SoCal Restaurant Show

“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.“Since its inception, 608 Dahlia has become both an everyday local favorite and a beloved special occasion restaurant for large and small celebrations. With its custom florals and warm hospitality, the boutique garden restaurant continues to impress as one of Orange County’s most sought-after dining destinations. To complement its new seasonal menu, the restaurant has transformed into a harvest wonderland for fall. The indoor-outdoor eatery offers guests plush plaid blankets and tables topped with heirloom pumpkins, allowing guests to cozy up for fall.” “A focal point of the restaurant is its garden-facing bar, which boasts a display of seasonal décor and floral arrangements. The cocktail program at 608 Dahlia mirrors the ethos of the kitchen, transforming seasonal ingredients and fresh juices into beautifully handcrafted Soju-based cocktails like the Strawberry Basil Margarita and tropical-inspired Bird of Paradise. Non-alcoholic options turn florals, herbs, and fruits into enchanting elixirs.” “The boutique garden restaurant is proud to be a Level One Certified Green Restaurant by the Green Restaurant Association, reflecting Chef Roy’s personal dedication to sustainability and eco-conscious practices. The restaurant continues to support local purveyors and prioritize small, eco-friendly businesses in sourcing the finest ingredients.”The name refers to the actual address of the kitchen at 608 Dahlia and it also happens to be Chef Jessica’s favorite flower. Now you know…608 Dahlia is a great, somewhat hidden location for memorable Holiday Parties and Year-End Celebrations. Think ahead and book early…

“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 another break from her bustling kitchen to stay with us.“The Fall menu opens with refreshing starters such as their signature Buttermilk Chive & Gruyere Biscuits, served with orange blossom honey and whipped butter. Roy’s Heirloom Garden Beets are served with whipped herbed goat cheese, seasonal orange, local avocado, picked garden leaves, and farmers market radish.” “608 Dahlia also presents appealing garden-inspired dishes like the Harvest Salad of baby kale, shaved Brussels sprouts, arugula, local apple, feta cheese, toasted pepitas, crispy quinoa, and jewel-toned pomegranate seeds; the Wild Mushroom Orecchiette with truffle cashew cream, roasted herbed Japanese mushrooms, petite fall squash, and crispy Sherman Garden herbs; and the Seasonal Vegetable Quiche, a house-rolled crust filled with organic leeks, wild mushrooms, Swiss and Gruyère blend, Lilly's Farms cage-free heritage eggs, and sweet yellow bell pepper emulsion. Main courses like the Pan Seared Salmon are complemented by whipped basil potato, petite vegetables, and a citrus carrot emulsion. The guest-favorite Braised Short Rib makes a return, served with brown butter sweet potato, petite vegetables, and a red wine reduction.” “For dessert, guests can enjoy elevated fall classics like a caramelized Apple Tart and a Spiced Pumpkin Pie with a cinnamon almond crust, organic spiced pumpkin custard, and whipped coconut cream. The house-made Lavender Crème Brûlée, enhanced with fresh marinated berries and whipped berry cream, offers a delicate and aromatic finish.”The name refers to the actual address of the kitchen at 608 Dahlia and it also happens to be Chef Jessica’s favorite flower. Now you know…608 Dahlia is an ideal location for memorable Holiday Parties and Year-End Celebrations. You’re also supporting the non-profit Sherman Library & Gardens. Think ahead and book early…

“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 takes a break from her busy book tour to join us with pound cake in hand.“Recipes can tell you volumes if you pay attention—the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? These stories and recipes, developed from good times and bad, have been collected and perfected over the years and are now accessible to us all. Anne's expertise in assessing, modernizing, and developing well-written recipes makes this the definitive guide for bakers of all levels.”“This fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more—features stories and beautifully photographed recipes by Rinne Allen from pre-Civil War times to today's Southern kitchens. It's about the places, the people, the products and the culture of the moment that influenced what people baked. It's about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes.”“Experience the recipes and the stories behind them that showcase the substantial contributions Southern baking has made to American baking at large. Food historians, bakers, foodies, and cookbook collectors from every corner of the country will want this cookbook in their collections.”

“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 takes a 2nd break from her busy book tour to continue with us.“Recipes can tell you volumes if you pay attention—the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? These stories and recipes, developed from good times and bad, have been collected and perfected over the years and are now accessible to us all. Anne's expertise in assessing, modernizing, and developing well-written recipes makes this the definitive guide for bakers of all levels.”“This fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more—features stories and beautifully photographed recipes by Rinne Allen from pre-Civil War times to today's Southern kitchens. It's about the places, the people, the products and the culture of the moment that influenced what people baked. It's about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes.”“Experience the recipes and the stories behind them that showcase the substantial contributions Southern baking has made to American baking at large. Food historians, bakers, foodies, and cookbook collectors from every corner of the country will want this cookbook in their collections”

“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.” “Since assuming leadership in 1998, Ana has passionately crafted wines that embody the terroir while remaining committed to the family's dedication to producing elegant, age-worthy, and food-friendly wines. Armed with a background in biochemistry and honed management and marketing expertise, Ana has evolved alongside Keller Estate, championing organic farming practices and refining blends with collaborative finesse. Her influence is palpable throughout the Estate, from personally engaging with club members to shaping its overarching vision.”“In 2013, Ana joined the board of the Petaluma Gap Winegrowers Alliance, and was instrumental in establishing the Petaluma Gap American Viticultural Area (AVA). Reflecting the Keller family ethos of community stewardship, Ana also devotes her time to the Glancy Wine Education Foundation. Through this involvement, she helps advance wine education scholarships, fostering inclusivity and equality within the hospitality industry.” The Peninsula Hotels around the globe are known for outstanding hospitality and global-class food and beverage. Since 2006 Keller Estate wines has bottled an exclusive yearly release of estate Chardonnay and Pinot Noir for The Peninsula Hotels that is co-labeled with Keller Estates.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 and Melrose, designated as "Pink’s Square," they are celebrating their 85th anniversary from November 8 to 12, 2024. The five- night celebration features appearances by celebrities and notable figures (including the Mayor of Los Angeles and Henry Winkler,) as well as Pink’s signature "Chili Dogs for Charity" program, benefiting local Los Angeles charities.” “As part of the celebration, Pink’s is offering chili dogs for 85 cents for 85 minutes each night at 8:05 p.m. starting on November 8th for 5 nights as part of the "Chili Dogs for Charity" program (with a limit of 5 hot dogs per customer). This initiative, close to the hearts of the Pink family, is their way of giving back to the community that has supported them through the decades. Proceeds will benefit local Los Angeles charities. The Pink family —Richard Pink, his wife Gloria, and his sister Beverly (2nd generation owners) — are donating 100% of the gross proceeds from these sales to a different charity each night, with a minimum donation of $5,000 per night” The festivities launched last night with Los Angeles Mayor Karen Bass as the guest celebrity. The celebration concludes on November 12th with noted actor Henry Winkler.

Thanksgiving is fast approaching. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips for the home kitchen which he generously shares. This week’s tip is everything you want to know about selecting that Thanksgiving bird. Fresh or frozen? Is a heritage or heirloom bird actually worth the extra cost? Hints for a safe defrosting of a frozen bird with less mess. Are two smaller turkeys better than oven roasting one large one?

