SoCal Restaurant Show

“At the Privateer in Oceanside, they take the ultimate care and pride in each of their menu items. The gourmet appetizers, salads, soups, specialty dishes, pizza pies and desserts are made from scratch with the freshest ingredients. The Privateer is not your ordinary, cookie-cutter pizza restaurant. The artisan pizzas are unusually prepared in a coal-fired oven. They create an imaginative menu of delicious lunch and dinner items in a relaxed, organic dining setting.”The Privateer Coal Fire Pizza & The Privateer Marketplace & Wine Bar is one of the participating restaurants in Oceanside’s Swell Plates series running now through February 11th. Their menu item is a celebratory libation. “This rum-forward cocktail with Diplomatico Reserva Exclusiva Rum, Tiki Bitters, House Cane Syrup and Orange Peel honors three generations of the Anderson family, whose restaurant legacy spans from The Captain’s Anchorage to today’s Privateer. It’s a tribute to Oceanside’s deep-rooted hospitality and family tradition.”Joining us is 3rd Generation Restaurateur Sage Anderson.

This week Chef Andrew’s continues his discussion of useful “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up with the practicality of using a bench scraper. Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.” Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured dish is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. Owners Aaron Crossland and Lauren Crossland-Marr join us to uncork all that is Merenda Wine Bar.“Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.

“Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.It’s Dry January and a good opportunity to revisit Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente. Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th. Russ Bendel is our guest to talk Mocktails and his special Olea menu for Newport Beach Restaurant Week.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 it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who really cooks for a living.

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.”Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured item is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. “Inspired by everyday rituals highlighted in Oceanside Museum of Art’s Future Rituals, the pairing celebrates simple ingredients and Oceanside’s creative community traditions.”Owners Aaron Crossland and Lauren Crossland-Marr join us uncorking all that is Merenda Wine Bar.

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.” Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured dish is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. Owners Aaron Crossland and Lauren Crossland-Marr join us to uncork all that is Merenda Wine Bar.“Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.It’s Dry January and a good opportunity to revisit Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente. Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th. Russ Bendel is our guest to talk Mocktails and his special Olea menu for Newport Beach Restaurant Week.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 it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who really cooks for a living.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.”Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured item is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. “Inspired by everyday rituals highlighted in Oceanside Museum of Art’s Future Rituals, the pairing celebrates simple ingredients and Oceanside’s creative community traditions.”Owners Aaron Crossland and Lauren Crossland-Marr continue with us further uncorking all that is Merenda Wine Bar.

“Bravo’s“Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths.”“VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.”“Located below the lobby level of The Beaudry, VACA is open from Tuesday - Saturday. Lunch service begins on January 13th from 11:00 a.m. to 2:00 p.m. Valet is available via The Beaudry. Additional parking is available in the garage for the Fig @ 7th Shopping Plaza on levels 1, 2 and 3. The access tunnel for Vaca is on level 7 toward the EY Plaza.?”Vaca is one of the participating restaurants in Dine L.A. (January 23rd thru February 6th) with a 3-course Lunch including their signature Paella de Pescado.Proprietors Chef Amar Santana and Ahmed Labbate join us.

“Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like G&Ts and Spanish vermouths.”“VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.”“Located below the lobby level of The Beaudry, VACA is open from Tuesday - Saturday. Lunch service begins on January 13th from 11:00 a.m. to 2:00 p.m. Valet is available via The Beaudry. Additional parking is available in the garage for the Fig @ 7th Shopping Plaza on levels 1, 2 and 3. The access tunnel for Vaca is on level 7 toward the EY Plaza.”Vaca is one of the participating restaurants in Dine L.A. (January 23rd thru February 6th) with a 3-course Lunch including their signature Paella de Pescado.Proprietors Chef Amar Santana and Ahmed Labbate continue with us.

It’s Dry January and a good opportunity to revisit 2nd generation Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente.Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th. “Olea features exceptionally fresh and seasonal ingredients of the highest quality prepared daily from scratch. Menu selections include noteworthy meats, flavorful seafood, handpicked local produce and diverse beverage selections of craft beers, signature craft cocktails and a variety of worldwide wine selections.”Russ Bendel is our guest to talk Mocktails and his Olea menu for Newport Beach Restaurant Week.

“This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who really cooks for a living. “Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.” Starting with a great tip for cutting bacon.

It’s Dry January and a good opportunity to revisit 2nd generation Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente.Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th. It’s a choice of Starter, Entrée and Dessert (with options in each category) for $60 per guest plus tax and gratuity.Russ Bendel continues as our guest highlighting Mocktails and his Olea menu for Newport Beach Restaurant Week.

“Roxana Pavel’s Allmine is a neighborhood joint tucked near the beach in Oceanside, CA, serving hand crafted food made with locally sourced vegetables and meats, artisanal pizza, local beers and natural wines. It’s all accompanied with aside of smiles and good vibes. Allmine’s menu item for the 2nd Annual Swell Plates series (January 14th to February 11th, 2026) is the Porchetta Appetizer. It’s house-roasted pork belly, crisped to perfection, rolled with herbs and served with pickles, sharp mustard and house focaccia.” We’ll meet proprietress, Roxana Pavel.“CordeValle, the celebrated and very exclusive Northern California private golf resort in San Martin, acquired the Clos La Chance Winery late last year. It’s an idyllic wine estate neighboring the resort’s 1,700-acre property. With this acquisition, CordeValle ushers in a new chapter with the introduction of CordeValle Winery, reinforcing its commitment to excellence while setting a bold yet approachable vision for the future. Rooted in a passion for exceptional hospitality and craftsmanship, CordeValle Winery is the newest venture from CordeValle, bringing a refined, sense-driven approach to winemaking. Clos La Chance’s winemaker, Steve Driscoll, continues to helm the winemaking operations. Located within the Santa Clara Valley AVA and surrounded by 83 acres of verdant rolling hills and vineyards, CordeValle Winery offers an elevated yet approachable experience that blends the extraordinary beauty of Northern California with impeccable hospitality.” Winemaker Steve Driscoll joins us to uncork all that is CordeValle Winery.

