“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.” Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured dish is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. Owners Aaron Crossland and Lauren Crossland-Marr join us to uncork all that is Merenda Wine Bar.

“Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.

“Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.

It’s Dry January and a good opportunity to revisit Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente. Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th.

Russ Bendel is our guest to talk Mocktails and his special Olea menu for Newport Beach Restaurant Week.

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. This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who really cooks for a living.

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.” Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured dish is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. Owners Aaron Crossland and Lauren Crossland-Marr join us to uncork all that is Merenda Wine Bar.

“Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.

It’s Dry January and a good opportunity to revisit Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente. Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th.

Russ Bendel is our guest to talk Mocktails and his special Olea menu for Newport Beach Restaurant Week.

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. This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who really cooks for a living.

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

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.”

Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured item is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. “Inspired by everyday rituals highlighted in Oceanside Museum of Art’s Future Rituals, the pairing celebrates simple ingredients and Oceanside’s creative community traditions.”

Owners Aaron Crossland and Lauren Crossland-Marr join us uncorking all that is Merenda Wine Bar.

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.”

Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured item is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. “Inspired by everyday rituals highlighted in Oceanside Museum of Art’s Future Rituals, the pairing celebrates simple ingredients and Oceanside’s creative community traditions.”

Owners Aaron Crossland and Lauren Crossland-Marr continue with us further uncorking all that is Merenda Wine Bar.

“Bravo’s“Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths.”

“VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.”

“Located below the lobby level of The Beaudry, VACA is open from Tuesday - Saturday. Lunch service begins on January 13th from 11:00 a.m. to 2:00 p.m. Valet is available via The Beaudry. Additional parking is available in the garage for the Fig @ 7th Shopping Plaza on levels 1, 2 and 3. The access tunnel for Vaca is on level 7 toward the EY Plaza.?”

Vaca is one of the participating restaurants in Dine L.A. (January 23rd thru February 6th) with a 3-course Lunch including their signature Paella de Pescado.

Proprietors Chef Amar Santana and Ahmed Labbate join us.

“Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like G&Ts and Spanish vermouths.”

“VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.”

“Located below the lobby level of The Beaudry, VACA is open from Tuesday - Saturday. Lunch service begins on January 13th from 11:00 a.m. to 2:00 p.m. Valet is available via The Beaudry. Additional parking is available in the garage for the Fig @ 7th Shopping Plaza on levels 1, 2 and 3. The access tunnel for Vaca is on level 7 toward the EY Plaza.”

Vaca is one of the participating restaurants in Dine L.A. (January 23rd thru February 6th) with a 3-course Lunch including their signature Paella de Pescado.

Proprietors Chef Amar Santana and Ahmed Labbate continue with us.

It’s Dry January and a good opportunity to revisit 2nd generation Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente.

Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th. “Olea features exceptionally fresh and seasonal ingredients of the highest quality prepared daily from scratch. Menu selections include noteworthy meats, flavorful seafood, handpicked local produce and diverse beverage selections of craft beers, signature craft cocktails and a variety of worldwide wine selections.”

Russ Bendel is our guest to talk Mocktails and his Olea menu for Newport Beach Restaurant Week.

It’s Dry January and a good opportunity to revisit 2nd generation Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente.

Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th. It’s a choice of Starter, Entrée and Dessert (with options in each category) for $60 per guest plus tax and gratuity.

Russ Bendel continues as our guest highlighting Mocktails and his Olea menu for Newport Beach Restaurant Week.

“This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who really cooks for a living. “Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.” Starting with a great tip for cutting bacon.