The Strong National Museum of Play in Rochester New York is truly a world of Imagination. “It’s the ultimate play destination for all ages! Guests explore New York’s largest year-round cultural attraction and experience two floors – more than a city block long – of hands-on, dynamic, interactive exhibit spaces. Discover the world’s largest collection of toys, dolls, and games. The Strong is home to the National Toy Hall of Fame and the World Video Game Hall of Fame. The latest attraction is the recently opened 90,000 sq. ft. expansion.” Our playful guide is Shane Rhinewald, Senior Director of Public Relations for The Strong Museum.“Fatty Mart is Chef David Kuo’s (Little Fatty) answer to the need for an eco-conscious, fully stocked convenience store offering multicultural specialties in the heart of Mar Vista. Little Fatty offers dine-in, grab + go, and eventually will offer delivery, too. The offerings (including salivating fresh prepared ethnic foods) are inspired by the diverse food cultures of Los Angeles. Chef David has partnered with local growers to provide quality ingredients, with sustainability at the core of his mission. Chef Kuo is a first-generation Angeleno and finds inspiration from the food he grew up eating at home.  The name “little fatty” is the translation of Kuo’s childhood nickname, “xiao pang” given to him by his family.” The Head Fatty himself, Chef David Kuo, takes a brief break from his busy kitchens to join us.

“Fatty Mart is Chef David Kuo’s (Little Fatty) answer to the need for an eco-conscious, fully stocked convenience store offering multicultural specialties in the heart of Mar Vista. Little Fatty offers dine-in, grab + go, and eventually will offer delivery, too. The offerings (including salivating fresh prepared ethnic foods) are inspired by the diverse food cultures of Los Angeles. Chef David has partnered with local growers to provide quality ingredients, with sustainability at the core of his mission. Chef Kuo is a first-generation Angeleno and finds inspiration from the food he grew up eating at home.  The name “little fatty” is the translation of Kuo’s childhood nickname, “xiao pang” given to him by his family.” The Head Fatty himself, Chef David Kuo, takes a brief break from his busy kitchens to join us.Considering stress-free restaurant options for that Thanksgiving feast? The bay view Winery Restaurant and Wine Bar in Newport Beach known for impeccable service and warm hospitality is a worthy option. For Thanksgiving it’s a three-course prix fixe-menu from Executive Chef & Partner Yvon Goetz with choices within each course for a reasonable $95 per guest plus tax and gratuity. Main Course options are a choice of Traditional Maple Glazed Free Range Turkey, Zinfandel Braised Short Rib, Jumbo Wild White Shrimp and Orange-Honey Glazed Pork Chop. Thanksgiving meal service on Thursday, November 28, is from Noon to 7:30 p.m. Reservations are essential. The Winery Restaurant & Wine Bar in Tustin (the original) is also hosting a Thanksgiving prix-fixe menu. “Focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a leading-edge dining experience.” Chef Yvon joins us to preview his Thanksgiving Menu at The Winery Restaurant Newport Beach and The Winery Restaurant Tustin.“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats at The Original Farmers Market at Third & Fairfax is again doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. Huntington Meats' sister shop Farmers Market Poultry will also be participating in the drive. The two shops offering quality product are coming together to participate in the 4th Holiday Kids Pajama Drive to take place the entire month of November. The goal is to collect 300 pairs of pajamas for distribution to the Union Rescue Mission in downtown Los Angeles.” Proprietor Jim Cascone joins us providing an overview of the Holiday effort.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 everything you want to know about the cranberry sauce. Is it best to go with the convenient Ocean Spray in the can or is there perhaps an easy and quick recipe to create a worthy Cranberry sauce on your own?

The Strong National Museum of Play in Rochester New York is truly a world of Imagination. “It’s the ultimate play destination for all ages! Guests explore New York’s largest year-round cultural attraction and experience two floors – more than a city block long – of hands-on, dynamic, interactive exhibit spaces. Discover the world’s largest collection of toys, dolls, and games. The Strong is home to the National Toy Hall of Fame and the World Video Game Hall of Fame. The latest attraction is the recently opened 90,000 sq. ft. expansion.” Our playful guide is Shane Rhinewald, Senior Director of Public Relations for The Strong Museum.“Fatty Mart is Chef David Kuo’s (Little Fatty) answer to the need for an eco-conscious, fully stocked convenience store offering multicultural specialties in the heart of Mar Vista. Little Fatty offers dine-in, grab + go, and eventually will offer delivery, too. The offerings (including salivating fresh prepared ethnic foods) are inspired by the diverse food cultures of Los Angeles. Chef David has partnered with local growers to provide quality ingredients, with sustainability at the core of his mission. Chef Kuo is a first-generation Angeleno and finds inspiration from the food he grew up eating at home.  The name “little fatty” is the translation of Kuo’s childhood nickname, “xiao pang” given to him by his family.” The Head Fatty himself, Chef David Kuo, takes a brief break from his busy kitchens to join us.Considering stress-free restaurant options for that Thanksgiving feast? The bay view Winery Restaurant and Wine Bar in Newport Beach known for impeccable service and warm hospitality is a worthy option. For Thanksgiving it’s a three-course prix fixe-menu from Executive Chef & Partner Yvon Goetz with choices within each course for a reasonable $95 per guest plus tax and gratuity. Main Course options are a choice of Traditional Maple Glazed Free Range Turkey, Zinfandel Braised Short Rib, Jumbo Wild White Shrimp and Orange-Honey Glazed Pork Chop. Thanksgiving meal service on Thursday, November 28, is from Noon to 7:30 p.m. Reservations are essential. The Winery Restaurant & Wine Bar in Tustin (the original) is also hosting a Thanksgiving prix-fixe menu. “Focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a leading-edge dining experience.” Chef Yvon joins us to preview his Thanksgiving Menu at The Winery Restaurant Newport Beach and The Winery Restaurant Tustin.“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats at The Original Farmers Market at Third & Fairfax is again doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. Huntington Meats' sister shop Farmers Market Poultry will also be participating in the drive. The two shops offering quality product are coming together to participate in the 4th Holiday Kids Pajama Drive to take place the entire month of November. The goal is to collect 300 pairs of pajamas for distribution to the Union Rescue Mission in downtown Los Angeles.” Proprietor Jim Cascone joins us providing an overview of the Holiday effort.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 everything you want to know about the cranberry sauce. Is it best to go with the convenient Ocean Spray in the can or is there perhaps an easy and quick recipe to create a worthy Cranberry sauce on your own?All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

The Strong National Museum of Play in Rochester, New York is truly a world of Imagination. “It’s the ultimate play destination for all ages! Guests explore New York’s largest year-round cultural attraction and experience two floors – more than a city block long – of hands-on, dynamic, interactive exhibit spaces. Discover the world’s largest collection of toys, dolls, and games.” The Museum is an eclectic tribute to the legacy of their founding benefactor, Margaret Woodbury Strong, who was a serious collector with a sharp eye for the rare and unusual. Part of her family’s vast fortune was realized as early investors in Eastman Kodak, another Rochester institution.“The Strong is home to the National Toy Hall of Fame and the World Video Game Hall of Fame. The latest attraction is the recently opened 90,000 sq. ft. expansion.”Our playful guide is Shane Rhinewald, Senior Director of Public Relations for The Strong Museum.

