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 653, November 15, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on November 17, 2025 by Adam Bell

“Right in the heart of Downtown Lafayette, LA you’ll find Spoonbill Watering Hole & Restaurant — where fresh  flavors meet laid-back vibes, and your taste buds come to party. Housed in a retrofitted circa 1939 service station with restored neon signs, Spoonbill serves up the Gulf’s finest with locally sourced ingredients that turn every bite into a Louisiana love letter. In 2020 they were a nominee for the James Beard Foundation’s Award for “Best New Restaurant Design.” Whether you’re sipping a creative cocktail, enjoying a craft beer, or diving into top-tier seafood, it’s the perfect spot to swap stories and toast to the good times. Spoonbill isn’t just a restaurant-it’s where locals go to feel like they’re on vacation.” Tanner Dimmick joins us to unwarp all that is Lafayette’s Spoonbill Watering Hole & Restaurant.

Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some dining tidbits including the opening of the relocated Bazaar Meat by Jose Andrés at The Venetian / Palazzo and the newly debuted High Steaks at the apex of the revitalized Rio helmed by local Las Vegas Celebrity Chef & Restaurateur James Trees. Al also is the creator of the “Food & Loathing” weekly podcast highlighting the Las Vegas dining scene. A new assignment for Al is as a contributor to Las Vegas Insider. The 4th year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. We pull Al away from a sumptuous Brunch to join us.

“IIni Ristorante’s (Fountain Valley) culinary concept draws inspiration from the seasonality and simplicity of Japanese and Italian flavors and seeks to find the perfect harmony between the two. Chef-driven and culturally inspired, Ini Ristorante’s menu combines Japanese and Italian cuisine’s ingredients, tastes, and techniques to bring you an unmatched dining experience. Ini Ristorante features Japanese-inspired Italian cuisine produced by Kei Concepts Chef Viet Nguyen and his diversely talented culinary team.” Founder and Chef Viet Nguyen joins us to unwrap all that is Ini Ristorante.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Buying eggs is a bit of a challenge (cost aside.) What do all the various labels mean? Chef Andrew has the answers…

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

Show 653, November 15, 2025: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

Posted on November 17, 2025 by Adam Bell

Chef Andrew Gruel of the Calico Fish House

Buying eggs is a bit of a challenge (cost aside.) What do all the labels actually mean? Is a brown egg actually better (perhaps more nutritious) than a white shell variety? Chef Andrew decodes the mysteries.

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

November 15: Spoonbill Watering Hole & Restaurant, Al Mancini, Ini Restaurant and Kei Concepts

Posted on November 13, 2025 by Adam Bell

Podcasts

Hour One: Spoonbill Watering Hole & Restaurant, Al Mancini
Hour Two: Al Mancini, INI Ristorante, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Spoonbill Watering Hole & Restaurant, Lafayette, LA with GM Tanner Dimmick
Segment Four and Five: Al Mancini of Neon Feast App and “Food and Loathing” Las Vegas Podcast
Segments Six and Seven: INI Ristorante, Fountain Valley with Founder & Executive Chef Viet Nguyen
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

“Right in the heart of Downtown Lafayette, LA you’ll find Spoonbill Watering Hole & Restaurant —where fresh flavors meet laid-back vibes, and your taste buds come to party. Housed in a retrofitted circa 1939 service station with restored neon signs, Spoonbill serves up the Gulf’s finest with locally sourced ingredients that turn every bite into a Louisiana love letter. In 2020 they were a nominee for the James Beard Foundation’s Award for “Best New Restaurant Design.” Whether you’re sipping a creative cocktail, enjoying a craft beer, or diving into top-tier seafood, it’s the perfect spot to swap stories and toast to the good times. Spoonbill isn’t just a restaurant-it’s where locals go to feel like they’re on vacation.” Tanner Dimmick joins us to unwarp all that is Lafayette’s Spoonbill Watering Hole & Restaurant.

Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some dining tidbits including the opening of the relocated Bazaar Meat by Jose Andres at The Venetian / Palazzo and the newly debuted High Steaks at the apex of the revitalized Rio helmed by local Las Vegas Celebrity Chef & Restaurateur James Trees. Al also is the creator of the “Food & Loathing” weekly podcast highlighting the Las Vegas dining scene. A new assignment for Al is as a contributor to Las Vegas Insider. The 4th year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. We pull Al away from a sumptuous Brunch to join us.

