SoCal Restaurant Show

“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.”

“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.”

“Terranea Resort’s Culinary Externship Program, led by Culinary Institute of America (CIA) graduate Executive Chef Andrew Vaughan, offers aspiring culinarians a unique opportunity to develop their skills in a dynamic, hands-on environment. Through a partnership with the CIA, the program selects 10 promising students each quarter, placing them in various culinary departments across the resort’s eight exceptional dining venues, bakery, and banquets kitchen. The program emphasizes seasonal, sustainable cooking, utilizing locally sourced ingredients from Terranea’s grounds, the Palos Verdes Peninsula, and Southern California. This immersive experience fosters a two-way exchange of knowledge, where students gain valuable mentorship and practical training while the culinary team benefits from fresh perspectives and ideas, underscoring the ever-evolving nature of the culinary arts.”

Our continuing guide to Terranea Resort for the Holidays and their Culinary Externship Program 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. Under his direction as General Manager and Sommelier at the Inn at Dos Brisas and General Manager & Executive Chef at Hotel Fauchère, both Relais & Châteaux properties were named one of the 100 most exciting wine programs in the US by Wine Enthusiast.”

“Christopher’s relentless passion brought him to Immich Batterieberg in the Mosel Valley region of Germany to learn the art of winemaking and the harvest. His ongoing drive for excellence reached a major career milestones in 2012, when Bates was named Best Young Sommelier in the World after winning Best Young Sommelier in America in the same year. He went on to win TopSomm 2013, the most important sommelier competition in America, before passing his Master Sommelier Exam in May 2013, making him the 199th person in the world to do so, and the first ever to achieve this prestigious accomplishment as a working Executive Chef.”

“Christopher eventually returned home to the Finger Lakes region of New York accompanied by his wife Isabel Bogadtke with the desire 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, event space and tasting room (housed in a former luxe bank building) 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. The restaurant in the River Street Marketplace offers seating for 125 patrons, including seating on the beautifully landscaped outdoor patio and indoor-outdoor bar.”

“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 from NorCal Ovenworks in the expansive kitchen. 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.”

For now it’s Dinner nightly with Lunch served Wednesday through Friday and Brunch on Weekends.

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 to 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. Participants will automatically be in the running for a selection of culinary prizes, including those from Bob’s Red Mill and Beemster Cheese.”

“A few of the highlight ingredients in this year’s challenge include Melissa’s flawless Butterscotch™ pears from South Korea, which bring a natural sweetness to any dessert, and the incredible Green Dragon® Apples from Oregon – a Japanese heirloom variety celebrated for its aroma and unique flavor. Contestants are encouraged to experiment, not just with sweets but also with savory dishes, using Melissa's specialty items like fresh chestnuts, organic Kabocha squash and Idaho-grown baby Dutch potatoes.”

Melissa’s resident “Prince of Produce,” Robert Schueller, is our guest explaining 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 1989 Christmas movie comedy classic with the Griswold family (National Lampoon’s Christmas Vacation,) 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!).” 

“Step into a whimsical winter wonderland where the spirit of Christmas meets the laid-back vibes of a tropical paradise! At Pete's Christmas Vacation, guests are invited to embark on a culinary journey that merges festive flavors with exotic tiki flair. Picture a warm, snow-dusted surf garage adorned with twinkling lights and vibrant tiki decor. Think presents hanging from the ceiling, flamingo ornaments peeking out from under fluffy snowflakes, and surfboards decked with holiday cheer. The lively soundtrack features a blend of classic holiday tunes and festive tracks, setting the perfect backdrop for a night of indulgence and holiday fun.”

“There is also the super exclusive Pete's Snow Globe Experience.
Guests take refuge from the chilly winter night inside a cozy holiday hideaway. These private dining domes are the perfect place for you and your loved ones to cuddle up and enjoy the spirit of Christmas while you sip and eat away the evening.”

Our guides to all the spirited Holiday Festivities at Hyatt Regency Huntington Beach are General Manager Jon Benson and Executive Chef Manfred Lassahn.

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

“In early 2022, with the support of Chef David LeFevre and Simms Restaurants, Chef Ray Hayashi embarked on his most ambitious culinary adventure to date, opening his very own restaurant in Hermosa Beach with his wife Cynthia Hetlinger (formerly sous chef at Providence) as chef de cuisine. RYLA serves Hayashi’s take on seasonal Los Angeles cuisine driven by seasonal produce from local farms and a menu influenced by L.A.’s diverse cultures, and of course, drawing from Hayashi and Hetlinger’s respective Japanese and Taiwanese heritages.” Chef Ray takes a break from his busy Holiday kitchen to join us.

