SoCal Restaurant Show

If you’re looking to go all out for Valentine’s Day Weekend you might want to consider the ocean front Terranea Resort in Palos Verdes. Executive Chef Andrew Vaughan joins us with what’s on his romantic menu. “Located on Southern California’s Palos Verdes Peninsula, Terranea Resort is a luxurious 102-acre oceanfront destination. Opened in 2009, the resort offers unparalleled views and world-class accommodations ranging from hotel suites to bungalows, ocean-view casitas and private villas. On property are five scenic restaurants showcasing the resort’s farm-to-Terranea philosophy utilizing Terranea's herb and vegetable gardens, lemon groves and more. The resort also offers unique activities such as falconry, archery, kayaking, paddleboarding, guided coastal hikes, and exploration of nearby ocean coves and beaches.” Chef and Restaurateur Ross Pangilinan features two special Dinner menus for Valentine’s Day Weekend at his pair of South Coast Plaza properties. On Friday and Saturday nights Chef Ross’ Terrace by Mix Mix showcases a luxe four course menu for $125 per guest. Pangilinan is partners with Chef Nicholas Weber in Populaire Modern Bistro. Chef Nick is also offering his Valentine’s weekend Dinner menu ($125 per guest) on both Friday and Saturday nights. His tasting menu is five elevated courses with unexpected flourishes and an optional wine pairing. Ross Pangilinan previews both very special menus.“Vegas-born, award-winning Lip Smacking Foodie Tours is always first on the scene to showcase the city’s newest and most important trends in its luxury culinary experiences. Its latest experience shines a light on the Top 5 craft cocktail bars in the Arts District, the colorful, industrious neighborhood now reinvigorating craft cocktail culture. A 2-hour experience that begins at 8:30 p.m., it’s designed for those 21 years and older. Like all Lip Smacking experiences, this one also comes complete with VIP service, from start to finish. Guests will gain immediate entry into these five acclaimed establishments, where long lines are the norm. At each venue, they’ll be seated at the best tables in the house to enjoy its top craft cocktail. Elevated gourmet dishes also are included. With specialty cocktails often hovering in the $25 range in Vegas, this experience, which includes all taxes and venue gratuities, can’t be beat at $99 per person.” Founder Donald Contursi of Lip Smacking Foodie Tours is our official tour guide with swizzle stick in hand.

“Pizza lovers unite! The inaugural, region-wide SoCal Pizza Week starts this Sunday and runs through Sunday, February 15. SoCal Pizza Week will be a medium to bring everyone to the table, from all walks of life, to showcase Southern California's diverse pizza scene. Organized and supported by Southern California Food & Beverage, a California registered 501(c)3 non-profit, SoCal Pizza Week is an eight day event devoted to celebrating the diverse pizza restaurants in Southern California, from Los Angeles to Orange County to San Diego and everywhere in between. The event also seeks to highlight all styles of this beloved snack, including but not limited to, New York, Chicago, Detroit, Neopolitan, and Roma styles, with gluten-free, vegetarian and vegan offerings as well. “SoCal Pizza Week is more than an eight-day event featuring dozens of pizzerias and restaurants,” stated Leysla Rubino, organizer of the event and executive director of SoCal Food & Beverage. "It's an opportunity to showcase the many pizza styles that Southern California has to offer." Leysla Rubino joins us with all the details.Stadium Pepz Pizza & Eatery in Anaheim is one of the participating restaurants in the inaugural SoCal Pizza Week. We’ll meet proprietor Chris Sarkissian. “Since opening in 2001, Stadium Pepz Pizza has perfected the art of hand-crafted recipes that bring authentic delicious flavors to every dish. At Stadium Pepz Pizza in Anaheim, a local, family-owned business, they continue this legacy by offering an upbeat, curated dining experience for every guest. From the pizza to salads, pasta, sandwiches, possibly the best wings in Anaheim and more, their menu offers something for everyone.”Nardo (Huntington Beach and Culver City) is one of the participating restaurants in the inaugural SoCal Pizza Week. We’ll meet co-proprietor and executive chef Alessandro Ciaccia. “Nardò tells the story of family, culinary tradition, and the sea. Founded by award-winning restaurateur Gianni Chiloiro, Nardò combines authentic Italian cuisine with innovative dishes and a modern atmosphere. Located just minutes from the beach, Nardò’s oceanside location (Huntington Beach) features a stunning interior with a full-service bar, imported wood-fired oven, and an in-house pasta station. Take a culinary trip to the beautiful region of Puglia. Enjoy traditional dishes and recipes from the Southern Italian region in the heart of Southern California. Featuring wood-fired Neapolitan pizza and freshly made pasta, Nardò brings together the best of what Southern Italy offers with an innovative twist.” Both the Huntington Beach (Pacific City) and Culver City locations are part of SoCal Pizza Week.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 discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the proper way of slicing citrus before juicing to maximize the resulting juice volume. (Postponed from last week.)

