Show 696, September 12, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on September 14, 2026 by Adam Bell

I really apologize for this but there was a major meltdown in the Control Room at AM 830 KLAA on Saturday morning and, sadly, only the first and second segments survived in their entirety. We’re only posting the Links to the segments that were recorded.

We previewed the Manhattan Beach Food & Wine Festival (later in the show) coming up on September 25th and 26th. (Those segments are lost.) Producer Shelby Russell surprised us with a special offer for discounted tickers.

Special Offer: At Checkout type ANDY26 in Promo Code Box for Discount.

“The 6th Annual Long Beach Burger Week returns this Sunday, September 13th with twenty plus restaurants participating. The Restaurants will feature special Burger Offers during eight-day Dine-in Event from September 13th to 20th. Long Beach residents and visitors alike are in for a treat once again as a variety of local restaurants will offer unique, over-the-top burgers and value-priced burger offers when the 6th annual Long Beach Burger Week returns September 13-20, 2026. Featured Burgers are value-priced at $5, $10, $15, $20, and $25. Burger Week is even taking “dog friendly” one step further by encouraging restaurants with patios to offer a special $5 Burger Week Menu just for dogs.” ISM Brewing on the Promenade in Long Beach is one of the returning Burger Week’s participants. Proprietor Ian McCall joins us with a preview.

The Kroft in The Hangar (an original tenant) at the LBX Exchange is one of the participating restaurants in Long Beach Burger Week. Founder & Chef Stephen Le joins us with a preview of their layered Instagram able creation.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

September 12: Long Beach Burger Week with ISM Brewing and the Kraft, Manhattan Beach Food + Wine, Top of the V, City Market Social House

Posted on September 10, 2026 by Adam Bell

Podcasts

Hour One: Long Beach Burger Week with ISM Brewing & The Kroft

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segment Two: 6th Annual Long Beach Burger Week with Ian McCall of ISM Brewing
Segment Three: 6th Annual Long Beach Burger Week with Stephen Le of The Kroft at The Hangar at LBX Exchange

“The 6^th Annual Long Beach Burger Week returns this Sunday, September 13^th with twenty plus restaurants participating. The Restaurants will feature special Burger Offers during eight-day Dine-in Event from September 13^th to 20^th. Long Beach residents and visitors alike are in for a treat once again as a variety of local restaurants will offer unique, over-the-top burgers and value-priced burger offers when the 6th annual Long Beach Burger Week returnsSeptember 13-20, 2026. Featured Burgers are value-priced at $5, $10, $15, $20, and $25. Burger Week is even taking “dog friendly” one step further by encouraging restaurants with patios to offer a special $5 Burger Week Menu just for dogs.” ISM Brewing on the Promenade in Long Beach is one of the returning Burger Week’s participants. Proprietor Ian McCall joins us with a preview.

“Festival Founder & Producer Shelby Russell and Culinary Curator & Host Chef Neal Fraser proudly announce the return of the 3rd Annual Manhattan Beach Food & Wine, Southern California’s premier luxury coastal culinary festival. Taking place on Friday, September 25, 2026, and Saturday, September 26, 2026, the eagerly anticipated two-night celebration introduces an All-Star Chef Lineup and debut at its exciting new home, westdrift Manhattan Beach, an Autograph Collection Hotel. Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine is a spectacular two-night strolling culinary extravaganza with two Grand Tasting Celebrations on Friday, September 25, 2026, and Saturday, September 26, 2026. Each evening will bring together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more. Producer Shelby Russell is our guest providing the enticing overview of the 3^rd Annual Manhattan Beach Food & Wine.

Chef Jayro Martinez is the Executive Chef of the Viv Hotel and Top of the V in Anaheim. He’s, again, a participating chef in Manhattan Beach Food & Wine. Chef Jayro is also a graduate of the Culinary Careers Program, the charity beneficiary of Manhattan Beach Food & Wine. We’ll meet him.

“It’s about here…”Ready for LA Chef Con 2026? An eagerly-anticipated event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks. LA Chef Conference 2026 presented byOpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established, top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles. This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.” The Conference is open exclusively to members of the Hospitality Industry. A handful of tickets remain and are distributed via a lottery system. The host venue for LA Chef Con 2026 is City Market Social House. Proprietress Sara Sedlacek joins us with the overview of the versatile event facility.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Today Chef Andrew continues sharing his very timely American Gravy Substack piece, “How to Eat Better for Less.”

