SoCal Restaurant Show

“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.”

Lady & Larder Monthly Cheese Club is perhaps the ultimate foodie gift. “Each month, Lady & Larder founders (and twin sisters) Sarah and Boo Simms will select their favorite artisanal cheeses of the moment for you to enjoy at home! As a member, you'll always have something cool in your fridge for snacking and entertaining your favorite people. By supporting this club, you are supporting the future of American cheesemaking, and it is Sarah’s and Boo’s privilege to make sure you have lots of delicious reasons to do so.”

Sarah Simms takes a break from her cheese board to join us.

“Welcome to Sarah Simms’ and Boo Simm’s (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.”

Lady & Larder Monthly Cheese Club is perhaps the ultimate foodie gift. “Each month, Lady & Larder founders (and twin sisters) Sarah and Boo Simms will select their favorite artisanal cheeses of the moment for you to enjoy at home! As a member, you'll always have something cool in your fridge for snacking and entertaining your favorite people. By supporting this club, you are supporting the future of American cheesemaking, and it is Sarah’s and Boo’s privilege to make sure you have lots of delicious reasons to do so.” 

Sarah Simms takes another break from her cheese boards to stay with 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 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, Winemaker Javier Flores, and Assistant Winemaker Emily Bloom their profession is also their passion – culminating in masterworks of consumable art, taking the form of award-winning wines. Their 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.

“Jon's accomplished father was instrumental in the growth of the Texas wine industry and he remembers helping Doc McPherson plant grapes. But in 1985, after graduating from Texas Tech with a B.S. in Food Science along with a second degree in Chemistry, Jon headed for Southern California. Determined to make his mark in sparkling wines, he became Winemaker at Culbertson Winery in 1986. Thanks to Jon's leadership and expertise, the winery, now known as Thornton Winery, earned the title "America's Most Honored Sparkling Wine Producer."”

2nd generation Winemaker Jon McPherson is our guest to uncork all that is South Coast Winery Resort and Carter Estate Winery & Resort. Both South Coast and Carter Estate welcome guests in their handsomely appointed Tasting Rooms. Check hours on their respective websites.

“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 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, Winemaker Javier Flores, and Assistant Winemaker Emily Bloom their profession is also their passion – culminating in masterworks of consumable art, taking the form of award-winning wines. Their 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.

“Jon's noteworthy father was instrumental in the growth of the Texas wine industry and he remembers helping Doc McPherson plant grapes. But in 1985, after graduating from Texas Tech with a B.S. in Food Science along with a second degree in Chemistry, Jon headed for Southern California. Determined to make his mark in sparkling wines, he became Winemaker at Culbertson Winery in 1986. Thanks to Jon's leadership and expertise, the winery, now known as Thornton Winery, earned the title "America's Most Honored Sparkling Wine Producer."”

2nd generation Winemaker Jon McPherson continues as our guest uncorking all that is South Coast Winery Resort and Carter Estate Winery & Resort. Both South Coast and Carter Estate welcome guests in their handsomely appointed Tasting Rooms. Check hours on their respective websites.

“The 4th Annual Long Beach International Tamale Festival  is set for 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.”

 “As somebody who grew up with this holiday tradition, I remember making tamales with my grandma and my tias, sharing great family stories, going to la plaza and seeing all the Christmas decorations, the folklorico dancers, the music, but best of all; eating delicious tamales on Christmas Eve together as a family,” stated co-organizer Sal Flores. “I want people to feel right at home, to embrace the Latino culture and history, while introducing what may be a new holiday tradition to people from different backgrounds.”

Co-organizer Sal Flores takes a break from mixing the tamale masa to join us.

“The Joint is a 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.” Their 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.”

“He honed his cooking skills while working as a private chef and running the Boba Truck for six years, until focusing on his vision of bringing together his love of fresh seafood and coffee. His passion for catching fish, handling it, processing it, cleaning it, and eating it culminated in The Joint—a beautiful, open, sustainable fish shop, coffee shop, and mini cafe on bustling Ventura Boulevard.”

“Liao has been very hands-on with every detail. Not only did he seek out collaborators, and test and create the food and drink menus himself, Liao designed and built all the seating and tables on-site using 150-year-old reclaimed old growth lumber. In addition to the décor, Liao visits the fish market every morning at 4 a.m. six days a week to buy and stock his store. Every day of the week, there’s something different, and it’s all curated based on what he thinks would be good to eat.”

