Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

“Hyatt Regency Huntington Beach Resort & Spa  has recently debuted its first-ever Halloween pop-up bar. Step inside Pete’s Spookeasy if you dare, where Pete’s Sunset Grille, the resort’s coastal restaurant, has been transformed into a spooky, over-the-top Halloween playground, featuring immersive décor, themed lounges, playful surprises at every turn, and touches from Tipsy Elves, the pop-up’s seasonal partner.” Joining us to provide all the hauntingly exciting specifics is longtime Executive Chef Manfred Lassahn.“Since the birth of Laderach Swiss (fresh Swiss gourmet chocolates) in 1962, they have been refining fresh chocolate into extraordinary creations – and taking great pleasure in sharing them. While Laderach initially did so as a supplier to selected Swiss chocolate shops, today they share their delights globally. Three generations, one World Chocolate Master and countless innovations. Once a small chocolate factory in Glarus, today Laderach is represented in more than 25 countries around the world – and they are still thoughtfully expanding.” Laderach’s Scott Perry, West Coast Regional Manager, is our guest to unwrap all the decadent deliciousness that is Laderach Swiss.

“Since the birth of Laderach Swiss (fresh Swiss gourmet chocolates) in 1962, they have been refining fresh chocolate into extraordinary creations – and taking great pleasure in sharing them. While Laderach initially did so as a supplier to selected Swiss chocolate shops, today they share their delights globally. Three generations, one World Chocolate Master and countless innovations. Once a small chocolate factory in Glarus, today Laderach is represented in more than 25 countries around the world – and they are still thoughtfully expanding.” Laderach’s Scott Perry, West Coast Regional Manager, is our guest to unwrap all the decadent deliciousness that is Laderach Swiss.“Rationale Brewing’s founder, Jamie Fay, and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college (and pledge a fraternity,) so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery's opinions. Making a rational choice feels pretty damn radical...so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful, non-alcoholic beer that doesn't play by the rules. They started brewing RationAle and haven’t looked back since.” Founder Jamie Fay is our guest to tap the keg on all that is Rationale Brewing.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. For a fast casual establishment, or any successful restaurant, what’s the ideal pathway to branching? Should it be a franchise network like McDonalds or perhaps company owned stores in the In-N-Out model? Chef Andrew has been there and will provide his informed insight.

“Hyatt Regency Huntington Beach Resort & Spa  has recently debuted its first-ever Halloween pop-up bar. Step inside Pete’s Spookeasy if you dare, where Pete’s Sunset Grille, the resort’s coastal restaurant, has been transformed into a spooky, over-the-top Halloween playground, featuring immersive décor, themed lounges, playful surprises at every turn, and touches from Tipsy Elves, the pop-up’s seasonal partner.” Joining us to provide all the hauntingly exciting specifics is longtime Executive Chef Manfred Lassahn.“Since the birth of Laderach Swiss (fresh Swiss gourmet chocolates) in 1962, they have been refining fresh chocolate into extraordinary creations – and taking great pleasure in sharing them. While Laderach initially did so as a supplier to selected Swiss chocolate shops, today they share their delights globally. Three generations, one World Chocolate Master and countless innovations. Once a small chocolate factory in Glarus, today Laderach is represented in more than 25 countries around the world – and they are still thoughtfully expanding.” Laderach’s Scott Perry, West Coast Regional Manager, is our guest to unwrap all the decadent deliciousness that is Laderach Swiss.“Rationale Brewing’s founder, Jamie Fay, and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college (and pledge a fraternity,) so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery's opinions. Making a rational choice feels pretty damn radical...so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful, non-alcoholic beer that doesn't play by the rules. They started brewing RationAle and haven’t looked back since.” Founder Jamie Fay is our guest to tap the keg on all that is Rationale Brewing.Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. For a fast casual establishment, or any successful restaurant, what’s the ideal pathway to branching? Should it be a franchise network like McDonalds or perhaps company owned stores in the In-N-Out model? Chef Andrew has been there and will provide his informed insight.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Hyatt Regency Huntington Beach Resort & Spa  has recently debuted its first-ever Halloween pop-up bar. Step inside Pete’s Spookeasy if you dare, where Pete’s Sunset Grille, the resort’s coastal restaurant, has been transformed into a spooky, over-the-top Halloween playground, featuring immersive décor, themed lounges, playful surprises at every turn, and touches from Tipsy Elves, the pop-up’s seasonal partner.”“The pop-up features a curated Halloween menu, with inventive bites such as “BUGS” in Stinky Cheese, with whipped goat cheese, dates, marzipan “grubs,” figs, hot honey, micro thyme and Raincoast crackers; Cauldron Queso, with pepper jack queso dip, ground beef, corn salsa, micro cilantro and tortilla chips; Char-boo-terie, with a soft twist pretzel, Fiscalini cheddar, Beehive cheese, chorizo salame, capicola, cornichon and ale mustard; and Pasta from the Black Lagoon, with squid ink spaghetti, sautéed shrimp, lobster cream sauce, roasted tomato, asparagus and micro parsley.”“Signature cocktails include Hex on the Beach, with Mt. Gay Black Barrel Rum, pineapple juice, orange juice, coconut and nutmeg, and BooBerry Margarita, with Don Julio Blanco tequila, fresh blackberries, lemon and lime juice, agave and a black salt rim.”Joining us to provide all the hauntingly exciting specifics is longtime Executive Chef Manfred Lassahn who was the opening chef for the property.

