SoCal Restaurant Show

It’s the new year and we’re always trying to creatively add more appealing fruits and vegetables to our daily meals. What are some great specialty produce items to consider for 2025 ? We’re joined by our resident produce authority, Robert Schueller of Melissa’s (also known as the “Prince of Produce” or the “Guru of Produce,”) for a “fresh of the season” overview.“Consider something different in the everyday apples? How about Hunnyz Apples and Wild Twist Apples ? Hunnyz Apples are a new sweet and crispy apple variety from Washington that is ready to meet your taste buds! Hunnyz® Apples are perfect for salads, charcuterie boards and baking, with just the amount of sweetness, crunch and tang you crave. With the perfect balance of crunch and flavor that says it all, Hunnyz® Apples pair well with citrus, honey, pistachios and soft brie.” “If you love Honeycrisp apples, then you’ll love the new WildTwist® apple! A natural cross of the ever-popular Honeycrisp and Cripps Pink apples, the WildTwist® hits right down the middle of sweet, tart and crunchy. It’s the perfect snacking apple; it bakes great, and it’s slow to oxidize, making it wonderful for fresh salads.”

Chef Andrew remains tirelessly on the front line of providing disaster relief in his own small way for all the unfortunate victims of the Pacific Palisades and Pasadena / Altadena fires as part of a larger effort by restaurant & hospitality folks. He updates us on what is being done and what listeners can do to help. It’s an ongoing effort for the very long term. Andrew has also teamed up with Brave Books, his publisher for Andrew Gruel’s Family Cookbook. Through February 1st (at the minimum) they will generously donate a meal to a wildfire victim for each book sold.

“Two stories unspool in (the book) Sideways Uncorked: the story behind Alexander Payne’s modern movie classic adapted from a most unlikely source—an unpublished novel by a burnt-out ex-filmmaker and wine connoisseur Rex Pickett—and the world of Pinot Noir (and Merlot) winemaking before and after Sideways was released. For as authors Kirk Honeycutt and Mira Advani Honeycutt show, the movie was a pop-culture phenomenon that dramatically impacted the wine industry. Sideways Uncorked offers a behind-the-scenes tour of the lush Santa Barbara wine country that forms the iconic backdrop to Sideways, tracing the effect the story eventually had there and elsewhere. With ample narrative and special features (such as a wine lineup of recommendations from various wine regions), this is a one-of-a-kind illustrated book that will dazzle the palate of oenophiles and cinephiles alike.” Kirk and Mira join us to uncork all that is Sideways Uncorked – The Perfect Pairing of Film & Wine.“Descanso Restaurant, a modern taqueria founded in Costa Mesa, California in 2018, celebrates the grand opening of its eagerly anticipated Los Angeles flagship location on Thursday, January 23, 2025. Located on the Miracle Mile at 5773 Wilshire Blvd in the SAG-AFTRA Plaza, the new venture marks a significant milestone as Descanso expands beyond its Orange County roots into the vibrant city of Los Angeles. Located in the heart of Mid-Wilshire adjacent to Museum Row, the new 9,000-square-foot Descanso accommodates 240 guests and features a central bar, a main dining room, two open-air patios, and the celebrated Plancha room, where Descanso's signature Plancha dining experience comes to life. In this one-of-a-kind space, Planchero Chefs prepare multi-course meals right before guests at a communal table, offering an interactive and unforgettable experience that brings the vibrant energy of street-side vendors to the dining table.” Founder Rob Arellano is our guide to all things Descanso Restaurant.

Our ongoing heartfelt concerns to all the area residents impacted by the tragic fires in Pacific Palisades and Pasadena/Altadena. In the hospitality community chefs and restaurateurs have lost both homes and their businesses. Recovery is, unfortunately, not a speedy process.“Two stories unspool in (the book) Sideways Uncorked: the story behind Alexander Payne’s modern movie classic adapted from a most unlikely source—an unpublished novel by a burnt-out ex-filmmaker and wine connoisseur Rex Pickett—and the world of Pinot Noir (and Merlot) winemaking before and after Sideways was released. For as authors Kirk Honeycutt and Mira Advani Honeycutt show, the movie was a pop-culture phenomenon that dramatically impacted the wine industry. Sideways Uncorked offers a behind-the-scenes tour of the lush Santa Barbara wine country that forms the iconic backdrop to Sideways, tracing the effect the story eventually had there and elsewhere. With ample narrative and special features (such as a wine lineup of recommendations from various wine regions), this is a one-of-a-kind illustrated book that will dazzle the palate of oenophiles and cinephiles alike.” Kirk and Mira join us to uncork all that is Sideways Uncorked – The Perfect Pairing of Film & Wine.“Descanso Restaurant, a modern taqueria founded in Costa Mesa, California in 2018, celebrates the grand opening of its eagerly anticipated Los Angeles flagship location on Thursday, January 23, 2025. Located on the Miracle Mile at 5773 Wilshire Blvd in the SAG-AFTRA Plaza, the new venture marks a significant milestone as Descanso expands beyond its Orange County roots into the vibrant city of Los Angeles. Located in the heart of Mid-Wilshire adjacent to Museum Row, the new 9,000-square-foot Descanso accommodates 240 guests and features a central bar, a main dining room, two open-air patios, and the celebrated Plancha room, where Descanso's signature Plancha dining experience comes to life. In this one-of-a-kind space, Planchero Chefs prepare multi-course meals right before guests at a communal table, offering an interactive and unforgettable experience that brings the vibrant energy of street-side vendors to the dining table.” Founder Rob Arellano is our guide to all things Descanso Restaurant.“In the midst of a pandemic, chef and restaurateur Winnie Yee was looking for a distraction away from her business closures. She stumbled upon a brisket and started a lovely affair with live fire cooking. The result was Smoke Queen Barbecue “Where East meats West.” It started modestly as a popular pop-up at the Sunday Smorgasburg in Downtown L.A. and now has expanded to a free-standing location with patio seating in Garden Grove. From backyard pits to multiple 1,000 gallon smokers Chef Winnie now offers California Prime Beef Brisket & Heritage Pork slow smoked with white oak and infused with the flavors of her childhood. Mixing the spices and flavors of her Chinese & Malaysian heritage with the traditional American style of smoking, she creates a unique style of barbecue in a class of its own.” Pitmaster Winnie Yee is our guest with BBQ tongs in hand.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. Chef Andrew is tirelessly on the front line of providing disaster relief in his own small way for all the unfortunate victims of the Pacific Palisades and Pasadena / Altadena fires as part of a larger effort by restaurant & hospitality folks. He updates us on what is being done and what listeners can do to help. It’s an ongoing effort for the long term.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Descanso Restaurant, a modern taqueria founded in Costa Mesa, California in 2018, celebrates the grand opening of its eagerly anticipated Los Angeles flagship location on Thursday, January 23, 2025. Located on the Miracle Mile at 5773 Wilshire Blvd in the SAG-AFTRA Plaza, the new venture marks a significant milestone as Descanso expands beyond its Orange County roots into the vibrant city of Los Angeles. Located in the heart of Mid-Wilshire adjacent to Museum Row, the new 9,000-square-foot Descanso accommodates 240 guests and features a central bar, a main dining room, two open-air patios, and the celebrated Plancha room, where Descanso's signature Plancha dining experience comes to life. In this one-of-a-kind space, Planchero Chefs prepare multi-course meals right before guests at a communal table, offering an interactive and unforgettable experience that brings the vibrant energy of street-side vendors to the dining table.” Founder Rob Arellano is our guide to all things Descanso Restaurant.“In the midst of a pandemic, chef and restaurateur Winnie Yee was looking for a distraction away from her business closures. She stumbled upon a brisket and started a lovely affair with live fire cooking. The result was Smoke Queen Barbecue “Where East meats West.” It started modestly as a popular pop-up at the Sunday Smorgasburg in Downtown L.A. and now has expanded to a free-standing location with patio seating in Garden Grove. From backyard pits to multiple 1,000 gallon smokers Chef Winnie now offers California Prime Beef Brisket & Heritage Pork slow smoked with white oak and infused with the flavors of her childhood. Mixing the spices and flavors of her Chinese & Malaysian heritage with the traditional American style of smoking, she creates a unique style of barbecue in a class of its own.” Pitmaster Winnie Yee is our guest with BBQ tongs in hand.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. Chef Andrew is tirelessly on the front line of providing disaster relief in his own small way for all the unfortunate victims of the Pacific Palisades and Pasadena / Altadena fires as part of a larger effort by restaurant & hospitality folks. He updates us on what is being done and what listeners can do to help. It’s an ongoing effort for the long term.

