SoCal Restaurant Show

“Since the birth of Laderach Swiss (fresh Swiss gourmet chocolates) in 1962, they have been refining fresh chocolate into extraordinary creations – and taking great pleasure in sharing them. While Laderach initially did so as a supplier to selected Swiss chocolate shops, today they share their delights globally.”“Three generations, one World Chocolate Master and countless innovations. Once a small chocolate factory in Glarus, today Laderach is represented in more than 25 countries around the world – and they are still thoughtfully expanding.”“Laderach is currently attracting a lot of deserved attention for their limited-edition Dubai Collection. It started off as just a trend – and it’s evolved into an entire collection. You can now enjoy their creamy yet crunchy pistachio filling with baked kataifi in a variety of forms: as FrischSchoggi Dubai Milk or Dark, and as Dubai Style Pralines. Inspired by the Middle East. Made in Switzerland.”The first West Coast retail store was at South Coast Plaza and it’s their busiest store.Laderach’s Scott Perry, West Coast Regional Manager, is our guest to unwrap all the deliciousness that is Laderach Swiss.

“Hyatt Regency Huntington Beach Resort & Spa  has recently debuted its first-ever Halloween pop-up bar. Step inside Pete’s Spookeasy if you dare, where Pete’s Sunset Grille, the resort’s coastal restaurant, has been transformed into a spooky, over-the-top Halloween playground, featuring immersive décor, themed lounges, playful surprises at every turn, and touches from Tipsy Elves, the pop-up’s seasonal partner.”“The pop-up features a curated Halloween menu, with inventive bites such as “BUGS” in Stinky Cheese, with whipped goat cheese, dates, marzipan “grubs,” figs, hot honey, micro thyme and Raincoast crackers; Cauldron Queso, with pepper jack queso dip, ground beef, corn salsa, micro cilantro and tortilla chips; Char-boo-terie, with a soft twist pretzel, Fiscalini cheddar, Beehive cheese, chorizo salame, capicola, cornichon and ale mustard; and Pasta from the Black Lagoon, with squid ink spaghetti, sautéed shrimp, lobster cream sauce, roasted tomato, asparagus and micro parsley.”“Signature cocktails include Hex on the Beach, with Mt. Gay Black Barrel Rum, pineapple juice, orange juice, coconut and nutmeg, and BooBerry Margarita, with Don Julio Blanco tequila, fresh blackberries, lemon and lime juice, agave and a black salt rim.” The beverage staff created all these Halloween themed libations from scratch.Staying with us providing more of the hauntingly exciting specifics is longtime Executive Chef Manfred Lassahn.

Since the birth of Laderach Swiss (fresh Swiss gourmet chocolates) in 1962, they have been refining fresh chocolate into extraordinary creations – and taking great pleasure in sharing them. While Laderach initially did so as a supplier to selected Swiss chocolate shops, today they share their delights globally.”“Three generations, one World Chocolate Master and countless innovations. Once a small chocolate factory in Glarus, today Laderach is represented in more than 25 countries around the world – and they are still thoughtfully expanding.”“Laderach is currently attracting a lot of deserved attention for their limited- edition Dubai Collection. It started off as just a trend – and it’s evolved into an entire collection. You can now enjoy their creamy yet crunchy pistachio filling with baked kataifi in a variety of forms: as FrischSchoggi Dubai Milk or Dark, and as Dubai Style Pralines. Inspired by the Middle East. Made in Switzerland.”The first West Coast retail store was at South Coast Plaza and it’s still their busiest store.Laderach’s Scott Perry, West Coast Regional Manager, continues as our guest unwrapping all the decadent deliciousness that is Laderach Swiss.

“Rationale Brewing’s founder, Jamie Fay and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college, so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery's opinions. Making a rational choice feels pretty damn radical...so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful non-alcoholic beer that doesn't play by the rules. They started brewing RationAle and haven’t looked back since.” Currently they are available in 8 Western States with the number soon increasing to 14!“Rationale Brewing crafts unmistakably great non-alcoholic brews that satisfy all your beer needs so that if you're not boozing at the moment, for whatever reason, you don't miss a thing. Since they launched, thousands of folks have been sipping, clinking, and crushing cans of RationAle. So rip into right now, your own way.”Their best selling beer is a Mexican Style Brew that’s crisp and refreshing. Rounding out the portfolio is a West Coast IPA, a Hazy IPA, a Kolsch Style and a new Japanese Dry with Cherry blossom.Founder Jamie Fay is our guest to tap the keg on all that is Rationale Brewing.

“Rationale Brewing’s founder, Jamie Fay and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college, so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery's opinions. Making a rational choice feels pretty damn radical...so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful non-alcoholic beer that doesn't play by the rules. They started brewing RationAle and haven’t looked back since.” Currently they are available in 8 Western States with the number soon increasing to 14!“Rationale Brewing crafts unmistakably great non-alcoholic brews that satisfy all your beer needs so that if you're not boozing at the moment, for whatever reason, you don't miss a thing. Since they launched, thousands of folks have been sipping, clinking, and crushing cans of RationAle. So rip into right now, your own way.”Their best selling beer is a Mexican Style Brew that’s crisp and refreshing. Rounding out the portfolio is a West Coast IPA, a Hazy IPA, a Kolsch Style and a newly introduced Japanese Dry with Cherry Blossom.Founder Jamie Fay stays with us tapping the keg on all that is Rationale Brewing.

For a fast casual establishment, or any successful restaurant, what’s the ideal pathway to branching? Should it be a franchise network like McDonalds or company owned stores in the In-N-Out model? Chef Andrew has been there and will provide his informed insight.

Sullivan Zant is the Executive Chef and one of the Founders of the fine-dining, Vestal in downtown Lafayette, Louisiana, where he was born and raised. Sullivan’s culinary journey is deeply rooted in his upbringing in Lafayette, Louisiana, where he was immersed in the rich culture of Southern hospitality from an early age. Growing up in a household where cooking was a cherished tradition, Sullivan learned the art of crafting homemade meals from his father and grandmother, instilling in him a profound appreciation for the power of food to unite and nourish. Chef Sully takes a break from the ongoing cooking demonstrations at Festivals Acadiens et Creoles to join us.Kelsey Leger, the Executive Chef and Co-founder of Lafayette’s Five Mile Eatery, is a Louisiana-born chef with a passion for local sourcing and sustainability. Her culinary career began in New York City at One Lucky Duck/Pure Food & Wine, and she later returned to Acadiana to train a bit in permaculture at Gotreaux Family Farm. Over the years, she honed her skills in respected kitchens such as Boucherie (New Orleans), French Press, and Saint Street Inn, where she rose from dishwasher to head chef. In 2015, she co-founded Scratch Farm Kitchen, helping establish it as a beloved part of Lafayette’s dining scene before moving on to launch a new vision. Today, she serves as executive chef and co-founder of Five Mile Eatery, a woman-owned sober space that has quickly become a cornerstone of Lafayette’s food culture with a menu of nourishing food and organic coffee. Chef Kelsey takes a break from her busy kitchen to join us.Marie Ducote’s Cajun! Food Tours brings the guest history tours and immersive Cajun food tours rolled into one great adventure. Experience the Acadiana region of South Louisiana (2 hours west of New Orleans) in a whole new way. Considered one of the best things to do in Lafayette, LA, their tours take you into the heart of Cajun Country, off the eaten path, so you can peel back the layers and discover the cuisine and culture of Lafayette yourself. Stroll along on a walking tour or hop on their cozy custom ride for the only bus tour in Lafayette. Marie takes a break from her motor coach to join us with a slice of freshly-baked King Cake in hand.

