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.
First it was a 3 to 5 per cent charge added to restaurant checks to contribute to employees’ healthcare costs. This was reversable upon request. Now it’s a mandatory 18 per cent (sometimes 20 per cent) service fee added to restaurant checks that is not a gratuity or tip but (hopefully) goes to elevating the compensation of all hourly employees and other operational expenses. (As a savvy diner you should specifically ask how the Service Fee is allocated.) Should the server also get a real gratuity? Confused? Chef Andrew weighs in.
Being somewhat of an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. If you’re going out on the 14th proper dine earlier when the kitchen is fresh and less frazzled. The Pro Tip is dining out the day before or after when things are a bit calmer. Valentine’s Day itself is a great occasion to cook an intimate meal at home.
Co-host, Chef Andrew Gruel, joins us from the road with an informative “Ask the Chef” segment.
Stressed about preparing the Thanksgiving feast for your extended family? Pause…Take a breath…Chef Andrew Gruel to the rescue. Chef Andrew offers his practical chef’s tips for a stress-free, Thanksgiving celebration.
Among Chef Andrew’s top tips are doing the casserole side dishes ahead and freezing them, calibrating the oven to verify the temperature and brining the bird for enhancing the flavor. Also consider selecting a HeritageTurkey. It’s really something special.