Show 324, May 18, 2019: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. With the Summer grilling season on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Raw oysters have been in the news of late. Chef Andrew serves up what we need to know about continuing to enjoy them free of worry. Don’t hesitate to ask your server where the oysters were sourced from. They should know…

Show 303, December 22, 2018: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host

Andrew Gruel at the AM830 KLAA StudiosOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

It’s time to chew on a few significant food and restaurant trends from 2018 and what might be ahead for 2019. We’ll continue this discussion next week.

Certainly food safety is on our minds more than ever. The totality of the romaine recall was an attention-grabber. What changes are now in store…?

Show 278, June 23, 2018: Chef Andrew Gruel, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

There is still a lot of unfortunate confusion out there regarding the desirability and safety of farm-raised seafood. The myth persists that wild-caught is always best.

As Chef Andrew explains most of the seafood we enjoy domestically is actually farm-raised. Think shrimp…

It’s all a matter of best practices for the farm-raised seafood and uniform standards. That’s the wrinkle. It’s not a question of one over the other. Both wild caught and farm raised are part of the seafood we enjoy on the table.

Chef Andrew provides more needed insight.

 

Show 13, January 19, 2013: Delilah Snell, home canning and master food preservation authority

Delilah Snell is a home canning and master food preservationist who runs the Road Less Traveled  Home store in Santa Ana and the Craftcation Conference in Ventura.

It’s important in home canning for food safety to follow a professional recipe like the ones published by the jar makers.

The two methods of safe home canning are water bath and pressure canning. A properly preserved food product can be stored safely in the pantry for at least a year.