Show 240, September 9, 2017: Chef Andrew Gruel’s “Ask the Chef” continues

Andrew Gruel and his son WilliamWe continue Chef Andrew’s informative tutorial on Fish and Chips.

Any mild-flavored white fish is a good base for the fish & chips. This gives you a lot of flexibility in utilizing the best, and most sustainable, of what is seasonably available.

A great tip is to keep the batter cold and prepare it in small batches. It’s important that the coating adheres to the fish fillet once the fish is cooked.

A shot of vodka added to the batter is another good tip.

Chips are up to discussion. Some go for the thick steak fries and others prefer thin strips. Definitely the chips need to be crisp on the outside.

Play

Show 225, May 27, 2017: Chef Andrew Gruel’s Tutorial on Pickled Vegetables

Andrew Gruel and his son WilliamPickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees.

Our own Chef Andrew offers pickled veggies at his new Butterleaf in Irvine. Pickled veggies are also part of the menus at Two Birds and Slapfish.

We’ll get all the snappy tips and hints from Chef Andrew.

Play

Show 225, May 27, 2017: Chef Andrew Gruel on the National Restaurant Association’s Trade Show in Chicago

Andrew Gruel at the AM830 KLAA StudiosChef Andrew was just in Chicago around the National Restaurant Association’s annual gathering. It’s a real happening…

He was the recipient of industry honors as well as was a guest speaker on some high-profile industry/trade panels. We’ll hear all about it.

Play

Show 222, May 6, 2017: Show Preview with Co-Host Andy Harris

Now an intriguing preview of this Saturday’s tantalizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Tower 12, located on Hermosa Beach’s Pier Avenue, is a new hang that throws it back for the local community. The new South Bay spot incorporates vintage artifacts, furnishings and artwork that rep the laidback surf, music and beach scene. Wanting to create a welcoming, truly unique space for friends and neighbors to kick back and enjoy incredible food and drink, the Tower 12 team called on Consulting Chef Brendan Collins (Birch in Hollywood) to create California-inspired, updated spins on American classics.  Chef Brendan joins us with the edible highlights.

The Bellwether (Studio City) owners Chef Ted Hopson and Beverage Director Ann-Marie Verdi will come together on May 17th to host a collaborative dining experience with none other than Food Network’s Chef Jet Tila (the original Co-Host of “The SoCal Restaurant Show”) who is also the executive chef & partner of Pakpao Thai in Dallas. This is part of The Los Angeles Times Food Bowl. Guests will enjoy a tasty five-course prix fixe pan-Asian menu with an optional beverage pairing. Chef Ted and Ann-Marie join us.

Rooney’s Irish Pub and Shanty Irish Brewing Co. are the pride of Orcutt, CA. With a superb culinary team, Rooney’s is recognized as a “gastropub,” known for its excellent gourmet pub fare. Rooney’s is also a ‘brewpub,’ proudly introducing the area to freshly made craft beers. Rooney’s turns out some of the freshest ales; Ambers, Blonds, Porters, IPA’s and other seasonal specialty ales, lagers, and pilsners. Rooney’s also offers an extensive ‘cellar’ list of fine craft brews, sharing Tim’s love of some of his other favorite breweries. Proprietor Tim Rooney moves out from behind the long bar and is out guest.

We’re continuing our preview of the Los Angeles Times Food Bowl which is on now through May 31st. Joining us is Susan Feniger of Border Grill fame. Border Grill, Mary Sue Milliken and Susan Feniger are all participating in multiple events as part of the Food Bowl. Their contribution to “Things In A Bowl Menu Items is an Heirloom tomato gazpacho in a bowl topped with shrimp and crab salpicon.