“Two stories unspool in (the book) Sideways Uncorked: the story behind Alexander Payne’s modern movie classic adapted from a most unlikely source—an unpublished novel by a burnt-out ex-filmmaker and wine connoisseur Rex Pickett—and the world of Pinot Noir (and Merlot) winemaking before and after Sideways was released. For as authors Kirk Honeycutt and Mira Advani Honeycutt show, the movie was a pop-culture phenomenon that dramatically impacted the wine industry.” “Sideways Uncorked offers an insiders, behind-the-scenes tour of the lush Santa Barbara wine country that forms the iconic backdrop to Sideways, tracing the effect the story eventually had there and elsewhere. With ample narrative and special features (such as a wine lineup of recommendations from various wine regions), this is a one-of-a-kind illustrated book that will dazzle the palate of oenophiles and cinephiles alike.” Kirk Honeycutt is a longtime film critic, journalist, teacher, and author who wrote the biography John Hughes: A Life in Film.Mira Advani Honeycutt has more than twenty-five years of experience as a wine journalist.Kirk and Mira (Paso Robles-based) join us to uncork all that is Sideways Uncorked – The Perfect Pairing of Film & Wine.

“Two stories unspool in (the book) Sideways Uncorked: the story behind Alexander Payne’s modern movie classic adapted from a most unlikely source—an unpublished novel by a burnt-out ex-filmmaker and wine connoisseur Rex Pickett—and the world of Pinot Noir (and Merlot) winemaking before and after Sideways was released. For as authors Kirk Honeycutt and Mira Advani Honeycutt show, the movie was a pop-culture phenomenon that dramatically impacted the wine industry.” “Sideways Uncorked offers a revealing behind-the-scenes tour of the lush Santa Barbara wine country that forms the iconic backdrop to Sideways, tracing the effect the story eventually had there and elsewhere. With ample narrative and special features (such as a wine lineup of recommendations from various wine regions), this is a one-of-a-kind illustrated book that will dazzle the palate of oenophiles and cinephiles alike.” Kirk Honeycutt is a longtime film critic, journalist, teacher, and author who wrote the biography John Hughes: A Life in Film.Mira Advani Honeycutt has more than twenty-five years of experience as a wine journalist.Kirk and Mira (Paso Robles-based) stay with us uncorking all that is Sideways Uncorked – The Perfect Pairing of Film & Wine.

“Descanso Restaurant, a modern taqueria founded in Costa Mesa, California in 2018, celebrates the grand opening of its highly anticipated Los Angeles flagship location on Thursday, January 23, 2025. Located on the Miracle Mile adjacent to Museum Row at 5773 Wilshire Blvd in the SAG-AFTRA Plaza, the new venture marks a significant milestone as Descanso expands beyond its Orange County roots into the vibrant city of Los Angeles.”"Descanso's grand opening in Los Angeles is about celebrating the artistry of Mexican cuisine, where every dish tells a story, and every bite is a tribute to Mexican heritage and contemporary creativity,” shared Rob Arellano, Founder and Owner of Descanso. “Los Angeles is a melting pot of cultures and serves as the perfect stage for culinary exploration. We're thrilled to contribute our unique interpretation of Mexican fare to this dynamic food landscape."“Located in the heart of Mid-Wilshire, the new 9,000-square-foot Descanso accommodates 240 guests and features a central bar, a main dining room, two open-air patios, and the celebrated Plancha room, where Descanso's signature Plancha dining experience comes to life. In this one-of-a-kind space, Planchero Chefs prepare multi-course meals right before guests at a communal table, offering an interactive and unforgettable experience that brings the vibrant energy of street-side vendors to the dining table. For those seeking a more intimate setting, the Private Plancha Room, designed for up to 10 guests, offers a bespoke Chef's Table experience with a tailored menu of exquisite dishes, perfect for special occasions.”“Under the leadership of Corporate Executive Chef Jose Angulo, who joined Descanso in Costa Mesa in 2021, the menu fuses Mexico’s culinary traditions with modern techniques. Highlights include the Seafood Tower with oysters, poached lobster tail, Peruvian scallops, snow crab claws, shrimp cocktail, ceviche campechano, caperberries, morita cocktail sauce, cucumber-serrano mignonette, and lemon. The Enchiladas de Langosta feature butter-poached lobster in tortillas, and the Taquitos de Camarón are made with marinated shrimp, blue corn tortillas, shredded lettuce, morita aioli, and mango-habanero salsa. For a customizable experience, the guest favorite, Alambre, allows guests to choose from steak, al pastor, chicken, shrimp or seasonal vegetables, complemented by bacon, onions, bell peppers, tres quesos frito, avocado toreado, serranos, micro cilantro and flour tortillas.“Descanso serves lunch Monday through Friday from 11:30 a.m. to 3:00 p.m., dinner Monday through Thursday from 3:00 p.m. to 10:00 p.m., Friday and Saturday from 3:00 p.m. to 12:00 Midnight and Sunday from 3:00 p.m. to 10:00 p.m. Brunch is available on weekends from 11:00 a.m. to 3:00 p.m. and happy hour specials, featuring exclusive menu items and discounts on select food and beverages, are offered Monday through Friday from 4:00 p.m. to 6:00 p.m.”Founder Rob Arellano is our guide to all things Descanso Restaurant.

“In the midst of a pandemic, chef and restaurateur Winnie Yee was looking for a distraction away from her business closures. She stumbled upon a brisket and started a lovely affair with live fire cooking. The result was Smoke Queen Barbecue “Where East meats West.”” It started modestly as a popular pop-up at the Sunday Smorgasburg in Downtown L.A. and now has expanded to a free-standing location with patio seating in Garden Grove.“From backyard pits to multiple 1,000 gallon smokers Chef Winnie now offers California Prime Beef Brisket & Heritage Pork slow smoked with white oak and infused with the flavors of her childhood. Mixing the spices and flavors of her Chinese & Malaysian heritage with the traditional American style of smoking, she creates a unique style of barbecue in a class of its own.”“From the ever so popular Cantonese style Pork Belly Siu Yuk (Crispy Skin Pork Belly), to the Texas style Smoke Brisket, to the not-so-traditional, yet perfect fusion of Chinese-American style Pork Belly Char Siu, each cut of meat is lovingly made with scratch-made family rubs and sauces, defining a new culinary category of Asian American Barbecue.”Operating Hours are Thursday through Sunday from 11:00 a.m. to 8:00 p.m.Pitmaster Winnie Yee is our guest with BBQ tongs in hand.

“Descanso Restaurant, a modern taqueria founded in Costa Mesa, California in 2018, celebrates the grand opening of its highly anticipated Los Angeles flagship location on Thursday, January 23, 2025. Located on the Miracle Mile at 5773 Wilshire Blvd in the SAG-AFTRA Plaza, the new venture marks a significant milestone as Descanso expands beyond its Orange County roots into the vibrant city of Los Angeles.”“Located in the heart of Mid-Wilshire adjacent to Museum Row, the new 9,000-square-foot Descanso accommodates 240 guests and features a central bar, a main dining room, two open-air patios, and the celebrated Plancha room, where Descanso's signature Plancha dining experience comes to life. In this one-of-a-kind space, Planchero Chefs prepare multi-course meals right before guests at a communal table, offering an interactive and unforgettable experience that brings the vibrant energy of street-side vendors to the dining table. For those seeking a more intimate setting, the Private Plancha Room, designed for up to 10 guests, offers a bespoke Chef's Table experience with a tailored menu of exquisite dishes, perfect for special occasions.”“Descanso serves lunch Monday through Friday from 11:30 a.m. to 3:00 p.m., dinner Monday through Thursday from 3:00 p.m. to 10:00 p.m., Friday and Saturday from 3:00 p.m. to 12:00 Midnight and Sunday from 3:00 p.m. to 10:00 p.m. Brunch will be available on weekends from 11:00 a.m. to 3:00 p.m. and happy hour specials, featuring exclusive menu items and discounts on select food and beverages, are offered Monday through Friday from 4:00 p.m. to 6:00 p.m.”Founder Rob Arellano continues as our guide to all things Descanso Restaurant.