The Strong National Museum of Play in Rochester, New York is truly a world of Imagination. “It’s the ultimate play destination for all ages! “Guests explore New York’s largest year-round cultural attraction and experience two floors – more than a city block long – of hands-on, dynamic, interactive exhibit spaces. Discover the world’s largest collection of toys, dolls, and games.” The Museum is an eclectic tribute to the legacy of their founding benefactor, Margaret Woodbury Strong, who was a serious collector with a sharp eye for the rare and unusual. Part of her family’s vast fortune was realized as early investors in Eastman Kodak, another Rochester institution.“The Strong is home to the National Toy Hall of Fame and the World Video Game Hall of Fame. The latest attraction is the recently opened 90,000 sq. ft. expansion.” Food-wise it’s also home to a magnificently restored 50s diner that, naturally, serves the best of the diner classics. It’s located inside adjacent to the artfully restored circa 1912 carousel. Continuing with us is our well-informed and playful guide, Shane Rhinewald, Senior Director of Public Relations for The Strong Museum.

Fatty Mart is Chef David Kuo’s (Little Fatty) “answer to the need for an eco-conscious, fully stocked convenience store offering multicultural specialties in the heart of Mar Vista. Little Fatty offers dine-in, grab + go, and eventually will offer delivery too. The offerings (including salivating freshly prepared ethnic and specialty foods) are inspired by the diverse food cultures of Los Angeles.”“Chef David has partnered with local growers to provide quality ingredients, with sustainability at the core of his mission.”Think Brunch (fried chicken & waffles) on the Weekends. For Weekday menus it’s breakfast burritos, by the slice and whole pizzas, salads, banh mi sandwiches, traditional sandwiches, rice and noodles. There is even a by the scoop ice cream bar with an assortment of both traditional American and Filipino flavors. New are take-home pastas and sauces.“Chef Kuo is a first-generation Angeleno and finds inspiration from the food he grew up eating at home.  The name “little fatty” is the translation of Kuo’s childhood nickname, “xiao pang” given to him by his family.”Chef David’s original restaurant, Little Fatty (around the corner from Fatty Mart,) “features renditions of typical Chinese restaurant classics, such as kung pao chicken, braised pork belly and walnut shrimp. Also, Taiwanese staples like Sunday Gravy (lu rou fan) and scallion pancakes. Kuo’s focus on quality of ingredients is paramount in creating an accessible menu that is both authentic and unpretentious.”The Head Fatty himself, Chef David Kuo, takes a brief break from his busy kitchens to join us.

Fatty Mart is Chef David Kuo’s (Little Fatty) “answer to the need for an eco-conscious, fully stocked convenience store offering multicultural specialties in the heart of Mar Vista. Little Fatty offers dine-in, grab + go, and eventually will offer delivery too. The offerings (including salivating freshly prepared ethnic foods) are inspired by the diverse food cultures of Los Angeles.”“Chef David has partnered with local growers to provide quality ingredients, with sustainability at the core of his mission.” Think Brunch (fried chicken & waffles) on the Weekends. For Weekday menus it’s breakfast burritos, by the slice and whole pizzas, salads, banh mi sandwiches, traditional sandwiches, rice and noodles. There is even a by the scoop ice cream bar with traditional American and Filipino flavors. New are take-home pastas and sauces.The Head Fatty himself, Chef David Kuo, takes another break from his busy kitchens to stay with us.

Considering restaurant options for that Thanksgiving feast ? The bay view Winery Restaurant and Wine Bar in Newport Beach, known for impeccable service and warm hospitality is a worthy option. It’s a threecourse, prix fixe menu from Executive Chef & Partner Yvon Goetz with choices within each course for a reasonable $95 per guest plus tax and gratuity. Main Course options are a choice of Traditional Maple Glazed Free Range Turkey, Zinfandel Braised Short Rib, Jumbo Wild White Shrimp and Orange-Honey Glazed Pork Chop.Thanksgiving meal service on Thursday, November 28, from Noon to 7:30 p.m. Reservations are essential.The original location of The Winery Restaurant & Wine Bar in Tustin is also hosting a Thanksgiving prix-fixe menu. It’s being served from Noon to 7:30 p.m. It’s $85 per guest plus tax and gratuity.“The Winery Restaurant & Wine Bar restaurants are focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a leading-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out to deliver a culinary experience straight from wine county, little did they know that they would also earn the title of Restaurateurs of the Year for their achievements and have their restaurants in Newport Beach and Tustin earn the title of Restaurant of the Year, multiple times!”The Winery Restaurant Newport Beach is also the primo viewing location for the 116th Annual Christmas Boat Parade the nights of December 18th to 22nd. Reservations are essential as these evenings book quickly.Chef Yvon joins us to preview his Thanksgiving Menu at The Winery Restaurant Newport Beach and Tustin.

“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats at the Original Farmers Market at Third and Fairfax is again doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. Huntington Meats' sister shop Farmers Market Poultry will also be participating in the drive.”“The two shops offering quality product are coming together to participate in the 4th Holiday Kids Pajama Drive to take place the entire month of November. The goal is to collect 500 pairs of pajamas for distribution to the Union Rescue Mission in downtown Los Angeles.”“Customers that visit either of the shops and donate a pair of new, unwrapped pajamas valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a dozen fresh eggs from Farmers Market Poultry. In addition to PJs for children aged infant to age 18, the shops will be collecting children’s slippers, robes, security blankets, story books and toothbrush/toothpaste sets through November 30th. At the conclusion of the Pajama Drive, collected items will be distributed to the Union Rescue Mission for gift giving to their youngest clientele over the holiday season.”“Going on year four, we continue to feel that this was such a unique idea for the holidays,” said Jim Cascone, proprietor of both Huntington Meats and Farmers Market Poultry. “Toy drives are great, but we forget that some kids may never have received a brand- new pair of PJs, which was something many of us took for granted growing up.”“Our goal is to try make nights a little comfier for those kids that may be experiencing homelessness or are members of a family that just doesn’t have the means to purchase their little ones’ new pajamas,” Head butcher Jon Escobedo added. “We want to do our part to make sure that kids in need across Los Angeles have new pajamas to snuggle in this holiday season.”Thanks to all our listeners for generously supporting Jim Cascone’s effort with Union Rescue Mission’s September program to supply school supplies to the children served by the Union Rescue Mission.Proprietor Jim Cascone joins us providing an overview of the Holiday effort.

Thanksgiving is fast approaching and it’s high anxiety time in the home kitchen. Chef Andrew is a fountain of genuinely useful Thanksgiving cooking tips (stress-free) which he always graciously shares with the listening audience. This week’s tip is everything you want to know about the cranberry sauce. Is it best to go with the convenient, jiggly Ocean Spray in the can or is there perhaps an easy and quick recipe to create a worthy Cranberry sauce on your own?

“October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. Melissa’s “Prince of Produce,” Robert Schueller, is our always well-informed guide. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween. Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”“Chile Verde Mexican Food is celebrating their 25th Anniversary in November. It’s a local, proudly family-owned gem founded in 1999 by the Bahena family, and has been engaging the Los Angeles community with authentic Mexican cuisine for over two decades. Jose & Israel Bahena’s journey from ambitious immigrants to successful restaurateurs is the heartwarming tale of dreams realized through passion and hard work. From their famous wet burritos, lovingly smothered in savory sauces, to sizzling Fajitas, each dish at Chile Verde is crafted with the freshest ingredients and love. The newest location is on East 7rh Street in Long Beach. Today, Chile Verde boasts 9 thriving locations, each one a testament to the loyalty of their wonderful customers and the vibrant communities they serve.” Israel Bahena Jr., the Co-Founder’s son joins us with the story.The Wine Exchange (Santa Ana) has always been known for their forward-thinking innovations in wine retailing. Last Weekend they celebrated their long-in-the-works Wine Bar with a festive Grand Opening. Chef John English pizzas and a selection of cheese from the renown Cheese Store of Beverly Hills were on the menu to compliment the wine tasting. The Wine Tasting Experience at Wine Exchange features 24 wines available by the glass (or just to sample), all day, every day, as poured by their new, state-of-the-art Enomatic tasting appliances. “The Wine Exchange is personally curating the rotating selections. They are hands on and really care so only the best pours will be “on tap” from areas all over the globe. Think reds, whites and always a little something sweet.” The WineEx’s always well-spoken Kyle Meyer (President) joins us to uncork all the current doings at Wine Exchange and discuss the current climate for wine retailing.

