SoCal Restaurant Show

Georgia’s Restaurant (Family-owned) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week (for both Lunch & Dinner) running March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado (representing the 2nd generation of Family-ownership) sets the tray of house-baked cornbread muffins aside to cool and then joins us.“What is Georgia’s Soul Food? Gretchen Shoemaker, the heart of Georgia’s, would tell you it is the food you get when you cook with your whole heart and soul.”“Georgia’s dishes are the comfort foods she learned to make with her grandma, the very ones she raised her daughters on, served in her successful catering service and has shared with family and friends throughout the years.”“When you taste their food, you taste the love and devotion that makes Georgia’s “Soul Delicious!!””

John Park is a prominent (and well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with business partner, John I. Park) in Irvine at Centerview at Irvine Concourse.“Rise Bagels features a lighter, airier bagel with the chew of a traditional New York bagel, reimagined as a canvas for Southern California's fresh produce and seafood.” “The menu highlights collaborations with local farmers, fishermen and artisan olive oil makers. Rise Bagels' menu balances tradition with creativity, offering open-faced selections like the "One Fish" with citrus-cured salmon, yuzu kosho pickled onion, tomato, dill, citrus olive oil, and lemon schmear, alongside inventive sandwiches such as the "Get Jjigae with it," featuring bulgogi, kimchi jjigae, scrambled eggs, American cheese, sesame leaf, soy pickled radish, cucumber kimchi, and ssamjang schmear.”Current premium bagel options are Salted, Everything, Furikake, Cheddar Jalapeno, Sesame and Cinnamon Raisin.Chef John takes a second break from his busy kitchen to continue with us.

“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county.”“For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.”“OC Restaurant Week has never been just about specially priced menus, it’s about how it feels to dine out and connect with family and friends,” explains Pamela Waitt, Founder of OC Restaurant Week and President of OC Restaurant Association, Inc. “There’s a shared understanding that something meaningful is happening across our community as we celebrate the many individuals who are the backbone of our culinary community – from owners and chefs, to cooks and servers.””“Guests can enjoy a wide variety of prix-fixe menus throughout the week – from affordable lunch options to elevated dinner experiences – with the ability to filter participating restaurants and menus by price range, cuisine type, location, and special themes such as Date Night, Brunch & Breakfast, Vegetarian Dining, Family Friendly, Luxe Menus, Wine Pairings, and more. Diners can browse participating restaurants and search menus at ocrestaurantweek.com.”OC Restaurant Week’s founder, Pam Waitt, joins us at the table.

“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county. For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.” OC Restaurant Week’s founder, Pam Waitt, joins us at the table.Georgia’s Restaurant (Soul Delicious) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week running Sunday, March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado sets the tray of house-baked cornbread muffins aside to cool and then joins us.John Park is a prominent (and seriously well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with a business partner, John I. Park) in Irvine at Centerview at Irvine Concourse. John takes a brief break from proofing bagels to join us.“Pasta Sisters is an Italian family-owned restaurant that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m. They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheatand no additives, preservatives or fillers of any kind.) They also have a steadfast commitment to keeping prices as affordable as possible. Pasta Sisters’ casual dining environment means no reservations are needed. Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.” Co-Founders Francesco and Giorgia Sinatra (representing the 2nd generation of Family ownership) take a break from the pasta making to join us.For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips/Gratuities” versus “Service Fees.” They are not the same thing and can be allocated differently. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

John Park is a prominent (and seriously well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with a business partner, John I. Park) in Irvine at Centerview at Irvine Concourse. John takes a brief break from proofing bagels to join us.“Pasta Sisters is an Italian family-owned restaurant that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m. They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheatand no additives, preservatives or fillers of any kind.) They also have a steadfast commitment to keeping prices as affordable as possible. Pasta Sisters’ casual dining environment means no reservations are needed. Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.” Co-Founders Francesco and Giorgia Sinatra (representing the 2nd generation of Family ownership) take a break from the pasta making to join us.For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips/Gratuities” versus “Service Fees.” They are not the same thing and can be allocated differently.

“Pasta Sisters is an Italian family-owned, fast-casual Italian restaurant and fresh pasta shop that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10 years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m.”“They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheat and no additives, preservatives or fillers of any kind) They also have a steadfast commitment to keeping prices as affordable as possible.” “Pasta Sisters’ casual dining environment means no reservations are needed. Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.”“Pasta Sisters began with Paola Da Re, mom to Francesco, Francesca, and Giorgia, all of whom are involved in the daily operations of Pasta Sisters. When Paola and the children moved to the States in 2010 (from the small town of Padova in Northern Italy), Paola worked as a nanny to two wonderful L.A families. Her lovingly prepared fresh pastas, gnocchi, pans of lasagna and tiramisu were such hits with the households, she was often encouraged to open her own restaurant.”“In 2015, Paola opened her first restaurant: an intimate, deli counter-style shop with just three tables in the Pico/Mid City neighborhood of Los Angeles. And it was quickly a hit. In 2018, they opened a second location: a sun-soaked indoor/outdoor restaurant locatedwithin the historic Helms Bakery District in Culver City. Finally in March of 2025, the family opened their first location outside of Los Angeles in nearby Costa Mesa, Orange County—a take-out and delivery-only space that allows them to share their food with a wider audience.”Co-Founders Francesco and Giorgia Sinatra take a break from the pasta making to join us.

“Pasta Sisters is an Italian family-owned, fast-casual Italian restaurant and fresh pasta shop that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10 years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m.”“Pasta Sisters’ casual dining environment means no reservations are needed. Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.”“Pasta Sisters began with Paola Da Re, mom to Francesco, Francesca, and Giorgia, all of whom are involved in the daily operations of Pasta Sisters. When Paola and the children moved to the States in 2010 (from the small town of Padova in Northern Italy), Paola worked as a nanny to two wonderful L.A families. Her lovingly prepared fresh pastas, gnocchi, pans of lasagna and tiramisu were such hits with the households, she was often encouraged to open her own restaurant.”“In 2015, Paola opened her first restaurant: an intimate, deli counter-style shop with just three tables in the Pico/Mid City neighborhood of Los Angeles. And it was quickly a hit. In 2018, they opened a second location: a sun-soaked indoor/outdoor restaurant located mwithin the historic Helms Bakery District in Culver City. Finally in March of 2025, the family opened their first location outside of Los Angeles in nearby Costa Mesa, Orange County—a take-out and delivery-only space that allows them to share their food with a wider audience.”Co-Founders Francesco and Giorgia Sinatra take another break from the pasta making to continue with us.

Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips/Gratuities” versus “Service Fees.” They are actually not the same thing and can be allocated differently. Tips/Gratuities must go to the servers.

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia. Reflecting on the impact these previous Team USA chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef Paul Bocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.” Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection in New Orleans, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.” Chef Vincenzo Loseto is our guest.“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (a contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Sommerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite. Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment -- creating the perfect backdrop for conversation and connection.” Chef Geter Atienza, the menu-maker, takes a break from his busy kitchen to join us.

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia.”“This special event highlighted two decades of Team USA Head Chefs from 2007 to 2025 to showcase the mark they have each made in America’s culinary history. Reflecting on the impact these chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef Paul Bocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.””“Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection in New Orleans, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.”“This opportunity represents both an honor and a responsibility,” said Chef Loseto. “To be entrusted with representing the United States and carrying forward the legacy of Team USA is deeply meaningful. I am grateful to Ment’or for their belief and support, and I look forward to the work ahead.Chef Vincenzo Loseto is our guest.

