“Henrietta is an all-day deli, market and kitchen located in Los Angeles’ Echo Park neighborhood, which launched in November 2025. Owner Max Lesser remarks this “California Bistro” was inspired by the salumerias and cucinas of Rome and do-it-all deli and provisions shops of main street America. Local produce, ethically sourced meats, and sustainable seafood fill the always changing lunch and dinner menus. The space is anchored by a small but mighty retail area featuring independent producer led beer and wine, specialty produce and classic pantry staples. Lesser has a firm belief that orange wine can and should, co-exist in the same fridge with a Coca-Cola Classic.” Restaurateur Max Lesser steps away from the host desk to join us.

Terranea Resort located on 102-ocean front acres in luxurious Rancho Palos Verdes features a world-class culinary program led by Executive Chef Andrew Vaughn. With Memorial Day Weekend on the horizon Chef Vaughn joins us to talk about the variety of Summer culinary offerings including a new chef de cuisine at bashi, their acclaimed Asian-inspired restaurant. “Located on Southern California’s Palos Verdes Peninsula, Terranea Resort is a luxurious 102-acre oceanfront destination. Opened in 2009, the resort offers unparalleled views and world-class accommodations ranging from hotel suites to bungalows, ocean-view casitas and private villas.”

Terranea Resort located on 102-ocean front acres in luxurious Rancho Palos Verdes features a world-class culinary program led by Executive Chef Andrew Vaughn. With Memorial Day Weekend on the horizon Chef Vaughn joins us to talk about the variety of Summer culinary offerings including a new chef de cuisine at bashi, their acclaimed Asian-inspired restaurant. “Located on Southern California’s Palos Verdes Peninsula, Terranea Resort is a luxurious 102-acre oceanfront destination. Opened in 2009, the resort offers unparalleled views and world-class accommodations ranging from hotel suites to bungalows, ocean-view casitas and private villas.”

“The 4th Annual Long Beach BBQ Fest returns on the Weekend of May 23rd and 24th to Rainbow Lagoon celebrating enticing styles of the Pitmasters’ craft. 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, dozens of BBQ and other vendors will gather at Rainbow Lagoon Park for the two day celebration, 11 a.m. to 9 p.m. both days, to offer their smoked, sauced and rubbed specialties to BBQ lovers. Adding to the fun will be other food and craft vendors, whiskey tasting, music, dancing and games.” Fest founder, Qiana Mafnas, puts down her tongs to join us.

El Guero y la flaca is one of the prominent BBQ creators participating in the 4th Annual Long Beach BBQ Fest. We’ll meet pitmaster Justin Escobedo. “Pitmaster Justin Escobedo and his wife are El Guero y La Flaca Craft Barbecue and Desserts. They started their barbecue venture in March of 2023 and it's been amazing. El Guero has done numerous Markets, Catering Events and Breweries all over Southern California in little over a year since they started this ambitious venture. They have had the pleasure of joining some of Southern Californias top Michelin Restaurants in competition and been featured on Fox 11's Good Day LA, and KTLA 5 News.”

For our concluding segment at 11:45 a.m. 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. There is a blanket quarantine on all recreationally harvested mussels along the California coastline. Chef Andrew explains…We’ll revisit rising credit card fees becoming a national concern and State legislation that is perhaps on the horizon.

“Henrietta is an all-day deli, market and kitchen located in Los Angeles’ Echo Park neighborhood, which launched in November 2025. Owner Max Lesser remarks this “California Bistro” was inspired by the salumerias and cucinas of Rome and do-it-all deli and provisions shops of main street America. Local produce, ethically sourced meats, and sustainable seafood fill the always changing lunch and dinner menus. The space is anchored by a small but mighty retail area featuring independent producer led beer and wine, specialty produce and classic pantry staples. Lesser has a firm belief that orange wine can and should, co-exist in the same fridge with a Coca-Cola Classic.” Restaurateur Max Lesser steps away from the host desk to join us.

Terranea Resort located on 102-ocean front acres in luxurious Rancho Palos Verdes features a world-class culinary program led by Executive Chef Andrew Vaughn. With Memorial Day Weekend on the horizon Chef Vaughn joins us to talk about the variety of Summer culinary offerings including a new chef de cuisine at bashi, their acclaimed Asian-inspired restaurant. “Located on Southern California’s Palos Verdes Peninsula, Terranea Resort is a luxurious 102-acre oceanfront destination. Opened in 2009, the resort offers unparalleled views and world-class accommodations ranging from hotel suites to bungalows, ocean-view casitas and private villas.”

