Show 690, August 1, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on August 3, 2026 by Adam Bell

Chefs bringing out the Team USA plate with Halibut at the Americas Selection of the Bocuse D'or in New Orleans

We had an incredible time in New Orleans (a tip of the toque to New Orleans & Co.) supporting Team USA 2027 in their purist to qualify in the Bocuse d’Or Americas Competition to, hopefully, move on to Lyon in January of 2027 for the prestigious Bocuse d’Or International Culinary Competition. Happy to report Team USA 2027 placed Number 1 in the Americas Competition. It’s now intensive daily training on the long road to Lyon, France. Go Team USA 2027!

75 Main, owned by celebrity restaurateur and hotelier Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. “The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment. Celebrity Restaurateur Zach Erdem joins us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of the facades of classic OC restaurants selling select menu and beverage items. Northgate (still Family-owned) is there with fresh guacamole. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables. Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe…It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own, proven recipe for classic Ranch Dressing.

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

Show 690, August 1, 2026: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

Posted on August 3, 2026 by Adam Bell

Chef Andrew Gruel of the Calico Fish House

Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe… It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be in checked luggage.

In the spirit of international diplomacy Chef Andrew shares his own recipe for classic Ranch Dressing.

How To Make Homemade Ranch Dressing

Posted on August 2, 2026 by Adam Bell

Recipe excerpt from:
American Gravy
by Andrew Gruel

The right ratio, fresh herbs, bright lemon, and a savory finish that takes homemade ranch beyond the bottle

If your ranch tastes like seasoned mayonnaise, you are using the wrong ingredients.

Mayonnaise should give ranch its body, but it should not become the entire personality of the dressing. Good ranch is creamy but still pourable. It has enough tang to cut through the richness, fresh herbs you can actually taste, and a savory finish that keeps you going back for another bite.

The most important place to start is the ratio. My base uses mayonnaise, buttermilk, and sour cream. The buttermilk and sour cream bring the tang, while the mayonnaise holds everything together. From there, fresh dill and chives make the dressing taste alive. Lemon juice and zest brighten it, and Worcestershire sauce, nutritional yeast, and aged Parmesan build the deep savory flavor that makes homemade ranch so difficult to stop eating.

This is not just one ranch recipe. Once you understand the base, you can make it thicker for wings, thinner for salads, or turn it into chipotle ranch, jalapeño ranch, or smoky ranch.

A Little Ranch Science

Ranch is really a balance of richness, acidity, fresh flavor, and savoriness.

Mayonnaise provides richness and structure. Buttermilk loosens the dressing and brings acidity. Sour cream adds tang while keeping the texture creamy. Change the balance of those three ingredients and you change how the ranch behaves.

For a thicker dip, add a little more sour cream. For a thinner dressing that coats salad greens properly, add more buttermilk. The ranch will also thicken as it sits in the refrigerator, so it is always better to make it slightly looser than you think you need.

I use granulated garlic and onion instead of fresh garlic because their flavor stays consistent as the dressing rests. Fresh dill and chives do the opposite job. They bring the fresh herbal flavor that separates homemade ranch from something designed to sit on a shelf.

The lemon juice cuts through the richness, while the zest adds the aromatic oils from the outside of the fruit. Worcestershire sauce, nutritional yeast, and aged Parmesan build layers of umami without making the dressing taste like Caesar.

Homemade Ranch Dressing

Ingredients

Creamy Base

1 cup avocado oil mayonnaise
3/4 cup buttermilk
1/2 cup sour cream

Seasoning & Fresh Herbs

1 tablespoon granulated onion
1/2 tablespoon granulated garlic
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh chives, finely chopped

Brightness

1/4 lemon zest
1/2 lemon juice

Savory Finish

1 teaspoon Worcestershire sauce
2 tablespoons nutritional yeast
2 tablespoons freshly grated aged Parmesan
Freshly cracked black pepper, generously

