Show 448, October 23, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Last week Chef Andrew started explaining his perspective on the ongoing labor shortage in the restaurant business and what the future holds. It’s not unique to the restaurant business. With a reduced labor force available technology will now play an increasing role. More affordable delivery will be a part of the revised business model. Chef Andrew resumes the conversation.

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Show 447, October 16, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andrew and Lauren Gruel making the Ultimate Lobster Roll on YouTube

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

First Chef Andrew previews his new Ultimate Lobster Roll how-to video available on You Tube. This is the initial offering in his embryonic “American Gravy” cooking tips YouTube series that Chef Andrew does with his wife, Lauren. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. What’s current the situation with the spiny lobster season? He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

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Show 446, October 9, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

It’s National Seafood Month. Chef Andrew explains why that’s a cause for celebration and meaningful for all of us. Also Chef Andrew provides timely insight on the offshore oil leak from a ruptured pipeline located off the coast of Huntington Beach and the future implications for area seafood regularly harvested in those waters. Spiny Lobster season is on hold.

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Show 445, October 2, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open on a grander scale in Temecula. They are sponsors of the non-profit Save The Brave.

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Show 444, September 25, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew is the Host Chef for the high-profile Outstanding in the Field Dinner on the Huntington Beach Pier on October 12th. Sustainably caught seafood fresh from the ocean is on the menu. Chef Andrew is joined by Chef Craig Brady of Haven Craft Kitchen + Bar and Chef Brian Bornemann of Crudo e Nudo. We’ll get a preview of this unusual and very special dining spectacular.

Chef Andrew advises that this is, by necessity, a high-ticket item at $385 per guest due to the uniqueness of the dining experience and the meaningful charitable component. Be monitoring Chef Andrew’s social media as there will be opportunities for food fans to be awarded places at his “Outstanding in the Field” table courtesy of Chef Andrew.

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Show 443, September 18, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Bracken’s Kitchen presented their annual benefit, The Hungry Games 4.0 on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew was one of the participating chefs. We’ll get the wrap-up report.

As his own remembrance of 9/11 Chef Andrew ran in, and completed, the annual Surf City Marathon (25th running) in Huntington Beach on September 11th. Love of Country was the resounding theme. He shares some observations…

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Show 441, September 4, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Bracken’s Kitchen is presenting their annual benefit, The Hungry Games 4.0, on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew is one of the participating chefs. Perhaps some lobster and crab at his station…?

Bottled hot sauce is everywhere these days and there seems to be more brands entering the marketplace all the time. What goes into creating a quality, shelf-stable hot sauce? We’ll “Ask the Chef.” Chef Andrew shares a basic hot sauce recipe. It’s about flavor as well as the heat.

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Show 440, August 28, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery with the new concerns about the Delta variant. Genuine concerns remain…

On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now abundant as a result of good management and conservation practices. Examples include Pacific Swordfish, White Seabass and especially Atlantic Cod.

Congrats to Chef Andrew on his Fried Oyster BLT as served at Raw Bar by Slapfish in Huntington Beach. The Editorial Staff at Nation’s Restaurant News just awarded it as one of the “Six Best Sandwiches in America 2021.” The Fried Oyster BLT is served on sourdough bread with lettuce, tomato, guacamole and creamy lemon herb sauce.

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Show 439, August 21, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery with the new concerns about the Delta variant. Genuine concerns remain…

The Delta variant of the virus is on guests’ minds. How is that new concern now impacting the restaurant business? Think outside dining and more To-Go ordering….Is the labor shortage in both the front and back of the house mitigating at all? We’ll “Ask the Chef.”

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Show 438, August 14, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery with the new concerns about the Delta variant. Genuine concerns remain…

Chicken is ever popular as a practical and versatile menu item for dining at home. There are some cautions in the home kitchen in handling raw chicken. Cross-contamination without proper precautions is a genuine health concern. What’s Chef Andrew’s preferred way of preparing chicken? We’ll “Ask the Chef.”

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