Going to Las Vegas for Thanksgiving? “Once again Las Vegas’ The Golden Tiki is inviting everyone to kick off the Thanksgiving holiday weekend with the return of their annual “Charlie Brown Thanksgiving” celebration on Wednesday, November 27th from 7 p.m. to 9 p.m.! This night has become a pre-game ritual for Las Vegans and visitors in town for the holiday and is truly one of the best events at this notable tiki bar. As always the festive pre-turkey day event will feature all of the treats from the iconic holiday TV special including jelly beans, popcorn, pretzels, and buttered toast, served on the ceremonial ping pong table (complimentary with any beverage purchase). This year, Beverage Director and Snoopy Surrogate Adam Rains has also created a special boozy “Peanuts Punch” available one night only!” Master Barman Adam Rains joins us in the Thanksgiving spirit with a freshly stirred Peanuts Punch at the ready.

“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and, perhaps, the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.” Representing the Bayliss-Bower family is Cameron Bower, resident “Business Guy and Wine Lover.”

“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and, perhaps, the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.” Representing the Bayliss-Bower family is Cameron Bower, resident “Business Guy and Wine Lover.”

California Wine Country for the Holidays? “Experience the warmth of the holiday season at the Allegretto Vineyard Resort’s annual 12 Days of Holiday celebration. Taking place from December 20 to December 31, 2024, this vibrant event transforms the Paso Robles luxury resort into a holiday wonderland, offering seasonal delights and joyful experiences sure to make the season bright. The 12 Days of Holiday begin with the spectacular annual Tree Lighting Ceremony, held Friday, December 20. Featuring performances from local carolers and the Artistry in Motion dance troupe, this beloved tradition marks the beginning of the holiday season at the Allegretto. Prior to the ceremony, guests will enjoy opportunities to capture cherished moments at a photo station with Santa, decorate gingerbread cookies, and indulge in sweet treats including hot cocoa, mulled wine, and an interactive s’mores station.” Our guide to Allegretto’s upcoming “12 Days of Holiday” is Thomas Humphrey, Director of Food & Beverage and his assistant, Ronnie Johnston.

“Zov's Restaurant Group has transformed the former Roxy’z restaurant into a premier private event space, now reimagined as 1801 Private Events by Zov’s. Located in the heart of Anaheim, the newly branded 1801 Private Events offers a versatile venue perfect for a variety of special occasions, from intimate gatherings to large-scale celebrations. With 3,900 square feet of indoor space, 1801 Private Events by Zov’s can comfortably accommodate events up to 120 guests, making it an ideal setting for bridal showers, birthdays, wedding receptions, and corporate events. The spacious reception-style patio, which can host up to 40 guests, adds a charming al-fresco option to the venue.” Second generation restaurateur and CEO, Armen Karamardian, joins us with all the details of 1801 Private Events by Zov’s.

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. Thanksgiving is now upon us. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. He’s cooking fur 20 on Thanksgiving at Home ! This week’s final tips offer creative ideas for winning stuffing and thoughts on cooking the bird so all parts are evenly cooked. All good wishes to our listeners for a stress-free Thanksgiving celebration.

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

“In early 2022, with the support of Chef David LeFevre and Simms Restaurants, Chef Ray Hayashi embarked on his most ambitious culinary adventure to date, opening his very own restaurant in Hermosa Beach with his wife Cynthia Hetlinger (formerly sous chef at Providence) as chef de cuisine. RYLA serves Hayashi’s take on seasonal Los Angeles cuisine driven by seasonal produce from local farms and a menu influenced by L.A.’s diverse cultures, and of course, drawing from Hayashi and Hetlinger’s respective Japanese and Taiwanese heritages.” Chef Ray takes a break from his busy Holiday kitchen to join us.

