SoCal Restaurant Show

Andrew Harris and Andrew Gruel
  • 4.8 (6)
  • Food
  • Updated Daily

Featuring some of Southern California's finest chefs, restaurateurs, mixologists and wine aficionados, the SoCal Restaurant Show provides a wealth of information, news and interviews with the top people in the food world. Hosted by Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group, we provide 2 hours of great entertainment each week.

  1. 2d ago

    SoCal Restaurant Show August 15, 2026 Hour 1

    Sunshine Buns of Orem, Utah gained major attention earlier in the year at the Natural Products Expo West trade show in Anaheim, California, showcasing their all-natural, ready-to-eat and frozen cinnamon rolls based on a 45-year-old family recipe. The premium buns in consumer packaging are designed for retailing in supermarkets. Starting next week Sunshine Buns will be available in the freezer section of Costco in Southern California. The flagship retail bakery is located in Orem, Utah. The signature Cinnamon Rolls are crafted from a 45-year-old family recipe. The buns are warm and ready-to-eat in just 45 seconds in the microwave! Other varieties are Cookies & Cream, and Strawberries & Cream. Putting their dough cutter down to join us are Co-founders, Chrisi Hammer & Kass Martin. “Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest. At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients. A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available. Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us.

  2. 2d ago

    SoCal Restaurant Show August 15, 2026 Hour 2

    “Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest. At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients. A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available. Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us. “New to the Walt Disney Concert Hall in DTLA is La Nena Cantina, created by veteran restaurateur Vicente Del Rio, which brings coastal-inspired cuisine and handcrafted cocktails all made from scratch to guests dining before shows and to the broader community. Diners will find many of the beloved dishes from the restaurant's Malibu and Hollywood locations, including Mole Negro, Tiradito de Hamachi, La Nena Molcajete and Tacos Malibu, as well as signature elements such as the tableside guacamole and handmade tortillas. The restaurant showcases exclusive offerings created just for The Music Center, from specialty premium seasonal cocktails to specially curated pre-show menu options. La Nena Cantina is open for both lunch and dinner.” Restaurateur Vicente Del Rio joins 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. Have you passed through the airport recently and bought food or beverages? Did you notice the sky- high prices for what is typically pretty average, uninspired fare ? Chef Andrew has, and shares his well-informed thoughts.

  3. 2d ago

    Delacroix, New Orleans, with Chef Wiley Lewis Part 1

    “Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest.” “At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients.” A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available. “Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us. “Chef Wiley Wilkinson Lewis is a Louisiana native whose culinary roots run deep through both North Louisiana and the bayous of the south. Raised in Shreveport, her passion for food began at an early age, inspired by her grandfather, Chef Carl Wiley Jones, whose family gatherings, homemade desserts and love of hospitality left a lasting impression. Surrounded by Louisiana’s rich outdoor traditions, Chef Wiley developed a lifelong connection to the ingredients, stories and culture that continue to shape her cooking today.” “Following time spent working as a fishmonger, sales representative and social media manager with Inland Foods, Chef Wiley returned to the kitchen with a renewed sense of purpose and a deeper appreciation for Louisiana’s culinary traditions. Now the Chef de Cuisine at Delacroix, she brings her heart, heritage and soulful approach to cooking, celebrating the flavors and stories of South Louisiana through every dish she creates.”

  4. 2d ago

    Delacroix, New Orleans, with Chef Wiley Lewis Part 2

    “Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest.” “At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients. A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available.” “Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes another break from her busy kitchen to join us. “Chef Wiley Wilkinson Lewis is a Louisiana native whose culinary roots run deep through both North Louisiana and the bayous of the south. Raised in Shreveport, her passion for food began at an early age, inspired by her grandfather, Chef Carl Wiley Jones, whose family gatherings, homemade desserts and love of hospitality left a lasting impression. Surrounded by Louisiana’s rich outdoor traditions, Chef Wiley developed a lifelong connection to the ingredients, stories and culture that continue to shape her cooking today.” “Following time spent working as a fishmonger, sales representative and social media manager with Inland Foods, Chef Wiley returned to the kitchen with a renewed sense of purpose and a deeper appreciation for Louisiana’s culinary traditions. Now the Chef de Cuisine at Delacroix, she brings her heart, heritage and soulful approach to cooking, celebrating the flavors and stories of South Louisiana through every dish she creates.”

