SoCal Restaurant Show

“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.”“Each order comes beautifully packaged in Milky Way’s blue tulip boxes and make perfect additions to any holiday gathering. Add a handwritten gift note at no extra cost. Their Hanukkah Boxes will be available for curbside pickup and delivery via their website (minimum 48 hours' notice required). Last-minute orders can be placed via DoorDash, or by calling the restaurant directly at 310-859-0004.”The Milky Way’s executive chef, Phil Kastel, joins us with a decorative Latke Box at the ready.The Milky Way is the Spielberg Family’s loving, and ongoing, tribute to it’s founder Leah Adler.

How important are Michelin Stars or any Michelin recognition to a thriving restaurant? What is the Bib Gourmet designation? How does Michelin (a for-profit enterprise) monetize their ratings? How are the annual Michelin judgements determined? Chef Andrew explains…

In today’s unsettled restaurant universe the guests’ experience with the valet parker at the entrance can set the scene for the entire evening’s dining experience. It can be positive or, unfortunately, decidedly negative. Brad Saltzman of Dragonfly Parking is a hospitality veteran who operates one of the premiere, hospitality-oriented valet parking services in greater Los Angeles. He has overseen the valet parking service, for example, at Nancy Silverton’s acclaimed Osteria Mozza in Hollywood at the busy corner of Melrose Ave. and Highland Ave.since the beginning. (What more of an endorsement could you possibly ask for?) Brad joins us to discuss the valet parking experience at it’s absolute best.Our guest, Katie Chin, is a celebrity chef, award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. We’re talking about National Cookie Day and Katie shares a recipe (Cranberry Pistachio Shortbread Cookies) which is one of Challenge Butter’s Signature Holiday Cookies. It’s cookies for a cause benefiting National Pediatric Cancer Foundation.Our guest, Tony Dang, is the Corporate Executive Chef for the 27 Gelson’s stores in Southern California. Every location has a Gelson’s Kitchen where shoppers can get everything from fresh coleslaw to full meals mostly prepared in the onsite kitchen. On offer are full Hanukkah and Christmas meals or all the components available separately. There are also a variety of chef-created meals to-go. Most stores even have an onsite sushi chef. Chef Tony personally conducts interactive cooking classes and demonstrations as well as cooks for in-store wine-paired dinners.

Our guest, Tony Dang, is the Corporate Executive Chef for the 27 Gelson’s stores in Southern California. Every location has a Gelson’s Kitchen where shoppers can get everything from fresh coleslaw to full meals mostly prepared in the onsite kitchen. On offer are full Hanukkah and Christmas meals or all the components available separately. There are also a variety of chef-created meals to-go. Most stores even have an onsite sushi chef. Chef Tony personally conducts interactive cooking classes and demonstrations as well as cooks for in-store wine-paired dinners.“Carter Creek Winery, located in the heart of Texas Hill Country and owned by the Carter family, earned six prestigious awards at the 2025 Vine2Wine International Wine Competition sponsored by the Fort Worth Stock Show & Rodeo (FWSSR), held October 18-20, 2025.”Their founding winemaker, Jon McPherson, is a distinguished second -generation winemaker (the son of pioneering Texas winemaker Clinton “Doc” McPherson and the brother of McPherson Cellars’ Kim McPherson) and the McPherson Family still plays a leading role in contemporary Texas winemaking. Jon McPherson is our guest to pull the cork on all this is Johnson City’s Carter Creek Winery.

In today’s hectic restaurant universe the guests’ experience with the valet parker at the entrance can set the scene for the entire evening’s dining experience. It can be positive or, unfortunately, decidedly negative. Brad Saltzman of Dragonfly Parking is a hospitality veteran who operates one of the premiere, hospitality- oriented valet parking services in greater Los Angeles. He has overseen the valet parking service, for example, at Nancy Silverton’s acclaimed Osteria Mozza in Hollywood at the busy corner of Melrose and Highland Avenues almost since the beginning. (What more of an endorsement could you possibly ask for?) Brad joins us to discuss the valet parking experience at it’s absolute best.“Brad likes to characterize himself as “Chief Guestologist.” Guestology (according to Brad) is the art of anticipating and exceeding guest expectations, and it has been in his blood since his first job as a teenage host in Beverly Hills. As a third-generation Angeleno, hospitality is truly part of his family legacy, and Brad has carried that tradition of service throughout his 30 plus year career. Brad’s family owned Simon Drive Ins in the 1940’s and Mile Lyman’s, a fine dining restaurant in Los Angeles.”

In today’s unsettled restaurant universe the guests’ experience with the valet parker at the entrance can set the scene for the entire evening’s dining experience. It can be positive or, unfortunately, decidedly negative. Brad Saltzman of Dragonfly Parking is a hospitality veteran who operates one of the premiere, hospitality-oriented valet parking services in greater Los Angeles. He has overseen the valet parking service, for example, at Nancy Silverton’s acclaimed Osteria Mozza in Hollywood at the busy corner of Melrose Ave. and Highland Ave.since the beginning. (What more of an endorsement could you possibly ask for?) Brad joins us to discuss the valet parking experience at it’s absolute best.Our guest, Katie Chin, is a celebrity chef, award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. We’re talking about National Cookie Day and Katie shares a recipe (Cranberry Pistachio Shortbread Cookies) which is one of Challenge Butter’s Signature Holiday Cookies. It’s cookies for a cause benefiting National Pediatric Cancer Foundation.Our guest, Tony Dang, is the Corporate Executive Chef for the 27 Gelson’s stores in Southern California. Every location has a Gelson’s Kitchen where shoppers can get everything from fresh coleslaw to full meals mostly prepared in the onsite kitchen. On offer are full Hanukkah and Christmas meals or all the components available separately. There are also a variety of chef-created meals to-go. Most stores even have an onsite sushi chef. Chef Tony personally conducts interactive cooking classes and demonstrations as well as cooks for in-store wine-paired dinners.“Carter Creek Winery, located in the heart of Texas Hill Country and owned by the Carter family, earned six prestigious awards at the 2025 Vine2Wine International Wine Competition sponsored by the Fort Worth Stock Show & Rodeo (FWSSR), held October 18-20, 2025.”Their founding winemaker, Jon McPherson, is a distinguished second -generation winemaker (the son of pioneering Texas winemaker Clinton “Doc” McPherson and the brother of McPherson Cellars’ Kim McPherson) and the McPherson Family still plays a leading role in contemporary Texas winemaking. Jon McPherson is our guest to pull the cork on all this is Johnson City’s Carter Creek Winery.For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew was in the air on a delayed plane flight this morning. He’ll be back with us next Saturday.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Our guest, Katie Chin, is a celebrity chef, award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation.”We’re talking about National Cookie Day and Katie shares a recipe (Cranberry Pistachio Shortbread Cookies) which is one of Challenge Butter’s Signature Holiday Cookies. It’s cookies for a cause benefiting National Pediatric Cancer Foundation. https://socalrestaurantshow.com/blog/cranberry-pistachio-shortbread-cookies/Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” returns to the Whitefire Theater in Sherman Oaks on February 21st.

