SoCal Restaurant Show

“Charlie E. Scott, III is a veteran Craft Service professional with over 26 years in the Motion Picture industry and a proud member of Local 80. As the owner of Classy Craft Service, he has consistently been an example of what on-set hospitality can be, by elevating standards with precision, creativity, and unmatched professionalism.” “Known for seamlessly balancing production demands, budgets, and top-tier service, Charlie has become the go to for productions both large and small. Whether its serving a cast and crew of 125 or coordinating craft services for more than 1,000 background artists, his attention to detail and dedication to excellence consistently sets the bar for the industry.”

Among his recent major credits are “Michael” and many Adam Sandler features. Soon to be released is the sequel to Once Upon a Time in Hollywood, The Further Mis-Adventures of Cliff Booth.

Charlie Scott III joins us in-studio.

“Charlie E. Scott, III is a veteran Craft Service professional with over 26 years in the Motion Picture industry and a proud member of Local 80. As the owner of Classy Craft Service, he has consistently been an example of what on-set hospitality can be, by elevating standards with precision, creativity, and unmatched professionalism. Known for seamlessly balancing production demands, budgets, and top-tier service, Charlie has become the go to for productions both large and small. Whether it’s serving a cast and crew of 125 or coordinating craft services for more than 1,000 background artists, his attention to detail and dedication to excellence consistently sets the bar for the industry.” Charlie Scott III joins us.

“Our guest, Daniel Shemtob, is a Chef, Restaurateur, and Entrepreneur living in Los Angeles. Daniel Shemtob’s success is fueled by deep-seated passion, eccentric creativity and love for community. Being raised to value hard work & intentional effort has helped him get to where he is today. Despite skipping college and foregoing studying at any of the world’s most renowned culinary institutions, Daniel's success has never been hindered by a lack of traditional education. From food trucks, fast casual restaurants, to fine dining, all styles of catering and his work wear footwear brand... Daniel has no shortage of entrepreneurial ventures under his belt these days. His career has propelled him into two Food Network show wins, and multiple accolades that have helped further his vision into the world.”

“The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by Chef Paul Bartolotta and his late brother, Joe Bartolotta. Chef Paul Bartolotta is a two-time James Beard Award-winning chef in two separate regions, Midwest and Southwest, winning in both 1994 and 2009. In addition, Chef Paul Bartolotta has six James Beard Award nominations including Best Chef Midwest in 1993, Best New Restaurant in Las Vegas in 2005, Outstanding Restaurateur USA alongside his brother in 2017, 2018, 2019, and a finalist for Outstanding Restaurateur USA in 2020.” Our guest is Chef Paul Bartolotta.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Today Chef Andrew talks about his involvement in the new documentary, “American Seafood : For Our Health and Economy.” As part of his participation he went to Maine to interview struggling Lobster Fisherman.

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

“Our guest, Daniel Shemtob, is a Chef, Restaurateur, and Entrepreneur living in Los Angeles. Daniel Shemtob’s success is fueled by deep-seated passion, eccentric creativity and love for community. Being raised to value hard work & intentional effort has helped him get to where he is today. Despite skipping college and foregoing studying at any of the world’s most renowned culinary institutions, Daniel's success has never been hindered by a lack of traditional education. From food trucks, fast casual restaurants, to fine dining, all styles of catering and his work wear footwear brand... Daniel has no shortage of entrepreneurial ventures under his belt these days. His career has propelled him into two Food Network show wins, and multiple accolades that have helped further his vision into the world.”

“The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by Chef Paul Bartolotta and his late brother, Joe Bartolotta. Chef Paul Bartolotta is a two-time James Beard Award-winning chef in two separate regions, Midwest and Southwest, winning in both 1994 and 2009. In addition, Chef Paul Bartolotta has six James Beard Award nominations including Best Chef Midwest in 1993, Best New Restaurant in Las Vegas in 2005, Outstanding Restaurateur USA alongside his brother in 2017, 2018, 2019, and a finalist for Outstanding Restaurateur USA in 2020.” Our guest is Chef Paul Bartolotta.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Today Chef Andrew talks about his involvement in the new documentary, “American Seafood: For Our Health and Economy.” As part of his participation he went to Maine to interview struggling Lobster Fisherman.