The ninth annual Ka‘u Coffee Festival (Big Island of Hawaii) celebrates its award-winning brew with a host of events starting May 19 and continuing through the weekend of May 27-28 with a java-jumpin’ ho‘olaulea‘a on Saturday and the Ka‘u Coffee College educational series on Sunday. Supported by the Hawai‘i Tourism Authority and a bevy of sponsors and volunteers, the Ka‘u Coffee Festival is designed to celebrate Ka‘u as a premium coffee growing origin and a unique visitor destination. Many events are free, while others require a nominal fee and reservations. Organizer Chris Manfredi joins us.

Our Co-Host, Chef Andrew Gruel, is on the road this morning at Trade in Irvine. Both of his new concepts, Two Birds and Butterleaf, are now open. The festive Grand Opening of Trade is next Saturday, May 13th. With the Summer picnic season upon us Chef Andrew has some tips for preparing world class fried chicken. We’ll catch-up with him by phone.

If you perhaps missed last Saturday’s show from the 6th Annual Big Island Chocolate Festival at The Hapuna Beach Prince Hotel there is hope. The podcasts of the show segments from the Reef Lounge are available for the listening via our website or on iTunes.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

May 6: Brendan Colllins, Ted Hopson, Ann-Marie Verdi, Rooney’s Irish Pub, Susan Feniger, Ka’u Coffee Fest

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Consulting Chef Brendan Collins, Tower 12, Hermosa Beach
Segment Three: The Bellwether’s Executive Chef / Proprietor Ted Hopson & Proprietor / Beverage Director Anne-Marie Verdi
Segment Four: Tim Rooney, Proprietor, Rooney’s Irish Pub, Orcutt, CA
Segment Five: Susan Feniger, Border Grill, The Los Angeles Times Food Bowl
Segment Six: 9th Annual Ka’u Coffee Festival, Big Island of Hawaii
Segment Seven: Chef Andrew Gruel, Slapfish Restaurant Group

Now an intriguing preview of this Saturday’s tantalizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Tower 12, located on Hermosa Beach’s Pier Avenue, is a new hang that throws it back for the local community. The new South Bay spot incorporates vintage artifacts, furnishings and artwork that rep the laidback surf, music and beach scene. Wanting to create a welcoming, truly unique space for friends and neighbors to kick back and enjoy incredible food and drink, the Tower 12 team called on Consulting Chef Brendan Collins (Birch in Hollywood) to create California-inspired, updated spins on American classics. Chef Brendan joins us with the edible highlights.

The Bellwether (Studio City) owners Chef Ted Hopson and Beverage Director Ann-Marie Verdi will come together on May 17th to host a collaborative dining experience with none other than Food Network’s Chef Jet Tila who is also the executive chef & partner of Pakpao Thai in Dallas. Guests will enjoy a tasty five-course prix fixe menu with an optional beverage pairing. Chef Ted and Ann-Marie join us.

Rooney’s Irish Pub and Shanty Irish Brewing Co. are the pride of Orcutt, CA. With a superb culinary team, Rooney’s is recognized as a “gastropub,” known for its excellent gourmet pub fare. Rooney’s is also a ‘brewpub,’ proudly introducing the area to freshly made craft beers. Rooney’s turns out some of the freshest ales; Ambers, Blonds, Porters, IPA’s and other seasonal specialty ales, lagers, and pilsners. Rooney’s also offers an extensive ‘cellar’ list of fine craft brews, sharing Tim’s love of some of his other favorite breweries. Proprietor Tim Rooney moves out from behind the long bar and is out guest.

We’re continuing our preview of the Los Angeles Times Food Bowl which is on now through May 31st. Joining us is Susan Feniger of Border Grill fame. Border Grill, Mary Sue Milliken and Susan Feniger are all participating in multiple events as part of the Food Bowl. Their contribution to “Things In A Bowl Menu Items” is an Heirloom tomato gazpacho in a bowl topped with shrimp and crab salpicon.

The ninth annual Ka‘u Coffee Festival (Big Island of Hawaii) celebrates its award-winning brew with a host of events starting May 19 and continuing through the weekend of May 27-28 with a java-jumpin’ ho‘olaulea‘a on Saturday and the Ka‘u Coffee College educational series on Sunday. Supported by the Hawai‘i Tourism Authority and a bevy of sponsors and volunteers, the Ka‘u Coffee Festival is designed to celebrate Ka‘u as a premium coffee growing origin and a unique visitor destination. Many events are free, while others require a nominal fee and reservations. Organizer Chris Manfredi joins us.

Our Co-Host, Chef Andrew Gruel, is on the road this morning. We’ll catch-up with him by phone.

If you perhaps missed last Saturday’s show from the 6th Annual Big Island Chocolate Festival at The Hapuna Beach Prince Hotel there is hope. The podcasts of the show segments from the Reef Lounge are available for the listening via our website or on iTunes.

All of this and heaping helpings of extra deliciousness on this week’s show!

Brendan CollinsTower 12, located on Hermosa Beach’s Pier Avenue, is a new hang that throws it back for the local community. The new South Bay spot incorporates vintage artifacts, furnishings and artwork that rep the laidback surf, music and beach scene. Wanting to create a welcoming, truly unique space for friends and neighbors to kick back and enjoy incredible food and drink, the Tower 12 team called on Consulting Chef Brendan Collins (Birch in Hollywood) to create California-inspired, updated spins on American classics.

Tower 12’s food program is guided by Consulting Chef Brendan Collins, one of Los Angeles’ most distinguished culinary names, alongside Executive Chef Alex Granados. The Tower 12 team created a menu full of delights for the hungry surfer.

Shareable starters include Woodfired Garlic Blue Shrimp with Whole Caledonian Shrimp, garlic butter & charred sourdough, Cheese Steak Poppers with Yorkshire popovers, ribeye, peppers, onion & cheese sauce and Chicken Lollipop Wings with green apple & bourbon chipotle hot sauce. Tower 12 also offers an assortment of chef selected charcuterie and artisan cheese boards. Signature salads include Roasted Heirloom Beets with Caña de Cabre Goat Cheese, baby greens, cherry tomato, Banyuls vinaigrette and Smoked Chicken Waldorf with house-smoked chicken, candied walnuts, green apple, bleu cheese, baby gem & cranberry balsamic vinaigrette.

Hand-tossed pizzas baked in Tower 12’s woodfired oven include the Banzai Pipeline Hawaiian Pizza with parma cotto ham, pineapple, Fresno chilis, mint & tomato sauce and Magic Mushroom Pizza with forest mushrooms, truffle gremolata, crème fraiche & arugula. Among the “between the bread” offerings are a House-Smoked Pastrami Sandwich with double-smoked, hand-cut pastrami, Emmental cheese, coleslaw & house Russian dressing on grilled marble rye and Ahi Tuna Banh Mi Burger with sushi grade tuna, cucumber, Vietnamese mint, nam sauce, roasted peanuts, cilantro, hoisin, pickled carrots & cucumbers on a sesame seed bun.

Hearty entrees include a 12-Hour Braised Short Rib with brown butter mashed potatoes & grilled broccolini and Organic Salmon on Cedar with a miso glaze, grilled broccolini & chile marmalade. Rounding out the menu are vegetable sides such as Grilled Broccolini with lemon, garlic, shallots, extra virgin olive oil & chili flakes and Brown Butter Mashed Potatoes with Yukon potato & caramelized brown butter.

Tower 12 houses two full-service bars specializing in handcrafted cocktails, wine and 30 local brews on tap. Located on a second story deck with beautiful ocean views, Tower 12 features a wraparound, wooden outdoor balcony and interconnected rooms that feel more like a kickback for friends than a public space.

Chef Brendan joins us with the highlights and the surf report.

Ann Marie Verdi and Ted Hopson of the BellwetherThe Bellwether (Studio City) owners Chef Ted Hopson and Beverage Director Ann-Marie Verdi will come together on May 17th to host a collaborative dining experience with none other than Food Network’s Chef Jet Tila who is also the executive chef & partner of Pakpao Thai in Dallas. Guests will enjoy a tasty five-course prix fixe menu with an optional beverage pairing.