The Wine Exchange (Santa Ana) has always been known for their forward-thinking innovations in wine retailing. Last Weekend they celebrated their long-in-the-works Wine Bar with a festive Grand Opening. Chef John English pizzas and a selection of cheese from the renown Cheese Store of Beverly Hills were on the menu to compliment the wine tasting. The Wine Tasting Experience at Wine Exchange features 24 wines available by the glass (or just to sample), all day, every day, as poured by their new, state-of-the-art Enomatic tasting appliances. “The Wine Exchange is personally curating the rotating selections. They are hands on and really care so only the best pours will be “on tap” from areas all over the globe. Think reds, whites and always a little something sweet.” The WineEx’s always well-spoken Kyle Meyer (President) joins us to uncork all the current doings at Wine Exchange and discuss the current climate for wine retailing.“Lively Run Dairy in Interlaken, Cayuga Lake, Finger Lakes, NY, is one of the longest operating commercial goat dairies in the country, beginning production in New York in 1982 and pioneering goat cheese in the American marketplace. Lively Run is a family-owned and operated creamery located in the Finger Lakes Region of New York. Steve and Susanne Messmer, and their two sons, Pete and Dave Messmer, own Lively Run Dairy. Pete took over as head cheese maker from Susanne in 2013. Since then Pete has developed and expanded Lively Run’s product line to include hard aged goat milk and cow milk cheeses.” Artisan Cheesemaker Pete Messmer is our guest.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Thanksgiving is fast approaching and it’s high anxiety time in the home kitchen. Chef Andrew is a fountain of genuinely useful Thanksgiving cooking tips which he generously shares. Also, Chef eagerly explains why the Spork (combo of a fork & spoon) may be the most underutilized, and unappreciated, tool in the home kitchen.

“October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. Melissa’s “Prince of Produce,” Robert Schueller, is our always well-informed guide. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween. Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”“Chile Verde Mexican Food is celebrating their 25th Anniversary in November. It’s a local, proudly family-owned gem founded in 1999 by the Bahena family, and has been engaging the Los Angeles community with authentic Mexican cuisine for over two decades. Jose & Israel Bahena’s journey from ambitious immigrants to successful restaurateurs is the heartwarming tale of dreams realized through passion and hard work. From their famous wet burritos, lovingly smothered in savory sauces, to sizzling Fajitas, each dish at Chile Verde is crafted with the freshest ingredients and love. The newest location is on East 7rh Street in Long Beach. Today, Chile Verde boasts 9 thriving locations, each one a testament to the loyalty of their wonderful customers and the vibrant communities they serve.” Israel Bahena Jr., the Co-Founder’s son joins us with the story.The Wine Exchange (Santa Ana) has always been known for their forward-thinking innovations in wine retailing. Last Weekend they celebrated their long-in-the-works Wine Bar with a festive Grand Opening. Chef John English pizzas and a selection of cheese from the renown Cheese Store of Beverly Hills were on the menu to compliment the wine tasting. The Wine Tasting Experience at Wine Exchange features 24 wines available by the glass (or just to sample), all day, every day, as poured by their new, state-of-the-art Enomatic tasting appliances. “The Wine Exchange is personally curating the rotating selections. They are hands on and really care so only the best pours will be “on tap” from areas all over the globe. Think reds, whites and always a little something sweet.” The WineEx’s always well-spoken Kyle Meyer (President) joins us to uncork all the current doings at Wine Exchange and discuss the current climate for wine retailing.“Lively Run Dairy in Interlaken, Cayuga Lake, Finger Lakes, NY, is one of the longest operating commercial goat dairies in the country, beginning production in New York in 1982 and pioneering goat cheese in the American marketplace. Lively Run is a family-owned and operated creamery located in the Finger Lakes Region of New York. Steve and Susanne Messmer, and their two sons, Pete and Dave Messmer, own Lively Run Dairy. Pete took over as head cheese maker from Susanne in 2013. Since then Pete has developed and expanded Lively Run’s product line to include hard aged goat milk and cow milk cheeses.” Artisan Cheesemaker Pete Messmer is our guest.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Thanksgiving is fast approaching and it’s high anxiety time in the home kitchen. Chef Andrew is a fountain of genuinely useful Thanksgiving cooking tips which he generously shares. Also, Chef eagerly explains why the Spork (combo of a fork & spoon) may be the most underutilized, and unappreciated, tool in the home kitchen.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. Melissa’s “Prince of Produce,” Robert Schueller, is our always well-informed guide. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.” “Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”“For a boo-eautiful breakfast bowl, blend up a creamy pudding with Cherimoya (aka custard apple), plant-based yogurt, and avocado, and top with your choice of Freaky Fruit®. Add some omega 3-rich chia seeds and crumbled Clean Snax® for texture and crunch. This Freaky Fruit® scary-moya pudding bowl is the perfect way to start any October day.”

“October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. Melissa’s “Prince of Produce,” Robert Schueller, continues as our well-informed guide. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.” “Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”“For a boo-eautiful breakfast bowl, blend up a creamy pudding with Cherimoya (aka custard apple), plant-based yogurt, and avocado, and top with your choice of Freaky Fruit®. Add some omega 3-rich chia seeds and crumbled Clean Snax® for texture and crunch. This Freaky Fruit® scary-moya pudding bowl is the perfect way to start any October day.”

The Wine Exchange has always been known for their forward-thinking innovations in wine retailing. Last Weekend they celebrated their long-in-the-works Wine Bar with a festive Grand Opening. Chef John English pizzas and a selection of cheese from the renown Cheese Store of Beverly Hills were on the menu to compliment the wine tasting. The Wine Tasting Experience at Wine Exchange features 24 wines available by the glass (or just to sample), all day, every day, as poured by their new, state-of-the-art Enomatic tasting appliances.“The Wine Exchange is personally curating the rotating selections. They are hands on and really care so only the best pours will be “on tap” from areas all over the globe. Think reds, whites and always a little something sweet. Using tasting cards available at their front counter guests can simply insert the card and push the button, 1-, 3- or 5-ounce pours based on how much you’d like.” WineEx’s always knowledgeable Kyle Meyer (President) joins us to uncork all the current doings at Wine Exchange and share his informed viewpoint of the state of the wine business in California.

“Chile Verde Mexican Food is celebrating their 25th Anniversary in November. It’s a proudly family-owned gem founded in 1999 by the Bahena family, and has been engaging the Los Angeles community with value-priced, high-quality regional Mexican cuisine for over two decades.”“Jose & Israel Bahena’s journey from ambitious immigrants to successful restaurateurs is the heartwarming tale of dreams realized through passion and hard work. From their famous wet burritos, lovingly smothered in savory sauces, to sizzling Fajitas, each dish at Chile Verde is crafted with the freshest ingredients and love. The newest location is on East 7rh Street in Long Beach. Today, Chile Verde boasts 9 thriving locations, each one a testament to the loyalty of their wonderful customers and the vibrant communities they serve.” The original location is in Torrance.To celebrate their 25th anniversary in November, their Street Tacos will now be specially priced at $1.99 and available every day throughout the month of November. Israel Bahena Jr., the Co-Founder’s son, is our guide to all the goodness of Chile Verde.

