Show 441, September 4, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Bracken’s Kitchen is presenting their annual benefit, The Hungry Games 4.0, on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew is one of the participating chefs. Perhaps some lobster and crab at his station…?

Bottled hot sauce is everywhere these days and there seems to be more brands entering the marketplace all the time. What goes into creating a quality, shelf-stable hot sauce? We’ll “Ask the Chef.” Chef Andrew shares a basic hot sauce recipe. It’s about flavor as well as the heat.

Show 190, September 24, 2016: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosCo-host Chef Andrew Gruel of Slapfish Restaurant Group has two young children and also enjoys dining out at all levels of establishments. What to do? Chef Andrew shares his top picks for chef-driven restaurants that are also kid-friendly. Manga…

They range from incredible crab that you messily eat with your fingers to artisan pizza where the kids’ pizza making is an interactive process with the chef. Fun for all….

One of his secrets is to patronize an establishment that already has a level of background noise so the kids are not a possible distraction to the other diners. He also looks for speed in service.

Show 136, August 29, 2015: Chef Andrew Gruel, Slapfish

Andrew GruelFresh crab is a delicacy for seafood aficionados but it takes a bit of work and knowledge to extract the sweet, succulent meat from the crab’s shell and claws. There are over 4,000 varieties. Always 10 legs and pinchers in front.

We’ll talk all things crab (including Dungeness, Blue, Alaskan King and Stone crabs for starters) with our especially knowledgeable Co-host, Chef Andrew Gruel.