“Award-winning Tito’s Tacos and Tito’s Handmade Vodka are again joining forces for the 7th annual Tito’s Fiesta Mexicana. The highly anticipated and beloved annual local event will take place at Tito’s Tacos in Culver City on Friday, October 4 – on National Taco Day and National Vodka Day – from 3:00 PM until 9:00 PM to raise funds for the Culver City Arts Foundation.”“Partygoers can enjoy Tito’s Tacos’ delicious award-winning tacos, burritos and flan, Tito’s Handmade Vodka’s specialty cocktails, and five hours of non-stop musical entertainment by new and returning world-class mariachi artists like Mariachi Juevenil Herencia Michoacana, heavy metal rockers Metalachi, the Grammy nominated all-female Mariachi Reyna de Los Angeles and more. Additionally, guests will be treated to a colorful compilation of traditional Mexican folklórico dances throughout the event by Folk Revolución. The jam-packed day of lively activities will be orchestrated by Master of Ceremonies comedian Eric Schwartz, also known as “Smooth-E.””“In the seventh year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka will continue their philanthropic tradition, donating 100% of the net proceeds from the event to the Culver City Arts Foundation. The event has raised over $90,000 over the past six years, with this year’s donation expected to increase that total significantly.”  “This fiesta brings so much joy to the community and we are always honored to host this celebration with our friends at Tito’s Handmade Vodka,” said Lynne Davidson, co-owner of Tito’s Tacos and granddaughter of founder Benjamin Davidson. “There is no better way to celebrate National Taco Day and National Vodka Day than immersing yourself in the vibrant culture displayed at the fiesta while supporting the Culver City Arts Foundation, an organization that is doing impactful work in our community.”A limited number of tickets are now available and partygoers can choose from two ticket packages:Responsible Partygoer - $35 (Includes general admission, three award-winning Tito’s Tacos food items and three refreshing Tito’s Handmade Vodka specialty cocktails)Non-alcohol Partygoer - $20 (Includes general admission, three award-winning Tito’s Tacos food items and soft drinks)Tito’s Tacos Co-Proprietor, Lynne Davidson, joins us with all the spirited details.

“Pink’s Hot Dogs founded in 1939, is a genuine Hollywood landmark. The legendary hot dog stand now overseen by 2nd generation hot dog maven, Richard Pink, serves over 1,200 hot dogs and 200 hamburgers a day. Pink’s was started in 1939 by Richard’s parents, Paul and Betty Pink, with a pushcart they purchased for $50, with money they borrowed from Betty’s mother. The land on which the pushcart stood was leased by Paul and Betty for $15 per month. Hot dogs at that time were 10 cents and colas were a nickel.” “Pink’s offered curb service, and was lucky to sell 100 hot dogs a day. Business is more robust these days typically with a fast-moving line. Paul and Betty operated the hot dog stand, starting with 4 employees and expanding over time to 10 and then 20, and now Pink’s has a staff of about 30 employees. In 1985 at the age of 73 and 75, Paul and Betty retired. At that point, Richard, his wife, Gloria, and sister, Beverly, took over the operation of Pink’s. Since that time, the family has created over 40 combinations of hot dogs and a dozen varieties of hamburgers to satisfy the variety of tastes of its patrons.” “Pink’s, located near major Hollywood studios like Paramount, Universal Studios and Disney started to attract up-and-coming and established movie and TV stars. Pink’s celebrity wall of fame in the dining room started as a place for aspiring actors to hang their photos to be discovered by producers and directors who were known to dine at Pink’s. Today, Pink’s dining room is filled with over 200 photos of celebrities with signed endorsements of their enjoyment of Pinks Hot Dogs.”Pink’s is one of the celebrated restaurants again taking part in the LA Loves Alex’s Lemonade Stand Benefit seeking cures for children’s cancers on Saturday Afternoon, Oct. 5th on Royce Quad at UCLA.From November 8th through 12th Pink’s is celebrating their 85th Anniversary by selling “Chili Dogs for Charity” for 85 cents for 85 minutes starting at 8:00 p.m. Celebrities including L.A. Mayor Karen Bass will be serving up the nightly chili dogs.Pink’s 2nd generation Top Dog, Richard Pink, is our guest with all the snappy details along with a side of yellow mustard.

“Pink’s Hot Dogs founded in 1939, is a genuine Hollywood landmark. The legendary hot dog stand now overseen by 2nd generation hot dog maven, Richard Pink, serves over 1,200 hot dogs and 200 hamburgers a day. Pink’s was started in 1939 by Richard’s parents, Paul and Betty Pink, with a pushcart they purchased for $50, with money they borrowed from Betty’s mother. The land on which the pushcart stood was leased by Paul and Betty for $15 per month. Hot dogs at that time were 10 cents and colas were a nickel.”“Pink’s offered curb service, and was lucky to sell 100 hot dogs a day. Paul and Betty operated the hot dog stand, starting with 4 employees and expanding over time to 10 and then 20, and now Pink’s has a staff of about 30 employees. In 1985 at the age of 73 and 75, Paul and Betty retired. At that point, Richard, his wife, Gloria, and sister, Beverly, took over the operation of Pink’s. Since that time, the family has created over 40 combinations of hot dogs and a dozen varieties of hamburgers to satisfy the variety of tastes of its patrons.” “Pink’s, located near major Hollywood studios like Paramount, Universal Studios and Disney started to attract up-and-coming and established movie and TV stars. Pink’s celebrity wall of fame in the dining room started as a place for aspiring actors to hang their photos to be discovered by producers and directors who were known to dine at Pink’s. Today, Pink’s dining room is filled with over 200 photos of celebrities with signed endorsements of their enjoyment of Pinks Hot Dogs.”Pink’s is one of the celebrated restaurants again taking part in the LA Loves Alex’s Lemonade Stand Benefit seeking cures for children’s cancers on Saturday Afternoon, Oct. 5th on Royce Quad at UCLA.From November 8th through 12th Pink’s is celebrating their 85th Anniversary by selling “Chili Dogs for Charity” for 85 cents for 85 minutes starting at 8:00 p.m. Celebrities including L.A. Mayor Karen Bass will be serving up the nightly chili dogs.Pink’s 2nd generation Top Dog, Richard Pink, continues as our guest providing all the snappy details of the upcoming 85th Anniversary Festivities along with a side of yellow mustard.

“Manhattan Beach-based Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and soon-to-be AttaGirl, a native of Madison, Wisconsin, developed his passion for cooking as a child by helping his Mother in the kitchen. He says, “I loved the food my mother made and realized that if I knew how to cook, I wouldn’t have to wait for someone else to cook for me.”” Chef David is one of the celebrity Host Chefs for the upcoming Manhattan Beach Food & Wine Festival in Manhattan Village set for the evenings of Friday, October 11th and Saturday evening, October 12th.“In 2004, LeFevre was recruited as Executive Chef of the Water Grill, downtown Los Angeles’ seminal seafood restaurant.  Under LeFevre’s six-year culinary leadership Water Grill earned a coveted Michelin star in 2007 and 2008, and further solidified its reputation as one of Los Angeles’ premier destination restaurants.”“At his first restaurant Manhattan Beach Post (M.B. Post), LeFevre returned to his roots with a highly personal and soulful restaurant offering a more rustic menu of playful, artisanal dishes complemented by artfully crafted cocktails and small production wines.  It launched in April of 2011. Culminating a whirlwind first year was M.B. Post’s selection as a semi-finalist for the 2012 James Beard Foundation Awards for Best New Restaurant, and LeFevre’s selection as a semi-finalist in the Best Chef Pacific category.”  “In 2013, LeFevre opened Fishing with Dynamite, a celebration of summers spent on Virginia’s Eastern Shore and SoCal’s vibrant beach communities.  The cheerful, 32-seat restaurant is anchored by a lively oyster bar and features a menu of “old school” traditional seafood fare and “new school” dishes highlighting flavors from around the globe.”“LeFevre opened his third Manhattan Beach Restaurant, The Arthur J in June of 2015.  The Arthur J is a modern neighborhood steakhouse featuring a wood-fired grill and LeFevre’s own take on steakhouse favorites in addition to dishes inspired by his roots, travels and the best artisanal ingredients. The Arthur J pays tribute to the legendary hospitality of Arthur J. Simms – family patriarch of LeFevre’s partners Mike, Chris and Tom Simms – by welcoming guests into a stunning space evocative of a glamorous, 60’s Palm Desert getaway.”  Chef David is one of 50 accomplished chefs (25 each night) participating in the new Manhattan Beach Food and Wine Festival at Manhattan Village the evenings of Friday, October 11th and Saturday, October 12.We reel in Chef LeFevre from his busy kitchens to join us.

