of the Chef Andrew Gruel provides another timely and informative Slapfish Restaurant Group segment where Chef Andrew responds to listeners thoughtful inquiries. “Ask the Chef”
First Chef Andrew updates us on the unfortunate fate of the
Small Business COVID Relief Act of 2022 in the U.S. Senate.
On Thursday, May 21
st Chef Andrew was the co-headlining chef for Outstanding in the Field ’s 5-course, sustainable seafood, wine-paired dinner on the Huntington Beach Pier as part of the Los Angeles Times Food Bowl. This was postponed from last year after the nearby pipeline oil spill.
Chef Andrew’s main course (he also prepared passed hors d’oeuvres) was
OC Wild Seafood sculpin and brown box crab with pickled vegetables grown by students at Huntington Beach High School.
The distinguished culinary team (including Chef Chris Tompkins of Malibu’s
Broad Street Oyster Co.) cooked for a sold-out crowd of 225 discriminating guests all seated together on one long table. Chef Andrew shares the details of the unusual experience.
Play in new window | Download
Posted in Ask The Chef, Podcasts, SoCal Restaurant Show |
Tagged Andrew Gruel, Ask the Chef, Broad Street Oyster Co, Huntington Beach, Huntington Beach Pier, OC Wild Seafood, Outstanding in the Field, podcast, Sculpin, Slapfish Restaurant Group, Small Business COVID Relief Act of 2022