SoCal Restaurant Show

“Restaurant August, under the direction of Chef Corey Thomas, is a contemporary Creole restaurant creating unique dishes with a focus on Louisiana ingredients and inspired by classical training. Located in a historic 19th-century French-Creole building in New Orleans’ Central Business District, the main dining room caters to the most unique dining experience. The interior is rich with original architectural details, gleaming hardwood floors, soaring columns, mahogany paneling, and antique mirrors.” Restaurant August is celebrating their 25th Anniversary this year and Chef Corey Thomas takes a brief break from his busy kitchen to join us. “Calling all BBQ lovers! The 2nd Annual Smoke & Oak BBQ Tasting event returns Saturday, September 5, 2026. Organized by Ian and Qiana Mafnas of Axiom Productions, and proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, the event is sponsored by non-profit NoahS's Arc Foundation. Dozens of BBQ and other vendors will gather at Promenade Square Park on Saturday, September 5, 4 – 8:00 p.m. to offer smoked, sauced and rubbed tastings to BBQ lovers. Promenade Square Park is located at 215 E. 1st St, Long Beach. Enjoy unlimited tastings from participating pitmasters and chefs, premium whiskey experiences (with full experience ticket), live music, beer/wine/cocktails available for purchase. Tickets are available to purchase.” Founder and PitMaster Qiana Mafnas puts down her spatula to join us.

“Restaurant August, under the direction of Chef Corey Thomas, is a contemporary Creole restaurant creating unique dishes with a focus on Louisiana ingredients and inspired by classical training. Located in a historic 19th-century French-Creole building in New Orleans’ Central Business District, the main dining room caters to the most unique dining experience. The interior is rich with original architectural details, gleaming hardwood floors, soaring columns, mahogany paneling, and antique mirrors.” Restaurant August is celebrating their 25th Anniversary this year and Chef Corey Thomas takes a brief break from his busy kitchen to join us. “Calling all BBQ lovers! The 2nd Annual Smoke & Oak BBQ Tasting event returns Saturday, September 5, 2026. Organized by Ian and Qiana Mafnas of Axiom Productions, and proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, the event is sponsored by non-profit NoahS's Arc Foundation. Dozens of BBQ and other vendors will gather at Promenade Square Park on Saturday, September 5, 4 – 8:00 p.m. to offer smoked, sauced and rubbed tastings to BBQ lovers. Promenade Square Park is located at 215 E. 1st St, Long Beach. Enjoy unlimited tastings from participating pitmasters and chefs, premium whiskey experiences (with full experience ticket), live music, beer/wine/cocktails available for purchase. Tickets are available to purchase.” Founder and PitMaster Qiana Mafnas puts down her spatula to join us. PitMaster Michael Ramirez is the Co-Founder of Vinegar & Smoke, a Orange County-based BBQ catering firm. They specialize in smoked meats, taco parties and, yes, gourmet pickles. They are part of the Smoke & Oak Tasting Event. Pit Master Michael takes a pause from his smoker to join us.Mixed Burgers and Bowls from Chef Ross Pangilinan (Terrace by Mix Mix at South Coast Plaza) has arrived with a new concept at Long Beach Exchange near Long Beach Airport. “Mixed brings the same quality you know and love from the Mix Mix Hospitality team and Owner / Chef Ross in a new, relaxed atmosphere. Enjoy a variety of burgers, bowls and refreshing cocktails, plus a comfortable atmosphere perfect for catching up with friends. Save room for dessert with their classic Filipino Halo Halo with ube ice cream and mango sorbet.” Mixed Burgers & Bowls specialties include Shrimp Lumpia, Loco Fries and Filipino Brunch Bowl. Chef Ross Pangilinan puts his burger spatula down to join us.It’s about here…”Ready for LA Chef Con 2026 ? An eagerly-anticipated event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks. LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established, top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles. This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.” Founder Brad Metzger joins us with the exclusive preview.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Turkey is an underappreciated protein. There is a place for it on the family table year-round. Ground Turkey is very versatile. Chef Andrew has the recipe for the juiciest Turkey Burger you’ll ever eat.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

PitMaster Michael Ramirez is the Co-Founder of Vinegar & Smoke, a Orange County-based BBQ catering firm. They specialize in smoked meats, taco parties and, yes, gourmet pickles. They are part of the Smoke & Oak Tasting Event. Pit Master Michael takes a pause from his smoker to join us.Mixed Burgers and Bowls from Chef Ross Pangilinan (Terrace by Mix Mix at South Coast Plaza) has arrived with a new concept at Long Beach Exchange near Long Beach Airport. “Mixed brings the same quality you know and love from the Mix Mix Hospitality team and Owner / Chef Ross in a new, relaxed atmosphere. Enjoy a variety of burgers, bowls and refreshing cocktails, plus a comfortable atmosphere perfect for catching up with friends. Save room for dessert with their classic Filipino Halo Halo with ube ice cream and mango sorbet.” Mixed Burgers & Bowls specialties include Shrimp Lumpia, Loco Fries and Filipino Brunch Bowl. Chef Ross Pangilinan puts his burger spatula down to join us.It’s about here…”Ready for LA Chef Con 2026 ? An eagerly-anticipated event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks. LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established, top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles. This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.” Founder Brad Metzger joins us with the exclusive preview.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Turkey is an underappreciated protein. There is a place for it on the family table year-round. Ground Turkey is very versatile. Chef Andrew has the recipe for the juiciest Turkey Burger you’ll ever eat.

“Restaurant August, under the direction of Executive Chef Corey Thomas, is a contemporary Creole restaurant creating unique dishes with a focus on Louisiana ingredients and inspired by classical training. Located in a historic 19th-century French-Creole building in New Orleans’ Central Business District, the main dining room caters to the most unique dining experience. The interior is rich with original architectural details, gleaming hardwood floors, soaring columns, mahogany paneling, and antique mirrors.”“In 2005, long-time friends Chef John Besh, Timmy Reily, and Octavio Mantilla purchased Restaurant August. Since then, Restaurant August has garnered prestigious critical acclaim while staying true to its roots of cooking and serving from their hearts.”Restaurant August is celebrating their 25th Anniversary this year and Chef Corey Thomas takes a brief break from his busy kitchen to join us. “At Restaurant August, Chef Corey crafts stunning dishes that marry French techniques with the vibrant, locally sourced flavors of Louisiana. Before taking the helm in 2022, he honed his skills at New Orleans' iconic Commander's Palace, played a key role in Shaya's James Beard Award victory, and gained valuable experience exploring Italian cuisine at Domenica.”August reopens tonight after some minor enhancements and renovations.