“This fall, the Academy Award-winning film, SIDEWAYS, will stream on Hulu in celebration of its 20th Anniversary. Hitching Post Wines has partnered with Searchlight Pictures to showcase Hitching Post Highliner Pinot Noir, the wine featured in the movie. The Highliner Pinot Noir is always one of the most consistent, highly regarded wines of Hitching Post, and the 2021 is one of the best vintages of the past two decades. This 2021 vintage has a special label to commemorate the film and the Anniversary.” “In celebration of this partnership, Hitching Post 2 and Hitching Wines announce a series of special events, including three Hitching Post + Sideways Winemaker Dinners scheduled for September and October. Hitching Post Wines will also offer specially produced and limited edition SIDEWAYS Highliner Pinot Noir wine available for purchase at the Buellton restaurant, the adjacent Hitching Post tasting room and select retailers throughout California.”Chef and Winemaker Frank Ostini and Winemaker Gray Hartley of Hitching Post Wines join us to uncork all the events.

“This fall, the Academy Award-winning film, SIDEWAYS, will stream on Hulu in celebration of its 20th Anniversary. Hitching Post Wines has partnered with Searchlight Pictures to showcase Hitching Post Highliner Pinot Noir, the wine featured in the movie. The Highliner Pinot Noir is always one of the most consistent, highly regarded wines of Hitching Post, and the 2021 is one of the best vintages of the past two decades. This 2021 vintage has a special label to commemorate the film and the Anniversary.”“In celebration of this partnership, Hitching Post 2 and Hitching Wines announce a series of special events, including three Hitching Post + Sideways Winemaker Dinners scheduled for September and October. Hitching Post Wines will also offer specially produced and limited edition SIDEWAYS Highliner Pinot Noir wine available for purchase at the Buellton restaurant, the adjacent Hitching Post tasting room and select retailers throughout California.”Chef and Winemaker Frank Ostini and Winemaker Gray Hartley of Hitching Post Wines continue as our special guests uncorking all the series of commemorative events.

“Housed in what was for generations the family-run Bond Fruit & Dairy Stand, the seasonal Stonecat Café in Hector, Finger Lakes, NY has a rich history of connecting the community to healthy, locally grown ingredients. Founded in 1999, the Stonecat Café was an early leader in the farm-to-table movement in the region.”“Stonecat Café’s late owner and founder, Scott Signori, believed passionately that food is life and how we choose to nourish our bodies has a direct connection to and impact on our communities. When we feed our bodies with vibrant fun food, grown locally and sustainably, we sustain the soul of our community helping local farms and businesses to thrive. Scott passed away tragically in late 2021 at 54, leaving a lasting legacy of passion for good food, wine and scotch. His character, integrity and kindness live on in the Hector community and beyond.”“Today, the Stonecat Café continues to be owned by the Signori family and is managed by a team of dedicated restaurant professionals, all proud to have been Scott's friends and have worked at the Stonecat in previous years. Staying true to their original mission, they are threading sustainability through all aspects of the operations. Stonecat partners with more than 20 regional farms to source high-quality, fresh organic ingredients to satisfy guests’ hunger and numerous local wineries, breweries and distilleries to quench guests’ thirst. Management ensures equitable pay and shared tips for all team members and strives to reduce their environmental footprint and keep menu prices reasonable, while still providing guests with the same amazing food experience.”Executive Chef Jeremy Personius cooked with Chef Scott previously and maintains his traditions of utilizing the whole animal and house-smoking. Classic menu items include cornmeal crusted fried catfish and slow smoked pulled pork.General Manager Katy Dunlap joins us to share the inspiring story of resilience that is Stonecat Café.

“Housed in what was for generations the family-run Bond Fruit & Dairy Stand, the seasonal Stonecat Café in Hector, Finger Lakes, NY has a rich history of connecting the community to healthy, locally grown ingredients. Founded in 1999, the Stonecat Café was an early leader in the farm-to-table movement in the region.”“Stonecat Café’s late owner and founder, Scott Signori, believed passionately that food is life and how we choose to nourish our bodies has a direct connection to and impact on our communities. When we feed our bodies with vibrant fun food, grown locally and sustainably, we sustain the soul of our community helping local farms and businesses to thrive. Scott passed away tragically in late 2021 at 54, leaving a lasting legacy of passion for good food, wine and scotch. His character, integrity and kindness live on in the Hector community and beyond.”“Today, the Stonecat Café continues to be owned by the Signori family and is managed by a team of restaurant professionals, all proud to have been Scott's friends and have worked at the Stonecat in previous years. Staying true to their original mission, they are threading sustainability through all aspects of the operations. Stonecat partners with more than 20 regional farms to source high-quality, fresh organic ingredients to satisfy guests’ hunger and numerous local wineries, breweries and distilleries to quench guests’ thirst. Management ensures equitable pay and shared tips for all team members and strives to reduce their environmental footprint and keep menu prices reasonable, while still providing guests with the same amazing food experience.”Executive Chef Jeremy Personius worked with Chef Scott previously and maintains his traditions of utilizing the whole animal and house-smoking. Classic menu items include cornmeal crusted fried catfish and slow smoked pulled pork.​General Manager Katy Dunlap stays with us sharing the inspiring story of resilience of Stonecat Café.

“Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur and authentic Angostura Bitters.”“Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true craft cocktails created to simply open, pour, and enjoy. That’s something we can all toast to!”At the recent San Francisco World Spirits Competition Knox & Dobson’s Improved Whiskey Cocktail was awarded the prestigious Double Gold Medal and their Old Fashioned Cocktail garnered a Gold Medal. Both awards were in the “Ready-to-Drink” category.Knox & Dobson will be sampling their premium, ready-to-drink cocktails at the upcoming Manhattan Beach Food & Wine Festival the evenings of Friday, October 11th and Saturday, October 12th at Manhattan Village.Knox & Dobson’s President, Rob Levy, is our guest serving up a taste of Knox & Dobson’s quality libations.

“Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur and authentic Angostura Bitters.”“Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true craft cocktails created to simply open, pour, and enjoy. That’s something we can all toast to!”At the recent San Francisco World Spirits Competition Knox & Dobson’s Improved Whiskey Cocktail was awarded the prestigious Double Gold Medal and their Old Fashioned Cocktail garnered a Gold Medal. Both awards were in the “Ready-to-Drink” category.Knox & Dobson will be sampling their premium, ready-to-drink cocktails at the upcoming Manhattan Beach Food & Wine Festival the evenings of Friday, October 11th and Saturday, October 12th at Manhattan Village.Knox & Dobson’s President, Rob Levy, continues as our guest serving up a taste of Knox & Dobson’s quality libations.

“The inaugural Manhattan Beach Food & Wine, Southern California’s newest world-class Culinary Festival, is coming to Manhattan Village the evenings of Friday, October 11th and Saturday, October 12th. The Festival features an all-star lineup of 50 of the Best Chefs in North America!” The Event Host Chef is Neal Fraser of Redbird and Vibiana in Downtown Los Angeles. The local culinary ambassadors are Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and AttaGirl, and Sherry Yard of Bakery by the Yard. “Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine promises to be a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, October 11, 2024, and Grand Tasting on Saturday, October 12, 2024. Each evening will bring together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of 25 of the best chefs and restaurants, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” The charitable beneficiary is the Careers through Culinary Arts Program (C-CAP.) “Manhattan Beach Food & Wine will be held at Manhattan Village in a 40,000-square-foot outdoor space located at the end of the Veterans Parkway Greenbelt Path. This beautifully landscaped trail runs through Manhattan Beach to Hermosa Beach, allowing guests to walk or bike to this year’s event with ease. Manhattan Village will also be offering complimentary parking and guests are encouraged to use rideshare services.”Founder Shelby Russell joins us with all the delectable details.

