SoCal Restaurant Show

Our resident produce expert, the accomplished Robert Schueller of Melissa’s, continues with us. Robert is also known as The Prince of Produce. 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. Not to be missed are Ojai Pixie Tangerines (short season) and Harry’s Berries (premium strawberries.) Melissa’s has a stock of creative, chef-tested recipes for the home kitchen for both Easter and Passover.MLB Baseball is back. Melissa’s has some new branded 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.” 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.

Chef Andrew revisits the benefits of cooking with beef tallow. He also comments on the controversy with Steak ‘n Shake with their use of beef tallow in the cooking of their fries, onion rings and tater tots.

Hitching Post Wines in Buellton, celebrating their 40th Anniversary this year, is one of the participants in “The Festival of Undiscovered Grapes.” Weston Hartley, the Co-Winemaker (representing the 2nd generation of Family ownership) is our guest. Valdiguie is their favorite undiscovered wine grape and will be their featured wine at The Festival. “It’s Racy. Defined as: (of a wine, flavor, etc.) having a characteristic quality to a high degree.” Count on other surprises at their table, too.“Slice Out Hunger is hosting a Pizza Expo Tailgate Party on Monday, March 23rd in Las Vegas as a special public event to kick off Pizza Expo 2026. This event grants guests access (in two sessions) to over two-dozen world-famous pizza makers from all over the globe and 75 minutes of unlimited slices per session. Session 1 is 4 to 5:15 p.m. and Session 2 is then 5:30 p.m. to 6:45 p.m. The festival location is Third Street (Downtown Las Vegas) in front of Pizza Rock Downtown, 201 N 3rd St, Las Vegas, NV 89101. The “Who” is Pizza Rock's Tony Gemigniani, Metro Pizza's John Arena, Slice Out Hunger’s Scott Wiener (“The Pizza Show”), and over two dozen local and nationally acclaimed pizza makers including World Pizza Champions and past Pizza Expo winners. One hundred percent of proceeds are donated to Slice Out Hunger, a national pizza industry charity that helps with local hunger efforts in cities across the country. Founder Scott Wiener (New Yorker) joins us with pizza peel at the ready.“Like most sourdough, San Diego-based Leaven Foods (NEXTY Award-winner at the recent Natural Products Expo West in Anaheim) origin story began during the COVID-19 pandemic. However, when lockdown ended, the founders' (two scientists who are bakers) once-coddled starter was neglected. Enter Leaven Foods, a shelf-stable sourdough starter made from non-GMO wild yeast and beneficial bacteria. This innovative powder eliminates the need for feeding or maintenance and makes baking sourdough accessible for home cooks of all abilities.”Founder and CEO Cameron Martino joins us in the rise.

