SoCal Restaurant Show

Prices for regular eggs remain in the stratosphere with spot shortages and relief is not on the immediate horizon. Incredibly eggs from Canada and Turkey will soon be imported. What will happen to egg pricing once the shortage is stabilized? What can restaurants do to adjust and be fair to their loyal guests? Chef Andrew attempts to unscramble this mess.

Congratulations to Brad Metzger and his Team at Brad Metzger Restaurant Solutions for organizing (seemingly overnight) last Thursday’s Chefs Love LA Benefit with celebrity guest chefs preparing the 8-course seated dinner at Lawry’s The Prime Rib in Beverly Hills. Over $850,000 was raised for Restaurants Care and World Central Kitchen.

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA's food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and partner Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a kitchen) which opened last year on N. Vermont Ave. in East Hollywood.” Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings. Co-Proprietor Malique Smith joins us.

“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d'Or in Lyon, France, the world's most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.” Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold. Team USA placed 1st in the preliminary Bocuse’ d’Or Americas competition in New Orleans last June.” Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon.

“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d'Or in Lyon, France, the world's most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.” Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold. Team USA placed 1st in the preliminary Bocuse’ d’Or Americas competition in New Orleans last June.” Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon.

“Step right up ladies and gentlemen to the spectacular “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” at the 12th Big Island Chocolate Festival presented by the non-profit Kona Cacao Association on April 10th to 12th at the Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii. The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkaround savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, craft beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The gala also offers VIP seating with two specially curated drinks paired with pupus.” Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, is our guide to pure chocolate decadence.

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. Organic foods are very much part of the current culinary conversation. Why is there no certified organic fish and seafood available in the United States? Chef Andrew explains.

Congratulations to Brad Metzger and his Team at Brad Metzger Restaurant Solutions for organizing (seemingly overnight) last Thursday’s Chefs Love LA Benefit with celebrity guest chefs preparing the 8-course seated dinner at Lawry’s The Prime Rib in Beverly Hills. Over $850,000 was raised for Restaurants Care and World Central Kitchen.

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA's food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and partner Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a kitchen) which opened last year on N. Vermont Ave. in East Hollywood.” Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings. Co-Proprietor Malique Smith joins us.

“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d'Or in Lyon, France, the world's most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.” Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold. Team USA placed 1st in the preliminary Bocuse’ d’Or Americas competition in New Orleans last June.” Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon.

“Step right up ladies and gentlemen to the spectacular “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” at the 12th Big Island Chocolate Festival presented by the non-profit Kona Cacao Association on April 10th to 12th at the Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii. The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkaround savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, craft beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The gala also offers VIP seating with two specially curated drinks paired with pupus.” Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, is our guide to pure chocolate decadence.

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. Organic foods are very much part of the current culinary conversation. Why is there no certified organic fish and seafood available in the United States? Chef Andrew explains.

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

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA's food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and partner Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a proper restaurant kitchen) which opened last year on N. Vermont Ave. in East Hollywood.”

“Taste, value and efficiency are the cornerstones of Chef Rashida Holmes’s food and approach to the restaurant business. If those are in place, the love will flow onto the plate.”

Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings.

Co-Proprietor Malique Smith joins us.

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA's food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and partner Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a full restaurant kitchen) which opened last year on N. Vermont Ave. in East Hollywood.”

“Taste, value and efficiency are the cornerstones of Chef Rashida Holmes’s food and approach to the restaurant business. If those are in place, the love will flow onto the plate.”

Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings.

Co-Proprietors Malique Smith stays with us.

“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d'Or in Lyon, France, the world's most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often justifiably referred to as the “Culinary Olympics.””

“Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold.” Team USA placed 1st in the preliminary Bocuse’ d’Or Americas Competition in New Orleans last June.

