SoCal Restaurant 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.“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. “Interspersed throughout the book are spaces to record family memories, sayings, and recipes. Rich in culinary history, and a source of inspiration for treasuring and recording family traditions both old and new, A Kwanzaa Keepsake and Cookbook is a book to cherish, and one that families will turn to again and again.:”Jessica B. Harris is our guest providing the background and significance of Kwanzaa.

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.”“Aebleskiver pans are a versatile addition to every kitchen. Home cooks will love the variety of dishes they inspire – from the simple jam-filled and drizzled with syrup to the guest-worthy Cheesy Chorizo Aebleskiver with Heirloom Tomato Salad. With gluten-free and vegan options, plus accompanying sauces, jams, glazes and mustards, the humble Aebleskiver rises to the heights of sophistication.Pim Pauline Overgaard is our guide to all things Aebleskiver and joins us with Aebleskiver pan at the ready.

Master Baker Dean Kim’s OC Baking Co’s eagerly anticipated 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 (Christmas cookies and pies) from Crema Artisan Bakers.Master Baker Dean Kim of OC Baking Co. and Leslie Nguyen of Miss Mini Donut join us to preview a taste of what’s on the Holiday Market’s tantalizing menu. Also Lisa Gilmore featuring her Soup’d Up’s Baked Potato Soup with Chili (award-winning.)

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 continues as our guide to all things Aebleskiver and rejoins 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 (soon-to-open) 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 the Southland in 2024. No one is talking but the project cost is in the multiple millions. In the original Helms Bakery days this space was the loading area for the distinctive yellow Helms Bakery delivery trucks. The floors needed to be leveled and a second level dough kitchen was created and added to the space.In addition to the 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.Chef Sang Yoon takes a break from packaging the fresh Tuna Sandwiches to join us.

“The Helms Bakery, a modern interpretation of the original (closed in 1969) including a multi-space layout with a (soon-to-bee) 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 ambitious 12-year dream of Chef Sang Yoon (Father’s Office) and is easily the most ambitious food venture to launch in the Southland in 2024. No one is talking but the project cost is easily in the multiple millions. In the original Helms Bakery days this space was the loading area for the distinctive yellow Helms Bakery delivery trucks. The floors needed to be leveled and a second level dough kitchen was created and added to the space.In addition to the 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.Don’t miss the faithfully realized miniature Helms Bakery delivery truck on display made from 16.7 pounds of gingerbread and 7.4 pounds of candy!Chef Sang Yoon takes a 2nd break from brewing his perfect cup of coffee from his elegant in-house roaster and is now joined by Executive Chef Nanor Harboyan with a freshly baked iced Cinamon Roll at the ready.

Listeners have been asking for it and, now, it’s finally, at long last, here. It’s Chef Andrew Gruel’s first cookbook – Andrew Gruel’s Family Cookbook. Chef Andrew has all the particulars. “Chef Andrew shares over fifty specially designed, family-focused recipes. Covering every meal, including snacks and desserts, these recipes will be loved by all ages! Andrew and his family enjoy making these recipes together in their home kitchen, and each one has been marked as a favorite by his wife, Lauren (the official photographer), and their four children.”

“Welcome to Sarah Simms’ and Boo Simms’ (twin sisters) Lady & Larder, your destination in Santa Monica and Carmel for the finest artisanal cheese and charcuterie boards. Driven by their commitment to 100% domestic and sustainable food practices, the Simms’ champion a culture of food and entertaining that they hope will flourish for many generations to come. Their ethos is simple: deliver nothing short of the very best. Time and again, they have found that unparalleled quality emerges from the dedicated hands of local, small-batch artisans. Sarah and Boo are privileged to be patrons of America's most dedicated farmers, winemakers and cheesemakers. Their unmatched craftsmanship and dedication to their beautiful products inspire them to do what they do, every day.” Sarah Simms takes a break from her cheese board to join us.“Surrounded by 63 acres of carefully tended vines, South Coast Winery Resort in Temecula elevates the Southern California winery experience to perhaps Napa levels and possibly even beyond. What makes their grapes so special is the combination of the rich Southern California soil and generous Temecula Valley sunshine. Pair this stunning atmosphere with South Coast Winery's talented winemakers and you get beautiful wines that you simply cannot find elsewhere. South Coast Winery is the proud recipient of the Golden State Winery of the Year by the California State Fair in the California Commercial Wine Competition.  For South Coast Winery’s Master Winemaker Jon McPherson his profession is also his passion – culminating in masterworks of consumable art, taking the form of consistently award-winning wines. The Winemaking Team’s solemn quest: to produce wines as sublime as they are faithful to the nature of their grapes.” Jon has unusually been with South Coast Winery since the very beginning in 2003. Winemaker Jon McPherson is our guest to uncork all that is South Coast Winery Resort and Carter Estate Winery & Resort.

“Surrounded by 63 acres of carefully tended vines, South Coast Winery Resort in Temecula elevates the Southern California winery experience to perhaps Napa levels and possibly even beyond. What makes their grapes so special is the combination of the rich Southern California soil and generous Temecula Valley sunshine. Pair this stunning atmosphere with South Coast Winery's talented winemakers and you get beautiful wines that you simply cannot find elsewhere. South Coast Winery is the proud recipient of the Golden State Winery of the Year by the California State Fair in the California Commercial Wine Competition.  For South Coast Winery’s Master Winemaker Jon McPherson his profession is also his passion – culminating in masterworks of consumable art, taking the form of consistently award-winning wines. The Winemaking Team’s solemn quest: to produce wines as sublime as they are faithful to the nature of their grapes.” Jon has unusually been with South Coast Winery since the very beginning in 2003. Winemaker Jon McPherson is our guest to uncork all that is South Coast Winery Resort and Carter Estate Winery & Resort.“The 4th Annual Long Beach International Tamale Festival  is set for Saturday, December 14, 2024. The always popular event takes place at Long Beach City College PCH campus located at 1350 E. Pacific Coast Hwy., Long Beach, from 1:00 p.m. to 9:00 p.m. and will include music, food, drinks, performances, Best Homemade Tamale Contest and more. Organized by Playa Larga, a local event multimedia outlet, the event is devoted to celebrating the diverse tamal-making restaurants, pop-ups and food trucks around Long Beach.  The event is designed to be a medium to bring everyone to the table, from all walks of life, to showcase the city's diverse Latin food scene featuring holiday tamales.” Co-organizer Sal Flores takes a break from mixing the tamale masa to join us.“The Joint is an ambitious seafood market and cafe located in the heart of Sherman Oaks and overseen by proprietor Liwei Liao. Their unexpected mantra is “Fresh is boring.” They specialize in dry ageing seafood which minimizes waste while maximizing quality. The Joint’s appreciative customers are both serious home cooks and high-profile restaurateurs. Born in Taiwan, Liao grew up in Queens, New York, and refers to himself as a self-taught fishmonger. His family had a boat out in Connecticut, and he grew up fishing. From a very young age, his father taught him how to gut and clean fish, which left a lasting impression on him. Liao believes that there’s nothing better than catching a fish yourself and sharing it together at the table with friends and family, especially given how integral fish is to Chinese culture.” Liwei Liao joins us to reveal the mystery of dry-aged fish.

“Welcome to Sarah Simms’ and Boo Simms’ (twin sisters) Lady & Larder, your destination in Santa Monica and Carmel for the finest artisanal cheese and charcuterie boards. Driven by their commitment to 100% domestic and sustainable food practices, the Simms’ champion a culture of food and entertaining that they hope will flourish for many generations to come. Their ethos is simple: deliver nothing short of the very best. Time and again, they have found that unparalleled quality emerges from the dedicated hands of local, small-batch artisans. Sarah and Boo are privileged to be patrons of America's most dedicated farmers, winemakers and cheesemakers. Their unmatched craftsmanship and dedication to their beautiful products inspire them to do what they do, every day.” Sarah Simms takes a break from her cheese board to join us.“Surrounded by 63 acres of carefully tended vines, South Coast Winery Resort in Temecula elevates the Southern California winery experience to perhaps Napa levels and possibly even beyond. What makes their grapes so special is the combination of the rich Southern California soil and generous Temecula Valley sunshine. Pair this stunning atmosphere with South Coast Winery's talented winemakers and you get beautiful wines that you simply cannot find elsewhere. South Coast Winery is the proud recipient of the Golden State Winery of the Year by the California State Fair in the California Commercial Wine Competition.  For South Coast Winery’s Master Winemaker Jon McPherson his profession is also his passion – culminating in masterworks of consumable art, taking the form of consistently award-winning wines. The Winemaking Team’s solemn quest: to produce wines as sublime as they are faithful to the nature of their grapes.” Jon has unusually been with South Coast Winery since the very beginning in 2003. Winemaker Jon McPherson is our guest to uncork all that is South Coast Winery Resort and Carter Estate Winery & Resort.“The 4th Annual Long Beach International Tamale Festival  is set for Saturday, December 14, 2024. The always popular event takes place at Long Beach City College PCH campus located at 1350 E. Pacific Coast Hwy., Long Beach, from 1:00 p.m. to 9:00 p.m. and will include music, food, drinks, performances, Best Homemade Tamale Contest and more. Organized by Playa Larga, a local event multimedia outlet, the event is devoted to celebrating the diverse tamal-making restaurants, pop-ups and food trucks around Long Beach.  The event is designed to be a medium to bring everyone to the table, from all walks of life, to showcase the city's diverse Latin food scene featuring holiday tamales.” Co-organizer Sal Flores takes a break from mixing the tamale masa to join us.“The Joint is an ambitious seafood market and cafe located in the heart of Sherman Oaks and overseen by proprietor Liwei Liao. Their unexpected mantra is “Fresh is boring.” They specialize in dry ageing seafood which minimizes waste while maximizing quality. The Joint’s appreciative customers are both serious home cooks and high-profile restaurateurs. Born in Taiwan, Liao grew up in Queens, New York, and refers to himself as a self-taught fishmonger. His family had a boat out in Connecticut, and he grew up fishing. From a very young age, his father taught him how to gut and clean fish, which left a lasting impression on him. Liao believes that there’s nothing better than catching a fish yourself and sharing it together at the table with friends and family, especially given how integral fish is to Chinese culture.” Liwei Liao joins us to reveal the mystery of dry-aged fish.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Welcome to Sarah Simms’ and Boo Simm’s (twin sisters) Lady & Larder, your destination in Santa Monica and Carmel for the finest artisanal cheese and charcuterie boards. Driven by their commitment to 100% domestic and sustainable food practices, the Simms’ champion a culture of food and entertaining that they hope will flourish for many generations to come.” “Their ethos is simple: deliver nothing short of the very best. Time and again, they have found that unparalleled quality emerges from the dedicated hands of local, small-batch artisans. Sarah and Boo are privileged to be patrons of America's most dedicated farmers, winemakers and cheesemakers. Their unmatched craftsmanship and dedication to their beautiful products inspire them to do what they do, every day.” Lady & Larder Monthly Cheese Club is perhaps the ultimate foodie gift. “Each month, Lady & Larder founders (and twin sisters) Sarah and Boo Simms will select their favorite artisanal cheeses of the moment for you to enjoy at home! As a member, you'll always have something cool in your fridge for snacking and entertaining your favorite people. By supporting this club, you are supporting the future of American cheesemaking, and it is Sarah’s and Boo’s privilege to make sure you have lots of delicious reasons to do so.” Sarah Simms takes another break from her cheese boards to stay with us.