Albert "Buzzy" Besson owns and operates Barataria Beauties Oyster Farm in Grand Isle, Louisiana. His farm produces prized Gulf oysters sold at Spoonbill, Vestal, and Wild Child Wines in Lafayette, LA. He produces a smaller farm-raised boutique oyster that restaurants serve raw. Buzzy has about 400 square float cages on the farm, all individually labeled for each restaurant he delivers to, including Vestal. "You want a taste that will stay with you, not like drinking a martini where you just get a salty sip. You want that creamy, earthy flavor to return to your palate a minute or two later. That's a good oyster," Buzzy explains. Oysterman Albert “Buzzy” Besson joins us.Madonna Broussard, also known as “The Plate Lunch Lady,” is a third-generation restaurateur and the owner of Laura's II Café in Lafayette, Louisiana. The restaurant, known for its Creole soul food, was started by her grandmother, Laura Williams Broussard, and carries on the family's legacy of cooking with "love, time, and consistency". Madonna's mother, Dorothy Mae Broussard, also played a significant role in the restaurant's history. Madonna’s daughter, Lacey, represents the 4th generation of Broussard Family stewardship. Madonna was named a semifinalist for the prestigious 2025 James Beard Award for “Best Chef : South”. Madonna Broussard takes a break from her busy kitchen to join us.Jesse Guidry is Vice President of Communications for Lafayette Travel / Lafayette Louisiana Convention and Visitors Commission. He joins us to conclude our virtual visit to Lafayette. “Lafayette is at the heart of Louisiana’s Cajun & Creole Country, an area known as the Happiest City in America where people visit for a genuine Cajun & Creole experience. Lafayette has a distinct culinary identity as the epicenter of Cajun & Creole cuisine that’s earned them the title Best Food City in the USA. Lafayette’s culinary scene is steeped in tradition and continues to evolve with a new generation of chefs making it an incredible place to eat.”

Sullivan Zant is the Executive Chef and one of the Founders of the fine-dining, Vestal in downtown Lafayette, Louisiana, where he was born and raised. Sullivan’s culinary journey is deeply rooted in his upbringing in Lafayette, Louisiana, where he was immersed in the rich culture of Southern hospitality from an early age. Growing up in a household where cooking was a cherished tradition, Sullivan learned the art of crafting homemade meals from his father and grandmother, instilling in him a profound appreciation for the power of food to unite and nourish. With over a decade of professional culinary experience under his belt, Chef Sullivan currently serves as the culinary visionary behind Vestal, a distinguished restaurant in Lafayette that redefines Southern cuisine with a contemporary approach. At Vestal, Chef Sullivan showcases seasonal vegetables and proteins, expertly prepared using live fire cooking techniques on a wood-burning grill and oven. Complementing the culinary offerings is a meticulously curated cocktail and wine program, reflecting Chef Sullivan’s dedication to providing a holistic dining experience in the heart of the Acadiana region.Chef Sully takes a break from the cooking demonstrations Festivals Acadiens et Creoles to join us.

Join us as we celebrate the 13th Anniversary of the launch of the “SoCal Restaurant Show” on AM 830 KLAA radio. We’re in Lafayette, LA, the heart of Cajun County, participating in the International Food Wine and Travel Writers Association’s (IFWTWA) Annual Member Conference.Sullivan Zant is the Executive Chef and one of the Founders of the fine-dining, Vestal in downtown Lafayette, Louisiana, where he was born and raised. Sullivan’s culinary journey is deeply rooted in his upbringing in Lafayette, Louisiana, where he was immersed in the rich culture of Southern hospitality from an early age. Growing up in a household where cooking was a cherished tradition, Sullivan learned the art of crafting homemade meals from his father and grandmother, instilling in him a profound appreciation for the power of food to unite and nourish. Chef Sully takes a break from the ongoing cooking demonstrations at Festivals Acadiens et Creoles to join us.Kelsey Leger, the Executive Chef and Co-founder of Lafayette’s Five Mile Eatery, is a Louisiana-born chef with a passion for local sourcing and sustainability. Her culinary career began in New York City at One Lucky Duck/Pure Food & Wine, and she later returned to Acadiana to train a bit in permaculture at Gotreaux Family Farm. Over the years, she honed her skills in respected kitchens such as Boucherie (New Orleans), French Press, and Saint Street Inn, where she rose from dishwasher to head chef. In 2015, she co-founded Scratch Farm Kitchen, helping establish it as a beloved part of Lafayette’s dining scene before moving on to launch a new vision. Today, she serves as executive chef and co-founder of Five Mile Eatery, a woman-owned sober space that has quickly become a cornerstone of Lafayette’s food culture with a menu of nourishing food and organic coffee. Chef Kelsey takes a break from her busy kitchen to join us.Marie Ducote’s Cajun! Food Tours brings the guest history tours and immersive Cajun food tours rolled into one great adventure. Experience the Acadiana region of South Louisiana (2 hours west of New Orleans) in a whole new way. Considered one of the best things to do in Lafayette, LA, their tours take you into the heart of Cajun Country, off the eaten path, so you can peel back the layers and discover the cuisine and culture of Lafayette yourself. Stroll along on a walking tour or hop on their cozy custom ride for the only bus tour in Lafayette. Marie takes a break from her motor coach to join us with a slice of freshly-baked King Cake in hand.Albert "Buzzy" Besson owns and operates Barataria Beauties Oyster Farm in Grand Isle, Louisiana. His farm produces prized Gulf oysters sold at Spoonbill, Vestal, and Wild Child Wines in Lafayette, LA. He produces a smaller farm-raised boutique oyster that restaurants serve raw. Buzzy has about 400 square float cages on the farm, all individually labeled for each restaurant he delivers to, including Vestal. "You want a taste that will stay with you, not like drinking a martini where you just get a salty sip. You want that creamy, earthy flavor to return to your palate a minute or two later. That's a good oyster," Buzzy explains. Oysterman Albert “Buzzy” Besson joins us.Madonna Broussard, also known as “The Plate Lunch Lady,” is a third-generation restaurateur and the owner of Laura's II Café in Lafayette, Louisiana. The restaurant, known for its Creole soul food, was started by her grandmother, Laura Williams Broussard, and carries on the family's legacy of cooking with "love, time, and consistency". Madonna's mother, Dorothy Mae Broussard, also played a significant role in the restaurant's history. Madonna’s daughter, Lacey, represents the 4th generation of Broussard Family stewardship. Madonna was named a semifinalist for the prestigious 2025 James Beard Award for “Best Chef : South”. Madonna Broussard takes a break from her busy kitchen to join us.Jesse Guidry is Vice President of Communications for Lafayette Travel / Lafayette Louisiana Convention and Visitors Commission. He joins us to conclude our virtual visit to Lafayette. “Lafayette is at the heart of Louisiana’s Cajun & Creole Country, an area known as the Happiest City in America where people visit for a genuine Cajun & Creole experience. Lafayette has a distinct culinary identity as the epicenter of Cajun & Creole cuisine that’s earned them the title Best Food City in the USA. Lafayette’s culinary scene is steeped in tradition and continues to evolve with a new generation of chefs making it an incredible place to eat.”All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Kelsey Leger, the Executive Chef and Co-founder of Lafayette’s Five Mile Eatery, is a Louisiana-born chef with a passion for local sourcing and sustainability. Her culinary career began in New York City at One Lucky Duck/Pure Food & Wine, and she later returned to Acadiana to train a bit in permaculture at Gotreaux Family Farm. Over the years, she honed her skills in respected kitchens such as Boucherie (New Orleans), French Press, and Saint Street Inn, where she rose from dishwasher to head chef. In 2015, she co-founded Scratch Farm Kitchen, helping establish it as a beloved part of Lafayette’s dining scene before moving on to launch a new vision. Today, she serves as executive chef and co-founder of Five Mile Eatery, a woman-owned sober space that has quickly become a cornerstone of Lafayette’s food culture with a menu of nourishing food and organic coffee.“Welcome to Five Mile Eatery — proudly female-owned, flavor-forward, and rooted in South Louisiana soul. Co-founded by Chef Kelsey Leger and Sarah Trotter, Five Mile serves up organic, seasonal eats made with care — and absolutely zero seed oils.”Chef Kelsey takes a break from her busy kitchen to join us.

