SoCal Restaurant Show

“For the past decade, Chef Rich Mead’s Farmhouse at Roger's Gardens has become one of Southern California's defining farm-to-table dining destinations by honoring the people behind every plate. This August, Farmhouse will commemorate its 10th anniversary with an extraordinary one-night-only culinary experience, followed by additional events and special programming throughout September.”

“On Thursday, August 20th, Farmhouse Owner and Executive Chef Rich Mead will host the sold-out Friends of Farmhouse 10th Anniversary Dinner, an elevated, intimate dining experience celebrating the farmers, artisans, ingredients and community that have shaped the restaurant since opening in 2016.” Chef Rich Mead takes another break from shopping at the ever- popular Santa Monica Farmers Market to stay with us. He’s again joined by Farmhouse’s lead bartender, Alan Gutierrez.

On Thursday, September 24 from 6–8:30 p.m., Chef Rich Mead will host the Farmhouse Community Celebration, where guests can meet the farmers, purveyors, vintners and culinary partners behind the restaurant’s celebrated field-to-fork menu while enjoying seasonal tastings throughout the gardens. Proceeds from the evening will benefit Second Harvest Food Bank of Orange County supporting the organization's mission to provide nutritious food and hope to children, families and seniors throughout Orange County. Tickets will be available soon at farmhouse.rogersgardens.com

"Farmhouse has always been about much more than serving great food," said Chef Rich Mead. "It's about honoring the incredible people who grow it, raise it, harvest it and inspire every menu we create. For more than 30 years, I've had the privilege of building relationships with California's top sustainably minded farmers and producers. This dinner is our opportunity to recognize them, thank the guests who have supported us over the past decade and kick off a month of anniversary festivities."

“Tony Abou-Ganim, The Modern Mixologist, (Las Vegas-based) is a world-renowned bar professional and beverage consultant, known for his pioneering contributions to mixology. He has appeared on national TV shows like TODAY and Iron Chef America, where he is a three-time champion. Tony is the author of The Modern Mixologist and Vodka Distilled and has hosted both virtual and in-person cocktail-making demonstrations, as well as the Fine Living series Raising the Bar.”

“His mixology journey began at Michigan’s Brass Rail Bar and led to groundbreaking roles at iconic venues such as San Francisco’s Balboa Café and Bellagio Las Vegas, where he helped launch the beverage program in 1998, taking the beverage industry to new heights. He is the managing partner at Libertine Social inside Mandalay Bay, Las Vegas, and collaborates with the team at Royal Caribbean to develop innovative beverage programs for their newest ships.”

Tony’s latest project (he’s truly come full circle) is the restoration of his cousin’s, Helen David’s, The Brass Rail Bar (circa 1937) in Port Huron, Michigan. It’s where he got his start. The Rail was a place to appreciate the classic cocktail. This venture is a true labor of love. In her memory (breast cancer survivor) Tony established the Helen and David Relief Fund which is a charity that benefits bartenders undergoing cancer treatments.

According to Tony: “The Rail was a classy neighborhood joint, where on any given evening you would see nurses bellied up next to lawyers, sitting next to fireman, construction workers, police officers, the mayor…all walks of life met and imbibed at The Rail…”

Tony puts down his cocktail shaker and joins us with us with a property prepared Old Fashioned at the ready.

The Rail’s signature cocktail (from Thanksgiving thru New Year’s) is the Tom & Jerry. Tony is kind enough to share Helen’s classic recipe with us.

“Tony Abou-Ganim, The Modern Mixologist, is a world-renowned, Las Vegas-based, bar professional and beverage consultant, known for his pioneering contributions to mixology. He has appeared on national TV shows like TODAY and Iron Chef America, where he is a three-time champion. Tony is the author of The Modern Mixologist and Vodka Distilled and has hosted both virtual and in-person cocktail-making demonstrations, as well as the Fine Living series Raising the Bar.” Tony puts down his cocktail shaker a 2nd time and continues with us with a Negroni at the ready.

“His mixology journey began at Michigan’s Brass Rail Bar and led to groundbreaking roles at iconic venues such as San Francisco’s Balboa Café and Bellagio Las Vegas, where he helped launch the beverage program in 1998, taking the beverage industry to new heights. He is the managing partner at Libertine Social inside Mandalay Bay, Las Vegas, and collaborates with the team at Royal Caribbean to develop innovative beverage programs for their newest ships.”

Tony’s latest project (he’s truly come full circle) is the restoration of his cousin’s, Helen David’s, The Brass Rail Bar (circa 1937) in Port Huron, Michigan. It was a place to appreciate the classic cocktail. This venture is a true labor of love. In her memory (breast cancer survivor) Tony established the Helen and David Relief Fund which is a charity that benefits bartenders undergoing cancer treatments.

