SoCal Restaurant Show

“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 an acclaimed restaurant design firm (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 a second time to continue with us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the popular cooking demonstration stage is. There are also recreations of classic. OC restaurants selling select menu items. 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.

Kylie is a serious home gardener. Her prized Cherry Tomatoes won First Place in “Specimen Produce” this year at the OC Fair. Congrats!

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 classic OC restaurants selling select menu items. 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.

Centennial Farm, a three-acre working farm, is also a major attraction at the OC Fair. It’s open year-round (with a Farm Store) in addition to during the run of the OC Fair. It’s the place to see adorable baby farm animals including piglets, sheep and goats. Lots of edible produce grown there, too.

Continuing as our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

Kylie is a serious home gardener. Her prized Cherry Tomatoes won First Place in “Specimen Produce” this year at the OC Fair. Congrats!

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 recipe for classic Ranch Dressing. It’s available in the “Recipes” area of the SoCal Restaurant Show’s Website.

Alice Glenn is the Executive Vice President of New Orleans & Co. She joins us to explain what a Destination Marketing and Sales Organization (DMO) does to support their home city.

Meg Bickford is the Executive Chef of the legendary Commander’s Palace in New Orleans. She joins us.

“Edgar “Dook” Chase, IV is the Owner/President of Chase Hospitality Group and Chase Concessions, LLC., a partner in Chase North, the premier food and beverage operator and management concessionaire at the Louis Armstrong International Airport, and the proprietor of two of their concepts, Leah’s Kitchen and Dook’s Burgers. Chase Concessions also operates eleven other concepts at MSY, as well concepts in Boston Logan International Airport and Nashville International Airport.”

“Food journalist Ian McNulty is a writer for The Times-Picayune / The New Orleans Advocate and NOLA.com covering restaurants and food culture. His commentary series Where Y’Eat airs weekly on NPR affiliate WWNO, and he is a frequent contributor to WWL radio in New Orleans.” Ian joins us to close our NOLA show special.

We’re live from New Orleans at the Ernest N. Morial Convention Center covering the Americas Selection for the Bocuse d’Or Americas competition. Eight top-flight culinary teams, from eight different countries in North & South America, are competing to determine which five teams move on to the Bocuse d’Or International Culinary Competition in Lyon France in January of 2027. This bi-annual event is regarded as the most prestigious culinary competition in the world. Think of it as the Olympics of the culinary world !

Each team is comprised of a chef, commis and coach. Commitment, rigor and teamwork are essential. A distinguished jury of international chefs conducts the judging.

We’ll be meeting acclaimed chefs and culinary personalities from New Orleans along with Ment’or’s Culinary Council members. Ment’or sponsors Team USA 2027 with the goal of qualifying in New Orleans to move on to Lyon.

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

“Ashwin Vilkhu is a celebrated chef and restaurateur known for bringing modern Indian cuisine to New Orleans through his acclaimed restaurant Saffron NOLA where dishes draw on his Indian heritage and global influences, reinterpreting traditional Indian recipes with a Southern twist. He’s was a 2025 James Beard Award nominee for Best Chef: South.”

“Chef Ashwin’s latest, The Kingsway, is a fine dining Asian establishment. Inspired by the deeply personal flavors of childhood dinners and the cultural crossroads of Asia, The Kingsway offers a contemporary interpretation of tradition—refined, intentional, and rooted in heritage.”

The Kingsway is hosting Team USA’s celebratory wrap party after the Bocuse d’Or Americas Selection.

Chef Ashwin Vilkhu joins us.

Chef Instructor (Bread and Pastry Arts) Matt Serkes is on staff at the New Orleans Culinary & Hospitality Institute (NOCHI.) We’ll meet him.

“New Orleans Culinary & Hospitality Institute (NOCHI) is a 501(c)(3) nonprofit organization that equips individuals with the skills, confidence, and entrepreneurial mindset needed to excel in culinary & hospitality careers and passions. Through accessible, high-quality education and programs, NOCHI inspires and supports learners at all levels.”

“With accelerated vocational-style programs, continuing education and professional development, and enthusiast courses for home cooks of all skill levels, NOCHI is at the forefront of culinary and hospitality learning.”

“NOCHI envisions centering New Orleans as a global leader in culinary and hospitality learning by advancing career growth, industry innovation, and economic impact.”

Chef Mawa McQueen is a prominent restaurateur with popular properties in Aspen and Boulder Colorado. She is also a Ment’or Chefs Council Member and an enthusiastic supporter of Team USA 2027 on the road to Lyon. She joins us.

“In addition to her four restaurants in Aspen - Michelin recommended Mawa’s Kitchen, Mawita Tapas & Wine Bar and two locations of Crepe Therapy Cafe- in the past year Chef Mawa has opened two additional Crepe Therapy Cafe locations in Boulder, Colorado, just outside Denver where the University of Colorado Boulder is.”

Chef Mawa is also the creator of the line of Mawa’s GrainFreeNola Granola. “This is bold, clean, chef-crafted granola made in Aspen with just nuts, seeds, fruit — and nothing fake.”

“Mawa's Kitchen is the MICHELIN Guide Recommended flagship restaurant of owner and executive chef Mawa McQueen, a James Beard Award semifinalist nominee and 2020 & 2022 Colorado Governor's Minority Business Award Winner. The menu at Mawa's Kitchen is hyper seasonal and reflects Mawa's international heritage serving up Afro-Mediterranean cuisine with French-American flair.”

Alice Glenn is the Executive Vice President of New Orleans & Co.

She joins us to explain what a Destination Marketing and Sales Organization (DMO) does to support their home city.

“New Orleans & Company is the official destination sales and marketing organization for New Orleans’ tourism industry. Founded in 1960, their mission is to inspire, promote and encourage travel to New Orleans for the economic, social and community benefit of New Orleans and its people. The vision is to ensure New Orleans remains the most remarkable, unique, and welcoming city in the world.”

“Alice Glenn is the Executive Vice President of New Orleans & Company, the official destination sales and marketing organization for the City of New Orleans. She oversees enterprise strategy, culture, operations, government relations, and strategic partnerships that advance inclusive economic development and strengthen New Orleans’ position in national and global markets. Her career spans 20+ years at the nexus of business, government, and civil society, building coalitions that translate policy and philanthropy into sustainable growth.”

“Before joining New Orleans & Company, Alice founded and led Glenn & Associates, LLC, advising organizations on strategy, fundraising, advocacy, and community affairs to scale impact and mobilize multi-sector stakeholders. She has held roles with United Way, Loyola University New Orleans, and the Louisiana Restaurant Association, and served in the public sector as Legislative Assistant to the Louisiana House Speaker Pro Tempore.”