SoCal Restaurant Show

“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 visiting 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. 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.”

When we last left Team USA 2025 in training on the long road to Lyon, France they were on the way to New Orleans for the Americas competition. “The U.S. is now heading to Lyon, France in January 2025 to compete at the Bocuse d’Or, the world’s most prestigious culinary competition! Team USA Head Chef Stefani De Palma and Commis Bradley Waddle secured their spot on the international stage following a 5-hour and 30-minute battle in New Orleans, LA. They faced eight countries from North, Central, and South America. Team USA secured the Gold and was selected to advance along with two-person teams from Canada (Silver), Mexico (Bronze), Chile (4th place), and Colombia (5th place). When they reach Lyon, Team USA will once again face these finalists from the Americas selection, alongside finalists from Africa, Asia, and Europe—a total of 24 teams from around the world are vying for the coveted Gold medal.” Chefs Stefani and Bradley are our guests.

“The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by the late restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since the opening of its flagship restaurant, Ristorante Bartolotta dal 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities, including fine dining, upscale casual, upscale food hall, pizzeria, and quick-casual concepts. Additionally, its presence as a forward-thinking, respected, and community-minded company has produced a charitable arm, Care-a-lotta, which supports numerous nonprofit organizations throughout Milwaukee.” Restaurateur and Chef Paul Bartolotta joins 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. The short and always eagerly anticipated Hatch Chile season has arrived. Chef Andrew discusses why these coveted peppers from New Mexico have such an enthusiastic and loyal following.

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

“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.

“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 enthusiastically 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”

Continuing with us previewing L.A. Loves Alex’s Lemonade 2024 is Co-Founder of the L.A. event, Chef Suzanne Goin, and her daughter, Alex Lentz, heading the local Kids Campaign.

When we last left Team USA 2025 on the road to Lyon, France they were on the way to New Orleans for the Americas competition. “The U.S. is now heading to Lyon, France in January 2025 to compete at the Bocuse d’Or, the world’s most prestigious culinary competition! Team USA Head Chef Stefani De Palma and Commis Bradley Waddle secured their spot on the international stage following a 5-hour and 30-minute battle in New Orleans, LA. They faced eight countries from North, Central, and South America.”

“Team USA secured the Gold and was selected to advance along with two-person teams from Canada (Silver), Mexico (Bronze), Chile (4th place), and Colombia (5th place). When they reach Lyon, Team USA will once again face these finalists from the Americas selection, alongside finalists from Africa, Asia, and Europe—a total of 24 teams from around the world are vying for the Gold medal.”

“I’m so proud to be representing the United States. It’s rewarding to see all of our training lead to this result. I’m the type of person who is focused on one goal at a time and now my eyes are set on what we need to accomplish in Lyon,” said De Palma who has spent the last nine-months training in preparation for the Americas selection with Commis Waddle. “We’re so impressed by the final plates and platters presented by the other teams and admire the workmanship and professionalism they showed throughout the competition.”

“Each team in the competition was tasked with completing the Bocuse d’Or’s two iconic tests: the theme on a plate and the platter theme, both featuring the host region’s local and emblematic products, which include wild boar rack, grits, alligator sausage, whole white shrimp, Murder Point oysters, and jumbo lump crab meat. To secure their spot in the finals, Team USA prepared a dish entitled “California’s Celebration of Louisiana Shellfish” and a platter entitled “Golden State Soul: California Meets the Bayou.””

““Our victory in the Americas selection is a result of dedication and commitment. Team USA showcased their innovative ideas for presentation at the highest level. It is important to acknowledge the coaches, chefs, mentors, and supporters who have been an integral part of this success. We are very proud of Chef De Palma and Commis Waddle and look forward to the Finals in Lyon,” said Chef Thomas Keller who is a founding member of Ment’or and President of the Foundation’s Board of Directors alongside chef co-founders and fellow board members Daniel Boulud and Jérôme Bocuse. Chef Keller is also an active mentor for Team USA along with some of the country’s most highly regarded culinary talents.” 

Chefs Stefani and Bradley and all the members of Team USA 2025 particularly thank host New Orleans Chefs Emeril and EJ Lagasse and Nina Compton for their gracious hospitality during the Americas competition.

Team USA Head Chef Stefani De Palma and Commis Bradley Waddle are our guests.

When we last left Team USA 2025 on the road to Lyon, France they were on the way to New Orleans for the Americas competition. “The U.S. is now heading to Lyon, France in January 2025 to compete at the Bocuse d’Or, the world’s most prestigious culinary competition! Team USA Head Chef Stefani De Palma and Commis Bradley Waddle secured their spot on the international stage following a 5-hour and 30-minute battle in New Orleans, LA. They faced eight countries from North, Central, and South America.” 

