SoCal Restaurant Show

“You may not know the name of restaurateur Adam Weisblatt of Last Word Hospitality but if you live in the Los Angeles area you’ve heard of (or dined in) the popular restaurants he’s part of including Found Oyster, Barra Santos and Hermon’s. “What’s it like to open a restaurant? Adam shares all of this in his new book, For the Love of Restaurants – An Insider’s Guide from Daydreams to Opening Night.” Adam puts down his cell phone and continues with us.”

“Adam’s book is a playful, soup-to-nuts guide to creating a restaurant, and a love letter to those who make the struggle palatable, the resilience possible, and the journey more fun—restaurant people.”

“It’s one thing to work in an established restaurant and a whole other beautiful challenge to turn an empty room with exposed plumbing and unpainted drywall into a stage for the complicated performance of prepping, cooking, and serving that transforms four simple walls into a living, breathing, welcoming place.”

“Adam Weisblatt, cofounder of Last Word Hospitality and partner in its growing list of celebrated restaurants, traces the full journey from concept to opening of the company’s first spot, Found Oyster. Along the way, he shares everything he knows about imagining what future guests will love and what will make them want to return again and again.”

“For the Love of Restaurants is a curriculum-in-your-pocket for making your dream a reality and an invitation to more deeply appreciate the places you love—and the people who make them possible—each time you hear your table is ready.”

“At Darkroom in Santa Ana, our goal is not just to give diners a wonderful experience — it is to change their understanding of Californian food and local farm communities.” Owners / Chefs Zach Scherer and Drew Adams.

“We are using the unique and world class produce of Southern California.”

“We are leveraging the techniques from cuisines around the world.”

“We are changing the menu weekly so that guests will always have something new to enjoy.”

A 5-course experience in a separate, private room at Darkroom is Chrysalis tasting room celebrating California with big flavors and fun techniques. The meal is prepared a la minute by the chefs in front of the guests. Two styles of wine pairings are available as options in addition to a curated zero alcohol pairing.

Chefs Zach and Drew are going to be part of the future, ambitious, Katella Commons Market Hall opening at OC Vibe later next year. It’s a pizza concept and an international fried chicken sandwich shop.

Chefs Zach Scherer and Drew Adams take a respite from their busy kitchen to join us in-studio.

“At Darkroom in Santa Ana, our goal is not just to give diners a wonderful experience — it is to change their understanding of Californian food and local farm communities.” Owners / Chefs Zach Scherer and Drew Adams.

“We are using the unique and world class produce of Southern California.”

“We are leveraging the techniques from cuisines around the world.”

“We are changing the menu weekly so that guests will always have something new to enjoy.”

A 5-course experience in a separate, private room at Darkroom is Chrysalis tasting room celebrating California with big flavors and fun techniques. The meal is prepared a la minute by the chefs in front of the guests. Two styles of wine pairings are available as options in addition to a curated zero alcohol pairing.

Opening in the 4th quarter will be their latest effort, Three Eyed Tiger (bar & kitchen) in The LAB Anti-Mall in Costa Mesa.

Chefs Zach Scherer and Drew Adams take a respite from their busy kitchen to join us in-studio.

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

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

“Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest. At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients. A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available. Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us.

“Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest. At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients. A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available. Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us.

“New to the Walt Disney Concert Hall in DTLA is La Nena Cantina, created by veteran restaurateur Vicente Del Rio, which brings coastal-inspired cuisine and handcrafted cocktails all made from scratch to guests dining before shows and to the broader community. Diners will find many of the beloved dishes from the restaurant's Malibu and Hollywood locations, including Mole Negro, Tiradito de Hamachi, La Nena Molcajete and Tacos Malibu, as well as signature elements such as the tableside guacamole and handmade tortillas. The restaurant showcases exclusive offerings created just for The Music Center, from specialty premium seasonal cocktails to specially curated pre-show menu options. La Nena Cantina is open for both lunch and dinner.” Restaurateur Vicente Del Rio joins us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Have you passed through the airport recently and bought food or beverages? Did you notice the sky- high prices for what is typically pretty average, uninspired fare ? Chef Andrew has, and shares his well-informed thoughts.

