“At Chef Steve Samson’s Rossoblu, Dinner isn’t meant to feel rushed. Or loud. Or like the same forgettable meal you had last week. At Rossoblu, it never does. Tucked into Downtown LA’s Fashion District, Rossoblu is a hidden oasis—a place where the city slips away and Italy comes into view. Chef Steve Samson draws from a life between LA and Bologna to create a menu rooted in soulful tradition and the joy of gathering. Think tagliatelle hand-rolled daily, tossed in Nonna Olimpia’s long-simmered ragù. Meats grilled over a nine-foot flame, kissed with nothing but house made herb salt and fire.” Chef Steve Samson takes a break from rolling the pasta to join us. “Dine L.A.” is running now thru Sunday, February 8th, 2026 and Rossoblu is a participating restaurant with a special 3-course Dinner Menu.
“Perched on the side of Oregon’s Chehalem Mountain and overlooking Newberg and the Willamette Valley to the south, Bells Up Winery makes approximately 600 cases annually and offers a small selection of Oregon-grown and produced varietals. All Bells Up wines are sold directly from their tasting room. Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah, Cabernet Sauvignon, and Schioppettino with grapes sourced exclusively from their estate vineyard and from Summit View Vineyard in Eastern Oregon.” Winemaker Dave Specter joins us pulling the cork on all that is Bells Up Winery.
How should a large USA airline handle a long delay due to a series of announced mechanical issues? Isn’t being transparent with the passengers keeping them informed of the delays key? Well, maybe not…Cori Solomon a wine and travel journalist and President of the International Food Wine and Travel Writers Association (IFWTWA) joins us to chronicle her recent experience journeying from New York back to Los Angeles. Yes, be sure to fasten your seat belt and wait, and then wait some more…
“Chef Jeffrey Hansell grew up on the gulf coast of Mississippi, 45 minutes east of New Orleans. Surrounded by the commercial fishing and shrimping industry, his love of fresh ingredients and the local catch inspired him to begin a career in the culinary field. After Culinary School Hansell traveled around the Country working his way through some highly acclaimed kitchens in New Orleans, Birmingham, and Aspen. In 2014 Chef Jeffrey and his wife/business partner opened their first restaurant Oxlot9 in Covington LA and most recently in 2020 opened the restaurant Thorny Oyster in Bay St Louis MS.”
Chef Hansell was briefly in Pasadena right before the 2026 Rose Parade with a delegation from Coastal Mississippi. Mississippi sponsored a spectacular float in the Rose Parade, “Where Creativity Blooms.” We’ll talk to him about the mouthwatering three course Brunch he prepared for a small group of global travel journalists at The Maxwell House.
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) usually provides his “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef Andrew was delayed on a return flight so he’ll rejoin us next week with the continuation of his “Kitchen Hacks” series.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