“Team USA secured the Gold and was selected to advance along with two-person teams from Canada (Silver), Mexico (Bronze), Chile (4th place), and Colombia (5th place). When they reach Lyon, Team USA will once again face these finalists from the Americas selection, alongside finalists from Africa, Asia, and Europe—a total of 24 teams from around the world are vying for the Gold medal.”

“Each team in the competition was tasked with completing the Bocuse d’Or’s two iconic tests: the theme on a plate and the platter theme, both featuring the host region’s local and emblematic products, which include wild boar rack, grits, alligator sausage, whole white shrimp, Murder Point oysters, and jumbo lump crab meat. To secure their spot in the finals, Team USA prepared a dish entitled “California’s Celebration of Louisiana Shellfish” and a platter entitled “Golden State Soul: California Meets the Bayou.””

““Our victory in the Americas selection is a result of dedication and commitment. Team USA showcased their innovative ideas for presentation at the highest level. It is important to acknowledge the coaches, chefs, mentors, and supporters who have been an integral part of this success. We are very proud of Chef De Palma and Commis Waddle and look forward to the Finals in Lyon,” said Chef Thomas Keller who is a founding member of Ment’or and President of the Foundation’s Board of Directors alongside chef co-founders and fellow board members Daniel Boulud and Jérôme Bocuse.”

Chefs Stefani and Bradley and all the members of Team USA 2025 particularly thank host New Orleans Chefs Emeril and EJ Lagasse and Nina Compton for their gracious hospitality during the Americas competition.

Team USA Head Chef Stefani De Palma and Commis Bradley Waddle continue as our guests.

“The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by the late restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since the opening of its flagship restaurant, Ristorante Bartolotta dal 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities, including fine dining, upscale casual, upscale food hall, pizzeria, and quick-casual concepts. Additionally, its presence as a forward-thinking, respected, and community-minded company has produced a charitable arm, Care-a-lotta, which supports numerous nonprofit organizations throughout Milwaukee.”

“Joe and Paul Bartolotta grew up in a traditional Italian family in Wauwatosa, Wisconsin. Along with siblings, Maria and Felicia, they enjoyed large gatherings centered around the “Bartolotta Table” with good food and plenty of love. In March of 1993, Joe and Paul collaborated to realize their dream of creating signature restaurants together in Milwaukee by opening Ristorante Bartolotta in the Village of Wauwatosa. The restaurant elevated the dining scene in Milwaukee by offering authentic and traditional Italian dishes using the freshest ingredients available. Drawing upon Paul’s extensive culinary training in Italy as a basis for the menu, Ristorante Bartolotta dal 1993 became an immediate sensation in Milwaukee, garnering four stars and consistent recognition as the city’s best Italian restaurant.” 

“Assuming the role as sole owner after Joe’s passing, Paul successfully navigated the company through the COVID pandemic and began to explore new opportunities to grow and make an impact on the Milwaukee community and beyond. The Commodore – A Bartolotta Restaurant, was conceived and developed within a historic waterfront property on Nagawicka Lake. Dedicated to the legacy of Lake Country, this new destination serves as a multi-purpose venue, with a fine dining restaurant, bars, and multiple spaces for large and small group events, coupled with the award-winning cuisine and first-class service guests have come to know and love from The Bartolotta Restaurants. At the same time, Paul played an integral role in the effort to bring the globally recognized Top Chef competition to Milwaukee. His efforts were successful, leading to the city being chosen as the location for the show’s 21st season, bringing worldwide attention to the restaurants and personalities that make Wisconsin a world-class dining destination” 

Chef and Restaurateur Paul Bartolotta is our guest.

“The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by the late restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since the opening of its flagship restaurant, Ristorante Bartolotta dal 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities, including fine dining, upscale casual, upscale food hall, pizzeria, and quick-casual concepts. Additionally, its presence as a forward-thinking, respected, and community-minded company has produced a charitable arm, Care-a-lotta, which supports numerous nonprofit organizations throughout Milwaukee.”

