Show 394, October 10, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part One

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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 is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

We hear the term “sustainable” used quite often. It’s a lofty goal. What does it entail for a restaurant to be sustainable? Sustainability equals quality. Takeout and delivery are burgeoning right now. Disposable containers and packaging are in high use. What can a restaurant do so their food arrives intact and at the right temperature but uses packaging that is environmentally friendly, too. It’s key that the packaging is compostable. We’ll “Ask the Chef”

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Show 394, October 10, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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 is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

We hear the term “sustainable” used quite often. It’s a lofty goal. What does it entail for a restaurant to be sustainable? Sustainability equals quality. Takeout and delivery are burgeoning right now. Disposable containers and packaging are in high use. What can a restaurant do so their food arrives intact and at the right temperature but uses packaging that is environmentally friendly, too. It’s key that the packaging is compostable.

We’ll, of course, “Ask the Chef” and continue our insightful conversation with Chef Andrew Gruel.

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Show 363, March 7, 2020: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road in Hilton Head, South Carolina with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. It’s very versatile in uses for a quick meal. Is all canned tuna really about the same? Is it okay to buy just what’s on special? Chef Andrew gently suggests otherwise.

We’ll find out why sustainably caught tuna is worthy of your attention. Look for tuna cooked in its can and packed in the United States. Chef Andrew particularly likes Wild Pacific Albacore. Read the label carefully. There are some 70 species of tuna. Also recommendable is the premium Italian tuna in a can packed in olive oil.

We’ll “Ask the Chef.”

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Show 362, February 29, 2020: Chef Restaurateur Dean James Max, James Republic, Long Beach Part Two

Dean James Max of James RepublicChef Restaurateur Dean James Max likes to characterize James Republic in downtown Long Beach as “a body of persons engaged in a savory pursuit to celebrate locality and sustainability, and cultivate community through the dining experience.”

“Our menus are a labor of love – a love of the finest foods. We proudly serve a large array of local artisan products. Organic is important to us, but more importantly we believe in all- natural products without the use of steroids, growth hormones, and animals raised responsibly. As well as our preference for products and practices that are sustainable, we try to embrace the idea of localism to strengthen our community. Most of our items are priced under $20 which is incredible considering the high quality of products we serve. Our passion for the seasons and what it brings to us in food keeps us always searching for great new combinations. Come join us for a journey in cuisine.”

We continue with Chef Dean James Max previewing his upcoming quarterly Dinner Bell Series evening on Sunday, March 15th. It’s a very special Sunday evening family style supper with the freshest ingredients hand-selected by Chef Dean & his culinary team from the Long Beach Farmers Market that same morning.

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Show 351, December 14, 2019: Co-Host Chef Andrew Gruel with “Ask the Chef” Part One

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group is in-studio with another informative “Ask the Chef” segment.

Chef Andrew was a participant in the recent MUFSO (Multiple Unit Food Service Operators) Conference in Denver. An area of discussion was the cost of sustainability and the associated “say-do disconnect” on the part of guests. Chef Andrew will provide perspective. How do you manage the gap?

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Show 109, February 7, 2015: Slapfish Chef/Owner Andrew Gruel

Slapfish Fish and ChipsWe now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. This last week they just launched their new Newport Beach location at 2727 Newport Boulevard.

The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods.

There is the complex issue of whether wild caught fish can ever be classified as organic because you can’t control what they eat in the wild. For farm raised fish there is at least the possibility of feeding them certified organic, plant-based feed.

Chef Andrew will weigh-in on this and also speak about sustainability

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Show 38, August 10, 2013: Chef Ben Ford, Ford’s Filling Station

Ben Ford of Ford's Filling StationBen Ford, the proprietor of the innovative Ford’s Filling Station in Culver City, joined the show. Ford’s Filling Station was actually the first gastropub in the United States and Chef Ford is properly credited with originating that name.

For LA Food & Wine he’s joining forces with musician Ziggy Marley on Saturday morning for a high octane cooking demo showcasing sustainability. Chef Ben is then part of the culinary lineup for the Saturday afternoon Lexus Grand Tasting.

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August 10: Los Angeles Food & Wine Festival Preview

Podcasts

Segment One: Dave Bernahl of LA Food & Wine Festival
Segment Two: Chef Fabio Viviani
Segment Three: Chef Edward Lee Part One
Segment Four: Chef Edward Lee Part Two
Segment Five: Chef Ben Ford, Ford’s Filling Station Part One
Segment Six: Chef Ben Ford, Ford’s Filling Station Part Two
Segment Seven: Chef Ida Rodriguez, Melissa’s / World Variety Produce Part One
Segment Eight: Chef Ida Rodriguez, Melissa’s / World Variety Produce Part Two

This morning’s show is a preview of the Third Annual Los Angeles Food & Wine Festival taking place August 22nd to 25th. The primary location is Downtown Los Angeles with boutique events in Beverly Hills and Santa Monica.

David BernahlDave Bernahl, the co-founding partner and CEO of Coastal Luxury Management, joins us to preview the Festival. Costal Luxury Management (organizers of the annual Pebble Beach Food & Wine Festival) produces the event.

The new charity beneficiary this year is Share Our Strength’s No Kid Hungry campaign.

Fabio VivianiBravo’s “Top Chef” alum Chef Fabio Viviani is in the house. In the Los Angeles area he is the chef/proprietor of Café Firenze and Firenze Osteria. He also has restaurants in Chicago.

His newly released second cookbook is Fabio’s Italian Kitchen.

Chef Fabio will be part of three events at the Festival. Thursday night he’s cooking for Giada’s Festa Italiana, and on Saturday morning he’s performing a Fabio Viviani Cooking Demo followed by hosting a tasting station at the Lexus Grand Tasting in the afternoon.

Edward LeeYou know Chef Edward Lee from his victory on Food Network’s “Iron Chef America” and Bravo’s “Top Chef: Texas.” He’s the chef/proprietor of 610 Magnolia in Louisville.

On Friday, August 23rd he cooks for Iron Chef Morimoto’s Asian Night Market. On Saturday afternoon he then hosts “Bacon & Bourbon with Chef Edward Lee.”

Chef Lee’s first cookbook is Smoke & Pickles. It was nominated for a James Beard Award.

He’s also a new father.

Chef Ed shared his thoughts on preparing the perfect fried chicken. One of the tricks is to poach the chicken before frying. It gives the chicken a ton of extra flavor.

Ben Ford of Ford's Filling StationBen Ford, the proprietor of the innovative Ford’s Filling Station in Culver City, joins the show. Ford’s Filling Station was actually the first gastropub in the United States and Chef Ford is properly credited with originating that name.

For LA Food & Wine he’s joining forces with musician Ziggy Marley on Saturday morning for a high octane cooking demo showcasing sustainability. Chef Ben is then part of the culinary lineup for the Saturday afternoon Lexus Grand Tasting.

Ford discusses the evolution of Ford’s Filling Station and the changes over the years. He has a passion for pork and all is parts. Chef Ford is a pioneer in the revival of Downtown Culver City as a restaurant destination.

A Ford’s Filling Station is coming to LAX this year.

Chef Ford’s first cookbook, Taming the Feast, will be published in May of 2014.

Chef Ida Rodriquez of Melissas World Variety ProduceChef Ida Roriguez has an unusual position as the long-time Corporate Chef for Melissa’s / World Variety Produce, the largest specialty produce firm in the United States. She supervises a staff of dedicated chefs striving to educate the public and chefs about the benefits of enjoying all types of fruits and vegetables and creating delicious, satisfying, and nutritious recipes that the average home cook can prepare at home!

Melissa’s has a state-of-the-art research kitchen and culinary classroom at their corporate headquarters in Vernon where recipes are created and tested daily. Consumer education is Chef Ida’s favorite duty.

Chef Ida has taught popular classes for The Southern California Gas Company as well as Sur La Table. Celebrity Chef Martin Yan has been a co-instructor with her.

