“Hyatt Regency Huntington Beach Resort & Spa has recently debuted its first-ever Halloween pop-up bar. Step inside Pete’s Spookeasy if you dare, where Pete’s Sunset Grille, the resort’s coastal restaurant, has been transformed into a spooky, over-the-top Halloween playground, featuring immersive décor, themed lounges, playful surprises at every turn, and touches from Tipsy Elves, the pop-up’s seasonal partner.” Joining us to provide all the hauntingly exciting specifics is longtime Executive Chef Manfred Lassahn.

“Since the birth of Laderach Swiss (fresh Swiss gourmet chocolates) in 1962, they have been refining fresh chocolate into extraordinary creations – and taking great pleasure in sharing them. While Laderach initially did so as a supplier to selected Swiss chocolate shops, today they share their delights globally. Three generations, one World Chocolate Master and countless innovations. Once a small chocolate factory in Glarus, today Laderach is represented in more than 25 countries around the world – and they are still thoughtfully expanding.” Laderach’s Scott Perry, West Coast Regional Manager, is our guest to unwrap all the decadent deliciousness that is Laderach Swiss.

“Rationale Brewing’s founder, Jamie Fay, and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college (and pledge a fraternity,) so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery's opinions. Making a rational choice feels pretty damn radical...so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful, non-alcoholic beer that doesn't play by the rules. They started brewing RationAle and haven’t looked back since.” Founder Jamie Fay is our guest to tap the keg on all that is Rationale Brewing.

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.

For a fast casual establishment, or any successful restaurant, what’s the ideal pathway to branching? Should it be a franchise network like McDonalds or perhaps company owned stores in the In-N-Out model? Chef Andrew has been there and will provide his informed insight.

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