“The inaugural Manhattan Beach Food & Wine, Southern California’s newest world-class Culinary Festival, is coming to Manhattan Village the evenings of Friday, October 11th and Saturday, October 12th. The Festival features an all-star lineup of 50 of the Best Chefs in North America!” The Event Host Chef is Neal Fraser of Redbird and Vibiana in Downtown Los Angeles. The local culinary ambassadors are Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and AttaGirl, and Sherry Yard of Bakery by the Yard. “Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine promises to be a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, October 11, 2024, and Grand Tasting on Saturday, October 12, 2024. Each evening will bring together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of 25 of the best chefs and restaurants, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” The charitable beneficiary is the Careers through Culinary Arts Program (C-CAP.) “The Inaugural Manhattan Beach Food & Wine will feature an unparalleled lineup of 50 of the Best Chefs from across North America, representing Manhattan Beach, Hermosa Beach, El Segundo, Los Angeles, New York, San Francisco, New Orleans, Denver, Solvang, Palm Springs, Vancouver, and Mexico. This elite culinary gathering promises to be a spectacular showcase of culinary excellence and innovation.”Event Host Chef Neal Fraser is our guest discussing the salivating culinary aspects of Manhattan Beach Food & Wine.

“Susan Spicer, the acclaimed New Orleans culinarian, began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979.  Her resume includes staging with Chef Roland Durand in Paris, extensive travel in Europe and California, as well as stints as chef at Savoire Faire and the Bistro at Maison de Ville in New Orleans.”“Spicer and Regina Keever partnered together to open Bayona in the French Quarter in the spring of 1990. With solid support from local diners and critics, Bayona soon earned national attention, countless awards and has been featured in numerous national and international publications.  Susan received the 1993 James Beard Foundation’s Best Chef Southeast.”“Susan’s first book, entitled Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans, was released in 2007.  New Orleans Magazine awarded it Best New Cookbook, and it was also included in Food & Wine’s Best of the Best recipe collectionIn May of 2010, Susan was inducted into the prestigious James Beard Who’s Who of Food and Beverage in America.”“The same year (2010) she launched Mondo, a casual, family-style restaurant which opened in Chef Spicer’s neighborhood of Lakeview. (It was sold in 2019.) In October 2016 she launched her third restaurant, Rosedale, a neighborhood joint in a unique and historic building that serves her own style of Louisiana home cooking. In the Spring of 2019, a new version of Mondo joined other great New Orleans restaurants in the new terminals at Louis Armstrong International Airport.”Susan Spicer takes a brief break from her busy kitchens to join us.At present Chef Susan is focusing most of her time at Rosedale.

“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.” “Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins' reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.”“BOA Steakhouse’s Manhattan Beach new Happy Hour menu is available daily from 3 to 5 p.m. Enjoy new items like Brendan’s Fish and Chips with house-made tartar, $12 raw bar bites, and Summer Steak & Salad pairing.”BOA Steakhouse Manhattan Beach also offers a Brunch Menu that guests can enjoy every day from 11:00 a.m.-3:30 p.m.Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.

“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.”“Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins' reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.”“BOA Steakhouse’s Manhattan Beach new Happy Hour menu is available daily from 3 to5 p.m. Enjoy new items like Brendan’s Fish and Chips with house-made tartar, $12 raw bar bites, and Summer Steak & Salad pairing.”BOA Steakhouse Manhattan Beach also offers a Brunch Menu that guests can enjoy every day from 11:00 a.m. to 3:30 p.m.Chef Brendan Collins continues as our guest to update the salivating menu offerings at BOA Steakhouse.

“Carmel Melrose in Los Angeles transports the energy, culture, and flavor of the renowned outdoor marketplace “Shuk HaCarmel” to Melrose Avenue, in the heart of L.A.’s food scene.” 

“Using some of the oldest techniques in the world— a wood-burning oven, an open flame grill— chef Asaf Maoz interprets ancient Levantine cooking traditions through a modern lens.” 

“Dishes showcase the best of the season: farmer’s market produce, sustainably-sourced meats and seafood, all prepared with the global culinary influence of the Tel Aviv shuk. Breads are baked in-house, including a 72-hour fermented Moroccan frena with tahini, matbucha and Syrian olives, baked to order in the wood-fire oven.”Dinner nightly (closed on Monday) and Brunch on Sunday.Partner / Founder Ronnie Benarie joins us with the salivating overview of Carmel Melrose.

“Carmel Melrose in Los Angeles transports the energy, culture, and flavor of the renowned outdoor marketplace “Shuk HaCarmel” to Melrose Avenue, in the heart of L.A.’s food scene.” 

“Using some of the oldest techniques in the world— a wood-burning oven, an open flame grill— chef Asaf Maoz interprets ancient Levantine cooking traditions through a modern lens.” 
“Dishes showcase the best of the season: farmer’s market produce, sustainably-sourced meats and seafood, all prepared with the global culinary influence of the Tel Aviv shuk. Breads are baked in-house, including a 72-hour fermented Moroccan frena, baked to order in the wood-fire oven.”Founding Partner Ronnie Benarie stays with us providing the salivating overview of Carmel Melrose.

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California restaurants and their workforce, has awarded 278 independent restaurants with $5,000 grants as part of its fourth consecutive Restaurants Care® Resilience Fund. The grants were made possible via thoughtful donations from SoCalGas, The PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric (SDG&E), which have contributed to the fund since 2021. Recipients can use the $5,000 assistance for equipment and technology upgrades, unforeseen hardships, employee retention bonuses and employee training, all of which allow California’s independent restaurant owners and caterers to invest in the longevity of their business and employees.”"We're incredibly thankful to our generous donors for their continued support, which has afforded us the opportunity to assist thousands of business owners in California’s food industry since 2021,” said Alycia Harshfield, Executive Director of CRF. “Together, we have proudly sustained the Resilience Fund for the past four years, ensuring that California's independent restaurant owners and caterers remain a vital and vibrant part of our state's culinary landscape and economy for many years ahead."“Notably, 76 percent of the grant recipients identify as female, and 73 percent identify as people of color. More than 70 percent of this year’s recipients plan to use the $5,000 grants for kitchen equipment or technology upgrades, and 17 percent will dedicate the funds to employee retention bonuses. To qualify, the restaurants and caterers needed to have fewer than five units, and less than $3 million in revenue.

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California restaurants and their workforce, has awarded 278 independent restaurants with $5,000 grants as part of its fourth consecutive Restaurants Care® Resilience Fund. The grants were made possible via thoughtful donations from SoCalGas, The PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric (SDG&E), which have contributed to the fund since 2021. Recipients can use the $5,000 assistance for equipment and technology upgrades, unforeseen hardships, employee retention bonuses and employee training, all of which allow California’s independent restaurant owners and caterers to invest in the longevity of their business and employees.”“Notably, 76 percent of the grant recipients identify as female, and 73 percent identify as people of color. More than 70 percent of this year’s recipients plan to use the $5,000 grants for kitchen equipment or technology upgrades, and 17 percent will dedicate the funds to employee retention bonuses. To qualify, the restaurants and caterers needed to have fewer than five units, and less than $3 million in revenue.”Christina Hong of Seoulmates in Los Angeles (W. Third St.) and Santa Monica is one of the fortunate recipients of a $5,000, 2024 California Restaurant Foundation Restaurants Care Resilience Fund Grant. We’ll meet her and learn her story.Seoulmates’ Mission : “Our mission is to share a twist on Korean food so ridiculously good that you have to talk about it, that before anyone even considers taking a bite, you’ll have to snap a picture for the ‘gram. Being a family-owned business, our aim is to deliver our heart and Seoul in every bite.”