“Led by Head Chef Stefani De Palma and Commis Bradley Waddle, with Head Coach Sebastian Gibrand, Team USA competed on January 26th, the first day of the competition, and presented their homage to California, where Chef De Palma hails from. Competing against 23 other countries and given 5 hours and 30 minutes to finish, they presented two platters designed by Martin Kastner of Crucial Detail, LLC : “Theme on Plate” presentation with the mandatory proteins of Stone Bass fish, Lobster and Celeriac . “Theme On Platter” presentation with the mandatory proteins of Venison, Foie Gras and Tea .”

“This has been an incredible experience that has created memories for a lifetime. I am grateful and appreciative for the unwavering support of our team, mentors, family and friends throughout this journey. It has been an honor competing with this distinguished group of chefs, and every team should take pride in their accomplishments,” says Head Chef Stefani De Palma.

Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon and the last year of intensive training.

“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d'Or in Lyon, France, the world's most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.””

“Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold.” Team USA placed 1st in the preliminary Bocuse’ d’Or Americas Competition in New Orleans last June.

Led by Head Chef Stefani De Palma and Commis Bradley Waddle, with Head Coach Sebastian Gibrand, Team USA competed on January 26th, the first day of the competition, and presented their homage to California, where Chef De Palma hails from. Competing against 23 other countries and given 5 hours and 30 minutes to finish, they presented two platters designed by Martin Kastner of Crucial Detail, LLC : “Theme on Plate” presentation with the mandatory proteins of Stone Bass fish, Lobster and Celeriac. “Theme On Platter” presentation with the mandatory proteins of Venison, Foie Gras and Tea.

“This has been an incredible experience that has created memories for a lifetime. I am grateful and appreciative for the unwavering support of our team, mentors, family and friends throughout this journey. It has been an honor competing with this distinguished group of chefs, and every team should take pride in their accomplishments,” says Head Chef Stefani De Palma.

“Team USA is supported by Ment’or, the nonprofit foundation founded by Chefs Daniel Boulud and Thomas Keller. A team of advisors has also provided culinary guidance for Team USA throughout their journey to the finals in France: Chefs Grant Achatz, Erik Anderson, Dave Beran, William Bradley, Kyle Connaughton, Evan Funke, Timothy Hollingsworth, Devin Knell, Brian Lockwood, Mathew Peters and Robert Sulatycky.”

Team USA’s Head Chef, Stefani De Palma, continues with us providing memories of her Team USA 2025 experience over the last year.

“Step right up ladies and gentlemen to the spectacular “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” at the 12th Big Island Chocolate Festival presented by the non-profit Kona Cacao Association on April 10th to 12th at the Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii.” 

 “It’s where tempting chocolate wonders come alive as attendees are invited to don masks and party finery amid roaming circus-themed performers at the “greatest show on earth.””

“The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkaround chef-driven savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, craft beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The gala also offers VIP seating with two specially curated drinks paired with pupus.”

“At the gala, a panel of invited judges and attendees will again critique chef and confectionary offerings while culinary stations will vie in a spirited contest for Best Booth decorated to this year’s circus theme. A photo booth will stage fun, playful props for selfies.”

“Also on tap is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean.” 

“A general admission gala ticket is $109 with VIP for $179. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. Educational activities and prices will be announced on the website. All event tickets are sold online and additional tax and ticketing fees apply.

“Step right up ladies and gentlemen to the spectacular “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” at the 12th Big Island Chocolate Festival presented by the non-profit Kona Cacao Association on April 10th to 12th at the Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii.” 

 “It’s where tempting chocolate wonders come alive as attendees are invited to don masks and party finery amid roaming circus-themed performers at the “greatest show on earth.””

 “The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkaround, chef-driven savory and sweet culinary booths, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The gala also offers VIP seating with two specially curated drinks paired with pupus.”

“At the gala, a panel of invited judges and attendees will again critique chef and confectionary offerings while culinary stations will vie in a spirited contest for Best Booth decorated to this year’s circus theme. A photo booth will stage fun, playful props for guest selfies.”

“Also on the menu is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean.”

“A general admission gala ticket is $109 with VIP for $179. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. Educational activities and prices will be announced on the website. All event tickets are sold online and additional tax and ticketing fees apply.

Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, continues as our guide to pure chocolate decadence.