Show 413, February 20, 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 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. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” Chef Andrew points out (surprisingly) that California is the only state in the USA that currently doesn’t allow some form of inside dining with appropriate safety measures.

In our culinary hints discussion what foods freeze well at home and for how long? What are the best tips for freezing and then, later, for defrosting? Chef Andrew has the informed answers.

Chef Andrew also 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 $365,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need, and fundraising, continues…

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