Show 395, October 17, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Salt is a key ingredient in cooking and preparing food. It’s also essential for life. The right amount truly enhances flavor. Too much can overpower the dish. Then there is also finishing salt. For the needed advice (and some intriguing history) we’ll “Ask the Chef.”

We had some unfortunate cell phone reception problems with this popular segment and will resume the informative salt conversation with Chef Andrew on Saturday morning, Oct. 24th.

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Show 357, January 25, 2020: Co-Host Chef Andrew Gruel with “Ask the Chef”

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. MSG (monosodium glutamate) is back in the news as an often-used food additive.

What’s in it and should it be avoided? We’ll “Ask the Chef.”

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Show 263, March 3, 2018: Chef Andrew Gruel’s “Ask the Chef”

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Oysters, oysters everywhere… Non-seafood restaurants are now starting to feature raw oysters on their appetizer menus as well as visible Oyster Bars are popping up in dinner houses.

What should you know before you order? Are there differences in flavor profiles? What condiments really enhance the flavor? Chef Andrew has the answers and will explain the oyster basics. Interestingly enough there are only 5 specific varieties of oysters.

Leave the shucking to the restaurant & happy slurping!

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Show 259, February 3, 2018: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Don’t be scared about the possibilities of cooking a whole fish. It’s all about the flavor. There is an abundance of flavor locked in the skin and bone. Think of the fish body as the cooking vessel.

Chef Andrew shares the basic secrets of creating the magic.

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Show 195, October 29, 2016: Chef Andrew Gruel of Slapfish on Smoked Fish

Andrew Gruel at the AM830 KLAA StudiosOur own Chef Andrew Gruel is no stranger to the intricacies of seafood. Smoked fish is pretty simple, right? Not exactly.

Was that lox you just enjoyed prepared by hot or cold smoking? What’s the difference? It can be an elaborate process. What techniques are possibly correct for different types of fish? A measure of smoked fish adds flavor & complexity to any number of dishes.

Chef Andrew explains with a promise of no smoke.

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