Show 324, May 18, 2019: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, rejoins us from the road where he is in the process of opening 3 new Slapfish restaurants. We’re resuming Ask the Chef.”

Chef Andrew discusses what it’s like to take an established & successful American restaurant concept overseas. Does everything typically translate well?

How does the Slapfish concept adapt to local regions across the USA? Do tastes in seafood differ on the East Coast and in Utah and New Mexico? Is it important to adapt to the local area when branching a successful concept?

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Show 134, August 8, 2015: Executive Chef Andrew Gruel of Slapfish

Andrew GruelThe raw oyster bar seems to be popping up as an attraction at a lot of restaurants these days including ones that offer very little seafood. It’s a legitimate trend…Oysters are sexy.

Satarist Jonathan Swift once wrote, “He was a bold man that first ate an oyster.” (Thanks to the Food Lover’s Companion for the quote.)

There are three primary species of oysters that are commercially harvested domestically. They are West Coast, East Coast and the Olympia. West Coast and East Coast are the most common. They can be sold under different names depending on where they are harvested. Live oysters as best enjoyed as fresh as possible.

Oysters are high in calcium, zinc and iron. They provide a good source of protein. Best of all they are one of the most sustainable varieties of seafood available. Oysters are filter-feeders so they help keep the oceans clean. Most are now farm-raised in the ocean in clean waters so they are perfectly safe to enjoy year-round.

Our own resident seafood expert, Chef Andrew Gruel, will provide some needed 411 on what every listener should know about these plump bivalves that now are seemingly on restaurant menus everywhere.

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Show 39, August 31, 2013: Guest Co-Host Kedric Francis, Producer Andy Harris and Jet Tila via Satellite

Orange International Street FairSaturday we broadcast live from the patio of Wahoo’s Fish Taco on Chapman Ave. in Old Towne Orange (just East of The Plaza) right in the heart of the 3-day Orange International Street Fair, now in it’s 41st year. It’s really special because all the wonderful ethnic food and beverage booths are operated by area non-profits to fund their good works!

Chef Jet breaks Guinness World Record for Largest Fresh Fruit SaladThrough the wonders of technology Jet joined us in a segment recorded a bit earlier from his flight to the East Coast. He was headed to UMass Amherst to break his 5th certified Guinness World Record for large format food on Labor Day. This challenge was for World’s Largest Fresh Fruit Salad.

Great news: The goal was for 15,000 lbs. and the final weight for the giant Fruit Salad (using 150 varieties of fresh fruit) was an impressive 15, 291 lbs. !!!

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Show 31, June 15, 2013: Dining with Jet and Producer Andy

The new dining room of Spago Beverly HillsChef Jet and Producer Andy have been doing some noteworthy dining around…

Jet recently experienced the renovated Spago Beverly Hills which remains one of the bastions of fine dining in the West. The new look is more retro in the style of AMC’s “Mad Men” series. The servers are smartly attired in vests with ties.

Serving portions are by the numbers. One’s are the appetizers. Two’s are small plates and Three’s are big plates which you can share. Standouts for Jet are the grilled corn agnolotti and the veal steak tartar. Expensive but worth it…

Connie & Ted's in West HollywoodProducer Andy reported on the new Connie & Ted’s on Santa Monica Blvd. in WeHo. This is Celebrity Chef Michael Cimarusti’s (Providence) greatly anticipated East Coast / New England-style seafood “shack” with his front of the house partner from Providence, Donato Poto, one of the most welcoming in the business. It’s housed in an architecturally significant new building. The front looks like a wave and the inside has the feeling of openness with an open kitchen.

Producer Andy was particularly taken with their lobster roll. You can get it hot or cold but Andy commented on the hot variation which is poached lobster served on a house-baked, toasted hot dog –style bun slathered in drawn butter. All breads and rolls are baked in-house including the oyster crackers for the three versions of clam chowder.

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