Show 492, September 24, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

The controversial AB 257 is set to take effect on January 1, 2023. It’s known as the fast-food labor law. Chef Andrew explains the background of what it does and it’s potential impact on restaurants. There is definitely more impact to this than meets the eye…

Chef Andrew is currently hosting a fun recipe contest to coincide with the opening of Calico Fish House in Huntington Beach. If your original recipe is the winner that dish permanently goes on Calico’s menu and every time you visit Calico Fish House you can enjoy your creation absolutely free for a full year. That’s a deal. Details on Calico’s Instagram feed.

Show 482, July 9, 2022: Chef Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel the Founder of Big Parm, Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

There is an important new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Chef Andrew explains the importance and significant benefits. (Rescheduled from last week.)

Show 481, July 2, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Happy (and safe) 4th of July Weekend!

Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022.  To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind.” Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.

“Since 2008 it has been a key mission for the Ment’or BKB Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon.  The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.” Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky. The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon. Taking a short break to join us from the intensive practice sessions at the Ment’or Training Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m. Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.

“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen, to the Las Vegas valley. Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule.” Producer Jolene Mannina joins us from Vegas Test Kitchen.

Chef Andrew Gruel has some exciting personal business news in his “Ask the Chef” segment. Chef Andrew and his wife, Lauren, have amicably sold their interest in Slapfish (founded ten years ago) to their former Houston-based partners. Next up is the creation of a new restaurant management enterprise. First is a launch of a fresh seafood restaurant and full bar with table service in the former Fish Camp location on Pacific Coast Highway in Huntington Beach. Look for a September opening. Also, the Big Parm NJ-style, fast-casual pizza concept will be expanding and Chef Andrew’s popular Two Birds chicken restaurant will reopen in a new location.

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

Show 481, July 2, 2022: Chef Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Chef Andrew Gruel has some exciting personal business news in his “Ask the Chef” segment.

Chef Andrew and his wife, Lauren, have amicably sold their interest in Slapfish (founded ten years ago) to their former Houston-based partners. Next up is the creation of a new restaurant management enterprise. First is a launch of a fresh seafood restaurant and full bar with table service in the former Fish Camp location on Pacific Coast Highway in Huntington Beach. Look for a September opening. Also, the Big Parm NJ-style, fast-casual pizza concept will be expanding and Chef Andrew’s popular Two Birds chicken restaurant will reopen in a new location.

Show 475, May 21, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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.

First Chef Andrew updates us on the unfortunate fate of the Small Business COVID Relief Act of 2022 in the U.S. Senate.

On Thursday, May 21st Chef Andrew was the co-headlining chef for Outstanding in the Field’s 5-course, sustainable seafood, wine-paired dinner on the Huntington Beach Pier as part of the Los Angeles Times Food Bowl. This was postponed from last year after the nearby pipeline oil spill.

Chef Andrew’s main course (he also prepared passed hors d’oeuvres) was OC Wild Seafood sculpin and brown box crab with pickled vegetables grown by students at Huntington Beach High School.

The distinguished culinary team (including Chef Chris Tompkins of Malibu’s Broad Street Oyster Co.) cooked for a sold-out crowd of 225 discriminating guests all seated together on one long table. Chef Andrew shares the details of the unusual experience.

Show 467, March 26, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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.

Is dry-aged fish perhaps a new trend in area restaurants? The Orange County Register’s James Beard award-winning food critic, Brad A. Johnson, considers this (with examples) in a March piece. Chef Andrew, a known seafood authority, provides his insight.

Last year Chef Andrew was set as the lead chef of the prominent culinary team for Outstanding in the Field’s Sustainable Seafood Dinner on the Huntington Beach Pier. A couple of days before the event (as part the Los Angeles Times Food Bowl 2021) the dinner was abruptly cancelled due to the unfortunate aftereffects of the oil pipeline rupture. The better news is that it’s now rescheduled for Thursday, May 12th. Updates from Chef Andrew…

Show 458, January 15, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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.