“Restaurant August, under the direction of Chef Corey Thomas, is a contemporary Creole restaurant creating unique dishes with a focus on Louisiana ingredients and inspired by classical training. Located in a historic 19th-century French-Creole building in New Orleans’ Central Business District, the main dining room caters to the most unique dining experience. The interior is rich with original architectural details, gleaming hardwood floors, soaring columns, mahogany paneling, and antique mirrors.”Restaurant August is celebrating their 25th Anniversary this year and Executive Chef Corey Thomas takes a 2nd brief break from his busy kitchen to continue the conversation.“Corey Thomas is a Louisiana native, born and raised in Monroe, a small town in northeast Louisiana. Although Corey’s journey in the kitchen came later in life, he always carried his love for Louisiana culture and cuisine that was part of his family heritage in Eunice and Ville Platte everywhere he went.”“When Corey landed in New Orleans in the early 2010s, he began his culinary career at the well-known New Orleans establishment, Commander’s Palace. Corey honed his skills in the kitchen over the next three years, before assuming the role of sous chef at Shaya Restaurant in 2015. During his time at Shaya, the restaurant won the prestigious James Beard Award for Best New Restaurant.” “In 2017, Corey transferred to Domenica to learn about Italian cuisine before traveling to Italy for his own wedding. He fell in love with the food and culture of Italy during his travels, and returning home made his transfer a permanent position at Domenica. Corey committed himself to providing excellence at Domenica through incredible Italian dishes and impeccable service.”“In early 2022, Corey joined the family at Restaurant August as the headlining Executive Chef with great enthusiasm to utilize French techniques and sourcing thoughtful ingredients from Louisiana and surrounding areas.”August reopens tonight after some minor enhancements and renovations.

Turkey is a truly underappreciated protein. There is a deserved place for it on the family table year-round. Gound Turkey is a very versatile protein. Chef Andrew has the recipe for probably the juiciest Turkey Burger you’ll ever eat.

Calling all BBQ lovers! The 2nd Annual Smoke & Oak BBQ Tasting event returns Saturday, September 5, 2026.“Organized by Ian and Qiana Mafnas of Axiom Productions, and proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, the event is sponsored by non-profit NoahS's Arc Foundation. Dozens of BBQ and other vendors will gather at Promenade Square Park on Saturday, September 5, 4 – 8:00 p.m. to offer smoked, sauced and rubbed tastings to BBQ lovers.”Promenade Square Park is located at 215 E. 1st St, Long Beach.“Enjoy unlimited tastings from participating pitmasters and chefs, premium whiskey experiences (with full experience ticket), live music, beer/wine/cocktails available for purchase. Tickets are available to purchase.”“PitMaster Michael Ramirez is the Co-Founder of Vinegar & Smoke, a Orange County-based BBQ catering firm, They specialize in smoked meats, taco parties and, yes, a variety of gourmet pickles.”They are part of the Smoke & Oak Tasting Event. We’ll meet PitMaster Michael.

Mixed Burgers and Bowls from Chef Ross Pangilinan (Terrace by Mix Mix at South Coast Plaza) has arrived with a new concept at Long Beach Exchange near Long Beach Airport. Mixed brings the same quality you know and love from the Mix Mix Hospitality team and Owner / Chef Ross in a new, relaxed atmosphere. Enjoy burgers, bowls and refreshing cocktails, plus a comfortable atmosphere perfect for catching up with friends.” Patio seating is available. Save room for dessert with their classic Filipino Halo Halo with ube ice cream and mango sorbet.Mixed Burgers & Bowls specialties include Shrimp Lumpia, Loco Fries and Filipino Brunch Bowl.Chef Ross puts his burger spatula down to join us.

“It’s about here…Ready for LA Chef Con 2026 ? An event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks.”“LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles.”“This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.”“Expect a full day of knowledge, inspiration, and connection, including thought provoking panel discussions, networking, morning coffee and pastries, and the LA Chef Con food festival style Lunch at DAMA, Rossoblu & Skyduster Brewery , with a cocktail party hosted by Wolfgang Puck Catering to close out the day.”“This year’s lineup, as always, includes an incredible mix of dynamic chefs, restaurateurs, media voices, and industry leaders.”Founder Brad Metzger joins us with the exclusive preview.

Calling all BBQ lovers! The 2nd Annual Smoke & Oak BBQ Tasting event returns Saturday, September 5, 2026.“Organized by Ian and Qiana Mafnas of Axiom Productions, and proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, the event is sponsored by non-profit NoahS's Arc Foundation. Dozens of BBQ and other vendors will gather at Promenade Square Park on Saturday, September 5, 4 – 8:00 p.m. to offer smoked, sauced and rubbed tastings to BBQ lovers.”Promenade Square Park is located at 215 E. 1st St, Long Beach.“Enjoy unlimited tastings from participating pitmasters and chefs, premium whiskey experiences (with full experience ticket), live music, beer/wine/cocktails available for purchase. Tickets are available to purchase.”Founder and PitMaster Qiana Mafnas puts down her tongs to join us.

“Celebrating its 10th anniversary is Tastemakers of Orange County on Thursday, September 3 from 6 to 9:00 p.m. at the Julianne & George Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. This annual event, produced by and benefiting the Orange County Asian and Pacific Islander Community Alliance (OCAPICA), celebrates Asian and Pacific Islander-inspired cuisine created by more than two dozen distinguished Orange County chefs. Proceeds from the event support OCAPICA's numerous programs and services in mental health and health, youth development, housing assistance, policy education and protecting immigrant communities. Guests will be provided the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired tapas dishes in an all-you-can-eat setting. While guests savor their gourmet dishes, they will also enjoy live entertainment, groovy tunes from a local DJ, and participate in an opportunity drawing to win unique items and experiences.” The restaurant and chef wrangler for Tastemakers, Tarit Tanjasiri of Crema Café & Crema Artisan Bakers, joins us to preview the event followed by participating restaurateur Ed Lee of Toast Kitchen & Bakery.
You may not know the name of restaurateur Adam Weisblatt of Last Word Hospitality but if you live in the Los Angeles area you’ve heard of (or patronized) the popular restaurants he’s part of including Found Oyster, Barra Santos and Hermon’s. What’s it like to open a restaurant? Adam shares all of this in his new book, For the Love of Restaurants – An Insider’s Guide from Daydreams to Opening Night. Adam puts down his reservations tablet to join us.

You may not know the name of restaurateur Adam Weisblatt of Last Word Hospitality but if you live in the Los Angeles area you’ve heard of (or patronized) the popular restaurants he’s part of including Found Oyster, Barra Santos and Hermon’s. What’s it like to open a restaurant? Adam shares all of this in his new book, For the Love of Restaurants – An Insider’s Guide from Daydreams to Opening Night. Adam puts down his reservations tablet to join us.“At Darkroom in Santa Ana, our goal is not just to give diners a wonderful experience — it is to change their understanding of Californian food and local farm communities.” Owner / Chefs Zach Scherer and Drew Adams. “We are using the unique and world class produce of Southern California. We are leveraging the techniques from cuisines around the world. We are changing the menu weekly so that guests will always have something new to enjoy.” “A 5-course experience in a separate, private room at Darkroom is Chrysalis tasting room celebrating California with big flavors and fun techniques.” The meal is prepared a la minute, with running commentary, by the chefs in front of the guests. Two styles of wine pairings are available as options in addition to a curated zero alcohol pairing. Chefs Zach Scherer and Drew Adams take a respite from their busy kitchen to join us in-studio.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Recent unfortunate food contamination scares with Cyclospora and Salmonella in raw produce have us thinking. Chef Andrew weighs in with his thoughts. Also, an update on supporting California avocados and the family farmers who grow them.

