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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least January and seemingly longer.
Chef Andrew updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $300,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The great need continues…
The fried chicken sandwich is becoming a popular menu item at the major burger places in addition to other fast casual outlets. It’s all about the quality of the chicken patty which can vary. Chef Andrew has a lot of hands-on experience with premium fried chicken at Two Birds in Irvine. We’ll “Ask the Chef.”
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