The Bellwether is the debut restaurant and bar from Executive Chef/Owner Ted Hopson and Beverage Director/Owner Anne-Marie Verdi. The market-inspired menu aims to capitalize on the abundance of California produce in order to showcase one-of-a-kind food and drink menus that feature family style shareable dishes, unique infusion based cocktails, and a hand selected list of beer and wine.

Chef Ted and Ann-Marie join us.

Tim RooneyRooney’s Irish Pub and Shanty Irish Brewing Co. are the pride of Orcutt, CA. Also famous (Orcutt) for “Old Maud,” a gusher of an oil well discovered there in 1904. With a superb culinary team, Rooney’s is recognized as a “gastropub,” known for its excellent gourmet pub fare.

Rooney’s is also a ‘brewpub,’ proudly introducing the area to freshly made craft beers. Rooney’s turns out some of the freshest ales; Ambers, Blonds, Porters, IPA’s and other seasonal specialty ales, lagers, and pilsners. Rooney’s also offers an extensive ‘cellar’ list of fine craft brews, sharing Tim’s love of some of his other favorite breweries.

“Being of Irish heritage, I have always loved everything Irish. Much of our inspiration developed as our family traveled to Ireland where we toured much of the Emerald Isle. I’m not sure if we missed many Irish pubs along the way, but we loved the people, countryside, and “craic,” as they say. “

“Our love for craft beer began in the early 1980’s where finding anything beyond the basic lagers was difficult. Finally discovering Sierra Nevada, Anchor Brewing, and Sam Adams it opened a new world of freshly made, hoppy greatness.

“For as many Irish pubs we have visited, we have probably discovered more craft breweries, brewpubs, and micro brews throughout California and beyond. Our love for both had us filling a need in the Santa Maria Valley; an Irish Brewpub! Although the original vision was that of a small humble establishment, Rooney’s opened in July of 2010, and has been recognized as one of the most beautiful and authentic Irish pubs on the Central Coast. “

There is no better place to eat well, drink deep, and celebrate every good day than at Rooney’s Irish Pub, where

“There are no strangers, only friends we’ve never met.”

Proprietor Tim Rooney moves out from behind the long bar and is our guest.

Susan Feniger of Mud Hen TavernWe’re continuing our preview of the Los Angeles Times Food Bowl which is on now through May 31st. Joining us is Susan Feniger of Border Grill fame. Border Grill, Mary Sue Milliken and Susan Feniger are all participating in multiple events as part of the Food Bowl. Their contribution to “Things In A Bowl Menu Items is an Heirloom tomato gazpacho in a bowl topped with shrimp and crab salpicon.

Susan will also be previewing the May 19th screening at The Huntington, Pasadena of the new documentary, James Beard: America’s First Foodie. Beard is revered (and remembered) as the Dean of American Cookery.

Susan’s business partner, Mary Sue Milliken, knew Beard and will be a part of a panel with Chef Jim Dodge and the filmmakers after the screening of the documentary.

Chris ManfrediThe ninth annual Ka‘u Coffee Festival (Big Island of Hawaii) celebrates its award-winning brew with a host of events starting May 19 and continuing through the weekend of May 27-28 with a java-jumpin’ ho‘olaulea‘a on Saturday and the Ka‘u Coffee College educational series on Sunday. Supported by the Hawai‘i Tourism Authority and a bevy of sponsors and volunteers, the Ka‘u Coffee Festival is designed to celebrate Ka‘u as a premium coffee growing origin and a unique visitor destination.

Many events are free, while others require a nominal fee and reservations.

An unspoiled land, sunny climate and misty afternoons give Ka’u coffee it characteristic deep flavors. One esteemed coffee taster described a special Ka’u coffee as “the taste of chocolate, cherry and coconut accented with floral notes of orchid and citrus flavors.”