Marie Ducote’s Cajun! Food Tours brings the guest history tours and immersive Cajun food tours rolled into one adventure. Experience the Acadiana region of South Louisiana (2 hours west of New Orleans) in a whole new way. Considered one of the best things to do in Lafayette, LA, their tours take you into the heart of Cajun Country, off the eaten path, so you can peel back the layers and discover the cuisine and culture of Lafayette yourself. Stroll along on a walking tour or hop on their cozy custom ride for the only bus tour in Lafayette.Their flagship tour is the Original Cajun Food Tour. Hop on Marie’s cozy customized tour bus to visit 5 locally-owned authentic Cajun eateries. Discover Lafayette’s unique history, fall in love with the renowned culture, and best of all, savor the fabulous cuisine that makes Cajun Country so special. All the food and fun is included in $59 price.Marie takes a break from her motor coach to join us with a slice of King Cake in hand.

Albert "Buzzy" Besson owns and operates Barataria Beauties Oyster Farm in Grand Isle, Louisiana. His farm produces prized Gulf oysters sold at Spoonbill, Vestal, and Wild Child Wines in Lafayette, LA. "I have so much respect for the original oystermen like my grandfather back in the day," says Albert "Buzzy" Besson. "My grandfather would go out in his boats and dredge for oysters. It was a very labor-intensive process. We still produce a wonderful product, but now we farm oysters."Buzzy says he took up oyster farming as a hobby, but it's in his genes, following in the footsteps of his grandfather and uncle. "My wife thinks this is one of the things that keeps me in shape," he explains as he hand-tumbles oysters in a tub on his farm in the Gulf of Mexico. "Oystermen nowadays work their farms. It's a different method. The quality of oyster is the same, but the oystermen back in the day deserve special recognition."Buzzy grows his oysters from seeds. Throughout the oysters' lives, he continuously moves them into bigger cages as they grow. Oyster seeds are about half the size of a penny. Eight to twelve months later, after lots of care from the nursery to the farm, Buzzy will harvest a restaurant-ready oyster.He produces a smaller farm-raised boutique oyster that restaurants serve raw. Buzzy has about 400 square float cages on the farm, all individually labeled for each restaurant he delivers to, including Vestal. "You want a taste that will stay with you, not like drinking a martini where you just get a salty sip. You want that creamy, earthy flavor to return to your palate a minute or two later. That's a good oyster," Buzzy explains.Oysterman Albert “Buzzy” Besson joins us.

Madonna Broussard, also known as “The Plate Lunch Lady,” is a third-generation restaurateur and the owner of Laura's II Café in Lafayette, Louisiana. The restaurant, known for its Creole soul food, was started by her grandmother, Laura Williams Broussard, and carries on the family's legacy of cooking with "love, time, and consistency". Madonna's mother, Dorothy Mae Broussard, also played a significant role in the restaurant's history. Madonna’s daughter, Lacey, represents the 4th generation of Broussard Family stewardship. Madonna was named a semifinalist for the prestigious 2025 James Beard Award for “Best Chef : South”.Madonna Broussard takes a break from her busy kitchen to join us.

Albert "Buzzy" Besson owns and operates Barataria Beauties Oyster Farm in Grand Isle, Louisiana. His farm produces prized Gulf oysters sold at Spoonbill, Vestal, and Wild Child Wines in Lafayette, LA. "I have so much respect for the original oystermen like my grandfather back in the day," says Albert "Buzzy" Besson. "My grandfather would go out in his boats and dredge for oysters. It was a very labor-intensive process. We still produce a wonderful product, but now we farm oysters."Buzzy says he took up oyster farming as a hobby, but it's in his genes, following in the footsteps of his grandfather and uncle. "My wife thinks this is one of the things that keeps me in shape," he explains as he hand-tumbles oysters in a tub on his farm in the Gulf of Mexico. "Oystermen nowadays work their farms. It's a different method. The quality of oyster is the same, but the oystermen back in the day deserve special recognition."Buzzy grows his oysters from seeds. Throughout the oysters' lives, he continuously moves them into bigger cages as they grow. Oyster seeds are about half the size of a penny. Eight to twelve months later, after lots of care from the nursery to the farm, Buzzy will harvest a restaurant-ready oyster.He produces a smaller farm-raised boutique oyster that restaurants serve raw. Buzzy has about 400 square float cages on the farm, all individually labeled for each restaurant he delivers to, including Vestal. "You want a taste that will stay with you, not like drinking a martini where you just get a salty sip. You want that creamy, earthy flavor to return to your palate a minute or two later. That's a good oyster," Buzzy explains.Oysterman Albert “Buzzy” Besson stays with us oyster knife at the ready.

Jesse Guidry is Vice President of Communications for Lafayette Travel / Lafayette Louisiana Convention and Visitors Commission. He joins us to conclude our virtual visit to Lafayette.“Lafayette is at the heart of Louisiana’s Cajun & Creole Country, an area known as the Happiest City in America where people visit for a genuine Cajun & Creole experience.”“Lafayette has a distinct culinary identity as the epicenter of Cajun & Creole cuisine that’s earned them the title Best Food City in the USA. Lafayette’s culinary scene is steeped in tradition and continues to evolve with a new generation of chefs making it an incredible place to eat.”“No matter what time of year you visit Lafayette they will have something for you to celebrate. Whether your passion is for their rich cultural history, the bustling culinary scene or distinctive blend of Cajun and Zydeco music, you can be sure you will leave with a smile on your face.”

Fire Captain Coby Bailey (and serious Cajun home cook) is the pride of Lafayette, LA as the winner of PBS’ “The Great American Recipe” Season 4. He is a career firefighter, husband, and proud father of two. Growing up, Coby was immersed in culinary traditions passed down through generations, with his earliest inspirations coming from his mother and grandmother, both exceptional Cajun cooks. After serving in the U.S. Navy, including during Desert Storm, Coby joined the Lafayette Fire Department, where he has worked for 28 years, serving as captain for the past decade.” When it comes to the very best in firehouse cookery Captain Coby is the guy! He even has his own line of Cajun seasonings. Coby takes a break from the firehouse to join us.“Five Point Five Brewing Co is an El Segundo-based family business known for its handcrafted beer, hard seltzers and small neighborhood vibe. Siblings Michelle Bella Legaspi, Melissa Bella Montemagni, Joe Bella and Mark Bella run the brewery along with Melissa’s husband, Brewer Jeremy Montemagni—who has been brewing since the 1990s—and his sister and brother-in-law, Angela Chagnon and Ted Chagnon. The team opened the doors of Five Point Five Brewing Co two years ago. Their goal is to bring the community together to catch up and enjoy great beer in a relaxed environment.” Founders Michelle Legaspi and Brewer Jeremy Montemagni join us to tap the keg on all that is Five Point Five Brewing Co.