“The 4th Annual Long Beach BBQ Fest returns on the Weekend of May 23rd and 24th to Rainbow Lagoon celebrating enticing styles of the Pitmasters’ craft. 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, dozens of BBQ and other vendors will gather at Rainbow Lagoon Park for the two day celebration, 11 a.m. to 9 p.m. both days, to offer their smoked, sauced and rubbed specialties to BBQ lovers. Adding to the fun will be other food and craft vendors, whiskey tasting, music, dancing and games.” Fest founder, Qiana Mafnas, puts down her tongs to join us.

El Guero y la flaca is one of the prominent BBQ creators participating in the 4th Annual Long Beach BBQ Fest. We’ll meet pitmaster Justin Escobedo. “Pitmaster Justin Escobedo and his wife are El Guero y La Flaca Craft Barbecue and Desserts. They started their barbecue venture in March of 2023 and it's been amazing. El Guero has done numerous Markets, Catering Events and Breweries all over Southern California in little over a year since they started this ambitious venture. They have had the pleasure of joining some of Southern Californias top Michelin Restaurants in competition and been featured on Fox 11's Good Day LA, and KTLA 5 News.

” For our concluding segment at 11:45 a.m. 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. There is a blanket quarantine on all recreationally harvested mussels along the California coastline. Chef Andrew explains…We’ll revisit rising credit card fees becoming a national concern and State legislation that is perhaps on the horizon.

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

“Henrietta is an all-day deli, market and kitchen located in Los Angeles’ Echo Park neighborhood, which launched in November 2025. Owner Max Lesser remarks this “California Bistro” was inspired by the salumerias and cucinas of Rome and do-it-all deli and provisions shops of main street America. Local produce, ethically sourced meats, and sustainable seafood fill the always changing lunch and dinner menus. The space is anchored by a small but mighty retail area featuring independent producer led beer and wine, specialty produce and classic pantry staples. Lesser has a firm belief that orange wine can and should, co-exist in the same fridge with a Coca-Cola Classic.”

“Lunch brings a farmers market take on sandwiches, salads, and deli case items, including the Rancho Gordo Christmas lima bean salad, Marsh Hen Hill farro and Fuya persimmons, or something heartier, such as the Mushroom French Dip sandwich with caramelized onions. (Already a staff favorite).”

“Dinner invites guests to linger over house-made pâtés and jams served with warm baguettes from next door neighbor Clark Street Bakery, Island Creek Middleneck clams and seasonal salads, vegetables, and larger mains. The Urfa chili grilled pork collar is another early hit with the staff, as well as the Caesar Roast Chicken that playfully nods to a classic chicken Caesar while honoring the one and only Zuni Cafe. Dessert is kept simple and seasonal (ie- a sweet potato crème brûlée).”

Restaurateur Max Lesser steps away from the host desk to join us.

“Henrietta is an all-day deli, market and kitchen located in Los Angeles’ Echo Park neighborhood, set to open in November 2025. Owner Max Lesser observes this “California Bistro” was inspired by the salumerias and cucinas of Rome and do-it-all deli and provisions shops of main street America. Local produce, ethically sourced meats, and sustainable seafood fill the always changing lunch and dinner menus. The space is anchored by a small but mighty retail area featuring independent producer led beer and wine, specialty produce and classic pantry staples. Lesser has a firm belief that orange wine can and should, co-exist in the same fridge with a Coca-Cola Classic.”

“Lesser wants the market and bottle shop to punch above its weight with a curated beer and wine list and thoughtfully sourced snacks, provisions and gifts. Henrietta aims to be the type of place where visitors can grab daily provisions for a night in or find a fun bottle of wine to gift a friend.”

“Like every aspect of Henrietta, the restaurant and retail wine lists were curated with an eye towards independent producers practicing natural techniques and sustainability, all while keeping approachable for wine-newbies and oenophiles alike. Lesser’s longtime friend and advisor Katie Vonderheide (formerly of Silverlake Wine) describes the list she helped build as “fun and fresh…wine for the people.” She also painted the mural on Henrietta’s exterior.”

Restaurateur Max Lesser briefly puts his corkscrew aside to continue with us.

