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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Show 260, February 10, 2018: Chef Andrew Gruel, Slapfish Restaurant Group & Show Co-Host

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. What’s the future of home-delivery meal kits like Blue Apron? Even the supermarkets are offering their own labels of these fresh, and ready-to-cook at home meal kits. Are they even a good deal for the money?

Chef Andrew weighs in. He certainly supports any honest effort that encourages people to cook together at home.

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Show 259, February 3, 2018: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Don’t be scared about the possibilities of cooking a whole fish. It’s all about the flavor. There is an abundance of flavor locked in the skin and bone. Think of the fish body as the cooking vessel.

Chef Andrew shares the basic secrets of creating the magic.

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Show 258, January 27, 2018: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” responding to listeners’ inquiries.

Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal overfishing. Is this desirable fish a good choice now? Chef Andrew explains there is still some haziness here when it comes to sourcing…

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Show 257, January 20, 2018: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always informed Co-Host, Chef Andrew Gruel, shares (and explains) in his continuing series hospitality business trends he sees for 2018.

Here’s a real hot button issue…One of the major credit card companies, in a test, is incentivizing restaurants to use credit cards exclusively for payment. No cash accepted sat all…

Is a cashless restaurant really good hospitality? Is there any difference in acceptance of this policy ranging from a quick service spot to a fine dining establishment?

Chef Andrew has had recent experience with this in the fast-casual sphere and shares his first-hand observations. He listened to his guests and then responded accordingly.

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Show 256, January 13, 2018: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosOur always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his recent adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.

Is delivery a growing trend for better restaurants? Is ticketing (and paying in advance) for fine dining a viable business model? This is another chapter of his conversation continued from the previous weeks.

Next week is a discussion of the “cashless” restaurant. Is this good for promoting welcoming hospitality?

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Show 254, December 30, 2017: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur dynamic Co-Host, Chef Andrew Gruel, connects from Park City, Utah where he has just debuted the third Slapfish in Utah. For Friday’s opening festivities the first 100 guests in line were treated to a full menu-sized Lobster Roll. Happy Holidays, indeed…

Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining now headed? What impact will the California increase in minimum wage have of the hospitality industry?

This is Part 2 of his intriguing conversation continued from last week.

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Show 240, September 9, 2017: Chef Andrew Gruel’s “Ask the Chef” continues

Andrew Gruel and his son WilliamWe continue Chef Andrew’s informative tutorial on Fish and Chips.

Any mild-flavored white fish is a good base for the fish & chips. This gives you a lot of flexibility in utilizing the best, and most sustainable, of what is seasonably available.

A great tip is to keep the batter cold and prepare it in small batches. It’s important that the coating adheres to the fish fillet once the fish is cooked.

A shot of vodka added to the batter is another good tip.

Chips are up to discussion. Some go for the thick steak fries and others prefer thin strips. Definitely the chips need to be crisp on the outside.

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Show 225, May 27, 2017: Chef Andrew Gruel’s Tutorial on Pickled Vegetables

Andrew Gruel and his son WilliamPickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees.

Our own Chef Andrew offers pickled veggies at his new Butterleaf in Irvine. Pickled veggies are also part of the menus at Two Birds and Slapfish.

We’ll get all the snappy tips and hints from Chef Andrew.

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Show 225, May 27, 2017: Chef Andrew Gruel on the National Restaurant Association’s Trade Show in Chicago

Andrew Gruel at the AM830 KLAA StudiosChef Andrew was just in Chicago around the National Restaurant Association’s annual gathering. It’s a real happening…

He was the recipient of industry honors as well as was a guest speaker on some high-profile industry/trade panels. We’ll hear all about it.

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