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  • Permits, Penalties & Pop-Ups: Restaurant Buildouts Uncorked 🍷🛠️

    Permits, Penalties & Pop-Ups: Restaurant Buildouts Uncorked 🍷🛠️
    2025/04/17
    On my Best of Laguna Beach radio show at KXFM 104.7, my renowned, very wry regular guest - Bruce Russo - joins me as we pull back the curtain on what it really takes to go from “cool retail space” or “that great 2nd-gen restaurant space that’s going to be so easy to move into” to “fully operational, legally permitted, health-inspected, liquor-serving dining experience.”Bruce Russo’s seen it all – and built it all. And in this episode, he’s spilling hard-won lessons from his legendary 222 Ocean Avenue project (plus the innumerable times he’s built an entire nightclub in 5 days—but we’ll get to that 🪩).


    Show Notes/Summary:

    ✅ 📞 The Power of a ‘Hey, Just Wanted to Loop You In’ Meeting
    We use the example of Bruce’s work on his retail-to-restaurant buildout at 222 Ocean Avenue here in Laguna Beach. Initially, here are the first 4-5 steps that take place even before formally meeting with the City’s Building Department.

    ✅ What NOT to Do When Your Plans Are ‘Sealed’ (Trust Us, Don’t 🙅‍♂️)
    What it means when “plans are sealed” after being submitted to the City. And what it REALLY means when the client changes his/her mind about the plans in the process (bad idea).

    ✅ Building Permit Applications require the first set of comments from the City, and then you’re dealing with Zoning and Planning Commission - all part of a multi-month process. If you pass the questions process from the Planning Commissioners, you’re in the clear! If you don’t … it’s back to the drawing board with rework, possible variances you have to get in play, and more.

    ✅ The trials and tribulations of acquiring an expensive liquor license and what is still up to the City as to what you’re then allowed to serve.

    ✅ The demolition THEN begins … and now all the multiple building inspections begin as you walk through every stage of construction from engineering trades (first!) and framing aspects before your flooring and sheetrock goes in.

    ✅ You Can’t Serve Dinner If Your Kitchen’s Still on Backorder, Babe. 🍽️
    💡 (Bruce’s lessons learned) Why it’s smarter to get the kitchen package install done first before tackling the front-of-house completion.

    ✅ When front-of-house finish and chairs, tables, marble slabs, custom fabrics, etc., actually begins.

    ✅ 🏛️ Building in a Historical District? Buckle Up.
    The interesting complications with building to “historical” demands in a city and the only time a “historical district” is vetoed.

    ✅ Bruce’s estimate on the TOTAL number of inspections that occur between start and the final Head Building Inspector’s inspection.

    ✅ The Health Inspector Walked In While They Were Serving Tacos. Oops. 🌮🚫
    Where the Health Inspection comes in and how it becomes an issue when cities are relying on county health inspectors to do final approvals. This is where restaurant operators will get the most frustrated and make the mistake of bringing food into the space. And here’s what happens WHEN the health inspector shows up in your food-laden restaurant! 👀

    ✅ 💡 (Bruce’s lessons learned) What to do and - more importantly - what to say when you feel you’re eternally waiting for that LAST inspection.

    ✅ 🪩 From Permit Purgatory to Nightclub in 5 Days:
    Bruce tells his hilarious story of how he and his team have become renowned for their ability to build out entire nightclubs in a week (and while facing a giant penalty fee if they don’t meet the Friday re-open deadline). He talks through the stressed schedule that begins at 2:30 AM on a Sunday night and reopens five days later on Friday afternoons at 4:00 p.m.
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    54 分
  • From Farro Bowls to Margarita Trucks – Laguna’s Got Layers