Chef George Geary’s latest is Citrus Illustrated from Chronicle Books, a brightly illustrated guide to all things citrus! “Learn about these beautiful and practical fruits, why to cherish them, and how to put them to good use, including 35 sensational recipes. From the ubiquitous navel orange to the lesser-known Fukushu kumquat to the straight-up-funky Buddha’s hand citron, citrus comes in many forms. Knowing exactly how and when to best harness their bright essences can be a challenge—until now. This handy little cookbook offers a fascinating exploration of over 25 citrus varieties and their many uses, from enriching simple dishes to the oils of the peel and juice of the fruit.” Chef George Geary joins us to “Squeeze the Day!” “Founded in 2024, The Festival of Undiscovered Grapes is a one-of-a-kind tasting event dedicated to celebrating the diversity of California wine through its lesser-known grape varieties. Featuring 60+ producers and more than 100 unique grapes, the festival is a destination for wine lovers eager to explore beyond the familiar. It returns on Saturday, March 28th to Mica Studios in the Arts District of Downtown Los Angeles.” VIP access is at Noon and General Admission starts at 2:00 p.m. Founder Allison Levine joins us pulling the cork on all that is “The Festival of Undiscovered Grapes.” Hitching Post Wines in Buellton, celebrating their 40th Anniversary this year, is one of the participants in “The Festival of Undiscovered Grapes.” Weston Hartley, the Co-Winemaker (representing the 2nd generation of Family ownership) is our guest. Valdiguie is their favorite undiscovered wine grape and will be their featured wine at The Festival. “It’s Racy. Defined as: (of a wine, flavor, etc.) having a characteristic quality to a high degree.” Count on other surprises at their table, too.“Slice Out Hunger is hosting a Pizza Expo Tailgate Party on Monday, March 23rd in Las Vegas as a special public event to kick off Pizza Expo 2026. This event grants guests access (in two sessions) to over two-dozen world-famous pizza makers from all over the globe and 75 minutes of unlimited slices per session. Session 1 is 4 to 5:15 p.m. and Session 2 is then 5:30 p.m. to 6:45 p.m. The festival location is Third Street (Downtown Las Vegas) in front of Pizza Rock Downtown, 201 N 3rd St, Las Vegas, NV 89101. The “Who” is Pizza Rock's Tony Gemigniani, Metro Pizza's John Arena, Slice Out Hunger’s Scott Wiener (“The Pizza Show”), and over two dozen local and nationally acclaimed pizza makers including World Pizza Champions and past Pizza Expo winners. One hundred percent of proceeds are donated to Slice Out Hunger, a national pizza industry charity that helps with local hunger efforts in cities across the country. Founder Scott Wiener (New Yorker) joins us with pizza peel at the ready.“Like most sourdough, San Diego-based Leaven Foods (NEXTY Award-winner at the recent Natural Products Expo West in Anaheim) origin story began during the COVID-19 pandemic. However, when lockdown ended, the founders' (two scientists who are bakers) once-coddled starter was neglected. Enter Leaven Foods, a shelf-stable sourdough starter made from non-GMO wild yeast and beneficial bacteria. This innovative powder eliminates the need for feeding or maintenance and makes baking sourdough accessible for home cooks of all abilities.”Founder and CEO Cameron Martino joins us in the rise.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Chef George Geary’s latest is Citrus Illustrated from Chronicle Books, a brightly illustrated guide to all things citrus! “Learn about these beautiful and practical fruits, why to cherish them, and how to put them to good use, including 35 sensational recipes. From the ubiquitous navel orange to the lesser-known Fukushu kumquat to the straight-up-funky Buddha’s hand citron, citrus comes in many forms. Knowing exactly how and when to best harness their bright essences can be a challenge—until now. This handy little cookbook offers a fascinating exploration of over 25 citrus varieties and their many uses, from enriching simple dishes to the oils of the peel and juice of the fruit.” Chef George Geary joins us to “Squeeze the Day!”“Founded in 2024, The Festival of Undiscovered Grapes is a one-of-a-kind tasting event dedicated to celebrating the diversity of California wine through its lesser-known grape varieties. Featuring 60+ producers and more than 100 unique grapes, the festival is a destination for wine lovers eager to explore beyond the familiar. It returns on Saturday, March 28th to Mica Studios in the Arts District of Downtown Los Angeles.” VIP access is at Noon and General Admission starts at 2:00 p.m. Founder Allison Levine joins us pulling the cork on all that is “The Festival of Undiscovered Grapes.”

Chef George Geary’s latest is Citrus Illustrated, a brightly illustrated guide to all things citrus! “Learn about these beautiful and practical fruits, why to cherish them, and how to put them to good use, including 35 sensational recipes.” “From the ubiquitous navel orange to the lesser-known Fukushu kumquat to the straight-up-funky Buddha’s hand citron, citrus comes in many forms. Knowing exactly how and when to best harness their bright essences can be a challenge—until now. This handy little cookbook offers a fascinating exploration of over 25 citrus varieties and their many uses, from enriching simple dishes to the oils of the peel and juice of the fruit. Featuring 35 sweet and savory recipes that will help you use up a bumper crop or make the most of the brightest fruits of the season.”Chef George Geary joins us to “Squeeze the Day!” This is his 17th cookbook.George is generously sharing his recipe for Shrimp, Grapefruit and Avocado Salad from Citrus Illustrated. It was a big hit at the food media presentation he conducted at Melissa’s exhibition & research kitchen a few weeks ago.

“Slice Out Hunger is hosting a Pizza Expo Tailgate Party on Monday, March 23rd in Las Vegas as a special public event to kick off Pizza Expo 2026. This event grants guests access (in two sessions) to over two-dozen world-famous pizza makers from all over the globe and 75 minutes of unlimited slices per session.” Session 1 is 4 to 5:15 p.m. and Session 2 is then 5:30 p.m. to 6:45 p.m. The festival location is Third Street (Downtown Las Vegas) in front of Pizza Rock Downtown, 201 N 3rd St, Las Vegas, NV 89101 “The “Who” is Pizza Rock's Tony Gemigniani, Metro Pizza's John Arena, Slice Out Hunger’s Scott Wiener (“The Pizza Show”), and over two dozen local and nationally acclaimed pizza makers including World Pizza Champions and past Pizza Expo winners.” “The annual International Pizza Expo conference and trade show transforms Las Vegas into the world’s pizza capital but the public rarely gets a glimpse. This year they will be adding a new twist to the event; each of the stations will be honoring a different Woman Who Made Pizza History in celebration of Women’s History Month. All of the pizzaioli stationed together will be collaborating to make their own unique specialty pie that pays homage to a woman who altered the course of pizza history.”“One hundred percent of proceeds are donated to Slice Out Hunger, a national pizza industry charity that helps with local hunger efforts in cities across the country.”Founder Scott Wiener joins us with pizza peel at the ready.

