SoCal Restaurant Show

“Moraga Vineyards is one of the most unique wine estates in California. Located at a 550-900 foot elevation in the Santa Monica Mountains in the Los Angeles community of Bel Air, the winery and vineyard is the source of remarkably refined wines that perfectly reflect a union of distinctive terroir and the gentle guidance of focused winemaking. The historic property is now owned by Rupert Murdoch.”“In 1959, Tom and Ruth Jones purchased the property with a long and colorful history. After living on the estate for 20 years, Tom, the longtime CEO of Northrop Corporation, decided to plant grapevines. It was the steeply sloped hillsides and the gravelly and calcareous soils on the property that inspired them to plant vineyards as it reminded them of Bordeaux where they often travelled.”“Because they found their non-commercial vintages so enjoyable, the Joneses decided to officially launch Moraga Bel Air as a commercial entity.  The first vintage, 1989, was produced by Bruno D’Alfonso at Sanford Winery in Santa Barbara County.”“The 2005 vintage marked a significant milestone in Moraga’s history. A state-of-the art winery was completed on the property just in time for the 2005 harvest. This, coupled with the barrel-ageing cave completed in 2004, established Moraga as an Estate Wine and one of the first commercial wineries to be bonded in the city of Los Angeles since Prohibition ended in 1933.”“Acclaimed winemaker Paul Warson (our guest) joined Moraga Vineyards in May of 2021. It is his ongoing intention to fulfill the Murdoch's commitment to the estate and to continue to produce wine of the highest quality.”“In 2013, at the age of 93 and with 24 vintages under his belt, Jones sold Moraga Bel Air to Rupert Murdoch. Mr. Murdoch is committed to carrying on the Jones’ legacy of producing top quality wine from one of California’s most unique estate wineries.”Moraga Bel Air is the official wine of the upcoming L.A. Chef Conference on Monday, October 6th at the Redbird and Vibiana Events Center in Downtown Los Angeles. Winemaker Paul Warson is our guest uncorking all that is Moraga Bel Air.

“Moraga Vineyards is one of the most unique wine estates in California. Located at a 550-900 foot elevation in the Santa Monica Mountains in the Los Angeles community of Bel Air, the winery and vineyard is the source of remarkably refined wines that perfectly reflect a union of distinctive terroir and the gentle guidance of focused winemaking. The historic property is now owned by Rupert Murdoch.”“In 1959, Tom and Ruth Jones purchased the property with a long and colorful history as an urban ranch. After living on the estate for 20 years, Tom, the longtime CEO of Northrop Corporation, decided to plant grapevines. It was the steeply sloped hillsides and the gravelly and calcareous soils on the property that inspired them to plant vineyards as it reminded them of Bordeaux where they often travelled.”“Because they found their non-commercial vintages so enjoyable, the Joneses decided to officially launch Moraga Bel Air as a commercial entity.  The first vintage, 1989, was produced by Bruno D’Alfonso at Sanford Winery in Santa Barbara County.” “The 2005 vintage marked a significant milestone in Moraga’s history. A state-of-the art winery was completed on the property just in time for the 2005 harvest. This, coupled with the barrel-ageing cave completed in 2004, established Moraga as an Estate Wine and one of the first commercial wineries to be bonded in the city of Los Angeles since Prohibition ended in 1933.”“Acclaimed winemaker Paul Warson (our continuing guest) arrived at Moraga Vineyards in May of 2021. It is his ongoing intention to fulfill the Murdoch's commitment to the estate and to continue to produce wine of the highest quality.” “In 2013, at the age of 93 and with 24 vintages under his belt, Jones sold Moraga Bel Air to Rupert Murdoch. Mr. Murdoch is committed to carrying on the Jones’ legacy of producing top quality wine from one of California’s most unique estate wineries.”Moraga Bel Air is the official wine of the upcoming L.A. Chef Conference on Monday, October 6th at the Redbird and Vibiana Events Center in Downtown Los Angeles.Winemaker Paul Warson continues as our guest pulling the cork on all that is Moraga Bel Air.

“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).Restaurant Coordinator and Baker Tarit Tanjasiri (Crema Café & Crema Artisan Bakers) joins us along With Board Member (and Co-Founder) Sora Tanjasiri representing OCAPICA.

“LA Chef Conference 2025 at Redbird and the Vibiana Events Center in Downtown Los Angeles on Monday, October 6th is an event for the chef and restaurant industry community. The organizers, Brad Metzger Restaurant Solutions Hospitality Recruitment, invite attendees to come hungry for information, inspiration, delicious food and drinks. It’s also a great opportunity to see industry friends and to meet new ones!”“Included in the ticket price is first come first served access to all the panel discussions and programming, all food and drinks, including coffee, bagels, and snacks, during registration hour from 9:00 a.m. to 10:00 a.m., the LA Chef Con Lunch from 12:30 p.m. to 2:30 p.m. the Cocktail Party from 5:00 p.m. to 7:00 p.m. and the Official Afterparty at Grand Central Market from 7:00 p.m. to 10:00 p.m. hosted by Chef’s Warehouse.”Founder Brad Metzger joins us with all the specifics.Also joining us is Shane Call, District Director – Southwest for Open Table. He’s the Moderator of the “Shaping the Future : L.A.’s Rising Stars” panel with Lord Maynard Llera (Kuyla Lord), Kat Turner (Highly Lively), Melissa Lopez (Barra Santos), and Byron Lazaroff-Puck (President, WP Fine Dining, Global.)

“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.” Chef Bill Bracken of Bracken’s Kitchen in Garden Grove is also one of the Tastemaker of Orange County’s celebrity chef participants on September 24th. We’ll meet him.“Bracken’s Kitchen is a 501(c)(3) non-profit organization based in Orange County California. Founded in 2013 their mission is simple: Through food rescue, culinary training and their community feeding program Bracken’s Kitchen is committed to rescuing, re-purposing and restoring both food and lives. The heart of who Bracken’s Kitchen is can be found in a statement first uttered in 1957 by the Rev. Dr. Martin Luther King Jr; “Life’s most persistent and urgent question is, what are you doing for others?””“Hungry Games 8.0 (Bracken’s Kitchen’s annual fundraiser) is back for yet another fantastic evening of food and fun for GOOD. It’s hosted at their home kitchen facility in Garden Grove on Thursday, September 11th, 2025 with doors opening at 5:30 pm. Competing popular local chefs will vie for the title of “Hungry Games Champion” while 500 guests act as judges. It’s a casual and fun evening with amazing food and great music intended to help us fund our trio of services: community feeding, food rescue, and culinary training.”

What happens to a successful, fast-growing, multi-unit restaurant concept founded by hands-on entrepreneurs when it’s sold for mad money to a private equity fund. Chef Andrew shares his informed thoughts.

“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 with insightful tips for outdoor cooking for the Labor Day Weekend.“The short but abundantly flavorful Hatch Pepper season is here. Join The Salsa Grill in Pico Rivera for flavorful experiences like no other! On the horizon is the annual Hatch Pepper Roast and Buffet Brunch with Chef Marco Zapien (a Hatch Pepper authority) so everyone can enjoy the annual availability of the unique bright green, glossy and flavorful pepper. Chef Marco Zapien takes a break from his busy kitchen to join us.

“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring 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 restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” The Founder of Manhattan Beach Food & Wine, Shelby Russell, joins us with an enticing overview of the event.“When it opened in 2019, Pasjoli helped to usher in a new era of fine dining on Santa Monica’s bustling Main Street. Pasjoli has elolved into a neighborhood French bistro from James Beard award-winning chef, Dave Beran. Inspired by classic and modern French cuisine as well as produce from the farmers' market, Pasjoli showcases creative touches on bistro fare. An elegant dining room outfitted with arches makes every dinner here feel like a special occasion. French is fun!”Each evening, Pasjoli has limited availability of spectacular tableside pressed duck dinners. Tableside pressed duck is available by reservation only and requires a deposit. Chef Dave Beran takes a break from shopping the Santa Monica Farmers Market to join us.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. It’s the last big outdoor grilling Weekend of the Summer. Chef Andrew grabs his tongs and shares a few worthy tips. How about fresh, whole oysters on the grill?