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

”The 6^th Annual Long Beach Burger Week returns this Sunday, September 13^th with twenty plus restaurants participating. The Restaurants will feature special Burger Offers during eight-day Dine-in Event from September 13^th to 20^th.”

“Long Beach residents and visitors alike are in for a juicy treat once again as a variety of local restaurants will offer unique, over-the-top burgers and value-priced burger offers when the 6th annual Long Beach Burger Week returns September 13-20, 2026. Featured Burgers are value-priced at $5, $10, $15, $20, and $25.”

“Burger Week is even taking “dog friendly” one step further by encouraging restaurants with patios to offer a special $5 Burger Week Menu just for dogs.”

“Organized by Axiom Productions LLC, who are behind some of the most popular culinary events Long Beach, organizers stated that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants.” “With the current economic challenges, restaurants continue to struggle, and the 6th annual city-wide Long Beach Burger Week will help increase restaurant sales and guest counts in September,” organizer Qiana Mafnas stated. “And hey, it’s still summertime, and who doesn’t love a good burger?”

“There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured burgers delivered from their favorite restaurants, or order from the websites of various pop-ups food trucks to visit.”

ISM Brewing on the Promenade in Long Beach is one of Burger Week’s returning participants Proprietor Ian McCall joins us with a preview.

The Kroft in The Hangar at the LBX Exchange is one of the participating restaurants in Long Beach Burger Week. Chef Stephen Le joins us with a preview of their layered Instagrammable creation.

Shelby Russell of Electric Avenue Events

“Festival Founder & Producer Shelby Russell and Culinary Curator & Host Chef Neal Fraser proudly announce the return of the 3rd Annual Manhattan Beach Food & Wine, Southern California’s premier luxury coastal culinary festival. Taking place on Friday, September 25, 2026, and Saturday, September 26, 2026, the eagerly anticipated two-night celebration introduces an All-Star Chef Lineup and debut at its exciting new home, westdriftManhattan Beach, an Autograph Collection Hotel.”

“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine is a spectacular two-nightstrolling culinary extravaganza with two Grand Tasting Celebrations on Friday, September 25, 2026, and Saturday, September 26, 2026. Each evening will bring together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.”

“Tickets are on sale now for the 3rd Annual Manhattan Beach Food & Wine and guests are encouraged to purchase early and begin planning an unforgettable weekend of world-class culinary experiences, exceptional wines and spirits, luxury accommodations, and the relaxed sophistication of beautiful Manhattan Beach. Exclusive Hotel Packages at westdrift Manhattan Beach are also available, inviting guests to stay, sip, savor, and experience Southern California’s premier luxury coastal culinary festival all weekend long.”

Jayro Martinez of Westwood Coast Steakhouse

“Manhattan Beach Food & Wine’s event beneficiary is Culinary Careers Program (C•CAP). Long co-chaired by Chef Marcus Samuelsson, C•CAP is a workforce development nonprofit that provides underserved teens pathways to pursue careers in the restaurant and hospitality industry. Annually, C•CAP provides culinary, job and life skills in 186 schools across the United States across the entire state of Arizona, as well as in Baltimore, Camden, Chicago, Los Angeles, Miami, New York City & Long Island, Newark, Philadelphia, suburban Maryland, and Washington DC.”

Producer Shelby Russell is our guest providing the enticing overview of Manhattan Beach Food & Wine.

Chef Jayro Martinez is the Executive Chef of the Viv Hotel and Top of the V in Anaheim. He’s, again, a participating chef in Manhattan Beach Food & Wine. Chef Jayro is also a graduate of the Culinary Careers Program (C•CAP) , the charity beneficiary of Manhattan Beach Food & Wine. We’ll meet him.

Sara Sedlacek of City Market Social House

The Conference is open exclusively to members of the Hospitality Industry. A handful of tickets remain and are distributed via a lottery system.

The host venue for LA Chef Con 2026 is City Market Social House. Proprietress Sara Sedlacek joins us with the overview of the versatile event facility.

