“Dine LA Restaurant Week takes place twice a year and showcases Los Angeles as a premier dining destination while highlighting the diversity of culinary experiences L.A. has to offer.” The Summer Dine LA Restaurant Week is happening now to Friday, August 8, 2025, including weekends. Advance reservations are strongly recommended.” “Chef Raphael Lunetta of Santa Monica’s Lunetta invites Angelenos to experience the vibrant flavors of the season with two thoughtfully curated menus for Dine LA Summer 2025 at his acclaimed coastal California restaurant, Lunetta. A proud participant since the program’s inception, Chef Lunetta has long championed Dine LA’s mission of spotlighting culinary excellence and accessibility. This year, he believes he's crafted one of his best offerings yet, showcasing peak seasonal ingredients sourced directly from local farmers markets.” Chef Lunetta joins us to tease what’s on both his Lunch and Dinner menus.

Cafe 2001 located at the rear of YESS Restaurant in the Arts District of Downtown Los Angeles is a bit of a low profile, hidden gem. No permanent sign on the hard-to-find entrance. 2001 E. 7th Street is the actual address but it’s at the back end of the building. Chef Giles Clark (ex-Yess) has created a relaxed, accessible all-day café. Guests order at the counter and your food and beverages (natural wines are featured) are brought to you. On Thursday, Friday, Saturday and Sunday evenings (4 to 8:00 p.m.) it transforms into a casual bistro with very creative cooking. Happy Hours are 4 to 6 p.m. daily with evening service. Closed on Monday. Music, too. Chef Giles Clark takes a break from his busy kitchen to join us.

“Mark your calendars and get ready for the 5th Annual Long Beach Burger Week, August 3-10! Organized by Dream Agency and supported by 501(c)3 non-profit Long Beach Food & Beverage this event was designed to highlight local restaurants and an American sweetheart, the beloved BURGER! Featured Burgers at the more than two dozen participants are value-priced at $5, $10, $15, $20, and $25. There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured burgers delivered from their favorite restaurants, or order from the websites of various pop-ups food trucks to visit.” ISM Brewing on the Promenade in Downtown Long Beach is one of the participants for the 2nd year. Proprietor Ian McCall joins us with the details of what’s on his Long Beach Burger Week menu.

“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. We’ll also present the details of the ongoing ultimate Hatch Chile Cooking Challenge with great prizes.

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 lot of talk recently about cane sugar versus high fructose corn syrup as a sweetener. What’s it all about? Is one healthier than the other? Chef Andrew has a sweet tooth and shares his informed thoughts.

“Dine LA Restaurant Week takes place twice a year and showcases Los Angeles as a premier dining destination while highlighting the diversity of culinary experiences L.A. has to offer.” The Summer Dine LA Restaurant Week is happening now to Friday, August 8, 2025, including weekends. Advance reservations are strongly recommended.” “Chef Raphael Lunetta of Santa Monica’s Lunetta invites Angelenos to experience the vibrant flavors of the season with two thoughtfully curated menus for Dine LA Summer 2025 at his acclaimed coastal California restaurant, Lunetta. A proud participant since the program’s inception, Chef Lunetta has long championed Dine LA’s mission of spotlighting culinary excellence and accessibility. This year, he believes he's crafted one of his best offerings yet, showcasing peak seasonal ingredients sourced directly from local farmers markets.” Chef Lunetta joins us to tease what’s on both his Lunch and Dinner menus.

Cafe 2001 located at the rear of YESS Restaurant in the Arts District of Downtown Los Angeles is a bit of a low profile, hidden gem. No permanent sign on the hard-to-find entrance. 2001 E. 7th Street is the actual address but it’s at the back end of the building. Chef Giles Clark (ex-Yess) has created a relaxed, accessible all-day café. Guests order at the counter and your food and beverages (natural wines are featured) are brought to you. On Thursday, Friday, Saturday and Sunday evenings (4 to 8:00 p.m.) it transforms into a casual bistro with very creative cooking. Happy Hours are 4 to 6 p.m. daily with evening service. Closed on Monday. Music, too. Chef Giles Clark takes a break from his busy kitchen to join us.

“Mark your calendars and get ready for the 5th Annual Long Beach Burger Week, August 3-10! Organized by Dream Agency and supported by 501(c)3 non-profit Long Beach Food & Beverage this event was designed to highlight local restaurants and an American sweetheart, the beloved BURGER! Featured Burgers at the more than two dozen participants are value-priced at $5, $10, $15, $20, and $25. There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured burgers delivered from their favorite restaurants, or order from the websites of various pop-ups food trucks to visit.” ISM Brewing on the Promenade in Downtown Long Beach is one of the participants for the 2nd year. Proprietor Ian McCall joins us with the details of what’s on his Long Beach Burger Week menu.

“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. We’ll also present the details of the ongoing ultimate Hatch Chile Cooking Challenge with great prizes.

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 lot of talk recently about cane sugar versus high fructose corn syrup as a sweetener. What’s it all about? Is one healthier than the other? Chef Andrew has a sweet tooth and shares his informed thoughts.

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

“Dine LA Restaurant Week takes place twice a year and showcases Los Angeles as a premier dining destination while highlighting the diversity of culinary experiences L.A. has to offer. The Summer Dine LA Restaurant Week is happening now to Friday, August 8, 2025, including weekends.”

“There are no tickets or passes required for Dine LA Restaurant Week. Simply dine out at a participating restaurant, ask for the Dine LA Restaurant Week menu, and try a new dish or enjoy an old favorite. Advance reservations are strongly recommended.”