“CordeValle, the celebrated and very exclusive Northern California private golf resort in San Martin, acquired the Clos La Chance Winery late last year. It’s an idyllic wine estate neighboring the resort’s 1,700-acre property. With this acquisition, CordeValle ushers in a new chapter with the introduction of CordeValle Winery, reinforcing its commitment to excellence while setting a bold yet approachable vision for the future. Rooted in a passion for exceptional hospitality and craftsmanship, CordeValle Winery is the newest venture from CordeValle, bringing a refined, sense-driven approach to winemaking. Clos La Chance’s winemaker, Steve Driscoll, continues to helm the winemaking operations. Located within the Santa Clara Valley AVA and surrounded by 83 acres of verdant rolling hills and vineyards, CordeValle Winery offers an elevated yet approachable experience that blends the extraordinary beauty of Northern California with impeccable hospitality.” Winemaker Steve Driscoll joins us to uncork all that is CordeValle Winery.“From the celebrated vegan chef behind West Hollywood’s Pura Vita, Tara Punzone,—the country's first 100% vegan Italian restaurant and wine bar—comes Vegana Italiana – Traditional Italian the Plant-Based Way (Rodale Books, hardcover, $32.50), an exuberant celebration of old-world Italian flavors made entirely plant-based. In Vegana Italiana, Tara Punzone draws from her rich Brooklyn-Italian heritage and years of culinary expertise to deliver an irresistible collection of over 100 authentic recipes, from craveable pastas like Ravioli Pomodoro and Gnocchi alla Sorrentina to crowd-pleasing classics like Eggplant Parmigiana, Stuffed Artichokes, and Tiramisu—no meat, dairy, or sacrifice required.” Tara Punzone takes a break from her busy kitchens 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. Pizza from top-quality ingredients is definitely a thing. Chef Andrew operated a well-reviewed New Jersey Style pizza joint (Big Parm) in a Food Hall in Tustin that, unfortunately, didn’t survive the after-effects of the pandemic. Chef Andrew talks about the difference between NJ-style pizza and the New York version. As a New Year’s treat he also shares the recipe for his signature pizza dough that for optimum results requires a slow, overnight ferment.

“Roxana Pavel’s Allmine is a neighborhood joint tucked near the beach in Oceanside, CA, serving hand crafted food made with locally sourced vegetables and meats, artisanal pizza, local beers and natural wines. It’s all accompanied with aside of smiles and good vibes. Allmine’s menu item for the 2nd Annual Swell Plates series (January 14th to February 11th, 2026) is the Porchetta Appetizer. It’s house-roasted pork belly, crisped to perfection, rolled with herbs and served with pickles, sharp mustard and house focaccia.” We’ll meet proprietress, Roxana Pavel.“CordeValle, the celebrated and very exclusive Northern California private golf resort in San Martin, acquired the Clos La Chance Winery late last year. It’s an idyllic wine estate neighboring the resort’s 1,700-acre property. With this acquisition, CordeValle ushers in a new chapter with the introduction of CordeValle Winery, reinforcing its commitment to excellence while setting a bold yet approachable vision for the future. Rooted in a passion for exceptional hospitality and craftsmanship, CordeValle Winery is the newest venture from CordeValle, bringing a refined, sense-driven approach to winemaking. Clos La Chance’s winemaker, Steve Driscoll, continues to helm the winemaking operations. Located within the Santa Clara Valley AVA and surrounded by 83 acres of verdant rolling hills and vineyards, CordeValle Winery offers an elevated yet approachable experience that blends the extraordinary beauty of Northern California with impeccable hospitality.” Winemaker Steve Driscoll joins us to uncork all that is CordeValle Winery.“From the celebrated vegan chef behind West Hollywood’s Pura Vita, Tara Punzone,—the country's first 100% vegan Italian restaurant and wine bar—comes Vegana Italiana – Traditional Italian the Plant-Based Way (Rodale Books, hardcover, $32.50), an exuberant celebration of old-world Italian flavors made entirely plant-based. In Vegana Italiana, Tara Punzone draws from her rich Brooklyn-Italian heritage and years of culinary expertise to deliver an irresistible collection of over 100 authentic recipes, from craveable pastas like Ravioli Pomodoro and Gnocchi alla Sorrentina to crowd-pleasing classics like Eggplant Parmigiana, Stuffed Artichokes, and Tiramisu—no meat, dairy, or sacrifice required.” Tara Punzone takes a break from her busy kitchens 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. Pizza from top-quality ingredients is definitely a thing. Chef Andrew operated a well-reviewed New Jersey Style pizza joint (Big Parm) in a Food Hall in Tustin that, unfortunately, didn’t survive the after-effects of the pandemic. Chef Andrew talks about the difference between NJ-style pizza and the New York version. As a New Year’s treat he also shares the recipe for his signature pizza dough that for optimum results requires a slow, overnight ferment.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Roxana Pavel’s Allmine is a neighborhood joint tucked near the beach in Oceanside, CA, serving hand crafted food made with locally sourced vegetables and meats, artisanal pizza, local beers and natural wines. It’s all accompanied with smiles and good vibes.”“In its past life, the restaurant space that’s now Allmine was a pizza-by-the-slice shop, slinging slice and soda combos to beachgoers. A humble neighborhood necessity, sure, but a destination restaurant it was not. Owner Roxana Pavel had a vision—and years of hospitality experience at major hotels that helped her understand what was essential to great operations and orchestrated the successful transformation.” “Pavel’s team is just as integral to the operation as mozzarella, tomatoes, and flour. From her small but mighty dishwasher to her appropriately mustachioed head chef, Sid Hilarides, they all fall under the banner of “amazing humans,” essential to Pavel’s operation.”Allmine’s menu item for the 2nd Annual Swell Plates series (January 14th to February 11th, 2026) is the Porchetta Appetizer. “It’s house-roasted pork belly, crisped to perfection, rolled with herbs and served with pickles, sharp mustard and house focaccia.”We’ll meet proprietress, Roxana Pavel.

“Roxana Pavel’s Allmine is a neighborhood joint tucked near the beach in Oceanside, CA, serving hand crafted food made with locally sourced vegetables and meats, artisanal pizza, local beers and natural wines. It’s all accompanied with smiles and good vibes.”“In its past life, the restaurant space that’s now Allmine was a pizza-by-the-slice shop, slinging slice and soda combos to beachgoers. A humble neighborhood necessity, sure, but a destination restaurant it was not. Owner Roxana Pavel had a vision—and years of hospitality experience at major hotels that helped her understand what was essential to great operations and orchestrated the successful transformation.” “Pavel’s team is just as integral to the operation as mozzarella, tomatoes, and flour. From her small but mighty dishwasher to her appropriately mustachioed head chef , Sid Hilarides, they all fall under the banner of “amazing humans,” essential to Pavel’s operation.”Allmine’s menu item for the 2nd Annual Swell Plates series (January 14th to February 11th, 2026) is the Porchetta Appetizer. “It’s house-roasted pork belly, crisped to perfection, rolled with herbs and served with pickles, sharp mustard and house focaccia.”Restaurateur Roxana Pavel stays with us.

