Show 496, October 22, 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.

It’s no secret that finding reliable employees for both the front and back-of-the-house in the restaurant business is currently a challenge. Once you hire and train good employees the next hurdle is actually retaining them. Chef Andrew is about to debut his new, full-service Calico Fish House in Huntington Beach. We’ll explore the current staffing challenge dilemma with him.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats.

Chef Andrew is currently hosting a fun recipe contest to coincide with the soon-to-open Calico Fish House in Huntington Beach. If your original recipe is the winner that dish permanently goes on Calico’s menu (credited to you) 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 439, August 21, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery with the new concerns about the Delta variant. Genuine concerns remain…

The Delta variant of the virus is on guests’ minds. How is that new concern now impacting the restaurant business? Think outside dining and more To-Go ordering….Is the labor shortage in both the front and back of the house mitigating at all? We’ll “Ask the Chef.”

Show 205, January 7, 2017: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017.

We’ll add to the ongoing conversation about “Hospitality Included.” At Slapfish the back of the house staff justifiably shares in the gratuity pool.

Also, what’s hot (or cold) in beverages?

This morning Chef Andrew is at his newest Slapfish in the Outlets at San Clemente. It’s the Official Opening Day!

Show 36, July 20, 2013: Michael Rossi, Executive Chef of The Ranch Restaurant and Saloon

Michael Rossi of the Ranch Restaurant and SaloonThe story of The Ranch is one of the most incredible restaurant opening stories in recent OC restaurant history. This elegant, handsomely-appointed, fine-dining restaurant is oddly located on the ground floor of the Extron Electronics office building a bit off the beaten path on E. Ball Road in Anaheim. The building is the newly-constructed corporate headquarters for Andrew Edwards, who is the sole backer of multi-million dollar The Ranch Restaurant and Saloon.

Master Sommelier Michael Jordan (ex-Napa Rose at Disney’s Grand Californian) recruited Chef Michael to the project. Jordan, as Vice-President of Beverage, orchestrates the beverage program and front-of-the-house operations for Mr. Edwards. He’s one of the OC’s most gracious, and experienced, hosts. Chef Rossi oversees the entire culinary program.

Much of the seasonal produce used at The Ranch comes from Edward’s 2-acre farm in Orange County. You just can’t get fruit and vegetables any fresher.

Chef Michael stands by every item on his thoughtfully developed menu but if he had to choose one entrée for this evening it would be the Colorado Grass-Fed Lamp Chops.

The Ranch has already been nominated for two Golden Foodies this year. Chef Michael is up for the Golden Chef Award. His brother, David, is contending for the Golden Pastry Chef Award.