“Welcome to TheOrenco, Hillsboro, Oregon’s 10-room boutique luxury hotel. TheOrenco is ideally situated within the vibrant and growing work-live-play community of Orenco Station in Hillsboro, OR. They offer guests calm, comfortable, and privacy-oriented accommodations not found at the typical corporate chains.” “Guests appreciate their nontraditional European lodging format, their brownstone architecture and the wide variety of unique restaurants, breweries and shops available within a short walking distance of their front door. The included morning breakfast is at the nearby Tous Les Jours (French-Asian artisan bakery), a local institution where all the tempting pastries (sweet & savory) and breads are baked fresh, daily”
“TheOrenco includes all the amenities a savvy business traveler or family on the go seeks when choosing lodging, including contactless check-in, fast Wi-Fi, comfortable seating, free lobby snacks, in-room coffee, private courtyards (select rooms), and even gear to enjoy the local area, like pickleball paddles and bicycles. Their knowledgeable and dedicated staff ensures that all guests have a comfortable, relaxing stay with everything they need in spotless rooms.”
“TheOrenco is a short walk away from the TriMet MAX stop at Orenco (Portland’s efficient light rail system), which provides easy access to nearby communities and Portland International Airport (PDX).”The hospitable (husband & wife) owners of TheOrenco, Margie Waltz and Richard Lyons, join us providing an overview of the accommodating details.

“Welcome to TheOrenco, Hillsboro, Oregon’s 10-room boutique luxury hotel. TheOrenco is ideally situated within the vibrant and growing work-live-play community of Orenco Station in Hillsboro, OR. They offer guests calm, comfortable, and privacy-oriented accommodations not found at the typical corporate chains.”“Guests appreciate their nontraditional European lodging format, their brownstone architecture and the wide variety of unique restaurants, breweries and shops available within a short walking distance of their front door. The included morning breakfast is at the nearby Tous Les Jours (French-Asian artisan bakery), a local institution where all the pastries and breads are baked fresh, daily”
“TheOrenco includes all the amenities a savvy business traveler or family on the go seeks when choosing lodging, including contactless check-in, fast Wi-Fi, comfortable seating, free lobby snacks, in-room coffee, private courtyards (select rooms), and even gear to enjoy the local area, like pickleball paddles and bicycles. Their knowledgeable and dedicated staff ensures that all guests have a comfortable, relaxing stay with everything they need in spotless rooms.”
“TheOrenco is a short walk away from the TriMet MAX stop at Orenco (Portland’s efficient light rail system), which provides easy access to nearby communities and Portland International Airport (PDX).”The hospitable owners of TheOrenco, Margie Waltz and Richard Lyons, stay with us providing more of the accommodating details.

We graciously stepped aside this Saturday morning for Angels Baseball at 11:30 a.m. (in Toronto versus the Blue Jays) so we got right to it this morning.“Jewel of the South, the 2024 recipient of the prestigious James Beard Award for Outstanding Bar, is a classic New Orleans tavern, reimagined. The Proprietors are in this business because they love hospitality. The Owners love to host, love to serve, and mostly love the power of hospitality to bring people together to celebrate, commiserate, and communicate. No matter where you are from or where you are going, Jewel of the South looks forward to creating a memorable experience with guests in their home.”“Cocktails, food, and wine at Jewel are prepared and presented with intention and precision. Their award-winning cocktail program is steeped in history, showcasing classic techniques with innovative, seasonal flavors. The food program seeks out unique products that deliver delicious nourishment for their guests, such as a broad range of caviars, whole vegetables, and diverse animal proteins. The menu changes regularly. Jewel’s wine program features classic labels, cult favorites, and new talent, limited to the best value available for wine that should be consumed tonight.” “Jewel of the South is owned by partners Chris Hannah, Victoria Espinel, and John Stubbs. Hannah directs Jewel’s award-winning cocktail program and is a daily presence at 1026 Saint Louis Street. The culinary program is led by Chef Philip Whitmarsh. Paul Greagoff is the General Manager.” John Stubbs joins us to share the recipe for success that Jewel of the South represents. https://www.jewelnola.com/Jewel of the South and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Jewel of the South, the 2024 recipient of the prestigious James Beard Award for Outstanding Bar, is a classic New Orleans tavern, reimagined. The Proprietors are in this business because they love hospitality. The Owners love to host, love to serve, and mostly love the power of hospitality to bring people together to celebrate, commiserate, and communicate. No matter where you are from or where you are going, Jewel of the South looks forward to creating a memorable experience with guests in their home.”“Cocktails, food, and wine at Jewel are prepared and presented with intention and precision. Their award-winning cocktail program is steeped in history, showcasing classic techniques with innovative, seasonal flavors. The food program seeks out unique products that deliver delicious nourishment for their guests, such as a broad range of caviars, whole vegetables, and diverse animal proteins. The menu changes regularly. Jewel’s wine program features classic labels, cult favorites, and new talent, limited to the best value available for wine that should be consumed tonight.”“Jewel of the South is owned by partners Chris Hannah, Victoria Espinel, and John Stubbs. Hannah directs Jewel’s award-winning cocktail program and is a daily presence at 1026 Saint Louis Street. The culinary program is led by Chef Philip Whitmarsh. Paul Greagoff is the General Manager.” John Stubbs continues with us sharing all that is Jewel of the South in the French Quarter.

“Brooklyn-born Sherry Yard of Bakery by the Yard is a nationally acclaimed chef, restaurateur, cookbook author, teacher and presenter, who has spent her extensive career making a mark as a disruptor in the hospitality industry.  Her innovative and uncompromising approach has garnered three James Beard Awards and an induction into their Who’s Who of Food & Beverage in America.  She has received accolades from renowned publications such as Bon Appétit Magazine, Food + Wine and became affectionately known by the media as “L.A.’s Sweetheart”, both for her bubbly personality and her incomparably creative fresh from the farm desserts.”“Her esteemed career has included working with the Wolfgang Puck empire for nearly 20 years, encompassing the crafting of masterful breads, creating menus, and opening new restaurants while simultaneously mentoring an entire generation of chefs in kitchens from Singapore to Santa Monica. Her pastry creations became staples at events such as the Academy Awards Governor’s Ball, the Grammy Awards, and the Emmy Awards, where she could be spotted in her iconic pink chef’s jacket in support of breast cancer awareness.  Yard is the author of two award- winning cookbooks, and currently is working on her third”Bakery by the Yard’s delectable baked goods are available as a pop-up by advance order for pickup in Manhattan Beach on Saturday mornings. Special orders welcomed, too. Chef Sherry is one of the featured celebrity chefs for the inaugural Manhattan Beach Food & Wine Festival on the evenings of October 11th and 12th in Manhattan Beach.Chef Sherry joins us with here trusty whisk at the ready.

“Brooklyn-born Sherry Yard of Bakery by the Yard is a nationally acclaimed chef, restaurateur, cookbook author, teacher and presenter, who has spent her extensive career making a mark as a disruptor in the hospitality industry.  Her innovative and uncompromising approach has garnered three James Beard Awards and an induction into their Who’s Who of Food & Beverage in America.  She has received accolades from renowned publications such as Bon Appétit Magazine, Food + Wine and became affectionately known by the media as “L.A.’s Sweetheart”, both for her bubbly personality and her incomparably creative fresh from the farm desserts.”“Her esteemed career has included working with the Wolfgang Puck empire for nearly 20 years, encompassing the crafting of masterful breads, creating menus, and opening new restaurants while simultaneously mentoring an entire generation of chefs in kitchens from Singapore to Santa Monica. Her pastry creations became staples at events such as the Academy Awards Governor’s Ball, the Grammy Awards, and the Emmy Awards, where she could be spotted in her iconic pink chef’s jacket in support of breast cancer awareness.  Yard is the author of two award winning cookbooks, and currently is working on her third.”Bakery by the Yard’s delectable baked goods are available as a pop-up by advance order for pickup in Manhattan Beach on Saturday mornings. Special orders welcomed, too. Chef Sherry is one of the celebrity host chefs for the inaugural Manhattan Beach Food & Wine Festival benefiting the Careers through Culinary Arts Program (C-CAP) on the evenings of October 11th and 12th in Manhattan Beach at Manhattan Village.

