“Pasta Armando is a high-quality Italian Pasta made from 100% Durum Wheat. The conventional pasta is 100% Italian durum wheat semolina and water, teflon died and slow-dried. Armando’s pasta is made using only two ingredients processed according to a traditional method. The special taste stands out from the crowd.”

“Armando fosters strong relations with its farmers as they are an indispensable part of the team. Pasta Armando helps support the environment, the local communities, and the farmers. Farmers are 
empowered with proper training, scholarships, and 
fair crop value set by a guaranteed price floor, despite market trends.”

We’ll meet the highly informative Jeffrey Root, Head of Brand Development for Pasta Armando USA/Canada, who is also an experienced restaurateur and knows how to successfully merchandise pasta on restaurant menus. The ideal portion size is five to seven ounces depending on what else is on the plate.

Locally for foodservice Pacifica Foods in Vernon carries the Armando product. Soon to be found in the area upscale gourmet supermarkets.

“Pasta Armando is a high -quality Italian Pasta made from 100% Durum Wheat. The conventional pasta is 100% Italian durum wheat semolina and water, teflon died and slow-dried. The zero residue of pesticides and glyphosate premium line (including Chitarra) is bronze due cut Armando’s pasta is made using only two ingredients processed according to a traditional method. The special taste stands out from the crowd.”

“Armando fosters strong relations with its farmers as they are an indispensable part of the team. Pasta Armando helps support the environment, the local communities, and the farmers. Farmers are 
empowered with proper training, scholarships, and 
fair crop value set by a guaranteed price floor, despite market trends.”

The hugely informative Jeffrey Root, Head of Brand Development for Pasta Armando USA/Canada, who is also an experienced restaurateur and knows how to successfully merchandise pasta on restaurant menus stays with us.

Locally for foodservice Pacifica Foods in Vernon carries the Armando product. Soon to be found in the area upscale gourmet supermarkets.

“Renowned for its diverse terroirs and unique grape varietals, Portugal has emerged as a rising star in the global wine scene. Premiering in Los Angeles June 7th through 14th, the 2nd Annual Portuguese Wine Week offers an unparalleled opportunity for wine lovers to explore the depth and complexity of Portuguese wines right here in the heart of Hollywood and environs.”

“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.”

Diniz Cellars’ Sandra Gomes Rocha joins us to uncork all this is Portuguese Wine Week.

“Farmhouse at Descanso Gardens, the new farm-to-table dining destination nestled within the botanical garden and living museum located in La Cañada Flintridge, launched on Friday, May 30, 2025. Developed in collaboration with Southern California’s renowned Chef Rich Mead, Farmhouse is open daily for lunch, dinner and weekend brunch, offering an immersive, seasonal culinary experience in Descanso Gardens’ breathtaking 150-acre urban oasis.”

"Farmhouse will enhance the guest experience here at Descanso Gardens," said Juliann Rooke, CEO of Descanso Gardens. "Through this partnership with Chef Mead, we hope visitors will join us in cultivating a space where nature, great food, and community come together."

“The Farmhouse at Descanso Gardens culinary program is a harmonious collaboration between two acclaimed Southern California chefs: Chef Rich Mead, the restaurant’s visionary, celebrated for his pioneering work in sustainable cuisine and passion for supporting local farmers; and Chef Adam Cherney, who leads the kitchen as Executive Chef. Sharing Chef Mead’s deep commitment to farm-to-table principles, Chef Cherney is known for his creativity and precision, honed over more than 15 years in top Los Angeles restaurants, including A.O.C., Pace and Saltie Girl. He now embarks on his next chapter at Farmhouse at Descanso Gardens, where he will bring this shared vision to life.”

“Inspired by the exceptional ingredients produced by California farmers and thoughtful purveyors, the seasonal menu is complemented by a garden-to-glass cocktail program and a carefully curated wine list. Start with a selection of shareable plates, including the Farmhouse Charcuterie Board with pickled veggies, house-made seasonal jam & grilled Larder Baking Co. ciabatta; and the Coriander & Cumin-Spiced Carrots served with burrata cheese, carrot top pistou, pistachios and mint. Entrée highlights include the Grilled Autonomy Farms Grass-Fed Coulotte Steak with asparagus, cipollini onions, spinach, crispy fried smashed Weiser Farms potatoes, shiitake mushroom puree & red wine jus; and the Seared Salmon, accompanied by Tehachapi Grain Project Sonora grain, ginger, leek, mushroom, spinach, green beans and Thai vinaigrette.”