“CordeValle, the celebrated Northern California private golf resort in San Martin, acquired the Clos La Chance Winery late last year. It’s an idyllic wine estate neighboring the resort’s 1,700-acre property. With this acquisition, CordeValle ushers in a new chapter with the introduction of CordeValle Winery, reinforcing its commitment to excellence while setting a bold yet approachable vision for the future.”“Rooted in a passion for exceptional hospitality and craftsmanship, CordeValle Winery is the newest venture from CordeValle, bringing a refined, sense-driven approach to winemaking. Clos La Chance’s winemaker, Steve Driscoll, continues to helm the winemaking operations. Located within the Santa Clara Valley AVA and surrounded by 83 acres of verdant rolling hills and vineyards, CordeValle Winery offers an elevated yet approachable experience that blends the extraordinary beauty of Northern California with impeccable hospitality.” “With curated events, immersive tasting experiences, and a locally inspired culinary program led by new Executive Chef Tom Esparza, the winery invites guests to slow down and savor every detail. This is more than a vineyard, it’s a destination where community, sustainability and heritage converge.” CordeValle Winery’s Tasting Room reopens on January 21st after their Winter break. The easiest way to buy the CordeValle wines is via their Website, at the Tasting Room in San Martin or as a member of one of their Wine ClubsSteve Driscoll is the Winemaker at CordeValle Winery. “Steve joined the team at Clos La Chance prior to the 2009 Harvest Season. Steve Graduated with a degree in Wine and Viticulture from the University of Cal Poly, San Luis Obispo. After traveling the world, Steve came back to the Central Coast to find himself at what is now CordeValle Winery. Steve has grown within the company and moved up at a rapid pace. His knowledge of the cellar and his passion for producing fine wines is unrivaled, and possibly only matched, by his passion for Metallica and Def Leppard.”Steve Driscoll joins us to uncork all that is CordeValle Winery.

“CordeValle, the celebrated Northern California private golf resort in San Martin, acquired the Clos La Chance Winery late last year. It’s an idyllic wine estate neighboring the resort’s 1,700-acre property. With this acquisition, CordeValle ushers in a new chapter with the introduction of CordeValle Winery, reinforcing its commitment to excellence while setting a bold yet approachable vision for the future.”“Rooted in a passion for exceptional hospitality and craftsmanship, CordeValle Winery is the newest venture from CordeValle, bringing a refined, sense-driven approach to winemaking. Clos La Chance’s winemaker, Steve Driscoll, continues to helm the winemaking operations. Located within the Santa Clara Valley AVA and surrounded by 83 acres of verdant rolling hills and vineyards, CordeValle Winery offers an elevated yet approachable experience that blends the extraordinary beauty of Northern California with impeccable hospitality.” “With curated events, immersive tasting experiences, and a locally inspired culinary program led by new Executive Chef Tom Esparza, the winery invites guests to slow down and savor every detail. This is more than a vineyard, it’s a destination where community, sustainability and heritage converge.” CordeValle Winery’s Tasting Room reopens on January 21st after their Winter break.The easiest way to buy the CordeValle wines is via their Webside, at the Tasting Room in San Martin or as a member of one of their Wine Clubs.Steve Driscoll rejoins us uncorking all that is CordeValle Winery.

“From the celebrated vegan chef behind West Hollywood’s Pura Vita, Tara Punzone,—the country's first 100% vegan Italian restaurant and wine bar—comes Vegana Italiana (Rodale Books, /hardcover, $32.50), an exuberant celebration of old-world Italian flavors made entirely plant-based.”“In Vegana Italiana, Tara Punzone draws from her rich Brooklyn-Italian heritage and years of culinary expertise to deliver an irresistible collection of over 100 authentic recipes, from craveable pastas like Ravioli Pomodoro and Gnocchi alla Sorrentina to crowd-pleasing classics like Eggplant Parmigiana, Stuffed Artichokes, and Tiramisu—no meat, dairy, or sacrifice required.”“Tara's heartfelt journey from a meat-loving Italian kitchen to a plant-based culinary star threads through every page, reminding readers that honoring heritage and choosing a compassionate, sustainable lifestyle can—and should—go hand-in-hand. Whether you're vegan, veg-curious, or simply looking for unforgettable recipes that happen to be plant-based, Vegana Italiana invites everyone to gather at the table, mangiare, and celebrate.”Chef Tara graciously shares the recipes for Cacio e Pepe and Tiramisu from Vegana Italiana with us.

From the celebrated vegan chef behind West Hollywood’s Pura Vita, Tara Punzone,—the country's first 100% vegan Italian restaurant and wine bar—comes Vegana Italiana – Traditional Italian the Plant-Based Way (Rodale Books, hardcover, $32.50), an exuberant celebration of old-world Italian flavors made entirely plant-based.”“In Vegana Italiana, Tara Punzone draws from her rich Brooklyn-Italian heritage and years of culinary expertise to deliver an irresistible collection of over 100 authentic recipes, from craveable pastas like Ravioli Pomodoro and Gnocchi alla Sorrentina to crowd-pleasing classics like Eggplant Parmigiana, Stuffed Artichokes, and Tiramisu—no meat, dairy, or sacrifice required.”“Tara's heartfelt journey from a meat-loving Italian kitchen to a plant-based culinary star threads through every page, reminding readers that honoring heritage and choosing a compassionate, sustainable lifestyle can—and should—go hand-in-hand. Whether you're vegan, veg-curious, or simply looking for unforgettable recipes that happen to be plant-based, Vegana Italiana invites everyone to gather at the table, mangiare, and celebrate.”“Tara's debut is a love letter to Italian food, family, and flavor—showing that "vegan" doesn't mean giving up the dishes you love; it means discovering even more joy in them.”Chef Tara graciously shares the recipes for Cacio e Pepe and Tiramisu from Vegana Italiana with us.

Pizza crafted using quality ingredients is definitely a thing. Chef Andrew operated a well-reviewed New Jersey Style pizza joint (Big Parm) in a Food Hall in Tustin that, unfortunately, didn’t survive the after-effects of the pandemic. Chef Andrew talks about the difference between NJ-style pizza and the New York version. As a New Year’s treat he also shares the recipe for his signature pizza dough that for optimum results requires a slow, overnight ferment. It's also a welcome blueprint for making premium pizza in the home kitchen.