If you’re looking to go all out for Valentine’s Day Weekend you might want to consider the ocean front Terranea Resort in Palos Verdes. Executive Chef Andrew Vaughan joins us with what’s on his romantic menu. “Located on Southern California’s Palos Verdes Peninsula, Terranea Resort is a luxurious 102-acre oceanfront destination. Opened in 2009, the resort offers unparalleled views and world-class accommodations ranging from hotel suites to bungalows, ocean-view casitas and private villas. On property are five scenic restaurants showcasing the resort’s farm-to-Terranea philosophy utilizing Terranea's herb and vegetable gardens, lemon groves and more. The resort also offers unique activities such as falconry, archery, kayaking, paddleboarding, guided coastal hikes, and exploration of nearby ocean coves and beaches.” Chef and Restaurateur Ross Pangilinan features two special Dinner menus for Valentine’s Day Weekend at his pair of South Coast Plaza properties. On Friday and Saturday nights Chef Ross’ Terrace by Mix Mix showcases a luxe four course menu for $125 per guest. Pangilinan is partners with Chef Nicholas Weber in Populaire Modern Bistro. Chef Nick is also offering his Valentine’s weekend Dinner menu ($125 per guest) on both Friday and Saturday nights. His tasting menu is five elevated courses with unexpected flourishes and an optional wine pairing. Ross Pangilinan previews both very special menus.“Vegas-born, award-winning Lip Smacking Foodie Tours is always first on the scene to showcase the city’s newest and most important trends in its luxury culinary experiences. Its latest experience shines a light on the Top 5 craft cocktail bars in the Arts District, the colorful, industrious neighborhood now reinvigorating craft cocktail culture. A 2-hour experience that begins at 8:30 p.m., it’s designed for those 21 years and older. Like all Lip Smacking experiences, this one also comes complete with VIP service, from start to finish. Guests will gain immediate entry into these five acclaimed establishments, where long lines are the norm. At each venue, they’ll be seated at the best tables in the house to enjoy its top craft cocktail. Elevated gourmet dishes also are included. With specialty cocktails often hovering in the $25 range in Vegas, this experience, which includes all taxes and venue gratuities, can’t be beat at $99 per person.” Founder Donald Contursi of Lip Smacking Foodie Tours is our official tour guide with swizzle stick in hand.“Pizza lovers unite! The inaugural, region-wide SoCal Pizza Week starts this Sunday and runs through Sunday, February 15. SoCal Pizza Week will be a medium to bring everyone to the table, from all walks of life, to showcase Southern California's diverse pizza scene. Organized and supported by Southern California Food & Beverage, a California registered 501(c)3 non-profit, SoCal Pizza Week is an eight day event devoted to celebrating the diverse pizza restaurants in Southern California, from Los Angeles to Orange County to San Diego and everywhere in between. The event also seeks to highlight all styles of this beloved snack, including but not limited to, New York, Chicago, Detroit, Neopolitan, and Roma styles, with gluten-free, vegetarian and vegan offerings as well. “SoCal Pizza Week is more than an eight-day event featuring dozens of pizzerias and restaurants,” stated Leysla Rubino, organizer of the event and executive director of SoCal Food & Beverage. "It's an opportunity to showcase the many pizza styles that Southern California has to offer." Leysla Rubino joins us with all the details.Stadium Pepz Pizza & Eatery in Anaheim is one of the participating restaurants in the inaugural SoCal Pizza Week. We’ll meet proprietor Chris Sarkissian. “Since opening in 2001, Stadium Pepz Pizza has perfected the art of hand-crafted recipes that bring authentic delicious flavors to every dish. At Stadium Pepz Pizza in Anaheim, a local, family-owned...

