Show 566, February 24, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her new outlet as Food Columnist for Culture OC and preview her next column. Along the way Anne Marie will highlight her past (and future) coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also more salivating specifics on the range of South of the Border edible delights available at the food stands at the Mercado Gonzalez in Costa Mesa.

Bone Kettle restaurant, a recognized neighborhood gem since 2017, is a Southeast Asian Kitchen and Bar located right in the heart of Old Town Pasadena. Bone Kettle is a proudly family run and operated business by the Tjahyadi brothers (Chef Erwin and Eric) and their father (“Papa” & Chief Broth Officer.) Growing up in the San Gabriel Valley, The Tjahyadi Family rarely found Southeast Asian businesses that succinctly spotlighted Indonesian, Filipino, Malaysian and Singaporean food and flavors in an elegant and inspired way. From there, the idea of Bone Kettle was born.” Eric Tjahyadi (Principal) joins us with a steaming bowl of the signature Bone Broth at the ready.

“Situated in the Los Olivos District of the Santa Ynez Valley, Vincent Vineyards is an estate vineyard and winery dedicated to making limited production Bordeaux varietal wines. The Family-owned winery (the creative vision of the late Tony Vincent) is the only producer in the region growing and making wine from all five of the noble red grapes of Bordeaux – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot in addition to Bordeaux’s prominent white grape, Sauvignon Blanc. Vincent also grows Syrah, a red wine grape that originated in the Rhone Valley of France.” The youthful winemaker is Zach Perron and he joins us gently pulling the cork on all that is Vincent Vineyards.

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. There is some new involved legislation on the horizon in California impacting (come July 1st) the mandatory Service Charges now appearing on restaurant checks. Chef Andrew explains. Also, the classic patty melt is back in fashion on better restaurant menus. As a burger devotee Chef Andrew always has his spatula at the ready.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 566, February 24, 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.

The classic patty melt is back in fashion on better restaurant menus. As a burger devotee Chef Andrew has his spatula at the ready. The chef’s hint is to form your own burger patty (loosely packed meat) and use a microplane to grate the cheese for a better melt.

There is some new legislation on the horizon in California (AB 478) mandating (among lots of other things) the clear visibility (up-front) of the mandatory Service Charges now appearing on restaurant checks. Remember a Service Charge is not a gratuity and subject to Sales Tax in California. Chef Andrew explains.

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.

February 24: Anne Marie Panoringan, Bone Kettle, Vincent Vineyards

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Bone Kettle in Pasadena with Partner Eric Tjahyadi Part One
Segment Five: Bone Kettle in Pasadena with Partner Eric Tjahyadi Part Two
Segment Six: Vincent Vineyards, Los Olivos, with Winemaker Zach Perron Part One
Segment Seven: Vincent Vineyards, Los Olivos, with Winemaker Zach Perron Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her new outlet as Food Columnist for Culture OC and preview her next column. Along the way Anne Marie will highlight her past coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also, the expanding and changing universe of restaurants which are part of Kei Concepts (VOX in Fountain Valley) and more salivating specifics on the range of South of the Border edible delights available at Mercado Gonzalez in Costa Mesa.

“Bone Kettle restaurant, a recognized neighborhood gem since 2017, is a Southeast Asian Kitchen and Bar located right in the heart of Old Town Pasadena. Bone Kettle is a proudly family run and operated business by the Tjahyadi brothers (Chef Erwin and Eric) and their father (“Papa” & Chief Broth Officer.) Growing up in the San Gabriel Valley, The Tjahyadi Family rarely found Southeast Asian businesses that succinctly spotlighted Indonesian, Filipino, Malaysian and Singaporean food and flavors in an elegant and inspired way. From there, the idea of Bone Kettle was born.” Eric Tjahyadi (Principal) joins us with a steaming bowl of the signature Bone Broth at the ready.

“Situated in the Los Olivos District of the Santa Ynez Valley, Vincent Vineyards is an estate vineyard and winery dedicated to making limited production Bordeaux varietal wines. The Family-owned winery is the only producer in the region growing and making wine from all five of the noble red grapes of Bordeaux – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot in addition to Bordeaux’s prominent white grape, Sauvignon Blanc. Vincent also grows Syrah, a red wine grape that originated in the Rhone Valley of France.” The winemaker is Zach Perron and he joins us gently pulling the cork on all that is Vincent Vineyards.

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. There is some new legislation on the horizon in California impacting the mandatory Service Charges now appearing on restaurant checks. Chef Andrew explains. Also, the classic patty melt is back in fashion on better restaurant menus. As a burger devotee Chef Andrew always has his spatula at the ready.

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

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her new outlet as Food Columnist for Culture OC and preview her next column.

Along the way Anne Marie will highlight her past coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also the expanding and changing universe of Kei Concepts (VOX in Fountain Valley) and more salivating specifics on the range of South of the Border edible delights available at Mercado Gonzalez in Costa Mesa.

Eric Tjahyad of Bone Kettle and Supa Coffee

Bone Kettle restaurant, a recognized neighborhood gem since 2017, is a Southeast Asian Kitchen and Bar located right in the heart of Old Town Pasadena. Bone Kettle is a proudly family run and operated business by the Tjahyadi brothers (Chef Erwin and Eric) and their father (“Papa” & Chief Broth) Officer.)”