“Chef Raphael Lunetta of Santa Monica’s Lunetta invites Angelenos to experience the vibrant flavors of the season with two thoughtfully curated menus for Dine LA Summer 2025 at his acclaimed coastal California restaurant, Lunetta. A proud participant since the program’s inception, Chef Lunetta has long championed Dine LA’s mission of spotlighting culinary excellence and accessibility. This year, he believes he's crafted one of his best offerings yet, showcasing peak seasonal ingredients sourced directly from local farmers markets.”

“Now through Friday, August 8, guests can enjoy a $35 three-course lunch or a $65 three-course dinner, each designed to celebrate the richness of summer produce and the soulful, ingredient-driven cooking that defines Lunetta’s kitchen.”

Chef Lunetta joins us to tease what’s on his Santa Monica Farmers Market inspired Lunch and Dinner menus.

“Dine LA Restaurant Week takes place twice a year and showcases Los Angeles as a premier dining destination while highlighting the diversity of culinary experiences L.A. has to offer. The Summer Dine LA Restaurant Week is happening now to Friday, August 8, 2025, including weekends.”

“Chef Raphael Lunetta of Santa Monica’s Lunetta invites Angelenos to experience the vibrant flavors of the season with two thoughtfully curated menus for Dine LA Summer 2025 at his acclaimed coastal California restaurant, Lunetta. A proud participant since the program’s inception, Chef Lunetta has long championed Dine LA’s mission of spotlighting culinary excellence and accessibility. This year, he believes

he's crafted one of his best offerings yet, showcasing peak seasonal ingredients sourced directly from local farmers markets.”

“Now through Friday, August 8, guests can enjoy a $35 three-course lunch or a $65 three-course dinner, each designed to celebrate the richness of summer produce and the soulful, ingredient-driven cooking that defines Lunetta’s kitchen.”

“The Lunch menu keeps things light yet satisfying with a choice of starters like a crisp Greek Wedge or hearty Summer Corn Chowder, followed by main courses including the Maine Lobster Rock Shrimp Roll and Bolognese Fettuccine. Finish on a sweet note with a summery Nectarine Blueberry Crumble topped with vanilla ice cream.”

“Dinner at Lunetta during Dine LA is a market-driven affair starting with an amuse of Figs, Goat Cheese & Crispy Prosciutto. Guests will then choose from elevated starters like Duck Confit with Farmers Market Cherries or Zucchini Blossoms with Basil Ricotta. Entrées include Crispy Potato-Crusted Alaskan Halibut, Twice Cooked Kalbi Short Rib, and Jidori Brick Chicken. For dessert, highlights include Nectarine & Roasted Blueberry Cobbler with lavender vanilla ice cream or a decadent Flourless Chocolate Cake with bourbon cream.”

Chef Lunetta continues with us previewing what’s on his Santa Minica Farmers Market-inspired special Lunch and Dinner menus.

Cafe 2001 located at the rear of YESS Restaurant in the Arts District of Downtown Los Angeles is a bit of a hidden gem. No permanent sign on the entrance. 2001 E. 7th Street is the actual street address but it’s really located at the back end of the building entered off the Mateo St. side.

Chef Giles Clark (ex-Yess) has created a relaxed all- day café. Guests order at the counter and your food and beverages (natural wines are featured) are brought to you. Excellent baked goods and desserts are created by a skilled onsite pastry chef. On Thursday, Friday, Saturday and Sunday evenings (4 to 8:00 p.m.) it transforms into a casual bistro with very creative cooking. Happy Hours are 4 to 6 p.m. daily. Closed on Monday. Music, too.

The free-form, 2-level space is not really designed. The interior is exposed brick walls. The tables and chairs are all mismatched but comfortable. The 2nd level has more contemporary furniture. The spotlight is on the constantly evolving menu. Think Japanese Fried Chicken Basket, Snap Pea and Potato Salad and Lemon Tart.

Chef Giles Clark takes a break from his busy kitchen to join us.

“Mark your calendars and get ready for the 5th Annual Long Beach Burger Week, August 3-10! Organized by Dream Agency and supported by 501(c)3 non-profit Long Beach Food & Beverage this event was designed to highlight local restaurants and an American sweetheart, the beloved BURGER!”

“Featured Burgers at the more than two dozen participants are value-priced at $5, $10, $15, $20, and $25. There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured burgers delivered from their favorite restaurants, or order from the websites of various pop-ups food trucks to visit.”

ISM Brewing located on the Promenade in Downtown Long Beach is one of the participants for the 2nd year. Proprietor Ian McCall joins us with the details of what’s on his abundant Long Beach Burger Week menu.

“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.”

We’ll also present the details of the ongoing ultimate Hatch Chile Cooking Challenge with great prizes.

“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.”

We’ll also present the details of the ongoing ultimate Hatch Chile Cooking Challenge with great prizes.

As an added bonus Robert will tell us about the incredible Waterloupe® Melons, a sweet and fragrant melon with the texture of watermelon and the look and flavor of a cantaloupe! That’s right, this unique variety combines the best of both melons.

How about Blueberry™ Grapes? “These are an exciting new variety named for their visual resemblance to blueberries. (The grape is small with a nice bloom that makes it resemble a blueberry.) However, the taste is anything but. Imagine a Thomcord with a crunch and bright candy flavor rather than grape jelly flavor.”

Our well-informed, resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, stays with us turning up the heat on all things Hatch Peppers.

There is a lot of talk recently about cane sugar versus high fructose corn syrup as a sweetener. What’s it all about? Is one actually healthier than the other? Chef Andrew has a sweet tooth and shares his informed thoughts.