If you’re looking to go all out for Valentine’s Day Weekend you might want to consider the ocean front Terranea Resort in Palos Verdes. Executive Chef Andrew Vaughan joins us with what’s on his romantic menu.“Located on Southern California’s Palos Verdes Peninsula, Terranea Resort is a luxurious 102-acre oceanfront destination. Opened in 2009, the resort offers unparalleled views and world-class accommodations ranging from hotel suites to bungalows, ocean-view casitas and private villas. Amenities include The Spa at Terranea, an award-winning 50,000-square-foot wellness destination recently enhanced by a $4.5 million refresh that elevates its breezy indoor and outdoor oceanfront spaces, The Links at Terranea, a nine-hole, par-3 golf course; four swimming pools; a 140-foot waterslide; marea luxury boutique; 135,000 square feet of event space, ideal for meetings and weddings alike; and five scenic restaurants showcasing the resort’s farm-to-Terranea philosophy utilizing Terranea's herb and vegetable gardens, lemon groves and more.”“The resort also offers unique activities such as falconry, archery, kayaking, paddleboarding, guided coastal hikes, and exploration of nearby ocean coves and beaches.”

Chef and Restaurateur Ross Pangilinan features two special Dinner menus for Valentine’s Day Weekend at his pair of South Coast Plaza properties. On Friday and Saturday nights Chef Ross’ Terrace by Mix Mix showcases a luxe four course menu for $125 per guest. Pangilinan is partners with Chef Nicholas Weber in Populaire Modern Bistro. Chef Nick is also offering his Valentine’s weekend Dinner menu ($125 per guest) on both Friday and Saturday nights. His tasting menu is five elevated courses with unexpected flourishes and an optional wine pairing. “Terrace by Mix Mix showcases internationally inspired cuisine by Chef Ross Pangilinan, featuring small plates influenced by French, Italian and modern Filipino flavors. Lunch, dinner and weekend brunch are served on a covered terrace, lush with palms and hanging plants.”“Populaire Modern Bistro is a culinary venture from longtime OC chefs Ross Pangilinan and Nicholas Weber, both Patina Restaurant Group alums and protégés of renowned restaurateur Joachim Splichal. The modern Cal-French bistro serves classic French staples with California flavors and twists, from Escargot Aebleskiver with Koji Butter & Green Garlic Aioli and Bouillabaisse Chawanmushi with Mussels, Octopus, Sea Urchin and Saffron Dashi – to Prime Bavette Steak with Sauce Au Poivre.”Ross Pangilinan previews both very special menus with romance in the air.

“Vegas-born, award-winning Lip Smacking Foodie Tours is always first on the scene to showcase the city’s newest and most important trends in its luxury culinary experiences. Its latest experience shines a light on the Top 5 craft cocktail bars in the Arts District, the colorful, industrious neighborhood now reinvigorating craft cocktail culture.”“A 2-hour experience that begins at 8:30 p.m., it’s designed for those 21 years and older. Like all Lip Smacking experiences, this one also comes complete with VIP service, from start to finish. Guests will gain immediate entry into these five acclaimed establishments, where long lines are the norm. At each venue, they’ll be seated at the best tables in the house to enjoy its top craft cocktail. Elevated gourmet dishes also are included. With specialty cocktails often hovering in the $25 range in Vegas, this experience, which includes all taxes and venue gratuities, can’t be beat at $99 per person.”“A professional guide leads the way to each establishment, all the while entertaining with facts and stories about points of interest.This experience is ideal for locals or visitors alike, who want to explore the city’s cutting-edge cocktail scene. It’s also available for private groups at their preferred start times.”Founder Donald Contursi is our guest with swizzle stick in hand.

