SoCal Restaurant Show

It was a short today as at 11:00 a.m. AM 830 KLAA moved over to the Angels Pregame Show with Terry Smith and Mark Langston. The Halos had an early road game on the 11th with the Minnesota Twins.“Where can you enjoy an enormous, loaded potato and live jazz? Where can you find LA’s only floating restaurant for a bowl of chowder? Where can you eat in a historic, fully restored streetcar where Hollywood legends and mobsters once dined? Unique Eats and Eateries of Los Angeles: The People and Stories Behind the Food by journalist Danny Jensen answers these questions and more.” Danny Jensen joins us to share his many finds of L.A.’s unique eats.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. Can you cook a hamburger patty on the stove-top or grill from a frozen state with juicy results? Chef Andrew shares the surprising finding.

“Where can you enjoy an enormous, loaded potato and live jazz? Where can you find LA’s only floating restaurant for a bowl of chowder? Where can you eat in a historic, fully restored streetcar where Hollywood legends and mobsters once dined? Unique Eats and Eateries of Los Angeles: The People and Stories Behind the Food by journalist Danny Jensen answers these questions and more.” Danny Jensen joins us to share his many finds of L.A.’s unique eats.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. Can you cook a hamburger patty on the stove-top or grill from a frozen state with juicy results ? Chef Andrew shares the surprising finding.

“Where can you enjoy an enormous, loaded potato and live jazz? Where can you find LA’s only floating restaurant for a bowl of chowder? Where can you eat in a historic, fully restored streetcar where Hollywood legends and mobsters once dined? Unique Eats and Eateries of Los Angeles: The People and Stories Behind the Food by journalist Danny Jensen answers these questions and more.” “Whether you’re just visiting or have lived in Los Angeles your entire life, in Unique Eats and Eateries of Los Angeles you’ll learn the surprising stories and fascinating people behind these and many more one-of-a-kind eateries. From historic delis, diners, and food halls to experimental innovators, multigenerational immigrant-founded businesses, and mission-driven restaurants helping to improve people’s lives, this book dives deep into the places that make Los Angeles special.”Danny Jensen joins us sharing his many discoveries of L.A.’s unique eats including Cielito Lindo on the historic Olvera Street in DTLA and The Baked Potato in Studio City for Jazz and 16 ounce, loaded baked potatoes.

“Where can you enjoy an enormous, loaded potato and live jazz? Where can you find LA’s only floating restaurant for a bowl of chowder? Where can you eat in a historic, fully restored streetcar where Hollywood legends and mobsters once dined? Unique Eats and Eateries of Los Angeles: The People and Stories Behind the Food by journalist Danny Jensen answers these questions and more.” “Whether you’re just visiting or have lived in Los Angeles your entire life, in Unique Eats and Eateries of Los Angeles you’ll learn the surprising stories and fascinating people behind these and many more one-of-a-kind eateries. From historic delis, diners, and food halls to experimental innovators, multigenerational immigrant-founded businesses, and mission-driven restaurants helping to improve people’s lives, this book dives deep into the places that make Los Angeles special.”Danny Jensen continues with us sharing his many discoveries of L.A.’s unique eats including The Formosa Café in West Hollywood and Flavors from Afar in East Hollywood.

Can you cook a hamburger patty on the stove top or grill from a frozen state with juicy results? What about flavor and texture? Chef Andrew tested this twice with 8 oz. burger patties (one was flash-frozen) cooked in the same carbon steel pan. Chef Andrew reveals the surprising finding as well as the science behind it.

The original Zov’s Café, Bakery & Bistro has been the anchor restaurant in Tustin’s Enderle Center for 37 years. The founding family owners of Enderle Center have sold the property and it’s being ambitiously upgraded (with a residential component) into Campo on 17th. Zov’s will continue to serve their guests as always during the reconstruction and will eventually relocate to a new, expanded space adjacent to their current building. 2nd generation Karamardian Family principal, Armen Karamardian (CEO,) joins us with his daughter, Morgan, (branding & marketing) to provide all the redevelopment details. Also part of the conversation is an overview of the newly opened Zov’s in San Clemente.“Black Trumpet Bistro has been a Ferraro family run restaurant in the heart of Huntington Beach for 13 years. Preparing fresh sauces, soups and dessert daily makes Black Trumpet Bistro a highlight of the vibrant Huntington Beach dining scene. Chef Dino’s goal is to combine fresh ingredients, great recipes and friendly service at a fair price. The Black Trumpet Bistro specializes in Mediterranean tapas, small plates that bring you flavors from Italy, France, Spain, Greece and Morocco right here to Huntington Beach, CA. They also offer full entrees including traditional French rack of lamb, Moroccan chicken tagine, and a variety of handmade Italian pastas.” A standout pasta is the Butternut Squash-filled Raviolis with Brown Butter Sage. Chef Dino takes a break from his busy kitchens to join us.

“Dave and Michele Harrington have always had a great love for their Family, their Country and wine! Together they started THIN BLUE WINE to share their love with the world. Dave is a retired Sheriff’s Sergeant (29 years) and Michele is a veteran of the United States Marine Corps (KC-130 Mechanic). To share their passion for wine and Country, they create award winning wines from their new vineyard in the Pomar district of Paso Robles. Their wines reflect the pent-up Patriotism in this great country on the silk-screened bottles. The themes for TBWC bottles are proudly pro-American, unapologetically pro-Law Enforcement, absolutely pro-First Responder and unashamedly pro-Military.” Dave Harrington is our guest to pull the cork on all that is Thin Blue Wine.“Huntington Meats (Master Butcher Jim Cascone) at the Original Farmers Market in Los Angeles is again running their impactful Back-to-School, School Supply Drive this July benefiting local kids in need.” Jim joins us with all the specifics of this volunteer effort. “There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats is doing their part to make sure all children experience that excitement as the new school year kicks off in August. Huntington Meats' sister shop, Farmers Market Poultry, is also participating in the July drive. For the third year in a row, the two shops offering quality meat and poultry products, are coming together to participate in their Back-to-School, School Supply Drive to take place the entire month of July. The goal is to collect enough supplies for 350 kids for distribution through the Union Rescue Mission in Downtown LA.”“Grab your pith helmet and prepare for an unforgettable expedition as the Concern Foundation's 51st Annual Block Party, themed "Concern on Safari: Lions, Tigers & Cures," transforms the legendary backlot of Paramount Studios Hollywood into a wild adventure of culinary discovery, entertainment, and philanthropy on Saturday, July 11, 2026, from 6:00 p.m. to 11:00 p.m. For more than five decades, the Concern Foundation Block Party has united the Los Angeles community in the fight against cancer, and this year's safari-themed celebration promises to be one of its most exciting journeys yet. More than 4,000 guests will embark on a one-night-only expedition through the iconic Paramount Studios Backlot, encountering extraordinary flavors, exhilarating entertainment, and countless opportunities to help fund groundbreaking cancer research.” Maple Block Meat Co. is, again, a participating restaurant. Chef Rudy Suazo joins us to explain what’s on the grill for Concern Foundation.

Happy 250th, America. Keep in mind patriotism is neither red or blue. It’s colorblind. We’re all Americans.The original Zov’s Café, Bakery & Bistro has been the anchor restaurant in Tustin’s Enderle Center for 37 years. The founding family owners of Enderle Center have sold the property and it’s being ambitiously upgraded (with a residential component) into Campo on 17th. Zov’s will continue to serve their guests as always during the reconstruction and will eventually relocate to a new, expanded space adjacent to their current building. 2nd generation Karamardian Family principal, Armen Karamardian (CEO,) joins us with his daughter, Morgan, (branding & marketing) to provide all the redevelopment details. Also part of the conversation is an overview of the newly opened Zov’s in San Clemente.“Black Trumpet Bistro has been a Ferraro family run restaurant in the heart of Huntington Beach for 13 years. Preparing fresh sauces, soups and dessert daily makes Black Trumpet Bistro a highlight of the vibrant Huntington Beach dining scene. Chef Dino’s goal is to combine fresh ingredients, great recipes and friendly service at a fair price. The Black Trumpet Bistro specializes in Mediterranean tapas, small plates that bring you flavors from Italy, France, Spain, Greece and Morocco right here to Huntington Beach, CA. They also offer full entrees including traditional French rack of lamb, Moroccan chicken tagine, and a variety of handmade Italian pastas.” A standout pasta is the Butternut Squash-filled Raviolis with Brown Butter Sage. Chef Dino takes a break from his busy kitchens to join us.“Dave and Michele Harrington have always had a great love for their Family, their Country and wine! Together they started THIN BLUE WINE to share their love with the world. Dave is a retired Sheriff’s Sergeant (29 years) and Michele is a veteran of the United States Marine Corps (KC-130 Mechanic). To share their passion for wine and Country, they create award winning wines from their new vineyard in the Pomar district of Paso Robles. Their wines reflect the pent-up Patriotism in this great country on the silk-screened bottles. The themes for TBWC bottles are proudly pro-American, unapologetically pro-Law Enforcement, absolutely pro-First Responder and unashamedly pro-Military.” Dave Harrington is our guest to pull the cork on all that is Thin Blue Wine.“Huntington Meats (Master Butcher Jim Cascone) at the Original Farmers Market in Los Angeles is again running their impactful Back-to-School, School Supply Drive this July benefiting local kids in need.” Jim joins us with all the specifics of this volunteer effort. “There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats is doing their part to make sure all children experience that excitement as the new school year kicks off in August. Huntington Meats' sister shop, Farmers Market Poultry, is also participating in the July drive. For the third year in a row, the two shops offering quality meat and poultry products, are coming together to participate in their Back-to-School, School Supply Drive to take place the entire month of July. The goal is to collect enough supplies for 350 kids for distribution through the Union Rescue Mission in Downtown LA.”“Grab your pith helmet and prepare for an unforgettable expedition as the Concern Foundation's 51st Annual Block Party, themed "Concern on Safari: Lions, Tigers & Cures," transforms the legendary backlot of Paramount Studios Hollywood into a wild adventure of culinary discovery, entertainment, and philanthropy on Saturday, July 11, 2026, from 6:00 p.m. to 11:00 p.m. For more than five decades, the Concern Foundation Block Party has united the Los Angeles community in the fight against cancer, and this year's safari-themed celebration promises to be one of its most exciting journeys yet. More than 4,000 guests will embark on a one-night-only expedition through the iconic Paramount Studios Backlot, encountering extraordinary flavors, exhilarating entertainment, and countless opportunities to help fund groundbreaking cancer research.” Maple Block Meat Co. is, again, a participating restaurant. Chef Rudy Suazo joins us to explain what’s on the grill for Concern Foundation.Chef Andrew Gruel returns with “Ask the Chef” on July 18th.

“The original Zov’s Café, Bakery & Bistro has been the anchor restaurant in Tustin’s Enderle Center for 39 years. The founding family owners of Enderle Center have sold the property and it’s being ambitiously upgraded (with a residential component) into Campo on 17th. Zov’s will continue to serve their guests as always during the reconstruction and will eventually relocate to a new, expanded space adjacent to their current building. 2nd generation Karamardian Family principal, Armen Karamardian (CEO,) joins us with his daughter, Morgan, (branding & marketing) to provide all the redevelopment details.”“After nearly four decades of shaping Orange County’s culinary landscape, Zov’s has opened its newest location earlier in the year in San Clemente (155 Avenida del Mar). Located in the heart of the city’s downtown district, Zov’s brings its signature blend of Mediterranean soul and contemporary California cuisine to a seaside setting, offering locals and visitors a new destination for exceptional dining.”
“San Clemente’s coastal energy and strong sense of community make it the perfect home for our next chapter,” comments Armen Karamardian, CEO of Zov’s. “Zov’s has always been about bringing people together, and we’re now welcoming San Clemente area guests to gather, celebrate, and enjoy the flavors that have defined our family for generations.”“Menu highlights include perfectly grilled lamb chops seasoned with vibrant herbs, house-made mezze platters with hummus and baba ghanoush, locally sourced seafood, handcrafted flatbreads and pastas, and seasonal salads bursting with fresh flavor and culinary artistry.”

The original Zov’s Café, Bakery & Bistro has been the anchor restaurant in Tustin’s Enderle Center for 39 years. The founding family owners of Enderle Center have sold the property and it’s being ambitiously upgraded (with a residential component ) into Campo on 17th. Zov’s will continue to serve their guests as always during the reconstruction and will eventually relocate to a new, expanded space adjacent to their current building. 2nd generation Karamardian Family principal, Armen Karamardian (CEO,) continues with his daughter, Morgan, (branding & marketing) to talk about the new San Clemente location and 1801 Private Events in Anaheim.“After nearly four decades of shaping Orange County’s culinary landscape, Zov’s has opened its newest location earlier in the year in San Clemente (155 Avenida del Mar). Located in the heart of the city’s downtown district, Zov’s brings its signature blend of Mediterranean soul and contemporary California cuisine to a seaside setting, offering locals and visitors a new destination for exceptional dining.”“Menu highlights include perfectly grilled lamb chops seasoned with vibrant herbs, house-made mezze platters with hummus and baba ghanoush, locally sourced seafood, handcrafted flatbreads and pastas, and seasonal salads bursting with fresh flavor and culinary artistry.”

“Black Trumpet Bistro has been a Ferraro family run restaurant in the heart of Huntington Beach for 13 years. Preparing fresh sauces, soups and dessert daily makes Black Trumpet Bistro a highlight of the vibrant Huntington Beach dining scene. Chef Dino’s goal is to combine fresh ingredients, great recipes and friendly service at a fair price.” 

“The Black Trumpet Bistro specializes in Mediterranean tapas, small plates that bring you flavors from Italy, France, Spain, Greece and Morocco right here to Huntington Beach, CA. They also offer full entrees including traditional French rack of lamb, Moroccan chicken tagine, and a variety of handmade Italian pastas.” A standout pasta is the Butternut Squash-filled Raviolis with Brown Butter Sage.“Never had tapas before? Start with some of their customer favorites, including the house special risotto, truffle fries, tuna tartare, and Brussels sprouts with chorizo.”“Pair your meal with a rich wine or the popular house-made sangria, and save room for one of the Bistro’s decadent scratch-made desserts! For a low-key night in an intimate and jazz-inspired atmosphere think of dining at Black Trumpet Bistro. It is a place where family and friends gather to enjoy hearty food and congenial conversation.” The last Monday of the month is Chef Dino’s very popular Winemaker Dinners.

Chef Dino lives in Huntington Beach with his wife Lisa and their two sons, Caleb and Joshua. Chef Dino takes a break from his busy kitchens to join us.

“Black Trumpet Bistro has been a Ferraro family run restaurant in the heart of Huntington Beach for 13 years. Preparing fresh sauces, soups and dessert daily makes Black Trumpet Bistro a highlight of the vibrant Huntington Beach dining scene. Chef Dino’s goal is to combine fresh ingredients, great recipes and friendly service at a fair price.” “The Black Trumpet Bistro specializes in Mediterranean tapas, small plates that bring you flavors from Italy, France, Spain, Greece and Morocco right here to Huntington Beach, CA. They also offer full entrees including traditional French rack of lamb, Moroccan chicken tagine, and a variety of handmade Italian pastas.” A standout pasta is the Butternut Squash-filled Raviolis with Brown Butter Sage.“Never had tapas before? Start with some of their customer favorites, including the house special risotto, truffle fries, tuna tartare, and Brussels sprouts with chorizo.”“Pair your meal with a rich wine or the popular house-made sangria, and save room for one of the Bistro’s decadent scratch-made desserts! For a low-key night in an intimate and jazz-inspired atmosphere think of dining at Black Trumpet Bistro. It is a place where family and friends gather to enjoy hearty food and congenial conversation.” The last Monday of the month is Chef Dino’s very popular Winemaker Dinner series. Not scheduled in December or November because of the Holidays. Chef Dino lives in Huntington Beach with his wife Lisa and their two sons, Caleb and Joshua. Chef Dino steps out of his busy kitchen, again, to stay with us.