“Founded in 2024, “The Festival of Undiscovered Grapes” is a one-of-a-kind tasting event dedicated to celebrating the diversity of California wine through its lesser-known grape varieties. Featuring 60+ producers and more than 100 unique grapes, the festival is a destination for wine lovers eager to explore beyond the familiar. It returns on Saturday, March 28th to Mica Studios in the Arts District of Downtown Los Angeles.” VIP access starts at Noon and General Admission follows at 2:00 p.m.Hitching Post Wines in Buellton is one of the participants in “The Festival of Undiscovered Grapes.” Weston Hartley, the Co-Winemaker (representing the 2nd generation of Family-ownership) is our guest. “Led by Frank Ostini (owner of the Hitching Post 2 Restaurant) and Gray Hartley, Hitching Post Wines has passed its 40th vintage in its ongoing quest to create the finest wines possible of Santa Barbara County. The emphasis is to make intriguing, age-worthy Pinot Noirs featuring Santa Barbara County’s two iconic appellations, the Santa Maria Valley and the Sta. Rita Hills. However, other lesser-known varieties such as Chenin Blanc and Valdiguie have also caught their attention.” “With Frank Ostini as Chef Winemaker since its inception, these are food-friendly, handcrafted wines of balance and finesse that express the essence of the great vineyards of the Santa Barbara region. Moving forward, the next generation of Hartleys – Emily (DTC Manager) and Weston (Winemaker) – have joined the team and are doing much of the heavy lifting at Hitching Post Wines.”Valdiguie is their favorite “Undiscovered” wine grape and will be their featured wine at The Festival. “It’s Racy. Defined as: (of a wine, flavor, etc.) having a characteristic quality to a high degree.”

“Founded in 2024, “The Festival of Undiscovered Grapes” is a one-of-a-kind tasting event dedicated to celebrating the diversity of California wine through its lesser-known grape varieties. Featuring 60+ producers and more than 100 unique grapes, the festival is a destination for wine lovers eager to explore beyond the familiar. It returns on Saturday, March 28th to Mica Studios in the Arts District of Downtown Los Angeles.” VIP access is at Noon and General Admission starts at 2:00 p.m.The Festival was previously known as “Festival of Forgotten Grapes.” “While ‘forgotten’ captured the idea of overlooked varieties, ‘undiscovered’ better expresses the excitement of uncovering something new,” says festival founder Allison Levine, a wine writer, educator, event planner, and longtime advocate for diversity in wine. “These wines aren't just relics of the past; they are vibrant, relevant, and full of potential. Our goal is to introduce people to what's possible beyond the usual handful of California varieties.”“With more than 100 grape varieties grown in California, only nine account for 93% of plantings. The festival brings attention to the remaining 7%: grapes such as Teroldego, Cinsault, Marsanne, Semillon, and dozens more, each with a compelling story and growing momentum among adventurous winemakers.”“One of the unique features of the festival is its mix-and-match retail experience. Attendees can build their own custom orders, selecting individual bottles from multiple producers, with no minimums, and have them delivered directly to their door for one flat-rate fee. It is a seamless way to support small wineries and continue the discovery after the event.”Founder Allison Levine joins us pulling the cork on all that is “The Festival of Undiscovered Grapes.”

Chef George Geary’s latest is Citrus Illustrated, a brightly illustrated guide to all things citrus! “Learn about these beautiful and practical fruits, why to cherish them, and how to put them to good use, including 35 sensational recipes.” “From the ubiquitous navel orange to the lesser-known Fukushu kumquat to the straight-up-funky Buddha’s hand citron, citrus comes in many forms. Knowing exactly how and when to best harness their bright essences can be a challenge—until now. This handy little cookbook offers a fascinating exploration of over 25 citrus varieties and their many uses, from enriching simple dishes to the oils of the peel and juice of the fruit.”“Charming citrus-bright illustrations throughout make this resource guide—also packed with historical background on each fruit, attributes, nutritional and health benefits, availability, and more—an inspiring gift for home cooks and bakers, fruit lovers, and anyone interested in maximizing their use and enjoyment of luscious citrus fruits.”Chef George Geary stays with us sharing more on Citrus Illustrated. This is his 17th cookbook.George is generously sharing his recipe for Shrimp, Grapefruit and Avocado Salad from Citrus Illustrated. It was a big hit at the food media presentation he conducted at Melissa’s exhibition & research kitchen a few weeks ago. It’s posted in the Recipes area of The SoCal Restaurant Show’s Website.

