SoCal Restaurant Show

“Known for shaping L.A.’s Italian dining scene through Alimento and Cosa Buona, acclaimed chef and restaurateur Zachary Pollack’s Cosetta in Santa Monica is spacious, airy and welcoming, reflecting the evolution of Pollack’s cooking. Subtle, evocative, and layered with dimension while celebrating vibrant Southern California seasonality within the restaurant’s versatile food and beverage menus, Cosetta is an Italian restaurant that is as thoughtful as it is approachable, wholly Californian and shining with Pollack’s culinary vision.”

“For dinner, Cosetta’s menu evolves with the market while remaining familiar enough to feel like home for regulars. Pizzas such as the fan favorite Hawaiian Sunrise and Uni Butter, Spanish Clam adorned Lo Spagnolo Ricco are skillful and creative; pristine crudos such as scallop with Sicilian Ponzu and almons and Bluefin Tartare with Ossobuco Aioli shine; and vibrant vegetable-forward dishes like the Bloomin' Radicchio and Novanta Salad with 36-month Prosciutto speak to a distinctly Californian rhythm.”

“Even in its most restrained moments, Pollack’s enthusiastic, deft touch to seasoning gives the food bright and bold profiles throughout each section including a homemade Bread Service, Raw Bar, Small Plates, Salad, Pizzas, Large Plates, and a ‘Milanesi’ section for chicken, eggplant, and fish.” 

“Lunch at Cosetta (available Tuesday through Sunday) offers several casual handheld options alongside antipasti and pizza signature to Pollack, inviting guests to experience the breadth and depth of Cosetta’s offerings beside new additions. Alongside items on the main dinner menu, new to the lunch menu are signature sandwiches, wraps, and salads, the latter now with optional grilled chicken, seared abalone, or jammy eggs available as add-ons. Known for his expert bread program, Pollack’s carefully crafted sandwiches are built on house hoagie loaves and “pizza wraps,” specifically engineered to hold and highlight the classic fillings that are likewise carefully made in house.”

Restaurateur and Chef Zach Pollack takes a break from his busy kitchen to join us.

“Known for shaping L.A.’s Italian dining scene through Alimento and Cosa Buona, acclaimed chef and restaurateur Zachary Pollack’s Cosetta in Santa Monica is spacious, airy and welcoming, reflecting the evolution of Pollack’s cooking. Subtle, evocative, and layered with dimension while celebrating vibrant Southern California seasonality within the restaurant’s versatile food and beverage menus, Cosetta is an Italian restaurant that is as thoughtful as it is approachable, wholly Californian and shining with Pollack’s culinary vision.”

“For dinner, Cosetta’s menu evolves with the market while remaining familiar enough to feel like home for regulars. Pizzas such as the fan favorite Hawaiian Sunrise and Uni Butter, Spanish Clam adorned Lo Spagnolo Ricco are skillful and creative; pristine crudos such as scallop with Sicilian Ponzu and almons and Bluefin Tartare with Ossobuco Aioli shine; and vibrant vegetable-forward dishes like the Bloomin' Radicchio and Novanta Salad with 36-month Prosciutto speak to a distinctly Californian rhythm.”

“Even in its most restrained moments, Pollack’s enthusiastic, deft touch to seasoning gives the food bright and bold profiles throughout each section including a homemade Bread Service, Raw Bar, Small Plates, Salad, Pizzas, Large Plates, and a ‘Milanesi’ section for chicken, eggplant, and fish.”

“Lunch at Cosetta (available Tuesday through Sunday) offers several casual handheld options alongside antipasti and pizza signature to Pollack, inviting guests to experience the breadth and depth of Cosetta’s offerings beside new additions.”

Restaurateur and Chef Zach Pollack takes a further break from his busy kitchen to stay with us.

“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats is, once again, doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. Huntington Meats sister shop Farmers Market Poultry will also be participating in the drive.”

“The two shops offering quality premium products are coming together to participate in the 5th annual Holiday Kids Pajama Drive to take place the entire month of November organized by proprietor/organizer Jim Cascone. The goal is to collect 300 plus pairs of pajamas for distribution to the Union Rescue Mission in downtown Los Angeles.”

“Customers that visit either of the shops and donate a pair of new, unwrapped pajamas valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a pound of ground chicken or ground turkey from Farmers Market Poultry. In addition to PJs for children aged infant to age 18, the shops will be collecting children’s slippers, robes, security blankets, story books and toothbrush/toothpaste sets through November 30th. At the conclusion of the Pajama Drive, collected items will be delivered to the Union Rescue Mission for gift giving to their youngest clientele over the holiday season.”

“Going on year five, we continue to feel that this was such a unique idea for the holidays,” said Jim Cascone, proprietor of both Huntington Meats and Farmers Market Poultry. “Toy drives are great, but we forget that some kids may never have received a brand-new pair of PJs, which was something many of us took for granted growing up.”