“Five Point Five Brewing Co is an El Segundo-based family business known for its handcrafted beer, hard seltzers and small neighborhood vibe. Siblings Michelle Bella Legaspi, Melissa Bella Montemagni, Joe Bella and Mark Bella run the brewery along with Melissa’s husband, Brewer Jeremy Montemagni—who has been brewing since the 1990s—and his sister and brother-in-law, Angela Chagnon and Ted Chagnon. The team opened the doors of Five Point Five Brewing Co two years ago. Their goal is to bring the community together to catch up and enjoy great beer in a relaxed environment.” Founders Michelle Legaspi and Brewer Jeremy Montemagni join us to tap the keg on all that is Five Point Five Brewing Co.“Descanso Restaurant with locations in Costa Mesa (the original) and on the Miracle Mile in Los Angeles is celebrating National Taco Day with a chef-curated taco platter, inviting guests to try four of their most popular specialty tacos and discover their new favorites. Available at its Costa Mesa and recently opened Los Angeles locations, Descanso’s National Taco Day Platter includes street-sized versions of the Felipe, The Relleno, Don Chingon and Chicharrón de Pescado tacos for just $15. Each taco is served on a house-made corn tortilla. Descanso is a contemporary Mexican kitchen and bar inspired by the rich culinary traditions and flavors of Michoacán. Blending time-honored family recipes with modern technique, Descanso delivers a dining experience rooted in heritage and elevated in execution. Guests can choose to dine at a traditional table or take a seat at the restaurant’s signature Plancha grill, where meals are prepared right before their eyes—bringing to life the vibrant energy of a bustling Mexican town.” Founder Rob Arellano and Chef Jose Angulo join us in-studio.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 has debuted a new program to feed people in need without a lot of fuss and all are welcome. It’s called “Sharing the Table.” On Monday evenings at Calico Fish House in Huntington Beach from 4 to 8:00 p.m. Chef Andrew is providing free, high quality, healthy dinners to individuals and families in need. The meals are served family-style to feed four. No questions and no stigma.

Don’t miss our 13th Anniversary Show on Saturday, Oct. 11th, 2025. We’re live from Lafayette, LA, the Heart of Cajun Country.Fire Captain Coby Bailey (and serious Cajun home cook) is the pride of Lafayette, LA as the winner of PBS’ “The Great American Recipe” Season 4. He is a career firefighter, husband, and proud father of two. Growing up, Coby was immersed in culinary traditions passed down through generations, with his earliest inspirations coming from his mother and grandmother, both exceptional Cajun cooks. After serving in the U.S. Navy, including during Desert Storm, Coby joined the Lafayette Fire Department, where he has worked for 28 years, serving as captain for the past decade.” When it comes to the very best in firehouse cookery Captain Coby is the guy! He even has his own line of Cajun seasonings. Coby takes a break from the firehouse to join us.“Five Point Five Brewing Co is an El Segundo-based family business known for its handcrafted beer, hard seltzers and small neighborhood vibe. Siblings Michelle Bella Legaspi, Melissa Bella Montemagni, Joe Bella and Mark Bella run the brewery along with Melissa’s husband, Brewer Jeremy Montemagni—who has been brewing since the 1990s—and his sister and brother-in-law, Angela Chagnon and Ted Chagnon. The team opened the doors of Five Point Five Brewing Co two years ago. Their goal is to bring the community together to catch up and enjoy great beer in a relaxed environment.” Founders Michelle Legaspi and Brewer Jeremy Montemagni join us to tap the keg on all that is Five Point Five Brewing Co.“Descanso Restaurant with locations in Costa Mesa (the original) and on the Miracle Mile in Los Angeles is celebrating National Taco Day with a chef-curated taco platter, inviting guests to try four of their most popular specialty tacos and discover their new favorites. Available at its Costa Mesa and recently opened Los Angeles locations, Descanso’s National Taco Day Platter includes street-sized versions of the Felipe, The Relleno, Don Chingon and Chicharrón de Pescado tacos for just $15. Each taco is served on a house-made corn tortilla. Descanso is a contemporary Mexican kitchen and bar inspired by the rich culinary traditions and flavors of Michoacán. Blending time-honored family recipes with modern technique, Descanso delivers a dining experience rooted in heritage and elevated in execution. Guests can choose to dine at a traditional table or take a seat at the restaurant’s signature Plancha grill, where meals are prepared right before their eyes—bringing to life the vibrant energy of a bustling Mexican town.” Founder Rob Arellano and Chef Jose Angulo join us in-studio.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 has debuted a new program to feed people in need without a lot of fuss and all are welcome. It’s called “Sharing the Table.” On Monday evenings at Calico Fish House in Huntington Beach from 4 to 8:00 p.m. Chef Andrew is providing free, high quality, healthy dinners to individuals and families in need. The meals are served family-style to feed four. No questions and no stigma.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“He is a firefighter, husband, and proud father of two. Growing up, Coby was immersed in culinary traditions passed down through generations, with his earliest inspirations coming from his mother and grandmother, both exceptional Cajun cooks. After serving in the U.S. Navy, including during Desert Storm, Coby joined the Lafayette Fire Department, where he has worked for 28 years, serving as captain for the past decade.” “Cajun cuisine, deeply rooted in African, European, and Native American influences — most notably French — reflects a rich history of bold flavors, rustic techniques, and communal dining. For Coby, cooking is more than nourishment; it’s a way of life and a connection to his heritage. Today, he proudly carries on that legacy, mastering traditional dishes that define Cajun culture. His signature dish, Stuffed Chicken with Andouille Sauce, embodies the hearty, soulful spirit of his roots.” Colby’s culinary skills along with Cajun heart culminated in his winning Season 4 of PBS’ “The Great American Recipe” competition series for serious home cooks. He’s also the creator of the proprietary line of Captain Coby’s Cajun Seasonings. Coby takes a break from the firehouse to join us.

Fire Captain Coby Bailey (and serious Cajun home cook) is the pride of Lafayette, LA as the winner of PBS’ “The Great American Recipe” Season 4.“He is a firefighter, husband, and proud father of two. Growing up, Coby was immersed in culinary traditions passed down through generations, with his earliest inspirations coming from his mother and grandmother, both exceptional Cajun cooks. After serving in the U.S. Navy, including during Desert Storm, Coby joined the Lafayette Fire Department, where he has worked for 28 years, serving as captain for the past decade.” “Cajun cuisine, deeply rooted in African, European, and Native American influences — most notably French — reflects a rich history of bold flavors, rustic techniques, and communal dining. For Coby, cooking is more than nourishment; it’s a way of life and a connection to his heritage. Today, he proudly carries on that legacy, mastering traditional dishes that define Cajun culture. His signature dish, Stuffed Chicken with Andouille Sauce, embodies the hearty, soulful spirit of his roots.” Colby’s culinary skills, along with an equal measure of Cajun heart, culminated in his winning Season 4 of PBS’ “The Great American Recipe” competition series for serious home cooks. He’s also the creator of the proprietary line of Captain Coby’s Cajun Seasonings. Coby takes another break from the firehouse to stay with us.

