Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
Chef Andrew is a long-time fan of chicken as a value-priced and versatile protein. Last week the U.S. Agriculture Department authorized the sale of cell-cultivated / cultured chicken that comes from a lab. It originates from a single cell and then quickly multiplies. The cultured chicken is very expensive and, for now, will only be available in very limited quantities as a novelty (heavily subsidized) menu item in a high-end restaurant in Washington, DC and another in the Bay Area. One of the two California companies involved is Upside Foods headquartered in Berkeley. Chef Andrew fills us in. Is this a food product that’s really even needed?