Show 556, December 16, 2023: San Pedro Fish Market with Michael Ungaro

Michael Ungaro of the San Pedro Fish Company

“Tis’ the season for San Pedro Fish Market’s annual 12 Days of ShrimpMas, a 12-day giveaway series that celebrates the magic of the season with exclusive promotions and a chance to win exciting prizes running from December 11th to 22nd, 2023. Make holiday gatherings merry and bright with San Pedro Fish Market’s new festive Family Meal Kits available through December 31, 2023 and get exclusive deals on stocking stuffers with gift card deals through December 31, 2023”

“In the spirit of giving, San Pedro Fish Market is offering holiday gift card deals during the holiday season. Through December 31st, get $125 for $100, $60 for $50 and $25 for $20 spent on gift cards. Convenient e-gift cards are available for purchase online and physical gift cards can be purchased at any San Pedro Fish Market location. All gift cards are redeemable for dine-in or takeout at all San Pedro Fish Market locations.”

“All San Pedro Fish Market and Grille locations in San Pedro, Long Beach and Wilmington are open for onsite dining and to-go orders, third-party delivery and catering. For hours, more information about San Pedro Fish Market and to order online.“

We reel in Michael Ungaro, CEO and Owner of San Pedro Fish Market and Restaurant to provide all the finny details.

Show 555, December 9, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

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.

Sea Bream (both ocean and fresh water) is a fish with dense, juicy white flesh that’s more prevalent on European restaurant menus but now finding it’s place on menus in the United States. There are many varieties and it’s being successfully farmed. Good source of healthy protein. Chef Andrew provides the enhanced 411 on Sea Bream.

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

Show 549, October 28, 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.

Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

Show 548, October 21, 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.

It’s National Seafood Month and that’s cause for celebration. Chef Andrew explains why this is of significance and the fact that we really need to support sustainable domestic seafood and enjoy more fish in our regular diets. The United States is recognized as a global leader in sustainable seafood for both wild-caught and farmed species.

Show 541, September 2, 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.

It’s Labor Day Weekend, the official last stand of the Summer grilling season. Chef Andrew has some useful hints including thoughts on grilling whole fish and getting the perfectly grilled fish off the flame intact.

Show 540, August 26, 2023: Executive Chef Robin Higa, MB Grille, Torrance Part One

Robin Higa of MB Grille

“Newly launched by the Market Broiler restaurant group is the seafood-centric MB Grille in Torrance at Del Amo Fashion Center designed by the award-winning Hatch Design Group. The new restaurant boasts a contemporary coastal design and lighter color palette, while maintaining Market Broiler’s signature large-format footprint at nearly 6,500 square feet. A spacious outdoor patio, complete with a decorative tile fireplace, welcomes visitors to the main entrance of the Del Amo Fashion Center.”

“Upon entering guests are enticed by the on-site fish market, featuring fresh seafood, including wild Atlantic Salmon, Chilean Seabass, Alaskan King Crab legs, mussels, clams, and oysters. With high-vaulted ceilings and exposed steel trusses, the open-air concept brings the outside in through a large window at the front of the space, as well as through an indoor-outdoor bar with seating for 22. Anchoring the dining room, is a large full-view expo window, allowing guests to view the action within the kitchen. The main dining room seamlessly flows into the bar area where high-top tables boast a hand-painted hexagonal design and plush barstool seating which create an exciting interaction between the dining room and bar.”

“While it may be our newest location, our MB Grille in Torrance sets the stage for the future of Market Broiler concepts,” comments founder Rodney K. Couch. “We want to continue to evolve with our guests, many of whom have been coming for more than 30 years, by offering a convivial destination that welcomes and embraces the next generation of diners.”

“The Summer menu celebrates the concept’s roots in sustainable seafood. Executive Chef Robin Higa’s seasonable menu features shareable starters including a refreshing Crab Avocado Stack with pickled red onion and frisée topped with pineapple relish and cherry tomato puree; Poke Nachos featuring layers of fried wonton triangles topped with MB’s signature poke, serrano peppers, and avocado drizzled with soy sauce and spicy mayo; and Tomato Burrata Bruschetta with whipped burrata, heirloom tomatoes, balsamic reduction, olive oil, and micro basil. Seasonal seafood entrees include a whole Mediterranean Branzino in a lemon-artichoke butter sauce, served with broccolini and rice pilaf; and sustainably caught Harpooned Swordfish hand-caught in local waters.”