The Wine Exchange has always been known for their forward-thinking innovations in wine retailing. Last Weekend they celebrated their long-in-the-works Wine Bar with a festive Grand Opening. Chef John English pizzas and a selection of cheese from the renown Cheese Store of Beverly Hills were on the menu to compliment the wine tasting. The Wine Tasting Experience at Wine Exchange features 24 wines available by the glass (or just to sample), all day, every day, as poured by their new, state-of-the-art Enomatic tasting appliances.“The Wine Exchange is personally curating the rotating selections. They are hands on and really care so only the best pours will be “on tap” from areas all over the globe. Think reds, whites and always a little something sweet. Using tasting cards available at their front counter guests can simply insert the card and push the button, 1-, 3- or 5-ounce pours based on how much you’d like.” WineEx’s well-informed Kyle Meyer (President) stays with us uncorking all the current doings at Wine Exchange and sharing his perspective of the current state of the premium wine business in California.

“Lively Run Dairy in Interlaken, Cayuga Lake, Finger Lakes, NY, is one of the longest operating commercial goat dairies in the country, beginning production in New York in 1982 and pioneering goat cheese in the American marketplace. Lively Run is a family-owned and operated creamery located in the Finger Lakes Region of NY. Steve and Susanne Messmer, and their two sons, Pete and Dave Messmer, own Lively Run Dairy.”“The Messmer family took over operations in 1995, after Steve Messmer was discharged from military service and brought his family back from Europe in the early 1990s. Susanne took over herd management and cheese making of the operation in 1995, while Steve did morning milkings and all hay making/purchasing and barn cleaning and maintenance. The sons Pete and Dave helped from the beginning, being 6 and 7 years old. Later the boys took over morning and evening farm chores.”“From a fairly young age, Pete and Dave Messmer have been engulfed in the family farm and cheese making lifestyle. Throughout the years, Steve and Susanne have taught their sons everything they knew about cheese, the cheese making process, and business ownership.”“Pete took over as head cheese maker from Susanne in 2013. Since then Pete has developed and expanded Lively Run’s product line to include hard aged goat milk and cow milk cheeses. His focus on quality and consistency has been rewarded. Their Cayuga Blue was awarded first place in its class at the American Cheese Society Cheese Contest in 2017. The Finger Lakes Gold Reserve won first prize at the same competition in 2019. It was entered by the judges into the best of show competition, being one of 15 selected cheeses out of a competition entry of over 1,700 cheeses!”“Lively Run Goat Dairy cheese has long been a favorite of chefs. The cheese is very versatile, easy to store, and chefs use it in all courses. Lively Run Goat cheeses include soft, semi-soft, and hard cheeses. Some of their cheese, such as our Seneca Blue Moon (aged Chèvre), are mold ripened. Lively Run specializes in providing unique artisanal goat cheeses for chefs, who have steadily become their largest clientele over the years . Both the award-winning artisan Goat’s Milk and Cow’s Milk cheeses are available via their online store. Particular standouts in the Goat Cheese portfolio are the Finger Lakes Gold and the Cayuga Blue.“Their small volume, high quality production means that Lively Run cheese is exclusive. Lively Run cheese remains a viable and sustainable family farm alternative to industrialized, mass- produced goat cheese, which accommodates discerning chefs and their gourmet or health conscious clientele.”Artisan 2nd generation Cheesemaker Pete Messmer is our guest.

Thanksgiving is fast approaching and it’s high anxiety time in the home kitchen. Chef Andrew is a fountain of genuinely useful Thanksgiving cooking tips (stress-free) which he always graciously shares with the listening audience. Also, Chef Andrew enthusiastically explains why the Spork (combination of a spoon & fork) may be the most underutilized, and unappreciated, tool in the home kitchen.

The Great American Beer Festival held annually in Denver is the premier U.S. beer competition, crowning the finest beverages in over 100 beer and cider styles. Long Beach has an emerging craft beer scene as evidenced by their performance at the Great American this year. The 5-year old Trademark Brewing took home one Gold and one Silver. Ian McCall of ISM Brewing was awarded a Bronze (their first year) for Plough & Harrow in the Saison category. Ian McCall taps the keg on all the Long Beach craft beer happenings.“Wine Educator and Wine Journalist Maiah Johnson Dunn tells heart-forward stories about New York wine.” She joins us to uncork her varied path to wine and her current duties at the multi-faceted New York Kitchen culinary and beverage education center in Canandaigua, NY, Finger Lakes. “After a 13-year career in experiential and event marketing, Maiah transitioned to the wine and hospitality industry. Her shift began with Chasing Grapeness, an Instagram account turned wine pairing dinner series focused on increasing industry diversity, equity, and inclusion. Following two sold-out dinners in 2020, she started writing about wine and never looked back. Maiah is the Beverage Education Manager at New York Kitchen in Canandaigua, New York, where her focus is building a warm and inviting educational space for everyone. Quarterly she co-teaches a class called DEI Over Wine, which breaks down the concepts of DEI into easily digestible conversations over a glass.” Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew has spoken about continuing supply chain concerns negatively impacting the restaurant industry. He is a big proponent of enhancing the domestic supply chain and the benefits therein. Chef Andrew explains.

Winemaker Paul Warson oversees the operations of Moraga Bel Air, a 16 -acre estate vineyard and winery unusually located in the exclusive Bel Air neighborhood of Los Angeles. On Saturday, October 26 area wine aficionados will have the very special opportunity to visit the estate from 10:00 a.m. to 2:00 p.m. for a Harvest Boot Camp. It’s a “Crush Course” with Winemaker Paul for an up-close and in-depth look into what makes Moraga Wine so special. Guests will have the rare opportunity to see the vineyards and observe harvest and crush. Reservations are essential and the group size will be limited for the comfort of all guests. Winemaker Paul Warson joins us with all the quaffable details of the October 26th Harvest Boot Camp at Moraga Bel Air.“After plenty of research and development with flavors from many of our California cultures, Cali Dumpling has deliciously reinvented the dumpling landscape and created an exciting, one-of-a-kind menu. These are dumplings done different and are available frozen online, at select grocery outlets or at their new restaurant in Orange.” The Cali Dumpling restaurant is now open seven days a week in the City of Orange, “featuring delicious organic potstickers with California-inspired sauces!” Proprietor and Chef Allan Tea joins us with all the steaming details.The Great American Beer Festival held annually in Denver is the premier U.S. beer competition, crowning the finest beverages in over 100 beer and cider styles. Long Beach has an emerging craft beer scene as evidenced by their performance at the Great American this year. The 5-year old Trademark Brewing took home one Gold and one Silver. Ian McCall of ISM Brewing was awarded a Bronze (their first year) for Plough & Harrow in the Saison category. Ian McCall taps the keg on all the Long Beach craft beer happenings.

