Show 528, June 3, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef”

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Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

How do you feel about accessing a menu at a better restaurant by scanning a QR code? There are other potential uses for QR codes at the table. Are the QR codes really inviting and user friendly to the guest? We’ll “Ask the Chef.”

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Show 527, May 27, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

It’s Memorial Day Weekend. First Chef Andrew gently reminds us that there is more significance to this holiday besides the treat of Summer grilling. Sunday, May 28 is National Burger Day and as a burger aficionado Chef Andrew provides some inspiring thoughts. Since Memorial Day Weekend is the unofficial start of the Summer grilling season Chef Andrew shares a few genuinely useful tips. How do you test for doneness on that craveworthy steak?

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Show 526, May 20, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Inspired by a recent column (Golden Years) by Steve Lopez in the Sunday Los Angeles Times (May 6th) we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of perhaps disappearing. Has a jazzed up “Happy Hour” possibly replaced it? Back at his (now closed) Raw Bar by Slapfish (pre-pandemic) Chef Andrew offered a “Beat the Clock” and a later “Roll Back the Clock” (8:00 p.m. & 8:30 p.m.) special pricing promotion. Has “Happy Hour” really replaced it? We’ll “Ask the Chef.”

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Show 525, May 13, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

California and New York are evaluating a ban on five common food additives that, for the most part, are already prohibited in food products in Europe. The additives are most commonly found in baked goods, candy and soft drinks. Of the additives Red Dye No. 3 is probably best known stateside to consumers. Also discussed are Titanium Dioxide and Brominated Vegetable Oil. Chef Andrew explains the significance and provides added background.

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Show 524, May 6, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chefs still prefer to cook with natural gas given the state (and high cost) of the current induction range technology. Berkeley’s ban on gas lines going into new construction has been overturned in a recent Ninth Circuit Court of Appeals Federal court ruling. On the other hand New York State has become the first state to prohibit the use of fossil fuels for heating and cooking in new construction (starting in 2026 for buildings under 7-stories.) Chef Andrew explains the significance and provides added background. Keep in mind “clean” electricity is currently being majority generated by fossil fuels.

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Show 522, April 22, 2023: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

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Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

If hard-working servers (probable middle-income earners at best) at full-service restaurants didn’t have it rough already coming back after the Pandemic there is a new force of concern out there to contend with. The IRS has a fresh campaign out there to aggressively audit servers looking at their gratuities. Hardly going after the possible big ticket tax cheats as promised. This impacts the restaurants, too. Chef Andrew explains.

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Show 521, April 15, 2023: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

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Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

What’s happened to cash in restaurants? The credit card companies are heavily promoting the use of credit cards exclusively over cash. Meanwhile credit card processing fees (controlled by a quasi- monopoly of firms) continues to skyrocket. Yet another added burden for restaurants trying to recover. Also did you know when you leave a 20 per cent tip the restaurant pays the 3 to 5 percent credit card fee on the gratuity? (The server, fortunately, gets the full amount of the tip.) Chef Andrew suggests leaving the tip in cash. Better for the server, too. Chef Andrew explains…

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Show 520, April 8, 2023: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

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Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

How about Maine meets California with ripe and creamy California avocado added to a classic Lobster Roll? Chef Andrew has created it and discriminating Maine foodies are mostly enthusiastic. An Instagram post went National. Chef Andrew explains…. Also for Easter a helpful chef’s tip for holiday cooking.

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Show 517, March 18, 2023: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Earlier in the week in Boston was the annual three-day Seafood Expo North America and Seafood Processing North America. It’s the largest Seafood Exposition in North America and holds international influence. Thousands of buyers and suppliers from around the world attend the exposition to meet, network and do business. Chef Andrew explains its significant, global importance.

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Show 516, March 11, 2023: Co-Host Chef Andrew Gruel with “Ask the Chef”

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Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

If you have a successful restaurant concept what’s the best way (least risky) to finance the contemplated expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this winding path previously. His best suggestion is to bootstrap the endeavor and proceed modestly closely watching expenses. We’ll “Ask the Chef.”

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