Instructions

Build the Base
Add the mayonnaise, buttermilk, and sour cream to a large mixing bowl. Whisk until completely smooth.
The mixture should be creamy but still loose enough to pour. If you want a thicker ranch for wings or vegetables, add a little more sour cream. If you want it thinner for salad, add a splash of buttermilk.
Add the Garlic and Onion
Whisk in the granulated onion and granulated garlic.
Ranch actually needs more onion than garlic. The onion builds the foundation of the flavor, while the garlic gives it a sharper edge. Granulated seasonings also stay more consistent as the dressing rests than freshly chopped garlic.
Add the Fresh Herbs
Stir in the dill and chives.
This is where the dressing starts to taste fresh. I leave out the parsley because it does not add much here. For me, ranch is all about dill and chives.
Brighten It with Lemon
Zest about one quarter of the lemon directly into the dressing, then squeeze in the juice from half of the lemon.
The goal is not to make the ranch taste like a vinaigrette. The lemon should soften the richness and make the other flavors pop. The zest adds citrus flavor without bringing too much additional acidity.
Build the Savory Flavor
Add a small splash of Worcestershire sauce, nutritional yeast to taste, and the grated Parmesan. Whisk everything together.
Use a high quality aged Parmesan and keep the amount restrained. You want the richness and umami without pushing the ranch into Caesar dressing territory.
Finish with Freshly Cracked Pepper
Crack a generous amount of black pepper directly into the dressing and mix again.
Pre ground pepper has already lost much of the aromatic oil that gives pepper its flavor. Freshly cracking it into the ranch makes a noticeable difference.
Chill and Adjust
Cover the ranch and refrigerate it for at least 30 minutes before serving. The flavor will settle and the dressing will thicken slightly as it rests.
Before serving, taste the ranch and check the consistency. If it has become too thick, whisk in a little more buttermilk. Taste before adding any salt because the mayonnaise, Worcestershire sauce, and Parmesan may already provide enough.

Make it Yours

Once you have the basic ranch finished, use it as a foundation.

For chipotle ranch, mix in finely chopped chipotle peppers and a little adobo sauce.
For jalapeno ranch, add finely chopped fresh jalapeno.
For smoky ranch, add a little smoked paprika or bacon fat.
For a thicker wing dip, leave the dressing as it is or add a little more sour cream.
For a thinner salad dressing, whisk in buttermilk a little at a time.

The Details That Make the Difference

Think in ratios. The balance of mayonnaise, buttermilk, and sour cream controls both the flavor and texture.
Do not let mayonnaise take over. Ranch should be creamy and pourable, not thick enough to hold a spoon upright.
Use fresh herbs. Dill and chives give the dressing the freshness bottled ranch cannot replicate.
Use lemon with restraint. It should brighten the dressing, not turn it into a vinaigrette.
Layer the savory ingredients. Worcestershire sauce, nutritional yeast, and Parmesan each bring a different kind of depth.
Crack the pepper fresh. The aromatic oils make a much bigger difference than pre ground pepper.
Adjust after chilling. The dressing will thicken in the refrigerator, so use a splash of buttermilk to loosen it before serving.

This is ranch the way it is supposed to taste. Creamy without being heavy, tangy without being sharp, full of fresh herbs, and savory enough to make just about anything taste better.

Courtesy of Chef Andrew Gruel and American Gravy,

August 1: Zach Erdem & 75 Main, Badmaash, OC Fair

Posted on July 30, 2026 by Adam Bell

Podcasts

Hour One: Zach Erdem, Badmaash
Hour Two: Badmaash, OC Fair, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Celebrity Restaurateur & Hotelier Zach Erdem, 75 Main, Southhampton, The Hamptons, Long Island
Segments Four and Five: BADMAASH (DTLA, Fairfax &amp Venice) with Co-Founder Nakul Mahendro
Segments Six and Seven: OC Fair’s Culinary Arts inside OC Pavilion with Kylie Gilliam, Culinary Arts Supervisor
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

75 Main, owned by celebrity restaurateur Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients. Zach is the personality of the establishment. Celebrity Restaurateur Zach Erdem joins us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of classic OC restaurants selling select menu items. Northgate (still Family-owned) is there with fresh guacamole. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables. Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe… It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own recipe for classic Ranch Dressing.