“Celebrating its 10th anniversary is Tastemakers of Orange County on Thursday, September 3 from 6 to 9:00 p.m. at the Julianne & George Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. This annual event, produced by and benefiting the Orange County Asian and Pacific Islander Community Alliance (OCAPICA), celebrates Asian and Pacific Islander-inspired cuisine created by more than two dozen distinguished Orange County chefs. Proceeds from the event support OCAPICA's numerous programs and services in mental health and health, youth development, housing assistance, policy education and protecting immigrant communities.” “Guests will be provided the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired tapas dishes in an all-you-can-eat setting. While guests savor their gourmet dishes, they will also enjoy live entertainment, groovy tunes from a local DJ, and participate in an opportunity drawing to win unique items and experiences.” “I really can’t take much credit for how we all came together. I believe it speaks to the strength and generosity of our Orange County chefs and bakers, who understand the importance of supporting an organization like OCAPICA,” commented Tarit Tanjasiri, Owner of Crema Café and Co-Founding TMOC Chef. “These culinary visionaries are committed to being there for us year after year because OCAPICA’s mission and vision truly resonate with them. In fact, we’re fortunate that new chefs continue to ask if they can join the event each year, which is a testament to the impact OCAPICA has made.”The 10th annual Tastemakers of Orange County will be held on Thursday, September 3, 2026 at Segerstrom Center for the Arts, Julianne & George Argyros Plaza (600 Town Center Drive in Costa Mesa). Tickets are available to the public for $295 for VIP, which allows early entry at 6 p.m. to 9 p.m. (one hour earlier than General Admission); and $225 for General Admission from 7 p.m. to 9 p.m. More information and tickets can be found at ocapica.org/tmoc (direct link to ticketing page: https://www.eventbrite.com/e/10th-annual-tastemakers-of-orange-county-2026-tickets-1992947577854)Restaurateur & Baker Tarit Tanjasiri (also the benefit’s chef & restaurant wrangler) joins us.

“Celebrating its 10th anniversary is Tastemakers of Orange County on Thursday, September 3 from 6 to 9:00 p.m. at the Julianne & George Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. This annual event, produced by and benefiting the Orange County Asian and Pacific Islander Community Alliance (OCAPICA), celebrates Asian and Pacific Islander-inspired cuisine created by more than two dozen distinguished Orange County chefs. Proceeds from the event support OCAPICA's numerous programs and services in mental health and health, youth development, housing assistance, policy education and protecting immigrant communities. Guests will be provided the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired tapas dishes in an all-you-can-eat setting. While guests savor their gourmet dishes, they will also enjoy live entertainment, groovy tunes from a local DJ, and participate in an opportunity drawing to win unique items and experiences.” The restaurant and chef wrangler for Tastemakers, Tarit Tanjasiri of Crema Café & Crema Artisan Bakers, joins us to preview the event followed by participating restaurateur Ed Lee of Toast Kitchen & Bakery.
You may not know the name of restaurateur Adam Weisblatt of Last Word Hospitality but if you live in the Los Angeles area you’ve heard of (or patronized) the popular restaurants he’s part of including Found Oyster, Barra Santos and Hermon’s. What’s it like to open a restaurant? Adam shares all of this in his new book, For the Love of Restaurants – An Insider’s Guide from Daydreams to Opening Night. Adam puts down his reservations tablet to join us.“At Darkroom in Santa Ana, our goal is not just to give diners a wonderful experience — it is to change their understanding of Californian food and local farm communities.” Owner / Chefs Zach Scherer and Drew Adams. “We are using the unique and world class produce of Southern California. We are leveraging the techniques from cuisines around the world. We are changing the menu weekly so that guests will always have something new to enjoy.” “A 5-course experience in a separate, private room at Darkroom is Chrysalis tasting room celebrating California with big flavors and fun techniques.” The meal is prepared a la minute, with running commentary, by the chefs in front of the guests. Two styles of wine pairings are available as options in addition to a curated zero alcohol pairing. Chefs Zach Scherer and Drew Adams take a respite from their busy kitchen to join us in-studio.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Recent unfortunate food contamination scares with Cyclospora and Salmonella in raw produce have us thinking. Chef Andrew weighs in with his thoughts. Also, an update on supporting California avocados and the family farmers who grow them.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Celebrating its 10th anniversary is Tastemakers of Orange County on Thursday, September 3 from 6 to 9:00 p.m. at the Julianne & George Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. This annual event, produced by and benefiting the Orange County Asian and Pacific Islander Community Alliance (OCAPICA), celebrates Asian and Pacific Islander-inspired cuisine created by more than two dozen distinguished Orange County chefs. Proceeds from the event support OCAPICA's numerous programs and services in mental health and health, youth development, housing assistance, policy education and protecting immigrant communities.” “Guests will be provided the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired tapas dishes in an all-you-can-eat setting. While guests savor their gourmet dishes, they will also enjoy live entertainment, groovy tunes from a local DJ, and participate in an opportunity drawing to win unique items and experiences.”Restaurateur Ed Lee of Toast Kitchen & Bakery in Tustin is one of the long-time participating restaurants in Tastemakers. We’ll meet him.

You may not know the name of restaurateur Adam Weisblatt of Last Word Hospitality but if you live in the Los Angeles area you’ve heard of (or patronized) the popular restaurants he’s part of including Found Oyster, Barra Santos and Hermon’s. “What’s it like to open a restaurant? Adam shares all of this in his new book, For the Love of Restaurants – An Insider’s Guide from Daydreams to Opening Night.” Adam puts down his reservations tablet to join us.“Adam’s book is a playful, soup-to-nuts guide to creating a restaurant, and a love letter to those who make the struggle palatable, the resilience possible, and the journey more fun—restaurant people.”“There is no one secret ingredient to opening a successful restaurant—in this business everything matters.”“It’s one thing to work in an established restaurant and a whole other beautiful challenge to turn an empty room with exposed plumbing and unpainted drywall into a stage for the complicated performance of prepping, cooking, and serving that transforms four simple walls into a living, breathing, welcoming place.”“For the dreamers and admirers of the restaurant world who long to open their own place or simply crave a peek behind the line, For the Love of Restaurants is a multi-course romp through the processes of leasing, funding, designing, building, menu development, hiring, and opening a restaurant’s doors to the first guests.”“Adam Weisblatt, cofounder of Last Word Hospitality and partner in its growing list of celebrated restaurants, traces the full journey from concept to opening of the company’s first spot, Found Oyster. Along the way, he shares everything he knows about imagining what future guests will love and what will make them want to return again and again.”

