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 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.
Our 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!
Our 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.
Our 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.