SoCal Restaurant 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.

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 takes a further break from his busy kitchens to continue with 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.

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. 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 2024.Brunch is served on Sundays. Lunch is Wednesday through Friday and Dinner is available nightly from Wednesday through Monday.Chef Dustin 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. He’s working on serving a novel swordfish sausage taste with just the right texture.Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

Lots of premium options available for tastier chicken. What do all the various labels means and which are actually worth the extra cost? What is Jidori chicken and why is it so special? What is the meaning when associated with fresh chicken of words like “All-Natural,” “Free-Range,” “Pasture-Raised” and “Cage-Free” ? Chef Andrew explains…

Living Roots Wine & Co. is a winery in both the Finger Lakes Region of New York (Hammondsport, Keuka Lake, Steuben County) and the Adelaide Hills region of South Australia. “Sixth generation winemaker and Adelaide native Sebastian and Rochester native Colleen Hardy make wines with regional and varietal expression, minimal inputs, and maximum quality.”A new Tasting Room debuted one year ago with an incredible view of Keuka Lake and is located on the family’s Shale Creek Vineyard with an urban Tasting Room in Rochester.“Some wines are made year-to-year while others are one-offs. Each vintage is an opportunity to explore new vineyards and varieties, and to highlight the terroir and natural strengths of these diverse regions.”“The new Winery and Tasting Room in Hammondsport is located on the family’s Shale Creek Vineyard and features a large tasting bar, retail area, spacious indoor and outdoor seating, indoor fireplace and outdoor fire pits. The site is run on geothermal energy, solar panels and also offers working EV chargers.”“The estate wines include Riesling, Chardonnay, Pinot Gris, Pinot Noir, Pinot Meunier and Cabernet Franc. Vinifera and hybrid varieties are sourced from other growers around the region. Their most popular wines from Australia are McLaren Valley Grenache, Adelaide Hills Shiraz and Red Blend.”“Living Roots also offers a range of lower alcohol “Sessions” wines (7 to 10 % ABV), made with natural techniques and spanning from Session Sparkling White to Session Red.”Proprietress Colleen Hardy joins us to uncork all that is Living Roots Wine & Co.

Living Roots Wine & Co. is a winery in both the Finger Lakes Region of New York (Hammondsport, Keuka Lake, Steuben County) and the Adelaide Hills region of South Australia. “Sixth generation winemaker and Adelaide native Sebastian and Rochester native Colleen Hardy make wines with regional and varietal expression, minimal inputs, and maximum quality. A new Tasting Room debuted one year ago with an incredible view of Keuka Lake and is located on the family’s Shale Creek Vineyard with an urban Tasting Room in Rochester.” Proprietress Colleen Hardy joins us to uncork all that is Living Roots Wine & Co.“Love & Salt in Manhattan Beach is a story that begins with Cafe Pierre, a restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space.” Executive Chef Chris Feldmeier (ex- Bar Moruno) has just returned to Love & Salt to oversee the menu. It’s full circle as he was previously cooking there in 2018. Chef Chris is one of the noteworthy chefs (25 different 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. We reel in Chef Chris from his busy kitchens to join us.“The Orange County Asian and Pacific Islander Community Alliance (OCAPICA) brings back its always anticipated Tastemakers of Orange County fundraising event on Thursday, October 10 from 6 p.m. to 9 p.m. in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. More than two dozen local chefs will celebrate the Asian and Pacific Islander community and culture by providing guests the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired tapas dishes in an all-you-can-eat setting. Proceeds from tickets sold for this event go to support OCAPICA's numerous programs and services in mental health and health, youth development, housing assistance, policy education and combating anti-Asian racism.” More than two dozen area celebrity chefs will be participating ranging from Executive Chef Rich Mead of Farmhouse at Rogers Garden to Chef/Restauranteur Amar Santana of Vaca. OCAPICA’s Board Chair, Sora Park Tanjasiri, and participating chef & baker Tarit Tanjasiri of Crema Cafe (Seal Beach) and Crema Artisan Bakers (Irvine) join us with all the enticing details.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. First, finishing the discussion of the cost of health care as it relates to Federal Income Taxes from last week. From there New York state is proposing the elimination of coal fired and wood fired pizza ovens. Are these really a major contributor to air pollution? Pizzaiolo Chef Andrew hand-stretches the dough on this one.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Living Roots Wine & Co. is a winery in both the Finger Lakes Region of New York (Hammondsport, Keuka Lake, Steuben County) and the Adelaide Hills region of South Australia. “Sixth generation winemaker and Adelaide native Sebastian and Rochester native Colleen Hardy make wines with regional and varietal expression, minimal inputs, and maximum quality.”A new Tasting Room debuted one year ago with an incredible view of Keuka Lake and is located on the family’s Shale Creek Vineyard with an urban Tasting Room in Rochester.“Some wines are made year-to-year while others are one-offs. Each vintage is an opportunity to explore new vineyards and varieties, and to highlight the terroir and natural strengths of these diverse regions.”“The new Winery and Tasting Room in Hammondsport is located on the family’s Shale Creek Vineyard and features a large tasting bar, retail area, spacious indoor and outdoor seating, indoor fireplace and outdoor fire pits. The site is run on geothermal energy, solar panels and also offers functioning EV chargers.”“The estate wines include Riesling, Chardonnay, Pinot Gris, Pinot Noir, Pinot Meunier and Cabernet Franc. Vinifera and hybrid varieties are sourced from other growers around the region. Their most popular wines from Australia are McLaren Valley Grenache, Adelaide Hills Shiraz and Red Blend.”“Living Roots also offers a range of lower alcohol “Sessions” wines (7 to 10 % ABV), made with natural techniques and spanning from Session Sparkling White to Session Red.”Proprietress Colleen Hardy continues with us uncorking all that is Living Roots Wine & Co.

“Love & Salt in Manhattan Beach is a story that begins with Cafe Pierre, a restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space.”“Love & Salt is a philosophy: that food needs only two ingredients to be great. It’s a sensibility that informs the feeling in the restaurant and the dishes on the menu — Italian-inspired with Southern California soul. An approachable wine list and classic cocktail program similarly reflect the vibrant SoCal setting of the restaurant, located just steps from the Manhattan Beach pier.”Executive Chef Chris Feldmeier (ex- Bar Moruno) has just returned to Love & Salt to oversee the menu. He was previously cooking there in 2018. Chef Chris 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. We reel in Chef Chris from his busy kitchens to join us.”