“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 with insightful tips for outdoor cooking for the Labor Day Weekend.“The short but abundantly flavorful Hatch Pepper season is here. Join The Salsa Grill in Pico Rivera for flavorful experiences like no other! On the horizon is the annual Hatch Pepper Roast and Buffet Brunch with Chef Marco Zapien (a Hatch Pepper authority) so everyone can enjoy the annual availability of the unique bright green, glossy and flavorful pepper. Chef Marco Zapien takes a break from his busy kitchen to join us.“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring 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 restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” The Founder of Manhattan Beach Food & Wine, Shelby Russell, joins us with an enticing overview of the event.“When it opened in 2019, Pasjoli helped to usher in a new era of fine dining on Santa Monica’s bustling Main Street. Pasjoli has elolved into a neighborhood French bistro from James Beard award-winning chef, Dave Beran. Inspired by classic and modern French cuisine as well as produce from the farmers' market, Pasjoli showcases creative touches on bistro fare. An elegant dining room outfitted with arches makes every dinner here feel like a special occasion. French is fun!”Each evening, Pasjoli has limited availability of spectacular tableside pressed duck dinners. Tableside pressed duck is available by reservation only and requires a deposit. Chef Dave Beran takes a break from shopping the Santa Monica Farmers Market to join us.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. It’s the last big outdoor grilling Weekend of the Summer. Chef Andrew grabs his tongs and shares a few worthy tips. How about fresh, whole oysters on the grill?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.” Is Beer Can Chicken really up to the hype?Meathead is our encore guest with insightful tips for outdoor cooking for the Labor Day Weekend.

“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.” Tips for cooking vegetables on the grill including potatoes, Summer tomatoes and eggplant.Meathead is our encore guest continuing with insightful tips for outdoor cooking for the Labor Day Weekend.

“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025.” “Each evening will bring 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 restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” Newly added is the Beachlife DJ Music Stage courtesy of Redondo Beach’s BeachLife Festival. The Founder of Manhattan Beach Food & Wine, Shelby Russell, joins us with an enticing overview of the event.

“The short but abundantly flavorful Hatch Pepper season is here. Join The Salsa Grill in Pico Rivera for flavorful experiences like no other! Coming up is the annual Hatch Pepper Roast and Buffet Brunch with Chef Marco Zapien (a Hatch Pepper authority) so everyone can enjoy the annual availability of the unique bright green, glossy and flavorful pepper. “Pick up your cases of freshly roasted Hatch Peppers at The Salsa Grill on Saturday, September 6th from 8:00 a.m. to 2:00 p.m. during the restaurant’s annual Hatch Pepper Roast. Roasters will be set up outside of Zapien’s where you can hear the crackly coating form on each batch of peppers, as well as smell the unique fragrance. Patrons must pre order their 25-pound cases of Melissa’s Hatch Peppers online at TheSalsaGrill.com and can select their preferred level of spice from mild to very hot for pick up this day. The cost is $45 per case.”Every year, The Salsa Grill features a decadent Hatch Pepper Buffet Brunch during the roast. The menu includes specialty items like Hatch Brown Sugar Bone-in Ham, Hatch Belgian Waffles, Hatch Chile Verde and more. Brunch hours are 8:00 a.m. to 2:00 p.m. also on Saturday, Sept. 6th.Chef Marco Zapien takes a break from his busy kitchen to join us.

“When it opened in 2019, Pasjoli (French for “not pretty”) helped to usher in a new era of fine dining on Santa Monica’s bustling Main Street. Pasjoli has elolved into a more casual, neighborhood French bistro from James Beard award-winning chef Dave Beran. Inspired by classic and modern French cuisine as well as produce from the farmers' market, pasjoli showcases creative touches on bistro fare. An elegant dining room outfitted with arches makes every dinner here feel like a special occasion. French is fun!”Look for French Onion Souplette, Cordon Bleu Chicken Wings, Cheddar Burger with Marrow Aioli and Duck Poutine.“Each evening, Pasjoli has limited availability (5 orders) of spectacular tableside presented pressed duck dinners. Tableside pressed duck is available by reservation only and requires a deposit.”Chef Beran’s other Santa Monica fine dining is the very high-end Seline, a special occasion restaurant with a multi course prix fixe menu. “The menu, comprising 15-18 courses, showcases Chef Dave Beran’s deeply thoughtful approach to storytelling, inviting guests to embrace the experience and join on a memorable culinary journey showcasing the many inspirations of Southern California.”Chef David Beran takes a break from his busy kitchens to be with us.

“When it opened in 2019, Pasjoli helped to usher in a new era of fine dining on Santa Monica’s bustling Main Street. Pasjoli has elolved into a more relaxed, neighborhood French bistro from James Beard award-winning chef Dave Beran. Inspired by classic and modern French cuisine as well as produce from the farmers' market, Pasjoli showcases creative touches on bistro fare. An elegant dining room outfitted with arches makes every dinner here feel like a special occasion. French is fun!”“Each evening, Pasjoli has limited availability (5 orders) of spectacular tableside pressed duck dinners. Tableside pressed duck is available by reservation only and requires a deposit.” Limited to five orders per service.Chef Beran’s other Santa Monica fine dining is the very high- end Seline, a special occasion restaurant with a multi -course prix fixe menu. “The menu, comprising 15-18 courses, showcases Chef Dave Beran’s deeply thoughtful approach to storytelling, inviting guests to embrace the experience and join on a memorable culinary journey showcasing the many inspirations of Southern California.”Chef David Beran takes another break from his busy kitchens to stay with us.

It’s the last big “official” outdoor grilling Weekend of the Summer. Chef Andrew grabs his tongs and shares a few worthy tips. Consider fresh, whole oyster cooked on the grill?

“If you find yourself hungry in Long Beach, California, contemplate a visit to Crack, a haven for comfort food lovers craving premium sandwiches and stellar burgers.” It’s hidden in plain sight at the Bixby Village Golf Course with no exterior sign. Located at 6180 Bixby Village Dr, this charming spot with golf course view patio dining personifies casual dining with its cozy, laid-back ambiance. Crack was one of the crowd favorites of the recent Long Beach Burger Week. The burgers are cooked on an outdoor grill on the patio deck. Talk about an enticing aroma! They are particularly acclaimed for their portfolio of Smash Burgers including The Dirty (with Cheddar, Bacon Jam & Chipotle Mayo), Bacon Jam, and Hatch Pepper. The personable Burger-Meister with the well-used spatula, Dave Trepanier, takes a break from the action grill to join us.“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring 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 restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” Host Chef Neal Fraser (Redbird and Vibiana) joins us to preview the upcoming festivities.“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. This reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged, elevated bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water shares the distinction of having been twice nominated for the prestigious James Beard Award for Outstanding Wine and Other Beverage Programs. Strong Water has an accomplished executive chef, Steve Kling, with serious culinary credentials including overseeing the kitchens at the historic Five Crowns in Corona del Mar. He has created the seasonal changing menus for both Dinner and Weekend Brunch at Strong Water. Dinner highlights include Hawaiian Garlic Shrimp, Spinach Rangoons, Sweet Chili Salmon and Rice Noodle Salad with Ribeye. Worth mentioning is the Loco Moco Burger with an 8 oz. American Wagyu patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens and Bone Marrow Gravy & Polynesian Spread and served on a Hawaiian Bun. Items to contemplate for Weekend Brunch are Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito and Loco Moco Bowl. Chef Steve Kling takes a break from his busy Brunch service to be our guest.