“Ini Ristorante’s (Fountain Valley) culinary concept draws inspiration from the seasonality and simplicity of Japanese and Italian flavors and seeks to find the perfect harmony between the two. Chef-driven and culturally inspired, Ini Ristorante’s menu combines Japanese and Italian cuisine’s ingredients, tastes, and techniques to bring you an unmatched dining experience. Ini Ristorante features Japanese-inspired Italian cuisine produced by Kei Concepts Chef Viet Nguyen and his diversely talented culinary team.” Founder and Chef Viet Nguyen joins us to unwrap all that is Ini Ristorante.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Buying eggs is a bit of a challenge (cost aside.) What do all the labels mean? Chef Andrew has the answers…

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

Tanner Dimmick of Spoonbill Watering Hole and Restaurant

“Whether you’re sipping a creative cocktail, enjoying a craft beer, or diving into top-tier seafood, it’s the perfect spot to swap stories and toast to the good times. Spoonbill isn’t just a restaurant-it’s where locals go to feel like they’re on vacation.”

“Spoonbill has been embraced by its neighborhood and beyond. The vibe is unfancied and party forward where first-time guests and regulars feel comfortable while experiencing excellent service, a seafood forward menu, and craft cocktails.”

“Current Executive Chef Tyler Langley started working at Spoonbill Watering Hole & Restaurant in 2019, where he discovered his passion for cooking. From Spoonbill, he further honed his skills in the kitchen of Upstate New York’s Andes Hotel and Lafayette, LA’s Vestal Restaurant. Tyler returned to Spoonbill while attending the Chef John Folse Culinary Institute, where he earned a Bachelor’s degree in Culinary Operations.”

“Today, Tyler serves as the Executive Chef at Spoonbill Watering Hole & Restaurant. In this role, he collaborates with his team to create unique dishes, with a strong focus on showcasing fresh Gulf seafood.”

“Tanner Dimmick (General Manager) was raised in dive bars and dance halls in Lafayette, LA. Working at the Wild Salmon and Grant Street since he was a teenager, he worked his way up from door guy to fry cook to bartender. Eventually, he made the leap to more serious cocktail programs at Dark Roux and Saint Street Inn where he found a passion for party-forward beverage creation. Part of the opening team of Spoonbill as the beverage director, he now serves as General Manager.”

Tanner Dimmick joins us to unwarp all that is Spoonbill Watering Hole & Restaurant.

Al also is the creator of the “Food & Loathing” weekly podcast highlighting the Las Vegas dining scene. A new assignment for Al is as a contributor to Las Vegas Insider.

The 4th year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on their website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”

We pull Al away from a sumptuous Brunch to join us.

“Ini Ristorante’s (Fountain Valley) culinary concept draws inspiration from the seasonality and simplicity of Japanese and Italian flavors and seeks to find the perfect harmony between the two. Chef-driven and culturally inspired, Ini Ristorante’s menu combines Japanese and Italian cuisine’s ingredients, tastes, and techniques to bring you an unmatched dining experience.”

“Ini Ristorante features Japanese-inspired Italian cuisine produced by Kei Concepts’ Founder and Chef Viet Nguyen and his diversely talented culinary team.”

“Ini Ristorante’s interior design invokes a sense of comfort and familiarity by juxtaposing the layered textures of an outdoor home kitchen with natural elements and bright lights. The rustic concrete flooring, textural solids, and light warm woods transition into pops of bright blue and lush greenery, all centered around an open skylight showcasing the focal fig tree below. This approach pays homage to a gardening and outdoor cooking tradition that cultivates a space centered around fresh ingredients and good company.”

“Leave your assumptions at the door and come experience Ini’s Japanese-Italian interpretation through unique culinary offerings, hospitality, and fine-casual ambience.”

Founder and Chef Viet Nguyen joins us to unwrap all that is Ini Ristorante.

Buying eggs is a bit of a challenge (cost aside.) What do all the labels actually mean? Is a brown egg better than a white shell variety? Chef Andrew decodes the mysteries.