Winemaker Paul Warson oversees the operations of Moraga Bel Air, a 16 -acre estate vineyard and winery unusually located in the exclusive Bel Air neighborhood of Los Angeles. On Saturday, October 26 area wine aficionados will have the very special opportunity to visit the estate from 10:00 a.m. to 2:00 p.m. for a Harvest Boot Camp. It’s a “Crush Course” with Winemaker Paul for an up-close and in-depth look into what makes Moraga Wine so special. Guests will have the rare opportunity to see the vineyards and observe harvest and crush. Reservations are essential and the group size will be limited for the comfort of all guests. Winemaker Paul Warson joins us with all the quaffable details of the October 26th Harvest Boot Camp at Moraga Bel Air.“After plenty of research and development with flavors from many of our California cultures, Cali Dumpling has deliciously reinvented the dumpling landscape and created an exciting, one-of-a-kind menu. These are dumplings done different and are available frozen online, at select grocery outlets or at their new restaurant in Orange.” The Cali Dumpling restaurant is now open seven days a week in the City of Orange, “featuring delicious organic potstickers with California-inspired sauces!” Proprietor and Chef Allan Tea joins us with all the steaming details.The Great American Beer Festival held annually in Denver is the premier U.S. beer competition, crowning the finest beverages in over 100 beer and cider styles. Long Beach has an emerging craft beer scene as evidenced by their performance at the Great American this year. The 5-year old Trademark Brewing took home one Gold and one Silver. Ian McCall of ISM Brewing was awarded a Bronze (their first year) for Plough & Harrow in the Saison category. Ian McCall taps the keg on all the Long Beach craft beer happenings.“Wine Educator and Wine Journalist Maiah Johnson Dunn tells heart-forward stories about New York wine.” She joins us to uncork her varied path to wine and her current duties at the multi-faceted New York Kitchen culinary and beverage education center in Canandaigua, NY, Finger Lakes. “After a 13-year career in experiential and event marketing, Maiah transitioned to the wine and hospitality industry. Her shift began with Chasing Grapeness, an Instagram account turned wine pairing dinner series focused on increasing industry diversity, equity, and inclusion. Following two sold-out dinners in 2020, she started writing about wine and never looked back. Maiah is the Beverage Education Manager at New York Kitchen in Canandaigua, New York, where her focus is building a warm and inviting educational space for everyone. Quarterly she co-teaches a class called DEI Over Wine, which breaks down the concepts of DEI into easily digestible conversations over a glass.” Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew has spoken about continuing supply chain concerns negatively impacting the restaurant industry. He is a big proponent of enhancing the domestic supply chain and the benefits therein. Chef Andrew explains.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Winemaker Paul Warson oversees the operations of Moraga Bel Air, a 16 -acre estate vineyard and winery unusually located in the exclusive Bel Air neighborhood of Los Angeles. On Saturday, October 26 local wine aficionados will have the very special opportunity to visit the estate from 10:00 a.m. to 2:00 p.m. for a Harvest Boot Camp. It’s a “Crush Course” with Winemaker Paul Warson providing an up-close and in-depth look into what makes Moraga Wine so special. Guests will have the rare opportunity to see the vineyards and observe harvest and crush. Reservations are essential and the group size will be limited for the comfort of all guests.“Moraga Vineyards is one of the most unique wine estates in California. Located at a 550-900 foot elevation in the Santa Monica Mountains in the Los Angeles residential community of Bel Air, the winery and vineyard is the source of remarkably refined wines that perfectly reflect a union of distinctive terroir and the gentle guidance of focused winemaking.” The property is now owned by media magnate Rupert Murdoch but the vineyard and winery was originally founded by the late Tom Jones, the long-time CEO of Northrup Corporation and a serious wine enthusiast.“Because they found their non-commercial vintages so enjoyable, the Joneses decided to officially launch Moraga Bel Air as a commercial entity.  The first vintage, 1989, was produced by Bruno D’Alfonso at Sanford Winery in Santa Barbara County.  D’Alfonso also made the 1990 and 1991 vintages.  For the next several years the grapes were sent up to Etude Winery in Napa to be made by Tony Soter. Mary Hall, viticulturalist for Etude, was brought on as Moraga Bel Air’s original viticultural consultant and continued with Moraga even after she left Etude and joined Harlan Estate.”“The 2005 vintage marked a significant milestone in Moraga’s history. A state-of-the art winery was completed on the property just in time for the 2005 harvest. This, coupled with the barrel-aging cave completed in 2004, established Moraga as an Estate Wine and one of the first commercial wineries to be bonded in the city of Los Angeles since Prohibition ended in 1933.”“In 2013, at the age of 93 and with 24 vintages under his belt, Jones sold Moraga Bel Air to Rupert Murdoch. Mr. Murdoch made the property his West Coast home and is committed with son, Lachlan, to carrying on the Jones’ legacy of producing top quality wine from one of California’s most unique estate wineries.”Winemaker Paul Warson joins us with all the quaffable details of the October 26 Harvest Boot Camp at Moraga Bel Air.

“After plenty of research and development with flavors from many of our California cultures, Cali Dumpling has deliciously reinvented the dumpling landscape and created an exciting, one-of-a-kind menu. These are dumplings done different” and are available frozen online, at select grocery outlets or at their new restaurant in Orange. They also wholesale to the foodservice trade via distribution by Sysco. “The Cali Dumpling restaurant is now open seven days a week in the City of Orange, featuring delicious organic potstickers with California-inspired sauces!”Proprietor and Chef Allan Tea joins us with all the steaming details.

The Great American Beer Festival held annually in Denver (October 10th to 12th, 2024) is the premier U.S. beer competition, crowning the finest beverages in over 100 beer and cider styles. Long Beach has an emerging and vibrant craft beer scene as evidenced by their performance at the Great American this year. The 5-year old Trademark Brewing took home one Gold (West Coast IPA) and one Silver (American Fruit Beer category.) Ian McCall of ISM Brewing was awarded a Bronze (their first year) for Plough & Harrow in the Saison category. Ambitious Ales in Bixby Knolls was awarded a Gold for their Professional Human Being in the highly competitive juicy or hazy IPA category. Everywhere Beer Co. based in Orange with a soon to open taproom in Long Beach, was awarded “Brewery of the Year” in their category.ISM’s Ian McCall taps the keg on all the Long Beach craft beer happenings.

The Great American Beer Festival held annually in Denver (October 10th to 12th , 2024) is the premier U.S. beer competition, crowning the finest beverages in over 100 beer and cider styles. Long Beach has an emerging and vibrant craft beer scene as evidenced by their performance at the Great American this year. The 5-year old Trademark Brewing took home one Gold (West Coast IPA) and one Silver (American Fruit Beer category.) Ian McCall of ISM Brewing was awarded a Bronze (their first year) for Plough & Harrow in the Saison category. Ambitious Ales in Bixby Knolls was awarded a Gold for their Professional Human Being in the highly competitive juicy or hazy IPA category. Everywhere Beer Co. based in Orange with a soon to open taproom in Long Beach was awarded “Brewery of the Year” in their category.ISM’s Ian McCall stays with us tapping the keg on all the Long Beach craft beer happenings.

“Wine Educator and Wine Journalist Maiah Johnson Dunn tells heart-forward stories about New York wine.” She joins us to uncork her circuitous path to wine and her current duties at the multi-faceted New York Kitchen culinary and beverage education center in Canandaigua, NY.”“After a 13-year career in experiential and event marketing, Maiah transitioned to the wine and hospitality industry. Her shift began with Chasing Grapeness, an Instagram account turned wine pairing dinner series focused on increasing industry diversity, equity, and inclusion. Following two sold-out dinners in 2020, she started writing about wine and never looked back.”“Her bylines include Decanter Magazine, 585 Magazine, CITY Newspaper, Edible Finger Lakes, the New York Wine & Grape Foundation, and more. Her work on New York and Finger Lakes wines can also be found in the 5th edition of Jancis Robinson’s Oxford Companion to Wine, published in 2023.” “Maiah is the Beverage Education Manager at New York Kitchen in Canandaigua, New York, where her focus is building a warm and inviting educational space for everyone. Quarterly, co-teaches a class called DEI Over Wine, which breaks down the concepts of DEI into easily digestible conversations over a glass.” “In 2022, Maiah was named a New York Wine & Grape Foundation Unity Award recipient for her “enthusiastic support of the New York wine industry and exemplifying the use of wine as part of a happy, healthy lifestyle.” In 2023 she was honored as a Wine Enthusiast Future 40 Tastemaker.“The Boston native lives and loves in Rochester, New York.”