“Holy Saints! in Old Pasadena opened in May 2023 and is owned by Chef Daniel Torres and partner Stephanie, a husband-and-wife team. As a small business, they understand the importance of working with local farmers, small family vineyards, and micro-breweries. The menu reflects a progressive Californian-style cuisine and some of Chef Daniel's favorite homemade meals. You'll experience the warmth and passion in their work through their delicious wine, beer, and food. Stop by for lunch to try the famous Cubano sandwich. They also cater for special events, too. Chef Daniel endeavored to be a future industry titan since 2009 when he started to sell tacos late-night to patrons in East LA while going to college. Chef Daniel was most recently the executive chef of Ace Hotel for nearly 6 years and was the youngest and only chef within the Ace Hotel brand to be awarded a Michelin Bib Gourmand award for his work with Best Girl restaurant along with Michelin starred Chef Michael Cimarusti (Providence.)” Chef Daniel takes a break from his busy kitchen to join us.“Zuzu's Petals located in the East Village area of Long Beach is a one-of-a-kind brunch restaurant that combines the best of Contemporary American cuisine. Their dishes are crafted with locally sourced, organic ingredients, and they incorporate unique flavors and spices from around the world. Their cooks under the direction of partners Evan Papakakis and Chef Jessie Franco take pride in preparing each dish with care, infusing them with flavors and textures that are sure to delight your senses. Zuzu’s Petals commitment to quality extends to all aspects of establishment, from their friendly and attentive staff to their artfully-designed space that makes guests feel right at home.” The establishment is also a thoughtful tribute to the Frank Capra classic, “It’s a Wonderful Life.” Proprietor Evan Papadakis is our guest to unwrap all that is Zuzu’s Petals.Chef Wes Whitsell earned a well-deserved Michelin Star for Hatchet Hall in Culver City and thereafter took a little breather from L.A. kitchens to recharge along with some consulting work. Chef Wes is back with the new post as Culinary Director for the Local LA restaurant group. Local LA operates the beachfront Waterfront on The Boardwalk in Venice and the nearby Mama’s Boy at Winston House. For 2025 Chef Wes will oversee an ambitious new concept in the former (and fondly remembered) Enterprise Fish Co. space in Santa Monica. Chef Wes takes a break from the Santa Monica Farmers Market to join us.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (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 so a juicy steak is definitely on our minds. What’s the difference between skirt steak, flat iron steak and hangar steak? What are the other popular cuts of steak? Top sirloin is a good value right now. Chef Andrew answers the meaty steak questions.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Holy Saints! in Old Pasadena opened in May 2023 and is owned by Chef Daniel Torres and partner Stephanie, a husband-and-wife team. As a small business, they understand the importance of working with local farmers, small family vineyards, and micro-breweries. The menu reflects a progressive Californian-style cuisine and some of Chef Daniel's favorite homemade meals. You'll experience the warmth and passion in their work through their delicious wine, beer, and food. Stop by for lunch (Thursday thru Sunday) to try the famous Cubano sandwich. They cater for special events, too.”“Chef Daniel endeavored to be a future industry titan since 2009 when he started to sell tacos late-night to patrons in East LA while going to college. Chef Daniel was most recently the executive chef of Ace Hotel for nearly 6 years and was the youngest, and only, chef within the Ace Hotel brand to be awarded a Michelin Bib Gourmand award for his work with Best Girl restaurant along with Michelin starred Chef Michael Cimarusti (Providence.)”“Holy Saints! works with only local farmers to source the majority of the vegetables, fruit, and dairy that go into their dishes.
The wines and beers there showcase the craft and highlight small family vineyards and micro-breweries.”Chef Daniel takes a break from his busy kitchen to join us.

“Holy Saints! in Old Pasadena opened in May 2023 and is owned by Chef Daniel Torres and partner Stephanie, a husband-and-wife team. As a small business, they understand the importance of working with local farmers, small family vineyards, and micro-breweries. The menu reflects a progressive Californian-style cuisine and some of Chef Daniel's favorite homemade meals. You'll experience the warmth and passion in their work through their delicious wine, beer, and food. Stop by for lunch (Thursday through Sunday) to try the famous Cubano sandwich. They cater for special events, too.”“Chef Daniel endeavored to be a future industry titan since 2009 when he started to sell tacos late-night to patrons in East LA while going to college. Chef Daniel was most recently the executive chef of Ace Hotel for nearly 6 years and was the youngest, and only, chef within the Ace Hotel brand to be awarded a Michelin Bib Gourmand award for his work with Best Girl restaurant along with Michelin starred Chef Michael Cimarusti (Providence.)”“Holy Saints! works with only local farmers to source the majority of the vegetables, fruit, and dairy that go into their dishes.
The wines and beers there showcase the craft and highlight small family vineyards and micro-breweries.”Chef Daniel takes a further break from his busy kitchen to continue with us.

“Zuzu's Petals located in the East Village area of Long Beach is a one-of-a-kind brunch (breakfast and lunch, too) restaurant that combines the best of Contemporary American cuisine. Their dishes are crafted with locally sourced, organic ingredients, and they incorporate unique flavors and spices from around the world.” Open seven days with a sidewalk patio.“Their cooks under the direction of partners Evan Papakakis and Chef Jessie Franco take pride in preparing each dish with care, infusing them with flavors and textures that are sure to delight your senses. Zuzu’s Petals commitment to quality extends to all aspects of the establishment, from their friendly and attentive staff to their artfully-designed space that makes guests feel right at home.”The establishment is also a thoughtful tribute to the Frank Capra Hollywood classic, “It’s a Wonderful Life.” Proprietor Evan Papadakis is our guest to unwrap all that is Zuzu’s Petals.

“Zuzu's Petals located in the East Village area of Long Beach is a one-of-a-kind brunch restaurant that combines the best of Contemporary American cuisine. Their dishes are crafted with locally sourced, organic ingredients, and they incorporate unique flavors and spices from around the world.” Open seven days with a sidewalk patio.“Their cooks under the direction of partners Evan Papakakis and Chef Jessie Franco take pride in preparing each dish with care, infusing them with flavors and textures that are sure to delight your senses. Zuzu’s Petals commitment to quality extends to all aspects of the establishment, from their friendly and attentive staff to their artfully-designed space that makes guests feel right at home.”The establishment is also a thoughtful tribute to the Frank Capra Hollywood classic, “It’s a Wonderful Life.” Proprietor Evan Papadakis continues as our guest unwrapping all that is Zuzu’s Petals.

Chef Wes Whitsell earned a well-deserved Michelin Star for Hatchet Hall in Culver City and thereafter took a little breather from the L.A. kitchens to recharge with some consulting gigs along the way. Chef Wes is back with the new post as Culinary Director for the Local LA restaurant group.Local LA operates the beachfront Waterfront on The Boardwalk in Venice and the nearby Mama’s Boy at Winston House. For 2025 Chef Wes will oversee an ambitious new concept in the former, long-running Enterprise Fish Co. space in Santa Monica.“The Waterfront is a California cuisine restaurant (with a Texas-accent) located on Venice Beach. Happy Hour daily (closed on Monday) and Weekend Brunch with bottomless beverages. Chef Wes’ food and beverage menus celebrate California with carefully selected seasonal produce from local farms. Their tortillas are handmade daily. The corn tortilla is made from organic Kernel of Truth masa. The flour tortilla is made from Tehachapi Grain Project Sonora wheat.”“Mama’s Boy is a playful Italian dinner club with a Southern accent, brought to you by Michelin-starred Chef Wes Whitsell. Situated inside Venice’s Winston House – a popular community hub with live music and DJ sets – Mama’s Boy is, perhaps, the perfect start to a night out. With lively dishes that embody Chef’s Texan roots and mom’s home-cooked Italian food, the menu strikes a balance between comfort and creativity.” 