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: Spoonbill Watering Hole & Restaurant, Al Mancini
Hour Two: Al Mancini, INI Ristorante, Andrew Gruel

Hatch Chile Deviled Eggs

Posted on August 1, 2025 by Adam Bell

Recipe excerpt from:
Hatch Pepper Cookbook
by Melissa’s World Variety Produce

12 large eggs
½ cup mayonnaise
1 teaspoon dry mustard
2 tablespoons sweet pickle relish
Salt and freshly ground black pepper
2 teaspoons Melissa’s Hatch Chile Powder

In a large pot, combine the eggs with enough cold water to cover by 1 inch. Set the pot over high heat and bring the water to a boil. When the water comes to a boil, remove the pot from the heat, then cover and let sit for 17 minutes.

Transfer the eggs to a bowl of ice water. When they are cool enough to handle, carefully peel the eggs and rinse them. Slice each egg in half lengthwise. Remove the yolks and transfer them to a mixing bowl. Reserve the whites.

Mash the yolks with a fork. Add the mayonnaise, mustard, and relish. Season the mixture with salt and pepper. Mix until creamy.

Pipe or scoop the yolk mixture into the reserved egg white halves. Arrange on a platter or serving dish and sprinkle with Hatch Chile powder. Keep refrigerated until ready to serve, up to 24 hours.

Show 637, July 26, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on July 28, 2025 by Adam Bell

“In March 2021, Chef Aaron Lee and Mal Gott began their story, which has since grown into the proudly presented Winnie & Ethel’s Downtown Diner in Las Vegas. Inspired by classic American roadside eateries and grandmas’ kitchens, they developed an alluring twist to quintessential Americana that put a welcome place for their downtown Las Vegas neighbors. On December 15, 2021, Mal and Aaron got engaged and entered the Million Dollar Las Vegas Coffee Shop Giveaway, eventually winning the spirited contest with 90 submissions and 6 Finalists. They originally planned to get married at the diner for their soft opening. But Aaron and Mal couldn’t wait, they decided to tie the knot a few months before opening Winnie & Ethel’s.” Chef Aaron and Mallory take a break from the busy restaurant in the Huntridge Shopping Center (next door to the acclaimed Yukon Pizza) to join us.

“Adaeze Nwanonyiri and Lenny Rosenberg are the Los Angeles-based, Nigerian and Jewish husband and wife duo committed to buying, refreshing, selling and designing restaurants and bakeries with a multicultural twist.” They are the new owners of the long-running New York Bagel Deli & Bakery in Santa Monica and still retain an interest in Bea’s in Tarzana, a much beloved Jewish bakery that is famous for their corn rye bread. At New York Bagel Deli & Bakery all the bagels (17 selections) are baked in-house as well as the pastries and cookies. In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel served with real maple syrup. Also newly created are Chocolate Dipped Almond Horns and Italian Rainbow Cookies. “The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.” Lenny and Adaeze put down their well-used whisk and rolling pin and join us.

“Feast on Miami Vegan: Plant Based Recipes from the Tropics to Your Table, a plant-based celebration of the tropics, brimming with bold Latin and Caribbean flavors and beloved dishes reflecting Miami’s delicious diversity. Award-winning author and Miami native Ellen Kanner brings Miami to your table with over 80 recipes delivering succulence, sizzle, and the big sun-drenched flavors you love—all with a plant-based spin. Featured recipes include flaky guava cream cheese pastry, citrus-sparked and fish-free ceviche, creamy, coconutty Caribbean curry, savory Latin favorite picadillo, meltingly tender sweet plantains, and classic gone vegan Key lime pie. Discover how the spangle of citrus, the gentle warmth of chiles and spices, and the bounty of fresh green herbs have the power to transform even simple staples like rice and beans into a party-worthy hot pot that feeds a crowd.” Ellen takes a break from her cutting board to join us.”

“When Spain’s Vega Sicilia became part of the Álvarez family’s life in 1982, the foundations were laid for TEMPOS Vega Sicilia. It has constantly and steadily grown since then, involving the introduction of wines produced in different wine-making areas, reaching out to new consumers around the world and laying the foundations for a promising and highly successful future. TEMPOS Vega Sicilia was set up in 1982 by the Álvarez family, its current owner, when it purchased the legendary winery of the Ribera del Duero. The other companies would be added down through the years. The group currently consists of 5 companies (Bodegas Vega Sicilia S.A, Bodegas y Viñedos Alión S.A., Bodegas y Viñedos Pintia S.A., Benjamin de Rothschild & Vega Sicilia S.A. and Tokaj-Oremus Kft.), the first four in Spain and the fifth in Hungary. Our Guest, Gonzalo Iturriaga, is the Technical Director of Tempos Vega Sicilia, leading winemaking across the group’s five estates in Spain and Hungary. Since 2015, he has helped evolve the legacy of Vega Sicilia under the direction of the dynamic Pablo Alvarez with a focus on balance, vineyard expression, and long-term sustainability.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What’s been happening with the yo-yo pricing of eggs? Has the impact of Avian Flu on the price of eggs subsided? Chef Andrew also explains the California “cage -free hens” legislation (Proposition 12) and its impact in California. Why are eggs now pricier than right before the onset of Avian Flu ?

