“Chef Miles Thompson (ex-Michael’s in Santa Monica) of Baby Bistro is never one to shy away from creative, contemporary, ingredient-driven cuisine, whether it’s at an iconic Westside restaurant or one of his roving pop-ups. At this Victor Heights brick-and-mortar, the tiny, craftsman cottage-like space is intimate and rustic with modern vibes — just the place for the ever-evolving seasonal menu and well-curated wines to match. Perched on the edge of Chinatown, Baby Bistro joins its Alpine Street neighbors Perilla, Baker’s Bench, Cassell’s, and Heavy Water Coffee in what is quickly becoming one of the city’s quirkiest courtyards, and a must-visit destination for in-the-know diners. A self-described “bistro of sorts,” the former roving pop-up is the brainchild of chef Miles Thompson (formerly of Michael’s) and co-owner Andy Schwartz, a seasoned wine pro from Lolo in East Hollywood.” Taking a break preparing for service to join us are Chef Miles Thompson and Restaurateur Andy Schwartz.

Our resident produce expert, the accomplished Robert Schueller of Melissa’s, is back with us. It’s Spring so time to get updated on the best of the season for fruits and vegetables. Robert will also share some garden- fresh tips for the Passover and Easter tables. MLB Baseball is back and Melissa’s has some new branded produce items available for the baseball season exclusively at Angel Stadium. Think fresh Melissa’s Pink Pineapple Cups.

“Chef Miles Thompson (ex-Michael’s in Santa Monica) of Baby Bistro is never one to shy away from creative, contemporary, ingredient-driven cuisine, whether it’s at an iconic Westside restaurant or one of his roving pop-ups. At this Victor Heights brick-and-mortar, the tiny, craftsman cottage-like space is intimate and rustic with modern vibes — just the place for the ever-evolving seasonal menu and well-curated wines to match.”

“Perched on the edge of Chinatown, Baby Bistro joins its Alpine Street neighbors Perilla, Baker’s Bench, Cassell’s, and Heavy Water Coffee in what is quickly becoming one of the city’s quirkiest courtyards, and a must-visit destination for in-the-know diners. A self-described “bistro of sorts,” the former roving pop-up is the brainchild of chef Miles Thompson (formerly of Michael’s) and co-owner Andy Schwartz, a seasoned wine pro from Lolo in East Hollywood.”

“Set in a restored 100-year-old Victorian bungalow, the intimate 35-seat dining room and adjacent covered patio feels plucked from a different era (or maybe just Europe), with its warm-wood interior, built-in wine shelves, and rustic outdoor seating. The menu is focused and tight, with eight-ish dishes that rotate with the seasons. (Closed on Sunday & Monday.) A good strategy for diners of 2, or more, is just to order the whole menu.” Not as crazy as it sounds.

Taking another break (preparing for service) to stay with us are Chef Miles Thompson and Restaurateur Andy Schwartz.

“Chef Miles Thompson (ex-Michael’s in Santa Monica) of Baby Bistro is never one to shy away from creative, contemporary, ingredient-driven cuisine, whether it’s at an iconic Westside restaurant or one of his roving pop-ups. At this Victor Heights brick-and-mortar, the tiny, craftsman cottage-like space is intimate and rustic with modern vibes — just the place for the ever-evolving seasonal menu and well-curated wines to match.”

“Perched on the edge of Chinatown, Baby Bistro joins its Alpine Street neighbors Perilla, Baker’s Bench, Cassell’s, and Heavy Water Coffee in what is quickly becoming one of the city’s quirkiest courtyards, and a must-visit destination for in-the-know diners. A self-described “bistro of sorts,” the former roving pop-up is the brainchild of chef Miles Thompson (formerly of Michael’s) and co-owner Andy Schwartz, a seasoned wine pro from Lolo in East Hollywood.”

“Set in a restored 100-year-old Victorian bungalow, the intimate 35-seat dining room and adjacent covered patio feels plucked from a different era (or maybe just Europe), with its warm-wood interior, built-in wine shelves, and rustic outdoor seating. The menu is focused and tight, with eight-ish dishes that rotate with the seasons. (Closed on Sunday & Monday.) A good strategy for diners of 2, or more, is just to order the whole menu.” Not as crazy as it sounds.

Taking a break preparing for service to join us are Chef Miles Thompson and Restaurateur Andy Schwartz.