“One thing Liao has noticed on the numerous fishing trips he’s taken is that fresh isn’t always best. Liao knew that Japanese chefs have been aging fish for centuries and this has led him to turn dry-ageing into an artform. Within Liwei’s custom-built dry-aging cabinet where fish are hung and gently rest like fine wines until Liwei determines that the moisture content, texture and flavor have reached their optimum.

The Joint also includes an aficionado’s coffee bar, in-store bakery with fresh house-baked pastries and bread, and Uoichiba, a hand-roll café. There is a newly opened 10-counter seat Uoichiba in the Citizen Public Market in Culver City.

We reel in Liwei from scaling a Branzino to join us.

“Nestled in the heart of San Juan Capistrano within the historic Los Rios District, La Vaquera, an Acme Hospitality property, pays homage to the region's rich heritage, drawing inspiration from the original Californio ranchero lifestyle. Its meticulously curated menu reflects the essence of San Juan Capistrano, capturing its local terrain and the diverse tapestry of individuals who have called it home throughout the ages. At the culinary helm is Executive Chef Aaron Zimmer, whose innovative vision brings to life an approachable Californio ranchero menu. Infused with the flavors of the region, the menu showcases wood-fired delights and a steakhouse-inspired array of dishes, complemented by an array of comforting sides, offering guests a casual yet refined dining experience. To execute his ranchero menu, Chef Zimmer designed a custom, oak wood-fire grill. This impressive grill spans eleven feet in length, featuring nine feet of grill space and a three-foot open hearth, perfect for grilling vegetables, steaks and more.” Chef Aaron Zimmer takes a break from his busy Brunch service to join us.

“Melissa's Produce invites shoppers to join the Family Baking Challenge this Holiday Season. Melissa’s Produce is excited to announce its Family Baking Challenge, a fun engagement campaign inviting to connect with consumers through Melissa's signature specialty ingredients at retail produce departments across the USA. Set to run from now through December 28, 2024 this contest is geared towards inspiring creativity in the kitchen and offering over $2,500 in prizes for participants. Melissa's Family Baking Challenge encourages consumers to "show off their baking skills for a chance to win big for the family" by exploring new flavors and culinary possibilities. By scanning the QR code on in-store POS materials, shoppers can sign up directly on Melissa's website. Weekly recipe challenges will be sent to participants, who can then share their creations on Instagram, Facebook, or X, using the hashtag #FamilyBakingChallenge.” Melissa’s resident “Prince of Produce,” Robert Schueller, is our guest with all the contest details.

“The Hyatt Regency Huntington Beach has transformed their all-day restaurant – Pete’s Sunset Grille – into an over-the-top holiday bar, dubbed Pete’s Christmas Vacation (Nov. 27 - Dec. 31). Inspired by the Christmas movie classic with the Griswold family, the pop-up includes an exclusive holiday menu with festive cocktails and Executive Chef Manfred Lassahn’s bites (think: cranberry baked brie, turkey sliders, jumbo prawns, colorful calamari and piled high s’mores), private igloo lounges, and every square inch of the restaurant covered with vibrant, tiki holiday decor (the hotel team worked all year long to source decor near and far to ensure the restaurant is completely decked out!).” Our guides to all the spirited Holiday Festivities at Hyatt Regency Huntington Beach are General Manager Jon Benson and Executive Chef Manfred Lassahn.

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. What to do with those Thanksgiving leftovers? How about Chef Andrew’s inspiration of a layered Dagwood Sandwich on fresh sourdough. If California restaurants aren’t already struggling enough payroll taxes mysteriously increased on an unexpected, one-time basis. Chef Andrew explains.

“Southern California’s luxury Terranea Resort in Rancho Palos Verdes has now transformed its breathtaking oceanfront setting into a holiday wonderland for the 2024 season, offering enchanting events and festive activities for guests of all ages. On November 30 the resort unveiled its Gingerbread Lounge against the backdrop of the Pacific, showcasing a 7-by-7-foot gingerbread masterpiece where visitors can savor seasonal treats and enjoy live music. The grand Tree Lighting Ceremony illuminated Southern California’s coastline with a majestic 30-foot tree complemented by caroling, dance performances and whimsical photo ops with Santa.” Our guide to Terranea Resort for the Holidays is Executive Chef Andrew Vaughan.