“A native of Hawaii, Chef Robin Higa trained at Kapiolani College of Culinary Arts. He started his career in the restaurant industry at the age of seventeen, and began “moving up the ladder” when he reached the Mainland. Robin is an experienced executive chef adept at creating and managing a wide range of retail food and beverage concepts from casual themed dining, catering operations and fine dining restaurants. Robin is the consummate chef who truly understands the balance of menu item development and the alignment and execution of delicious food, which is complementary to MB Grille’s operations. He is also an everyday, hands-on, roll-up-your-sleeve team player who goes to great lengths to get the job done.”

Chef Robin Higa joins us with an order of Poke Nachos at the ready.

Show 540, August 26, 2023: Executive Chef Robin Higa, MB Grille, Torrance Part Two

Robin Higa of MB Grille

“Newly launched by the Market Broiler restaurant group is the seafood-centric MB Grille in Torrance at Del Amo Fashion Center designed by the award-winning Hatch Design Group. The new restaurant boasts a contemporary coastal design and lighter color palette, while maintaining Market Broiler’s signature large-format footprint at nearly 6,500 square feet. A spacious outdoor patio, complete with a decorative tile fireplace, welcomes visitors to the main entrance of the Del Amo Fashion Center.”

“The Summer menu celebrates the concept’s roots in sustainable seafood. Executive Chef Robin Higa’s seasonable menu features shareable starters including a refreshing Crab Avocado Stack with pickled red onion and frisée topped with pineapple relish and cherry tomato puree; Poke Nachos featuring layers of fried wonton triangles topped with MB’s signature poke, serrano peppers, and avocado drizzled with soy sauce and spicy mayo; and Tomato Burrata Bruschetta with whipped burrata, heirloom tomatoes, balsamic reduction, olive oil, and micro basil. Seasonal seafood entrees include a whole Mediterranean Branzino in a lemon-artichoke butter sauce, served with broccolini and rice pilaf; and sustainably caught Harpooned Swordfish hand-caught in local waters.”

“A native of Hawaii, Chef Robin Higa trained at Kapiolani College of Culinary Arts. He started his career in the restaurant industry at the age of seventeen, and began “moving up the ladder” when he reached the Mainland. Robin is an experienced executive chef adept at creating and managing a wide range of retail food and beverage concepts from casual themed dining, catering operations and fine dining restaurants. Robin is the consummate chef who truly understands the balance of menu item development and the alignment and execution of delicious food, which is complementary to MB Grille’s operations. He is also an everyday, hands-on, roll-up-your-sleeve team player who goes to great lengths to get the job done.”

Chef Robin Higa continues with us with an order of Crab Avocado Stack at the ready.

Show 539, August 19, 2023: Chef and Co-Host 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.

We all typically enjoy fresh salmon as a standard seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy without reservation on your home table and in restaurants.

Show 533, July 8, 2023: Aquaculture Stewardship Council with Athena Davis, Marketing Director, North America

Athena Davis of the Aquaculture Stewardship Council

“Aquaculture, the practice of raising fish, shellfish and seaweed, shares many qualities with modern agriculture. Although if offers a lower carbon footprint than other farmed proteins and great potential to deliver high quality, nutritious seafood to our growing population, it must be done responsibly.”

“That’s where the Aquaculture Stewardship Council (ASC) comes in. Since 2010 ASC’s sea green certification label means your seafood was raised according to the world’s strictest standards for responsible aquaculture, including care for people, fish and the environment.”

“Today, more than half of all seafood consumed in the U.S. is raised via aquaculture, also known as seafood farming. The industry has made incredible strides over the last few decades, but not all seafood farms are equal and neither are the certifications. ASC is the only certification that can verify your farmed seafood is what it claims to be, where it came from, how it was responsibly raised and how it got to you.”

Athena Davis, ASC’s Marketing Director for North America, joins us with the 411 on ASC certification.

Show 531, June 24, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) with Weekend Brunch coming soon and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew has shared with us previously that the business model for 3rd party delivery services for restaurants does not seem sustainable in the long term. Grubhub just laid off staff. We’ll “Ask the Chef.” Chef Andrew will also tell us about California Black Gill Rock Cod. It’s incredibly delicious, sustainable and local… (Postponed from last week.)