SoCal Restaurant Show

“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county. For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.” OC Restaurant Week’s founder, Pam Waitt, joins us at the table.Georgia’s Restaurant (Soul Delicious) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week running Sunday, March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado sets the tray of house-baked cornbread muffins aside to cool and then joins us.John Park is a prominent (and seriously well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with a business partner, John I. Park) in Irvine at Centerview at Irvine Concourse. John takes a brief break from proofing bagels to join us.

John Park is a prominent (and seriously well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with a business partner, John I. Park) in Irvine at Centerview at Irvine Concourse. John takes a brief break from proofing bagels to join us.“Pasta Sisters is an Italian family-owned restaurant that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m. They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheatand no additives, preservatives or fillers of any kind.) They also have a steadfast commitment to keeping prices as affordable as possible. Pasta Sisters’ casual dining environment means no reservations are needed. Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.” Co-Founders Francesco and Giorgia Sinatra (representing the 2nd generation of Family ownership) take a break from the pasta making to join us.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. Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips/Gratuities” versus “Service Fees.” They are not the same thing and can be allocated differently.

“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county. For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.” OC Restaurant Week’s founder, Pam Waitt, joins us at the table.Georgia’s Restaurant (Soul Delicious) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week running Sunday, March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado sets the tray of house-baked cornbread muffins aside to cool and then joins us.John Park is a prominent (and seriously well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with a business partner, John I. Park) in Irvine at Centerview at Irvine Concourse. John takes a brief break from proofing bagels to join us.“Pasta Sisters is an Italian family-owned restaurant that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m. They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheatand no additives, preservatives or fillers of any kind.) They also have a steadfast commitment to keeping prices as affordable as possible. Pasta Sisters’ casual dining environment means no reservations are needed. Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.” Co-Founders Francesco and Giorgia Sinatra (representing the 2nd generation of Family ownership) take a break from the pasta making to join us.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. Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips/Gratuities” versus “Service Fees.” They are not the same thing and can be allocated differently. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county.”“For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.”“OC Restaurant Week has never been just about specially priced menus, it’s about how it feels to dine out and connect with family and friends,” explains Pamela Waitt, Founder of OC Restaurant Week and President of OC Restaurant Association, Inc. “There’s a shared understanding that something meaningful is happening across our community as we celebrate the many individuals who are the backbone of our culinary community – from owners and chefs, to cooks and servers.””“Guests can enjoy a wide variety of prix-fixe menus throughout the week – from affordable lunch options to elevated dinner experiences – with the ability to filter participating restaurants and menus by price range, cuisine type, location, and special themes such as Date Night, Brunch & Breakfast, Vegetarian Dining, Family Friendly, Luxe Menus, Wine Pairings, and more. Diners can browse participating restaurants and search menus at ocrestaurantweek.com.”OC Restaurant Week’s founder, Pam Waitt, joins us at the table.

Georgia’s Restaurant (Family-owned) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week (for both Lunch & Dinner) running March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado (representing the 2nd generation of Family-ownership) sets the tray of house-baked cornbread muffins aside to cool and then joins us.“What is Georgia’s Soul Food? Gretchen Shoemaker, the heart of Georgia’s, would tell you it is the food you get when you cook with your whole heart and soul.”“Georgia’s dishes are the comfort foods she learned to make with her grandma, the very ones she raised her daughters on, served in her successful catering service and has shared with family and friends throughout the years.”“When you taste their food, you taste the love and devotion that makes Georgia’s “Soul Delicious!!””

John Park is a prominent (and well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with business partner, John I. Park) in Irvine at Centerview at Irvine Concourse.“Rise Bagels features a lighter, airier bagel with the chew of a traditional New York bagel, reimagined as a canvas for Southern California's fresh produce and seafood.” Think Pokeman with ahi tuna, sesame shoyu, seaweed salad, imitation crab, soy pickled onion, cucumber, tobiko with a Tokyo negi schmear.Current bagel options are Salted, Everything, Furikake, Cheddar Jalapeno, Sesame and Cinnamon Raisin.Chef John takes a break from his busy kitchen, and proofing bagels, to join us.