“Restaurateur, Chef, Sommelier & 2nd Generation Winemaker Christopher Bates of F.L.X. Hospitality in the Finger Lakes, New York has spent over 25 years excelling in all aspects of the hospitality industry. His years of experience have taken Bates around the world to perfect his craft and realize his passion for all things hospitality. His well-rounded perspective has been shaped by his extensive global travel as well as experiences at award-winning properties such as the Inn at Dos Brisas and Hotel Fauchère, both Relais & Châteaux. Christopher eventually returned home to the Finger Lakes region of New York accompanied by his wife Isabel Bogadtke with the hope to help the place where he grew up move forward and prosper. As owners of Element Winery and the F.L.X. Hospitality Group, which features a growing portfolio including F.L.X. Table (a restaurant concept focused on a communal tasting menu format), The Quincy Exchange restaurant and tasting room in historic Corning, F.L.X. Wienery (a relaxed dining experience specializing in artisanal, high-quality food served fast), and F.L.X. Culture House (a nano-brewery focusing on sours and barrel aged beers.) Chris and Isabel are integral contributors to a growing hospitality industry in the Finger Lakes and are committed to building the future of this wine region with the belief that one day, it will be recognized as one of the great wine regions of the world.” Chef Christopher Bates takes a break from his busy Finger Lakes kitchens to join us.

“Southern California’s luxury Terranea Resort in Rancho Palos Verdes has now transformed its breathtaking oceanfront setting into a holiday wonderland for the 2024 season, offering enchanting events and festive activities for guests of all ages. On November 30 the resort unveiled its Gingerbread Lounge against the backdrop of the Pacific, showcasing a 7-by-7-foot gingerbread masterpiece where visitors can savor seasonal treats and enjoy live music. The grand Tree Lighting Ceremony illuminated Southern California’s coastline with a majestic 30-foot tree complemented by caroling, dance performances and whimsical photo ops with Santa.” Our guide to Terranea Resort for the Holidays is Executive Chef Andrew Vaughan.

“Restaurateur, Chef, Sommelier & 2nd Generation Winemaker Christopher Bates of F.L.X. Hospitality in the Finger Lakes, New York has spent over 25 years excelling in all aspects of the hospitality industry. His years of experience have taken Bates around the world to perfect his craft and realize his passion for all things hospitality. His well-rounded perspective has been shaped by his extensive global travel as well as experiences at award-winning properties such as the Inn at Dos Brisas and Hotel Fauchère, both Relais & Châteaux. Christopher eventually returned home to the Finger Lakes region of New York accompanied by his wife Isabel Bogadtke with the hope to help the place where he grew up move forward and prosper. As owners of Element Winery and the F.L.X. Hospitality Group, which features a growing portfolio including F.L.X. Table (a restaurant concept focused on a communal tasting menu format), The Quincy Exchange restaurant and tasting room in historic Corning, F.L.X. Wienery (a relaxed dining experience specializing in artisanal, high-quality food served fast), and F.L.X. Culture House (a nano-brewery focusing on sours and barrel aged beers.) Chris and Isabel are integral contributors to a growing hospitality industry in the Finger Lakes and are committed to building the future of this wine region with the belief that one day, it will be recognized as one of the great wine regions of the world.” Chef Christopher Bates takes a break from his busy Finger Lakes kitchens to join us.

“Nestled in the heart of San Juan Capistrano within the historic Los Rios District, La Vaquera, an Acme Hospitality property, pays homage to the region's rich heritage, drawing inspiration from the original Californio ranchero lifestyle. Its meticulously curated menu reflects the essence of San Juan Capistrano, capturing its local terrain and the diverse tapestry of individuals who have called it home throughout the ages. At the culinary helm is Executive Chef Aaron Zimmer, whose innovative vision brings to life an approachable Californio ranchero menu. Infused with the flavors of the region, the menu showcases wood-fired delights and a steakhouse-inspired array of dishes, complemented by an array of comforting sides, offering guests a casual yet refined dining experience. To execute his ranchero menu, Chef Zimmer designed a custom, oak wood-fire grill. This impressive grill spans eleven feet in length, featuring nine feet of grill space and a three-foot open hearth, perfect for grilling vegetables, steaks and more.” Chef Aaron Zimmer takes a break from his busy Brunch service to join us.

