Show 694, August 29, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on August 31, 2026 by Adam Bell

“Restaurant August, under the direction of Chef Corey Thomas, is a contemporary Creole restaurant creating unique dishes with a focus on Louisiana ingredients and inspired by classical training. Located in a historic 19th-century French-Creole building in New Orleans’ Central Business District, the main dining room caters to the most unique dining experience. The interior is rich with original architectural details, gleaming hardwood floors, soaring columns, mahogany paneling, and antique mirrors.” Restaurant August is celebrating their 25th Anniversary this year and Chef Corey Thomas takes a brief break from his busy kitchen to join us.

“Calling all BBQ lovers! The 2nd Annual Smoke & Oak BBQ Tasting event returns Saturday, September 5, 2026. Organized by Ian and Qiana Mafnas of Axiom Productions, and proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, the event is sponsored by non-profit NoahS’s Arc Foundation. Dozens of BBQ and other vendors will gather at Promenade Square Park on Saturday, September 5, 4 – 8:00 p.m. to offer smoked, sauced and rubbed tastings to BBQ lovers. Promenade Square Park is located at 215 E. 1st St, Long Beach. Enjoy unlimited tastings from participating pitmasters and chefs, premium whiskey experiences (with full experience ticket), live music, beer/wine/cocktails available for purchase. Tickets are available to purchase.” Founder and PitMaster Qiana Mafnas puts down her spatula to join us.

PitMaster Michael Ramirez is the Co-Founder of Vinegar & Smoke, a Orange County-based BBQ catering firm. They specialize in smoked meats, taco parties and, yes, gourmet pickles. They are part of the Smoke & Oak Tasting Event. Pit Master Michael takes a pause from his smoker to join us.

Mixed Burgers and Bowls from Chef Ross Pangilinan (Terrace by Mix Mix at South Coast Plaza) has arrived with a new concept at Long Beach Exchange near Long Beach Airport. “Mixed brings the same quality you know and love from the Mix Mix Hospitality team and Owner / Chef Ross in a new, relaxed atmosphere. Enjoy a variety of burgers, bowls and refreshing cocktails, plus a comfortable atmosphere perfect for catching up with friends. Save room for dessert with their classic Filipino Halo Halo with ube ice cream and mango sorbet.” Mixed Burgers & Bowls specialties include Shrimp Lumpia, Loco Fries and Filipino Brunch Bowl. Chef Ross Pangilinan puts his burger spatula down to join us.

It’s about here…”Ready for LA Chef Con 2026? An eagerly-anticipated event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks. LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established, top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles. This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.” Founder Brad Metzger joins us with the exclusive preview.

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. Turkey is an underappreciated protein. There is a place for it on the family table year-round. Ground Turkey is very versatile. Chef Andrew has the recipe for the juiciest Turkey Burger you’ll ever eat.

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

Show 694, August 29, 2026: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

Posted on August 31, 2026 by Adam Bell

Chef Andrew Gruel of the Calico Fish House

Turkey is a truly underappreciated protein. There is a deserved place for it on the family table year-round. Ground Turkey is a very versatile protein. Chef Andrew has the recipe for probably the juiciest Turkey Burger you’ll ever eat.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

The Juiciest Turkey Burger You’ll Ever Make

Posted on August 29, 2026 by Adam Bell

Grated onion and pockets of butter turn lean ground turkey into a burger that is anything but dry.

Recipe excerpt from:
American Gravy
by Andrew Gruel

Turkey burgers should be an easy win. They are often cheaper than ground beef and they make for a simple weeknight dinner.

So why don’t more people make them?

Because most turkey burgers are dry, flavorless hockey pucks.

This recipe fixes both of those problems. The key is not one complicated ingredient or an elaborate cooking method. It comes down to adding moisture in the right places and handling the meat correctly.

We are going to grate fresh onion directly into the turkey, work in small pockets of softened butter, and mix everything gently with a spoon. The result is a turkey burger that is juicy, rich, and packed with flavor.