“Pizza lovers unite! The inaugural, region-wide SoCal Pizza Week starts this Sunday and runs through Sunday, February 15. SoCal Pizza Week will be a medium to bring everyone to the table, from all walks of life, to showcase Southern California's diverse pizza scene.”“Organized and supported by Southern California Food & Beverage, a California registered 501(c)3 non-profit, SoCal Pizza Week is an eight day event devoted to celebrating the diverse pizza restaurants in Southern California, from Los Angeles to Orange County to San Diego and everywhere in between. The event also seeks to highlight all styles of this beloved snack, including but not limited to, New York, Chicago, Detroit, Neopolitan, and Roma styles, with gluten-free, vegetarian and vegan offerings as well.”“SoCal Pizza Week is more than an eight-day event featuring dozens of pizzerias and restaurants,” stated Leysla Rubino, organizer of the event and executive director of SoCal Food & Beverage. "It's an opportunity to showcase the many pizza styles that Southern California has to offer."“An exciting addition to the event will be the "Golden Slice Awards" to be awarded to lucky participating restaurants that receive the most votes for the favorite pizza voted on by diners.”

Stadium Pepz Pizza & Eatery in Anaheim is one of the participating restaurants in the inaugural SoCal Pizza Week. We’ll meet proprietor and chef, Chris Sarkissian.“Since opening in 2001, Stadium Pepz Pizza has perfected the art of hand-crafted recipes that bring authentic delicious flavors to every dish. At Stadium Pepz Pizza in Anaheim, a local, family-owned business, they continue this legacy by offering an upbeat, curated dining experience for every guest. From the pizza to salads, pasta, sandwiches, possibly the best wings in Anaheim and more, their menu offers something for everyone.”“The Anaheim team is dedicated to serving guests with fresh quality food, friendly service, and the best pizza delivery and take-out in Anaheim, Garden Grove, Yorba Linda, La Habra, Placentia, Tustin, Orange, and Santa Ana. Ownership is equally passionate about supporting their community and proudly give back through various initiatives as a family-owned business. Visit Stadium Pepz Pizza and Eatery in Anaheim or order online to enjoy their exclusive pizza deals.”

Nardo (Huntington Beach) is one of the participating restaurants in the inaugural SoCal Pizza Week. We’ll meet co-proprietor and executive chef Alessandro Ciaccia. Both Nardo locations (Huntington Beach in Pacific City, and Culver City) are part of Pizza Week,“Nardò tells the story of family, culinary tradition, and the sea. Founded by award-winning restaurateur Gianni Chiloiro, Nardò combines authentic Italian cuisine with innovative dishes and a modern atmosphere. Located just minutes from the beach, Nardò’s oceanside location features a stunning interior with a full-service bar, imported wood-fired oven, and an in-house pasta station.”“Take a culinary trip to the beautiful region of Puglia. Enjoy traditional dishes and recipes from the Southern Italian region in the heart of Southern California. Featuring wood-fired Neapolitan pizza and freshly made pasta, Nardò brings together the best of what Southern Italy offers with an innovative twist.”

This week Chef Andrew’s continues his discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the proper way of slicing citrus before juicing to maximize the resulting juice volume. (Postponed from last week.) 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.”Just in time for Big Game Sunday Chef Andrew shares his easy to prepare recipe for Crunchy Avocado Fries.

