Show 403, December 12, 2020: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part One

Andrew Bugreyev and Executive Chef Jonathan Quintana of the Raymond 1886The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery of the food menu as well as specialty cocktails.”

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service.”

“The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.”

“Hidden and tucked away inside, guests can celebrate, sip and savor at The Raymond’s internationally acclaimed cocktail bar, 1886. Accompanied by 1886’s signature handcrafted cocktails, their award-winning Wine List features a special selection of domestic and international varietals from both premier and boutique wineries.”

General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

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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 397, October 31, 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…

We’re continuing our intriguing discussion about salt. Chef Andrew will be introducing us to Bamboo Salt (also known as Jukyeom.) It was originally developed by a Korean physician and monks some 1,000 years ago as a folk medicinal remedy for a variety of maladies. It’s again time to “Ask the Chef.”

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Show 396, October 24, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

William, Andrew and Lauren GruelOur 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…

Salt is a requirement to sustain human life. It’s also a key ingredient in preserving, cooking and preparing food. It has a rich history. Food can actually taste bland without a bit of added salt. The right amount enhances flavor. Too much can overpower the dish. Then there are the variety of finishing salts. We’ll continue the seasoned tutorial started with Chef Andrew last Saturday. It’s again time to “Ask the Chef.”

Congratulation to Chef Andrew (and Lauren) on the arrival of the newest addition to the Gruel Family, James Andrew Gruel.

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Show 395, October 17, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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…

Salt is a key ingredient in cooking and preparing food. It’s also essential for life. The right amount truly enhances flavor. Too much can overpower the dish. Then there is also finishing salt. For the needed advice (and some intriguing history) we’ll “Ask the Chef.”

We had some unfortunate cell phone reception problems with this popular segment and will resume the informative salt conversation with Chef Andrew on Saturday morning, Oct. 24th.

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Show 394, October 10, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part One

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…

We hear the term “sustainable” used quite often. It’s a lofty goal. What does it entail for a restaurant to be sustainable? Sustainability equals quality. Takeout and delivery are burgeoning right now. Disposable containers and packaging are in high use. What can a restaurant do so their food arrives intact and at the right temperature but uses packaging that is environmentally friendly, too. It’s key that the packaging is compostable. We’ll “Ask the Chef”

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Show 394, October 10, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

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…

We hear the term “sustainable” used quite often. It’s a lofty goal. What does it entail for a restaurant to be sustainable? Sustainability equals quality. Takeout and delivery are burgeoning right now. Disposable containers and packaging are in high use. What can a restaurant do so their food arrives intact and at the right temperature but uses packaging that is environmentally friendly, too. It’s key that the packaging is compostable.

We’ll, of course, “Ask the Chef” and continue our insightful conversation with Chef Andrew Gruel.

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Show 391, September 19, 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…

The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels of price and service. We get Chef Andrew’s informed and insightful thoughts on the future.

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Show 389, September 5, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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…

There is a spirited debate out there among pizza purists and foodies about whether pineapple even belongs on a pizza. There are real world culinary aspects to this discussion, too. It’s in the food news this week (and all over Social Media) with Papa John’s Super Hawaiian Pizza debuting with the pineapple sourced from Dole Packaged Foods. Chef Andrew really knows pizza. We’ll, of course, “Ask the Chef.”

Chef Andrew also gives us the history of Hawaiian Pizza. Turns out it didn’t even originate in Hawaii !

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Show 384, August 1, 2020: Farm Direct LA with Chef / Founders Scott Chacon and Tad Weyland

Tad Weyland and Scott Chacon of Farm Direct LALocal chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course, fine-dining dinner meal delivery service, Farm Direct LA. Delivery on Tuesdays. The weekly changing menu is priced at $95 and serves two guests.

Last week’s 5-course menu included Wild Line Caught Grilled Halibut with Heirloom Tomato Jam, Patty Pan Squash, and Crispy Weiser Potatoes ; Creamed Sweet Corn with Tarragon, Leek and Shallot Confit ; Market Lettuces and Grilled Artichoke with Garlic Aioli, Mint Pistou and Croutons ; Charred Cabbage with Seasonal Pepper Relish and Sherry-Juniper Gastrique ; and Weiser Melon Sorbet & Early Season Grapes.

In addition to the weekly fixed price meal there are a la carte “Provisions” on the extras menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip.

The chef-created meals are attentively prepared and safely packaged in a permitted and inspected DTLA restaurant kitchen. Delivery is complimentary within a 10-mile radius of DTLA.

We’ll meet enterprising Chefs Scott Chacon and Tad Wetland.

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