Chef Andrew tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s a student run, sustainable program there that grows produce used at Slapfish and also farm-raised Tilapia. Slapfish buys the student-grown produce at market rates. It’s an outgrowth of a class originated by innovative HBHS Teacher, Greg Gorman.

Show 447, October 16, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andrew and Lauren Gruel making the Ultimate Lobster Roll on YouTube

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.

First Chef Andrew previews his new Ultimate Lobster Roll how-to video available on You Tube. This is the initial offering in his embryonic “American Gravy” cooking tips YouTube series that Chef Andrew does with his wife, Lauren. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. What’s current the situation with the spiny lobster season? He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

Show 446, October 9, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

“The Orange County Asian and Pacific Islander Community Alliance (OCAPICA) brings back its “Tastemakers of Orange County” fundraising event on Wednesday, October 13 in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. Nearly two dozen local chefs will celebrate the Asian and Pacific Islander community, culture, and heritage by providing guests the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired dishes. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low-income families throughout Orange County.” Participating Chef Shachi Mehra of ADYA and OCAPICA’s Sora Tanjasiri join us with all the delectable details.

Dierberg Estate Vineyard and Star Lane Vineyard were founded in 1996. Owners Jim and Mary Dierberg started this project with the intent of creating World-Class wines from three different AVA’s in Santa Barbara County. They began by planting vineyards in both Santa Maria Valley and at the beautiful Star Lane Ranch in Happy Canyon. Finally, with the addition of the Drum Canyon Vineyard in Sta. Rita Hills, Jim and Mary were able to accomplish their goal of crafting unique, terroir-driven wines that capture the best of these three distinctive sites.” “Under the Dierberg label, the focus is on the delicate and elegant Burgundian varietals; whereas, at Star Lane, the focus is on the more robust and powerful Bordeaux varieties. Their dedication to producing the highest quality wines can be seen from the care in the vineyards, through the winemaking process, to the wine in your glass!”

Dierberg Estate Vineyard’s and Star Lane Vineyard’s Hospitality Director, Chris King, joins us to uncork all that is Star Lane Vineyard and Dierberg Estate Vineyard.

Nicolas Eatery is a family-run restaurant located on Pacific Coast Highway in Malibu serving delicious food with French cooking techniques, offering brunch, lunch and dinner service.” Patio seating is available. They celebrated their 2nd Anniversary in September. “The ingredients are fresh and organic and come from local farmers. Nicolas Eatery strives to provide their guests with the best experience. The menu is designed to allow guests to customize their orders as they please.” Proprietor Nicolas Fanucci is our guest.

Jonathan Club is a private social club with a rich history. Founded in 1895, the Club’s diverse member base enjoys fine dining, athletics and wellness facilities, spa services, social events and award shows. With two locations — one in downtown Los Angeles and one on the Santa Monica beach — Jonathan Club offers its members the very best of Southern California, and so much more.” As part of Jonathan Club’s long commitment to giving back to the community they are hosting the Michelin Stars Under the Stars fundraiser benefiting the Careers through Culinary Arts Program (C-CAP) on Friday evening, October 22nd at the original Town Club facility in Downtown Los Angeles. The headlining Chef is Dominique Crenn of the 3 Michelin Star Altier Crenn in San Francisco. The coordinating chef for the festivities is Jonathan Club’s Executive Chef Andreas Roller who joins us with a preview.

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. It’s National Seafood Month. Chef Andrew explains why that’s a cause for celebration. Also Chef Andrew provides insight on the offshore oil leak from a pipeline off the coast of Huntington Beach and the future implications for area seafood harvested in those waters.

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

Show 446, October 9, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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.

It’s National Seafood Month. Chef Andrew explains why that’s a cause for celebration and meaningful for all of us. Also Chef Andrew provides timely insight on the offshore oil leak from a ruptured pipeline located off the coast of Huntington Beach and the future implications for area seafood regularly harvested in those waters. Spiny Lobster season is on hold.