“Five Point Five Brewing Co is an El Segundo-based family business known for its handcrafted beer, hard seltzers and small neighborhood vibe. Siblings Michelle Bella Legaspi, Melissa Bella Montemagni, Joe Bella and Mark Bella run the brewery along with Melissa’s husband, Brewer Jeremy Montemagni—who has been brewing since the 1990s—and his sister and brother-in-law, Angela Chagnon and Ted Chagnon. The team opened the doors of Five Point Five Brewing Co two years ago. Their modest goal is to bring the community together to catch up and enjoy great beer in a relaxed environment.”“Five Point Five Brewing’s line of handcrafted beers are inspired by their 5.5 square mile corner of paradise in El Segundo, CA. Open Monday through Sunday.” Every Thursday Night is Trivia Night.To celebrate Five Point Five’s 2nd Anniversary Brewmaster Jeremy has created Sweet Melissa Belgian Double IPA. “A free spirit with exceptional soul. Sweet Melissa blends the fruity esters and spice of traditional Belgian yeast with the bitter snap of a Double IPA. Complex, aromatic, and unapologetically original.” The selection of Chef Fred Eric’s PI L.A.’s “Los Angeles Style Pizzas” (Square) are baked on-site so the pizza is hot right out of the oven.Founders Michelle Legaspi and Brewer Jeremy Montemagni stay with us tapping the keg on all that is Five Point Five Brewing Co.

“Five Point Five Brewing Co is an El Segundo-based family business known for its handcrafted beer, hard seltzers and small neighborhood vibe. Siblings Michelle Bella Legaspi, Melissa Bella Montemagni, Joe Bella and Mark Bella run the brewery along with Melissa’s husband, Brewer Jeremy Montemagni—who has been brewing since the 1990s—and his sister and brother-in-law, Angela Chagnon and Ted Chagnon. The team opened the doors of Five Point Five Brewing Co two years ago. Their goal is to bring the community together to catch up and enjoy great beer in a relaxed environment.”“Five Point Five Brewing’s line of handcrafted beers are inspired by their 5.5 square mile corner of paradise in El Segundo, CA. Open Monday through Sunday.” Every Thursday Night is Trivia Night.To celebrate Five Point Five’s 2nd Anniversary Brewmaster Jeremy has brewed Sweet Melissa Belgian Double IPA. “A free spirit with exceptional soul. Sweet Melissa blends the fruity esters and spice of traditional Belgian yeast with the bitter snap of a Double IPA. Complex, aromatic, and unapologetically original.” The selection of Chef Fred Eric’s PI L.A.’s “Los Angeles Style Pizzas” (Square) are baked on-site so the pizza is hot right out of the oven.Founders Michelle Legaspi and Brewer Jeremy Montemagni join us to tap the keg on all that is Five Point Five Brewing Co.

“Descanso Restaurant with locations in Costa Mesa and on the Miracle Mile in Los Angeles is celebrating National Taco Day with a chef-curated taco platter, inviting guests to try four of its most popular specialty tacos and discover their new favorites. Available at its Costa Mesa and recently opened Los Angeles locations, Descanso’s National Taco Day Platter includes street-sized versions of the Felipe, The Relleno, Don Chingon and Chicharrón de Pescado tacos for just $15. Each taco is served on a house-made corn tortilla.”“Descanso is a contemporary Mexican kitchen and bar inspired by the rich culinary traditions and flavors of Michoacán. Blending time-honored family recipes with modern technique, Descanso delivers a dining experience rooted in heritage and elevated in execution. Guests can choose to dine at a traditional table or take a seat at the restaurant’s signature Plancha grill, where meals are prepared right before their eyes—bringing to life the vibrant energy of a bustling Mexican town.”“Under the direction of Chef Sergio Lopez and Chef Jose Angulo, the menu features bold, seasonal dishes that celebrate the vibrant ingredients and distinctive flavors of Michoacán. Each plate and cocktail is a tribute to the region and Mexico’s culinary history—crafted with pride, tradition, and a modern twist.”“Founded in Costa Mesa by owner Rob Arellano in 2018, Descanso expanded in 2025 with the opening of its flagship Los Angeles location.” Founder Rob Arellano and Chef Jose Angulo join us in-studio.

“Descanso Restaurant with locations in Costa Mesa and on the Miracle Mile in Los Angeles is celebrating National Taco Day with a chef-curated taco platter, inviting guests to try four of its most popular specialty tacos and discover their new favorites. Available at its Costa Mesa and recently opened Los Angeles locations, Descanso’s National Taco Day Platter includes street-sized versions of the Felipe, The Relleno, Don Chingon and Chicharrón de Pescado tacos for just $15. Each taco is served on a house-made corn tortilla.”“Descanso is a contemporary Mexican kitchen and bar inspired by the rich culinary traditions and flavors of Michoacán. Blending time-honored family recipes with modern technique, Descanso delivers a dining experience rooted in heritage and elevated in execution. Guests can choose to dine at a traditional table or take a seat at the restaurant’s signature Plancha grill, where meals are prepared right before their eyes—bringing to life the vibrant energy of a bustling Mexican town.”“Under the direction of Chef Sergio Lopez and Chef Jose Angulo, the menu features bold, seasonal dishes that celebrate the vibrant ingredients and distinctive flavors of Michoacán. Each plate and cocktail is a tribute to the region and Mexico’s culinary history—crafted with pride, tradition, and a modern twist.”“Founded in Costa Mesa by owner Rob Arellano in 2018, Descanso expanded in 2025 with the opening of its flagship Los Angeles location on Museum Mile.” Founder Rob Arellano and Chef Jose Angulo continue with us in-studio.

Chef Andrew has debuted a new program to feed people in need without a lot of fuss. It’s called “Sharing the Table.” On Monday evenings at Calico Fish House in Huntington Beach Chef Andrew is providing free, high quality, healthy dinners to individuals and families in need.

“Tomat is an elevated neighborhood restaurant co-owned by Natalie Dial and Chef Harry Posner, who share a passion for community and delicious food. These spaces were designed to celebrate and serve Westchester and the greater Los Angeles area. From Tomat’s dining room to the rooftop terrace, 2nd floor private event space, and restaurant garden - their team is incredibly proud to welcome Guests into these dynamic and purposeful green spaces.” Chef Harry Posner is our guest to unwrap all that is Tomat Westchester.The tradition of innovation and never standing pat at Hartley-Ostini Hitching Post Wines continues with the 2nd generation of Family involvement. Co-Founder Gray Hartley’s son, Winemaker Weston, had an idea to create a French-style Piquette wine using the byproduct of vinifying the Valdiguie grape. Piquette is a low-alcohol wine (7 per cent) made from the second pressings of grape pomace. The Hitching Post creation is pleasantly fizzy. One barrel (25 cases) was made as an experiment and wine devotees already give it high marks. Gray and Weston Hartley join us to pull the cork on their Fizzy Valdiguie Piquette.

“October is Melissa’s Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween. Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.” The Prince of Freaky Fruits, our resident produce guru, Robert Schueller, joins us to peel all the deliciousness of Freaky Fruit® for Halloween entertaining.“Tito’s Handmade Vodka and Tito’s Tacos are celebrating the eighth annual Tito’s Fiesta Mexicana on Saturday, October 4, from 3:00 p.m. to 8:00 p.m. in Culver City. A local tradition in the community, this event will raise critical funds for the Culver City Arts Foundation to support a wide range of art, culture, and local artists. At Tito’s Fiesta Mexicana, guests 21+ can sip on Tito’s Handmade Vodka cocktails while savoring Tito’s Tacos’ award-winning tacos, burritos, and flan. Alongside the mouthwatering cocktails and food, the celebration will feature five hours of live entertainment – headlined by world-class mariachi group, Mariachi Sol De Mexico de Jose Hernandez – folklórico dancers, and a traditional piñata station.” 2nd Generation Proprietor of Tito’s Tacos, Lynne Davidson, is our guest to preview all that is Tito’s Fiesta Mexicana.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 is just back from the vibrant and fast-growing Tulsa, OK where he was the Keynote Speaker for Women for Tulsa on “Food is Medicine.” We’ll hear about it.

