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.
It’s been an especially tough week for California restaurants as more restrictions have been placed on how restaurants can serve their guests. As of Wednesday evening (the night before Thanksgiving) L.A. County placed a prohibition on the previously allowable outdoor dining for a minimum of three weeks. It could, possibly, be for a lot longer…This now means outside, properly socially distanced Holiday dinners at L.A. County restaurants can’t happen. A huge blow (with little notice) to the already struggling L.A. County restaurants. We’ll “Ask the Chef.”
Chef Andrew also responds to a listener question. Is it safe to cook and eat “live” Maine lobsters shipped from the East Coast that, regrettably, arrived dead?