    From Farro Bowls to Margarita Trucks – Laguna’s Got Layers
    2025/04/09
    On this week’s episode of Best of Laguna Beach on KXFM 104.7, I sat down with Laguna Nursery and Visionscape Design owner Ruben Flores to chat about the amazing events, spaces, and stories that make Laguna special – and why strong, authentic, in-the-trenches marketing matters more than ever.I'm publishing this replay early to encourage you to attend tonight's meeting and add your voice.As someone who's been celebrating and championing “Laguna’s best” for nearly two decades from radio to podcast and blog to books — I believe we owe it to this incredible town to ensure that our many unique stories and personalities are told with heart, soul and substance.Here’s everything we covered in this Monday’s “Best of Laguna Beach” show:What I really do for a living (heh) and my two new podcasts - one launched 3 weeks ago - Mastering Restaurant Revenue with me and Bruce Russo (the G.O.A.T. of restaurant design and build for profit making ease). Then, this Friday, April 11th, The Catalyst Code launches! It’s my behind-the-scenes recipe for real momentum and mindset shifts, served up for anyone hungry for more out of life and business. Please go check both out here (this might ask you for another email subscription but it’s free):Mastering Restaurant RevenueThe Catalyst Code PreviewThen, Ruben & I discussed creative moments in Laguna Beach that you just can’t find anywhere else:Why the Laguna Achievement Festival two weeks ago was such a stellar representation of our townRuben’s famed (and kinda hilarious) Garden WalksRestaurateur Mario Melendez (Rasta Taco) and lightbulb moment several years ago that created the first “margarita truck” in the country. Now his “Rasta Rita” margarita trucks have bloomed to a whole fleet. We talk about the crazy events and receptions he does (and not a bad idea for Father’s Day, either!)Restaurateur Cary Redfearn’s insatiable love for creative food and the new dishes he and Chef Armando Ortega keep coming up with at Lumberyard, including my new favorite, a grilled shrimp and perfectly-done farro bowl. This photo does it NO justice - super tasty and amazing.Ruben talks more about the current Main Beach renovation and our city’s “Great Art vs. Blah Plants.”The renowned Laguna Beach Garden Club’s Gate & Garden Tour is coming up May 3rd and 4th - it seriously sells out in advance every year, so be sure to grab your tickets:Gate & Garden Tour TixOn the subject of Laguna Beach Garden Club, we talk about the monthly guests they bring in and the “jaw dropping” presentation Hollywood Production Designer Nelson Coates delivered a couple weeks ago … and of course we then have to talk about our favorite movies where Nelson has created entire forests, gardens and even a garden scene in the “Crazy Rich Asians” wedding that is now a frontrunner of “best cinematic weddings of all time.”HERE is where we talk about the City Council meeting tonight with our initial thoughts on the visitor' bureau.The recent Rivian event that reminded Laguna Beach that the ENTIRE CITY was deemed a “national historic treasure” in 1984.I mentioned that the Drake Laguna Beach is now setting up a second location - The Drake on Sunset - on Sunset Blvd. right at the junction between WeHo and Beverly Hills. And no - we’re not losing our beloved chefs, Chef Paul and Chef Nick to L.A. They’ve both elected to stay here in Laguna Beach. (That larger story is forthcoming.)A quick chat about incoming fast food “counter” service incomings - Board & Brew soon to be in the Wild Taco location on Ocean Avenue and Coast Highway, and Chela’s now in the former North Laguna Lost Bean/Zeytoon location.
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    52 分
  • Incoming Piatti restaurant: Why they chose Laguna Beach

    Incoming Piatti restaurant: Why they chose Laguna Beach
    2025/04/05
    On my Best of Laguna Beach show this week, a very special guest joined me – Matt Stuhl – to talk about all the plans for his company’s incoming restaurant, Piatti on 222 Ocean Avenue (previously Taverna/Ocean at Main/Suenos/Cabana). Listen in as he talks about what they have in play and what’s in the plan. What a great introduction between a locally-centric restaurant company and the residents and visitors of Laguna Beach!

    Go to: BestofLagunaBeach.com for ongoing news on events, restaurants, chefs, artists and more, more more! Follow in social media @BestofLagunaBeach

    Show Notes


    ✅ Why did the Founder Tim Harmon have an eye on Laguna Beach, this “very special new spot” per Matt?

    ✅ Why Palisades Hospitality Group grows from the concept of “intentional growth” and what that means to Laguna Beach residents.

    ✅ The hyper-local customization Piatti does in each of its communities.

    ✅ Admittedly, I have a love for this restaurant because my now-business partner, Bruce Russo, initially developed this property from a 1950s floor plan for a bank (which eventually becoming a Big Dog store and then a rug store before Taverna was constructed). Matt talks about the unique differences in this building and build-out that proved the winning decision. We talk about Bruce’s love for this patio and what he did to restore the one-of-a-kind fountain there. This leads to our discussion on one of Matt’s favorite storied concepts he developed, and why these occasional stories stick with you as you create the concept.

