Show 535, July 22, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef”

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 the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Antibiotics have long been used in the raising (before processing) of proteins including chicken, hogs and cattle. One of the largest poultry processors eliminated antibiotics in most of its company-branded items a few years ago and started promoting “no antibiotics ever” in their marketing. That will soon end and some antibiotics (not impacting human health) will now be added to the chickens’ diets. Understand there are no antibiotic residues remaining when the protein (like chicken) is processed and then packaged for human consumption. What’s going on? We’ll “Ask the Chef.”

Show 532, July 1, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” Part One

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.

Chef Andrew is a long-time fan of chicken as a value-priced and versatile protein. Last week the U.S. Agriculture Department authorized the sale of cell-cultivated / cultured chicken that comes from a lab. It originates from a single cell and then quickly multiplies. The cultured chicken is very expensive and, for now, will only be available in very limited quantities as a novelty (heavily subsidized) menu item in a high-end restaurant in Washington, DC and another in the Bay Area. One of the two California companies involved is Upside Foods headquartered in Berkeley. Chef Andrew fills us in. Is this a food product that’s really even needed?

Show 532, July 1, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” Part Two

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.

Chef Andrew is a long-time fan of chicken as a value-priced and versatile protein. Last week the U.S. Agriculture Department authorized the sale of cell-cultivated / cultured chicken that comes from a lab. It originates from a single cell and then multiplies. It’s very expensive and, for now, will only be available as a novelty menu item in a high-end restaurant in Washington, DC and another in the Bay Area. One of the two California companies involved is Upside Foods headquartered in Berkeley. Chef Andrew concludes his insightful analysis. Is this a food product that’s even really needed?

Summer is a great time to grill authentic Veggie Burgers made from real vegetables that highlight their taste. Chef Andrew continues with us sharing his knowledgeable background from his direct experience as the menu maker for Butterleaf. A popular, chef-created Veggie Burger (made in-house) was on the menu. Chef Andrew’s acclaimed, rich and smokey Butterleaf Burger used Quinoa and Black Beans as binder with grill sauce, fortified nutritional yeast and finely chopped Roasted Vegetables.

Show 504, December 17, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.” 1933 Group’s Co-Founder, Dimitri Komarov is our guest with a Chicago Pup in hand.

Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.” Victor Novak joins us to tap the keg on all that is Figueroa Mountain Brewing Co.

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. This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has declined since the Summer. Definitely value to be found there. Chef Andrew adds his informed perspective. As a year-end bonus Chef Andrew shares his signature recipe for the “Ultimate Sandwich Sauce.”

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

December 17: Battambong BBQ, Tail o’ the Pup from 1933 Group, Figueroa Mountain Brewing Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part One
Segment Three: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part Two
Segment Four: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part One
Segment Five: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part Two
Segment Six: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part One
Segment Seven: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.” 1933 Group’s Co-Founder, Dimitri Komarov is our guest with a Chicago Pup in hand.

“Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.” Victor Novak joins us to tap the keg on all that is Figueroa Mountain Brewing Co.

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. This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has declined since the Summer. Definitely value to be found there. Chef Andrew adds his informed perspective. As a bonus Chef Andrew shares his signature recipe for the “Ultimate Sandwich Sauce.”

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

Chad Phoung of Battamboung BBQ

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His wide acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Far from the ordinary sides include Cambodian Coconut Corn, Garlic Noodles, Cambodian Slaw and Battambong BBQ Sauce.

Chef Chad doesn’t forget his Vegan guests. His special creations are Smoked Oyster Mushrooms, Smoked Coconut Cauliflower, Jackfruit Sliders and Smoked Vegan Rice.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach, CA, United States, California

For Saturday, December 17th only The Night Market from
3 pm -7 pm
@ 2338 E. Anaheim St., Long Beach CA 90804

Battambong BBQ will be one of the featured establishments in the upcoming, inaugural Long Beach Cambodian Restaurant Week running from Sunday, March 19th to Sunday, March 26th.

Dimitri Komarov of the 1933 Group

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.”

“The 1933 Group’s team is dedicated to creating tasty dogs, snacks, shakes, and more that satisfy modern tastes while honoring Tail o’ the Pup’s rich history. The 1933 Group works tirelessly to source high quality ingredients and develop house-made recipes with their guests in mind. They are proud to feature a surprisingly diverse menu featuring vegetarian and gluten-free options.” In the proud tradition of Tail o’ The Pup there is even a Doggy Menu where you can “Pamper Your Pup.”