“At Mama’s Boy, he presents his most innovative menu yet: a fusion of nostalgic Italian cuisine with a Southern twist - a true ‘Spaghetti Western’. Each dish is a nod to his upbringing, a journey home where every bite tells a story of love, tradition, and the connection of family.”Think Pimento Cheese Arancini with hot pepper-tomato jelly and dill, ultra-thin crispy “Dad’s Pies” pizzas with Tehachapi grain Sonora wheat, and Gulf Shrimp and Anson Mills Grits. Chef Wes is known for his biscuits so do contemplate his seasonal Strawberry Shortcake with Tehachapi Sonora Biscuit and fresh whipped cream.Chef Wes takes a break from the Santa Monica Farmers Market to join us.

Chef Wes Whitsell earned a well-deserved Michelin Star for Hatchet Hall in Culver City and thereafter took a little breather from the L.A. kitchens to recharge along with some consulting gigs. Chef Wes is back with the new post as Culinary Director for the expanding Local LA restaurant group.Local LA operates the beachfront Waterfront on The Boardwalk in Venice and the nearby Mama’s Boy at Winston House. For 2025 Chef Wes will oversee an ambitious new concept in the former, long-running Enterprise Fish Co. space in Santa Monica.“The Waterfront is a California cuisine restaurant (with a Texas-accent) located on Venice Beach. Happy Hour daily (closed on Monday) and Weekend Brunch with bottomless beverages. Chef Wes’ food and beverage menus celebrate California with carefully selected seasonal produce from local farms. Their tortillas are handmade daily. The corn tortilla is made from organic Kernel of Truth masa. The flour tortilla is made from Tehachapi Grain Project Sonora wheat.”“Mama’s Boy is a playful Italian dinner club with a Southern accent, brought to you by Michelin-starred Chef Wes Whitsell. Situated inside Venice’s Winston House – a popular community hub with live music and DJ sets – Mama’s Boy is, perhaps, the perfect start to a night out. With lively dishes that embody Chef’s Texan roots and mom’s home-cooked Italian food, the menu strikes a balance between comfort and creativity.” 

“At Mama’s Boy, he presents his most innovative menu yet: a fusion of nostalgic Italian cuisine with a Southern twist - a true ‘Spaghetti Western’. Each dish is a nod to his upbringing, a journey home where every bite tells a story of love, tradition, and the connection of family.”Think Pimento Cheese Arancini with hot pepper-tomato jelly and dill, ultra- thin crispy “Dad’s Pies” pizzas with Tehachapi grain Sonora wheat, and Gulf Shrimp and Anson Mills Grits. Chef Wes is known for his biscuits so do take a look at his Strawberry Shortcake with Tehachapi Sonora Biscuit and fresh whipped cream.Chef Wes takes another break from the Santa Monica Farmers Market to stay with us.

It’s summer grilling season so a juicy, properly-cooked steak is on our minds. What’s the difference between skirt steak, flat iron steak and hangar steak? What are the other popular cuts of steak? Top sirloin is a good value right now compared to filet mignon. Chef Andrew answers the meaty steak questions.

“From the time Dr. Shica (Dr. Shica’s Bakery, Los Angeles) got her first Easy-Bake Oven, she knew that she loved to bake. Growing up in South Carolina, she baked with her grandma and learned that the best desserts come from using the best ingredients. When Dr. Shica founded her bakery, she committed to using only high-quality, premium ingredients to create her gourmet signature desserts.”“From a small town in the South to Southern California, Dr. Shica now delivers her Southern-style treats to Hollywood executives and actors. Garnering praise from renowned chefs, producers, and on-air personalities, her rich and fudgy "Almost Famous Brownies" have created quite a stir - several producers even have a standing weekly order.”“Dr. Shica knew she needed to expand her baked goods to meet the growing demand for vegan treats. She developed a line of mouth-watering, plant-based desserts that satisfy those sweet cravings and allow her customers to maintain their vegan lifestyles.”Dr Shica’s cookies are currently available nationwide at TJ Maxx, Marshalls and HomeGoods. Select area Costco stores (Culver City) for Roadshows are on the immediate horizon. “Known for her optimism and warm personality, Dr. Shica’s home-baked flavor will brighten any day.”“Dr. Shica’s new Plant-Based cookies are dairy-free, egg-free, nut-free and low calorie but still very delicious and highly craveable. Each bag is shelf stable and resealable so you can enjoy them now or later. The product comes in 4 flavors (Chocolate Chip, Oatmeal Raisin, Lemon and Sugar Confetti).”Dr. Shica briefly puts down her rolling pin to join u

“From the time Dr. Shica (Dr. Shica’s Bakery, Los Angeles) got her first Easy-Bake Oven, she knew that she loved to bake. Growing up in South Carolina, she baked with her grandma and learned that the best desserts come from using the best ingredients. When Dr. Shica founded her bakery, she committed to using only high-quality, premium ingredients to create her gourmet signature desserts.”“From a small town in the South to Southern California, Dr. Shica now delivers her Southern-style treats to Hollywood executives and actors. Her rich and fudgy "Almost Famous Brownies" have created quite a stir - several Hollywood notables even have a standing weekly order.”“Dr. Shica knew she needed to expand her baked goods to meet the growing demand for vegan treats. She developed a line of mouth-watering, plant-based desserts that satisfy those sweet cravings and allow her customers to maintain their vegan lifestyles.”Dr Shica’s cookies are currently available nationwide at TJ Maxx, Marshalls and HomeGoods. Select area Costco stores for Roadshows (Culver City) are on the future horizon. “Known for her optimism and warm personality, Dr. Shica’s home-baked flavor will brighten any day.”“Dr. Shica’s new Plant-Based cookies are dairy-free, egg-free, nut-free and low calorie but still very delicious and highly craveable. Each bag is shelf stable and resealable so you can enjoy them now or later. The product comes in 4 flavors (Chocolate Chip, Oatmeal Raisin, Lemon and Sugar Confetti).”Dr. Shica gently puts down her whisk and continues with us.

“Located in Newport Beach, California on the site of the old City Hall, The Mayor’s Table is Lido House’s signature dining venue. Featuring a focus on seasonal, chef-driven cuisine, including an open action kitchen, Mayor’s Table is both a premiere dining destination and neighborhood hot spot. The ideal setting to enjoy a leisurely brunch or a memorable night out with friends, Mayor’s Table is the perfect place for celebrations large and small.” “In May the restaurant debuted an all-new dinner menu, complete with experiential and tableside offerings. This overhaul marks the most significant change to the Mayor’s Table menu since its inception in 2018. From the collaborative efforts of Chef-Partner Riley Huddleston, Executive Chef Jonathan de la Cruz, and Chef de Cuisine Nicholas Escobar, the Mayor’s Table culinary team proudly unveiled a bold seasonal menu showcasing their take on reimagined American cuisine.” Service is gracefully overseen (with a French accent) by hospitality veteran and General Manager, Quentin Gravet“As Executive Chef Partner of Lido House, Riley Huddleston brings a decade of culinary power to Lido House, driving the hotel’s food and beverage concepts including The Mayor’s Table restaurant, Topside rooftop bar and lounge and Crew Coffee + Cremerie.”“Earning his chops as a chef, mixologist, pastry chef and restaurateur in elite New York and Chicago establishments, Huddleston is known for elevating fare with provenance as the starring ingredient. Huddleston’s innovative culinary style blends classic French training with modern cooking techniques. At Lido House, expect precision and playfulness from a menu that fittingly take cues from the hotel’s enviable waterfront in Newport Beach, offering a refined yet stylish celebration of Southern California’s coastal lifestyle and cuisine. The Mayor’s Table, positioned to be a Newport Beach hot spot, manifests a pacific pub-style vibe offering inventive cocktails and seafood- oriented fare including an open action kitchen.”Executive Chef Jonathan de la Cruz and General Manager Quentin take a break from service to join us.