Chef Andrew Gruel of the Calico Fish House

Today Chef Andrew continues sharing his very timely American Gravy Substack piece, “How to Eat Better for Less.” “Shop for ingredients, not meals.” Good advice…

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Long Beach Burger Week with ISM Brewing & The Kroft

Show 695, September 5, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on September 7, 2026 by Adam Bell

“On July 26th, Team USA 2027 competed in the Bocuse d’Or Americas competition in New Orleans, Louisiana, alongside esteemed culinary teams representing eight countries from across North, Central, and South America. Following an intense five-and-a-half-hour competition, Team USA captured Gold, marking the fourth time that Team USA has taken first place at the Bocuse d’Or Americas. They are now preparing for the Bocuse d’Or Finals in January 2027 in Lyon, France. Led by Head Chef Vincenzo Loseto and Commis Tyler Higson, with Head Coach Chef Mathew Peters, and Jury Member Chef Robert Sulatycky, Team USA completed the competition’s two signature challenges, the platter theme and the theme on a plate.” Chef Vincenzo takes a break from training to join us.

“It’s about here…”Ready for LA Chef Con 2026? An eagerly-anticipated event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks. LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established, top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles. This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.” The concluding event at LA Chef Con is the celebratory and festive Cocktail Party from 5 to 7:00 p.m. hosted by Wolfgang Puck Catering. Chef Eric Klein, Senior Vice President, Culinary for Wolfgang Puck Catering joins us with the salivating preview. The key culinary dream team from WPC will be cooking for this.

“Coupe du Monde de la Pâtisserie, The Pastry World Cup,  is recognized as the most prestigious Pastry Competition in the World.

Born from the vision of legendary chef Gabriel Paillasson in 1989, the Coupe du Monde de la Pâtisserie was created with the support of the French M.O.F. association and the French Pastry Chefs Federation, to elevate pastry to its highest artistic expression.

Every two years in Lyon, France, the world’s finest pastry chefs gather to represent their nations in a celebration of craftsmanship without equal.

With 52 countries competing and more than 200,000 visitors attending the Finale, the Coupe du Monde de la Pâtisserie stands as the most prestigious event in international pastry.” Team USA 2027 will be competing in Lyon. All of the team members volunteer their time to represent the USA. Joining us with the overview of the Pastry World Cup is Chef Donald Wressell, The Training & Operations Director for Team USA 2027 and Chef En-Ming Hsu, a previous Gold Medalist at the World Pastry Cup where she served as the United States Pastry Team’s Captain in 2001.

“Every day at Bracken’s Kitchen based in Garden Grove, they see the difference a meal, an opportunity, and a little kindness can make. Hungry Games 9.0 is their biggest fundraiser of the year, with a goal of raising $600,000 to help fuel their community feeding, food rescue, and culinary training programs across Southern California. On Thursday, September 10, Bracken’s Kitchen is bringing their community together for a night of incredible food, live music from Super Deluxe, and a little friendly competition, all for a cause close to our hearts. Every ticket, sponsorship, and dollar raised brings Bracken’s Kitchen closer to their goal and helps them continue feeding the need.”

Founder and Chef Bill Bracken joins us with an exclusive preview.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Today Chef Andrew is sharing his very timely American Gravy Substack piece, “How to Eat Better for Less.”

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 695, September 5, 2026: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

Posted on September 7, 2026 by Adam Bell

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 full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Today Chef Andrew is sharing his very timely American Gravy Substack piece, “How to Eat Better for Less – My Rules for Beating the Grocery Bill.” Good advice…

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

September 5: Team USA 2027 at the Bocuse d’or, Wolfgang Puck Catering, Coupe du Monde de la Pâtisserie, Bracken’s Kitchen Hungry Games 9.0

Posted on September 3, 2026 by Adam Bell

Podcasts

Hour One: Vincenso Loseto, Eric Klein and Wolfgang Puck Catering
Hour Two: Team USA 2026 / 2027 for The Pastry World Cup – Coupe de Monde de la Patisserie, Bill Bracken, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Culinary Team USA 2027 for the Bocuse d’Or International Culinary Competition with Head Chef Vincenzo Loseto
Segment Four: Chef Eric Klein, Wolfgang Puck Catering. Hosting closing Cocktail Party at LA Chef Con 2026
Segments Five and Six: Team USA 2026 / 2027 for The Pastry World Cup – Coupe de Monde de la Patisserie
Segment Seven: Bracken’s Kitchen’s Hungry Games 9.0 Benefit with Chef Bill Bracken
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

Happy Labor Day Weekend to all our Listeners. Where did the Summer go? Enjoy.