“The Orange County Asian and Pacific Islander Community Alliance (OCAPICA) brings back its always anticipated Tastemakers of Orange County fundraising event on Thursday, October 10 from 6 p.m. to 9 p.m. in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. More than two dozen local chefs will celebrate the Asian and Pacific Islander community and culture by providing guests the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired tapas dishes in an all-you-can-enjoy setting. Proceeds from tickets sold for this event go to support OCAPICA's numerous programs and services in mental health and health, youth development, housing assistance, policy education and combating anti-Asian racism.”More than two dozen area celebrity chefs will be participating ranging from Executive Chef Rich Mead of Farmhouse at Rogers Garden to Chef/Restaurateur Amar Santana of Vaca. “In addition to the food tastings, guests will have the opportunity to enjoy beverages by Brewery X and B ondleWines. This fundraiser will feature groovy tunes from a live DJ, a silent auction with luxury experiences and unique items, and an exciting opportunity drawing.  Tickets are available to the public for $250 for VIP, which allows early entry at 6 p.m.; and $195 for General Admission from 7 p.m. to 9 p.m. More information and tickets can be found at ocapica.org/tmoc.”OCAPICA’s long-time Chairperson of the Board, Sora Park Tanjasiri, and participating chef Tarit Tanjasiri of Crema Cafe (Seal Beach) and Crema Artisan Bakers (Irvine) join us with all the enticing details.

“The Orange County Asian and Pacific Islander Community Alliance (OCAPICA) brings back its always anticipated Tastemakers of Orange County fundraising event on Thursday, October 10 from 6 p.m. to 9 p.m. in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. More than two dozen local chefs will celebrate the Asian and Pacific Islander community and culture by providing guests the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired tapas dishes in an all-you-can-enjoy setting. Proceeds from tickets sold for this event go to support OCAPICA's numerous programs and services in mental health and health, youth development, housing assistance, policy education and combating anti-Asian racism.”More than two dozen area celebrity chefs will be participating ranging from Executive Chef Rich Mead of Farmhouse at Rogers Garden to Chef/Restaurateur Amar Santana of Vaca. “In addition to the food tastings, guests will have the opportunity to enjoy beverages by Brewery X and B ondleWines. This fundraiser will feature groovy tunes from a live DJ, a silent auction with luxury experiences and unique items, and an exciting opportunity drawing.  Tickets are available to the public for $250 for VIP, which allows early entry at 6 p.m.; and $195 for General Admission from 7 p.m. to 9 p.m. More information and tickets can be found at ocapica.org/tmoc.”OCAPICA’s long-time Board Chair, Sora Park Tanjasiri, and participating chef Tarit Tanjasiri of Crema Cafe (Seal Beach) and Crema Artisan Bakers (Irvine) continue with us providing all the salivating details.

First, finishing the discussion of the high cost of health care reflected as a percent of Federal Income taxes. From there New York state is proposing the elimination of coal fired and wood fired pizza ovens. These ovens produce exceptional pies. Are these really a major contributor to air pollution? Pizzaiolo Chef Andrew hand-stretches the dough on this one.

The picturesque Finger Lakes area in New York is now recognized as an important wine region in the United States. “In Europe, winemakers have spent centuries identifying the characteristics of world- class wine, learning what grapes grow best in what soils, under what conditions and honing their skills needed to produce the finest vintages. While winemaking in the Finger Lakes is still in its infancy, at just over 160 years-old, in recent years the region has garnered deserved acclaim as one of the “greatest Riesling regions” of the world and “America’s premier cool-climate wine region.” “Much of the success of winemaking in Finger Lakes has been shaped by a handful of European Winemakers who have blended the best of old-world traditions, training, and experience with new-world innovation, a willingness to experiment and to share ideas and the flexibility to adjust to any given situation.” Wine journalist David Nershi, CSW (well-traveled in the region) is our guest to uncork all that is the Finger Lakes.“Award-winning Tito’s Tacos and Tito’s Handmade Vodka are again joining forces for the 7th annual Tito’s Fiesta Mexicana. The highly anticipated and beloved annual local event will take place at Tito’s Tacos in Culver City on Friday, October 4 – on National Taco Day and National Vodka Day – from 3:00 PM until 9:00 PM to raise funds for the Culver City Arts Foundation. Partygoers can enjoy Tito’s Tacos’ delicious award-winning tacos, burritos and flan, Tito’s Handmade Vodka’s specialty cocktails, and five hours of non-stop musical entertainment by new and returning world-class mariachi artists like Mariachi Juevenil Herencia Michoacana, heavy metal rockers Metalachi, the Grammy nominated all-female Mariachi Reyna de Los Angeles and more. Additionally, guests will be treated to a colorful compilation of traditional Mexican folklórico dances throughout the event by Folk Revolución. The jam-packed day of lively activities will be orchestrated by Master of Ceremonies comedian Eric Schwartz, also known as “Smooth-E.”” Tito’s Tacos 2nd generation Co-Proprietor, Lynne Davidson, joins us with all the spirited details.Pink’s Hot Dogs is a genuine Hollywood institution founded in 1939. Their 85 Anniversary will be celebrated this year in November. “This landmark hot dog stand (still in it’s original configuration) serves over 1,200 hot dogs and 200 hamburgers a day. Pink’s was started in 1939 by 2nd generation proprietor Richard Pink’s parents, Paul and Betty Pink, with a pushcart they purchased for $50, with money they borrowed from Betty’s mother. The land on which the pushcart stood was leased by Paul and Betty for $15 per month. Hot dogs at that time were 10 cents and Cokes were a nickel. Pink’s offered curb service, and was lucky to sell 100 hot dogs a day.” Business is more robust these days typically with a fast-moving line. Pink’s Hot Dogs will again be one of the noteworthy participating restaurants in the “L.A. Loves Alex’s Lemonade” benefit on Saturday, October 5th on the UCLA Campus. Pink’s 2nd generation Top Dog, Richard Pink, is our guest with all the snappy details.Manhattan Beach-based Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and soon-to-be AttaGirl, “a native of Madison, Wisconsin, developed his passion for cooking as a child by helping his Mother in the kitchen. He says, “I loved the food my mother made and realized that if I knew how to cook, I wouldn’t have to wait for someone else to cook for me.”” Chef David is one of the celebrity Host Chefs for the upcoming Manhattan Beach Food & Wine Festival in Manhattan Village set for the evenings of Friday, October 11th and Saturday , October 12th. We reel in Chef LeFevre from his busy kitchens to join us.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Both November 5th Presidential candidates have proposed eliminating the Federal income tax on servers’ Tips/Gratuities. One Candidate has further suggested doing this in combination with a raise in the National Minimum Wage. What is the potential downside to this? Chef Andrew offers his informed perspective.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

