SoCal Restaurant Show

“From cozy classics to exciting flavors, The Plot in Oceanside is shaking up plant-based dining with a bold mix of comfort and style. Chefs Davin Waite and Travis Roe are reimagining vegan cuisine and zero waste menu design to celebrate flavor, texture, sustainability, and the magic that comes from sourcing locally and growing their own food. The Plot’s Proprietors Jessica and Chef Davin Waite are dedicated advocates for improving and educating people on our food systems through their expanding culinary efforts, contributing significantly to the sustainability movement in Southern California and beyond. Determined to change the culinary landscape, the Waites bring an eco-conscious model to the table with a plant-based, zero-waste approach, focusing on the total utilization of fresh, boundary-bending homegrown ingredients.” The Plot is one of the participating restaurants in the Swell Plates dining series (January 14th to February 11th). Their creation is the Banana Peel Torta. “This zero-waste torta transforms banana peels into carnitas and incorporates BBQ sauce made from Jitters’ spent coffee grounds. With avocado seed mole, it embodies Oceanside’s innovative, sustainability-minded culinary community.” Jessica Waite joins us to unwrap all that is Oceanside’s The Plot.Kei Concepts (restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.” “For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.” Viet Nguyen takes a break from his busy kitchens to join us.

Kei Concepts (restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.” “For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.” Viet Nguyen takes a break from his busy kitchens to join us. “At the Privateer in Oceanside, they take the ultimate care and pride in each of their menu items. The gourmet appetizers, salads, soups, specialty dishes, pizza pies and desserts are made from scratch with the freshest ingredients. The Privateer is not your ordinary, cookie-cutter pizza restaurant. The artisan pizzas are unusually prepared in a coal-fired oven. They create an imaginative menu of delicious lunch and dinner items in a relaxed, organic dining setting.”The Privateer Coal Fire Pizza & The Privateer Marketplace & Wine Bar is one of the participating restaurants in Oceanside’s Swell Plates series running now through February 11th. Their menu item is a celebratory libation. “This rum-forward cocktail with Diplomatico Reserva Exclusiva Rum, Tiki Bitters, House Cane Syrup and Orange Peel honors three generations of the Anderson family.”Joining us is 3rd Generation Restaurateur Sage Anderson.“The Winery Restaurant & Wine Bar overlooking The Bay in Newport Beach (celebrating its 12th Anniversary this year) is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out to deliver a culinary experience straight from wine county, little did they know that they would also earn along the way the title of; Restaurateurs of the Year; for their achievements and have their restaurants in Newport Beach and Tustin earn the title of; Restaurant of the Year; multiple times!” The Winery Restaurant and Wine Bar is one of the participating restaurants in the revived Newport Beach Restaurant Week running now until January 25th. On offer is a four-course Dinner (including a Chef’s Seasonal Amuse Bouche) with options for Appetizers, Entrees and Dessert for $65 per guest (not including tax and gratuity.) Representing The Winery is Managing Partner JC Clow.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. This week Chef Andrew’s continues his informed discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of using a bench scraper.