“You may not know the name of restaurateur Adam Weisblatt of Last Word Hospitality but if you live in the Los Angeles area you’ve heard of (or dined in) the popular restaurants he’s part of including Found Oyster, Barra Santos and Hermon’s. “What’s it like to open a restaurant? Adam shares all of this in his new book, For the Love of Restaurants – An Insider’s Guide from Daydreams to Opening Night.” Adam puts down his cell phone and continues with us.”“Adam’s book is a playful, soup-to-nuts guide to creating a restaurant, and a love letter to those who make the struggle palatable, the resilience possible, and the journey more fun—restaurant people.”“It’s one thing to work in an established restaurant and a whole other beautiful challenge to turn an empty room with exposed plumbing and unpainted drywall into a stage for the complicated performance of prepping, cooking, and serving that transforms four simple walls into a living, breathing, welcoming place.”“Adam Weisblatt, cofounder of Last Word Hospitality and partner in its growing list of celebrated restaurants, traces the full journey from concept to opening of the company’s first spot, Found Oyster. Along the way, he shares everything he knows about imagining what future guests will love and what will make them want to return again and again.”“For the Love of Restaurants is a curriculum-in-your-pocket for making your dream a reality and an invitation to more deeply appreciate the places you love—and the people who make them possible—each time you hear your table is ready.”

“At Darkroom in Santa Ana, our goal is not just to give diners a wonderful experience — it is to change their understanding of Californian food and local farm communities.” Owners / Chefs Zach Scherer and Drew Adams.“We are using the unique and world class produce of Southern California.”“We are leveraging the techniques from cuisines around the world.”“We are changing the menu weekly so that guests will always have something new to enjoy.”A 5-course experience in a separate, private room at Darkroom is Chrysalis tasting room celebrating California with big flavors and fun techniques. The meal is prepared a la minute by the chefs in front of the guests. Two styles of wine pairings are available as options in addition to a curated zero alcohol pairing.Chefs Zach and Drew are going to be part of the future, ambitious, Katella Commons Market Hall opening at OC Vibe later next year. It’s a pizza concept and an international fried chicken sandwich shop.Chefs Zach Scherer and Drew Adams take a respite from their busy kitchen to join us in-studio.

“At Darkroom in Santa Ana, our goal is not just to give diners a wonderful experience — it is to change their understanding of Californian food and local farm communities.” Owners / Chefs Zach Scherer and Drew Adams.“We are using the unique and world class produce of Southern California.”“We are leveraging the techniques from cuisines around the world.”“We are changing the menu weekly so that guests will always have something new to enjoy.”A 5-course experience in a separate, private room at Darkroom is Chrysalis tasting room celebrating California with big flavors and fun techniques. The meal is prepared a la minute by the chefs in front of the guests. Two styles of wine pairings are available as options in addition to a curated zero alcohol pairing.Opening in the 4th quarter will be their latest effort, Three Eyed Tiger (bar & kitchen) in The LAB Anti-Mall in Costa Mesa.Chefs Zach Scherer and Drew Adams take a respite from their busy kitchen to join us in-studio.

Recent, unfortunate, food contamination scares with Cyclospora and Salmonella in raw produce have us thinking. Chef Andrew weighs in with what we should know. Also, an update on supporting California avocado farmers. Inferior product from foreign growers are now flooding the market during the peak California avocado season.

Sunshine Buns of Orem, Utah gained major attention earlier in the year at the Natural Products Expo West trade show in Anaheim, California, showcasing their all-natural, ready-to-eat and frozen cinnamon rolls based on a 45-year-old family recipe. The premium buns in consumer packaging are designed for retailing in supermarkets. Starting next week Sunshine Buns will be available in the freezer section of Costco in Southern California. The flagship retail bakery is located in Orem, Utah. The signature Cinnamon Rolls are crafted from a 45-year-old family recipe. The buns are warm and ready-to-eat in just 45 seconds in the microwave! Other varieties are Cookies & Cream, and Strawberries & Cream. Putting their dough cutter down to join us are Co-founders, Chrisi Hammer & Kass Martin.“Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest. At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients. A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available. Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us.

“Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest. At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients. A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available. Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us.“New to the Walt Disney Concert Hall in DTLA is La Nena Cantina, created by veteran restaurateur Vicente Del Rio, which brings coastal-inspired cuisine and handcrafted cocktails all made from scratch to guests dining before shows and to the broader community. Diners will find many of the beloved dishes from the restaurant's Malibu and Hollywood locations, including Mole Negro, Tiradito de Hamachi, La Nena Molcajete and Tacos Malibu, as well as signature elements such as the tableside guacamole and handmade tortillas. The restaurant showcases exclusive offerings created just for The Music Center, from specialty premium seasonal cocktails to specially curated pre-show menu options. La Nena Cantina is open for both lunch and dinner.” Restaurateur Vicente Del Rio joins 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) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Have you passed through the airport recently and bought food or beverages? Did you notice the sky- high prices for what is typically pretty average, uninspired fare ? Chef Andrew has, and shares his well-informed thoughts.

Sunshine Buns of Orem, Utah gained major attention earlier in the year at the Natural Products Expo West trade show in Anaheim, California, showcasing their all-natural, ready-to-eat and frozen cinnamon rolls based on a 45-year-old family recipe. The premium buns in consumer packaging are designed for retailing in supermarkets. Starting next week Sunshine Buns will be available in the freezer section of Costco Stores in Southern California (Classic Cinnamon Rolls is a 10-pack bag ). The flagship retail bakery is located in Orem, Utah.The signature Cinnamon Rolls are crafted from a 45-year-old family recipe. The buns are warm and ready-to-eat in just 45 seconds in the microwave! Other varieties are Cookies & Cream, and Strawberries & Cream. Sunshine Buns are also coming soon locally to the freezer aisles of Gelson’s and Bristol Farms.Putting their dough cutters down to join us are Co-founders Chrisi Hammer & Kass Martin.

Sunshine Buns of Orem, Utah gained major attention earlier in the year at the Natural Products Expo West trade show in Anaheim, California, showcasing their all-natural, ready-to-eat and frozen cinnamon rolls based on a 45-year-old family recipe. The premium buns in consumer packaging are designed for retailing in supermarkets. Starting next week Sunshine Buns (Classic Cinnamon Rolls is a 10-pack bag ) will be available in the freezer section of Costco Stores in Southern California. The flagship retail baker is located in Orem, Utah.The signature Cinnamon Rolls are crafted from a 45-year-old family recipe. The buns are warm and ready-to-eat in just 45 seconds in the microwave! Other varieties are Cookies & Cream, and Strawberries & Cream. Sunshine Buns are also coming soon to the freezer aisles locally of Gelson’s and Bristol Farms.Putting their dough cutters down again to stay with us are Co-founders Chrisi Hammer & Kass Martin.

“Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest.”“At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients.” A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available.“Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us.“Chef Wiley Wilkinson Lewis is a Louisiana native whose culinary roots run deep through both North Louisiana and the bayous of the south. Raised in Shreveport, her passion for food began at an early age, inspired by her grandfather, Chef Carl Wiley Jones, whose family gatherings, homemade desserts and love of hospitality left a lasting impression. Surrounded by Louisiana’s rich outdoor traditions, Chef Wiley developed a lifelong connection to the ingredients, stories and culture that continue to shape her cooking today.”“Following time spent working as a fishmonger, sales representative and social media manager with Inland Foods, Chef Wiley returned to the kitchen with a renewed sense of purpose and a deeper appreciation for Louisiana’s culinary traditions. Now the Chef de Cuisine at Delacroix, she brings her heart, heritage and soulful approach to cooking, celebrating the flavors and stories of South Louisiana through every dish she creates.”

“Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest.”“At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients. A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available.”“Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes another break from her busy kitchen to join us.“Chef Wiley Wilkinson Lewis is a Louisiana native whose culinary roots run deep through both North Louisiana and the bayous of the south. Raised in Shreveport, her passion for food began at an early age, inspired by her grandfather, Chef Carl Wiley Jones, whose family gatherings, homemade desserts and love of hospitality left a lasting impression. Surrounded by Louisiana’s rich outdoor traditions, Chef Wiley developed a lifelong connection to the ingredients, stories and culture that continue to shape her cooking today.”“Following time spent working as a fishmonger, sales representative and social media manager with Inland Foods, Chef Wiley returned to the kitchen with a renewed sense of purpose and a deeper appreciation for Louisiana’s culinary traditions. Now the Chef de Cuisine at Delacroix, she brings her heart, heritage and soulful approach to cooking, celebrating the flavors and stories of South Louisiana through every dish she creates.”

“New to the Walt Disney Concert Hall in DTLA is La Nena Cantina, created by restaurateur Vicente Del Rio, which brings coastal-inspired cuisine and handcrafted cocktails all made from scratch to guests dining before shows and to the broader community. Diners will find many of the beloved dishes from the restaurant's Malibu and Hollywood locations, including Mole Negro, Tiradito de Hamachi, La Nena Molcajete and Tacos Malibu, as well as signature elements such as the tableside guacamole and handmade tortillas.” “The restaurant showcases exclusive offerings created just for The Music Center, from specialty premium seasonal cocktails to specially curated pre-show menu options. La Nena Cantina is open for both lunch and dinner.” Hours of operation are Monday through Thursday, 11:00 A.M. – 10:00 P.M.; Friday and Saturday, 11:00 A.M. – 11:00 P.M.; and Sunday, 11:00 A.M. – 9:00 P.M. La Nena Cantina adjusts hours of operation to accommodate any pre-show or special event service windows.“We are incredibly excited to bring La Nena Cantina to The Music Center and be part of such an iconic cultural destination in Los Angeles,” said Vicente Del Rio of La Nena Cantina. “This expansion allows us to share the vibrant flavors and coastal spirit that define our food with a new audience, while also creating something unique for the community.” Restaurateur Vicente Del Rio joins us.

“New to the Walt Disney Concert Hall in DTLA is La Nena Cantina, created by restaurateur Vicente Del Rio, which brings coastal-inspired cuisine and handcrafted cocktails all made from scratch to guests dining before shows and to the broader community. Diners will find many of the beloved dishes from the restaurant's Malibu and Hollywood locations, including Mole Negro, Tiradito de Hamachi, La Nena Molcajete and Tacos Malibu, as well as signature elements such as the tableside guacamole and handmade tortillas.” “The restaurant showcases exclusive offerings created just for The Music Center, from specialty premium seasonal cocktails to specially curated pre-show menu options. La Nena Cantina is open for both lunch and dinner.”Hours of operation are Monday through Thursday, 11:00 A.M. – 10:00 P.M.; Friday and Saturday, 11:00 A.M. – 11:00 P.M.; and Sunday, 11:00 A.M. – 9:00 P.M. La Nena Cantina adjusts hours of operation to accommodate any pre-show or special event service windows.“La Nena Cantina (Hospitality 70 Group), is a contemporary Mexican restaurant concept inspired by the vibrant coastal flavors of Mexico and the relaxed sophistication of California living. Founded in 2025 by Vicente Del Rio and wife Andrea Nales—the team behind the acclaimed Frida Mexican Cuisine (Frimex Hospitality Group)—La Nena represents the evolution of more than 25 years of Los Angeles hospitality experience, offering a fresh interpretation of Mexican cuisine that honors tradition while embracing creativity and modern dining culture.”Restaurateur Vicente Del Rio continues with us.

Sunshine Buns of Orem, Utah gained major attention earlier in the year at the Natural Products Expo West trade show in Anaheim, California, showcasing their all-natural, ready-to-eat and frozen cinnamon rolls based on a 45-year-old family recipe. The premium buns in consumer packaging are designed for retailing in supermarkets. Starting next week Sunshine Buns will be available in the freezer section of Costco Stores in Southern California. The flagship retail bakery is located in Orem, Utah. The signature Cinnamon Rolls are crafted from a 45-year-old family recipe. The buns are warm and ready-to-eat in just 45 seconds in the microwave! Other varieties are Cookies & Cream, and Strawberries & Cream. Putting their dough cutter down to join us are Co-founders, Chrisi Hammer & Kass Martin.“Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest. At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients. A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available. Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us.“New to the Walt Disney Concert Hall in DTLA is La Nena Cantina, created by veteran restaurateur Vicente Del Rio, which brings coastal-inspired cuisine and handcrafted cocktails all made from scratch to guests dining before shows and to the broader community. Diners will find many of the beloved dishes from the restaurant's Malibu and Hollywood locations, including Mole Negro, Tiradito de Hamachi, La Nena Molcajete and Tacos Malibu, as well as signature elements such as the tableside guacamole and handmade tortillas. The restaurant showcases exclusive offerings created just for The Music Center, from specialty premium seasonal cocktails to specially curated pre-show menu options. La Nena Cantina is open for both lunch and dinner.” Restaurateur Vicente Del Rio joins us.1Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Have you passed through the airport recently and bought food or beverages? Did you notice the sky- high prices for what is typically pretty average, uninspired fare ? Chef Andrew has, and shares his well-informed thoughts.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

It’s the Summer travel season. Have you passed through the airport recently and bought food or beverages? Did you notice the sky-high prices for what is typically pretty average, uninspired fare ? Chef Andrew has, and shares his well-informed thoughts.

“Pasta Sisters, the popular Italian restaurant celebrated for its scratch-made pasta and generational family recipes, is teaming up with Helms Design District to bring the Italian summer tradition of Ferragosto to Southern California. The free, street fair-style event is open to all ages and takes place Saturday, Aug. 15, from 1 to 6:00 p.m. For one day only, the historic Helms campus will transform into an Italian-inspired piazza filled with a vibrant array of local food and beverage vendors, entertainment, and family activities.” Pasta Sisters’ Giorgia Sinatra joins us with the preview.“For the past decade, Chef Rich Mead’s Farmhouse at Roger's Gardens has become one of Southern California's defining farm-to-table dining destinations by honoring the people behind every plate. This month, Farmhouse will commemorate its 10th anniversary with an extraordinary one-night-only culinary experience, followed by additional events and special programming throughout September. On Thursday, August 20, Farmhouse Owner and Executive Chef Rich Mead will host the Friends of Farmhouse 10th Anniversary Dinner, an elevated, intimate dining experience celebrating the farmers, artisans, ingredients and community that have shaped the restaurant since opening in 2016.” Chef Rich Mead takes a break from shopping at the ever- popular Santa Monica Farmers Market to join us. He’s joined by Farmhouse’s lead bartender, Alan Gutierrez.