“Like most sourdough, San Diego-based Leaven Foods (NEXTY Award-winner at the recent Natural Products Expo West) origin story began during the COVID-19 pandemic. However, when lockdown ended, the founders' (two scientists who are bakers) once-coddled starter was neglected. Enter Leaven Foods, a shelf-stable sourdough starter made from non-GMO wild yeast and beneficial bacteria. This innovative powder eliminates the need for feeding or maintenance and makes baking sourdough accessible for home cooks of all abilities.”“Founder Cameron Martino is a scientist, entrepreneur, and microbial product innovator with a deep passion for modernizing the microbial products that play an essential but often overlooked role across food, health, and agriculture. Over the course of his career, he has helped build and commercialize some of the most innovative microbial products across instrumentation, agriculture, animal health, and food.”Leaven Foods’ Founder and CEO, Cameron Martino, stays with us.

“Like most sourdough, San Diego-based Leaven Foods (NEXTY Award-winner at the recent Natural Products Expo West in Anaheim) origin story began during the COVID-19 pandemic. However, when lockdown ended, the founders' (two scientists who are bakers) once-coddled starter was neglected. Enter Leaven Foods, a shelf-stable sourdough starter made from non-GMO wild yeast and beneficial bacteria. This innovative powder eliminates the need for feeding or maintenance and makes baking sourdough accessible for home cooks of all abilities.”“The advantages of sourdough are well known: great flavor, naturally long shelf life, and better-for-you bread. Until now, these benefits have been locked behind maintaining a starter that is extremely difficult to scale for producers and time consuming, expensive and wasteful for home bakers,” says Cameron Martino, CEO of Leaven Foods. “Instant Sourdough is revolutionary as it delivers true sourdough fermentation that eliminates starter hassles. It makes real sourdough more affordable and accessible.”Founder and CEO Cameron Martino joins us in the rise.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current column. Of course, more tasty Orange County morsels will be part of the conversation including a recent column highlighting the good news of four high profile restaurants in Orange County expanding.Anne Marie is also a certified Disneyland Resort devotee. She will share her exclusive report on the long-in-the works reimagining of Napa Rose at Disney’s Grand Californian. It’s back in a big way…

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current column. Of course, more tasty Orange County morsels will be part of the conversation including a recent column highlighting the good news of four high profile restaurants in Orange County expanding.“Not unlike the European wine model where it is common practice to concentrate on and produce wine from one varietal, JL Wood has mandated that it make only Chardonnay. It has done so since 2020, producing less than 3,000 cases a year, when it began making its own Chardonnay. Its 125-acre JL Wood Ranch Vineyard in the Chardonnay-centric AVA of Arroyo Seco in Monterey County, has for almost 25 years, been selling its grapes to other producers. So, why only Chardonnay? The reasons, explained by owner Paul Morrison, are numerous. “There are few specialists in Chardonay in California,” he offers. “Secondly, we have great clones: 4 and 17. It’s ideal for our soils. Third, to jump into Pinot Noir, for instance, and do it very well, would be difficult. Plus, there were already a lot of folks doing it in the adjacent Santa Lucia AVA. Chardonnay has the benefit of being popular and large wineries have historically bought rather than grown Chardonnay for their own programs.”” Paul Morisson joins us to pull the cork on all that is JL Wood wines.