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. This reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged, elevated bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water shares the distinction of having been twice nominated for the prestigious James Beard Award for Outstanding Wine and Other Beverage Programs. Strong Water has an accomplished executive chef, Steve Kling, with serious culinary credentials including overseeing the kitchens at the historic Five Crowns in Corona del Mar. He has created the seasonal changing menus for both Dinner and Weekend Brunch at Strong Water. Dinner highlights include Hawaiian Garlic Shrimp, Spinach Rangoons, Sweet Chili Salmon and Rice Noodle Salad with Ribeye. Worth mentioning is the Loco Moco Burger with an 8 oz. American Wagyu patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens and Bone Marrow Gravy & Polynesian Spread and served on a Hawaiian Bun. Items to contemplate for Weekend Brunch are Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito and Loco Moco Bowl. Chef Steve Kling takes a break from his busy Brunch service to be our guest.“Since 1972 Big Island Bees, a family operation, has been producing 100% pure, monofloral honey on the Island of Hawaii. Their bees forage on the island's unique and abundant blossoms producing bold and distinct flavor profiles that have earned accolades across all the islands, the U.S. mainland and Japan. To preserve those natural flavors, Big Island Bees never heats or filters honey — what you taste is exactly what the bees made. The beekeepers extract and pack the honey directly from the bees' hives at the honey farm above scenic Kealakekua Bay. Visitors are welcome for guided weekday tours and to the on-site beekeeping museum and retail store offering a wide assortment of honey and honey-inspired products. Book a tour and shop an assortment of honeys, skin care products, specialty foods and art.“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring 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 restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” South Bay restaurateur and celebrity chef David LeFevre (Fishing with Dynamite, MB Post, The Arthur J and AttaGirl) now joins us to preview the upcoming 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 and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Oysters as a standard on restaurant menus continue to grow in popularity. A bonus is that they are sustainable and high in protein. Oysters can be successfully grown domestically further encouraging domestic seafood production. Chef Andrew will revisit the merits of this tasty bivalve.

“If you find yourself hungry in Long Beach, California, contemplate a visit to Crack, a haven for comfort food lovers craving premium sandwiches and stellar burgers.” It’s hidden in plain sight at the Bixby Village Golf Course with no exterior sign. Located at 6180 Bixby Village Dr, this charming spot with golf course view patio dining personifies casual dining with its cozy, laid-back ambiance. Crack was one of the crowd favorites of the recent Long Beach Burger Week. The burgers are cooked on an outdoor grill on the patio deck. Talk about an enticing aroma! They are particularly acclaimed for their portfolio of Smash Burgers including The Dirty (with Cheddar, Bacon Jam & Chipotle Mayo), Bacon Jam, and Hatch Pepper. The personable Burger-Meister with the well-used spatula, Dave Trepanier, takes a break from the action grill to join us.“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring 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 restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” Host Chef Neal Fraser (Redbird and Vibiana) joins us to preview the upcoming festivities.“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. This reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged, elevated bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water shares the distinction of having been twice nominated for the prestigious James Beard Award for Outstanding Wine and Other Beverage Programs. Strong Water has an accomplished executive chef, Steve Kling, with serious culinary credentials including overseeing the kitchens at the historic Five Crowns in Corona del Mar. He has created the seasonal changing menus for both Dinner and Weekend Brunch at Strong Water. Dinner highlights include Hawaiian Garlic Shrimp, Spinach Rangoons, Sweet Chili Salmon and Rice Noodle Salad with Ribeye. Worth mentioning is the Loco Moco Burger with an 8 oz. American Wagyu patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens and Bone Marrow Gravy & Polynesian Spread and served on a Hawaiian Bun. Items to contemplate for Weekend Brunch are Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito and Loco Moco Bowl. Chef Steve Kling takes a break from his busy Brunch service to be our guest.“Since 1972 Big Island Bees, a family operation, has been producing 100% pure, monofloral honey on the Island of Hawaii. Their bees forage on the island's unique and abundant blossoms producing bold and distinct flavor profiles that have earned accolades across all the islands, the U.S. mainland and Japan. To preserve those natural flavors, Big Island Bees never heats or filters honey — what you taste is exactly what the bees made. The beekeepers extract and pack the honey directly from the bees' hives at the honey farm above scenic Kealakekua Bay. Visitors are welcome for guided weekday tours and to the on-site beekeeping museum and retail store offering a wide assortment of honey and honey-inspired products. Book a tour and shop an assortment of honeys, skin care products, specialty foods and art.“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring 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 restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” South Bay restaurateur and celebrity chef David LeFevre (Fishing with Dynamite, MB Post, The Arthur J and AttaGirl) now joins us to preview the upcoming 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 and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Oysters as a standard on restaurant menus continue to grow in popularity. A bonus is that they are sustainable and high in protein. Oysters can be succ

“If you find yourself hungry in Long Beach, California, contemplate a visit to Crack, a haven for comfort food lovers craving premium sandwiches and stellar burgers.” It’s hidden in plain sight at the Bixby Village Golf Course with no exterior sign. “Located at 6180 Bixby Village Dr, this charming spot with golf course view patio dining personifies casual dining with its cozy, laid-back ambiance.” Closed on Mondays.Crack was one of the crowd favorites of the recent Long Beach Burger Week. The burgers are cooked on an outdoor grill on the patio deck. Talk about an enticing aroma! They are particularly acclaimed for their portfolio of Smash Burgers including The Dirty (with Cheddar, Bacon Jam & Chipotle Mayo), Bacon Jam, and Hatch Pepper.Creative sides to make note of are White Bean Chicken Chili, Crispy Potato Salad and Pineapple Coleslaw. Root Beer is unusually served on draft in a frosty mug.“Crack stands out for more than just its satisfying food. It seamlessly combines convenience with a warm atmosphere, making it an ideal spot for any occasion. Whether you're grabbing a quick lunch, enjoying a happy hour with friends, or hosting a catered event, this restaurant strives to have you covered.”The Burger-Meister with the well-used spatula, Dave Trepanier, takes a break from the action grill to join us.

“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring 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 restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.”Host Chef Neal Fraser (Redbird and Vibiana) joins us to preview the upcoming festivities.

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. This reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged, elevated bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water shares the distinction of having been twice nominated for the prestigious James Beard Award for Outstanding Wine and Other Beverage Programs.“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.”Strong Water enjoys an accomplished executive chef, Steve Kling, with serious culinary credentials including overseeing the kitchens at the historic Five Crowns in Corona del Mar. He has created the seasonal changing menus for both Dinner and Weekend Brunch at Strong Water. Dinner highlights include Hawaiian Garlic Shrimp, Spinach Rangoons, Sweet Chili Salmon and Rice Noodle Salad with Ribeye. Worth mentioning is the Loco Moco Burger with an 8 oz. American Wagyu patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens and Bone Marrow Gravy & Polynesian Spread and served on a Hawaiian Bun. Items to contemplate for Weekend Brunch are Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito and Loco Moco Bowl.Reservations respectfully required for all seatings.Chef Steve Kling takes a break from his busy Brunch service to be our guest.

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. This reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged, elevated bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water shares the distinction of having been twice nominated for the prestigious James Beard Award for Outstanding Wine and Other Beverage Programs.“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.”Strong Water showcases an accomplished executive chef, Steve Kling, with serious culinary credentials including overseeing the kitchens at the historic Five Crowns in Corona del Mar. He has created the seasonal changing menus for both Dinner and Weekend Brunch at Strong Water. Dinner highlights include Hawaiian Garlic Shrimp, Spinach Rangoons, Sweet Chili Salmon and Rice Noodle Salad with Ribeye. Worth mentioning is the Loco Moco Burger with an 8 oz. American Wagyu patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens and Bone Marrow Gravy & Polynesian Spread and served on a Hawaiian Bun. Items to contemplate for Weekend Brunch are Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito and Loco Moco Bowl.Reservations respectfully required for all seatings.Chef Steve Kling takes another break from his busy Brunch service to continue as our guest.

