graciously shares with us his recipes for the OG Steak Sandwich and Chocolate-Dipped Oatmeal Ice Cream Sandwich. 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. On a much lighter note this week (Fire Relief is still front-and-center) we’re continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. Last week we talked about Chef Faves for French Fries. Before moving on we’ll discuss the one fast-food fry from a beloved burger joint that most chefs agree needs improvement. We’re saving his fast-food indulgences for next Saturday.

On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit happening (Chefs Love L.A.) for World Central Kitchen and Restaurants Cares showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care. The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored. The evening is totally sold out with a long waiting list and organizer Brad Metzger joins us to share the incredible story about how this grass-roots Benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care. Following Brad, Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit.“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami. Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample (2-hours free) parking in a structure adjacent to The Row DTLA.” Admission is free. Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.“Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok’s reigning, accidental “Sandwich King” Owen Han. He’s amassed some 4.3 million followers for his edible creations just on TikTok alone. Enter the youthful Owen Han and his first cookbook, Stacked – The Art of the Perfect Sandwich, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap.” Owen Han takes a break from his active cutting board to join us.” Owen graciously shares with us his recipes for the OG Steak Sandwich and Chocolate-Dipped Oatmeal Ice Cream Sandwich. 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. On a much lighter note this week (Fire Relief is still front-and-center) we’re continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. Last week we talked about Chef Faves for French Fries. Before moving on we’ll discuss the one fast-food fry from a beloved burger joint that most chefs agree needs improvement. We’re saving his fast-food indulgences for next Saturday.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit happening (Chefs Love L.A.) for World Central Kitchen and Restaurants Cares showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care. The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored. The evening is totally sold out with a long waiting list and organizer Brad Metzger joins us to share the incredible story about how this grass-roots Benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care. Following Brad, Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit.“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami. Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample (2-hours free) parking in a structure adjacent to The Row DTLA.” Admission is free. Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.

“On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit (Chefs Love L.A.) fundraising for World Central Kitchen and Restaurants Cares showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care.”The evening’s stellar chefs’ brigade includes culinary all-stars Daniel Boulud, William Bradley (Addison,) Jonathan Waxman, Curtis Stone and Sherry Yard. High profile local chefs of note in the kitchen are Suzanne Goin, Josiah Citrin, Katianna and John Hong, Jonathan Club’s Andreas Roller and Michael Cimarusti. The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored.The evening is totally sold out with a long waiting list. (Donations are still most welcome.) Brad Metzger joins us to share the incredible story about how this grass-roots Benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami. “Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample parking (first 2-hours is free) in structure adjacent to The Row DTLA.”Smorgasburg L.A. has also served as an incubator for embryonic food businesses who have become wildly popular there on Sundays and then have graduated to successful brick and mortar locations. Think Smoke Queen Barbecue in Garden Grove as just one notable ‘Graduate.”Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.

On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit (Chefs Love L.A.) fundraising for World Central Kitchen and Restaurants Care showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care.The evening’s stellar chefs’ brigade includes culinary all-stars Daniel Boulud, William Bradley (Addison,) Jonathan Waxman, Curtis Stone and Sherry Yard. High profile local chefs of note in the kitchen are Suzanne Goin, Josiah Citrin, Katianna and John Hong, Andreas Roller and Michael Cimarusti. The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored.The evening is already totally sold out with a long waiting list. (Donations are still most welcome.) Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit.

“Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok’s reigning, accidental “Sandwich King” Owen Han. He’s amassed some 4.3 million followers for his edible creations on TikTok alone.”“Everyone loves a good sandwich, but when was the last time you had a GREAT one? Isn’t it about time your turkey club got an upgrade?”“Enter the youthful Owen Han and his first cookbook, Stacked – The Art of the Perfect Sandwich, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap.” “From Breakfast to Dessert Sandwiches, this collection showcases every type of sandwich under the sun (and then some). With easy-to-follow instructions and mouthwatering photos, Stacked is perfect for anyone looking to elevate their sandwich game. Get ready to experience sandwiches like never before with these one-of-a-kind, delicious recipes.”Owen Han takes a break from his busy cutting board to be our guest.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami. “Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample parking (2-hours for free) in a structure adjacent to The Row DTLA. Admission is free.”Smorgasburg L.A. has also served as an incubator for embryonic food businesses who have become wildly popular there on Sundays and then have graduated to successful brick and mortar locations. Think Smoke Queen Barbecue in Garden Grove as just one notable ‘Graduate.”.Mr. Smorgasburg L.A. himself, Zach Brooks, stays with us creating further hunger pains.

“Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok’s reigning, accidental “Sandwich King” Owen Han. He’s amassed some 4.3 million followers for his edible creations on TikTok, alone.”“Everyone loves a good sandwich, but when was the last time you had a GREAT one? Isn’t it about time your turkey club got an upgrade?”“Enter the youthful Owen Han and his first cookbook, Stacked – The Art of the Perfect Sandwich, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap.” “From Breakfast to Dessert Sandwiches, this collection showcases every type of sandwich under the sun (and then some). With easy-to-follow instructions and mouthwatering photos, Stacked is perfect for anyone looking to elevate their sandwich game. Get ready to experience sandwiches like never before with these one-of-a-kind, delicious recipes.”Where does Owen go in L.A. when he wants the best in sandwiches? At the top of the list is Andy Kadin’s Bub & Grandma’s Restaurant in Glassell Park for their Meatloaf Sandwich (with Beef & Pork.)Owen Han takes another break from his busy cutting board to stay with us.

On a lighter note this week (Fire Relief is still front-and-center) we’re continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast-food menu items as guilty pleasures. Last week we discussed Chef Faves for French Fries. Before moving on we’ll discuss the one fast-food fry from a beloved burger joint that most chefs agree needs improvement. We’re saving his fast-food indulgences for next Saturday. Please join us.

“The award-winning Los Angeles based chef, Wes Avila, known for his blend of regional California and Mexican cuisine, has returned to his roots with MXO, a contemporary Mexican Steakhouse centered around wood-fire cooking located in the heart of the emerging culinary epicenter of West Hollywood. Chef Avila was particularly inspired by his most recent travels to Monterrey, Mexico where the bustling culinary scene there inspired the creation of the MXO concept, all the while paying homage to his roots and Mexican culinary traditions. MXO, means “Mexican Origins.”” Chef Wes takes a break from the wood-fired grill to join us.“Bar Etoile in the Melrose Hill area of Los Angeles is a natural wine focused restaurant with a full bar featuring Executive Chef Travis Hayden’s farmers market driven, seasonal cuisine with a French lean.Bar Etoile has everything you’d expect from a Paris neighborhood bistro combined with the trappings of a perfect Los Angeles restaurant. Think trout rillettes studded with biquinho peppers and house potato chips, steak frites with Montpellier butter, and vibes for days. Co-owned by the team behind one of L.A.’s oldest (and best) natural wine shops (Jill Bernheimer and Julian Kurland,) expect some fantastic sips on the smart list, plus cocktails, including a damn fine martini, too.”Co-Owners Julian Kurland and Jill Bernheimer are our guests gently pulling the cork on all that is Bar Etoile.