“Wine Educator and Wine Journalist Maiah Johnson Dunn tells heart-forward stories about New York wine.” She continues with us uncorking her circuitous path to wine and her current duties at the multi-faceted New York Kitchen culinary and beverage education center in Canandaigua, NY.”“After a 13-year career in experiential and event marketing, Maiah transitioned to the wine and hospitality industry. Her shift began with Chasing Grapeness, an Instagram account turned wine pairing dinner series focused on increasing industry diversity, equity, and inclusion. Following two sold-out dinners in 2020, she started writing about wine and never looked back.”“Her bylines include Decanter Magazine, 585 Magazine, CITY Newspaper, Edible Finger Lakes, the New York Wine & Grape Foundation, and more. Her work on New York and Finger Lakes wines can also be found in the 5th edition of Jancis Robinson’s Oxford Companion to Wine, published in 2023.” “Maiah is the Beverage Education Manager at New York Kitchen in Canandaigua, New York, where her focus is building a warm and inviting educational space for everyone. Quarterly, co-teaches a class called DEI Over Wine, which breaks down the concepts of DEI into easily digestible conversations over a glass.” “In 2022, Maiah was named a New York Wine & Grape Foundation Unity Award recipient for her “enthusiastic support of the New York wine industry and exemplifying the use of wine as part of a happy, healthy lifestyle.””“The Boston native lives and loves in Rochester, New York.”

Chef Andrew has spoken extensively about continuing supply chain concerns negatively impacting the restaurant industry. He is a big proponent of enhancing the domestic supply chain and the cost benefits therein. Chef Andrew explains.

We’re live today from the Jute Patio overlooking the well-maintained 9-hole golf course at Westdrift Manhattan Beach – an Autograph Collection Hotel and the Official Hotel of the inaugural Manhattan Beach Food & Wine which continues tonight from 7 to 10:00 p.m. (VIP admission at 6:00 p.m.) at Manhattan Village.All of our distinguished chef guests this morning are participants in the Festival.For today’s very special anniversary show we’ll be joined by some of the high-profile and uber-talented chefs cooking at Manhattan Beach Food and Wine including Eric Klein, Executive Chef, Partner and Senior Vice President Culinary for Wolfgang Puck Catering, Jayro Martinez of Westwood Coast Steakhouse in Costa Mesa. Also, Lisa Fontanesi, the long-time Los Angeles Director for C-CAP, the benefiting charity of Manhattan Beach Food & Wine.Special thanks to our loyal Presenting Sponsors, Melissa’s World Variety Produce and West Coast Prime Meats, for their unwavering support over the years. And to our listeners – we appreciate you tuning-in.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Chef Andrew Gruel of Calico Fish House on Pacific Coast Highway in the Sunset Beach area of Huntington Beach and the Co-Host of the “SoCal Restaurant Show” for the last eight years joins us to celebrate the 12th Anniversary of the launch of the “SoCal Restaurant Show” on AM 830 KLAA radio reaching all of Southern California.We’re live today from the Jute Patio overlooking the well-maintained 9-hole golf course at Westdrift Manhattan Beach – an Autograph Collection Hotel and the Official Hotel of the inaugural Manhattan Beach Food & Wine which continues tonight from 7 to 10:00 p.m. (VIP admission at 6:00 p.m.) at Manhattan Village.All of our distinguished chef guests this morning are participants in the Festival.For today’s very special anniversary show we’ll be joined by some of the high-profile and uber-talented chefs cooking at Manhattan Beach Food and Wine including Host Chef Neal Fraser of Redbird & Vibiana plus the Bay Area’s Chris Cosentino.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Chef Andrew Gruel of Calico Fish House on Pacific Coast Highway in the Sunset Beach area of Huntington Beach and the Co-Host of the “SoCal Restaurant Show” for the last eight years joins us to celebrate the 12th Anniversary of the launch of the “SoCal Restaurant Show” on AM 830 KLAA radio reaching all of Southern California.We’re live today from the Jute Patio overlooking the well-maintained 9-hole golf course at Westdrift Manhattan Beach – an Autograph Collection Hotel and the Official Hotel of the inaugural Manhattan Beach Food & Wine which continues tonight from 7 to 10:00 p.m. (VIP admission at 6:00 p.m.) at Manhattan Village.All of our distinguished chef guests this morning are participants in the Festival.For today’s very special anniversary show we’ll be joined by some of the high-profile and uber-talented chefs cooking at Manhattan Beach Food and Wine including Eric Klein, Executive Chef, Partner and Senior Vice President Culinary for Wolfgang Puck Catering, Host Chef Neal Fraser of Redbird & Vibiana, The Bay Area’s Chris Cosentino and Jayro Martinez of Westwood Coast Steakhouse in Costa Mesa. Also, Lisa Fontanesi, the long-time Los Angeles Director for C-CAP, the benefiting charity of Manhattan Beach Food & Wine.Special thanks to our loyal Presenting Sponsors, Melissa’s World Variety Produce and West Coast Prime Meats, for their unwavering support over the years. And to our listeners – we appreciate you tuning-in. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Chris Cosentino is a passionate and thoughtful chef, author, cyclist, and philanthropist. “A graduate of the culinary program at Johnson & Wales University in his home state of Rhode Island, Cosentino got his professional start at some of the country’s most beloved restaurants in Washington, D.C. and then the Bay Area. In his first executive chef position at Incanto, elevating a neighborhood Italian restaurant to the international scene. During his twelve-year tenure, Cosentino drew critical acclaim for his innovative Italian and whole animal cooking. Cosentino mastered the art of hand-crafted cured meats and helped raise awareness about sustainability & utilizing the entire animal. He also created Boccalone, a celebrated cured meat company, with manufacturing and retail operations in the Bay Area.” “Cosentino won the popular series Top Chef Masters, competing against the nation’s top chefs to take the coveted title while earning over $140,000 for The Michael J. Fox Foundation. He has hosted, judged and competed on numerous national food television shows, including Top Chef; Top Chef Family Style; Iron Chef America; Next Iron Chef; Guy’s Grocery Games; The Best Thing I Ever Ate; Tournament of Champions; and Chefs vs. City.” Currently, Chef Chris is gearing up to open Koast, a celebration of local ingredients and coastal cuisine, in Wailea Village on Maui, with a hoped-for launch for late 2024. Every other week Chef Chris releases a new episode of his “Losing Your Mind with Chris Cosentino” podcast.Chef Chris Cosentino is our guest.

“Chef Neal Fraser and Amy Knoll’s flagship restaurant Redbird in Downtown Los Angeles features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table. An extensive cocktail menu by Tobin Shea features well-balanced, bespoke renditions of the classics. Wine Director Christopher Dugan’s selections are well rounded with great finds from both established and emerging wine regions throughout the world.”“Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by Knoll and Fraser. Designer Robert Weimer and Knoll created a dynamic space that pays homage to the cathedral next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms. The result is a warm and comfortable considered space.”Event Host Chef Neal Fraser is our guest discussing the salivating culinary aspects of Manhattan Beach Food & Wine.