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

Show 637, July 26, 2025: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

Posted on July 28, 2025 by Adam Bell

What’s been happening with the yo-yo pricing of eggs? Has the impact of Avian Flu on the price of eggs subsided? Chef Andrew also explains the California “cage-free hens” legislation (Proposition 12) and its effect in California. Why is the price of eggs how higher than right before the outbreak of Avian Flu?

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

July 26: Winnie & Ethel’s Downtown Diner, New York Bagel Deli & Bakery, Ellen Kanner, Tempos Vega Sicilia

Posted on July 24, 2025 by Adam Bell

Podcasts

Hour One: Winnie & Ethel’s Downtown Diner, New York Bagel Deli & Bakery
Hour Two: New York Bagel Deli & Bakery, Ellen Kamper, Tempos Vega Sicilia, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Winnie & Ethel’s Downtown Diner, Las Vegas, with Mallory Gott and Chef Aaron Lee
Segments Four and Five: New York Bagel Deli & Bakery with Adaeze Nwanonyiri and Baker Lenny Rosenberg
Segment Six: Miami Vegan – Plant-Based Recipes From the Tropics to Your Table with Ellen Kanner, the “Soulful Vegan”
Segment Seven: Tempos Vega Sicilia, Spain, with Gonzalo Iturriaga, Technical Director
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

Andy Harris, Executive Producer and Co-Host previews the show.

“Adaeze Nwanonyiri and Lenny Rosenberg are the Los Angeles-based, Nigerian and Jewish husband and wife duo committed to buying, selling and designing restaurants and bakeries with a multicultural twist.” They are the new owners of New York Bagel Deli & Bakery in Santa Monica and still retain an interest in Bea’s in Tarzana, a much beloved Jewish bakery that is famous for their corn rye bread. At New York Bagel Deli & Bakery all the bagels (17 selections) are baked in-house as well as the pastries. In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel. Also newly created are chocolate dipped almond horns and Ube challah. “The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.” Lenny and Adaeze put down their well-used whisk and rolling pin and join us.

“When Spain’s Vega Sicilia became part of the Álvarez family’s life in 1982, the foundations were laid for TEMPOS Vega Sicilia. It has constantly and steadily grown since then, involving the introduction of wines produced in different wine-making areas, reaching out to new consumers around the world and laying the foundations for a promising and highly successful future. TEMPOS Vega Sicilia was set up in 1982 by the Álvarez family, its current owner, when it purchased the legendary winery of the Ribera del Duero. The other companies would be added down through the years. The group currently consists of 5 companies (Bodegas Vega Sicilia S.A, Bodegas y Viñedos Alión S.A., Bodegas y Viñedos Pintia S.A., Benjamin de Rothschild & Vega Sicilia S.A. and Tokaj-Oremus Kft.), the first four in Spain and the fifth in Hungary. Our Guest, Gonzalo Iturriaga, is the Technical Director of Tempos Vega Sicilia, leading winemaking across the group’s five estates in Spain and Hungary. Since 2015, he has helped evolve the legacy of Vega Sicilia with a focus on balance, vineyard expression, and long-term sustainability.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What’s been happening with the yo-yo pricing of eggs? Has the impact of Avian Flu on the price of eggs subsided? Chef Andrew also explains the California “cage -free hens” legislation (Proposition 12) and its impact in California.

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

“In March 2021, Chef Aaron Lee and Mal Gott began their story, which has since grown into the proudly presented Winnie & Ethel’s Downtown Diner in Las Vegas. Inspired by classic American roadside eateries and grandmas’ kitchens, they developed an alluring twist to quintessential Americana that put a welcome place for their downtown Las Vegas neighbors.”