Juicy Turkey Burgers

Makes 4 large burgers or 6 smaller burgers

Ingredients

2 pounds ground turkey, preferably 90/10 
1 large egg 
About 1 tablespoon chopped fresh herbs, such as flat leaf parsley, thyme, and cilantro 
½ teaspoon granulated garlic 
1 teaspoon Dijon mustard 
¼ white onion, finely grated 
1 tablespoon Worcestershire sauce 
2 tablespoons room temperature butter, cut into small pieces 
Kosher salt 
Extra virgin olive oil 
Brioche buns 
Your favorite grated or sliced cheese 
Your preferred burger toppings

Instructions

Preheat your oven to 350°F.
Place the ground turkey in a large mixing bowl. Add the egg, fresh herbs, granulated garlic, Dijon mustard, grated onion, and Worcestershire sauce.
Add the softened butter in small pieces so it can distribute throughout the turkey.
Gently fold everything together with a spoon. Do not overmix it. You should still be able to see a few small pockets of butter throughout the mixture.
Shape the mixture into 4 large patties or 6 smaller patties. The mixture will feel wet and sticky. That is exactly what you want. There is no need to press a divot into the center as you would with a beef burger.
Heat a carbon steel or heavy skillet over medium high heat. Add enough extra virgin olive oil to lightly coat the pan.
Season one side of each burger with kosher salt and place that side down in the hot pan. Season the other side once the burgers are in the pan.
Leave the burgers alone for approximately 2½ to 3 minutes. When the cooked portion has started moving about halfway up the sides, they are ready to flip.
Flip the burgers and gently press them just enough to widen them slightly. Give the second side a quick sear to set the exterior.
Transfer the burgers to a lightly oiled sheet pan and place them in the oven. Bake for approximately 8 minutes, depending on their size.
When the burgers are almost finished, add the cheese and return them to the oven until it melts. Use a food thermometer to make sure the center of each burger reaches 165°F. The USDA recommends 165°F for all ground poultry. View the USDA temperature guide here.
While the burgers finish, place the brioche buns cut side down in the same skillet. Toast them in the turkey drippings until golden brown.
Assemble the burgers with your favorite toppings and serve immediately.

Cooking them on the grill

You can use the same recipe on the grill.

Sear the burgers over direct heat to develop color on both sides. Then move them to an upper rack or an area of indirect heat to finish cooking without burning the exterior.

Continue cooking until the center reaches 165°F.

Make them ahead

The patties can be prepared 12 to 24 hours in advance and kept covered in the refrigerator.
Just wait to salt the outside until immediately before cooking.

Turn them into Turkey Meatballs

This mixture also makes an excellent base for turkey meatballs. Shape the mixture into balls and add a little Italian seasoning if you want to take the flavors in that direction.

Just like the burgers, the center of the meatballs should reach 165°F.

The grated onion, butter, and gentle mixing make all the difference here. This is proof that a turkey burger does not have to feel like the disappointing substitute for a beef burger.

Make it correctly, and it may become the burger you choose on purpose.

Why this recipe works

Grated onion adds moisture
Grating the onion releases its juices directly into the turkey. It also gives you a finer texture, so you get the flavor without biting into large pieces of onion.
Butter creates little pockets of richness
The softened butter does not need to disappear completely into the meat. Those small pockets melt as the burgers cook, adding flavor and helping the inside remain moist.
The egg helps retain moisture
One egg for every two pounds of turkey adds richness and helps bring everything together without relying on breadcrumbs.
Gentle mixing keeps the burgers tender
Mixing aggressively with your hands can compress the meat and create a tighter texture. A spoon lets you incorporate everything while keeping the mixture relatively loose.
The salt stays on the outside
Instead of mixing salt throughout the turkey, season the outside of each patty immediately before cooking. This helps the burgers maintain a looser, more tender texture.

If you try this recipe, let me know what you think. Are you normally a turkey burger fan, or have you been avoiding them because they always turn out dry?