Our guest, Tony Dang, is the Corporate Executive Chef for the 27 Gelson’s stores in Southern California. Every location has a Gelson’s Kitchen where shoppers can get everything from fresh coleslaw to full meals mostly all prepared in the onsite kitchen. On offer are full Hanukkah and Christmas meals or all the components available separately. There are also a variety of enticing chef-created meals to-go. Most stores even have an onsite sushi chef.Chef Tony also conducts interactive cooking classes and demonstrations as well as cooks for in-store, wine-paired dinners.The newest Gelson’s will be opening in January in Toluca Lake. It’s a pocket market with a walk-up window for coffee and breakfast, seating for lunch and an indoor and outdoor fine wine and bar.“On a warm summer morning in July 1951, two boyishly enthusiastic young men wrote the stirring first paragraph of an ongoing and endlessly appetizing story, as they cut the ribbon on the very first Gelson’s supermarket. The Burbank store may have been distant in miles but not in spirit from founders’ Eugene and Bernie Gelson’s parents’ Iowa grocery store, where the boys learned the importance of exemplary customer service — which to them meant giving every last person who walked in the door the very best in quality, selection, and value.”

Our continuing guest, Tony Dang, is the Corporate Executive Chef for the 27 Gelson’s stores in Southern California. Every location has a Gelson’s Kitchen where shoppers can get everything from fresh coleslaw to full meals typically prepared in the onsite kitchen. On offer are full Hanukkah and Christmas meals or all the components available separately. There are also a variety of chef-created meals to-go. Most stores even have an onsite sushi chef.Chef Tony also conducts interactive cooking classes and demonstrations as well as cooks for in-store wine-paired dinners.The newest Gelson’s will be opening in January in Toluca Lake. It’s a pocket market with a walk-up window for coffee and breakfast, seating for lunch and an indoor and outdoor fine wine.

“Carter Creek Winery, located in the heart of Texas Hill Country and owned by the Carter family, earned six prestigious awards at the 2025 Vine2Wine International Wine Competition sponsored by the Fort Worth Stock Show & Rodeo (FWSSR), held October 18-20, 2025.”Their founding winemaker, Jon McPherson, is a distinguished second -generation winemaker (the son of pioneering Texas winemaker Clinton “Doc” McPherson and the brother of McPherson Cellars’ Kim McPherson) and the McPherson Family still plays a leading role in contemporary Texas winemaking. “Doc McPherson” firmly established that Sangiovese and Tempranillo wine grapes could grow well in the Texas High Plains.“The competition, judged by a panel of wine professionals and sommeliers, attracts wineries interested in the important Fort Worth market. It celebrates the diversity of grape varieties and terroirs across the globe, with a “Texas twist” that emphasizes the state’s distinct winemaking regions.”“Carter Creek Winery received a coveted Platinum Award for its Carter Creek Chenin Blanc, Texas High Plains 2023. Gold Medals were awarded to Carter Creek Sangiovese, Texas High Plains 2023, and Carter Creek Primitivo, Texas High Plains 2023. Silver Medals were earned by Carter Creek Sparkling Tempranillo Rosé, Texas High Plains NV, and Carter Creek Estate Red, Texas Hill Country 2023. The Carter Creek Tempranillo, Texas High Plains 2023 received a Bronze Medal.”“Carter Creek Winery Resort & Spa is a luxury retreat in the heart of Texas Hill Country in Johnson City, Texas. Set amidst rolling hills and vineyards, it features 78 luxury villas, two tasting rooms, an outdoor pavilion hosting live music, Old 290 Brewery & Restaurant, a 24-hour fitness center, a spa, a heated seasonal outdoor pool and 16,000 square feet of flexible meeting and event space. It is an award-winning winery offering some of the region’s top varietals, and it’s the only winery in the region with an onsite microbrewery serving craft beer. More information is available at www.cartercreek.com, Facebook and Instagram.”Jon McPherson is our guest to pull the cork on all this is Johnson City’s Carter Creek Winery.

Carter Creek Winery, located in the heart of Texas Hill Country and owned by the Carter family, earned six prestigious awards at the 2025 Vine2Wine International Wine Competition sponsored by the Fort Worth Stock Show & Rodeo (FWSSR), held October 18-20, 2025.Their founding winemaker, Jon McPherson, is a distinguished second -generation winemaker (the son of pioneering Texas winemaker Clinton “Doc” McPherson and the brother of McPherson Cellars’ Kim McPherson) and the McPherson Family still plays a leading role in contemporary Texas winemaking. “Doc McPherson” firmly established that Sangiovese and Tempranillo wine grapes could grow well in the Texas High Plains.“The competition, judged by a panel of wine professionals and sommeliers, attracts wineries interested in the important Fort Worth market. It celebrates the diversity of grape varieties and terroirs across the globe, with a “Texas twist” that emphasizes the state’s distinct winemaking regions.”“Carter Creek Winery received a coveted Platinum Award for its Carter Creek Chenin Blanc, Texas High Plains 2023. Gold Medals were awarded to Carter Creek Sangiovese, Texas High Plains 2023, and Carter Creek Primitivo, Texas High Plains 2023. Silver Medals were earned by Carter Creek Sparkling Tempranillo Rosé, Texas High Plains NV, and Carter Creek Estate Red, Texas Hill Country 2023. The Carter Creek Tempranillo, Texas High Plains 2023 received a Bronze Medal.”Jon McPherson continues gently pulling the cork on all this is Johnson City’s Carter Creek Winery.

“Spotlighting San Martin’s (Santa Clara County, CA) Terra Amico Farms, a thriving organic and regenerative heirloom tomato farm nestled in the countryside between Morgan Hill and Gilroy. The farm is dedicated to sustainable agricultural practices that not only produce the highest quality and best tasting tomatoes but also rejuvenate the land and support biodiversity.  At Terra Amico Farms, they believe in the power of community and the joy of connecting people with the source of their food. Terra Amico Farms’ commitment to organic farming ensures that their tomatoes are grown without synthetic pesticides or fertilizers, preserving the health of the soil and the surrounding ecosystem. They embrace regenerative techniques such as crop rotation, cover cropping, and composting to enhance soil fertility and capture carbon, making this farm a model of environmental stewardship.” Farmer Joe Raineri takes a break from weeding to join us.“Michael Brughelli founded his eponymous wine brand in 2018. His wines represent the culmination of a full and purposeful career in the wine industry, and a meaningful life as a father, husband, brother and son. Precise and intentional, these wines pay tribute to Michael’s Swiss-Italian roots, while building upon an American family legacy.He’s been drawn to the natural world and farming since boyhood. An avid outdoorsman, Michael enjoys time spent in the vineyard and is inspired by its natural environs.” The premium Chardonnay and Pinot Noir grapes used in his acclaimed wines are coming from Santa Maria Valley vineyard sites that Brughelli dictated and / or managed the farming on for over a decade with the goal of applying top tier farming to top tier and potentially incredible sites. Winemaker Michael Brughelli joins us to gently pull the cork on all that is Brughelli wine.

