“Azure Sky, celebrating its 3rd Anniversary this year, is a luxury boutique hotel in Palm Springs. This 21 and over, 14-room hotel is located at 1661 South Calle Palo Fierro, in Palm Springs, California. The vibe transforms a well-maintained mid-century gem into a contemporary, tranquil desert escape with personal service as a hallmark. Managing Operator Acme Hospitality, which has boutique food, beverage and hotel concepts in Santa Barbara and Nevada Counties has partnered with Real Estate Developer, Henry Courtemanche to bring this project to life.”

“Azure Sky, originally built in 1959, evokes a simple and understated style with unmistakable MCM (Mid-century Modern) elements, offers unobstructed views of the San Jacinto Mountains, an oversized lounge pool with two shallow ends that are perfect for relaxing and imbibing. The property is enveloped by desert landscaping—it is a sanctuary with a peaceful residential feel. Guests are within walking distance of Villa Royale, Ace Hotel, Bar Cecil, and other neighboring boutique hotels and restaurants.”

Upon check-in guests are offered a prepared to order, refreshing Slushy made with natural flavors and ingredients. It’s your choice of Spiked or No Buzz. A light Continental Breakfast (with potential add-ons) is delivered to your door in the Morning in a basket. The guests pre-order the night before and there are options to customize the menu.

“From the spacious lobby, guests step out to take in “the meadow,” a 1,500 square foot courtyard lawn area with a long fire pit at the far end; a perfect place to gather to watch the light change on the palm trees and mountain views beyond. Leaving this first courtyard of rooms, guests wind their way through the grounds to the brand-new pool area, the second focal point of the property. The pool area spans 4,500 square feet with surrounding decking, ample seating areas, a bar, firepit and Jacuzzi.”

“The hotel’s fourteen rooms range from 225 – 620 square feet and include five spacious one-bedroom suites. Eleven rooms are equipped with private patios with hammocks and hangout spaces. The color of the suite doors was inspired by the color of the mountains when the sun first hits them at dawn. Upgrades also include walk-in showers with white, green, and dark mosaic tile; stone countertops; custom millwork; built-in beds; and stone tile flooring.”

Azure Sky’s very hands-on General Manager, Angie Bettinelli, is our guide.

Azure Sky, celebrating its 3rd Anniversary this year, is a luxury boutique hotel in Palm Springs. This 21 and over, 14-room hotel is located at 1661 South Calle Palo Fierro, in Palm Springs, California. The vibe transforms a well-maintained mid-century gem into a contemporary, tranquil desert escape with personal service as a hallmark. Managing Operator Acme Hospitality, which has boutique food, beverage and hotel concepts in Santa Barbara and Nevada Counties has partnered with Real Estate Developer, Henry Courtemanche to bring this project to life.”

“Azure Sky, originally built in 1959, evokes a simple and understated style with unmistakable MCM (Mid-century Modern) elements, offers unobstructed views of the San Jacinto Mountains, an oversized lounge pool with two shallow ends that are perfect for relaxing and imbibing. The property is enveloped by desert landscaping—it is a sanctuary with a peaceful residential feel. Guests are within walking distance of Villa Royale, Ace Hotel, Bar Cecil, and other neighboring boutique hotels and restaurants.”

“The hotel’s fourteen rooms range from 225 – 620 square feet and include five spacious one-bedroom suites. Eleven rooms are equipped with private patios with hammocks and hangout spaces. The color of the suite doors was inspired by the color of the mountains when the sun first hits them at dawn. Upgrades also include walk-in showers with white, green, and dark mosaic tile; stone countertops; custom millwork; built-in beds; and stone tile flooring.”

Azure Sky’s very hands-on General Manager, Angie Bettinelli, continues as our guide.

“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots.”

“Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!”

“Once cooks have mastered some of the recipes, the book allows for enticing table talk: The Whole Enchilada tells you all about amazing Mexican and Latinx athletes, musicians, scientists, historical figures, and cultural shakers.”

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. More recently 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 in the Ray Dolby Ballroom at Ovation Hollywood.

