Show 400, November 21, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur 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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. New restrictions placed on Southern California restaurants in the last week…

Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips as he has been providing (with encouragement) for the last three weeks. For the pre-Thanksgiving finale it’s all about suggesting some inspired sides. Also stuffing (or dressing) properly prepared outside of the bird gets some attention, too. A few ideas for dessert are also included on Chef Andrew’s Thanksgiving menu. It’s more than just the turkey…More people will be preparing Family Thanksgiving at home this year and probably with smaller groups so Chef Andrew is here to help. We’ll “Ask the Chef.”

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Show 399, November 14, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants.

Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. This week we’re talking about cooking the seasoned bird. Chef Andrew suggests this might be the year to spatchcock the turkey. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

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Show 398, November 7, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.” To brine or not brine is probably the first turkey preparation dilemma.

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Show 382, July 18, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps…

It’s Summer which is the prime season for cooking succulent ribs. We’ll hear from Chef Andrew sharing his best tips for preparing these meaty wonders on a bone. Heat control is important. You can overcook a rib.

We’ll, of course, “Ask the Chef.”

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Show 378, June 20, 2020: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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 updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules. Alternately Take-Out / Delivery when you can surely helps…

It’s Father’s Day so as a proud Dad, Chef Andrew has some thoughts on taking care of Dad on his special day. Bet there are some inspiring Father’s Day cooking tips along the way, too. Chef Andrew will also revisit the temporary dip in the wholesale pricing of fresh lobster. We’ll, of course, “Ask the Chef.”

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Show 327, June 8, 2019: West Coast Prime Meat’s Meathead, Jay Henderson, with Summer Grilling Tips

Jay HendersonWith Father’s Day on the horizon Summer grilling is on our mind and representing the West Coast Prime MeatsMeatheads is Jay Henderson (half of the team.) Jay has been creating in the kitchen since he was nine and looks forward to the Weekends where he cooks with his Family.

Jay is sharing his best Summer grilling tips. Also Jay talks about Cape Grim pure beef from Tasmania in Australia.

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Show 230, July 1, 2017: Chef Andrew Gruel

Andrew and William GruelOur own Chef Andrew Gruel is on the road again but in the holiday spirit we have him for a few moments by phone. No doubt he’ll have helpful some 4th of July cooking tips for us as well as an insider’s report from the Slapfish booth at last Weekend’s inaugural Arroyo Seco Weekend festival in Pasadena adjacent to the, and in, Rose Bowl. There was some great food and beverages available out there!

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Show 82, August 2, 2014: Restaurant Chef David MacLennan, James Republic, Long Beach

Dave MaclennanJames Republic, located in Downtown Long Beach, organizes one of the very best Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The proprietor of James Republic, Chef Dean James Max, developed the original concept. The restaurant’s chef, David MacLennan, joins us with the specifics.

On the Sunday morning of The Dinner Bell Supper the culinary team gathers at the Long Beach Farmers Market to search for the ideal ingredients to serve as the basis for that evenings’ family-style supper. For the guests the evening begins with market inspired cocktails and passed canapes at 4:30 p.m. At 5:00 p.m., the dinner bell rings and the guests gather at a long, communal table to enjoy California wines and a bountiful three-course menu prepared by Chefs James Dean Max, Chef David MacLennan and their team. Area guest farmers take part in the engaging dinner conversation. The idea is for former strangers to become friends over a superb meal (with a side of good conversation) without this being forced. It works…

The culinary team previews the menu specifics with the guests before everyone is seated. At the conclusion of the evening the chefs leisurely move around the table to answer questions and give cooking tips.

The August 24th dinner is sold out. Future dates are September 14th, October 26th, and November 23rd.

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