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia. Reflecting on the impact these previous Team USA chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef Paul Bocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.” Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection in New Orleans, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.” Chef Vincenzo Loseto is our guest.“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (a contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Sommerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite. Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment -- creating the perfect backdrop for conversation and connection.” Chef Geter Atienza, the menu-maker, takes a break from his busy kitchen to join us.“With sunny Skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a true, year-round destination. No matter the season, there’s always something special to experience. Winter is the perfect opportunity for a Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight. Travel Oceanside’s Shae Geary joins us to talk about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum.For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef revisits handling the stress of Valentine’s Day Saturday at Calico Fish House. He’ll dutifully explain the origin story of the hilarious “Procrastination Table.”All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (an upscale contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Sommerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite.” “Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment -- creating the perfect backdrop for conversation and connection.” Think Fried Chicken & Caviar Sliders and Sunday Brunch.“Chef Geter Atienza at Somerville is known for his bold flavors, charismatic energy and deep knowledge of international epicurean cuisine. He fell in love with cooking at a very young age. His mother and grandmother have always been his source of inspiration. Chef Atienza was born in Pasay, Philippines and moved with his family to the United States in 1992 at the age of seven. Growing up in Northern California, he was exposed to many different cultures by going to school in Napa Valley, taking trips to San Francisco with his mother, and eating his grandmother’s cooking at home. His love of food, spices, and California produce set up his culinary foundation.”Chef Geter Atienza takes another break from his busy kitchen to stay with us.

“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (an upscale contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Sommerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite.” “Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment -- creating the perfect backdrop for conversation and connection.”Think piping-hot, house-baked Parker House Rolls with truffle butter and Collard Green Lasagna with braised collard greens, bechamel, ricotta, sun dried tomatoes, parmesan and Gruyere.Chef Geter Atienza, the menu maker, takes a break from his busy kitchen to join us.

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia.” “Vincenzo grew up in Massapequa, New York, spending much of his time on the water and in the kitchen, inspired by his Italian family and his nonna’s cooking. When his older brother began working at a local butcher shop, Vincenzo followed, sparking an early passion for butchery and cooking.” “Upon graduating from the Culinary Institute of America, Vincenzo joined The NoMad in New York City as a sous chef, where he spent almost four years and helped open the restaurant’s first European outpost in London. During this time, he became involved with Ment’or and went on to win the 2016 Ment’or Young Chef Competition. He later served as an assistant for Team USA at the 2017 Bocuse d’Or under Chef Mathew Peters, contributing to the country’s first-ever gold medal victory. ““Vincenzo continued his career at Three-Michelin-starred Eleven Madison Park under Chef Daniel Humm, where he was part of the restaurant’s transition to a fully plant-based menu. Drawn to Napa Valley’s seasons, produce, and the opportunity to work alongside Chef Philip Tessier, he stepped into the Chef de Cuisine role at Press Restaurant. Now as the Head Chef for Team USA, Vincenzo is looking forward to and focused on training as he progresses on the Road to Lyon for the Bocuse d’Or in January 2027.”Chef Vincenzo Loseto continues as our guest.

“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (a contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Sommerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite. Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment -- creating the perfect backdrop for conversation and connection.” Chef Geter Atienza, the menu-maker, takes a break from his busy kitchen to join us.“With sunny Skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a true, year-round destination. No matter the season, there’s always something special to experience. Winter is the perfect opportunity for a Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight. Travel Oceanside’s Shae Geary joins us to talk about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum. For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef revisits handling the stress of Valentine’s Day Saturday at Calico Fish House. He’ll dutifully explain the origin story of the hilarious “Procrastination Table.”

“With sunny skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a year-round destination. No matter the season, there’s always something special to experience.”“Winter is the perfect opportunity for an Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight.”“Oceanside has been keeping it real since 1888, and that genuine, always original spirit has long made it a haven for artists, makers, and performers. Through its vibrant murals, world-class museums, street markets, historic landmarks, and eclectic live events, Oceanside weaves together stories of our past, present, and future. Art for everybody, that’s Oceanside.”Travel Oceanside’s Director of Communications, Shae Geary, joins us to talk about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum.

This week Chef Andrew revisits handling the rigors of Valentine’s Day Saturday at Calico Fish House. He’ll dutifully explain the origin story of the hilarious “Procrastination Table.” It thoughtfully handles a need without too much embarrassment.

“With sunny skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a year-round destination. No matter the season, there’s always something special to experience.”“Winter is the perfect opportunity for an Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight.”“Travel Oceanside’s Director of Communications, Shae Geary, stays with us continuing the conversation about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum.”

Welcome to the Valentine’s & Presidents’ Day Weekend edition of the “SoCal Restaurant Show.”“When proprietor and winemaker Ettore Biraghi of Ettore Organic Winery first laid eyes on Mendocino, he knew it immediately to be an ideal terroir for the production of pure, organic, and low-intervention fine wines. Establishing his vineyard and winery in Hopland (along with winemaker Sofia Rivier,) he took his place in the centuries-long history of one of California’s most dramatic winegrowing regions—one whose future is as promising as its past is historic. Expressing the best of Mendocino’s complex terroir, Ettore wines channel the soul of their abundant natural surroundings—and are only produced from organic, hand-harvested, and estate-grown grapes. From aromatic and elegant Chardonnay to deeply rich Merlot and Cabernet Sauvignon, Ettore Biraghi (along with winemaker Sofia Rivier) brings his Old World Italian style. Winemaker Sofia Rivier is an international agronomist whose career spans from Argentina to Switzerland and currently Mendocino County, USA. Just as she relishes the fine complexities of a wine’s palate, she also reveres the vibrant cultures and art of the world. As such, she continually desires to expand her understanding of the wine industry.” Sofia Rivier joins us to pull the cork on all that is Hopland’s Ettore Winery including a full service restaurant and Tasting Room in the Original Farmers Market in Los Angeles.Celebrity Chef Katie Chin is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. She joins us to talk about the tradition of Lunar New Year and her one-woman show, “Holy Shitake.” “Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” returns to the Whitefire Theater in Sherman Oaks on February 21st.”

“When proprietor and winemaker Ettore Biraghi of Ettore Organic Winery first laid eyes on Mendocino, he knew it immediately to be an ideal terroir for the production of pure, organic, and low-intervention fine wines. Establishing his vineyard and winery in Hopland (along with winemaker Sofia Rivier,) he took his place in the centuries-long history of one of California’s most dramatic winegrowing regions—one whose future is as promising as its past is historic.”“Expressing the best of Mendocino’s complex terroir, Ettore wines channel the soul of their abundant natural surroundings—and are only produced from organic, hand-harvested, and estate-grown grapes. From aromatic and elegant Chardonnay to deeply rich Merlot and Cabernet Sauvignon, Ettore Biraghi (along with winemaker Sofia Rivier) brings his Old World Italian style.”“Winemaker Sofia Rivier is an international agronomist whose career spans from Argentina to Switzerland and currently Mendocino County, USA. Just as she relishes the fine complexities of a wine’s palate, she also reveres the vibrant cultures and art of the world. As such, she continually desires to expand her understanding of the wine industry.”Locally Ettore’s Vino E Cucina in the Original Farmers Market at Third & Fairfax in Los Angeles is a stylish Italian restaurant serving Lunch and Dinner as well as the local Tasting Room for all Ettore wines.Sofia Rivier continues with us further uncorking all that is Hopland’s Ettore Winery.