“Dave and Michele Harrington have always had a great love for their Family, their Country and wine! Together they started THIN BLUE WINE  to share their love with the world. Dave is a retired Sheriff’s Sergeant (29 years) and Michele is a veteran of the United States Marine Corps (KC-130 Mechanic).” “To share their passion for wine and Country, they make award winning wines from their new vineyard in the Pomar district of Paso Robles. It’s all estate fruit. Their wines reflect the pent-up Patriotism in our great country on the silk-screened bottles. The themes for TBWC bottles are proudly pro-American, unapologetically pro-Law Enforcement, absolutely pro-First Responder and unashamedly pro-Military.” “Their wine club ships out twice a year. Club members receive discounts on wine and are also able to customize shipments. Most importantly, Thin Blue Wine supports hundreds of charities that support families of fallen officers and Military.” Dave Harrington is our guest to pull the cork on all that is Thin Blue Wine.

Huntington Meats (Master Butcher Jim Cascone) at the Original Farmers Market is again running their impactful Back-to-School, School Supply Drive this July benefiting local kids in need. Jim joins us with all the specifics of this ambitious volunteer effort.“There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats is doing their part to make sure all children experience that excitement as the new school year kicks off in August. Huntington Meats' sister shop, Farmers Market Poultry, is also participating in the July drive.”“For the third year in a row, the two shops offering quality meat and poultry products are coming together to participate in their Back-to-School, School Supply Drive to take place the entire month of July. The goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA.”“Customers that visit either of the shops (during July) and donate new, unused school supplies valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a pound of ground chicken or ground turkey from Farmers Market Poultry. The list of the supplies needed can be found HERE.”“Having worked with Union Rescue Mission previously with other projects, we feel this was another way for Huntington Meats and Farmers Market Poultry to give back to the kids, this time providing them with some of the tools they need to excel in school this year,” said Jim Cascone, proprietor of both Huntington Meats and Farmers Market Poultry. “We forget that some kids may never have started school with brand new school supplies, which was something many of us took for granted growing up.”“Our goal is to try make school days a little more exciting for those kids that may be experiencing homelessness or are members of a family that just don’t have the means to purchase new school supplies for their little ones,” Head butcher Jon Escobedo added. “We want to do our part to make sure that kids in need in Los Angeles have the best start to the upcoming school year.”The shops are located at The Original Farmers Market, 6333 W. 3rd Street, Los Angeles 90036. Huntington Meats is located at Stall 350 and Farmers Market Poultry is located at Stall 216.

“Grab your pith helmet and prepare for an unforgettable expedition as the Concern Foundation's 51st Annual Block Party, themed "Concern on Safari: Lions, Tigers & Cures," transforms the legendary backlot of Paramount Studios Hollywood into a wild adventure of culinary discovery, entertainment, and philanthropy on Saturday, July 11, 2026, from 6:00 p.m.to 11:00p.m.”“For more than five decades, the Concern Foundation Block Party has united the Los Angeles community in the fight against cancer, and this year's safari-themed celebration promises to be one of its most exciting journeys yet. More than 4,000 guests will embark on a one-night-only expedition through the iconic Paramount Studios Backlot, encountering extraordinary flavors, exhilarating entertainment, and countless opportunities to help fund groundbreaking cancer research.”“This year's theme, "Concern on Safari: Lions, Tigers & Cures," pays tribute to longtime Concern Foundation Co-Founder and current Board Chair Jackie Gottlieb, who will be honored with the prestigious Steve R. Freed Spirit of Concern Volunteer Leadership Award in recognition of her extraordinary dedication and decades of service to the organization.”“Throughout the evening, guests will journey through the wild for tastes from more than 70 of L.A.’s Best Restaurants, Breweries, Spirit Brands, Wines, and Beverage Partners, all generously donating their time and products to support the Concern Foundation's mission of conquering cancer through research.”Maple Block Meat Co. is, again, a participating restaurant. Chef Rudy Suazo joins us to explain what’s on the grill for Concern Foundation.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. “John Sparr Tavern in Glendale/Montrose was founded by Rick Powell and Dave Fink, ex-Disney Imagineers who have lived in Glendale for the past 30 years. It was their upstate New York roots that brought about the idea to build an East coast neighborhood tavern in Glendale, California. There are few memories of his youth more pleasant to Rick than those he shared at Blessings Tavern, in Colonie, New York, where he and his grandfather would meet to enjoy great American comfort food, good drinks, and lasting friendship. In 2024 Chef & Caterer Jennifer Naylor (ex-Granita in Malibu) acquired the legacy tavern. A native Californian, Jennifer followed in her family’s footsteps to become third generation in the restaurant business. Her grandfather founded the Tiny Naylor’s chain, California’s original family-style restaurants and Googie-style drive-ins. Her father Biff Naylor also began at a young age under his father Tiny, and later rejuvenated the original Du-par’s restaurants.” Restaurateur and Chef Jennifer Naylor is our guest providing an overview of all that is John Sparr Tavern.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. “John Sparr Tavern in Glendale/Montrose was founded by Rick Powell and Dave Fink, ex-Disney Imagineers who have lived in Glendale for the past 30 years. It was their upstate New York roots that brought about the idea to build an East coast neighborhood tavern in Glendale, California. There are few memories of his youth more pleasant to Rick than those he shared at Blessings Tavern, in Colonie, New York, where he and his grandfather would meet to enjoy great American comfort food, good drinks, and lasting friendship. In 2024 Chef & Caterer Jennifer Naylor (ex-Granita in Malibu) acquired the legacy tavern. A native Californian, Jennifer followed in her family’s footsteps to become third generation in the restaurant business. Her grandfather founded the Tiny Naylor’s chain, California’s original family-style restaurants and Googie-style drive-ins. Her father Biff Naylor also began at a young age under his father Tiny, and later rejuvenated the original Du-par’s restaurants.” Restaurateur and Chef Jennifer Naylor is our guest providing an overview of all that is John Sparr Tavern.“A family winery and Paso Robles pioneer, Le Vigne Winery has been an integral part of Paso Robles’ wine story for more than four decades. At its core, the winery represents a true marriage—both literal and metaphorical—of heritage and passion. On one side is the family’s deep farming roots in Paso Robles (Sylvia Filippini,) where the land has been cultivated since the 1960’s, with Cabernet Sauvignon and Chardonnay first planted in 1982, just a year before Paso Robles was officially recognized as an AVA. On the other side, Walter Filippini ’s Italian culinary heritage brings a distinctly Old World perspective to the wines, informing both farming and the cellar, with wines crafted for balance, structure, and purity of fruit. After years of selling fruit to wineries in Napa and Sonoma, Sylvester Winery was launched in 1990, with the tasting room completed in time for the 1995 harvest. In 2013, the name was changed to Le Vigne (Italian for “The Vineyards”), reflecting both heritage and a deep connection to the land. The estate gained an added distinction in 2014 when the Estrella District was designated as a sub-AVA of Paso Robles, establishing Le Vigne as one of the region’s pioneering family wineries.” Winemaker Ben Mayo joins us to pull the cork on all that is Le Vigne Winery. Thereafter we speak with Sylvia Filippini Co-founder of Le Vigne Winery and the related Peacock Cheese Distributing Co.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. Whey, a food additive and a byproduct of cheese-making, is in short supply. It’s popularity as a protein additive has skyrocketed. Chef Andrew shares the intel.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie continues with us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will continue to be part of the conversation. First up is Chef Dino Ferraro’s Black Trumpet Bistro in Huntington Beach. Recently Anne Marie was a judge of a regional cooking competition among four high-level Western Hyatt Regency chefs held at the Hyatt Regency Huntington Beach. Her fellow judge was Jayro Martinez, the Executive Chef of the VIV Hotel in Anaheim. We’ll hear about it. Lastly her impressions (as a Disneyland Resort devotee) of a VIP escorted tour of The Magic Kingdon in Anaheim.