​“Charlie E. Scott, III is a veteran Craft Service professional with over 26 years in the Motion Picture industry and a proud member of Local 80. As the owner of Classy Craft Service, he has consistently been an example of what on-set hospitality can be, by elevating standards with precision, creativity, and unmatched professionalism. Known for seamlessly balancing production demands, budgets, and top-tier service, Charlie has become the go to for productions both large and small. Whether it’s serving a cast and crew of 125 or coordinating craft services for more than 1,000 background artists, his attention to detail and dedication to excellence consistently sets the bar for the industry.” Charlie Scott III joins us.

“Our guest, Daniel Shemtob, is a Chef, Restaurateur, and Entrepreneur living in Los Angeles. Daniel Shemtob’s success is fueled by deep-seated passion, eccentric creativity and love for community. Being raised to value hard work & intentional effort has helped him get to where he is today. Despite skipping college and foregoing studying at any of the world’s most renowned culinary institutions, Daniel's success has never been hindered by a lack of traditional education. From food trucks, fast casual restaurants, to fine dining, all styles of catering and his work wear footwear brand... Daniel has no shortage of entrepreneurial ventures under his belt these days. His career has propelled him into two Food Network show wins, and multiple accolades that have helped further his vision into the world.”

“The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by Chef Paul Bartolotta and his late brother, Joe Bartolotta. Chef Paul Bartolotta is a two-time James Beard Award-winning chef in two separate regions, Midwest and Southwest, winning in both 1994 and 2009. In addition, Chef Paul Bartolotta has six James Beard Award nominations including Best Chef Midwest in 1993, Best New Restaurant in Las Vegas in 2005, Outstanding Restaurateur USA alongside his brother in 2017, 2018, 2019, and a finalist for Outstanding Restaurateur USA in 2020.” We continue our conversation with Chef Paul.

“Since the opening of its flagship restaurant, Ristorante Bartolotta dal 1993, The Bartolotta Restaurants group has grown to become the premier culinary brand in the Greater Milwaukee region, offering first class service and cuisine across a portfolio of 18 one-of- a-kind restaurants and catering facilities, including fine dining, upscale casual, food halls, executive dining, quick-casual, and airport concepts.”

“High Stakes by Bartolotta, Chef Paul’s latest, is a European-inspired steakhouse that marks Chef Paul Bartolotta’s return to downtown Milwaukee and brings together the experiences and influences that have shaped his career, from Milwaukee and Chicago to Europe and Las Vegas. Guests can expect exceptional steaks and seafood, highly sourced ingredients, tableside presentations, and the signature hospitality of The Bartolotta Restaurants. Designed by Jay Franke, the restaurant pairs Art Deco glamour with a rich, intimate atmosphere, featuring dramatic finishes, antique mirrors, and thoughtful details throughout. Within High Stakes by Bartolotta, Peacock Lounge brings another layer to the experience with its striking Peacock Blue bar, cocktails, music, and lively energy.”

“Four-time nominated and two-time James Beard award-winning Chef Paul Bartolotta is the co-founder and owner of The Bartolotta Restaurants, the premier restaurant group in the Greater Milwaukee region. An internationally celebrated chef and restaurateur, Chef Bartolotta has brought his culinary talent and vision to kitchens all over the world – from Italy to Paris to New York to Las Vegas – for more than 30 years.” Chef Paul Bartolotta joins us.

“With an education and training steeped in tradition and authenticity, Chef Bartolotta’s culinary skills have earned him numerous accolades from the James Beard Foundation, Michelin Guide, New York Times and others. His passion for creating authentic experiences continues to inspire the growth of the company that he and his late brother, Joe, launched in 1993. Their achievements have earned them national recognition, with a nomination by the James Beard Foundation for Outstanding Restaurateur four years in a row – 2017, 2018, 2019, and 2020.”

“High Stakes by Bartolotta, Chef Paul’s latest, is a European-inspired steakhouse that marks Chef Paul Bartolotta’s return to downtown Milwaukee and brings together the experiences and influences that have shaped his career, from Milwaukee and Chicago to Europe and Las Vegas. Guests can expect exceptional steaks and seafood, highly sourced ingredients, tableside presentations, and the signature hospitality of The Bartolotta Restaurants. Designed by Jay Franke, the restaurant pairs Art Deco glamour with a rich, intimate atmosphere, featuring dramatic finishes, antique mirrors, and thoughtful details throughout. Within High Stakes by Bartolotta, Peacock Lounge brings another layer to the experience with its striking Peacock Blue bar, cocktails, music, and lively energy.”

