Byron Lazaroff-Puck, President, Wolfgang Puck Fine Dining Part 2

“Spotlighting San Martin’s (Santa Clara County, CA) Terra Amico Farms, a thriving organic and regenerative heirloom tomato farm nestled in the countryside between Morgan Hill and Gilroy. The farm is dedicated to sustainable agricultural practices that not only produce the highest quality and best tasting tomatoes but also rejuvenate the land and support biodiversity.  At Terra Amico Farms, they believe in the power of community and the joy of connecting people with the source of their food. Terra Amico Farms’ commitment to organic farming ensures that their tomatoes are grown without synthetic pesticides or fertilizers, preserving the health of the soil and the surrounding ecosystem. They embrace regenerative techniques such as crop rotation, cover cropping, and composting to enhance soil fertility and capture carbon, making this farm a model of environmental stewardship.” Farmer Joe Raineri takes a break from weeding to join us.“Michael Brughelli founded his eponymous wine brand in 2018. His wines represent the culmination of a full and purposeful career in the wine industry, and a meaningful life as a father, husband, brother and son. Precise and intentional, these wines pay tribute to Michael’s Swiss-Italian roots, while building upon an American family legacy.He’s been drawn to the natural world and farming since boyhood. An avid outdoorsman, Michael enjoys time spent in the vineyard and is inspired by its natural environs.” The premium Chardonnay and Pinot Noir grapes used in his acclaimed wines are coming from Santa Maria Valley vineyard sites that Brughelli dictated and / or managed the farming on for over a decade with the goal of applying top tier farming to top tier and potentially incredible sites. Winemaker Michael Brughelli joins us to gently pull the cork on all that is Brughelli wine.

“Hyatt Regency Huntington Beach has enthusiastically welcomed back the encore of Pete’s Christmas Vacation for its second year, returning by popular demand. Running currently through January 3, the festive pop-up transforms Pete’s Sunset Grille into a coastal winter wonderland filled with twinkling lights, cozy outdoor igloos, and a cheerful seasonal menu.” Executive Chef Manfred Lassahn and General Manager Jon Benson join us to unwrap all that is the encore of Pete’s Christmas Vacation.“The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts.” Our guest, Byron Lazaroff-Puck, is the President of Wolfgang Puck Fine Dining. “The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Carama by Wolfgang Puck (Las Vegas); CUT (Bahrain Bay, Beverly Hills, DC, Las Vegas, London, and Singapore); Spago (Beverly Hills, Istanbul, Las Vegas, Maui, Bodrum and Singapore); re Asian Cuisine (Bahrain Bay); Wolfgang Puck Bar & Grill (Las Vegas and Orlando); and Merois (Los Angeles).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. We return to the irritating subject of the ever- increasing swipe fees that restaurateurs are charged on credit card sales. A new settlement involving Visa and MasterCard has perhaps marginally reduced these fees. Chef Andrew questions if this is a really meaningful happening.