“Formed nearly two decades ago, the 1933 Group helms a lauded portfolio of bars and restaurants in Los Angeles, including the historical restorations of Highland Park Bowl and the barrel-shaped bar Idle Hour in North Hollywood, Harlowe in West Hollywood, Sassafras in Hollywood, La Cuevita in Highland Park, Bigfoot Lodge in Los Feliz, Thirsty Crow in Silver Lake, Culver City’s Bigfoot West and Oldfield’s Liquor Room. The latest additions are the iconic Formosa Café and the restored and expanded Tail o’ the Pup. Combining design aesthetics that embrace various time periods in early America with a passion for cocktails and the revival of the art of bartending, owners Bobby Green, Dimitri Komarov, and Dmitry Liberman create imaginative libations and scenes throughout LA’s drinking landscape. Each concept reflects bold, modern interpretations, reflective of the company’s dynamic partners and memorable eras.”

1933 Group’s Co-Founder, Dimitri Komarov, is our guest with a Chicago Pup in hand.

Victor Novak of Figueroa Mountain Brewing Company

Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.”

“Chief among Victor’s tasks will be to oversee the development of the three new Figueroa Mountain brewpubs in Los Angeles, including the upcoming Fig Mtn LagerHaus in Sherman Oaks, Agua Santa Cervecería in West LA, and Fig Mtn University in Westwood Village.”

“Asked about what makes him excited about those locations, Novak said, “Bringing the Figueroa Mountain identity to these brewpubs is going to do a lot to open more people’s eyes to the depth and breadth of what we can do in LA, and that’s really thrilling.”

The reconceived and revived brewpubs are expected to open under their new names early in 2023.

Victor Novak is our guest to tap the keg on all that is Figueroa Mountain Beer Co.

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.

This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has actually declined since the Summer. Definitely value to be found with cluck. Chef Andrew adds his informed perspective.

As an added bonus Chef Andrew shares his perfected recipe for the Ultimate Sandwich Sauce which is the perfect combination of fats, acid, salt and umami to make any dish taste better.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part One
Segment Three: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part Two
Segment Four: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part One
Segment Five: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part Two
Segment Six: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part One
Segment Seven: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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 438, August 14, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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. 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…

Chicken is ever popular as a practical and versatile menu item for dining at home. There are some cautions in the home kitchen in handling raw chicken. Cross-contamination without proper precautions is a genuine health concern. What’s Chef Andrew’s preferred way of preparing chicken? We’ll “Ask the Chef.”

Show 436, July 31, 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. Genuine concerns remain…

The plant-based faux meat producers (a fast-growing consumer market) are now trying to replicate the bite and fatty mouthfeel of chicken in the form of nuggets and strips. (They seem to have meat burger substitutes perfected.) The products are being promoted as a healthier alternative to the real bird and also gentler on the environment. Chef Andrew has experience with both serving premium chicken and truly tasty plant-based menu items that are created from-scratch. He also is a steward of the environment. We’ll “Ask the Chef.”

Chicken with Walnuts and Lemon, from the Dordogne

Chicken with Walnuts and Lemon, from the Dordogne

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 4 to 6
Equipment: large heavy skillet with a lid, tongs
Preparation Time: 10 minutes if the chicken is in pieces; 20 if not
Cooking Time: 40 minutes max
Difficulty Level: simple

This is a dish from a farm in the Dordogne, where the walnuts are sweet, fat, and buttery tasting, and they make a perfect complement to poultry. This is the kind of dish that you settle down to with comfort and anticipation, because it’s got all the right elements, from cloves of garlic bursting with their sweet flavor to the golden chicken and walnuts and the tang of lemon that lifts the dish out of the ordinary. Serve this with a lovely Chardonnay.

  • 2 tablespoons olive oil
  • One 3½- to 4-pound (1.8 to 2 kg) chicken, cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs), giblets reserved
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1½ to 2 cups (375 to 500 ml) white wine, such as a sauvignon blanc
  • 12 garlic cloves
  • 1¼ cups (140 g) walnut halves or large pieces
  • Fresh flat-leaf parsley sprigs for garnish
  1. Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces, seasoning them liberally with salt and pepper, until they are golden, about 5 minutes per side, using tongs to turn the chicken pieces.
  2. Add the lemon juice, ½ cup (125 ml) of the wine, and the garlic cloves to the skillet. Lower the heat to medium, cover, and cook until the chicken is nearly cooked through, about 15 minutes. Then stir the walnuts into the skillet, along with the giblets, cover, and continue to cook for about 8 minutes. Remove the cover from the skillet and continue to cook, stirring occasionally, until the pan juices have evaporated and the chicken, walnuts, and garlic are golden, 5 to 8 minutes. Be sure to watch the walnuts, for they tend to brown easily. If they are getting too brown at any point in the cooking, remove and return them to the pan just before serving.
  3. Transfer the chicken, garlic, and walnuts to a warmed serving platter and deglaze the skillet with the remaining wine, scraping the bottom to loosen any caramelized bits. Begin by adding the smaller amount of wine; if you need more, top it up with the remaining wine and cook until the sauce is reduced by half, about 4 minutes. Then pour the sauce over the chicken, garnish with the parsley sprigs, and serve immediately.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.