“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes. Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.” Katy Jane Seaton (Co-Founder) is our guest uncorking all that is Farmhouse Vineyards.

“Hospitality veteran Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s. Told in Drew’s unforgettable voice, I’m Not Trying To Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.”

The always refreshingly opinionated Drew Nieporent joins us to share a few of his most memorable stories.


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. The Thanksgiving feast preparations are upon us. Chef Andrew has some tips to make the Thanksgiving meal prep a little less stressful. Is a fresh turkey really superior to a flash frozen bird in terms of price and value? How about a recipe for an easy to make cranberry sauce that bests the familiar can variety any day of the week and house-made stuffing that’s almost free?

Happy Thanksgiving from all of us at the “SoCal Restaurant Show.”

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ and grilling all backed by the latest culinary science. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our encore guest with insightful tips for outdoor cooking for preparing the Thanksgiving feast.

“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes. Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.” Katy Jane Seaton (Co-Founder) is our guest uncorking all that is Farmhouse Vineyards.

“Hospitality veteran Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s. Told in Drew’s unforgettable voice, I’m Not Trying To Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.”

The always refreshingly opinionated Drew Nieporent joins us to share a few of his most memorable stories.


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. The Thanksgiving feast preparations are upon us. Chef Andrew has some tips to make the Thanksgiving meal prep a little less stressful. Is a fresh turkey really superior to a flash frozen bird in terms of price and value? How about a recipe for an easy to make cranberry sauce that bests the familiar can variety any day of the week and house-made stuffing that’s almost free?

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

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.”

Meathead is our special encore guest providing insightful tips for outdoor cooking for preparing the Thanksgiving feast including some proven variations on cooking the bird to achieve even doneness.

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.”

Meathead is our encore guest continuing with his insightful tips for outdoor cooking for preparing the Thanksgiving feast. His tips include dry brining, Simon & Garfunkel Spice Rub and Stuffing Muffins. Also cooking that perfect standing rib roast if you’re willing to splurge.

“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes.”

“Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.”

“For Farmhouse Vineyards, the ultimate reward is not producing micro runs of their own wines but receiving vineyard designation from their prestigious winery clients. Equally important, their team takes pride in crafting wines that showcase the unique Texas High Plains AVA. They specialize in warm-weather grape varieties that are well suited for the arid climate.”

“The flagship white grape is “Malvasia Bianca.” This is a rare and beautiful delight found in their Boyfriend, Farmers Wife, House Wife, Sweet, & Holly Dolly. Farmhouse’s flagship red grape variety is “Counoise” (Tablas Creek clone), found in their Cultivated & Revolution. Farmhouse Vineyards was the original planting of this variety in Texas and remains the most significant commercial producer.

“Katy Jane Seaton, co-owner of Farmhouse Vineyards, marks her 20th year in Texas Wine in 2025. A leader in viticulture and Ag advocacy, she has advanced the reputation of Texas fruit through two decades of innovation, marketing expertise and industry service.”

“At Farmhouse Vineyards, her vision and deep agriculture passion shape meaningful wines and experiences that reflect the special character of the Texas High Plains.”

Katy Jane Seaton is our guest uncorking all that is Farmhouse Vineyards.

“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes.”

“Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.”

“The flagship white grape is “Malvasia Bianca.” This is a rare and beautiful delight found in their Boyfriend, Farmers Wife, House Wife, Sweet, & Holly Dolly. Farmhouse’s flagship red grape variety is “Counoise” (Tablas Creek clone), found in their Cultivated & Revolution. Farmhouse Vineyards was the original planting of this variety in Texas and remains the most significant commercial producer.

“Katy Jane Seaton, co-owner of Farmhouse Vineyards, marks her 20th year in Texas Wine in 2025. A leader in viticulture and Ag advocacy, she has advanced the reputation of Texas fruit through two decades of innovation, marketing expertise and industry service.”

Katy Jane Seaton continues with us further uncorking all that is Farmhouse Vineyards.

“Hospitality veteran Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s.”



“A middle class kid from New York’s East Side, Drew spends his childhood tagging along with his father to help restaurants get their liquor license, igniting a lifelong obsession with food. His passion takes him on a winding, continent-spanning journey, crossing paths with legendary chefs, iconic athletes, and movie stars as he grows into one of the most influential names in the culinary world. From waiting tables on a cruise ship to getting his first three-star review; from squabbling with Cornell professors to partnering with Robert DeNiro; this is more than a story of one man’s extraordinary life—it’s a story of an evolving industry. As culinary trends come and go, and relationships blossom and combust, Nieporent navigates it all with a simple yet powerful philosophy: give the customer what they want.”



“Told in Drew’s unforgettable voice, I’m Not Trying To Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.

The always refreshingly opinionated Drew Nieporent joins us to share a few of his memorable stories.”

“Hospitality veteran Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s.”



“A middle class kid from New York’s East Side, Drew spends his childhood tagging along with his father to help restaurants get their liquor license, igniting a lifelong obsession with food. His passion takes him on a winding, continent-spanning journey, crossing paths with legendary chefs, iconic athletes, and movie stars as he grows into one of the most influential names in the culinary world. From waiting tables on a cruise ship to getting his first three-star review; from squabbling with Cornell professors to partnering with Robert DeNiro; this is more than a story of one man’s extraordinary life—it’s a story of an evolving industry. As culinary trends come and go, and relationships blossom and combust, Nieporent navigates it all with a simple yet powerful philosophy: give the customer what they want.”



“Told in Drew’s unforgettable voice, I’m Not Trying To Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.”

The always refreshingly opinionated Drew Nieporent continues with us sharing more of his memorable stories from the trenches of hospitality.

Chef Andrew has some tips to make the Thanksgiving meal prep a little less stressful. Is a fresh turkey really superior to a flash frozen bird in terms of price and value? How about a recipe for an easy to make cranberry sauce that bests the familiar can variety any day of the week and tasty house-made stuffing that’s almost free?

“Right in the heart of Downtown Lafayette, LA you'll find Spoonbill Watering Hole & Restaurant—where fresh 
flavors meet laid-back vibes, and your taste buds come to party. Housed in a retrofitted circa 1939 service station with restored neon signs, Spoonbill serves up the Gulf's finest with locally sourced ingredients that turn every bite into a Louisiana love letter. In 2020 they were a nominee for the James Beard Foundation’s Award for “Best New Restaurant Design.” Whether you're sipping a creative cocktail, enjoying a craft beer, or diving into top-tier seafood, it's the perfect spot to swap stories and toast to the good times. Spoonbill isn't just a restaurant-it's where locals go to feel like they're on vacation.” Tanner Dimmick joins us to unwarp all that is Lafayette’s Spoonbill Watering Hole & Restaurant.

Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some dining tidbits including the opening of the relocated Bazaar Meats by Jose Andres at The Venetian/Palazzo and the newly debuted High Steaks at the apex of the revitalized Rio helmed by local Las Vegas Celebrity Chef & Restaurateur James Trees. Al also is the creator of the “Food & Loathing” weekly podcast highlighting the Las Vegas dining scene. A new assignment for Al is as a contributor to Las Vegas Insider. The 4th year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. We pull Al away from a sumptuous Brunch to join us.