Tag Archives: Grocery

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

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Chef Andrew Gruel of the Calico Fish House

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 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.

Show 599, October 19, 2024: Cali Dumpling, Orange, with Chef / Proprietor Allan Tea

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Allen Tea of Cali Dumpling

“After plenty of research and development with flavors from many of our California cultures, Cali Dumpling has deliciously reinvented the dumpling landscape and created an exciting, one-of-a-kind menu. These are dumplings done different” and are available frozen online, at select grocery outlets or at their new restaurant in Orange. They also wholesale to the foodservice trade via distribution by Sysco.

“The Cali Dumpling restaurant is now open seven days a week in the City of Orange, featuring delicious organic potstickers with California-inspired sauces!”

Proprietor and Chef Allan Tea joins us with all the steaming details.

Show 478, June 11, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel

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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.

With inflation on the rise all around us we’re looking to stretch our dollars on our food purchases. Chef Andrew picks up the conversation from last week sharing his experience with lesser-known varieties of fish that represent good value and are also delicious. An initial suggestion is Barramundi in both fresh and frozen packages. With inflation on the rise Chef Andrew then offers some creative buying tips to help with the rising cost of food.

Show 193, October 15, 2016: Frank Buono, CEO, Buono’s Authentic Pizzeria, Long Beach and San Pedro

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Frank BuonoOver 50 years ago Nicolaniello Buono opened a modest Italian Grocery and Deli in San Pedro. In 1973 that transitioned into Buono’s Italian Pizzeria. There are now two locations in Long Beach and the original in San Pedro. The Flagship is at 250 W. Ocean Blvd. in the heart of Downtown Long Beach. Two generations of the Buono Family are still actively involved.

“From the pizza fashioned from hand-kneaded dough made fresh daily, to the homemade sauces and sausages, to the fresh mozzarella, and the gas-fired brick ovens, eating at Buono’s is like dining at a pizzeria in the Old Country. When you order any of their Italian specialties, such as lasagna, spaghetti, eggplant parmigiana, or linguini e vongole, you are tasting a bit of Italy near the shores of the Pacific.

All of the Italian sandwich rolls used on the menu at Buono’s are baked in-house, daily.

A sign of a successful restaurant is the longevity of their staff. Many of the co-workers at Buono’s (both in the front and back-of-the-house) have been there for years.

Family CEO, Frank, hand-kneads the dough for us.