Show 304, December 29, 2018: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef” – Part Two

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays in progress it’s great to have a real working chef in our corner always providing handy and practical advice!

It’s time to further chew on a few significant food and restaurant trends from 2018 and what might be ahead for 2019.

Several industry publications as well as The New York Times predict “Sea Vegetables” as a menu trend. This is a fancy name for seaweed and Chef Andrew has been talking about its use on-the-air for a couple of years now. Rich in umami. It’s sustainable and doesn’t require chemicals and fertilizers to grow.


Show 228, June 17, 2017: The Meatheads from West Coast Prime Meats (Terry & Jay)

Bone Marrow Mac and Cheese at the Recess RoomBone Marrow is increasing in prominence on restaurant menus. You’ll frequently see it as an appetizer or as an accompaniment as part of an entrée.

Locally, for example, the new Recess Room in Fountain Valley has Bone Marrow Mac & Cheese and the Bone Marrow Burger on their menu.

The Bromberg Brothers in Soho popularized bone marrow in the early 90s at Blue Ribbon Brasserie with their signature appetizer of Bone Marrow & Oxtail Marmalade.

Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, will provide us with the rich 411.

The Meatheads explain that bone marrow has the same umami qualities of foie gras but is far more economical. It also has more healthful qualities (in moderation) than you’d probably imagine.