“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami.

“Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample parking (first 2-hours is free) in structure adjacent to The Row DTLA.”

Smorgasburg L.A. has also served as an incubator for embryonic food businesses who have become wildly popular there on Sundays and then have graduated to successful brick and mortar locations. Think Smoke Queen Barbecue in Garden Grove as just one notable ‘Graduate.”

Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami.

“Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample parking (2-hours for free) in a structure adjacent to The Row DTLA. Admission is free.”

Smorgasburg L.A. has also served as an incubator for embryonic food businesses who have become wildly popular there on Sundays and then have graduated to successful brick and mortar locations. Think Smoke Queen Barbecue in Garden Grove as just one notable ‘Graduate.”.

Mr. Smorgasburg L.A. himself, Zach Brooks, stays with us creating further hunger pains.

“Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok’s reigning, accidental “Sandwich King” Owen Han. He’s amassed some 4.3 million followers for his edible creations on TikTok alone.”

“Everyone loves a good sandwich, but when was the last time you had a GREAT one? Isn’t it about time your turkey club got an upgrade?”

“Enter the youthful Owen Han and his first cookbook, Stacked – The Art of the Perfect Sandwich, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap.”

“From Breakfast to Dessert Sandwiches, this collection showcases every type of sandwich under the sun (and then some). With easy-to-follow instructions and mouthwatering photos, Stacked is perfect for anyone looking to elevate their sandwich game. Get ready to experience sandwiches like never before with these one-of-a-kind, delicious recipes.”

Owen Han takes a break from his busy cutting board to be our guest.

“Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok’s reigning, accidental “Sandwich King” Owen Han. He’s amassed some 4.3 million followers for his edible creations on TikTok, alone.”

“Everyone loves a good sandwich, but when was the last time you had a GREAT one? Isn’t it about time your turkey club got an upgrade?”

“Enter the youthful Owen Han and his first cookbook, Stacked – The Art of the Perfect Sandwich, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap.”

“From Breakfast to Dessert Sandwiches, this collection showcases every type of sandwich under the sun (and then some). With easy-to-follow instructions and mouthwatering photos, Stacked is perfect for anyone looking to elevate their sandwich game. Get ready to experience sandwiches like never before with these one-of-a-kind, delicious recipes.”

Where does Owen go in L.A. when he wants the best in sandwiches? At the top of the list is Andy Kadin’s Bub & Grandma’s Restaurant in Glassell Park for their Meatloaf Sandwich (with Beef & Pork.)

Owen Han takes another break from his busy cutting board to stay with us.

On a lighter note this week (Fire Relief is still front-and-center) we’re 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. Last week we discussed Chef Faves for French Fries. Before moving on we’ll discuss the one fast-food fry from a beloved burger joint that most chefs agree needs improvement. We’re saving his fast-food indulgences for next Saturday. Please join us.

“The award-winning Los Angeles based chef, Wes Avila, known for his blend of regional California and Mexican cuisine, has returned to his roots with MXO, a contemporary Mexican Steakhouse centered around wood-fire cooking located in the heart of the emerging culinary epicenter of West Hollywood. Chef Avila was particularly inspired by his most recent travels to Monterrey, Mexico where the bustling culinary scene there inspired the creation of the MXO concept, all the while paying homage to his roots and Mexican culinary traditions. MXO, means “Mexican Origins.”” Chef Wes takes a break from the wood-fired grill to join us.

“Bar Etoile in the Melrose Hill area of Los Angeles is a natural wine focused restaurant with a full bar featuring Executive Chef Travis Hayden’s farmers market driven, seasonal cuisine with a French lean.

Bar Etoile has everything you’d expect from a Paris neighborhood bistro combined with the trappings of a perfect Los Angeles restaurant. Think trout rillettes studded with biquinho peppers and house potato chips, steak frites with Montpellier butter, and vibes for days. Co-owned by the team behind one of L.A.’s oldest (and best) natural wine shops (Jill Bernheimer and Julian Kurland,) expect some fantastic sips on the smart list, plus cocktails, including a damn fine martini, too.”

Co-Owners Julian Kurland and Jill Bernheimer are our guests gently pulling the cork on all that is Bar Etoile.

“Bar Etoile in the Melrose Hill area of Los Angeles is a natural wine focused restaurant with a full bar featuring Executive Chef Travis Hayden’s farmers market driven, seasonal cuisine with a French lean.

Bar Etoile has everything you’d expect from a Paris neighborhood bistro combined with the trappings of a perfect Los Angeles restaurant. Think trout rillettes studded with biquinho peppers and house potato chips, steak frites with Montpellier butter, and vibes for days. Co-owned by the team behind one of L.A.’s oldest (and best) natural wine shops (Jill Bernheimer and Julian Kurland,) expect some fantastic sips on the smart list, plus cocktails, including a damn fine martini, too.”

Co-Owners Julian Kurland and Jill Bernheimer are our guests gently pulling the cork on all that is Bar Etoile.

