SoCal Restaurant Show

Chef Andrew Gruel’s usual “Ask the Chef” segment on the controversial “Duff Cut” for a sandwich on Social Media is rescheduled for next Saturday, June 1st. He was in the air on delayed flight at his usual time. 


Instead we used the opportunity to present a tribute to Cuban-refugee Raul Porto, Sr. who co-founded Porto’s Bakery and Café with his late wife Rosa in 1976 in Los Angeles. Mr. Porto passed away earlier in the week at 92.

In the early 70’s once the Porto’s fled Cuba and eventually arrived in Los Angeles Rosa was initially baking cakes for her friends in her home kitchen. Raul took a job at the historic Van de Kamp Bakery on Fletcher Dr. in the packing department. Quite the immigrant success story and the Porto’s remain humble, generous and community oriented as their success only continues to grow.

The 2nd generation of the Porto’s Family (Raul Jr., Betty and Margarita) are carrying on the Family legacy with a renewed commitment to quality and value.

The newest Porto’s will open in Downtown Disney in 2025. It’s their 2nd location in Orange County.

“ADYA Fine Indian Flavors is celebrating their 10th Anniversary at the Anaheim Packing House with a special dinner of creative dishes and definitive ADYA classics! This Anniversary Dinner on Thursday, May 30 features a fun mix of new surprises and favorites, all of which pay homage to Chefs Shachi Mehra’s and Sandeep Basur’s experiences over the past decade. Over that time, ADYA has worked hard to increase the popularity and awareness of Indian cuisine and culture through cooking classes, press coverage, television appearances, farmers markets, and food festivals, nonprofit gala events, and so much more!” The Anniversary Dinner from 6 to 8:00 p.m. is four courses with appropriate beverage pairings. Chef Shachi Mehra takes a break from the tandoor to join us.

“Calling all BBQ lovers! The 2nd Annual Long Beach BBQ Fest will take place on Saturday, May 25. May is National BBQ Month. 
Organized by Ian and Qiana Mafnas, proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, sponsored by non-profit NoahS's Arc Foundation and in collaboration with Long Beach Living, dozens of BBQ and other vendors will gather at Shoreline Aquatic Park on Saturday, May 25, from Noon to 9 p.m. to offer their smoked, sauced and rubbed specialties to BBQ lovers.” Organizer Qiana Mafnas joins us with tongs in hand.

“In Saved by A Blonde & A Chicken Pot Pie – A Restaurateur’s Memoir, restaurateur Bob Spivak (The Grill on the Alley in Beverly Hills, The Daily Grills and Public School Restaurant + Bar recounts growing up in the restaurant business, how athletics and ingenuity helped him succeed despite living with dyslexia, and the lunch meeting that changed the course of his life, personally and professionally. A lifelong veteran of the food and beverage industry, Bob’s passion for hospitality, love of people and keen business savvy have made him both a respected and beloved figure to multiple generations of restaurant workers and guests.” Bob Spivak (retired) joins us with a chicken pot pie at the ready.

“Nestled in the coastal hills of Oregon, Knoll Vineyards benefits from the maritime-influenced climate of the Umpqua River Valley. Thirty-six miles inland from the Pacific, the cool climate contributes to the ideal terroir for outstanding Pinot Noir and other varietals. Knoll Vineyards is the venture of a fifth-generation Oregon family with a long tradition in ranching and forestry. The 30-acre vineyard uses regenerative and organic practices to nurture a sustainable agriculture environment. Proprietors Leslie (Winemaker) and Steve Beckley began planting grapevines on their Elkton property in 2018. All the wines are made on-site from estate-grown grapes. Their 30-year-old barn houses the winery. Tomaselli’s Pastry Mill & Café has been an institution in Elkton, Oregon since 1981. Known for crafting great food and homemade bakery goods along with from-scratch pizza from their wood-burning oven.” In November of 2023 the Beckley’s assumed ownership of Tomaselli’s to preserve their proud tradition of serving the local community. Winemaker and Restaurateur Leslie Beckley is our guest to pull the cork on all that is Elkton’s Knoll Vineyards and Tomaselli’s Café.