The picturesque Finger Lakes area in New York is now recognized as an important wine region in the United States. “In Europe, winemakers have spent centuries identifying the characteristics of world- class wine, learning what grapes grow best in what soils, under what conditions and honing their skills needed to produce the finest vintages. While winemaking in the Finger Lakes is still in its infancy, at just over 160 years-old, in recent years the region has garnered deserved acclaim as one of the “greatest Riesling regions” of the world and “America’s premier cool-climate wine region.””“Much of the success of winemaking in Finger Lakes has been shaped by a handful of European Winemakers who have blended the best of old-world traditions, training, and experience with new-world innovation, a willingness to experiment and to share ideas and the flexibility to adjust to any given situation.”Prominent in the development of Finger Lakes as a wine region of note are the carefully documented agricultural research of Dr. Konstantin Frank and the sale of the Taylor Wine Co. to the Coca-Cola Co. in 1977.Wine journalist David Nershi, CSW (well-traveled in the region) is our guest to uncork all that is the Finger Lakes. David serves as the 1st Vice President of the International Food Wine and Travel Writers Association (IFWTWA) and was the Co-Chair of IFWTWA’s recently concluded Annual Membership Conference in Corning, Finger Lakes, Steuben County, NY. David coordinated and moderated both the Finger Lakes Winemakers Panel as well as the “Surprising Finger Lakes Style” Wine Workshop at the Conference.

The picturesque Finger Lakes area in New York is now recognized as an important wine region in the United States. “In Europe, winemakers have spent centuries identifying the characteristics of world- class wine, learning what grapes grow best in what soils, under what conditions and honing their skills needed to produce the finest vintages. While winemaking in the Finger Lakes is still in its infancy, at just over 160 years-old, in recent years the region has garnered deserved acclaim as one of the “greatest Riesling regions” of the world and “America’s premier cool-climate wine region.””“Much of the success of winemaking in Finger Lakes has been shaped by a handful of European Winemakers who have blended the best of old-world traditions, training, and experience with new-world innovation, a willingness to experiment and to share ideas and the flexibility to adjust to any given situation.”Prominent in the development of Finger Lakes as a wine region of note are the carefully documented agricultural research of Dr. Konstantin Frank and the sale of the Taylor Wine Co. to the Coca-Cola Co. in 1977.Wine journalist David Nershi, CSW (well-traveled in the region) is our guest continuing to uncork all that is the Finger Lakes. David serves as the 1st Vice President of the International Food Wine and Travel Writers Association (IFWTWA) and was the Co-Chair of IFWTWA’s recently concluded Annual Membership Conference in Corning, Finger Lakes, Steuben County, NY. David coordinated and moderated both the Finger Lakes Winemakers Panel as well as the “Surprising Finger Lakes Style” Wine Workshop at the Conference.

“Award-winning Tito’s Tacos and Tito’s Handmade Vodka are again joining forces for the 7th annual Tito’s Fiesta Mexicana. The highly anticipated and beloved annual local event will take place at Tito’s Tacos in Culver City on Friday, October 4 – on National Taco Day and National Vodka Day – from 3:00 PM until 9:00 PM to raise funds for the Culver City Arts Foundation.”“Partygoers can enjoy Tito’s Tacos’ delicious award-winning tacos, burritos and flan, Tito’s Handmade Vodka’s specialty cocktails, and five hours of non-stop musical entertainment by new and returning world-class mariachi artists like Mariachi Juevenil Herencia Michoacana, heavy metal rockers Metalachi, the Grammy nominated all-female Mariachi Reyna de Los Angeles and more. Additionally, guests will be treated to a colorful compilation of traditional Mexican folklórico dances throughout the event by Folk Revolución. The jam-packed day of lively activities will be orchestrated by Master of Ceremonies comedian Eric Schwartz, also known as “Smooth-E.””“In the seventh year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka will continue their philanthropic tradition, donating 100% of the net proceeds from the event to the Culver City Arts Foundation. The event has raised over $90,000 over the past six years, with this year’s donation expected to increase that total significantly.”  “This fiesta brings so much joy to the community and we are always honored to host this celebration with our friends at Tito’s Handmade Vodka,” said Lynne Davidson, co-owner of Tito’s Tacos and granddaughter of founder Benjamin Davidson. “There is no better way to celebrate National Taco Day and National Vodka Day than immersing yourself in the vibrant culture displayed at the fiesta while supporting the Culver City Arts Foundation, an organization that is doing impactful work in our community.”A limited number of tickets are now available and partygoers can choose from two ticket packages:Responsible Partygoer - $35 (Includes general admission, three award-winning Tito’s Tacos food items and three refreshing Tito’s Handmade Vodka specialty cocktails)Non-alcohol Partygoer - $20 (Includes general admission, three award-winning Tito’s Tacos food items and soft drinks)Tito’s Tacos Co-Proprietor, Lynne Davidson, joins us with all the spirited details.

