SoCal Restaurant Show

“From Jessica B. Harris, the award-winning author of High on the Hog—inspiration for the “energetic, emotional, and deeply nuanced” (The New York Times) Netflix series of the same name—comes a new and updated edition of A Kwanzaa Keepsake and Cookbook, another important exploration of African American culture, food, and family, featuring recipes and stories to help this generation create unique holiday traditions.”

“Now with a new introduction by award-winning writer and iconic culinary historian Jessica B. Harris, a foreword by chef and television personality Carla Hall, revised recipes and stories, and a fresh new package, A Kwanzaa Keepsake and Cookbook offers proverbs, ceremonies, family projects, inspirational biographies, blessings, and of course, wonderful recipes. Structured around the seven days of Kwanzaa and the virtues each day represents, Harris shares a themed feast for each night, designed to reflect the principle of the day.

“Interspersed throughout the book are spaces to record family memories, sayings, and recipes. Rich in culinary history, and a source of inspiration for treasuring and recording family traditions both old and new, A Kwanzaa Keepsake and Cookbook is a book to cherish, and one that families will turn to again and again.:”

Jessica B. Harris is our guest providing the background and significance of Kwanzaa.

Master Baker Dean Kim’s OC Baking Co’s eagerly anticipated Christmas Market returns on Monday, December 23rd from 8:00 a.m. to 1:00 p.m. at the production bakery in Orange. In addition to Dean’s incredible breads a collection of local artisan food producers will also be in attendance. Look for Leslie Nguyen’s Miss Mini Donuts and yummy holiday pastries (Christmas cookies and pies) from Crema Artisan Bakers.

Master Baker Dean Kim of OC Baking Co. and Leslie Nguyen of Miss Mini Donut join us to preview a taste of what’s on the Holiday Market’s tantalizing menu. Also Lisa Gilmore featuring her Soup’d Up’s Baked Potato Soup with Chili (award-winning.)

If you’ve been to Solvang, USA (the Danish Capital of America) you’ve no doubt tasted the sweet version of the delightful Aebleskivers. Author Pim Pauline Overgaard’s first cookbook, Aebleskiver – A New Take on Traditional Danish Pancakes “reimagines the traditional Danish pancake with new flavors (both sweet and savory) and creative spins, making it a must-have for any kitchen. These versatile treats are ideal for any meal, especially a brunch gathering with family and friends.”

“Discover the world of Aebleskiver, the beloved, sphere-shaped Danish pancakes traditionally savored during the holidays and for special celebrations. In this contemporary twist, more than 70 recipes transform these sweet delights to everyday fare. Perfect for any meal, Aebleskiver can be enjoyed in both the classic sweet variations and in innovative savory forms.”

“Aebleskiver pans are a versatile addition to every kitchen. Home cooks will love the variety of dishes they inspire – from the simple jam-filled and drizzled with syrup to the guest-worthy Cheesy Chorizo Aebleskiver with Heirloom Tomato Salad. With gluten-free and vegan options, plus accompanying sauces, jams, glazes and mustards, the humble Aebleskiver rises to the heights of sophistication.

Pim Pauline Overgaard is our guide to all things Aebleskiver and joins us with Aebleskiver pan at the ready.

If you’ve been to Solvang, USA (the Danish Capital of America) you’ve no doubt tasted the sweet version of the delightful Aebleskivers. Author Pim Pauline Overgaard’s first cookbook, Aebleskiver – A New Take on Traditional Danish Pancakes “reimagines the traditional Danish pancake with new flavors (both sweet and savory) and creative spins, making it a must-have for any kitchen. These versatile treats are ideal for any meal, especially a brunch gathering with family and friends.”

“Discover the world of Aebleskiver, the beloved, sphere-shaped Danish pancakes traditionally savored during the holidays and for special celebrations. In this contemporary twist, more than 70 recipes transform these sweet delights to everyday fare. Perfect for any meal, Aebleskiver can be enjoyed in both the classic sweet variations and in innovative savory forms.”

Pim Pauline Overgaard continues as our guide to all things Aebleskiver and rejoins us with Aebleskiver pan at the ready.

“The Helms Bakery, a modern interpretation of the original (closed in 1969) including a multi-space layout with a (soon-to-open) full-service restaurant, Dinette, for breakfast and lunch (to open at a later date), a dedicated bakery with takeaway counter for prepared foods, as well as a retail section of specialty products, is now open in the soft open phase.” Hours are limited from 8:00 a.m. to 2:00 p.m. from Thursday to Sunday.

This 14,000 square foot upscale food emporium is the 12-year dream of Chef Sang Yoon (Father’s Office) and is easily the most ambitious food venture to launch in the Southland in 2024. No one is talking but the project cost is in the multiple millions. In the original Helms Bakery days this space was the loading area for the distinctive yellow Helms Bakery delivery trucks. The floors needed to be leveled and a second level dough kitchen was created and added to the space.