“Not unlike the European wine model where it is common practice to concentrate on and produce wine from one varietal, JL Wood has mandated that it make only Chardonnay. It has done so since 2020, producing less than 3,000 cases a year, when it began making its own Chardonnay. Its 125-acre JL Wood Ranch Vineyard in the Chardonnay-centric AVA of Arroyo Seco in Monterey County, has for almost 25 years, been selling its grapes to other producers. So, why only Chardonnay? The reasons, explained by owner Paul Morrison, are numerous. “There are few specialists in Chardonay in California,” he offers. “Secondly, we have great clones: 4 and 17. It’s ideal for our soils. Third, to jump into Pinot Noir, for instance, and do it very well, would be difficult. Plus, there were already a lot of folks doing it in the adjacent Santa Lucia AVA. Chardonnay has the benefit of being popular and large wineries have historically bought rather than grown Chardonnay for their own programs.”” Paul Morisson joins us to pull the cork on all that is JL Wood wines.“Introducing Good Karma Dark Chocolate produced here in Los Angeles. Finally, a healthy food that tastes delicious. Learn from Co-Founder Matthew Jonas about the health benefits and super nutrients found in minimally processed Dark Chocolate and Brewing Cacao. Good Karma Co-Founder, Matthew Jonas, joins us to talk about their 3 distinct Organic Dark Chocolates, from India, Columbia and Madagascar. Each bar begins with hand roasting of the beans to optimize the naturally occurring personality of the bean and the region where it is grown followed by stone grinding for up to 30 hours to create smooth rich, chocolate liquor. Finally, the liquor is tempered and molded to create delicious tasting bars that each showcases the natural flavors of the beans. Good Karma also produces a 100% Brewing Cacao, a potent morning beverage that delivers all the energy without the jitters, tastes delicious and feeds your body with super nutrients.”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 continues with his guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current column. Of course, more tasty Orange County morsels will be part of the conversation including a recent column highlighting the good news of four high profile restaurants in Orange County expanding.“Not unlike the European wine model where it is common practice to concentrate on and produce wine from one varietal, JL Wood has mandated that it make only Chardonnay. It has done so since 2020, producing less than 3,000 cases a year, when it began making its own Chardonnay. Its 125-acre JL Wood Ranch Vineyard in the Chardonnay-centric AVA of Arroyo Seco in Monterey County, has for almost 25 years, been selling its grapes to other producers. So, why only Chardonnay? The reasons, explained by owner Paul Morrison, are numerous. “There are few specialists in Chardonay in California,” he offers. “Secondly, we have great clones: 4 and 17. It’s ideal for our soils. Third, to jump into Pinot Noir, for instance, and do it very well, would be difficult. Plus, there were already a lot of folks doing it in the adjacent Santa Lucia AVA. Chardonnay has the benefit of being popular and large wineries have historically bought rather than grown Chardonnay for their own programs.”” Paul Morisson joins us to pull the cork on all that is JL Wood wines.“Introducing Good Karma Dark Chocolate produced here in Los Angeles. Finally, a healthy food that tastes delicious. Learn from Co-Founder Matthew Jonas about the health benefits and super nutrients found in minimally processed Dark Chocolate and Brewing Cacao. Good Karma Co-Founder, Matthew Jonas, joins us to talk about their 3 distinct Organic Dark Chocolates, from India, Columbia and Madagascar. Each bar begins with hand roasting of the beans to optimize the naturally occurring personality of the bean and the region where it is grown followed by stone grinding for up to 30 hours to create smooth rich, chocolate liquor. Finally, the liquor is tempered and molded to create delicious tasting bars that each showcases the natural flavors of the beans. Good Karma also produces a 100% Brewing Cacao, a potent morning beverage that delivers all the energy without the jitters, tastes delicious and feeds your body with super nutrients.”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 continues with his guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie continues with us in-studio further discussing her work as Food Columnist for Culture OC and highlighting her current column. Of course, more tasty Orange County morsels will be part of the conversation including a recent column highlighting the good news of four high profile restaurants in Orange County expanding.Anne Marie is also a certified Disneyland Resort devotee. She also shares her exclusive report on the long-in-the works reimagining of the newly reopened Napa Rose at Disney’s Grand Californian. The exclusive Chef’s Counter has been expanded.From her most recent column, “Four Orange County Restaurants are Making Room to Grow” Anne Marie updates us on the latest on Strong Water’s (Anaheim) eagerly anticipated new effort, Double Luck. Maybe a Summer launch…?

“Introducing Good Karma Dark Chocolate produced here in Los Angeles. Finally, a healthy food that tastes delicious. Learn from Co-Founder Matthew Jonas about the health benefits and super nutrients found in minimally processed Dark Chocolate and Brewing Cacao.”“Good Karma Co-Founder Matthew Jonas joins us to talk about their 3 distinct Organic Dark Chocolates, from India, Columbia and Madagascar. Each bar begins with hand roasting of the beans to optimize the naturally occurring personality of the bean and the region where it is grown followed by stone grinding for up to 30 hours to create smooth rich, chocolate liquor. Finally, the liquor is tempered and molded to create delicious tasting bars that each showcases the natural flavors of the beans.”“Good Karma also produces a 100% Brewing Cacao, a potent morning beverage that delivers all the energy without the jitters, tastes delicious and feeds your body with super nutrients.” “As the name implies Good Karma not only makes delicious cacao products but are proud to source only ethically and sustainably grown and harvested beans and donate a portion of their profits to communities that share their values.”