“Growing up in the San Gabriel Valley, The Tjahyadi Family rarely found Southeast Asian businesses that succinctly spotlighted Indonesian, Filipino, Malaysian and Singaporean food and flavors in an elegant and inspired way. From there, the idea of Bone Kettle was born.”

“The mission at Bone Kettle is to rethink what Southeast Asian cuisine is supposed to be. A reclaiming of the past and a reinterpretation of beloved dishes for the new generation.”

Think Bone Marrow, Clam & Donuts, Sticky Pork Ribs, Oxtail Dumplings, Nasi Goreng and 36-Hour Bone Broth. Bone Kettle is also known for their extensive Sake selection.

Bone Kettle is open for Dinner service daily from 4:30 p.m. to 9:30 p.m. Weekend Brunch is served on Saturday and Sunday from 10:00 a.m. to 2:00 p.m. A large, discounted Happy Hour menu is available from 4:30 p.m. to 6:00 p.m. on Mondays through Thursdays. This is a busy place and Reservations are highly suggested.

Eric Tjahyadi joins us with a steaming bowl of the signature Bone Broth at the ready.

Zach Perron of Vincent Vineyards and Winery

“Situated in the Los Olivos District of the Santa Ynez Valley, Vincent Vineyards is an estate vineyard and winery dedicated to making limited production Bordeaux varietal wines. The Family-owned winery is the only producer in the region growing and making wine from all five of the noble red grapes of Bordeaux – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot in addition to Bordeaux’s prominent white grape, Sauvignon Blanc. Vincent also grows Syrah, a red wine grape that originated in the Rhone Valley of France.” The winemaker is Zach Perron and he joins us to gently pull the cork on all that is Vincent Vineyards.

“Established in 2007, Vincent Vineyards is the realized dream of founders Tony and Tanya Vincent, who purchased the 25-acre property with the intent to grow Cabernet and the other Bordeaux varieties they adored. The aesthetic was inspired by the legendary French estate of Chateau Haut Brion- located in Bordeaux. Cuttings for the Bordeaux varietals planted in their vineyard originated there. After much hard work and dedication, the Vincents bottled their first vintage in 2010, and five years later, debuted their stately Vincent Vineyards tasting room amidst 13.5 acres of estate wines”

“Their wine is 100 per cent estate grown and produced meaning they only use grapes grown right there on the property. All production occurs on the estate, too. Vincent Vineyards produces approximately 2,500 cases annually which qualifies them as a limited production winery.”

The Estate Tasting Room is open 7 days a week from 11:00 a.m. to 5:00 p.m.

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.

There is some new legislation on the horizon in California (AB 478) impacting the mandatory Service Charges now appearing on restaurant checks. Chef Andrew explains. Also, the classic patty melt is back in fashion on better restaurant menus. As a burger devotee Chef Andrew has his spatula at the ready.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Bone Kettle in Pasadena with Partner Eric Tjahyadi Part One
Segment Five: Bone Kettle in Pasadena with Partner Eric Tjahyadi Part Two
Segment Six: Vincent Vineyards, Los Olivos, with Winemaker Zach Perron Part One
Segment Seven: Vincent Vineyards, Los Olivos, with Winemaker Zach Perron Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Show 564, February 10, 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.

Valentine’s Day (coming up next week) is a time of high anxiety for restaurants. It’s parties of two with a lot of stress. Chef Andrew shares some of his (mostly) humorous Valentine’s Day restaurant experiences over the years.

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 561, January 20, 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.

California meets Maine with a hybrid Lobster Roll garnished with Avocado slices. Chef Andrew weighs in on the creation. What will tradition-bound Mainers say? Chef Andrew also explores what’s of primary concern to area restaurateurs in 2024 including recurring supply chain issues and a bevy of new California regulations.

Show 560, January 13, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

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

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.

We’re continuing the spirited conversation about mandatory Service Charges of 18 to 20 per cent now being added onto restaurant checks (this is not a Tip) along with a possible 3 to 5 per cent contribution to employee health care. Adding a “Tip” above and beyond this is typically not discouraged. To make matters worse the “Service Charge” is taxable (and also subject to payroll tax.) Chef Andrew will weigh in on this highly controversial and befuddling development.

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 547, October 14, 2023: Co-Host and Chef Andrew Gruel 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.

Can cash still be readily used in restaurants and other small businesses? Remember when “cash was always king”? The Los Angeles City Council is discussing a new ordinance that will compel all businesses to still accept cash. How does this impact restaurants? We’ll “Ask the Chef”?

Show 546, October 7, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

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.

As nutty as it sounds both Houses of the California legislature have passed a bill prohibiting the sale of the popular plastic gift cards usable at a specific business. This would include your favorite restaurant’s branded gift cards. Are these cards really a threat to the environment? Chef Andrew shares his always opinionated thoughts.

Show 545, September 30, 2023: Co-Host and Chef Andrew Gruel 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.

Chef Andrew has previously discussed the Fast Act in California that regulates fast-food chains. It has been repealed but returned, rewritten and somewhat modified. Of particular concern (among other aspects) is the creation of a Fast Food Wage Council. Chef Andrew explains the particulars.

Show 543, September 16, 2023: Co-Host and Chef Andrew Gruel 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.

Has the restaurant business really fully recovered from the Pandemic? What are the present concerns of chefs and restaurateurs? We continue the conversation from last week. What impact does Instacart (delivery service) becoming a public company possibly have? We’ll “Ask the Chef.”