“Since 1972 Big Island Bees, a family operation, has been producing 100% pure, monofloral honey on the Island of Hawaii. Their bees forage on the island's unique and abundant blossoms producing bold and distinct flavor profiles that have earned accolades across all the islands, the U.S. mainland and Japan. To preserve those natural flavors, Big Island Bees never heats or filters honey — what you taste is exactly what the bees made. The beekeepers extract and pack the honey directly from the bees' hives at the honey farm above scenic Kealakekua Bay. Visitors are welcome for guided weekday tours and to the on-site beekeeping museum and retail store offering a wide assortment of honey and honey-inspired products. Book a tour and shop an assortment of honeys, skin care products, specialty foods and art at their website”“It’s Organic Ohia Lehua honey was recently recognized once more with a Good Food Award (GFA)—this time as part of the exclusive 15 Years of Good Food Awards. The artisan honey joins a select group of 55 winners across 18 categories who have demonstrated enduring excellence in taste, craftsmanship and ethical production.”“Good Food’s criteria is totally what we are trying to do at Big Island Bees,” states Whendi Grad, company “queen bee” and co-founder. “We are careful how we extract and pack the honey and people like our unique flavor profiles. It’s great to have an organization recognize what is pure honey and the effort we make to offer it.”The Queen Bee of Big Island Bees, Whendi Grad, is our guest.

“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine (the 2nd Annual) is a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th, 2025. Each evening will bring 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 restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” South Bay restaurateur and celebrity chef David LeFevre (Fishing with Dynamite, MB Post, The Arthur J and AttaGirl) joins us to preview the upcoming festivities.

Oysters as a standard on restaurant menus continue to grow in popularity. A bonus is that they are sustainable, regenerative and high in protein. Oysters can be grown domestically as a cash crop encouraging domestic production of seafood. Chef Andrew will revisit the tasty bivalves.

“The mouths and minds behind Lip Smacking Foodie Tours in Las Vegas have a true passion for great eats, fabulous restaurants, and memorable dining experiences. After working for years in the food, beverage, and hospitality industries, they used their knowledge and skills to create the best Las Vegas dining experience that not only showcases the best signature dishes at the most acclaimed restaurants in one convenient outing but entertains and illuminates along the way. To the untrained eye, Las Vegas’ Chinatown can seem like a bustling warren of Asian strip malls, grocery stores, restaurants, tea shops, and karaoke bars. But there’s so much more – if only you know where to look. Yet few do. Leave it to award-winning Lip Smacking Foodie Tours to show the way with its newest tour that immerses guests in this hidden world of secret speakeasies that can be accessed only through code words, covert tunnels, and concealed doors.” Vegas Insider, Donald Contursi, the Founder of Lip Smacking Foodie Tours is our guest.“The short but abundantly flavorful Hatch Pepper season is here. Join The Salsa Grill in Pico Rivera for flavorful experiences like no other! Their trifecta of annual, exclusive Hatch Pepper events include the annual Hatch Pepper Roast, Brunch and Cooking Demo with Chef Marco Zapien (a Hatch Pepper authority) so everyone can enjoy the annual availability of the unique bright green, glossy and flavorful pepper. Chef Marco Zapien and The Salsa Grill host a Hatch Pepper cooking demonstration on Wednesday, August 20 from 6 p.m. to 9 p.m. at The Salsa Grill. All guests will learn how to make several Hatch Pepper inspired dishes and will enjoy a delicious dinner while sipping on Lasorda Wines with raffles and door prizes.” Chef Marco Zapien takes a break from his busy kitchen to join us.

“The short but abundantly flavorful Hatch Pepper season is here. Join The Salsa Grill in Pico Rivera for flavorful experiences like no other! Their trifecta of annual, exclusive Hatch Pepper events include the annual Hatch Pepper Roast, Brunch and Cooking Demo with Chef Marco Zapien (a Hatch Pepper authority) so everyone can enjoy the annual availability of the unique bright green, glossy and flavorful pepper. Chef Marco Zapien and The Salsa Grill host a Hatch Pepper cooking demonstration on Wednesday, August 20 from 6 p.m. to 9 p.m. at The Salsa Grill. All guests will learn how to make several Hatch Pepper inspired dishes and will enjoy a delicious dinner while sipping on Lasorda Wines with raffles and door prizes.” Chef Marco Zapien takes a break from his busy kitchen to join us.“Priest Ranch is a family-owned brand producing premium wines from the Somerston Estate, a sprawling 1,682-acre ranch tucked into the Vaca mountains on the eastern edge of Napa Valley. Established in 2007, Priest Ranch Wines is named in honor of James Joshua, the Gold Rush-era prospector who originally settled the property in 1869. Today, their forward-thinking blends and dynamic varietal wines strive to honor this historic terroir by embodying the innovative, entrepreneurial spirit of Napa Valley pioneers. Exclusively estate-grown and bottled, winemaker Cody Hurd focuses on elevating the estate’s unique factors in each Priest Ranch bottling, relying on industry-leading technology in the vineyards and cellar to produce stunning proprietary blends. Priest Ranch wines are primarily available at the Priest Ranch tasting room in the heart of Yountville. The Priest Ranch Cabernet Sauvignon and Sauvignon Blanc are available wholesale nationwide. Snake Oil, Peacemaker, and Remedy can be found in select markets distribution.” Winemaker Cody Hurd and CEO Judd Wallenbrock join us to gently pull the cork on all that is Priest Ranch Wines.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. Do we need artificial butter that is made without cow’s milk or even plant-based ingredients? A California-based firm backed by no less than billionaire Bill Gates has developed a faux butter product (produced in a Chicago suburb) using carbon dioxide and hydrogen. Is this really a viable, necessary and practical way to reduce our carbon footprint? What about the fate of the heritage California Dairy Industry and impacted Family Farmers? Chef Andrew shares his informed thoughts.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“The mouths and minds behind Lip Smacking Foodie Tours in Las Vegas have a true passion for great eats, fabulous restaurants, and memorable dining experiences. After working for years in the food, beverage, and hospitality industries, they used their knowledge and skills to create the best Las Vegas dining experience that not only showcases the best signature dishes at the most acclaimed restaurants in one convenient outing but entertains and illuminates along the way. To the untrained eye, Las Vegas’ Chinatown can seem like a bustling warren of Asian strip malls, grocery stores, restaurants, tea shops, and karaoke bars. But there’s so much more – if only you know where to look. Yet few do. Leave it to award-winning Lip Smacking Foodie Tours to show the way with its newest tour that immerses guests in this hidden world of secret speakeasies that can be accessed only through code words, covert tunnels, and concealed doors.” Vegas Insider, Donald Contursi, the Founder of Lip Smacking Foodie Tours is our guest.“The short but abundantly flavorful Hatch Pepper season is here. Join The Salsa Grill in Pico Rivera for flavorful experiences like no other! Their trifecta of annual, exclusive Hatch Pepper events include the annual Hatch Pepper Roast, Brunch and Cooking Demo with Chef Marco Zapien (a Hatch Pepper authority) so everyone can enjoy the annual availability of the unique bright green, glossy and flavorful pepper. Chef Marco Zapien and The Salsa Grill host a Hatch Pepper cooking demonstration on Wednesday, August 20 from 6 p.m. to 9 p.m. at The Salsa Grill. All guests will learn how to make several Hatch Pepper inspired dishes and will enjoy a delicious dinner while sipping on Lasorda Wines with raffles and door prizes.” Chef Marco Zapien takes a break from his busy kitchen to join us.“Priest Ranch is a family-owned brand producing premium wines from the Somerston Estate, a sprawling 1,682-acre ranch tucked into the Vaca mountains on the eastern edge of Napa Valley. Established in 2007, Priest Ranch Wines is named in honor of James Joshua, the Gold Rush-era prospector who originally settled the property in 1869. Today, their forward-thinking blends and dynamic varietal wines strive to honor this historic terroir by embodying the innovative, entrepreneurial spirit of Napa Valley pioneers. Exclusively estate-grown and bottled, winemaker Cody Hurd focuses on elevating the estate’s unique factors in each Priest Ranch bottling, relying on industry-leading technology in the vineyards and cellar to produce stunning proprietary blends. Priest Ranch wines are primarily available at the Priest Ranch tasting room in the heart of Yountville. The Priest Ranch Cabernet Sauvignon and Sauvignon Blanc are available wholesale nationwide. Snake Oil, Peacemaker, and Remedy can be found in select markets distribution.” Winemaker Cody Hurd and CEO Judd Wallenbrock join us to gently pull the cork on all that is Priest Ranch Wines.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. Do we need artificial butter that is made without cow’s milk or even plant-based ingredients? A California-based firm backed by no less than billionaire Bill Gates has developed a faux butter product (produced in a Chicago suburb) using carbon dioxide and hydrogen. Is this really a viable, necessary and practical way to reduce our carbon footprint? What about the fate of the heritage California Dairy Industry and impacted Family Farmers? Chef Andrew shares his informed thoughts.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“The mouths and minds behind Lip Smacking Foodie Tours in Las Vegas have a true passion for great eats, fabulous restaurants, and memorable dining experiences. After working for years in the food, beverage, and hospitality industries, they used their knowledge and skills to create the best Las Vegas dining experience that not only showcases the best signature dishes at the most acclaimed restaurants in one convenient outing but entertains and illuminates along the way.”“Whether on one of Lip Smacking’s day or night-time adventures, on or off The Strip, visit up to four acclaimed restaurants on each tour. There are no hassles with waiting in line or making reservations. Instead, guests are treated like true VIPs from the get-go. Each Vegas food tour is led by an engaging expert tour guide, who points out under-the-radar, fascinating sights and shares intriguing lore about the city along the way.”“To the untrained eye, Las Vegas’ Chinatown can seem like a bustling warren of Asian strip malls, grocery stores, restaurants, tea shops, and karaoke bars. But there’s so much more – if only you know where to look. Yet few do. Leave it to award-winning Lip Smacking Foodie Tours to show the way with its newest tour that immerses guests in this hidden world of secret speakeasies that can be accessed only through code words, covert tunnels, and concealed doors.”“Designed for those 21+ years with valid ID, this 2-hour “Chinatown Speakeasy Lip Smacking Tour” takes guests to three furtive places that few visitors would find on their own. At each tucked-away venue, they’ll enjoy a parade of signature dishes, as well as creative cocktails or mocktails, along with a decadent dessert sampler at the last stop. As with every Lip Smacking Foodie Tour, this one comes complete with immediate seating and VIP service, as well as a professional guide to lead the way and entertain with fun and fascinating information along the way.”“The Chinatown Speakeasy Lip Smacking Tour is $125 per person. The price includes all signature dishes, choice of cocktails or mocktails, as well as all taxes and gratuities.”Vegas Insider, Donald Contursi, the Founder of Lip Smacking Foodie Tours is our guest.