“Stepping onto MOHI Farm in Morgan Hill, CA feels like finding a peaceful oasis in the heart of a vibrant community. Nestled among the allure of Morgan Hill’s rich agricultural history, MOHI Farm is where farm-to-table dining, thoughtful event hosting, and a passion for fresh, local ingredients come together. Whether attending a special event, sharing a meal with family, or hosting your dream celebration, MOHI Farm offers warmth, style, and authenticity in every corner.” Also showcased are the local Leal Vineyards wines, an affiliated operation. Executive Chef Lance Ramburst takes a break from his busy kitchen to join us.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 for her final visit of 2025 to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (November 26, 2025) highlighting her favorite spots in the OC for fried chicken. There are a few surprises…Anne Marie earlier in the Month was on a cruise of the Mexican Riveria aboard the Royal Princess. She will talk about that experience.

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 for her final visit of 2025 to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (November 26, 2025) highlighting her favorite spots in the OC for fried chicken. There are a few surprises…Anne Marie earlier in the Month was on a cruise of the Mexican River aboard the Royal Princess. She will talk about that experience.“Former aspiring professional surfer-turned-chef Craig Hopson (an Aussie native) is behind this California-kissed French-Australian neighborhood bistro in Mar Vista, Electric Bleu, for special nights and every night. The menu changes frequently. After working at storied kitchens around the world including Guy Savoy and Le Cirque, Hopson flexes his French training in dishes like steak au poivre with green peppercorn cognac sauce while also nodding to his Perth hometown in sides like electric fries with chicken salt (a favorite Aussie condiment).” There’s also a $59 four-course tasting menu option available with a premium wine or sake pairing. In an accommodation to the neighborhood’s 4-legged guests there is a dog-friendly patio on the Woodgreen St. side of Electric Bleu. Craig Hopson takes a break from his busy dinner prep to join us. For our concluding segment, 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 looks back on the many concerns of restaurants this year and then looks ahead to the future challenges of 2026. Is there reason for optimism?

“MOHI Farm, the vision of proprietor Frank Leal, is committed to celebrating Morgan Hill's agricultural heritage while appealing to the refined tastes of today's health-conscious urban community. Their commitment lies in reducing waste through sustainable practices in sourcing, food preparation, and design.”“MOHI Farm prides itself on procuring the freshest, most abundant ingredients directly from local farmers including the four-acre MOHI Ranch. The menu (Breakfast, Lunch & Dinner) is a reflection of the seasons, dynamically changing with each harvest to showcase the vibrant flavors of the region's bounty in every culinary creation.” “Stepping onto MOHI Farm in Morgan Hill feels like finding a peaceful oasis in the heart of a vibrant community. Nestled among the allure of Morgan Hill’s rich agricultural history, MOHI Farm is where farm-to-table dining, thoughtful event hosting, and a passion for fresh, local ingredients come together. Whether attending a special event, sharing a meal with family, or hosting your dream celebration, MOHI Farm offers warmth, style, and authenticity in every corner.”Also featured are the local Leal Vineyards wines, an affiliated operation.Executive Chef Lance Ramburst takes a break from his busy kitchen to join us.

Whatever you’re celebrating the happiest of Happy Holidays from the “SoCal Restaurant Show” on AM 830 KLAA radio. Time (almost) to unwrap 2026.A tip of the toque to Chef James Trees, Timeless Hospitality, Eric Gladstone and Rio Las Vegas for graciously hosting our live show last Saturday from High Steaks at Rio Las Vegas located in the Masquerade Tower 50 floors above the Vegas Strip. We hope to be invited back in 2026!“Stepping onto MOHI Farm in Morgan Hill, CA feels like finding a peaceful oasis in the heart of a vibrant community. Nestled among the allure of Morgan Hill’s rich agricultural history, MOHI Farm is where farm-to-table dining, thoughtful event hosting, and a passion for fresh, local ingredients come together. Whether attending a special event, sharing a meal with family, or hosting your dream celebration, MOHI Farm offers warmth, style, and authenticity in every corner.” Also showcased are the local Leal Vineyards wines, an affiliated operation. Executive Chef Lance Ramburst takes a break from his busy kitchen to join us.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 for her final visit of 2025 to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (November 26, 2025) highlighting her favorite spots in the OC for fried chicken. There are a few surprises…Anne Marie earlier in the Month was on a cruise of the Mexican Riviera aboard the Royal Princess. She will talk about that experience.“Former aspiring professional surfer-turned-chef Craig Hopson (an Aussie native) is behind this California-kissed French-Australian neighborhood bistro in Mar Vista, Electric Bleu, for special nights and every night. The menu changes frequently. After working at storied kitchens around the world including Guy Savoy and Le Cirque, Hopson flexes his French training in dishes like steak au poivre with green peppercorn cognac sauce while also nodding to his Perth hometown in sides like electric fries with chicken salt (a favorite Aussie condiment).” There’s also a $59 four-course tasting menu option available with a premium wine or sake pairing. In an accommodation to the neighborhood’s 4-legged guests there is a dog-friendly patio on the Woodgreen St. side of Electric Bleu. Craig Hopson takes a break from his busy dinner prep 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. Chef Andrew looks back on the many concerns of restaurants this year and then looks ahead to the future challenges of 2026. Is there reason for optimism?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 joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (November 26, 2025) highlighting her favorite spots in the OC for fried chicken. You’ll be surprised…Anne Marie earlier in the Month was on a cruise of the Mexican Riviera aboard the Royal Princess. She will talk about that experience with food at it’s center.

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 to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (November 26, 2025) highlighting her favorite spots in the OC for fried chicken. Also the surprise closing (after 7 years) of Toast in Costa Mesa on the site of the long-running Golden Truffle. Anne Marie is our resident Disneyland Resort authority. Napa Rose at Disney’s Grand Californian has been closed since April for a major refurbishment and reimagining. Curious minds want to know when in 2026 Napa Rose will relaunch? We’ll ask Disneyland Resort aficionado Anne Marie.

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 to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (November 26, 2025) highlighting her favorite spots in the OC for fried chicken. Also the surprise closing of Toast in Costa Mesa on the site of the long-running Golden Truffle. Anne Marie earlier in the Month was on a cruise of the Mexican Riviera aboard the Royal Princess. She will continue talking about that experience highlkighting food and beverage options.

“Former aspiring professional surfer-turned-chef Craig Hopson is behind this California-kissed French-Australian neighborhood bistro in Mar Vista, Electric Bleu, for special nights and every night. The menu changes frequently. After working at storied kitchens around the world including Guy Savoy and Le Cirque, Hopson flexes his French training in dishes like steak au poivre with green peppercorn cognac sauce while also nodding to his Perth hometown in sides like electric fries with chicken salt (a favorite Aussie condiment).”There’s also a $59 four-course tasting menu option available with a premium wine or sake pairing. The menu changes often.In an accommodation to the neighborhood’s 4-legged guests there is a dog-friendly patio on the Woodgreen St. side of Electric Bleu. There is also ample parking in the rear of the building.“Chef Hopson grew up in Perth, chasing waves with dreams of becoming a pro surfer. A restaurant job let him surf by day and cook by night, but it didn’t take long for him to realize his true passion was in the kitchen. He headed to Europe to train under culinary icons like Michel Troisgros, Alain Senderens and Guy Savoy before making his mark in New York running some of Manhattan’s most celebrated kitchens, including Picholine and Le Cirque. At Electric Bleu Chef Craig is excited to pour his heart into a place that blends great food and world-class hospitality for the residents of Mar Vista and Los Angeles.”Craig Hopson takes a break from his busy dinner prep to join us.