“Chef Miles Thompson (ex-Michael’s in Santa Monica) of Baby Bistro is never one to shy away from creative, contemporary, ingredient-driven cuisine, whether it’s at an iconic Westside restaurant or one of his roving pop-ups. At this Victor Heights brick-and-mortar, the tiny, craftsman cottage-like space is intimate and rustic with modern vibes — just the place for the ever-evolving seasonal menu and well-curated wines to match. Perched on the edge of Chinatown, Baby Bistro joins its Alpine Street neighbors Perilla, Baker’s Bench, Cassell’s, and Heavy Water Coffee in what is quickly becoming one of the city’s quirkiest courtyards, and a must-visit destination for in-the-know diners. A self-described “bistro of sorts,” the former roving pop-up is the brainchild of chef Miles Thompson (formerly of Michael’s) and co-owner Andy Schwartz, a seasoned wine pro from Lolo in East Hollywood.” Taking a break preparing for service to join us are Chef Miles Thompson and Restaurateur Andy Schwartz.

Our resident produce expert, the accomplished Robert Schueller of Melissa’s, is back with us. It’s Spring so time to get updated on the best of the season for fruits and vegetables. Robert will also share some garden- fresh tips for the Passover and Easter tables. MLB Baseball is back and Melissa’s has some new branded produce items available for the baseball season exclusively at Angel Stadium. Think fresh Melissa’s Pink Pineapple Cups.

“St. Louis’ Chef Katie Lee is a multiple-unit restaurateur, entrepreneur, author and innovator. Katie Lee’s journey from high school dropout and recovering addict to successful founder of Katie's is the embodiment of resilience and passion. She launched her first restaurant in 2008, igniting the artisan Italian pizza movement in the Midwest. Today, Katie is leading a transformative shift in the frozen food industry, blending authentic artisan techniques with national-scale ambition.” She is our guest.

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. Chef Andrew revisits the benefits of cooking with beef tallow. He’ll also comment on the controversy with Steak ‘n Shake with their use of beef tallow in the cooking of their fries, onion rings and tater tots.

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

Our resident produce expert, the accomplished Robert Schueller of Melissa’s, is back with us. It’s Spring so time to get updated on the best of the season for fruits and vegetables. Robert will also share some inspiring garden -fresh tips for the Passover and Easter tables.

Melissa’s has a stock of creative, chef-tested recipes for the home kitchen for both Easter and Passover. Seasonally available fruits to consider are Ojai Pixie Tangerines and Harry’ Berries Strawberries.

MLB Baseball is back. Melissa’s has some newly created branded items available for the baseball season at Angel Stadium. Think fresh Melissa’s Pink Pineapple Cups.

Our resident produce expert, the accomplished Robert Schueller of Melissa’s, is back with us. It’s Spring so time to get updated on the best of the season for fruits and vegetables. Robert will also share some garden- fresh tips for the Passover and Easter tables. MLB Baseball is back and Melissa’s has some new branded produce items available for the baseball season exclusively at Angel Stadium. Think fresh Melissa’s Pink Pineapple Cups.

“St. Louis’ Chef Katie Lee is a multiple-unit restaurateur, entrepreneur, author and innovator. Katie Lee’s journey from high school dropout and recovering addict to successful founder of Katie's is the embodiment of resilience and passion. She launched her first restaurant in 2008, igniting the artisan Italian pizza movement in the Midwest. Today, Katie is leading a transformative shift in the frozen food industry, blending authentic artisan techniques with national-scale ambition.” She is our guest.

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. Chef Andrew revisits the benefits of cooking with beef tallow. He’ll also comment on the controversy with Steak ‘n Shake with their use of beef tallow in the cooking of their fries, onion rings and tater tots.

“St. Louis’ Chef Katie Lee is a multiple-unit restaurateur, entrepreneur, author and innovator. “Katie Lee’s journey from high school dropout and recovering addict to successful founder of Katie's is the embodiment of resilience and passion. She launched her first restaurant in 2008, igniting the artisan Italian pizza movement in the Midwest. Today, Katie is leading a transformative shift in the frozen food industry, blending authentic artisan techniques with national-scale ambition.” Katie Lee continues as our guest.

“What began as a single neighborhood pizzeria has grown into a celebrated culinary institution. Katie’s now operates four award-winning restaurants in St. Louis. As a 100% woman-owned business, the brand has become a pillar of excellence in the Midwest food scene, earning titles like Best Pizza in St. Louis for ten consecutive years, Best Pasta for seven, and Best Restaurant for the past three. Katie herself has been honored as St. Louis Chef of the Year for six years running, a testament to her leadership, culinary vision and relentless devotion to quality, creativity, and soul.”