“Hyatt Regency Huntington Beach has enthusiastically welcomed back the encore of Pete’s Christmas Vacation for its second year, returning by popular demand. Running currently through January 3, the festive pop-up transforms Pete’s Sunset Grille into a coastal winter wonderland filled with twinkling lights, cozy outdoor igloos, and a cheerful seasonal menu.” Executive Chef Manfred Lassahn and General Manager Jon Benson join us to unwrap all that is the encore of Pete’s Christmas Vacation.“The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts.” Our guest, Byron Lazaroff-Puck, is the President of Wolfgang Puck Fine Dining. “The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Carama by Wolfgang Puck (Las Vegas); CUT (Bahrain Bay, Beverly Hills, DC, Las Vegas, London, and Singapore); Spago (Beverly Hills, Istanbul, Las Vegas, Maui, Bodrum and Singapore); re Asian Cuisine (Bahrain Bay); Wolfgang Puck Bar & Grill (Las Vegas and Orlando); and Merois (Los Angeles).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. We return to the irritating subject of the ever- increasing swipe fees that restaurateurs are charged on credit card sales. A new settlement involving Visa and MasterCard has perhaps marginally reduced these fees. Chef Andrew questions if this is a really meaningful happening.

Welcome to our post-Thanksgiving, “No Leftovers,” broadcast. “Spotlighting San Martin’s (Santa Clara County, CA) Terra Amico Farms, a thriving organic and regenerative heirloom tomato farm nestled in the countryside between Morgan Hill and Gilroy. The farm is dedicated to sustainable agricultural practices that not only produce the highest quality and best tasting tomatoes but also rejuvenate the land and support biodiversity.  At Terra Amico Farms, they believe in the power of community and the joy of connecting people with the source of their food. Terra Amico Farms’ commitment to organic farming ensures that their tomatoes are grown without synthetic pesticides or fertilizers, preserving the health of the soil and the surrounding ecosystem. They embrace regenerative techniques such as crop rotation, cover cropping, and composting to enhance soil fertility and capture carbon, making this farm a model of environmental stewardship.” Farmer Joe Raineri takes a break from weeding to join us.“Michael Brughelli founded his eponymous wine brand in 2018. His wines represent the culmination of a full and purposeful career in the wine industry, and a meaningful life as a father, husband, brother and son. Precise and intentional, these wines pay tribute to Michael’s Swiss-Italian roots, while building upon an American family legacy.He’s been drawn to the natural world and farming since boyhood. An avid outdoorsman, Michael enjoys time spent in the vineyard and is inspired by its natural environs.” The premium Chardonnay and Pinot Noir grapes used in his acclaimed wines are coming from Santa Maria Valley vineyard sites that Brughelli dictated and / or managed the farming on for over a decade with the goal of applying top tier farming to top tier and potentially incredible sites. Winemaker Michael Brughelli joins us to gently pull the cork on all that is Brughelli wine.“Hyatt Regency Huntington Beach has enthusiastically welcomed back the encore of Pete’s Christmas Vacation for its second year, returning by popular demand. Running currently through January 3, the festive pop-up transforms Pete’s Sunset Grille into a coastal winter wonderland filled with twinkling lights, cozy outdoor igloos, and a cheerful seasonal menu.” Executive Chef Manfred Lassahn and General Manager Jon Benson join us to unwrap all that is the encore of Pete’s Christmas Vacation.“The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts.” Our guest, Byron Lazaroff-Puck, is the President of Wolfgang Puck Fine Dining. “The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Carama by Wolfgang Puck (Las Vegas); CUT (Bahrain Bay, Beverly Hills, DC, Las Vegas, London, and Singapore); Spago (Beverly Hills, Istanbul, Las Vegas, Maui, Bodrum and Singapore); re Asian Cuisine (Bahrain Bay); Wolfgang Puck Bar & Grill (Las Vegas and Orlando); and Merois (Los Angeles).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. We return to the irritating subject of the ever- increasing swipe fees that restaurateurs are charged on credit card sales. A new settlement involving Visa and MasterCard has perhaps marginally reduced these fees. Chef Andrew questions if this is a really meaningful happening.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Welcome to San Martin’s (Santa Clara County, CA) Terra Amico Farms, a thriving organic and regenerative heirloom tomato farm nestled in the countryside between Morgan Hill and Gilroy. The farm is dedicated to sustainable agricultural practices that not only produce the highest quality and best tasting tomatoes but also rejuvenate the land and support biodiversity.  At Terra Amico Farms, they believe in the power of community and the joy of connecting people with the source of their food.”“Terra Amico Farms commitment to organic farming ensures that their tomatoes are grown without synthetic pesticides or fertilizers, preserving the health of the soil and the surrounding ecosystem. They embrace regenerative techniques such as crop rotation, cover cropping, and composting to enhance soil fertility and capture carbon, making this farm a model of environmental stewardship.” “Terra Amico Farms is more than just a place to grow tomatoes; it’s a destination for unforgettable experiences. They host Farm-To-Table dinners where guests can savor gourmet meals crafted from estate produce and other local farm fresh, seasonal produce, prepared by talented local chefs. These dinners offer a unique opportunity to taste the flavors from local farms while enjoying the picturesque landscape. Guests are treated to a farm tour, learn about their sustainable farming practices and enjoy wine, craft beer and ciders from local producers.” “In addition to their dinners, Terra Amico Farms organize a variety of farm-related events throughout the year. From guided tours and u-picks to community harvest days, there is always something happening at Terra Amico Farms.  These events foster a deeper connection between people and the food they eat, promoting a greater appreciation for sustainable agriculture.”  Farmer Joe Raineri takes a break from weeding to join us.

“Michael Brughelli founded his eponymous wine brand in 2018. His wines represent the culmination of a full and purposeful career in the wine industry, and a meaningful life as a father, husband, brother and son. Precise and intentional, these wines pay tribute to Michael’s Swiss-Italian roots, while building upon an American family legacy.”“The brand is represented by two animals found in the heraldry crest of the town Lavertezzo, in the Canton of Locarno; the Brughelli family homeland. The lion equates valor and courage. The pelican embodies charity. As a former first responder, these symbols have influenced Michael throughout his life.”“He’s been drawn to the natural world and farming since boyhood. An avid outdoorsman, Michael enjoys time spent in the vineyard and is inspired by its natural environs. The Brughelli wines embody the trajectory of his path, in work and in life, thus far.”“The premium Chardonnay and Pinot Noir grapes used in the limited production Brughelli wines are coming from Santa Maria Valley vineyard sites that Michael dictated and / or managed the farming on for over a decade with the goal of applying top tier farming to top tier and potentially incredible sites.”Winemaker Michael Brughelli joins us to gently pull the cork on all that is Brughelli wine.

“Welcome to San Martin’s (Santa Clara County, CA) Terra Amico Farms, a thriving organic and regenerative heirloom tomato farm nestled in the countryside between Morgan Hill and Gilroy. The farm is dedicated to sustainable agricultural practices that not only produce the highest quality and best tasting tomatoes but also rejuvenate the land and support biodiversity.  At Terra Amico Farms, they believe in the power of community and the joy of connecting people with the source of their food.”“Terra Amico Farms commitment to organic farming ensures that their tomatoes are grown without synthetic pesticides or fertilizers, preserving the health of the soil and the surrounding ecosystem. They embrace regenerative techniques such as crop rotation, cover cropping, and composting to enhance soil fertility and capture carbon, making this farm a model of environmental stewardship.” “Terra Amico Farms is more than just a place to grow tomatoes; it’s a destination for unforgettable experiences. They host Farm-To-Table dinners where guests can savor gourmet meals crafted from estate produce and other local farm fresh, seasonal produce, prepared by talented local chefs. These dinners offer a unique opportunity to taste the flavors from local farms while enjoying the picturesque landscape. Guests are treated to a farm tour, learn about their sustainable farming practices and enjoy wine, craft beer and ciders from local producers.”  Joe is also the volunteer guiding force behind the non-profit, embryonic Fattoria Public Market and Food Hall. For California in Morgan Hill the concept is inspired by the European Public Markets supporting small family farmers and artisan food product producers showcasing a diversity of culinary delights.Farmer Joe Raineri takes a break from now feeding the goats to stay with us.