Celebrity Chef Katie Chin is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. She joins us to talk about the tradition of Lunar New Year and her one-woman show, “Holy Shitake.” “Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” returns to the Whitefire Theater in Sherman Oaks on February 21st.”“Guglielmo Winery in Morgan Hill, California, founded in 1925 produces around 40,000 plus cases annually under their flagship brands, Guglielmo Private Reserve, Tre and the oldest label, Emile’s. Although the winery has grown, they still abide by the family philosophy to produce natural, quality wines to share with family and friends.” The current generation of the Guglielmo Family overseeing the family legacy is George Guglielmo as Winemaker and President and his Brother, Gene, as Partner and Vice President. “Guglielmo Winery is situated within one of the larger American Viticultural Areas (AVA) of the Central Coast and San Francisco Bay with the specific designation of Santa Clara Valley. Their vineyards are comprised of around 50 acres planted to Zinfandel, Petite Sirah, Merlot, Carignane, Grignolino, Sagrantino, and Cabernet Sauvignon.” Winemaker George Guglielmo joins us to pull the cork on all that is Guglielmo Winery.For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef concludes his multi-part discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the concluding conversation with the proper way of seasoning before cooking.

Welcome to the Valentine’s & Presidents’ Day Weekend edition of the “SoCal Restaurant Show.”“When proprietor and winemaker Ettore Biraghi of Ettore Organic Winery first laid eyes on Mendocino, he knew it immediately to be an ideal terroir for the production of pure, organic, and low-intervention fine wines. Establishing his vineyard and winery in Hopland (along with winemaker Sofia Rivier,) he took his place in the centuries-long history of one of California’s most dramatic winegrowing regions—one whose future is as promising as its past is historic. Expressing the best of Mendocino’s complex terroir, Ettore wines channel the soul of their abundant natural surroundings—and are only produced from organic, hand-harvested, and estate-grown grapes. From aromatic and elegant Chardonnay to deeply rich Merlot and Cabernet Sauvignon, Ettore Biraghi (along with winemaker Sofia Rivier) brings his Old World Italian style. Winemaker Sofia Rivier is an international agronomist whose career spans from Argentina to Switzerland and currently Mendocino County, USA. Just as she relishes the fine complexities of a wine’s palate, she also reveres the vibrant cultures and art of the world. As such, she continually desires to expand her understanding of the wine industry.” Sofia Rivier joins us to pull the cork on all that is Hopland’s Ettore Winery including a full service restaurant and Tasting Room in the Original Farmers Market in Los Angeles.Celebrity Chef Katie Chin is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. She joins us to talk about the tradition of Lunar New Year and her one-woman show, “Holy Shitake.” “Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” returns to the Whitefire Theater in Sherman Oaks on February 21st.”“Guglielmo Winery in Morgan Hill, California, founded in 1925 produces around 40,000 plus cases annually under their flagship brands, Guglielmo Private Reserve, Tre and the oldest label, Emile’s. Although the winery has grown, they still abide by the family philosophy to produce natural, quality wines to share with family and friends.” The current generation of the Guglielmo Family overseeing the family legacy is George Guglielmo as Winemaker and President and his Brother, Gene, as Partner and Vice President. “Guglielmo Winery is situated within one of the larger American Viticultural Areas (AVA) of the Central Coast and San Francisco Bay with the specific designation of Santa Clara Valley. Their vineyards are comprised of around 50 acres planted to Zinfandel, Petite Sirah, Merlot, Carignane, Grignolino, Sagrantino, and Cabernet Sauvignon.” Winemaker George Guglielmo joins us to pull the cork on all that is Guglielmo Winery.For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef concludes his multi-part discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the concluding conversation with the proper way of seasoning before cooking.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“When proprietor and winemaker Ettore Biraghi of Ettore Organic Winery first laid eyes on Mendocino, he knew it immediately to be an ideal terroir for the production of pure, organic, and low-intervention fine wines. Establishing his vineyard and winery in Hopland (along with winemaker Sofia Rivier,) he took his place in the centuries-long history of one of California’s most dramatic winegrowing regions—one whose future is as promising as its past is historic.”“Expressing the best of Mendocino’s complex terroir, Ettore wines channel the soul of their abundant natural surroundings—and are only produced from organic, hand-harvested, and estate-grown grapes. From aromatic and elegant Chardonnay to deeply rich Merlot and Cabernet Sauvignon, Ettore Biraghi (along with winemaker Sofia Rivier) brings his Old World Italian style.”“Winemaker Sofia Rivier is an international agronomist whose career spans from Argentina to Switzerland and currently Mendocino County, USA. Just as she relishes the fine complexities of a wine’s palate, she also reveres the vibrant cultures and art of the world. As such, she continually desires to expand her understanding of the wine industry.”“In 2018 Sofia decided to move to Mendocino County, California for a new adventure whereby a new project, Ettore Organic Winery, was born. Working closely with the winemaker Ettore Biraghi, Sofia finds the perfect fusion of creativity and work precision to develop interesting wines. She has found an authentic venue to channel her grand focus: make wine at its best expression, understanding the terroir, the challenges of the seasons, applying different techniques of winemaking and working with an excellent and dedicated group of people.” Locally Ettore’s Vino E Cucina in the Original Farmers Market at Third & Fairfax in Los Angeles is a stylish Italian restaurant serving Lunch and Dinner as well as the local Tasting Room for all Ettore wines.Sofia Rivier joins us to pull the cork on all that is Hopland’s Ettore Winery.

“Celebrity Chef Katie is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation.” She joins us to talk about the rich tradition of Lunar New Year and her one-woman show, “Holy Shitake.”” “Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” returns to the Whitefire Theater in Sherman Oaks on February 21st. Filled with pathos and humor, “Holy Shitake: A Wok Star is Born” chronicles Chef Katie Chin’s true journey as a fish-out-of-water Chinese American girl growing up in Minneapolis, where she was raised by my mother, seamstress-turned-restaurateur Leeann Chin. A true warrior, her late mother overcame incredible obstacles and adversity having been in an arranged marriage to her emotionally abusive husband while raising 6 children making 50 cents an hour as a seamstress. Through it all, she found solace through cooking and built a $50-million-dollar Chinese restaurant empire through an extraordinary twist of fate involving 007 himself, Sean Connery.”“When Katie’s life falls apart in her mid-30s after her divorce, her mother comes to her rescue through cooking instruction. After a dream in which the Kitchen God visits her, Katie decides to leave her career as a film marketing executive to carry her mother’s torch. In the quiet moments alone cooking together, her mother opens up to her about her life in China; stories filled with heartache and resilience. A magical mother-daughter bond is formed and they embark on a culinary journey together appearing the Today Show, the Food Network and in their own PBS series, “Double Happiness.” A time filled with east meets west tension and humor, Katie as the bumbling American born daughter and her mother as the tough as nails tiger mom boss. Through it all, her wish for Katie is to fly from her Bird’s Nest Soup.”“After her mother’s death, Katie is forced to make a choice that drastically changes her life. A pivotal turning point presents itself and Katie is compelled to make a choice. In this emotional love letter to her mother, Katie finally learns to love herself and embrace her heritage by honoring her mother’s culinary legacy.”