“From cozy classics to exciting flavors, The Plot in Oceanside is shaking up plant-based dining with a bold mix of comfort and style. Chefs Davin Waite and Travis Roe are reimagining vegan cuisine and zero waste menu design to celebrate flavor, texture, sustainability, and the magic that comes from sourcing locally and growing their own food. The Plot’s Proprietors Jessica and Chef Davin Waite are dedicated advocates for improving and educating people on our food systems through their expanding culinary efforts, contributing significantly to the sustainability movement in Southern California and beyond. Determined to change the culinary landscape, the Waites bring an eco-conscious model to the table with a plant-based, zero-waste approach, focusing on the total utilization of fresh, boundary-bending homegrown ingredients.” The Plot is one of the participating restaurants in the Swell Plates dining series (January 14th to February 11th). Their creation is the Banana Peel Torta. “This zero-waste torta transforms banana peels into carnitas and incorporates BBQ sauce made from Jitters’ spent coffee grounds. With avocado seed mole, it embodies Oceanside’s innovative, sustainability-minded culinary community.” Jessica Waite joins us to unwrap all that is Oceanside’s The Plot.Kei Concepts (restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.” “For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.” Viet Nguyen takes a break from his busy kitchens to join us. “At the Privateer in Oceanside, they take the ultimate care and pride in each of their menu items. The gourmet appetizers, salads, soups, specialty dishes, pizza pies and desserts are made from scratch with the freshest ingredients. The Privateer is not your ordinary, cookie-cutter pizza restaurant. The artisan pizzas are unusually prepared in a coal-fired oven. They create an imaginative menu of delicious lunch and dinner items in a relaxed, organic dining setting.”The Privateer Coal Fire Pizza & The Privateer Marketplace & Wine Bar is one of the participating restaurants in Oceanside’s Swell Plates series running now through February 11th. Their menu item is a celebratory libation. “This rum-forward cocktail with Diplomatico Reserva Exclusiva Rum, Tiki Bitters, House Cane Syrup and Orange Peel honors three generations of the Anderson family.”Joining us is 3rd Generation Restaurateur Sage Anderson.“The Winery Restaurant & Wine Bar overlooking The Bay in Newport Beach (celebrating its 12th Anniversary this year) is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out to deliver a culinary experience straight from wine county, little did they know that they would also earn along the way the title of; Restaurateurs of the Year; for their achievements and have their restaurants in Newport Beach and Tustin earn the title of; Restaurant of the Year; multiple times!” The Winery Restaurant and Wine Bar is one of the participating restaurants in the revived Newport Beach Restaurant Week running now until January 25th. On offer is a four-course Dinner (including a Chef’s Seasonal Amuse Bouche) with options for Appetizers, Entrees and Dessert for $65 per guest (not including tax and gratuity.) Representing The Winery is Managing Partner JC Clow.For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House...

“From cozy classics to exciting flavors, The Plot in Oceanside is shaking up plant-based dining with a bold mix of comfort and style. Chefs Davin Waite and Travis Roe are reimagining vegan cuisine and zero waste menu design to celebrate flavor, texture, sustainability, and the magic that comes from sourcing locally and growing their own food.”“The Plot’s Proprietors Jessica and Chef Davin Waite are dedicated advocates for improving and educating people on our food systems through their expanding culinary efforts, contributing significantly to the sustainability movement in Southern California and beyond. determined to change the culinary landscape, the Waites bring an eco-conscious model to the table with a plant-based, zero-waste approach, focusing on the total utilization of fresh, boundary-bending homegrown ingredients. The Plot is more than just a restaurant - it's perhaps a movement.”“Their philosophy is to give veggies the respect they deserve in an imaginative way, and they welcome the challenge of creating stunning and delicious culinary offerings with plants. most importantly, it’s comfort food, in that much of it ties to cultures and childhood memories in a way that people are drawn to.” The Plot is one of the participating restaurants in the Swell Plates dining series (January 14th to February 11th). Their creation is the Banana Peel Torta. “This zero-waste torta transforms banana peels into carnitas and incorporates BBQ sauce made from Jitters’ spent coffee grounds. With avocado seed mole, it embodies Oceanside’s innovative, sustainability-minded culinary community.”Jessica Waite joins us to unwrap all that is Oceanside’s The Plot.