The shops are located at The Original Farmers Market, 6333 W. 3rd Street, Los Angeles 90036. Huntington Meats is located at Stall 350 and Farmers Market Poultry is located at Stall 216.

Master Butcher Jim Cascone is our guest.

“This year marks a decade of delicious Thanksgiving celebrations at Maple Block Meat Co., and the beloved Culver City smokehouse is once again serving up its signature 100% peach wood–smoked turkeys and all the classic sides that Angelenos have come to crave.

For 10 years, Maple Block has been at the heart of Los Angeles’ Thanksgiving tables—providing quality, wood-smoked holiday meals that bring friends and families together. From its signature whole turkeys to new Friendsgiving options for groups and offices, Maple Block continues to make Thanksgiving easy, authentic, and irresistibly good.”

“These all-natural, free-range, antibiotic-free turkeys are raised in California, shipped to Maple Block fresh—never frozen—and slow-smoked to perfection over peach wood. The result is a tender, flavorful bird that’s ready to serve straight to your holiday table.”

Co-founder Daniel Weinstock joins us to carve the peach wood-smoked turkey.

As a paying guest you’re dining at a restaurant and something goes wrong. Oops. As a savvy diner what are the best ways to try and expeditiously resolve the issue with a minimum of hassle? Hint…It’s definitely not waiting until you get home and then initially loudly complaining on Yelp! As an experienced restaurateur known for satisfying his guests Chef Andrew has some time-tested advice…

“Anaheim’s Top of the V, the rooftop restaurant at The Viv Hotel under the direction of Executive Chef Jayro Martinez, invites guests to celebrate Día De Los Muertos with a special brunch on Sunday, November 2nd from 10 a.m. to 2 p.m.  Perched high above Anaheim with panoramic city views, the restaurant will present a lavish buffet inspired by the flavors and traditions of the holiday – complete with live mariachi and festive sips. A dessert bar rounds out the feast with Flan, Conchas, Pan de Muerto, Tres Leches Cake, Buñuelos, Horchata, and fresh seasonal fruit. To toast the occasion, guests can opt for Bottomless Marigold Mimosas and Santa Sangre Bloody Marys (additional charge).” Chef Jayro takes a break from his busy kitchens at Viv Hotel to join us.

“Discover the Art of Self-Reliance with Mary Bryant Shrader's Modern Pioneer Pantry: A Complete Guide to Preserving Food. Food preservation expert and beloved YouTube creator, Mary Shrader, creator of the popular Mary’s Nest YouTube channel, has become a trusted voice for over one million subscribers, offering 600+ videos on traditional cooking skills like bone broth, sourdough, and fermented foods. Her first book helped thousands embrace wholesome, homemade cooking, and her next book, The Modern Pioneer Pantry, expands that legacy.  She brings the wisdom of traditional cooking into modern kitchens, empowering readers to build a “Four Corners Pantry” and rediscover the time-tested art of food preservation.” Mary puts down her Ball canning jar and joins us.

“Broken Spanish Comedor is a new concept from acclaimed Chef Ray Garcia (Esquire's Chef of the Year 2015), serving as the neighborhood friendly offshoot of his award-winning DTLA restaurant Broken Spanish. Rooted in bold Mexican flavors and Chef Garcia’s signature creativity, Broken Spanish Comedor offers a relaxed, community-centric dining experience while maintaining the same commitment to quality and innovation.”

“Chef Ray Garcia (ex-FIG Restaurant at the Fairmont Santa Monica), a trailblazing Los Angeles native, is redefining modern Mexican cuisine with inspired creativity. Known as a pioneer of Alta California cuisine, Garcia blends Mexican roots with the spirit of Los Angeles to create soulful, modern dishes that honor his heritage.”

Chef Ray escapes his busy kitchen to join us.

“Broken Spanish Comedor is a new concept from acclaimed Chef Ray Garcia (Esquire's Chef of the Year 2015), serving as the neighborhood friendly offshoot of his award-winning DTLA restaurant Broken Spanish. Rooted in bold Mexican flavors and Chef Garcia’s signature creativity, Broken Spanish Comedor offers a relaxed, community-centric dining experience while maintaining the same commitment to quality and innovation.”

Chef Ray Garcia (ex-FIG Restaurant at the Fairmont Santa Monica), a trailblazing Los Angeles native, is redefining modern Mexican cuisine with inspired creativity. Known as a pioneer of Alta California cuisine, Garcia blends Mexican roots with the spirit of Los Angeles to create soulful, modern dishes that honor his heritage.”

Chef Ray escapes his busy kitchen to join us.ining experience while maintaining the same commitment to quality and innovation.”