“Welcome to Sarah Simms’ and Boo Simms’ (twin sisters) Lady & Larder, your destination in Santa Monica and Carmel for the finest artisanal cheese and charcuterie boards. Driven by their commitment to 100% domestic and sustainable food practices, the Simms’ champion a culture of food and entertaining that they hope will flourish for many generations to come.” “Their ethos is simple: deliver nothing short of the very best. Time and again, they have found that unparalleled quality emerges from the dedicated hands of local, small-batch artisans. Sarah and Boo are privileged to be patrons of America's most dedicated farmers, winemakers and cheesemakers. Their unmatched craftsmanship and dedication to their beautiful products inspire them to do what they do, every day.” Lady & Larder Monthly Cheese Club is perhaps the ultimate foodie gift. “Each month, Lady & Larder founders (and twin sisters) Sarah and Boo Simms will select their favorite artisanal cheeses of the moment for you to enjoy at home! As a member, you'll always have something cool in your fridge for snacking and entertaining your favorite people. By supporting this club, you are supporting the future of American cheesemaking, and it is Sarah’s and Boo’s privilege to make sure you have lots of delicious reasons to do so.”Sarah Simms takes a break from her cheese board to join us.

“Surrounded by 63 acres of carefully tended vines, South Coast Winery Resort in Temecula elevates the Southern California winery experience to perhaps Napa levels and possibly beyond. What makes their grapes so special is the combination of the rich Southern California soil and generous Temecula Valley sunshine. Pair this stunning atmosphere with South Coast Winery's talented winemakers and you get beautiful wines that you simply cannot find elsewhere. South Coast Winery is the proud recipient of the Golden State Winery of the Year by the California State Fair in the California Commercial Wine Competition.”  “For South Coast Winery’s Master Winemaker Jon McPherson, Winemaker Javier Flores, and Assistant Winemaker Emily Bloom their profession is also their passion – culminating in masterworks of consumable art, taking the form of award-winning wines. Their solemn quest: to produce wines as sublime as they are faithful to the nature of their grapes.” Jon has unusually been with South Coast Winery since the very beginning in 2003.“Jon's accomplished father was instrumental in the growth of the Texas wine industry and he remembers helping Doc McPherson plant grapes. But in 1985, after graduating from Texas Tech with a B.S. in Food Science along with a second degree in Chemistry, Jon headed for Southern California. Determined to make his mark in sparkling wines, he became Winemaker at Culbertson Winery in 1986. Thanks to Jon's leadership and expertise, the winery, now known as Thornton Winery, earned the title "America's Most Honored Sparkling Wine Producer."”2nd generation Winemaker Jon McPherson is our guest to uncork all that is South Coast Winery Resort and Carter Estate Winery & Resort. Both South Coast and Carter Estate welcome guests in their handsomely appointed Tasting Rooms. Check hours on their respective websites.

“Surrounded by 63 acres of carefully tended vines, South Coast Winery Resort in Temecula elevates the Southern California winery experience to perhaps Napa levels and possibly beyond. What makes their grapes so special is the combination of the rich Southern California soil and generous Temecula Valley sunshine. Pair this stunning atmosphere with South Coast Winery's talented winemakers and you get beautiful wines that you simply cannot find elsewhere. South Coast Winery is the proud recipient of the Golden State Winery of the Year by the California State Fair in the California Commercial Wine Competition.”  “For South Coast Winery’s Master Winemaker Jon McPherson, Winemaker Javier Flores, and Assistant Winemaker Emily Bloom their profession is also their passion – culminating in masterworks of consumable art, taking the form of award-winning wines. Their solemn quest: to produce wines as sublime as they are faithful to the nature of their grapes.” Jon has unusually been with South Coast Winery since the very beginning in 2003.“Jon's noteworthy father was instrumental in the growth of the Texas wine industry and he remembers helping Doc McPherson plant grapes. But in 1985, after graduating from Texas Tech with a B.S. in Food Science along with a second degree in Chemistry, Jon headed for Southern California. Determined to make his mark in sparkling wines, he became Winemaker at Culbertson Winery in 1986. Thanks to Jon's leadership and expertise, the winery, now known as Thornton Winery, earned the title "America's Most Honored Sparkling Wine Producer."”2nd generation Winemaker Jon McPherson continues as our guest uncorking all that is South Coast Winery Resort and Carter Estate Winery & Resort. Both South Coast and Carter Estate welcome guests in their handsomely appointed Tasting Rooms. Check hours on their respective websites.

“The Joint is a seafood market and cafe located in the heart of Sherman Oaks and overseen by proprietor Liwei Liao. Their unexpected mantra is “Fresh is boring.” They specialize in dry ageing seafood which minimizes waste while maximizing quality.” Their customers are both serious home cooks and high-profile restaurateurs.“Born in Taiwan, Liao grew up in Queens, New York, and refers to himself as a self-taught fishmonger. His family had a boat out in Connecticut, and he grew up fishing. From a very young age, his father taught him how to gut and clean fish, which left a lasting impression on him. Liao believes that there’s nothing better than catching a fish yourself and sharing it together at the table with friends and family, especially given how integral fish is to Chinese culture.”“He honed his cooking skills while working as a private chef and running the Boba Truck for six years, until focusing on his vision of bringing together his love of fresh seafood and coffee. His passion for catching fish, handling it, processing it, cleaning it, and eating it culminated in The Joint—a beautiful, open, sustainable fish shop, coffee shop, and mini cafe on bustling Ventura Boulevard.”“Liao has been very hands-on with every detail. Not only did he seek out collaborators, and test and create the food and drink menus himself, Liao designed and built all the seating and tables on-site using 150-year-old reclaimed old growth lumber. In addition to the décor, Liao visits the fish market every morning at 4 a.m. six days a week to buy and stock his store. Every day of the week, there’s something different, and it’s all curated based on what he thinks would be good to eat.”“One thing Liao has noticed on the numerous fishing trips he’s taken is that fresh isn’t always best. Liao knew that Japanese chefs have been aging fish for centuries and this has led him to turn dry-ageing into an artform. Within Liwei’s custom-built dry-aging cabinet where fish are hung and gently rest like fine wines until Liwei determines that the moisture content, texture and flavor have reached their optimum.The Joint also includes an aficionado’s coffee bar, in-store bakery with fresh house-baked pastries and bread, and Uoichiba, a hand-roll café. There is a newly opened 10-counter seat Uoichiba in the Citizen Public Market in Culver City.We reel in Liwei from scaling a Branzino to join us.

“The 4th Annual Long Beach International Tamale Festival  is set for December 14, 2024. The always popular event takes place at Long Beach City College PCH campus located at 1350 E. Pacific Coast Hwy., Long Beach, from 1:00 p.m. to 9:00 p.m. and will include music, food, drinks, performances, Best Homemade Tamale Contest and more.”“Organized by Playa Larga, a local event multimedia outlet, the event is devoted to celebrating the diverse tamal-making restaurants, pop-ups and food trucks around Long Beach.  The event is designed to be a medium to bring everyone to the table, from all walks of life, to showcase the city's diverse Latin food scene featuring holiday tamales.” “As somebody who grew up with this holiday tradition, I remember making tamales with my grandma and my tias, sharing great family stories, going to la plaza and seeing all the Christmas decorations, the folklorico dancers, the music, but best of all; eating delicious tamales on Christmas Eve together as a family,” stated co-organizer Sal Flores. “I want people to feel right at home, to embrace the Latino culture and history, while introducing what may be a new holiday tradition to people from different backgrounds.”Co-organizer Sal Flores takes a break from mixing the tamale masa to join us.

