Show 289, September 8, 2018: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew Gruel and his son WilliamChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

We’re thinking totally wacky food news…You’ll be surprised. Have you heard about Hellmann’s Mayonnaise Ice Cream created by an artisanal scoop shop in Scotland? Would you be willing to even try it ?

Show 177, June 25, 2016: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost

Finding the Flavors we Lost by Patric KuhWe hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even Subway sandwiches—but what does it actually mean? Now, from Los Angeles Magazine restaurant critic and multiple James Beard Award winner Patric Kuh comes FINDING THE FLAVORS WE LOST: From Bread to Bourbon, How Artisans Reclaimed American Food. It’s an arresting exploration of the cultural demand for “artisanal” foods in a world where corporate agribusiness has co-opted the very concept. Patric is our guest.

Spanning almost the past hundred years, Kuh begins with the stories of countercultural “radicals” in the 1970s who taught themselves the forgotten crafts of bread, cheese, and beer-making, moving back to the development of mass-produced food and giant corporations that spurred them on, then to the present, hearkening back to how these 1970s trailblazers became the inspiration for today’s crop of young chefs and artisans.

From a cheese-making farm in Wisconsin to the Maker’s Mark distillery in Kentucky, Kuh examines how a rediscovery of the value of craft and individual effort has fueled today’s popularity and appreciation for artisanal food—and the transformations this has effected on both the restaurant menu and the dinner table.

Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves “artisanal”? Does the high cost of hand-crafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor?