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 multiplies. It’s very expensive and, for now, will only be available as a novelty 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 concludes his insightful analysis. Is this a food product that’s even really needed?
Summer is a great time to grill authentic Veggie Burgers made from real vegetables that highlight their taste. Chef Andrew continues with us sharing his knowledgeable background from his direct experience as the menu maker for Butterleaf. A popular, chef-created Veggie Burger (made in-house) was on the menu. Chef Andrew’s acclaimed, rich and smokey Butterleaf Burger used Quinoa and Black Beans as binder with grill sauce, fortified nutritional yeast and finely chopped Roasted Vegetables.