“Bar Etoile in the Melrose Hill area of Los Angeles is a natural wine focused restaurant with a full bar featuring Executive Chef Travis Hayden’s farmers market driven, seasonal cuisine with a French lean.Bar Etoile has everything you’d expect from a Paris neighborhood bistro combined with the trappings of a perfect Los Angeles restaurant. Think trout rillettes studded with biquinho peppers and house potato chips, steak frites with Montpellier butter, and vibes for days. Co-owned by the team behind one of L.A.’s oldest (and best) natural wine shops (Jill Bernheimer and Julian Kurland,) expect some fantastic sips on the smart list, plus cocktails, including a damn fine martini, too.”Co-Owners Julian Kurland and Jill Bernheimer are our guests gently pulling the cork on all that is Bar Etoile.“Bar Becky, which quietly opened in 2024 at Long Beach Exchange (LBX) after a series of pop-ups, is an Italian American kitchen by Chef Johnathan Benvenuti, a Southern California native and Hell’s Kitchen Finalist from last season, and partner Jason Scarborough, a Michelin-star restaurant industry veteran and sommelier. Bar Becky is Chef Johnathan Benvenuti's tribute to his mother, Becky. Open for dinner every day, the scratch kitchen features focaccia, house made pastas, and a constantly evolving collection of comforting classics and chef-driven creations. They strive to feature the freshest produce from local farmers and artisan producers.” Chef Johnathan takes a break from Brunch service 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. On a much lighter note this week (Fire Relief is still front-and-center) we’re talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items. Chef Andrew sheepishly shares his top picks. First morsel up is a discussion of the best in fast-food French Fries.

“The award-winning Los Angeles based chef, Wes Avila, known for his blend of regional California and Mexican cuisine, has returned to his roots with MXO, a contemporary Mexican Steakhouse centered around wood-fire cooking located in the heart of the emerging culinary epicenter of West Hollywood. Chef Avila was particularly inspired by his most recent travels to Monterrey, Mexico where the bustling culinary scene there inspired the creation of the MXO concept, all the while paying homage to his roots and Mexican culinary traditions. MXO, means “Mexican Origins.”” Chef Wes takes a break from the wood-fired grill to join us.“Bar Etoile in the Melrose Hill area of Los Angeles is a natural wine focused restaurant with a full bar featuring Executive Chef Travis Hayden’s farmers market driven, seasonal cuisine with a French lean.Bar Etoile has everything you’d expect from a Paris neighborhood bistro combined with the trappings of a perfect Los Angeles restaurant. Think trout rillettes studded with biquinho peppers and house potato chips, steak frites with Montpellier butter, and vibes for days. Co-owned by the team behind one of L.A.’s oldest (and best) natural wine shops (Jill Bernheimer and Julian Kurland,) expect some fantastic sips on the smart list, plus cocktails, including a damn fine martini, too.”Co-Owners Julian Kurland and Jill Bernheimer are our guests gently pulling the cork on all that is Bar Etoile.“Bar Becky, which quietly opened in 2024 at Long Beach Exchange (LBX) after a series of pop-ups, is an Italian American kitchen by Chef Johnathan Benvenuti, a Southern California native and Hell’s Kitchen Finalist from last season, and partner Jason Scarborough, a Michelin-star restaurant industry veteran and sommelier. Bar Becky is Chef Johnathan Benvenuti's tribute to his mother, Becky. Open for dinner every day, the scratch kitchen features focaccia, house made pastas, and a constantly evolving collection of comforting classics and chef-driven creations. They strive to feature the freshest produce from local farmers and artisan producers.” Chef Johnathan takes a break from Brunch service 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. On a much lighter note this week (Fire Relief is still front-and-center) we’re talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items. Chef Andrew sheepishly shares his top picks. First morsel up is a discussion of the best in fast-food French Fries.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“The award-winning Los Angeles based chef, Wes Avila, known for his blend of regional California and Mexican cuisine, has returned to his roots with MXO, a contemporary Mexican Steakhouse centered around wood-fire cooking located in the heart of the new culinary epicenter of West Hollywood.”“MXO, means “Mexican Origins.” We’re big fans of Chef Wes’ going back to his very personal Angry Egret Dinette in L.A.’s Chinatown and the original Guerrilla Tacos cart before that. “Chef Avila was particularly inspired by his most recent travels to Monterrey, Mexico where the bustling culinary scene there inspired the creation of the MXO concept, all the while paying homage to his roots and Mexican culinary traditions.”Look for specialties including Grilled Cabbage Caesar, Okinawa Sweet Potato Taquitos and Pork al Pastor with pineapple.MXO is part of Dine L.A. Restaurant Week through Friday, February 7th.Chef Wes takes a break from the active wood-fired grill to join us.