“Not unlike the European wine model where it is common practice to concentrate on and produce wine from one varietal, JL Wood (Arroyo Seco in Monterey County) has mandated that it make only Chardonnay. It has done so since 2020, producing less than 3,000 cases a year, when it began making its own Chardonnay. Its 125-acre JL Wood Ranch Vineyard in the Chardonnay-centric AVA of Arroyo Seco in Monterey County, has for almost 25 years, been selling its grapes to other producers.” “So, why only Chardonnay? The reasons, explained by owner Paul Morrison, are numerous. “There are few specialists in Chardonay in California,” he offers. “Secondly, we have great clones: 4 and 17. It’s ideal for our soils. Third, to jump into Pinot Noir, for instance, and do it very well, would be difficult. Plus, there were already a lot of folks doing it in the adjacent Santa Lucia AVA. Of course, when we took over the ranch, it was already planted in Chard. Chardonnay has the benefit of being popular and large wineries have historically bought rather than grown Chardonnay for their own programs. Ed Filice is the chief winemaker.” All of their reasonably priced, limited production boutique wines are available direct from the Winery via their Website.Paul Morisson continues with us pulling the cork on all that is JL Wood wines.

“Not unlike the European wine model where it is common practice to concentrate on and produce wine from one varietal, JL Wood (Arroyo Seco in Monterey County) has mandated that it make only Chardonnay. It has done so since 2020, producing less than 3,000 cases a year, when it began making its own Chardonnay. Its 125-acre JL Wood Ranch Vineyard in the Chardonnay-centric AVA of Arroyo Seco in Monterey County, has for almost 25 years, been selling its grapes to other producers. Ed Filice is the chief winemaker.”“So, why only Chardonnay? The reasons, explained by owner Paul Morrison, are numerous. “There are few specialists in Chardonay in California,” he offers. “Secondly, we have great clones: 4 and 17. It’s ideal for our soils. Third, to jump into Pinot Noir, for instance, and do it very well, would be difficult. Plus, there were already a lot of folks doing it in the adjacent Santa Lucia AVA. Of course, when we took over the ranch, it was already planted in Chard. Chardonnay has the benefit of being popular and large wineries have historically bought rather than grown Chardonnay for their own programs.”” “We also believe that a lot of California-produced Chards had winemaking issues that we could correct as a specialist. The heavy-handedness that works in red winemaking can be a liability when working white wines, especially because Chardonnay specifically is a special challenge given its delicate nature. There are only a few producers out there who control the process well from vineyard through the winery.”“Lastly, we aren't into winemaking to make a wine out of a bunch of different and purchased varietals. A major consideration has been to demonstrate what we can do with our ranch in the Arroyo Seco, which is ideal for either Chard or Pinot Noir.” All their reasonably priced, limited production boutique wines are available direct from the Winery via their Website.Paul Morisson joins us gently pulling the cork on all that is JL Wood wines.

“Introducing Good Karma Dark Chocolate produced here in Los Angeles. Finally, a healthy food that tastes delicious. Learn from Co-Founder Matthew Jonas about the health benefits and super nutrients found in minimally processed Dark Chocolate and Brewing Cacao.” “Good Karma Co-Founder Matthew Jonas continues with us talking about their 3 distinct Organic Dark Chocolates, from India, Columbia and Madagascar. Each bar begins with hand roasting of the beans to optimize the naturally occurring personality of the bean and the region where it is grown followed by stone grinding for up to 30 hours to create smooth rich, chocolate liquor. Finally, the liquor is tempered and molded to create delicious tasting bars that each showcases the natural flavors of the beans.” “Good Karma also produces a 100% Brewing Cacao, a potent morning beverage that delivers all the energy without the jitters, tastes delicious and feeds your body with super nutrients.” “As the name implies Good Karma not only makes delicious cacao products but are proud to source only ethically and sustainably grown and harvested beans and donate a portion of their profits to communities that share their values.”

Chef Andrew continues with his helpful guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2026 is the 32nd year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted a bevy of new dishes to add to the always eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 15th . Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.Top of the V at The Viv Anaheim, one of the participating restaurants in OC Restaurant Week, “has been reimagined as Orange County’s tallest rooftop Spanish steakhouse, perched on the 12th floor with sweeping panoramic views and an elevated open-air dining experience. Top of the V offers a vibrant destination where skyline views meet unforgettable cuisine. The menu, under the direction of Executive Chef Jayro Martinez, draws inspiration from Spain’s rich culinary traditions, featuring shareable starters like Croquetas de Jamón, Beef Empanadas with smoked tomato and guindilla aioli, and Grilled Spanish Octopus, alongside fresh plates such as Goddess Gems and Roasted Beets and Cheese. Signature entrées include Spanish Short Rib, Basque-Style Black Cod, traditional paellas cooked to order, and prime steaks including Bone-In Ribeye, Filet Mignon, and Rack of Lamb.” Chef Jayro Martinez takes a break from his busy open exhibition kitchen to join us.