“John Sparr Tavern in Glendale/Montrose was founded by Rick Powell and Dave Fink, ex-Disney Imagineers who have lived in Glendale for the past 30 years. It was their upstate New York roots that brought about the idea to build an East coast neighborhood tavern in Glendale, California. There are few memories of his youth more pleasant to Rick than those he shared at Blessings Tavern, in Colonie, New York, where he and his grandfather would meet to enjoy great American comfort food, good drinks, and lasting friendship. In 2024 Chef & Caterer Jennifer Naylor (ex-Granita in Malibu) acquired the legacy tavern. A native Californian, Jennifer followed in her family’s footsteps to become third generation in the restaurant business. Her grandfather founded the Tiny Naylor’s chain, California’s original family-style restaurants and Googie-style drive-ins. Her father Biff Naylor also began at a young age under his father Tiny, and later rejuvenated the original Du-par’s restaurants.” Restaurateur and Chef Jennifer Naylor is our guest providing an overview of all that is John Sparr Tavern.“A family winery and Paso Robles pioneer, Le Vigne Winery has been an integral part of Paso Robles’ wine story for more than four decades. At its core, the winery represents a true marriage—both literal and metaphorical—of heritage and passion. On one side is the family’s deep farming roots in Paso Robles (Sylvia Filippini,) where the land has been cultivated since the 1960’s, with Cabernet Sauvignon and Chardonnay first planted in 1982, just a year before Paso Robles was officially recognized as an AVA. On the other side, Walter Filippini ’s Italian culinary heritage brings a distinctly Old World perspective to the wines, informing both farming and the cellar, with wines crafted for balance, structure, and purity of fruit. After years of selling fruit to wineries in Napa and Sonoma, Sylvester Winery was launched in 1990, with the tasting room completed in time for the 1995 harvest. In 2013, the name was changed to Le Vigne (Italian for “The Vineyards”), reflecting both heritage and a deep connection to the land. The estate gained an added distinction in 2014 when the Estrella District was designated as a sub-AVA of Paso Robles, establishing Le Vigne as one of the region’s pioneering family wineries.” Winemaker Ben Mayo joins us to pull the cork on all that is Le Vigne Winery. Thereafter we speak with Sylvia Filippini Co-founder of Le Vigne Winery and the related Peacock Cheese Distributing Co.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. Whey, a food additive and a byproduct of cheese-making, is in short supply. It’s popularity as a protein additive has skyrocketed. Chef Andrew shares the intel.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, tasty Orange County morsels will be part of the conversation. How about some frozen treat spots especially The Original Rainbow Cone with locations in Cypress and Laguna Beach? Also a recap of Culture OC’s honors at the recent Orange County Press Club Awards Banquet.

“John Sparr Tavern in Glendale was founded by Rick Powell and Dave Fink, ex-Disney Imagineers who have lived in Glendale for the past 30 years. It was their upstate New York roots that brought about the idea to build an East coast neighborhood tavern in Glendale, California. There are few memories of his youth more pleasant to Rick than those he shared at Blessings Tavern, in Colonie, New York, where he and his grandfather would meet to enjoy great American comfort food, good drinks, and lasting friendship.”  “While Dave too had his first draught beer at Blessing’s Tavern, his more recent discovery of Bender’s Tavern in Canton, Ohio was the inspiration for many elements of John Sparr Tavern’s design. The floor-to-ceiling marble walls, mosaic tile floors, tin ceilings and even the neon “Good Food” sign out front are “borrowed” from Bender’s.”“In 2024 Chef & Caterer Jennifer Naylor (ex-Granita in Malibu) acquired the legacy tavern. A native Californian, Jennifer followed in her family’s footsteps to become third generation in the restaurant business. Her grandfather founded the Tiny Naylor’s chain, California’s original family-style restaurants and Googie-style drive-ins. Her father Biff Naylor also began at a young age under his father Tiny, and later rejuvenated the original Du-par’s restaurants.”“Jennifer joined the restaurant team of Wolfgang Puck, and worked under her most influential mentor for 15 years ultimately running his flagship restaurant Granita in Malibu.”
“Puck sent Naylor to travel through Italy for a year -long
immersion in Italian cuisine. It was there that she was inspired by the Italian chefs’ creative and innovative use of traditional regional products, reduced to their simplest and purest form.”Naylor launched her first, full-time solo venture, Jennifer Naylor Catering and Special Events thereafter. 
“With the 2024 addition of John Sparr Tavern to the company, Jennifer hopes to continue the traditions set forth by the restaurant’s founders - a comfortable neighborhood spot with good food and drink, where everyone knows your name.” The Tiny Naylor’s Original Patty Melt is now on the menu.Restaurateur and Chef Jennifer Naylor is our guest providing an overview of all that is John Sparr Tavern.

“John Sparr Tavern in Glendale/Montrose was founded by Rick Powell and Dave Fink, ex-Disney Imagineers who have lived in Glendale for the past 30 years. It was their upstate New York roots that brought about the idea to build an East coast neighborhood tavern in Glendale, California. There are few memories of his youth more pleasant to Rick than those he shared at Blessings Tavern, in Colonie, New York, where he and his grandfather would meet to enjoy great American comfort food, good drinks, and lasting friendship.” “In 2024 Chef & Caterer Jennifer Naylor (ex-Granita in Malibu) acquired the legacy tavern. A native Californian, Jennifer followed in her family’s footsteps to become third generation in the restaurant business. Her grandfather founded the Tiny Naylor’s chain, California’s original family-style restaurants and Googie-style drive-ins. Her father Biff Naylor also began at a young age under his father Tiny, and later rejuvenated the original Du-par’s restaurants.”​“With the 2024 addition of John Sparr Tavern to the company, Jennifer hopes to continue the traditions set forth by the restaurant’s founders - a comfortable neighborhood spot with good food and drink, where everyone knows your name.” The Tiny Naylor’s Original Patty Melt is now on the menu.Restaurateur and Chef Jennifer Naylor continues as our guest providing more of an overview of all that is John Sparr Tavern.

“A family winery and Paso Robles pioneer, Le Vigne Winery has been an integral part of Paso Robles’ wine story for more than four decades. At its core, the winery represents a true marriage—both literal and metaphorical—of heritage and passion. On one side is the family’s deep farming roots in Paso Robles (Sylvia Filippini,) where the land has been cultivated since the 1960’s, with Cabernet Sauvignon and Chardonnay first planted in 1982, just a year before Paso Robles was officially recognized as an AVA. On the other side, Walter Filippini ’s Italian culinary heritage brings a distinctly Old World perspective to the wines, informing both farming and the cellar, with wines crafted for balance, structure, and purity of fruit.” “After years of selling fruit to wineries in Napa and Sonoma, Sylvester Winery was launched in 1990, with the tasting room completed in time for the 1995 harvest. In 2013, the name was changed to Le Vigne (Italian for “The Vineyards”), reflecting both heritage and a deep connection to the land. The estate gained an added distinction in 2014 when the Estrella District was designated as a sub-AVA of Paso Robles, establishing Le Vigne as one of the region’s pioneering family wineries.” “Today, the winery features a range of Mediterranean-inspired wines crafted from its sustainably farmed estate vineyards, and welcomes guests to its tasting rooms in Paso Robles and Vernon, CA with Italian hospitality and curated wine and food experiences.”“Le Vigne crafts two distinct ranges of wines from Paso Robles. Estate Vineyard Series wines are expressions of the portfolio crafted as premium, single-vineyard bottlings, while Paso Robes Vineyard Series wines are widely distributed, versatile, and approachable selections, delivering quality and value at an accessible price point”. Winemaker Ben Mayo joins us to pull the cork on all that is Le Vigne Wines.

Whey, a food additive and a byproduct of cheese-making, is in short supply. It’s popularity as a protein additive has skyrocketed. Guess where the price is going? Chef Andrew shares the intel.

“A family winery and Paso Robles pioneer, Le Vigne Winery has been an integral part of Paso Robles’ wine story for more than four decades. At its core, the winery represents a true marriage—both literal and metaphorical—of heritage and passion. On one side is the family’s deep farming roots in Paso Robles (Sylvia Filippini,) where the land has been cultivated since the 1960’s, with Cabernet Sauvignon and Chardonnay first planted in 1982, just a year before Paso Robles was officially recognized as an AVA. On the other side, Walter Filippini ’s Italian culinary heritage brings a distinctly Old World perspective to the wines, informing both farming and the cellar, with wines crafted for balance, structure, and purity of fruit.” “The affiliated Peacock Cheese boasts a rich history that began in 1946 as a small family-owned dairy creating fresh and distinctive cheeses. While the company has since ceased cheese production, it identified a rising demand for gourmet cheeses in California. Since 1986, Peacock Cheese has transformed into one of California's leading suppliers of gourmet cheese and wine to specialty food retailers, restaurants, hotels, and cruise lines.”“The Filippini family, including Walter, Sylvia, and their son Domenico, is dedicated to maintaining the high-quality standards that Peacock Cheese is renowned for. The company sources exceptional products globally, featuring over 1,000 items, including specialty cheeses, crackers, charcuterie, pâtés, olives, and butters. Offering a diverse selection, Peacock Cheese provides both domestic artisanal products and imports from countries such as Italy, France, Spain, Denmark, Great Britain, Canada and more.”Sylvia Filippini joins us to talk about Le Vigne Winery’s (hidden in plain sight) unusual Vernon Tasting Room, the visitor experience at the Paso Robles Winery and Peacock Cheese.