“Celebrity Chef Katie is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation.” She joins us to talk about the rich tradition of Lunar New Year and her one-woman show, “Holy Shitake.”“Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” returns to the Whitefire Theater in Sherman Oaks on February 21st. Filled with pathos and humor, “Holy Shitake: A Wok Star is Born” chronicles Chef Katie Chin’s true journey as a fish-out-of-water Chinese American girl growing up in Minneapolis, where she was raised by my mother, seamstress-turned-restaurateur Leeann Chin. A true warrior, her late mother overcame incredible obstacles and adversity having been in an arranged marriage to her emotionally abusive husband while raising 6 children making 50 cents an hour as a seamstress. Through it all, she found solace through cooking and built a $50-million-dollar Chinese restaurant empire through an extraordinary twist of fate involving 007 himself, Sean Connery.”“When Katie’s life falls apart in her mid-30s after her divorce, her mother comes to her rescue through cooking instruction. After a dream in which the Kitchen God visits her, Katie decides to leave her career as a film marketing executive to carry her mother’s torch. In the quiet moments alone cooking together, her mother opens up to her about her life in China; stories filled with heartache and resilience. A magical mother-daughter bond is formed and they embark on a culinary journey together appearing the Today Show, the Food Network and in their own PBS series, “Double Happiness.” A time filled with east meets west tension and humor, Katie as the bumbling American born daughter and her mother as the tough as nails tiger mom boss. Through it all, her wish for Katie is to fly from her Bird’s Nest Soup.”

“Guglielmo Winery in Morgan Hill, California, founded in 1925 produces around 40,000 plus cases annually under their flagship brands, Guglielmo Private Reserve, Tre and the oldest label, Emile’s. Although the winery has grown, they still abide by the family philosophy to produce natural, quality wines to share with family and friends.” The current generation of the Guglielmo Family overseeing the family legacy is George Guglielmo as Winemaker and President and his Brother, Gene, as Partner and Vice President.“Guglielmo Winery is situated within one of the larger American Viticultural Areas (AVA) of the Central Coast and San Francisco Bay with the specific designation of Santa Clara Valley. Their vineyards are comprised of around 50 acres planted to Zinfandel, Petite Sirah, Merlot, Carignane, Grignolino, Sagrantino, and Cabernet Sauvignon.”“Third generation winemaker, George E. Guglielmo, grew up on the family wine estate in Morgan Hill, California and began absorbing many aspects of the wine business at a very young age from his father and grandfather. As a teenager, George began broadening his knowledge base by apprenticing with other local winemakers to learn as much as he could about grape growing and winemaking.”“George’s winemaking philosophy remains a blend of age-old tradition and cutting-edge winemaking science and technology. George produces their wines with minimal handling or filtering – believing that the wines are at their best when allowed to develop naturally with only the necessary interventions by the winemaker. He shares his family’s strong belief that wines should be easy for everyone to enjoy at a reasonable price. His philosophy has paid off in the many award-winning wines he produces today that have been noted for both quality and value”.George Guglielmo stays with us further pulling the cork on all that is Guglielmo Winery.

“Guglielmo Winery in Morgan Hill, California, founded in 1925 produces around 40,000 plus cases annually under their flagship brands, Guglielmo Private Reserve, Tre and the oldest label, Emile’s. Although the winery has grown, they still faithfully abide by the family philosophy to produce natural, quality wines to share with family and friends.” The current generation of the Guglielmo Family overseeing the family legacy is George Guglielmo as Winemaker and President and his Brother, Gene, as Partner and Vice President.“Guglielmo Winery is situated within one of the larger American Viticultural Areas (AVA) of the Central Coast and San Francisco Bay with the specific designation of Santa Clara Valley. Their vineyards are comprised of around 50 acres planted to Zinfandel, Petite Sirah, Merlot, Carignane, Grignolino, Sagrantino, and Cabernet Sauvignon.”“Visiting Guglielmo Winery’s Tasting Room and Retail Gift Shop in Morgan Hill is like taking a step back into Old Italy. Large wooden beams, stone walls, and terracotta tile provide a relaxing backdrop to enjoy tastings of the Guglielmo family’s award-winning wines. Open Wednesday through Monday from 11 a.m. to 5 p.m. Closed on all major holidays.”“Third generation winemaker, George E. Guglielmo, grew up on the family wine estate in Morgan Hill, California and began absorbing many aspects of the wine business at a very young age from his father and grandfather. As a teenager, George began broadening his knowledge base by apprenticing with other local winemakers to learn as much as he could about grape growing and winemaking. He also completed Fresno State University’s Viticulture and Enology program to supplement his knowledge of traditional winemaking techniques with the more modern aspects required to produce wines for today’s marketplace.” “George’s winemaking philosophy remains a blend of age-old tradition and cutting-edge winemaking science and technology. George produces their wines with minimal handling or filtering – believing that the wines are at their best when allowed to develop naturally with only the necessary interventions by the winemaker. He shares his family’s strong belief that wines should be easy for everyone to enjoy at a reasonable price. His philosophy has paid off in the many award-winning wines he produces today that have been noted for both quality and value.”George Guglielmo joins us to pull the cork on all that is Guglielmo Winery.

This week Chef Andrew’s concludes his multi-part discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the concluding conversation in the series with the proper way of seasoning before cooking.Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”

If you’re looking to go all out for Valentine’s Day Weekend you might want to consider the ocean front Terranea Resort in Palos Verdes. Executive Chef Andrew Vaughan joins us with what’s on his romantic menu. “Located on Southern California’s Palos Verdes Peninsula, Terranea Resort is a luxurious 102-acre oceanfront destination. Opened in 2009, the resort offers unparalleled views and world-class accommodations ranging from hotel suites to bungalows, ocean-view casitas and private villas. On property are five scenic restaurants showcasing the resort’s farm-to-Terranea philosophy utilizing Terranea's herb and vegetable gardens, lemon groves and more. The resort also offers unique activities such as falconry, archery, kayaking, paddleboarding, guided coastal hikes, and exploration of nearby ocean coves and beaches.” Chef and Restaurateur Ross Pangilinan features two special Dinner menus for Valentine’s Day Weekend at his pair of South Coast Plaza properties. On Friday and Saturday nights Chef Ross’ Terrace by Mix Mix showcases a luxe four course menu for $125 per guest. Pangilinan is partners with Chef Nicholas Weber in Populaire Modern Bistro. Chef Nick is also offering his Valentine’s weekend Dinner menu ($125 per guest) on both Friday and Saturday nights. His tasting menu is five elevated courses with unexpected flourishes and an optional wine pairing. Ross Pangilinan previews both very special menus.“Vegas-born, award-winning Lip Smacking Foodie Tours is always first on the scene to showcase the city’s newest and most important trends in its luxury culinary experiences. Its latest experience shines a light on the Top 5 craft cocktail bars in the Arts District, the colorful, industrious neighborhood now reinvigorating craft cocktail culture. A 2-hour experience that begins at 8:30 p.m., it’s designed for those 21 years and older. Like all Lip Smacking experiences, this one also comes complete with VIP service, from start to finish. Guests will gain immediate entry into these five acclaimed establishments, where long lines are the norm. At each venue, they’ll be seated at the best tables in the house to enjoy its top craft cocktail. Elevated gourmet dishes also are included. With specialty cocktails often hovering in the $25 range in Vegas, this experience, which includes all taxes and venue gratuities, can’t be beat at $99 per person.” Founder Donald Contursi of Lip Smacking Foodie Tours is our official tour guide with swizzle stick in hand.

If you’re looking to go all out for Valentine’s Day Weekend you might want to consider the ocean front Terranea Resort in Palos Verdes. Executive Chef Andrew Vaughan joins us with what’s on his romantic menu.“Located on Southern California’s Palos Verdes Peninsula, Terranea Resort is a luxurious 102-acre oceanfront destination. Opened in 2009, the resort offers unparalleled views and world-class accommodations ranging from hotel suites to bungalows, ocean-view casitas and private villas. Amenities include The Spa at Terranea, an award-winning 50,000-square-foot wellness destination recently enhanced by a $4.5 million refresh that elevates its breezy indoor and outdoor oceanfront spaces, The Links at Terranea, a nine-hole, par-3 golf course; four swimming pools; a 140-foot waterslide; marea luxury boutique; 135,000 square feet of event space, ideal for meetings and weddings alike; and five scenic restaurants showcasing the resort’s farm-to-Terranea philosophy utilizing Terranea's herb and vegetable gardens, lemon groves and more.”“The resort also offers unique activities such as falconry, archery, kayaking, paddleboarding, guided coastal hikes, and exploration of nearby ocean coves and beaches.”

