SoCal Restaurant Show

“The short but abundantly flavorful Hatch Pepper season is here. Join The Salsa Grill in Pico Rivera for flavorful experiences like no other! Their trifecta of annual, exclusive Hatch Pepper events include the annual Hatch Pepper Roast, Brunch and Cooking Demo with Chef Marco Zapien (a Hatch Pepper authority) so everyone can enjoy the annual availability of the unique bright green, glossy and flavorful pepper.”

“Chef Marco Zapien and The Salsa Grill host a Hatch Pepper cooking demonstration on Wednesday, August 20th from 6 p.m. to 9 p.m. at The Salsa Grill. All guests will learn how to make several Hatch Pepper inspired dishes and will enjoy a delicious dinner while sipping on Lasorda Wines with raffles and door prizes.”

“Pick up your cases of freshly roasted Hatch Peppers at The Salsa Grill on Saturday, September 6 from 8 a.m. to 2 p.m. during the restaurant’s annual Hatch Pepper Roast. Roasters will be set up outside where you can hear the crackly coating form on each batch of peppers, as well as smell the unique fragrance. Patrons must pre order their 25-pound cases of Melissa’s Hatch Peppers online at TheSalsaGrill.com and can select their preferred level of spice from mild to very hot for pick up this day. The cost is $45 per case.”

“Every year, The Salsa Grill features a special Hatch Pepper Brunch during the roast. The menu includes items like Hatch Brown Sugar Bone-in Ham, Hatch Belgian Waffles, Hatch Chile Verde and more. Brunch hours are 8 a.m. to 2 p.m. also on Saturday, Sept. 6.”

“The Salsa Grill is located at 6702 Rosemead Blvd in Pico Rivera. The restaurant has been a staple in the Pico Rivera community for 31 years. Zapien’s Salsa Grill not only offers authentic regional Mexican food and drinks, but also provides strong support to the local community. For more information visit TheSalsaGrill.com.”

Restaurateur and Chef Marco Zapien takes a break from his busy kitchen to join us.

“The short but abundantly flavorful Hatch Pepper season is here. Join The Salsa Grill in Pico Rivera for flavorful experiences like no other! Their three annual exclusive Hatch Pepper events include the annual Hatch Pepper Roast, Brunch and Cooking Demo with Chef Marco Zapien (a noted Hatch Pepper authority) so everyone can enjoy the annual availability of the unique bright green, glossy and flavorful pepper.”

“Chef Marco Zapien and The Salsa Grill host a Hatch Pepper cooking demonstration on Wednesday, August 20 from 6 p.m. to 9 p.m. at The Salsa Grill. All guests will learn how to make several Hatch Pepper inspired dishes and will enjoy a delicious dinner while sipping on Lasorda Wines with raffles and door prizes.”

“Pick up your cases of freshly roasted Hatch Peppers at The Salsa Grill on Saturday, September 6 from 8 a.m. to 2 p.m. during the restaurant’s annual Hatch Pepper Roast. Roasters will be set up outside where you can hear the crackly coating form on each batch of peppers, as well as smell the unique fragrance. Patrons must pre order their 25-pound cases of Melissa’s Hatch Peppers online at TheSalsaGrill.com and can select their preferred level of spice from mild to very hot for pick up this day. The cost is $45 per case.”

“Every year, The Salsa Grill features a special Hatch Pepper Brunch during the roast. The menu includes items like Hatch Brown Sugar Bone-in Ham, Hatch Belgian Waffles, Hatch Chile Verde and more. Brunch hours are 8 a.m. to 2 p.m. also on Saturday, Sept. 6.”

“The Salsa Grill is located at 6702 Rosemead Blvd in Pico Rivera. The restaurant has been a staple in the Pico Rivera community for 31 years. Zapien’s Salsa Grill not only offers authentic regional Mexican food and drinks, but also provides strong support to the local community. For more information visit TheSalsaGrill.com.”

Restaurateur and Chef Marco Zapien takes another break from his busy kitchen to join us.

“Priest Ranch is a family-owned brand producing premium wines from the Somerston Estate, a sprawling 1,682-acre ranch tucked into the Vaca mountains on the eastern edge of Napa Valley. Established in 2007, Priest Ranch Wines is named in honor of James Joshua, the Gold Rush-era prospector who originally settled the property in 1869. Today, their forward-thinking blends and dynamic varietal wines strive to honor this historic terroir by embodying the innovative, entrepreneurial spirit of Napa Valley pioneers. Exclusively estate-grown and bottled, winemaker Cody Hurd focuses on elevating the estate’s unique factors in each Priest Ranch bottling, relying on industry-leading technology in the vineyards and cellar to produce stunning proprietary blends.”