“In the midst of a pandemic, chef and restaurateur Winnie Yee was looking for a distraction away from her business closures. She stumbled upon a brisket and started a lovely affair with live fire cooking. The result was Smoke Queen Barbecue “Where East meats West.”” It started modestly as a popular pop-up at the Sunday Smorgasburg in Downtown L.A. and now has expanded to a free-standing location with patio seating in Garden Grove.“From backyard pits to multiple 1,000 gallon smokers Chef Winnie now offers California Prime Beef Brisket & Heritage Pork slow smoked with white oak and infused with the flavors of her childhood. Mixing the spices and flavors of her Chinese & Malaysian heritage with the traditional American style of smoking, she creates a unique style of barbecue in a class of its own.”“From the ever so popular Cantonese style Pork Belly Siu Yuk (Crispy Skin Pork Belly), to the Texas style Smoke Brisket, to the not-so-traditional, yet perfect fusion of Chinese-American style Pork Belly Char Siu, each cut of meat is lovingly made with scratch-made family rubs and sauces, defining a new culinary category of Asian American Barbecue.’Hours are Thursday through Sunday from 11:00 a.m. to 8:00 p.m. Pitmaster Winnie Yee continues as our guest with BBQ tongs in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (on Pacific Coast Highway in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.When it comes to offering vitally needed assistance when a disaster strikes chefs and restaurateurs are aways in the forefront of providing meaningful assistance. The devastating fires (now finally heading toward control) in Pacific Palisades and Pasadena / Altadena are the most recent examples. Chef Andrew explains what’s being done within his sphere. Personally he’s functioning as an OC hub for product donations going up to L.A. for the L.A. Dream Center Foundation. Providing meals for those needing assistance and volunteers at Dream Center are also part of his efforts.Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

“PBS SoCal, Southern California’s flagship PBS organization, has launched this month the Seventh Season of the locally produced, historical documentary series, LOST LA. Public historian and writer Nathan Masters returns as Host for the untold histories behind Southern California’s space shuttle program, the Cold War, the St. Francis Dam disaster and finally, uncovering Disney’s roots and how the city became the birthplace of modern animation. The series is a co-production with the University of Southern California Libraries, as part of their longstanding commitment to building public engagement with regional history collections. The first episode of the new season explores how Southern California took part in creating the Space Shuttle, bringing humanity closer to the cosmos.” Host Nathan Masters is our guest to preview Season Seven of LOST LA.“Celebrating its 15th year, Santa Ynez Valley Restaurant Weeks (January 19th to February 1st) has become a favorite tradition in the valley. And why not? The Santa Ynez Valley’s reputation as a culinary-driven destination—with imaginative chefs, deep agricultural roots, collaborative culinary culture, and cuisine that ranges from contemporary, innovative farm-to-table fare to traditional Scandinavian feasts—is as well-earned as its reputation for making world-class wines. And for two weeks, the valley’s restaurants offer the best of the region’s cuisine at an unbeatable price. From January 19th to February 1st, 2025, Santa Ynez Valley Restaurant Weeks will showcase the region’s culinary bounty — and being that this is the Santa Ynez Valley, the perfect wine pairings — with a variety of special three-course prix fixe price menus. Dozens of restaurants will participate, each offering curated, chef-driven, three-course menus at prices of $30, $40, or $50, plus tax and gratuity. More than two dozen of the region’s wineries and tasting rooms will also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.” Our guide to Santa Ynez Valley Restaurant Weeks is Shelby Sim, President and CEO of Visit the Santa Ynez Valley. “Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression. Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map.  The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.”  Founder Greg Bleier is our guest unraveling the mystery of successful restaurant design.

“Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression. Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map.  The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.”  Founder Greg Bleier is our guest unraveling the mystery of successful restaurant design.“Canopy Wine Lounge in Downtown Palm Springs is the first upscale wine lounge in the Coachella Valley, catering to locals, domestic, and international tourists. With nearly 150 wines from around the world, amongst greats Lithology (St. Helena, CA), Waypoint (Napa, CA), Otronia (Patagonia, Argentina), and Alkina (Barossa Valley, South Australia), it promises an unforgettable experience where the world's finest wines meet Executive Chef Kristin Puttkamer’s gourmet culinary delights showcasing elevated seasonal California cuisine.Canopy Wine Lounge seamlessly blends the art of winemaking with a vibrant social hub and an elegant event space. Last year they proudly produced a signature wine, Desert Wren, crafted with care by Winemaker and Sommelier Josh Kelly.” It’s unusually aged in clay amphora. Chef Kristin Puttkamer and Sommelier Josh Kelly are our guests to uncork all that is Canopy Wine Lounge.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. When it comes to offering vitally needed assistance when a disaster strikes chefs and restaurateurs are always in the forefront of providing meaningful assistance. The devastating fires in Pacific Palisades and Pasadena / Altadena are the most recent examples. Chef Andrew explains what’s being done. He’s focusing on coordinating supply & product donations for L.A.’s Dream Center.

Our heartfelt concerns to all the area residents impacted by the tragic fires in Pacific Palisades and Pasadena / Altadena. In the hospitality community chefs and restaurateurs have lost both homes and their businesses.“PBS SoCal, Southern California’s flagship PBS organization, has launched this month the Seventh Season of the locally produced, historical documentary series, LOST LA. Public historian and writer Nathan Masters returns as Host for the untold histories behind Southern California’s space shuttle program, the Cold War, the St. Francis Dam disaster and finally, uncovering Disney’s roots and how the city became the birthplace of modern animation. The series is a co-production with the University of Southern California Libraries, as part of their longstanding commitment to building public engagement with regional history collections. The first episode of the new season explores how Southern California took part in creating the Space Shuttle, bringing humanity closer to the cosmos.” Host Nathan Masters is our guest to preview Season Seven of LOST LA.“Celebrating its 15th year, Santa Ynez Valley Restaurant Weeks (January 19th to February 1st) has become a favorite tradition in the valley. And why not? The Santa Ynez Valley’s reputation as a culinary-driven destination—with imaginative chefs, deep agricultural roots, collaborative culinary culture, and cuisine that ranges from contemporary, innovative farm-to-table fare to traditional Scandinavian feasts—is as well-earned as its reputation for making world-class wines. And for two weeks, the valley’s restaurants offer the best of the region’s cuisine at an unbeatable price. From January 19th to February 1st, 2025, Santa Ynez Valley Restaurant Weeks will showcase the region’s culinary bounty — and being that this is the Santa Ynez Valley, the perfect wine pairings — with a variety of special three-course prix fixe price menus. Dozens of restaurants will participate, each offering curated, chef-driven, three-course menus at prices of $30, $40, or $50, plus tax and gratuity. More than two dozen of the region’s wineries and tasting rooms will also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.” Our guide to Santa Ynez Valley Restaurant Weeks is Shelby Sim, President and CEO of Visit the Santa Ynez Valley. “Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression. Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map.  The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.”  Founder Greg Bleier is our guest unraveling the mystery of successful restaurant design.“Canopy Wine Lounge in Downtown Palm Springs is the first upscale wine lounge in the Coachella Valley, catering to locals, domestic, and international tourists. With nearly 150 wines from around the world, amongst greats Lithology (St. Helena, CA), Waypoint (Napa, CA), Otronia (Patagonia, Argentina), and Alkina (Barossa Valley, South Australia), it promises an unforgettable experience where the world's finest wines meet Executive Chef Kristin Puttkamer’s gourmet culinary delights showcasing elevated seasonal California cuisine.Canopy Wine Lounge seamlessly blends the art of winemaking with a vibrant social hub and an elegant event space. Last year theyproudly produced a signature wine, Desert Wren, crafted with care by Winemaker and Sommelier Josh Kelly.” It’s unusually aged in clay amphora. Chef Kristin Puttkamer and Sommelier Josh Kelly are our guests to uncork all that is Canopy Wine Lounge.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. When it comes to offering vitally needed assistance when a disaster strikes chefs and restaurateurs are always in the forefront of providing meaningful assistance. The devastating fires in Pacific Palisades and Pasadena / Altadena are the most recent examples. Chef Andrew explains what’s being done. He’s focusing on coordinating supply & product donations for L.A.’s Dream Center.All of this and heaping helpings of extra deliciousness on this week’s not-to-mis

“PBS SoCal, Southern California’s flagship PBS organization, has launched this month the Seventh Season of the locally produced, historical documentary series LOST LA. Public historian and writer Nathan Masters returns as Host for the untold histories behind Southern California’s space shuttle program, the Cold War, the St. Francis Dam disaster and finally, uncovering Disney’s roots and how the city became the birthplace of modern animation. The series is a co-production with the University of Southern California Libraries, as part of their longstanding commitment to building public engagement with regional history collections. “The first episode of the new season explores how Southern California took part in creating the Space Shuttle, bringing humanity closer to the cosmos.” “The half-hour series LOST LA explores the region’s hidden past through documents, photos and other rare artifacts from California libraries and archives. Since its premiere in January of 2016, the series has continued to challenge the assumption that Los Angeles is a city without a history. Instead, LOST LA offers a history of Southern California that is not often told, or has been forgotten, bringing primary sources of Los Angeles history to the screen and connecting them to the Los Angeles of today.”Next up for LOST LA is “Cold War Secrecy” airing Tuesday, January, 14th at 7:30 p.m. on PBS SoCal and Wednesday, January 15th at 8:00 p.m. on PBS SoCal Plus.Nathan Masters is our guest to preview Season Seven of LOST LA.

