Show 363, March 7, 2020: 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 CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road in Hilton Head, South Carolina with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. It’s very versatile in uses for a quick meal. Is all canned tuna really about the same? Is it okay to buy just what’s on special? Chef Andrew gently suggests otherwise.

We’ll find out why sustainably caught tuna is worthy of your attention. Look for tuna cooked in its can and packed in the United States. Chef Andrew particularly likes Wild Pacific Albacore. Read the label carefully. There are some 70 species of tuna. Also recommendable is the premium Italian tuna in a can packed in olive oil.

We’ll “Ask the Chef.”

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