“Located in Newport Beach, California on the site of the old City Hall, The Mayor’s Table is Lido House’s signature dining venue. Featuring a focus on seasonal, chef-driven cuisine, including an open action kitchen, Mayor’s Table is both a premiere dining destination and neighborhood hot spot. The ideal setting to enjoy a leisurely brunch or a memorable night out with friends, Mayor’s Table is the perfect place for celebrations large and small”“In May the restaurant debuted an all-new dinner menu, complete with experiential and tableside offerings. This overhaul marks the most significant change to the Mayor’s Table menu since its inception in 2018. From the collaborative efforts of Chef-Partner Riley Huddleston, Executive Chef Jonathan de la Cruz, and Chef de Cuisine Nicholas Escobar, the Mayor’s Table culinary team proudly unveiled a bold seasonal menu showcasing their take on reimagined American cuisine.” Service is gracefully overseen by hospitality veteran and General Manager, Quentin Gravet“As Executive Chef Partner of Lido House, Riley Huddleston brings a decade of culinary power to Lido House, driving the hotel’s food and beverage concepts including The Mayor’s Table restaurant, Topside rooftop bar and lounge and Crew Coffee + Cremerie.”“Earning his chops as a chef, mixologist, pastry chef and restaurateur in elite New York and Chicago establishments, Huddleston is known for elevating fare with provenance as the starring ingredient. Huddleston’s innovative culinary style blends classic French training with modern cooking techniques. At Lido House, expect precision and playfulness from a menu that fittingly take cues from the hotel’s enviable waterfront in Newport Beach, offering a refined yet stylish celebration of Southern California’s coastal lifestyle and cuisine. The Mayor’s Table, positioned to be a Newport Beach hot spot, manifests a pacific pub-style vibe offering inventive cocktails and seafood- oriented fare including an open action kitchen.”Executive Chef Jonathan de la Cruz and General Manager Quentin take a 2nd break from service to continue with us.

“A typical night out for sisters Leslie and LeAnn Jones includes great wine, great food and great friends at some of their favorite restaurants in Los Angeles. Leslie, a luxury wedding planner, and LeAnn, an attorney, were tired of going outside of their neighborhood to enjoy delicious wine and food. With Leslie’s background in hospitality and LeAnn’s knowledge and love of wine, the sisters decided to open 1010 Wine and Events in 2021.”“1010 Wine is an upscale wine bar (with elevated cuisine) located in the heart of Inglewood, CA, the city that raised Leslie and LeAnn and where they still currently reside. 1010 Wine is the first and only wine bar in the City of Champions. The new dinner menu under the direction of Chef Mo Marvel features highlights such as Black Eyed Pea Fritters, Salmon Crudo, Piri Piri Chicken and Prime Beef Bavette.”“Leslie and Le Jones have found incredible success by perfectly blending an incredible selection of wines with an elevated and delicious dining menu. The 1010 Wine beverage menu currently features more than 90% Black-owned wines (all hand-selected) not often found in local grocery stores, making 1010 Wine representing the largest selection of Black and Brown owned wineries in California.” “Their mission is to fill a void in the industry and neighborhood and create a space for people to gather, regardless of their knowledge of wine, to eat, drink, and enjoy Black-owned wines. In addition to delicious wine and food, 1010 Wine also has great music and live performances, and an atmosphere that feels both welcoming and sophisticated at the same time.” All are welcome.Leslie Jones joins us to uncork all that is 1010 Wine & Events.

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa … It’s the always anticipated fresh Hatch Cile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you.”

“Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer.”“Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.”

“Try New Mexican stews and casseroles, or get creative with amped up chocolate chip cookies, zippy Bloody Marys, and more.”

“Available fresh only in August and September, Hatch Chiles are so good folks load up each summer and freeze enough roasted chiles to enjoy year-round.” The Melissa’s Website has the full schedule of area roastings.We’ll also present the details of the ongoing (concludes Sept. 14th) ultimate Hatch Chile cooking competition with great prizes. https://ihatchchile.com/cooking-challenge/Our resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers.

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa … It’s the always anticipated fresh Hatch Cile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you.”

“Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer.”“Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.”

“Try New Mexican stews and casseroles, or get creative with amped up chocolate chip cookies, zippy Bloody Marys, and more.”

“Available fresh only in August and September, Hatch Chiles are so good folks load up each summer and freeze enough roasted chiles to enjoy year-round.” The Melissa’s Website has the full schedule of area roastings.We also present the details of the ongoing (concludes Sept. 14th) ultimate Hatch Chile cooking competition with great prizes. https://ihatchchile.com/cooking-challenge/Our resident Prince of Produce (and a bonified Hatch Chile Pepper-Head), Robert Schueller, continues with us to turning up the heat on all things Hatch Peppers.

“St. Lucia native Nina Compton fell in love with New Orleans while filming BRAVO’s Top Chef Season 11: New Orleans (she grabbed the runner-up spot and was voted fan favorite). In 2015, she returned to the city to open Compère Lapin at the Old No. 77 Hotel & Chandlery. Since then, the requests for reservations have been non-stop along with the deserved acclaim. The success of Compere Lapin lead Compton to open a second restaurant, Bywater American Bistro, in the spring of 2018.”“Trained in the French tradition at the Culinary Institute of America, Nina mixes the rich culinary traditions of New Orleans with those of her Caribbean roots.  She was named one of Food & Wine magazine’s "Best New Chefs 2017.” Along with receiving a rave review from The New York Times, Compère Lapin was named “Best New Restaurant” by both New Orleans Magazine and The Times-Picayune. And then in 2018, she took home the prestigious James Beard Foundation Award for "Best Chef: South.”“Nina began her career at Daniel in New York City, alongside Chef Daniel Boulud. From there, she joined Norman Van Aken in Miami at Norman’s. Next up, was a stint with Philippe Ruiz at Palme d’Or at the historic Biltmore Hotel. Then Nina moved to Casa Casuarina in Miami Beach where she rose to the rank of executive chef. Before settling in New Orleans, she was chef de cuisine at the Italian restaurant Scarpetta at Fontainebleau Miami Beach. There the “Gnocchi Queen” worked with celebrity chef and restaurateur Scott Conant.Chef Nina will be one of the high- profile chefs with a tasting station at L.A. Loves Alex’s Lemonade benefit on Saturday, October 5th at the Royce Quad at UCLA.Chef Nina Compton takes a break from her busy kitchens to join us.

“St. Lucia native Nina Compton fell in love with New Orleans while filming BRAVO’s Top Chef Season 11: New Orleans (she grabbed the runner-up spot and was voted fan favorite). In 2015, she returned to the city to open Compère Lapin at the Old No. 77 Hotel & Chandlery. Since then, the requests for reservations have been non-stop along with the deserved acclaim. The success of Compere Lapin lead Compton to open a second restaurant, Bywater American Bistro, in the spring of 2018.”“Trained in the French tradition at the Culinary Institute of America, Nina mixes the rich culinary traditions of New Orleans with those of her Caribbean roots.  She was named one of Food & Wine magazine’s "Best New Chefs 2017.” Along with receiving a rave review from The New York Times, Compère Lapin was named “Best New Restaurant” by both New Orleans Magazine and The Times-Picayune. And then in 2018, she took home the prestigious James Beard Foundation Award for "Best Chef: South.”“Nina began her career at Daniel in New York City, alongside Chef Daniel Boulud. From there, she joined Norman Van Aken in Miami at Norman’s. Next up, was a stint with Philippe Ruiz at Palme d’Or at the historic Biltmore Hotel. Then Nina moved to Casa Casuarina in Miami Beach where she rose to the rank of executive chef. Before settling in New Orleans, she was chef de cuisine at the Italian restaurant Scarpetta at Fontainebleau Miami Beach. There the “Gnocchi Queen” worked with celebrity chef and restaurateur Scott Conant.”Chef Nina was one of the distinguished Host Chefs (and Judge) for the recent Bocuse d’Or Americas competition in New Orleans.Chef Nina is one of the high-profile chefs with a tasting station at the upcoming L.A. Loves Alex’s Lemonade benefit on Saturday, October 5th at the Royce Quad at UCLA.Chef Nina Compton takes another break from her busy kitchens to continue with us.