“For the past decade, Chef Rich Mead’s Farmhouse at Roger's Gardens has become one of Southern California's defining farm-to-table dining destinations by honoring the people behind every plate. This month, Farmhouse will commemorate its 10th anniversary with an extraordinary one-night-only culinary experience, followed by additional events and special programming throughout September. On Thursday, August 20, Farmhouse Owner and Executive Chef Rich Mead will host the Friends of Farmhouse 10th Anniversary Dinner, an elevated, intimate dining experience celebrating the farmers, artisans, ingredients and community that have shaped the restaurant since opening in 2016.” Chef Rich Mead takes a break from shopping at the ever- popular Santa Monica Farmers Market to join us. He’s joined by Farmhouse’s lead bartender, Alan Gutierrez.“Tony Abou-Ganim, The Modern Mixologist, is a world-renowned bar professional and beverage consultant, known for his pioneering contributions to mixology. He has appeared on national TV shows like TODAY and Iron Chef America, where he is a three-time champion. Tony is the author of The Modern Mixologist and Vodka Distilled and has hosted both virtual and in-person cocktail-making demonstrations, as well as the Fine Living series Raising the Bar.” His latest venture (a true labor of love) is the restoration of The Brass Rail, a classic neighborhood bar, in Port Huron, Michigan established in 1937.” Tony moves from behind the bar 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) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew (as a Father of four) is a long-time proponent of cooking healthy (and delicious,) keeping it simple while cooking and stretching the food shopping dollars. He was the first chef contributing to a new online cooking series from HHS Secretary Robert F. Kennedy, Jr., “The Real Food Show,” available on You Tube. He prepares crispy wild Alaskan salmon cakes with an apple, white bean and greens salad. The budget is a respectable $5 per serving. Chef Andrew provides us with the overview.

“Pasta Sisters, the popular Italian restaurant celebrated for its scratch-made pasta and generational family recipes, is teaming up with Helms Design District to bring the Italian summer tradition of Ferragosto to Southern California. The free, street fair-style event is open to all ages and takes place Saturday, August 15th, from 1 to 6:00 p.m. For one day only, the historic Helms campus will transform into an Italian-inspired piazza filled with a vibrant array of local food and beverage vendors, entertainment, and family activities.” Pasta Sisters’ Giorgia Sinatra joins us with the enticing preview.“Highlights include a beer garden from Father’s Office; live music; baby dance-alongs (in Italian) led by nonprofit language school Fondazione Italia; an Orto Farms produce stand featuring heirloom Italian and DOP-certified varietals; complimentary Caffe Luxxe espresso; gelato from award-winning Dolcenero; cheese, salumi, and olive oil tastings from Sogno Toscano; Pasta Sisters pasta-making demonstrations; an IKEA family fun lawn; and more.” “Ferragosto is a widely celebrated summer holiday in Italy. Rooted in centuries-old tradition and originating as a day of rest following an intense harvest season, today it’s marked by family gatherings, outdoor celebrations, abundant food and drink, and often seaside visits. Ferragosto at Helms embraces the spirit of this Italian celebration, while adding a local twist by bringing together community businesses from Culver City and beyond.”“Ferragosto is one of our favorite days of the year back home. It's about slowing down, being together, and enjoying summer,” said Giorgia Sinatra, Creative Director and one of the “sisters” behind Pasta Sisters. “We wanted to bring that same spirit to our Helms community: good food, good music, and a whole neighborhood out celebrating summer together.” Participants include Helms Design District shops and restaurants offering Ferragosto-inspired activations for the day and community partners popping up to offer samples, sell goods, educate, or create a unique experience for the occasion.”

“Pasta Sisters, the popular Italian restaurant celebrated for its scratch-made pasta and generational family recipes, is teaming up with Helms Design District to bring the Italian summer tradition of Ferragosto to Southern California. The free, street fair-style event is open to all ages and takes place Saturday, August 15th, from 1 to 6:00 p.m. For one day only, the historic Helms campus will transform into an Italian-inspired piazza filled with a vibrant array of local food and beverage vendors, entertainment, and family activities.” Pasta Sisters’ Giorgia Sinatra stays with us further previewing Ferragosto at Helms Design District. “Highlights include a beer garden from Father’s Office; live music; baby dance-alongs (in Italian) led by nonprofit language school Fondazione Italia; an Orto Farms produce stand featuring heirloom Italian and DOP-certified varietals; complimentary Caffe Luxxe espresso; gelato from award-winning Dolcenero; cheese, salumi, and olive oil tastings from Sogno Toscano; Pasta Sisters pasta-making demonstrations; an IKEA family fun lawn; and more.”“Ferragosto is a widely celebrated summer holiday in Italy. Rooted in centuries-old tradition and originating as a day of rest following an intense harvest season, today it’s marked by family gatherings, outdoor celebrations, abundant food and drink, and often seaside visits. Ferragosto at Helms embraces the spirit of this Italian celebration, while adding a local twist by bringing together community businesses from Culver City and beyond.”“The celebration will also give back: Ferragosto at Helms is collecting school supplies for A Child’s Dream, a 501(c)(3) nonprofit providing essential items and resources to children in underserved local communities. Attendees are encouraged to bring new backpacks and unused school supplies to the event, where they will be collected throughout the day.”