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. We’re returning to the conversation about Virtual / Ghost Kitchens. What started as an incubator for entrepreneurial restaurateurs to test a food concept on a budget has morphed into something altogether different and, seemingly, on the decline. Major national restaurant chains are now creating virtual brands (that only exist online) to be prepared in their underutilized kitchens for pickup and delivery. Chef Andrew will talk about “Ballpark Bites” for delivery.

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

“ADYA Fine Indian Flavors is celebrating their 10th Anniversary at the Anaheim Packing House with a special dinner of creative dishes and definitive ADYA classics! This Anniversary Dinner on Thursday, May 30 features a fun mix of new surprises and favorites, all of which pay homage to Chefs Shachi Mehra’s and Sandeep Basur’s experiences over the past decade. Over that time, ADYA has worked hard to increase the popularity and awareness of Indian cuisine and culture through cooking classes, press coverage, television appearances, farmers markets, and food festivals, nonprofit gala events, and so much more! The Anniversary Dinner from 6 to 8:00 p.m. is four courses with appropriate beverage pairings.”

“The dinner will be served family style - the meal is designed to feel as if guests are dining at the Chefs’ home, with a communal table where people share and enjoy together. It is evocative of the sense of community that the Team at ADYA has been fostering since the very beginning. The meal reflects their passion for creating innovative and thoughtful dishes that tastefully balance a variety of flavors as they put their unique twists on Indian cuisine. ADYA's use of local produce and sustainable ingredients will shine through as the Anniversary Dinner blends Western and Indian cultures to create artful dishes that successfully marry tradition with modernity.”

Chef Shachi takes a break from the tandoor to join us.

“Calling all BBQ lovers! The 2nd Annual Long Beach BBQ Fest will take place on Saturday, May 25. May is National BBQ Month.” 

“Organized by Ian and Qiana Mafnas, proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, sponsored by non-profit NoahS's Arc Foundation and in collaboration with Long Beach Living, dozens of BBQ and other vendors will gather at Shoreline Aquatic Park on Saturday, May 25, from Noon to 9 p.m. to offer their smoked, sauced and rubbed specialties to BBQ lovers.”

Adding to the fun will be other food and craft vendors, craft beers, whiskey tasting, music, dancing and games. 

“We are excited for year two of this very unique event”, said Ian and Qiana Mafnas in a joint statement. “We hope to give our fellow smokers and BBQ joints some great exposure and to all those attending a delicious and memorable afternoon and evening.”

Long Beach’s newly launched ISM Brewing will be pouring a couple of their distinctive styles. ISM last month won a pair of prestigious Gold Medals at the World Beer Cup for CalfFiend (infused with coffee) and Western Standard Time (West Coast IPA.)

Qiana Mafnas joins us with tongs in hand.

“In Saved by A Blonde & A Chicken Pot Pie – A Restaurateur’s Memoir, restaurateur Bob Spivak (The Grill on the Alley in Beverly Hills, The Daily Grills and Public School Restaurant + Bar recounts growing up in the restaurant business, how athletics and ingenuity helped him succeed despite living with dyslexia, and the lunch meeting that changed the course of his life, personally and professionally.”

“A lifelong veteran of the food and beverage industry, Bob’s passion for hospitality, love of people and keen business savvy have made him both a respected and beloved figure to multiple generations of restaurant workers and guests.”

“Bob Spivak is the past chairman of the California Restaurant Association, a Director for the California Culinary Academy, and the recipient of many awards, including Restaurateur of The Year from the California Restaurant Association.”


On Thursday evening, May 30th as part of The Milky Way restaurant’s (Pico-Robertson neighborhood of L.A.) ongoing Book Series, Bob Spivak will be in residence with “An Evening with Bob Spivak.” Count on Bob sharing entertaining hospitality stories and a special 3-course menu from Executive Chef Phil Kastel (an alum of Bob Spivak’s Grill Concepts, Inc.)

