“Ojai Mountain Winery represents a new era of High-Altitude Wines. The estate is farmed regeneratively at 2,800 feet above sea-level in Ojai, California. The winemaking team is led by distinguished Winemaker Erich Bradley and Viticulturist Phil Coturri. Ojai Mountain’s singular purpose is to produce exceptional wines that pay tribute to the distinct flavors of high-altitude grapes, while minimizing intervention to allow their unique terroir to truly shine. Ojai Mountain, where nature, craftsmanship and passion converge to create extraordinary wines. OjaiMountainEstate.com | IG: @OjaiMountain” Winemaker Erich Bradley and Proprietress Olga Chernov join us to pull the cork on all that is Ojai Mountain Winery.

“Regarding Her is celebrating Women’s History Month this month with its 5th annual festival designed to support women-owned and led food and beverage businesses in Los Angeles. The festival is a vibrant celebration honoring the remarkable achievements of women shaping the food and beverage industry. Held every March, this month-long festival spotlights the talent, innovation, and stories of women-led businesses through curated dining experiences, exclusive pop-ups, chef collaborations, mini marts, and special events across greater Los Angeles. Just one of the many events of note is Tamales con Corazon (10:30 a.m.) at Casa Vega in Sherman Oaks on March 23rd. Join James Beard Foundation’s America’s Classic Award winners Christy Vega of Casa Vega, Dora Herrera of Yuca’s, and Paulina Lopez of Guelaguetza for a vibrant celebration of culture, food, and the heart of Mexico. Discover the art of making tamales from the North, South and Oaxacan regions of Mexico.” Christy Vega takes a break wrapping the masa 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. Prices for regular eggs remain in the stratosphere with spot shortages and relief is not on the immediate horizon. Incredibly eggs from Turkey and Canada will soon be imported. What can restaurants do to adjust and be fair to their guests? Chef Andrew attempts to unscramble this mess.