“Vegas-born, award-winning Lip Smacking Foodie Tours is always first on the scene to showcase the city’s newest and most important trends in its luxury culinary experiences. Its latest experience shines a light on the Top 5 craft cocktail bars in the Arts District, the colorful, industrious neighborhood now reinvigorating craft cocktail culture.”“A 2-hour experience that begins at 8:30 p.m., it’s designed for those 21 years and older. Like all Lip Smacking experiences, this one also comes complete with VIP service, from start to finish. Guests will gain immediate entry into these five acclaimed establishments, where long lines are the norm. At each venue, they’ll be seated at the best tables in the house to enjoy its top craft cocktail. Elevated gourmet dishes also are included. With specialty cocktails often hovering in the $25 range in Vegas, this experience, which includes all taxes and venue gratuities, can’t be beat at $99 per person.”“A professional guide leads the way to each establishment, all the while entertaining with facts and stories about points of interest.This experience is ideal for locals or visitors alike, who want to explore the city’s cutting-edge cocktail scene. It’s also available for private groups at their preferred start times.”Founder Donald Contursi is our guest with swizzle stick in hand.

Chef and Restaurateur Ross Pangilinan features two special Dinner menus for Valentine’s Day Weekend at his pair of South Coast Plaza properties. On Friday and Saturday nights Chef Ross’ Terrace by Mix Mix showcases a luxe four course menu for $125 per guest. Pangilinan is partners with Chef Nicholas Weber in Populaire Modern Bistro. Chef Nick is also offering his Valentine’s weekend Dinner menu ($125 per guest) on both Friday and Saturday nights. His tasting menu is five elevated courses with unexpected flourishes and an optional wine pairing. “Terrace by Mix Mix showcases internationally inspired cuisine by Chef Ross Pangilinan, featuring small plates influenced by French, Italian and modern Filipino flavors. Lunch, dinner and weekend brunch are served on a covered terrace, lush with palms and hanging plants.”“Populaire Modern Bistro is a culinary venture from longtime OC chefs Ross Pangilinan and Nicholas Weber, both Patina Restaurant Group alums and protégés of renowned restaurateur Joachim Splichal. The modern Cal-French bistro serves classic French staples with California flavors and twists, from Escargot Aebleskiver with Koji Butter & Green Garlic Aioli and Bouillabaisse Chawanmushi with Mussels, Octopus, Sea Urchin and Saffron Dashi – to Prime Bavette Steak with Sauce Au Poivre.”Ross Pangilinan previews both very special menus with romance in the air.

“Pizza lovers unite! The inaugural, region-wide SoCal Pizza Week starts this Sunday and runs through Sunday, February 15. SoCal Pizza Week will be a medium to bring everyone to the table, from all walks of life, to showcase Southern California's diverse pizza scene. Organized and supported by Southern California Food & Beverage, a California registered 501(c)3 non-profit, SoCal Pizza Week is an eight day event devoted to celebrating the diverse pizza restaurants in Southern California, from Los Angeles to Orange County to San Diego and everywhere in between. The event also seeks to highlight all styles of this beloved snack, including but not limited to, New York, Chicago, Detroit, Neopolitan, and Roma styles, with gluten-free, vegetarian and vegan offerings as well. “SoCal Pizza Week is more than an eight-day event featuring dozens of pizzerias and restaurants,” stated Leysla Rubino, organizer of the event and executive director of SoCal Food & Beverage. "It's an opportunity to showcase the many pizza styles that Southern California has to offer." Leysla Rubino joins us with all the details.Stadium Pepz Pizza & Eatery in Anaheim is one of the participating restaurants in the inaugural SoCal Pizza Week. We’ll meet proprietor Chris Sarkissian. “Since opening in 2001, Stadium Pepz Pizza has perfected the art of hand-crafted recipes that bring authentic delicious flavors to every dish. At Stadium Pepz Pizza in Anaheim, a local, family-owned business, they continue this legacy by offering an upbeat, curated dining experience for every guest. From the pizza to salads, pasta, sandwiches, possibly the best wings in Anaheim and more, their menu offers something for everyone.”Nardo (Huntington Beach and Culver City) is one of the participating restaurants in the inaugural SoCal Pizza Week. We’ll meet co-proprietor and executive chef Alessandro Ciaccia. “Nardò tells the story of family, culinary tradition, and the sea. Founded by award-winning restaurateur Gianni Chiloiro, Nardò combines authentic Italian cuisine with innovative dishes and a modern atmosphere. Located just minutes from the beach, Nardò’s oceanside location (Huntington Beach) features a stunning interior with a full-service bar, imported wood-fired oven, and an in-house pasta station. Take a culinary trip to the beautiful region of Puglia. Enjoy traditional dishes and recipes from the Southern Italian region in the heart of Southern California. Featuring wood-fired Neapolitan pizza and freshly made pasta, Nardò brings together the best of what Southern Italy offers with an innovative twist.” Both the Huntington Beach (Pacific City) and Culver City locations are part of SoCal Pizza Week.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef Andrew’s continues his discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the proper way of slicing citrus before juicing to maximize the resulting juice volume. (Postponed from last week.)