  5. 2d ago

    La Nena Cantina, Walt Disney Concert Hall, with Restaurateur Vicente Del Rio Part 1

    “New to the Walt Disney Concert Hall in DTLA is La Nena Cantina, created by restaurateur Vicente Del Rio, which brings coastal-inspired cuisine and handcrafted cocktails all made from scratch to guests dining before shows and to the broader community. Diners will find many of the beloved dishes from the restaurant's Malibu and Hollywood locations, including Mole Negro, Tiradito de Hamachi, La Nena Molcajete and Tacos Malibu, as well as signature elements such as the tableside guacamole and handmade tortillas.” “The restaurant showcases exclusive offerings created just for The Music Center, from specialty premium seasonal cocktails to specially curated pre-show menu options. La Nena Cantina is open for both lunch and dinner.” Hours of operation are Monday through Thursday, 11:00 A.M. – 10:00 P.M.; Friday and Saturday, 11:00 A.M. – 11:00 P.M.; and Sunday, 11:00 A.M. – 9:00 P.M. La Nena Cantina adjusts hours of operation to accommodate any pre-show or special event service windows. “We are incredibly excited to bring La Nena Cantina to The Music Center and be part of such an iconic cultural destination in Los Angeles,” said Vicente Del Rio of La Nena Cantina. “This expansion allows us to share the vibrant flavors and coastal spirit that define our food with a new audience, while also creating something unique for the community.” Restaurateur Vicente Del Rio joins us.

  6. 2d ago

    La Nena Cantina, Walt Disney Concert Hall, with Restaurateur Vicente Del Rio Part 2

    “New to the Walt Disney Concert Hall in DTLA is La Nena Cantina, created by restaurateur Vicente Del Rio, which brings coastal-inspired cuisine and handcrafted cocktails all made from scratch to guests dining before shows and to the broader community. Diners will find many of the beloved dishes from the restaurant's Malibu and Hollywood locations, including Mole Negro, Tiradito de Hamachi, La Nena Molcajete and Tacos Malibu, as well as signature elements such as the tableside guacamole and handmade tortillas.” “The restaurant showcases exclusive offerings created just for The Music Center, from specialty premium seasonal cocktails to specially curated pre-show menu options. La Nena Cantina is open for both lunch and dinner.” Hours of operation are Monday through Thursday, 11:00 A.M. – 10:00 P.M.; Friday and Saturday, 11:00 A.M. – 11:00 P.M.; and Sunday, 11:00 A.M. – 9:00 P.M. La Nena Cantina adjusts hours of operation to accommodate any pre-show or special event service windows. “La Nena Cantina (Hospitality 70 Group), is a contemporary Mexican restaurant concept inspired by the vibrant coastal flavors of Mexico and the relaxed sophistication of California living. Founded in 2025 by Vicente Del Rio and wife Andrea Nales—the team behind the acclaimed Frida Mexican Cuisine (Frimex Hospitality Group)—La Nena represents the evolution of more than 25 years of Los Angeles hospitality experience, offering a fresh interpretation of Mexican cuisine that honors tradition while embracing creativity and modern dining culture.” Restaurateur Vicente Del Rio continues with us.

