Show 285, August 11, 2018: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this? We’ll find out from Chef Andrew with the promise of no added filler.

Chef Andrew suggests a little crab goes a long way. Don’t break up all the lumps in the crab meat. That adds texture. Also a light touch on the breading. Chef Andrew prefers using panko.

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Show 283, July 28, 2018: DINE LBC Long Beach Restaurant Week, King’s Fish House, Pine Ave.

John MontorioEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The original location of King’s Fish House(1988) on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course for Appetizers, Entrees and Desserts. It’s priced at a value-oriented $45 per guest (plus tax and tip.)

“A long time ago, we embarked on a road trip in search of the ultimate seafood experience. We traveled down the highways and byways, pulled up a seat, put on bibs, and soaked up the seafood experience: The no-name dishes with unforgettable flavor, the fresh-caught oysters and clams piled high, the hand-lettered specials on ancient chalkboards, and the savory simmer of every combination of spices imaginable….”

“The pleasure of preparing and sharing seafood was simple and genuine, and it brought out the best in everyone. Often we felt as if we’d been welcomed into somebody’s home. That’s what King’s Fish House is all about- and we’ve tried to bring all of these ideas together into one single, spectacular place, filled with camaraderie and celebration, and the things we love best!”

We’ll meet General Manager John Montorio.

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Show 279, June 30, 2018: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Abalone, a tasty delicacy once abundant in California waters, is making a well-deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into its own. Abalone feast on sea kelp which is constantly renewed in the ocean. It’s just a really slow growing process.

Abalone is delicious pounded and then sautéed. Chef Andrew describes the flavor as a cross between a sea scallop and squid. Chef Andrew provides the informative overview.

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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.

 

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Show 277, June 16, 2018: Chef Andrew Gruel, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight into the possibilities with swordfish.

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Show 267, March 31, 2018: Jacqueline Claudia, Co-Founder, Love The Wild, Boulder, CO

Jacqueline ClaudiaLove The Wild is an innovative sustainable seafood company that produces an appealing line of tasty fish entrees for the home table. Coming this Summer is their new line of microwaveable seafood bowls including the Baja Style Fish Taco Bowl with Barramundi. They were a discovery at this year’s Natural Products Expo West. The Seafood Bowls were awarded the coveted NEXTY at the Expo for “Best New Meat, Dairy or Animal-Based Product.”

“We are passionate about, and have put our efforts toward protecting and providing fantastic fish. More specifically, we want to change the way people eat one of the most efficient, healthy proteins in the world.”

“The seriousness of overfishing, pollution, and acidification of our oceans is well documented and incredibly frightening. So the question then is: How do we save our oceans and fish, while at the same time make sure people still continue to eat fish? Our answer: help preserve our wild fish stocks by not depleting (overfishing) them all. We are doing that by supporting our awesome friends who are doing amazing things with aquaculture, and utilizing their fantastic farmed fish to create the most mind-blowing fish dishes you’ll find in stores.”

“These dishes can’t suck though. Frozen fish is generally thought of as gross, and cooking fish is perceived as difficult. And we’re changing those perceptions. With a culinary taste-first approach we have created the perfect equation. World-class aquacultured fish + mouth-watering delicious sauce + your dinner table = pure culinary bliss.”

“We believe the world “wild” means many things, from protecting and respecting our wild fish populations, to creating wildly delicious sauces, to pursuing a wildly adventurous lifestyle. Most people equate the words “wild fish” to “sustainable” or “higher quality”. Without question, wild fish can be sustainable in limited quantities, in ideal conditions. Without question, farmed fish can be higher quality and even more sustainable. Our passion is to prove that to the world. That is why we built this company.”

The fish entrees are available in Southern California most easily at Whole Foods Markets.

We’re reeling in Founder, Jacqueline Claudia.

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Show 267, March 31, 2018: Brendon Salisbury, 4th Generation Restaurateur, Coast Fish Co., Irvine

Brendon SalisburyCoast Fish Company is the relatively new brand and concept from the same family of restaurants (family owned and operated for 94 years) as El Cholo and The Cannery in Newport Beach. The fast-casual Coast located in the Los Olivos Marketplace in the Irvine Spectrum brings the best premium seafood from both the Pacific and Atlantic coasts to Orange County. The Salisburys’ prefer to brand it “fine casual.”

What’s a bit unusual is that the taco or entrée choices comes with the guest’s selection of fish. Seasonal options include Ahi Tuna, Barramundi, Catfish, Halibut, Mahi Mahi, Salmon, Swordfish, and Tilapia.

Sides include the expected chips & salsa and avocado but also feature mushroom risotto.

Happy Hour is new on the menu with $1.50 beers and half-price appetizers.

4th Generation restaurateur Brendon Salisbury is our guest.

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Show 266, March 24, 2018: Chef Andrew Gruel’s “Ask the Chef”

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, continues with his Ask the Chef series. We all appreciate Salmon and wild caught Chinook Salmon from California is available locally during the commercial fishing season. The season is going to be reduced this year due to a disappointing fall run. There are unfortunate economic consequences for commercial fisherman.

The shortfalls even extend to Alaska, too. Last year the Pink Salmon runs there were disastrously off.

Chef Andrew reels the specifics in for us.

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Show 265, March 17, 2018: Chef Andrew Gruel’s “Ask the Chef”

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Tilapia is one of those better-for-you fish that just doesn’t get enough deserved respect or visibility. It’s slowly changing. Tilapia can be successfully farm-raised in a healthy, pristine environment.

Tilapia is mild tasting and versatile for use in a lot of satisfying recipes. The fish is also hugely affordable. Chef Andrew reels the specifics in for us.

Need inspiration? Pasted below is the link to Chef Andrew preparing a crave-worthy Citrus Poached Tilapia BLT Sandwich. This was a segment for The Hallmark Channel’s Home and Family.”

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Show 262, February 24, 2018: Chef Andrew Gruel’s “Ask the Chef”

Andrew Gruel and his son WilliamOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche.

Chef Andrew weighs in.

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