“Pink’s Hot Dogs founded in 1939, is a genuine Hollywood landmark. The legendary hot dog stand now overseen by 2nd generation hot dog maven, Richard Pink, serves over 1,200 hot dogs and 200 hamburgers a day. Pink’s was started in 1939 by Richard’s parents, Paul and Betty Pink, with a pushcart they purchased for $50, with money they borrowed from Betty’s mother. The land on which the pushcart stood was leased by Paul and Betty for $15 per month. Hot dogs at that time were 10 cents and colas were a nickel.”“Pink’s offered curb service, and was lucky to sell 100 hot dogs a day. Paul and Betty operated the hot dog stand, starting with 4 employees and expanding over time to 10 and then 20, and now Pink’s has a staff of about 30 employees. In 1985 at the age of 73 and 75, Paul and Betty retired. At that point, Richard, his wife, Gloria, and sister, Beverly, took over the operation of Pink’s. Since that time, the family has created over 40 combinations of hot dogs and a dozen varieties of hamburgers to satisfy the variety of tastes of its patrons.” “Pink’s, located near major Hollywood studios like Paramount, Universal Studios and Disney started to attract up-and-coming and established movie and TV stars. Pink’s celebrity wall of fame in the dining room started as a place for aspiring actors to hang their photos to be discovered by producers and directors who were known to dine at Pink’s. Today, Pink’s dining room is filled with over 200 photos of celebrities with signed endorsements of their enjoyment of Pinks Hot Dogs.”Pink’s is one of the celebrated restaurants again taking part in the LA Loves Alex’s Lemonade Stand Benefit seeking cures for children’s cancers on Saturday Afternoon, Oct. 5th on Royce Quad at UCLA.From November 8th through 12th Pink’s is celebrating their 85th Anniversary by selling “Chili Dogs for Charity” for 85 cents for 85 minutes starting at 8:00 p.m. Celebrities including L.A. Mayor Karen Bass will be serving up the nightly chili dogs.Pink’s 2nd generation Top Dog, Richard Pink, continues as our guest providing all the snappy details of the upcoming 85th Anniversary Festivities along with a side of yellow mustard.

“Pink’s Hot Dogs founded in 1939, is a genuine Hollywood landmark. The legendary hot dog stand now overseen by 2nd generation hot dog maven, Richard Pink, serves over 1,200 hot dogs and 200 hamburgers a day. Pink’s was started in 1939 by Richard’s parents, Paul and Betty Pink, with a pushcart they purchased for $50, with money they borrowed from Betty’s mother. The land on which the pushcart stood was leased by Paul and Betty for $15 per month. Hot dogs at that time were 10 cents and colas were a nickel.” “Pink’s offered curb service, and was lucky to sell 100 hot dogs a day. Business is more robust these days typically with a fast-moving line. Paul and Betty operated the hot dog stand, starting with 4 employees and expanding over time to 10 and then 20, and now Pink’s has a staff of about 30 employees. In 1985 at the age of 73 and 75, Paul and Betty retired. At that point, Richard, his wife, Gloria, and sister, Beverly, took over the operation of Pink’s. Since that time, the family has created over 40 combinations of hot dogs and a dozen varieties of hamburgers to satisfy the variety of tastes of its patrons.” “Pink’s, located near major Hollywood studios like Paramount, Universal Studios and Disney started to attract up-and-coming and established movie and TV stars. Pink’s celebrity wall of fame in the dining room started as a place for aspiring actors to hang their photos to be discovered by producers and directors who were known to dine at Pink’s. Today, Pink’s dining room is filled with over 200 photos of celebrities with signed endorsements of their enjoyment of Pinks Hot Dogs.”Pink’s is one of the celebrated restaurants again taking part in the LA Loves Alex’s Lemonade Stand Benefit seeking cures for children’s cancers on Saturday Afternoon, Oct. 5th on Royce Quad at UCLA.From November 8th through 12th Pink’s is celebrating their 85th Anniversary by selling “Chili Dogs for Charity” for 85 cents for 85 minutes starting at 8:00 p.m. Celebrities including L.A. Mayor Karen Bass will be serving up the nightly chili dogs.Pink’s 2nd generation Top Dog, Richard Pink, is our guest with all the snappy details along with a side of yellow mustard.

“Manhattan Beach-based Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and soon-to-be AttaGirl, a native of Madison, Wisconsin, developed his passion for cooking as a child by helping his Mother in the kitchen. He says, “I loved the food my mother made and realized that if I knew how to cook, I wouldn’t have to wait for someone else to cook for me.”” Chef David is one of the celebrity Host Chefs for the upcoming Manhattan Beach Food & Wine Festival in Manhattan Village set for the evenings of Friday, October 11th and Saturday evening, October 12th.“In 2004, LeFevre was recruited as Executive Chef of the Water Grill, downtown Los Angeles’ seminal seafood restaurant.  Under LeFevre’s six-year culinary leadership Water Grill earned a coveted Michelin star in 2007 and 2008, and further solidified its reputation as one of Los Angeles’ premier destination restaurants.”“At his first restaurant Manhattan Beach Post (M.B. Post), LeFevre returned to his roots with a highly personal and soulful restaurant offering a more rustic menu of playful, artisanal dishes complemented by artfully crafted cocktails and small production wines.  It launched in April of 2011. Culminating a whirlwind first year was M.B. Post’s selection as a semi-finalist for the 2012 James Beard Foundation Awards for Best New Restaurant, and LeFevre’s selection as a semi-finalist in the Best Chef Pacific category.”  “In 2013, LeFevre opened Fishing with Dynamite, a celebration of summers spent on Virginia’s Eastern Shore and SoCal’s vibrant beach communities.  The cheerful, 32-seat restaurant is anchored by a lively oyster bar and features a menu of “old school” traditional seafood fare and “new school” dishes highlighting flavors from around the globe.”“LeFevre opened his third Manhattan Beach Restaurant, The Arthur J in June of 2015.  The Arthur J is a modern neighborhood steakhouse featuring a wood-fired grill and LeFevre’s own take on steakhouse favorites in addition to dishes inspired by his roots, travels and the best artisanal ingredients. The Arthur J pays tribute to the legendary hospitality of Arthur J. Simms – family patriarch of LeFevre’s partners Mike, Chris and Tom Simms – by welcoming guests into a stunning space evocative of a glamorous, 60’s Palm Desert getaway.”  Chef David is one of 50 accomplished chefs (25 each night) participating in the new Manhattan Beach Food and Wine Festival at Manhattan Village the evenings of Friday, October 11th and Saturday, October 12.We reel in Chef LeFevre from his busy kitchens to join us.