“The mouths and minds behind Lip Smacking Foodie Tours in Las Vegas have a true passion for great eats, fabulous restaurants, and memorable dining experiences. After working for years in the food, beverage, and hospitality industries, they used their knowledge and skills to create the best Las Vegas dining experience that not only showcases the best signature dishes at the most acclaimed restaurants in one convenient outing but entertains and illuminates along the way.”“Whether on one of Lip Smacking’s day or night-time adventures, on or off The Strip, visit up to four acclaimed restaurants on each tour. There are no hassles with waiting in line or making reservations. Instead, guests are treated like true VIPs from the get-go. Each Vegas food tour is led by an engaging expert tour guide, who points out under-the-radar, fascinating sights and shares intriguing lore about the city along the way.” “To the untrained eye, Las Vegas’ Chinatown can seem like a bustling warren of Asian strip malls, grocery stores, restaurants, tea shops, and karaoke bars. But there’s so much more – if only you know where to look. Yet few do. Leave it to award-winning Lip Smacking Foodie Tours to show the way with its newest tour that immerses guests in this hidden world of secret speakeasies that can be accessed only through code words, covert tunnels, and concealed doors.” “Designed for those 21+ years with valid ID, this 2-hour “Chinatown Speakeasy Lip Smacking Tour” takes guests to three furtive places that few visitors would find on their own. At each tucked-away venue, they’ll enjoy a parade of signature dishes, as well as creative cocktails or mocktails, along with a decadent dessert sampler at the last stop. As with every Lip Smacking Foodie Tour, this one comes complete with immediate seating and VIP service, as well as a professional guide to lead the way and entertain with fun and fascinating information along the way.”“The Chinatown Speakeasy Lip Smacking Tour is $125 per person. The price includes all signature dishes, choice of cocktails or mocktails, as well as all taxes and gratuities.”Vegas Insider, Donald Contursi, the Founder of Lip Smacking Foodie Tours continues as our guest.

“The short but abundantly flavorful Hatch Pepper season is here. Join The Salsa Grill in Pico Rivera for flavorful experiences like no other! Their trifecta of annual, exclusive Hatch Pepper events include the annual Hatch Pepper Roast, Brunch and Cooking Demo with Chef Marco Zapien (a Hatch Pepper authority) so everyone can enjoy the annual availability of the unique bright green, glossy and flavorful pepper.”“Chef Marco Zapien and The Salsa Grill host a Hatch Pepper cooking demonstration on Wednesday, August 20th from 6 p.m. to 9 p.m. at The Salsa Grill. All guests will learn how to make several Hatch Pepper inspired dishes and will enjoy a delicious dinner while sipping on Lasorda Wines with raffles and door prizes.” “Pick up your cases of freshly roasted Hatch Peppers at The Salsa Grill on Saturday, September 6 from 8 a.m. to 2 p.m. during the restaurant’s annual Hatch Pepper Roast. Roasters will be set up outside where you can hear the crackly coating form on each batch of peppers, as well as smell the unique fragrance. Patrons must pre order their 25-pound cases of Melissa’s Hatch Peppers online at TheSalsaGrill.com and can select their preferred level of spice from mild to very hot for pick up this day. The cost is $45 per case.”“Every year, The Salsa Grill features a special Hatch Pepper Brunch during the roast. The menu includes items like Hatch Brown Sugar Bone-in Ham, Hatch Belgian Waffles, Hatch Chile Verde and more. Brunch hours are 8 a.m. to 2 p.m. also on Saturday, Sept. 6.” “The Salsa Grill is located at 6702 Rosemead Blvd in Pico Rivera. The restaurant has been a staple in the Pico Rivera community for 31 years. Zapien’s Salsa Grill not only offers authentic regional Mexican food and drinks, but also provides strong support to the local community. For more information visit TheSalsaGrill.com.”Restaurateur and Chef Marco Zapien takes a break from his busy kitchen to join us.