    ✅ Piatti’s intention to not just “fill a hole” but complement the restaurants around them while zeroing in on what might be missing in the town’s current food offerings. (They have some ideas.)

    ✅ Matt talks about his favorite food items on the Piatti menu but his anticipation of what their Laguna guests will demarcate as their favorites moving forward.

    ✅ Matt addresses their grandfathered night club permit at the 222 Ocean Avenue location … and what they’re going to do with it.

    ✅ We talk about their Piatti specially labeled wines and Matt’s initial skeptic’s alarm when he first came on board after enduring other restaurants’ private brand jugs of wine. He talks about the differences in their Piatti private label wine and the pride he takes in the special vintages they create.

    ✅ What’s their plan for Opening Day in May? They’re hiring now! They’re also honing in on their chef, and Matt talks about the process they go through with prospective chefs. Here’s where to go for applications:Apply to Work at Piatti: Careers

    ✅ Matt started in restaurants because he was an actor … and he did the stereotypical thing of “acting like a restaurant server” while working to be an actor. The decision to move into hospitality involved his physical move from Minneapolis to California … and here’s why.“I want to know the nooks and crannies of every operation. I want to be able to have a boutique experience where we get to know every guest and every guest is welcomed back often, and we build our experiences around what they want and invite them to be part of the hospitality experience.” - Matt Stuhl

    ✅ Before joining Palisades Hospitality, Matt worked with two boutique hotel groups in the Oceanside area in that redevelopment process. Here’s how he compares it to Laguna Beach. “You’ve got to be part of a community. You can’t just walk in and think you can take over a community no matter how much money you have.”

    ✅ Matt leaves us with his favorite Piatti dish … and why it’s his favorite.
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    51 分
  • Tearing Down Fences & Talking Restaurants with Ruben Flores

    Tearing Down Fences & Talking Restaurants with Ruben Flores
    2025/03/28
    On Monday, at “Best of Laguna Beach’s” radio show at KXFM 104.7, Laguna Nursery and Visionscape Design Owner Ruben Flores joins me for ALL sorts of discussion, from new restaurants to sorry construction fencing at Main Beach … to our dining in 12 restaurants last week and positive moves we’re seeing from the new City Manager and Planning Commission.

    Here’s a quick summary of this week’s newsy show:


    ✅ Last week’s launch of “Mastering Restaurant Revenue,” the podcast between me and restaurant industry GOAT Bruce Russo, was a happy and successful launch. Ruben says that he can’t go into any restaurant without now surveying “revenue pods.” We’ve done our job!

    ✅ All about Chef Maro Molteni - his departure years ago from Maro Wood Grill and his subsequent, multi-restaurant chef’s journey in Laguna Beach UNTIL he decided to leave us to build his own restaurant in Laguna Niguel. 😩 On Sunday, Ruben, Nelson and I got to check out Chef Maro’s almost-open digs as he rounds the final turn to his opening day. (More on that later.)
    Big brother Martin Molteni (left) flew up from Argentina to help Maro (right) finalize the kitchen prep and menu before Chef Maro’s grand opening of his own restaurant in April - in Laguna Niguel.

    ✅ Ruben asks me to put my restaurant consulting hat on to share my thoughts about Maro’s kitchen as well as the smart “revenue pods” Maro has in place as soon as the doors open.

    ✅ The huge marketing benefit of putting signage in place for your restaurant even BEFORE renovation begins. Ruben uses a similar example in his own landscaping world - what he puts in first.

    ✅ ALL the Laguna restaurants we dined in last week - TWELVE restaurants! I published that article review on Tuesday this week:Read: Last Week's Eats✅ Laguna Beach restaurants capitalizing on “take out” (yet another revenue pod that Bruce and I talk about).

    ✅ The more expensive dishes in town. Who eats these? (Because people ARE eating them.)

    ✅ Ruben mentions the “embarrassing” and “horrendous” construction fencing efforts at Main Beach. We offer several options for a better branding and luxurious feel for our town.Right now we have the shabbiest curtains on our Window to the Sea.” - Ruben Flores

    ✅ The new City Manager (Dave Kiff), who’s sending out “forward-thinking emails” about upcoming City Council agendas. This is an awesome move, particularly for residents who feel that the last few years have left them shut out of major city decisions. We bring up the positive changes we’ve also seen in the Planning Commission, and talk briefly about last week’s meeting where the commissioners and City Manager handled the rather woeful architectural design of the South Laguna new fire station.