“Melissa's Produce invites shoppers to join the Family Baking Challenge this Holiday Season. Melissa’s Produce is excited to announce its Family Baking Challenge, a fun engagement campaign inviting to connect with consumers through Melissa's signature specialty ingredients at retail produce departments across the USA. Set to run from now through December 28, 2024 this contest is geared towards inspiring creativity in the kitchen and offering over $2,500 in prizes for participants. Melissa's Family Baking Challenge encourages consumers to "show off their baking skills for a chance to win big for the family" by exploring new flavors and culinary possibilities. By scanning the QR code on in-store POS materials, shoppers can sign up directly on Melissa's website. Weekly recipe challenges will be sent to participants, who can then share their creations on Instagram, Facebook, or X, using the hashtag #FamilyBakingChallenge.” Melissa’s resident “Prince of Produce,” Robert Schueller, is our guest with all the contest details.

“The Hyatt Regency Huntington Beach has transformed their all-day restaurant – Pete’s Sunset Grille – into an over-the-top holiday bar, dubbed Pete’s Christmas Vacation (Nov. 27 - Dec. 31). Inspired by the Christmas movie classic with the Griswold family, the pop-up includes an exclusive holiday menu with festive cocktails and Executive Chef Manfred Lassahn’s bites (think: cranberry baked brie, turkey sliders, jumbo prawns, colorful calamari and piled high s’mores), private igloo lounges, and every square inch of the restaurant covered with vibrant, tiki holiday decor (the hotel team worked all year long to source decor near and far to ensure the restaurant is completely decked out!).” Our guides to all the spirited Holiday Festivities at Hyatt Regency Huntington Beach are General Manager Jon Benson and Executive Chef Manfred Lassahn.

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. What to do with those Thanksgiving leftovers? How about Chef Andrew’s inspiration of a layered Dagwood Sandwich on fresh sourdough. If California restaurants aren’t already struggling enough payroll taxes mysteriously increased on an unexpected, one-time basis. Chef Andrew explains.

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

“Southern California’s luxury Terranea Resort in Rancho Palos Verdes has transformed its breathtaking oceanfront setting into a holiday wonderland for the 2024 season, offering enchanting events and festive activities for guests of all ages. On November 30 the resort unveiled its Gingerbread Lounge against the backdrop of the Pacific, showcasing a 7-by-7-foot gingerbread masterpiece where visitors can savor seasonal treats and enjoy live music. The grand Tree Lighting Ceremony illuminated Southern California’s coastline with a majestic 30-foot tree complemented by caroling, dance performances and whimsical photo ops with Santa.”

“Guests seeking tranquility can unwind during the Silent Night meditation session at the resort’s oceanfront spa. The Winter Solstice Hike promises panoramic ocean vistas along a scenic trail, and guests can craft succulent wreaths, enjoy a cozy Beach Cove movie night and partake in festive activities at the Kids Club. Terranea Resort invites everyone to celebrate the season surrounded by its stunning coastal beauty and festive cheer.”

“Located on the Palos Verdes Peninsula, Terranea Resort is the premier luxury oceanfront resort in Southern California with 102 acres of unparalleled Pacific Ocean views. Terranea opened in 2009 and proudly celebrates more than 15 years of service and memorable guest experiences in this scenic Southern California enclave. The resort offers world-class accommodations that range from hotel suites to bungalows, oceanfront casitas and luxurious villas. Amenities include The Links at Terranea, a nine-hole, par-3 golf course; award-winning 50,000 sq. ft. oceanfront spa, fitness, and wellness center; four swimming pools and a 140-foot waterslide; 135,000 sq. ft. of meeting space; and eight dining venues showcasing its farm-to-Terranea culinary philosophy utilizing local and seasonal ingredients. Terranea's bountiful land boasts herb and vegetable gardens, lemon groves, a Sea Salt Conservatory and more.”

Our well-informed guide to Terranea Resort for the Holidays is Executive Chef Andrew Vaughan.