“Southern California’s luxury Terranea Resort in Rancho Palos Verdes has now transformed its breathtaking oceanfront setting into a holiday wonderland for the 2024 season, offering enchanting events and festive activities for guests of all ages. On November 30 the resort unveiled its Gingerbread Lounge against the backdrop of the Pacific, showcasing a 7-by-7-foot gingerbread masterpiece where visitors can savor seasonal treats and enjoy live music. The grand Tree Lighting Ceremony illuminated Southern California’s coastline with a majestic 30-foot tree complemented by caroling, dance performances and whimsical photo ops with Santa.” Our guide to Terranea Resort for the Holidays is Executive Chef Andrew Vaughan.“Restaurateur, Chef, Sommelier & 2nd Generation Winemaker Christopher Bates of F.L.X. Hospitality in the Finger Lakes, New York has spent over 25 years excelling in all aspects of the hospitality industry. His years of experience have taken Bates around the world to perfect his craft and realize his passion for all things hospitality. His well-rounded perspective has been shaped by his extensive global travel as well as experiences at award-winning properties such as the Inn at Dos Brisas and Hotel Fauchère, both Relais & Châteaux. Christopher eventually returned home to the Finger Lakes region of New York accompanied by his wife Isabel Bogadtke with the hope to help the place where he grew up move forward and prosper. As owners of Element Winery and the F.L.X. Hospitality Group, which features a growing portfolio including F.L.X. Table (a restaurant concept focused on a communal tasting menu format), The Quincy Exchange restaurant and tasting room in historic Corning, F.L.X. Wienery (a relaxed dining experience specializing in artisanal, high-quality food served fast), and F.L.X. Culture House (a nano-brewery focusing on sours and barrel aged beers.) Chris and Isabel are integral contributors to a growing hospitality industry in the Finger Lakes and are committed to building the future of this wine region with the belief that one day, it will be recognized as one of the great wine regions of the world.” Chef Christopher Bates takes a break from his busy Finger Lakes kitchens to join us.

“Nestled in the heart of San Juan Capistrano within the historic Los Rios District, La Vaquera, an Acme Hospitality property, pays homage to the region's rich heritage, drawing inspiration from the original Californio ranchero lifestyle. Its meticulously curated menu reflects the essence of San Juan Capistrano, capturing its local terrain and the diverse tapestry of individuals who have called it home throughout the ages. At the culinary helm is Executive Chef Aaron Zimmer, whose innovative vision brings to life an approachable Californio ranchero menu. Infused with the flavors of the region, the menu showcases wood-fired delights and a steakhouse-inspired array of dishes, complemented by an array of comforting sides, offering guests a casual yet refined dining experience. To execute his ranchero menu, Chef Zimmer designed a custom, oak wood-fire grill. This impressive grill spans eleven feet in length, featuring nine feet of grill space and a three-foot open hearth, perfect for grilling vegetables, steaks and more.” Chef Aaron Zimmer takes a break from his busy Brunch service to join us.“Melissa's Produce invites shoppers to join the Family Baking Challenge this Holiday Season. Melissa’s Produce is excited to announce its Family Baking Challenge, a fun engagement campaign inviting to connect with consumers through Melissa's signature specialty ingredients at retail produce departments across the USA. Set to run from now through December 28, 2024 this contest is geared towards inspiring creativity in the kitchen and offering over $2,500 in prizes for participants. Melissa's Family Baking Challenge encourages consumers to "show off their baking skills for a chance to win big for the family" by exploring new flavors and culinary possibilities. By scanning the QR code on in-store POS materials, shoppers can sign up directly on Melissa's website. Weekly recipe challenges will be sent to participants, who can then share their creations on Instagram, Facebook, or X, using the hashtag #FamilyBakingChallenge.” Melissa’s resident “Prince of Produce,” Robert Schueller, is our guest with all the contest details.“The Hyatt Regency Huntington Beach has transformed their all-day restaurant – Pete’s Sunset Grille – into an over-the-top holiday bar, dubbed Pete’s Christmas Vacation (Nov. 27 - Dec. 31). Inspired by the Christmas movie classic with the Griswold family, the pop-up includes an exclusive holiday menu with festive cocktails and Executive Chef Manfred Lassahn’s bites (think: cranberry baked brie, turkey sliders, jumbo prawns, colorful calamari and piled high s’mores), private igloo lounges, and every square inch of the restaurant covered with vibrant, tiki holiday decor (the hotel team worked all year long to source decor near and far to ensure the restaurant is completely decked out!).” Our guides to all the spirited Holiday Festivities at Hyatt Regency Huntington Beach are General Manager Jon Benson and Executive Chef Manfred Lassahn. 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. What to do with those Thanksgiving leftovers? How about Chef Andrew’s inspiration of a layered Dagwood Sandwich on fresh sourdough. If California restaurants aren’t already struggling enough payroll taxes mysteriously increased on an unexpected, one-time basis. Chef Andrew explains.

“Southern California’s luxury Terranea Resort in Rancho Palos Verdes has now transformed its breathtaking oceanfront setting into a holiday wonderland for the 2024 season, offering enchanting events and festive activities for guests of all ages. On November 30 the resort unveiled its Gingerbread Lounge against the backdrop of the Pacific, showcasing a 7-by-7-foot gingerbread masterpiece where visitors can savor seasonal treats and enjoy live music. The grand Tree Lighting Ceremony illuminated Southern California’s coastline with a majestic 30-foot tree complemented by caroling, dance performances and whimsical photo ops with Santa.” Our guide to Terranea Resort for the Holidays is Executive Chef Andrew Vaughan.“Restaurateur, Chef, Sommelier & 2nd Generation Winemaker Christopher Bates of F.L.X. Hospitality in the Finger Lakes, New York has spent over 25 years excelling in all aspects of the hospitality industry. His years of experience have taken Bates around the world to perfect his craft and realize his passion for all things hospitality. His well-rounded perspective has been shaped by his extensive global travel as well as experiences at award-winning properties such as the Inn at Dos Brisas and Hotel Fauchère, both Relais & Châteaux. Christopher eventually returned home to the Finger Lakes region of New York accompanied by his wife Isabel Bogadtke with the hope to help the place where he grew up move forward and prosper. As owners of Element Winery and the F.L.X. Hospitality Group, which features a growing portfolio including F.L.X. Table (a restaurant concept focused on a communal tasting menu format), The Quincy Exchange restaurant and tasting room in historic Corning, F.L.X. Wienery (a relaxed dining experience specializing in artisanal, high-quality food served fast), and F.L.X. Culture House (a nano-brewery focusing on sours and barrel aged beers.) Chris and Isabel are integral contributors to a growing hospitality industry in the Finger Lakes and are committed to building the future of this wine region with the belief that one day, it will be recognized as one of the great wine regions of the world.” Chef Christopher Bates takes a break from his busy Finger Lakes kitchens to join us.“Nestled in the heart of San Juan Capistrano within the historic Los Rios District, La Vaquera, an Acme Hospitality property, pays homage to the region's rich heritage, drawing inspiration from the original Californio ranchero lifestyle. Its meticulously curated menu reflects the essence of San Juan Capistrano, capturing its local terrain and the diverse tapestry of individuals who have called it home throughout the ages. At the culinary helm is Executive Chef Aaron Zimmer, whose innovative vision brings to life an approachable Californio ranchero menu. Infused with the flavors of the region, the menu showcases wood-fired delights and a steakhouse-inspired array of dishes, complemented by an array of comforting sides, offering guests a casual yet refined dining experience. To execute his ranchero menu, Chef Zimmer designed a custom, oak wood-fire grill. This impressive grill spans eleven feet in length, featuring nine feet of grill space and a three-foot open hearth, perfect for grilling vegetables, steaks and more.” Chef Aaron Zimmer takes a break from his busy Brunch service to join us.“Melissa's Produce invites shoppers to join the Family Baking Challenge this Holiday Season. Melissa’s Produce is excited to announce its Family Baking Challenge, a fun engagement campaign inviting to connect with consumers through Melissa's signature specialty ingredients at retail produce departments across the USA. Set to run from now through December 28, 2024 this contest is geared towards inspiring creativity in the kitchen and offering over $2,500 in prizes for participants. Melissa's Family Baking Challenge encourages consumers to "show off their baking skills for a chance to win big for the family" by exploring new flavors and culinary possibilities. By scanning the QR code on in-store POS materials, shoppers can sign up directly on Melissa's website. Weekly recipe challenges will be sent to participants, who can then share their creations on Instagram, Facebook, or X, using the hashtag #FamilyBakingChallenge.” Melissa’s resident “Prince of Produce,” Robert Schueller, is our guest with all the contest details.“The Hyatt Regency Huntington Beach has transformed their all-day restaurant – Pete’s Sunset Grille – into an over-the-top holiday bar, dubbed Pete’s Christmas Vacation (Nov. 27 - Dec. 31). Inspired by the Christmas movie classic with the Griswold family, the pop-up includes an exclusive holiday menu with festive cocktails and Executive Chef Manfred Lassahn’s bites (think: cranberry baked brie, turkey sliders, jumbo prawns, colorful calamari and piled high s’mores), private igloo lounges, and every square inch of the restaurant covered with vibrant, t