Going to Las Vegas for Thanksgiving? “Once again Las Vegas’ The Golden Tiki is inviting everyone to kick off the Thanksgiving holiday weekend with the return of their annual “Charlie Brown Thanksgiving” celebration on Wednesday, November 27th from 7 p.m. to 9 p.m.! This night has become a pre-game ritual for Las Vegans and visitors in town for the holiday and is truly one of the best events at this notable tiki bar. As always the festive pre-turkey day event will feature all of the treats from the iconic holiday TV special including jelly beans, popcorn, pretzels, and buttered toast, served on the ceremonial ping pong table (complimentary with any beverage purchase). This year, Beverage Director and Snoopy Surrogate Adam Rains has also created a special boozy “Peanuts Punch” available one night only!” Master Barman Adam Rains joins us in the Thanksgiving spirit with a freshly stirred Peanuts Punch at the ready.

“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and, perhaps, the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.” Representing the Bayliss-Bower family is Cameron Bower, resident “Business Guy and Wine Lover.”

California Wine Country for the Holidays? “Experience the warmth of the holiday season at the Allegretto Vineyard Resort’s annual 12 Days of Holiday celebration. Taking place from December 20 to December 31, 2024, this vibrant event transforms the Paso Robles luxury resort into a holiday wonderland, offering seasonal delights and joyful experiences sure to make the season bright. The 12 Days of Holiday begin with the spectacular annual Tree Lighting Ceremony, held Friday, December 20. Featuring performances from local carolers and the Artistry in Motion dance troupe, this beloved tradition marks the beginning of the holiday season at the Allegretto. Prior to the ceremony, guests will enjoy opportunities to capture cherished moments at a photo station with Santa, decorate gingerbread cookies, and indulge in sweet treats including hot cocoa, mulled wine, and an interactive s’mores station.” Our guide to Allegretto’s upcoming “12 Days of Holiday” is Thomas Humphrey, Director of Food & Beverage and his assistant, Ronnie Johnston.

“Zov's Restaurant Group has transformed the former Roxy’z restaurant into a premier private event space, now reimagined as 1801 Private Events by Zov’s. Located in the heart of Anaheim, the newly branded 1801 Private Events offers a versatile venue perfect for a variety of special occasions, from intimate gatherings to large-scale celebrations. With 3,900 square feet of indoor space, 1801 Private Events by Zov’s can comfortably accommodate events up to 120 guests, making it an ideal setting for bridal showers, birthdays, wedding receptions, and corporate events. The spacious reception-style patio, which can host up to 40 guests, adds a charming al-fresco option to the venue.” Second generation restaurateur and CEO, Armen Karamardian, joins us with all the details of 1801 Private Events by Zov’s.

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. Thanksgiving is now upon us. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. He’s cooking fur 20 on Thanksgiving at Home ! This week’s final tips offer creative ideas for winning stuffing and thoughts on cooking the bird so all parts are evenly cooked. All good wishes to our listeners for a stress-free Thanksgiving celebration.

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

“Chef Ray Hayashi’s regard for excellence and passion for food can be traced back to the produce on his family’s farm in Kyoto, Japan, which required meticulous maintenance to supply the Michelin starred restaurants in the area. Closer to home, Hayashi’s understanding of discipline and success were formed at his parents’ Japanese restaurant in Gardena, CA and stayed with him through his culinary career.”

“In 2011, he joined Manhattan Beach Post as Chef David LeFevre’s Sous Chef. At Manhattan Beach Post, Hayashi played an instrumental role on the team that has since garnered the restaurant three James Beard semi-finalist nominations. Upon the opening of Fishing with Dynamite, LeFevre tapped Hayashi to become the restaurant’s Chef de Cuisine where he continued to demonstrate his passion for excellent seafood, and contributed a Japanese aesthetic to showcase only the finest treasures from the sea.”

“In 2016, Hayashi departed for culinary immersion cooking in Michelin-starred kitchens in Japan and traveled throughout Europe before returning to re-join the Simms Restaurants team as Culinary R&D Chef for Manhattan Beach Post, Fishing with Dynamite and The Arthur J.”

“In early 2022, with the support of chef LeFevre and Simms Restaurants, Hayashi embarked on his most ambitious culinary adventure to date, opening his very own restaurant in Hermosa Beach with his wife Cynthia Hetlinger (formerly sous chef at Providence) as chef de cuisine. RYLA serves Hayashi’s take on seasonal Los Angeles cuisine driven by seasonal produce from local farms and a menu influenced by L.A.’s diverse cultures, and of course, drawing from Hayashi and Hetlinger’s respective Japanese and Taiwanese heritages.”

Chef Ray and his culinary team shop for their produce weekly at the Santa Monica Farmers Market.

Chef Ray takes a break from his busy Holiday kitchen to join us.