Hatch Chile Pepper season is here and Zapien’s Salsa Grill in Pico Rivera is ready to turn on the roasters and get creative with the bright green, glossy pepper’s limited annual availability. For the eleventh year, the restaurant and Chef/Proprietor Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.

“At RISÜ in Downtown Long Beach located on the ground floor of The Crest, their goal is to create, serve and showcase fine wines and gourmet food in a fun and enjoyable atmosphere! Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage. RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food.” Chef Ryan McNerney joins us with corkscrew securely in hand.

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine with a flair along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or even a bit stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment. The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. Unusually Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and the Members-Only Club 33 at Disneyland.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now abundant as a result of good management and conservation practices

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

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