“The short but abundantly flavorful Hatch Pepper season is here. Join The Salsa Grill in Pico Rivera for flavorful experiences like no other! Their three annual exclusive Hatch Pepper events include the annual Hatch Pepper Roast, Brunch and Cooking Demo with Chef Marco Zapien (a noted Hatch Pepper authority) so everyone can enjoy the annual availability of the unique bright green, glossy and flavorful pepper.”“Chef Marco Zapien and The Salsa Grill host a Hatch Pepper cooking demonstration on Wednesday, August 20 from 6 p.m. to 9 p.m. at The Salsa Grill. All guests will learn how to make several Hatch Pepper inspired dishes and will enjoy a delicious dinner while sipping on Lasorda Wines with raffles and door prizes.” “Pick up your cases of freshly roasted Hatch Peppers at The Salsa Grill on Saturday, September 6 from 8 a.m. to 2 p.m. during the restaurant’s annual Hatch Pepper Roast. Roasters will be set up outside where you can hear the crackly coating form on each batch of peppers, as well as smell the unique fragrance. Patrons must pre order their 25-pound cases of Melissa’s Hatch Peppers online at TheSalsaGrill.com and can select their preferred level of spice from mild to very hot for pick up this day. The cost is $45 per case.”“Every year, The Salsa Grill features a special Hatch Pepper Brunch during the roast. The menu includes items like Hatch Brown Sugar Bone-in Ham, Hatch Belgian Waffles, Hatch Chile Verde and more. Brunch hours are 8 a.m. to 2 p.m. also on Saturday, Sept. 6.” “The Salsa Grill is located at 6702 Rosemead Blvd in Pico Rivera. The restaurant has been a staple in the Pico Rivera community for 31 years. Zapien’s Salsa Grill not only offers authentic regional Mexican food and drinks, but also provides strong support to the local community. For more information visit TheSalsaGrill.com.”Restaurateur and Chef Marco Zapien takes another break from his busy kitchen to join us.

“Priest Ranch is a family-owned brand producing premium wines from the Somerston Estate, a sprawling 1,682-acre ranch tucked into the Vaca mountains on the eastern edge of Napa Valley. Established in 2007, Priest Ranch Wines is named in honor of James Joshua, the Gold Rush-era prospector who originally settled the property in 1869. Today, their forward-thinking blends and dynamic varietal wines strive to honor this historic terroir by embodying the innovative, entrepreneurial spirit of Napa Valley pioneers. Exclusively estate-grown and bottled, winemaker Cody Hurd focuses on elevating the estate’s unique factors in each Priest Ranch bottling, relying on industry-leading technology in the vineyards and cellar to produce stunning proprietary blends.” “Priest Ranch wines are primarily available at the Priest Ranch tasting room in the heart of Yountville. Also the full portfolio is available via their Website. The Priest Ranch Cabernet Sauvignon and Sauvignon Blanc are available wholesale nationwide. Snake Oil, Peacemaker, and Remedy can be found in select markets distribution.”Winemaker Cody Hurd and CEO & President Judd Wallenbrock join us to gently pull the cork on all that is Priest Ranch Wines.

“Priest Ranch is a family-owned brand producing premium wines from the Somerston Estate, a sprawling 1,682-acre ranch tucked into the Vaca mountains on the eastern edge of Napa Valley. Established in 2007, Priest Ranch Wines is named in honor of James Joshua, the Gold Rush-era prospector who originally settled the property in 1869. Today, their forward-thinking blends and dynamic varietal wines strive to honor this historic terroir by embodying the innovative, entrepreneurial spirit of Napa Valley pioneers. Exclusively estate-grown and bottled, winemaker Cody Hurd focuses on elevating the estate’s unique factors in each Priest Ranch bottling, relying on industry-leading technology in the vineyards and cellar to produce stunning proprietary blends.” “Located in the heart of Yountville, Priest Ranch offers a variety of tasting experiences daily. Priest Ranch’s innovative ethos in the vineyard and cellars dovetails with their tasting room offerings, with experiences featuring select current releases beginning at $50.”“Opened in 2023, The Kitchen at Priest Ranch (KPR) is a natural extension of Priest Ranch Wines’ philosophy that food and wine belong together—and in bold combinations. Located directly adjacent to the Yountville tasting room and boasting the city’s only rooftop tasting bar, The Kitchen at Priest Ranch serves exquisite farm-to-table cuisine in a warm, casual atmosphere. Yountville’s only fast-casual concept, the menu features classic American cuisine with Midwestern influences, combining Napa’s bounty of local produce with the expertise of Executive Chef Dan Solomon.” Winemaker Cody Hurd and CEO Judd Wallenbrock stay with us continuing to gently pull the cork on all that is Priest Ranch Wines.

Do we really need artificial butter that is made without cow’s milk or even any plant-based ingredients? A California-based firm backed by no less than billionaire Bill Gates has developed a faux butter product (produced in a Chicago suburb) using carbon dioxide and hydrogen. Is this really a viable and practical way to reduce our carbon footprint? What about the herds of California dairy cows and the heritage family farmers? Confused? Chef Andrew shares his thoughts.

“Sol Y Sombra in Cathedral City is a vibrant haven for tapas lovers, celebrating the rich flavors of the Coachella Valley. A bit secluded inside the new Paloma Resort's historic Adobe, this restaurant crafts an authentic Spanish-inspired menu supervised by Chef Cecelia Connolly using locally-grown ingredients like citrus, dates, and chilies. The paella, a standout dish, is highly praised for its "phenomenal taste" and variety, ranging from traditional to vegetarian. With attentive service and a lively atmosphere, Sol Y Sombra aims to provide a distinctive culinary journey in an unexpected location.” Chef Cecelia Connolly joins us.“Escape to the sun-kissed shores and tantalize your taste buds with vibrant flavors from AttaGirl in Hermosa Beach. Step inside and be greeted by a warm, inviting atmosphere. Sunlight dances across the stylish interior, creating a relaxed yet sophisticated ambiance. AttaGirl's menu is a celebration of the Mediterranean and Middle East, with influences ranging from Greece to Spain. Chef Alice Mai (our guest), formerly of Fishing With Dynamite, curates a delectable selection of dishes in concert with Chef David LeFevre that showcase the region's rich culinary heritage.”

“Escape to the sun-kissed shores and tantalize your taste buds with vibrant flavors from AttaGirl in Hermosa Beach. Step inside and be greeted by a warm, inviting atmosphere. Sunlight dances across the stylish interior, creating a relaxed yet sophisticated ambiance. AttaGirl's menu is a celebration of the Mediterranean and Middle East, with influences ranging from Greece to Spain. Chef Alice Mai (our guest), formerly of Fishing With Dynamite, curates a delectable selection of dishes in concert with Chef David LeFevre that showcase the region's rich culinary heritage.” “Xuntos, "together" in Gallego, is a neighborhood Tapas Bar from Chef Sandra Cordero in the heart of Downtown Santa Monica. Xuntos is the sophomore bar and restaurant venture from Chef Cordero, whose Gasolina Café (now closed) in Woodland Hills was a valley favorite for a decade. A love letter to summers in Spain and the joy of dining (and working) in restaurants, Cordero designed Xuntos to be both romantic and unrefined, where you can sit down at a cozy corner booth and eat with your hands, or stand up at the bar and give a toast. There are many new things to try and to share, with service anchored in Spanish hospitality: generosity, warmth, abundance and pride.”Chef Sandra Cordero takes a pause from her busy kitchen be with us.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. Community Gardens add vibrancy to any area and bring residents together and educate families. Chef Andrew is an advocate for encouraging and developing more Community Gardens in his own town of Huntington Beach and beyond. We’ll hear about it.