Top of the V at The Viv Anaheim, one of the participating restaurants in OC Restaurant Week, “has been reimagined as Orange County’s tallest rooftop Spanish steakhouse, perched on the 12th floor with sweeping panoramic views and an elevated open-air dining experience. Top of the V offers a vibrant destination where skyline views meet unforgettable cuisine. The menu, under the direction of Executive Chef Jayro Martinez, draws inspiration from Spain’s rich culinary traditions, featuring shareable starters like Croquetas de Jamón, Beef Empanadas with smoked tomato and guindilla aioli, and Grilled Spanish Octopus, alongside fresh plates such as Goddess Gems and Roasted Beets and Cheese. Signature entrées include Spanish Short Rib, Basque-Style Black Cod, traditional paellas cooked to order, and prime steaks including Bone-In Ribeye, Filet Mignon, and Rack of Lamb.” Chef Jayro Martinez takes a break from his busy open exhibition kitchen to join us.Chef Henry Pineda’s Lola’s by MFK in Anaheim (a long foul ball away from Angel Stadium) is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their special menu item is the abundant Kamayan Brunch feast served daily from 8:30 a.m. to 2:00 p.m. Chef Henry takes a break from his busy kitchen to join us.This modern Filipino brunch Kamayan feast (easily serves one to two guests) marries the rich culinary experience that is as much a feast for the eyes as it is for the palate.Restaurateur Rob Arellano’s Descanso Restaurant in Costa Mesa is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their value- priced menus for OC Restaurant Week include options for Featured Cocktails, Brunch, Lunch and Dinner. Rob Arellano joins us highlighting all the salivating menu options. 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. Today Chef Andrew provides a guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2026 is the 32nd year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted a bevy of new dishes to add to the always eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 15th . Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.Top of the V at The Viv Anaheim, one of the participating restaurants in OC Restaurant Week, “has been reimagined as Orange County’s tallest rooftop Spanish steakhouse, perched on the 12th floor with sweeping panoramic views and an elevated open-air dining experience. Top of the V offers a vibrant destination where skyline views meet unforgettable cuisine. The menu, under the direction of Executive Chef Jayro Martinez, draws inspiration from Spain’s rich culinary traditions, featuring shareable starters like Croquetas de Jamón, Beef Empanadas with smoked tomato and guindilla aioli, and Grilled Spanish Octopus, alongside fresh plates such as Goddess Gems and Roasted Beets and Cheese. Signature entrées include Spanish Short Rib, Basque-Style Black Cod, traditional paellas cooked to order, and prime steaks including Bone-In Ribeye, Filet Mignon, and Rack of Lamb.” Chef Jayro Martinez takes a break from his busy open exhibition kitchen to join us.Chef Henry Pineda’s Lola’s by MFK in Anaheim (a long foul ball away from Angel Stadium) is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their special menu item is the abundant Kamayan Brunch feast served daily from 8:30 a.m. to 2:00 p.m. Chef Henry takes a break from his busy kitchen to join us.This modern Filipino brunch Kamayan feast (easily serves one to two guests) marries the rich culinary experience that is as much a feast for the eyes as it is for the palate.Restaurateur Rob Arellano’s Descanso Restaurant in Costa Mesa is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their value- priced menus for OC Restaurant Week include options for Featured Cocktails, Brunch, Lunch and Dinner. Rob Arellano joins us highlighting all the salivating menu options. 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. Today Chef Andrew provides a guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony.2026 is the 32nd year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted a bevy of new dishes to add to the eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein and executed by the global culinary team of WPC. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 15th. Look for Wolfgang and (son) Byron Puck walking the Red Carpet with Eric Klein. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.Think smoked salmon Oscar lavosh with dill crème fraiche and caviar, truffle chicken pot pie, Chinois-style rice paper spring rolls, Wagyu and Steak Frites Carving Statiuon, Thai Town hot dog, and Oscar gold spraying station.