    ✅ Ruben begs the City to trim a decades-old Carob tree before it fails completely. He then moves into talking about our parks as “jewels” instead of “just plots of land that sit there,” and what can be done there, too.

    ✅ We close with an invite to Ruben’s popular “Garden Walk,” occurring again this Saturday, March 29th.And that’s a wrap!


    “See” you next week at KXFM Radio 104.7, Laguna’s only radio station! Thanks for being my listeners!
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    50 分
  • Laguna’s F&B Scene + New Podcast Alert!

    Laguna’s F&B Scene + New Podcast Alert!
    2025/03/28
    In Monday, March 17th’s “Best of Laguna Beach” radio show (audio replay above) at Laguna’s only KXFM Radio 104.7, I brought in my two favorite regulars – together – for THREE big discussions:🔥 New behind-the-scenes restaurant podcast!🍽️ My latest updates on the entire restaurant scene in Laguna🚧 Big renovation beginning at Main BeachJoining me was Ruben Flores, owner of Laguna Nursery and Visionscape, Inc. and a significant voice in Laguna Beach.Then, I brought Bruce Russo back into Monday’s mix, because this national G.O.A.T of restaurant industry design and build had a lot to say about all three discussion points.1st discussion - our new podcast launching, Mastering Restaurant Revenue!On Tuesday, Bruce and I launched our podcast after realizing that his chats with me on the “Best of Laguna Beach” radio show about creating smarter design and profitable restaurants were some of my most popular shows. This subject matter clearly attracts chefs, restaurateurs, investors and a surprising audience of people who just like to eat out. Now, our weekly podcast (separate of my weekly radio show, mind you) strictly focuses on this mad, mysterious science of restaurant success.Our first 3 podcast episodes dropped TuesdayAll of our episodes are available on your favorite podcast platform and the video episodes are here at our YouTube station where we’d love 💓 new subscribers:Watch Episodes: YouTubeThe three of us quickly reviewed:Ep #1 - The Profit First Restaurant Playbook - This introductory episode talks about Bruce’s realization two decades ago that restaurants are really manufacturing plants. From there, it changed everything in how he designed restaurants.Ep #2 - Secret Revenue Pods for Every Restaurant - most restaurants don’t take advantage of the many revenue “pods” that can be implemented in any restaurant concept.Ep #3 - Renovation, Rats and Money Traps - We discuss whacky, sometimes ghastly MacGyver hacks that we’ve seen during restaurant inspections in behalf of our interested restaurant operators looking at the space. Here’s what you need to look out for before you sign a lease.We’ve also set up a Mastering Restaurant Revenue website with perks and bonuses:Podcast replays the moment they drop out there in the world (you won’t see them here at the Best of Laguna Beach website)Secret Subscriber podcast bonusesQ-and-A live sessions with usCommunity quizzes and polls (because we use your answers to dive into what you really want to hear)Free Subscription: Restaurant Revenue2nd discussion - Laguna’s current map of Food & Beverage ConceptsThen, we turned to my recently updated spreadsheets on Laguna’s Food & Beverage concepts. My first spreadsheet is about every restaurant in this town from the 1980s forward, when they’ve opened and when they’ve closed. This helps me watch trends over time. Also noted:I give the lowdown on when culinary really started in this town “The Grand Trifecta.”While “casual dining” (counter service) is occurring more in Laguna Beach, our Laguna residents counter service-oriented?The second spreadsheet is about where each F&B concept is located in Laguna Beach (coffee shops to fine dining and everything in between). This allows Bruce and I to look at the entire map of the city and how we’re accommodating our residents and visitors in the various sections of our town.Bruce talks about the real problem behind so many cars coming into town.Our opinions on day trippers and their coolers, and Ruben asks, “How do we get to the point where we look at ‘day trippers’ as a positive thing for all us who live here in Laguna Beach?”With the decline in our Chef driven “destination restaurants,” are we losing our culinary scene caché?We talk about the high number of restaurants in the Downtown Corridor that are not benefitting from the marketing attention invested on the Promenade on Forest Avenue.Bruce shares the solutions he’s put in place for other cities to expedite vacancy issues and permitting processes with every party involved.3rd discussion - Ruben then points to the renovation of Main BeachWe discuss the lost opportunity in branding Laguna Beach in a more attractive way, and Bruce weighs in with options he does at his sites around the country.Ruben also notes that two Main Beach long-time palm trees that were gifted to the City were slated to be chopped down before “vigorous intervention” kept that from happening.Thanks, again, for listening in on my “Best of Laguna Beach” show. I’m live on Mondays each week at 2 p.m. PT/5 pm ET. Tune in at KXFM 104.7 or, if you’re not in Laguna proper, just live stream at KXFMRadio.org or download the KXFM Radio app!
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    46 分
  • Finney’s Secrets: Killer Cocktails, Low Prices & One Must-Try Dish!