In addition to the Bakery Counter (cookies, cales, pies, pastries) there is a Coffee & Beverage Counter where the coffee beans are roasted and ground right there. You can even get the famous Dole Whip (of Disneyland fame) here. At the Deli Counter at Lunch there are a wide variety of sandwiches available on Helms fresh-baked breads. In the a.m. adjacent to the Deli Counter is a grab-and-go case with hot breakfast sandwiches. Everything is replenished and rotated during the day as appropriate.

Chef Sang Yoon takes a break from packaging the fresh Tuna Sandwiches to join us.

“The Helms Bakery, a modern interpretation of the original (closed in 1969) including a multi-space layout with a (soon-to-bee) full-service restaurant, Dinette, for breakfast and lunch (to open at a later date), a dedicated bakery with takeaway counter for prepared foods, as well as a retail section of specialty products, is now open in the soft open phase.” Hours are limited from 8:00 a.m. to 2:00 p.m. from Thursday to Sunday.

This 14,000 square foot upscale food emporium is the ambitious 12-year dream of Chef Sang Yoon (Father’s Office) and is easily the most ambitious food venture to launch in the Southland in 2024. No one is talking but the project cost is easily in the multiple millions. In the original Helms Bakery days this space was the loading area for the distinctive yellow Helms Bakery delivery trucks. The floors needed to be leveled and a second level dough kitchen was created and added to the space.

In addition to the Bakery Counter (cookies, cales, pies, pastries) there is a Coffee & Beverage Counter where the coffee beans are roasted and ground right there. You can even get the famous Dole Whip (of Disneyland fame) here. At the Deli Counter at Lunch there are a wide variety of sandwiches available on Helms fresh-baked breads. In the a.m. adjacent to the Deli Counter is a grab-and-go case with hot breakfast sandwiches. Everything is replenished and rotated during the day as appropriate.

Don’t miss the faithfully realized miniature Helms Bakery delivery truck on display made from 16.7 pounds of gingerbread and 7.4 pounds of candy!

Chef Sang Yoon takes a 2nd break from brewing his perfect cup of coffee from his elegant in-house roaster and is now joined by Executive Chef Nanor Harboyan with a freshly baked iced Cinamon Roll at the ready.

Listeners have been asking for it and, now, it’s finally, at long last, here. It’s Chef Andrew Gruel’s first cookbook – Andrew Gruel’s Family Cookbook. Chef Andrew has all the particulars.


“Chef Andrew shares over fifty specially designed, family-focused recipes. Covering every meal, including snacks and desserts, these recipes will be loved by all ages! Andrew and his family enjoy making these recipes together in their home kitchen, and each one has been marked as a favorite by his wife, Lauren (the official photographer), and their four children.”

“Welcome to Sarah Simms’ and Boo Simms’ (twin sisters) Lady & Larder, your destination in Santa Monica and Carmel for the finest artisanal cheese and charcuterie boards. Driven by their commitment to 100% domestic and sustainable food practices, the Simms’ champion a culture of food and entertaining that they hope will flourish for many generations to come. Their ethos is simple: deliver nothing short of the very best. Time and again, they have found that unparalleled quality emerges from the dedicated hands of local, small-batch artisans. Sarah and Boo are privileged to be patrons of America's most dedicated farmers, winemakers and cheesemakers. Their unmatched craftsmanship and dedication to their beautiful products inspire them to do what they do, every day.” Sarah Simms takes a break from her cheese board to join us.

“Surrounded by 63 acres of carefully tended vines, South Coast Winery Resort in Temecula elevates the Southern California winery experience to perhaps Napa levels and possibly even beyond. What makes their grapes so special is the combination of the rich Southern California soil and generous Temecula Valley sunshine. Pair this stunning atmosphere with South Coast Winery's talented winemakers and you get beautiful wines that you simply cannot find elsewhere. South Coast Winery is the proud recipient of the Golden State Winery of the Year by the California State Fair in the California Commercial Wine Competition. 

For South Coast Winery’s Master Winemaker Jon McPherson his profession is also his passion – culminating in masterworks of consumable art, taking the form of consistently award-winning wines. The Winemaking Team’s solemn quest: to produce wines as sublime as they are faithful to the nature of their grapes.” Jon has unusually been with South Coast Winery since the very beginning in 2003. Winemaker Jon McPherson is our guest to uncork all that is South Coast Winery Resort and Carter Estate Winery & Resort.

“Surrounded by 63 acres of carefully tended vines, South Coast Winery Resort in Temecula elevates the Southern California winery experience to perhaps Napa levels and possibly even beyond. What makes their grapes so special is the combination of the rich Southern California soil and generous Temecula Valley sunshine. Pair this stunning atmosphere with South Coast Winery's talented winemakers and you get beautiful wines that you simply cannot find elsewhere. South Coast Winery is the proud recipient of the Golden State Winery of the Year by the California State Fair in the California Commercial Wine Competition. 