“Katie’s is more than food—it’s a philosophy. Every Pizza, Pasta Bake, and Sauce is a testament to real ingredients, honest artisanal techniques, and the belief that meals should nourish both the body and the soul. In a time when consumers are requiring authenticity and quality, Katie’s stands as a beacon for those who demand more from their meals. We are redefining the grocery aisles with artisan products that bring restaurant-quality experiences into homes across America. Inspired by Katie Lee’s story and her relentless pursuit of excellence, Katie’s is transforming what convenience can mean in modern food.”

In SoCal Katie’s gourmet pizzas (frozen) are available at Gelson’s and Target. Target will soon be carrying the full line of Katie’s Fine Foods products including pasta sauces, pasta and olive oil. Availability at Walmart happens in the 4th Quarter.

“St. Louis’ Chef Katie Lee is a multiple-unit restaurateur, entrepreneur, author and innovator. “Katie Lee’s journey from high school dropout and recovering addict to successful founder of Katie's is the embodiment of resilience and passion. She launched her first restaurant in 2008, igniting the artisan Italian pizza movement in the Midwest. Today, Katie is leading a transformative shift in the frozen food industry, blending authentic artisan techniques with national-scale ambition.” She is our guest.

“What began as a single neighborhood pizzeria has grown into a celebrated culinary institution. Katie’s now operates four award-winning restaurants in St. Louis. As a 100% woman-owned business, the brand has become a pillar of excellence in the Midwest food scene, earning titles like Best Pizza in St. Louis for ten consecutive years, Best Pasta for seven, and Best Restaurant for the past three. Katie herself has been honored as St. Louis Chef of the Year for six years running, a testament to her leadership, culinary vision and relentless devotion to quality, creativity, and soul.”

“Katie’s is more than food—it’s a philosophy. Every Pizza, Pasta Bake, and Sauce is a testament to real ingredients, honest artisanal techniques, and the belief that meals should nourish both the body and the soul. In a time when consumers are requiring authenticity and quality, Katie’s stands as a beacon for those who demand more from their meals. We are redefining the grocery aisles with artisan products that bring restaurant-quality experiences into homes across America. Inspired by Katie Lee’s story and her relentless pursuit of excellence, Katie’s is transforming what convenience can mean in modern food.”

In SoCal Katie’s gourmet pizzas (frozen) are available at Gelson’s and Target. Target will soon be carrying the full line of Katie’s Fine Foods products including pasta sauces, pasta and olive oil. Availability at Walmart happens in the 4th Quarter.

Our resident produce expert, the accomplished Robert Schueller of Melissa’s, continues with us. Robert is also known as The Prince of Produce. It’s Spring so time to get updated on the best of the season for fruits and vegetables. Robert will also share some inspiring garden fresh tips for the Passover and Easter tables. Not to be missed are Ojai Pixie Tangerines (short season) and Harry’s Berries (premium strawberries.)

Melissa’s has a stock of creative, chef-tested recipes for the home kitchen for both Easter and Passover.

MLB Baseball is back. Melissa’s has some new branded items available for the baseball season exclusively at Angel Stadium. Think fresh Melissa’s Pink Pineapple Cups.

Chef Andrew revisits the benefits of cooking with beef tallow. He also comments on the controversy with Steak ‘n Shake with their use of beef tallow in the cooking of their fries, onion rings and tater tots.

Chef George Geary’s latest is Citrus Illustrated, a brightly illustrated guide to all things citrus! “Learn about these beautiful and practical fruits, why to cherish them, and how to put them to good use, including 35 sensational recipes.” “From the ubiquitous navel orange to the lesser-known Fukushu kumquat to the straight-up-funky Buddha’s hand citron, citrus comes in many forms. Knowing exactly how and when to best harness their bright essences can be a challenge—until now. This handy little cookbook offers a fascinating exploration of over 25 citrus varieties and their many uses, from enriching simple dishes to the oils of the peel and juice of the fruit. Featuring 35 sweet and savory recipes that will help you use up a bumper crop or make the most of the brightest fruits of the season.”

Chef George Geary joins us to “Squeeze the Day!” This is his 17th cookbook.

George is generously sharing his recipe for Shrimp, Grapefruit and Avocado Salad from Citrus Illustrated. It was a big hit at the food media presentation he conducted at Melissa’s exhibition & research kitchen a few weeks ago.