The Careers through Culinary Arts Program (C-CAP) is the charitable beneficiary of Manhattan Beach Food & Wine. Lisa Fontanesi is the long-time Los Angeles Director. We’ll meet her.“Led by chef, author and restaurateur Marcus Samuelsson as national Board Co-chair, Careers C-CAP transforms the lives of underserved high school students and young people around the country by helping them pursue their culinary dreams. C-CAP prepares these talented young adults for college, and for careers in the restaurant and hospitality industry.”Annually, C-CAP provides culinary, job and life skills to over 22,000 middle-and-high school students across the entire state of Arizona, as well as in Baltimore, Camden, Chicago, Los Angeles, Miami, New York City & Long Island, Newark, Philadelphia, suburban Maryland, and Washington DC.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” back when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. In 2016 Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the distinct honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 was the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design was by Kamel Guechida and Gary Larduinat. Most recently Wolfgang Puck Catering designed the state-of-the-art kitchen and operates the foodservice for the ambitious Los Angeles Chargers “The Bolt” training and practice facility in El Segundo. The kitchen includes a tiled, custom Italian pizza oven in the shape of a Chargers football helmet.Chef Eric Klein takes a break from his active kitchens to join us for this exclusive chat.His presentation tonight at Manhattan Beach Food & Wine is Oktoberfest sausages and giant pretzels.

“Westwood Coast Steakhouse, the newest culinary venture from San Francisco-based Proof Positive, debuted in early July at Triangle Square in Costa Mesa. Proof Positive now makes its debut in Orange County with Westwood Coast Steakhouse by pairing an elevated, chef-driven steakhouse dining experience with lively country entertainment.  At the helm of the kitchen is Executive Chef Jayro Martinez, a C-CAP graduate, who brings over a decade of culinary experience to the venture.  Martinez has led as an Executive Chef in several acclaimed kitchens, including Mayfield in San Juan Capistrano, AHBA in Laguna Beach, Social in Costa Mesa, and most recently, at Dana Point’s Outer Reef and then Knife Modern Steak under the tutelage of Texas-based celebrity Chef John Tesar. “Westwood Coast is bolstered by a team of powerhouse hospitality professionals, including General Manager Michael Ruiz of BOA Steakhouse. Westwood Coast presents a unique experience that artfully blends attentive hospitality, lively entertainment, and bold American flavors with premium cuts of meat.” A Dinner menu highlight is the massive 40 oz. Australian Wagyu Ribeye from Margaret River. The Korean chili glazed Duck Wings with sesame and green onion are worth contemplating, too.Executive Chef Jayro Martinez is our guest to reveal all the diverse elements that are Westwood Coast Steakhouse and what he’s preparing (dual dishes) for the Grand Tasting tonight at Manhattan Beach Food & Wine.

The Westdrift Manhattan Beach, an Autograph Collection Hotel, is the official hotel of Manhattan Beach Food & Wine.The expansive 26-acre property with a 9-hole, par 3 golf course and pickleball courts is a boutique hotel for travelers of all callings and Westdrift Manhattan Beach delivers the sophistication of a true- blue East Coast classic blended with the laid-back vibe of coastal California.“Modern decor and sophisticated amenities combine to create Westdrift’s intimate guest spaces, sumptuously adorned for comfort with the rolling golf course views and sparkling city lights in view for that added touch of luxury.”“Jute Coastal Bar & Kitchen, Westdrift’s signature restaurant for Breakfast, Lunch and Dinner, is an indoor-outdoor enclave that features a fresh, creative and communal-focused dining experience.”“Jute’s signature cocktails, craft beer, and wines from private labels will whisk you away on an experience slated to elevate the already vibrant Manhattan Beach culinary scene. Calling upon talents of local mixologists to evolve their ever-changing cocktail menu, Westdrift's Mixology Lab is always testing new ingredients and innovative techniques using seasonal ingredients.”Westdrift’s Jim McCafferty, Director of Catering & Events is our guide to all the luxe amenities of Westdrift Manhattan Beach.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. When we last spoke with Chef Michael Hung (ex-Faith & Flower in DTLA) last December he was the Executive Chef of The Colony Club restaurant located inside The Colony Palms Hotel and SO.PA at L’Horizon Palm Springs. Chef Michael is now surfing the culinary waves at the Palm Springs Surf Club, an unusual destination water oasis in the desert. Chef Michael Hung oversees the soon to be Navigator, the ultimate dining experience at the Palm Springs Surf Club. Navigator features indoor and outdoor seating offering breathtaking views of the surf and mountains where guests indulge in a curated artisanal menu reflecting the cuisine of famous surf regions around the globe. The bar features TVs and a craft cocktail program, complemented by an extensive wine list. Chef Michael takes a break from his busy kitchens to join us.SoCalGas is hosting the 11th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, October 22nd and Wednesday, October 23rd from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry's largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) is our guest providing all the details.Restaurateur and Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. Trani’s Dockside celebrated their year anniversary earlier in the year. Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.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. Lots of premium options available for tastier chicken. What do all the labels means and which are really worth the extra cost? Chef Andrew explains…All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and discuss her current columns. Along the way Anne Marie will highlight her recent European sailing aboard the Caribbean Princess, a Grand Class vessel in Princess’ fleet. She will also chat about the upcoming Tastemakers or Orange County benefit event at the Segerstrom Center for the Arts in the Julianne and George Argyros Plaza benefiting the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) and her dining column in the new issue of Taste.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected publications. Anne Marie continues with us in-studio discussing her work as Food Columnist for Culture OC. Along the way Anne Marie will highlight her recent European sailing aboard the Caribbean Princess, a Grand Class vessel in Princess’ fleet. She will also chat about the upcoming Tastemakers or Orange County event at the Segerstrom Center for the Arts in the Julianne and George Argyros Plaza benefiting the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) and her dining column in the new issue of Taste with a preview of The VOX Kitchen soon coming to Level 1 of the Crate & Barrel Wing at South Coast Plaza.

When we last spoke with Chef Michael Hung (ex-Faith & Flower in DTLA) he was the Executive Chef of The Colony Club restaurant located inside The Colony Palms Hotel and SO.PA at L’Horizon Palm Springs. Chef Michael is now surfing the culinary waves at the Palm Springs Surf Club, a destination water oasis in the desert. “Discover a destination in Greater Palm Springs like no other at The Palm Springs Surf Club featuring a state-of-the-art wave technology catering to surfers of all levels. Enjoy resort-style amenities, captivating waterpark attractions, and savor meticulously crafted chef-driven dining options.”Chef Michael Hung oversees the soon to debut Navigator, the ultimate dining experience at the Palm Springs Surf Club. Navigator features indoor and outdoor seating offering breathtaking views of the surf and mountains where guests indulge in a curated artisanal menu featuring the cuisine of the famous surf regions around the globe. The bar offers TVs and a craft cocktail program, complemented by an extensive wine list.”Also on Chef Michael’s menu is Drifters, the poolside oasis at the Palm Springs Surf Club. “Drifters offers outdoor dining with a creative beverage program to cater to surfing enthusiasts with a healthy twist from early morning until late at night, featuring delightful breakfast, lunch, and dinner options. The full bar serves specialty cocktails and provides TVs for entertainment and additional desert views.”Chef Michael Hung is one of the noteworthy chefs (25 high profile chefs for each night) for the upcoming Manhattan Beach Food & Wine Festival in Manhattan Village set for the evenings of Friday, October 11th and Saturday, October 12th. Chef Michael Hung takes a break from his busy kitchens to join us.