“Celebrating its 15th year, Santa Ynez Valley Restaurant Weeks (January 19th to February 1st) has become a favorite tradition in the valley. And why not?” “The Santa Ynez Valley’s reputation as a culinary-driven destination—with imaginative chefs, deep agricultural roots, collaborative culinary culture, and cuisine that ranges from contemporary, innovative farm-to-table fare to traditional Scandinavian feasts—is as well-earned as its reputation for making world-class wines. And for two weeks, the valley’s restaurants offer the best of the region’s cuisine at an unbeatable price.”“From January 19th to February 1st, 2025, Santa Ynez Valley Restaurant Weeks will showcase the region’s culinary bounty — and being that this is the Santa Ynez Valley, the perfect wine pairings — with a variety of special three-course prix fixe price menus. Dozens of restaurants will participate, each offering curated, chef-driven, three-course menus at prices of $30, $40, or $50, plus tax and gratuity. More than two dozen of the region’s wineries and tasting rooms will also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.”“For the latest updates on Santa Ynez Valley Restaurant Weeks, including menus and participating restaurants, wineries, and tasting rooms, visit www.DineSYV.com or follow Visit the Santa Ynez Valley on Instagram, Facebook, and Twitter.”Our well-informed guide to Santa Ynez Valley Restaurant Weeks is Shelby Sim, President and CEO of Visit the Santa Ynez Valley.

“Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression.”“Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map.  The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.”  “While the studio’s work is still firmly rooted in hospitality design, its expertise and perspective continue to evolve through its experience crafting a diverse range of projects.”Standout designs from Studio UNLTD include Bestia, Bavel, Otium and Lustig (also located in the Helms Bakery District.)Founder Greg Bleier is our guest unraveling the mystery of successful restaurant design.

“Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression.”“Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map.  The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.”  “While the studio’s work is still firmly rooted in hospitality design, its expertise and perspective continue to evolve through its experience crafting a diverse range of projects.”Standout designs from Studio UNLTD include Bestia, Bavel, Otium and Lustig (also in the Helms Bakery District.)Founder Greg Bleier continues as our guest unraveling the mystery of successful restaurant design.

“Canopy Wine Lounge located in Downtown Palm Springs is the first upscale wine lounge in the Coachella Valley, catering to locals, domestic, and international tourists. With nearly 150 wines from around the world, amongst greats Lithology (St. Helena, CA), Waypoint (Napa, CA), Otronia (Patagonia, Argentina), and Alkina (Barossa Valley, South Australia), it promises an unforgettable experience where the world's finest wines meet Executive Chef Kristin Puttkamer’s gourmet culinary delights showcasing elevated seasonal California cuisine.”“Born and raised in the vibrant city of Boston, Kristin Puttkamer's journey to becoming the Executive Chef at Canopy Wine Lounge in Palm Springs is marked by an exciting array of experiences and a passion for culinary excellence. Puttkamer’s early exposure to different cultures ignited her love for food and hospitality. Puttkamer later honed her skills through formal education at The Culinary Institute of America in Saint Helena, California. During her studies, she embarked on an externship at the Michelin Star restaurant, State Bird, where her culinary prowess caught the attention of Darioush Winery. At Darioush, she worked under Michelin Star Chef Chris Lemerand and Chef Sean Massey, embracing the challenge of crafting innovative menus inspired by California's seasonal bounty and Persian influences, enhancing the winery's culinary experience for guests. In 2024, Kristin's culinary journey reached new heights as she accepted the role of Executive Chef at Canopy Wine Lounge in Palm Springs.”“Canopy Wine Lounge seamlessly blends the art of winemaking with a vibrant social hub and an elegant event space. Last year they proudly produced a signature wine, Desert Wren, crafted with care by Winemaker and Sommelier Josh Kelly.” It’s unusually aged in a striking, custom clay amphora on display at Canopy. In addition to the Desert Wren Pinot Noir, 2023 Sonoma Coast there will be other future Desert Wren releases including a Chardonay.“Canopy Wine Lounge invites guests to unwind in style and enjoy their diverse selection of wines five days a week. (Closed on Tuesday & Wednesday.) As a wine lounge, Canopy offers a diverse selection of wines in a brilliantly curated atmosphere with the relaxed appeal of your neighborhood wine bar.”Chef Kristin Puttkamer and Sommelier Josh Kelly are our guests to uncork all that is Canopy Wine Lounge.

“Canopy Wine Lounge located in Downtown Palm Springs is the first upscale wine lounge in the Coachella Valley, catering to locals, domestic, and international tourists. With nearly 150 wines from around the world, amongst greats Lithology (St. Helena, CA), Waypoint (Napa, CA), Otronia (Patagonia, Argentina), and Alkina (Barossa Valley, South Australia), it promises an unforgettable experience where the world's finest wines meet Executive Chef Kristin Puttkamer’s gourmet culinary delights showcasing elevated seasonal California cuisine.”“Canopy Wine Lounge seamlessly blends the art of winemaking with a vibrant social hub and an elegant event space. Last year they proudly produced a signature wine, Desert Wren, crafted with care by Winemaker and Sommelier Josh Kelly.” It’s unusually aged in a striking, custom clay amphora on display at Canopy. In addition to the Desert Wren Pinot Noir, 2023 Sonoma Coast there will be other future Desert Wren releases including a Chardonnay.“Canopy Wine Lounge invites guests to unwind in style and enjoy their diverse selection of wines five days a week. (Closed on Tuesday & Wednesday.) As a wine lounge, Canopy offers a diverse selection of wines in a brilliantly curated atmosphere with the relaxed appeal of your neighborhood wine bar.”Chef Kristin Puttkamer and Sommelier Josh Kelly continue as our guests uncorking all that is Canopy Wine Lounge.

When it comes to offering vitally needed assistance when a disaster strikes chefs and restaurateurs are aways in the forefront of providing meaningful assistance. The devastating fires this week in Pacific Palisades and Pasadena / Altadena are the most recent examples. Chef Andrew explains what’s being done. Personally he’s functioning as an OC hub for product donations going up to L.A. and preparing meals for the L.A. Dream Center Foundation and, initially, Jose Andres’ World Central Kitchen.Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

“The Corning Museum of Glass (CMoG) in Corning, NY was established in 1951 by Corning Glass Works (now Corning Incorporated) as a gift to the nation for the company’s 100th anniversary. The Corning Museum of Glass is a not-for-profit museum dedicated to exploring a single material: glass. Annually welcoming over 300,000 visitors from around the world, the Museum's campus is home to the world’s most comprehensive collection of glass, the world’s foremost library on glass, and one of the top glassworking schools in the world. Glass is a versatile, ancient material that is still being explored and understood by artists, scientists and historians today. The story of glass is a story about art, history, culture, technology, science, craft and design.” CMoG’s Eric Meek (Senior Manager – Hot Glass Programs) joins us to explore all that is Corning Museum of Glass.December 2024 marked the 20th Anniversary of Baby Blues BBQ in Venice. They recently reopened (with a complete renovation) after a devastating fire. “Meat up at this LA take on a down-south smokehouse—Baby Blues fires up savory by the pound, serving quality ‘que to LA’s throngs of Dixie transplants. From the peppery punch of the Sliced Brisket Platter, to some good ol’ fashioned fried green tomatoes, the comfort-fueled menu presents enough smoke and soul to satiate even the most homesick southerner. Each table is equipped with an assortment of house-made regional-style sauces, including a molasses-based sweet BBQ sauce and the legendary “XXX” sauce, a one-two-three punch of habanero, poblano, and serrano, for those looking to eat the heat.” Founder & Proprietor Rick McCarthy describes their BBQ style as “hybrid,” with notes pulled from North Carolina, Texas, and Memphis. Rick is our guide to all things Baby Blues BBQ.

December 2024 marked the 20th Anniversary of Baby Blues BBQ in Venice. They recently reopened (with a complete renovation) after a devastating fire. “Meat up at this LA take on a down-south smokehouse—Baby Blues fires up savory by the pound, serving quality ‘que to LA’s throngs of Dixie transplants. From the peppery punch of the Sliced Brisket Platter, to some good ol’ fashioned fried green tomatoes, the comfort-fueled menu presents enough smoke and soul to satiate even the most homesick southerner. Each table is equipped with an assortment of house-made regional-style sauces, including a molasses-based sweet BBQ sauce and the legendary “XXX” sauce, a one-two-three punch of habanero, poblano, and serrano, for those looking to eat the heat.” Founder & Proprietor Rick McCarthy describes their BBQ style as “hybrid,” with notes pulled from North Carolina, Texas, and Memphis. Rick is our guide to all things Baby Blues BBQ.“Perry's, the multi-award-winning wine & liquor store, based in Provincetown, Cape Cod, MA, opened the new Perry’s Fine Wines & Liquors Palm Springs late last year. This exciting expansion marks a significant milestone in the history of Perry’s, as they bring their unique combination of service, selection and community commitment, that has made Perry’s a beloved institution in Provincetown, to the vibrant community of Palm Springs! The year 2024 was not just another year for the Perry’s business; it marks 90 years since Bert Perry first opened the doors of his eponymous store in Provincetown, Cape Cod, MA. A pillar of the Provincetown community, Bert was known for his warmth, character and integrity, and ran his store for over 50 years. Over the years since, successive owners have built on his legacy to create the much loved, award-winning business it is today.”Charlie Greener and Billy Marshall, the current owners of Perry’s, bring their own unique story to the business’ legacy and are our guests.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. Looking ahead in 2025 are Smashburgers still a trend? How about more pickling of vegetables? Chef Andrew shares his informed thoughts.