Both November 5th Presidential candidates have proposed eliminating the Federal income tax on servers’ Tips/Gratuities. One Candidate has further suggested doing this in combination with a raise in the National Minimum Wage. What is the potential downside to this which, on the surface, sounds appealing? Chef Andrew offers his informed perspective.

“This fall, the Academy Award-winning film, SIDEWAYS, will stream on Hulu in celebration of its 20th Anniversary. Hitching Post Wines has partnered with Searchlight Pictures to showcase Hitching Post Highliner Pinot Noir, the wine featured in the movie. The Highliner Pinot Noir is always one of the most consistent, highly regarded wines of Hitching Post, and the 2021 is one of the best vintages of the past two decades. This 2021 vintage has a special label to commemorate the film and the Anniversary. In celebration of this partnership, Hitching Post 2 and Hitching Wines announce a series of special events, including three Hitching Post + Sideways Winemaker Dinners scheduled for September and October. Hitching Post Wines will also offer specially produced and limited edition SIDEWAYS Highliner Pinot Noir wine available for purchase at the Buellton restaurant, the adjacent Hitching Post tasting room and select retailers throughout California.” Chef and Winemaker Frank Ostini and Winemaker Gray Hartley of Hitching Post Wines join us to uncork all the signature events.“Housed in what was for generations the family-run Bond Fruit & Dairy Stand, the seasonal Stonecat Café in Hector, Finger Lakes, NY has a rich history of connecting the community to healthy, locally grown ingredients. Founded in 1999, the Stonecat Café was an early leader in the farm-to-table movement in the region. Stonecat Café’s late owner and founder, Scott Signori, believed passionately that food is life and how we choose to nourish our bodies has a direct connection to and impact on our communities. When we feed our bodies with vibrant fun food, grown locally and sustainably, we sustain the soul of our community helping local farms and businesses to thrive. Scott passed away tragically in late 2021 at 54, leaving a lasting legacy of passion for good food, wine and scotch. His character, integrity and kindness live on in the Hector community and beyond” as does the Stonecat Café now led by a team of restaurant professionals who were also loyal friends of Chef Scott. General Manager Katy Dunlap joins us to share the inspiring story of resilience that is Stonecat Café.“Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur and authentic Angostura Bitters.” Knox & Dobson will be sampling their premium, ready-to-drink cocktails at the upcoming Manhattan Beach Food & Wine Festival the evenings of Friday, October 11th and Saturday, October 12th at Manhattan Village. Knox & Dobson’s President, Rob Levy, is our guest to serve up a taste of Knox & Dobson’s quality libations.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. Complying with ADA requirements (and their associated costs) are a concern for independent restaurateurs. There are also ADA requirements for Websites. Some ambitious attorneys also use this as a possible revenue source. Chef Andrew offers his perspective.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“This fall, the Academy Award-winning film, SIDEWAYS, will stream on Hulu in celebration of its 20th Anniversary. Hitching Post Wines has partnered with Searchlight Pictures to showcase Hitching Post Highliner Pinot Noir, the wine featured in the movie. The Highliner Pinot Noir is always one of the most consistent, highly regarded wines of Hitching Post, and the 2021 is one of the best vintages of the past two decades. This 2021 vintage has a special label to commemorate the film and the Anniversary.” “In celebration of this partnership, Hitching Post 2 and Hitching Wines announce a series of special events, including three Hitching Post + Sideways Winemaker Dinners scheduled for September and October. Hitching Post Wines will also offer specially produced and limited edition SIDEWAYS Highliner Pinot Noir wine available for purchase at the Buellton restaurant, the adjacent Hitching Post tasting room and select retailers throughout California.”Chef and Winemaker Frank Ostini and Winemaker Gray Hartley of Hitching Post Wines join us to uncork all the events.

“This fall, the Academy Award-winning film, SIDEWAYS, will stream on Hulu in celebration of its 20th Anniversary. Hitching Post Wines has partnered with Searchlight Pictures to showcase Hitching Post Highliner Pinot Noir, the wine featured in the movie. The Highliner Pinot Noir is always one of the most consistent, highly regarded wines of Hitching Post, and the 2021 is one of the best vintages of the past two decades. This 2021 vintage has a special label to commemorate the film and the Anniversary.”“In celebration of this partnership, Hitching Post 2 and Hitching Wines announce a series of special events, including three Hitching Post + Sideways Winemaker Dinners scheduled for September and October. Hitching Post Wines will also offer specially produced and limited edition SIDEWAYS Highliner Pinot Noir wine available for purchase at the Buellton restaurant, the adjacent Hitching Post tasting room and select retailers throughout California.”Chef and Winemaker Frank Ostini and Winemaker Gray Hartley of Hitching Post Wines continue as our special guests uncorking all the series of commemorative events.

“Housed in what was for generations the family-run Bond Fruit & Dairy Stand, the seasonal Stonecat Café in Hector, Finger Lakes, NY has a rich history of connecting the community to healthy, locally grown ingredients. Founded in 1999, the Stonecat Café was an early leader in the farm-to-table movement in the region.”“Stonecat Café’s late owner and founder, Scott Signori, believed passionately that food is life and how we choose to nourish our bodies has a direct connection to and impact on our communities. When we feed our bodies with vibrant fun food, grown locally and sustainably, we sustain the soul of our community helping local farms and businesses to thrive. Scott passed away tragically in late 2021 at 54, leaving a lasting legacy of passion for good food, wine and scotch. His character, integrity and kindness live on in the Hector community and beyond.”“Today, the Stonecat Café continues to be owned by the Signori family and is managed by a team of restaurant professionals, all proud to have been Scott's friends and have worked at the Stonecat in previous years. Staying true to their original mission, they are threading sustainability through all aspects of the operations. Stonecat partners with more than 20 regional farms to source high-quality, fresh organic ingredients to satisfy guests’ hunger and numerous local wineries, breweries and distilleries to quench guests’ thirst. Management ensures equitable pay and shared tips for all team members and strives to reduce their environmental footprint and keep menu prices reasonable, while still providing guests with the same amazing food experience.”Executive Chef Jeremy Personius worked with Chef Scott previously and maintains his traditions of utilizing the whole animal and house-smoking. Classic menu items include cornmeal crusted fried catfish and slow smoked pulled pork.​General Manager Katy Dunlap stays with us sharing the inspiring story of resilience of Stonecat Café.