“Pasta Sisters, the popular Italian restaurant celebrated for its scratch-made pasta and generational family recipes, is teaming up with Helms Design District to bring the Italian summer tradition of Ferragosto to Southern California. The free, street fair-style event is open to all ages and takes place Saturday, Aug. 15, from 1 to 6:00 p.m. For one day only, the historic Helms campus will transform into an Italian-inspired piazza filled with a vibrant array of local food and beverage vendors, entertainment, and family activities.” Pasta Sisters’ Giorgia Sinatra joins us with the preview.“For the past decade, Chef Rich Mead’s Farmhouse at Roger's Gardens has become one of Southern California's defining farm-to-table dining destinations by honoring the people behind every plate. This month, Farmhouse will commemorate its 10th anniversary with an extraordinary one-night-only culinary experience, followed by additional events and special programming throughout September. On Thursday, August 20, Farmhouse Owner and Executive Chef Rich Mead will host the Friends of Farmhouse 10th Anniversary Dinner, an elevated, intimate dining experience celebrating the farmers, artisans, ingredients and community that have shaped the restaurant since opening in 2016.” Chef Rich Mead takes a break from shopping at the ever- popular Santa Monica Farmers Market to join us. He’s joined by Farmhouse’s lead bartender, Alan Gutierrez.“Tony Abou-Ganim, The Modern Mixologist, is a world-renowned bar professional and beverage consultant, known for his pioneering contributions to mixology. He has appeared on national TV shows like TODAY and Iron Chef America, where he is a three-time champion. Tony is the author of The Modern Mixologist and Vodka Distilled and has hosted both virtual and in-person cocktail-making demonstrations, as well as the Fine Living series Raising the Bar.” His latest venture (a true labor of love) is the restoration of The Brass Rail, a classic neighborhood bar, in Port Huron, Michigan established in 1937.” Tony moves from behind the bar 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) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew (as a Father of four) is a long-time proponent of cooking healthy (and delicious,) keeping it simple while cooking and stretching the food shopping dollars. He was the first chef contributing to a new online cooking series from HHS Secretary Robert F. Kennedy, Jr., “The Real Food Show,” available on You Tube. He prepares crispy wild Alaskan salmon cakes with an apple, white bean and greens salad. The budget is a respectable $5 per serving. Chef Andrew provides us with the overview.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“For the past decade, Chef Rich Mead’s Farmhouse at Roger's Gardens has become one of Southern California's defining farm-to-table dining destinations by honoring the people behind every plate. This month, Farmhouse will commemorate its 10th anniversary with an extraordinary one-night-only culinary experience, followed by additional events and special programming throughout September.”On Thursday, August 20th, Farmhouse Owner and Executive Chef Rich Mead will host the (already sold out) Friends of Farmhouse 10th Anniversary Dinner, an elevated, intimate dining experience celebrating the farmers, artisans, ingredients and community that have shaped the restaurant since opening in 2016.” Chef Rich Mead takes a break from shopping at the ever- popular Santa Monica Farmers Market to join us. He’s joined by Farmhouse’s lead bartender, Alan Gutierrez.“Designed for just 100 guests, the community table-style dinner will feature a five-course menu with thoughtfully curated wine and cocktail pairings, showcasing the seasonal ingredients and local partnerships that have become synonymous with the Farmhouse experience.”“On Thursday, September 24 from 6–8:30 p.m., Chef Rich Mead will host the Farmhouse Community Celebration, where guests can meet the farmers, purveyors, vintners and culinary partners behind the restaurant’s celebrated field-to-fork menu while enjoying seasonal tastings throughout the gardens. Proceeds from the evening will benefit Second Harvest Food Bank of Orange County supporting the organization's mission to provide nutritious food and hope to children, families and seniors throughout Orange County.“While Farmhouse celebrates ten years this year, the philosophy behind the restaurant began long before its doors opened. Since 1994, Chef Rich Mead has made weekly early-morning trips to the Santa Monica Farmers Market, personally selecting the freshest seasonal ingredients while building enduring relationships with California's most respected farmers, ranchers and purveyors. Those friendships became the heart of Farmhouse's ever-changing menus, inspiring guests to discover the best of each season with every visit.”“Proceeds from the both evenings (August 20th and September 24th ) will benefit Second Harvest Food Bank of Orange County, supporting the organization's mission to provide nutritious food and hope to children, families and seniors throughout Orange County.”

“For the past decade, Chef Rich Mead’s Farmhouse at Roger's Gardens has become one of Southern California's defining farm-to-table dining destinations by honoring the people behind every plate. This August, Farmhouse will commemorate its 10th anniversary with an extraordinary one-night-only culinary experience, followed by additional events and special programming throughout September.”“On Thursday, August 20th, Farmhouse Owner and Executive Chef Rich Mead will host the sold-out Friends of Farmhouse 10th Anniversary Dinner, an elevated, intimate dining experience celebrating the farmers, artisans, ingredients and community that have shaped the restaurant since opening in 2016.” Chef Rich Mead takes another break from shopping at the ever- popular Santa Monica Farmers Market to stay with us. He’s again joined by Farmhouse’s lead bartender, Alan Gutierrez.On Thursday, September 24 from 6–8:30 p.m., Chef Rich Mead will host the Farmhouse Community Celebration, where guests can meet the farmers, purveyors, vintners and culinary partners behind the restaurant’s celebrated field-to-fork menu while enjoying seasonal tastings throughout the gardens. Proceeds from the evening will benefit Second Harvest Food Bank of Orange County supporting the organization's mission to provide nutritious food and hope to children, families and seniors throughout Orange County. Tickets will be available soon at farmhouse.rogersgardens.com"Farmhouse has always been about much more than serving great food," said Chef Rich Mead. "It's about honoring the incredible people who grow it, raise it, harvest it and inspire every menu we create. For more than 30 years, I've had the privilege of building relationships with California's top sustainably minded farmers and producers. This dinner is our opportunity to recognize them, thank the guests who have supported us over the past decade and kick off a month of anniversary festivities."

“Tony Abou-Ganim, The Modern Mixologist, (Las Vegas-based) is a world-renowned bar professional and beverage consultant, known for his pioneering contributions to mixology. He has appeared on national TV shows like TODAY and Iron Chef America, where he is a three-time champion. Tony is the author of The Modern Mixologist and Vodka Distilled and has hosted both virtual and in-person cocktail-making demonstrations, as well as the Fine Living series Raising the Bar.”“His mixology journey began at Michigan’s Brass Rail Bar and led to groundbreaking roles at iconic venues such as San Francisco’s Balboa Café and Bellagio Las Vegas, where he helped launch the beverage program in 1998, taking the beverage industry to new heights. He is the managing partner at Libertine Social inside Mandalay Bay, Las Vegas, and collaborates with the team at Royal Caribbean to develop innovative beverage programs for their newest ships.”Tony’s latest project (he’s truly come full circle) is the restoration of his cousin’s, Helen David’s, The Brass Rail Bar (circa 1937) in Port Huron, Michigan. It’s where he got his start. The Rail was a place to appreciate the classic cocktail. This venture is a true labor of love. In her memory (breast cancer survivor) Tony established the Helen and David Relief Fund which is a charity that benefits bartenders undergoing cancer treatments.According to Tony: “The Rail was a classy neighborhood joint, where on any given evening you would see nurses bellied up next to lawyers, sitting next to fireman, construction workers, police officers, the mayor…all walks of life met and imbibed at The Rail…”Tony puts down his cocktail shaker and joins us with us with a property prepared Old Fashioned at the ready.The Rail’s signature cocktail (from Thanksgiving thru New Year’s) is the Tom & Jerry. Tony is kind enough to share Helen’s classic recipe with us.