2025 is the 31st year of Wolfgang Puck Catering designing the menu for the Governors Ball. Chef Wolfgang and his team created 70 new dishes to add to the eye-popping menu. As for the past several years this luxe menu was crafted by Wolfgang Puck and Eric Klein. The exquisite pastry design is by Kamel Guechida and Garry Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 2nd

Wolfgang Puck is even flying in from London Executive Chef Elliott Grover, the Culinary Director of 45 Park Lane, to oversee the Taste of London Station with Traditional Fish & Chips, Classic Toad in the Hole, and Classic Beef Wellington. Think tray-passed Smoked Salmon Oscars on Matzah for starters. A new creation for this year is (tray-passed) Bougie Tots with Crème Fraiche and Caviar.

In Hollywood it’s all about billing and credit. In all the publicity materials for the Governors Ball it says : “Menu Designed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering.”

Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

It’s time to revisit 3rd party food delivery. Does it really make sense for a restaurant when the costs are so high ? If it’s looked at as a marketing vehicle it’s not cost effective. Is it even a sustainable business model for the delivery services themselves? Chef Andrew explains.

“Ravines Wine Cellars in the Finger Lakes, NY with Tasting Rooms in both Geneva and Hammondsport makes dry, classical, terroir-driven wines on over 130 acres of estate vineyards. Founded in 2001 and family-owned and operated ever since by Morten and Lisa Hallgren, Morten was born and trained as an oenologist / winemaker in Provence and Bordeaux France, before moving to the region and pioneering the bone-dry, mineral-tinged riesling style that the region is now famous for. Ravines utilizes minimal intervention in the cellar and employs sustainable winegrowing practices on steep-sloping vineyards with limestone and shalestone soils. They have won numerous honors and played a major role in elevating the Finger Lakes region on the world stage as a top cool-climate wine destination.” Proprietress Lisa Hallgren joins us to uncork all that is Ravines Wine Cellars.

Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association, a group of distinguished professional, global travel writers. “Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The seasoned travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary! Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz.

Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association, a group of distinguished professional, global travel writers. “Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The seasoned travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary! Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz.

“If there is just one edible plant to grow at home, it’s the tomato. Nowhere else is the contrast in flavor, nutrition and variety between homegrown and store-bought more evident. As a specialty crop of California, tomatoes play a vital role in the state’s agricultural heritage. This upcoming informative how-to-lecture, Homegrown Tomatoes, at Centennial Farms at the OC Fair & Exhibit Center on Saturday, February 22nd at 10:00 a.m. will provide attendees all the practical knowledge necessary to begin growing tomatoes. You’ll see tomato plants producing 50 to more than 100 tomatoes each! Learn which varieties to grow, how to plant and care for them, and how to manage common diseases and pests. Bring your questions and learn how to grow tomatoes easily! $7 fee covers materials and any handouts. Parking is free. RSVP online by February. 19. Sign up at Centennial Farm Garden Classes.” Your expert green thumb tomato guide to successfully growing backyard tomatoes is Dave Freed (AKA “Dave the Tomato Guy.)

“Restaurateur Russell J. Bendel, known as Russ, was born in Pennsylvania and raised in California. Influenced by his father, a veteran restaurant industry executive, Russ grew up in the business and developed a passion for food and hospitality. He set his sights on a career in the industry and earned his bachelor's degree from The Collins College at Cal Poly Pomona with an emphasis on Restaurants and Business Management. Russ worked with Bloomin' Brands Restaurant Group for an impressive span of 15 years: first with Outback Steakhouse and later with Fleming's Prime Steakhouse & Wine Bar, where he was promoted to partner of the flagship Newport Beach location at 25. Armed with knowledge, experience and recognition, Russ began his own venture in February 2013 by assuming ownership of Vine Restaurant in San Clemente, bringing longtime friends and family along for the ride. Their efforts have resulted in the opening of Ironwood - Cellar, Craft, Cook; Olea – Cellar, Craft, Cook; Sapphire & The Pantry – Cellar, Craft, Cook; Bloom – Restaurant & Bar; and, most recently, Parlor Woodfire Kitchen & Cocktails in San Clemente.” Russ takes a break from the extended Valentine’s Day Weekend madness to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. We’re now continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. We’ve covered the tops in fast-food fries. It’s time to talk burgers. Chef Andrew shares (a bit reservedly) his favorites. He mentions a pair of acceptable national chains but prefers the neighborhood Mom and Pop operations with character where one of the owners is probably at the grill. Same applies to his choice of burrito spots.

