Show 280, July 7, 2018: Jay Henderson, West Coast Prime Meats, representing The Meatheads

Jay HendersonThe Meatheads (Terry and Jay) are our resident, well-informed protein experts from West Coast Prime Meats.

Jay Henderson (half of The Meatheads) joins us to talk about all the hoopla concerning grass-finished and grass-fed beef. How does this differ from grain-fed beef? What’s the flavor profile?

The real confusion is there are no clear-cut standards for what “grass-fed” beef is. The USDA, surprisingly, eliminated having standards a couple of years ago. Read the labels carefully and talk to your trusted butcher.

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Show 198, November 19, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group

Andrew and William GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now an enticing preview of Saturday’s full-measure show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Rachel Hollis, popular blogger and founder of The Chic Site has a new swoon-worthy cookbook out, Upscale DownHome: Family Recipes all Gussied Up. It’s the best in Guy Comfort Food that’s sure to impress at both family suppers and the fanciest dinner parties. Rachel joins us with a tasty preview.

Thanksgiving dinner is upon us. If you’re cooking the Thanksgiving feast at home it can be a stressful time. To the rescue comes our own Chef Andrew Gruel, a real working chef. He has some useful tips for preparing the Thanksgiving meal with a minimum of aggravation.

Over the course of her incredible baking career, Dorie Greenspan (a 3-time James Beard Award-winner) has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Just in time for the Holidays is Dorie’s Cookies. It’s perhaps the next best thing to enjoying a warm from the oven decadent chocolate chip cookie!

Grass-fed beef is of the moment right now. Is it really better than the traditional corn-fed beef? What is the difference in flavor once the beef is cooked? The Meatheads from West Cost Prime Meats (Jay Henderson and Terry Hanks) are back to enlighten us.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 198, November 19, 2016: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson

Bacon Blue Burger at Simmzy'sGrass-fed beef is of the moment right now. There is even a better burger concept promoting their grass-fed beef. Is it really better than the traditional corn-fed beef? What is the difference in flavor once the beef is cooked? Are there possible health benefits backed-up by science?

All beef cattle start on a diet of grass. At a certain point in their maturity some are finished on corn while other continue on grass. There is a difference in flavor and marbling.

Our incredibly knowledgeable Meatheads from West Cost Prime Meats (Jay Henderson and Terry Hanks) are back to enlighten us with differing (and informed) points-of-view.

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November 19: Rachel Hollis, Andrew Gruel, Dorie Greenspan, West Coast Prime Meats

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Rachel Hollis, The Chic Site, Upscale Downhome – Family Recipes All Gussied Up
Segment Three: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Four: Baker Dorie Greenspan, Dorie’s Cookies Part One
Segment Five: Baker Dorie Greenspan, Dorie’s Cookies Part Two
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson

Be listening for your chance this Saturday morning, Nov. 19th to win our VIP Brunch for 2 package at SideDoor on December 3rd at 10:00 a.m. SideDoor is graciously throwing us a party to celebrate the show’s 4th Anniversary. We’ll be broadcasting live from SideDoor that morning.

Andrew and William GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s full-measure show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Rachel Hollis, popular blogger and founder of “The Chic Site” has a new swoon-worthy cookbook out, Upscale DownHome : Family Recipes all Gussied Up. It’s the best in Guy Comfort Food that’s sure to impress at both family suppers and the fanciest dinner parties. Rachel joins us with a tasty preview.

Thanksgiving dinner is upon us. If you’re cooking the Thanksgiving feast at home it can be a stressful time. To the rescue comes our own Chef Andrew Gruel, a real working chef.

He has some useful tips for preparing the Thanksgiving meal with a minimum of aggravation.

Bring on the seasoned stuffing…

Over the course of her incredible baking career, Dorie Greenspan (a 3-time James Beard Award-winner) has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Just in time for the Holidays is Dorie’s Cookies.