“The Corning Museum of Glass (CMoG) in Corning, NY was established in 1951 by Corning Glass Works (now Corning Incorporated) as a gift to the nation for the company’s 100th anniversary. The Corning Museum of Glass is a not-for-profit museum dedicated to exploring a single material: glass. Annually welcoming over 300,000 visitors from around the world, the Museum's campus is home to the world’s most comprehensive collection of glass, the world’s foremost library on glass, and one of the top glassworking schools in the world.”“Glass is a versatile, ancient material that is still being explored and understood by artists, scientists and historians today. The story of glass is a story about art, history, culture, technology, science, craft and design.”“Over 50,000 objects representing more than 3,500 years of history are included in the Museum’s collection; items range from the portrait of an ancient Egyptian pharaoh to contemporary sculpture. The Museum’s highly regarded curators and librarians actively acquire materials; and curators, librarians, educators and artists organize special on-campus and traveling exhibitions; teach; conduct and publish extensive research; host numerous artist residencies and public presentations; and showcase daily demonstrations of contemporary glassworking. The Corning Museum of Glass’ authority on glass art is felt around the world.”“Guests can learn about the science and technology behind innovations in glass through hands-on exhibits in the science and technology gallery, called the Innovation Center. They can explore the concepts behind optics, vessels and windows and meet the innovators who have changed our world using glass.”“The Museum brings glass to life through live, narrated glassworking demonstrations. Some of these daily demonstrations take place in a renovated historic glass factory building that contains one of the world’s largest facilities of its kind, with auditorium-style seating for 500.” “The most recent addition to the Museum, opened in March 2015, is a 100,000-square-foot Contemporary Art + Design Wing which includes a 26,000-square-foot gallery. It is the largest space anywhere dedicated to the presentation of contemporary art in glass.”“CMoG provides the rare opportunity to experience the medium’s complete and complex history, appreciate its application as an artistic medium, and witness and participate in its creation all in one place. Contemporary artists are taking glass to a new scale, the new wing allows CMoG to showcase these monumental works in an ideal viewing atmosphere.”“In all of its facets, the Museum is a dynamic institution that continues to actively collect, educate, preserve and share the experience of the art, history, and science of glass.”CMoG’s Eric Meek (Senior Manager – Hot Glass Programs) joins us to explore all that is Corning Museum of Glass.

Happy New Year!“The Corning Museum of Glass (CMoG) in Corning, NY was established in 1951 by Corning Glass Works (now Corning Incorporated) as a gift to the nation for the company’s 100th anniversary. The Corning Museum of Glass is a not-for-profit museum dedicated to exploring a single material: glass. Annually welcoming over 300,000 visitors from around the world, the Museum's campus is home to the world’s most comprehensive collection of glass, the world’s foremost library on glass, and one of the top glassworking schools in the world. Glass is a versatile, ancient material that is still being explored and understood by artists, scientists and historians today. The story of glass is a story about art, history, culture, technology, science, craft and design.” CMoG’s Eric Meek (Senior Manager – Hot Glass Programs) joins us to explore all that is Corning Museum of Glass.December 2024 marked the 20th Anniversary of Baby Blues BBQ in Venice. They recently reopened (with a complete renovation) after a devastating fire. “Meat up at this LA take on a down-south smokehouse—Baby Blues fires up savory by the pound, serving quality ‘que to LA’s throngs of Dixie transplants. From the peppery punch of the Sliced Brisket Platter, to some good ol’ fashioned fried green tomatoes, the comfort-fueled menu presents enough smoke and soul to satiate even the most homesick southerner. Each table is equipped with an assortment of house-made regional-style sauces, including a molasses-based sweet BBQ sauce and the legendary “XXX” sauce, a one-two-three punch of habanero, poblano, and serrano, for those looking to eat the heat.” Founder & Proprietor Rick McCarthy describes their BBQ style as “hybrid,” with notes pulled from North Carolina, Texas, and Memphis. Rick is our guide to all things Baby Blues BBQ.“Perry's, the multi-award-winning wine & liquor store, based in Provincetown, Cape Cod, MA, opened the new Perry’s Fine Wines & Liquors Palm Springs late last year. This exciting expansion marks a significant milestone in the history of Perry’s, as they bring their unique combination of service, selection and community commitment, that has made Perry’s a beloved institution in Provincetown, to the vibrant community of Palm Springs! The year 2024 was not just another year for the Perry’s business; it marks 90 years since Bert Perry first opened the doors of his eponymous store in Provincetown, Cape Cod, MA. A pillar of the Provincetown community, Bert was known for his warmth, character and integrity, and ran his store for over 50 years. Over the years since, successive owners have built on his legacy to create the much loved, award-winning business it is today.”Charlie Greener and Billy Marshall, the current owners of Perry’s, bring their own unique story to the business’ legacy and are our guests.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. Looking ahead in 2025 are Smashburgers still a trend? How about more pickling of vegetables? Chef Andrew shares his informed thoughts.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“The Corning Museum of Glass (CMoG) in Corning, NY was established in 1951 by Corning Glass Works (now Corning Incorporated) as a gift to the nation for the company’s 100th anniversary. The Corning Museum of Glass is a not-for-profit museum dedicated to exploring a single material: glass. Annually welcoming over 300,000 visitors from around the world, the Museum's campus is home to the world’s most comprehensive collection of glass, the world’s foremost library on glass, and one of the top glassworking schools in the world.”“Glass is a versatile, ancient material that is still being explored and understood by artists, scientists and historians today. The story of glass is a story about art, history, culture, technology, science, craft and design.”“Over 50,000 objects representing more than 3,500 years of history are included in the Museum’s collection; items range from the portrait of an ancient Egyptian pharaoh to contemporary sculpture. The Museum’s highly regarded curators and librarians actively acquire materials; and curators, librarians, educators and artists organize special on-campus and traveling exhibitions; teach; conduct and publish extensive research; host numerous artist residencies and public presentations; and showcase daily demonstrations of contemporary glassworking. The Corning Museum of Glass’ authority on glass art is felt around the world.”“The Museum brings glass to life through live, narrated glassworking demonstrations. Some of these daily demonstrations take place in a renovated historic glass factory building that contains one of the world’s largest facilities of its kind, with auditorium-style seating for 500.”“The most recent addition to the Museum, opened in March 2015, is a 100,000-square-foot Contemporary Art + Design Wing which includes a 26,000-square-foot gallery. It is the largest space anywhere dedicated to the presentation of contemporary art in glass.”“In all of its facets, the Museum is a dynamic institution that continues to actively collect, educate, preserve and share the experience of the art, history, and science of glass.”CMoG’s Eric Meek (Senior Manager – Hot Glass Programs) continues with us exploring all that is Corning Museum of Glass.

December 2024 marks the 20th Anniversary of Baby Blues BBQ in Venice. They recently reopened after a devastating fire.“Meat up at this LA take on a down-south smokehouse—Baby Blues fires up savory by the pound, serving quality ‘que to LA’s throngs of Dixie transplants. From the peppery punch of the Sliced Brisket Platter, to some good ol’ fashioned fried green tomatoes, the comfort-fueled menu presents enough smoke and soul to satiate even the most homesick southerner. Each table is equipped with an assortment of house-made regional-style sauces, including a molasses-based sweet BBQ sauce and the legendary “XXX” sauce, a one-two-three punch of habanero, poblano, and serrano, for those looking to eat the heat.”“The funky roadhouse meets rock n’ roll brothel décor all jives with the laid-back, beer-swilling relaxed vibe of the joint. As the saying goes, “smoke ‘em if you got ‘em”… and fortunately for LA’s carnivores, this meatery has ‘em in spades.”“Baby Blues BBQ takes pride in its classics–house-smoked brisket and pork, mac and cheese, collard greens, cornbread and their irresistible banana pudding. Everything is made in-house and from scratch, including spice rubs and barbecue sauce. They offer a range of vegan options and serve beer and wine. Baby Blues BBQ specializes in catering events of all sizes–whether for takeout or on-site–and can bring their smoker trailer locations. Early this year a back patio will open for private events.”“Baby Blues BBQ highlights include Hushpuppies, Fried Green Tomatoes, Smokin’ Wings, Memphis-style Ribs, Baby Back Ribs, Pulled Pork, Brisket, Tri-Tip, Gulf Coast Catfish and Grilled Tiger Shrimp. The menu features nearly 20 sides, and their Plant-Based section offers Country-Fried Tofu Sandwiches, Sautéed Spinach, Baked Beans, and Vegan Corn Muffins. To pair with BBQ, draft beer, cans and bottles are available. Beers like Skyduster Westcoast IPA and Santa Monica Pale Ale are on tap. A selection of red and white wines and refreshing Frosé are available, too.”Baby Blues BBQ has been profiled on Guy Fieri’s ever-popular “Diners, Drive-Ins and Dives” on Food Network and a follow-up piece will air later this year.Founder & Proprietor Rick McCarthy describes their BBQ style as “hybrid,” with notes pulled from North Carolina, Texas, and Memphis. Rick is our well-informed guide to all things Baby Blues BBQ.