“Hyatt Regency Huntington Beach has enthusiastically welcomed back the encore of Pete’s Christmas Vacation for its second year, returning by popular demand. Running  currently through January 3, the festive pop-up transforms Pete’s Sunset Grille into a coastal winter wonderland filled with twinkling lights, cozy outdoor igloos, a festive holiday libation program and a cheerful seasonal menu.”“The menu features holiday favorites with a festive twist, from Bah Humbug Fries with smoked paprika aioli and Sleigh Bell Wings glazed in honey sriracha or spicy cranberry, to the Charcutewreath, a playful take on the classic board with Bavarian pretzel, artisan cheeses, and cured meats. Heartier dishes include the Jolly Old Saint Rib with creamy Boursin polenta and the tropical Mele Kalikimaka Bowl with diced ahi, avocado, and wakame over steamed rice.”“Desserts continue the seasonal cheer with offerings like Passionfruit Cheesecake with gingersnap crust and orange honey whip, Pumpkin Bread Pudding with toffee sauce and vanilla gelato, and the indulgent S’mores Bar with toasted meringue and whiskey butterscotch. With its creative menu, cozy atmosphere, and a touch of holiday nostalgia, Pete’s Christmas Vacation is the ultimate destination to celebrate the season the SoCal way.”Executive Chef Manfred Lassahn and General Manager Jon Benson join us to unwrap all that is Pete’s Christmas Vacation.

“The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. Our guest, Byron Lazaroff- Puck, is the President of Wolfgang Puck Fine Dining. The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Carama by Wolfgang Puck (Las Vegas); CUT (Bahrain Bay, Beverly Hills, DC, Las Vegas, London, and Singapore); Spago (Beverly Hills, Istanbul, Las Vegas, Maui, Bodrum and Singapore); re Asian Cuisine (Bahrain Bay); Wolfgang Puck Bar & Grill (Las Vegas and Orlando); and Merois (Los Angeles).“Wolfgang Puck has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, owned, operated, and licensed fine dining restaurants consisting of 21 restaurants in 6 countries; Wolfgang Puck Worldwide which has a portfolio of 79 casual and fast-casual restaurants, as well as branded consumer products; and Wolfgang Puck Catering which is the catering service business which operates as a subsidiary of Compass Group. Wolfgang Puck's brand carries an undeniable cachet, synonymous with a bold, innovative style of cooking that has redefined the fine dining industry. His trademark dishes, coupled with his unmistakable panache and personality, has revolutionized the culinary trade.” Byron just returned from the official opening of the spectacular rooftop Spago in Shanghai at The St. Regis on the Bund.“Born and raised in Los Angeles, Byron Lazaroff-Puck is the son of world-renowned Chef Wolfgang Puck and visionary designer Barbara Lazaroff. His upbringing immersed him in the pioneering world of hospitality and design, igniting a passion for culinary arts and service excellence. At just 12 years old, Byron began his journey as a dishwasher at Spago Beverly Hills, laying the foundation for a career marked by passion, discipline, and ambition.”

“The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. Our continuing guest, Byron Lazaroff- Puck, is the President of Wolfgang Puck Fine Dining. The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Carama by Wolfgang Puck (Las Vegas); CUT (Bahrain Bay, Beverly Hills, DC, Las Vegas, London, and Singapore); Spago (Beverly Hills, Istanbul, Las Vegas, Maui, Bodrum and Singapore); re Asian Cuisine (Bahrain Bay); Wolfgang Puck Bar & Grill (Las Vegas and Orlando); and Merois (Los Angeles).“Born and raised in Los Angeles, Byron Lazaroff -Puck is the son of world-renowned Chef Wolfgang Puck and visionary designer Barbara Lazaroff. His upbringing immersed him in the pioneering world of hospitality and design, igniting a passion for culinary arts and service excellence. At just 12 years old, Byron began his journey as a dishwasher at Spago Beverly Hills, laying the foundation for a career marked by passion, discipline, and ambition.”“Today, as President of the Wolfgang Puck fine Dining Group, Byron’s focus is on leading the company’s next phase of international growth and culinary development, building on the legacyof Spago, Chinois, CUT and CARAMÁ to expand their global reach while remaining true to the brand’s DNA of excellence and innovation.”Byron just returned from the official opening of the spectacular rooftop Spago in Shanghai at The St. Regis on the Bund. Last Weekend Byron was part of the uber exclusive F-1 Bellagio VIP Fountain Club viewing experience showcasing the food of an incredible assemblage all-star celebrity and Michelin chefs including Jose Andres, Thomas Keller and Wolfgang Puck in a luxe 3-day package.

We return to the irritating subject of the ever-increasing swipe fees that restaurateurs are charged on credit card sales. As menu prices necessarily need to increase the mammoth credit card processing entities automatically gain more income without any extra expense. A Catch-22 for the already squeezed hospitality industry. A new settlement agreement with Visa and MasterCard has perhaps marginally reduced these fees somewhat. Chef Andrew questions if this is a really meaningful development.

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ and grilling all backed by the latest culinary science. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our encore guest with insightful tips for outdoor cooking for preparing the Thanksgiving feast.“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes. Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.” Katy Jane Seaton (Co-Founder) is our guest uncorking all that is Farmhouse Vineyards.

“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes. Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.” Katy Jane Seaton (Co-Founder) is our guest uncorking all that is Farmhouse Vineyards.“Hospitality veteran Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s. Told in Drew’s unforgettable voice, I’m Not Trying To Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.”The always refreshingly opinionated Drew Nieporent joins us to share a few of his most memorable stories. 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. The Thanksgiving feast preparations are upon us. Chef Andrew has some tips to make the Thanksgiving meal prep a little less stressful. Is a fresh turkey really superior to a flash frozen bird in terms of price and value? How about a recipe for an easy to make cranberry sauce that bests the familiar can variety any day of the week and house-made stuffing that’s almost free?

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our special encore guest providing insightful tips for outdoor cooking for preparing the Thanksgiving feast including some proven variations on cooking the bird to achieve even doneness.