“Westwood Coast, the newest culinary venture from San Francisco-based Proof Positive, debuted in early July at Triangle Square in Costa Mesa. Known for its buzzworthy Bay Area portfolio, which includes Wilder, Horsefeather, Thriller Social Club, Last Rites, and Westwood Gold, Proof Positive makes its debut in Orange County with Westwood Coast by pairing an elevated, chef-driven premium steakhouse dining experience with lively country entertainment on the Weekends.  “At the helm of the kitchen is Executive Chef Jayro Martinez, who brings over a decade of culinary experience to the venture.  Martinez has led as an Executive Chef in several acclaimed kitchens, including Mayfield in San Juan Capistrano, AHBA in Laguna Beach, Social in Costa Mesa, and most recently, at Dana Point’s Outer Reef and then Knife Modern Steak under the tutelage of celebrity Chef John Tesar. Westwood Coast is bolstered by a team of powerhouse hospitality professionals, including Chef de Cuisine Dan Perry, formerly of The Ranch, and General Manager Michael Ruiz of BOA Steakhouse. Westwood Coast presents a unique experience that artfully blends exceptional hospitality, lively entertainment, and bold American flavors with premium cuts of meat.” “Shareable starters are brought to life with locally sourced peak-of-season ingredients in dishes like the Grilled Spanish Octopus, which shares the plate with fried green tomatoes and crispy Smoked Duck Wings. Martinez’s signature Corn Ribs are reimagined with tangy lime aioli and salsa macha powder. Standout entrees include Short Rib Agnolotti with bone marrow and shaved Brussels sprouts, and Petaluma Fried Chicken served with herby buttermilk and hot honey.“The menu’s ‘headliners’ are its premium char-broiled steaks, which include options like a 10-oz Picahna and large-format Big Daddies, boasting impressive cuts like a 32-oz 45-day Dry-Aged Porterhouse, and a 40-oz Bone-in Australian Wagyu Ribeye served with braised king trumpet mushrooms and cippolini onions.” The creative sides including Bacon Creamed Spinach, and Wild Mushrooms with Bordelaise and thyme are worth noting, too.“Westwood Coast is where fine dining meets fun," says General Manager Michael Ruiz. “We've curated an elevated menu and bar program that caters to discerning diners, while our lively entertainment offerings ensure that every visit is a memorable experience."Executive Chef Jayro Martinez and General Manager Michael Ruiz are our guests to reveal all the appealing elements that are Westwood Coast.

“Westwood Coast, the newest culinary venture from San Francisco-based Proof Positive, debuted in early July at Triangle Square in Costa Mesa. Proof Positive now makes its debut in Orange County with Westwood Coast by pairing an elevated, chef-driven steakhouse dining experience with lively country entertainment on the Weekends.” “At the helm of the kitchen is Executive Chef Jayro Martinez, who brings over a decade of culinary experience to the venture.  Martinez has led as an Executive Chef in several acclaimed kitchens, including Mayfield in San Juan Capistrano, AHBA in Laguna Beach, Social in Costa Mesa, and most recently, at Dana Point’s Outer Reef and then Knife Modern Steak under the tutelage of celebrity Chef John Tesar. Westwood Coast is bolstered by a team of powerhouse hospitality professionals, including Chef de Cuisine Dan Perry, formerly of The Ranch, and General Manager Michael Ruiz of BOA Steakhouse. Westwood Coast presents a unique experience that artfully blends exceptional hospitality, lively entertainment, and bold American flavors with premium cuts of meat.“Shareable starters are brought to life with locally sourced peak-of-season ingredients in dishes like the Grilled Spanish Octopus, which shares the plate with fried green tomatoes and crispy Smoked Duck Wings. Martinez’s signature Corn Ribs are reimagined with tangy lime aioli and salsa macha powder. Standout entrees include Short Rib Agnolotti with bone marrow and shaved Brussels sprouts, and Petaluma Fried Chicken served with herby buttermilk and hot honey.” The creative sides including Bacon Creamed Spinach, and Wild Mushrooms with Bordelaise and thyme are worth noting, too.Executive Chef Jayro Martinez and General Manager Michael Ruiz continue as our guests previewing all the tempting elements that are Westwood Coast.

Bub and Grandma’s Restaurant and Bakery is a standout breakfast and lunch establishment located in the Glassell Park neighborhood of northeast Los Angeles. It’s the retail home for the wildly popular Bub and Grandma’s Bread and serve daily pastries, sandwiches, salads, sides, chips and other “really good stuff.” They also offer an eclectic collection of craft beer and premium wines.“On Sunday and Monday Nights at Bub and Grandma’s after dark are BG Nights with musical guests and cheese, meat and veggie charcuterie boards, Bub’s Bread with toppings, and desserts like their Baguette Bread Pudding with house-made Vanillas Ice Cream and Hot Fudge.”Breakfast is served daily from 8:00 a.m. until 11:00 a.m. For Lunch Cold Sandwiches are on the menu starting at 10:00 a.m., with full Lunch available at 11:00 a.m. until 3:00 p.m.They are well-known for their Classic Tuna Salad with iceberg lettuce, pickles, mayo, mustard and red onion served on House Challah. There is definitely an East Coast deli vibe to the establishment but the staff is friendly.Bub and Grandma’s artisan breads are also available at the Hollywood Farmers Market on Sundays and the Culver City Farmers Market on Tuesdays.Founder and Baker Andy Kadin joins us on the rise.

Bub and Grandma’s Restaurant and Bakery is a phenomenally popular breakfast and lunch establishment in the Glassell Park neighborhood of northeast Los Angeles. It’s the retail home for the acclaimed Bub and Grandma’s Bread and serve daily pastries, sandwiches, salads, sides, chips and other “really good stuff.” They also offer an eclectic collection of craft beer and premium wines.On Sunday and Monday Nights at Bub and Grandma’s after dark are BG Nights with musical guests and cheese, meat and veggie charcuterie boards, Bub’s Bread with toppings, and desserts like their Baguette Bread Pudding with house-made Vanillas Ice Cream and Hot Fudge.Breakfast is served daily from 8:00 a.m. until 11:00 a.m. For Lunch Cold Sandwiches are on the menu starting at 10:00 a.m., with full Lunch available at 11:00 a.m. until 3:00 p.m.They are well-known for their Classic Tuna Salad with iceberg lettuce, pickles, mayo, mustard and red onion served on House Challah. There is definitely an East Coast deli vibe to the establishment but the staff is welcoming.Bub and Grandma’s artisan breads are also available at the Hollywood Farmers Market on Sundays and the Culver City Farmers Market on Tuesdays.Founder and Baker Andy Kadin continues with us.

Meatballs of all sizes are all the current rage on restaurant menus. Chef Andrew suggests grilled meatballs are the best summer dish. They take burgers to a whole new level. He prepares them in slider form so they still have the meatball shape. Chef Andrew shares his proven recipe.

“L.A. Loves Alex's Lemonade Stand returns for their 12th annual cookout in Los Angeles at UCLA’s Royce Quad scheduled for Saturday, October 5, 2024, and tickets are now on sale.”“The 2023 event was an overwhelming success raising more than $1.3 million for Alex's Lemonade Stand Foundation. Presented at Royce Quad on the campus of UCLA, the cookout is always a perfect day for chefs and fans to come together to support childhood cancer research.”The list of participating high-profile chefs includes the top rung of L.A. chefs and prominent culinary talents from across the USA. Also on display are premium wines and standout spirits. Since the beginning the local event has been coordinated by Restaurateur Caroline Styne, and Chefs Suzanne Goin and David Lentz.“Alex's Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of 4-year-old Alexandra “Alex” Scott, who was fighting cancer and wanted to raise money to find cures for all children with cancer. Her spirit and determination inspired others to support her cause, and when she passed away at the age of 8, she had raised $1 million. Since then, the Foundation bearing her name has evolved into a national fundraising movement. Today, ALSF is one of the leading funders of pediatric cancer research in the U.S. and Canada raising more than $250 million so far, funding over 1,000 research projects and providing programs to families affected by childhood cancer. For more information, visit AlexsLemonade.org”Joining us to preview L.A. Loves Alex’s Lemonade is Co-Founder of the L.A. event, Chef Suzanne Goin and her daughter, Alex Lentz heading the local Kids Campaign.