Bob Spivak joins us with a chicken pot pie at the ready.

“In Saved by A Blonde & A Chicken Pot Pie – A Restaurateur’s Memoir, restaurateur Bob Spivak (The Grill on the Alley in Beverly Hills, The Daily Grills and Public School Restaurant + Bar recounts growing up in the restaurant business, how athletics and ingenuity helped him succeed despite living with dyslexia, and the lunch meeting that changed the course of his life, personally and professionally.”

“A lifelong veteran of the food and beverage industry, Bob’s passion for hospitality, love of people and keen business savvy have made him both a respected and beloved figure to multiple generations of restaurant workers and guests.”

On Thursday evening, May 30th as part of The Milky Way restaurant’s ongoing Book Series, Bob Spivak will be in residence with “An Evening with Bob Spivak.” Count on Bob sharing entertaining hospitality stories and a special 3-course menu from Chef Phil Kastel (an alum of Bob’s Grill Concepts, Inc.)

Bob Spivak stays with us with a bowl of signature Smokey Joe’s BBQ Beans at the ready.

“Nestled in the coastal hills of Oregon, Knoll Vineyards benefits from the maritime-influenced climate of the Umpqua River Valley. Thirty-six miles inland from the Pacific, the cool climate contributes to the ideal terroir for outstanding Pinot Noir and other varietals. Knoll Vineyards is the venture of a fifth-generation Oregon family with a long tradition in ranching and forestry. The 30-acre vineyard uses regenerative and organic practices to nurture a sustainable agriculture environment.”

“Proprietors Leslie (Winemaker) and Steve Beckley began planting grapevines on their Elkton property in 2018. All the wines are made on-site from estate-grown grapes. Their 30-year-old barn houses the winery.”

“The Beckley family has been in the Elkton area since the 1840s. Elkton is a bucolic town on the banks of the Umpqua River with a population of less than 200 people. It has survived and maintained its agricultural profile over the decades. Grapes were introduced to the area in the early 1980s. The local industry has grown to include several vineyards and wineries, bringing young families, jobs, and economic growth. The 74,900-acre Elkton AVA (American Viticultural Area) was established in 2013. It resides within the greater Umpqua Valley AVA.”

Tomaselli’s Pastry Mill & Café has been an institution in Elkton, Oregon since 1981. Known for crafting great food and homemade bakery goods (utilizing local fruits) along with from-scratch pizza from their wood-burning oven. In November of 2023 the Beckley’s assumed ownership of Tomaselli’s to perpetuate their proud tradition of serving the local community. Winemaker dinners are on the horizon.

Winemaker & Restaurateur Leslie Beckley is our guest to pull the cork on all that is Elkton’s Knoll Vineyards and Tomaselli’s Café.

“Nestled in the coastal hills of Oregon, Knoll Vineyards benefits from the maritime-influenced climate of the Umpqua River Valley. Thirty-six miles inland from the Pacific, the cool climate contributes to the ideal terroir for outstanding Pinot Noir and other varietals. Knoll Vineyards is the venture of a fifth-generation Oregon family with a long tradition in ranching and forestry. The 30-acre vineyard uses regenerative and organic practices to nurture a sustainable agriculture environment.”

“Proprietors Leslie (Winemaker) and Steve Beckley began planting grapevines on their Elkton property in 2018. All the wines are made on-site from estate-grown grapes. Their 30-year-old barn houses the winery.”

“The Beckley family has been in the Elkton area since the 1840s. Elkton is a bucolic town on the banks of the Umpqua River with a population of less than 200 people. It has survived and maintained its agricultural profile over the decades. Grapes were introduced to the area in the early 1980s. The local industry has grown to include several vineyards and wineries, bringing young families, jobs, and economic growth. The 74,900-acre Elkton AVA (American Viticultural Area) was established in 2013. It resides within the greater Umpqua Valley AVA.”