  7. 2d ago

    Show Introduction with Executive Producer & Co-Host Andy Harris

    Sunshine Buns of Orem, Utah gained major attention earlier in the year at the Natural Products Expo West trade show in Anaheim, California, showcasing their all-natural, ready-to-eat and frozen cinnamon rolls based on a 45-year-old family recipe. The premium buns in consumer packaging are designed for retailing in supermarkets. Starting next week Sunshine Buns will be available in the freezer section of Costco Stores in Southern California. The flagship retail bakery is located in Orem, Utah. The signature Cinnamon Rolls are crafted from a 45-year-old family recipe. The buns are warm and ready-to-eat in just 45 seconds in the microwave! Other varieties are Cookies & Cream, and Strawberries & Cream. Putting their dough cutter down to join us are Co-founders, Chrisi Hammer & Kass Martin. “Delacroix restaurant is the only standalone restaurant on the banks of the Mississippi River in New Orleans where guests can see and hear the river as they dine. The establishment is inspired by the food, culture and people of coastal Louisiana who shaped the historic fishing and hunting village of the same name in St. Bernard Parish, Delacroix. It’s a space where Louisiana’s coastal heritage lives on and is shared with each guest. At Delacroix, guests experience soulful, coastal dishes with depth, made using homegrown techniques and seasonal ingredients. A centerpiece is the showcased raw oyster bar where there are always at least a couple of Gulf Oysters available. Under Chef Wiley Lewis’ leadership, Delacroix’s philosophy is rooted in the belief that food is storytelling. It connects us, grounds us and brings us home.” Chef Wiley takes a break from her busy kitchen to join us. “New to the Walt Disney Concert Hall in DTLA is La Nena Cantina, created by veteran restaurateur Vicente Del Rio, which brings coastal-inspired cuisine and handcrafted cocktails all made from scratch to guests dining before shows and to the broader community. Diners will find many of the beloved dishes from the restaurant's Malibu and Hollywood locations, including Mole Negro, Tiradito de Hamachi, La Nena Molcajete and Tacos Malibu, as well as signature elements such as the tableside guacamole and handmade tortillas. The restaurant showcases exclusive offerings created just for The Music Center, from specialty premium seasonal cocktails to specially curated pre-show menu options. La Nena Cantina is open for both lunch and dinner.” Restaurateur Vicente Del Rio joins us. 1Our 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. Have you passed through the airport recently and bought food or beverages? Did you notice the sky- high prices for what is typically pretty average, uninspired fare ? Chef Andrew has, and shares his well-informed thoughts. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

  8. 2d ago

    Sunshine Buns, Orem, Utah with Founders Chrisi Hammer & Kass Martin Part 1

    Sunshine Buns of Orem, Utah gained major attention earlier in the year at the Natural Products Expo West trade show in Anaheim, California, showcasing their all-natural, ready-to-eat and frozen cinnamon rolls based on a 45-year-old family recipe. The premium buns in consumer packaging are designed for retailing in supermarkets. Starting next week Sunshine Buns will be available in the freezer section of Costco Stores in Southern California (Classic Cinnamon Rolls is a 10-pack bag ). The flagship retail bakery is located in Orem, Utah. The signature Cinnamon Rolls are crafted from a 45-year-old family recipe. The buns are warm and ready-to-eat in just 45 seconds in the microwave! Other varieties are Cookies & Cream, and Strawberries & Cream. Sunshine Buns are also coming soon locally to the freezer aisles of Gelson’s and Bristol Farms. Putting their dough cutters down to join us are Co-founders Chrisi Hammer & Kass Martin.

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Ratings & Reviews

4.8
out of 5
6 Ratings

About

Featuring some of Southern California's finest chefs, restaurateurs, mixologists and wine aficionados, the SoCal Restaurant Show provides a wealth of information, news and interviews with the top people in the food world. Hosted by Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group, we provide 2 hours of great entertainment each week.

Information

  • Creator
    Andrew Harris and Andrew Gruel
  • Years Active
    2013 - 2026
  • Episodes
    2K
  • Rating
    Clean
  • Copyright
    © SoCal Restaurant Show
  • Show Website
    SoCal Restaurant Show

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