“Tony Abou-Ganim, The Modern Mixologist, is a world-renowned, Las Vegas-based, bar professional and beverage consultant, known for his pioneering contributions to mixology. He has appeared on national TV shows like TODAY and Iron Chef America, where he is a three-time champion. Tony is the author of The Modern Mixologist and Vodka Distilled and has hosted both virtual and in-person cocktail-making demonstrations, as well as the Fine Living series Raising the Bar.” Tony puts down his cocktail shaker a 2nd time and continues with us with a Negroni at the ready.“His mixology journey began at Michigan’s Brass Rail Bar and led to groundbreaking roles at iconic venues such as San Francisco’s Balboa Café and Bellagio Las Vegas, where he helped launch the beverage program in 1998, taking the beverage industry to new heights. He is the managing partner at Libertine Social inside Mandalay Bay, Las Vegas, and collaborates with the team at Royal Caribbean to develop innovative beverage programs for their newest ships.”Tony’s latest project (he’s truly come full circle) is the restoration of his cousin’s, Helen David’s, The Brass Rail Bar (circa 1937) in Port Huron, Michigan. It was a place to appreciate the classic cocktail. This venture is a true labor of love. In her memory (breast cancer survivor) Tony established the Helen and David Relief Fund which is a charity that benefits bartenders undergoing cancer treatments.According to Tony: “The Rail was a classy neighborhood joint, where on any given evening you would see nurses bellied up next to lawyers, sitting next to fireman, construction workers, police officers, the mayor…all walks of life met and imbibed at The Rail…”The Rail’s signature cocktail (from Thanksgiving thru New Year’s) is the Tom & Jerry. Tony is kind enough to share Helen’s classic recipe with us.Tony is joined by documentary filmmaker (“The Russian Five”) Joshua Riehl who is production on a feature documentary film on The Brass Rail.

Chef Andrew (as a Father of four) is a long-time proponent of cooking healthy (and delicious,) keeping it simple while cooking and stretching the food shopping dollars. He was the first chef contributing to HHS Secretary Robert F. Kennedy Jr.’s new online cooking series, “The Real Food Show,” available on You Tube. He prepares crispy salmon cakes with and apple, white bean and greens salad. The budget is a more than respectable $5 per serving. Chef Andrew provides us with the overview.

We had an incredible time in New Orleans (a tip of the toque to New Orleans & Co.) supporting Team USA 2027 in their pursuit to qualify in the Bocuse d’Or Americas Competition to, hopefully, move on to Lyon in January of 2027 for the prestigious Bocuse d’Or International Culinary Competition. Happy to report Team USA 2027 placed Number 1 in the Americas Competition. It’s now intensive daily training on the long road to Lyon, France. Go Team USA 2027!75 Main, owned by celebrity restaurateur and hotelier Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. “The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment. Celebrity Restaurateur Zach Erdem joins us.“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of the facades of classic OC restaurants selling select menu and beverage items. Northgate (still Family-owned) is there with fresh guacamole. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables. Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe…It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own, proven recipe for classic Ranch Dressing.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

We had an incredible time in New Orleans (a tip of the toque to New Orleans & Co.) supporting Team USA 2027 in their pursuit to qualify in the Bocuse d’Or Americas Competition to, hopefully, move on to Lyon in January of 2027 for the prestigious Bocuse d’Or International Culinary Competition. Happy to report Team USA 2027 placed Number 1 in the Americas Competition. It’s now intensive daily training on the long road to Lyon, France. Go Team USA 2027!75 Main, owned by celebrity restaurateur and hotelier Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. “The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment. Celebrity Restaurateur Zach Erdem joins us.“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of the facades of classic OC restaurants selling select menu and beverage items. Northgate (still Family-owned) is there with fresh guacamole. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables. Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe…It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own, proven recipe for classic Ranch Dressing.

“75 Main, owned by celebrity restaurateur and hotelier Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment which he bought in 2010. Chef Mark Militello (James Beard Award-winner) is the consulting Executive Chef. “The restaurant has received positive reviews for its food, service, and atmosphere. Guests have praised the restaurant for its delicious food, well-curated wine list, and attentive service orchestrated by hands-on proprietor Zach. The outdoor seating area has also been noted as a great spot to people-watch and enjoy the bustling Main Street scene. Overall, 75 Main is considered a notable destination for those looking to experience the upscale dining scene in Southampton, NY 11968.”Zach also owns & operates the popular Blu Mar Hamptons (restaurant & nightclub) in Southhampton and two luxury hotel properties on Long Island (Hampton House Hotel & Zey Hotel.)75 Main is also the backdrop for Discovery’s “Serving the Hamptons,” a provocative reality series which aired for two seasons. (Now available on HBO MAX.) A new season is in production.“The Hamptons is where the rich spend their summers, and Zach Erdem’s 75 Main is their favorite restaurant. With constant drama in the Summer staff house, broken rules and a shocking love triangle, will the sexy, young staff manage to make the summer a success ?” Restaurateur and hospitality entrepreneur Zach Erdem joins us.

“75 Main is a popular restaurant located in the heart of Southampton’s Main Street. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” The personality of the restaurant (since 2010) is the consummate host, Zach, himself. Florida’s Chef Mark Militello (James Beard Award-winner) is the consulting Executive Chef. “The restaurant has received positive reviews for its food, service, and atmosphere. Many customers have praised the restaurant for its delicious food, well-curated wine list, and attentive service. The outdoor seating area has also been noted as a great spot to people-watch and enjoy the bustling Main Street scene. Overall, 75 Main is considered a must-visit destination for those looking to experience the upscale dining scene in Southampton, NY 11968.”Zach also owns & operates the popular Blu Mar Hamptons (restaurant & nightclub) in Southhampton and two luxury hotel properties on Long Island.Restaurateur Zach Erdem stays with us to continue the lively Hamptons conversation.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.”Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a prominent restaurant designer (Preen, Inc.)“Beyond its restaurants, BADMAASH has expanded into retail and lifestyle, with its bottled butter chicken sauces available online and in select markets (Joan’s on Third), and its oatmilk chai carried at Erewhon. The brand has also collaborated with fashion and media platforms including Ksubi and Complex, further cementing its presence at the intersection of food, culture, and pop influence. Through each venture, BADMAASH continues to shape the conversation around modern Indian cuisine in America.”Nakul steps aside from the tandoori oven to join us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.”Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by an acclaimed restaurant design firm (Preen, Inc.)“Beyond its restaurants, BADMAASH has expanded into retail and lifestyle, with its bottled butter chicken sauces available online and in select markets (Joan’s on Third), and its oatmilk chai carried at Erewhon. The brand has also collaborated with fashion and media platforms including Ksubi and Complex, further cementing its presence at the intersection of food, culture, and pop influence. Through each venture, BADMAASH continues to shape the conversation around modern Indian cuisine in America.”Nakul steps aside from the tandoori oven a second time to continue with us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the popular cooking demonstration stage is. There are also recreations of classic. OC restaurants selling select menu items. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables.Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.Kylie is a serious home gardener. Her prized Cherry Tomatoes won First Place in “Specimen Produce” this year at the OC Fair. Congrats!

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of classic OC restaurants selling select menu items. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables.Centennial Farm, a three-acre working farm, is also a major attraction at the OC Fair. It’s open year-round (with a Farm Store) in addition to during the run of the OC Fair. It’s the place to see adorable baby farm animals including piglets, sheep and goats. Lots of edible produce grown there, too.Continuing as our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.Kylie is a serious home gardener. Her prized Cherry Tomatoes won First Place in “Specimen Produce” this year at the OC Fair. Congrats!

Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe…It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own recipe for classic Ranch Dressing. It’s available in the “Recipes” area of the SoCal Restaurant Show’s Website.