For South Coast Winery’s Master Winemaker Jon McPherson his profession is also his passion – culminating in masterworks of consumable art, taking the form of consistently award-winning wines. The Winemaking Team’s solemn quest: to produce wines as sublime as they are faithful to the nature of their grapes.” Jon has unusually been with South Coast Winery since the very beginning in 2003. Winemaker Jon McPherson is our guest to uncork all that is South Coast Winery Resort and Carter Estate Winery & Resort.

“The 4th Annual Long Beach International Tamale Festival  is set for Saturday, December 14, 2024. The always popular event takes place at Long Beach City College PCH campus located at 1350 E. Pacific Coast Hwy., Long Beach, from 1:00 p.m. to 9:00 p.m. and will include music, food, drinks, performances, Best Homemade Tamale Contest and more. Organized by Playa Larga, a local event multimedia outlet, the event is devoted to celebrating the diverse tamal-making restaurants, pop-ups and food trucks around Long Beach.  The event is designed to be a medium to bring everyone to the table, from all walks of life, to showcase the city's diverse Latin food scene featuring holiday tamales.” Co-organizer Sal Flores takes a break from mixing the tamale masa to join us.

“The Joint is an ambitious seafood market and cafe located in the heart of Sherman Oaks and overseen by proprietor Liwei Liao. Their unexpected mantra is “Fresh is boring.” They specialize in dry ageing seafood which minimizes waste while maximizing quality. The Joint’s appreciative customers are both serious home cooks and high-profile restaurateurs. Born in Taiwan, Liao grew up in Queens, New York, and refers to himself as a self-taught fishmonger. His family had a boat out in Connecticut, and he grew up fishing. From a very young age, his father taught him how to gut and clean fish, which left a lasting impression on him. Liao believes that there’s nothing better than catching a fish yourself and sharing it together at the table with friends and family, especially given how integral fish is to Chinese culture.” Liwei Liao joins us to reveal the mystery of dry-aged fish.

“Welcome to Sarah Simms’ and Boo Simms’ (twin sisters) Lady & Larder, your destination in Santa Monica and Carmel for the finest artisanal cheese and charcuterie boards. Driven by their commitment to 100% domestic and sustainable food practices, the Simms’ champion a culture of food and entertaining that they hope will flourish for many generations to come. Their ethos is simple: deliver nothing short of the very best. Time and again, they have found that unparalleled quality emerges from the dedicated hands of local, small-batch artisans. Sarah and Boo are privileged to be patrons of America's most dedicated farmers, winemakers and cheesemakers. Their unmatched craftsmanship and dedication to their beautiful products inspire them to do what they do, every day.” Sarah Simms takes a break from her cheese board to join us.

“Surrounded by 63 acres of carefully tended vines, South Coast Winery Resort in Temecula elevates the Southern California winery experience to perhaps Napa levels and possibly even beyond. What makes their grapes so special is the combination of the rich Southern California soil and generous Temecula Valley sunshine. Pair this stunning atmosphere with South Coast Winery's talented winemakers and you get beautiful wines that you simply cannot find elsewhere. South Coast Winery is the proud recipient of the Golden State Winery of the Year by the California State Fair in the California Commercial Wine Competition. 

For South Coast Winery’s Master Winemaker Jon McPherson his profession is also his passion – culminating in masterworks of consumable art, taking the form of consistently award-winning wines. The Winemaking Team’s solemn quest: to produce wines as sublime as they are faithful to the nature of their grapes.” Jon has unusually been with South Coast Winery since the very beginning in 2003. Winemaker Jon McPherson is our guest to uncork all that is South Coast Winery Resort and Carter Estate Winery & Resort.

“The 4th Annual Long Beach International Tamale Festival  is set for Saturday, December 14, 2024. The always popular event takes place at Long Beach City College PCH campus located at 1350 E. Pacific Coast Hwy., Long Beach, from 1:00 p.m. to 9:00 p.m. and will include music, food, drinks, performances, Best Homemade Tamale Contest and more. Organized by Playa Larga, a local event multimedia outlet, the event is devoted to celebrating the diverse tamal-making restaurants, pop-ups and food trucks around Long Beach.  The event is designed to be a medium to bring everyone to the table, from all walks of life, to showcase the city's diverse Latin food scene featuring holiday tamales.” Co-organizer Sal Flores takes a break from mixing the tamale masa to join us.

“The Joint is an ambitious seafood market and cafe located in the heart of Sherman Oaks and overseen by proprietor Liwei Liao. Their unexpected mantra is “Fresh is boring.” They specialize in dry ageing seafood which minimizes waste while maximizing quality. The Joint’s appreciative customers are both serious home cooks and high-profile restaurateurs. Born in Taiwan, Liao grew up in Queens, New York, and refers to himself as a self-taught fishmonger. His family had a boat out in Connecticut, and he grew up fishing. From a very young age, his father taught him how to gut and clean fish, which left a lasting impression on him. Liao believes that there’s nothing better than catching a fish yourself and sharing it together at the table with friends and family, especially given how integral fish is to Chinese culture.” Liwei Liao joins us to reveal the mystery of dry-aged fish.

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