“Our guest, Mike Fruge, and his brother Mark continue a proud Louisiana farming legacy that spans more than a century. The brothers were featured on the national television show Farms of America, which highlighted their innovative approach to rice and crawfish farming in South Louisiana.”

“In 2017, Mike launched his own venture—JT Meleck Distillers—named after his great-great-uncle John “JT” Meleck, who began growing rice in Acadia Parish in 1896. What started as an idea to turn Louisiana rice into something truly unique has grown into a celebrated craft distillery producing award-winning rice vodka and whiskey. From grain to glass, every bottle begins with rice grown on the family farm and is distilled, aged, and bottled in Louisiana—sharing the story of Mike’s roots, one sip at a time.”

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.

Last week we discussed that Social Media can have an enormous impact on restaurants both on the upside as well as the unfortunate negative. We first focused on the upside. Chef Andrew is skilled at managing and utilizing Social Media (for the good) to build his brand. We’ll continue that spirited conversation with a Social Media horror story involving a popular restaurant as the object of ire.

“Anaheim’s Top of the V, the rooftop restaurant at The Viv Hotel under the direction of Executive Chef Jayro Martinez, invites guests to celebrate Día De Los Muertos with a special brunch on Sunday, November 2nd from 10 a.m. to 2 p.m.  Perched high above Anaheim with panoramic city views, the restaurant will present a lavish buffet inspired by the flavors and traditions of the holiday – complete with live mariachi and festive sips. A dessert bar rounds out the feast with Flan, Conchas, Pan de Muerto, Tres Leches Cake, Buñuelos, Horchata, and fresh seasonal fruit. To toast the occasion, guests can opt for Bottomless Marigold Mimosas and Santa Sangre Bloody Marys (additional charge).” Chef Jayro takes a break from his busy kitchens at Viv Hotel to join us.

“Located atop The Viv Hotel in Anaheim, Top of the V pairs award-winning Spanish-inspired cuisine with sweeping skyline views, fire-lit ambiance, and front-row seats to nightly fireworks. Guests can enjoy craft cocktails and shareable plates in a setting designed to delight every sense.

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.

Last week we discussed that Social Media can have an enormous impact on restaurants both on the upside as well as the unfortunate negative. We first focused on the upside. Chef Andrew is skilled at managing and utilizing Social Media (for the good) to build his brand. We’ll continue that conversation.

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

“Discover the Art of Self-Reliance with Mary Bryant Shrader's Modern Pioneer Pantry: A Complete Guide to Preserving Food. Food preservation expert and beloved YouTube creator, Mary Shrader, creator of the popular Mary’s Nest YouTube channel, has become a trusted voice for over one million subscribers, offering 600+ videos on traditional cooking skills like bone broth, sourdough, and fermented foods. Her first book helped thousands embrace wholesome, homemade cooking, and her next book, The Modern Pioneer Pantry, expands that legacy.  She brings the wisdom of traditional cooking into modern kitchens, empowering readers to build a “Four Corners Pantry” and rediscover the time-tested art of food preservation.”

“A must-have resource for every home cook
building on the success of her bestselling debut, The Modern Pioneer Cookbook, Shrader’s latest guide is a comprehensive manual for creating a well-stocked pantry to save money, reduce waste, and prepare for everyday meals or emergencies. Whether you're canning summer tomatoes, fermenting vegetables, or freezing hearty bone broth, Shrader’s practical and approachable instructions ensure even beginners can succeed.”

Mary puts down her Ball canning jar and joins us.

“Discover the Art of Self-Reliance with Mary Bryant Shrader's Modern Pioneer Pantry: A Complete Guide to Preserving Food. Food preservation expert and beloved YouTube creator, Mary Shrader, creator of the popular Mary’s Nest YouTube channel, has become a trusted voice for over one million subscribers, offering 600+ videos on traditional cooking skills like bone broth, sourdough, and fermented foods. Her first book helped thousands embrace wholesome, homemade cooking, and her next book, The Modern Pioneer Pantry, expands that legacy.  She brings the wisdom of traditional cooking into modern kitchens, empowering readers to build a “Four Corners Pantry” and rediscover the time-tested art of food preservation.”

“A must-have resource for every home cook
building on the success of her bestselling debut, The Modern Pioneer Cookbook, Shrader’s latest guide is a comprehensive manual for creating a well-stocked pantry to save money, reduce waste, and prepare for everyday meals or emergencies. Whether you're canning summer tomatoes, fermenting vegetables, or freezing hearty bone broth, Shrader’s practical and approachable instructions ensure even beginners can succeed.”

“The Modern Pioneer Pantry isn’t just a cookbook—it’s a lifeline. It’s about creating a safety net for your family, saving money, and sharing resources with your community. It’s the wisdom of the past, reimagined for today.”

Mary puts down her Ball canning jar again and stays with us.