“Priest Ranch wines are primarily available at the Priest Ranch tasting room in the heart of Yountville. Also the full portfolio is available via their Website. The Priest Ranch Cabernet Sauvignon and Sauvignon Blanc are available wholesale nationwide. Snake Oil, Peacemaker, and Remedy can be found in select markets distribution.”

Winemaker Cody Hurd and CEO & President Judd Wallenbrock join us to gently pull the cork on all that is Priest Ranch Wines.

“Priest Ranch is a family-owned brand producing premium wines from the Somerston Estate, a sprawling 1,682-acre ranch tucked into the Vaca mountains on the eastern edge of Napa Valley. Established in 2007, Priest Ranch Wines is named in honor of James Joshua, the Gold Rush-era prospector who originally settled the property in 1869. Today, their forward-thinking blends and dynamic varietal wines strive to honor this historic terroir by embodying the innovative, entrepreneurial spirit of Napa Valley pioneers. Exclusively estate-grown and bottled, winemaker Cody Hurd focuses on elevating the estate’s unique factors in each Priest Ranch bottling, relying on industry-leading technology in the vineyards and cellar to produce stunning proprietary blends.”

“Located in the heart of Yountville, Priest Ranch offers a variety of tasting experiences daily. Priest Ranch’s innovative ethos in the vineyard and cellars dovetails with their tasting room offerings, with experiences featuring select current releases beginning at $50.”

“Opened in 2023, The Kitchen at Priest Ranch (KPR) is a natural extension of Priest Ranch Wines’ philosophy that food and wine belong together—and in bold combinations. Located directly adjacent to the Yountville tasting room and boasting the city’s only rooftop tasting bar, The Kitchen at Priest Ranch serves exquisite farm-to-table cuisine in a warm, casual atmosphere. Yountville’s only fast-casual concept, the menu features classic American cuisine with Midwestern influences, combining Napa’s bounty of local produce with the expertise of Executive Chef Dan Solomon.”

Winemaker Cody Hurd and CEO Judd Wallenbrock stay with us continuing to gently pull the cork on all that is Priest Ranch Wines.

Do we really need artificial butter that is made without cow’s milk or even any plant-based ingredients? A California-based firm backed by no less than billionaire Bill Gates has developed a faux butter product (produced in a Chicago suburb) using carbon dioxide and hydrogen. Is this really a viable and practical way to reduce our carbon footprint? What about the herds of California dairy cows and the heritage family farmers? Confused? Chef Andrew shares his thoughts.

“Sol Y Sombra in Cathedral City is a vibrant haven for tapas lovers, celebrating the rich flavors of the Coachella Valley. A bit secluded inside the new Paloma Resort's historic Adobe, this restaurant crafts an authentic Spanish-inspired menu supervised by Chef Cecelia Connolly using locally-grown ingredients like citrus, dates, and chilies. The paella, a standout dish, is highly praised for its "phenomenal taste" and variety, ranging from traditional to vegetarian. With attentive service and a lively atmosphere, Sol Y Sombra aims to provide a distinctive culinary journey in an unexpected location.” Chef Cecelia Connolly joins us.

“Escape to the sun-kissed shores and tantalize your taste buds with vibrant flavors from AttaGirl in Hermosa Beach. Step inside and be greeted by a warm, inviting atmosphere. Sunlight dances across the stylish interior, creating a relaxed yet sophisticated ambiance.
AttaGirl's menu is a celebration of the Mediterranean and Middle East, with influences ranging from Greece to Spain. Chef Alice Mai (our guest), formerly of Fishing With Dynamite, curates a delectable selection of dishes in concert with Chef David LeFevre that showcase the region's rich culinary heritage.”

“Escape to the sun-kissed shores and tantalize your taste buds with vibrant flavors from AttaGirl in Hermosa Beach. Step inside and be greeted by a warm, inviting atmosphere. Sunlight dances across the stylish interior, creating a relaxed yet sophisticated ambiance.
AttaGirl's menu is a celebration of the Mediterranean and Middle East, with influences ranging from Greece to Spain. Chef Alice Mai (our guest), formerly of Fishing With Dynamite, curates a delectable selection of dishes in concert with Chef David LeFevre that showcase the region's rich culinary heritage.” 


“Xuntos, "together" in Gallego, is a neighborhood Tapas Bar from Chef Sandra Cordero in the heart of Downtown Santa Monica. Xuntos is the sophomore bar and restaurant venture from Chef Cordero, whose Gasolina Café (now closed) in Woodland Hills was a valley favorite for a decade. A love letter to summers in Spain and the joy of dining (and working) in restaurants, Cordero designed Xuntos to be both romantic and unrefined, where you can sit down at a cozy corner booth and eat with your hands, or stand up at the bar and give a toast. There are many new things to try and to share, with service anchored in Spanish hospitality: generosity, warmth, abundance and pride.”