“From cozy classics to exciting flavors, The Plot in Oceanside is shaking up plant-based dining with a bold mix of comfort and style. Chefs Davin Waite and Travis Roe are reimagining vegan cuisine and zero waste menu design to celebrate flavor, texture, sustainability, and the magic that comes from sourcing locally and growing their own food.”“The Plot’s Proprietors Jessica and Chef Davin Waite are dedicated advocates for improving and educating people on our food systems through their expanding culinary efforts, contributing significantly to the sustainability movement in Southern California and beyond. determined to change the culinary landscape, the Waites bring an eco-conscious model to the table with a plant-based, zero-waste approach, focusing on the total utilization of fresh, boundary-bending homegrown ingredients. The Plot is more than just a restaurant - it's perhaps a movement.”“Their philosophy is to give veggies the respect they deserve in an imaginative way, and they welcome the challenge of creating stunning and delicious culinary offerings with plants. most importantly, it’s comfort food, in that much of it ties to cultures and childhood memories in a way that people are drawn to.” The Plot is one of the participating restaurants in the Swell Plates dining series (January 14th to February 11th). “Their creation is the Banana Peel Torta. This zero-waste torta transforms banana peels into carnitas and incorporates BBQ sauce made from Jitters’ spent coffee grounds. With avocado seed mole, it embodies Oceanside’s innovative, sustainability-minded culinary community.”Jessica Waite continues with us unwrapping all that is Oceanside’s The Plot.

Kei Concepts (OC-based restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.”“For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.”“At the heart of QUA is Nguyen’s grandmother, Vũ Thị Lan, who raised ten children on her own after fleeing Northern Vietnam during a time of upheaval. She built a life from scratch in Saigon — feeding her family with simple, nourishing meals that were always filled with love. Before QUA was a restaurant, it was her kitchen. Her values — resilience, warmth, and care — form the foundation of QUA, where food is shared, stories are passed on, and community is built around the table.”Viet Nguyen takes a break from his busy kitchens to join us.

Kei Concepts debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.”“For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.”“At the heart of QUA is Nguyen’s grandmother, Vũ Thị Lan, who raised ten children on her own after fleeing Northern Vietnam during a time of upheaval. She built a life from scratch in Saigon — feeding her family with simple, nourishing meals that were always filled with love. Before QUA was a restaurant, it was her kitchen. Her values — resilience, warmth, and care — form the foundation of QUA, where food is shared, stories are passed on, and community is built around the table.”“QUA draws inspiration from Chợ Lớn, Saigon’s historic Chinatown, where generations of Cantonese, Teochew, Hokkien/Fujian, Hakka, and Hainanese immigrants shaped the local cuisine. Meals are served banquet-style — meant to be passed, shared, and talked over.” Viet Nguyen takes another break from his busy kitchens to continue with us.

“At the Privateer in Oceanside, they take the ultimate care and pride in each of their menu items. The gourmet appetizers, salads, soups, specialty dishes, pizza pies and desserts are made from scratch with the freshest ingredients. The Privateer is not your ordinary, cookie-cutter pizza restaurant. The artisan pizzas are unusually prepared in a coal-fired oven. They create an imaginative menu of delicious lunch and dinner items in a relaxed, organic dining setting.”The Privateer Coal Fire Pizza & The Privateer Marketplace & Wine Bar is one of the participating restaurants in Oceanside’s Swell Plates series running now through February 11th. Their menu item is a celebratory libation. “This rum-forward cocktail with Diplomatico Reserva Exclusiva Rum, Tiki Bitters, House Cane Syrup and Orange Peel honors three generations of the Anderson family, whose restaurant legacy spans from The Captain’s Anchorage to today’s Privateer. It’s a tribute to Oceanside’s deep-rooted hospitality and family tradition.”Joining us is 3rd Generation Restaurateur Sage Anderson.

“The Winery Restaurant & Wine Bar overlooking The Bay in Newport Beach (celebrating its 12th Anniversary this year) is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out to deliver a culinary experience straight from wine county, little did they know that they would also earn the title of; Restaurateurs of the Year; for their achievements and have their restaurants in Newport Beach and Tustin earn the title of; Restaurant of the Year; multiple times!”The Winery Restaurant and Wine Bar is one of the participating restaurants in the revived Newport Beach Restaurant Week running now until January 25th. On offer is a four-course Dinner (including a Chef’s Seasonal Amuse Bouche) with options for Appetizers, Entrees and Dessert for $65 per guest (not including tax and gratuity.) Representing The Winery is Managing Partner JC Clow.