“Former aspiring professional surfer-turned-chef Craig Hopson is behind this California-kissed French-Australian neighborhood bistro, Electric Bleu, in Mar Vista for special nights and every night. The menu changes frequently. After working at storied kitchens around the world including Guy Savoy and Le Cirque, Hopson flexes his French training in dishes like steak au poivre with green peppercorn cognac sauce while also nodding to his Perth hometown in sides like electric fries with chicken salt (a favorite Aussie condiment).” There’s also a $59 four-course tasting menu option available with a premium wine or sake pairing. The menu changes often.In an accommodation to the neighborhood’s 4-legged guests there is a dog-friendly patio on the Woodgreen St. side of Electric Bleu. There is also (free) parking located in the rear of the building.Craig Hopson takes a further break from his busy dinner prep to stay with us.

Chef Andrew looks back on the multiple concerns of restaurants this year and then looks ahead to 2026. What has been resolved? Is there reason for some optimism in certain cost areas for 2026?

We’re broadcasting this morning from High Steaks located 50 floors above the Las Vegas Strip at the top of the Masquerade Tower at Rio Hotel & Casino Las Vegas. The space affords spectacular 180-degree views of The Strip.Special thanks and a tip of the toque to Rio Las Vegas, Restaurateur & Chef James Trees and the High Steaks team for so graciously hosting us.“High Steaks Vegas, the new steakhouse from (Las Vegas native) Chef/Partner James Trees, officially debuted in October. Located atop the Masquerade Tower at Rio Hotel & Casino Las Vegas, High Steaks Vegas will is open from 5 p.m. to 11 p.m. nightly. Along with incomparable 180-degree indoor and outdoor views of the Strip and Las Vegas Valley, High Steaks Vegas emphasizes a fresh approach to the classic Vegas steakhouse, offering unique beef ranch selections, game meats, show-stopping seafood towers, seasonal vegetables and crisp classic cocktails.” Chef James Trees takes a break from his busy kitchens to join us.Timeless Hospitality Corporate Executive Chef Sean O’Hara was part of the menu development team for High Steaks. He currently oversees Bar Boheme in the Arts District for Restaurateur James Trees. Chef O’Hara is an alum of Thomas Keller’s renown The French Laundry in Yountville. Chef Sean O’Hara now joins us.“Located in Chinatown, Las Vegas, The Golden Tiki (celebrating its 10th Anniversary this year) takes you on a trip to exotic Skull Island. The Golden Tiki has spared no expense in recreating the classic mid-century tiki bar, reminiscent of the legendary Don the Beachcomber’s and Trader Vic’s while mixing in Las Vegas legend and lore. The hand-crafted cocktail menu features nostalgic classics and new mixological creations by world-renowned barman, Adam Rains. Alongside an eclectic spirits list, curated local craft beer, and a massive rum selection, The Golden Tiki’s hospitality is legendary. Featuring the work of renowned artists Tiki Bosko, Billy the Crud, Bill Collins, and Oceanic Arts, the one-of-a-kind decor also boasts a unique collection of celebrity ‘shrunken heads,’ an astounding array of artifacts, and Bud ‘n Al’s Oasis, the world’s only adult animatronic bird show.” The General Manager of The Golden Tiki, Nick Brink, takes a respite from behind the bar to join us.

“High Steaks Vegas, the new steakhouse from (Las Vegas native) Chef/Partner James Trees, officially debuted in October. Located atop the Masquerade Tower at Rio Hotel & Casino Las Vegas, High Steaks Vegas will is open from 5 p.m. to 11 p.m. nightly. Along with incomparable 180-degree indoor and outdoor views of the Strip and Las Vegas Valley, High Steaks Vegas emphasizes a fresh approach to the classic Vegas steakhouse, offering unique beef ranch selections, game meats, show-stopping seafood towers, seasonal vegetables and crisp classic cocktails.” Chef James Trees takes a break from his busy kitchens to join us.“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York's Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins - from one generation to the next. At Metro Pizza, John and Sam honor the great traditions of America's landmark Pizzerias. Their dough is made fresh each day and then fermented for 5-days from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.” Metro Pizza’s John Arena is with us pizza peel in hand.Notable Las Vegas-based food and entertainment journalist Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some tasty dining tidbits including the reimagining of Morimoto Las Vegas at MGM Grand, the relocation of Ada’s Wine and Food (now simply Ada’s) from Tivoli Village to the Arts District and an update on Downtown’s Carson Kitchen. The 4th year anniversary of Al Mancini’s ambitious Neon Feast dining app happens in February.

