SoCal Restaurant 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 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.

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.

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

“Native to the region and its Creole and Cajun cuisines, Chef Meg Bickford assumed the role of Executive Chef at Commander’s Palace in October 2020. Bickford graduated from the John Folse Culinary Institute and was subsequently hired by Commander’s, where she went on to serve as Executive Chef of Café Adelaide. In her time at Café Adelaide, Bickford was chosen as one of Louisiana Cookin’s “Chefs to Watch.””

After 18 years with the Commander’s Palace Family of Restaurants, Chef Bickford remains eager to keep the traditions of Commander’s alive while regularly adding innovative (and delicious) items to the menu.

Commander’s is renown for their unequaled Jazz Sunday Brunch and intimate Chef’s Table experience unusually placed in the heart of the bustling Commander’s kitchen.

“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.”

“Meanwhile, Chef Dook is also continuing the legacy of his late grandmother, Chef Leah Chase, serving as the Executive Chef and operator of his family’s restaurant Dooky Chase’s Restaurant in New Orleans.”

“Chef Dook has over 20 years of experience in the hospitality industry. After studying economics and finance at Dillard University, New Orleans, Chase received his Master’s of Business Administration from University of New Orleans, and went on to receive his culinary degree from Le Condon Bleu Paris, France. In addition to his formal training, he spent much of his youth learning the craft from his grandmother, while working in his family’s flagship restaurant, Dooky Chase’s in Tremé.”

“Chef Dook has developed growing concepts, such as Leah’s Kitchen, Dook’s Place, and Dook’s Burgers as a tribute to his grandmother’s legacy of service and hospitality, featuring dishes inspired by her classic Creole cuisine. The latest restaurant, Chapter IV, opened with his wife, Gretchen in January 2023, and named for his fourth generation of service, features modern takes on classic Creole breakfast, brunch, and lunch offerings in downtown New Orleans.”

“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 is the author of two books - “Louisiana Rambles: Exploring America’s Cajun and Creole Heartland,” a travel narrative about south Louisiana culture, and “A Season of Night: New Orleans Life After Katrina,” an account of the first months in the city after Hurricane Katrina.”

He also attended the Bocuse d’Or international culinary competition in Lyon in 2025 supporting Team USA 2025.

Ian joins us to close our NOLA show special.

Outrageous Fair Food is always a mouthwatering highlight. 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 (“Your Adventure Awaits!”) running now through Sunday, August 16th. We’re taking Fair Food at its tastiest best with The Midway Gourmet.

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa …” It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you. “Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.” Our well-informed, resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers. Also some juicy conversation about the best in Summer grapes and watermelon.

Outrageous Fair Food is always a mouthwatering highlight. 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 (“Your Adventure Awaits!”) running now through Sunday, August 16th. We’re taking Fair Food at its tastiest best with The Midway Gourmet.

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa …” It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you. “Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.” Our well-informed, resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers. Also some juicy conversation about the best in Summer grapes and watermelon.

“The House of An restaurant group (Beverly Hill’s Crustacean) has cooked up a new and highly interactive brunch concept at AnQi at South Coast Plaza in Costa Mesa called Bia Hoi Marketplace (pronounced bee-ah hoy.) The next brunch date is Saturday & Sunday, August 1st & 2nd. Bia Hoi is inspired by the lively street-side beer and food culture of Vietnam, reimagined through AnQi’s lens — chic, energetic, interactive, and very guest-experience driven. On the first Sunday of each month, AnQi’s managing partner, Peter Meemalayath, and his team transforms AnQi into an interactive marketplace filled with curated food stations, bold flavors, chef-driven moments, and the lively spirit of Bia Hỏi.” House of An’s Elizabeth An is our guide to the delectable world of Bia Hoi.

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. We’re squeezing in two sessions of informative commentary with Chef Andrew today. California avocado farmers (mainly small farmers) are being squeezed and are endangered. Chef Andrew explains the dilemma and why, as thoughtful consumers, we should support California avocados. Secondly California has some new laws regarding “Best Buy” and “Sell By” labels. Chef Andrew unravels the confusing verbiage.

Outrageous Fair Food is always a mouthwatering highlight. 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 (“Your Adventure Awaits!”) running now through Sunday, August 16th. Closed on Monday & Tuesday. Buy tickets in advance online. We’re taking Fair Food at its tastiest best with The Midway Gourmet.

On Chef Dominic’s diverse menus on the RCS Carnival Midway. Mini Me Turkey Legs and Dubai Deep-fried Oreos. Yum …! For his “Taste of the Fair” (daily until 4 p.m.) special how about a Pickle Pizza Slice?

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa …” It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you. “Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.” Our well-informed, resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers. Also some juicy conversation about the best in Summer grapes and watermelon.

“The House of An restaurant group (Beverly Hill’s Crustacean) has cooked up a new and highly interactive brunch concept at AnQi at South Coast Plaza in Costa Mesa called Bia Hoi Marketplace (pronounced bee-ah hoy.) The next brunch date is Saturday & Sunday, August 1st & 2nd. Bia Hoi is inspired by the lively street-side beer and food culture of Vietnam, reimagined through AnQi’s lens — chic, energetic, interactive, and very guest-experience driven. On the first Sunday of each month, AnQi’s managing partner, Peter Meemalayath, and his team transforms AnQi into an interactive marketplace filled with curated food stations, bold flavors, chef-driven moments, and the lively spirit of Bia Hỏi.” House of An’s Elizabeth An is our guide to the delectable world of Bia Hoi.

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. We’re squeezing in two sessions of informative commentary with Chef Andrew today. California avocado farmers (mainly small farmers) are being squeezed and are endangered. Chef Andrew explains the dilemma and why, as thoughtful consumers, we should support California avocados. Secondly California has some new laws regarding “Best Buy” and “Sell By” labels. Chef Andrew unravels the confusing verbiage.

Outrageous Fair Food is always a mouthwatering highlight. 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 (“Your Adventure Awaits!”) running through Sunday, August 17th. Closed on Monday & Tuesday. Buy tickets in advance online.

We’re now continuing previewing Fair Food at its tastiest best with The Midway Gourmet.

On Chef Dominic’s menu : Pork-a-Palozza Pizza from Enzo’s and premium Dirty Sodas including the Galactic Cocoa Puff Cold Brew. Yum …! For the “Taste of the Fair” $5 special (daily until 4 p.m.) how about a Jalapeno Cheese Corn?

It’s Summer… Think specialty grapes and seasonal watermelon.

“Red Muscatos™ Grapes are Melissa’s signature red table grape, known for their sweet, floral flavor and satisfying crunch. These seedless grapes are perfect for snacking, adding to fruit salads, or serving with cheese. Their vibrant red color and deliciously juicy texture make them a standout addition to any snack, appetizer or meal.” 

“Jelly Drops® Grapes are a hybrid of the popular Thompson seedless grape and the rich, meaty Concord grape variety. The result is a plump, juicy, dark purple seedless table grape with a thin skin. The aromatic, earthy flavor is similar to Concord but mellowed by the mild sweetness of the Thompson.”

“Midnight watermelon is an attractive seedless variety featuring a glossy dark green rind that is sure to capture your attention. Slice open and discover firm, dark red flesh with small pips. 
This watermelon appeals to all of the senses with its sweet, fruity flavor with cucumber notes, beautiful color and crisp, juicy texture. The flavor, texture and color of Midnight watermelon pairs well with so many sweet and savory flavors.”