This week Chef Andrew’s continues his discussion of useful “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up with the practicality of using a bench scraper. Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.” Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured dish is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. Owners Aaron Crossland and Lauren Crossland-Marr join us to uncork all that is Merenda Wine Bar.“Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.

“Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.It’s Dry January and a good opportunity to revisit Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente. Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th. Russ Bendel is our guest to talk Mocktails and his special Olea menu for Newport Beach Restaurant Week.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. This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who really cooks for a living.

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.” Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured dish is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. Owners Aaron Crossland and Lauren Crossland-Marr join us to uncork all that is Merenda Wine Bar.“Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.It’s Dry January and a good opportunity to revisit Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente. Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th. Russ Bendel is our guest to talk Mocktails and his special Olea menu for Newport Beach Restaurant Week.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. This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who really cooks for a living.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.”Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured item is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. “Inspired by everyday rituals highlighted in Oceanside Museum of Art’s Future Rituals, the pairing celebrates simple ingredients and Oceanside’s creative community traditions.”Owners Aaron Crossland and Lauren Crossland-Marr join us uncorking all that is Merenda Wine Bar.

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.”Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured item is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. “Inspired by everyday rituals highlighted in Oceanside Museum of Art’s Future Rituals, the pairing celebrates simple ingredients and Oceanside’s creative community traditions.”Owners Aaron Crossland and Lauren Crossland-Marr continue with us further uncorking all that is Merenda Wine Bar.

“Bravo’s“Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths.”“VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.”“Located below the lobby level of The Beaudry, VACA is open from Tuesday - Saturday. Lunch service begins on January 13th from 11:00 a.m. to 2:00 p.m. Valet is available via The Beaudry. Additional parking is available in the garage for the Fig @ 7th Shopping Plaza on levels 1, 2 and 3. The access tunnel for Vaca is on level 7 toward the EY Plaza.?”Vaca is one of the participating restaurants in Dine L.A. (January 23rd thru February 6th) with a 3-course Lunch including their signature Paella de Pescado.Proprietors Chef Amar Santana and Ahmed Labbate join us.

“Bravo’s “Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like G&Ts and Spanish vermouths.”“VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana's nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.”“Located below the lobby level of The Beaudry, VACA is open from Tuesday - Saturday. Lunch service begins on January 13th from 11:00 a.m. to 2:00 p.m. Valet is available via The Beaudry. Additional parking is available in the garage for the Fig @ 7th Shopping Plaza on levels 1, 2 and 3. The access tunnel for Vaca is on level 7 toward the EY Plaza.”Vaca is one of the participating restaurants in Dine L.A. (January 23rd thru February 6th) with a 3-course Lunch including their signature Paella de Pescado.Proprietors Chef Amar Santana and Ahmed Labbate continue with us.

It’s Dry January and a good opportunity to revisit 2nd generation Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente.Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th. “Olea features exceptionally fresh and seasonal ingredients of the highest quality prepared daily from scratch. Menu selections include noteworthy meats, flavorful seafood, handpicked local produce and diverse beverage selections of craft beers, signature craft cocktails and a variety of worldwide wine selections.”Russ Bendel is our guest to talk Mocktails and his Olea menu for Newport Beach Restaurant Week.

It’s Dry January and a good opportunity to revisit 2nd generation Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente.Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th. It’s a choice of Starter, Entrée and Dessert (with options in each category) for $60 per guest plus tax and gratuity.Russ Bendel continues as our guest highlighting Mocktails and his Olea menu for Newport Beach Restaurant Week.

“This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who really cooks for a living. “Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.” Starting with a great tip for cutting bacon.