The Wall Street Journal had a thought-provoking piece (in the February 12th issue) for foodies entitled, “The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew points out that Bluefin Tuna, prized in premium sushi, was actually used for pet food not that long ago…Chef Andrew shares his insights on “The Raw and The Cooked.”
Our always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah.
We’ll reel him in from the Slapfish kitchen in Sandy, Utah for a visit. (This is actually the 2nd Slapfish in Utah.)
Among other items of interest Chef Andrew revisits the very much in the news, Bluefin Tuna. His best advice is to let the beleaguered fish replenish itself in peace. Fortunately it’s an easy fish to substitute something more sustainable in place of it.
Chef Jet explains the proper use of wasabi and soy sauce when enjoying sushi.