“Daniel Shemtob’s success is fueled by deep-seated passion, eccentric creativity and love for community. Being raised to value hard work & intentional effort has helped him get to where he is today. Despite skipping college and foregoing studying at any of the world’s most renowned culinary institutions, Daniel's success has never been hindered by a lack of traditional education. From food trucks, fast casual restaurants, to fine dining, all styles of catering and his work wear footwear brand... Daniel has no shortage of entrepreneurial ventures under his belt these days. His career has propelled him into two Food Network show wins, and multiple accolades that have helped further his vision into the world.”

“Snibbs is a hospitality-focused footwear brand built for chefs, restaurant teams, and professionals who spend long hours on their feet. Designed with a balance of comfort, durability, and performance, Snibbs combines functional innovation with modern style to support the fast-paced demands of the hospitality industry. Trusted by chefs and teams nationwide, the brand was created to help hospitality professionals feel better, move better, and perform at their best every day.”

Chef Daniel Shemtob continues as our guest.

Our guest, Daniel Shemtob, is a Chef, Restaurateur, and Entrepreneur living in Los Angeles.

“Daniel Shemtob’s success is fueled by deep-seated passion, eccentric creativity and love for community. Being raised to value hard work & intentional effort has helped him get to where he is today. Despite skipping college and foregoing studying at any of the world’s most renowned culinary institutions, Daniel's success has never been hindered by a lack of traditional education. From food trucks, fast casual restaurants, to fine dining, all styles of catering and his work wear footwear brand... Daniel has no shortage of entrepreneurial ventures under his belt these days. His career has propelled him into two Food Network show wins, and multiple accolades that have helped further his vision into the world.”

“Since 2016 The Lime Truck has earned the distinction of being Southern California's go-to food truck caterer. Whether you're planning a wedding, corporate event, milestone birthday, or festival —Lime Truck brings bold Mexican, Asian, and Mediterranean flavors straight to your venue, made fresh to order, every single time. The Lime Truck competed on Food Network’s “The Great Food Truck Race” and won twice ! For The Great Food Truck Race, Lime Truck was Season 2 Champions and then All-Stars Champions.”

“26 years in the Motion Picture industry and a proud member of Local 80. As the owner of Classy Craft Service, he has consistently been an example of what on-set hospitality can be, by elevating standards with precision, creativity, and unmatched professionalism.” “Known for seamlessly balancing production demands, budgets, and top-tier service, Charlie has become the go to for productions both large and small. Whether its serving a cast and crew of 125 or coordinating craft services for more than 1,000 background artists, his attention to detail and dedication to excellence consistently sets the bar for the industry.”

Among his recent major credits are “Michael” and many Adam Sandler features. Soon to be released is the sequel to Once Upon a Time in Hollywood, The Further Mis-Adventures of Cliff Booth.]

Charlie Scott III stays with us.

Today Chef Andrew talks about his involvement in the new documentary, “American Seafood: For Our Health and Economy.” As part of his participation he went to Maine to interview struggling Lobster Fisherman. We need to support the vitally important American seafood industry.

“America’s Best Wine Festival, the Garagiste (Garage-east) Wine Festival, returns to its birthplace in Paso Robles on November 6th and 7th with new venues, new digs, new winemakers, and a tasting seminar that explores the rise of Italian grape varieties in California. More than 50 winemakers—including OG’s (Original Garagistes) and the next generation of garagiste producers—will pour 200+ premium wines from across Paso Robles 11 AVAs, and the Central Coast. We will speak with Doug Minnick, the Co-founder of Garagiste Wine Festival – Paso Robles.

“Mírate Los Feliz offers a beautiful assortment of cocktails, a robust selection of distillates, wine and beer––all sourced from Mexico––while remaining true to the culinary ethos and sourcing practices that are central to its mission. Guests will explore an ingredient-driven menu (created by Executive Chef Alan Sanz) inspired by Mexico’s bold flavors in a lively setting artfully combining the kitchen’s whimsical takes on nuanced techniques. The menu is intended to be shared with dishes that present familiar flavors in a new, unexpected way that emphasizes the layered culinary history of Mexico, seamlessly intertwined with California cuisine.” Executive Chef Alan Sanz takes a break from his busy kitchen to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Today Chef Andrew talks about the protein craze. It’s being added to seemingly everything. Shortages of whey (a great source of protein) are a new concern. It’s impacting the cheese business.