“At Chef Steve Samson’s Rossoblu, Dinner isn’t meant to feel rushed. Or loud. Or like the same forgettable meal you had last week. At Rossoblu, it never does. Tucked into Downtown LA’s Fashion District, Rossoblu is a hidden oasis — a place where the city slips away and Italy comes into view. Chef Steve Samson draws from a life between LA and Bologna to create a menu rooted in soulful tradition and the joy of gathering. Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but house made herb salt and fire.” Chef Steve Samson takes a break from rolling the pasta to join us. “Dine L.A.” is running now thru Sunday, February 8th, 2026 and Rossoblu is a participating restaurant with a special 3-course Dinner Menu.“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines are sold directly from their tasting room. Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino with grapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.” Winemaker Dave Specter joins us pulling the cork on all that is Bells Up Winery.

“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines are sold directly from their tasting room. Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino with grapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.” Winemaker Dave Specter joins us pulling the cork on all that is Bells Up Winery.How should a large USA airline handle a long delay due to a series of announced mechanical issues? Isn’t being transparent with the passengers keeping them informed of the delays key? Well, maybe not…Cori Solomon a wine and travel journalist and President of the International Food Wine and Travel Writers Association (IFWTWA) joins us to chronicle her recent experience journeying from New York back to Los Angeles. Yes, be sure to fasten your seat belt and wait, and then wait some more…“Chef Jeffrey Hansell grew up on the gulf coast of Mississippi, 45 minutes east of New Orleans. Surrounded by the commercial fishing and shrimping industry, his love of fresh ingredients and the local catch inspired him to begin a career in the culinary field. After Culinary School Hansell traveled around the Country working his way through some highly acclaimed kitchens in New Orleans, Birmingham, and Aspen. In 2014 Chef Jeffrey and his wife/business partner opened their first restaurant Oxlot9 in Covington LA and most recently in 2020 opened the restaurant Thorny Oyster in Bay St Louis MS.”Chef Hansell was briefly in Pasadena right before the 2026 Rose Parade with a delegation from Coastal Mississippi. Mississippi sponsored a spectacular float in the Rose Parade, “Where Creativity Blooms.” We’ll talk to him about the mouthwatering three course Brunch he prepared for a small group of global travel journalists at The Maxwell House.

“At Chef Steve Samson’s Rossoblu, Dinner isn’t meant to feel rushed. Or loud. Or like the same forgettable meal you had last week. At Rossoblu, it never does. Tucked into Downtown LA’s Fashion District, Rossoblu is a hidden oasis—a place where the city slips away and Italy comes into view. Chef Steve Samson draws from a life between LA and Bologna to create a menu rooted in soulful tradition and the joy of gathering. Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but house made herb salt and fire.” Chef Steve Samson takes a break from rolling the pasta to join us. “Dine L.A.” is running now thru Sunday, February 8th, 2026 and Rossoblu is a participating restaurant with a special 3-course Dinner Menu.“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines are sold directly from their tasting room. Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino with grapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.” Winemaker Dave Specter joins us pulling the cork on all that is Bells Up Winery.How should a large USA airline handle a long delay due to a series of announced mechanical issues? Isn’t being transparent with the passengers keeping them informed of the delays key? Well, maybe not…Cori Solomon a wine and travel journalist and President of the International Food Wine and Travel Writers Association (IFWTWA) joins us to chronicle her recent experience journeying from New York back to Los Angeles. Yes, be sure to fasten your seat belt and wait, and then wait some more…“Chef Jeffrey Hansell grew up on the gulf coast of Mississippi, 45 minutes east of New Orleans. Surrounded by the commercial fishing and shrimping industry, his love of fresh ingredients and the local catch inspired him to begin a career in the culinary field. After Culinary School Hansell traveled around the Country working his way through some highly acclaimed kitchens in New Orleans, Birmingham, and Aspen. In 2014 Chef Jeffrey and his wife/business partner opened their first restaurant Oxlot9 in Covington LA and most recently in 2020 opened the restaurant Thorny Oyster in Bay St Louis MS.”Chef Hansell was briefly in Pasadena right before the 2026 Rose Parade with a delegation from Coastal Mississippi. Mississippi sponsored a spectacular float in the Rose Parade, “Where Creativity Blooms.” We’ll talk to him about the mouthwatering three course Brunch he prepared for a small group of global travel journalists at The Maxwell House.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) usually provides his “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef Andrew was delayed on a return flight so he’ll rejoin us next week with the continuation of his “Kitchen Hacks” series.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“At Chef Steve Samson’s Rossoblu Dinner isn’t meant to feel rushed. Or loud. Or like the same forgettable meal you had last week. At Rossoblu, it never does. Tucked into Downtown LA’s Fashion District, Rossoblu is a hidden oasis—a place where the city slips away and Italy comes into view. Chef Steve Samson draws from a life between LA and Bologna to create a menu rooted in soulful tradition and the joy of gathering.”“Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but house made herb salt and fire.”“What sets Rossoblu apart isn’t just the food—it’s how it feels. Tucked-away corners invite conversation. Lights glow overhead. Wine arrives without fuss. Time slows. Even a Wednesday feels worth celebrating - just like in Italy.”Chef Steve Samson takes a break from rolling the pasta to join us.
“Dine L.A.” is running now thru Sunday, February 8th, 2026 and Rossoblu is a participating restaurant with a special Dinner Menu.