“Housed in what was for generations the family-run Bond Fruit & Dairy Stand, the seasonal Stonecat Café in Hector, Finger Lakes, NY has a rich history of connecting the community to healthy, locally grown ingredients. Founded in 1999, the Stonecat Café was an early leader in the farm-to-table movement in the region.”“Stonecat Café’s late owner and founder, Scott Signori, believed passionately that food is life and how we choose to nourish our bodies has a direct connection to and impact on our communities. When we feed our bodies with vibrant fun food, grown locally and sustainably, we sustain the soul of our community helping local farms and businesses to thrive. Scott passed away tragically in late 2021 at 54, leaving a lasting legacy of passion for good food, wine and scotch. His character, integrity and kindness live on in the Hector community and beyond.”“Today, the Stonecat Café continues to be owned by the Signori family and is managed by a team of dedicated restaurant professionals, all proud to have been Scott's friends and have worked at the Stonecat in previous years. Staying true to their original mission, they are threading sustainability through all aspects of the operations. Stonecat partners with more than 20 regional farms to source high-quality, fresh organic ingredients to satisfy guests’ hunger and numerous local wineries, breweries and distilleries to quench guests’ thirst. Management ensures equitable pay and shared tips for all team members and strives to reduce their environmental footprint and keep menu prices reasonable, while still providing guests with the same amazing food experience.”Executive Chef Jeremy Personius cooked with Chef Scott previously and maintains his traditions of utilizing the whole animal and house-smoking. Classic menu items include cornmeal crusted fried catfish and slow smoked pulled pork.General Manager Katy Dunlap joins us to share the inspiring story of resilience that is Stonecat Café.

“Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur and authentic Angostura Bitters.”“Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true craft cocktails created to simply open, pour, and enjoy. That’s something we can all toast to!”At the recent San Francisco World Spirits Competition Knox & Dobson’s Improved Whiskey Cocktail was awarded the prestigious Double Gold Medal and their Old Fashioned Cocktail garnered a Gold Medal. Both awards were in the “Ready-to-Drink” category.Knox & Dobson will be sampling their premium, ready-to-drink cocktails at the upcoming Manhattan Beach Food & Wine Festival the evenings of Friday, October 11th and Saturday, October 12th at Manhattan Village.Knox & Dobson’s President, Rob Levy, is our guest serving up a taste of Knox & Dobson’s quality libations.

Complying with ADA requirements (and their associated costs) are a concern for community-minded independent restaurateurs. There are also ADA requirements for Websites. Some opportunistic attorneys also use this as a possible revenue source. With a dash of humor Chef Andrew refers to this practice as “drive-by suits.” He now offers his informed perspective.

“Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur and authentic Angostura Bitters.”“Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true craft cocktails created to simply open, pour, and enjoy. That’s something we can all toast to!”At the recent San Francisco World Spirits Competition Knox & Dobson’s Improved Whiskey Cocktail was awarded the prestigious Double Gold Medal and their Old Fashioned Cocktail garnered a Gold Medal. Both awards were in the “Ready-to-Drink” category.Knox & Dobson will be sampling their premium, ready-to-drink cocktails at the upcoming Manhattan Beach Food & Wine Festival the evenings of Friday, October 11th and Saturday, October 12th at Manhattan Village.Knox & Dobson’s President, Rob Levy, continues as our guest serving up a taste of Knox & Dobson’s quality libations.

“The inaugural Manhattan Beach Food & Wine, Southern California’s newest world-class Culinary Festival, is coming the evenings of Friday, October 11th and Saturday, October 12th in Manhattan Village. The Festival features an all-star lineup of 50 of the Best Chefs in North America! The Event Host Chef is Neal Fraser of Redbird and Vibiana in Downtown Los Angeles. The local culinary ambassadors are Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and AttaGirl, and Sherry Yard of Bakery by the Yard. Founder Shelby Russell joins us with all the delectable specifics. Thereafter Event Host Chef Neal Fraser is our guest with more of the culinary perspective.”“Susan Spicer, the acclaimed New Orleans culinarian, began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979.  Her resume includes staging with Chef Roland Durand in Paris, extensive travel in Europe and California, as well as stints as chef at Savoire Faire and the Bistro at Maison de Ville in New Orleans. She and Regina Keever partnered together to open the celebrated Bayona in the French Quarter in the spring of 1990. With solid support from local diners and critics, Bayona soon earned national attention, countless awards and has been featured in numerous publications. Susan received the 1993 James Beard Foundation’s Best Chef Southeast. In 2010 she launched Mondo, a casual, family-style restaurant which opened in Chef Spicer’s neighborhood of Lakeview. (It was sold in 2019.) In October 2016 she then launched her third restaurant, Rosedale, a neighborhood joint in a unique and historic building that serves her own style of Louisiana home cooking. In the Spring of 2019, a new version of Mondo joined other great New Orleans restaurants in the new terminals at Louis Armstrong International Airport.” Susan takes a break from her busy kitchens to join us.“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele. Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins' reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.” Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew is an unabashed fan of asparagus. In his professional opinion it’s the best vegetable in the garden. Chef Andrew joins us with his creative tips on cooking and preparing asparagus.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“The inaugural Manhattan Beach Food & Wine, Southern California’s newest world-class Culinary Festival, is coming to Manhattan Village the evenings of Friday, October 11th and Saturday, October 12th. The Festival features an all-star lineup of 50 of the Best Chefs in North America!” The Event Host Chef is Neal Fraser of Redbird and Vibiana in Downtown Los Angeles. The local culinary ambassadors are Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and AttaGirl, and Sherry Yard of Bakery by the Yard. “Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine promises to be a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, October 11, 2024, and Grand Tasting on Saturday, October 12, 2024. Each evening will bring together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of 25 of the best chefs and restaurants, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” The charitable beneficiary is the Careers through Culinary Arts Program (C-CAP.) “The Inaugural Manhattan Beach Food & Wine will feature an unparalleled lineup of 50 of the Best Chefs from across North America, representing Manhattan Beach, Hermosa Beach, El Segundo, Los Angeles, New York, San Francisco, New Orleans, Denver, Solvang, Palm Springs, Vancouver, and Mexico. This elite culinary gathering promises to be a spectacular showcase of culinary excellence and innovation.”Event Host Chef Neal Fraser is our guest discussing the salivating culinary aspects of Manhattan Beach Food & Wine.