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

“75 Main, owned by celebrity restaurateur Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment which he bought in 2010.

“The restaurant has received positive reviews for its food, service, and atmosphere. Guests have praised the restaurant for its delicious food, well-curated wine list, and attentive service orchestrated by hands-on proprietor Zach. The outdoor seating area has also been noted as a great spot to people-watch and enjoy the bustling Main Street scene. Overall, 75 Main is considered a notable destination for those looking to experience the upscale dining scene in Southampton, NY.”

“75 Main is a popular restaurant located in the heart of Southampton’s Main Street. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” The personality of the restaurant (since 2010) is the consummate host, Zach, himself.

75 Main is also the backdrop for Discovery’s “Serving the Hamptons,” a provocative reality series which aired for two seasons. (Now available on HBO Max.)

“The Hamptons is where the rich spend their summers, and Zach Erdem’s 75 Main is their favorite restaurant. With constant drama in the Summer staff house, broken rules and a shocking love triangle, will the sexy, young staff manage to make the summer a success?”

Restaurateur Zach Erdem joins us.

Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a prominent restaurant designer (Preen, Inc.)

“Beyond its restaurants, BADMAASH has expanded into retail and lifestyle, with its bottled butter chicken sauces available online and in select markets, and its oatmilk chai carried at Erewhon. The brand has also collaborated with fashion and media platforms including Ksubi and Complex, further cementing its presence at the intersection of food, culture, and pop influence. Through each venture, BADMAASH continues to shape the conversation around modern Indian cuisine in America.”

Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the popular cooking demonstration stage is. There are also recreations of classic. OC restaurants selling select menu items. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables.

Centennial Farm, a three-acre working farm, is also a major attraction at the OC Fair. It’s open year-round (with a Farm Store) in addition to during the run of the OC Fair. It’s the place to see baby farm animals including piglets, sheep and goats. Lots of edible produce grown there, too.

Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

In the spirit of international diplomacy Chef Andrew shares his own recipe for classic Ranch Dressing.

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: Zach Erdem, Badmaash
Hour Two: Badmaash, OC Fair, Andrew Gruel

Show 624, April 19, 2025: Fat Lip Pizza & Beer, Corona, with Owner / Chef Chris Laramie

Posted on April 21, 2025 by Adam Bell

Chef, Pizzaiolo and Restaurateur Chris Laramie of Fat Lip Pizza & Beer in Corona is participating at Pizza City Fest L.A. on Saturday, April 26^th. We’ll meet him.

Chef Chris likes to think of his pizza as having the best of both worlds; the light, crunchy, thin base borrowed from New York street slices and the round puffy crusts typically seen on Neapolitan pies. The dough is the main focus. Long, cold fermentation for 3-days makes a pizza crust that is ultimately more flavorful and easier to digest. After that the Fat Lip Pizza sauce is made in house and all other toppings are made from scratch including their wonderfully seasoned Italian sausage and two varieties of Ranch Dressing. Chef Chris also creates his own Hot Honey.

“Fat Lip Pizza was originally conceived as a rolling Food Truck. In a previous life their little truck was a mobile USPS post office designed for getting mail in and out of disaster areas. Decommissioned and baking in the sun in Palmdale, CA, Chef Chris saw the potential in her and lovingly turned her into a pizza truck over the course of the pandemic. As we emerged from our houses and got back to normal the truck was frequently seen at wineries and breweries around Temecula.”

“Currently Fat Lip’s first brick and mortar shop is located at 420 N Main St. in Corona. Artisan pizza is available by the slice or a whole pie.” Another attraction is the state-of-the-art self-serve beer wall with 20 taps featuring local craft breweries and wineries of distinction. It’s the guest’s choice of pour size from a taste to a full pour of 16 ounces.