“The vision began with a car ride and conversation fueled by Clyde McPhatter’s Come What May and quickly evolved into menu ideas jotted down on junk mail envelopes, creating Pinterest boards full of aspirational interiors, building plans, and an eventual name change to Winnie & Ethel’s Downtown Diner”

“On December 15, 2021, Mal and Aaron got engaged and entered the Million Dollar Las Vegas Coffee Shop Giveaway, eventually winning the contest with 90 submissions and 6 Finalists. They originally planned to get married at the diner for their soft opening. But Aaron and Mal couldn’t wait, they decided to tie the knot a few months before opening Winnie & Ethel’s; a place where they could celebrate anniversaries, birthdays, weddings, and everyday life together.”

“Chef Aaron Lee and CEO Mallory Gott named the restaurant after his grandma Winnie and her great-grandma Ethel whose warm, loving kitchens were always open.”

It’s Breakfast 7-days with the newly added Dinner service on Friday, Saturday and Sunday.

Chef Aaron and Mallory take a break from the breakfast service at their busy restaurant in the Huntridge Shopping Center to join us.

“In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel. Also newly created are chocolate dipped almond horns and Ube challah. The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.”

Recently published by first-time authors Lenny and Adaeze is “It’s a Sweet World: Recipes from Around the Globe at Bea’s Bakery”.

“Bea’s Bakery is fixture of California life for almost sixty years, providing comfort and nourishment to thousands in what was once a rich tradition of Jewish bakeries in America. Originally opened in 1968 by Sol Litwak and his son Jules, it was named after Sol’s wife Beatrice, known affectionately as “Bea.” Lenny and Adaeze took the bakery over in 2023. Food brings people together and allows them to be transported back to the traditional tastes and aromas of their childhood, while bringing them up to date with healthy options that cater to all.”

“This is their first book and it’s a joyous celebration of the best recipes from Bea’s, including Jewish and Nigerian signature dishes, along with scores of tasty treats from around the globe that will appeal to people of all nations and creeds. If you love to bake and enjoy discovering new favorites as well as timeless old standards you’ll find yourself making the recipes again and again to enjoy in the comfort of your own home.”

Lenny and Adaeze put down their well-used whisk and rolling pin and join us.

“Featured recipes include flaky guava cream cheese pastry, citrus-sparked and fish-free ceviche, creamy, coconutty Caribbean curry, savory Latin favorite picadillo, meltingly tender sweet plantains, and classic gone vegan Key lime pie. Discover how the spangle of citrus, the gentle warmth of chiles and spices, and the bounty of fresh green herbs have the power to transform even simple staples like rice and beans into a party-worthy hot pot that feeds a crowd.”

“Miami Vegan brings the city’s bright tropical flavors to your kitchen with vibrant, accessible recipes so you can enjoy the taste of Miami no matter where you live.”

“Ellen Kanner is the author of Miami Vegan: Plant-Based Recipes from the Tropics to Your Table and the award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. She writes about the intersection of food, culture, community, wellness, and sustainability for numerous outlets including HuffPost, VegNews, and Edible South Florida. She’s a vegan advocate and culinary instructor, recipe developer for major brands, and the creator of the Substack newsletter Broccoli Rising. A fifth generation Miami native, she lives with her husband in.. where else? – Miami. Ellen takes a break from her cutting board to join us.”

Ellen graciously shares with us her Miami Vegan recipes for Guava Cream Cheese Pastry and Fireworks Black Bean and Mango Salad.

“TEMPOS Vega Sicilia was set up in 1982 by the Álvarez family, its current owner, when it purchased the legendary winery of the Ribera del Duero. The other companies would be added down through the years.”

“The Álvarez family’s business project is based on two fundamental cornerstones: consistency of the quality of the product as a guarantee for the different vintages, and dedication to the client as a benchmark in its routine activity.”

“Both cornerstones have underpinned the development of the group and have enabled very solid growth both in terms of the production structure and of the distribution and positioning of the different wines. The group currently consists of 5 companies (Bodegas Vega Sicilia S.A., Bodegas y Viñedos Alión S.A., Bodegas y Viñedos Pintia S.A., Benjamin de Rothschild & Vega Sicilia S.A. and Tokaj-Oremus Kft.), the first four in Spain and the fifth in Hungary.”

“Our Guest, Gonzalo Iturriaga, is the Technical Director of Tempos Vega Sicilia, leading winemaking across the group’s five estates in Spain and Hungary. Since 2015, he has helped evolve the legacy of Vega Sicilia with a focus on balance, vineyard expression, and long-term sustainability. With a background in agricultural engineering and global winemaking experience, Gonzalo brings thoughtful precision to some of Europe’s most iconic wines.”