“The inaugural Manhattan Beach Food & Wine, Southern California’s newest world-class Culinary Festival, is coming to Manhattan Village the evenings of Friday, October 11th and Saturday, October 12th. The Festival features an all-star lineup of 50 of the Best Chefs in North America!” The Event Host Chef is Neal Fraser of Redbird and Vibiana in Downtown Los Angeles. The local culinary ambassadors are Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and AttaGirl, and Sherry Yard of Bakery by the Yard. “Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine promises to be a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, October 11, 2024, and Grand Tasting on Saturday, October 12, 2024. Each evening will bring together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of 25 of the best chefs and restaurants, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” The charitable beneficiary is the Careers through Culinary Arts Program (C-CAP.) “Manhattan Beach Food & Wine will be held at Manhattan Village in a 40,000-square-foot outdoor space located at the end of the Veterans Parkway Greenbelt Path. This beautifully landscaped trail runs through Manhattan Beach to Hermosa Beach, allowing guests to walk or bike to this year’s event with ease. Manhattan Village will also be offering complimentary parking and guests are encouraged to use rideshare services.”Founder Shelby Russell joins us with all the delectable details.

“Susan Spicer, the acclaimed New Orleans culinarian, began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979.  Her resume includes staging with Chef Roland Durand in Paris, extensive travel in Europe and California, as well as stints as chef at Savoire Faire and the Bistro at Maison de Ville in New Orleans.”“Spicer and Regina Keever partnered together to open Bayona in the French Quarter in the spring of 1990. With solid support from local diners and critics, Bayona soon earned national attention, countless awards and has been featured in numerous national and international publications.  Susan received the 1993 James Beard Foundation’s Best Chef Southeast.”“Susan’s first book, entitled Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans, was released in 2007.  New Orleans Magazine awarded it Best New Cookbook, and it was also included in Food & Wine’s Best of the Best recipe collectionIn May of 2010, Susan was inducted into the prestigious James Beard Who’s Who of Food and Beverage in America.”“The same year (2010) she launched Mondo, a casual, family-style restaurant which opened in Chef Spicer’s neighborhood of Lakeview. (It was sold in 2019.) In October 2016 she launched her third restaurant, Rosedale, a neighborhood joint in a unique and historic building that serves her own style of Louisiana home cooking. In the Spring of 2019, a new version of Mondo joined other great New Orleans restaurants in the new terminals at Louis Armstrong International Airport.”Susan Spicer takes a brief break from her busy kitchens to join us.At present Chef Susan is focusing most of her time at Rosedale.

“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.” “Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins' reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.”“BOA Steakhouse’s Manhattan Beach new Happy Hour menu is available daily from 3 to 5 p.m. Enjoy new items like Brendan’s Fish and Chips with house-made tartar, $12 raw bar bites, and Summer Steak & Salad pairing.”BOA Steakhouse Manhattan Beach also offers a Brunch Menu that guests can enjoy every day from 11:00 a.m.-3:30 p.m.Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.

“Susan Spicer, the acclaimed New Orleans culinarian, began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979.  Her resume includes staging with Chef Roland Durand in Paris, extensive travel in Europe and California, as well as stints as chef at Savoire Faire and the Bistro at Maison de Ville in New Orleans.”“Spicer and Regina Keever partnered together to open Bayona in the French Quarter in the spring of 1990. With solid support from local diners and critics, Bayona soon earned national attention, countless awards and has been featured in numerous national and international publications.  Susan received the 1993 James Beard Foundation’s Best Chef Southeast.”“Susan’s first book, entitled Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans, was released in 2007.  New Orleans Magazine awarded it Best New Cookbook, and it was also included in Food & Wine’s Best of the Best recipe collectionIn May of 2010, Susan was inducted into the prestigious James Beard Who’s Who of Food and Beverage in America.”“The same year (2010) she launched Mondo, a casual, family-style restaurant which opened in Chef Spicer’s neighborhood of Lakeview. (It was sold in 2019.) In October 2016 she opened her third restaurant, Rosedale, a neighborhood joint in a unique and historic building that serves her own style of Louisiana home cooking. In the Spring of 2019, a new version of Mondo joined other great New Orleans restaurants in the new terminals at Louis Armstrong International Airport.”Susan Spicer takes another break from her busy kitchen at Rosedale to continue with us.

“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.”“Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins' reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.”“BOA Steakhouse’s Manhattan Beach new Happy Hour menu is available daily from 3 to5 p.m. Enjoy new items like Brendan’s Fish and Chips with house-made tartar, $12 raw bar bites, and Summer Steak & Salad pairing.”BOA Steakhouse Manhattan Beach also offers a Brunch Menu that guests can enjoy every day from 11:00 a.m. to 3:30 p.m.Chef Brendan Collins continues as our guest to update the salivating menu offerings at BOA Steakhouse.

Chef Andrew is an unabashed fan of asparagus. In his professional opinion it’s the best vegetable in the garden. “When cooked correctly it’s sweet, grassy, nutty and sometimes even buttery. The problem people have with asparagus is that they don’t prepare it correctly so they end up with either woody, overcooked asparagus that’s hard to chew or bland, underseasoned mushy asparagus.” Chef Andrew joins us with his best tips on properly cooking and preparing asparagus.