Thanks to Culture OC’s Editors and Food Writer Anne Marie Panoringan for the unexpected editorial coverage. It was a role reversal as I got to unusually answer Anne Marie’s insightful queries instead of asking them.

“Ravines Wine Cellars in the Finger Lakes, NY with Tasting Rooms in both Geneva and Hammondsport makes dry, classical, terroir-driven wines on over 130 acres of estate vineyards. Founded in 2001 and family-owned and operated ever since by Morten and Lisa Hallgren, Morten was born and trained as an oenologist / winemaker in Provence and Bordeaux France, before moving to the region and pioneering the bone-dry, mineral-tinged riesling style that the region is now famous for. Ravines utilizes minimal intervention in the cellar and employs sustainable winegrowing practices on steep-sloping vineyards with limestone and shalestone soils. They have won numerous honors and played a major role in elevating the Finger Lakes region on the world stage as a top cool-climate wine destination.” Proprietress Lisa Hallgren joins us to uncork all that is Ravines Wine Cellars.

Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association, a group of distinguished professional, global travel writers. “Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The seasoned travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary! Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz.

“If there is just one edible plant to grow at home, it’s the tomato. Nowhere else is the contrast in flavor, nutrition and variety between homegrown and store-bought more evident. As a specialty crop of California, tomatoes play a vital role in the state’s agricultural heritage. This upcoming informative how-to-lecture, Homegrown Tomatoes, at Centennial Farms at the OC Fair & Exhibit Center on Saturday, February 22nd at 10:00 a.m. will provide attendees all the practical knowledge necessary to begin growing tomatoes. You’ll see tomato plants producing 50 to more than 100 tomatoes each! Learn which varieties to grow, how to plant and care for them, and how to manage common diseases and pests. Bring your questions and learn how to grow tomatoes easily! $7 fee covers materials and any handouts. Parking is free. RSVP online by February. 19. Sign up at Centennial Farm Garden Classes.” Your expert green thumb tomato guide to successfully growing backyard tomatoes is Dave Freed (AKA “Dave the Tomato Guy.)

“Restaurateur Russell J. Bendel, known as Russ, was born in Pennsylvania and raised in California. Influenced by his father, a veteran restaurant industry executive, Russ grew up in the business and developed a passion for food and hospitality. He set his sights on a career in the industry and earned his bachelor's degree from The Collins College at Cal Poly Pomona with an emphasis on Restaurants and Business Management. Russ worked with Bloomin' Brands Restaurant Group for an impressive span of 15 years: first with Outback Steakhouse and later with Fleming's Prime Steakhouse & Wine Bar, where he was promoted to partner of the flagship Newport Beach location at 25. Armed with knowledge, experience and recognition, Russ began his own venture in February 2013 by assuming ownership of Vine Restaurant in San Clemente, bringing longtime friends and family along for the ride. Their efforts have resulted in the opening of Ironwood - Cellar, Craft, Cook; Olea – Cellar, Craft, Cook; Sapphire & The Pantry – Cellar, Craft, Cook; Bloom – Restaurant & Bar; and, most recently, Parlor Woodfire Kitchen & Cocktails in San Clemente.” Russ takes a break from the extended Valentine’s Day Weekend madness to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. We’re now continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. We’ve covered the tops in fast-food fries. It’s time to talk burgers. Chef Andrew shares (a bit reservedly) his favorites. He mentions a pair of acceptable national chains but prefers the neighborhood Mom and Pop operations with character where one of the owners is probably at the grill. Same applies to his choice of burrito spots.

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

“Ravines Wine Cellars in Finger Lakes (Geneva and Hammondsport) is a flourishing partnership steeped in food and wine.  Both locations have Tasting Rooms. Winemaker Morten Hallgren grew up on a winery, Domaine de Castel Roubine, surrounded by estate vineyards in the Cotes de Provence wine region of France. He arrived in the Finger Lakes with an Enology and Viticulture degree from one of Europe’s finest schools and experience at many different wineries including Cos d’Estournel in Bordeaux.” 