According to Tony: “The Rail was a classy neighborhood joint, where on any given evening you would see nurses bellied up next to lawyers, sitting next to fireman, construction workers, police officers, the mayor…all walks of life met and imbibed at The Rail…”

The Rail’s signature cocktail (from Thanksgiving thru New Year’s) is the Tom & Jerry. Tony is kind enough to share Helen’s classic recipe with us.

Tony is joined by documentary filmmaker (“The Russian Five”) Joshua Riehl who is production on a feature documentary film on The Brass Rail.

Chef Andrew (as a Father of four) is a long-time proponent of cooking healthy (and delicious,) keeping it simple while cooking and stretching the food shopping dollars. He was the first chef contributing to HHS Secretary Robert F. Kennedy Jr.’s new online cooking series, “The Real Food Show,” available on You Tube. He prepares crispy salmon cakes with and apple, white bean and greens salad. The budget is a more than respectable $5 per serving. Chef Andrew provides us with the overview.

We had an incredible time in New Orleans (a tip of the toque to New Orleans & Co.) supporting Team USA 2027 in their pursuit to qualify in the Bocuse d’Or Americas Competition to, hopefully, move on to Lyon in January of 2027 for the prestigious Bocuse d’Or International Culinary Competition. Happy to report Team USA 2027 placed Number 1 in the Americas Competition. It’s now intensive daily training on the long road to Lyon, France. Go Team USA 2027!

75 Main, owned by celebrity restaurateur and hotelier Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. “The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment. Celebrity Restaurateur Zach Erdem joins us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of the facades of classic OC restaurants selling select menu and beverage items. Northgate (still Family-owned) is there with fresh guacamole. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables. Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

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. Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe…It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own, proven recipe for classic Ranch Dressing.

We had an incredible time in New Orleans (a tip of the toque to New Orleans & Co.) supporting Team USA 2027 in their pursuit to qualify in the Bocuse d’Or Americas Competition to, hopefully, move on to Lyon in January of 2027 for the prestigious Bocuse d’Or International Culinary Competition. Happy to report Team USA 2027 placed Number 1 in the Americas Competition. It’s now intensive daily training on the long road to Lyon, France. Go Team USA 2027!

75 Main, owned by celebrity restaurateur and hotelier Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. “The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment. Celebrity Restaurateur Zach Erdem joins us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of the facades of classic OC restaurants selling select menu and beverage items. Northgate (still Family-owned) is there with fresh guacamole. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables. Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

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. Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe…It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own, proven recipe for classic Ranch Dressing.

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

“75 Main, owned by celebrity restaurateur and hotelier Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment which he bought in 2010. Chef Mark Militello (James Beard Award-winner) is the consulting Executive Chef.

“The restaurant has received positive reviews for its food, service, and atmosphere. Guests have praised the restaurant for its delicious food, well-curated wine list, and attentive service orchestrated by hands-on proprietor Zach. The outdoor seating area has also been noted as a great spot to people-watch and enjoy the bustling Main Street scene. Overall, 75 Main is considered a notable destination for those looking to experience the upscale dining scene in Southampton, NY 11968.”

Zach also owns & operates the popular Blu Mar Hamptons (restaurant & nightclub) in Southhampton and two luxury hotel properties on Long Island (Hampton House Hotel & Zey Hotel.)

75 Main is also the backdrop for Discovery’s “Serving the Hamptons,” a provocative reality series which aired for two seasons. (Now available on HBO MAX.) A new season is in production.

“The Hamptons is where the rich spend their summers, and Zach Erdem’s 75 Main is their favorite restaurant. With constant drama in the Summer staff house, broken rules and a shocking love triangle, will the sexy, young staff manage to make the summer a success ?”

Restaurateur and hospitality entrepreneur Zach Erdem joins us.

“75 Main is a popular restaurant located in the heart of Southampton’s Main Street. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” The personality of the restaurant (since 2010) is the consummate host, Zach, himself. Florida’s Chef Mark Militello (James Beard Award-winner) is the consulting Executive Chef.

“The restaurant has received positive reviews for its food, service, and atmosphere. Many customers have praised the restaurant for its delicious food, well-curated wine list, and attentive service. The outdoor seating area has also been noted as a great spot to people-watch and enjoy the bustling Main Street scene. Overall, 75 Main is considered a must-visit destination for those looking to experience the upscale dining scene in Southampton, NY 11968.”

Zach also owns & operates the popular Blu Mar Hamptons (restaurant & nightclub) in Southhampton and two luxury hotel properties on Long Island.

Restaurateur Zach Erdem stays with us to continue the lively Hamptons conversation.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.”

Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a prominent restaurant designer (Preen, Inc.)

“Beyond its restaurants, BADMAASH has expanded into retail and lifestyle, with its bottled butter chicken sauces available online and in select markets (Joan’s on Third), and its oatmilk chai carried at Erewhon. The brand has also collaborated with fashion and media platforms including Ksubi and Complex, further cementing its presence at the intersection of food, culture, and pop influence. Through each venture, BADMAASH continues to shape the conversation around modern Indian cuisine in America.”

Nakul steps aside from the tandoori oven to join us.