“The newly opened Bacari Long Beach is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes created by Chef Lior Hillel. It’s the 10th restaurant of Bacari Restaurants / Kronfli Brothers, a family-owned, growing group of restaurants in Southern California. Alongside inspired small plates, Bacari offer a rotating curation of small-production wines and eclectic beers, unique craft cocktails & mocktails, and are also known for their one-of-a-kind 90-minute open bar special. The Bacari Long Beach team provides warm hospitality in a comfortable, indoor dining room marked with rustic mediterranean decor.” Guests will feel like home when dining at the new Bacari Long Beach. They welcome but do not require reservations. Unusually (for a busy restaurant) they gladly accommodate walk-ins and large parties, even on busy nights. Co-founder Robert Kronfli joins us.“Now in its eleventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, California-inspired offerings are available at three full-service restaurants and three marketplaces as well as the Terrace and Garden Boxes, which can be ordered a day in advance. Four-time James Beard Foundation award-winner Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, also a Beard Foundation winner for Outstanding Restaurateur. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests

“Chef Chris Yang (2024 James Beard Award nominee for Best Chef: California) of Yang's Kitchen launched a tea and kombucha brand called Joimo late last year. Joimo was born from a simple observation: Better tea makes better kombucha. Built on Taiwanese tea traditions, it starts with the finest single-origin oolong tea, handpicked from the high mountains of Taiwan. Chris didn't start out as a tea lover and was experimenting with making kombucha using a SCOBY bought on Amazon years ago while opening Yang's Kitchen. Unbeknownst to him, the gifted tea leaves he was experimenting with were expensive and intended primarily for a traditional tea ceremony. But the kombucha was delicious, and Joimo was born.” Co-Founder Rinna Lee joins us with a refreshing Joimo Original Strawberry Kombucha in hand.4“Celebrity Chef Katie Chin is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. She joins us to talk about her uplifting one-woman show, “Holy Shitake.” Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” is back locally for a one-night encore at Pico House in DTLA on Thursday, July 16th as a benefit for the Chinese American Museum. Reception to follow with libations and Dim Sum provided by Chef Katie’s Wok Star Catering team. Get ready to be blown away by the talents of Chef Katie Chin.  Filled with pathos and humor, “Holy Shitake! A Wok Star is Born” written by Katie and produced by Paul Hemstreet, chronicles Chef Katie Chin’s journey as a Chinese American girl growing up in Minneapolis in the 1970s where she was raised by her remarkable mother, seamstress turned restaurateur, Leeann Chin.”
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. Beef prices are on the rise yet again. Chef Andrew shares his insights for lesser known cuts of beef that represent great value. Also, what’s the best value in seafood right now? We’ll, of course, “Ask the Chef.”

“The newly opened Bacari Long Beach is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes created by Chef Lior Hillel. It’s the 10th restaurant of Bacari Restaurants / Kronfli Brothers, a family-owned, growing group of restaurants in Southern California. Alongside inspired small plates, Bacari offer a rotating curation of small-production wines and eclectic beers, unique craft cocktails & mocktails, and are also known for their one-of-a-kind 90-minute open bar special. The Bacari Long Beach team provides warm hospitality in a comfortable, indoor dining room marked with rustic mediterranean decor.” Guests will feel like home when dining at the new Bacari Long Beach. They welcome but do not require reservations. Unusually (for a busy restaurant) they gladly accommodate walk-ins and large parties, even on busy nights. Co-founder Robert Kronfli joins us.“Now in its eleventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, California-inspired offerings are available at three full-service restaurants and three marketplaces as well as the Terrace and Garden Boxes, which can be ordered a day in advance. Four-time James Beard Foundation award-winner Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, also a Beard Foundation winner for Outstanding Restaurateur. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.” Award-winning Restaurateur Caroline Styne joins us to uncork all that is Hollywood Bowl Food + Wine.“Chef Chris Yang (2024 James Beard Award nominee for Best Chef: California) of Yang's Kitchen launched a tea and kombucha brand called Joimo late last year. Joimo was born from a simple observation: Better tea makes better kombucha. Built on Taiwanese tea traditions, it starts with the finest single-origin oolong tea, handpicked from the high mountains of Taiwan. Chris didn't start out as a tea lover and was experimenting with making kombucha using a SCOBY bought on Amazon years ago while opening Yang's Kitchen. Unbeknownst to him, the gifted tea leaves he was experimenting with were expensive and intended primarily for a traditional tea ceremony. But the kombucha was delicious, and Joimo was born.” Co-Founder Rinna Lee joins us with a refreshing Joimo Original Strawberry Kombucha in hand.“Celebrity Chef Katie Chin is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. She joins us to talk about her uplifting one-woman show, “Holy Shitake.” Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” is back locally for a one-night encore at Pico House in DTLA on Thursday, July 16th as a benefit for the Chinese American Museum. Reception to follow with libations and Dim Sum provided by Chef Katie’s Wok Star Catering team. Get ready to be blown away by the talents of Chef Katie Chin.  Filled with pathos and humor, “Holy Shitake! A Wok Star is Born” written by Katie and produced by Paul Hemstreet, chronicles Chef Katie Chin’s journey as a Chinese American girl growing up in Minneapolis in the 1970s where she was raised by her remarkable mother, seamstress turned restaurateur, Leeann Chin.”
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. Beef prices are on the rise yet again. Chef Andrew shares his insights for lesser known cuts of beef that represent great value. Also, what’s the best value in seafood right now? We’ll, of course, “Ask the Chef.”

“The newly opened Bacari Long Beach is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes created by Chef Lior Hillel. It’s the 10th restaurant of Bacari Restaurants / Kronfli Brothers, a family-owned, growing group of restaurants in Southern California.” “Alongside delicious small plates crafted by Executive Chef & Partner Lior Hillel, Bacari offer a rotating curation of small-production wines and eclectic beers, unique craft cocktails & mocktails, and are also known for their one-of-a-kind 90-minute open bar special.” “The Bacari team provides warm hospitality in a comfortable, indoor dining room marked with rustic mediterranean decor. Guests will feel like home when dining at Bacari Long Beach. They welcome but do not require reservations. Unusually (for a busy restaurant) they gladly accommodate walk-ins and large parties, even on busy nights.” The Kronfli Brothers restaurants were originally inspired by a popular underground supper club, Paladar, that Robert Kronfli operated with his apartment roommate while an enterprising student at the University of Southern California. A fellow USC cinema student followed this for a year and the result was the well-received Paladar documentary film.Special offer: Robert extends a generous offer to show listeners. Dine at any of the Bacari restaurants by July 20th and when you’re ready for dessert mention you heard Robert on the “SoCal Restaurant Show.” You’ll then be rewarded with a complimentary dessert. One hosted dessert per table. Enjoy! No strings…Co-founder Robert Kronfli joins us.

“The newly opened Bacari Long Beach is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes created by Chef Lior Hillel. It’s the 10th restaurant of Bacari Restaurants / Kronfli Brothers, a family-owned, growing group of restaurants in Southern California.” “Alongside delicious small plates, Bacari offer a rotating curation of small-production wines and eclectic beers, unique craft cocktails & mocktails, and are also known for their one-of-a-kind 90-minute open bar special.”“The Bacari team provides warm hospitality in a comfortable, indoor dining room marked with rustic mediterranean decor. Guests will feel like home when dining at Bacari Long Beach. They welcome but do not require reservations. Unusually (for a busy restaurant) they gladly accommodate walk-ins and large parties, even on busy nights.” Co-founder Robert Kronfli continues with us.