John Park is a prominent (and well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with business partner, John I. Park) in Irvine at Centerview at Irvine Concourse.“Rise Bagels features a lighter, airier bagel with the chew of a traditional New York bagel, reimagined as a canvas for Southern California's fresh produce and seafood.” “The menu highlights collaborations with local farmers, fishermen and artisan olive oil makers. Rise Bagels' menu balances tradition with creativity, offering open-faced selections like the "One Fish" with citrus-cured salmon, yuzu kosho pickled onion, tomato, dill, citrus olive oil, and lemon schmear, alongside inventive sandwiches such as the "Get Jjigae with it," featuring bulgogi, kimchi jjigae, scrambled eggs, American cheese, sesame leaf, soy pickled radish, cucumber kimchi, and ssamjang schmear.”Current premium bagel options are Salted, Everything, Furikake, Cheddar Jalapeno, Sesame and Cinnamon Raisin.Chef John takes a second break from his busy kitchen to continue with us.

“Pasta Sisters is an Italian family-owned, fast-casual Italian restaurant and fresh pasta shop that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10 years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m.”“They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheat and no additives, preservatives or fillers of any kind) They also have a steadfast commitment to keeping prices as affordable as possible.” “Pasta Sisters’ casual dining environment means no reservations are needed. Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.”“Pasta Sisters began with Paola Da Re, mom to Francesco, Francesca, and Giorgia, all of whom are involved in the daily operations of Pasta Sisters. When Paola and the children moved to the States in 2010 (from the small town of Padova in Northern Italy), Paola worked as a nanny to two wonderful L.A families. Her lovingly prepared fresh pastas, gnocchi, pans of lasagna and tiramisu were such hits with the households, she was often encouraged to open her own restaurant.”“In 2015, Paola opened her first restaurant: an intimate, deli counter-style shop with just three tables in the Pico/Mid City neighborhood of Los Angeles. And it was quickly a hit. In 2018, they opened a second location: a sun-soaked indoor/outdoor restaurant locatedwithin the historic Helms Bakery District in Culver City. Finally in March of 2025, the family opened their first location outside of Los Angeles in nearby Costa Mesa, Orange County—a take-out and delivery-only space that allows them to share their food with a wider audience.”Co-Founders Francesco and Giorgia Sinatra take a break from the pasta making to join us.

“Pasta Sisters is an Italian family-owned, fast-casual Italian restaurant and fresh pasta shop that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10 years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m.”“Pasta Sisters’ casual dining environment means no reservations are needed. Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.”“Pasta Sisters began with Paola Da Re, mom to Francesco, Francesca, and Giorgia, all of whom are involved in the daily operations of Pasta Sisters. When Paola and the children moved to the States in 2010 (from the small town of Padova in Northern Italy), Paola worked as a nanny to two wonderful L.A families. Her lovingly prepared fresh pastas, gnocchi, pans of lasagna and tiramisu were such hits with the households, she was often encouraged to open her own restaurant.”“In 2015, Paola opened her first restaurant: an intimate, deli counter-style shop with just three tables in the Pico/Mid City neighborhood of Los Angeles. And it was quickly a hit. In 2018, they opened a second location: a sun-soaked indoor/outdoor restaurant located mwithin the historic Helms Bakery District in Culver City. Finally in March of 2025, the family opened their first location outside of Los Angeles in nearby Costa Mesa, Orange County—a take-out and delivery-only space that allows them to share their food with a wider audience.”Co-Founders Francesco and Giorgia Sinatra take another break from the pasta making to continue with us.

Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips/Gratuities” versus “Service Fees.” They are actually not the same thing and can be allocated differently. Tips/Gratuities must go to the servers.

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia. Reflecting on the impact these previous Team USA chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef Paul Bocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.” Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection in New Orleans, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.” Chef Vincenzo Loseto is our guest.“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (a contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Sommerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite. Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment -- creating the perfect backdrop for conversation and connection.” Chef Geter Atienza, the menu-maker, takes a break from his busy kitchen to join us.

“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (a contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Sommerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite. Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment -- creating the perfect backdrop for conversation and connection.” Chef Geter Atienza, the menu-maker, takes a break from his busy kitchen to join us.“With sunny Skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a true, year-round destination. No matter the season, there’s always something special to experience. Winter is the perfect opportunity for a Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight. Travel Oceanside’s Shae Geary joins us to talk about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum. 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 Chef revisits handling the stress of Valentine’s Day Saturday at Calico Fish House. He’ll dutifully explain the origin story of the hilarious “Procrastination Table.”