Chef Andrew Gruel of the Calico Fish House, Show Co-Host, joins us to look back on the ten years he has been associated with the show.

Acclaimed New York Restaurateur and humanitarian, Danny Meyer, after 20 years, has a newly published inspirational book entitled What Could Possibly Go Right? Essential lessons in leadership, culture and practical optimism. We’ll meet him. “In What Could Possibly Go Right?, restaurateur, entrepreneur, and New York Times bestselling author Danny Meyerdraws on more than four decades of entrepreneurship—sharing the successes, setbacks, failures, and reinventions that came with them. At its heart is a question that has shaped the second half of his career: How can growth strengthen your culture, rather than diminish it?”

“Halloween is back in Surf City, USA at Hyatt Regency Huntington Beach Resort & Spa as Pete’s Spookeasy has returned to Pete’s Sunset Grille thru November 2. Pete’s Spookeasy brings a Halloween takeover to the coastal dining venue with festive décor, creatively themed cocktails, a playful Halloween menu, and select themed movie nights, inviting resort guests and Orange County locals to kick off the spooky season with a touch of seaside mischief.” Executive Chef Manfred Lassahn (the architect of Pete’s Spookeasy, is our guide.

“America’s Best Wine Festival, the Garagiste (Garage-east) Wine Festival, returns to its birthplace in Paso Robles on November 6th and 7th with new venues, new digs, new winemakers, and a tasting seminar that explores the rise of Italian grape varieties in California. More than 50 winemakers—including OG’s (Original Garagistes) and the next generation of garagiste producers—will pour 200+ premium wines from across Paso Robles 11 AVAs, and the Central Coast. In the heart of downtown Paso Robles, The Ava Hotel, the Official Hotel of Garagiste, offers a modern retreat in California wine country. Enjoy three unique dining experiences: EMRE, a Mediterranean restaurant; Esperanza on the Rooftop, a Baja-inspired bar and eatery; and Pine Street Bistro with a La Colombe espresso bar.” General Manager Matt Kleefisch is our guest.

“America’s Best Wine Festival, the Garagiste Wine Festival, returns to its birthplace in Paso Robles on November 6th and 7th with new venues, new digs, new winemakers, and a tasting seminar that explores the rise of Italian grape varieties in California. More than 50 winemakers—including OG’s (Original Garagistes) and the next generation of garagiste producers—will pour 200+ premium wines from across Paso Robles 11 AVAs, and the Central Coast.”

“New venues this year include the luxurious AVA Hotel in the heart of downtown Paso Robles (the Official Hotel) for the opening Rare & Reserve Tasting & Dinner, and new modern digs for the seminar, grand tasting, and after-party at the Estrella Hall at the Paso Event Center. Tickets, now on sale at: Garagiste Wine Festival, are selling fast.”

“In the heart of downtown Paso Robles, The Ava Hotel offers a modern retreat in California wine country. Enjoy three unique dining experiences: EMRE, a Mediterranean restaurant; Esperanza on the Rooftop, a Baja-inspired bar and eatery; and Pine Street Bistro with a La Colombe espresso bar. Blending refined design, vibrant flavors, and the spirit of Paso, The Ava Hotel is your starting point for relaxation, exploration, and connection on the Central Coast.”

General Manager Matt Kleefisch is our guest.

“Halloween is back in Surf City, USA at Hyatt Regency Huntington Beach Resort & Spa as Pete’s Spookeasy has returned to Pete’s Sunset Grille thru November 2. Pete’s Spookeasy brings a Halloween takeover to the coastal dining venue with festive décor, creatively themed cocktails, a playful Halloween menu, and select themed movie nights, inviting resort guests and Orange County locals to kick off the spooky season with a touch of seaside mischief.”

“Pete’s Spookeasy has become an exciting new tradition here at Hyatt Regency Huntington Beach Resort & Spa, and we look forward to welcoming our local community and resort guests back for a second year,” said General Manager Sid Ramani. “What makes it so special is the opportunity for our team to really go all out and create something that feels one-of-a-kind for Huntington Beach. From transforming Pete’s Sunset Grille into a Halloween destination to brainstorming fun twists and names for unexpected food and cocktails, there’s a lot of creativity that goes into bringing the Spookeasy to life.”