August 29: Restaurant August, Smoke & Oak BBQ, Vinegar & Smoke, Mixed Burgers and Bowls, LA Chef Conference

Posted on August 27, 2026 by Adam Bell

Podcasts

Hour One: Corey Thomas, Smoke & Oak BBQ Preview
Hour Two: Vinegar and Smoke, Mixed Burgers & Bowls, LA Chef Conference preview, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Corey Thomas, Executive Chef, August, New Orleans
Segment Four: Smoke & Oak BBQ & Whiskey Fest with Qiana Mafnas, Producer
Segment Five: Smoke & Oak BBQ & Whiskey Fest with Vinegar and Smoke’s PitMaster Michael Ramirez, a participant
Segment Six: Mixed Burgers & Bowls, LBX, Long Beach with Restaurateur & Chef Ross Pangilinan
Segment Seven: LA Chef Conference 2026 with Founder Brad Metzger
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

“Calling all BBQ lovers! The 2nd Annual Smoke & Oak BBQ Tasting event returns Saturday, September 5, 2026. Organized by Ian and Qiana Mafnas of Axiom Productions, and proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, the event is sponsored by non-profit NoahS’s Arc Foundation. Dozens of BBQ and other vendors will gather at Promenade Square Park on Saturday, September 5, 4 – 8:00 p.m. to offer smoked, sauced and rubbed tastings to BBQ lovers. Promenade Square Park is located at 215 E. 1st St, Long Beach. Enjoy unlimited tastings from participating pitmasters and chefs, premium whiskey experiences (with full experience ticket), live music, beer/wine/cocktails available for purchase. Tickets are available to purchase.” Founder and PitMaster Qiana Mafnas puts down her spatula to join us.

Mixed Burgers and Bowls from Chef Ross Pangilinan (Terrace by Mix Mix at South Coast Plaza) has arrived with a new concept at Long Beach Exchange near Long Beach Airport. “Mixed brings the same quality you know and love from the Mix Mix Hospitality team and Owner / Chef Ross in a new, relaxed atmosphere. Enjoy burgers, bowls and refreshing cocktails, plus a comfortable atmosphere perfect for catching up with friends. Save room for dessert with their classic Filipino Halo Halo with ube ice cream and mango sorbet.” Mixed Burgers & Bowls specialties include Shrimp Lumpia, Loco Fries and Filipino Brunch Bowl. Chef Ross Pangilinan puts his burger spatula down to join us.

It’s about here…”Ready for LA Chef Con 2026? An eagerly-anticipated event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks. LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established, top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles. This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.” Founder Brad Metzger joins us with the exclusive preview.

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. Turkey is an underappreciated protein. There is a place for it on the family table year-round. Chef Andrew has the recipe for the juiciest Turkey Burger you’ll ever eat.

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

“Restaurant August, under the direction of Executive Chef Corey Thomas, is a contemporary Creole restaurant creating unique dishes with a focus on Louisiana ingredients and inspired by classical training. Located in a historic 19th-century French-Creole building in New Orleans’ Central Business District, the main dining room caters to the most unique dining experience. The interior is rich with original architectural details, gleaming hardwood floors, soaring columns, mahogany paneling, and antique mirrors.”

“In 2005, long-time friends Chef John Besh, Timmy Reily, and Octavio Mantilla purchased Restaurant August. Since then, Restaurant August has garnered prestigious critical acclaim while staying true to its roots of cooking and serving from their hearts.”

Restaurant August is celebrating their 25th Anniversary this year and Chef Corey Thomas takes a brief break from his busy kitchen to join us.

“At Restaurant August, Chef Corey crafts stunning dishes that marry French techniques with the vibrant, locally sourced flavors of Louisiana. Before taking the helm in 2022, he honed his skills at New Orleans’ iconic Commander’s Palace, played a key role in Shaya‘s James Beard Award victory, and gained valuable experience exploring Italian cuisine at Domenica.”

“Corey Thomas is a Louisiana native, born and raised in Monroe, a small town in northeast Louisiana. Although Corey’s journey in the kitchen came later in life, he always carried his love for Louisiana culture and cuisine that was part of his family heritage in Eunice and Ville Platte everywhere he went.”

“When Corey landed in New Orleans in the early 2010s, he began his culinary career at the well-known New Orleans establishment, Commander’s Palace. Corey honed his skills in the kitchen over the next three years, before assuming the role of sous chef at Shaya Restaurant in 2015. During his time at Shaya, the restaurant won the prestigious James Beard Award for Best New Restaurant.”

