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 concern as recovery slowly starts to happen.
Chef Andrew shares the inspirational story with a very happy outcome for Joseph, the proprietor of the Wine Cave in Montrose. Bill Melugin of FOX 11 LA (multiple Emmy Award-winner reporter) brought his plight to Chef Andrew’s attention. Chef Andrew put out a call to action and within 3 hours had raised $12,000 of the $100,000 needed to get Wine Cave back in business on a sound financial footing. Dave Portnoy of Barstool Fund then jumped in and provided the significant balance. Small Business saved…
Shifting the conversation back to food we ask Chef Andrew about the pricing of fresh lobster. It’s, again, a bit pricey as Lobster Roll season starts and in short supply with high demand.
Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to “86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.