Grass-fed beef is of the moment right now. Is it really better than the traditional corn-fed beef? What is the difference in flavor once the beef is cooked ? The Meatheads from West Cost Prime Meats (Jay Henderson and Terry Hanks) are back to enlighten us.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Rachel HollisRachel Hollis, popular blogger and founder of The Chic Site (reaches over 1 million users a month) has a new swoon-worthy cookbook out, Upscale DownHome: Family Recipes all Gussied Up. It’s truly the best in Guy Tailgate Comfort Food that’s sure to impress at both family suppers and the fanciest dinner parties.

Rachel puts a finger-licking gourmet twist on classic American favorites in sections that include recipes for:

  • Casseroles: balsamic bacon-wrapped meatloaf, bacon and green chili mac n’cheese
  • Potluck: loaded baked potato salad, seven-layer salad
  • Dips: grilled guacamole, corn dip, chili cheese dip, pizza dip
  • Sips: strawberry rosemary moonshine, Grandma’s sweet tea
  • Somethin’ Sweet: banana pudding parfaits, Mema’s carrot cake

Packed with big flavor and simple enough for a beginner home cook to master, Upscale Downhome focuses on great-tasting food and beautiful presentation that is guaranteed to impress. This is the kind of food that we all like to eat, served up with a chic twist.

Rachel joins us with a fully-leaded, tasty preview.

Andrew Gruel at the AM830 KLAA StudiosThanksgiving dinner is upon us. If you’re cooking the Thanksgiving feast at home it can be a stressful time. To the rescue comes our own Chef Andrew Gruel, a real working chef.

He has some useful tips for preparing the Thanksgiving meal with a minimum of aggravation.

Bring on the seasoned stuffing…

Dorie Greenspan and her cookbook Dories CookiesOver the course of her incredible baking career, Dorie Greenspan (a 3-time James Beard Award-winner) has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Just in time for the Holidays is Dorie’s Cookies. It’s her 12th cookbook.

Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients.

There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?

“This is such an exciting book for me. It’s got a whole new look and a cover that’s my favorite color: Purple! Oh, and it’s got recipes, of course. Lots of them. There are cookies of every kind imaginable and some that you might not have imagined. You’ll be surprised at how many of our favorite sweets can be cookie-ized.” – Dorie Greenspan

“There are everyday cookies and cookies for weekends (recipes that take a bit more time), holidays (you’ll be everyone’s fav at this year’s cookie swaps) and celebrations. There are bars and brownies and biscotti and the kinds of cookies that make big batches for parties. And there are all the recipes for the cookies that I created for Beurre & Sel, the cookie adventure that Joshua, my son, and I launched a few years ago. In the front of this beautiful (chubby) book there’s a Cookie-Making Handbook that guarantees that every cookie you make will be perfect, even if you’re new to the craft.” – Dorie Greenspan

Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, Dorie Greenspan is also the author of Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP; Baking Chez Moi; and Baking: From My Home to Yours, a James Beard Award winner. She lives in Westbrook, Connecticut, and Paris.

Bacon Blue Burger at Simmzy'sGrass-fed beef is of the moment right now. Is it really better than the traditional corn-fed beef? What is the difference in flavor once the beef is cooked ?

Our incredibly knowledgeable Meatheads from West Cost Prime Meats (Jay Henderson and Terry Hanks) are back to enlighten us.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Rachel Hollis, The Chic Site, Upscale Downhome – Family Recipes All Gussied Up
Segment Three: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Four: Baker Dorie Greenspan, Dorie’s Cookies Part One
Segment Five: Baker Dorie Greenspan, Dorie’s Cookies Part Two
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson

Show 41, September 21, 2013: Paul Greive, Farmer & Founder, Primal Pastures, Temecula Continues…

Primal PasturesPrimal Pastures grass fed sheep, free range chickens, and farm fresh eggs are available, in limited quantities, via their website. They also have convenient, once a month drop points all over SoCal.

Soon they will be adding grass fed beef, turkey, and duck eggs to their available farm products. You can sign-up for their monthly newsletter that lets you know what’s available that month.

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