If you’re looking to go all out for Valentine’s Day Weekend you might want to consider the ocean front Terranea Resort in Palos Verdes. Executive Chef Andrew Vaughan joins us with what’s on his romantic menu. “Located on Southern California’s Palos Verdes Peninsula, Terranea Resort is a luxurious 102-acre oceanfront destination. Opened in 2009, the resort offers unparalleled views and world-class accommodations ranging from hotel suites to bungalows, ocean-view casitas and private villas. On property are five scenic restaurants showcasing the resort’s farm-to-Terranea philosophy utilizing Terranea's herb and vegetable gardens, lemon groves and more. The resort also offers unique activities such as falconry, archery, kayaking, paddleboarding, guided coastal hikes, and exploration of nearby ocean coves and beaches.” Chef and Restaurateur Ross Pangilinan features two special Dinner menus for Valentine’s Day Weekend at his pair of South Coast Plaza properties. On Friday and Saturday nights Chef Ross’ Terrace by Mix Mix showcases a luxe four course menu for $125 per guest. Pangilinan is partners with Chef Nicholas Weber in Populaire Modern Bistro. Chef Nick is also offering his Valentine’s weekend Dinner menu ($125 per guest) on both Friday and Saturday nights. His tasting menu is five elevated courses with unexpected flourishes and an optional wine pairing. Ross Pangilinan previews both very special menus.“Vegas-born, award-winning Lip Smacking Foodie Tours is always first on the scene to showcase the city’s newest and most important trends in its luxury culinary experiences. Its latest experience shines a light on the Top 5 craft cocktail bars in the Arts District, the colorful, industrious neighborhood now reinvigorating craft cocktail culture. A 2-hour experience that begins at 8:30 p.m., it’s designed for those 21 years and older. Like all Lip Smacking experiences, this one also comes complete with VIP service, from start to finish. Guests will gain immediate entry into these five acclaimed establishments, where long lines are the norm. At each venue, they’ll be seated at the best tables in the house to enjoy its top craft cocktail. Elevated gourmet dishes also are included. With specialty cocktails often hovering in the $25 range in Vegas, this experience, which includes all taxes and venue gratuities, can’t be beat at $99 per person.” Founder Donald Contursi of Lip Smacking Foodie Tours is our official tour guide with swizzle stick in hand.“Pizza lovers unite! The inaugural, region-wide SoCal Pizza Week starts this Sunday and runs through Sunday, February 15. SoCal Pizza Week will be a medium to bring everyone to the table, from all walks of life, to showcase Southern California's diverse pizza scene. Organized and supported by Southern California Food & Beverage, a California registered 501(c)3 non-profit, SoCal Pizza Week is an eight day event devoted to celebrating the diverse pizza restaurants in Southern California, from Los Angeles to Orange County to San Diego and everywhere in between. The event also seeks to highlight all styles of this beloved snack, including but not limited to, New York, Chicago, Detroit, Neopolitan, and Roma styles, with gluten-free, vegetarian and vegan offerings as well. “SoCal Pizza Week is more than an eight-day event featuring dozens of pizzerias and restaurants,” stated Leysla Rubino, organizer of the event and executive director of SoCal Food & Beverage. "It's an opportunity to showcase the many pizza styles that Southern California has to offer." Leysla Rubino joins us with all the details.Stadium Pepz Pizza & Eatery in Anaheim is one of the participating restaurants in the inaugural SoCal Pizza Week. We’ll meet proprietor Chris Sarkissian. “Since opening in 2001, Stadium Pepz Pizza has perfected the art of hand-crafted recipes that bring authentic delicious flavors to every dish. At Stadium Pepz Pizza in Anaheim, a local, family-owned business, they continue this legacy by offering an upbeat, curated dining experience for every guest. From the pizza to salads, pasta, sandwiches, possibly the best wings in Anaheim and more, their menu offers something for everyone.”Nardo (Huntington Beach and Culver City) is one of the participating restaurants in the inaugural SoCal Pizza Week. We’ll meet co-proprietor and executive chef Alessandro Ciaccia. “Nardò tells the story of family, culinary tradition, and the sea. Founded by award-winning restaurateur Gianni Chiloiro, Nardò combines authentic Italian cuisine with innovative dishes and a modern atmosphere. Located just minutes from the beach, Nardò’s oceanside location (Huntington Beach) features a stunning interior with a full-service bar, imported wood-fired oven, and an in-house pasta station. Take a culinary trip to the beautiful region of Puglia. Enjoy traditional dishes and recipes from the Southern Italian region in the heart of Southern California. Featuring wood-fired Neapolitan pizza and freshly made pas

“Pizza lovers unite! The inaugural, region-wide SoCal Pizza Week starts this Sunday and runs through Sunday, February 15. SoCal Pizza Week will be a medium to bring everyone to the table, from all walks of life, to showcase Southern California's diverse pizza scene.”“Organized and supported by Southern California Food & Beverage, a California registered 501(c)3 non-profit, SoCal Pizza Week is an eight day event devoted to celebrating the diverse pizza restaurants in Southern California, from Los Angeles to Orange County to San Diego and everywhere in between. The event also seeks to highlight all styles of this beloved snack, including but not limited to, New York, Chicago, Detroit, Neopolitan, and Roma styles, with gluten-free, vegetarian and vegan offerings as well.”“SoCal Pizza Week is more than an eight-day event featuring dozens of pizzerias and restaurants,” stated Leysla Rubino, organizer of the event and executive director of SoCal Food & Beverage. "It's an opportunity to showcase the many pizza styles that Southern California has to offer."“An exciting addition to the event will be the "Golden Slice Awards" to be awarded to lucky participating restaurants that receive the most votes for the favorite pizza voted on by diners.”

Nardo (Huntington Beach) is one of the participating restaurants in the inaugural SoCal Pizza Week. We’ll meet co-proprietor and executive chef Alessandro Ciaccia. Both Nardo locations (Huntington Beach in Pacific City, and Culver City) are part of Pizza Week,“Nardò tells the story of family, culinary tradition, and the sea. Founded by award-winning restaurateur Gianni Chiloiro, Nardò combines authentic Italian cuisine with innovative dishes and a modern atmosphere. Located just minutes from the beach, Nardò’s oceanside location features a stunning interior with a full-service bar, imported wood-fired oven, and an in-house pasta station.”“Take a culinary trip to the beautiful region of Puglia. Enjoy traditional dishes and recipes from the Southern Italian region in the heart of Southern California. Featuring wood-fired Neapolitan pizza and freshly made pasta, Nardò brings together the best of what Southern Italy offers with an innovative twist.”

This week Chef Andrew’s continues his discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the proper way of slicing citrus before juicing to maximize the resulting juice volume. (Postponed from last week.) Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”Just in time for Big Game Sunday Chef Andrew shares his easy to prepare recipe for Crunchy Avocado Fries.

Stadium Pepz Pizza & Eatery in Anaheim is one of the participating restaurants in the inaugural SoCal Pizza Week. We’ll meet proprietor and chef, Chris Sarkissian.“Since opening in 2001, Stadium Pepz Pizza has perfected the art of hand-crafted recipes that bring authentic delicious flavors to every dish. At Stadium Pepz Pizza in Anaheim, a local, family-owned business, they continue this legacy by offering an upbeat, curated dining experience for every guest. From the pizza to salads, pasta, sandwiches, possibly the best wings in Anaheim and more, their menu offers something for everyone.”“The Anaheim team is dedicated to serving guests with fresh quality food, friendly service, and the best pizza delivery and take-out in Anaheim, Garden Grove, Yorba Linda, La Habra, Placentia, Tustin, Orange, and Santa Ana. Ownership is equally passionate about supporting their community and proudly give back through various initiatives as a family-owned business. Visit Stadium Pepz Pizza and Eatery in Anaheim or order online to enjoy their exclusive pizza deals.”