“At Chef Steve Samson’s Rossoblu Dinner isn’t meant to feel rushed. Or loud. Or like the same forgettable meal you had last week. At Rossoblu, it never does. Tucked into Downtown LA’s Fashion District, Rossoblu is a hidden oasis—a place where the city slips away and Italy comes into view. Chef Steve Samson draws from a life between LA and Bologna to create a menu rooted in soulful tradition and the joy of gathering.”“Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but housemade herb salt and fire.”“What sets Rossoblu apart isn’t just the food—it’s how it feels. Tucked-away corners invite conversation. Lights glow overhead. Wine arrives without fuss. Time slows. Even a Wednesday feels worth celebrating - just like in Italy.”Chef Steve Samson takes a 2nd break from rolling the pasta to continue with us.“Dine L.A.” is running now thru Sunday, February 8th, 2026 and Rossoblu is a participating restaurant with a special Dinner Menu.Chef Steve also previews his Valentine’s Day options including a special To-Go romantic feast for two. Available Friday, Saturday and Sunday.

“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines are sold directly from their tasting room.”“If you’re this successful in a career that makes you sick, stressed and miserable… how much more successful would you be doing something you love?” That’s the Bells Up story…“That’s the question Sara asked Dave almost 20 years ago, following his mental and physical breakdown from more than a decade as a successful corporate tax attorney. This, while watching Sara’s professional mentor battle pancreatic cancer at age 40.”“The answer, for The Specters, was that life is too short to spend unhappy. So they turned the basement hobby that brought Dave joy — winemaking — into Bells Up Winery.”“Dave left the legal field, dedicating himself full-time to learning the business of making wine as a professional at Henke Winery while living in Cincinnati, Ohio.”“After Dave won two different amateur national winemaking competitions with two different wines, they decided to relocate to Newberg, Oregon. In 2013, Dave & Sara established Bells Up Winery and their winemaking dreams took root.”“Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino withgrapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.”Tastings are personally conducted by Winemaker Dave or Sara.Winemaker Dave Specter joins us pulling the cork on all that is Bells Up Winery.

“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines are sold directly from their tasting room.”“If you’re this successful in a career that makes you sick, stressed and miserable… how much more successful would you be doing something you love?” That’s the Bells Up story…“That’s the question Sara asked Dave almost 20 years ago, following his mental and physical breakdown from more than a decade as a successful corporate tax attorney. This, while watching Sara’s professional mentor battle pancreatic cancer at age 40.”“The answer, for The Specters, was that life is too short to spend unhappy. So they turned the basement hobby that brought Dave joy — winemaking — into Bells Up Winery.”“After Dave won two different amateur national winemaking competitions with two different wines, they decided to relocate to Newberg, Oregon. In 2013, Dave & Sara established Bells Up Winery and their winemaking dreams took root.”“Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino with grapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.”Tastings at Bell’s Up are personally conducted by Winemaker Dave or Sara.Winemaker Dave Specter continues with us pulling the cork on all that is Bells Up Winery.