“Now in its eleventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, California-inspired offerings are available at three full-service restaurants and three marketplaces as well as the Terrace and Garden Boxes, which can be ordered a day in advance. Four-time James Beard Foundation award-winner Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, also a Beard Foundation winner for Outstanding Restaurateur. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.”“Caroline Styne has curated a diverse retail wine selection in the three marketplaces this season, offering a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of organic, biodynamic and non-alcoholic bottles made by celebrated artisanal winemakers like Melville, Cafe Society, Weingut Leitz and The Wonderland Project, as well as an array of wines from the Bowl’s new sponsor Grapevine Wines in partnership with Beckmen Winery, Hitching Post Winery and Lola Wines.”“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants with seasonally changing menus, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”Restaurateur Caroline Styne joins us to uncork all that is Hollywood Bowl Food + Wine for 2026.

“Chef Chris Yang (2024 James Beard Award nominee for Best Chef: California) of Yang's Kitchen  launched a tea and kombucha brand called Joimo late last year.” “Joimo was born from a simple observation: Better tea makes better kombucha. Built on Taiwanese tea traditions, it starts with the finest single-origin oolong tea, handpicked from the high mountains of Taiwan. Chris didn't start out as a tea lover and was experimenting with making kombucha using a SCOBY bought on Amazon years ago while opening Yang's Kitchen. Unbeknownst to him, the gifted tea leaves he was experimenting with were expensive and intended primarily for a traditional tea ceremony. But the kombucha was delicious, and Joimo was born.” “Labeled as the "champagne of kombucha,” Joimo is crisp, clean, and bright without the bite; it's crafted for taste, not just wellness. Each batch of Joimo kombucha is artisanally crafted in small batches without shortcuts, transforming organic cane sugar through months of careful fermentation with a symbiotic culture of healthy bacteria and yeast. The result is delicate and floral, with airy, slightly earthy notes and a touch of minerality. Bright and lightly dry, with fine, crisp effervescence, it finishes clean and perfectly balanced.” Every third Saturday their DTLA Kombucha brewery is open from 11:00 a.m. to 3:00 p.m. for tastings and tours.Co-Founder Rinna Lee joins us with Joimo Original Strawberry Kombucha in hand.

“Chef Chris Yang (2024 James Beard Award nominee for Best Chef: California) of Yang's Kitchen launched a tea and kombucha brand called Joimo late last year.” “Joimo was born from a simple observation: Better tea makes better kombucha. Built on Taiwanese tea traditions, it starts with the finest single-origin oolong tea, handpicked from the high mountains of Taiwan. Chris didn't start out as a tea lover and was experimenting with making kombucha using a SCOBY bought on Amazon years ago while opening Yang's Kitchen. Unbeknownst to him, the gifted tea leaves he was experimenting with were expensive and intended primarily for a traditional tea ceremony. But the kombucha was delicious, and Joimo was born.” “Labeled as the "champagne of kombucha,” Joimo is crisp, clean, and bright without the bite; it's crafted for taste, not just wellness. Each batch of Joimo kombucha is artisanally crafted in small batches without shortcuts, transforming organic cane sugar through months of careful fermentation with a symbiotic culture of healthy bacteria and yeast. The result is delicate and floral, with airy, slightly earthy notes and a touch of minerality. Bright and lightly dry, with fine, crisp effervescence, it finishes clean and perfectly balanced.” Every third Saturday their DTLA Kombucha brewery is open from 11:00 a.m. to 3:00 p.m. for tastings and tours.Co-Founder Rinna Lee continues with us with a Joimo Mango Mango Kombucha in hand.

“Celebrity Chef Katie Chin is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. She joins us to talk about her uplifting one-woman show, “Holy Shitake.” Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” is back locally for a one-night encore at Pico House in DTLA on Thursday, July 16th as a benefit for the Chinese American Museum. Reception to follow with libations and Dim Sum provided by Chef Katie’s Wok Star Catering team.”“Get ready to be blown away by the talents of Chef Katie Chin.  Filled with pathos and humor, “Holy Shitake! A Wok Star is Born” written by Katie and produced by Paul Hemstreet, chronicles Chef Katie Chin’s journey as a Chinese American girl growing up in Minneapolis in the 1970s where she was raised by her remarkable mother, seamstress turned restaurateur, Leeann Chin.”

“You will be captivated by her unique blend of humor, storytelling, and culinary expertise. Prepare to be entertained as she shares her personal journey of becoming a Wok Star and conquering the culinary world.”

Beef prices are on the rise yet again. Chef Andrew shares his insights for lesser known cuts of beef that represent great value. Also, what’s the best value in seafood right now? We’ll, of course, “Ask the Chef.”

“At Bianca Sicilian Trattoria (located in a quieter area of the Arts District of DTLA) , Chef Michele Galifi’s philosophy is rooted in the timeless traditions of Sicily - where food is memory, hospitality is instinct, and every meal is an occasion. They believe true refinement comes not from complexity, but from respect: respect for ingredients, for technique, and for the rhythm of a proper Sicilian table. Chef Michele’s cuisine highlights handmade pastas, pristine seafood, seasonal produce, and the vibrant balance of citrus, herbs, and Mediterranean depth that define Sicilian cooking. Indulge in his hand-crafted unique Sicilian Street Style Appetizers, Sicilian Pastas, Pizza, and Italian Seafood.” Chef Michele takes a brief pause from his busy prep to join us.A little earlier than usual (10:45 a.m. PT) our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) joins us with another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s Summer Grilling Season and Chef Andrew resumes his timely and practical series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.”

“The Garagiste Festival returns to Los Angeles for the eleventh Garagiste Festival: Urban Exposure on Saturday, June 20th, featuring 30+ of the best micro-production wineries from nearly every California AVA, pouring over 150 exceptional and under the radar wines. Angelenos can taste wines from Paso Robles, Santa Barbara County, Sonoma County, Napa Valley, Malibu, San Diego, and almost everywhere in between, all under one roof on one day, and for less than the average cost of two wine tastings in California wine country. Garagiste Festival Co-founder Doug Minnick joins us to uncork all that is The Garagiste Festival: Urban Exposure.“Acme Hospitality, renowned for its distinctive independent restaurants and boutique hotels across California, has launched its latest endeavor, Picala. Positioned as a landmark dining destination, Picala anchors the innovative Cumulus District, located in the West Adams neighborhood at the crossroads of where Culver City, South Los Angeles, and West Los Angeles come together. Rooted in the Spanish tradition of sharing food in community, it’s a restaurant designed for connection where dinner, drinks, and good times naturally come together. Guests can stop by the bar for a quick tapa and cocktail, linger with friends on the patio, or settle into the dining room for a complete live-fired feast. At the culinary helm is Chef Luis Sierra, who brings a deep respect for culinary tradition to Picala, shaped by a career rooted in curiosity, craft, and place. His journey began not in a kitchen, but under the ground in archaeology, studying ancient hearths across the American Southwest. There, early cooking practices and regional ingredients sparked a fascination with how people cook and gather, a thread that would follow him into kitchens around the world.” Chef Luis Sierra takes a short break from his busy kitchen to join us.“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto. Smorgasburg L.A., celebrating it’s 10 Anniversary on June 21st, provides a platform for nearly 100 small businesses curated from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues.” Plenty of on-site parking at The ROW DTLA. Founding Manager, Zach Brooks, joins us with all the details.

“At Bianca Sicilian Trattoria (located in a quieter area of the Arts District of DTLA) , Chef Michele Galifi’s philosophy is rooted in the timeless traditions of Sicily - where food is memory, hospitality is instinct, and every meal is an occasion.”

“They believe true refinement comes not from complexity, but from respect: respect for ingredients, for technique, and for the rhythm of a proper Sicilian table. Chef Michele’s cuisine highlights handmade pastas, pristine seafood, seasonal produce, and the vibrant balance of citrus, herbs, and Mediterranean depth that define Sicilian cooking. Indulge in his hand-crafted unique Sicilian Street Style Appetizers, Sicilian Pastas, Pizza, and Italian Seafood.”