We’re broadcasting this morning from High Steaks located 50 floors above the Las Vegas Strip at the top of the Masquerade Tower at Rio Hotel & Casino Las Vegas. The space affords spectacular 180-degree views of The Strip.Special thanks and a tip of the toque to Rio Las Vegas, Restaurateur & Chef James Trees and the High Steaks team for so graciously hosting us.“High Steaks Vegas, the new steakhouse from (Las Vegas native) Chef/Partner James Trees, officially debuted in October. Located atop the Masquerade Tower at Rio Hotel & Casino Las Vegas, High Steaks Vegas will is open from 5 p.m. to 11 p.m. nightly. Along with incomparable 180-degree indoor and outdoor views of the Strip and Las Vegas Valley, High Steaks Vegas emphasizes a fresh approach to the classic Vegas steakhouse, offering unique beef ranch selections, game meats, show-stopping seafood towers, seasonal vegetables and crisp classic cocktails.” Chef James Trees takes a break from his busy kitchens to join us.Timeless Hospitality Corporate Executive Chef Sean O’Hara was part of the menu development team for High Steaks. He currently oversees Bar Boheme in the Arts District for Restaurateur James Trees. Chef O’Hara is an alum of Thomas Keller’s renown The French Laundry in Yountville. Chef Sean O’Hara now joins us.“Located in Chinatown, Las Vegas, The Golden Tiki (celebrating its 10th Anniversary this year) takes you on a trip to exotic Skull Island. The Golden Tiki has spared no expense in recreating the classic mid-century tiki bar, reminiscent of the legendary Don the Beachcomber’s and Trader Vic’s while mixing in Las Vegas legend and lore. The hand-crafted cocktail menu features nostalgic classics and new mixological creations by world-renowned barman, Adam Rains. Alongside an eclectic spirits list, curated local craft beer, and a massive rum selection, The Golden Tiki’s hospitality is legendary. Featuring the work of renowned artists Tiki Bosko, Billy the Crud, Bill Collins, and Oceanic Arts, the one-of-a-kind decor also boasts a unique collection of celebrity ‘shrunken heads,’ an astounding array of artifacts, and Bud ‘n Al’s Oasis, the world’s only adult animatronic bird show.” The General Manager of The Golden Tiki, Nick Brink, takes a respite from behind the bar to join us.“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York's Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins - from one generation to the next. At Metro Pizza, John and Sam honor the great traditions of America's landmark Pizzerias. Their dough is made fresh each day and then fermented for 5-days from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.” Metro Pizza’s John Arena is with us pizza peel in hand.Notable Las Vegas-based food and entertainment journalist Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some tasty dining tidbits including the reimagining of Morimoto Las Vegas at MGM Grand, the relocation of Ada’s Wine and Food (now simply Ada’s) from Tivoli Village to the Arts District and an update on Downtown’s Carson Kitchen. The 4th year anniversary of Al Mancini’s ambitious Neon Feast dining app happens in February.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“High Steaks Vegas, the new steakhouse from Chef/Partner James Trees, officially launched in October. Located atop the Masquerade Tower at Rio Las Vegas, High Steaks Vegas is open from 5 p.m. to 11 p.m. nightly.” “Along with incomparable 180-degree indoor and outdoor views of the Strip and Las Vegas Valley, High Steaks Vegas emphasizes a fresh approach to the classic Vegas steakhouse, offering unique beef ranch selections, game meats, show-stopping seafood towers, seasonal vegetables and crisp classic cocktails.”“Every element of the experience has been carefully considered by Chef Trees and his team, including Executive Chef Joe Swan, General Manager Tylor Kezar, Wine Director Todd Tooms and Pastry Chef Christina Phat. The menu development team included Timeless Hospitality Corporate Executive Chefs Sean O’Hara and Adam Rios, and Corporate Pastry Chef Jake Yergensen, with cocktails by Jonah Gibbs and Tucker St. John.”“With five acclaimed restaurants (and one bar) across the Las Vegas Valley, Chef James Trees is widely regarded as the city’s most celebrated native chef. A James Beard Award finalist for Best Chef Southwest and recipient of the Key to the City of Las Vegas, Trees is best known for Esther’s Kitchen – his flagship Italian restaurant in the Arts District that’s earned both local devotion and international praise.” “His portfolio also includes Al Solito Posto in Tivoli Village and the newly relocated Ada’s Food & Wine (now just Ada’s), as well as Bar Boheme and Petite Boheme. Trees brings decades of experience, having worked under culinary legends including Eric Ripert, Gordon Ramsay, Michael Mina, Heston Blumenthal and more. The entire chef team can boast steakhouse experiences ranging from Bourbon Steak to Gallagher’s and many more.”"Our goal with High Steaks Vegas is to revive the classic steakhouse experience while modernizing it and showing off the incredible view,” said Trees. “We want to create a place where locals, visitors, high rollers and value-minded guests can all have an unforgettable evening. We like to say: This is the Vegas you were promised.”Chef James Trees takes a break from his busy kitchens to join us.

Timeless Hospitality Corporate Executive Chef Sean O’Hara was part of the menu development team for High Steaks. He currently oversees Bar Boheme, an elevated French dining experience with great attention to premium ingredients, in the Arts District for Restaurateur James Trees. Chef O’Hara is an alum of Thomas Keller’s renown The French Laundry in Yountville.Chef Sean O’Hara now joins us.

“Located in Chinatown, Las Vegas, The Golden Tiki (celebrating its 10th Anniversary this year) takes you on a trip to exotic Skull Island. The Golden Tiki has spared no expense in recreating the classic mid-century tiki bar, reminiscent of the legendary Don the Beachcomber’s and Trader Vic’s while mixing in Las Vegas legend and lore. The hand-crafted cocktail menu features nostalgic classics and new mixological creations by world-renowned barman, Adam Rains.” “Alongside an eclectic spirits list, curated local craft beer, and a massive rum selection, The Golden Tiki’s hospitality is legendary. Featuring the work of renowned artists Tiki Bosko, Billy the Crud, Bill Collins, and Oceanic Arts, the one-of-a-kind decor also boasts a unique collection of celebrity ‘shrunken heads,’ an astounding array of artifacts, and Bud ‘n Al’s Oasis, the world’s only adult animatronic bird show.” “Accolades include Top 5 Tiki Bars In The Country (Food Network), Ten Best Nightlife Destinations In Las Vegas (USA Today), Best Tropical Drinks In Las Vegas (Trip Savvy), Top Drinking Destinations In Las Vegas (Virgin Holidays), Best Bar, Readers' Choice 2018, Best Chinatown Bar, Readers’ Choice 2025 (Las Vegas Weekly) & Best of The City nods from Desert Companion & Vegas Seven. Culinary Excellence Award for Drink Specialist - 2019 (Nevada Restaurant Association) for Beverage Director Adam Rains.”The General Manager of The Golden Tiki, Nick Brink, takes a respite from behind the bar to join us.

Chef James Trees rejoins us to talk about the outrageous sky-high PieCaken on the dessert menu and High Streaks and some of his other flagship restaurant properties in Las Vegas’ active Arts District.“With five acclaimed restaurants (and one bar) across the Las Vegas Valley, Chef James Trees is widely regarded as the city’s most celebrated native chef. A James Beard Award finalist for Best Chef Southwest and recipient of the Key to the City of Las Vegas, Trees is best known for Esther’s Kitchen – his flagship Italian restaurant in the Arts District that’s earned both local devotion and international praise.”

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York's Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins - from one generation to the next.” “At Metro Pizza, John and Sam honor the great traditions of America's landmark Pizzerias. Their dough is made fresh each day and then fermented for 5-days from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.” John Arena is also the Co-founder of Truly Pizza, “the only restaurant of its kind in Southern California, with outdoor garden seating aiming to provide Dana Point residents and visitors with a unique and delicious pizza experience filled with world-class pizza making and generations old techniques. The menu features classic 12” square and round pizzas sold whole or by-the-slice made with award-winning five-day-fermented crispy and airy wood-fired dough along with a selection of focaccia sandwiches, salads and desserts. All pizzas are made with Truly Pizza’s signature, award-winning pizza dough recipe that involves a lengthy fermentation process to ensure rich flavor and a cloudlike, yet crisp and airy texture with each bite.” A new location will open in early 2026 in Laguna Beach adjacent to Urth Café followed by a Venice branch on Abbot Kinney late in 2026.John is the Founder of the John Arena Foundation connecting pizza with Parkinson’s. The mission is focused on empowering individuals with Parkinson’s Disease and other movement-affecting neurological conditions through hands-on culinary experiences and pizza making.Metro Pizza’s John Arena is with us pizza peel in hand.

