“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa …” It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you. “Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.” Our well-informed, resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers. Also some juicy conversation about the best in Summer grapes and watermelon.

“The House of An restaurant group (Beverly Hill’s Crustacean) has cooked up a new and highly interactive brunch concept at AnQi at South Coast Plaza in Costa Mesa called Bia Hoi Marketplace (pronounced bee-ah hoy.) The next brunch date is Saturday & Sunday, August 1st & 2nd. Bia Hoi is inspired by the lively street-side beer and food culture of Vietnam, reimagined through AnQi’s lens — chic, energetic, interactive, and very guest-experience driven. On the first Sunday of each month, AnQi’s managing partner, Peter Meemalayath, and his team transforms AnQi into an interactive marketplace filled with curated food stations, bold flavors, chef-driven moments, and the lively spirit of Bia Hỏi.” House of An’s Elizabeth An is our guide to the delectable world of Bia Hoi.

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. We’re squeezing in two sessions of informative commentary with Chef Andrew today. California avocado farmers (mainly small farmers) are being squeezed and are endangered. Chef Andrew explains the dilemma and why, as thoughtful consumers, we should support California avocados. Secondly California has some new laws regarding “Best Buy” and “Sell By” labels. Chef Andrew unravels the confusing verbiage.