“At Pete’s Spookeasy, guests can expect Halloween-inspired decorations, themed cocktails, a creative menu, and haunting surprises that bring the pop-up to life. The menu puts a festive spin on familiar favorites, with dishes like the Grill-Reaper’s Ribeye, a 10-ounce house-butchered rib eye served with crispy fries and cowboy butter; and the Haunted Harbor Cake, a lump crab cake with roasted corn salsa and house remoulade. Starters include Dracula Bat Wings and the Char-BOO-terie board, while entrées range from Pasta From the Black Lagoon, a squid ink spaghetti with sautéed shrimp and lobster cream sauce; to the Haunted Harvest Pot Pie. Sandwiches round out the options with the Poultrygeist Sandwich and Pete’s Monster Wave Burger.”

Executive Chef Manfred Lassahn is our guide.

Acclaimed New York Restaurateur and humanitarian, Danny Meyer, after 20 years, has a newly published inspirational book entitled What Could Possibly Go Right? Essential lessons in leadership, culture and practical optimism. We’ll meet him.

“In What Could Possibly Go Right?, restaurateur, entrepreneur, and New York Times bestselling author Danny Meyer draws on more than four decades of entrepreneurship—sharing the successes, setbacks, failures, and reinventions that came with them. At its heart is a question that has shaped the second half of his career: How can growth strengthen your culture, rather than diminish it?”

“Danny Meyer is also the New York Times bestselling author of Setting the Table, a book on his leadership philosophy of Enlightened Hospitality; the founder of Shake Shack, which he began as a hot-dog cart in Madison Square Park; and the founder of Union Square Hospitality Group (USHG), which has created some of New York’s most beloved and acclaimed restaurants, including Union Square Cafe, Gramercy Tavern, The Modern, Maialino, Eleven Madison Park, Tabla and more.”

“He has been named a TIME 100 Most Influential Person and won the 2017 Julia Child Award; USHG has won twenty-eight James Beard Awards.”

Danny and his wife, Audrey, live in New York City and have four children.

Chef Andrew Gruel of the Calico Fish House, Show Co-Host, joins us to look back on the ten years he has been associated with the show.

Acclaimed New York Restaurateur and humanitarian, Danny Meyer, after 20 years, has a newly published inspirational book entitled What Could Possibly Go Right? Essential lessons in leadership, culture and practical optimism. We’ll meet him. “In What Could Possibly Go Right?, restaurateur, entrepreneur, and New York Times bestselling author Danny Meyerdraws on more than four decades of entrepreneurship—sharing the successes, setbacks, failures, and reinventions that came with them. At its heart is a question that has shaped the second half of his career: How can growth strengthen your culture, rather than diminish it?”

“Halloween is back in Surf City, USA at Hyatt Regency Huntington Beach Resort & Spa as Pete’s Spookeasy has returned to Pete’s Sunset Grille thru November 2. Pete’s Spookeasy brings a Halloween takeover to the coastal dining venue with festive décor, creatively themed cocktails, a playful Halloween menu, and select themed movie nights, inviting resort guests and Orange County locals to kick off the spooky season with a touch of seaside mischief.” Executive Chef Manfred Lassahn (the architect of Pete’s Spookeasy, is our guide.

“America’s Best Wine Festival, the Garagiste (Garage-east) Wine Festival, returns to its birthplace in Paso Robles on November 6th and 7th with new venues, new digs, new winemakers, and a tasting seminar that explores the rise of Italian grape varieties in California. More than 50 winemakers—including OG’s (Original Garagistes) and the next generation of garagiste producers—will pour 200+ premium wines from across Paso Robles 11 AVAs, and the Central Coast. In the heart of downtown Paso Robles, The Ava Hotel, the Official Hotel of Garagiste, offers a modern retreat in California wine country. Enjoy three unique dining experiences: EMRE, a Mediterranean restaurant; Esperanza on the Rooftop, a Baja-inspired bar and eatery; and Pine Street Bistro with a La Colombe espresso bar.” General Manager Matt Kleefisch is our guest.

Thereafter we speak with Doug Minnick, the Co-founder of Garagiste Wine Festival – Paso Robles.

“Mírate Los Feliz offers a beautiful assortment of cocktails, a robust selection of distillates, wine and beer––all sourced from Mexico––while remaining true to the culinary ethos and sourcing practices that are central to its mission. Guests will explore an ingredient-driven menu (created by Executive Chef Alan Sanz) inspired by Mexico’s bold flavors in a lively setting artfully combining the kitchen’s whimsical takes on nuanced techniques. The menu is intended to be shared with dishes that present familiar flavors in a new, unexpected way that emphasizes the layered culinary history of Mexico, seamlessly intertwined with California cuisine.” Executive Chef Alan Sanz takes a break from his busy kitchen to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Today Chef Andrew talks about the protein craze. It’s being added to seemingly everything. Shortages of whey (a great source of protein) are a new concern. It’s impacting the cheese business.