“Each dish is thoughtfully composed to honor tradition while embracing a modern elegance. They encourage guests to experience the meal as it was intended - progressively, unhurried, and shared.”At Bianca, cooking is not simply craft; it is heritage, discipline, and devotion brought to the table with grace.” “Covered Patio Garden with Twinkle lights will transport you to a Piazza in Italy.” Also does off-site catering with a mobile wood-burning pizza oven.
Chef Michele takes a brief pause from prep to join us.

“At Bianca Sicilian Trattoria (located in a quieter area of the Arts District of DTLA) , Chef Michele Galifi’s philosophy is rooted in the timeless traditions of Sicily - where food is memory, hospitality is instinct, and every meal is an occasion. They believe true refinement comes not from complexity, but from respect: respect for ingredients, for technique, and for the rhythm of a proper Sicilian table. Chef Michele’s cuisine highlights handmade pastas, pristine seafood, seasonal produce, and the vibrant balance of citrus, herbs, and Mediterranean depth that define Sicilian cooking. Indulge in his hand-crafted unique Sicilian Street Style Appetizers, Sicilian Pastas, Pizza, and Italian Seafood.” Chef Michele takes a brief pause from his busy prep to join us.A little earlier than usual (10:45 a.m. PT) our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) joins us with another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s Summer Grilling Season and Chef Andrew resumes his timely and practical series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.”“The Garagiste Festival returns to Los Angeles for the eleventh Garagiste Festival: Urban Exposure on Saturday, June 20th, featuring 30+ of the best micro-production wineries from nearly every California AVA, pouring over 150 exceptional and under the radar wines. Angelenos can taste wines from Paso Robles, Santa Barbara County, Sonoma County, Napa Valley, Malibu, San Diego, and almost everywhere in between, all under one roof on one day, and for less than the average cost of two wine tastings in California wine country. Garagiste Festival Co-founder Doug Minnick joins us to uncork all that is The Garagiste Festival: Urban Exposure.“Acme Hospitality, renowned for its distinctive independent restaurants and boutique hotels across California, has launched its latest endeavor, Picala. Positioned as a landmark dining destination, Picala anchors the innovative Cumulus District, located in the West Adams neighborhood at the crossroads of where Culver City, South Los Angeles, and West Los Angeles come together. Rooted in the Spanish tradition of sharing food in community, it’s a restaurant designed for connection where dinner, drinks, and good times naturally come together. Guests can stop by the bar for a quick tapa and cocktail, linger with friends on the patio, or settle into the dining room for a complete live-fired feast. At the culinary helm is Chef Luis Sierra, who brings a deep respect for culinary tradition to Picala, shaped by a career rooted in curiosity, craft, and place. His journey began not in a kitchen, but under the ground in archaeology, studying ancient hearths across the American Southwest. There, early cooking practices and regional ingredients sparked a fascination with how people cook and gather, a thread that would follow him into kitchens around the world.” Chef Luis Sierra takes a short break from his busy kitchen to join us.“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto. Smorgasburg L.A., celebrating it’s 10 Anniversary on June 21st, provides a platform for nearly 100 small businesses curated from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues.” Plenty of on-site parking at The ROW DTLA. Founding Manager, Zach Brooks, joins us with all the details.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“At Bianca Sicilian Trattoria (located in the Arts District of DTLA) , Chef Michele Galifi’s philosophy is rooted in the timeless traditions of Sicily - where food is memory, hospitality is instinct, and every meal is an occasion.”

“They believe true refinement comes not from complexity, but from respect: respect for ingredients, for technique, and for the rhythm of a proper Sicilian table. Chef Michele’s cuisine highlights handmade pastas, pristine seafood, seasonal produce, and the vibrant balance of citrus, herbs, and Mediterranean depth that define Sicilian cooking. Indulge in his hand-crafted unique Sicilian Street Style Appetizers, Sicilian Pastas, Pizza, and Italian Seafood.”

“At Bianca, cooking is not simply craft; it is heritage, discipline, and devotion brought to the table with grace. Covered Patio Garden with Twinkle lights will transport you to a Piazza in Italy.”Also does elevated, off-site catering with a mobile wood-burning pizza oven.

Chef Michele takes a 2nd brief pause from prep to stay with us.

It’s Summer Grilling Season and Chef Andrew continues recapping his newly published series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.” Sound advice for Father’s Day.

“The Garagiste Festival returns to Los Angeles for the eleventh Garagiste Festival: Urban Exposure on Saturday, June 20th, featuring 30+ of the best micro-production wineries from nearly every California AVA, pouring over 150 exceptional and under the radar wines. Angelenos can taste wines from Paso Robles, Santa Barbara County, Sonoma County, Napa Valley, Malibu, San Diego, and almost everywhere in between, all under one roof on one day, and for less than the average cost of two wine tastings in California wine country.”“The Garagiste Festival: Urban Exposure affords (pun intended) LA wine lovers the opportunity to taste small production wines from almost every wine region in California, made with an awe-inspiring diversity of grapes, without leaving town,” said Douglas Minnick, co-founder of the Garagiste Festival. “Whether attendees are savoring a bold Trousseau Gris from Sonoma, a funky Carignan from Mendocino, or a sparkling Picpoul Blanc from Paso Robles, the winemaker will be there to talk about the grape, the wine and how it is made, something that is rarely ‘afforded’ to wine enthusiasts in wine country.”“Among the winemakers pouring this year in LA are Rúakh Wines from Paso Robles, 10 Ninths from Santa Barbara County, Maylena Wines from Sonoma, Greyscale Wines from Napa Valley, Grá from SLO, Malibu Wine Company from Malibu, Hoi Polloi from Newhall, Effenberger Vineyards from San Diego, and more! In addition, for the first time, the festival will showcase a selection of wines from New Zealand small-production wineries.”“The Garagiste Festival: Urban Exposure includes a Rare and Reserve Tasting, Grand Tasting, and a Silent Auction, all taking place at LA County’s Glendale Civic Auditorium.”Co-founder Doug Minnick joins us to uncork all that is The Garagiste Festival: Urban Exposure.

“Acme Hospitality, renowned for its distinctive independent restaurants and boutique hotels across California, has launched its latest endeavor, Picala. Positioned as a landmark dining destination, Picala anchors the innovative Cumulus District, located in the West Adams neighborhood at the crossroads of where Culver City, South Los Angeles, and West Los Angeles come together. “Rooted in the Spanish tradition of sharing food in community, it’s a restaurant designed for connection where dinner, drinks, and conversation naturally come together. Guests can stop by the bar for a quick tapa and cocktail, linger with friends on the patio, or settle into the dining room for a complete live-fired feast. Ingredient-driven, fresh, and welcoming, Picala aspires to be where West L.A. comes to eat, drink, and belong.”“At the culinary helm is Chef Luis Sierra, who brings a deep respect for culinary tradition to Picala, shaped by a career rooted in curiosity, craft, and place. His journey began not in a kitchen, but under the ground in archaeology, studying ancient hearths across the American Southwest. There, early cooking practices and regional ingredients sparked a fascination with how people cook and gather, a thread that would follow him into kitchens around the world.” Chef Luis takes a short break from his busy kitchen to join us.“Before joining Picala, Sierra served as Chef de Cuisine at Lulu in Los Angeles’s Hammer Museum, founded by Alice Waters and David Tanis. At Picala, he channels that range into a seasonal live-fired menu of soulful, shareable dishes inspired by Spain and shaped by California, where every dish celebrates the beauty of cooking simply, eating communally, and gathering often.”

Acme Hospitality, renowned for its distinctive independent restaurants and boutique hotels across California, has launched its latest endeavor, Picala. Positioned as a landmark dining destination, Picala anchors the innovative Cumulus District, located in the West Adams neighborhood at the crossroads of where Culver City, South Los Angeles, and West Los Angeles come together. “Rooted in the Spanish tradition of sharing food in community, it’s a restaurant designed for connection where dinner, drinks, and conversation naturally come together. Guests can stop by the bar for a quick tapa and cocktail, linger with friends on the patio, or settle into the dining room for a complete live-fired feast. Ingredient-driven, fresh, and welcoming, Picala aspires to be where West L.A. comes to eat, drink, and belong.”“At the culinary helm is Chef Luis Sierra, who brings a deep respect for culinary tradition to Picala, shaped by a career rooted in curiosity, craft, and place. His journey began not in a kitchen, but under the ground in archaeology, studying ancient hearths across the American Southwest. There, early cooking practices and regional ingredients sparked a fascination with how people cook and gather, a thread that would follow him into kitchens around the world.” Chef Luis takes another brief break from prep in his busy kitchen to stay with us. “At Picala, he channels that range into a seasonal live-fired menu of soulful, shareable dishes inspired by Spain and shaped by California, where every dish celebrates the beauty of cooking simply, eating communally, and gathering often.”

