SoCal Restaurant Show

Manchester Farms Quail of Columbia, South Carolina is a discovery from the Natural Products Expo West last month in Anaheim. “Committed to humane, sustainable farming, Manchester Farms provides premium quail meat and quail eggs to chefs, retailers, and home cooks nationwide. Quail meat has more protein per gram than chicken & turkey. Quail eggs have 3 to 4 times the nutritional value of a chicken egg and up to 5 times more iron and potassium. Founded in 1974 by Bill Odom and now owned by his daughter, Brittney Miller, Manchester Farms is America’s oldest and largest quail farm. What began as a small backyard operation has grown into a multi-generation, woman-owned family business producing over 80,000 Pharaoh quail per week.” Brittney Miller joins us with a Quail egg shooter at the ready.“Masters of Taste, Los Angeles’ premier outdoor luxury food and beverage festival, returns for its eagerly anticipated eighth annual event, taking place on Sunday, April 19, 2026, from 3 to 7:00 p.m. once again on the field of the iconic Pasadena Rose Bowl Stadium. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors.” One of the Beverage Masters supporting the Benefit is Boomtown Brewery. Representing them with us is Ben Turkel. “Since its inception, Boomtown Brewery has proudly represented Los Angeles, creating unfiltered, full-flavored craft beers with integrity. As a fixture in the DTLA Arts District for over a decade, Boomtown is more than just a brewery—it’s a community hub for artists, makers, and beer lovers to connect and celebrate the creative spirit of the city.”

Manchester Farms Quail of Columbia, South Carolina is a discovery from the Natural Products Expo West last month in Anaheim.“Committed to humane, sustainable farming, Manchester Farms provides premium quail meat and quail eggs to chefs, retailers, and home cooks nationwide. Quail meat has more protein per gram than chicken & turkey. Quail eggs have 3 to4 times the nutritional value of a chicken egg and up to 5 times more iron and potassium.” “Founded in 1974 by Bill Odom and now owned by his daughter, Brittney Miller, Manchester Farms is America’s oldest and largest quail farm. What began as a small backyard operation has grown into a multi-generation, woman-owned family business producing over 80,000 Pharaoh quail per week.” Brittney Miller joins us with a Quail egg shooter at the ready.“For Brittney Miller, quail farming is in her blood. Now known as the “Mother Hen” of Manchester Farms, Miller has been a part of the All-American family farm success story since she was a young girl. Miller fondly remembers walking to the quail barns with her father on their land in Sumter, SC. Growing up, Miller spent her summers working on the farm and learned the importance of honest hard work, dedication, and commitment from her passionate and entrepreneurial father.” “For Miller, keeping her father’s ideals and following in his footsteps are two things that she holds close to her heart. Forty years ago, her father saw the importance in raising quail without the use of antibiotics or hormones and with the best feed and good ole loving care; and now forty years later, the second generation strives for the same husbandry plan. Remaining true to the family’s original principles has rewarded Manchester Farms with decades of support from their consumers and chefs all over the country. Miller’s passion and soul lies with the farm community. As she describes it, “the folks that are in the food and beverage industry are the most giving, thankful and passionate out there.””