Happy Thanksgiving from all of us at the “SoCal Restaurant Show.”“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ and grilling all backed by the latest culinary science. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our encore guest with insightful tips for outdoor cooking for preparing the Thanksgiving feast.“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes. Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.” Katy Jane Seaton (Co-Founder) is our guest uncorking all that is Farmhouse Vineyards.“Hospitality veteran Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s. Told in Drew’s unforgettable voice, I’m Not Trying To Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.”The always refreshingly opinionated Drew Nieporent joins us to share a few of his most memorable stories. 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. The Thanksgiving feast preparations are upon us. Chef Andrew has some tips to make the Thanksgiving meal prep a little less stressful. Is a fresh turkey really superior to a flash frozen bird in terms of price and value? How about a recipe for an easy to make cranberry sauce that bests the familiar can variety any day of the week and house-made stuffing that’s almost free?All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our encore guest continuing with his insightful tips for outdoor cooking for preparing the Thanksgiving feast. His tips include dry brining, Simon & Garfunkel Spice Rub and Stuffing Muffins. Also cooking that perfect standing rib roast if you’re willing to splurge.

“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes.”“Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.”“For Farmhouse Vineyards, the ultimate reward is not producing micro runs of their own wines but receiving vineyard designation from their prestigious winery clients. Equally important, their team takes pride in crafting wines that showcase the unique Texas High Plains AVA. They specialize in warm-weather grape varieties that are well suited for the arid climate.”“The flagship white grape is “Malvasia Bianca.” This is a rare and beautiful delight found in their Boyfriend, Farmers Wife, House Wife, Sweet, & Holly Dolly. Farmhouse’s flagship red grape variety is “Counoise” (Tablas Creek clone), found in their Cultivated & Revolution. Farmhouse Vineyards was the original planting of this variety in Texas and remains the most significant commercial producer.“Katy Jane Seaton, co-owner of Farmhouse Vineyards, marks her 20th year in Texas Wine in 2025. A leader in viticulture and Ag advocacy, she has advanced the reputation of Texas fruit through two decades of innovation, marketing expertise and industry service.”“At Farmhouse Vineyards, her vision and deep agriculture passion shape meaningful wines and experiences that reflect the special character of the Texas High Plains.”Katy Jane Seaton is our guest uncorking all that is Farmhouse Vineyards.

“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes.”“Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.”“The flagship white grape is “Malvasia Bianca.” This is a rare and beautiful delight found in their Boyfriend, Farmers Wife, House Wife, Sweet, & Holly Dolly. Farmhouse’s flagship red grape variety is “Counoise” (Tablas Creek clone), found in their Cultivated & Revolution. Farmhouse Vineyards was the original planting of this variety in Texas and remains the most significant commercial producer.“Katy Jane Seaton, co-owner of Farmhouse Vineyards, marks her 20th year in Texas Wine in 2025. A leader in viticulture and Ag advocacy, she has advanced the reputation of Texas fruit through two decades of innovation, marketing expertise and industry service.”Katy Jane Seaton continues with us further uncorking all that is Farmhouse Vineyards.

“Hospitality veteran Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s.” “A middle class kid from New York’s East Side, Drew spends his childhood tagging along with his father to help restaurants get their liquor license, igniting a lifelong obsession with food. His passion takes him on a winding, continent-spanning journey, crossing paths with legendary chefs, iconic athletes, and movie stars as he grows into one of the most influential names in the culinary world. From waiting tables on a cruise ship to getting his first three-star review; from squabbling with Cornell professors to partnering with Robert DeNiro; this is more than a story of one man’s extraordinary life—it’s a story of an evolving industry. As culinary trends come and go, and relationships blossom and combust, Nieporent navigates it all with a simple yet powerful philosophy: give the customer what they want.” “Told in Drew’s unforgettable voice, I’m Not Trying To Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.The always refreshingly opinionated Drew Nieporent joins us to share a few of his memorable stories.”

“Hospitality veteran Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s.” “A middle class kid from New York’s East Side, Drew spends his childhood tagging along with his father to help restaurants get their liquor license, igniting a lifelong obsession with food. His passion takes him on a winding, continent-spanning journey, crossing paths with legendary chefs, iconic athletes, and movie stars as he grows into one of the most influential names in the culinary world. From waiting tables on a cruise ship to getting his first three-star review; from squabbling with Cornell professors to partnering with Robert DeNiro; this is more than a story of one man’s extraordinary life—it’s a story of an evolving industry. As culinary trends come and go, and relationships blossom and combust, Nieporent navigates it all with a simple yet powerful philosophy: give the customer what they want.” “Told in Drew’s unforgettable voice, I’m Not Trying To Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.”The always refreshingly opinionated Drew Nieporent continues with us sharing more of his memorable stories from the trenches of hospitality.

Chef Andrew has some tips to make the Thanksgiving meal prep a little less stressful. Is a fresh turkey really superior to a flash frozen bird in terms of price and value? How about a recipe for an easy to make cranberry sauce that bests the familiar can variety any day of the week and tasty house-made stuffing that’s almost free?

“Right in the heart of Downtown Lafayette, LA you'll find Spoonbill Watering Hole & Restaurant—where fresh flavors meet laid-back vibes, and your taste buds come to party. Housed in a retrofitted circa 1939 service station with restored neon signs, Spoonbill serves up the Gulf's finest with locally sourced ingredients that turn every bite into a Louisiana love letter. In 2020 they were a nominee for the James Beard Foundation’s Award for “Best New Restaurant Design.” Whether you're sipping a creative cocktail, enjoying a craft beer, or diving into top-tier seafood, it's the perfect spot to swap stories and toast to the good times. Spoonbill isn't just a restaurant-it's where locals go to feel like they're on vacation.” Tanner Dimmick joins us to unwarp all that is Lafayette’s Spoonbill Watering Hole & Restaurant.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 opening of the relocated Bazaar Meats by Jose Andres at The Venetian/Palazzo and the newly debuted High Steaks at the apex of the revitalized Rio helmed by local Las Vegas Celebrity Chef & Restaurateur James Trees. 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. We pull Al away from a sumptuous Brunch to join us.

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 opening of the relocated Bazaar Meats by Jose Andres at The Venetian/Palazzo and the newly debuted High Steaks at the apex of the revitalized Rio helmed by local Las Vegas Celebrity Chef & Restaurateur James Trees. 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. We pull Al away from a sumptuous Brunch to join us.“Ini Ristorante’s (Fountain Valley) culinary concept draws inspiration from the seasonality and simplicity of Japanese and Italian flavors and seeks to find the perfect harmony between the two. Chef-driven and culturally inspired, Ini Ristorante’s menu combines Japanese and Italian cuisine’s ingredients, tastes, and techniques to bring you an unmatched dining experience. Ini Ristorante features Japanese-inspired Italian cuisine produced by Kei Concepts Chef Viet Nguyen and his diversely talented culinary team.” Founder and Chef Viet Nguyen joins us to unwrap all that is Ini Ristorante.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. Buying eggs is a bit of a challenge (cost aside.) What do all the vasrious labels mean? Chef Andrew has the answers…