“On July 26th, Team USA 2027 competed in the Bocuse d’Or Americas competition in New Orleans, Louisiana, alongside esteemed culinary teams representing eight countries from across North, Central, and South America. Following an intense five-and-a-half-hour competition, Team USA captured Gold, marking the fourth time that Team USA has taken first place at the Bocuse d’Or Americas. They are now preparing for the Bocuse d’Or Finals in January 2027 in Lyon, France. Led b Head Chef Vincenzo Loseto and Commis Tyler Higson, with Head Coach Chef Mathew Peters, and Jury Member Chef Robert Sulatycky, Team USA completed the competition’s two signature challenges, the platter theme and the theme on a plate.” Chef Vincenzo takes a break from training to join us.

“It’s about here…”Ready for LA Chef Con 2026? An eagerly-anticipated event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks. LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established, top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles. This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.” The concluding event at LA Chef Con is the celebratory and festive Cocktail Party from 5 to 7:00 p.m. hosted by Wolfgang Puck Catering. Chef Eric Klein, Senior Vice President, Culinary for Wolfgang Puck Catering joins us with the preview.

“Coupe du Monde de la Pâtisserie, The Pastry World Cup, is recognized as the most prestigious Pastry Competition in the World.

Born from the vision of legendary chef Gabriel Paillasson in 1989, the Coupe du Monde de la Pâtisserie was created with the support of the French M.O.F association and the French Pastry Chefs Federation, to elevate pastry to its highest artistic expression.

Every two years in Lyon, France, the world’s finest pastry chefs gather to represent their nations in a celebration of craftsmanship without equal.

With 52 countries competing and more than 200,000 visitors attending the Finale, the Coupe du Monde de la Pâtisserie stands as the most prestigious event in international pastry.” Team USA 2027 will be competing in Lyon. Joining us with the overview of the Pastry World Cup is Chef Donald Wressell, The Training & Operations Director for Team USA 2027 and Chef En-Ming Hsu, a previous Gold Medalist at the World Pastry Cup where she served as the United States Pastry Team’s Captain in 2001.

Founder and Chef Bill Bracken joins us with an exclusive preview.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Today Chef Andrew is sharing his very timely American Gravy Substack piece, “How to Eat Better for Less.”

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Vincenzo Loseto who is the Chef de Cuisine at Press Restaurant

“Led by Head Chef Vincenzo Loseto and Commis Tyler Higson, with Head Coach Chef Mathew Peters, and Jury Member Chef Robert Sulatycky, Team USA completed the competition’s two signature challenges, the platter theme and the theme on a plate.”

“The platter theme highlighted ingredients and preparations inspired by a national tribute, requiring competitors to present a composition featuring halibut fillet with a tomato and shrimp garnish, a sweet corn garnish, and a sauce Choron. Team USA’s plate theme centered on a bone-in ribeye paired with brisket, sour cherries, sweet potato gnocchi and Royal Kona coffee beans into the dish.”

“This is an incredible honor, not just for Tyler and I, but for everyone who has believed in and supported this team,” said Head Chef Vincenzo Loseto. “Winning Gold at the Americas is an unforgettable moment and we are proud to represent the United States. Now we are focused on what it will take to compete at the Finals in Lyon”.

Chef Vincenzo takes a break from his intense training regimen to join us.

The concluding event at LA Chef Con is the celebratory Cocktail Party from 5 to 7:00 p.m. hosted by Wolfgang Puck Catering. Chef Eric Klein, Senior Vice President, Culinary for Wolfgang Puck Catering joins us with the salivating preview.

Donald Wressell of Guittard Chocolate Company

Coupe du Monde de la Pâtisserie, The Pastry World Cup, is recognized as the most prestigious Pastry Competition in the World.

“Born from the vision of legendary chef Gabriel Paillasson in 1989, the Coupe du Monde de la Pâtisserie was created with the support of the French M.O.F. association and the French Pastry Chefs Federation, to elevate pastry to its highest artistic expression.”

“Every two years in Lyon, France, the world’s finest pastry chefs gather to represent their nations in a celebration of craftsmanship without equal.

With 52 countries competing and more than 200,000 visitors attending the Finale, the Coupe du Monde de la Pâtisserie stands as the most prestigious event in international pastry.”

“Through spectacular challenges — from intricate chocolate and sugar sculptures to ice carving and refined plated desserts — teams are invited to push the boundaries of innovation under a unifying theme. Each creation tells a story, blending artistry, precision, and flavor while reflecting a growing commitment to sustainability and responsibility toward the future.”

