SoCal Restaurant Show

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony.

2026 is the 32nd year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted a bevy of new dishes to add to the eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein and executed by the global culinary team of WPC. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 15th. Look for Wolfgang and (son) Byron Puck walking the Red Carpet with Eric Klein. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

Think smoked salmon Oscar lavosh with dill crème fraiche and caviar, truffle chicken pot pie, Chinois-style rice paper spring rolls, Wagyu and Steak Frites Carving Statiuon, Thai Town hot dog, and Oscar gold spraying station.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over three-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony.

2026 is the 32nd year of Wolfgang Puck Catering creating the incredible menu for the Governors Ball. Chef Wolfgang and his team crafted a bevy of new dishes to add to the eye-popping menu. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein and executed on Oscar Night by the global culinary team of WPC. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 15th. Chef Eric Klein takes an added break from his active kitchens to stay with us continuing his menu preview.

It takes an incredibly talented team of 75 savory chefs and 45 pastry chefs to support the Governors Ball! In terms of ingredients how about 1,000 pounds of premium chocolate and 30 pounds of Kaluga Caviar?

Top of the V at The Viv Anaheim, one of the participating restaurants in OC Restaurant Week, “has been reimagined as Orange County’s tallest rooftop Spanish steakhouse, perched on the 12th floor with sweeping panoramic views and an elevated open-air dining experience. Top of the V offers a vibrant destination where skyline views meet unforgettable cuisine.”

“The menu, under the direction of Executive Chef Jayro Martinez, draws inspiration from Spain’s rich culinary traditions, featuring shareable starters like Croquetas de Jamón, Beef Empanadas with smoked tomato and guindilla aioli, and Grilled Spanish Octopus, alongside fresh plates such as Goddess Gems and Roasted Beets and Cheese. Signature entrées include Spanish Short Rib, Basque-Style Black Cod, traditional paellas cooked to order, and prime steaks including Bone-In Ribeye, Filet Mignon, and Rack of Lamb.”

“A Spanish-forward cocktail program highlights favorites like the TOV Old Fashioned, Besito de Fuego, and Spanish 75, complemented by sangria, local craft beers, and a curated wine list from Spain, California, and the Old World.”

Chef Jayro takes a break from his busy open exhibition kitchen to join us.

Top of the V at The Viv Anaheim, one of the participating restaurants in OC Restaurant Week, “has been reimagined as Orange County’s tallest rooftop Spanish steakhouse, perched on the 12th floor with sweeping panoramic views and an elevated open-air dining experience. Top of the V offers a vibrant destination where skyline views meet unforgettable cuisine.”

“The menu, under the direction of Executive Chef Jayro Martinez, draws inspiration from Spain’s rich culinary traditions, featuring shareable starters like Croquetas de Jamón, Beef Empanadas with smoked tomato and guindilla aioli, and Grilled Spanish Octopus, alongside fresh plates such as Goddess Gems and Roasted Beets and Cheese. Signature entrées include Spanish Short Rib, Basque-Style Black Cod, traditional paellas cooked to order, and prime steaks including Bone-In Ribeye, Filet Mignon, and Rack of Lamb.”

Chef Jayro is a distinguished alum of the Culinary Careers Program (C•CAP). On Friday, May 15th Chef Jayro is creating a course for the Annual C•CAP wine-paired dinner gala at Jonathan Club in Downtown Los Angeles with the menu created by a team of the C•CAP Alumni Culinary All -Stars. The benefit evening is hosted by Celebrity Chefs Mary Sue Milliken and Susan Feniger of Border Grill fame and honored recipients of The Julia Child Award.

Chef Henry Pineda’s Lola’s by MFK in Anaheim (a long foul ball away from Angel Stadium) is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their special menu item is the abundant Kamayan Brunch feast served daily from 8:30 a.m. to 2:00 p.m. Chef Henry takes a break from his busy kitchen to join us.

“This modern Filipino brunch Kamayan feast (serves one to two guests) marries the rich culinary experience that is as much a feast for the eyes as it is for the palate.”

“Served individually on plates lined with banana leaves, each dish features steamed rice at the center, surrounded by traditional breakfast items such as Beef Tapa, Longanisa, Tocino, and Chicken Adobo.

Garnished with a sunny-side-up egg, fried garlic, microgreens, and flowers, the vibrant medley of colors and textures invited diners to partake in a unique and personal touch to the traditional communal dining experience.”

Restaurateur Rob Arellano’s Descanso Restaurant in Costa Mesa is one of the participating restaurants in OC Restaurant Week launching Sunday, March 8th. Their value- priced menus for OC Restaurant Week include options for Featured Cocktails, Brunch, Lunch and Dinner. Rob joins us highlighting all the salivating options.

“Descanso is a contemporary kitchen & bar that blends traditional Mexican recipes with modern influence highlighting the flavors of Michoacan. Created by restaurateur Rob Arellano, the concept draws inspiration from his Mexican heritage, offering a unique and nostalgic dining experience. At Descanso, you can choose to dine at a standard dining table or a la Plancha. Dining a la Plancha, you'll witness skilled chefs prepare authentic Mexican dishes at your table in a lively setting, immersing you in the ambiance of a bustling Mexican town.”

“Led by Chef Jose Angulo, Descanso serves Michoacán inspired cuisine, featuring fresh bold flavors and seasonal ingredients. The dishes and cocktails are rich in history and flavor, reflecting traditional Mexican dining.”

Chef Andrew provides a guide to setting up a basic “Cooking Toolkit.” He assures that if you build this home pantry you’ll never panic about Dinner again…

“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county. For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.” OC Restaurant Week’s founder, Pam Waitt, joins us at the table.

Georgia’s Restaurant (Soul Delicious) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week running Sunday, March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado sets the tray of house-baked cornbread muffins aside to cool and then joins us.

John Park is a prominent (and seriously well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with a business partner, John I. Park) in Irvine at Centerview at Irvine Concourse. John takes a brief break from proofing bagels to join us.

John Park is a prominent (and seriously well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with a business partner, John I. Park) in Irvine at Centerview at Irvine Concourse. John takes a brief break from proofing bagels to join us.

“Pasta Sisters is an Italian family-owned restaurant that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10

years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m. They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheat

and no additives, preservatives or fillers of any kind.) They also have a steadfast commitment to keeping prices as affordable as possible. Pasta Sisters’ casual dining environment means no reservations are needed. Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.” Co-Founders Francesco and Giorgia Sinatra (representing the 2nd generation of Family ownership) take a break from the pasta making to join us.

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. Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips/Gratuities” versus “Service Fees.” They are not the same thing and can be allocated differently.

“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county. For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.” OC Restaurant Week’s founder, Pam Waitt, joins us at the table.

Georgia’s Restaurant (Soul Delicious) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week running Sunday, March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado sets the tray of house-baked cornbread muffins aside to cool and then joins us.

John Park is a prominent (and seriously well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with a business partner, John I. Park) in Irvine at Centerview at Irvine Concourse. John takes a brief break from proofing bagels to join us.

“Pasta Sisters is an Italian family-owned restaurant that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10

years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m. They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheat

and no additives, preservatives or fillers of any kind.) They also have a steadfast commitment to keeping prices as affordable as possible. Pasta Sisters’ casual dining environment means no reservations are needed. Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.” Co-Founders Francesco and Giorgia Sinatra (representing the 2nd generation of Family ownership) take a break from the pasta making to join us.

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. Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips/Gratuities” versus “Service Fees.” They are not the same thing and can be allocated differently.

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