“Sol Y Sombra in Cathedral City is a vibrant haven for tapas lovers, celebrating the rich flavors of the Coachella Valley. A bit secluded inside the new Paloma Resort's historic Adobe, this restaurant crafts an authentic Spanish-inspired menu supervised by Chef Cecelia Connolly using locally-grown ingredients like citrus, dates, and chilies. The paella, a standout dish, is highly praised for its "phenomenal taste" and variety, ranging from traditional to vegetarian. With attentive service and a lively atmosphere, Sol Y Sombra aims to provide a distinctive culinary journey in an unexpected location.” Chef Cecelia Connolly joins us.“Escape to the sun-kissed shores and tantalize your taste buds with vibrant flavors from AttaGirl in Hermosa Beach. Step inside and be greeted by a warm, inviting atmosphere. Sunlight dances across the stylish interior, creating a relaxed yet sophisticated ambiance. AttaGirl's menu is a celebration of the Mediterranean and Middle East, with influences ranging from Greece to Spain. Chef Alice Mai (our guest), formerly of Fishing With Dynamite, curates a delectable selection of dishes in concert with Chef David LeFevre that showcase the region's rich culinary heritage.” “Xuntos, "together" in Gallego, is a neighborhood Tapas Bar from Chef Sandra Cordero in the heart of Downtown Santa Monica. Xuntos is the sophomore bar and restaurant venture from Chef Cordero, whose Gasolina Café (now closed) in Woodland Hills was a valley favorite for a decade. A love letter to summers in Spain and the joy of dining (and working) in restaurants, Cordero designed Xuntos to be both romantic and unrefined, where you can sit down at a cozy corner booth and eat with your hands, or stand up at the bar and give a toast. There are many new things to try and to share, with service anchored in Spanish hospitality: generosity, warmth, abundance and pride.”Chef Sandra Cordero takes a pause from her busy kitchen be with us.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. Community Gardens add vibrancy to any area and bring residents together and educate families. Chef Andrew is an advocate for encouraging and developing more Community Gardens in his own town of Huntington Beach and beyond. We’ll hear about it.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Sol Y Sombra in Cathedral City is a vibrant haven for tapas lovers, celebrating the rich flavors of the Coachella Valley. A bit secluded inside the new Paloma Resort's historic Adobe, this restaurant crafts an authentic Spanish-inspired menu supervised by Chef Cecelia Connolly using locally-grown ingredients like citrus, dates, and chilies.” “Diners praise the "incredible flavors" and "artistic presentation" of each small plate, creating a true dining experience.” “The paella, a standout dish, is highly praised for its "phenomenal taste" and variety, ranging from traditional to vegetarian. With attentive service and a lively atmosphere, Sol Y Sombra aims to provide a distinctive culinary journey.”“Sol Y Sombra’s mixologists create custom drinks with the freshest ingredients and top-shelf spirits. Rounding out the beverage offerings is an excellent selection of Spanish and California wines -- plus, one of the desert's best tequila lists!”Sol Y Sombra Restaurant is on their Summer break. The full-service restaurant reopens (after a kitchen redo) October 1st. The Poolside Bar offering libations and snacks is serving on Friday, Saturday and Sunday from 11:00 a.m.Chef Cecelia Connolly joins us.

“Sol Y Sombra in Cathedral City is a vibrant haven for tapas lovers, celebrating the rich flavors of the Coachella Valley. A bit secluded inside The new Paloma Resort's historic Adobe, this restaurant crafts an authentic Spanish-inspired menu supervised by Chef Cecelia Connolly using locally-grown ingredients like citrus, dates, and chilies.”“Diners praise the "incredible flavors" and "artistic presentation" of each small plate, creating a true dining experience.” “The paella, a standout dish, is highly praised for its "phenomenal taste" and variety, ranging from traditional to vegetarian. With attentive service and a lively atmosphere, Sol Y Sombra aims to provide a distinctive culinary journey.”“Sol Y Sombra’s mixologists create custom drinks with the freshest ingredients and top-shelf spirits. Rounding out the beverage offerings is an excellent selection of Spanish and California wines -- plus, one of the desert's best tequila lists!”Sol Y Sombra Restaurant is on their Summer break. The full-service restaurant reopens (after a kitchen enhancement) October 1st. The Poolside Bar offering libations and snacks is serving on Friday, Saturday and Sunday from 11:00 a.m.Chef Cecelia Connolly continues with us.

“Escape to the sun-kissed shores and tantalize your taste buds with vibrant flavors from AttaGirl in Hermosa Beach. Step inside and be greeted by a warm, inviting atmosphere. Sunlight dances across the stylish interior, creating a relaxed yet sophisticated ambiance.” “AttaGirl's menu is a celebration of the Mediterranean and Middle East, with influences ranging from Greece to Spain. Chef Alice Mai (our guest), formerly General Manager and Ched de Cuisine of Fishing With Dynamite, curates a delectable selection of dishes in concert with Chef David LeFevre that showcase the region's rich culinary heritage.” “Each dish is intended a showstopper, crafted with fresh, seasonal ingredients. Featuring a live wood fire, the menu includes grilled meats and seafood, market vegetable-driven mezze, spreads, and light pastas.”“The wine & cocktail list complements the menu perfectly, offering Mediterranean varietals & drinks that enhance the dining experience.”“A vibrant warm weather cocktail list honors Southern European archetypes that refresh after a salty day at the beach.”

“Escape to the sun-kissed shores and tantalize your taste buds with vibrant flavors from AttaGirl in Hermosa Beach. Step inside and be greeted by a warm, inviting atmosphere. Sunlight dances across the stylish interior, creating a relaxed yet sophisticated ambiance.” “AttaGirl's menu is a celebration of the Mediterranean and Middle East, with influences ranging from Greece to Spain. Chef Alice Mai, formerly of Fishing With Dynamite, curates a delectable selection of dishes in concert with Chef David LeFevre that showcase the region's rich culinary heritage.” “Each dish is intended a showstopper, crafted with fresh, seasonal ingredients. Featuring a live wood fire, the menu includes grilled meats and seafood, market vegetable-driven mezze, spreads, and light pastas.” “The wine & cocktail list complements the menu perfectly, offering Mediterranean varietals & drinks that enhance the dining experience.”“A vibrant warm weather cocktail list honors Southern European archetypes that refresh after a salty day at the beach.”Chef Alice Mai continues with us.

“Xuntos, "together" in Gallego, is a neighborhood Tapas Bar from Chef Sandra Cordero in the heart of Downtown Santa Monica. Xuntos is the sophomore bar and restaurant venture from Chef Cordero, whose Gasolina Café (now closed) in Woodland Hills was a valley favorite for a decade. A love letter to summers in Spain and the joy of dining (and working) in restaurants, Cordero designed Xuntos to be both romantic and unrefined, where you can sit down at a cozy corner booth and eat with your hands, or stand up at the bar and give a toast.” Newly added is Lunch service with Lunch Specials.“The menu opens with specialties you won’t find anywhere else in LA: hand-cut jamón ibérico set on the bar & huge Galician-style empanadas with golden-brown crust on display in a glass case by the entrance. It continues with a rotating selection of pintxos (finger foods), seasonal seafood like razor clams & percebes (gooseneck barnacles), and a wide-ranging menu of tapas inspired by the farmer's market & the iconic dishes of Galicia, Catalunya and San Sebastian, prepared & served as in Spain. There are many new things to try and to share, with service anchored in Spanish hospitality: generosity, warmth, abundance & pride.”“The wine list by Beverage Director Scott Baker is a who’s who of the top growers in Spain today—more than half of them women—and will expand to include a library of vintages & regions not found outside of Spain. One need only settle on a bottle to know that Spain is producing perhaps the most exciting natural wines in the world right now—and certainly the most fun to drink.”“The full bar offers Spanish twists on classic cocktails by friend Kim Stodel, house gin tonics, detours to Islay & Oaxaca, rare vermouths, bone-dry sherries, cold cervezas on draft and chupitos (Galician digestivos) to finish.”Closed on Sunday and Monday.Chef Sandra Cordero takes a break from her busy kitchen to join us.