“Southern California’s luxury Terranea Resort in Rancho Palos Verdes has transformed its breathtaking oceanfront setting into a holiday wonderland for the 2024 season, offering enchanting events and festive activities for guests of all ages. On November 30 the resort unveiled its Gingerbread Lounge against the backdrop of the Pacific, showcasing a 7-by-7-foot gingerbread masterpiece where visitors can savor seasonal treats and enjoy live music. The grand Tree Lighting Ceremony illuminated Southern California’s coastline with a majestic 30-foot tree complemented by caroling, dance performances and whimsical photo ops with Santa.”“Guests seeking tranquility can unwind during the Silent Night meditation session at the resort’s oceanfront spa. The Winter Solstice Hike promises panoramic ocean vistas along a scenic trail, and guests can craft succulent wreaths, enjoy a cozy Beach Cove movie night and partake in festive activities at the Kids Club. Terranea Resort invites everyone to celebrate the season surrounded by its stunning coastal beauty and festive cheer.”“Located on the Palos Verdes Peninsula, Terranea Resort is the premier luxury oceanfront resort in Southern California with 102 acres of unparalleled Pacific Ocean views. Terranea opened in 2009 and proudly celebrates more than 15 years of service and memorable guest experiences in this scenic Southern California enclave. The resort offers world-class accommodations that range from hotel suites to bungalows, oceanfront casitas and luxurious villas. Amenities include The Links at Terranea, a nine-hole, par-3 golf course; award-winning 50,000 sq. ft. oceanfront spa, fitness, and wellness center; four swimming pools and a 140-foot waterslide; 135,000 sq. ft. of meeting space; and eight dining venues showcasing its farm-to-Terranea culinary philosophy utilizing local and seasonal ingredients. Terranea's bountiful land boasts herb and vegetable gardens, lemon groves, a Sea Salt Conservatory and more.”Our well-informed guide to Terranea Resort for the Holidays is Executive Chef Andrew Vaughan.

“Southern California’s luxury Terranea Resort in Rancho Palos Verdes has now transformed its breathtaking oceanfront setting into a holiday wonderland for the 2024 season, offering enchanting events and festive activities for guests of all ages. On November 30 the resort unveiled its Gingerbread Lounge against the backdrop of the Pacific, showcasing a 7-by-7-foot gingerbread masterpiece where visitors can savor seasonal treats and enjoy live music. The grand Tree Lighting Ceremony illuminated Southern California’s coastline with a majestic 30-foot tree complemented by caroling, dance performances and whimsical photo ops with Santa.”“Guests seeking tranquility can unwind during the Silent Night meditation session at the resort’s oceanfront spa. The Winter Solstice Hike promises panoramic ocean vistas along a scenic trail, and guests can craft succulent wreaths, enjoy a cozy Beach Cove movie night and partake in festive activities at the Kids Club. Terranea Resort invites everyone to celebrate the season surrounded by its stunning coastal beauty and festive cheer.”“Terranea Resort’s Culinary Externship Program, led by Culinary Institute of America (CIA) graduate Executive Chef Andrew Vaughan, offers aspiring culinarians a unique opportunity to develop their skills in a dynamic, hands-on environment. Through a partnership with the CIA, the program selects 10 promising students each quarter, placing them in various culinary departments across the resort’s eight exceptional dining venues, bakery, and banquets kitchen. The program emphasizes seasonal, sustainable cooking, utilizing locally sourced ingredients from Terranea’s grounds, the Palos Verdes Peninsula, and Southern California. This immersive experience fosters a two-way exchange of knowledge, where students gain valuable mentorship and practical training while the culinary team benefits from fresh perspectives and ideas, underscoring the ever-evolving nature of the culinary arts.”Our continuing guide to Terranea Resort for the Holidays and their Culinary Externship Program is Executive Chef Andrew Vaughan.

“Restaurateur, Chef, Sommelier & 2nd Generation Winemaker Christopher Bates of F.L.X. Hospitality in the Finger Lakes, New York has spent over 25 years excelling in all aspects of the hospitality industry. His years of experience have taken Bates around the world to perfect his craft and realize his passion for all things hospitality. His well-rounded perspective has been shaped by his extensive global travel as well as experiences at award-winning properties such as the Inn at Dos Brisas and Hotel Fauchère, both Relais & Châteaux. Under his direction as General Manager and Sommelier at the Inn at Dos Brisas and General Manager & Executive Chef at Hotel Fauchère, both Relais & Châteaux properties were named one of the 100 most exciting wine programs in the US by Wine Enthusiast.”“Christopher’s relentless passion brought him to Immich Batterieberg in the Mosel Valley region of Germany to learn the art of winemaking and the harvest. His ongoing drive for excellence reached a major career milestones in 2012, when Bates was named Best Young Sommelier in the World after winning Best Young Sommelier in America in the same year. He went on to win TopSomm 2013, the most important sommelier competition in America, before passing his Master Sommelier Exam in May 2013, making him the 199th person in the world to do so, and the first ever to achieve this prestigious accomplishment as a working Executive Chef.”“Christopher eventually returned home to the Finger Lakes region of New York accompanied by his wife Isabel Bogadtke with the desire to help the place where he grew up move forward and prosper. As owners of Element Winery and the F.L.X. Hospitality Group, which features a growing portfolio including F.L.X. Table (a restaurant concept focused on a communal tasting menu format), The Quincy Exchange restaurant, event space and tasting room (housed in a former luxe bank building) in historic Corning, F.L.X. Wienery (a relaxed dining experience specializing in artisanal, high-quality food served fast), and F.L.X. Culture House (a nano-brewery focusing on sours and barrel aged beers) Chris and Isabel are integral contributors to a growing hospitality industry in the Finger Lakes and are committed to building the future of this wine region with the belief that one day, it will be recognized as one of the great wine regions of the world.”Chef Christopher Bates takes a break from his busy Finger Lakes kitchens to join us.

“Nestled in the heart of San Juan Capistrano within the historic Los Rios District, La Vaquera, an Acme Hospitality property, pays homage to the region's rich heritage, drawing inspiration from the original Californio ranchero lifestyle. Its meticulously curated menu reflects the essence of San Juan Capistrano, capturing its local terrain and the diverse tapestry of individuals who have called it home throughout the ages. The restaurant in the River Street Marketplace offers seating for 125 patrons, including seating on the beautifully landscaped outdoor patio and indoor-outdoor bar.”“At the culinary helm is Executive Chef Aaron Zimmer, whose innovative vision brings to life an approachable Californio ranchero menu. Infused with the flavors of the region, the menu showcases wood-fired delights and a steakhouse-inspired array of dishes, complemented by an array of comforting sides, offering guests a casual yet refined dining experience. To execute his ranchero menu, Chef Zimmer designed a custom, oak wood-fire grill from NorCal Ovenworks in the expansive kitchen. This impressive grill spans eleven feet in length, featuring nine feet of grill space and a three-foot open hearth, perfect for grilling vegetables, steaks and more.”For now it’s Dinner nightly with Lunch served Wednesday through Friday and Brunch on Weekends.Chef Aaron Zimmer takes a break from his busy Brunch service to join us.

“Melissa's Produce invites shoppers to join the Family Baking Challenge this Holiday Season. Melissa’s Produce is excited to announce its Family Baking Challenge, a fun engagement campaign inviting to connect with consumers through Melissa's signature specialty ingredients at retail produce departments across the USA. Set to run from now to December 28, 2024 this contest is geared towards inspiring creativity in the kitchen and offering over $2,500 in prizes for participants.”“Melissa's Family Baking Challenge encourages consumers to "show off their baking skills for a chance to win big for the family" by exploring new flavors and culinary possibilities. By scanning the QR code on in-store POS materials, shoppers can sign up directly on Melissa's website. Weekly recipe challenges will be sent to participants, who can then share their creations on Instagram, Facebook, or X, using the hashtag #FamilyBakingChallenge. Participants will automatically be in the running for a selection of culinary prizes, including those from Bob’s Red Mill and Beemster Cheese.”“A few of the highlight ingredients in this year’s challenge include Melissa’s flawless Butterscotch™ pears from South Korea, which bring a natural sweetness to any dessert, and the incredible Green Dragon® Apples from Oregon – a Japanese heirloom variety celebrated for its aroma and unique flavor. Contestants are encouraged to experiment, not just with sweets but also with savory dishes, using Melissa's specialty items like fresh chestnuts, organic Kabocha squash and Idaho-grown baby Dutch potatoes.”Melissa’s resident “Prince of Produce,” Robert Schueller, is our guest explaining all the contest details.

“The Hyatt Regency Huntington Beach has transformed their all-day restaurant – Pete’s Sunset Grille – into an over-the-top holiday bar, dubbed Pete’s Christmas Vacation (Nov. 27 - Dec. 31). Inspired by the 1989 Christmas movie comedy classic with the Griswold family (National Lampoon’s Christmas Vacation,) the pop-up includes an exclusive holiday menu with festive cocktails and Executive Chef Manfred Lassahn’s bites (think: cranberry baked brie, turkey sliders, jumbo prawns, colorful calamari and piled high s’mores), private igloo lounges, and every square inch of the restaurant covered with vibrant, tiki holiday decor (the hotel team worked all year long to source decor near and far to ensure the restaurant is completely decked out!).” “Step into a whimsical winter wonderland where the spirit of Christmas meets the laid-back vibes of a tropical paradise! At Pete's Christmas Vacation, guests are invited to embark on a culinary journey that merges festive flavors with exotic tiki flair. Picture a warm, snow-dusted surf garage adorned with twinkling lights and vibrant tiki decor. Think presents hanging from the ceiling, flamingo ornaments peeking out from under fluffy snowflakes, and surfboards decked with holiday cheer. The lively soundtrack features a blend of classic holiday tunes and festive tracks, setting the perfect backdrop for a night of indulgence and holiday fun.”“There is also the super exclusive Pete's Snow Globe Experience. Guests take refuge from the chilly winter night inside a cozy holiday hideaway. These private dining domes are the perfect place for you and your loved ones to cuddle up and enjoy the spirit of Christmas while you sip and eat away the evening.”Our guides to all the spirited Holiday Festivities at Hyatt Regency Huntington Beach are General Manager Jon Benson and Executive Chef Manfred Lassahn.