“Unique cultivating practices including hand-picking, sun drying, warm sunny mornings and misty afternoon rains and fertile volcanic soils combine with the passion and aloha of Ka’u farmers to produce some of the finest coffees grown anywhere.”

Organizer Chris Manfredi of Ka’u Farm and Ranch joins us.

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, is on the road this morning. We’ll catch-up with him by phone.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Consulting Chef Brendan Collins, Tower 12, Hermosa Beach
Segment Three: The Bellwether’s Executive Chef / Proprietor Ted Hopson & Proprietor / Beverage Director Anne-Marie Verdi
Segment Four: Tim Rooney, Proprietor, Rooney’s Irish Pub, Orcutt, CA
Segment Five: Susan Feniger, Border Grill, The Los Angeles Times Food Bowl
Segment Six: 9th Annual Ka’u Coffee Festival, Big Island of Hawaii
Segment Seven: Chef Andrew Gruel, Slapfish Restaurant Group

Show 219, April 15, 2017: Easter Cooking Tips with Chef Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelWhat’s the family-focused Easter Holiday without access to a real chef’s helpful tips and genuinely useful advice for that sumptuous Holiday Table? Chef Andrew Gruel to the rescue.

Think tips for easy to peel, no-fail hard boiled eggs, spiral ham, and tender lamb shank. Hints for the best creations from the leftovers, too.

Enjoy.

Play

Show 213, March 4, 2017: Executive Chef Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store.

How do you know if your poke and sushi are really fresh ? Raw fish needs to be handled, and stored, with care. Chef Andrew (calling in from the newest Slapfish located near Salt Lake City) to the rescue with what you should know to be better informed!

Play

Show 212, February 25, 2017: Executive Chef Andrew Sutton, Napa Rose, Preview of OC Chef’s Table 2017

Andrew Sutton of Disney's Grand Californian Resort and SpaIllumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children.

OC Chef’s Table is one of the county’s most exclusive charitable culinary events where OC’s top chefs come together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each participating restaurant. Every restaurant and chef participating has been personally chosen to host a table at the gala due to their earned accolades for their impressive culinary skills or innovations.

“Nearly 1 in 6 children face homelessness in OC. There are too many families with children that struggle to secure a roof over their heads every night. It shouldn’t be like this. Children should have the right to a happy and stable childhood. We can’t thank these extraordinary chefs enough for accepting to donate their time, talent and culinary knowledge to help us build a second emergency house in Orange County. This event is going to be an amazing experience for our guests, a creative challenge for the chefs and eye-opening for everybody. With every emergency house we build we start rebuilding the lives of 100 suffering families per year. The more money we raise, the more houses and services we offer and that means less people on our county’s streets. I want to thank all the chefs, restaurants, guests and sponsors for joining us in our mission to break the cycle of homelessness,” said Paul Leon, Illumination Foundation CEO and President.

Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a preview. Our own Chef Andrew Gruel of Slapfish Restaurant Group will also be personally cooking for ten lucky guests at an OC Chef’s Table.

Play

Show 211, February 18, 2017: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelOur own Chef Andrew Gruel is thought to be pretty handy in the kitchen. Today it’s the first installment of “Mastering Kitchen Science 101” sharing little known tips and tricks to use in the home kitchen.

Did you know you can use simple baking soda to tenderize meat?

How about the kitchen myth of searing meat to “seal in the juices”? Actually not true…Learn what you should really do.

Play

Show 209, February 4, 2017: Chef Andrew Gruel, Founder & Chief Seafood Officer, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosWe gladly support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck.

Chef Andrew Gruel to the rescue. He’s about to open Two Birds in Irvine…

Chef Andrew recommends using the Peking Duck characterized for their succulent meat. He has great tips for obtaining that craveable crisp skin. It’s easier to do at home than you think.

Another pro’s tip is cooking the duck upright in the oven so the fat drips down & off the bird.

We aim to please…

Play