“Carmel Melrose in Los Angeles transports the energy, culture, and flavor of the renowned outdoor marketplace “Shuk HaCarmel” to Melrose Avenue, in the heart of L.A.’s food scene. Using some of the oldest techniques in the world— a wood-burning oven, an open flame grill— chef Asaf Maoz interprets ancient Levantine cooking traditions through a modern lens. Dishes showcase the best of the season: farmer’s market produce, sustainably-sourced meats and seafood, all prepared with the global culinary influence of the Tel Aviv shuk. Breads are baked in-house, including a 72-hour fermented Moroccan frena, baked to order in the wood-fire oven.” Partner/Founder Ronnie Benarie joins us with the enticing overview of the delights of Carmel Melrose.“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California restaurants and their workforce, has awarded 278 independent restaurants with $5,000 grants as part of its fourth consecutive Restaurants Care® Resilience Fund. The grants were made possible via thoughtful donations from SoCalGas, The PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric (SDG&E), which have contributed to the fund since 2021. Recipients can use the $5,000 assistance for equipment and technology upgrades, unforeseen hardships, employee retention bonuses and employee training, all of which allow California’s independent restaurant owners and caterers to invest in the longevity of their business and employees.” The CRF’s Alycia Harshfield (Executive Director) is our guest to more fully explain this year’s results.Christina Hong of Seoulmates in Los Angeles (W. Third St.) and Santa Monica is one of the fortunate recipients of a $5,000, 2024 California Restaurant Foundation Restaurants Care Resilience Fund Grant. We’ll meet her and learn her story.“Welcome to TheOrenco, Hillsboro, Oregon’s 10-room boutique luxury hotel. TheOrenco is ideally situated within the vibrant and growing work-live-play community of Orenco Station in Hillsboro, OR. They offer guests calm, comfortable, and privacy-oriented accommodations not found at the typical corporate chains. Guests appreciate their nontraditional European lodging format, their brownstone architecture and the wide variety of unique restaurants, breweries and shops available within a short walking distance of their front door. The included morning breakfast is at the nearby Tous Les Jours (French-Asian artisan bakery), a local institution where all the tempting pastries and breads are baked fresh, daily.” The hospitality-oriented owners of TheOrenco, Margie Waltz and Richard Lyons, join us with all the accommodating details.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew is an authority on Lobster Rolls. He’s served them by the 100s over the years. Besides the familiar Maine-style there is also the equally delicious Connecticut-style roll. Chef Andrew has the enticing overview.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Carmel Melrose in Los Angeles transports the energy, culture, and flavor of the renowned outdoor marketplace “Shuk HaCarmel” to Melrose Avenue, in the heart of L.A.’s food scene.” “Using some of the oldest techniques in the world— a wood-burning oven, an open flame grill— chef Asaf Maoz interprets ancient Levantine cooking traditions through a modern lens.” “Dishes showcase the best of the season: farmer’s market produce, sustainably-sourced meats and seafood, all prepared with the global culinary influence of the Tel Aviv shuk. Breads are baked in-house, including a 72-hour fermented Moroccan frena with tahini, matbucha and Syrian olives, baked to order in the wood-fire oven.”Dinner nightly (closed on Monday) and Brunch on Sunday.Partner / Founder Ronnie Benarie joins us with the salivating overview of Carmel Melrose.

“Carmel Melrose in Los Angeles transports the energy, culture, and flavor of the renowned outdoor marketplace “Shuk HaCarmel” to Melrose Avenue, in the heart of L.A.’s food scene.” “Using some of the oldest techniques in the world— a wood-burning oven, an open flame grill— chef Asaf Maoz interprets ancient Levantine cooking traditions through a modern lens.” “Dishes showcase the best of the season: farmer’s market produce, sustainably-sourced meats and seafood, all prepared with the global culinary influence of the Tel Aviv shuk. Breads are baked in-house, including a 72-hour fermented Moroccan frena, baked to order in the wood-fire oven.”Founding Partner Ronnie Benarie stays with us providing the salivating overview of Carmel Melrose.

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California restaurants and their workforce, has awarded 278 independent restaurants with $5,000 grants as part of its fourth consecutive Restaurants Care® Resilience Fund. The grants were made possible via thoughtful donations from SoCalGas, The PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric (SDG&E), which have contributed to the fund since 2021. Recipients can use the $5,000 assistance for equipment and technology upgrades, unforeseen hardships, employee retention bonuses and employee training, all of which allow California’s independent restaurant owners and caterers to invest in the longevity of their business and employees.”"We're incredibly thankful to our generous donors for their continued support, which has afforded us the opportunity to assist thousands of business owners in California’s food industry since 2021,” said Alycia Harshfield, Executive Director of CRF. “Together, we have proudly sustained the Resilience Fund for the past four years, ensuring that California's independent restaurant owners and caterers remain a vital and vibrant part of our state's culinary landscape and economy for many years ahead."“Notably, 76 percent of the grant recipients identify as female, and 73 percent identify as people of color. More than 70 percent of this year’s recipients plan to use the $5,000 grants for kitchen equipment or technology upgrades, and 17 percent will dedicate the funds to employee retention bonuses. To qualify, the restaurants and caterers needed to have fewer than five units, and less than $3 million in revenue.

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California restaurants and their workforce, has awarded 278 independent restaurants with $5,000 grants as part of its fourth consecutive Restaurants Care® Resilience Fund. The grants were made possible via thoughtful donations from SoCalGas, The PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric (SDG&E), which have contributed to the fund since 2021. Recipients can use the $5,000 assistance for equipment and technology upgrades, unforeseen hardships, employee retention bonuses and employee training, all of which allow California’s independent restaurant owners and caterers to invest in the longevity of their business and employees.”“Notably, 76 percent of the grant recipients identify as female, and 73 percent identify as people of color. More than 70 percent of this year’s recipients plan to use the $5,000 grants for kitchen equipment or technology upgrades, and 17 percent will dedicate the funds to employee retention bonuses. To qualify, the restaurants and caterers needed to have fewer than five units, and less than $3 million in revenue.”Christina Hong of Seoulmates in Los Angeles (W. Third St.) and Santa Monica is one of the fortunate recipients of a $5,000, 2024 California Restaurant Foundation Restaurants Care Resilience Fund Grant. We’ll meet her and learn her story.Seoulmates’ Mission : “Our mission is to share a twist on Korean food so ridiculously good that you have to talk about it, that before anyone even considers taking a bite, you’ll have to snap a picture for the ‘gram. Being a family-owned business, our aim is to deliver our heart and Seoul in every bite.”