“Judged over hours of intense competition, chefs are evaluated not only on technique and taste, but on their ability to work as a team and to express a powerful artistic and cultural narrative.”

Team USA 2027 will be competing in Lyon. Joining us with the overview of the Pastry World Cup is Chef Donald Wressell, The Training & Ops Director for Team USA 2027 and Chef En-Ming Hsu, a previous Gold Medalist at the World Pastry Cup where she served as the United States Pastry Team’s Captain in 2001.

“Every day at Bracken’s Kitchen, they see the difference a meal, an opportunity, and a little kindness can make. Hungry Games 9.0 is their biggest fundraiser of the year, with a goal of raising $600,000 to help fuel their community feeding, food rescue, and culinary training programs across Southern California.”

“On Thursday, September 10, Bracken’s Kitchen is bringing their community together for a night of incredible food, live music from Super Deluxe, and a little friendly competition, all for a cause close to our hearts. Every ticket, sponsorship, and dollar raised brings Bracken’s Kitchen closer to their ambitious goal and helps them continue feeding the need. The objective is to make a BIG impact and have a whole lot of fun doing good!”

At Hungry Games 9.0 taste great food, support the community, and help Bracken’s Kitchen reach their $600,000 Goal!

Founder and Chef Bill Bracken joins us with an exclusive preview.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Today Chef Andrew is sharing his very timely American Gravy Substack piece, “How to Eat Better for Less.” Good advice…

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Vincenso Loseto, Eric Klein and Wolfgang Puck Catering
Hour Two: Team USA 2026 / 2027 for The Pastry World Cup – Coupe de Monde de la Patisserie, Bill Bracken, Andrew Gruel

Show 694, August 29, 2026: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

Posted on August 31, 2026 by Adam Bell

Turkey is a truly underappreciated protein. There is a deserved place for it on the family table year-round. Ground Turkey is a very versatile protein. Chef Andrew has the recipe for probably the juiciest Turkey Burger you’ll ever eat.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

The Juiciest Turkey Burger You’ll Ever Make

Posted on August 29, 2026 by Adam Bell

Grated onion and pockets of butter turn lean ground turkey into a burger that is anything but dry.

Recipe excerpt from:
American Gravy
by Andrew Gruel

Turkey burgers should be an easy win. They are often cheaper than ground beef and they make for a simple weeknight dinner.

So why don’t more people make them?

Because most turkey burgers are dry, flavorless hockey pucks.

This recipe fixes both of those problems. The key is not one complicated ingredient or an elaborate cooking method. It comes down to adding moisture in the right places and handling the meat correctly.

We are going to grate fresh onion directly into the turkey, work in small pockets of softened butter, and mix everything gently with a spoon. The result is a turkey burger that is juicy, rich, and packed with flavor.

Juicy Turkey Burgers

Makes 4 large burgers or 6 smaller burgers

Ingredients

2 pounds ground turkey, preferably 90/10 
1 large egg 
About 1 tablespoon chopped fresh herbs, such as flat leaf parsley, thyme, and cilantro 
½ teaspoon granulated garlic 
1 teaspoon Dijon mustard 
¼ white onion, finely grated 
1 tablespoon Worcestershire sauce 
2 tablespoons room temperature butter, cut into small pieces 
Kosher salt 
Extra virgin olive oil 
Brioche buns 
Your favorite grated or sliced cheese 
Your preferred burger toppings

Instructions

Preheat your oven to 350°F.
Place the ground turkey in a large mixing bowl. Add the egg, fresh herbs, granulated garlic, Dijon mustard, grated onion, and Worcestershire sauce.
Add the softened butter in small pieces so it can distribute throughout the turkey.
Gently fold everything together with a spoon. Do not overmix it. You should still be able to see a few small pockets of butter throughout the mixture.
Shape the mixture into 4 large patties or 6 smaller patties. The mixture will feel wet and sticky. That is exactly what you want. There is no need to press a divot into the center as you would with a beef burger.
Heat a carbon steel or heavy skillet over medium high heat. Add enough extra virgin olive oil to lightly coat the pan.
Season one side of each burger with kosher salt and place that side down in the hot pan. Season the other side once the burgers are in the pan.
Leave the burgers alone for approximately 2½ to 3 minutes. When the cooked portion has started moving about halfway up the sides, they are ready to flip.
Flip the burgers and gently press them just enough to widen them slightly. Give the second side a quick sear to set the exterior.
Transfer the burgers to a lightly oiled sheet pan and place them in the oven. Bake for approximately 8 minutes, depending on their size.
When the burgers are almost finished, add the cheese and return them to the oven until it melts. Use a food thermometer to make sure the center of each burger reaches 165°F. The USDA recommends 165°F for all ground poultry. View the USDA temperature guide here.
While the burgers finish, place the brioche buns cut side down in the same skillet. Toast them in the turkey drippings until golden brown.
Assemble the burgers with your favorite toppings and serve immediately.