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: Winnie & Ethel’s Downtown Diner, New York Bagel Deli & Bakery
Hour Two: New York Bagel Deli & Bakery, Ellen Kamper, Tempos Vega Sicilia, Andrew Gruel

Show 619, March 8, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on March 10, 2025 by Adam Bell

“The Upland Irish Festival returns March 14th thru 15th. It’s a weekend of family-friendly fun where Irish celebrations are brought to Upland! This community-driven event is back for its second year under the management of Soundskilz and will provide SoCal residents with a diverse array of food, music and fun. The festival is an immersive experience for the whole family. Guests will experience live musical entertainment featuring various popular cover-band acts such as Stevie Nicks Illusion, LA Vation and more, as well as live DJs and dancing. Visitors can also satisfy their taste buds at various appealing food booths serving up plenty of both savory and sweet delights, along with a selection of refreshing drinks. Those in attendance can also explore the marketplace, showcasing numerous retail vendors offering a range of unique goods. Plus bar tours, axe throwing, mini wrestling, games for all ages, a dedicated kids zone, and more!” Assisting us in getting our Irish on are Producer Steve Clayton and food goddess Sarah Madriz of Soundskilz.

“The Lido Theater, Newport Beach’s recently restored Art Deco movie landmark, has released its March 2025 film lineup, presenting a specially curated selection of classic comedies, Hollywood icons, sports favorites and more. Each week introduces a new theme, inviting audiences to rediscover beloved films in the grandeur of one of Southern California’s most historic movie theaters. “March at The Lido is packed with some of the most entertaining films ever made, from the comedic genius of Mel Brooks to the timeless elegance of Audrey Hepburn and legendary sports films,” said Joseph “McG” Nichol, filmmaker and managing partner of River Jetty Restaurant Group, which operates The Lido Theater. “We’re excited to bring these beloved stories back to the big screen in a setting that truly honors their legacy.”” The Lido Theater, filmmaker and Managing Partner of River Jetty Restaurant Group, the operator of The Lido Theater, joins us.

“Ojai Mountain Winery represents a new era of High-Altitude Wines. The estate is farmed regeneratively at 2,800 feet above sea-level in Ojai, California. The winemaking team is led by distinguished Winemaker Erich Bradley and Viticulturist Phil Coturri. Ojai Mountain’s singular purpose is to produce exceptional wines that pay tribute to the distinct flavors of high-altitude grapes, while minimizing intervention to allow their unique terroir to truly shine. Ojai Mountain, where nature, craftsmanship and passion converge to create extraordinary wines.” Winemaker Erich Bradley and Proprietress Olga Chernov join us to pull the cork on all that is Ojai Mountain Winery.

“Regarding Her is celebrating Women’s History Month this month with its 5th annual festival designed to support women-owned and led food and beverage businesses in Los Angeles. The festival is a
vibrant celebration honoring the remarkable achievements of women shaping the food and beverage industry. Held every March, this month-long festival spotlights the talent, innovation, and stories of women-led businesses through curated dining experiences, exclusive pop-ups, chef collaborations, mini marts, and special events across greater Los Angeles. Just one of the many events of note is Tamales con Corazon (10:30 a.m.) at Casa Vega in Sherman Oaks on March 23rd. Join James Beard Foundation’s America’s Classic Award winners Christy Vega of Casa Vega, Dora Herrera of Yuca’s, and Paulina Lopez of Guelaguetza for a vibrant celebration of culture, food, and the heart of Mexico. Discover the art of making tamales from the North, South and Oaxacan regions of Mexico.” Christy Vega takes a break wrapping the masa to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. Prices for regular eggs remain in the stratosphere with spot shortages and relief is not on the immediate horizon. Incredibly eggs from Turkey and Canada will soon be imported. What can restaurants do to adjust and be fair to their guests? Chef Andrew attempts to unscramble this mess.

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

Show 619, March 8, 2025: “Ask the Chef” with Co-Host Chef Andrew Gruel

Posted on March 10, 2025 by Adam Bell

Prices for regular eggs remain in the stratosphere with spot shortages and relief is not on the immediate horizon. Incredibly eggs from Canada and Turkey will soon be imported. What will happen to egg pricing once the shortage is stabilized? What can restaurants do to adjust and be fair to their loyal guests? Chef Andrew attempts to unscramble this mess.

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