“Xuntos, "together" in Gallego, is a neighborhood Tapas Bar from Chef Sandra Cordero in the heart of Downtown Santa Monica. Xuntos is the sophomore bar and restaurant venture from Chef Cordero, whose Gasolina Café (now closed) in Woodland Hills was a valley favorite for a decade. A love letter to summers in Spain and the joy of dining (and working) in restaurants, Cordero designed Xuntos to be both romantic and unrefined, where you can sit down at a cozy corner booth and eat with your hands, or stand up at the bar and give a toast.” Newly added is Lunch service with Lunch Specials.“The menu opens with specialties you won’t find anywhere else in LA: hand-cut jamón ibérico set on the bar & huge Galician-style empanadas with golden-brown crust on display in a glass case by the entrance. It continues with a rotating selection of pintxos (finger foods), seasonal seafood like razor clams & percebes (gooseneck barnacles), and a wide-ranging menu of tapas inspired by the farmer's market and the iconic dishes of Galicia, Catalunya and San Sebastian, prepared and served as in Spain. There are many new things to try & to share, with service anchored in Spanish hospitality: generosity, warmth, abundance & pride.”Closed on Sunday and Monday.Chef Sandra Cordero takes a second pause from her busy kitchen to continue with us.

Community Gardens add vibrancy to any area and bring residents and families together. They promote a great educational opportunity, too. Chef Andrew is an advocate for encouraging the establishment of more Community Gardens in his own hometown of Huntington Beach and beyond. We’ll hear about it.

“Dine LA Restaurant Week takes place twice a year and showcases Los Angeles as a premier dining destination while highlighting the diversity of culinary experiences L.A. has to offer.” The Summer Dine LA Restaurant Week is happening now to Friday, August 8, 2025, including weekends. Advance reservations are strongly recommended.” “Chef Raphael Lunetta of Santa Monica’s Lunetta invites Angelenos to experience the vibrant flavors of the season with two thoughtfully curated menus for Dine LA Summer 2025 at his acclaimed coastal California restaurant, Lunetta. A proud participant since the program’s inception, Chef Lunetta has long championed Dine LA’s mission of spotlighting culinary excellence and accessibility. This year, he believes he's crafted one of his best offerings yet, showcasing peak seasonal ingredients sourced directly from local farmers markets.” Chef Lunetta joins us to tease what’s on both his Lunch and Dinner menus.Cafe 2001 located at the rear of YESS Restaurant in the Arts District of Downtown Los Angeles is a bit of a low profile, hidden gem. No permanent sign on the hard-to-find entrance. 2001 E. 7th Street is the actual address but it’s at the back end of the building. Chef Giles Clark (ex-Yess) has created a relaxed, accessible all-day café. Guests order at the counter and your food and beverages (natural wines are featured) are brought to you. On Thursday, Friday, Saturday and Sunday evenings (4 to 8:00 p.m.) it transforms into a casual bistro with very creative cooking. Happy Hours are 4 to 6 p.m. daily with evening service. Closed on Monday. Music, too. Chef Giles Clark takes a break from his busy kitchen to join us.

“Mark your calendars and get ready for the 5th Annual Long Beach Burger Week, August 3-10! Organized by Dream Agency and supported by 501(c)3 non-profit Long Beach Food & Beverage this event was designed to highlight local restaurants and an American sweetheart, the beloved BURGER! Featured Burgers at the more than two dozen participants are value-priced at $5, $10, $15, $20, and $25. There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured burgers delivered from their favorite restaurants, or order from the websites of various pop-ups food trucks to visit.” ISM Brewing on the Promenade in Downtown Long Beach is one of the participants for the 2nd year. Proprietor Ian McCall joins us with the details of what’s on his Long Beach Burger Week menu.“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa …” It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you. “Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.” Our well-informed, resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers. We’ll also present the details of the ongoing ultimate Hatch Chile Cooking Challenge with great prizes. 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. There is a lot of talk recently about cane sugar versus high fructose corn syrup as a sweetener. What’s it all about? Is one healthier than the other? Chef Andrew has a sweet tooth and shares his informed thoughts.

“Dine LA Restaurant Week takes place twice a year and showcases Los Angeles as a premier dining destination while highlighting the diversity of culinary experiences L.A. has to offer.” The Summer Dine LA Restaurant Week is happening now to Friday, August 8, 2025, including weekends. Advance reservations are strongly recommended.” “Chef Raphael Lunetta of Santa Monica’s Lunetta invites Angelenos to experience the vibrant flavors of the season with two thoughtfully curated menus for Dine LA Summer 2025 at his acclaimed coastal California restaurant, Lunetta. A proud participant since the program’s inception, Chef Lunetta has long championed Dine LA’s mission of spotlighting culinary excellence and accessibility. This year, he believes he's crafted one of his best offerings yet, showcasing peak seasonal ingredients sourced directly from local farmers markets.” Chef Lunetta joins us to tease what’s on both his Lunch and Dinner menus.Cafe 2001 located at the rear of YESS Restaurant in the Arts District of Downtown Los Angeles is a bit of a low profile, hidden gem. No permanent sign on the hard-to-find entrance. 2001 E. 7th Street is the actual address but it’s at the back end of the building. Chef Giles Clark (ex-Yess) has created a relaxed, accessible all-day café. Guests order at the counter and your food and beverages (natural wines are featured) are brought to you. On Thursday, Friday, Saturday and Sunday evenings (4 to 8:00 p.m.) it transforms into a casual bistro with very creative cooking. Happy Hours are 4 to 6 p.m. daily with evening service. Closed on Monday. Music, too. Chef Giles Clark takes a break from his busy kitchen to join us. “Mark your calendars and get ready for the 5th Annual Long Beach Burger Week, August 3-10! Organized by Dream Agency and supported by 501(c)3 non-profit Long Beach Food & Beverage this event was designed to highlight local restaurants and an American sweetheart, the beloved BURGER! Featured Burgers at the more than two dozen participants are value-priced at $5, $10, $15, $20, and $25. There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured burgers delivered from their favorite restaurants, or order from the websites of various pop-ups food trucks to visit.” ISM Brewing on the Promenade in Downtown Long Beach is one of the participants for the 2nd year. Proprietor Ian McCall joins us with the details of what’s on his Long Beach Burger Week menu.“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa …” It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you. “Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.” Our well-informed, resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers. We’ll also present the details of the ongoing ultimate Hatch Chile Cooking Challenge with great prizes. 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. There is a lot of talk recently about cane sugar versus high fructose corn syrup as a sweetener. What’s it all about? Is one healthier than the other? Chef Andrew has a sweet tooth and shares his informed thoughts.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Dine LA Restaurant Week takes place twice a year and showcases Los Angeles as a premier dining destination while highlighting the diversity of culinary experiences L.A. has to offer. The Summer Dine LA Restaurant Week is happening now to Friday, August 8, 2025, including weekends.”“There are no tickets or passes required for Dine LA Restaurant Week. Simply dine out at a participating restaurant, ask for the Dine LA Restaurant Week menu, and try a new dish or enjoy an old favorite. Advance reservations are strongly recommended.”“Chef Raphael Lunetta of Santa Monica’s Lunetta invites Angelenos to experience the vibrant flavors of the season with two thoughtfully curated menus for Dine LA Summer 2025 at his acclaimed coastal California restaurant, Lunetta. A proud participant since the program’s inception, Chef Lunetta has long championed Dine LA’s mission of spotlighting culinary excellence and accessibility. This year, he believes he's crafted one of his best offerings yet, showcasing peak seasonal ingredients sourced directly from local farmers markets.”“Now through Friday, August 8, guests can enjoy a $35 three-course lunch or a $65 three-course dinner, each designed to celebrate the richness of summer produce and the soulful, ingredient-driven cooking that defines Lunetta’s kitchen.”Chef Lunetta joins us to tease what’s on his Santa Monica Farmers Market inspired Lunch and Dinner menus.