Show 255, January 6, 2018: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula Continues…

Duane Owen of Pechanga Casino and ResortLaunching on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza.

Pechanga Buffet guests can now satiate their fill of all you can enjoy, one-and-one-quarter pound whole Maine lobster done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4PM to close at 10PM on Thursdays, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings. The adult price is $44.99 per guest.

Chef Duane forecasts cooking & putting out 300 to 400 lobsters every 45 minutes on Thursday evenings starting at 4:00 p.m. He vows to never run out.

Guests can also fill their plates with enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, steamed shrimp and much more.

The Pechanga Buffet offers the hungry a wide-ranging and mouthwatering menu featuring over 250 fresh items and interactive action stations for custom-ordered pastas, sushi, seafood, BBQ and grilled meats, pizza and flatbreads, as well Asian food, Mexican and Latin specialties, and Italian and Mediterranean options.

Pechanga sources the lobsters from ecologically responsible purveyors in Maine. Their products are fully inspected and certified. Fisheries they work with use sustainable methods and practices. The lobsters coming to Pechanga are caught one day, refrigerated, packaged, and shipped live across the country where they land at LAX overnight. They are immediately put onto a delivery truck and brought to Pechanga in Temecula. Pechanga’s buffet chefs cook small batches at a time and remaining lobsters are put into tanks.



Show 148, November 28, 2015: GMO Salmon and Dungeness Crab with Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosGMO (genetically modified organism) foods are a hot button topic with consumers. After a lengthy approval process the Food and Drug Administration has approved a farm-raised, genetically-modified Atlantic Salmon for sale in the United States. Approval took a very long time. The salmon was developed by AquaBounty Technologies.

Our resident seafood expert and Co-Host, Chef Andrew Gruel, weighs in with what you need to be aware of. Is it okay to eat and safe for the environment?

This is the first GMO creature to be approved for sale as food for humans. It raises a lot of questions. Since this salmon is farm-raised in ocean pens Chef Andrew has one primary concern. If a GMO salmon escapes from a pen and then mates with a non-GMO salmon what is the result ? How would that potentially impact the environment?

The all-important Dungeness crab season has been delayed in California due to the presence of a toxic algae. This is a potential disaster in the making for California’s Dungeness crab fisherman. Oregon and Washington have also postponed their crab seasons.

For right now we can only source the coveted, seasonal Dungeness crab from Alaska and Puget Sound. Expect a price increase…Chef Andrew will explain the unfortunate ramifications.



Show 136, August 29, 2015: Chef Andrew Gruel, Slapfish

Andrew GruelFresh crab is a delicacy for seafood aficionados but it takes a bit of work and knowledge to extract the sweet, succulent meat from the crab’s shell and claws. There are over 4,000 varieties. Always 10 legs and pinchers in front.

We’ll talk all things crab (including Dungeness, Blue, Alaskan King and Stone crabs for starters) with our especially knowledgeable Co-host, Chef Andrew Gruel.


Show 11, December 29, 2012: Russ Parsons, Food Editor of the Los Angeles Times Part One

Russ is a veteran of the Los Angeles food scene. He’s been at The Times for twenty years and has been writing about food for thirty years. He’s also the author of two well-received cookbooks.

The first topic was Russ’ observations about what was hot at the end of 2011 that is perhaps off the radar a year later. The best example is the food truck phenomenon in L.A. Perhaps the market got oversaturated with copy cats but the trucks are hardly followed as passionately as they once were.

Russ also spoke about the cooking of Dungeness crab which was the subject of his “The California Cook” column in the December 29th, 2012 “Saturday” Section.