Cooking them on the grill

You can use the same recipe on the grill.

Sear the burgers over direct heat to develop color on both sides. Then move them to an upper rack or an area of indirect heat to finish cooking without burning the exterior.

Continue cooking until the center reaches 165°F.

Make them ahead

The patties can be prepared 12 to 24 hours in advance and kept covered in the refrigerator.
Just wait to salt the outside until immediately before cooking.

Turn them into Turkey Meatballs

This mixture also makes an excellent base for turkey meatballs. Shape the mixture into balls and add a little Italian seasoning if you want to take the flavors in that direction.

Just like the burgers, the center of the meatballs should reach 165°F.

The grated onion, butter, and gentle mixing make all the difference here. This is proof that a turkey burger does not have to feel like the disappointing substitute for a beef burger.

Make it correctly, and it may become the burger you choose on purpose.

Why this recipe works

Grated onion adds moisture
Grating the onion releases its juices directly into the turkey. It also gives you a finer texture, so you get the flavor without biting into large pieces of onion.
Butter creates little pockets of richness
The softened butter does not need to disappear completely into the meat. Those small pockets melt as the burgers cook, adding flavor and helping the inside remain moist.
The egg helps retain moisture
One egg for every two pounds of turkey adds richness and helps bring everything together without relying on breadcrumbs.
Gentle mixing keeps the burgers tender
Mixing aggressively with your hands can compress the meat and create a tighter texture. A spoon lets you incorporate everything while keeping the mixture relatively loose.
The salt stays on the outside
Instead of mixing salt throughout the turkey, season the outside of each patty immediately before cooking. This helps the burgers maintain a looser, more tender texture.

If you try this recipe, let me know what you think. Are you normally a turkey burger fan, or have you been avoiding them because they always turn out dry?

Show 690, August 1, 2026: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

Posted on August 3, 2026 by Adam Bell

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe… It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be in checked luggage.

In the spirit of international diplomacy Chef Andrew shares his own recipe for classic Ranch Dressing.

How To Make Homemade Ranch Dressing

Posted on August 2, 2026 by Adam Bell

Recipe excerpt from:
American Gravy
by Andrew Gruel

The right ratio, fresh herbs, bright lemon, and a savory finish that takes homemade ranch beyond the bottle

If your ranch tastes like seasoned mayonnaise, you are using the wrong ingredients.

Mayonnaise should give ranch its body, but it should not become the entire personality of the dressing. Good ranch is creamy but still pourable. It has enough tang to cut through the richness, fresh herbs you can actually taste, and a savory finish that keeps you going back for another bite.

The most important place to start is the ratio. My base uses mayonnaise, buttermilk, and sour cream. The buttermilk and sour cream bring the tang, while the mayonnaise holds everything together. From there, fresh dill and chives make the dressing taste alive. Lemon juice and zest brighten it, and Worcestershire sauce, nutritional yeast, and aged Parmesan build the deep savory flavor that makes homemade ranch so difficult to stop eating.

This is not just one ranch recipe. Once you understand the base, you can make it thicker for wings, thinner for salads, or turn it into chipotle ranch, jalapeño ranch, or smoky ranch.

A Little Ranch Science

Ranch is really a balance of richness, acidity, fresh flavor, and savoriness.

Mayonnaise provides richness and structure. Buttermilk loosens the dressing and brings acidity. Sour cream adds tang while keeping the texture creamy. Change the balance of those three ingredients and you change how the ranch behaves.

For a thicker dip, add a little more sour cream. For a thinner dressing that coats salad greens properly, add more buttermilk. The ranch will also thicken as it sits in the refrigerator, so it is always better to make it slightly looser than you think you need.

I use granulated garlic and onion instead of fresh garlic because their flavor stays consistent as the dressing rests. Fresh dill and chives do the opposite job. They bring the fresh herbal flavor that separates homemade ranch from something designed to sit on a shelf.