“At Chef Steve Samson’s Rossoblu, Dinner isn’t meant to feel rushed. Or loud. Or like the same forgettable meal you had last week. At Rossoblu, it never does. Tucked into Downtown LA’s Fashion District, Rossoblu is a hidden oasis—a place where the city slips away and Italy comes into view. Chef Steve Samson draws from a life between LA and Bologna to create a menu rooted in soulful tradition and the joy of gathering. Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but house made herb salt and fire.” Chef Steve Samson takes a break from rolling the pasta to join us. “Dine L.A.” is running now thru Sunday, February 8th, 2026 and Rossoblu is a participating restaurant with a special 3-course Dinner Menu.“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines are sold directly from their tasting room. Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino with grapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.” Winemaker Dave Specter joins us pulling the cork on all that is Bells Up Winery.How should a large USA airline handle a long delay due to a series of announced mechanical issues? Isn’t being transparent with the passengers keeping them informed of the delays key? Well, maybe not…Cori Solomon a wine and travel journalist and President of the International Food Wine and Travel Writers Association (IFWTWA) joins us to chronicle her recent experience journeying from New York back to Los Angeles. Yes, be sure to fasten your seat belt and wait, and then wait some more…“Chef Jeffrey Hansell grew up on the gulf coast of Mississippi, 45 minutes east of New Orleans. Surrounded by the commercial fishing and shrimping industry, his love of fresh ingredients and the local catch inspired him to begin a career in the culinary field. After Culinary School Hansell traveled around the Country working his way through some highly acclaimed kitchens in New Orleans, Birmingham, and Aspen. In 2014 Chef Jeffrey and his wife/business partner opened their first restaurant Oxlot9 in Covington LA and most recently in 2020 opened the restaurant Thorny Oyster in Bay St Louis MS.”Chef Hansell was briefly in Pasadena right before the 2026 Rose Parade with a delegation from Coastal Mississippi. Mississippi sponsored a spectacular float in the Rose Parade, “Where Creativity Blooms.” We’ll talk to him about the mouthwatering three course Brunch he prepared for a small group of global travel journalists at The Maxwell House.For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) usually provides his “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef Andrew was delayed on a return flight so he’ll rejoin us next week with the continuation of his “Kitchen Hacks” series.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines are sold directly from their tasting room. Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino with grapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.” Winemaker Dave Specter joins us pulling the cork on all that is Bells Up Winery.How should a large USA airline handle a long delay due to a series of announced mechanical issues? Isn’t being transparent with the passengers keeping them informed of the delays key? Well, maybe not…Cori Solomon a wine and travel journalist and President of the International Food Wine and Travel Writers Association (IFWTWA) joins us to chronicle her recent experience journeying from New York back to Los Angeles. Yes, be sure to fasten your seat belt and wait, and then wait some more…“Chef Jeffrey Hansell grew up on the gulf coast of Mississippi, 45 minutes east of New Orleans. Surrounded by the commercial fishing and shrimping industry, his love of fresh ingredients and the local catch inspired him to begin a career in the culinary field. After Culinary School Hansell traveled around the Country working his way through some highly acclaimed kitchens in New Orleans, Birmingham, and Aspen. In 2014 Chef Jeffrey and his wife/business partner opened their first restaurant Oxlot9 in Covington LA and most recently in 2020 opened the restaurant Thorny Oyster in Bay St Louis MS.”Chef Hansell was briefly in Pasadena right before the 2026 Rose Parade with a delegation from Coastal Mississippi. Mississippi sponsored a spectacular float in the Rose Parade, “Where Creativity Blooms.” We’ll talk to him about the mouthwatering three course Brunch he prepared for a small group of global travel journalists at The Maxwell House.

“At Chef Steve Samson’s Rossoblu, Dinner isn’t meant to feel rushed. Or loud. Or like the same forgettable meal you had last week. At Rossoblu, it never does. Tucked into Downtown LA’s Fashion District, Rossoblu is a hidden oasis — a place where the city slips away and Italy comes into view. Chef Steve Samson draws from a life between LA and Bologna to create a menu rooted in soulful tradition and the joy of gathering. Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but house made herb salt and fire.” Chef Steve Samson takes a break from rolling the pasta to join us. “Dine L.A.” is running now thru Sunday, February 8th, 2026 and Rossoblu is a participating restaurant with a special 3-course Dinner Menu.“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines are sold directly from their tasting room. Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino with grapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.” Winemaker Dave Specter joins us pulling the cork on all that is Bells Up Winery.

“At Chef Steve Samson’s Rossoblu Dinner isn’t meant to feel rushed. Or loud. Or like the same forgettable meal you had last week. At Rossoblu, it never does. Tucked into Downtown LA’s Fashion District, Rossoblu is a hidden oasis—a place where the city slips away and Italy comes into view. Chef Steve Samson draws from a life between LA and Bologna to create a menu rooted in soulful tradition and the joy of gathering.”“Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but housemade herb salt and fire.”“What sets Rossoblu apart isn’t just the food—it’s how it feels. Tucked-away corners invite conversation. Lights glow overhead. Wine arrives without fuss. Time slows. Even a Wednesday feels worth celebrating - just like in Italy.”Chef Steve Samson takes a 2nd break from rolling the pasta to continue with us.“Dine L.A.” is running now thru Sunday, February 8th, 2026 and Rossoblu is a participating restaurant with a special Dinner Menu.Chef Steve also previews his Valentine’s Day options including a special To-Go romantic feast for two. Available Friday, Saturday and Sunday.

“At Chef Steve Samson’s Rossoblu Dinner isn’t meant to feel rushed. Or loud. Or like the same forgettable meal you had last week. At Rossoblu, it never does. Tucked into Downtown LA’s Fashion District, Rossoblu is a hidden oasis—a place where the city slips away and Italy comes into view. Chef Steve Samson draws from a life between LA and Bologna to create a menu rooted in soulful tradition and the joy of gathering.”“Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but house made herb salt and fire.”“What sets Rossoblu apart isn’t just the food—it’s how it feels. Tucked-away corners invite conversation. Lights glow overhead. Wine arrives without fuss. Time slows. Even a Wednesday feels worth celebrating - just like in Italy.”Chef Steve Samson takes a break from rolling the pasta to join us. “Dine L.A.” is running now thru Sunday, February 8th, 2026 and Rossoblu is a participating restaurant with a special Dinner Menu.

“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines are sold directly from their tasting room.”“If you’re this successful in a career that makes you sick, stressed and miserable… how much more successful would you be doing something you love?” That’s the Bells Up story…“That’s the question Sara asked Dave almost 20 years ago, following his mental and physical breakdown from more than a decade as a successful corporate tax attorney. This, while watching Sara’s professional mentor battle pancreatic cancer at age 40.”“The answer, for The Specters, was that life is too short to spend unhappy. So they turned the basement hobby that brought Dave joy — winemaking — into Bells Up Winery.”“Dave left the legal field, dedicating himself full-time to learning the business of making wine as a professional at Henke Winery while living in Cincinnati, Ohio.”“After Dave won two different amateur national winemaking competitions with two different wines, they decided to relocate to Newberg, Oregon. In 2013, Dave & Sara established Bells Up Winery and their winemaking dreams took root.”“Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino withgrapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.”Tastings are personally conducted by Winemaker Dave or Sara.Winemaker Dave Specter joins us pulling the cork on all that is Bells Up Winery.

“Chef Jeffrey Hansell grew up on the gulf coast of Mississippi, 45 minutes east of New Orleans. Surrounded by the commercial fishing and shrimping industry, his love of fresh ingredients and the local catch inspired him to begin a career in the culinary field. After Culinary School Hansell traveled around the Country working his way through some highly acclaimed kitchens in New Orleans, Birmingham, and Aspen.”“In 2014 Chef Jeffrey and his wife/business partner opened their first restaurant Oxlot9 in Covington LA and most recently in 2020 opened the restaurant Thorny Oyster in Bay St Louis MS.”“Chef Hansell was briefly in Pasadena right before the Rose Parade with a delegation from Coastal Mississippi. Mississippi had a spectacular float in the Rose Parade, “Where Creativity Blooms.” We’ll talk to him about the mouthwatering three course Brunch he, personally prepared for a small group of travel journalists at The Maxwell House.” Think Buttermilk Biscuits, Four Ways.

“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines are sold directly from their tasting room.”“If you’re this successful in a career that makes you sick, stressed and miserable… how much more successful would you be doing something you love?” That’s the Bells Up story…“That’s the question Sara asked Dave almost 20 years ago, following his mental and physical breakdown from more than a decade as a successful corporate tax attorney. This, while watching Sara’s professional mentor battle pancreatic cancer at age 40.”“The answer, for The Specters, was that life is too short to spend unhappy. So they turned the basement hobby that brought Dave joy — winemaking — into Bells Up Winery.”“After Dave won two different amateur national winemaking competitions with two different wines, they decided to relocate to Newberg, Oregon. In 2013, Dave & Sara established Bells Up Winery and their winemaking dreams took root.”“Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino with grapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.”Tastings at Bell’s Up are personally conducted by Winemaker Dave or Sara.Winemaker Dave Specter continues with us pulling the cork on all that is Bells Up Winery.