Manchester Farms Quail of Columbia, South Carolina is a discovery from the Natural Products Expo West last month in Anaheim. “Committed to humane, sustainable farming, Manchester Farms provides premium quail meat and quail eggs to chefs, retailers, and home cooks nationwide. Quail meat has more protein per gram than chicken & turkey. Quail eggs have 3 to 4 times the nutritional value of a chicken egg and up to 5 times more iron and potassium. Founded in 1974 by Bill Odom and now owned by his daughter, Brittney Miller, Manchester Farms is America’s oldest and largest quail farm. What began as a small backyard operation has grown into a multi-generation, woman-owned family business producing over 80,000 Pharaoh quail per week.” Brittney Miller joins us with a Quail egg shooter at the ready.“Masters of Taste, Los Angeles’ premier outdoor luxury food and beverage festival, returns for its eagerly anticipated eighth annual event, taking place on Sunday, April 19, 2026, from 3 to 7:00 p.m. once again on the field of the iconic Pasadena Rose Bowl Stadium. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors.” One of the Beverage Masters supporting the Benefit is Boomtown Brewery. Representing them with us is Ben Turkel. “Since its inception, Boomtown Brewery has proudly represented Los Angeles, creating unfiltered, full-flavored craft beers with integrity. As a fixture in the DTLA Arts District for over a decade, Boomtown is more than just a brewery—it’s a community hub for artists, makers, and beer lovers to connect and celebrate the creative spirit of the city.”One of the other Beverage Masters supporting the Masters of Taste Benefit at The Rose Bowl on Sunday, April 19th is Winemaker Paul Warson of Warson Wine Company. Paul joins us to pull the cork on all that is Warson Wine.Chef Andrew has the day off as he’s participating in a holiday Easter Egg Hunt and Family Fun Day with a Celebrity Dump Tank affair for charity this morning. He’s back with us next week on April 11th. Executive Producer Andy Harris is just back from a week in Milwaukee, Wisconsin. He’ll share some brief highlights including The Milwaukee Art Museum and the surprising Harley-Davidson Museum.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Masters of Taste, Los Angeles’ premier outdoor luxury food and beverage festival, returns for its eagerly anticipated eighth annual event, taking place on Sunday, April 19, 2026, from 3 to 7:00 p.m. once again on the field of the iconic Pasadena Rose Bowl Stadium. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors.” One of the Beverage Masters supporting the Benefit is Boomtown Brewery. Representing them with us is Ben Turkel. “Since its inception, Boomtown Brewery has proudly represented Los Angeles, creating unfiltered, full-flavored craft beers with integrity. As a fixture in the DTLA Arts District for over a decade, Boomtown is more than just a brewery—it’s a community hub for artists, makers, and beer lovers to connect and celebrate the creative spirit of the city.”One of the other Beverage Masters supporting the Masters of Taste Benefit at The Rose Bowl on Sunday, April 19th is Winemaker Paul Warson of Warson Wine Company. Paul joins us to pull the cork on all that is Warson Wine.Chef Andrew has the day off as he’s participating in a holiday Easter Egg Hunt and Family Fun Day with a Celebrity Dump Tank affair for charity this morning. He’s back with us next week on April 11th. Executive Producer Andy Harris is just back from a week in Milwaukee, Wisconsin. He’ll share some brief highlights including The Milwaukee Art Museum and the surprising Harley-Davidson Museum.

“Masters of Taste, Los Angeles’ premier outdoor luxury food and beverage festival, returns for its eagerly anticipated eighth annual event, taking place on Sunday, April 19, 2026, from 3 to 7:00 p.m. once again on the field of the iconic Pasadena Rose Bowl Stadium. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors.”One of the Beverage Masters supporting the Benefit is Boomtown Brewery. Representing them with us is Ben Turkel.“Since its inception, Boomtown Brewery has proudly represented Los Angeles, creating unfiltered, full-flavored craft beers with integrity. As a fixture in the DTLA Arts District for over a decade, Boomtown is more than just a brewery—it’s a community hub for artists, makers, and beer lovers to connect and celebrate the creative spirit of the city.”“From live music and trivia nights to open mic events and food festivals, Boomtown Brewery continues to bring people together in meaningful, memorable ways.”

“Masters of Taste, Los Angeles’ premier outdoor luxury food and beverage festival, returns for its eagerly anticipated eighth annual event, taking place on Sunday, April 19, 2026, from 3 to 7:00 p.m. once again on the field of the iconic Pasadena Rose Bowl Stadium. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors.”One of the Beverage Masters supporting the Benefit is Boomtown Brewery. Representing them with us is Ben Turkel who now continues his interview.“Since its inception, Boomtown Brewery has proudly represented Los Angeles, creating unfiltered, full-flavored craft beers with integrity. As a fixture in the DTLA Arts District for over a decade, Boomtown is more than just a brewery—it’s a community hub for artists, makers, and beer lovers to connect and celebrate the creative spirit of the city.”“From live music and trivia nights to open mic events and food festivals, Boomtown Brewery continues to bring people together in meaningful, memorable ways.”

“Masters of Taste, Los Angeles’ premier outdoor luxury food and beverage festival, returns for its eagerly anticipated eighth annual event, taking place on Sunday, April 19, 2026, from 3 to 7:00 p.m. once again on the field of the iconic Pasadena Rose Bowl Stadium. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors.”One of the other Beverage Masters supporting the Benefit is Winemaker Paul Warson of Warson Wine Company. Paul joins us to pull the cork on all that is Warson Wine.“Paul Warson of Warson Wine Company grew up in Los Angeles, attended UC Davis where he eventually studied Fermentation Science. Before his final year he worked at a sparkling winery in Carneros when he decided he would spend his career doing what he did for his summer vacation. Upon completion of his degree, he was invited back to see, “the other side of things.””“Feeling he needed a change of perspective, Paul traveled to Australia, where he lived and worked for six months. With the change in varietals, climate, and overall attitude to winemaking, Paul discovered a different approach to the craft he studied and trained in for so long. Desiring to seek outside perspectives to winemaking, when Paul returned to California, he worked at Chateau Potelle, back when it was owned by both Jean-Noel and Marketta Fourmeaux and sat atop Mount Veeder. It was here Paul integrated his schooling, his experience from Australia, along with what he learned from the owners: that with each wine that is created, the winemaker has an intimate commitment to both the wine and the consumer, to craft wines that are distinctive and true to their place.”“After working an additional nine years in Napa Valley, a conversation with Bill Foley brought Paul Firestone Vineyard, in the Santa Ynez Valley, where he was winemaker and General Manager for nine years. By this time, estate vineyards had become Paul’s specialty, and he was able to elevate all of the tiers for each winery he worked for.”“Warson Wine Company started as a need Paul felt he had to fulfill. An inner call, to again make wine on his terms, for people to enjoy, but now with the fruit he chooses. There’s so much still on the horizon for Warson Wine Company.”