Welcome to our post-Thanksgiving, “No Leftovers,” broadcast.
“Spotlighting San Martin’s (Santa Clara County, CA) Terra Amico Farms, a thriving organic and regenerative heirloom tomato farm nestled in the countryside between Morgan Hill and Gilroy. The farm is dedicated to sustainable agricultural practices that not only produce the highest quality and best tasting tomatoes but also rejuvenate the land and support biodiversity.  At Terra Amico Farms, they believe in the power of community and the joy of connecting people with the source of their food. Terra Amico Farms’ commitment to organic farming ensures that their tomatoes are grown without synthetic pesticides or fertilizers, preserving the health of the soil and the surrounding ecosystem. They embrace regenerative techniques such as crop rotation, cover cropping, and composting to enhance soil fertility and capture carbon, making this farm a model of environmental stewardship.” Farmer Joe Raineri takes a break from weeding to join us.“Michael Brughelli founded his eponymous wine brand in 2018. His wines represent the culmination of a full and purposeful career in the wine industry, and a meaningful life as a father, husband, brother and son. Precise and intentional, these wines pay tribute to Michael’s Swiss-Italian roots, while building upon an American family legacy.He’s been drawn to the natural world and farming since boyhood. An avid outdoorsman, Michael enjoys time spent in the vineyard and is inspired by its natural environs.” The premium Chardonnay and Pinot Noir grapes used in his acclaimed wines are coming from Santa Maria Valley vineyard sites that Brughelli dictated and / or managed the farming on for over a decade with the goal of applying top tier farming to top tier and potentially incredible sites. Winemaker Michael Brughelli joins us to gently pull the cork on all that is Brughelli wine.“Hyatt Regency Huntington Beach has enthusiastically welcomed back the encore of Pete’s Christmas Vacation for its second year, returning by popular demand. Running currently through January 3, the festive pop-up transforms Pete’s Sunset Grille into a coastal winter wonderland filled with twinkling lights, cozy outdoor igloos, and a cheerful seasonal menu.” Executive Chef Manfred Lassahn and General Manager Jon Benson join us to unwrap all that is the encore of Pete’s Christmas Vacation.“The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts.” Our guest, Byron Lazaroff-Puck, is the President of Wolfgang Puck Fine Dining. “The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Carama by Wolfgang Puck (Las Vegas); CUT (Bahrain Bay, Beverly Hills, DC, Las Vegas, London, and Singapore); Spago (Beverly Hills, Istanbul, Las Vegas, Maui, Bodrum and Singapore); re Asian Cuisine (Bahrain Bay); Wolfgang Puck Bar & Grill (Las Vegas and Orlando); and Merois (Los Angeles).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. We return to the irritating subject of the ever- increasing swipe fees that restaurateurs are charged on credit card sales. A new settlement involving Visa and MasterCard has perhaps marginally reduced these fees. Chef Andrew questions if this is a really meaningful happening.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Welcome to San Martin’s (Santa Clara County, CA) Terra Amico Farms, a thriving organic and regenerative heirloom tomato farm nestled in the countryside between Morgan Hill and Gilroy. The farm is dedicated to sustainable agricultural practices that not only produce the highest quality and best tasting tomatoes but also rejuvenate the land and support biodiversity.  At Terra Amico Farms, they believe in the power of community and the joy of connecting people with the source of their food.”“Terra Amico Farms commitment to organic farming ensures that their tomatoes are grown without synthetic pesticides or fertilizers, preserving the health of the soil and the surrounding ecosystem. They embrace regenerative techniques such as crop rotation, cover cropping, and composting to enhance soil fertility and capture carbon, making this farm a model of environmental stewardship.” “Terra Amico Farms is more than just a place to grow tomatoes; it’s a destination for unforgettable experiences. They host Farm-To-Table dinners where guests can savor gourmet meals crafted from estate produce and other local farm fresh, seasonal produce, prepared by talented local chefs. These dinners offer a unique opportunity to taste the flavors from local farms while enjoying the picturesque landscape. Guests are treated to a farm tour, learn about their sustainable farming practices and enjoy wine, craft beer and ciders from local producers.” “In addition to their dinners, Terra Amico Farms organize a variety of farm-related events throughout the year. From guided tours and u-picks to community harvest days, there is always something happening at Terra Amico Farms.  These events foster a deeper connection between people and the food they eat, promoting a greater appreciation for sustainable agriculture.”  Farmer Joe Raineri takes a break from weeding to join us.

“Michael Brughelli founded his eponymous wine brand in 2018. His wines represent the culmination of a full and purposeful career in the wine industry, and a meaningful life as a father, husband, brother and son. Precise and intentional, these wines pay tribute to Michael’s Swiss-Italian roots, while building upon an American family legacy.”“The brand is represented by two animals found in the heraldry crest of the town Lavertezzo, in the Canton of Locarno; the Brughelli family homeland. The lion equates valor and courage. The pelican embodies charity. As a former first responder, these symbols have influenced Michael throughout his life.”“He’s been drawn to the natural world and farming since boyhood. An avid outdoorsman, Michael enjoys time spent in the vineyard and is inspired by its natural environs. The Brughelli wines embody the trajectory of his path, in work and in life, thus far.”“The premium Chardonnay and Pinot Noir grapes used in the limited production Brughelli wines are coming from Santa Maria Valley vineyard sites that Michael dictated and / or managed the farming on for over a decade with the goal of applying top tier farming to top tier and potentially incredible sites.”Winemaker Michael Brughelli joins us to gently pull the cork on all that is Brughelli wine.

“Welcome to San Martin’s (Santa Clara County, CA) Terra Amico Farms, a thriving organic and regenerative heirloom tomato farm nestled in the countryside between Morgan Hill and Gilroy. The farm is dedicated to sustainable agricultural practices that not only produce the highest quality and best tasting tomatoes but also rejuvenate the land and support biodiversity.  At Terra Amico Farms, they believe in the power of community and the joy of connecting people with the source of their food.”“Terra Amico Farms commitment to organic farming ensures that their tomatoes are grown without synthetic pesticides or fertilizers, preserving the health of the soil and the surrounding ecosystem. They embrace regenerative techniques such as crop rotation, cover cropping, and composting to enhance soil fertility and capture carbon, making this farm a model of environmental stewardship.” “Terra Amico Farms is more than just a place to grow tomatoes; it’s a destination for unforgettable experiences. They host Farm-To-Table dinners where guests can savor gourmet meals crafted from estate produce and other local farm fresh, seasonal produce, prepared by talented local chefs. These dinners offer a unique opportunity to taste the flavors from local farms while enjoying the picturesque landscape. Guests are treated to a farm tour, learn about their sustainable farming practices and enjoy wine, craft beer and ciders from local producers.”  Joe is also the volunteer guiding force behind the non-profit, embryonic Fattoria Public Market and Food Hall. For California in Morgan Hill the concept is inspired by the European Public Markets supporting small family farmers and artisan food product producers showcasing a diversity of culinary delights.Farmer Joe Raineri takes a break from now feeding the goats to stay with us.