“Working as head winemaker for a legacy FLX winery (Dr. Konstantin Frank) for 6 years, he worked with grapes from vineyards throughout the Finger Lakes. He wondered why no one in the FLX was producing dry Riesling.  Even the Rieslings labeled “dry” were actually pretty sweet. In his mind, the most interesting inherent characteristics were masked behind high sugar, super-fruity wines.  He identified two unique and expressive sites: the Argetsinger Vineyard and 16 Falls, purchased grapes and began producing a new style of Finger Lakes mineral driven wines in a rented barn on Keuka Lake.”

“Ravines’ first vintage in 2002 was exclusively dry, vinifera wines.  The Riesling took the Best Dry Riesling medal at the World Riesling Cup. Then came the Wine Spectator Top 100, the first non-dessert Finger Lakes wine to get onto the prestigious list and then named twice more in the next few years.”

“In 2011 Ravines purchased the historic White Springs Farm (circa 1801) where gentleman Farmer and Cornell agriculturist Carl Fribolin, had built a winery and planted vineyards in 2003.”

“After purchasing the initial Keuka parcel on the two ravines in 2000, with the plan to make wine in the next vintage, Morten knew the top two sites where he already had experience working with the grapes and set out to purchase from those two sites for Ravines upcoming first vintage. Those are the Argetsinger and 16 Falls Vineyard on the eastern edge of Seneca Lake that have been a part of every vintage of Ravines wine through to this day. The Hallgrens rented a barn down the street from where they lived, and with the purchased grapes, Morten produced the first vintage, making wines from the classic varietals of Chardonnay, Riesling, Pinot Noir and a Meritage red “Bordeaux-blend”.”

“Morten left his job at Dr. Frank in 2005 and only made wines for Ravines thereafter. In 2010 Morten moved production operations to White Springs Winery in Geneva, near the northwestern end of Seneca Lake. By that time, the acreage being purchased from the Argetsinger and Sixteen Falls vineyards was up to 59 acres. Morten also became the winemaker for White Springs Winery, then owned by the philanthropist and gentleman farmer, Carl Fribolin.”

“In 2012, Carl wanted the Hallgrens to take over his vineyards and so they purchased the White Springs winery and property, including 50 acres of vineyards and a turn-of-the-century slate barn that was soon remodeled. The renovation included adding a large tank room, creating a large barrel room, expanding the lab and adding more warehouse facilities. With a second tasting room open year-round, Lisa took the time to expand their dedicated group of attentive and knowledgeable tasting room staff.”

“After replanting vines at their original Keuka vineyards, adding 10 acres of plantings to the White Springs Vineyards now called Limestone Springs and purchasing the entire 46 acres of the 16-Falls Vineyards, Ravines now possess 130 acres of estate vineyards. Ravines also work another 28 acres of vines from the famous Argetsinger Vineyard, owned and operated by the Argetsinger family, as well as an adjacent five acres at Two Gorges.”

Proprietress Lisa Hallgren joins us to uncork all that is Ravines Wine Cellars.

“Ravines Wine Cellars in the Finger Lakes, NY with Tasting Rooms in both Geneva and Hammondsport makes dry, classical, terroir-driven wines on over 130 acres of estate vineyards. Founded in 2001 and family-owned and operated ever since by Morten and Lisa Hallgren, Morten was born and trained as an oenologist / winemaker in Provence and Bordeaux France, before moving to the region and pioneering the bone-dry, mineral-tinged riesling style that the region is now famous for.”

“Ravines utilizes minimal intervention in the cellar and employs sustainable winegrowing practices on steep-sloping vineyards with limestone and shalestone soils. They have won numerous honors and played a major role in elevating the Finger Lakes region on the world stage as a top cool-climate wine destination.” 

“Discover more about Ravines Wine Cellars wines by visiting their Finger Lakes Tasting rooms in Geneva (Seneca Lake) and Hammondsport (Keuka Lake.) Book a table with them at their Tasting Table, a casual experience of five light food and wine pairings hosted by the Ravinous Kitchen.

Proprietress Lisa Hallgren stays with us uncorking all that is Ravines Wine Cellars.