Manchester Farms Quail of Columbia, South Carolina is a discovery from the Natural Products Expo West last month in Anaheim.“Committed to humane, sustainable farming, Manchester Farms provides premium quail meat and quail eggs to chefs, retailers, and home cooks nationwide. Quail meat has more protein per gram than chicken & turkey. Quail eggs have 3 to4 times the nutritional value of a chicken egg and up to 5 times more iron and potassium.” “Founded in 1974 by Bill Odom and now owned by his daughter, Brittney Miller, Manchester Farms is America’s oldest and largest quail farm. What began as a small backyard operation has grown into a multi-generation, woman-owned family business producing over 80,000 Pharaoh quail per week.” Brittney Miller stays with us with a Quail egg shooter at the ready.“For Brittney Miller, quail farming is in her blood. Now known as the “Mother Hen” of Manchester Farms, Miller has been a part of the All-American family farm success story since she was a young girl. Miller fondly remembers walking to the quail barns with her father on their land in Sumter, SC. Growing up, Miller spent her summers working on the farm and learned the importance of honest hard work, dedication, and commitment from her passionate and entrepreneurial father.” “For Miller, keeping her father’s ideals and following in his footsteps are two things that she holds close to her heart. Forty years ago, her father saw the importance in raising quail without the use of antibiotics or hormones and with the best feed and good ole loving care; and now forty years later, the second generation strives for the same husbandry plan. Remaining true to the family’s original principles has rewarded Manchester Farms with decades of support from their consumers and chefs all over the country. Miller’s passion and soul lies with the farm community. As she describes it, “the folks that are in the food and beverage industry are the most giving, thankful and passionate out there.””

Chef Andrew Gruel has the day off as he’s participating in a holiday Huntington Beach Easter Egg Hunt and Family Fun Day with a Celebrity Dump Tank affair for charity this morning. He’s back with us next week on April 11th.Executive Producer and show Co-host Andy Harris is just back from a week in Milwaukee, Wisconsin doing advance work for the upcoming International Food Wine and Travel Writers Association’s (IFWTWA) Annual Conference there in mid-October. He shares some brief highlights of area attractions including the architectural icon that is The Milwaukee Art Museum and the surprise of the Harley-Davidson Museum.

“Masters of Taste, Los Angeles’ premier outdoor luxury food and beverage festival, returns for its eagerly anticipated eighth annual event, taking place on Sunday, April 19, 2026, from 3 to 7:00 p.m. once again on the field of the iconic Pasadena Rose Bowl Stadium. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors.”One of the other Beverage Masters supporting the Benefit is Winemaker Paul Warson of Warson Wine Company. Paul continues with us pulling the cork on all that is Warson Wine.“Paul Warson of Warson Wine Company grew up in Los Angeles, attended UC Davis where he eventually studied Fermentation Science. Before his final year he worked at a sparkling winery in Carneros when he decided he would spend his career doing what he did for his summer vacation. Upon completion of his degree, he was invited back to see, “the other side of things.””“Warson Wine Company started as a need Paul felt he had to fulfill. An inner call, to again make wine on his terms, for people to enjoy, but now with the fruit he chooses. There’s so much still on the horizon for Warson Wine Company.”

