Chef Andrew will share some useful tips about selecting and preparing lobster. It’s easier to enjoy than its reputation. Chef Andrew will also advise us on what parts of the lobster are best for use in some familiar dishes. This is the continuation of a conversation Chef Andrew started last week.
Lobster Rolls are appearing on a lot of restaurant menus. Everyone, of course, has the “best.” Chef Andrew will give us some background on this delicacy. He grew up on the East Coast where this craveable sandwich originated.
FYI’s new original series, “Say It To My Face!,” gives chefs and restaurant owners a chance to redeem themselves before their toughest online critics. Chef Andrew Gruel is the mentor chef / co-host along with Anthony Dispensa (Chef Andrew’s West Coast Director of Operations for Slapfish.) Fifteen hour-long episodes are set to premiere on Saturday, May 9th .
We met Chef de Cuisine Michael Knowles.He started cooking at age 14! Chef Michael cooked at Wolfgang Puck’s Postrio in San Francisco in the 90s. He has elevated Black & Blue to an award-winning California steakhouse that’s true destination dining for discerning San Diego residents.
All of his pastas are made in-house along with some of the cheese, including the mozzarella. There is a fresh pasta selection each night.
He uses as many local suppliers as possible. His beef purveyor is San Diego’s Brandt Beef. Seafood is from family-owned Santa Monica Seafood (celebrating their 75th Anniversary this year.) Local produce comes from Crows Pass Farm in Temecula and the legendary Chino Farms in addition to other small farmers.
Chef Michael’s “Signature Indulgence” on the Black & Blue menu is “The Ultimate Surf & Turf” for a reasonable $75.00. That’s a meal…It’s also part of a betting challenge where you might get your dinner for free or at a reduced price. It’s interactive and all in good fun…
How about Lobster Creamed Spinach as a premium side with lots of tender bites of lobster?
Celebrity Chef Michael Cimarusti (Bravo’s“Top Chef Masters”) is the seafood king in Los Angeles. He’s the executive chef and co-owner of Providence in Hollywood, California’s premier fine-dining seafood restaurant. It’s a prestigious 2-Star Michelin establishment.
A few months ago he launched the far more casual Connie & Ted’s (a New England-style seafood shack) in West Hollywood. It’s been an instant hit with the critics and the crowds just keep on coming.
Michael provided some great tips on selecting and preparing lobster.
Chef Michael picked-up his lobster tutorial and then took us through the preparation of a hot lobster roll. It’s deservedly one of the most popular menu items at Connie & Ted’s.
All the breads and buns used at Connie & Ted’s are prepared in-house by the pastry department. This even includes the oyster crackers used in the clam chowders. Michael observed that they make everything in-house except the ketchup.