Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al shares some dining tidbits including a Chef Michael Mina update, the surprising move of Jose Andres’ celebrated Bazaar Meat from the Sahara to The Venetian and the ever-popular Chicken Fingers with French Fries served in a eye-catching miniature Zamboni at Vegas Golden Knights home games at T-Mobile Arena..

The 3rd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as neonfeast.com), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”

His weekly podcast is Food & Loathing, an always opinionated, deep-dive into the Vegas restaurant and bar scene.

Al also has the NeonNews.Vegas Website with current news (and breaking headline news) on the vibrant Vegas dining scene and lots more reported from his most reliable local sources.

“Neon Feast Foodie Updates” heard weekly on Highway Radio.

Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Vegas dining scene. Al shares some dining tidbits including the surprising upcoming move of Jose Andres’ celebrated Bazaar Meat from the Sahara to The Venetian and an update on a new Chef Michael Mina restaurant, Bourbon Steak, at The Four Seasons.

Al continues with us.

The 3rd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as neonfeast.com), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”

His weekly podcast is Food & Loathing, an opinionated deep-dive into the Vegas restaurant and bar scene.

Al also has the NeonNews.Vegas Website with current news (and breaking headline news) on the vibrant Vegas dining scene and lots more reported from his most reliable local sources

“Neon Feat Foodie Updates” heard weekly on Highway Radio.

“Winemaker Cecil Park of WineFornia and INNOVATUS wines is widely known as Napa Valley’s first Korean winemaker and viticulturist. Her journey from Yonsei University in Biotechnology Engineering to U.C. Davis in Viticulture and Enology has set her apart as a cultural and professional pioneer. Her background brings diversity to a traditionally Western-dominated field, and she has become an inspiration for others who want to break into the industry. Cecil has built a reputation in Napa upon her ability to combine scientific precision with artistic winemaking. With over 17 years of experience, she seamlessly blends modern techniques with traditional sustainable winemaking practices, creating wines that not only stand out for their quality but also for their unique character.”

“Cecil’s reach extends across Napa and Sonoma, where she manages over 80 vineyards. She is a highly in-demand consultant for her expertise in private winemaking services, winery design, and vineyard management, with several high-profile clients including J.D. Estate Vineyard, Epps Vineyard, Mt. George Vineyard, and Jeju Vineyard. Cecil’s ability to juggle multiple roles and produce consistently excellent results has made her indispensable to the community.”

“INNOVATUS is the embodiment of Cecil Park’s innovative approach to winemaking. As the founder and creative force behind the brand, Cecil has crafted INNOVATUS into a symbol of both her personal and professional values. The brand stands out in the highly competitive Napa Valley wine scene for its small-lot production and attention to detail, resulting in elegant, expressive, and distinctive wines.”

“INNOVATUS wines have been praised by critics and consumers alike. James Suckling awarded 93 points to the brand's Viognier, and the INNOVATUS Brut Sparkling was awarded as an Editor’s Pick product in Food & Beverage Magazine. Her debut 2014 Cuvée, an unconventional blend of Pinot Noir and Syrah, won international accolades, securing gold at the Shanghai International Wine Challenge. Each of Cecil’s wines, from her structured Cabernet Sauvignon to her vibrant Zinfandel, reflect a deep understanding of both the land and craft of winemaking. INNOVATUS wines capture a perfect balance between bold Napa flavors and a tailored finesse that appeals to international wine lovers.”

“Beyond producing exceptional wines, Cecil has been instrumental in fostering collaboration across the wine community, both locally and globally. Her ongoing partnerships with Asian Health Services and the Korean American Community Foundation, showcase her commitment to enriching Napa’s cultural landscape. Moreover, her focus on educating and empowering the next generation of women in STEM further solidifies her role as a mentor and leader.”

By advance reservation only a special Production Tour and Tasting with Winemaker Cecil Park is available for visitors.

Cecil Park is our guest to uncork all that is INNOVATUS wines.

Winemaker Cecil Park of WineFornia and INNOVATUS wines is widely known as Napa Valley’s first Korean winemaker and viticulturist. Her journey from Yonsei University in Biotechnology Engineering to U.C. Davis in Viticulture and Enology has set her apart as a cultural and professional pioneer. Her background brings diversity to a traditionally Western-dominated field, and she has become an inspiration for others who want to break into the industry. Cecil has built a reputation in Napa upon her ability to combine scientific precision with artistic winemaking. With over 17 years of experience, she seamlessly blends modern techniques with traditional sustainable winemaking practices, creating wines that not only stand out for their quality but also for their unique character.”

“INNOVATUS is the embodiment of Cecil Park’s innovative approach to winemaking. As the founder and creative force behind the brand, Cecil has crafted INNOVATUS into a symbol of both her personal and professional values. The brand stands out in the highly competitive Napa Valley wine scene for its small-lot production and attention to detail, resulting in elegant, expressive, and distinctive wines.”

“INNOVATUS wines have been praised by critics and consumers alike. James Suckling awarded 93 points to the brand's Viognier, and the INNOVATUS Brut Sparkling was awarded as an Editor’s Pick product in Food & Beverage Magazine. Each of Cecil’s wines, from her structured Cabernet Sauvignon to her vibrant Zinfandel, reflect a deep understanding of both the land and craft of winemaking. INNOVATUS wines capture a perfect balance between bold Napa flavors and a tailored finesse that appeals to international wine lovers.”

“Beyond producing exceptional wines, Cecil has been instrumental in fostering collaboration across the wine community, both locally and globally. Her ongoing partnerships with Asian Health Services and the Korean American Community Foundation, showcase her commitment to enriching Napa’s cultural landscape.”