December 2024 marks the 20th Anniversary of Baby Blues BBQ in Venice. They recently reopened after a devastating fire.“Meat up at this LA take on a down-south smokehouse—Baby Blues fires up savory by the pound, serving quality ‘que to LA’s throngs of Dixie transplants. From the peppery punch of the Sliced Brisket Platter, to some good ol’ fashioned fried green tomatoes, the comfort-fueled menu presents enough smoke and soul to satiate even the most homesick southerner. Each table is equipped with an assortment of house-made regional-style sauces, including a molasses-based sweet BBQ sauce and the legendary “XXX” sauce, a one-two-three punch of habanero, poblano, and serrano, for those looking to eat the heat.”“Baby Blues BBQ takes pride in its classics–house-smoked brisket and pork, mac and cheese, collard greens, cornbread and their irresistible banana pudding. Everything is made in-house and from scratch, including spice rubs and barbecue sauce. They offer a range of vegan options and serve beer and wine. Baby Blues BBQ specializes in catering events of all sizes–whether for takeout or on-site–and can bring their smoker trailer locations. Early this year a back patio will open for private events.”“Baby Blues BBQ highlights include Hushpuppies, Fried Green Tomatoes, Smokin’ Wings, Memphis-style Ribs, Baby Back Ribs, Pulled Pork, Brisket, Tri-Tip, Gulf Coast Catfish and Grilled Tiger Shrimp. The menu features nearly 20 sides, and their Plant-Based section offers Country-Fried Tofu Sandwiches, Sautéed Spinach, Baked Beans, and Vegan Corn Muffins. To pair with BBQ, draft beer, cans and bottles are available. Beers like Skyduster Westcoast IPA and Santa Monica Pale Ale are on tap. A selection of red and white wines and refreshing Frosé are available, too.”Founder & Proprietor Rick McCarthy describes their BBQ style as “hybrid,” with notes pulled from North Carolina, Texas, and Memphis. Rick continues as our well-informed guide to all things Baby Blues BBQ.

“Perry's, the multi-award-winning wine & liquor store, based in Provincetown, Cape Cod, MA, opened the new Perry’s Fine Wines & Liquors Palm Springs late last year. This exciting expansion marks a significant milestone in the history of Perry’s, as they bring their unique combination of service, selection and community commitment, that has made Perry’s a beloved institution in Provincetown, to the vibrant community of Palm Springs!”“The year 2024 was not just another year for the Perry’s business; it marks 90 years since Bert Perry first opened the doors of his eponymous store in Provincetown, Cape Cod, MA. A pillar of the Provincetown community, Bert was known for his warmth, character and integrity, and ran his store for over 50 years. Over the years since, successive owners have built on his legacy to create the much loved, award-winning business it is today.”“Charlie Greener and Billy Marshall, the current owners of Perry’s, bring their own unique story to the business’ legacy. The couple met in 2004 as crew members on a round-the-world sailing race, and during a stop in Boston at the end of the leg from Cape Town,South Africa, they were introduced to Provincetown. Captivated by the town’s stunning natural beauty and welcoming community, they returned year after year, drawn by the sense of joy and escape that the town offered. Being passionate about wine, the Perry’s store quickly became their first stop whenever they arrived in Provincetown, drawn in by the service, the selection and community spirit of the business. “For us, so many of the best moments in Provincetown were made more special by a glass of something magical in hand, and Perry’s played a significant role in those experiences,” says Charlie.””“In 2019, after successful global careers in marketing and management consultancy, Charlie (who grew up in the UK & who is now a US citizen) and Billy (born in Venezuela to Mexican and American parents, and who also holds UK citizenship) left their then-home in Mexico City to embrace their long-held passion for wine, and the opportunity to live full-time in Provincetown by taking over Perry’s.”“Over the following years of managing and growing the Perry’s business, Charlie and Billy noticed that many of their Provincetown customers also spent significant time in Palm Springs. These loyal customers often urged them to bring Perry’s unique offering to California, seeking to enjoy Perry’s exceptional service year-round, on both coasts.”“Upon visiting Palm Springs, Charlie and Billy fell in love with the city’s history, architecture and lifestyle. Though nearly 3,000 miles, separate Provincetown and Palm Springs, their similarities —a spirit of escapism, community and the pursuit of the good life – are striking, all of which made Palm Springs the perfect choice to expand the business to.”Proprietors Charlie Greener and Billy Marshall join us to uncork all that is Perry’s Fine Wines & Liquors.

“Perry's, the multi-award- winning wine & liquor store, based in Provincetown, Cape Cod, MA, opened the new Perry’s Fine Wines & Liquors Palm Springs late last year. This exciting expansion marks a significant milestone in the history of Perry’s, as they bring their unique combination of service, selection and community commitment, that has made Perry’s a beloved institution in Provincetown, to the vibrant community of Palm Springs!”“The year 2024 was not just another year for the Perry’s business; it marks 90 years since Bert Perry first opened the doors of his eponymous store in Provincetown, Cape Cod, MA. A pillar of the Provincetown community, Bert was known for his warmth, character and integrity, and ran his store for over 50 years. Over the years since, successive owners have built on his legacy to create the much loved, award-winning business it is today.”Current Proprietors Charlie Greener and Billy Marshall stay with us uncorking all that is Perry’s Fine Wines & Liquors.

Looking ahead in 2025 are Smashburgers still a trend? How about more pickling of various vegetables? Chef Andrew shares his informed thoughts.Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

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, including dining advice navigating all the food options aboard Caribbean Princess. Of course tasty Orange County morsels will be part of the conversation.Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some dining tidbits including the upcoming surprising move of Jose Andres’ celebrated Bazaar Meat from the Sahara to The Venetian and the ever-popular Chicken Fingers with Fries served in a eye-catching miniature Zamboni at Vegas Golden Knights games. The 3rd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as neonfeast.com), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”

Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some dining tidbits including the upcoming surprising move of Jose Andres’ celebrated Bazaar Meat from the Sahara to The Venetian and the ever-popular Chicken Fingers with Fries served in a eye-catching miniature Zamboni at Vegas Golden Knights games. The 3rd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as neonfeast.com), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”“Winemaker Cecil Park of WineFornia and INNOVATUS wines is widely known as Napa Valley’s first Korean winemaker and viticulturist. Her journey from Yonsei University in Biotechnology Engineering to U.C. Davis in Viticulture and Enology has set her apart as a cultural and professional pioneer. Her background brings diversity to a traditionally Western-dominated field, and she has become an inspiration for others who want to break into the industry. With over 17 years of experience, she seamlessly blends modern techniques with traditional sustainable winemaking practices, creating wines that not only stand out for their quality but also for their unique character. INNOVATUS is the embodiment of Cecil Park’s innovative approach to winemaking. As the founder and creative force behind the brand, Cecil has crafted INNOVATUS into a symbol of both her personal and professional values. The brand stands out in the highly competitive Napa Valley wine scene for its small-lot production and attention to detail, resulting in elegant, expressive, and distinctive wines.” Cecil Park is our guest to uncork all that is INNOVATUS wines.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. From a working chef and restaurateur’s perspective what is Chef Andrew optimistic about and, conversely, what’s of concern as we enter 2025? Meanwhile egg prices are still on the rise and there are spot shortages at retail.