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

“Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest. At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients. A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available. Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us.

“New to the Walt Disney Concert Hall in DTLA is La Nena Cantina, created by veteran restaurateur Vicente Del Rio, which brings coastal-inspired cuisine and handcrafted cocktails all made from scratch to guests dining before shows and to the broader community. Diners will find many of the beloved dishes from the restaurant's Malibu and Hollywood locations, including Mole Negro, Tiradito de Hamachi, La Nena Molcajete and Tacos Malibu, as well as signature elements such as the tableside guacamole and handmade tortillas. The restaurant showcases exclusive offerings created just for The Music Center, from specialty premium seasonal cocktails to specially curated pre-show menu options. La Nena Cantina is open for both lunch and dinner.” Restaurateur Vicente Del Rio joins us.

1Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Have you passed through the airport recently and bought food or beverages? Did you notice the sky- high prices for what is typically pretty average, uninspired fare ? Chef Andrew has, and shares his well-informed thoughts.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Sunshine Buns of Orem, Utah gained major attention earlier in the year at the Natural Products Expo West trade show in Anaheim, California, showcasing their all-natural, ready-to-eat and frozen cinnamon rolls based on a 45-year-old family recipe. The premium buns in consumer packaging are designed for retailing in supermarkets. Starting next week Sunshine Buns will be available in the freezer section of Costco Stores in Southern California (Classic Cinnamon Rolls is a 10-pack bag ). The flagship retail bakery is located in Orem, Utah.

The signature Cinnamon Rolls are crafted from a 45-year-old family recipe. The buns are warm and ready-to-eat in just 45 seconds in the microwave! Other varieties are Cookies & Cream, and Strawberries & Cream. Sunshine Buns are also coming soon locally to the freezer aisles of Gelson’s and Bristol Farms.

Putting their dough cutters down to join us are Co-founders Chrisi Hammer & Kass Martin.

Sunshine Buns of Orem, Utah gained major attention earlier in the year at the Natural Products Expo West trade show in Anaheim, California, showcasing their all-natural, ready-to-eat and frozen cinnamon rolls based on a 45-year-old family recipe. The premium buns in consumer packaging are designed for retailing in supermarkets. Starting next week Sunshine Buns (Classic Cinnamon Rolls is a 10-pack bag ) will be available in the freezer section of Costco Stores in Southern California. The flagship retail baker is located in Orem, Utah.

The signature Cinnamon Rolls are crafted from a 45-year-old family recipe. The buns are warm and ready-to-eat in just 45 seconds in the microwave! Other varieties are Cookies & Cream, and Strawberries & Cream. Sunshine Buns are also coming soon to the freezer aisles locally of Gelson’s and Bristol Farms.

Putting their dough cutters down again to stay with us are Co-founders Chrisi Hammer & Kass Martin.

“Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest.”

“At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients.” A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available.

“Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us.

“Chef Wiley Wilkinson Lewis is a Louisiana native whose culinary roots run deep through both North Louisiana and the bayous of the south. Raised in Shreveport, her passion for food began at an early age, inspired by her grandfather, Chef Carl Wiley Jones, whose family gatherings, homemade desserts and love of hospitality left a lasting impression. Surrounded by Louisiana’s rich outdoor traditions, Chef Wiley developed a lifelong connection to the ingredients, stories and culture that continue to shape her cooking today.”

“Following time spent working as a fishmonger, sales representative and social media manager with Inland Foods, Chef Wiley returned to the kitchen with a renewed sense of purpose and a deeper appreciation for Louisiana’s culinary traditions. Now the Chef de Cuisine at Delacroix, she brings her heart, heritage and soulful approach to cooking, celebrating the flavors and stories of South Louisiana through every dish she creates.”