Chef Sandra Cordero takes a pause from her busy kitchen be with us.

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.

Community Gardens add vibrancy to any area and bring residents together and educate families. Chef Andrew is an advocate for encouraging and developing more Community Gardens in his own town of Huntington Beach and beyond. We’ll hear about it.

“Sol Y Sombra in Cathedral City is a vibrant haven for tapas lovers, celebrating the rich flavors of the Coachella Valley. A bit secluded inside the new Paloma Resort's historic Adobe, this restaurant crafts an authentic Spanish-inspired menu supervised by Chef Cecelia Connolly using locally-grown ingredients like citrus, dates, and chilies. The paella, a standout dish, is highly praised for its "phenomenal taste" and variety, ranging from traditional to vegetarian. With attentive service and a lively atmosphere, Sol Y Sombra aims to provide a distinctive culinary journey in an unexpected location.” Chef Cecelia Connolly joins us.

“Escape to the sun-kissed shores and tantalize your taste buds with vibrant flavors from AttaGirl in Hermosa Beach. Step inside and be greeted by a warm, inviting atmosphere. Sunlight dances across the stylish interior, creating a relaxed yet sophisticated ambiance.
AttaGirl's menu is a celebration of the Mediterranean and Middle East, with influences ranging from Greece to Spain. Chef Alice Mai (our guest), formerly of Fishing With Dynamite, curates a delectable selection of dishes in concert with Chef David LeFevre that showcase the region's rich culinary heritage.” 


“Xuntos, "together" in Gallego, is a neighborhood Tapas Bar from Chef Sandra Cordero in the heart of Downtown Santa Monica. Xuntos is the sophomore bar and restaurant venture from Chef Cordero, whose Gasolina Café (now closed) in Woodland Hills was a valley favorite for a decade. A love letter to summers in Spain and the joy of dining (and working) in restaurants, Cordero designed Xuntos to be both romantic and unrefined, where you can sit down at a cozy corner booth and eat with your hands, or stand up at the bar and give a toast. There are many new things to try and to share, with service anchored in Spanish hospitality: generosity, warmth, abundance and pride.”

Chef Sandra Cordero takes a pause from her busy kitchen be with us.

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.

Community Gardens add vibrancy to any area and bring residents together and educate families. Chef Andrew is an advocate for encouraging and developing more Community Gardens in his own town of Huntington Beach and beyond. We’ll hear about it.

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

“Sol Y Sombra in Cathedral City is a vibrant haven for tapas lovers, celebrating the rich flavors of the Coachella Valley. A bit secluded inside the new Paloma Resort's historic Adobe, this restaurant crafts an authentic Spanish-inspired menu supervised by Chef Cecelia Connolly using locally-grown ingredients like citrus, dates, and chilies.”

“Diners praise the "incredible flavors" and "artistic presentation" of each small plate, creating a true dining experience.”

“The paella, a standout dish, is highly praised for its "phenomenal taste" and variety, ranging from traditional to vegetarian. With attentive service and a lively atmosphere, Sol Y Sombra aims to provide a distinctive culinary journey.”

“Sol Y Sombra’s mixologists create custom drinks with the freshest ingredients and top-shelf spirits. Rounding out the beverage offerings is an excellent selection of Spanish and California wines -- plus, one of the desert's best tequila lists!”

Sol Y Sombra Restaurant is on their Summer break. The full-service restaurant reopens (after a kitchen redo) October 1st. The Poolside Bar offering libations and snacks is serving on Friday, Saturday and Sunday from 11:00 a.m.

Chef Cecelia Connolly joins us.

“Sol Y Sombra in Cathedral City is a vibrant haven for tapas lovers, celebrating the rich flavors of the Coachella Valley. A bit secluded inside The new Paloma Resort's historic Adobe, this restaurant crafts an authentic Spanish-inspired menu supervised by Chef Cecelia Connolly using locally-grown ingredients like citrus, dates, and chilies.”

“Diners praise the "incredible flavors" and "artistic presentation" of each small plate, creating a true dining experience.”

“The paella, a standout dish, is highly praised for its "phenomenal taste" and variety, ranging from traditional to vegetarian. With attentive service and a lively atmosphere, Sol Y Sombra aims to provide a distinctive culinary journey.”

“Sol Y Sombra’s mixologists create custom drinks with the freshest ingredients and top-shelf spirits. Rounding out the beverage offerings is an excellent selection of Spanish and California wines -- plus, one of the desert's best tequila lists!”

Sol Y Sombra Restaurant is on their Summer break. The full-service restaurant reopens (after a kitchen enhancement) October 1st. The Poolside Bar offering libations and snacks is serving on Friday, Saturday and Sunday from 11:00 a.m.

Chef Cecelia Connolly continues with us.