“Chef Miles Thompson (ex-Michael’s in Santa Monica) of Baby Bistro is never one to shy away from creative, contemporary, ingredient-driven cuisine, whether it’s at an iconic Westside restaurant or one of his roving pop-ups. At this Victor Heights brick-and-mortar, the tiny, craftsman cottage-like space is intimate and rustic with modern vibes — just the place for the ever-evolving seasonal menu and well-curated wines to match. Perched on the edge of Chinatown, Baby Bistro joins its Alpine Street neighbors Perilla, Baker’s Bench, Cassell’s, and Heavy Water Coffee in what is quickly becoming one of the city’s quirkiest courtyards, and a must-visit destination for in-the-know diners. A self-described “bistro of sorts,” the former roving pop-up is the brainchild of chef Miles Thompson (formerly of Michael’s) and co-owner Andy Schwartz, a seasoned wine pro from Lolo in East Hollywood.” Taking a break preparing for service to join us are Chef Miles Thompson and Restaurateur Andy Schwartz. Our resident produce expert, the accomplished Robert Schueller of Melissa’s, is back with us. It’s Spring so time to get updated on the best of the season for fruits and vegetables. Robert will also share some garden- fresh tips for the Passover and Easter tables. MLB Baseball is back and Melissa’s has some new branded produce items available for the baseball season exclusively at Angel Stadium. Think fresh Melissa’s Pink Pineapple Cups.

Our resident produce expert, the accomplished Robert Schueller of Melissa’s, is back with us. It’s Spring so time to get updated on the best of the season for fruits and vegetables. Robert will also share some garden- fresh tips for the Passover and Easter tables. MLB Baseball is back and Melissa’s has some new branded produce items available for the baseball season exclusively at Angel Stadium. Think fresh Melissa’s Pink Pineapple Cups.“St. Louis’ Chef Katie Lee is a multiple-unit restaurateur, entrepreneur, author and innovator. Katie Lee’s journey from high school dropout and recovering addict to successful founder of Katie's is the embodiment of resilience and passion. She launched her first restaurant in 2008, igniting the artisan Italian pizza movement in the Midwest. Today, Katie is leading a transformative shift in the frozen food industry, blending authentic artisan techniques with national-scale ambition.” She is our guest.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. Chef Andrew revisits the benefits of cooking with beef tallow. He’ll also comment on the controversy with Steak ‘n Shake with their use of beef tallow in the cooking of their fries, onion rings and tater tots.

“Chef Miles Thompson (ex-Michael’s in Santa Monica) of Baby Bistro is never one to shy away from creative, contemporary, ingredient-driven cuisine, whether it’s at an iconic Westside restaurant or one of his roving pop-ups. At this Victor Heights brick-and-mortar, the tiny, craftsman cottage-like space is intimate and rustic with modern vibes — just the place for the ever-evolving seasonal menu and well-curated wines to match.”“Perched on the edge of Chinatown, Baby Bistro joins its Alpine Street neighbors Perilla, Baker’s Bench, Cassell’s, and Heavy Water Coffee in what is quickly becoming one of the city’s quirkiest courtyards, and a must-visit destination for in-the-know diners. A self-described “bistro of sorts,” the former roving pop-up is the brainchild of chef Miles Thompson (formerly of Michael’s) and co-owner Andy Schwartz, a seasoned wine pro from Lolo in East Hollywood.” “Set in a restored 100-year-old Victorian bungalow, the intimate 35-seat dining room and adjacent covered patio feels plucked from a different era (or maybe just Europe), with its warm-wood interior, built-in wine shelves, and rustic outdoor seating. The menu is focused and tight, with eight-ish dishes that rotate with the seasons. (Closed on Sunday & Monday.) A good strategy for diners of 2, or more, is just to order the whole menu.” Not as crazy as it sounds.Taking a break preparing for service to join us are Chef Miles Thompson and Restaurateur Andy Schwartz.