“Right in the heart of Downtown Lafayette, LA you'll find Spoonbill Watering Hole & Restaurant—where fresh flavors meet laid-back vibes, and your taste buds come to party. Housed in a retrofitted circa 1939 service station with restored neon signs, Spoonbill serves up the Gulf's finest with locally sourced ingredients that turn every bite into a Louisiana love letter. In 2020 they were a nominee for the James Beard Foundation’s Award for “Best New Restaurant Design.” Whether you're sipping a creative cocktail, enjoying a craft beer, or diving into top-tier seafood, it's the perfect spot to swap stories and toast to the good times. Spoonbill isn't just a restaurant-it's where locals go to feel like they're on vacation.” Tanner Dimmick joins us to unwarp all that is Lafayette’s Spoonbill Watering Hole & Restaurant.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 opening of the relocated Bazaar Meats by Jose Andres at The Venetian/Palazzo and the newly debuted High Steaks at the apex of the revitalized Rio helmed by local Las Vegas Celebrity Chef & Restaurateur James Trees. 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. We pull Al away from a sumptuous Brunch to join us.“Ini Ristorante’s (Fountain Valley) culinary concept draws inspiration from the seasonality and simplicity of Japanese and Italian flavors and seeks to find the perfect harmony between the two. Chef-driven and culturally inspired, Ini Ristorante’s menu combines Japanese and Italian cuisine’s ingredients, tastes, and techniques to bring you an unmatched dining experience. Ini Ristorante features Japanese-inspired Italian cuisine produced by Kei Concepts Chef Viet Nguyen and his diversely talented culinary team.” Founder and Chef Viet Nguyen joins us to unwrap all that is Ini Ristorante.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. Buying eggs is a bit of a challenge (cost aside.) What do all the vasrious labels mean? Chef Andrew has the answers…All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Right in the heart of Downtown Lafayette, LA you'll find Spoonbill Watering Hole & Restaurant—where fresh flavors meet laid-back vibes, and your taste buds come to party. Housed in a retrofitted (circa 1939) service station with restored neon signs, Spoonbill serves up the Gulf's finest with locally sourced ingredients that turn every bite into a Louisiana love letter.” “Whether you're sipping a creative cocktail, enjoying a craft beer, or diving into top-tier seafood, it's the perfect spot to swap stories and toast to the good times. Spoonbill isn't just a restaurant-it's where locals go to feel like they're on vacation.”“Spoonbill has been embraced by its neighborhood and beyond. The vibe is unfancied and party forward where first-time guests and regulars feel comfortable while experiencing excellent service, a seafood forward menu, and serious craft cocktails along with local craft beers.”“Current Executive Chef Tyler Langley started working at Spoonbill Watering Hole & Restaurant in 2019, where he discovered his passion for cooking. From Spoonbill, he further honed his skills in the kitchen of Upstate New York’s Andes Hotel and Lafayette, LA’s Vestal Restaurant. Tyler returned to Spoonbill while attending the Chef John Folse Culinary Institute, where he earned a Bachelor's degree in Culinary Operations.” “Today, Tyler serves as the Executive Chef at Spoonbill Watering Hole & Restaurant. In this role, he collaborates with his team to create unique dishes, with a strong focus on showcasing fresh Gulf seafood.”“Tanner Dimmick (General Manager) was raised in dive bars and dance halls in Lafayette, LA. Working at the Wild Salmon and Grant Street since he was a teenager, he worked his way up from door guy to fry cook to bartender. Eventually, he made the leap to more serious cocktail programs at Dark Roux and Saint Street Inn where he found a passion for party-forward beverage creation. Part of the opening team of Spoonbill as the beverage director, he now serves as General Manager.”Tanner Dimmick joins us to unwarp all that is Spoonbill Watering Hole & Restaurant.

“Right in the heart of Downtown Lafayette, LA you'll find Spoonbill Watering Hole & Restaurant—where fresh flavors meet laid-back vibes, and your taste buds come to party. Housed in a cleverly retrofitted service station with restored neon signs, Spoonbill serves up the Gulf's finest with locally sourced ingredients that turn every bite into a Louisiana love letter.\”“Whether you're sipping a creative cocktail, enjoying a craft beer, or diving into top-tier seafood, it's the perfect spot to swap stories and toast to the good times. Spoonbill isn't just a restaurant-it's where locals go to feel like they're on vacation.”“Spoonbill has been embraced by its neighborhood and beyond. The vibe is unfancied and party forward where first- time guests and regulars feel comfortable while experiencing excellent service, a seafood forward menu, and serious craft cocktails.”“Current Executive Chef Tyler Langley started working at Spoonbill Watering Hole & Restaurant in 2019, where he discovered his passion for cooking. From Spoonbill, he further honed his skills in the kitchen of Upstate New York’s Andes Hotel and Lafayette, LA’s Vestal Restaurant. Tyler returned to Spoonbill while attending the Chef John Folse Culinary Institute, where he earned a Bachelor's degree in Culinary Operations.” “Today, Tyler serves as the Executive Chef at Spoonbill Watering Hole & Restaurant. In this role, he collaborates with his team to create unique dishes, with a strong focus on showcasing fresh Gulf seafood.”“Tanner Dimmick (General Manager) was raised in dive bars and dance halls in Lafayette, LA. Working at the Wild Salmon and Grant Street since he was a teenager, he worked his way up from door guy to fry cook to bartender. Eventually, he made the leap to more serious cocktail programs at Dark Roux and Saint Street Inn where he found a passion for party-forward beverage creation. Part of the opening team of Spoonbill as the beverage director, he now serves as General Manager.”Tanner shares that although Gulf Seafood is their specialty their Third-Pound Black Angus Beef Burger with American Cheese and Rosie sauce on a Potato Bun remains their best seller!Tanner Dimmick stays with us pulling the cork on all the deliciousness that is Lafayette’s Spoonbill Watering Hole & Restaurant.

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 opening of the relocated Bazaar Meats by Jose Andres at The Venetian and the newly debuted High Steaks at the apex of the revitalized Rio helmed by local Las Vegas Celebrity Chef & Restaurateur James Trees.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 InsiderThe 4th year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as neonfeast.com), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”We pull Al away from a sumptuous Brunch to join us.

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 opening of the relocated Bazaar Meats by Jose Andres at The Venetian and the newly debuted High Steaks at the apex of the revitalized Rio helmed by local Las Vegas Celebrity Chef & Restaurateur James Trees. Also a quick mention of the Bellagio’s ultra VIP Celebrity Chef lounge for the upcoming Formula 1 Las Vegas Grand Prix.Al 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. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as neonfeast.com), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”Al Mancini stays with us.

“Ini Ristorante’s (Fountain Valley) culinary concept draws inspiration from the seasonality and simplicity of Japanese and Italian flavors and seeks to find the perfect harmony between the two. Chef-driven and culturally inspired, Ini Ristorante’s menu combines Japanese and Italian cuisine’s ingredients, tastes, and techniques to bring you an unmatched dining experience.” “Ini Ristorante features Japanese-inspired Italian cuisine produced by Kei Concepts’ Founder and Chef Viet Nguyen and his diversely talented culinary team.” Chef Viet and his team traveled to Tokyo and Kyoto, Japan to research the menu.​“Ini Ristorante's interior design invokes a sense of comfort and familiarity by juxtaposing the layered textures of an outdoor home kitchen with natural elements and bright lights. The rustic concrete flooring, textural solids, and light warm woods transition into pops of bright blue and lush greenery, all centered around an open skylight showcasing the focal fig tree below. This approach pays homage to a gardening and outdoor cooking tradition that cultivates a space centered around fresh ingredients and good company.”“Leave your assumptions at the door and come experience Ini’s Japanese-Italian interpretation through unique culinary offerings, hospitality, and fine-casual ambience.” Think Duck Ragu with confit duck, pappardelle, port wine reduction, arugula and lemon vinaigrette.New from the Bar there is the Minoki Mai Tai with Minoki Japanese rum, Fernet, cinnamon, lemongrass, pistachio orgeat and citrus.Founder and Chef Viet Nguyen joins us to unwrap all that is Ini Ristorante.