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto.” “Smorgasburg L.A., celebrating it’s 10th Anniversary on June 21st, provides a platform for nearly 100 small businesses curated from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues.” Plenty of on-site parking at The ROW DTLA. Founding Manager, Zach Brooks, joins us with all the details.The anniversary merits serious attention since Smorgasburg has served as a coveted incubator for L.A. restaurants with some of the city's favorite spots starting as vendors. Examples include - Moo’s Craft BBQ, Bridgetown Roti, Tacos 1986, Bub & Grandma’s, Nicole Rucker, Evil Cooks, Miya Miya, Holy Basil, Broad St. Oyster, Little Fish, Burritos La Palma, Wanderlust and more!

It’s the last Weekend of Greater Palm Springs Restaurant Week and Wildest Restaurant + Bar in Palm Desert is participating. Co-Proprietress & Executive Chef Trilby Tatro takes a break from her busy kitchen to join us. For Greater Palm Springs Restaurant Week Wildest Restaurant is showcasing a three-course, prix fixe dining experience (with options for each course) for $49.95. Entrée options are the guest’s choice of English Pea and Black Truffle Ravioli, Crispy Skin Market Fish or Braised Short Ribs. “Wildest Restaurant & Bar is a chef-driven, award-winning dining destination on El Paseo. Led by Chef Trilby Tatro, Owner Charissa Farley-Hay, and Manager/Sommelier Farouk Chaabi, Wildest showcases some of the most unique cuisine in the Coachella Valley. Signature dishes include grass-fed, pasture-raised rack of venison, Texas quail, Santa Barbara uni pasta, caviar service, and their cult-favorite trumpet mushroom “calamari.”” “Culinary Host & Restaurateur Chef Neal Fraser and Event Producer Shelby Russell are presenting the inaugural Hollywood on the Coast Food & Wine set for Saturday, June 13, 2026, at the iconic Fairmont Miramar Hotel & Bungalows in Santa Monica. Shelby Russell joins us with all the event’s details including the benefit’s designated charities.

Restaurateur Dustin Trani of Trani’s Dockside Station, J. Trani’s Ristorante and Majestic in San Pedro is one of the high-profile participating chefs in Hollywood on the Coast. We’ll meet him.Coastline Pizzeria in Mission Viejo is far more ambitious than your typical neighborhood pizza joint. It’s an effort of brothers Jason Martin and Gabe Wood. Their tagline is “East Coast Inspired and West Coast Crafted.” Rising above the pack they use no seed oils. The pizza dough is made in-house daily from scratch and allowed to properly rest and ferment. Their house-made mozzarella sticks, wings and fries are cooked in beef tallow to add extra flavor. Pizzaiolos Jason Martin and Gabe Wood take a break from their busy kitchen to join us in studio.For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s Summer Grilling Season and Chef Andrew recaps his newly published series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.”

It’s the last Weekend of Greater Palm Springs Restaurant Week and Wildest Restaurant + Bar in Palm Desert is participating. Co-Proprietress & Executive Chef Trilby Tatro takes a break from her busy kitchen to join us.For Greater Palm Springs Restaurant Week Wildest Restaurant is showcasing a three-course, prix fixe dining experience (with options for each course) for $49.95. Entrée options are the guest’s choice of English Pea and Black Truffle Ravioli, Crispy Skin Market Fish or Braised Short Ribs. “Wildest Restaurant & Bar is a chef-driven, award-winning dining destination on El Paseo. Led by Chef Trilby Tatro, Owner Charissa Farley-Hay, and Manager/Sommelier Farouk Chaabi, Wildest showcases some of the most unique cuisine in the Coachella Valley. Signature dishes include grass-fed, pasture-raised rack of venison, Texas quail, Santa Barbara uni pasta, caviar service, and their cult-favorite trumpet mushroom “calamari.”” “Wildest prioritizes exceptional sourcing—wild-caught fish, local and pasture-raised meats, pristine seasonal produce, and plant-based options crafted with equal creativity. The atmosphere blends striking design with nightly live entertainment, indoor/outdoor dining, and a lively but refined energy. Honored as Best New Restaurant, Best Farm-to-Table, a Wine Spectator Award winner, and nominated for Best Fine Dining, Wildest offers standout food, great drinks, and a truly unforgettable time in the heart of Palm Desert.”A major refreshening will be happening during August.

It’s the last Weekend of Greater Palm Springs Restaurant Week and Wildest Restaurant + Bar in Palm Desert is participating. Co-Proprietress & Executive Chef Trilby Tatro takes a break from her busy kitchen to join us. For Greater Palm Springs Restaurant Week Wildest Restaurant is showcasing a three-course, prix fixe dining experience (with options for each course) for $49.95. Entrée options are the guest’s choice of English Pea and Black Truffle Ravioli, Crispy Skin Market Fish or Braised Short Ribs. “Wildest Restaurant & Bar is a chef-driven, award-winning dining destination on El Paseo. Led by Chef Trilby Tatro, Owner Charissa Farley-Hay, and Manager/Sommelier Farouk Chaabi, Wildest showcases some of the most unique cuisine in the Coachella Valley. Signature dishes include grass-fed, pasture-raised rack of venison, Texas quail, Santa Barbara uni pasta, caviar service, and their cult-favorite trumpet mushroom “calamari.””“Culinary Host & Restaurateur Chef Neal Fraser and Event Producer Shelby Russell are presenting the inaugural Hollywood on the Coast Food & Wine set for Saturday, June 13, 2026, at the iconic Fairmont Miramar Hotel & Bungalows in Santa Monica. Shelby Russell joins us with all the event’s details including the benefit’s designated charities.Restaurateur Dustin Trani of Trani’s Dockside Station, J. Trani’s Ristorante and Majestic in San Pedro is one of the high-profile participating chefs in Hollywood on the Coast. We’ll meet him.Coastline Pizzeria in Mission Viejo is far more ambitious than your typical neighborhood pizza joint. It’s an effort of brothers Jason Martin and Gabe Wood. Their tagline is “East Coast Inspired and West Coast Crafted.” Rising above the pack they use no seed oils. The pizza dough is made in-house daily from scratch and allowed to properly rest and ferment. Their house-made mozzarella sticks, wings and fries are cooked in beef tallow to add extra flavor. Pizzaiolos Jason Martin and Gabe Wood take a break from their busy kitchen to join us in studio.For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s Summer Grilling Season and Chef Andrew recaps his newly published series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.”All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

It’s the last Weekend of Greater Palm Springs Restaurant Week and Wildest Restaurant + Bar in Palm Desert is participating. Co-Proprietress & Executive Chef Trilby Tatro takes a 2nd break from her busy kitchen to continue the conversation about Wildest Restaurant + Bar.“Wildest Restaurant & Bar is a chef-driven, award-winning dining destination on El Paseo. Led by Chef Trilby Tatro, Owner Charissa Farley-Hay, and Manager/Sommelier Farouk Chaabi, Wildest showcases some of the most unique cuisine in the Coachella Valley. Signature dishes include grass-fed, pasture-raised rack of venison, Texas quail, Santa Barbara uni pasta, caviar service, and their cult-favorite trumpet mushroom “calamari.”” “Wildest prioritizes exceptional sourcing—wild-caught fish, local and pasture-raised meats, pristine seasonal produce, and plant-based options crafted with equal creativity. The atmosphere blends striking design with nightly live entertainment, indoor/outdoor dining, and a lively but refined energy. Honored as Best New Restaurant, Best Farm-to-Table, a Wine Spectator Award winner, and nominated for Best Fine Dining,” Wildest offers standout food, great drinks, and a truly unforgettable time in the heart of Palm Desert.A major refreshening will be happening during August.