“Bar Becky, which quietly opened in 2024 at Long Beach Exchange (LBX) after a series of pop-ups, is an Italian American kitchen by Chef Johnathan Benvenuti, a Southern California native and Hell’s Kitchen Finalist from last season, and partner Jason Scarborough, a Michelin-star restaurant industry veteran and sommelier. Bar Becky is Chef Johnathan Benvenuti's tribute to his mother, Becky. Open for dinner every day, the scratch kitchen features focaccia, house made pastas, and a constantly evolving collection of comforting classics and chef-driven creations. They strive to feature the freshest produce from local farmers and artisan producers.” Chef Johnathan takes a break from Brunch service 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. On a much lighter note this week (Fire Relief is still front-and-center) we’re talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items. Chef Andrew sheepishly shares his top picks. First morsel up is a discussion of the best in fast-food French Fries.

“The award-winning Los Angeles based chef, Wes Avila, known for his blend of regional California and Mexican cuisine, has returned to his roots with MXO, a contemporary Mexican Steakhouse centered around wood-fire cooking located in the heart of the emerging culinary epicenter of West Hollywood. Chef Avila was particularly inspired by his most recent travels to Monterrey, Mexico where the bustling culinary scene there inspired the creation of the MXO concept, all the while paying homage to his roots and Mexican culinary traditions. MXO, means “Mexican Origins.”” Chef Wes takes a break from the wood-fired grill to join us.

“Bar Etoile in the Melrose Hill area of Los Angeles is a natural wine focused restaurant with a full bar featuring Executive Chef Travis Hayden’s farmers market driven, seasonal cuisine with a French lean.

Bar Etoile has everything you’d expect from a Paris neighborhood bistro combined with the trappings of a perfect Los Angeles restaurant. Think trout rillettes studded with biquinho peppers and house potato chips, steak frites with Montpellier butter, and vibes for days. Co-owned by the team behind one of L.A.’s oldest (and best) natural wine shops (Jill Bernheimer and Julian Kurland,) expect some fantastic sips on the smart list, plus cocktails, including a damn fine martini, too.”

Co-Owners Julian Kurland and Jill Bernheimer are our guests gently pulling the cork on all that is Bar Etoile.

“Bar Becky, which quietly opened in 2024 at Long Beach Exchange (LBX) after a series of pop-ups, is an Italian American kitchen by Chef Johnathan Benvenuti, a Southern California native and Hell’s Kitchen Finalist from last season, and partner Jason Scarborough, a Michelin-star restaurant industry veteran and sommelier. Bar Becky is Chef Johnathan Benvenuti's tribute to his mother, Becky. Open for dinner every day, the scratch kitchen features focaccia, house made pastas, and a constantly evolving collection of comforting classics and chef-driven creations. They strive to feature the freshest produce from local farmers and artisan producers.” Chef Johnathan takes a break from Brunch service 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. On a much lighter note this week (Fire Relief is still front-and-center) we’re talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items. Chef Andrew sheepishly shares his top picks. First morsel up is a discussion of the best in fast-food French Fries.

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

“The award-winning Los Angeles based chef, Wes Avila, known for his blend of regional California and Mexican cuisine, has returned to his roots with MXO, a contemporary Mexican Steakhouse centered around wood-fire cooking located in the heart of the new culinary epicenter of West Hollywood.”

“MXO, means “Mexican Origins.” We’re big fans of Chef Wes’ going back to his very personal Angry Egret Dinette in L.A.’s Chinatown and the original Guerrilla Tacos cart before that.

“Chef Avila was particularly inspired by his most recent travels to Monterrey, Mexico where the bustling culinary scene there inspired the creation of the MXO concept, all the while paying homage to his roots and Mexican culinary traditions.”

Look for specialties including Grilled Cabbage Caesar, Okinawa Sweet Potato Taquitos and Pork al Pastor with pineapple.

MXO is part of Dine L.A. Restaurant Week through Friday, February 7th.

Chef Wes takes a break from the active wood-fired grill to join us.

“The award-winning Los Angeles based chef, Wes Avila, known for his blend of regional California and Mexican cuisine, has returned to his roots with MXO, a contemporary Mexican Steakhouse centered around wood-fire cooking located in the heart of the new culinary epicenter of West Hollywood.”

“MXO, means “Mexican Origins.” We’re big fans of Chef Wes’ going back to his very personal Angry Egret Dinette in L.A.’s Chinatown and the original Guerrilla Tacos cart.

“Chef Avila was particularly inspired by his most recent travels to Monterrey, Mexico where the bustling culinary scene there inspired the creation of the MXO concept, all the while paying homage to his roots and Mexican culinary traditions.”

Look for specialties including Grilled Cabbage Caesar, Okinawa Sweet Potato Taquitos and Pork al Pastor with pineapple.

MXO is part of Dine L.A. Restaurant Week through Friday, February 7th.

Chef Wes takes a further break from the active wood-fired grill to stay with us.