Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays in progress it’s great to have a real working chef in our corner always providing handy and practical advice!
It’s time to further chew on a few significant food and restaurant trends from 2018 and what might be ahead for 2019.
Several industry publications as well as The New York Times predict “Sea Vegetables” as a menu trend. This is a fancy name for seaweed and Chef Andrew has been talking about its use on-the-air for a couple of years now. Rich in umami. It’s sustainable and doesn’t require chemicals and fertilizers to grow.