“The award-winning Los Angeles based chef, Wes Avila, known for his blend of regional California and Mexican cuisine, has returned to his roots with MXO, a contemporary Mexican Steakhouse centered around wood-fire cooking located in the heart of the new culinary epicenter of West Hollywood.”“MXO, means “Mexican Origins.” We’re big fans of Chef Wes’ going back to his very personal Angry Egret Dinette in L.A.’s Chinatown and the original Guerrilla Tacos cart. “Chef Avila was particularly inspired by his most recent travels to Monterrey, Mexico where the bustling culinary scene there inspired the creation of the MXO concept, all the while paying homage to his roots and Mexican culinary traditions.”Look for specialties including Grilled Cabbage Caesar, Okinawa Sweet Potato Taquitos and Pork al Pastor with pineapple.MXO is part of Dine L.A. Restaurant Week through Friday, February 7th.Chef Wes takes a further break from the active wood-fired grill to stay with us.

“Bar Etoile in the Melrose Hill area of Los Angeles is a natural wine focused restaurant with a full bar featuring Executive Chef Travis Hayden’s farmers market driven, seasonal cuisine with a French lean.”“Bar Etoile has everything you’d expect from a Paris neighborhood bistro combined with the trappings of a perfect Los Angeles restaurant. Think trout rillettes studded with biquinho peppers and house potato chips, steak frites with Montpellier butter, and vibes for days. Co-owned by the team behind Domaine L.A., one of L.A.’s oldest (and best) natural wine shops (Jill Bernheimer and Julian Kurland,) expect some fantastic sips on the smart list, plus cocktails, including a damn fine martini, too.”Co-Owners Julian Kurland and Jill Bernheimer continue with us gently uncorking on all that is Bar Etoile.

“Bar Etoile in the Melrose Hill area of Los Angeles is a natural wine focused restaurant with a full bar featuring Executive Chef Travis Hayden’s farmers market driven, seasonal cuisine with a French lean.”“Bar Etoile has everything you’d expect from a Paris neighborhood bistro combined with the trappings of a perfect Los Angeles restaurant. Think trout rillettes studded with biquinho peppers and house potato chips, steak frites with Montpellier butter, and vibes for days. Co-owned by the team behind Domaine L.A., one of L.A.’s oldest (and best) natural wine shops (Jill Bernheimer and Julian Kurland,) expect some fantastic sips on the smart list, plus cocktails, including a damn fine martini, too.”Co-Owners Julian Kurland and Jill Bernheimer are our guests gently pulling the cork on all that is Bar Etoile.

“Bar Becky, which quietly opened in 2024 at Long Beach Exchange (LBX) after a series of pop-ups, is an Italian American kitchen by Chef Johnathan Benvenuti, a Southern California native and Hell’s Kitchen Finalist from last season, and partner Jason Scarborough, a Michelin-star restaurant industry veteran and sommelier.” “Bar Becky is Chef Johnathan Benvenuti's tribute to his mother, Becky. Open for dinner every day, the scratch kitchen features focaccia, house made pastas, and a constantly evolving collection of comforting classics and chef-driven creations. They strive to feature the freshest produce from local farmers and artisan producers.”New at Bar Becky's is Brunch Service and a Weekend Chef's Counter Menu (a creative and seasonal prix fixe menu offered at the counter every Friday and Saturday.)Bar Becky is part of Dine L.A. Restaurant Week through Friday, February 7th.“Bar Becky is located at LBX (Long Beach Exchange) at 3860 Worsham Ave., Long Beach, CA 90808. The restaurant is open Monday through Thursday from 5 to 8:30 p.m.; Friday from 5 to 9:30 p.m.; Saturday from 11a.m. to 2:30 p.m. and 5 to 9:30 p.m.; and Sunday from 11 a.m. to 2:30 p.m. and 4 to 7:30 p.m. For reservations, please visit www.barbecky.com or call (562) 421-0200.”Chef Johnathan, with freshly-baked focaccia at the ready, takes a 2nd break from Brunch service to stay with us.