Chef Rich Mead and Adam Cherney are our guests with a salivating overview of Farmhouse at Descanso Gardens.

“Farmhouse at Descanso Gardens is an innovative farm-to-table dining destination celebrating California’s boutique farms and locally sourced ingredients. Inspired by the vision of renowned chef Rich Mead, known for his deep ties to sustainably focused farmers and purveyors, this new restaurant offers a unique culinary experience set amidst the breathtaking natural beauty of Descanso Gardens. Adam Cherney is the Executive Chef.”

“Guests can enjoy a thoughtfully designed space that combines indoor and outdoor seating and a modern, airy aesthetic. With a dynamic menu of seasonal dishes and a garden-to-glass cocktail program, Farmhouse at Descanso Gardens is the perfect setting for both casual meals and special gatherings, inviting guests to connect with nature and savor the freshest flavors of the moment. Farmhouse at Descanso Gardens is open daily for lunch and dinner and weekend brunch with the last reservation at 8:30 p.m. Access to the restaurant is separate from Descanso Gardens and located near the Garden entrance.”

Chefs Rich Mead and Adam Cherney continue as our guests providing the salivating overview of Farmhouse at Descanso Gardens.

“The Pacific Rim International Wine Competition was founded in 1985 by a group of winemakers, vintners and educators passionate about making great wines accessible to the public. The Pacific Rim Competition is held at the historic National Orange Show Fairgrounds in San Bernardino, California for two days. This year the competition dates were June 3rd & 4th.”

“The goal at the Pacific Rim Wine Competition is to give thoughtful evaluation to every wine entered (400 plus), and to celebrate high quality wines of all styles, from all regions of the world. Their esteemed panel of judges (including Winemaker Wes Hagen, the Brand Ambassador for Santa Maria’s Native 9) represent all aspects of the wine industry, including Master Sommeliers, award-winning winemakers, impressive distributors, educators and restaurateurs, to name a few.”

“Over the course of two days, the judges engaged in a double-blind tasting of every wine entered into the Competition. The wines were discussed, evaluated and awarded medals accordingly. The 2025 Results List is available on their Website.”

Jon McPherson the acclaimed 2nd generation winemaker for South Coast Winery Resort, Carter Estate (Temecula, CA) and Carter Creek Winery (Texas Hill Country) was the Head Judge with his Texas-based brother, Kim McPherson of McPherson Cellars. Jon joins us to discuss the 2025 competitions and the winners.

Congratulations to all the Best of Class winners including Jon McPherson for his South Coast Winery NV Ruby Cuvee.

Sugarcane oil is coming into commercial kitchens as a more sustainable alternative to seed oils. Chef Andrew explains the healthful implications. Talking about sustainable Chef Andrew talks up the Orange County marine biology students who are raising white seas bass, green abalone and Pismo clams to return them to the ocean.

“Food lovers are invited to savor the very best of the region as Greater Palm Springs Restaurant Week returns from May 30 to June 8, 2025. Presented by Visit Greater Palm Springs, this highly anticipated ten-day event celebrates the area’s culinary scene, welcoming both locals and visitors to explore outstanding dining experiences across the Coachella Valley. Restaurant Week features special prix fixe menus and exclusive offerings from a wide range of participating establishments.  Diners can enjoy specially curated prix fixe lunch menus priced at $15, $25, or $35, and dinner menus at $29, $39, $49, or $59. Select restaurants will also offer distinctive Restaurant Week specials. For a complete list of participants, menu previews, and to make reservations, visit dinegps.com.”  Davis Meyer, Vice President of Government and Community Relations for Visit Greater Palm Springs joins us with all the details. Also with us is Celebrity Chef Susan Feniger representing Alice B., one of the dozens of participating restaurants in Greater Palm Springs Restaurant Week.

“Founded by sibling duo Chef Philip Pretty and Lauren Pretty, Olive & Rose in Long Beach is a culinary destination born from their shared passion for exceptional food and genuine hospitality. At Olive & Rose, located in a fully restored and renovated, low-rise classic 50’s motel, The Prettys reimagined the dining experience as a neo-bistro, where classic French techniques with a twist meet vibrant flavors that are unmistakably Californian. Each dish is a reflection of Chef Philip Pretty’s entire culinary journey.” Chef Philp Pretty is our guest to discuss Olive & Rose, Heritage, Heritage Farm and the new Thursday 4th Street Farmers Market all in Long Beach.