“Chef Miles Thompson (ex-Michael’s in Santa Monica) of Baby Bistro is never one to shy away from creative, contemporary, ingredient-driven cuisine, whether it’s at an iconic Westside restaurant or one of his roving pop-ups. At this Victor Heights brick-and-mortar, the tiny, craftsman cottage-like space is intimate and rustic with modern vibes — just the place for the ever-evolving seasonal menu and well-curated wines to match. Perched on the edge of Chinatown, Baby Bistro joins its Alpine Street neighbors Perilla, Baker’s Bench, Cassell’s, and Heavy Water Coffee in what is quickly becoming one of the city’s quirkiest courtyards, and a must-visit destination for in-the-know diners. A self-described “bistro of sorts,” the former roving pop-up is the brainchild of chef Miles Thompson (formerly of Michael’s) and co-owner Andy Schwartz, a seasoned wine pro from Lolo in East Hollywood.” Taking a break preparing for service to join us are Chef Miles Thompson and Restaurateur Andy Schwartz. Our resident produce expert, the accomplished Robert Schueller of Melissa’s, is back with us. It’s Spring so time to get updated on the best of the season for fruits and vegetables. Robert will also share some garden- fresh tips for the Passover and Easter tables. MLB Baseball is back and Melissa’s has some new branded produce items available for the baseball season exclusively at Angel Stadium. Think fresh Melissa’s Pink Pineapple Cups.“St. Louis’ Chef Katie Lee is a multiple-unit restaurateur, entrepreneur, author and innovator. Katie Lee’s journey from high school dropout and recovering addict to successful founder of Katie's is the embodiment of resilience and passion. She launched her first restaurant in 2008, igniting the artisan Italian pizza movement in the Midwest. Today, Katie is leading a transformative shift in the frozen food industry, blending authentic artisan techniques with national-scale ambition.” She is our guest.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. Chef Andrew revisits the benefits of cooking with beef tallow. He’ll also comment on the controversy with Steak ‘n Shake with their use of beef tallow in the cooking of their fries, onion rings and tater tots.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Chef Miles Thompson (ex-Michael’s in Santa Monica) of Baby Bistro is never one to shy away from creative, contemporary, ingredient-driven cuisine, whether it’s at an iconic Westside restaurant or one of his roving pop-ups. At this Victor Heights brick-and-mortar, the tiny, craftsman cottage-like space is intimate and rustic with modern vibes — just the place for the ever-evolving seasonal menu and well-curated wines to match.”“Perched on the edge of Chinatown, Baby Bistro joins its Alpine Street neighbors Perilla, Baker’s Bench, Cassell’s, and Heavy Water Coffee in what is quickly becoming one of the city’s quirkiest courtyards, and a must-visit destination for in-the-know diners. A self-described “bistro of sorts,” the former roving pop-up is the brainchild of chef Miles Thompson (formerly of Michael’s) and co-owner Andy Schwartz, a seasoned wine pro from Lolo in East Hollywood.” “Set in a restored 100-year-old Victorian bungalow, the intimate 35-seat dining room and adjacent covered patio feels plucked from a different era (or maybe just Europe), with its warm-wood interior, built-in wine shelves, and rustic outdoor seating. The menu is focused and tight, with eight-ish dishes that rotate with the seasons. (Closed on Sunday & Monday.) A good strategy for diners of 2, or more, is just to order the whole menu.” Not as crazy as it sounds.Taking another break (preparing for service) to stay with us are Chef Miles Thompson and Restaurateur Andy Schwartz.

Our resident produce expert, the accomplished Robert Schueller of Melissa’s, is back with us. It’s Spring so time to get updated on the best of the season for fruits and vegetables. Robert will also share some inspiring garden -fresh tips for the Passover and Easter tables.Melissa’s has a stock of creative, chef-tested recipes for the home kitchen for both Easter and Passover. Seasonally available fruits to consider are Ojai Pixie Tangerines and Harry’ Berries Strawberries.MLB Baseball is back. Melissa’s has some newly created branded items available for the baseball season at Angel Stadium. Think fresh Melissa’s Pink Pineapple Cups.

“St. Louis’ Chef Katie Lee is a multiple-unit restaurateur, entrepreneur, author and innovator. “Katie Lee’s journey from high school dropout and recovering addict to successful founder of Katie's is the embodiment of resilience and passion. She launched her first restaurant in 2008, igniting the artisan Italian pizza movement in the Midwest. Today, Katie is leading a transformative shift in the frozen food industry, blending authentic artisan techniques with national-scale ambition.” Katie Lee continues as our guest.“What began as a single neighborhood pizzeria has grown into a celebrated culinary institution. Katie’s now operates four award-winning restaurants in St. Louis. As a 100% woman-owned business, the brand has become a pillar of excellence in the Midwest food scene, earning titles like Best Pizza in St. Louis for ten consecutive years, Best Pasta for seven, and Best Restaurant for the past three. Katie herself has been honored as St. Louis Chef of the Year for six years running, a testament to her leadership, culinary vision and relentless devotion to quality, creativity, and soul.”“Katie’s is more than food—it’s a philosophy. Every Pizza, Pasta Bake, and Sauce is a testament to real ingredients, honest artisanal techniques, and the belief that meals should nourish both the body and the soul. In a time when consumers are requiring authenticity and quality, Katie’s stands as a beacon for those who demand more from their meals. We are redefining the grocery aisles with artisan products that bring restaurant-quality experiences into homes across America. Inspired by Katie Lee’s story and her relentless pursuit of excellence, Katie’s is transforming what convenience can mean in modern food.”In SoCal Katie’s gourmet pizzas (frozen) are available at Gelson’s and Target. Target will soon be carrying the full line of Katie’s Fine Foods products including pasta sauces, pasta and olive oil. Availability at Walmart happens in the 4th Quarter.