“Tomat is an elevated neighborhood restaurant co-owned by Natalie Dial and Chef Harry Posner, who share a passion for community and delicious food. These spaces were designed to celebrate and serve Westchester and the greater Los Angeles area.”“From Tomat’s dining room to the rooftop terrace, 2nd Floor private event space, and restaurant garden - their team is incredibly proud to welcome Guests into these dynamic and purposeful green spaces.” It’s all available Wednesday thru Sunday with daytime service being a limited-service, bakery café with standout coffee drinks and house-baked pastries, and then finer dining in the evenings with full service and a seasonally changing menu.“With a fresh take on seasonal fare, Tomat is where to consider crisp, locally-grown vegetables with walnut beet dip, California welks with aioli, salmon with an herby tartar, and roasted potatoes with fenugreek. A craft cocktail on this Westchester rooftop garden with a view evokes calm and serenity.” “Since 2020, Harry and Natalie (Tomat itself opened last year) have worked with Solis Gardens (formerly known as Urban Farms LA) to transform what was a disused parking lot into an operational garden that features seasonal vegetables, exotic fruit trees, and myriad herbs. By removing 4,000 square feet of concrete and remediating this land into an edible garden, the Tomat team aims to improve the ecological habitat of our native birds & insects and contribute to replenishing the water table underfoot.” Chef Harry Posner is our guest to unwrap all that is Tomat Westchester.

“Tomat is an elevated neighborhood restaurant co-owned by Natalie Dial and Chef Harry Posner, who share a passion for community and delicious food. These spaces were designed to celebrate and serve Westchester and the greater Los Angeles area. From Tomat’s dining room to the rooftop terrace, 2nd floor private event space, and restaurant garden - their team is incredibly proud to welcome Guests into these dynamic and purposeful green spaces.” Chef Harry Posner is our guest to unwrap all that is Tomat Westchester.The tradition of innovation and never standing pat at Hartley-Ostini Hitching Post Wines continues with the 2nd generation of Family involvement. Co-Founder Gray Hartley’s son, Winemaker Weston, had an idea to create a French-style Piquette wine using the byproduct of vinifying the Valdiguie grape. Piquette is a low-alcohol wine (7 per cent) made from the second pressings of grape pomace. The Hitching Post creation is pleasantly fizzy. One barrel (25 cases) was made as an experiment and wine devotees already give it high marks. Gray and Weston Hartley join us to pull the cork on their Fizzy Valdiguie Piquette.“October is Melissa’s Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween. Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.” The Prince of Freaky Fruits, our resident produce guru, Robert Schueller, joins us to peel all the deliciousness of Freaky Fruit® for Halloween entertaining.“Tito’s Handmade Vodka and Tito’s Tacos are celebrating the eighth annual Tito’s Fiesta Mexicana on Saturday, October 4, from 3:00 p.m. to 8:00 p.m. in Culver City. A local tradition in the community, this event will raise critical funds for the Culver City Arts Foundation to support a wide range of art, culture, and local artists. At Tito’s Fiesta Mexicana, guests 21+ can sip on Tito’s Handmade Vodka cocktails while savoring Tito’s Tacos’ award-winning tacos, burritos, and flan. Alongside the mouthwatering cocktails and food, the celebration will feature five hours of live entertainment – headlined by world-class mariachi group, Mariachi Sol De Mexico de Jose Hernandez – folklórico dancers, and a traditional piñata station.” 2nd Generation Proprietor of Tito’s Tacos, Lynne Davidson, is our guest to preview all that is Tito’s Fiesta Mexicana.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 is just back from the vibrant and fast-growing Tulsa, OK where he was the Keynote Speaker for Women for Tulsa on “Food is Medicine.” We’ll hear about it. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Tomat is an elevated neighborhood restaurant co-owned by Natalie Dial and Chef Harry Posner, who share a passion for community and delicious food. These spaces were designed to celebrate and serve Westchester and the greater Los Angeles area.” “From Tomat’s dining room to the rooftop terrace, 2nd Floor private event space, and restaurant garden - their team is incredibly proud to welcome Guests into these dynamic and purposeful green spaces.” It’s all available Wednesday thru Sunday with daytime service being a limited-service, bakery café with standout coffee drinks along with house-baked pastries, and then finer dining in the evenings with full service and a seasonally changing menu.“With a fresh take on seasonal fare, Tomat is where to consider crisp, locally-grown vegetables with walnut beet dip, California welks with aioli, salmon with an herby tartar, and roasted potatoes with fenugreek. A craft cocktail on this Westchester rooftop garden with a view evokes calm and serenity.”Chef Harry Posner remains as our guest continuing to unwrap all that is Tomat Westchester.

First congrats to Hitching Post for their Double Gold at the 2025 Orange County Fair for their Fiddlestix 2022 Pinot Noir Sta. Rita Hills.The tradition of innovation and never standing pat at Hartley-Ostini Hitching Post Wines continues with the 2nd generation of Family involvement. Co-Founder Gray Hartley’s son, Winemaker Weston, had an idea to create a French-style Piquette wine with the byproduct of vinifying the Valdiguie grape. Piquette is a low-alcohol wine (7 per cent) made from the second pressings of grape pomace. The Hitching Post creation is pleasantly fizzy.One barrel (25 cases) was made as an experiment and wine devotees already give it high marks. The very limited bottling is presently available on their Website for $20.00.“Piquette is a low alcohol, simply stated, slightly sparkling wine beverage that is refreshing, fun and easy to drink. Technically it is not a wine since it is made by adding water to grape pomace. It is then allowed to rehydrate and macerate to gain color and flavor rather than fermenting the grapes themselves. This second use for the grapes is a practice that goes back centuries to the ancient Greeks and Romans. The name is derived from the French term 'piquer' meaning to prick or prickle - the textural sensation it provides. Though Hitching Post Piquette is fresh and direct, they give it the same thoughtful consideration as their more complex wines.” Gray and Weston Hartley join us to pull the cork on their Fizzy Valdiguie Piquette. You will also see Hitching Post Wines at L.A. Loves Alex’s Lemonade on Oct. 4th on the Royce Quad at UCLA.

“October is Melissa’s Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.” “Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, dragon fruit, finger limes, cactus pears, kiwano melon, pink pineapple and rambutan have the wow-factor to make any dish truly spooktacular.”“For a boo-eautiful breakfast bowl, blend up a creamy pudding with Cherimoya (aka custard apple), plant-based yogurt, and avocado, and top with your choice of Freaky Fruit®. Add some omega 3-rich chia seeds and crumbled Clean Snax® for texture and crunch. This Freaky Fruit® scary-moya pudding bowl is the perfect way to start any October day.”The Prince of Freaky Fruits, our resident produce guru, Robert Schueller, joins us to peel all the deliciousness of Freaky Fruit® for Halloween entertaining.

October is Melissa’s Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.” “Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”“For a boo-eautiful breakfast bowl, blend up a creamy pudding with Cherimoya (aka custard apple), plant-based yogurt, and avocado, and top with your choice of Freaky Fruit®. Add some omega 3-rich chia seeds and crumbled Clean Snax® for texture and crunch. This Freaky Fruit® scary-moya pudding bowl is the perfect way to start any October day.”The Prince of Freaky Fruits, our resident produce guru, Robert Schueller resumes with us peeling all the deliciousness of Freaky Fruit® for Halloween entertaining.