What to do creatively with those ample Thanksgiving leftovers? How about Chef Andrew’s creation of a layered Dagwood Sandwich on fresh sourdough. If California restaurants aren’t already struggling enough payroll taxes recently mysteriously increased on an unexpected, one-time basis. Chef Andrew explains.

“In early 2022, with the support of Chef David LeFevre and Simms Restaurants, Chef Ray Hayashi embarked on his most ambitious culinary adventure to date, opening his very own restaurant in Hermosa Beach with his wife Cynthia Hetlinger (formerly sous chef at Providence) as chef de cuisine. RYLA serves Hayashi’s take on seasonal Los Angeles cuisine driven by seasonal produce from local farms and a menu influenced by L.A.’s diverse cultures, and of course, drawing from Hayashi and Hetlinger’s respective Japanese and Taiwanese heritages.” Chef Ray takes a break from his busy Holiday kitchen to join us.Going to Las Vegas for Thanksgiving? “Once again Las Vegas’ The Golden Tiki is inviting everyone to kick off the Thanksgiving holiday weekend with the return of their annual “Charlie Brown Thanksgiving” celebration on Wednesday, November 27th from 7 p.m. to 9 p.m.! This night has become a pre-game ritual for Las Vegans and visitors in town for the holiday and is truly one of the best events at this notable tiki bar. As always the festive pre-turkey day event will feature all of the treats from the iconic holiday TV special including jelly beans, popcorn, pretzels, and buttered toast, served on the ceremonial ping pong table (complimentary with any beverage purchase). This year, Beverage Director and Snoopy Surrogate Adam Rains has also created a special boozy “Peanuts Punch” available one night only!” Master Barman Adam Rains joins us in the Thanksgiving spirit with a freshly stirred Peanuts Punch at the ready.“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and, perhaps, the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.” Representing the Bayliss-Bower family is Cameron Bower, resident “Business Guy and Wine Lover.”

“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and, perhaps, the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.” Representing the Bayliss-Bower family is Cameron Bower, resident “Business Guy and Wine Lover.”California Wine Country for the Holidays? “Experience the warmth of the holiday season at the Allegretto Vineyard Resort’s annual 12 Days of Holiday celebration. Taking place from December 20 to December 31, 2024, this vibrant event transforms the Paso Robles luxury resort into a holiday wonderland, offering seasonal delights and joyful experiences sure to make the season bright. The 12 Days of Holiday begin with the spectacular annual Tree Lighting Ceremony, held Friday, December 20. Featuring performances from local carolers and the Artistry in Motion dance troupe, this beloved tradition marks the beginning of the holiday season at the Allegretto. Prior to the ceremony, guests will enjoy opportunities to capture cherished moments at a photo station with Santa, decorate gingerbread cookies, and indulge in sweet treats including hot cocoa, mulled wine, and an interactive s’mores station.” Our guide to Allegretto’s upcoming “12 Days of Holiday” is Thomas Humphrey, Director of Food & Beverage and his assistant, Ronnie Johnston.“Zov's Restaurant Group has transformed the former Roxy’z restaurant into a premier private event space, now reimagined as 1801 Private Events by Zov’s. Located in the heart of Anaheim, the newly branded 1801 Private Events offers a versatile venue perfect for a variety of special occasions, from intimate gatherings to large-scale celebrations. With 3,900 square feet of indoor space, 1801 Private Events by Zov’s can comfortably accommodate events up to 120 guests, making it an ideal setting for bridal showers, birthdays, wedding receptions, and corporate events. The spacious reception-style patio, which can host up to 40 guests, adds a charming al-fresco option to the venue.” Second generation restaurateur and CEO, Armen Karamardian, joins us with all the details of 1801 Private Events by Zov’s.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. Thanksgiving is now upon us. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. He’s cooking fur 20 on Thanksgiving at Home ! This week’s final tips offer creative ideas for winning stuffing and thoughts on cooking the bird so all parts are evenly cooked. All good wishes to our listeners for a stress-free Thanksgiving celebration.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“In early 2022, with the support of Chef David LeFevre and Simms Restaurants, Chef Ray Hayashi embarked on his most ambitious culinary adventure to date, opening his very own restaurant in Hermosa Beach with his wife Cynthia Hetlinger (formerly sous chef at Providence) as chef de cuisine. RYLA serves Hayashi’s take on seasonal Los Angeles cuisine driven by seasonal produce from local farms and a menu influenced by L.A.’s diverse cultures, and of course, drawing from Hayashi and Hetlinger’s respective Japanese and Taiwanese heritages.” Chef Ray takes a break from his busy Holiday kitchen to join us.Going to Las Vegas for Thanksgiving? “Once again Las Vegas’ The Golden Tiki is inviting everyone to kick off the Thanksgiving holiday weekend with the return of their annual “Charlie Brown Thanksgiving” celebration on Wednesday, November 27th from 7 p.m. to 9 p.m.! This night has become a pre-game ritual for Las Vegans and visitors in town for the holiday and is truly one of the best events at this notable tiki bar. As always the festive pre-turkey day event will feature all of the treats from the iconic holiday TV special including jelly beans, popcorn, pretzels, and buttered toast, served on the ceremonial ping pong table (complimentary with any beverage purchase). This year, Beverage Director and Snoopy Surrogate Adam Rains has also created a special boozy “Peanuts Punch” available one night only!” Master Barman Adam Rains joins us in the Thanksgiving spirit with a freshly stirred Peanuts Punch at the ready.“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and, perhaps, the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.” Representing the Bayliss-Bower family is Cameron Bower, resident “Business Guy and Wine Lover.”California Wine Country for the Holidays? “Experience the warmth of the holiday season at the Allegretto Vineyard Resort’s annual 12 Days of Holiday celebration. Taking place from December 20 to December 31, 2024, this vibrant event transforms the Paso Robles luxury resort into a holiday wonderland, offering seasonal delights and joyful experiences sure to make the season bright. The 12 Days of Holiday begin with the spectacular annual Tree Lighting Ceremony, held Friday, December 20. Featuring performances from local carolers and the Artistry in Motion dance troupe, this beloved tradition marks the beginning of the holiday season at the Allegretto. Prior to the ceremony, guests will enjoy opportunities to capture cherished moments at a photo station with Santa, decorate gingerbread cookies, and indulge in sweet treats including hot cocoa, mulled wine, and an interactive s’mores station.” Our guide to Allegretto’s upcoming “12 Days of Holiday” is Thomas Humphrey, Director of Food & Beverage and his assistant, Ronnie Johnston.“Zov's Restaurant Group has transformed the former Roxy’z restaurant into a premier private event space, now reimagined as 1801 Private Events by Zov’s. Located in the heart of Anaheim, the newly branded 1801 Private Events offers a versatile venue perfect for a variety of special occasions, from intimate gatherings to large-scale celebrations. With 3,900 square feet of indoor space, 1801 Private Events by Zov’s can comfortably accommodate events up to 120 guests, making it an ideal setting for bridal showers, birthdays, wedding receptions, and corporate events. The spacious reception-style patio, which can host up to 40 guests, adds a charming al-fresco option to the venue.” Second generation restaurateur and CEO, Armen Karamardian, joins us with all the details of 1801 Private Events by Zov’s.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. Thanksgiving is now upon us. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. He’s cooking fur 20 on Thanksgiving at Home ! This week’s final tips offer creative ideas for winning stuffing and thoughts on cooking the bird so all parts are evenly cooked. All good wishes to our listeners for a stress-free Thanksgiving celebration.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Going to Las Vegas to celebrate Thanksgiving?“Once again The Golden Tiki is inviting everyone to kick off the Thanksgiving holiday weekend with the return of their annual “Charlie Brown Thanksgiving” celebration on Wednesday, November 27th from 7 p.m. to 9 p.m.! This night has become a pre-game ritual for Las Vegans and visitors in town for the holiday and is truly one of the best events at this notable tiki bar.” “As always the festive pre-turkey day event will feature all of the treats from the iconic holiday TV special including jelly beans, popcorn, pretzels, and buttered toast, served on the ceremonial ping pong table (complimentary with any beverage purchase). This year, Beverage Director and Snoopy Surrogate Adam Rains has also created a special boozy “Peanuts Punch” available one night only! Guests are encouraged to dress up as their favorite Charlie Brown character.”