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, including dining advice navigating all the food options aboard Caribbean Princess. Of course tasty Orange County morsels will be part of the conversation.Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some dining tidbits including the upcoming surprising move of Jose Andres’ celebrated Bazaar Meats from the Sahara to The Venetian and the ever-popular Chicken Fingers with Fries served in a eye-catching miniature Zamboni at Vegas Golden Knights games. The 3rd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as neonfeast.com), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”“Winemaker Cecil Park of WineFornia and INNOVATUS wines is widely known as Napa Valley’s first Korean winemaker and viticulturist. Her journey from Yonsei University in Biotechnology Engineering to U.C. Davis in Viticulture and Enology has set her apart as a cultural and professional pioneer. Her background brings diversity to a traditionally Western-dominated field, and she has become an inspiration for others who want to break into the industry. With over 17 years of experience, she seamlessly blends modern techniques with traditional sustainable winemaking practices, creating wines that not only stand out for their quality but also for their unique character. INNOVATUS is the embodiment of Cecil Park’s innovative approach to winemaking. As the founder and creative force behind the brand, Cecil has crafted INNOVATUS into a symbol of both her personal and professional values. The brand stands out in the highly competitive Napa Valley wine scene for its small-lot production and attention to detail, resulting in elegant, expressive, and distinctive wines.” Cecil Park is our guest to uncork all that is INNOVATUS wines.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. From a working chef and restaurateur’s perspective what is Chef Andrew optimistic about and, conversely, what’s of concern as we enter 2025? Meanwhile egg prices are still on the rise and there are spot shortages at retail.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected publications. Anne Marie continues with us us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns, including dining advice navigating all the food options aboard Caribbean Princess. Anne Marie shares some dining highlights from her recent adventures in Las Vegas. In OC dining news Anne Marie fills us in on Chef & Restaurateur Allan Tea’s new full-service restaurant in Old Town Orange. What’s the status of the soon to open Vox Kitchen & Bar in South Coast Plaza?

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, including dining advice navigating all the food options aboard Caribbean Princess. Of course tasty Orange County morsels will be part of the conversation.Along the way Anne Marie shares some dining highlights from her recent adventures in Las Vegas. In OC dining news Anne Marie fills us in on Chef & Restaurateur Allan Tea’s new full-service restaurant in Old Town Orange.

Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al shares some dining tidbits including a Chef Michael Mina update, the surprising move of Jose Andres’ celebrated Bazaar Meat from the Sahara to The Venetian and the ever-popular Chicken Fingers with French Fries served in a eye-catching miniature Zamboni at Vegas Golden Knights home games at T-Mobile Arena..The 3rd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as neonfeast.com), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”His weekly podcast is Food & Loathing, an always opinionated, deep-dive into the Vegas restaurant and bar scene.Al also has the NeonNews.Vegas Website with current news (and breaking headline news) on the vibrant Vegas dining scene and lots more reported from his most reliable local sources.“Neon Feast Foodie Updates” heard weekly on Highway Radio.

Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Vegas dining scene. Al shares some dining tidbits including the surprising upcoming move of Jose Andres’ celebrated Bazaar Meat from the Sahara to The Venetian and an update on a new Chef Michael Mina restaurant, Bourbon Steak, at The Four Seasons.Al continues with us.The 3rd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as neonfeast.com), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”His weekly podcast is Food & Loathing, an opinionated deep-dive into the Vegas restaurant and bar scene.Al also has the NeonNews.Vegas Website with current news (and breaking headline news) on the vibrant Vegas dining scene and lots more reported from his most reliable local sources“Neon Feat Foodie Updates” heard weekly on Highway Radio.

“Winemaker Cecil Park of WineFornia and INNOVATUS wines is widely known as Napa Valley’s first Korean winemaker and viticulturist. Her journey from Yonsei University in Biotechnology Engineering to U.C. Davis in Viticulture and Enology has set her apart as a cultural and professional pioneer. Her background brings diversity to a traditionally Western-dominated field, and she has become an inspiration for others who want to break into the industry. Cecil has built a reputation in Napa upon her ability to combine scientific precision with artistic winemaking. With over 17 years of experience, she seamlessly blends modern techniques with traditional sustainable winemaking practices, creating wines that not only stand out for their quality but also for their unique character.” “Cecil’s reach extends across Napa and Sonoma, where she manages over 80 vineyards. She is a highly in-demand consultant for her expertise in private winemaking services, winery design, and vineyard management, with several high-profile clients including J.D. Estate Vineyard, Epps Vineyard, Mt. George Vineyard, and Jeju Vineyard. Cecil’s ability to juggle multiple roles and produce consistently excellent results has made her indispensable to the community.”“INNOVATUS is the embodiment of Cecil Park’s innovative approach to winemaking. As the founder and creative force behind the brand, Cecil has crafted INNOVATUS into a symbol of both her personal and professional values. The brand stands out in the highly competitive Napa Valley wine scene for its small-lot production and attention to detail, resulting in elegant, expressive, and distinctive wines.”“INNOVATUS wines have been praised by critics and consumers alike. James Suckling awarded 93 points to the brand's Viognier, and the INNOVATUS Brut Sparkling was awarded as an Editor’s Pick product in Food & Beverage Magazine. Her debut 2014 Cuvée, an unconventional blend of Pinot Noir and Syrah, won international accolades, securing gold at the Shanghai International Wine Challenge. Each of Cecil’s wines, from her structured Cabernet Sauvignon to her vibrant Zinfandel, reflect a deep understanding of both the land and craft of winemaking. INNOVATUS wines capture a perfect balance between bold Napa flavors and a tailored finesse that appeals to international wine lovers.”“Beyond producing exceptional wines, Cecil has been instrumental in fostering collaboration across the wine community, both locally and globally. Her ongoing partnerships with Asian Health Services and the Korean American Community Foundation, showcase her commitment to enriching Napa’s cultural landscape. Moreover, her focus on educating and empowering the next generation of women in STEM further solidifies her role as a mentor and leader.”By advance reservation only a special Production Tour and Tasting with Winemaker Cecil Park is available for visitors.Cecil Park is our guest to uncork all that is INNOVATUS wines.

Winemaker Cecil Park of WineFornia and INNOVATUS wines is widely known as Napa Valley’s first Korean winemaker and viticulturist. Her journey from Yonsei University in Biotechnology Engineering to U.C. Davis in Viticulture and Enology has set her apart as a cultural and professional pioneer. Her background brings diversity to a traditionally Western-dominated field, and she has become an inspiration for others who want to break into the industry. Cecil has built a reputation in Napa upon her ability to combine scientific precision with artistic winemaking. With over 17 years of experience, she seamlessly blends modern techniques with traditional sustainable winemaking practices, creating wines that not only stand out for their quality but also for their unique character.”“INNOVATUS is the embodiment of Cecil Park’s innovative approach to winemaking. As the founder and creative force behind the brand, Cecil has crafted INNOVATUS into a symbol of both her personal and professional values. The brand stands out in the highly competitive Napa Valley wine scene for its small-lot production and attention to detail, resulting in elegant, expressive, and distinctive wines.”“INNOVATUS wines have been praised by critics and consumers alike. James Suckling awarded 93 points to the brand's Viognier, and the INNOVATUS Brut Sparkling was awarded as an Editor’s Pick product in Food & Beverage Magazine. Each of Cecil’s wines, from her structured Cabernet Sauvignon to her vibrant Zinfandel, reflect a deep understanding of both the land and craft of winemaking. INNOVATUS wines capture a perfect balance between bold Napa flavors and a tailored finesse that appeals to international wine lovers.”“Beyond producing exceptional wines, Cecil has been instrumental in fostering collaboration across the wine community, both locally and globally. Her ongoing partnerships with Asian Health Services and the Korean American Community Foundation, showcase her commitment to enriching Napa’s cultural landscape.” By advance reservation only a special Production Tour and Tasting with Winemaker Cecil Park is available.Cecil Park continues with us uncorking all that is Napa’s INNOVATUS wines.

From a chef and restaurateur’s perspective what is Chef Andrew optimistic about and, conversely, what’s of particular concern as we enter 2025? Meanwhile egg prices are still on the rise and there are reported spot shortages at retail.Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

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 pre-Holiday “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We’re bringing him on a little early…Chef Andrew is back to his regular time of 11:45 a.m. on December 28th. What’s going on with the rising prices of both eggs and beef? Is price relief in sight after the Holidays ? Chef Andrew shares his thoughts.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss pre-Holiday show!

Taco Mesita in Tustin is the effort of third generation chef & restauranter Ivan Calderon (Taco Rosa & Taco Mesa) and his son Nico. “A chef-driven fast-food shop with a wood-fired grill serving gourmet Mexican cuisine with house made everything including freshly pressed blue corn tortillas. This gourmet taco shop with a drive-thru and patio seating offers breakfast, rotisserie chicken, and other Mexican dishes in a casual setting.”Stepping away from the wood-fired grill to join us is 4th generation restaurateur Nico Calderon.One of the early pioneers in the Temecula Valley in growing premium wine grapes, producing award-winning wines and later offering deluxe accommodations for guests is Jim Carter of Carter Hospitality. His properties in Temecula include South Coast Winery Resort and Spa and Carter Estate Winery and Resort. Today Jim Carter’s son, Jeff, continues the family legacy. “South Coast Winery Resort & Spa and Carter Estate Winery and Resort are truly the diamonds of the Temecula Valley producing a broad portfolio of award-winning wines and providing five-star hospitality.” Jeff Carter joins us to uncork all that is Carter Hospitality.