    Finney’s Secrets: Killer Cocktails, Low Prices & One Must-Try Dish!
    2025/03/16
    This week’s Monday radio show, “Best of Laguna Beach,” was especially fun for me because it was my first time meeting and talking with Executive Chef Eric BosRau from Finney’s Crafthouse – uniquely named here, actually, as Finney’s at the White House in homage to our first established restaurant in Laguna Beach (1918).

    Filling those 105-year old shoes might have been daunting to most restaurant groups, but Finney’s took on the challenge, opening on March 20, 2023. (They initially took over the unrenovated space in September 2021, which required an 18-month overhaul before they first opened their doors.)Chef Eric has been with the Finney’s group from its initial concept moments forward. Now he oversees 13 (soon to be 16) restaurants for the family-owned business.

    And THEN I begin talking with Chef Eric. Here’s what we covered:






    • Chef Eric’s all-time favorite menu item.
    • We discuss the family-owned Finney’s with twin brothers, Greg and Brad Finefrock. Currently, the company is working to expand with 3 restaurants every single year. When they first landed in Laguna Beach, they had opened 7 Finney’s restaurants. Now they’re at 13 restaurants with another 3 opening this year.
    • We talk the “entirely different audiences” between their restaurant locations like Westlake Village, Santa Barbara, SLO and Laguna Beach.
    • Their uniquely defining brand (pricing is SO low … and it’s great fun, too)
    • The upcoming March Madness season and its happy effect in Finney’s (TVs ad more TVs!)
    • The brothers’ initial delight upon hearing that The White House was available … and their initial plan to open their Laguna Beach operation in 5 months (I announced it in 2021) … and why it took way longer than that. What were the biggest holdups?
    • Chef Eric mentions Finney’s killer craft cocktails and what makes them so different (aside from the remarkable low pricing).
    • Eric runs through the best-selling menu mix of 21 appetizers, 7 salads, 7 pizzas, 15 sandwiches & burgers, and more.
    • Chef Eric explains how being a latchkey kid spawned his cooking career (unbeknownst to him) and the odd jobs he had that serendipitously ended up behind the kitchen line.
    • We talk about his first cooking jobs at Duke’s (and my affinity for these restaurants) and how he ended up meeting and working with Greg Finefrock when Greg was ready to begin a concept of his own. How did they land on this particular concept?
    • Chef Eric’s ONE food item he’d prefer if he were stranded on a deserted island.
    • What residents in Laguna Beach eat during the winter months at Finney’s vs. the spring/summer, and what Finney’s is doing to keep the love happening with the residents. We further talk about the differences between OUR “seasonal town” vs. other seasonal towns like Santa Barbara, and why the difference in traffic and volume.
    • The life of a corporate Exec Chef with (now nearly) 16 restaurants to oversee and how he continues to create new menu items in between all those visits.
    • Chef Eric’s favorite Laguna Beach restaurant (that’s not his own).
    We discuss final “need to knows” about Finney’s at The White House:
    • pretty much all of the 70 food items are available for take-out (Door Dash and Uber Eats)
    • 30+ beers, many of which are “hyper-local” …
    • Chef’s favorite craft cocktail …
    • Chef’s favorite burger (with in-house cured peppered bacon, yum) …
    • the best-selling burger currently at the Laguna location …
    • a quick rundown of all the “from scratch” items in their kitchen (including their own seasonings and sale mixes)
    • great (and many) gluten-free items as well as vegan workarounds
    • Happy Hour is Mon - Fri, 3 - 5 p.m. Get a full meal with a craft cocktail or beer for about $20 total.
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    50 分
  • Inside Evan’s Gourmet: New Spring Menu, Wine Picks & Unique Group Dining

    Inside Evan’s Gourmet: New Spring Menu, Wine Picks & Unique Group Dining
    2025/02/23
    On Monday, Feb 17th, it was a fun, fast-moving interview with Chef Evan Lewis of the year-old restaurant, Evan’s Gourmet, my most favorite restaurant find this year!

