Show 493, October 1, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

More and more of us are working the principals of the Mediterranean Diet into our meals. Olive oil is an important component. How do you use the various grades of olive oil in your cooking? Where does Extra Virgin olive oil fit into all of this? What dishes should it be used with? Chef Andrew provides the informative overview.

Chef Andrew also highlights what goes into preparing the ultimate fish taco just in time for National Taco Day on Oct. 4th.

Chef Andrew is currently hosting a fun recipe contest to coincide with the opening of Calico Fish House in Huntington Beach. If your original recipe is the winner that dish permanently goes on Calico’s menu and every time you visit Calico Fish House you can enjoy your creation absolutely free for a full year. That’s a deal. Details on Calico’s Instagram feed.

Show 492, September 24, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

The controversial AB 257 is set to take effect on January 1, 2023. It’s known as the fast-food labor law. Chef Andrew explains the background of what it does and it’s potential impact on restaurants. There is definitely more impact to this than meets the eye…

Chef Andrew is currently hosting a fun recipe contest to coincide with the opening of Calico Fish House in Huntington Beach. If your original recipe is the winner that dish permanently goes on Calico’s menu and every time you visit Calico Fish House you can enjoy your creation absolutely free for a full year. That’s a deal. Details on Calico’s Instagram feed.

Show 490, September 10, 2022: Chef Andrew Gruel (Co-Host) with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

What’s the problem with Lionfish in East Coast, American waters (it’s a fast-reproducing invasive species with no natural predators) and why is this fish now appearing as a desirable menu item in select seafood restaurants? Chef Andrew shares it’s quite tasty. Chef Andrew has the engaging answers.

Show 489, September 3, 2022: Chef Andrew Gruel (Co-Host) with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

When we think of sturgeon it’s best known as the source of caviar. Some of us have perhaps enjoyed smoked sturgeon in a Jewish Deli. Fresh sturgeon is a somewhat hidden delicacy. Chef Andrew shares the joys of sturgeon as a center-plate protein, a bit of history and its sustainability in a thoughtfully managed, domestic, farm-raised system.

Show 487, August 13, 2022: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Chicken seems to be the current “it” protein and continuing to grow in popularity. There is value in the bird. Chef Andrew continues his conversation about the wide appeal of cluck and also offers some practical tips for safely handling raw chicken at home along with some nifty cooking techniques.

Show 486, August 6, 2022: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

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

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach on PCH) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chicken seems to be the current “it” protein and continuing to grow in popularity. Crispy chicken sandwiches have maintained their appeal (along with the fried versions) especially at fast casual establishments. New variations are still being introduced with eager anticipation and great fanfare. Chef Andrew talks about the enduring appeal of cluck and the secrets of success for Chick-fil-A who get credit for originating the chicken sandwich in the fast casual space.

Next Saturday morning (August 13th) Chef Andrew continues his informative tutorial on chicken. He’ll talk about the safe handling of raw chicken in the home kitchen.

Show 485, July 30, 2022: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

We all know salmon is healthy and, ideally, should be part of our regular diet. It also can be kind of boring. As our resident seafood authority we have Chef Andrew to the culinary rescue. Chef Andrew shares his thoughts on easily adding some excitement to that traditional salmon dish. Also some advice for jazzing up Salmon Burgers. Think about adding shrimp when preparing and shaping the patty.

Show 484, July 23, 2022: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

Chef Andrew Gruel of Big Parm and Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Clams in the West truly don’t get the respect they deserve. They can be prepared in a number of tasty ways and certainly merit equal status as oysters. Clams on pizza is a special treat. Chef Andrew shares his tips including the availability of pre-cooked, flash-frozen clams that are typically stocked in the frozen seafood section of your favorite market and priced at a great value… Think fried Ipswich Belly Clams for a special treat.

Show 479, June 18, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new, special certification. It involves a training of three to four hours and then passing an open book test. At present there are very few entities certified to administer the course. In concept this is a worthy requirement but we’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

Show 478, June 11, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

With inflation on the rise all around us we’re looking to stretch our dollars on our food purchases. Chef Andrew picks up the conversation from last week sharing his experience with lesser-known varieties of fish that represent good value and are also delicious. An initial suggestion is Barramundi in both fresh and frozen packages. With inflation on the rise Chef Andrew then offers some creative buying tips to help with the rising cost of food.