The lemon juice cuts through the richness, while the zest adds the aromatic oils from the outside of the fruit. Worcestershire sauce, nutritional yeast, and aged Parmesan build layers of umami without making the dressing taste like Caesar.

Homemade Ranch Dressing

Ingredients

Creamy Base

1 cup avocado oil mayonnaise
3/4 cup buttermilk
1/2 cup sour cream

Seasoning & Fresh Herbs

1 tablespoon granulated onion
1/2 tablespoon granulated garlic
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh chives, finely chopped

Brightness

1/4 lemon zest
1/2 lemon juice

Savory Finish

1 teaspoon Worcestershire sauce
2 tablespoons nutritional yeast
2 tablespoons freshly grated aged Parmesan
Freshly cracked black pepper, generously

Instructions

Build the Base
Add the mayonnaise, buttermilk, and sour cream to a large mixing bowl. Whisk until completely smooth.
The mixture should be creamy but still loose enough to pour. If you want a thicker ranch for wings or vegetables, add a little more sour cream. If you want it thinner for salad, add a splash of buttermilk.
Add the Garlic and Onion
Whisk in the granulated onion and granulated garlic.
Ranch actually needs more onion than garlic. The onion builds the foundation of the flavor, while the garlic gives it a sharper edge. Granulated seasonings also stay more consistent as the dressing rests than freshly chopped garlic.
Add the Fresh Herbs
Stir in the dill and chives.
This is where the dressing starts to taste fresh. I leave out the parsley because it does not add much here. For me, ranch is all about dill and chives.
Brighten It with Lemon
Zest about one quarter of the lemon directly into the dressing, then squeeze in the juice from half of the lemon.
The goal is not to make the ranch taste like a vinaigrette. The lemon should soften the richness and make the other flavors pop. The zest adds citrus flavor without bringing too much additional acidity.
Build the Savory Flavor
Add a small splash of Worcestershire sauce, nutritional yeast to taste, and the grated Parmesan. Whisk everything together.
Use a high quality aged Parmesan and keep the amount restrained. You want the richness and umami without pushing the ranch into Caesar dressing territory.
Finish with Freshly Cracked Pepper
Crack a generous amount of black pepper directly into the dressing and mix again.
Pre ground pepper has already lost much of the aromatic oil that gives pepper its flavor. Freshly cracking it into the ranch makes a noticeable difference.
Chill and Adjust
Cover the ranch and refrigerate it for at least 30 minutes before serving. The flavor will settle and the dressing will thicken slightly as it rests.
Before serving, taste the ranch and check the consistency. If it has become too thick, whisk in a little more buttermilk. Taste before adding any salt because the mayonnaise, Worcestershire sauce, and Parmesan may already provide enough.

Make it Yours

Once you have the basic ranch finished, use it as a foundation.

For chipotle ranch, mix in finely chopped chipotle peppers and a little adobo sauce.
For jalapeno ranch, add finely chopped fresh jalapeno.
For smoky ranch, add a little smoked paprika or bacon fat.
For a thicker wing dip, leave the dressing as it is or add a little more sour cream.
For a thinner salad dressing, whisk in buttermilk a little at a time.

The Details That Make the Difference

Think in ratios. The balance of mayonnaise, buttermilk, and sour cream controls both the flavor and texture.
Do not let mayonnaise take over. Ranch should be creamy and pourable, not thick enough to hold a spoon upright.
Use fresh herbs. Dill and chives give the dressing the freshness bottled ranch cannot replicate.
Use lemon with restraint. It should brighten the dressing, not turn it into a vinaigrette.
Layer the savory ingredients. Worcestershire sauce, nutritional yeast, and Parmesan each bring a different kind of depth.
Crack the pepper fresh. The aromatic oils make a much bigger difference than pre ground pepper.
Adjust after chilling. The dressing will thicken in the refrigerator, so use a splash of buttermilk to loosen it before serving.

This is ranch the way it is supposed to taste. Creamy without being heavy, tangy without being sharp, full of fresh herbs, and savory enough to make just about anything taste better.

Courtesy of Chef Andrew Gruel and American Gravy,

Show 683, June 13, 2026: “Ask the Chef” with Andrew Gruel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

Posted on June 15, 2026 by Adam Bell

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) continues his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

It’s Summer Grilling Season and Chef Andrew continues his timely and practical series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.” Sound advice for Father’s Day.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.