    860 Glenneyre Street (Thalia and Glenneyre)
    Open Wed, Thurs, Fri & Sat evenings, 5 pm - 9 pm
    Sunday Brunch, 11:00 a.m. - 3:00 p.m. with live music
    Reservations: Call or text: (949) 388-1568
    (I always recommend sitting at the Chef’s Counter/Bar)

    Show Notes:
    • Chef Evan explains her “eclectic/fusion” menu, a compilation of her favorite catering items.
    • We talk about the ONE stellar moment that got her into catering and her subsequent 30 years of catering (that she still does), including long-time clients that she cooks for 3 days a week for 24 years!
    • Chef Evan has also been a well-loved fixture at Sawdust for 10 years (both summer and Winter Fantasy festivals). She talks about how she prepared to win the coveted spot and the unique issues of hiring help for her Sawdust location.
    • We talk about favorite margaritas in preparation for National Margarita Day this Saturday, Feb. 22nd. Where’s Chef Evan’s favorite? We then toss back into her menu as she serves best-selling margaritas, mimosas, espresso martinis and more from her saké-based spirits menu. Then, it’s a review of how she selects her wines to specifically pair with her menus
    • 😋 Then it's Chef Evan’s NEW Spring Menu, arriving the first week of March. She’s tested it ALL on her catering clients, even a party she catered the evening previous!
    • Chef Evan talks about her live musicians in the restaurant and that the 3rd Thursday of the month is an open mic event with “Story Time with Mijo”
    • The learning curves Chef Evan dealt with as a first-year full-service restaurant owner. We discuss the issue of restaurant owners paying for EVERY reservation people make, even if they don’t bother to show up and cancel the reservation. People! Be kind about your restaurant reservations! And, we discuss those people who change everything about a menu item and then complain about it in Yelp.
    • Vegetarian, vegan and gluten-free menu options at Evan’s Gourmet.
    • When Chef Evan is doing her 48-hour fast, this is what she does to occupy her time …
    • Chef Evan’s group dining bookings is rapidly expanding (for groups up to 35) and this is exactly why …
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    55 分
  • Grab Tix: "Artiste" Wine Tasting Comes to Laguna

    Grab Tix: "Artiste" Wine Tasting Comes to Laguna
    2025/02/17
    Grab Tix: "Artiste" Wine Tasting Comes to Laguna

    On my “Best of Laguna Beach” show, Ruben Flores and I interviewed the Founder of Artiste Wines out of Santa Ynez in Northern Santa Barbara County. Bion Rice, the founder of this truly lovely wine, is a 5th generation winemaker after his great-great-great grandfather first got into the industry in Napa Valley in the 1890s.As we announced in yesterday’s radio show …


    Bion and his Artiste collection of wines is coming to Laguna Beach for a V.I.P. wine tasting event on Sunday, March 9th. It takes place in the first level “Parrot Room” at Mozambique between noon and 3:00.Tickets are just $50. This is NOT going to be a massively large event - it’s truly numerous tastings of Artiste wines, and one-on-one wine discussion and food pairings with one of the most unique wine brands I’ve ever known.

    The link is here:
    https://www.artiste.com/events/laguna-beach-sips-2025-artiste-wine-food-experience/

    IN THE INTERVIEW:
    Bion talks about growing up in a grape growing/winemaking family (Comparatively, Ruben and I talk about our first wine drinking experiences. NOT the same.) He mentions his family’s vineyard and the 1994 moment when he turned his attention away from being an elementary school teacher to actually walking the path of a 5th generation wine maker.We discuss the 200+ “boutique” wineries in Santa Barbara and why the growth was so expansive from the time of his family’s “Sunstone” creation, the 21st winery in the region. Bion then shares the actions he took to eventually own his own winery, “Artiste.com.”The very unusual uniqueness of Artiste wines


    Bion shares his enduring love of Impressonist art and how he’s so uniquely emulated that philosophy into his wines. This is quite an amazing story!

    Bion’s REAL reasons for coming to the art gallery mecca of Laguna Beach


    In his closing, Bion is looking to expand his artist-driven labels specifically with Laguna Beach artists. Listen in as he introduces his ideas.
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    53 分