“Chef Ray Hayashi’s regard for excellence and passion for food can be traced back to the produce on his family’s farm in Kyoto, Japan, which required meticulous maintenance to supply the Michelin starred restaurants in the area. Closer to home, Hayashi’s understanding of discipline and success were formed at his parents’ Japanese restaurant in Gardena, CA and stayed with him through his culinary career.”“In 2011, he joined Manhattan Beach Post as Chef David LeFevre’s Sous Chef. At Manhattan Beach Post, Hayashi played an instrumental role on the team that has since garnered the restaurant three James Beard semi-finalist nominations. Upon the opening of Fishing with Dynamite, LeFevre tapped Hayashi to become the restaurant’s Chef de Cuisine where he continued to demonstrate his passion for excellent seafood, and contributed a Japanese aesthetic to showcase only the finest treasures from the sea.”“In 2016, Hayashi departed for culinary immersion cooking in Michelin-starred kitchens in Japan and traveled throughout Europe before returning to re-join the Simms Restaurants team as Culinary R&D Chef for Manhattan Beach Post, Fishing with Dynamite and The Arthur J.”“In early 2022, with the support of chef LeFevre and Simms Restaurants, Hayashi embarked on his most ambitious culinary adventure to date, opening his very own restaurant in Hermosa Beach with his wife Cynthia Hetlinger (formerly sous chef at Providence) as chef de cuisine. RYLA serves Hayashi’s take on seasonal Los Angeles cuisine driven by seasonal produce from local farms and a menu influenced by L.A.’s diverse cultures, and of course, drawing from Hayashi and Hetlinger’s respective Japanese and Taiwanese heritages.”Chef Ray and his culinary team shop for their produce weekly at the Santa Monica Farmers Market.Chef Ray takes a break from his busy Holiday kitchen to join us.

“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and, perhaps, the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.” “In April 2024, the Bayliss-Bower family unveiled a striking new tasting room and hospitality center perched at the very top of the ridge, with incredible 360-degree views of the surrounding countryside. Retractable glass doors, outdoor firepits, and multiple seating areas create a variety of inviting and comfortable spaces for wine tastings, weddings, and special events of all kinds. In this modern farmhouse setting, guests are welcomed like family for tastings Thursday through Sunday from 12 p.m. to 5 p.m., and until 9 p.m. on Fridays.”“Ghost Hill produces four 100% estate-grown Pinot Noirs: Pinot Noir Blanc (made with no skin contact), Pinot Noir Rosé, Bayliss-Bower Vineyard Pinot Noir, and Prospector’s Reserve Pinot Noir (made from the oldest vines of the estate). Critics regularly score this lineup 90-94 points.” With the planting of Chardonnay in the new vineyard a sparkling wine program is definitely in their future.Representing the Bayliss-Bower family is Cameron Bower, “Business Guy and Wine Lover.”

California Wine Country for the Holidays? “Experience the warmth of the holiday season at the Allegretto Vineyard Resort’s annual 12 Days of Holiday celebration. Taking place from December 20 to December 31, 2024, this vibrant event transforms the Paso Robles luxury resort into a holiday wonderland, offering seasonal delights and joyful experiences sure to make the season bright.” “The 12 Days of Holiday begin with the spectacular annual Tree Lighting Ceremony, held Friday, December 20. Featuring performances from local carolers and the Artistry in Motion dance troupe, this beloved tradition marks the beginning of the holiday season at the Allegretto. Prior to the ceremony, guests will enjoy opportunities to capture cherished moments at a photo station with Santa, decorate gingerbread cookies, and indulge in sweet treats including hot cocoa, mulled wine, and an interactive s’mores station.”“Each day through December 31 brings new events to enjoy. From ornament decorating stations to stocking-making workshops and a Christmas-themed photo booth, creative activities abound. The family-friendly festivities continue on Saturday, December 21, when guests can gather during the Warm Holiday Drink & Cookie Social followed by a magical performance of the Mini Nutcracker in the outdoor Piazza. Guests can build their own reindeer, craft personalized wrapping paper, and join in on tree decorating on Christmas Eve. Christmas Day will feature a special holiday menu at Cello Ristorante & Bar followed by a movie night in the ballroom.” “As 2024 comes to an end, holiday festivities give way to New Year's excitement on Tuesday, December 31. Guests can enjoy New Year's cookie decorating, add their goals to the New Year's Resolution Wall, play New Year's Bingo, and create custom disco balls at a craft station. The celebration peaks with an "East Coast New Year's Eve Celebration," designed to ring in 2025 on East Coast time.” Our guides to Allegretto’s upcoming “12 Days of Holiday” festivities are Thomas Humphrey, Director of Food & Beverage, and his Assistant, Ronnie Johnston

“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and, perhaps, the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.” “Ghost Hill produces four 100% estate-grown Pinot Noirs: Pinot Noir Blanc (made with no skin contact), Pinot Noir Rosé, Bayliss-Bower Vineyard Pinot Noir, and Prospector’s Reserve Pinot Noir (made from the oldest vines of the estate). Critics regularly score this lineup 90-94 points.” With the planting of Chardonnay in the new vineyard a sparkling wine program is definitely in their future.Representing the Bayliss-Bower family is Cameron Bower, “Business Guy and Wine Love” who continues with us.

“Zov's Restaurant Group (Tustin) has transformed the former Roxy’z restaurant into a premier private event space, now reimagined as 1801 Private Events by Zov’s. Located in the heart of Anaheim at the corner of E. Katella Ave. and S. State College Blvd., the newly branded 1801 Private Events offers a versatile venue perfect for a variety of special occasions, from intimate gatherings to large-scale celebrations.”“With 3,900 square feet of indoor space, 1801 Private Events by Zov’s can comfortably accommodate events up to 120 guests, making it an ideal setting for bridal showers, birthdays, wedding receptions, and corporate events. The spacious reception-style patio, which can host up to 40 guests, adds a charming al-fresco option to the venue.”“Guests at 1801 Private Events by Zov’s will enjoy the same exceptional quality and culinary expertise that Zov’s is known for, with a menu drawn from Zov’s renowned catering offerings, including Mediterranean-inspired dishes and classic comfort foods.”"Zov's began as a catering business, so opening 1801 Private Events feels like a natural progression for us," says Armen Karamardian, CEO of Zov's Restaurants. "This new space allows us to serve larger groups and gatherings that we simply couldn’t accommodate within our existing restaurants. Anaheim is the perfect location for this expansion, as it's a hub for event tourism, and we're excited to bring Zov’s legendary cuisine and hospitality to even more guests in this vibrant community."1801 Private Events by Zov’s is located in Anaheim (1801 E Katella Ave.) and is now accepting bookings for events of all sizes. Second generation restaurateur, Armen Karamardian, joins us with all the details of 1801 Private Events by Zov’s.

Thanksgiving is now upon us. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s final tips offer creative ideas for winning stuffing and musings on cooking the bird so all parts are evenly cooked. All good wishes to our listeners for a stress-free and memorable Thanksgiving celebration.

For the curious traveler consider a very special fully escorted VIP journey to Morocco from October 29th to November 11th, 2025 with a local expert. “Step into the magical world of Morocco with Broadway By Amar Santana with Village Travel Laguna Beach’s local host Ahmed Labbate (CEO & Partner of The Vaca Group) who is a native from this enchanting land, where every moment is a shimmering gem waiting to be discovered. The Host’s passion is crafting a bespoke Morocco private adventure, meticulously tailored by their local expert and personally approved by Ahmed Labbate who has recently personally previewed every stop on the tour!” Restaurateur Ahmed Labbate is our guest with a preview of this incredible Morocco adventure.“Sidereus Vineyard & Winery in Cornelius, Tualatin Valley, Oregon, which opened in 2021, is a boutique winery in the Laurelwood District AVA. The established estate-grown vineyards produce Pinot Noir, Pinot Gris, Chardonnay and Riesling. Winemaker Jason Bull, who has earned acclaim as a winemaker from several wineries in the Willamette Valley, makes complex wines that truly reflect the region’s terroir.Winemaker, Jason Bull, is fond of saying, "Great wine comes from great fruit," promising red wines with depth and balance and whites that show their true varietal character.” Winemaker Jason Bull joins us to pull the cork on all that is Sidereus Vineyard & Winery.El Segundo Brewing Co’s The Slice and Pint (Rob Croxall and Tom Kelley) has been a neighborhood favorite since it launched around the corner from the El Segundo Brewing Co. in 2019. It’s the home of serious pizza by the slice or pie from current Executive Chef Andrew Fujii and a wide assortment of ESBC’s award-winning craft beers on tap. It was only a matter of time before they expanded with a 2nd area location. Newly opened in Redondo Beach on Pacific Coast Highway is the Slice & Pint in the former Pizza Coast Hiway location previously operated by Hopsaint Brewing. The new location has an expanded take-out area (it even has it’s own entrance) and plenty of on-site parking. Also an outside patio facing PCH that is pet friendly. Co-Proprietor Tom Kelley joins us to tap the keg on the new location for The Slice & Pint.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. Thanksgiving is fast approaching. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s tip is preparing a luscious and rich turkey gravy that’s surely a guaranteed hit.