“Ini Ristorante’s (Fountain Valley) culinary concept draws inspiration from the seasonality and simplicity of Japanese and Italian flavors and seeks to find the perfect harmony between the two. Chef-driven and culturally inspired, Ini Ristorante’s menu combines Japanese and Italian cuisine’s ingredients, tastes, and techniques to bring you an unmatched dining experience.” “Ini Ristorante features Japanese-inspired Italian cuisine produced by Kei Concepts’ Chef Viet Nguyen and his diversely talented culinary team.” Chef Viet and his team traveled to Tokyo and Kyoto, Japan to research the menu.“Ini Ristorante's interior design invokes a sense of comfort and familiarity by juxtaposing the layered textures of an outdoor home kitchen with natural elements and bright lights. The rustic concrete flooring, textural solids, and light warm woods transition into pops of bright blue and lush greenery, all centered around an open skylight showcasing the focal fig tree below. This approach pays homage to a gardening and outdoor cooking tradition that cultivates a space centered around fresh ingredients and good company.”“Leave your assumptions at the door and come experience Ini’s Japanese-Italian interpretation through unique culinary offerings, hospitality, and fine-casual ambience.” Think Duck Ragu with confit duck, pappardelle, port wine reduction, arugula and lemon vinaigrette.New from the Bar there is the Minoki Mai Tai with Minoki Japanese rum, Fernet, cinnamon, lemongrass, pistachio orgeat and citrus.​Founder and Chef Viet Nguyen stays with us further unwrapping all that is Ini Ristorante.

Buying eggs is a bit of a challenge (cost aside.) What do all the labels actually mean? Is a brown egg actually better (perhaps more nutritious) than a white shell variety? Chef Andrew decodes the mysteries.

“Athens – Food Stories, Love: A Cookbook is New York Times bestselling author Diane Kochilas’s latest cookbook. It features 150 recipes and explores all of the greatest dishes from Greece’s most-visited city. Everyone’s favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city’s gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets.” We catch Diane Kochilas stateside and she joins us.“Known for shaping L.A.’s Italian dining scene through Alimento and Cosa Buona, acclaimed chef and restaurateur Zachary Pollack’s Cosetta in Santa Monica is spacious, airy and welcoming, reflecting the evolution of Pollack’s cooking. Subtle, evocative, and layered with dimension while celebrating vibrant Southern California seasonality within the restaurant’s versatile food and beverage menus, Cosetta is an Italian restaurant that is as thoughtful as it is approachable, wholly Californian and shining with Pollack’s culinary vision.” Restaurateur and Chef Zach Pollack takes a break from his busy kitchen to join us.

“Known for shaping L.A.’s Italian dining scene through Alimento and Cosa Buona, acclaimed chef and restaurateur Zachary Pollack’s Cosetta in Santa Monica is spacious, airy and welcoming, reflecting the evolution of Pollack’s cooking. Subtle, evocative, and layered with dimension while celebrating vibrant Southern California seasonality within the restaurant’s versatile food and beverage menus, Cosetta is an Italian restaurant that is as thoughtful as it is approachable, wholly Californian and shining with Pollack’s culinary vision.” Restaurateur and Chef Zach Pollack takes a break from his busy kitchen to join us.“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats is, once again, doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. Huntington Meats sister shop Farmers Market Poultry will also be participating in the drive. The two shops offering quality products are coming together to participate in the 5th annual Holiday Kids Pajama Drive to take place the entire month of November organized by proprietor/organizer Jim Cascone. The goal is to collect 300 plus pairs of pajamas for distribution to the Union Rescue Mission in downtown Los Angeles.” Master Butcher Jim Cascone joins us with all the specifics.“This year marks a decade of delicious Thanksgiving celebrations at Maple Block Meat Co., and the beloved Culver City smokehouse is once again serving up its signature 100% peach wood–smoked turkeys and all the classic sides that Angelenos have come to crave.For 10 years, Maple Block has been at the heart of Los Angeles’ Thanksgiving tables—providing quality, wood-smoked holiday meals that bring friends and families together. From its signature whole turkeys to new Friendsgiving options for groups and offices, Maple Block continues to make Thanksgiving easy, authentic, and irresistibly good.”Co-founder Daniel Weinstock joins us to carve the peach wood-smoked turkey.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. As a paying guest you’re dining at a restaurant and something goes wrong. As a savvy diner what are the best ways to try and resolve the issue with as little hassle as possible? Chef Andrew has some informed thoughts…

“Athens – Food Stories, Love: A Cookbook is New York Times bestselling author Diane Kochilas’s latest cookbook. It features 150 recipes and explores all of the greatest dishes from Greece’s most-visited city. Everyone’s favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city’s gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets.” We catch Diane Kochilas stateside and she joins us.“Known for shaping L.A.’s Italian dining scene through Alimento and Cosa Buona, acclaimed chef and restaurateur Zachary Pollack’s Cosetta in Santa Monica is spacious, airy and welcoming, reflecting the evolution of Pollack’s cooking. Subtle, evocative, and layered with dimension while celebrating vibrant Southern California seasonality within the restaurant’s versatile food and beverage menus, Cosetta is an Italian restaurant that is as thoughtful as it is approachable, wholly Californian and shining with Pollack’s culinary vision.” Restaurateur and Chef Zach Pollack takes a break from his busy kitchen to join us.“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats is, once again, doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. Huntington Meats sister shop Farmers Market Poultry will also be participating in the drive. The two shops offering quality products are coming together to participate in the 5th annual Holiday Kids Pajama Drive to take place the entire month of November organized by proprietor/organizer Jim Cascone. The goal is to collect 300 plus pairs of pajamas for distribution to the Union Rescue Mission in downtown Los Angeles.” Master Butcher Jim Cascone joins us with all the specifics.“This year marks a decade of delicious Thanksgiving celebrations at Maple Block Meat Co., and the beloved Culver City smokehouse is once again serving up its signature 100% peach wood–smoked turkeys and all the classic sides that Angelenos have come to crave.For 10 years, Maple Block has been at the heart of Los Angeles’ Thanksgiving tables—providing quality, wood-smoked holiday meals that bring friends and families together. From its signature whole turkeys to new Friendsgiving options for groups and offices, Maple Block continues to make Thanksgiving easy, authentic, and irresistibly good.”Co-founder Daniel Weinstock joins us to carve the peach wood-smoked turkey.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. As a paying guest you’re dining at a restaurant and something goes wrong. As a savvy diner what are the best ways to try and resolve the issue with as little hassle as possible? Chef Andrew has some informed thoughts…All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Athens – Food Stories, Love: A Cookbook is New York Times bestselling author Diane Kochilas’s latest cookbook. It features 150 recipes and explores all of the greatest dishes from Greece’s most-visited city.” “Everyone’s favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city’s gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets.”“These new global influences on the Athenian table live side by side with Greece’s great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian “fancy” dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce.”“Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane’s other books, the recipes in Athens are home-cook friendly.” “Diane Kochilas, celebrity chef, award-winning cookbook author, and cooking school owner, has been at the forefront of bringing healthy, delicious Greek cuisine to a wide international audience for many years. She is the host and co-executive producer of My Greek Table, a long-running cooking-travel series about Greece and Greek cuisine airing nationally on Public Television. Season 5 just launched in October. She runs the Glorious Greek Cooking School on her native island, Ikaria.” Diane also publishes a Newsletter that’s free for the asking. It comes with a mini Spanakopita e-cookbook as a gift when you sign up.We catch Diane Kochilas on a stateside visit and she now joins us.