Tomaselli’s Pastry Mill & Café has been an institution in Elkton, Oregon since 1981. Known for crafting great food and homemade bakery goods along with from-scratch pizza from their wood-burning oven. In November of 2023 the Beckley’s assumed ownership of Tomaselli’s to perpetuate their proud tradition of serving the local community.

Winemaker & Restaurateur Leslie Beckley is our guest to further pull the cork on all that is Elkton’s Knoll Vineyards and Tomaselli’s Café.

We’re returning to the conversation about Virtual / Ghost Kitchens. What started as an incubator for entrepreneurial restaurateurs to test a food concept on a budget has morphed into something altogether different and, seemingly, on the decline. Major restaurant chains are now creating virtual brands (that only exist online) to be prepared in their underutilized kitchens for pickup and delivery. Chef Andrew will talk about “Ballpark Bites” for delivery nationwide in association with Major League Baseball. Do you really crave a run-of-the-mill ballpark-style hot dog, delivered?

“Beloved food historian, world-traveler and chef George Geary is back with Made in California, Volume 2 – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America (1951 to 2010) with even more remarkable stories of the countless international chains that started in the Golden State. Focusing on the years 1951 to 2010, the second volume of Made in California highlights fifty more food startups that have captured America’s hearts and stomachs, from the Claim Jumper to the Green Burrito, Chuck E. Cheese to Mrs. Fields Cookies, Jamba Juice to Bubba Gump Shrimp Company. Brimming with captivating historical detail and more than 200 dazzling full-color photos, George Geary’s newest journey into California’s culinary history is sure to awaken every reader’s inner foodie. George briefly puts down his spatula and joins us with a cheesecake at the ready.”

“LXV Wine (Paso Robles) is proprietors Neeta and Kunal Mittal’s connection to India. Paso Robles reminds them of India. Roblans have a deep relationship with the earth and with each other. There is an intimacy in the ecosystem in Paso that expresses itself in the grapes, in the winemaking and, ultimately, in the wines. For Neeta It all started in a small town south of Mumbai where her mother lives and regularly visits the local spice market to purchase the fragrant herbs and spices that go into LXV’s handmade Tandoori Masala. LXV is a space where The Kumals bring the flavors from around the world to their tasting table – through wines and through pairings. They have opened up the restrained jargon of pH and acidity of wine, to a more inclusive and experiential conversation of flavors and senses. Visiting the LXV Tasting Room, located in the beautiful Central Coast of Paso Robles, California, is an invitation to dip your toes in the sensory world of wine and flavors. Guests can enjoy their wine tasting in one of three exclusive spaces - the main tasting lounge, the Cellar room, and the outdoor patio offer three distinct areas and three unique experiences for wine tasting.” Neeta Mittal is our guest to uncork all that is LXV Wines.

“Crafty Counter, a standout product at this year’s Natural Products Expo West in Anaheim, makes whole food plant-based vegan eggs made with simple ingredients and no preservatives or artificial ingredients, using cutting edge food science and proprietary technology.

The Austin-based company's vision is to remove chickens from the food system, as 95% of eggs produced today are factory farmed, which in their view is inhumane and contributes to climate change. WunderEggs are now sold in Whole Foods stores nationwide.” Founder and Chief Executive Hema Reddy joins us cracking the shell on all that is WunderEggs.”

“Get ready to savor the flavors of Portugal as Portuguese Wine Week descends upon Los Angeles from June 2 through 9. Hosted by Diniz Cellars, importer of fine Portuguese wines, this week-long celebration promises to captivate wine enthusiasts with a series of enticing events, including wine tastings, dinners, and other immersive experiences.

Renowned for its diverse terroirs and unique grape varietals, Portugal has emerged as a rising star in the global wine scene. Portuguese Wine Week offers an unparalleled opportunity for wine lovers to explore the depth and complexity of Portuguese wines right here in Los Angeles.” 

Sandra Gomes Rocha of Diniz Cellars is our guest to uncork all that is Portuguese Wine Week.

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