Top of the V at The Viv Anaheim, one of the participating restaurants in OC Restaurant Week, “has been reimagined as Orange County’s tallest rooftop Spanish steakhouse, perched on the 12th floor with sweeping panoramic views and an elevated open-air dining experience. Top of the V offers a vibrant destination where skyline views meet unforgettable cuisine.”“The menu, under the direction of Executive Chef Jayro Martinez, draws inspiration from Spain’s rich culinary traditions, featuring shareable starters like Croquetas de Jamón, Beef Empanadas with smoked tomato and guindilla aioli, and Grilled Spanish Octopus, alongside fresh plates such as Goddess Gems and Roasted Beets and Cheese. Signature entrées include Spanish Short Rib, Basque-Style Black Cod, traditional paellas cooked to order, and prime steaks including Bone-In Ribeye, Filet Mignon, and Rack of Lamb.”“A Spanish-forward cocktail program highlights favorites like the TOV Old Fashioned, Besito de Fuego, and Spanish 75, complemented by sangria, local craft beers, and a curated wine list from Spain, California, and the Old World.” Chef Jayro takes a break from his busy open exhibition kitchen to join us.

Chef Henry Pineda’s Lola’s by MFK in Anaheim (a long foul ball away from Angel Stadium) is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their special menu item is the abundant Kamayan Brunch feast served daily from 8:30 a.m. to 2:00 p.m. Chef Henry takes a break from his busy kitchen to join us.“This modern Filipino brunch Kamayan feast (serves one to two guests) marries the rich culinary experience that is as much a feast for the eyes as it is for the palate.”“Served individually on plates lined with banana leaves, each dish features steamed rice at the center, surrounded by traditional breakfast items such as Beef Tapa, Longanisa, Tocino, and Chicken Adobo.Garnished with a sunny-side-up egg, fried garlic, microgreens, and flowers, the vibrant medley of colors and textures invited diners to partake in a unique and personal touch to the traditional communal dining experience.”

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2026 is the 32nd year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted a bevy of new dishes to add to the eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein and executed on Oscar Night by the global culinary team of WPC. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 15th. Chef Eric Klein takes an added break from his active kitchens to stay with us continuing his menu preview.It takes an incredibly talented team of 75 savory chefs and 45 pastry chefs to support the Governors Ball! In terms of ingredients how about 1,000 pounds of premium chocolate and 30 pounds of Kaluga Caviar?

Top of the V at The Viv Anaheim, one of the participating restaurants in OC Restaurant Week, “has been reimagined as Orange County’s tallest rooftop Spanish steakhouse, perched on the 12th floor with sweeping panoramic views and an elevated open-air dining experience. Top of the V offers a vibrant destination where skyline views meet unforgettable cuisine.”“The menu, under the direction of Executive Chef Jayro Martinez, draws inspiration from Spain’s rich culinary traditions, featuring shareable starters like Croquetas de Jamón, Beef Empanadas with smoked tomato and guindilla aioli, and Grilled Spanish Octopus, alongside fresh plates such as Goddess Gems and Roasted Beets and Cheese. Signature entrées include Spanish Short Rib, Basque-Style Black Cod, traditional paellas cooked to order, and prime steaks including Bone-In Ribeye, Filet Mignon, and Rack of Lamb.”Chef Jayro is a distinguished alum of the Culinary Careers Program (C•CAP). On Friday, May 15th Chef Jayro is creating a course for the Annual C•CAP wine-paired dinner gala at Jonathan Club in Downtown Los Angeles with the menu created by a team of the C•CAP Alumni Culinary All -Stars. The benefit evening is hosted by Celebrity Chefs Mary Sue Milliken and Susan Feniger of Border Grill fame and honored recipients of The Julia Child Award.

Restaurateur Rob Arellano’s Descanso Restaurant in Costa Mesa is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their value- priced menus for OC Restaurant Week include options for Featured Cocktails, Brunch, Lunch and Dinner. Rob joins us highlighting all the salivating options.“Descanso is a contemporary kitchen & bar that blends traditional Mexican recipes with modern influence highlighting the flavors of Michoacan. Created by restaurateur Rob Arellano, the concept draws inspiration from his Mexican heritage, offering a unique and nostalgic dining experience. At Descanso, you can choose to dine at a standard dining table or a la Plancha. Dining a la Plancha, you'll witness skilled chefs prepare authentic Mexican dishes at your table in a lively setting, immersing you in the ambiance of a bustling Mexican town.”“Led by Chef Jose Angulo, Descanso serves Michoacán inspired cuisine, featuring fresh bold flavors and seasonal ingredients. The dishes and cocktails are rich in history and flavor, reflecting traditional Mexican dining.”

Chef Andrew provides a guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

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!!””

“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 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.

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.

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.” Think Pokeman with ahi tuna, sesame shoyu, seaweed salad, imitation crab, soy pickled onion, cucumber, tobiko with a Tokyo negi schmear.Current bagel options are Salted, Everything, Furikake, Cheddar Jalapeno, Sesame and Cinnamon Raisin.Chef John takes a break from his busy kitchen, and proofing bagels, to join 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, 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.

“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.”

“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.

“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.

“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!

“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.” “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.