“Hyatt Regency Huntington Beach has enthusiastically welcomed back the encore of Pete’s Christmas Vacation for its second year, returning by popular demand. Running  currently through January 3, the festive pop-up transforms Pete’s Sunset Grille into a coastal winter wonderland filled with twinkling lights, cozy outdoor igloos, a festive holiday libation program and a cheerful seasonal menu.”“The menu features holiday favorites with a festive twist, from Bah Humbug Fries with smoked paprika aioli and Sleigh Bell Wings glazed in honey sriracha or spicy cranberry, to the Charcutewreath, a playful take on the classic board with Bavarian pretzel, artisan cheeses, and cured meats. Heartier dishes include the Jolly Old Saint Rib with creamy Boursin polenta and the tropical Mele Kalikimaka Bowl with diced ahi, avocado, and wakame over steamed rice.”“Desserts continue the seasonal cheer with offerings like Passionfruit Cheesecake with gingersnap crust and orange honey whip, Pumpkin Bread Pudding with toffee sauce and vanilla gelato, and the indulgent S’mores Bar with toasted meringue and whiskey butterscotch. With its creative menu, cozy atmosphere, and a touch of holiday nostalgia, Pete’s Christmas Vacation is the ultimate destination to celebrate the season the SoCal way.”Executive Chef Manfred Lassahn and General Manager Jon Benson join us to unwrap all that is Pete’s Christmas Vacation.

“The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. Our guest, Byron Lazaroff- Puck, is the President of Wolfgang Puck Fine Dining. The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Carama by Wolfgang Puck (Las Vegas); CUT (Bahrain Bay, Beverly Hills, DC, Las Vegas, London, and Singapore); Spago (Beverly Hills, Istanbul, Las Vegas, Maui, Bodrum and Singapore); re Asian Cuisine (Bahrain Bay); Wolfgang Puck Bar & Grill (Las Vegas and Orlando); and Merois (Los Angeles).“Wolfgang Puck has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, owned, operated, and licensed fine dining restaurants consisting of 21 restaurants in 6 countries; Wolfgang Puck Worldwide which has a portfolio of 79 casual and fast-casual restaurants, as well as branded consumer products; and Wolfgang Puck Catering which is the catering service business which operates as a subsidiary of Compass Group. Wolfgang Puck's brand carries an undeniable cachet, synonymous with a bold, innovative style of cooking that has redefined the fine dining industry. His trademark dishes, coupled with his unmistakable panache and personality, has revolutionized the culinary trade.” Byron just returned from the official opening of the spectacular rooftop Spago in Shanghai at The St. Regis on the Bund.“Born and raised in Los Angeles, Byron Lazaroff-Puck is the son of world-renowned Chef Wolfgang Puck and visionary designer Barbara Lazaroff. His upbringing immersed him in the pioneering world of hospitality and design, igniting a passion for culinary arts and service excellence. At just 12 years old, Byron began his journey as a dishwasher at Spago Beverly Hills, laying the foundation for a career marked by passion, discipline, and ambition.”

“The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. Our continuing guest, Byron Lazaroff- Puck, is the President of Wolfgang Puck Fine Dining. The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Carama by Wolfgang Puck (Las Vegas); CUT (Bahrain Bay, Beverly Hills, DC, Las Vegas, London, and Singapore); Spago (Beverly Hills, Istanbul, Las Vegas, Maui, Bodrum and Singapore); re Asian Cuisine (Bahrain Bay); Wolfgang Puck Bar & Grill (Las Vegas and Orlando); and Merois (Los Angeles).“Born and raised in Los Angeles, Byron Lazaroff -Puck is the son of world-renowned Chef Wolfgang Puck and visionary designer Barbara Lazaroff. His upbringing immersed him in the pioneering world of hospitality and design, igniting a passion for culinary arts and service excellence. At just 12 years old, Byron began his journey as a dishwasher at Spago Beverly Hills, laying the foundation for a career marked by passion, discipline, and ambition.”“Today, as President of the Wolfgang Puck fine Dining Group, Byron’s focus is on leading the company’s next phase of international growth and culinary development, building on the legacyof Spago, Chinois, CUT and CARAMÁ to expand their global reach while remaining true to the brand’s DNA of excellence and innovation.”Byron just returned from the official opening of the spectacular rooftop Spago in Shanghai at The St. Regis on the Bund. Last Weekend Byron was part of the uber exclusive F-1 Bellagio VIP Fountain Club viewing experience showcasing the food of an incredible assemblage all-star celebrity and Michelin chefs including Jose Andres, Thomas Keller and Wolfgang Puck in a luxe 3-day package.

We return to the irritating subject of the ever-increasing swipe fees that restaurateurs are charged on credit card sales. As menu prices necessarily need to increase the mammoth credit card processing entities automatically gain more income without any extra expense. A Catch-22 for the already squeezed hospitality industry. A new settlement agreement with Visa and MasterCard has perhaps marginally reduced these fees somewhat. Chef Andrew questions if this is a really meaningful development.