Taco Mesita in Tustin is the effort of third generation chef & restauranter Ivan Calderon (Taco Rosa & Taco Mesa) and his son Nico. “A chef-driven fast-food shop with a wood-fired grill serving gourmet Mexican cuisine with house made everything including freshly pressed blue corn tortillas. This gourmet taco shop with a drive-thru and patio seating offers breakfast, rotisserie chicken, and other Mexican dishes in a casual setting.”“Featured items include Churro Brioche French Toast; Woodfire Roasted Chicken Taco with roasted chicken on a homemade blue corn tortilla topped with charred corn relish, cabbage, tomatillo, red onion, avocado crema and queso fresco; Breakfast Burrito and Woodfired Elote with corn dipped in a butter brine, topped with thyme, mayo parmesan and house made chili powder.”Taco Mesita opens at 7:00 a.m. daily and serves seven days.Special items for Taco Tuesday. Secret Menu, too…Stepping away briefly from the wood-fired grill to rejoin us is 4th generation restaurateur Nico Calderon.

Taco Mesita in Tustin is the effort of third generation chef & restauranter Ivan Calderon (Taco Rosa & Taco Mesa) and his son Nico. “A chef-driven fast-food shop with a wood-fired grill serving gourmet Mexican cuisine with house made everything including freshly pressed blue corn tortillas. This gourmet taco shop with a drive-thru and patio seating offers breakfast, rotisserie chicken, and other Mexican dishes in a casual setting.”“Featured items include Churro Brioche French Toast; Woodfire Roasted Chicken Taco with roasted chicken on a homemade blue corn tortilla topped with charred corn relish, cabbage, tomatillo, red onion, avocado crema and queso fresco; Breakfast Burrito and Woodfired Elote with corn dipped in a butter brine, topped with thyme, mayo parmesan and house made chili powder.” Taco Mesita opens at 7:00 a.m. daily and serves seven days a week.Stepping away from the wood-fired grill to join us is 4th generation restaurateur Nico Calderon.

One of the early pioneers in the Temecula Valley in growing premium wine grapes, producing award-winning wines and later offering deluxe accommodations for guests is Jim Carter of Carter Hospitality. His properties in Temecula include South Coast Winery Resort and Spa and Carter Estate Winery and Resort. Today Jim Carter’s son, Jeff, continues the family legacy. “South Coast Winery Resort & Spa and Carter Estate Winery and Resort are truly the diamonds of the Temecula Valley producing a broad portfolio of award-winning wines and providing five-star hospitality.” Jeff Carter joins us to uncork all that is Carter Hospitality.“Situated on 63 lush acres of rolling vineyards in Southern California wine country, South Coast Winery Resort & Spa offers an idyllic setting for a weekend getaway, destination wedding or corporate retreat. With breathtaking vineyard views, flexible indoor and outdoor event space, the finest in farm-to-table California cuisine, award winning wines and a full-service spa, the resort was founded by Jim Carter, who purchased his first vineyards in the Temecula Valley more than 20 years ago. Eventually, Carter was inspired to build the area’s very first full-service winery resort, South Coast, which has since emerged as one of the region’s most acclaimed and popular wineries.” “Situated on 109 pristine acres, Carter Estate Winery and Resort is an ideal wine country retreat in the beautiful Temecula Valley. One of the state’s preeminent méthode champenoise sparkling wine producers, Carter Estate vineyards produces award-winning wines against the bucolic backdrop of Southern California wine country, with rolling hills, verdant vineyards and mountain vistas. The resort features 60 beautifully designed private bungalows and suites, a luxurious swimming pool with cabanas, a poolside restaurant, a working winery, a private tasting room and in-room spa services.”

One of the early pioneers in the Temecula Valley in growing premium wine grapes, producing award-winning wines and offering deluxe accommodations for guests is Jim Carter of Carter Hospitality. His properties in Temecula include South Coast Winery Resort and Spa and Carter Estate Winery and Resort. Today Jim Carter’s son, Jeff, continues the family legacy. South Coast Winery Resort & Spa and Carter Estate Winery and Resort are truly the diamonds of the Temecula Valley producing a broad portfolio of award-winning wines and providing five-star hospitality. In the popular Texas Hill Country area of Texas, Carter Hospitality also operates Carter Creek Winery Resort in Johnson City. The property includes the Old 290 Brewery and Restaurant, a working craft brewery.Jeff Carter continues with us uncorking all that is Carter Hospitality.

If you’ve been to Solvang, USA (the Danish Capital of America) you’ve no doubt tasted the sweet version of the delightful Aebleskivers. Author Pim Pauline Overgaard’s first cookbook, Aebleskiver – A New Take on Traditional Danish Pancakes “reimagines the traditional Danish pancake with new flavors (both sweet and savory) and creative spins, making it a must-have for any kitchen. These versatile treats are ideal for any meal, especially a brunch gathering with family and friends. Discover the world of Aebleskiver, the beloved, sphere-shaped Danish pancakes traditionally savored during the holidays and for special celebrations. In this contemporary twist, more than 70 recipes transform these sweet delights to everyday fare. Perfect for any meal, Aebleskiver can be enjoyed in both the classic sweet variations and in innovative savory forms.” Pim Pauline Overgaard is our guide to all things Aebleskiver and joins us with Aebleskiver pan at the ready.“The Helms Bakery, a modern interpretation of the original (closed in 1969) including a multi-space layout with a (coming soon) full-service restaurant, Dinette, for breakfast and lunch (to open at a later date), a dedicated bakery with takeaway counter for prepared foods, as well as a retail section of specialty products, is now open in the soft open phase.” Hours are limited from 8:00 a.m. to 2:00 p.m. from Thursday to Sunday.This 14,000 square foot upscale food emporium is the 12-year dream of Chef Sang Yoon (Father’s Office) and is easily the most ambitious food venture to launch in Southern California in 2024. In addition to the lavish Bakery Counter (cookies, cales, pies, pastries) there is a Coffee & Beverage Counter where the coffee beans are roasted and ground right there. You can even get the famous Dole Whip (of Disneyland fame) here. At the Deli Counter at Lunch there are a wide variety of sandwiches available on Helms fresh-baked breads. In the a.m. adjacent to the Deli Counter is a grab-and-go case with hot breakfast sandwiches. Everything is replenished and rotated during the day as appropriate. Our guides to all things Helms Bakery are Restaurateur Sang Yoon and Executive Chef Nanor Harboyan.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. Listeners have been asking for it and, now, it’s finally here. It’s Chef Andrew Gruel’s first cookbook – Andrew Gruel’s Family Cookbook. Let’s bring the Family together cooking in the kitchen. Chef Andrew has all the particulars.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“From Jessica B. Harris, the award-winning author of High on the Hog—inspiration for the “energetic, emotional, and deeply nuanced” (The New York Times) Netflix series of the same name—comes a new and updated edition of A Kwanzaa Keepsake and Cookbook, another important exploration of African American culture, food, and family, featuring recipes and stories to help this generation create unique holiday traditions. Now with a new introduction by award-winning writer and iconic culinary historian Jessica B. Harris, a foreword by chef and television personality Carla Hall, revised recipes and stories, and a fresh new package, A Kwanzaa Keepsake and Cookbook offers proverbs, ceremonies, family projects, inspirational biographies, blessings, and of course, wonderful recipes. Structured around the seven days of Kwanzaa and the virtues each day represents, Harris shares a themed feast for each night, designed to reflect the principle of the day.” Jessica B. Harris is our guest providing the background of Kwanzaa.Baker Dean Kim’s OC Baking Co’s eagerly anticipated edible Christmas Market returns on Monday, December 23rd from 8:00 a.m. to 1:00 p.m. at the production bakery in Orange. In addition to Dean’s incredible breads a collection of local artisan food producers will also be in attendance. Look for Leslie Nguyen’s Miss Mini Donuts and yummy holiday pastries from Crema Artisan Bakers. Also, Lisa Gilmore’s Soup’d Up’s Baked Potato Soup with Chili (award-winning.) Master Baker Dean Kim of OC Baking Co., Lisa Gilmore of Soup’ed Up and Leslie Nguyen of Miss Mini Donut join us to preview a taste of what’s on the Holiday Market’s tantalizing menu.If you’ve been to Solvang, USA (the Danish Capital of America) you’ve no doubt tasted the sweet version of the delightful Aebleskivers. Author Pim Pauline Overgaard’s first cookbook, Aebleskiver – A New Take on Traditional Danish Pancakes “reimagines the traditional Danish pancake with new flavors (both sweet and savory) and creative spins, making it a must-have for any kitchen. These versatile treats are ideal for any meal, especially a brunch gathering with family and friends. Discover the world of Aebleskiver, the beloved, sphere-shaped Danish pancakes traditionally savored during the holidays and for special celebrations. In this contemporary twist, more than 70 recipes transform these sweet delights to everyday fare. Perfect for any meal, Aebleskiver can be enjoyed in both the classic sweet variations and in innovative savory forms.” Pim Pauline Overgaard is our guide to all things Aebleskiver and joins us with Aebleskiver pan at the ready.