“Since the birth of Laderach Swiss (fresh Swiss gourmet chocolates) in 1962, they have been refining fresh chocolate into extraordinary creations – and taking great pleasure in sharing them. While Laderach initially did so as a supplier to selected Swiss chocolate shops, today they share their delights globally.”“Three generations, one World Chocolate Master and countless innovations. Once a small chocolate factory in Glarus, today Laderach is represented in more than 25 countries around the world – and they are still thoughtfully expanding.”“Laderach is currently attracting a lot of deserved attention for their limited-edition Dubai Collection. It started off as just a trend – and it’s evolved into an entire collection. You can now enjoy their creamy yet crunchy pistachio filling with baked kataifi in a variety of forms: as FrischSchoggi Dubai Milk or Dark, and as Dubai Style Pralines. Inspired by the Middle East. Made in Switzerland.”The first West Coast retail store was at South Coast Plaza and it’s their busiest store.Laderach’s Scott Perry, West Coast Regional Manager, is our guest to unwrap all the deliciousness that is Laderach Swiss.

“Hyatt Regency Huntington Beach Resort & Spa  has recently debuted its first-ever Halloween pop-up bar. Step inside Pete’s Spookeasy if you dare, where Pete’s Sunset Grille, the resort’s coastal restaurant, has been transformed into a spooky, over-the-top Halloween playground, featuring immersive décor, themed lounges, playful surprises at every turn, and touches from Tipsy Elves, the pop-up’s seasonal partner.”“The pop-up features a curated Halloween menu, with inventive bites such as “BUGS” in Stinky Cheese, with whipped goat cheese, dates, marzipan “grubs,” figs, hot honey, micro thyme and Raincoast crackers; Cauldron Queso, with pepper jack queso dip, ground beef, corn salsa, micro cilantro and tortilla chips; Char-boo-terie, with a soft twist pretzel, Fiscalini cheddar, Beehive cheese, chorizo salame, capicola, cornichon and ale mustard; and Pasta from the Black Lagoon, with squid ink spaghetti, sautéed shrimp, lobster cream sauce, roasted tomato, asparagus and micro parsley.”“Signature cocktails include Hex on the Beach, with Mt. Gay Black Barrel Rum, pineapple juice, orange juice, coconut and nutmeg, and BooBerry Margarita, with Don Julio Blanco tequila, fresh blackberries, lemon and lime juice, agave and a black salt rim.” The beverage staff created all these Halloween themed libations from scratch.Staying with us providing more of the hauntingly exciting specifics is longtime Executive Chef Manfred Lassahn.

Since the birth of Laderach Swiss (fresh Swiss gourmet chocolates) in 1962, they have been refining fresh chocolate into extraordinary creations – and taking great pleasure in sharing them. While Laderach initially did so as a supplier to selected Swiss chocolate shops, today they share their delights globally.”“Three generations, one World Chocolate Master and countless innovations. Once a small chocolate factory in Glarus, today Laderach is represented in more than 25 countries around the world – and they are still thoughtfully expanding.”“Laderach is currently attracting a lot of deserved attention for their limited- edition Dubai Collection. It started off as just a trend – and it’s evolved into an entire collection. You can now enjoy their creamy yet crunchy pistachio filling with baked kataifi in a variety of forms: as FrischSchoggi Dubai Milk or Dark, and as Dubai Style Pralines. Inspired by the Middle East. Made in Switzerland.”The first West Coast retail store was at South Coast Plaza and it’s still their busiest store.Laderach’s Scott Perry, West Coast Regional Manager, continues as our guest unwrapping all the decadent deliciousness that is Laderach Swiss.

“Rationale Brewing’s founder, Jamie Fay and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college, so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery's opinions. Making a rational choice feels pretty damn radical...so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful non-alcoholic beer that doesn't play by the rules. They started brewing RationAle and haven’t looked back since.” Currently they are available in 8 Western States with the number soon increasing to 14!“Rationale Brewing crafts unmistakably great non-alcoholic brews that satisfy all your beer needs so that if you're not boozing at the moment, for whatever reason, you don't miss a thing. Since they launched, thousands of folks have been sipping, clinking, and crushing cans of RationAle. So rip into right now, your own way.”Their best selling beer is a Mexican Style Brew that’s crisp and refreshing. Rounding out the portfolio is a West Coast IPA, a Hazy IPA, a Kolsch Style and a new Japanese Dry with Cherry blossom.Founder Jamie Fay is our guest to tap the keg on all that is Rationale Brewing.

“Rationale Brewing’s founder, Jamie Fay and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college, so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery's opinions. Making a rational choice feels pretty damn radical...so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful non-alcoholic beer that doesn't play by the rules. They started brewing RationAle and haven’t looked back since.” Currently they are available in 8 Western States with the number soon increasing to 14!“Rationale Brewing crafts unmistakably great non-alcoholic brews that satisfy all your beer needs so that if you're not boozing at the moment, for whatever reason, you don't miss a thing. Since they launched, thousands of folks have been sipping, clinking, and crushing cans of RationAle. So rip into right now, your own way.”Their best selling beer is a Mexican Style Brew that’s crisp and refreshing. Rounding out the portfolio is a West Coast IPA, a Hazy IPA, a Kolsch Style and a newly introduced Japanese Dry with Cherry Blossom.Founder Jamie Fay stays with us tapping the keg on all that is Rationale Brewing.

For a fast casual establishment, or any successful restaurant, what’s the ideal pathway to branching? Should it be a franchise network like McDonalds or company owned stores in the In-N-Out model? Chef Andrew has been there and will provide his informed insight.