Chef Andrew is just back from the vibrant, and fast-growing, Tulsa, OK where he was the Keynote Speaker for Women for Tulsa on “Food is Medicine.” We’ll hear about it.

“Tito’s Handmade Vodka and Tito’s Tacos are celebrating the eighth annual Tito’s Fiesta Mexicana on Saturday, October 4th, from 3:00 p.m. to 8:00 p.m. in Culver City. A local tradition in the community, this event will raise critical funds for the Culver City Arts Foundation to support a wide range of art, culture, and local artists.”“At Tito’s Fiesta Mexicana, guests 21+ can sip on Tito’s Handmade Vodka cocktails while savoring Tito’s Tacos’ award-winning tacos, burritos, and flan. Alongside the mouthwatering cocktails and food, the celebration will feature five hours of live entertainment – headlined by world-class mariachi group, Mariachi Sol De Mexico de Jose Hernandez – folklórico dancers, and a traditional piñata station.”  “Since 2018, 100% of the event’s gross proceeds (that’s all ticket sales) have been donated in full to the Culver City Arts Foundation. Over the past seven years, Tito’s Fiesta Mexicana has raised over $113,000, with $23,000 raised in 2024 alone.”2nd Generation Proprietor of Tito’s, Lynne Davidson, is our guest to preview all that is Tito’s Fiesta Mexicana.

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, and future, columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (August 25th) highlighting four “Standout Spots” opened in Orange County this summer.“Get ready to feast for a cause as the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) proudly presents the return of its beloved Tastemakers of Orange County on Wednesday, September 24, from 6 to 9:00 p.m. at the vibrant Julianne & George Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. This high-energy culinary celebration spotlights the rich and diverse flavors of Asian and Pacific Islander cuisine, crafted by more than two dozen of Orange County’s top chefs. Tickets are available to the public for $250 for VIP, which allows early entry at 6 p.m. (one hour earlier than General Admission); and $195 for General Admission from 7 p.m. to 9:00 p.m. The event will be held in the Julianne & George Argyros Plaza at the Segerstrom Center for the Arts (600 Town Center Drive in Costa Mesa). Restaurateur Ed Lee (Co-founder of Wahoo’s Fish Taco) of Toast Bakery and Kitchen (Costa Mesa and Tustin) joins us. He’s a participating restaurant in Tastemakers of Orange County.

“Get ready to feast for a cause as the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) proudly presents the return of its beloved Tastemakers of Orange County on Wednesday, September 24, from 6 to 9:00 p.m. at the vibrant Julianne & George Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. This high-energy culinary celebration spotlights the rich and diverse flavors of Asian and Pacific Islander cuisine, crafted by more than two dozen of Orange County’s top chefs. Tickets are available to the public for $250 for VIP, which allows early entry at 6 p.m. (one hour earlier than General Admission); and $195 for General Admission from 7 p.m. to 9:00 p.m. The event will be held in the Julianne & George Argyros Plaza at the Segerstrom Center for the Arts (600 Town Center Drive in Costa Mesa). Restaurateur Ed Lee (Co-founder of Wahoo’s Fish Taco) of Toast Bakery and Kitchen (Costa Mesa and Tustin) joins us. He’s a participating restaurant in Tastemakers of Orange County.The annual L.A. Loves Alex’s Lemonade benefit is set for Saturday afternoon, Oct. 4th from Noon to 4:00 p.m. on the Royce Hall Quad on the UCLA Campus. “This spectacular cookout is hosted by Chef Suzanne Goin and business partner, Caroline Styne (A.O.C., Larder Baking Co, Cara Cara at Proper DTLA and The Hollywood Bowl), along with Chef David Lentz, featuring top chefs, breweries, vintners and mixologists to benefit kids with cancer. This fun and family-friendly afternoon features one-of-a-kind food and drink samplings. Guests can mingle with the celebrated chefs behind the dishes and taste fine dining nationwide. With over $1.6 million raised in 2024, this event’s impact only continues to grow for all kids with cancer. Since its inception, L.A. Loves Alex’s Lemonade has raised more than $10 million for Alex’s Lemonade Stand Foundation (ALSF) to fund critical childhood cancer research.” Liz Scott (Alex’s Mom) is the Founder and Co-Executive Director of the Alex’s Lemonade Foundation for Childhood Cancer. Liz Scott joins us with all the details of the upcoming L.A. Loves Alex’s Lemonade.Also joining us thereafter for his own segment supporting L.A. Loves Alex’s Lemonade is Chef and Restaurateur Steve Samson of Rossoblu, and Superfine Pizza in DTLA, and Superfine Playa in Playa Vista. Chef Steve is a multiple year participant in L.A. Loves Alex’s Lemonade, even predating the opening of Rossoblu eight years ago!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. Continued from last week is California Restaurant Association’s (CRA) recently launched “What The Fork!” campaign with the theme that California’s lawmakers are making everything more expensive.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, and future, columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (August 25th) highlighting four “Standout Spots” opened in Orange County this summer.“Get ready to feast for a cause as the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) proudly presents the return of its beloved Tastemakers of Orange County on Wednesday, September 24, from 6 to 9:00 p.m. at the vibrant Julianne & George Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. This high-energy culinary celebration spotlights the rich and diverse flavors of Asian and Pacific Islander cuisine, crafted by more than two dozen of Orange County’s top chefs. Tickets are available to the public for $250 for VIP, which allows early entry at 6 p.m. (one hour earlier than General Admission); and $195 for General Admission from 7 p.m. to 9:00 p.m. The event will be held in the Julianne & George Argyros Plaza at the Segerstrom Center for the Arts (600 Town Center Drive in Costa Mesa). Restaurateur Ed Lee (Co-founder of Wahoo’s Fish Taco) of Toast Bakery and Kitchen (Costa Mesa and Tustin) joins us. He’s a participating restaurant in Tastemakers of Orange County.The annual L.A. Loves Alex’s Lemonade benefit is set for Saturday afternoon, Oct. 4th from Noon to 4:00 p.m. on the Royce Hall Quad on the UCLA Campus. “This spectacular cookout is hosted by Chef Suzanne Goin and business partner, Caroline Styne (A.O.C., Larder Baking Co, Cara Cara at Proper DTLA and The Hollywood Bowl), along with Chef David Lentz, featuring top chefs, breweries, vintners and mixologists to benefit kids with cancer. This fun and family-friendly afternoon features one-of-a-kind food and drink samplings. Guests can mingle with the celebrated chefs behind the dishes and taste fine dining nationwide. With over $1.6 million raised in 2024, this event’s impact only continues to grow for all kids with cancer. Since its inception, L.A. Loves Alex’s Lemonade has raised more than $10 million for Alex’s Lemonade Stand Foundation (ALSF) to fund critical childhood cancer research.” Liz Scott (Alex’s Mom) is the Founder and Co-Executive Director of the Alex’s Lemonade Foundation for Childhood Cancer. Liz Scott joins us with all the details of the upcoming L.A. Loves Alex’s Lemonade. Also joining us thereafter for his own segment supporting L.A. Loves Alex’s Lemonade is Chef and Restaurateur Steve Samson of Rossoblu, and Superfine Pizza in DTLA, and Superfine Playa in Playa Vista. Chef Steve is a multiple year participant in L.A. Loves Alex’s Lemonade, even predating the opening of Rossoblu eight years ago!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. Continued from last week is California Restaurant Association’s (CRA) recently launched “What The Fork!” campaign with the theme that California’s lawmakers are making everything more expensive.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, and future, columns. First a tribute to the late Mike Weber the creator of the blog, “Eating My Way Through Orange County.”