How should a major USA airline handle a long delay due to a series of mechanical issues? Isn’t being transparent with the passengers by keeping them informed of the delays key? Well, maybe not…Cori Solomon a wine and travel journalist and President of the International Food Wine and Travel Writers Association (IFWTWA) joins us to chronicle her recent experience journeying from New York to Los Angeles ahead of some bad weather.So far the airline has provided a $100 credit for a future flight. Cori suggests that this “gesture” is inadequate for what she went through including extra out-of-pocket expenses. If there is a epilogue to this experience we’ll report it.Yes, be sure to fasten your seat belt and wait, and then wait some more…

Chef Carla Hall is no stranger to the community of foodies. “She first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others. Carla spent 7 years co-hosting ABC’s Emmy award winning, popular lifestyle series, “The Chew,” and currently is all over Food Network.” She has reunited with her former “The Chew” colleagues, Clinton Kelly and Michael Symon in a 3 times per week YouTube series, “Chewed Up,” dropping new episodes Monday, Wednesday & Friday. They obviously enjoy working together and it’s a provocative blend of chaos, comedy and comfort food. Carla has her one-women show, “Carla Hall – Please Underestimate Me,” debuting on June 3rd at the Olney Theater Center in Baltimore. “Getting to be the beloved personality Carla is was no picnic. In this theatrical one-woman show, Carla Hall invites the audience to “strap in” for a wild, hilarious, and emotional ride as she reveals how she learned to embrace her own authenticity, “work her quirk” and finally step into her power.” Carla Hall joins us.“Dine L.A.” encores running from Friday, January 23rd to Sunday, February 8th, 2026. Santa Monica’s Lunetta returns to Dine LA with two Seasonal Menus (Lunch and Dinner) from Chef Raphael Lunetta—a Dine LA participant since the beginning. “Dine LA has always been about opening doors—inviting guests to experience restaurants in a new way,” says Chef Raphael Lunetta. “I’ve loved being part of it from the start and continuing to cook menus that reflect where we are now, while honoring the foundations of our cuisine.” Chef Lunetta takes a break from his busy kitchens to join us.“Harold & Belle’s (under the 3rd generation of proud Family ownership) is Los Angeles's premiere Creole dining experience. Family owned and operated for over 57 years, the restaurant has received numerous awards for its southern-style cooking. As a Black-owned business that has stood the test of time, the restaurant continues to welcome generations of guests with the same warmth, hospitality, and bold flavors that defined it from the beginning. Specialties include File Gumbo, Crawfish Etouffee, Jambalaya, and Fried Seafood. Come hungry because Harold & Belle's is known for serving up generous portions. A Los Angeles institution since 1969, Harold & Belle’s is proudly celebrating 57 years of family-owned Creole cooking this year. The restaurant is offering both lunch and dinner tasting menus for Dine LA, (running January 23rd to February 8th) highlighting many of its most iconic dishes—including charbroiled oysters, home-style catfish with jambalaya and red beans, and classic beignets.” We’ll meet 3rd generation proprietor Chef Ryan Legaux.

“Harold & Belle’s (under the 3rd generation of proud Family ownership) is Los Angeles's premiere Creole dining experience. Family owned and operated for over 57 years, the restaurant has received numerous awards for its southern-style cooking. As a Black-owned business that has stood the test of time, the restaurant continues to welcome generations of guests with the same warmth, hospitality, and bold flavors that defined it from the beginning. Specialties include File Gumbo, Crawfish Etouffee, Jambalaya, and Fried Seafood. Come hungry because Harold & Belle's is known for serving up generous portions. A Los Angeles institution since 1969, Harold & Belle’s is proudly celebrating 57 years of family-owned Creole cooking this year. The restaurant is offering both lunch and dinner tasting menus for Dine LA, (running January 23rd to February 8th) highlighting many of its most iconic dishes—including charbroiled oysters, home-style catfish with jambalaya and red beans, and classic beignets.” We’ll meet 3rd generation proprietor Chef Ryan Legaux.“Firstborn in Mandarin Plaza is a Modern Chinese American restaurant from Chef/Owner Anthony Wang (formerly of Ink, Auburn, Destroyer) in L.A.’s Chinatown exploring identity, seasonality, and technique. “When you get a classically trained chef cooking dishes like country-fried chongqing chicken, egg custard, and roast duck, there’s probably only one place in Los Angeles that feels right for it: The Mandarin Plaza in Chinatown. Firstborn’s menu changes seasonally which gives the guests extra motivation to dine there regularly.” Chef Anthony Wang takes a break from prep to join us.This week Chef Andrew’s continues his discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of a “trash bowl” on the kitchen counter. Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”

Chef Carla Hall is no stranger to the community of foodies. “She first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others. Carla spent 7 years co-hosting ABC’s Emmy award winning, popular lifestyle series, “The Chew,” and currently is all over Food Network.” She has reunited with her former “The Chew” colleagues, Clinton Kelly and Michael Symon in a 3 times per week YouTube series, “Chewed Up,” dropping new episodes Monday, Wednesday & Friday. They obviously enjoy working together and it’s a provocative blend of chaos, comedy and comfort food. Carla has her one-women show, “Carla Hall – Please Underestimate Me,” debuting on June 3rd at the Olney Theater Center in Baltimore. “Getting to be the beloved personality Carla is was no picnic. In this theatrical one-woman show, Carla Hall invites the audience to “strap in” for a wild, hilarious, and emotional ride as she reveals how she learned to embrace her own authenticity, “work her quirk” and finally step into her power.” Carla Hall joins us.“Dine L.A.” encores running from Friday, January 23rd to Sunday, February 8th, 2026. Santa Monica’s Lunetta returns to Dine LA with two Seasonal Menus (Lunch and Dinner) from Chef Raphael Lunetta—a Dine LA participant since the beginning. “Dine LA has always been about opening doors—inviting guests to experience restaurants in a new way,” says Chef Raphael Lunetta. “I’ve loved being part of it from the start and continuing to cook menus that reflect where we are now, while honoring the foundations of our cuisine.” Chef Lunetta takes a break from his busy kitchens to join us.“Harold & Belle’s (under the 3rd generation of proud Family ownership) is Los Angeles's premiere Creole dining experience. Family owned and operated for over 57 years, the restaurant has received numerous awards for its southern-style cooking. As a Black-owned business that has stood the test of time, the restaurant continues to welcome generations of guests with the same warmth, hospitality, and bold flavors that defined it from the beginning. Specialties include File Gumbo, Crawfish Etouffee, Jambalaya, and Fried Seafood. Come hungry because Harold & Belle's is known for serving up generous portions. A Los Angeles institution since 1969, Harold & Belle’s is proudly celebrating 57 years of family-owned Creole cooking this year. The restaurant is offering both lunch and dinner tasting menus for Dine LA, (running January 23rd to February 8th) highlighting many of its most iconic dishes—including charbroiled oysters, home-style catfish with jambalaya and red beans, and classic beignets.” We’ll meet 3rd generation proprietor Chef Ryan Legaux.“Firstborn in Mandarin Plaza is a Modern Chinese American restaurant from Chef/Owner Anthony Wang (formerly of Ink, Auburn, Destroyer) in L.A.’s Chinatown exploring identity, seasonality, and technique. “When you get a classically trained chef cooking dishes like country-fried chongqing chicken, egg custard, and roast duck, there’s probably only one place in Los Angeles that feels right for it: The Mandarin Plaza in Chinatown. Firstborn’s menu changes seasonally which gives the guests extra motivation to dine there regularly.” Chef Anthony Wang takes a break from prep to join us.This week Chef Andrew’s continues his discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of a “trash bowl” on the kitchen counter. Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!