“Joe and Paul Bartolotta grew up in a traditional Italian family in Wauwatosa, Wisconsin. Along with siblings, Maria and Felicia, they enjoyed large gatherings centered around the “Bartolotta Table” with good food and plenty of love. In March of 1993, Joe and Paul collaborated to realize their dream of creating signature restaurants together in Milwaukee by opening Ristorante Bartolotta in the Village of Wauwatosa. The restaurant elevated the dining scene in Milwaukee by offering authentic and traditional Italian dishes using the freshest ingredients available. Drawing upon Paul’s extensive culinary training in Italy as a basis for the menu, Ristorante Bartolotta dal 1993 became an immediate sensation in Milwaukee, garnering four stars and consistent recognition as the city’s best Italian restaurant.” 

“Assuming the role as sole owner after Joe’s passing, Paul successfully navigated the company through the COVID pandemic and began to explore new opportunities to grow and make an impact on the Milwaukee community and beyond. The Commodore – A Bartolotta Restaurant, was conceived and developed within a historic waterfront property on Nagawicka Lake. Dedicated to the legacy of Lake Country, this new destination serves as a multi-purpose venue, with a fine dining restaurant, bars, and multiple spaces for large and small group events, coupled with the award-winning cuisine and first-class service guests have come to know and love from The Bartolotta Restaurants. At the same time, Paul played an integral role in the effort to bring the globally recognized Top Chef competition to Milwaukee. His efforts were successful, leading to the city being chosen as the location for the show’s 21st season, bringing worldwide attention to the restaurants and personalities that make Wisconsin a world-class dining destination.” Interesting enough and very appropriately a Milwaukee chef was the first runner-up for Top Chef Season 21!

Chef and Restaurateur Paul Bartolotta continues with us.

The short and always eagerly anticipated Hatch Chile season has arrived. Chef Andrew discusses why these flavorful peppers from New Mexico have such an enthusiastic and loyal following.

Opening the show with a brief visit with Evan Papadakis the Co-owner of Zuzu’s Petals in the East Village area of Long Beach and a participant in Long Beach Burger Week. Chef Jessie Franco’s (Co-owner) creation for LBBW is a Brie-stuffed Kobe Burger with bacon onion jam, fig aioli and lemon vinaigrette tossed arugula. “Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 4th annual Long Beach Burger Week returns July 21-28, 2024. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding "foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants.

Outrageous Fair Food is always a mouthwatering highlight of any Fair visit. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for The OC Fair (“Always a Good Time”) running through Sunday, August 18th We’re taking Fair Food at its tastiest best with The Midway Gourmet.

The Peppermill Restaurant and Fireside Lounge located on The Strip in Las Vegas was one of six recipients this year from all over the United States of the prestigious James Beard Foundation Award as an America’s Classic. Joining us to celebrate this honor is Executive Chef Nicholas Orth who has been cooking there since high school. Opened in 1972 by Nat Carasali and Bill Paganetti, the Peppermill Restaurant and Fireside Lounge has been a Las Vegas icon for over 51 years. “It’s appeared in movies like Casino and Show Girls, has been frequented by mobsters and celebrities, and it’s best known for its over-the-top pink and purple neon nights, fire pits, faux botanicals, oversized drinks in the cocktail lounge, and massive platters of elevated diner classics in the family-friendly restaurant.”

“At Lustig in the Helms Bakery Complex in Culver City they speak FOOD – the language of the world. A casual neighborhood spot, serving a modern twist on dishes that you know and love. There is an Austrian vein running through the culinary offerings with Chef Bernhard Mairinger (ex-BierBeisl in Beverly Hills) combining the flavors of the world in an innovative way. Enjoy a whole new dining experience with Chef Bernhard at his restaurant.” Think Veal or Jidori Chicken Schnitzel served with lemon and a lingonberry-yuzu chutney. Also the BierBeisl Salad with romaine, arugula, pork belly, corn, pumpkin seed, radish peppers and Parmesan. How about a Raclette Cheese pizza with radicchio, potato confit and housemade pickled vegetables? Chef Bernhard takes a break from his busy kitchen 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. Robotics and labor-saving automation are coming to restaurants particularly in the back-of-the house. Would you believe a robot that cuts, cores and peels avocados before prep cooks then mash them into guacamole? Chef Andrew gives you his informed perspective for what’s on the horizon from a chef’s and restaurateur’s POV.

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

Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for The OC Fair (“Always a Good Time”) running through Sunday, August 18th We’re taking Fair Food at its tastiest best with The Midway Gourmet.

On Chef Dominic’s menus are Peaches and Cream Funnel Cake, Nashville Hot Chicken Tots and Honey Sriracha Bacon Wrapped Pork Belly on a Stick.. Yum …! For the “Taste of the Fair” special how about Flamin’ Hot Cheetos & Cheese Pickles.