Terranea Resort located on 102-ocean front acres in luxurious Rancho Palos Verdes features a world-class culinary program led by Executive Chef Andrew Vaughan. With Memorial Day Weekend on the horizon Chef Vaughn joins us to talk about the wide variety of Summer culinary offerings including a new chef de cuisine at bashi, their acclaimed Asian-inspired restaurant.

“Located on Southern California’s Palos Verdes Peninsula, Terranea Resort is a luxurious 102-acre oceanfront destination. Opened in 2009, the resort offers unparalleled views and world-class accommodations ranging from hotel suites to bungalows, ocean-view casitas and private villas.”

“Amenities include The Spa at Terranea, an award-winning 50,000-square-foot wellness destination recently enhanced by a $4.5 million refresh that elevates its breezy indoor and outdoor oceanfront spaces, The Links at Terranea, a nine-hole, par-3 golf course; four swimming pools; a 140-foot waterslide; marea luxury boutique; 135,000 square feet of event space, ideal for meetings and weddings alike; and five scenic restaurants showcasing the resort’s farm-to-Terranea philosophy utilizing Terranea's herb and vegetable gardens, lemon groves and more.”

“The resort also offers unique activities such as falconry, archery, kayaking, paddleboarding, guided coastal hikes, and exploration of nearby ocean coves and beaches.”

Executive Chef Andrew Vaughan joins us to talk about the diversity of Summer culinary happenings at Terranea including the 3rd Annual Food and Wine Festival at Terranea on Sunday, July 26th.

Terranea Resort located on 102-ocean front acres in luxurious Rancho Palos Verdes features a world-class culinary program led by Executive Chef Andrew Vaughn. With Memorial Day Weekend on the horizon Chef Vaughn stays with us talking about the variety of Summer culinary offerings including Crabby Sundays on the Sunset Bluff at Nelson’s

“Located on Southern California’s Palos Verdes Peninsula, Terranea Resort is a luxurious 102-acre oceanfront destination. Opened in 2009, the resort offers unparalleled views and world-class accommodations ranging from hotel suites to bungalows, ocean-view casitas and private villas.”

The 4th Annual Long Beach BBQ Fest returns on the Weekend of May 23rd and 24th to Rainbow Lagoon celebrating enticing styles of the Pitmasters’ craft. May is National BBQ month!

“Organized by Ian and Qiana Mafnas, proprietors of the ever popular Axiom Kitchen Smoked Meats & BBQ, sponsored by non-profit NoahS's Arc Foundation, dozens of BBQ and other vendors will gather at Rainbow Lagoon Park for the two day celebration, 11 a.m. to 9 p.m. both days, to offer their smoked, sauced and rubbed specialties to BBQ lovers. Adding to the fun will be other food and craft vendors, whiskey tasting, music, dancing and games.”

“We are excited for year four of this delicious event”, said Ian and Qiana Mafnas in a joint statement. “We hope to give our fellow smokers and BBQ joints some great exposure and two days of memorable BBQ to all that attend.”

Fest founder, Qiana Mafnas, puts down her tongs to join us.

El Guero y la flaca is one of the prominent BBQ creators participating in the 4th Annual Long Beach BBQ Fest. We’ll meet pitmaster Justin Escobedo.

“Pitmaster Justin Escobedo and his wife are El Guero y La Flaca Craft Barbecue and Desserts. They started their barbecue venture in March of 2023 and it's been amazing. El Guero has done numerous Markets, Catering Events and Breweries all over Southern California in little over a year since they started this ambitious venture. They have had the pleasure of joining some of Southern Californias top Michelin Restaurants in competition and been featured on Fox 11's Good Day LA, and KTLA 5 News.”

“What makes El Guero different? They have meticulously created a menu that includes their handcrafted rubs and sauces with flavors that are like no other. El Guero has managed to incorporate their Latin Roots that bring Mexican and Cuban spices into Texas Barbecue leaving guests wanting for more.”

Pitmaster Justin Escobedo joins us.

There is a blanket quarantine on all recreationally harvested mussels along the California coastline. Flash-frozen mussels of high quality are recommended and readily available. Chef Andrew explains…We’ll revisit rising credit card fees becoming a national concern for restaurants and State legislation that is on the horizon. Restaurants pay the credit card processing fees on tips and taxes (neither of which they retain.)