How should a major USA airline handle a long delay due to a series of mechanical issues? Isn’t being transparent with the passengers by keeping them informed of the delays key? Well, maybe not…Cori Solomon a wine and travel journalist and President of the International Food Wine and Travel Writers Association (IFWTWA) joins us to chronicle her recent experience journeying from New York to Los Angeles ahead of some bad weather.So far the airline has provided a $100 credit for a future flight. Cori suggests that this “gesture” is inadequate for what she went through including extra out-of-pocket expenses. If there is a epilogue to this experience we’ll report it.Yes, be sure to fasten your seat belt and wait, and then wait some more…

“Chef Jeffrey Hansell grew up on the gulf coast of Mississippi, 45 minutes east of New Orleans. Surrounded by the commercial fishing and shrimping industry, his love of fresh ingredients and the local catch inspired him to begin a career in the culinary field. After Culinary School Hansell traveled around the Country working his way through some highly acclaimed kitchens in New Orleans, Birmingham, and Aspen.”“In 2014 Chef Jeffrey and his wife/business partner opened their first restaurant Oxlot9 in Covington LA and most recently in 2020 opened the restaurant Thorny Oyster in Bay St Louis MS.”“Chef Hansell was briefly in Pasadena right before the Rose Parade with a delegation from Coastal Mississippi. Mississippi had a spectacular float in the Rose Parade, “Where Creativity Blooms.” We’ll talk to him about the mouthwatering three course Brunch he, personally prepared for a small group of travel journalists at The Maxwell House.” Think Buttermilk Biscuits, Four Ways.

Chef Carla Hall is no stranger to the community of foodies. “She first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others. Carla spent 7 years co-hosting ABC’s Emmy award winning, popular lifestyle series, “The Chew,” and currently is all over Food Network.” She has reunited with her former “The Chew” colleagues, Clinton Kelly and Michael Symon in a 3 times per week YouTube series, “Chewed Up,” dropping new episodes Monday, Wednesday & Friday. They obviously enjoy working together and it’s a provocative blend of chaos, comedy and comfort food. Carla has her one-women show, “Carla Hall – Please Underestimate Me,” debuting on June 3rd at the Olney Theater Center in Baltimore. “Getting to be the beloved personality Carla is was no picnic. In this theatrical one-woman show, Carla Hall invites the audience to “strap in” for a wild, hilarious, and emotional ride as she reveals how she learned to embrace her own authenticity, “work her quirk” and finally step into her power.” Carla Hall joins us.“Dine L.A.” encores running from Friday, January 23rd to Sunday, February 8th, 2026. Santa Monica’s Lunetta returns to Dine LA with two Seasonal Menus (Lunch and Dinner) from Chef Raphael Lunetta—a Dine LA participant since the beginning. “Dine LA has always been about opening doors—inviting guests to experience restaurants in a new way,” says Chef Raphael Lunetta. “I’ve loved being part of it from the start and continuing to cook menus that reflect where we are now, while honoring the foundations of our cuisine.” Chef Lunetta takes a break from his busy kitchens to join us.“Harold & Belle’s (under the 3rd generation of proud Family ownership) is Los Angeles's premiere Creole dining experience. Family owned and operated for over 57 years, the restaurant has received numerous awards for its southern-style cooking. As a Black-owned business that has stood the test of time, the restaurant continues to welcome generations of guests with the same warmth, hospitality, and bold flavors that defined it from the beginning. Specialties include File Gumbo, Crawfish Etouffee, Jambalaya, and Fried Seafood. Come hungry because Harold & Belle's is known for serving up generous portions. A Los Angeles institution since 1969, Harold & Belle’s is proudly celebrating 57 years of family-owned Creole cooking this year. The restaurant is offering both lunch and dinner tasting menus for Dine LA, (running January 23rd to February 8th) highlighting many of its most iconic dishes—including charbroiled oysters, home-style catfish with jambalaya and red beans, and classic beignets.” We’ll meet 3rd generation proprietor Chef Ryan Legaux.