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

“Mírate Los Feliz offers a beautiful assortment of cocktails, a robust selection of distillates, wine and beer––all unusually sourced from Mexico––while remaining true to the culinary ethos and sourcing practices that are central to its mission.”

“Guests explore an ingredient-driven menu (created by Executive Chef Alan Sanz) inspired by Mexico’s bold flavors in a lively setting artfully combining the kitchen’s whimsical takes on nuanced techniques. The menu is intended to be shared with dishes that present familiar flavors in a new, unexpected way that emphasizes the layered culinary history of Mexico, seamlessly intertwined with California cuisine.”

“MÍRATE is a beacon for challenging the perception of Mexican cuisine by drawing from tradition and creating something new utilizing the bounty of fresh ingredients available in California while drawing inspiration from the diversity of the city of Los Angeles.”

Executive Chef Alan Sanz takes a break from simmering the mole to continue with us.

“Mírate Los Feliz offers a beautiful assortment of cocktails, a robust selection of distillates, wine and beer––all sourced from Mexico––while remaining true to the culinary ethos and sourcing practices that are central to its mission.”

“Guests explore an ingredient-driven menu (created by Executive Chef Alan Sanz) inspired by Mexico’s bold flavors in a lively setting artfully combining the kitchen’s whimsical takes on nuanced techniques. The menu is intended to be shared with dishes that present familiar flavors in a new, unexpected way that emphasizes the layered culinary history of Mexico, seamlessly intertwined with California cuisine.”

“MÍRATE is a beacon for challenging the perception of Mexican cuisine by drawing from tradition and creating something new utilizing the bounty of fresh ingredients available in California while drawing inspiration from the diversity of the city of Los Angeles.”

Executive Chef Alan Sanz takes a break from his busy kitchen to join us.

“America’s Best Wine Festival, the Garagiste Wine Festival, returns to its birthplace in Paso Robles on November 6th and 7th with new venues, new digs, new winemakers, and a tasting seminar that explores the rise of Italian grape varieties in California. More than 50 winemakers—including OG’s (Original Garagistes) and the next generation of garagiste producers—will pour 200+ premium wines from across Paso Robles 11 AVAs, and the Central Coast.”

“New venues this year include the luxurious AVA Hotel in the heart of downtown Paso Robles for the opening Rare & Reserve Tasting & Dinner, and new modern digs for the seminar, grand tasting, and after-party at the Estrella Hall at the Paso Event Center. Tickets, now on sale at: Garagiste Wine Festival, are selling fast.

“At sixteen years of age, I think we can say that our festival, and the thousands of winemakers and attendees who have helped shape it, are solidly a part of California wine history -- and of its future,” said Douglas Minnick, Garagiste Festival Co-founder. “We are proud to continue to help move California wines forward, especially in today’s challenging environment, by encouraging and showcasing OG, and brand-new, micro-production winemakers. We are grateful for the support of the Paso community over the past 16 years, as we look forward to the next 16 - and are especially excited about our new upgraded Paso venues.”

“Dubbed “tasting nirvana,” “strange and wondrous,” and “one not to miss” by the LA Times and the festival that delivers “the WOW factor” by Paso Robles Daily News, the Garagiste Festival showcases under-the-radar, innovative, commercial winemakers who handcraft 1500 cases of wine, or less. It is the only wine festival that exclusively features high-quality wines from commercial California ‘garagiste**’ winemakers, and, unlike other festivals, the wines are poured by the winemakers/owners themselves, offering a rare opportunity to interact with the creative forces behind the wines, while making brand new wine discoveries.”

“Since its inception in 2011, proceeds from the Garagiste Wine Festivals have supported the Garagiste Festival Scholarship fund of the California Polytechnic State University at San Luis Obispo Wine and Viticulture Department.”

Co-founder Doug Minnick joins us to pull the cork on all that is Garagiste Paso Robles.

Today Chef Andrew talks about the protein craze. It’s being added to seemingly everything. Shortages of whey are a new concern. It’s even impacting the cheese business.