Georgia’s Restaurant (“Soul Delicious”) welcomed the launch of its fourth Southern California location on Friday, October 18 at its new home at the Irvine Spectrum Center in Irvine. “As we celebrate the opening of our Irvine Spectrum Center location, we simultaneously applaud 10 successful years since the opening of our first location, which is at the Packing House,” says Nika Shoemaker-Machado, who owns the restaurant with her mother, Gretchen Shoemaker, and husband, Marlon Machado. “It’s quite an incredible feeling to see our family’s recipes become loved by so many throughout Southern California. We definitely filled a void in the Orange County market as we began to define local perception of Southern Soul Food.” Nika Shoemaker-Machado takes a break from baking the signature cornbread to join us.For the curious traveler consider a very special fully escorted VIP journey to Morocco from October 29th to November 11th, 2025 with a local expert. “Step into the magical world of Morocco with Broadway By Amar Santana with Village Travel Laguna Beach’s local host Ahmed Labbate (CEO & Partner of The Vaca Group) who is a native from this enchanting land, where every moment is a shimmering gem waiting to be discovered. The Host’s passion is crafting a bespoke Morocco private adventure, meticulously tailored by their local expert and personally approved by Ahmed Labbate who has recently personally previewed every stop on the tour!” Restaurateur Ahmed Labbate is our guest with a preview of this incredible Morocco adventure.

Georgia’s Restaurant (“Soul Delicious”) welcomed the launch of its fourth Southern California location on Friday, October 18 at its new home at the Irvine Spectrum Center in Irvine. “As we celebrate the opening of our Irvine Spectrum Center location, we simultaneously applaud 10 successful years since the opening of our first location, which is at the Packing House,” says Nika Shoemaker-Machado, who owns the restaurant with her mother, Gretchen Shoemaker, and husband, Marlon Machado. “It’s quite an incredible feeling to see our family’s recipes become loved by so many throughout Southern California. We definitely filled a void in the Orange County market as we began to define local perception of Southern Soul Food.” Nika Shoemaker-Machado takes a break from baking the signature cornbread to join us.For the curious traveler consider a very special fully escorted VIP journey to Morocco from October 29th to November 11th, 2025 with a local expert. “Step into the magical world of Morocco with Broadway By Amar Santana with Village Travel Laguna Beach’s local host Ahmed Labbate (CEO & Partner of The Vaca Group) who is a native from this enchanting land, where every moment is a shimmering gem waiting to be discovered. The Host’s passion is crafting a bespoke Morocco private adventure, meticulously tailored by their local expert and personally approved by Ahmed Labbate who has recently personally previewed every stop on the tour!” Restaurateur Ahmed Labbate is our guest with a preview of this incredible Morocco adventure.“Sidereus Vineyard & Winery in Cornelius, Tualatin Valley, Oregon, which opened in 2021, is a boutique winery in the Laurelwood District AVA. The established estate-grown vineyards produce Pinot Noir, Pinot Gris, Chardonnay and Riesling. Winemaker Jason Bull, who has earned acclaim as a winemaker from several wineries in the Willamette Valley, makes complex wines that truly reflect the region’s terroir.Winemaker, Jason Bull, is fond of saying, "Great wine comes from great fruit," promising red wines with depth and balance and whites that show their true varietal character.” Winemaker Jason Bull joins us to pull the cork on all that is Sidereus Vineyard & Winery.El Segundo Brewing Co’s The Slice and Pint (Rob Croxall and Tom Kelley) has been a neighborhood favorite since it launched around the corner from the El Segundo Brewing Co. in 2019. It’s the home of serious pizza by the slice or pie from current Executive Chef Andrew Fujii and a wide assortment of ESBC’s award-winning craft beers on tap. It was only a matter of time before they expanded with a 2nd area location. Newly opened in Redondo Beach on Pacific Coast Highway is the Slice & Pint in the former Pizza Coast Hiway location previously operated by Hopsaint Brewing. The new location has an expanded take-out area (it even has it’s own entrance) and plenty of on-site parking. Also an outside patio facing PCH that is pet friendly. Co-Proprietor Tom Kelley joins us to tap the keg on the new location for The Slice & Pint.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. Thanksgiving is fast approaching. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s tip is preparing a luscious and rich turkey gravy that’s surely a guaranteed hit.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Georgia’s Restaurant (“Soul Delicious”) celebrated the launch of its fourth Southern California location on Friday, October 18 at its new home at the Irvine Spectrum Center in Irvine.“As we celebrate the opening of our Irvine Spectrum Center location, we simultaneously applaud 10 successful years since the opening of our first location, which is at the Anaheim Packing House,” says Nika Shoemaker-Machado, who owns the restaurant with her mother, Gretchen Shoemaker, and husband, Marlon Machado. “It’s quite an incredible feeling to see our family’s recipes become loved by so many throughout  Southern California. We definitely filled a void in the Orange County market as we began to define local perception of Southern Soul Food.”“Georgia's diverse menu delivers the experience of a home-cooked meal with recipes originating from generations past, adapted and updated for today’s diner. A great place to begin is with Nana Gretchen’s Fried Green Tomatoes, crispy coated fresh green tomatoes with a lemon aioli, and finger-licking Pulled Pork Sliders, slow-roasted pork and house-made BBQ sauce served on a brioche bun. For something a little more substantial, Southern Soul Food lovers must experience Georgia’s signature herb-seasoned, cornmeal-crusted, buttermilk Fried Chicken.”  Thanksgiving hint…All Georgia’s locations (except Anaheim Packing House) will be open on Thanksgiving Day for dine-in or takeout. Lip-smacking Southern side dishes and desserts to perhaps add to your own Family Thanksgiving feast! (Mama Gretchen (the recipe creator) will let you take all the credit.)Nika Shoemaker-Machado takes a break from baking the signature cornbread to join us.

Georgia’s Restaurant (Soul Delicious) welcomed the launch of its fourth Southern California location on Friday, October 18 at its new home at the Irvine Spectrum Center in Irvine.“As we celebrate the opening of our Irvine Spectrum Center location, we simultaneously applaud 10 successful years since the opening of our first location, which is at the Packing House,” says Nika Shoemaker-Machado, who owns the restaurant with her mother, Gretchen Shoemaker, and husband, Marlon Machado. “It’s quite an incredible feeling to see our family’s recipes become loved by so many throughout Southern California. We definitely filled a void in the Orange County market as we began to define local perception of Southern Soul Food.”“Plates also include Georgia’s half rack of slow-roasted St. Louis BBQ Ribs; grilled-to-order 1855 premium Black Angus Tri-Tip; and farm-raised Fried Catfish, which is noted for its Creole-seasoned cornmeal crust. Each plate offering is accompanied by choice of delectable Soulful Sides featuring Southern favorites, including Red Beans & Rice, Collard Greens, Black-Eyed Peas, Baked Beans, Coleslaw, Potato Salad, Mac & Cheese, Mashed Potatoes, Garlic Rice, Corn on the Cob, French Fries, and Nana Gretchen's famous Cornbread, served with house-made honey butter.” “Among Georgia's specialty dishes are Gretchen’s Jambalaya, cooked to order with shrimp, andouille sausage and chicken, and served over pasta or rice; and Louisiana Tilapia & Shrimp, Creole-seasoned and grilled with a tomato Creole sauce, and served over rice. A sweet and savory favorite is Chicken & Waffle, with signature Fried Chicken atop a Belgian Waffle, served with maple syrup and creamy honey butter.”Thanksgiving hint…All Georgia’s locations (except Anaheim Packing House) will be open on Thanksgiving Day for dine-in or takeout. Lip-smacking Southern side dishes and desserts to perhaps add to your own Family Thanksgiving feast! (Mama Gretchen (the recipe creator) will let you take all the credit.)Nika Shoemaker-Machado takes a 2nd break from baking a fresh batch of Gretchen’s signature cornbread to stay with us.

For the curious traveler consider a very special fully escorted VIP journey to Morocco from October 29th to November 11th, 2025 with a local expert and a native of Morocco.“Step into the magical world of Morocco with Broadway By Amar Santana with Village Travel Laguna Beach’s local host Ahmed Labbate (CEO & Partner of The Vaca Group) who is a native from this enchanting land, where every moment is a shimmering gem waiting to be discovered. The Host’s passion is crafting a bespoke Morocco private adventure, meticulously tailored by their local expert and personally approved by Ahmed Labbate who has recently visited every stop on the tour!”“As guests embark on this journey, picture yourself wandering through the labyrinthine streets of ancient cities, the vibrant markets of Marrakech, and the serene coastal towns that line the Atlantic. Feel the cool breeze atop the Atlas Mountains, and imagine gazing up at the infinite starry expanse of the Sahara Desert.”On December 10th at Broadway by Amar Santana from 11:00 a.m. to 2:00 p.m. Ahmed will be presenting a comprehensive overview of the 2025 Morocco adventure. A Q & A is part of the gathering.Restaurateur and Morocco native Ahmed Labbate is out guest with an engaging preview of this incredible Morocco adventure.

For the curious traveler consider a very special fully escorted VIP journey to Morocco from October 29th to November 11th, 2025 with a local expert.“Step into the magical world of Morocco with Broadway by Amar Santana with Village Travel Laguna Beach’s local host Ahmed Labbate (CEO & Partner of The Vaca Group) who is a native from this enchanting land, where every moment is a shimmering gem waiting to be discovered. The Host’s passion is crafting a bespoke Morocco private adventure, meticulously tailored by their local expert and personally approved by Ahmed Labbate who has recently previewed every stop on the tour!”On December 10th at Broadway by Amar Santana from 11:00 a.m. to 2:00 p.m. Ahmed will be presenting a comprehensive overview of the 2025 Morocco adventure. A Q & A is part of the gathering.Ahmed Labbate is our guest with a tantalizing preview of this incredible Morocco adventure.Planning on Thanksgiving at Home ? Vaca, adjacent to South Coast Plaza, has you covered with Chef Amar Santana’s Thanksgiving Feast To Go. Available for pick-up at either Vaca or Broadway by Amar Santana in Laguna Beach. “Let Top Chef Amar Santana prepare your Thanksgiving dinner for home with robust flavors and generous portions. Begin with butternut squash & banana soup with pistachio crème fraiche. (64 oz), then on to the main event showcasing Mary's whole roasted, all-natural turkey (14-16 lb.) with all the trimmings:  Turkey giblet gravy, orange-scented cranberry sauce, Santana’s famous Italian sausage-cornbread stuffing, mashed potatoes, bourbon-maple glazed yams topped with candied chestnuts, and green bean & mushroom casserole (sides all 32 oz).  Choose from three holiday desserts: pecan pie, pumpkin pie or cheesecake, all freshly-baked. Instructions for warming the dinner will be included.” “The sumptuous Thanksgiving spread serves 6 to 8 guests. The price is $540 plus tax. Needs to be preordered by November 20th for pick up on November 27th from 2 to 4:00 p.m.”

