Show 569, March 16, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Looking for some fresh ideas for the festive Easter Holiday Table? Chef Andrew is at the ready. Sure there will be a baked ham and leg of lamb on your table but Chef Andrew suggests getting creative with the sides to add some pizazz.

Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans.

Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost.

Show 313, March 2, 2019: West Coast Prime Meats “Meatheads” – Terry Hanks and Jay Henderson with Easter Cooking Tips

Jay HendersonOur resident Meatheads” from West Coast Prime Meats (the protein experts) are back with answers to your “meaty” inquiries.

The very knowledgeable Terry Hanks and Jay Henderson provide insight into your Easter dinner cooking questions submitted to us in advance via our Twitter (@SoCalRestaurant.)

Keep those questions coming…

We’ll initially offer inspired ideas for cooking the Easter lamb and ham. The Meatheads also give us insight into “Colorado Lamb” and “Australia/New Zealand Lamb.” What’s the flavor profile of each ?

From the West Coast Prime Meats cookbook, West Coast Prime Meats Cooks, The Meatheads share the recipe for Grilled Marinated Leg of Lamb and the technique, “How to Debone a Leg of Lamb.”