Notable Las Vegas-based food and entertainment journalist Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some dining tidbits including the reimagining of Morimoto Las Vegas at MGM Grand, The relocation of Ada’s Wine and Food (now simply Aida’s) from Tivoli Village to the Arts District, an update on Carson Kitchen and the Durango Social Club. Al also is the creator of the “Food & Loathing” weekly podcast highlighting the Las Vegas dining scene. A new assignment for Al is as a contributor to Las Vegas Insider. The 4th year anniversary of Al Mancini’s ambitious Neon Feast dining app happens in February.

Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al continues with us to conclude our Vegas show special sharing some dining tidbits including the reimagining of Morimoto Las Vegas at MGM Grand, The relocation of Aida’s Wine and Food from Trivoli Village to the Arts District, an update on Carson Kitchen and what significant restaurant openings he’s anticipating for 2026. Also after a long absence the Michelin Guide will, again, be covering Las Vegas.Al also is the creator of the “Food & Loathing” weekly podcast highlighting the Las Vegas dining scene. A new assignment for Al is as a contributor to Las Vegas Insider. The 4th year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February.

“Ian McCall’s ISM Brewing & Kitchen in Downtown Long Beach marks its second anniversary with a three-day celebration (December 12th - 14th) highlighting fresh beer, community partnerships, culinary creativity, and local artistry. The anniversary weekend invites guests to celebrate alongside the ISM team with three days of fresh craft beer, friends, and family. ISM’s kitchen will offer a special “greatest hits” menu along with limited-time dishes created by the culinary team, led by Chef Bobby Gill.” Ian McCall joins us to tap the keg on all that is ISM Brewing.Every Christmas Eve Baker Dean Kim of OC Baking in Orange hosts a mouthwatering Holiday Marketplace Pop-Up featuring the very best in local food products from area small businesses. It’s everything from artisan pastries, holiday breads, pie, cakes, handmade treasures and even gourmet soup. The doors open at 8:00 a.m. and it runs until 1:00 p.m. Most participants operate on a cash basis. Joining us is OC Baking’s Master Baker Dean Kim and Lisa Gilmore of Soup’d Up“Coravin, Inc. is the leading global innovator of wine-by-the-glass systems, transforming how the world experiences wine. Since the company launched in the USA in 2013, Coravin’s pioneering technology has empowered trade professionals and wine lovers alike to explore, enjoy and serve wine without compromise. Trusted by leading sommeliers, retailers and wine lovers around the world, the Coravin portfolio includes Coravin Timeless, Coravin Pivot and Coravin Sparkling wine-by-the-glass systems. These systems allow wine to be poured in any amount, at any time, with the remaining wine completely unaffected — even years later.” Founder and Inventor Greg Lambrecht joins us to uncork all that is Coravin.

“Coravin, Inc. is the leading global innovator of wine-by-the-glass systems, transforming how the world experiences wine. Since the company launched in the USA in 2013, Coravin’s pioneering technology has empowered trade professionals and wine lovers alike to explore, enjoy and serve wine without compromise. Trusted by leading sommeliers, retailers and wine lovers around the world, the Coravin portfolio includes Coravin Timeless, Coravin Pivot and Coravin Sparkling wine-by-the-glass systems. These systems allow wine to be poured in any amount, at any time, with the remaining wine completely unaffected — even years later.” Founder and Inventor Greg Lambrecht joins us to uncork all that is Coravin.Food walking tours led by knowledgeable locals are a smart way to experience the local flavors of any destination. “Oceanside’s Carla & Linda’s Local Tours offers area specific beer, wine and food tours. As true insiders’ guests experience an intriguing variety of the local flavors in Oceanside and nearby Vista. Local Tours operates a tour company that shows guests the unique things Oceanside has to offer. The tours specialize in the community's food, beer and wine scenes while celebrating the independently owned businesses that make Oceanside so special. Tour guests meet innovative Chefs, world renowned brewers and winemakers. Guests interact with locals to eat, drink, explore and support Oceanside while making new friends along the way. Food is a great common denominator.” The Co-founder of Carla & Linda’s Local Tours, Linda Pina, is our guest.The Jewish Festival of Lights, Hanukkah, starts at sundown on Sunday, December 14th. A tradition at The Milky Way (a long-established Kosher-Dairy restaurant) in the Pico-Robertson area of Los Angeles is the availability of special Hanukkah Boxes available from December 14th through December 22nd. “The Latke Kits contain a dozen crispy Latkes with sour cream and Chef Phil Kastel’s house-made apple compote along with reheating instructions. The salivating Sufganiyot Box features six decadent Jelly Doughnuts made by The Milky Way’s friends at Mensch Bakery.” The Milky Way’s executive chef, Phil Kastel, joins us with a decorative Latke Box at the ready.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. How important are Michelin Stars or any Michelin recognition to a thriving restaurant? What is the Bib Gourmet designation? How are the annual Michelin judgements determined? Chef Andrew explains…