“Sidereus Vineyard & Winery in Cornelius, Tualatin Valley Oregon, which opened in 2021, is a boutique winery in the Laurelwood District AVA. The established estate-grown vineyards produce Pinot Noir, Pinot Gris, Chardonnay and Riesling.”“Winemaker Jason Bull, who has earned acclaim as a winemaker from several wineries in the Willamette Valley, makes complex wines that truly reflect the region’s terroir.”“Winemaker, Jason Bull, is fond of saying, "Great wine comes from great fruit," promising red wines with depth and balance and whites that show their true varietal character.”“Using just minimal intervention, the goal at Sidereus is to produce wines that provide a true representation of the vineyard they come from. They strive to produce elegant and assertive wines, both rich in flavor and substance, that serve as an expression of the land, the soil, and the season during which the grapes are grown and harvested.”The welcoming Zach Mance is the on-site Hospitality Manager. He is a WSET Level 3 Sommelier who has spent time in The Finger Lakes in New York state. Definitely taste the Riesling. Open for tastings every day except Tuesday and Wednesday. Reservations Required.Winemaker Jason Bull joins us to gently pull the cork on all that is Sidereus Vineyard & Winery.

El Segundo Brewing Co’s The Slice and Pint (Rob Croxall and Tom Kelley) has been a neighborhood favorite since it launched around the corner from the El Segundo Brewing Co. in 2019. It’s the home of serious pizza by the slice or pie from current Executive Chef Andrew Fujii and a wide assortment of ESBC’s award-winning craft beers on tap.It was only a matter of time before they expanded with a 2nd area location. Newly opened in Redondo Beach on Pacific Coast Highway is the Slice & Pint in the former Pizza Coast Hiway location previously operated by Hopsaint Brewing. The new location has an expanded take-out area (it even has it’s own entrance) and plenty of on-site parking. Also an outside patio facing PCH that is pet friendly.“When you’re a pizza place that’s owned by El Segundo Brewing Company, you know that an equal amount of emphasis will be put on pizza and beer!”“The Slice & Pint is locally focused, community oriented and environmentally responsible. They enthusiastically partner with vendors who share the same values. They support local, independent farmers for their produce whenever possible. If they can make it in house, they are going to…simple as that.”Slice & Pint offers an incredible Lunch special on Weekdays for $12.00. It’s the guest’s choice of any 2 slices of their fresh cheese or peperoni pizza or the rotating Slice of the Day along with a generous 16 ounce pour of any of the ESBC craft styles on tap! That’s a real meal deal…Co-Proprietor Tom Kelley joins us to tap the keg on the new location for The Slice & Pint.

Thanksgiving is now less than two weeks away. Take a breath… Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s tip is preparing a luscious and rich turkey gravy (many uses) that’s sure to be a hit.

“608 Dahlia, the renowned garden-to-table dining destination nestled within the picturesque Sherman Library and Gardens in Corona del Mar, has launched their seasonal fall menu. Crafted by Executive Chef and Owner Jessica Roy, the new menu showcases the peak-of-season ingredients, celebrating the vibrant flavors and colors of Southern California. Chef Roy, a culinary visionary and winner of multiple national TV cooking competitions, continues to elevate the dining experience at 608 Dahlia with her commitment to fresh, locally sourced ingredients.” Chef Jessica takes a break from her bustling kitchen to join us.“Experience mouthwatering Southern baking! From humble home kitchens to innovative new Southern chefs. One of the world's richest culinary traditions comes to life through this essential cookbook, Baking in the American South – 200 Recipes and Their Untold Stories, from bestselling author, journalist, food historian, and native Southerner, Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't.” Anne Byrn shares her recipes for “George Washington Carver’s Sliced Sweet Potato Pie” and “Mrs. Collins’ Sweet Potato Cake.” Anne takes a break from her busy book tour to join us pound cake in hand.

“Experience mouthwatering Southern baking! From humble home kitchens to innovative new Southern chefs. One of the world's richest culinary traditions comes to life through this essential cookbook, Baking in the American South – 200 Recipes and Their Untold Stories, from bestselling author, journalist, food historian, and native Southerner, Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't.” Anne Byrn shares her recipes for “George Washington Carver’s Sliced Sweet Potato Pie” and “Mrs. Collins’ Sweet Potato Cake.” Anne takes a break from her busy book tour to join us pound cake in hand.“Keller Estate is a Mexican-American, family-owned winery nestled in the Petaluma Gap AVA of California, a unique stretch of windswept landmarked by the wind and fog that is funneled from the cold northern Pacific coast between mountains and the bay to the warm inland valley. “The Keller family brings a rich, multicultural heritage to the estate winery, and since its founding in 1983, they have remained committed to organic farming and regenerative growing practices to produce estate bottlings of Pinot Noir, Chardonnay, and Syrah that reflect their distinct terroir. The winery is led by Ana Keller, daughter of founders Arturo and Deborah Keller, who oversees a minimal intervention approach resulting in elegant, age-worthy, and food-friendly wines.” Ana Keller joins us pulling the cork on all that is Keller Estate winery.“Pink’s Hot Dogs, the iconic Hollywood hot dog stand, is currently celebrating its 85th-anniversary festivities, marking over eight decades of serving mouthwatering hot dogs to Angelenos, celebrities, and visitors alike from around the world. Located on the corner of La Brea & Melrose, designated as "Pink’s Square," they are celebrating their 85th anniversary from November 8-12, 2024. The five-night celebration features appearances by celebrities and notable figures (including the Mayor of Los Angeles, Karen Bass, and noted actor Henry Winkler,) as well as Pink’s signature "Chili Dogs for Charity" program, benefiting local Los Angeles charities.” “Top Dog” Richard Pink is our guest to highlight the ongoing festivities with relish.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. Thanksgiving is fast approaching. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s tip is all about the turkey. Are there any advantages to buying the bird fresh? What’s a foolproof way to safely defrost the frozen bird?

“608 Dahlia, the renowned garden-to-table dining destination nestled within the picturesque Sherman Library and Gardens in Corona del Mar, has launched their seasonal fall menu. Crafted by Executive Chef and Owner Jessica Roy, the new menu showcases the peak-of-season ingredients, celebrating the vibrant flavors and colors of Southern California. Chef Roy, a culinary visionary and winner of multiple national TV cooking competitions, continues to elevate the dining experience at 608 Dahlia with her commitment to fresh, locally sourced ingredients.” Chef Jessica takes a break from her bustling kitchen to join us.“Experience mouthwatering Southern baking! From humble home kitchens to innovative new Southern chefs. One of the world's richest culinary traditions comes to life through this essential cookbook, Baking in the American South – 200 Recipes and Their Untold Stories, from bestselling author, journalist, food historian, and native Southerner, Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't.” Anne Byrn shares her recipes for “George Washington Carver’s Sliced Sweet Potato Pie” and “Mrs. Collins’ Sweet Potato Cake.” Anne takes a break from her busy book tour to join us pound cake in hand.“Keller Estate is a Mexican-American, family-owned winery nestled in the Petaluma Gap AVA of California, a unique stretch of windswept landmarked by the wind and fog that is funneled from the cold northern Pacific coast between mountains and the bay to the warm inland valley. “The Keller family brings a rich, multicultural heritage to the estate winery, and since its founding in 1983, they have remained committed to organic farming and regenerative growing practices to produce estate bottlings of Pinot Noir, Chardonnay, and Syrah that reflect their distinct terroir. The winery is led by Ana Keller, daughter of founders Arturo and Deborah Keller, who oversees a minimal intervention approach resulting in elegant, age-worthy, and food-friendly wines.” Ana Keller joins us pulling the cork on all that is Keller Estate winery.“Pink’s Hot Dogs, the iconic Hollywood hot dog stand, is currently celebrating its 85th-anniversary festivities, marking over eight decades of serving mouthwatering hot dogs to Angelenos, celebrities, and visitors alike from around the world. Located on the corner of La Brea & Melrose, designated as "Pink’s Square," they are celebrating their 85th anniversary from November 8-12, 2024. The five-night celebration features appearances by celebrities and notable figures (including the Mayor of Los Angeles, Karen Bass, and noted actor Henry Winkler,) as well as Pink’s signature "Chili Dogs for Charity" program, benefiting local Los Angeles charities.” “Top Dog” Richard Pink is our guest to highlight the ongoing festivities with relish.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. Thanksgiving is fast approaching. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s tip is all about the turkey. Are there any advantages to buying the bird fresh? What’s a foolproof way to safely defrost the frozen bird? All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!