By advance reservation only a special Production Tour and Tasting with Winemaker Cecil Park is available.

Cecil Park continues with us uncorking all that is Napa’s INNOVATUS wines.

From a chef and restaurateur’s perspective what is Chef Andrew optimistic about and, conversely, what’s of particular concern as we enter 2025? Meanwhile egg prices are still on the rise and there are reported spot shortages at retail.

Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Taco Mesita in Tustin is the effort of third generation chef & restauranter Ivan Calderon (Taco Rosa & Taco Mesa) and his son Nico. “A chef-driven fast-food shop with a wood-fired grill serving gourmet Mexican cuisine with house made everything including freshly pressed blue corn tortillas. This gourmet taco shop with a drive-thru and patio seating offers breakfast, rotisserie chicken, and other Mexican dishes in a casual setting.”

Stepping away from the wood-fired grill to join us is 4th generation restaurateur Nico Calderon.

One of the early pioneers in the Temecula Valley in growing premium wine grapes, producing award-winning wines and later offering deluxe accommodations for guests is Jim Carter of Carter Hospitality. His properties in Temecula include South Coast Winery Resort and Spa and Carter Estate Winery and Resort. Today Jim Carter’s son, Jeff, continues the family legacy. “South Coast Winery Resort & Spa and Carter Estate Winery and Resort are truly the diamonds of the Temecula Valley producing a broad portfolio of award-winning wines and providing five-star hospitality.” Jeff Carter joins us to uncork all that is Carter Hospitality.

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 pre-Holiday “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We’re bringing him on a little early…Chef Andrew is back to his regular time of 11:45 a.m. on December 28th. What’s going on with the rising prices of both eggs and beef? Is price relief in sight after the Holidays ? Chef Andrew shares his thoughts.

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

Taco Mesita in Tustin is the effort of third generation chef & restauranter Ivan Calderon (Taco Rosa & Taco Mesa) and his son Nico. “A chef-driven fast-food shop with a wood-fired grill serving gourmet Mexican cuisine with house made everything including freshly pressed blue corn tortillas. This gourmet taco shop with a drive-thru and patio seating offers breakfast, rotisserie chicken, and other Mexican dishes in a casual setting.”

“Featured items include Churro Brioche French Toast; Woodfire Roasted Chicken Taco with roasted chicken on a homemade blue corn tortilla topped with charred corn relish, cabbage, tomatillo, red onion, avocado crema and queso fresco; Breakfast Burrito and Woodfired Elote with corn dipped in a butter brine, topped with thyme, mayo parmesan and house made chili powder.”

Taco Mesita opens at 7:00 a.m. daily and serves seven days a week.

Stepping away from the wood-fired grill to join us is 4th generation restaurateur Nico Calderon.

Taco Mesita in Tustin is the effort of third generation chef & restauranter Ivan Calderon (Taco Rosa & Taco Mesa) and his son Nico. “A chef-driven fast-food shop with a wood-fired grill serving gourmet Mexican cuisine with house made everything including freshly pressed blue corn tortillas. This gourmet taco shop with a drive-thru and patio seating offers breakfast, rotisserie chicken, and other Mexican dishes in a casual setting.”

“Featured items include Churro Brioche French Toast; Woodfire Roasted Chicken Taco with roasted chicken on a homemade blue corn tortilla topped with charred corn relish, cabbage, tomatillo, red onion, avocado crema and queso fresco; Breakfast Burrito and Woodfired Elote with corn dipped in a butter brine, topped with thyme, mayo parmesan and house made chili powder.”

Taco Mesita opens at 7:00 a.m. daily and serves seven days.

Special items for Taco Tuesday. Secret Menu, too…

Stepping away briefly from the wood-fired grill to rejoin us is 4th generation restaurateur Nico Calderon.

One of the early pioneers in the Temecula Valley in growing premium wine grapes, producing award-winning wines and later offering deluxe accommodations for guests is Jim Carter of Carter Hospitality. His properties in Temecula include South Coast Winery Resort and Spa and Carter Estate Winery and Resort. Today Jim Carter’s son, Jeff, continues the family legacy. “South Coast Winery Resort & Spa and Carter Estate Winery and Resort are truly the diamonds of the Temecula Valley producing a broad portfolio of award-winning wines and providing five-star hospitality.” Jeff Carter joins us to uncork all that is Carter Hospitality.

“Situated on 63 lush acres of rolling vineyards in Southern California wine country, South Coast Winery Resort & Spa offers an idyllic setting for a weekend getaway, destination wedding or corporate retreat. With breathtaking vineyard views, flexible indoor and outdoor event space, the finest in farm-to-table California cuisine, award winning wines and a full-service spa, the resort was founded by Jim Carter, who purchased his first vineyards in the Temecula Valley more than 20 years ago. Eventually, Carter was inspired to build the area’s very first full-service winery resort, South Coast, which has since emerged as one of the region’s most acclaimed and popular wineries.”

“Situated on 109 pristine acres, Carter Estate Winery and Resort is an ideal wine country retreat in the beautiful Temecula Valley. One of the state’s preeminent méthode champenoise sparkling wine producers, Carter Estate vineyards produces award-winning wines against the bucolic backdrop of Southern California wine country, with rolling hills, verdant vineyards and mountain vistas. The resort features 60 beautifully designed private bungalows and suites, a luxurious swimming pool with cabanas, a poolside restaurant, a working winery, a private tasting room and in-room spa services.”