We’re broadcasting from Rio Hotel & Casino Las Vegas on December 20th at High Steaks, located 50 floors above the fabled Las Vegas Strip! Please join us.“Ian McCall’s ISM Brewing & Kitchen in Downtown Long Beach marks its second anniversary with a three-day celebration (December 12th - 14th) highlighting fresh beer, community partnerships, culinary creativity, and local artistry. The anniversary weekend invites guests to celebrate alongside the ISM team with three days of fresh craft beer, friends, and family. ISM’s kitchen will offer a special “greatest hits” menu along with limited-time dishes created by the culinary team, led by Chef Bobby Gill.” Ian McCall joins us to tap the keg on all that is ISM Brewing.Every Christmas Eve Baker Dean Kim of OC Baking in Orange hosts a mouthwatering Holiday Marketplace Pop-Up featuring the very best in local food products from area small businesses. It’s everything from artisan pastries, holiday breads, pie, cakes, handmade treasures and even gourmet soup. The doors open at 8:00 a.m. and it runs until 1:00 p.m. Most participants operate on a cash basis. Joining us is OC Baking’s Master Baker Dean Kim and Lisa Gilmore of Soup’d Up“Coravin, Inc. is the leading global innovator of wine-by-the-glass systems, transforming how the world experiences wine. Since the company launched in the USA in 2013, Coravin’s pioneering technology has empowered trade professionals and wine lovers alike to explore, enjoy and serve wine without compromise. Trusted by leading sommeliers, retailers and wine lovers around the world, the Coravin portfolio includes Coravin Timeless, Coravin Pivot and Coravin Sparkling wine-by-the-glass systems. These systems allow wine to be poured in any amount, at any time, with the remaining wine completely unaffected — even years later.” Founder and Inventor Greg Lambrecht joins us to uncork all that is Coravin.Food walking tours led by knowledgeable locals are a smart way to experience the local flavors of any destination. “Oceanside’s Carla & Linda’s Local Tours offers area specific beer, wine and food tours. As true insiders’ guests experience an intriguing variety of the local flavors in Oceanside and nearby Vista. Local Tours operates a tour company that shows guests the unique things Oceanside has to offer. The tours specialize in the community's food, beer and wine scenes while celebrating the independently owned businesses that make Oceanside so special. Tour guests meet innovative Chefs, world renowned brewers and winemakers. Guests interact with locals to eat, drink, explore and support Oceanside while making new friends along the way. Food is a great common denominator.” The Co-founder of Carla & Linda’s Local Tours, Linda Pina, is our guest.The Jewish Festival of Lights, Hanukkah, starts at sundown on Sunday, December 14th. A tradition at The Milky Way (a long-established Kosher-Dairy restaurant) in the Pico-Robertson area of Los Angeles is the availability of special Hanukkah Boxes available from December 14th through December 22nd. “The Latke Kits contain a dozen crispy Latkes with sour cream and Chef Phil Kastel’s house-made apple compote along with reheating instructions. The salivating Sufganiyot Box features six decadent Jelly Doughnuts made by The Milky Way’s friends at Mensch Bakery.” The Milky Way’s executive chef, Phil Kastel, joins us with a decorative Latke Box at the ready.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. How important are Michelin Stars or any Michelin recognition to a thriving restaurant? What is the Bib Gourmet designation? How are the annual Michelin judgements determined? Chef Andrew explains…All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Ian McCall’s ISM Brewing & Kitchen in Downtown Long Beach marks its second anniversary with a three-day celebration (December 12th - 14th) highlighting fresh beer, community partnerships, culinary creativity, and local artistry.”“In 2025, ISM earned significant recognition on the global and national stage, bringing home two silver medals at the World Beer Cup for Hamburghini, its Italian Pilsner, and Plough & Harrow, its Classic Saison. The brewery also secured a gold medal at the Great American Beer Festival in the New Zealand-Style IPA category for Chepedelic. Throughout the year, ISM continued to build community through food and beer collaborations with Hamburgers Nice, Got Your Back LB, Loquat Oysters, Battambong BBQ, LA Taco, Terrible Burger, and Moonlight Mash.”“The anniversary weekend invites guests to celebrate alongside the ISM team with three days of fresh beer, friends, and family. ISM’s kitchen will offer a special “greatest hits” menu along with limited-time dishes created by the culinary team, led by Chef Bobby Gill.” Think Poke Nachos…Ian McCall joins us to tap the keg on all that is ISM Brewing.

Every Christmas Eve Baker Dean Kim of OC Baking in Orange puts on a mouthwatering Holiday Marketplace Pop-Up featuring the very best in local food products from area small businesses. It’s everything from artisan pastries, holiday breads, pies, cakes, handmade treasures and even gourmet soup. The doors open at 8:00 a.m. and it runs until 1:00 p.m. For best selection plan to arrive early! Most participants operate on a cash basis.Joining us is OC Baking’s Master Baker Dean Kim and Lisa Gilmore of Soup’d Up.

“Coravin, Inc. is the leading global innovator of wine-by-the-glass systems, transforming how the world experiences wine. Since the company launched in the USA in 2013, Coravin’s pioneering technology has empowered trade professionals and wine lovers alike to explore, enjoy and serve wine without compromise.”“Trusted by leading sommeliers, retailers and wine lovers around the world, the Coravin portfolio includes Coravin Timeless, Coravin Pivot and Coravin Sparkling wine-by-the-glass systems. These systems allow wine (including sparkling wine) to be poured in any amount, at any time, with the remaining wine completely unaffected — even years later.”Founder and Inventor Greg Lambrecht stays with us uncorking all that is Coravin.

“Coravin, Inc. is the leading global innovator of wine-by-the-glass systems, transforming how the world experiences wine. Since the company launched in the USA in 2013, Coravin’s pioneering technology has empowered trade professionals and wine lovers alike to explore, enjoy and serve wine without compromise.”“Trusted by leading sommeliers, retailers and wine lovers around the world, the Coravin portfolio includes Coravin Timeless, Coravin Pivot and Coravin Sparkling wine-by-the-glass systems. These systems allow wine (including sparkling wine) to be poured in any amount, at any time, with the remaining wine completely unaffected — even years later.”“Coravin was born from my personal desire to enjoy any wine, in any amount, without the pressure to finish the bottle. As I savored that remarkable glass of Hermitage, the true power of that freedom became clear. I realized at that moment that every bottle, no matter how rare or special, was now accessible, one perfect glass at a time.” Greg Lambrecht, Founder and InventorFounder and Inventor Greg Lambrecht joins us to uncork all that is Coravin.

Food walking tours led by knowledgeable locals are a great way to experience the local flavors of any destination. Oceanside’s Carla & Linda’s Local Tours “offers area specific beer, wine and food tours. As true insider’s guests experience an intriguing variety of the local flavors in Oceanside and nearby Vista.”“Local Tours operates a tour company that shows guests the unique things Oceanside has to offer. The tours specialize in the community's food, beer and wine scenes while celebrating the independently owned businesses that make Oceanside so special. Tour guests meet innovative Chefs, world renowned brewers and winemakers. Guests interact with locals to eat, drink, explore and support Oceanside while making new friends along the way. Food is a great common denominator.”“Carla & Linda’s Local Tours takes about 3 hours at a relaxed pace. Carla and Linda walk the guests to their favorite restaurants, breweries and wineries. The hosts provide guests with tastings of specially chosen items. During the tour Carla and Linda provide some appetizing history of the restaurant, the chef and the surrounding area.”Carla & Linda’s Local Tours will be hosting special Weekend Food Tours keyed to the participating restaurants of “Swell Plates” Oceanside from January 14th to February 11th, 2026The Co-founder of Carla & Linda’s Local Tours, Linda Pina, is our guest.