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia. Reflecting on the impact these previous Team USA chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef Paul Bocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.” Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection in New Orleans, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.” Chef Vincenzo Loseto is our guest.“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (a contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Sommerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite. Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment -- creating the perfect backdrop for conversation and connection.” Chef Geter Atienza, the menu-maker, takes a break from his busy kitchen to join us.“With sunny Skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a true, year-round destination. No matter the season, there’s always something special to experience. Winter is the perfect opportunity for a Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight. Travel Oceanside’s Shae Geary joins us to talk about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum.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 Chef revisits handling the stress of Valentine’s Day Saturday at Calico Fish House. He’ll dutifully explain the origin story of the hilarious “Procrastination Table.”All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia.”“This special event highlighted two decades of Team USA Head Chefs from 2007 to 2025 to showcase the mark they have each made in America’s culinary history. Reflecting on the impact these chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef Paul Bocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.””“Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection in New Orleans, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.”“This opportunity represents both an honor and a responsibility,” said Chef Loseto. “To be entrusted with representing the United States and carrying forward the legacy of Team USA is deeply meaningful. I am grateful to Ment’or for their belief and support, and I look forward to the work ahead.Chef Vincenzo Loseto is our guest.

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia.” “Vincenzo grew up in Massapequa, New York, spending much of his time on the water and in the kitchen, inspired by his Italian family and his nonna’s cooking. When his older brother began working at a local butcher shop, Vincenzo followed, sparking an early passion for butchery and cooking.” “Upon graduating from the Culinary Institute of America, Vincenzo joined The NoMad in New York City as a sous chef, where he spent almost four years and helped open the restaurant’s first European outpost in London. During this time, he became involved with Ment’or and went on to win the 2016 Ment’or Young Chef Competition. He later served as an assistant for Team USA at the 2017 Bocuse d’Or under Chef Mathew Peters, contributing to the country’s first-ever gold medal victory. ““Vincenzo continued his career at Three-Michelin-starred Eleven Madison Park under Chef Daniel Humm, where he was part of the restaurant’s transition to a fully plant-based menu. Drawn to Napa Valley’s seasons, produce, and the opportunity to work alongside Chef Philip Tessier, he stepped into the Chef de Cuisine role at Press Restaurant. Now as the Head Chef for Team USA, Vincenzo is looking forward to and focused on training as he progresses on the Road to Lyon for the Bocuse d’Or in January 2027.”Chef Vincenzo Loseto continues as our guest.

“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (an upscale contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Sommerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite.”

“Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment -- creating the perfect backdrop for conversation and connection.”Think piping-hot, house-baked Parker House Rolls with truffle butter and Collard Green Lasagna with braised collard greens, bechamel, ricotta, sun dried tomatoes, parmesan and Gruyere.Chef Geter Atienza, the menu maker, takes a break from his busy kitchen to join us.

“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (an upscale contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Sommerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite.”

“Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment -- creating the perfect backdrop for conversation and connection.” Think Fried Chicken & Caviar Sliders and Sunday Brunch.“Chef Geter Atienza at Somerville is known for his bold flavors, charismatic energy and deep knowledge of international epicurean cuisine. He fell in love with cooking at a very young age. His mother and grandmother have always been his source of inspiration. Chef Atienza was born in Pasay, Philippines and moved with his family to the United States in 1992 at the age of seven. Growing up in Northern California, he was exposed to many different cultures by going to school in Napa Valley, taking trips to San Francisco with his mother, and eating his grandmother’s cooking at home. His love of food, spices, and California produce set up his culinary foundation.”Chef Geter Atienza takes another break from his busy kitchen to stay with us.

“With sunny skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a year-round destination. No matter the season, there’s always something special to experience.”“Winter is the perfect opportunity for an Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight.”“Oceanside has been keeping it real since 1888, and that genuine, always original spirit has long made it a haven for artists, makers, and performers. Through its vibrant murals, world-class museums, street markets, historic landmarks, and eclectic live events, Oceanside weaves together stories of our past, present, and future. Art for everybody, that’s Oceanside.”Travel Oceanside’s Director of Communications, Shae Geary, joins us to talk about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum.

“With sunny skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a year-round destination. No matter the season, there’s always something special to experience.”“Winter is the perfect opportunity for an Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight.”“Travel Oceanside’s Director of Communications, Shae Geary, stays with us continuing the conversation about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum.”

This week Chef Andrew revisits handling the rigors of Valentine’s Day Saturday at Calico Fish House. He’ll dutifully explain the origin story of the hilarious “Procrastination Table.” It thoughtfully handles a need without too much embarrassment.