Show 153, January 2, 2016: Chef Andrew Gruel, Co-host & Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosIt’s the New Year so Executive Producer Andy Harris and Chef Andrew Gruel would be remiss in not taking a brief look back at 2015 and then looking ahead to 2016 in the active hospitality sphere. It’s been a big year.

There are some major issues hanging over this universe including the possible elimination of tipping pioneered by Danny Meyer’s Union Square Hospitality Group and a labor shortage in the back-of-the-house.

Also an update on the long-delayed California Dungeness Crab season. The latest is that there are certain fisheries in Southern California where Dungeness Crab can now be harvested. The authorities advise to enjoy the body meat only and avoid the entrails. Until this is all resolved with certainty Chef Andrew is substituting other fresh crab varieties in his restaurants just to be absolutely safe.

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Show 143, October 24, 2015: Co-Host Chef Andrew Gruel, Slapfish

Andrew GruelOur regular Guest Host, Chef Andrew Gruel of Slapfish, has been on the road. We’ll hear about his Pop-Up Dinner series in Williamsburg, Brooklyn and other news of note .

Chef Andrew was just in Williamsburg, Brooklyn doing three-seatings at Loosie’s Kitchen for his “One Night (Fish) Stand, Water–to-Table, five-course prix-fix sustainable seafood menu. Locally sourced seafood was on the menu and used in his signature lobster burger and an “ultimate” fish taco with Montauk tilefish.

Chef Andrew also weighs-in on Union Square Hospitality Group’s innovative plan to eliminate tipping in all of their 13 high-profile New York restaurants. The goal is to create a fair wage system for all employees including the back-of-the-house folks who don’t ever share in the gratuities.

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Show 105, January 10, 2015: Mark Rosati, Culinary Director, Shake Shack

Mark Rosati of Shake ShackThe first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot with lots of foot traffic adjacent to The Park at the foot of New York-New York Hotel & Casino.

Founded by famed restaurateur Danny Meyer’s Union Square Hospitality Group (USHG), Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for 100 per cent all-natural Angus beef burgers, grilled-crisp flat-top hot dogs, fresh-made frozen custard, crinkle cut fries, craft beer and wine, and more. It’s a fun, lively, fine-casual restaurant with widespread appeal.

Since the original Shack opened in 2004 in NYC’s Madison Square Park, it now has multiple locations across the U.S., including New York City, Chicago, Philadelphia, Boston, Atlanta, Miami, Washington, DC, and international locations including London, Istanbul, Dubai, and others.

Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

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