“Founded by sibling duo Chef Philip Pretty and Lauren Pretty, Olive & Rose in Long Beach is a culinary destination born from their shared passion for exceptional food and genuine hospitality. At Olive & Rose, located in a fully restored and renovated, low-rise classic 50’s motel, The Prettys reimagined the dining experience as a neo-bistro, where classic French techniques with a twist meet vibrant flavors that are unmistakably Californian. Each dish is a reflection of Chef Philip Pretty’s entire culinary journey.” Chef Philp Pretty is our guest to discuss Olive & Rose, Heritage, Heritage Farm and the new Thursday 4th Street Farmers Market all in Long Beach.


It’s time for another seasonal update of “Best of the Season Fruits” with our resident produce expert, Robert Schueller (also known as The Prince of Produce) of Melissa’s. First we’re talking about Tree Ripen Mangoes. The varieties of mangos available include Hadens, Kents, Manzanillos, Tommy Atkins, or Keitts. Tree-ripened mangos are seasonal and far superior when it comes to other varieties of mangos. This fruit gets special treatment by staying on the tree longer than most which results in an unmatched richness with a perfectly sweet finish. We’re also discussing the grand finale of the season of Ojai Pixie Tangerines and Harry’s Bereries Strawberries. Then it’s on to a preview of Melissa’s new line of premium dessert sauces imported from Italy and an introduction to Melissa’s expansive line of Organic Snax™ trail mixes.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Our beloved In-N-Out burgers is highly secretive about their operations and rarely makes menu changes. Recently announced is their pending move to eliminate artificial colors/food dyes with natural colors. Highly unusual move for them but truly significant and, possibly, a trend center for fast food. Chef Andrew explains the healthful implications.

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

“Food lovers are invited to savor the very best of the region as Greater Palm Springs Restaurant Week returns from May 30 to June 8, 2025. Presented by Visit Greater Palm Springs, this highly anticipated ten-day event celebrates the area’s culinary scene, welcoming both locals and visitors to explore outstanding dining experiences across the Coachella Valley. Restaurant Week features special prix fixe menus and exclusive offerings from a wide range of participating establishments.  Diners can enjoy specially curated prix fixe lunch menus priced at $15, $25, or $35, and dinner menus at $29, $39, $49, or $59. Select restaurants will also offer distinctive Restaurant Week specials. For a complete list of participants, menu previews, and to make reservations, visit www.dinegps.com.”  Davis Meyer, Vice President of Government and Community Relations for Visit Greater Palm Springs joins us with all the details. Also with us is Celebrity Chef Susan Feniger representing Alice B., one of the dozens of participating restaurants in Greater Palm Springs Restaurant Week.

“Founded by sibling duo Chef Philip Pretty and Lauren Pretty, Olive & Rose in Long Beach is a culinary destination born from their shared passion for exceptional food and genuine hospitality. At Olive & Rose, located in a fully restored and renovated, low-rise classic 50’s motel, The Prettys reimagined the dining experience as a neo-bistro, where classic French techniques with a twist meet vibrant flavors that are unmistakably Californian. Each dish is a reflection of Chef Philip Pretty’s entire culinary journey.” Chef Philp Pretty is our guest to discuss Olive & Rose, Heritage, Heritage Farm and the new Thursday 4th Street Farmers Market all in Long Beach.


It’s time for another seasonal update of “Best of the Season Fruits” with our resident produce expert, Robert Schueller (also known as The Prince of Produce) of Melissa’s. First we’re talking about Tree Ripen Mangoes. The varieties of mangos available include Hadens, Kents, Manzanillos, Tommy Atkins, or Keitts. Tree-ripened mangos are seasonal and far superior when it comes to other varieties of mangos. This fruit gets special treatment by staying on the tree longer than most which results in an unmatched richness with a perfectly sweet finish. We’re also discussing the grand finale of the season of Ojai Pixie Tangerines and Harry’s Bereries Strawberries. Then it’s on to a preview of Melissa’s new line of premium dessert sauces imported from Italy and an introduction to Melissa’s expansive line of Organic Snax™ trail mixes.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Our beloved In-N-Out burgers is highly secretive about their operations and rarely makes menu changes. Recently announced is their pending move to eliminate artificial colors/food dyes with natural colors. Highly unusual move for them but truly significant and, possibly, a trend center for fast food. Chef Andrew explains the healthful implications.

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