“In 2017, Corey transferred to Domenica to learn about Italian cuisine before traveling to Italy for his own wedding. He fell in love with the food and culture of Italy during his travels, and returning home made his transfer a permanent position at Domenica. Corey committed himself to providing excellence at Domenica through incredible Italian dishes and impeccable service.”

“In early 2022, Corey joined the family at Restaurant August as the Executive Chef with great enthusiasm to utilize French techniques and sourcing thoughtful ingredients from Louisiana and surrounding areas.”

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

Calling all BBQ lovers! The 2nd Annual Smoke & Oak BBQ Tasting event returns Saturday, September 5, 2026.

“Organized by Ian and Qiana Mafnas of Axiom Productions, and proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, the event is sponsored by non-profit NoahS’s Arc Foundation. Dozens of BBQ and other vendors will gather at Promenade Square Park on Saturday, September 5, 4 – 8:00 p.m. to offer smoked, sauced and rubbed tastings to BBQ lovers.”

Promenade Square Park is located at 215 E. 1st St, Long Beach.

“Enjoy unlimited tastings from participating pitmasters and chefs, premium whiskey experiences (with full experience ticket), live music, beer / wine / cocktails available for purchase. Tickets are available to purchase.”

Founder and PitMaster Qiana Mafnas puts down her tongs to join us.

“PitMaster Michael Ramirez is the Co-Founder of Vinegar & Smoke, a Orange County-based BBQ catering firm, They specialize in smoked meats, taco parties and gourmet pickles.”

They are part of the Smoke & Oak Tasting Event. We’ll meet PitMaster Michael.

“Mixed Burgers and Bowls from Chef Ross Pangilinan (Terrace by Mix Mix at South Coast Plaza) has arrived with a new concept at Long Beach Exchange near Long Beach Airport. Mixed brings the same quality you know and love from the Mix Mix Hospitality team and Owner / Chef Ross in a new, relaxed atmosphere. Enjoy burgers, bowls and refreshing cocktails, plus a comfortable atmosphere perfect for catching up with friends.” Patio seating is available. Save room for dessert with their classic Filipino Halo Halo with ube ice cream and mango sorbet.

Mixed Burgers & Bowls specialties include Shrimp Lumpia, Loco Fries and Filipino Brunch Bowl.

Chef Ross puts his burger spatula down to join us.

Brad Metzger of Brad Metzger Restaurant Solutions

“It’s about here…Ready for LA Chef Con 2026? An event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks.”

“LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles.”

“This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.”

“Expect a full day of knowledge, inspiration, and connection, including thought provoking panel discussions, networking, morning coffee and pastries, and the LA Chef Con food festival style Lunch at DAMA, Rossoblu & Skyduster Brewery, with a cocktail party hosted by Wolfgang Puck Catering to close out the day.”

“This year’s lineup, as always, includes an incredible mix of dynamic chefs, restaurateurs, media voices, and industry leaders.”

Founder Brad Metzger joins us with the exclusive preview.

Turkey is a truly underappreciated protein. There is a deserved place for it on the family table year-round. Chef Andrew has the recipe for probably the juiciest Turkey Burger you’ll ever eat.

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: Corey Thomas, Smoke & Oak BBQ Preview
Hour Two: Vinegar and Smoke, Mixed Burgers & Bowls, LA Chef Conference preview, Andrew Gruel

Show 185, August 20, 2016: Jay Henderson and Terry Hanks, West Coast Prime Meats’ “Meatheads” Part Two

Posted on August 22, 2016 by Adam Bell

Hamburgers are always a juicy topic of interest on the show. Continuing with us to chat about the ultimate burger and its creation are the “Meatheads” from West Coast Prime Meats, Jay Henderson and Terry Hanks. They have over 50-years of combined, hands-on experience in the meat business.

What’s the best cooking method for the burger; fried or grilled? How about seasoning? What’s the magic of cooking a burger in a cast iron skillet? How do you avoid that turkey burger from being dried-out?