Chef Ida grew up in El Paso so she was exposed to the short season of availability of New Mexico Hatch Chiles (about six weeks) at a young age. She began cooking with them early on before they achieved the cult status they enjoy today!

The Hatch Chile is from the Anaheim chile family but has thicker walls and an entirely different taste profile unlike any other chile. This is attributed to the soil in Hatch as well as the temperature range (hot) during the short growing season.

Hatch Chiles come in a range of heat levels, from the mild end of the spectrum to extremely hot. Curiously when frozen they actually become hotter over time.

Melissas Hatch Chile CookbookJoining forces with the co-founder and co-owner of Melissa’s, Sharon Hernandez, Chef Ida penned the just-released Melissa’s Hatch Chile Cookbook. It’s the definitive guide to enjoying Hatch Chiles year-round.

Every Labor Day Weekend Chef Ida and Sharon journey to Hatch, New Mexico to partake of the annual Hatch Chile Festival. Would you believe Hatch Chile Ice Cream? (The craveable recipe is included in the book…)

The useful book features 150 unique and classic Hatch Chile recipes with plenty of helpful, full color photos. All the recipes are designed for use by home cooks and have been thoroughly tested. The range of dishes is impressive. You can create Breakfast, Appetizers, Sandwiches & Wraps, Salads, Sides, Entrees, Casseroles & Soups, Condiments, Desserts and Beverages using Hatch Chiles!

The Melissa’s Hatch Chile Cookbook is available at Melissas.com, Amazon and at select Bristol Farms stores and other fine food merchants.

The “SoCal Restaurant Show” will be broadcasting live from 10:00a.m. to Noon at the new Bristol Farms store at 3105 Wilshire Blvd. in Santa Monica on Saturday, August 24th. Team Melissa’s will be there in force roasting the new crop of Hatch Chiles. Samples of recipes from the book will be available for the tasting. Chef Ida will be present signing copies of the Melissa’s Hatch Chile Cookbook.

Podcasts

Segment One: Dave Bernahl of LA Food & Wine Festival
Segment Two: Chef Fabio Viviani
Segment Three: Chef Edward Lee Part One
Segment Four: Chef Edward Lee Part Two
Segment Five: Chef Ben Ford, Ford’s Filling Station Part One
Segment Six: Chef Ben Ford, Ford’s Filling Station Part Two
Segment Seven: Chef Ida Rodriguez, Melissa’s / World Variety Produce Part One
Segment Eight: Chef Ida Rodriguez, Melissa’s / World Variety Produce Part Two

Show 30, June 1, 2013: Celebrity Chef Alan Wong, Alan Wong’s, Honolulu

Alan WongChef Wong is one of the distinguished pioneers of Hawaiian Regional Cuisine. This group of influential chefs was advocating using local ingredients and sustainability years before the concept was fashionable. In Honolulu he is the owner / chef of Alan Wong’s and the more casual Pineapple Room located in Macy’s in the Ala Moana Center. On Maui his property is Alan Wong’s Amasia at the Grand Wailea Resort. That’s Hawaii Regional Cuisine with sushi and a robata grill.

Chef Alan defines Hawaii Regional Cuisine as an artful blending of all the cultures now populating the Islands. In addition to native Hawaiian food it includes influences from the Chinese, Japanese, Portuguese, Koreans, and Filipinos, among others.

Chopped Ahi Sashimi and Avocado Salsa StackThere are many ways to experience dinner at Alan Wong’s. The a la carte menu features salads and entrees. There is also an a la carte “Side By Side Tasting” menu. Additionally there is both a “Chef’s Tasting Menu” and “A Tasting of The Classics” prix fixe menu. Both of the “Tasting” menus have optional wine pairings matched with each course.

Miya Nishimura is Chef Alan’s Chef De Cuisine at Alan Wong’s. She is a rising star in her own right.

On Sunday, June 2nd Chef Alan Wong is one of the celebrity chefs with a tasting station at the annual Share Our Strength Taste of the Nation Benefit at Studio at Montage Laguna Beach Resort. The event starts at 4:00 p.m. One hundred per cent of the ticket sales revenues goes toward hunger relief efforts in Orange County

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