Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment where we respond to listeners’ inquiries. Cashless restaurants are around but don’t seem to be going momentum locally. Is it hospitable to refuse cash?

We’re also reeling-in what bonus ingredients go into making the ultimate Tuna Melt. Does lettuce really have any place in this sandwich?

Podcast: Play in new window | Download

Subscribe: RSS