“Athens – Food Stories, Love : A Cookbook is New York Times bestselling author Diane Kochilas’s latest cookbook. It features 150 recipes and explores all of the greatest dishes from Greece’s most-visited city.” “Everyone’s favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city’s gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets.”“These new global influences on the Athenian table live side by side with Greece’s great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian “fancy” dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce.”“Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane’s other books, the recipes in Athens are home-cook friendly.” Diane is the host and co-executive producer of My Greek Table, a long-running cooking-travel series about Greece and Greek cuisine airing nationally on Public Television. Season 5 just launched in October.Diane publishes a Newsletter that’s free for the asking. It comes with a mini Spanakopita e-cookbook as a gift when you sign up.We catch Diane Kochilas on a stateside visit and she now continues with us.

“Known for shaping L.A.’s Italian dining scene through Alimento and Cosa Buona, acclaimed chef and restaurateur Zachary Pollack’s Cosetta in Santa Monica is spacious, airy and welcoming, reflecting the evolution of Pollack’s cooking. Subtle, evocative, and layered with dimension while celebrating vibrant Southern California seasonality within the restaurant’s versatile food and beverage menus, Cosetta is an Italian restaurant that is as thoughtful as it is approachable, wholly Californian and shining with Pollack’s culinary vision.”“For dinner, Cosetta’s menu evolves with the market while remaining familiar enough to feel like home for regulars. Pizzas such as the fan favorite Hawaiian Sunrise and Uni Butter, Spanish Clam adorned Lo Spagnolo Ricco are skillful and creative; pristine crudos such as scallop with Sicilian Ponzu and almons and Bluefin Tartare with Ossobuco Aioli shine; and vibrant vegetable-forward dishes like the Bloomin' Radicchio and Novanta Salad with 36-month Prosciutto speak to a distinctly Californian rhythm.”“Even in its most restrained moments, Pollack’s enthusiastic, deft touch to seasoning gives the food bright and bold profiles throughout each section including a homemade Bread Service, Raw Bar, Small Plates, Salad, Pizzas, Large Plates, and a ‘Milanesi’ section for chicken, eggplant, and fish.” “Lunch at Cosetta (available Tuesday through Sunday) offers several casual handheld options alongside antipasti and pizza signature to Pollack, inviting guests to experience the breadth and depth of Cosetta’s offerings beside new additions. Alongside items on the main dinner menu, new to the lunch menu are signature sandwiches, wraps, and salads, the latter now with optional grilled chicken, seared abalone, or jammy eggs available as add-ons. Known for his expert bread program, Pollack’s carefully crafted sandwiches are built on house hoagie loaves and “pizza wraps,” specifically engineered to hold and highlight the classic fillings that are likewise carefully made in house.”Restaurateur and Chef Zach Pollack takes a break from his busy kitchen to join us.

“Known for shaping L.A.’s Italian dining scene through Alimento and Cosa Buona, acclaimed chef and restaurateur Zachary Pollack’s Cosetta in Santa Monica is spacious, airy and welcoming, reflecting the evolution of Pollack’s cooking. Subtle, evocative, and layered with dimension while celebrating vibrant Southern California seasonality within the restaurant’s versatile food and beverage menus, Cosetta is an Italian restaurant that is as thoughtful as it is approachable, wholly Californian and shining with Pollack’s culinary vision.”“For dinner, Cosetta’s menu evolves with the market while remaining familiar enough to feel like home for regulars. Pizzas such as the fan favorite Hawaiian Sunrise and Uni Butter, Spanish Clam adorned Lo Spagnolo Ricco are skillful and creative; pristine crudos such as scallop with Sicilian Ponzu and almons and Bluefin Tartare with Ossobuco Aioli shine; and vibrant vegetable-forward dishes like the Bloomin' Radicchio and Novanta Salad with 36-month Prosciutto speak to a distinctly Californian rhythm.” “Even in its most restrained moments, Pollack’s enthusiastic, deft touch to seasoning gives the food bright and bold profiles throughout each section including a homemade Bread Service, Raw Bar, Small Plates, Salad, Pizzas, Large Plates, and a ‘Milanesi’ section for chicken, eggplant, and fish.”“Lunch at Cosetta (available Tuesday through Sunday) offers several casual handheld options alongside antipasti and pizza signature to Pollack, inviting guests to experience the breadth and depth of Cosetta’s offerings beside new additions.”Restaurateur and Chef Zach Pollack takes a further break from his busy kitchen to stay with us.

“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats is, once again, doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. Huntington Meats sister shop Farmers Market Poultry will also be participating in the drive.”“The two shops offering quality premium products are coming together to participate in the 5th annual Holiday Kids Pajama Drive to take place the entire month of November organized by proprietor/organizer Jim Cascone. The goal is to collect 300 plus pairs of pajamas for distribution to the Union Rescue Mission in downtown Los Angeles.”“Customers that visit either of the shops and donate a pair of new, unwrapped pajamas valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a pound of ground chicken or ground turkey from Farmers Market Poultry. In addition to PJs for children aged infant to age 18, the shops will be collecting children’s slippers, robes, security blankets, story books and toothbrush/toothpaste sets through November 30th. At the conclusion of the Pajama Drive, collected items will be delivered to the Union Rescue Mission for gift giving to their youngest clientele over the holiday season.” “Going on year five, we continue to feel that this was such a unique idea for the holidays,” said Jim Cascone, proprietor of both Huntington Meats and Farmers Market Poultry. “Toy drives are great, but we forget that some kids may never have received a brand-new pair of PJs, which was something many of us took for granted growing up.”The shops are located at The Original Farmers Market, 6333 W. 3rd Street, Los Angeles 90036. Huntington Meats is located at Stall 350 and Farmers Market Poultry is located at Stall 216.Master Butcher Jim Cascone is our guest.

“This year marks a decade of delicious Thanksgiving celebrations at Maple Block Meat Co., and the beloved Culver City smokehouse is once again serving up its signature 100% peach wood–smoked turkeys and all the classic sides that Angelenos have come to crave.For 10 years, Maple Block has been at the heart of Los Angeles’ Thanksgiving tables—providing quality, wood-smoked holiday meals that bring friends and families together. From its signature whole turkeys to new Friendsgiving options for groups and offices, Maple Block continues to make Thanksgiving easy, authentic, and irresistibly good.”“These all-natural, free-range, antibiotic-free turkeys are raised in California, shipped to Maple Block fresh—never frozen—and slow-smoked to perfection over peach wood. The result is a tender, flavorful bird that’s ready to serve straight to your holiday table.”Co-founder Daniel Weinstock joins us to carve the peach wood-smoked turkey.