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 (August 25th) highlighting four “Standout Spots” opened in Orange County this summer. Also a look at Kei Concepts Ini Ristorante, a creative “Japanese Italian interpretation” in Fountain Valley.

“Get ready to feast for a cause as the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) proudly presents the return of its beloved Tastemakers of Orange County on Wednesday, September 24, from 6 to 9:00 p.m. at the vibrant Julianne & George Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. This high-energy culinary celebration spotlights the rich and diverse flavors of Asian and Pacific Islander cuisine, crafted by more than two dozen of Orange County’s top chefs.”“Guests will enjoy exclusive, all-you-can-enjoy creations in a lively outdoor setting, knowing every bite supports OCAPICA’s numerous programs and services in mental health and health, youth development, housing assistance, policy education, and combating anti-Asian racism.”“Tickets are available to the public for $250 for VIP, which allows early entry at 6 p.m. (one hour earlier than General Admission); and $195 for General Admission from 7 p.m. to 9:00 p.m. The event will be held in the Julianne & George Argyros Plaza at the Segerstrom Center for the Arts (600 Town Center Drive in Costa Mesa).Restaurateur Ed Lee (Co-founder of Wahoo’s Fish Taco) of the daytime Toast Bakery and Kitchen (Costa Mesa and Tustin) joins us. He’s a participating restaurant in Tastemakers of Orange County.

“Get ready to feast for a cause as the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) proudly presents the return of its beloved Tastemakers of Orange County on Wednesday, September 24, from 6 to 9:00 p.m. at the vibrant Julianne & George Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. This high-energy culinary celebration spotlights the rich and diverse flavors of Asian and Pacific Islander cuisine, crafted by more than two dozen of Orange County’s top chefs.” “Tickets are available to the public for $250 for VIP, which allows early entry at 6 p.m. (one hour earlier than General Admission); and $195 for General Admission from 7 p.m. to 9:00 p.m. The event will be held in the Julianne & George Argyros Plaza at the Segerstrom Center for the Arts (600 Town Center Drive in Costa Mesa).Restaurateur Ed Lee (Co-founder of Wahoo’s Fish Taco) of Toast Bakery and Kitchen (Costa Mesa and Tustin) continues with us. He’s a participating restaurant in Tastemakers of Orange County. New at the Tustin location is a full liquor license and a Tuesday thru Friday Happy Hour from 3 to 7:00 p.m. with Chef Jimmy’s savory creations.

“The annual L.A. Loves Alex’s Lemonade benefit is set for Saturday afternoon, Oct. 4th from Noon to 4:00 p.m. on the Royce Hall Quad on the UCLA Campus. This spectacular cookout is hosted by Chef Suzanne Goin and business partner, Caroline Styne (A.O.C., Larder Baking Co., Cara Cara at Proper DTLA and The Hollywood Bowl), along with Chef David Lentz, featuring top chefs, breweries, vintners and mixologists to benefit kids with cancer.”“This fun and family-friendly afternoon features one-of-a-kind food and drink samplings. Guests can mingle with the celebrated chefs behind the dishes and taste fine dining nationwide. With over $1.6 million raised in 2024, this event’s impact only continues to grow for all kids with cancer.”“Since its inception, L.A. Loves Alex’s Lemonade has raised more than $10 million for Alex’s Lemonade Stand Foundation (ALSF) to fund critical childhood cancer research.”Liz Scott (Alex’s Mom) is the Founder and Co-Executive Director of the Alex’s Lemonade Foundation for Childhood Cancer. Liz Scott joins us with all the details of the upcoming L.A. Loves Alex’s Lemonade.

“The annual L.A. Loves Alex’s Lemonade benefit is set for Saturday afternoon, Oct. 4th from Noon to 4:00 p.m. on the Royce Hall Quad on the UCLA Campus. This spectacular cookout is hosted by Chef Suzanne Goin and business partner, Caroline Styne (A.O.C., Larder Baking Co.) and The Hollywood Bowl), along with Chef David Lentz, featuring top chefs, breweries, vintners and mixologists to benefit kids with cancer.”“This fun and family-friendly afternoon features one-of-a-kind food and drink samplings. Guests can mingle with the celebrated chefs behind the dishes and taste fine dining nationwide. With over $1.6 million raised in 2024, this event’s impact only continues to grow for all kids with cancer.”Chef Steve Samson of Rossoblu and Superfine Pizza in DTLA, and Superfine Playa in Playa Vista is one of the longtime participating chefs. Rossoblu has been part of the event for it’s eight years of existence. When Alex’s first debuted in L.A. Chef Steve and Dina were there at the very beginning with his predecessor restaurant (now closed), Sotto. We’ll chat with him.

California has become the land of regulations and a dose of overkill is starting to seriously negatively impact the potential survival of California restaurants of all sizes. The California Restaurant Association (CRA) is paying attention and has embarked on their unusual “What the Fork?!” campaign to attract the public’s attention to the plight of California’s restaurants. Continued from last week. Also sharing a bit of background on the good works of the non-profit, California Restaurant Foundation.

We’ve live from the Westdrift Manhattan Beach, An Autograph Collection Hotel by Marriott, the official Hotel of the 2nd Annual Manhattan Beach Food & Wine.Tonight (9/13/25) is the 2nd, and concluding, night of the Festival. “This evening at Manhattan Village again brings together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurateurs, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, a curated selection of non-alcoholic beverages, the BeachLife DJ Music Stage and lots more.” This morning we’ll meet some of the celebrated chefs and winemakers participating in tonight’s festivities.This hour features our weekly "Ask The Chef" segment, and then interviews with Sherry Yard, Chris Cosentino and we'll learn pour into the world of Tercero Wines.

We’ve live from the Westdrift Manhattan Beach, An Autograph Collection Hotel by Marriott, the official Hotel of the 2nd Annual Manhattan Beach Food & Wine.Tonight (9/13/25) is the 2nd, and concluding, night of the Festival. “This evening at Manhattan Village again brings together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurateurs, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, a curated selection of non-alcoholic beverages, the BeachLife DJ Music Stage and lots more.” This morning we’ll meet some of the celebrated chefs and winemakers participating in tonight’s festivities.This hours features interviews with Lisa Fontanesi of the Culinary Careers Program (C•CAP), Brendan Collins of BOA Steakhouse, Chris Feldmeier of Love & Salt and the General Manager of the Westdrift Hotel.

We’ve live from the Westdrift Manhattan Beach, An Autograph Collection Hotel by Marriott, the official Hotel of the 2nd Annual Manhattan Beach Food & Wine.Tonight (9/13/25) is the 2nd, and concluding, night of the Festival. “This evening at Manhattan Village again brings together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurateurs, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, a curated selection of non-alcoholic beverages, the BeachLife DJ Music Stage and lots more.” This morning we’ll meet some of the celebrated chefs and winemakers participating in tonight’s festivities.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, abbreviated and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We’ll talk more about this next week but, today, an introduction to the California Restaurant Association’s recently launched “What The Fork!” campaign.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Chef Sherry Yard is a multiple James Beard Award winner. She is the proprietor of Bakery by the Yard in Manhattan Beach and is also a long-time resident. Sherry, among many other accomplishments, is the author of the award-winning, and best-selling, cookbooks, Desserts by the Yard and Secrets of Baking. For Opening Night of Manhattan Beach Food & Wine she hosted a standout gourmet cookie and sweets booth.